Adhu

V&V singing for Golu

October cutcheries

went to a few nice concerts this month and wanted to share the same with all of you

First week 

there were two concerts

One by saketaraman and the next day it was sikkil gurucharan 

Both are my favourite artists 

So dicided to attend both 

And it was in b v b 

The auditorium is fully done now and the seats and a c and every thing is done very nicely

saketaraman

the concert was to start at 6'15 

But i went a little early so that i will get good seats 

Kumar dropped me and said he will come and pick me up at 8 "30 

Found good seats and the cutcheri started at the right time and it was up to my expectation 

The main ragam was bairavi and he did full justice 

All the songs were new ones and he hadgood accompanying artists 

So the cutcheri was good

sikkil gurucharan

The next day was sikkil gurucharan and he took Kalyani As the main ragam 

I left the hall at 8' 30 

The tani was going on 

But didnt stay for the thukkadas 

I prefer reaching home  before nine which is our dinner time 

Both the concerts were very good

next week 

also attended two good concerts and
it was at Sivagami pethachi auditoriam

The first one was nithyashree and
second day it was Abhishek raghuram and
both wete good

nithyashree

nithya sang all my fav songs specially D k j songs like nannu vidachi in Ritigowlai 

Initially she had some difficulty with her voice but she managed it and the cutcheri was a grand sucess

Abhishek raghuram

Abhshek had akkarai subbalakshmi for Violin and for mridangam  and genjira were also very good 

He took ragaDharmavati for an R t p 

And did full justice to it 

He enjoyed himself and took the audiance also in his stride and akkarai was excellent throught the concert 

Returned home at 8 '30 

This week 

sundarakandam

decided to go to kalyan nagar accociation for
sundarakandam by Damal ramakrishnan and perundevi

And it was also very good 

The two and half hours just flew away 

And he had to finish a little hurriedly

B cause he wanted to keep the timing and it was supposed to finish by 8'30

drama

the next day went naradagana sabha for a drama about thyagaraja
and it was called anubhava aradanai and
they were trying to act out some happenings from the saints life
and sikkil gurucharan had sung all the songs for the drama 

His father was the producer and they had put in a lot of effort
But the end product was just passable actually a little boring

Came home by nine p m and had dinner

So all in all it was a good month with lot of concerts and harikatha and a drama too

Good night 

Adhvik in Chennai

Manoharam

This is a sweet dish

make the thenkuzhals without salt and break them into small pieces

Make the pahu with vellam jaggery ,
it should be like more than thakkali pahu
that is when you test the pahu put it in the water
 and it will come like a tomato
Very small amount should be used for testing
and you can add it to the vellam after testing

It will take ten mts in a medium flame

when you are making pahu
never use the high flame in the stove

When the pahu is ready
add the thenkuzhal and a table spoon ghee and
stir it till all the pahu is absorbed by the thenkuzhal
after switching off the stove

No need for any other flavouring for this
but if you like it you can use a little elaichi powder

This also will be good for ten to fifteen days
When stored in a airtight container



Sent from my iPad

Muthusaram

Ingredients

Rice powder 3 cups
Besan 1 cup
Butter 2 table spoons
A table spoon of jeera
salt to taste

Method
Make a nice mavu and
add the butter after making the mavu and
keep it for five mts

And heat the oil in a kadai and
when the oil is ready make the muthusarams
using the thattu for that using the murukku maker

It will be good to keep the flame medium for this also
if you want to get a golden colour muthu sarams

This also will have a shelf life of ten to fifteen days
if stored in a airtight container





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Ribbon pakoda

Ingrediants needed
Rice powder two cups
Water one cup and
oil to fry
Besan or kadalai mavu one cup
Red chilli powder 2tea spoons and
salt to taste
asafoitida powder one tea spoon and
a table spoon of butter

Method
First mix all the powders together and
adding water make a mavu or paste
adding a little butter and asafoitida
it should be smooth and ready to use

After that heat the oil in a kadai and
when the oil is hot and ready
make the pakodas with the pokoda maker and
take it from the oil when goldenbrown

This will be kept in an airtight container
You can keep it for ten days



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Omappodi

Ingredients
Besan or kadalaimavu 2cups
Rice powder 1 cup
Omam powder and salt
Butter a table spoon
oil for frying

Method
Mix all in to a nice paste and
using the omappodi thattu from the murukku maker
make the omappodi in the hot oil

For this use the medium flame and
then you will get golden colour omappodi


Sent from my iPad

Then kuzhal

Ingrediants
Rice flour 8 cups
urad dhall powder 1cup
Urad dhall should be roasted dry till it is golden brown
and made into very nice powder in the mixie
The ratio for the murukku thenkuzal is. 8 to 1 and you have to keep
this in mind when preparing the mavu for this
Black pepper and jeeraa
Grind  little coarsely in the mixie
One spoon of white ellu or till
asafoitida
oil for frying
A table spoon of butter
salt
water a little by little

Method
Make a nice mavu mixing first the powders and adding butter and all
the other things after that

Put the kadai in the stove and heat the oil and when it is ready
you can start making the thenkuzhal using the murukku maker
there will be five thattus in the nazhi and
you can use the one with five holes for this
the other four thattus are for
pokkodam
omappodi
muthusaram and
murukku

Rice powder should be very nice for this. at home we will use the
jalladai or seive to do the flours before making the mavu

another tip is dry roast the arisimavu for five mts at a slow flame and then make
the mavu. Sometimes when you make it it will burst and when you fry the flour
this wont happen.

