Preparation for Deepavali ( தீபாவளி திருநாள் )

My Notes:
Deepavali is a time filled with light and love; a time of rejoice for the Indians all over the world.
Deepavali ,or Diwali as mentioned by Northern states, is a joyous festive season.
Though deepavali is celebrated mainly by Hindus, it is also celebrated by Jains, Sikhs and some Buddhists in different ways in different states and to mark different historical events / stories  but all symbolise the victory of good over evil, light over darkness. 
On this day Goddess Mahalakshmi is also worshiped. MahaLakshmi is the goddess of wealth and prosperity, bestowing these abundantly upon us.

In this blog,to my knowledge  I would like to highlight the way Hindus in the state of Tamilnadu celebrate Deepavali. Deepavali means row of lights  /  தீபாவளி என்பது தீபங்களின் வரிசை என்றும் பொருள்படும். Northern state' tradition is to lit rows of light to welcome the king, Incarnation of lord Vishnu, Sri Ram, his wife Seetha and brother Lakshmanan after an exile of 14 years. 
Another Hindu literature depicts that on this day, the demon, Narakasuran was killed by lord Krishna. 
The dying Narakasura requested Lord Krishna to grand him the boon that his death would be celebrated as Deepavali. This is the day that symbolises that good triumphs over evil and the people celebrate it by taking a Ganga Snanam - a ritual oil bath - early in the morning.
It is believed that Lakshmi resides in the oil and ganga mata in the water make the people to forget the bad and enjoy the dawn of happiness. Hence, it is the beginning of saying '' ganga snanam ''. 

Below is a platter prepared for the ritual.

It has sesame oil/ நல்லெண்ணெய், shikakai powder / சீயக்காய் தூள்( a herbal powder to wash the hair), turmeric powder/ மஞ்சள் தூள் and the holy ganges water / கங்கை நீர். The holy water is optional depending on the availability. 
Before bath, each person sits on a low wooden stool/ மணை.  The head of the family, the elderly lady,applies first a few drops of oil on the head three times followed by shikakai and the turmeric to the members of the family. 
This tradition is given a skip by the new generation. So thought of highlighting this in the blog.

After bath, new clothes are received from elders and everyone wears it with full enthusiasm.
After prayers at home, all the young children look forward for the next segment, which is prostrate to elders to seek blessings as this comes with not only the blessing but money as well :))
While blessing prepare the rice mixed with turmeric which is a tradition symbolising good health and prosperity. And a small dollop of the herbal medicine is given.
Indian festive is never complete without delicacies and deepavali is the celebration where every households make or buy many varieties of Indian sweets and savouries, 
To digest all the rich delicacies, the south Indian families prepare this deepavali legiyam / தீபாவளி லேகியம் and is given first thing in the morning after prayers.It aids digestion. This is a combination of dry ginger, coriander seeds, cumin seeds, jaggery/ palm sugar, ghee and sitharathai - a herb. It is made at home or readily available in the market.
Firecrackers are synonymous to Deepavali. Firecrackers are bursted early in the morning through out the day and at night. But now a days children refrain from firecrackers with the thought for Mother Nature and to discourage child labour - who are engaged to make the fire crackers at factories. 
Nevertheless a  joyous occasion to spend with family and friends. 
Guests are invited and we go visitng also. Visit to temples is also observed in some families.

Happy Deepavali one and all :)

Ribbon Pakoda ( ரிப்பன் பக்கோடா)

Ribbon Pakoda

 ( ரிப்பன் பக்கோடா)  

Ingredient:
Rice flour ( அரிசி மாவு )  - 1 cup
Bengal Gram dhal flour/ Besan flour ( கடலை மாவு ) - 1/4 cup
Red Chili Powder ( மிளகாய் தூள் )  - 1 tsp
White Sesame Seeds ( வெள்ளை எள் )  - 2 tsp
Asafoetida ( பெருங்காயம் )  - 1/4 tsp
Salt to taste ( உப்பு தேவையான அளவு)
Hot oil ( சூடான எண்ணெய் )  - 3 tbsp
Oil for frying ( பொரிப்பதற்கு தேவையான எண்ணெய் )

Steps:
In a wide bowl add the rice flour, gram flour, chili powder, salt and asafoetida.
Heat 3 tbsp oil and pour the hot oil over the ingredients and mix well with a spoon.
Can substitute the hot oil with melted butter also.
Clean the white sesame oil for any impurities and add to the mixture.
Knead the dough well.
Heat oil in a frying pan. When oil is hot enough, switch over to medium flame.
Fill the dough in the murukku press placing a chip with a flat thin slit.
Make a round of the dough directly on the hot oil.
When it is done on one side flip carefully using a ladle.
Fry on the other side.
When the sizzling sound has stopped remove from oil on to a kitchen towel to drain oil.
Repeat with the remaining dough.

