Archive for ginger

Try These V

Posted in Try These with tags , , , , , , , , on February 28, 2018 by icareufriend

I am glad to note that there is someone to try what I am posting here. Yes, it is my eldest daughter-in-law, Anitha Varadamurthy (who also suggested starting this blog). She had made stuffed ladies fingers curry as suggested by me under

https://dotcom2889.wordpress.com/2017/12/15/try-these-ii/ Here is the image of it:

Stuffed Ladies Fingers

Banana stem (VAzhaittaNDu) PuLikkUTTu

In this posting I am to inform you that though we can make puLikkUTTu as described by me under

https://dotcom2889.wordpress.com/category/pulikkuttu-rasvangi/ with the vegetables indicated therein, I tried making puLikkUTTu using the Banana stem (VazhaittaNDu) neatly cut into dices but exactly following the same procedure in the above link. It had come well. You can also try. The image is:

Banana Stem PuLikkUTTu

injikkuzhambu

I also tried to make use of excess ginger pieces as ‘injikkuzhambu’ in the same way like the garlic kuzhambu referred to under

https://dotcom2889.wordpress.com/2017/05/28/miscellaneous-recipes-iv/ It also came well. The image is:

injikkuzhambu

Mushroom Bajjis

Ingredients

Small mushrooms

Bengal gram flour

Rice flour

Red chilli powder

Ginger

Green chilli

Pearl onion

Coriander leaves

Asafoetida

Salt

Refined oil

10

100 gms

1 tbs

1 tsp

a small piece

2 medium

5

a few

a pinch

to taste

to fry

Mushroom Bajjis

Method

First clean the mushrooms and cut them into small pieces. Cut onion, coriander leaves and green chillies finely. Cut ginger into small pieces. Mix the flours, asafoetida with salt well. Add a little hot oil with the flour mixture. Mix well. Now add all the above ingredients and adding a little water, mix them into solid dough. Make small dumplings and fry deep into golden colour. Strain oil. Serve hot with sauce.

Kadamba Recipes V (Grandma herbal recipes)

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , , , , , , , , , , , , on March 24, 2013 by icareufriend

(Continued from previous posting)

In this session, let us see some home remedies for certain situations normally used by grandma. I had personally seen that these cause no harm or side effects but tackle the situation effectively. Here, I am going to discuss only a few important ones as the entire list is huge and for which a separate blog would be necessary.

 MiLagu tuLaSi KashAyam (Pepper/Basil) potion

This is a remedy for cough and cold for adults and also this removes hoarseness in the throat (sore throat).

Ingredients 

 

Black pepper

Basil leaves (tuLaSi)

VAl miLagu (Jawa/white pepper corn with tail)

Turmeric powder

Sugar or pure honey

GhI (Clarified butter)

 

1 tsp

12 to 15

½ tsp (optional)

2 pinches

½ tsp

2 drops

 

Method 

Roast the pepper and grind coarse. Mash basil leaves after washing (ensure that there are no insects or their eggs at the bottom of the leaves) and boil with ¾ cup of water with turmeric powder. Strain and add sugar or honey and ghI if available. Drink when warm.  

1 basil-leaves 2 VAl MiLagu

          Basil leaves (tuLasi)                   VAl MiLagu (White Pepper)

Cittarattai KashAyam (Galangal) potion

This is a remedy for cough and sore throat.

Ingredients 

 

Cittarattai (Galangal/Alpinia rutans/ciratA)

atimadhuram (liquorice root/jyEshTamadhur)

Sukku (dried ginger/SUnT)

Black Pepper corn

 

1″

1″

½”

¼ tsp

 

Method

Never boil any herb (bark, root etc) straightaway but first clean, break into small pieces either by flattening or with a small hammer/pestle and wash. In the same way clean the above, break into small pieces and flatten the above first and then wash. Strain the water and then boil all in a glass of water. Strain to extract the clear liquid. Add warm milk and sugar or you can take with sugar and without milk. This controls fever too.

3 cittarattai 4 atimadhuram

               Cittarattai                                   atimadhuram

5 Sukku

Sukku

inji vaRRal (Salted ginger with lemon

This is a remedy for digestion and acts as a good appetiser. Cleans your alimentary canal.

