Gokulashtami/Krishnajanmashtami treat to ears, mind and soul!

 

 

 

 

Enjoy these beautiful songs and get His blessings on this ‘Auspicious Day’!

 

Meera Bhajan by Vani Jayaram, in the movie Meera - Hema malini as Meera..

Wonderful treat!

 

http://www.youtube.com/watch?v=Yvr-_MCurgo

 

Excellent song by M.S.Subbulakshmi Amma:

 

http://www.youtube.com/watch?v=D3qD9EwvYEI

 

 

Penne Pasta in Creamy Mushroom Soup

Penne Pasta in Creamy Mushroom Soup!

 

 

This recipe is my elder daughter’s contribution.  She’s a busy teenager, who can hardly find

time for herself.  One of her hobbies is cooking. This recipe of hers is a great hit among my

family members, esp. with my younger ones. She adapted the soup recipe from internet,

sometime back, which she says she couldn’t recollect the source. (I apologise for that) She

made lot of changes though...  Anyways, the idea of making it as a meal is hers.

 

Ingredients for Soup:

 

Butter – 30 to 50g

Plain Flour – ¼ Cup

Medium Onion – 1 (finely chopped)

Button Mushroom – 6

Water – 4 Cups

Nestle Cream – 2 tbsp.

Salt and Pepper – to taste

Dried/Chopped Basil – ½ to 1 tsp.

Dried/Chopped Parsley – to garnish

Method:

 

Melt butter in a soup pot over medium heat.  Add chopped onion and salt, fry until golden

brown.  Add mushroom and cook for few minutes.  Add plain flour little by little, stirring

continuously to prevent lumps.  Pour in water little by little, keep stirring in.  Bring to boil,

reduce to low heat and simmer for few minutes.

 

Stir in the cream, pepper and basil, simmer for few more minutes.  Garnish with parsley and

serve hot.

 

Creamy Mushroom Soup!

 

 

You can relish the soup on its own or with bread toast.  When you add cooked

pasta to it, it can be transformed into a fulfilling meal.

 

Penne Pasta:

 

Penne Pasta – 1&1/2 Cups

Water – 4 to 5 cups

Salt – to taste

Oil – 1 tsp.

 

Bring water to boil, add oil, salt and pasta, and cook over medium heat for 10 to 15

minutes.  Check for the doneness then and there.  Pasta need not be cooked through, it will

taste better, when it's 3/4^th done.  It should still be firm, yet cooked.

When the pasta is done, drain the water; wash it once, over running water, to prevent it from

becoming sticky.  Stir in the cooked pasta to a bowl of soup. 

 

Penne Pasta with creamy Mushroom soup is ready!

 

Penne Pasta in Creamy Mushroom Soup!

 

Chettinad Vellai Paniyaram/Rice fritters with Spicy Chutney

Chettinad Vellai Paniyaram/Rice Fritters!

Chettinad Vellai Paniyaram/Rice Fritters With Spicy Chilli Chutney!

Spicy Chilli Chutney!

 

 

 

This is a very famous snack in Chettinad, it's sure to find its place in the menu, during almost all the functions & festivals.

Sometimes, it's difficult to get perfect consistency (of the batter), which might affect the taste. I am trying to give few tips which I obtained over the years, which hopefully lead to perfection.

Ingredients:

 

Raw Rice/long grain rice/Paccharisi - 1 Cup (level cup)

Black gram/Ulundhu - just a heap above the rice level (roughly about 1 tbsp.)

Salt - to taste

Milk - 2 tsp.

Oil - for frying

 

Method:

One Level Cup..

 

 

 

 

 

Just a heap above the Rice level..

 

 

Use Flat Spoon..

 

 

Turn over..

 

Combine rice and black gram, wash and soak in water (use just enough water to soak - or

else, the batter will become too thin)

After half an hour to one hour, you can grind with salt. Grind until the batter becomes soft

and smooth, check and feel with your hands. If you use grinder, the consistency will be

really soft, you can still use mixer. But make sure to allow it to cool for half to one hour,

before frying. Even if you use grinder, you can allow the batter to cool for half an hour

before frying. The resting time really helps in getting perfect 'paniyarams'. Just before

making 'Paniyarams' add the milk and mix well.

In a 'kadai' or a deep pan, pour oil and let it heat well. Turn the heat to medium level; it

should not be smoky hot. Stir the batter well until the bottom and take one spoon full and

drop it gently over the oil. Gently splash the oil around all the sides, when it puffs up turn

over and take it in few seconds. Stack the paniyarams in a plate lined with kitchen towels, to

drain excess oil. Check the first one for the doneness, esp. the centre portion; make sure it's

cooked through. If not add little more water carefully, not to add too much.

 

Tips Tips Tips...

If the Paniayaram is too thick, add enough water, if it's thin, add one spoonful of 'idli flour'.

It's common to see, that people add rice flour to make the batter thick, this will harden the

paniyaram.

 

 

 

 

 

 

Serve hot with spicy Chilli chutney or Tomato Chutney. No other chutney other than these makes a great combination. Paniyaram is never complete without Chilli/Tomato chutney.

Spicy Chilli Chutney:

 

Chutney Ingredients - ready to grind!

 

Ingrdients:

Big Onion – 2

(Or) Small Onion – 12 to 15

Tomato – 1

Dry Red Chillies – 8 (less spicy)

Red Chilli Powder – ½ tsp. (less spicy)

Tamarind – ½ tsp.

Salt – to taste

 

Tempering:

Kadugu/Mustard Seeds – ½ tsp.

Ulundhu/Black gram – ½ tsp.

Perungayam/Asafoetida – ¼ tsp.

Curry Leaves – few

 

Method:

 

In a kadai add 1 tsp. of oil, sauté all the ingredients for 2 to 3 minutes, allow it to cool and

grind the chutney. Do the tempering separately and add it to the Chutney.

Spicy Chilli Chutney is ready in a jiffy!

Spicy Chilli Chutney!

 

 

 

 

 

 

 

 

 

Nagarathar/Chettinad Nadu Veetu Kolam

I'm posting few of the Kolam designs done by Achis, these are classic examples of Achis' Artistry:


Courtesy:  Singai Nagarathar.

 

Shri Thendayuthapani Temple - Singapore

Hereby, I'm providing the video link for George Town, Penang Nagarathar's beautiful explantion about Nadu Veetu Kolam.  A big Thank you to George Town Nagarathar's commendable effort to spread our Glory and Tradition!

https://youtu.be/GubQkHEmQZw