Let it cool. Then store in an air tight container.

My Notes:
This is a simple version. Well suited for beginners and  working women. The hot oil over the flour gives a very good result - crisp ribbon pakoda.The crispness of the savory can be seen, before tasting, by the bubbly raised texture of the pakoda.

The pakoda will absorb more oil and colour of the pakoda will be deepened if the dough is kept too long outside. so prepare the dough in batches if you want in large quantities.
Also keep the fire in medium flame - too high will burn and too low will make it absorb more oil and less crispy.

Here is an another recipe of the above done from scratch.

 Soak parboiled rice and red chilies for minimum 1 hour. Fine grind them in a grinder. Add asafoetida and salt while grinding. Some prefer to add few cloves of garlic at this point.
Remove from the grinder and spread on a clean white cloth. Add bengal gram flour and mix well to bring to a dough consistency. The proportion of rice and dhal is the same as above.
Continue with the other steps as above.
Par boiled rice savories are more tastier but absorbs more oil.

Shelf life is longer if you prepare your own rice flour.

Another version is  using split yellow dhal ( moong dhal) together with the bengal gram dhal. This can also be tried.
Variation is for you to explore ;)

In tamil it is called நாடா தேங்குழல்  or ஓலை பக்கோடா. The name represents its appearance. naada is ribbon in tamil. The ribbon shaped savory is hit among people who like Indian savories.
Enjoy this festive season with your preferred choice of method. :)

Almond Dessert / Badam Halwa ( பாதாம் ஹல்வா)

Almond Dessert / Badam Halwa

( பாதாம் ஹல்வா)

Ingredients:
Badam / Raw Almond nuts ( பாதாம் பருப்பு)  - 100 g
Sugar ( சக்கரை )  -  75 to 100g ( based on sweet preference)
Saffron strands ( குங்குமப்பூ )  - a few
Warm Milk ( இளம் சூடான பால் ) - 2 or 3 teaspoons
Ghee / Clarified butter ( நெய் ) -  4 tsp

Steps:
Soak the almonds for a minimum of 1 hour. Peel the almonds.

Make a smooth paste of the almonds using a mixer. Add one or two teaspoons of milk if needed

Powder the coarse sugar 

Soak the saffron in a teaspoon of warm milk.

                         

Add 2 tbsp of water to the powdered sugar and let it boil to get one string consistency syrup

Add the almond paste to the sugar syrup. stir well and cook in medium flame.

Constantly stirring, add a teaspoon of ghee. When the halwa leaves the side of the vessel,it will be little flaky in texture, add in the saffron. Mix well and remove from fire.

Badam Halwa is ready to relish   :)

My Notes:

My niece, only daughter in our family, likes this Indian dessert but finds the commercial ones to be too sweet to their taste bud and also everyone agrees with, that it is loaded with a good amount of ghee ;)

So my younger sister used to make this for our niece and everyone in our extended family looks forward to having a spoonful.

This homemade version is less sweet and with less ghee. 

The generous portion of saffron not only gives the rich colour but its unique flavour as well to the dish. Ground almonds will not be like a fine powder, a bit coarse and it is nice to have that feeling while you ruminate the dessert.

Prepare in required quantity and finish it off without refrigerating. Shelf life is 3 to 4 days.

 It tastes one level higher when eaten when it is warm, which we all did. So missed taking a proper picture in serving bowls after it has cooled down

Darling S, this post is dedicated to you. Try this for your Deepavali at Munich. 

Rasam Powder ( ரசப்பொடி)

Rasam Powder ( ரசப்பொடி)

The Spice Powder to make the South Indian Soup - Rasam

Ingredient:

Black Pepper (மிளகு )  - 4 tbsp

Cumin Seeds (சீரகம் )  -  4 tbsp
Coriander Seeds (தனியா)  - 2 tbsp
Dry Red Chili(மிளகாய் வற்றல்) - 4 Nos.