Ingredients 

 

Fresh tender ginger

Lemon (big)

Table salt

 

250 gms

2

to taste

 

Method

Wash the ginger, scrap the skin and cut into small pieces. Cut the lemons and extract their juice over a ½ tsp of salt and add to the ginger pieces after removing the seeds. Mix well and add a little more salt if you feel. Dry these well in the hot sun till become brittle. Store them after cooling in an airtight bottle. You can also powder this and store. Take daily in the early morning 1 tsp of this in empty stomach just 1½ hours before your coffee or tea.

Pitta KashAyam (Potion for biliousness) 

This removes the biliousness and the bitter taste.

Ingredients 

 

Fresh ginger

Dhania (Coriander seeds)

Betel leaf

Lime juice

 

¼”

½ tsp

1

¼ tsp

 

Method

Wash and grind all the above into a paste. Add ½ a cup of water, little lime juice and salt or sugar and mix well. Drink in empty stomach in the morning 1½ hours before coffee or tea. 

 6 betel leaf

Betel leaf

Now, a few important tips

1. In case your child is having loose motion do not worry. Take a little fenugreek, roast and powder finely. Mix a little honey and smear this a little twice or thrice in a day on its tongue and stop once the loose motion stops. In the case of adults, you can soak a little fenugreek in curd and drink after it is soaked well. This also reduces the heat in the body. Never give this when the fever is high. Consult a doctor in that case. In the case of adults, tea liquor with a little lemon juice and sugar stops loose motion.

2. In case there is an abscess on the eyelids or the eye lids are swollen, take a little cooked rice and pour ½ tsp of castor oil. Mix well and place it on a clean cloth and give fomentation on it when warm. In the case of children and adults, if there is sty, then just apply a little castor oil on the eye lids. For babies, apply a little mother’s milk on the eye lids and not castor oil.  

3. Many people do not know that taking of plenty of water every hour keeps the kidneys clean and saves people from kidney failure and dialysis. Besides, there is a natural her that is really wonderful to remove toxins and other chemical substances to keep the kidneys very clean. It is coriander leaves or cilantro leaves. Just take a bunch of leaves, clean and wash. Grind into a paste and boil with two glasses of water. Cool and strain to have clear extract. Refrigerate and take daily ¼ glass of this extract in empty stomach 1 ½ hours before coffee or tea.

4. Do you know that a tsp of turmeric powder mixed in warm milk and taken weekly thrice keeps arthritis under control?

I will be back with some more medicinal recipes in my next session.

  (To continue)

Miscellaneous Specials III

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 1, 2012 by icareufriend

 

(Contd. from previous posting)

In this session we will discuss some special items that are also loved by many. BAdAm khIr (KhIr means pAyaSam) is one such item. If prepared properly, it is very tasty but many do not know how to prepare especially in marriage when they serve. It will be so thin like water without any taste except the smell of bAdAm flavour. You have to search milk in it! There are people who add cardamom, pachchai kalpUram or other essences to mar the original flavour of almonds!! Let us see how we need to prepare this.

BAdAm KhIr

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

BAdAm (Almond)

Milk

Sugar

Saffron Strands

PistA

*Charuli or SAraipparuppu

 

12 pcs

1 litre

½ cup

a few

1 tbs

1 tbs

 

Method

*Charulipparuppu or Saraipparuppu as it is known in Thamizh, CharOli or ChirOnji in Hindi (Botanical name: ‘Buchanania Lanzan) is used in scented areca nuts, pAyaSams or in cakes, after fried in ghI. If pAyaSam is made from its paste adding milk, you should not take more as you feel giddy if consume more. For garnishing there is no problem.

Soak the bAdAm nuts in piping hot water for ½ an hour with closed lid. Peel the skin thereafter and grind the nuts into a slight coarse paste but not nicely. Now take milk in a thick bottomed vessel and add the almond paste. Heat it to boil and keep stirring constantly. When it starts thickening, add sugar gradually and stir. Never add sugar all at a time to milk when it is boiling or hot as it will curdle the milk.

BAdAm KhIr

Remove after the contents become thick and the entire sugar is dissolved. Now take a little milk separately and dissolve in it the saffron strands and add to the bAdAm khIr. Fry the piStA in ghI after breaking it into small pieces along with Charulipparuppu. Serve when chilled.

Green Mango PannA

Let summer arrive, all the north Indians prefer to drink this. This is also a delicious drink prepared from green mango. The preparation is very simple.

