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Wednesday, September 30, 2009

PEERKANGAI/BEERAKAI/RIDGE GOURD CURRY

This curry I learnt from my telugu friend when I was a student.
This is a favourite side dish for all of us in my family.
I am posting this for the benefit of my brother,staying
in New zealand who recalled our early days when we used to have this together.
It also had an interesting episode when my sister's friend visited
our home and had this dish she liked it so much that she keeps
telling it should be done only by me and one should have it.
I am sure my brother will get this ridgegourd/peerkangai in New Zealand.

It is very simple to make with very less ingredients.
INGREDIENTS

PEERKANGAI 1/2 KG

JEERA POWDER 2 TSP

MIRCHI POWDER 2 TSP

SALT TO TASTE

METHOD

PEEL AND CUT THE VEGETABLE. CHECK FOR BITTERNESS AND DISCARD.
HEAT 2 TSP OIL IN A PAN ADD CUT VEGETABLE SAUTE AND COVER
THE LID. COOK TILL DONE ON MEDIUM FLAME.MIX JEERA POWDER,
MIRCHI POWDER AND SALT TOGETHER AND ADD TO CURRY.
MIX WELL AND SAUTE. KEEP THE STOVE ON LOW FLAME AND COOK
TILL THE MOISTURE OBSORBS.THE CURRY THUS PREPARED WILL
BE VERY LESS IN QUANTITY AS IT SHRINKS WHEN COOKED.
BUT CAN BE HAD IN LESS QUANTITY FOR MIXING COOKED RICE.
TASTES TOO GOOD WITH HOT RICE. THE CHILLI POWDER MEASURE
CAN BE ADJUSTED AS PER TASTE.THE PEERKANAGAI HAS A SWEET
TASTE BY NATURE AND REQUIRES VERY LESS INGREDIENTS.
TENDER VEGETABLE IS PREFERED.CAN USE MORE QUANTITY OF VEGETABLE
AS IT REDUCES WHEN COOKED.
CAN USE KASHMIRI CHILLI POWDER OR BEDEGE(BANGALORE) DRY CHILLIES
TO GET RED COLOR AND NEED NOT FEAR FOR HOT TASTE.


























Tuesday, September 29, 2009

DEEPAVALI LEHYAM



INGREDIENTS

OMAM/AJWAIN 1CUP

JEERA/CUMMIN SEEDS 3 TABLESPOONS

PEPPER 3 TABLESPOONS

(GANDU) THIPILI 10 TO 12

CORIANDER SEEDS/DANIA 4 TABLESPOONS

POWDERED CARDAMOM/ELACHI POWDER 1 TSP

POWDERED DRY GINGER/SAUNT POWDER 1 TEASPOON

JAGREE 1 CUP

GHEE 4 TABLESPOON

METHOD

HEAT KADAI/PAN AND ROAST DANIA, JEERA,PEPPER AND THIPPILI( ON MEDIUM FLAME )SLIGHTLY.
MAKE POWDER IN MIXIE AND THEN ADD ELACHI POWDER AND DRY GINGER POWDER AND KEEP.
HEAT LITTLE WATER ADD SCRAPED JAGREE AND MELT. STRAIN TO REMOVE DIRT IF ANY AND KEEP.
IN A PAN HEAT WATER ADD THE POWDER KEPT READY AND ALLOW TO BOIL. WHEN WATER EVOPORATES
ADD JAGREE WATER. MIX AND KEEP STIRING ON LOW FLAME TILL 'LEHYAM' CONSISTENCY IS GOT.
ADD GHEE.
IT SHOULD BE KEPT IN MIND THAT AJWAIN/OMAM MEASURE SHOULD BE MORE THAN DANIA AND JEERA
SHOULD BE LESS THAN DANIA, AND PEPPER LITTLE LESS THAN JEERA. JAGREE SHOULD BE EQUAL TO THE POWDER MADE.


NAVRATHIRI DEVI PUJA




Happy and ready to celebrate festival of lights DIWALI.Though there is not much of preparation in Kitchen for
Diwali,the Diwali MARUNDHU also called as diwali lehiyam
is a must to be had in the early
morning on the CHATURDASI day and that needs some prior preparation.
It is made only once in a year.We get ready-made powder in Chennai.
But it can be made at home with little effort.
I remember my mother making with ginger alone after taking the
pulp of ginger and cooking with jagree.
I noted down an authentic easy diwali lehyam which i will post.
Now that the Navrathiri festival is over it is nice to recall
the past two years experience when i was in U.S. during 2007
and in Dar-es-salaam during 2008. Both the years are momorable
as i was with my daughter during the earlier year and with my
sister the later year.
This year back home in Hyderabad i celebrated the festival
for nine days with full satisfaction by arranging Golu,
and performed Puja specially with the flowers available
and making prasadams each day as per thithi, star and day
for Godess Durga,laxmi and saraswathi.I made a ready reckoner
type chart for the facility of refering it in advance and
keep things ready for the next day.Every year we circulate this chart
among our relatives and friends who are interested in celeberating
in the same way.
I wish this chart will be of use to all other friends too if
this is in blog for coming Navrathiris.Some alterations take place
in the order of the day of celebration as each year the dates differ.
I only doubt if all the items will be available
in all the countries.The information is gathered from the
book DEVI BAGAWADAM.I also welcome any information which my
friends have to share to include in the navrathiri
DEVI PUJA.

I wish all my friends and relatives Happy Diwali in advance and to
celebrate with kids taking due safety measures while bursting crackers.
The Lehyam and navarathiri chart is given below.

I will also suggest my friends to make the oil warm which we use
on naraka chaturdasi day for bathing (GANGA SNANAM) by adding
ajwain/omam,rice,ginger piece and beetle leaf.Please also take
care while doing this in hot oil by not being close to the stove.

NAVRATHIRI PUJA AND PRASADAM CHART is in JPEG format which can be opened
with the help of power point. After downloading, right click to bring the image to readable
position.