Steps:
Using a scissors cut the red chilies into small bits. or just use fingers to snap.
In a mixer add all the ingredients.
Coarse grind the ingredients using wiper button or slow speed.
Store in a air tight glass jar.
No refrigeration required. Freshness lasts for 3 weeks, so make the desired quantity and store. Shelf life can be up to 5 weeks.

My Notes:
This combination of spices is best suited for rasam. I had learnt this from my Mom and have been used to this taste for time immortal.
The right amount of pepper and cumin seeds. When ground, the coriander  seeds' nutty earthy aroma comes to fore. The coarse ground chili flakes adding a punch.

Some use more of coriander seeds and the spice powder may be fine ground. Commercial products also have different combinations but of the same ingredients.

This is well tried and enjoyed over the years and so you can give a try without a second thought.

Pepper,one of the world' most popular spice, has a strong aroma and has many health benefits. No wonder it is called the King of spices.

Rasam / South Indian Soup ( ரசம் )

Rasam / South Indian Soup  ( ரசம் )

Ingredients:
Tamarind - small marble size soaked in water ( புளி - சிறிய கோலி உருண்டை அளவு)
Tomato  (  தக்காளி )  -  1
Boiled Toor dhal ( வேக வைத்த துவரம் பருப்பு) -  1 tbsp
Rasam Powder ( ரசப்பொடி)  -  1/2 tbsp
Coriander leaves ( கொத்தமல்லி) - 1 or 2 strings,
finely chopped
Salt to taste ( உப்பு )

For seasoning:

Mustard seeds ( கடுகு )  -  1/2 tsp
Asafoetida ( பெருங்காயம் ) - a pinch
Dry Red Chili ( காய்ந்த மிளகாய் )  - 1
Crushed garlic ( தட்டிய பூண்டு) -  2 or 3 cloves
Curry leaves ( கறிவேப்பிலை)  - 1 string
Ghee or Oil  ( நெய் அல்லது எண்ணெய் ) - 1tsp

Steps:
Soak tamarind in water for minimum 15 minutes. Extract the juice and keep aside.
Fine chop the tomato. Crush the garlic pod using a mortar pestle or just pressing with the flat side of a broad knife.

Heat a tsp of oil or ghee in a pan. Let the mustard crack first, add in garlic, asafoetida, curry leaves and halved dry red chili.

Add the finely chopped tomato and saute for a minute. Pour in the tamarind juice and add salt and turmeric powder.

Add in dhal water to the boiling mixture 

To the boiled toor dhal add a quarter cup of water and extract dhal water.

After 2 minutes, add half a tablespoon of  rasam powder. Within a minute or so switch off the flame when you see bubbles forming and the content boiling. Do not let it to boil for long.

Garnish with finely chopped coriander leaves. Cover immediately.
Serve hot with steamed rice.

My Notes:

Rasam, the South Indian Soup, is a hot favourite of all Indians. An excellent appetizer, this tantalizing dish never fails to satisfy your taste buds.As a main dish when you are sick or a soothing cup of rasam to ease your stomach after a heavy meal, this pleases all. Pepper and Cumin seeds in the rasam powder does the trick.

For the young food enthusiastic, this may sound a simple dish to make but have to take note of one or two minor steps to get that perfect combination of sour and spicy soup.
Let the raw taste of tamarind change by boiling well and after adding the rasam powder do not boil too long as this may change the taste.
Equal combination of tamarind and tomato is recommended for a balanced sour taste.
Extra tamarind may make it too sour. It can be balanced with additional dhal water and an extra pinch of the rasam powder. The main ingredient, rasam powder, also plays a part.
Seasoning in ghee gives a unique flavour. Some may prefer to do the seasoning as the last step.

There are few types of rasam : tomato / lemon/ pineapple/ pepper ... the variations is endless. During prayer days, some will refrain from using garlic. Pineapple rasam is my elder son' favorite which he picked up after my Father. Shall post pineapple rasam recipe separately as well the rasam powder.

Rasam remains the first choice for my younger son even being an young adult. He wanted to prepare this dish when I was sick and posed this question of why rasam recipe is not in the blog. So here you go ;) for all the rasam lovers.