Oats, Raisin breakfast bar

1 cup oats
1/2 tsp cinnamon
1/2 cup raisin
1/2 cup almond
1/4 cup Jagger y/Molasses
1 tsp cardamom powder

Take a pot, fry raisin, and almond, add 1 cup of water and Jagger y/Molasses let it boil , add cardamon, cinnamon powder and oats. Continue stirring until the mixture comes together. Take a glass tray and grease it well and pour the mixture on to the tray, spread it evenly and keep it in refrigerator for an hour get it out and cut it in the desired shape.

Beets and potato cutlet

Tomato Ketchup

1 beetroot
2 potato
1/2 tsp jeer pwd
1/2 tsp coriander pwd
1 tsp red chilly pwd
1/2 tsp turmeric
1 tsp of chopped cilantro
1 cup of bread crumbs

peel the skin of beetroot and potato cook potato and smash well keep it aside. Take beetroot and grate. Take a pot add 2 tsp oil add mustard seed, asafoteda add grated beetroot, jeera powder, coriander powder, chilly powder and turmeric and cook it well for 15 minutes, add smashed potato add salt mix it really well and cook it for 10 minutes and salt and cilantro. Let it cool down make small ball and press it flat roll it on bread crumbs and shallow fry. serve it hot with tomato chutney or mint chutney.

Coconut Pancake

1 cup rice
1/2 cup tender coconut
1/4 tsp cooking soda
salt to taste.

Soak rice for 4 hours and grind it with coconut, soda into fine paste, and salt to taste add 1 cup of water. Let the mixture settle down for 2 hrs. Heat the griddle and pour the mixture and cook it until golden color, serve it with coconut chutney(sauce) and Sambar.

Carrot Laddu

1 cup grated carrot
1/2 cup sugar
1/4 cup milk mava
1/4 tsp cardamon
1/2 tbsp of raisin
1/2 cup grated coconut

Grate carrot and cook it well in water add sugar and milk mava, cardamon, raisin. Cook it really well until water evaporates. Let it cool down, make small balls from the mixture and roll it on grated coconut. Leave in refrigerator and serve it cool.

Greek Chocolate cookie

Ingredients:

1 large block of chocolate

1 cup of almonds

160 grams of sugar

4 egg whites

grate chocolate, remove almonds skin and mash it into fine powder, beat the egg white add sugar, gated chocolate and mashed almond powder.
Take a non-stick baking pan grease it well and pour the mixture into the pan and bake it in the oven after it is done cut it in the desired shapes. Decorate it with almonds and serve it cool.

I am proud to say this recipe was baked by my daughter for her class Greek festival.

Thyagarajanilayam.org

All Composers Day 2009Saturday, Apr 11, 2009 , starting 9.00 AM Hinde Auditorium, CSUS, Sacramento Krithi Entry Form(Deadline for entry submission Mar.26 2009)FlyerDriving Directions Campus Map

http://thyagarajanilayam.org

Toor dal Parata

1/2 cup toor dal
1 cup of wheat flour
1/4 tsp turmeric
1/4 tsp jeera powder
1/4 tsp coriander powder
1/4 tsp paprika

pressure cook toor dal and let it cool. Take mixing bowl add wheat flour, turmeric,jeera powder, coriander powder, and paprika mix it well then add cooked toor dal and mix it well like a dough add water if needed. Make small balls of the dough and roll it like a tortilla serve it with koorma, chutney.

GOOD IN PROTEIN AND FIBER.

vegi soup

1 cup chopped squash
1 cup chopped carrot
1 cup chopped sweet potato
1/4 tsp ginger powder or paste
1/4 tsp garlic powder or paste
4-5 pepper or 1/2 tsp of pepper powder
1/4 cup water to grind.
1 tbsp of corn powder

1 cup of milk

Chop the veg's and steam cook and let it cool and add water blend it with ginger, garlic,black pepper, corn powder and salt to taste. Take a pot and margarine and pour the mix and cook for 20 minutes and add milk and cook it 15 minutes. Garnish with croutons and serve warm.