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Green Mango (Firm and raw)

Sugar

Water

Rock Salt/Common Salt

Pepper cum cumin powder or JaljIrA

 

3 medium

1 cup

4 cups

1 tsp

1 tsp

 

Method

The mango for this to be not too sour or too bland but moderate. Wash and clean the mangoes and boil them in water till the green skin turn yellowish green. Put off the fire and allow to cool. Peel off the skin and collect the flesh only by squeezing manually. Place this in a blender, add sugar, salt and the jaljIrA powder. (Rock salt can replace the plain salt and pepper cumin powder can be used for jaljIrA if you like). Blend moderately so that the pulp bits are visible. Serve when chilled. Never add ice to any juice as it will dilute it and mar its original taste. Just chill.

Mango, Pulp and PannA

PAnakam

This a special item generally made on Ramanavami, New Year Day, navarAtri as well as on the day of Sumangali PrArtanai. It is very simple to make and digestive.

PAnakam

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Jaggery (Gur)

Water

Dry ginger (SUnT) powder

Lemon juice

Cardamom powder

 

½ cup

1 ½ cups

½ tsp

½  tsp

½ tsp

 

Method

Break jiggery into small pieces, put them in water and keep it aside for 10 to 15 minutes to dissolve.  Stir well and strain to remove the impurities. Add other ingredients and mix well. Serve as it is or chilled.

nIr mOre

Along with PAnakam, this is also prepared and especially in summer to quench the thirst. The water content should be more in the butter milk as otherwise it will not be tasty.

nIr mOre

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Butter milk (sour)

Water

Ginger  

Green chilli

Coriander leaves

Curry leaves

Fresh mint leaves (optional)

Asafoetida powder

Mustard seeds

Refined oil

 

½ cup

3 cups

A small pc

1 (long)

2 tbs

10

5 to 6

¼ tsp

1 tsp

a little

 

Method

Wash the coriander leaves (and mint leaves if included). Cut the green chilli with ginger and add. Grind these into fine paste. Add water to the butter milk with salt, asafoetida powder and lemon juice. Add the above paste to this and mix well. Season it with curry leaves and mustard after shredding curry leaves into small pieces. Serve when chilled. If need be, you can add a little cumin  and pepper powders too.

(To conclude)

Indian Pickles – X

Posted in Indian Pickles with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 8, 2012 by icareufriend

(Contd. from previous posting)

 GOnkUrA (PuLiccakIrai) tokku

 Preparation time: 30 minutes   Shelf life:  6 months

This is a sort of greens (in Telugu ‘kUrA’ means vegetable) and highly fibrous. There are two varieties – with red and green stems. The green stem variety is good for pickle though red one can also be used if the green one is unavailable.

 

Fresh gOnkUrA leaves (Green stem)  Fresh gOnkUrA leaves (Red stem)

Ingredients 

 

Fresh GonkUrA leaves

Red chillies (long & thin)

Turmeric powder

Mustard seeds

Fenugreek powder

asafoetida

Tamarind

Table salt

White sesame (til) or refined oil

 

2 cups

20

1 tsp

1 tsp

½ tsp

½ tsp

lemon size

to taste

Qty reqd

 

Method

The leaves for this tokku should be broad, fresh, green and tender as far as possible.   If you bite a leaf it should taste sour. Wash, clean and chop the leaves from stem. Throw away the stem. Cool dry for 15 minutes over a cloth or plastic sheet. Take a kaDAi and sauté the leaves in 2 tbs oil well. Grind first the red chillies (which is a rule for using red chillies in any preparation where it is to be ground) and add the leaves with tamarind and salt. Grind into fine paste. If needed add a little water and keep aside. Sauté mustard seeds in oil and add the gonkUrA paste, asafoetida and turmeric powder. Sauté thoroughly till the contents leave the side. Put off fire and allow to cool. When warm add the fenugreek powder and mix well. Store after it is cooled in an airtight jar. Some people add onion also in which case for the above measurement you need to use two onions of medium size which should be sautéed separately and ground with the sautéed leaves and tamarind. It is optional. You can also add garlic pearls in place of onion which can be directly ground in raw form along with the leaves and tamarind. This is also optional. Never use your hand directly if you want to prolong shelf life. Goes well with plain rice and poricca kUTTu as well as curd rice. Also you can mix a little oil and use it as a side dish for tOSai.

 

GOnkUrA tokku

PAgaRkAi (Bitter gourd) Pickle (South Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Bitter gourd is good for controlling worms in intestines and diabetes. For this pickle it should be pale green in colour and not dark green as it will be bitterer in taste. Also ensure that these are tender but fresh since if they are ripened they spoil the pickle.

