Happy Birthday Ganesha

Time of the year when we sing Happy Birthday to our dear Ganesh. Ganesh Chathurthi  is the Hindu festival celebrated on the occasion of birthday of Lord Ganesha, the son of Shiva and Parvati, who is believed to bestow his presence on earth for all his devotees in the duration of this festival. It is the day Shiva declared his son Ganesha as superior to all the gods. Ganesha is widely worshiped as the god of wisdom, prosperity and good fortune and traditionally invoked at the beginning of any new venture or at the start of travel.

Tomorrow marks his birthday for this year. I will be making some new dishes this time as a part of the festival. Trying to make a fusion dish also.

Listing here the various dishes available in my blog for this festival.

Kozhukattai

White Channa Sundal

Brown Channa Sundal  

Vadai 

Soiyam

Paruppu Payasam

Til Laddu

Will be posting the new dishes that I make in the next couple of days.

Happy Ganesh Chathurthi and have a wonderful time with your family.

Masala Vadai - A wonderful evening snack

I would love to have something to munch on during evening tea especially during weekends. Masala vadais with tea or coffee is an awesome combination. As I kid whenever such things were made at home I used to run up and down the house, grabbing a vadais now and then and eating it non stop. This will usually be the scene at home when we cousins are together for summer vacation. Masala vadais brings back nostalgic memories of Summer Vacation.

Ingredients :

Kadalai Paruppu / Channa Dal - 2 cups 

Onion - cut into small pieces -1 cup 

Green chilies - 1 

Ginger - 1 small piece

A bunch of curry leaves finely chopped 

A small bunch of coriander and mint leaves finely chopped

Salt to taste

Oil for deep fry

Method:

Wash and Soak the Channa Dal for about 2 hours
In a blender take the soaked Channa Dal, along with green chili , ginger and salt.
Grind it to make a coarse paste.
To this add the finely chopped onions, curry leaves, coriander and mint.
Mix together to form a coarse paste.
Make flat patties out of the paste and deep fry them
Remove the vadais on a kitchen towel and serve hot with chutney along with tea

Today is the last day for Week 1 of Blogging Marathon #16. Check what my fellow bloggers are cooking for today

Day 3 - Blogging Marathon - Thayir Vadai ( Curd Vadai )

I have crossed a little less than half of the marathon. Yeah, its the third day of the marathon. My colleague TP and myself were a part of the Treasure Hunt organised by Hindu today and had loads of fun. We did not win though. But I tell you it was exciting to the core, we discovered many small things on the regular roads we commute. It was wonderful experience on the whole. Next year when this treasure hunt is held I would recommend every woman out there to take part in it.
Coming to today 's dish, curd vadai, this was a super dooper hit with my nieces. They just loved it and had it alone for breakfast. I made it two days in a row and still my little angels did not feel bored about the dish. It is a pleasure to see little kids happily gobble down something you cook for them, isnt it ladies. I guess many of you would have experienced the same emotions.


Here goes the list of ingredients that will help you make this lovely thayir vadai

• Moong Dal - 1 cup
• Urad Dal - 2 cups
• Thick curd - 3 cups
• Oil for deep fry
• Cumin seeds powder - 2 tsps
• Boondhi, Coriander leaves for garnish
• Mustard seeds and oil for tempering
• Salt to taste

This is how I made these Vadais

• Soak moonga dal and urad dal for an hours time
• Grind it along with some salt in a blender.
• Take care not to add much water when you grind
• Heat oil in a heavy bottomed wok for deep fry
• Pinch small balls of batter and deep fry them in oil
• In the meanwhile beat the curd well and add salt
• Curd should be in Dosa batter consistency
• Once all the vadais is deep fried, arrange them in the serving bowl
• Pour beaten curd over it
• Sprinkle cumin powder over the curd
• Garnish with boondhi and coriander
• You can either serve it chilled or just like that

I did not have time to chill it. By the time this was ready the girls were out from their bed and headed the dining table to have their breakfast which was Thayir vadai

For a complete menu for the day in the marathon visit

• 30 Minutes Meals:Priya Mahadavan, Pavani
• Seven Days of Salad: lla, Divya Vikram
• For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,
• Kids Friendly: Vatsala, Jay
• Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

Vada Kulambu

This Kulambu is one of the specialities of Patti . It tastes so yummy and we just cant stop eating it.

Ingredients

1/2 kg - Kadalai Paruppu soaked overnight
2 Chopped Onions
1 Coarsely cut Onion
2 Chopped Green Chillies
3 tsp - Red Chili Powder
2 tsp - Coriander Powder
1 tsp - Turmeric Powder
2 piece of coconut
1 Cup - Tamarind Paste
1 tsp - Jeera
Salt to taste
Oil for Deep Fry
Curry leaves for garnish

Preparation

In a blender , mix the kadalai paruppu and green chillies. It should not be made to a paste but coarsely ground to form a mixture. Make small balls and set them aside. Heat oil in a thick bottomed kadai, and deep fry each ball in it.

To make the kulambu. Mix the tamarind paste, Red chili Powder, coriander Powder and salt. In a saucepan heat a little oil and season with mustard seeds and curry leaves. Add the mixture and bring it to boil. Make a paste out of the coconut , jeera and the coarsely cut onions in a blender.

Add this paste to the boiling mixture and simmer for a few minutes. When the kulambu is almost done , add the fried vadai balls in it and let it boil for another 5 minutes. Garnish with Curry leaves and serve hot with rice and papad.