Sunday, August 31, 2008

SOME REGULAR BREAKFAST IDEAS AND ONE RARE ONE TOO,..nd another kurta with hand embroidery..


Breakfast is something without which we cant do without in our day to day life ,presenting before you all,..some of my regular breakfast menu which we prepare at home and ya theres one rare one too,..
BREAKFAST DURING MARRAIGE CEREMONY-MATHRI CHAI KE SATH
One of my favourite ya guys i am talking about mathri with chai,mathri is different from papdi because papdi is used in making chat whereas mathdi goes well wth tea,papdi is thin whereas mathdi is thick,..ingredient also is different for both..after the marraige ceremony in uttar pradesh sweets such as motichoor laddoo,khurma,khaja and mathdi are packed in big baskets and sent with bride to her inlaws place,very common ritual followed by almost all hindus .
During my college days whenever i used to go hostel after my vacations ,there was a separate bag which my mother used to pack with delicacies like posta halwa,kachodi sabji for the journey,,,it was three day journey for bangalore from my place...and besan ke ladoo ,pinni and mathris for hostel,..miss those days,..;-)
coming to the recipe ingredient required are
mixture of maida and besan one cup ( quantity can be varied depending on your need )
nigella seeds one tsp
salt to taste
red chilli powder half tsp
few drops of oil
procedure
knead everything together into dough
make marble sized balls from the dough
roll out with help of rolling pinsi nto round shapes of 3 to 4cm in diameter
with the help of fork prick on the rolled out mathris
heat oil in wok
once hot lower the flame and slowly slide the mathris in the wok
keep turning till they turn brown from both sides.
enjoy hot with teA AND PICKLE
-
EASY BREEZY BREAKFAST OF grilled MINTY RICCOTA CHEESE SANDWHICH WITH TEA-Sometimes we real feel very lazy to prepare anything most of the time when we eat alone at home,..when i am alone specially when hubby is on call i dont have to worry much about cooking, because i have to just cook for myself then..this recipe is easy and anything can be used as filling i have used pudina aam chutney and minty riccota cheese for filling .
procedure for chutney-half of chopped raw mango,green chilli two,mint leaves shredded halfcup,salt to taste.garlic clove two,grind everything together in a blender, and keep in airtight box.this chutney has shelf life of 10 days if kept in fridge,for minty riccota cheese recipe click here,minty riccota cheese has shelf life of a month if kept in fridge in a air tight box. this chutney goes well with parantha too.
for the sandwhich-spread evenly pudina chutney on bread slice ,add crumbled riccota cheese on the bread and grill it on hand grill,enjoy hot with tea.
BREAKFAST DURING FESTIVALS/WITH LEFTOVER-be it any festival or pooja at our home,poori sabji halwa is regular one at our home,...during Janmashtami festival prepared poori and alloo sabji at home..for allo sabji used leftover rasam powder,i wanted to try something with rasam powder prepared from vedas blog after making rasam from lakshmis blog,and this recipe my own experiment was real yum and spicy,..and best for any festive day,..
POORI WITH MASALA ALLO
ingredients-boiled potato two,onion one chopped lengthwise,tomato chopped length wise,salt to taste ,oil to cook ,rasam powder and parsley leaves.
procedure-add rasam powder and finely chopped parsley leaves to the potatoes and mix well,heat oil in wok and shallow fry the potatoes ,add salt keep aside,in the same wok add onions followed by tomatoes,once onions start changing colour add masala coated potatoes,keep frying,once done add water and cover and cook.,once the gravy thickens serve hot with poori ,and garnish with parsley leaves before serving.
RARELY PREPARED BREAKFAST
MINI INSTANT WHEAT DOSA WITH TOMATO GOJJU-Dosa is something which i have to still master, tried with readymade batter many times but was never happy :-(,once while chatting with Lakshmi she shared some recipes of instant dosa,i thought of trying instant wheat dosa,had all the ingredients at home,for curry prepared tomato gooju from her blog which was really yummy ,for dosa batter ingredients are wheat flour,semolina,salt ,cumin seeds and currleaves,mix everything together with help of water and in a non stick tava add few drops of oil and spread the batter ,.i couldnt spread the batter properly thats why u see mini thick dosas in the picture but evening when i prepared for hubby i could spread properly,,..liked lotz with tomato gojju from Lakshmis blog i didnt had onions so just with tomatoes and best part was advay liked dosa too..SOrRY FOR SUCH A BAD PIC FRENS WITH THICK BURNT DOSA,..WHEN I PREPARE NEXT PIC WILL BE MUCH BETTER ,..BUT TASTE WAS AWESOME,.DOSA IS SOMETHING WHICH IS PREPARED QUIET RARE IN MY KITCHEN BUT NOW WITH LAKSHMIS INSTANT DOSAI RECIPES ITS gONNA BE A FREQUENT ONE,,THANKS FoR SHARING SUCH YUM RECIPES LAKSHMI,..;-)
MOST COMMON BREAKFAST IN OUR HOME -PARANTHAS
MINTY RICCOTA CHEESE PARANTHA WITH CURD AND CHUTNEY-I never thought that i could prepare so many things with minty riccota cheese which i had prepared at home,this recipe is very simple just mix finely chopped onions,salt,red chilli powder to the minty riccota cheese,filling s ready for the parantha,keep aside,knead dough with wheat flour for parantha,make marble shape of the kneaded dough,fill the mixture with help of spoon,and roll out parantha as u make the usual ones,dont apply too much pressure or the filling will come out ,roast on tava and serve hot with pudina aam chutney and curd.
BREAKFAST ON SUNDAY/BRUNCH- tofu in tandoori masala
Sunday breakfast or brunch is always heavy one,.,hubby gets up late and by the time he gets up its always 12 something ,..so sunday i always go for brunch or heavy breakfast,,,for tofu in tandoori masala recipe is very simple chop tofu and keep aside,marinate in tandoori masala for 15 minutes,in those 15 minutes chop one onion,green chilli and keep aside,heat oil in wok add half tsp cumin seeds,green chilli and onions ,once onions start changing colour add marinated tofu ,followed by salt..cover and cook,.if needed add half cup of water..enjoy hot with plain nan or roti.
BREAKFAST DUE TO CRAVINGS-This happens most of the time with me ,if i feel like eating something i have to prepare,..be it anything,..one of such craving was of hot kachodi with allo sabji ,back home when relatives come at home,kachodi with allo subji is prepared and hot jalebi is brought from sweet shop,i felt like preparing cottage cheese kachodi but had to prepare cottage cheese,..and by the time i prepare cottage cheese,,,it would have been too late..i had minty riccota cheese in fridge so thought of using minty riccota cheese instead of cottage cheese for filling,for filling mix nigella seeds,salt,red chilli powder and mix well keep aside,knead dough,make marble sized balls ,compress and just add one tsp of filling not more than that ,seal and roll out into 4 cm diameter of circle ,dont aplly too much of pressure,,and keep the margins thick thats the main difference between poori and kachodi,i usually prepare all together and then fry them together that ways it easy for me,heat oil in non stick wok,and shallow fry till brown and crips from both side,..serve hot with curry,i prepared kerala style potato curry -procedure heat oil in wok add mustard seeds,dried red chillies and curry leaves,once the mustard seeds start popping add chopped onions and fry till they are brown,add coriander,turmeric,and red chilli powder and fry further for two minutes ,add chopped tomatoes and cook further for five minutes,add salt followed by chopped potatoes,cover and cook for three minutes,add coconut milk and half cup of water ,cook for 15 minutes till gravy thickens ,serve hot with kachodi.