 

      Fresh green bitter gourds                  Cut bitter gourd pieces

Ingredients 

 

Fresh Bitter gourd

Black Pepper powder

Fenugreek powder

Turmeric powder

asafoetida

Red chilli powder

Salt

Citric acid crystals

Sugar

White sesame (til) or refined oil

 

250 gms

2 tsp

½ tsp

1 tsp

½ tsp

50 gms

to taste

2 tsp

2 tsp

Qty reqd

 

Method

Wash and clean the bitter gourd with a dry cloth. Cut into halves and remove the seeds. Cut into ½ inch dices and cool dry over a cloth under the ceiling fan for 15 minutes. Put them in a jar. Add turmeric powder, salt, pre dry roasted fenugreek powder, asafoetida, red chilli powder, sugar and black pepper powder and mix well. Close the jar with an airtight lid. Toss well and allow it to remain overnight. Next day add oil so that the contents remain under its surface. Store in a cool place in the air tight jar. The pickle will be ready in another 15 to 20 days. Goes well with curd rice. Never use wet ladle or spoon but use only dry spoon. You can cut also into circular, semi circular pieces and prepare the pickle

 

  South Indian bitter gourd pickle

PAgaRkAi (Bitter gourd) Pickle (North Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Ingredients 

 

Bitter gourd

Turmeric powder

Table salt

Sugar

Rock salt

Garam MaSAlA

KAlAjIrA (Kalonji)

Mustard seeds

Aniseed (Fennel seeds)

Cumin seeds

Fenugreek

Bishop’s weeds (Ajwain)

Asafoetida

Sugar

Citric acid crystals

White sesame oil

 

 

250 gms

1 tsp

to taste

2 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

½ tsp

½ tsp

1 tsp

2 tsp

2 tsp

Qty required

Method

Wash, clean and wipe the bitter gourd with a clean cloth. Dry under ceiling fan. Deseed and cut into ½ inch long dices, circular or semicircular pieces. Put them in a jar. Dry roast kAlAjIrA, aniseed, coriander seeds, cumin seeds, fenugreek and Bishop’s weeds. After cooling, grind these into fine powder with turmeric powder, salt, sugar, rock salt, sugar, garam maSAlA and asafoetida. Mix these with the bitter gourd pieces by tossing. Add citric acid crystals and again toss. Next day add the sesame oil to ensure that the pieces are below its surface. Close the jar with an airtight lid and allow the ingredients settle into the pieces for about 25 days. You can then use. Never use wet ladle or spoon but use only dry spoon. Goes well with curd rice.

 

North Indian bitter gourd pickle

Note: If you cut the bitter gourd into two vertically and deseed you can cut into dices or semi circular pieces. If you cut it into two horizontally and scoop to deseed then you can cut it into circular pieces.

 Paccai miLagu (Green pepper corns) Pickle

 Preparation time: 30 minutes   Shelf life:  1 year

For this you need fresh green pepper bunches that are tender. Either you can prepare these in bunches or remove them from the stem and then prepare.

Green pepper corns

Ingredients 

 

Fresh green pepper corns

Fresh Ginger piece

Green chilli (long)

Lemon (Medium)

Turmeric powder

Fenugreek powder

asafoetida

Table salt

 

 

250 gms

2 inches

2

1 tsp

½ tsp

½ tsp

to taste

 

Method

Wash the pepper clean and dry under ceiling fan. Keep them in a bottle. Extract lemon juice over a little salt and remove the seeds. Add ginger and green chillies after cutting them very nicely into small pieces. Add turmeric powder, asafoetida, fenugreek powder (pre dry roasted), salt and lemon juice. Toss well and use after 10 to 15 days. Goes well with curd rice.

 

      Green pepper corns pickle                Green Pepper in Vinegar

You can use white vinegar instead of lemon juice but here the vinegar should be above the surface of the pepper pods and also that we do not add ginger, green chillies, fenugreek powder, asafoetida and turmeric powder.

(To conclude)

Miscellaneous Snacks X

Posted in Miscellaneous Snacks with tags , , , , , , , , , , , , , , , , , , , , , , , , on November 13, 2011 by icareufriend

(Continued from Miscellaneous Snacks IX)

After a hectic festive season, we have now some respite to revert to our series on Miscellaneous Snacks & Starters. We had already discussed the Amai VaDai and Plain (Medu or ULundu VaDai).