Kootu with mixed vegetables

1/2 tbsp daniya
1/2 tbsp channa dal
1/2 tbsp urad dal
1 tsp mace powder
4 red chillies
4 cloves
4-5 black pepper
1/4 inch cinnamon stick

Dry fry the above ingredients and grind them into a fine powder and keep aside.
1tbsp peanuts (optional)
1/4 cup toor dal
1 cup mixed vegetables.
1 tsp of chopped cilantro

Pressure cook toor dal and vegetables. Take a non stick pot add a tsp oil fry some cashews and peanuts, the pressure cooked toor dal and vegetables and grinded fine powder add salt to taste and cook for 10-15 minutes until all the ingredients come together, garnish with chopped cilantro.

Dasara Saranya

Aradhane was fabulous all the participants had dressed up like the composer and some like goddess like Lakshmi and saraswathi. There was a procession and which followed with songs and pooja and dinner. Program was a memorable event.

PURANDARADASARA ARADHANE

Purandaradasa Aradhane in Folsom
Please join us to celebrate First ever "Dasa Sharana Saahitya Sudhe"(Vocal musical tribute to Samagra Dasa & Vachana Sahitya) where Indian classical music lovers of Greater Sacramento come together to cherish the rich heritage of Carnatic/Hindustani music.

Date & Time: February 15th, at 2:00 - 6:30 P.M. (Sunday)

Venue: Shree Laxmi Narayan Mandir

7495 Elder Creek Rd

Sacramento, CA, 95824

Food: Delicious Prasaada and coffee prepared at Venue by KSS committee.

Donation: Minimum $5/family.(All collected amount will be donated to temple)

Indian culture and tradition

Indian culture and tradition

I went to my daughter school to talk about Indian culture and tradition. Children were very much curious to know about the culture, and many practices and beliefs. I was interested in talking more about it as kids were asking questions. India has many gods than any other country, we associate every thing to god such as books, food, money, elders like parents and teachers, instruments we use, and many other items that helps us in our daily life. We consider food is Annapurna so we don't throw food at any cost, same with the money, and treating others. We consider our parents as god, so we respect them in every aspect of our life. The students were also asking about our custom of marriage, naming ceremony and other rituals. I spoke to about some of the practices that our ancestors designed for us, like ladies should wake up early in the morning, water the front yard and draw design, broom and mop the floor, cook breakfast and lunch before husband leaves for work, this was designed because we'll be active and eat healthy food and house is kept neat with out stacking dishes in sink, or bed not made, buying food in drive through by doing this we are not doing any good to our self and the family. Any practice or rituals are designed to keep the fore coming generation disciplined. There are some people who think that these practices and rituals are designed without making sense but if we analyze we can understand the purpose of rituals and practices or belief.

Banana Tortila

Ingredients:

Multipurpose or wheat flour - 1 cup
Banana - 1
Cardamom- 1 pinch

Procedure:

• Add flour and water to a mixing bowl and mix it and knead well to make the flour into a soft ball.
• Take another bowl and add the peeled banana and cardamom and smash it well see that there are no pieces of banana and keep it aside.
• Take the kneaded dough and make them into small balls, take 2 small balls of dough and using the rolling pin spread the dough flat like a tortilla.Take a spoon full of smashed banana and spread it on one rolled tortilla and take the second rolled tortilla and cover the tortilla which has banana spread and roll it again lightly so that the banana is spread evenly.
• Roast the rolled banana tortilla on a hot griddle with a little oil if required to the desired crispness & color. You now have a finished yummy banana tortilla. Kids will love this healthy meal.

Curry Leaves Powder

Curry leaves powder

Ingredients:

20 stems of curry leaves

1 tsp cumin powder

1/2 tsp coriander powder

4 red pepper (dry)

1/2 tsp fennel seed ( methi)

• Wash the curry leaves and let it dry really good
• dry fry curry leaves red pepper and fennel seeds.
• Let it cool down and then grind adding cumin powder, coriander powder, red pepper, and methi seeds.
  
• This curry leaves powder is good to mix with rice when ladies have no time for cooking and also this contains Iron which we need in our daily life.