another kurta with hand embroidery for more pics click here
This whole post goes to WBB-COMBI BREAKFAST EVENT
HOSTED BY LATA OF MASALAMAGIC AND STARTED BY NANDITA OF SAFFRON TRAIL,thanks lata and nandita for hosting such a nice event.
This months theme for JIHVA FOR INGREDIENT IS JFI-SOYA
,BEING HOSTED BY SIA OF MONSOON SPICE AND STARTED BY INDIRA OF MAHANANDI ,TOFU IN TANDOORI MASALA GOES TO JFI SOYA EVENT,THANKS SIA AND INDIRA FOR HOSTING THE EVENT.
SUNITA OF SUNITAS WORLD IS CELEBRATING FIRST ANIIVERSARY OF THINK SPICE THINK FAVOURITE EVENT
,I AM SENDING MATHRIS FOR THE EVENT WHICH HAVE NIGELLA SEEDS WHICH ARE MY FAVOURITE,..NICE EVENT SUNITA AND CONGRATULATIONS FOR THE FIRST ANNIVERSARY.
SANGEETH OF LET US ALL COOK IS HOSTING EAT HEALTHY CALCIUM RICH EVENT
I AM SENDING GRILLED MINTY RICCOTA CHEESE SANDHWICH,RICCOTA CHEESE PARANTHA ,KACHODI AND TOFU IN TANDOORI MASALA TO HER EVENT,.HAPPY HOSTING SANGEETH,,,:-)
FUSION ALLO CURRY WITH RASAM POWDER AND INSTANT WHEAT DOSA GOES TO SWC KARNATAKA EVENT
HOSTED BY SHEETAL AND STARTED BY LAKSHMI .HAPPY HOSTING SHEETAL...
LORE OF CULINARTY IS HOSTING ORIGINAL RECIPE ROUND UP EVENT
I AM SENDING FUSION POTATO CURRY WITH RASAM POWDER,RICCOTA CHEESE KACHODI,TOFU IN TANDORI MASALA FOR THE EVENT.ENJOY HOSTING LORE,..:-)
HAPPY WEEKEND FRENS,..CEEYA ALL SOON,,,:-)