Today we are going to discuss briefly their different avatars here that you can try for snacks/starters.

Onion MasAl VaDai

 

Onion MaSAl VaDai

Please refer to “Amai VaDai” discussed under Thamizh Festivals II where we have referred to this. Some people omit garam maSAlA powder and some add. Anyway, for a MasAl VaDai we do not add garam MaSAlA powder and it is optional. It does not require any side dish but you can use sAmbAr, coconut chutney, tomato sauce or Ketchup.

Onion VaDai

  

                  Onion VaDai                                   Coconut chutney

This is nothing but ULundu VaDai (aka Medu/Plain VaDai) discussed under Thamizh Festivals V. Here we omit ginger, asafoetida and curry leaves from the ingredients mentioned there but include coriander leaves and onion pieces.

After grinding the Black gram dAl batter without adding green chilly but only salt, just mix the chopped coriander leaves, nicely cut onion and green chilli pieces to the batter well by handPrepare the VaDai then. Side dish will be sAmbAr and coconut chutney.

MiLagu (Black Pepper)VaDai

 

MiLagu VaDai

This is also the avatar of Plain VaDai. In the ingredients we remove the ginger and green chilli but include crushed black pepper (1 tsp). Remember not to powder the pepper but just crush since if you add pepper powder it will give a bitter taste. The crushed pepper should not be ground with batter but should be just mixed by hand well in the batter. The VaDai is then prepared in puffed form as we do in the case of normal plain VaDai.

MiLagu VaDai (Thin)

If you want to prepare the flat thin MiLagu VaDai seen in the temple as prasAdam (communion), then you must prepare it differently as follows. Here take a cup of black gram dAl and soak it in water after cleaning just for half an hour. The batter should not be loose as for plain vaDai but should be thick with very very little water. Grind the  soaked dAl with salt into the thick batter. Remove and mix to it ¼ cup rice flour, 1 tbs ghI and 1 tsp crushed black pepper well by hand. The vaDai should be very flat and thin when pressed on a cloth or polythene sheet before frying. The batter is pressed after smearing the fingers with oil.  Fry crisp. In case the batter is slightly loose add a little more rice flour with a little extra ghI. But it is better to restrict quantity of water in the grinding stage as already said.

KIrai (Common greens) VaDai

 

KIrai VaDai

This is also plain VaDai sans Curry leaves and ginger. Instead you add chopped spinach or muLaik kIrai (common greens). Normally, we prepare this with muLaik kIrai.  The greens are chopped nicely, washed and drained. They are spread over a tissue paper or cloth so that the excess water is absorbed. Then this is mixed by hand to the batter well before pressing the VaDai to fry. Side dish is sAmbAr and coconut chutney.

tayir VaDai (dahi VaDA)

 

tayir VaDai

This is also the manifest of plain vaDai. Here the medu (plain or ULundu) vaDai is put in hot water kept in a vessel for just 2 or 3 minutes, The water is drained and each vADai is pressed by a plain ladle over a strainer to remove the oil and excess water.  Good thick non-sour curd (Yogurt) is taken in another vessel. To this we add coarsely ground coconut plus green chilli plus salt mixture. Then  we add sautéed mustard. In this curd the water soaked vaDai is placed for 1 to 2 hours to soak and absorb the curd. It will swell to some extent. Then it is placed on a plate and garnished with grated carrot (optional), chopped coriander leaves and thin sEv (OmappoDi) (optional).  Some people sprinkle either black pepper cum cumin seeds powder or a little chat maSAlA powder. 

(Concluded)

Thamizh Festivals XXIII (dIpAvaLi)

Posted in Thamizh Festivals with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on October 20, 2011 by icareufriend

 (Contd. from previous session)

MuLLu tEnkuzhal (Muttu Saram)

Ingredients 

 

Bengal gram dAl flour (Chana BESan)

Rice flour

Salt

White sesame (til/eLLu) seeds

Refined Oil

½ cup

½ cup

to taste

1 tsp

to fry

Method

Sieve and mix the flours well with a small ladleful of oil and test for togetherness as described for OmappoDi. Add water, sesame seeds with salt.   Knead well to make tight dough. Make balls. Put each ball in the MuLLu tEnkuzhal press and fry in hot oil. Remember to fry one ring at a time. 