Now your then kuzhal is ready to eat

Shelf life is ten to 15 days
Store it in a airtight container



Sent from my iPad

Appam

Appam can be made just by grinding the mavu in a mixie

Ingredients

Raw Rice 1 cup
Ripe Banana 1
Jaggery 1 cup
Elaichis 4
finely cut coconut - few pieces
powdered dry ginger

Method

Take one cup rice raw rice only
soak it for two hours before grinding
After washing the rice
grind it to a smooth paste using very little water

When it is smooth
add one ripe banana and
1 cup of jaggery and four elaichis and
mix it well in the mixie

You can add a few pieces of finely cut coconut and
a little bit of powdered dry ginger which will give a nice flavour to it

Put the appam maker on the stove and put ghee in it
Dont fill it fully, It may overflow

Keep a fork and spoon ready
when the appams are done it will leave the kadai on its own

Keep the flame in low or medium and let it cook slowly
Don't go on poking it

you can use the indalium appam maker and it will come easily

This will be good for 25to30 appams

When it is done keep it in a nice airtight container
and this will be good for three or four days



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Mysoor pak

Ingrediants needed
Besan one cup
Sugar one cup and
ghee one and a half cup

Method
First take a pan and dry roast the besan till you get a nice aroma
The time will be five mts

after that take the sugar and add water make a syrup
Boil it till it is one string consistancy

start adding the roasted besan in the sugar syrup and stirring it
add half of the ghee also
When it is ready add the rest of the ghee and go on stirring it

This you will have to cook for ten to fifteen mts and
when it starts leaving the sides of the pan switch off the stove

Take a plate and coat it with some ghee and
pour the mix in to the plate and
you can cut it to the proper mysoorpak size

This will be good for 25 to 30 big mysoorpaks

shelf life is ten to fifteen days


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Rava Laddu

Ingrediants needed
Rava 1cup
Sugar one cup
Cashew and kismiss 50 grams each
Ghee half cup and
elaichi powder one tea spoon

Method of cooking
First take a frying pan and
fry the cashew and kismiss in ghee and
keep it aside
after that fry the rava in the same ghee
Roast it for five mts

after that you will have to powder it in a mixie
add the sugar also
The powder should be very smooth

Heat some ghee and
add it to the rava sugar powder
after adding the elaichi powder and cashew and kiss miss

You must do the small balls in small quantity
only five or six at one time and
then the next batch

We should make the laddus when the ghee is hot

This will be good for 25 to30 small laddus

after making the laddus you can just coat them with the rava sugar powder once so that the colour will be white and it will look good



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Adhirasam

Ingredients
Rice flour two cups
Vellam or jaggery one cup
till and elaichi powder for flavour
And oil for frying

Method
First make the vellam into a pahu
Thakkali pahu will be correct for this
That is when you put the pahu in water for testing it will come like a kutty tomato
For this pahu is very important

When the jaggery is ready add the rice flour little by little
Make sure no lumps are formed while doing this
Add a table spoon of ghee to the mavu and elaichi and till also and
keep it for twenty-four hours

After that put the kadai in the stove and put the oil and when it is
hot you can start putting the adhirasams one by one
Don't keep too much oil for frying

This should be done in a very slow flame and it will come nicely when we make it one at a time

After taking it from the oil we should drain the oil from the
adhirasam by pressing it with the karandi

Keep it between two big serving spoons and if you press it slowly you can take out the extra oil from it
Then keep it in a paper and it will absord all the extra oil

And now the adhirasams are ready
This will last for ten days if stored properly

Some tips
Use some plastic sheets like our milk cover for making the adhirasams
Keep two sheets
Put one small ball of mavu a lemon size one and covering it with the other sheet give it a small press
And after taking the second sheet you can put the adhirasams for
frying

you can master this only by trying it
The first time may not come very good
But if you follow all these rules you can get good results

Glossary
Pahu is jaggery syrup
karandi is big spoons flat ones like the one we will use for dosai or even the rice spoons will be ok

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Happy deepavali 2014

Good It is raining non stop today 

And we dicided to make some deepavali sweets and snacks to day 

Made rava laddu mysorepak and one maida  burfy to day also some snacks 

Pocodam omapodi and boththe cheedais and some thenkuzhal also 

Wanted to make adhirasam 

But it became vella cheedai 

Badhusha also didnt come very nice 

Because we had lot of copras dicided tomake the cheedais and it came well 

So lot of work today iamgiving the recipes for sweets seperately 

Sharda was making palmittai 

And she was calling many times just tocheck withme 

Hope it came nicely to her 

And shree and Adithya has set this blog  for me to write every day 

And i have started with deepavali greetings 

Hope i will continue. This and write. The days happenings everyday before i sleep 

Good night 

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