Wednesday, August 27, 2008

MYSORE OOTA,MANGALORE SPECIAL WITH TOUCH OF RAJASTHAN,BENAGLI NARKOL BHATH WITH KARANATAKA STYLE MANGO GOJJU

MYSORE OOTA

During my college days in Bangalore whenever i used to visit my aunt during the weekends there was always some wedding reception which they had to attend,.and as i was there with them i had to go with them,..though i didnt know the host of the party..meal at those receptions was like feast served on banana leaves ,there used to be so many rounds first poori with bhaji ,chutney poodi,mix veg curry,then dosa,.followed by veg pulao,plain rice with bele saru,followed by mosaranna and finally the most awaited one chiroti with badam milk followed by banana,..huh what a feast ,everytime they used to serve i had to tell them salpa ,..had learnt few kannada words,..cause i dont like to waste food,..:-)...
food in mess was like torture for us,..rasam used to be so watery that the base of the glass could be seen,no taste in palya and sambhar was just dal with no veggies,..;-),..i used to survive on waiwai,cup noodles,bread jam,tang,..we were not allowed to cook..nd with so much to study,..there was no time to go out and eat everyday,..i had very bad health during my college days because i was very picky eater that time,..now with time i have changed ,...:-)
Coming back to the post i felt like preparing the same thali which was served during auspicious functions in Karnataka,...prepared bele sarru,mosaranna and cabbage and french bean palya from Lakshmi's blog for palya i followed the same procedure given here the only variation was i didnt use coconut and red chilli paste , rasam powder was prepared from vedas blog,for talmakhana payasam
i followed the same procedure which i follow for talmakhana kheer,..milk was not thickened much and i added finely chopped dryfruits too,prepared onion cucumber koshambri too,.i know this is not authentic thali ,.have missed lots of things which is served in authentic karanataka thali,..please post in comment section what all i have missed so that the next time i prepare the thali doesnt look incomplete..
this is a small ode from my side for the place where i spent five important years of my life,..thats almost 1500 days,...really miss Bangalore a lot specially when it rain heres..reminds me of the weather of Bangalore,..and ya my frens too,..;-(,.its raining here and this post plus the weather everything is forcing me to go to Bangalores ctr cafe have ghee dosa there with hot coffee,suddenly i feel so nostalgic,...:-(...
MANGALORE SPECIAL WITH TOUCH OF RAJASTHAN
When SWC KARANATKA event was announced ,Mangala who is member of SWC SINGAPORE specially asked for coastal Karnataka dishes to be blogged for the event,..i thought of trying MANGALOREAN CHICKEN CURRY AND SUKKA CHICKEN