 

A ring of MuLLu tEnkuzhal

Ribbon/OTTu PakkODA

Ingredients 

 

Bengal gram dAl flour (Chana BESan)

Rice flour

Salt

Red chilli powder

Asafoetida

Refined Oil

½ cup

¼ cup

¼ tsp

¼ tsp

¼ tsp

to fry

Method

Sieve the flours and mix with 1 small ladleful of oil and test for togetherness. Knead this with water to make stiff dough. Make balls. Put each ball in the ribbon pakkODA press or in normal press using the ribbon pakkODA plate and fry in hot oil. Remember to fry one ring at a time.

A ring of ribbon/OTTu PakkODA

Mixing the constituents

Before mixing all the constituents that we prepared so far, first take 1 cup of roasted pressed rice (poricca aval) and clean it to remove impurities like sand, dust particles etc. Re-roast if not crispy. If this is not available, buy the raw pressed rice and fry in hot oil, strain excess oil and use. Next fry ½ a cup of groundnuts in oil and keep aside. If you use cashew nut, fry ½ a cup of it in ghI.

  

      Roasted Pressed rice                                 Fried groundnuts

Next you have to fry in a little oil 25 to 30 curry leaves along with 1 tsp turmeric powder and ½ tsp asafoetida and keep aside. In a kaDAi separately roast the 2 tsps of chilli powder with salt to taste under medium flame just for 2 seconds since overheating will blacken the chilli powder.

  

Curry leaves, chilli powder, salt                     dIpAvali Mixture

Having kept ready all the paraphernalia, let us start mixing them for diwALi mixture. Take a big vessel and add all the constituents except the chilli cum salt powder and mix well. Mix chilli cum salt powder now as per taste thoroughly as to coat all the ingredients for uniform taste. Store in an air tight container. Every time you serve shake well and then serve so that the salt settling down after some time gets mixed well. Some add roasted split gram dAl (PoTTukkaDalai) also. If so you can add ¼ cup. Some add the coloured jIrA peppermints. I do not add these.

dIpAvaLi BakshaNams

dIwALi lEhyam

This is made to digest the sweets and savouries with oil in them.

Ingredients: 

Ginger (inji/adrak)

Dry ginger (sukku/sUnT)

Bishop’s Weed (Omam/ajwain)

Clove (grAmbu/lavang)

Black Pepper (miLagu/kAlimirc)  

Arici tippili (pippalmUl)

Cardamom Pods (ElakkAi/elAici)

Turmeric powder(manjaL /haldi)

Jaggery (vellam/gUD) (powdered)          

GhI (nei/clarified butter)

til oil (optional)

50gms

50 gms

1 tbs

10 pcs

1 tbs

2 sticks

3 pcs

½ tsp

150 gms/to taste

1 small ladle  

1tbs 

Method:

Wash and peel the skin of ginger. Cut it into pieces and then grind it with a little water as to extract its juice. Allow the juice to settle for ½ an hour. Decant it then to have the clear ginger juice avoiding the sediment that is nothing but lime.  Crush dry ginger to coarse pieces and powder. Roast it along with Omam, clove, cardamom and black pepper well for about 10 to 15 minutes by stirring in a pan on a medium flame but do not char. Powder them nicely after cooling. Sieve to remove any strands so that only fine powder stays back. This way till you get only fine powder, continue to powder and sieve. Add water to jaggery in a kaDAi and heat till it dissolves. Strain to remove impurities and heat it again so that the syrup becomes thick to 1 string consistency (that is it should not be too thick or too thin). Remember to stir frequently so that jaggery dissolves well and does not stick to the bottom. Add the sieved fine powder of ingredients, turmeric powder and ginger juice. Let them boil well till they turn into a semi solid mass. Add ghee and stir well for 10 minutes as not to allow the contents to stick to the side of the vessel. Put off the flame and allow it to cool. The dIwALi lEhyam is ready. You can preserve it in the fridge. A teaspoon of this after you consume the sweets and savouries will take care of your stomach from their onslaught. 


 

dIpAvaLi lEhyam

(Concluded)

Thamizh Festivals XI (VinAyaka Caturti)

Posted in Thamizh Festivals with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on August 30, 2011 by icareufriend

(Contd. from previous session)

VinAyaka Caturti that follows GOkulAshTami is also equally an important festival and is celebrated all over India. It is also interesting to note that whatever we had prepared for Varalakshmi Vratam as neivEdyam are prepared exactly for this festival also. Please refer to these in my earlier posting.


VinAyaka Caturti PUjai with neivEdhyams  


(To be concluded)