Sweet potatoes pudding

1 medium size sweet potato
1/4 cup almonds
1/4 cup pistachios
1/4 cup raisin
1 tsp cardomon
1/2 cup jaggery
1 cup milk
1 Tsp oil

Scrape the skin of sweet potato and cook it very soft add the potatoes in grinder add jaggery, cardomon and grind it well and take a non stick pot add a little oil add almonds, pistachios, and raisin fry it for a minute and pour the mixture that is in the grinder and cook it for 15 minutes adding 1/2 cup water and after 15 minutes add milk and stir it well cool it and serve it.

Cake for people who are dieting

4 eggs
1 cup sugar
1/2 TSP baking powder
2 Cups wheat flour
1/2 cup of almond
1/2 cup of pistachios
1 drop of vanilla extract
add 1/2 cup of any fruit other than banana because banana contains lot of calories.
4-5 oz of olive or vegetable oil.

Take a large bowl, crack 2 eggs and take only white and other 2 eggs with yoke, beat the eggs really good, add baking powder, vanilla extract, oil, sugar and beat them again for a minute and then add almonds and pistachios, fruits and wheat flour and beat it until all the ingredients are mixed well. Preheat the oven for 350 degrees and take a rectangle or a square pan grease it and pour the cake mixture and bake it until golden brown and check it with a tooth pick whether it baked or not.

Aval or attukulu or poha Halawa

1 Cup Aval or poha or attukulu

1 cup jaggery or brown sugar which is powdered jaggery

1 cup grated tender coconut

1/4 cup Almonds

1/4 cup Pistachios

4-5 cardomon seeds

a pinch of saffron

Soak Aval in water for 1/2 hour, meanwhile coarsely grind almonds and pistachios. Take aval and squeeze water grind Aval with jaggery, tender coconut. Take a non stick pot add oil and pour the mixture and add the coarsely ground almonds and pistachios and stir continuously until the mixture starts to bind together then take a tray grease it and pour the mixture

Besibelle Bath

This recipe was taught by my mother and this is her recipe.

Ingredients:

1 cup toor dal

1 cup rice

Cook rice, toor dal separately

Cook separately vegetables

1/2 cup carrot

1/2 cup peas

1/2 beans

1/2 tsp Asafoetida

1 tsp Tamarind paste

Ingredients for the powder

Fry dry do not add oil

1 tbsp Channa Dal

1 tbsp Urad Dal

1/4 cup dhania

2-3 cloves (Lavanga)

1/2 inch dalchini

1tsp poppy seeds

3-4 red chilli or according to individual spice intake capacity

1/4 cup coconut(tender)

salt to tast

Raitha

1 cup of curd

1 cucumber

salt to tast

Pressure cook rice, dal, and the vegetables in different containers . Let it cool and then take a medium size dish and add oil and add mustard seeds, sprinkle asafoetida, and add the pressure cooked vegetables, add tamarind and salt and let it cook for 15 minutes and add cooked dal and stir it well and add salt cook it 10 minutes finally add cooked rice and stir it really well until rice, dal, and vegetables are well settled. Garnish it with cilantro and serve it hot with raitha.

Cut cucumber and chop it fine take curd and blend it by adding a water. Take a medium size dish season with mustard, cumin seeds let the mustard splater and take curd add chopped cucumber and add the seasoning and it is ready to eat with Besibele bath. We can also substitute onion and tomato with cucumber.

Bread Jamun

3 slice bread
1/2 cup milk mava
1/4 cup maida
1/2 tsp baking powder

Sugar syrup
1 1/2 cup sugar
2 cups of water
1/2 tsp of cardamon powder
and few pieces of saffron

Take 3 slice of bread and remove the brown portion around the bread and dip it in water and squeeze the water out leave small amount of water in the bread and smash it good and add milk mava, maida, and baking powder and knead it really good keep it aside for 10 minutes and then make small balls. Take a pot add oil and fry small balls until golden brown.

Take a different pot to make sugar syrup and test for the syrup should be watery not sticky.
you test for sticky with your finger. Add the fried balls in the syrup. Serve it chilled and garnish with pistachios.