which is also known as KORI AAJADINA IN tulu, langauage spoken in mangalore and was really amazed by the taste because the curry was different from what we prepare for our regular dinner or lunch
,..try both these dishes and u will knw the difference,.:-),..we had with rajasthani missi roti,..sorry guys i dont knw the recipe for kora roti,..if anyone knows please post in the comment section,..i guess missi roti
was good substitute for kora roti,..cause i had made it real crisp,..have read lot about kora roti ,,will surely try one day if i get recipe.Addition of potatoes and red chillies did wonders to mangalorean chicken curry
further i added coconut milk too...;-)
DINNER OF NARKOL BHAT AND MANGO GOJJU
When i am really confused and cant decide what to prepare for dinner i have to do just one thing bloghopping to plan dinner menu ,..i saw narkol bhat in Sharmilas blog thought of giving it a try but for curry was confused had green mango in my fridge and when i saw mango gojju in lakshmis blog i knew my dinner menu was ready ,..so narkoli bhat with mango gujju was our dinner ,,,and it was total yum,..thanks Lakshmi,Veda,and Sharmila for sharing such yum recipes,,,
this post of MYSORE OOTA,MANGALORE SPECIAL WITH TOUCH OF RAJASTHAN AND DINNER OF NARKOL BHAT AND MANGO GOJJU goes to SWC KARNATAKA EVENT
started by Lakshmi and this month hosted by SHEETAL

Monday, August 25, 2008

CREAM OF ONION SOUP WITH CROSTINI FOR WHB AND HAND EMBROIDERY ON KURTA

This weekend i couldnt go out anywhere because of continuous rain since last two days,.hubby was on call yesterday so i kept myself busy doing embroidery on plain kurta
for more pics click here,,.it was quiet relaxing with music of rain drops on the window..took break just to prepare tea,..dinner was light one of soup with crostini,
ingredient for cream of onion soup with chives
onion chopped three
potato one chopped
one litre vegetable or chicken stock
one tablespoon fresh cream
chives one tbsp
salt and pepper according to taste
procedure
heat oil in sauce pan add chopped onions followed by potatoes and cook till onions change colour.
add stock and bring to boil,reduce the heat ,cover and simmer for 10 to 15 minutes till potatoes are tender.
process the soup in blender till smooth,return to the pan add salt,pepper cream and chives and heat without boiling.
before serving add more chives ,serve hot with crostini.
for crostini
procedure is same as given here
for topping i used parmesan cheese,sliced yellow capsicum,salt ,pepper and english parsley.
Parsley are of two type curly and flat leaf type ,curly leaf is used for farnishing and the flat leaf type is stronger then curly leaf type because of the essential oil known as apiol,another type of parsley is grown as root vegetable as with hamburg root parsley.
Parsley is widely used as a companion plant in gardens. Like many other umbellifers, it attracts predatory insects, including wasps and predatory flies to gardens, which then tend to protect plants nearby. They are especially useful for protecting tomato plants, for example the wasps that kill tomato hornworms also eat nectar from parsley. While parsley is biennial, not blooming until its second year, even in its first year it is reputed to help cover up the strong scent of the tomato plant, reducing pest attraction.
Culinary use
In parts of Europe, and particularly in West Asia, many foods are served with chopped parsley sprinkled on top. The fresh flavor of parsley goes extremely well with fish. Parsley is a key ingredient in several West Asian salads, e.g., tabbouleh which is the national dish of Lebanon. In Southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used to flavor stocks, soups, and sauces. Additionally, parsley is often used as a garnish. Persillade is mixture of chopped garlic and chopped parsley. Gremolata is a mixture of parsley, garlic, and lemon zest.
Medicinal use
source from here for preservation of parsley

Preservation of Parsley
When freshly cut keep the tips in a bottle of water. If kept for too long they may even begin to sprout roots.
Keep the fresh leaves in a plastic bag or jar in the refrigerator or wrapped in a slightly moistened paper towels.
Parsley may be preserved by drying. Place cut leaves into a paper bag and hang in a cool, dry place. Alternatively preheat an oven to 120ÂșC, turn off and place the leaves on a baking sheet for 15 Minutes. This method tends to preserve the flavour and colour best.
Parsley may be frozen in ice cubes or the sprigs may be wrapped in foil packets and frozen. Parsley butter also freezes well.

hindi name -ajmood/ kannada name - achu mooda / malyalam kothambeluri

CROSTINI with topping of parmesan cheese,capsicum and fresh parsley

goes to WEEKEND HERB BLOGGING EVENT


HOSTED BY SRIVALLI AND STARTED BY KALYN .

How was ur weekend frens/???






Saturday, August 23, 2008

JANMASHTAMI MEMORIES AND DELICACIES FOR JANMASHTAMI PHALAHAR VRAT


Today when i got up at 5am to prepare ADVAYS MILK I SAW THROUGH THE KITCHEN WINDOW THAT IT WAS RAINING HEAVILY,..I WAS OVERFLOODED WITH MEMORIES OF JANMASHTAMI FESTIVAL...ABOUT 12 TO 13 years back when i was a school going kid ,i still remember how excited we used to be for this particular festival..during janmashtami festival markets are overflooded with toys depicting lord Krishnas adventure...so every year we used to get new toys and old toys were kept wrapped in newspaper for the next years festival...dadi used to help us to colour saw dust of wood in different colour to make rangoli...along with sand which was collected from neighbourhood,..the night before janmasthmi we three sisters along with our cousions used to do all preparation before sleeping and next morning while dadi ,mother and aunt used to prepare delicacies to be eaten during PHALAHAR VRAT we kids prepared rangoli and arranged krishna toys,..whole day was spent in decoration of jhanki which was further decorated with colourful lights,fresh flowers,..only break we took was ,to eat talmakhana kheer,potato chips,allo tikki,lemon juice,lassi and other vrat delicacies prepared at our home, evening was spent going to the neighbourhood to see the jhanki after which used to go to temples along with our family members TO SEE JANMASHTAMI TABLEAUS,,,night we used to sleep early cause of so much of excitement and at 12am when lord krishnas birth was celebrated with aarti and pooja we had to be awakened ,...along with my sisters even i used to fast for the festival,..but due to some reasons janmasthmi festival is not celebrated at my inlaws place so since two yrs i am not keeping fast ...but i have beautiful memories of this festival which gonna stay with me forever,..now no one is back home except my parents ,..my both sisters are at different place too,..buT one thing is common the beautiful memories of the festival...:-),..i started with rain cause i remember everyyear it used to rain during janmasthmi,,.and dadi used to tell us that it rained the day lord Krishna was born so it rains every year DURING JANMASHTAMI.

...coming back to the post Janmasthmi festival is another excuse to feast on delicacies some of the delicacies prepared at our home during ths festival are
POTATO FRY WITH TEA-

PROCEDURE-SLICE OF POTATOES IN DESIRED SIZE AND FRY IN OIL,..SEASON WITH SENDHA SALT(ROCK SALT ) AND BLACK PEPPER.SERVE HOT WITH TEA,SENDHA NAMAK OR SALT IS USED IN PREPARATION OF VRAT/FAST RECIPES.ITS AVAILABLE IN INDIAN GROCERY STORE.
RABDI

POTATO BHAJI WITH CURD

MATHURA KA KHURCHAN

ALLO TIKIYA WITH CURD-

PROCEDURE -MASH BOILE POTATO,ADD ROCK SALT ,PEPPER,CHOPPED GREEN CHILLI AND MAKE SMALL MARBLE SHAPE BALL,FLATTEN EACH BALL AND SHALLOW FRY TILL BROWN AND CRISP FROM BOTH SIDES,GARNISH WITH CORIANDER LEAVES AND CURD BEFORE SERVING.
STRAWBERRY SHRIKHAND

AND GULABI LASSI

CELEBRATION AT MATHURA-The Birth of Lord Krishna at midnight is followed by performance of pooja and other ceremonies. The idol of Lord Krishna is bathed with milk and curd and then rocked in the cradle. A popular belief of the inhabitants is that any wish made while rocking the cradle is fulfilled on this day. The entire Mathura echoes with the sound of the conch (shankh) and ringing of bells. Devotees pray and welcome the lord with slogans of 'Jai Shri Krishna'. After the prayers have been performed, Panchamrit, a mixture of honey, gangajal, curd, ghee is distributed. Lord is fed with the customary prasad of ‘Chhapan Bhog’ (Fifty six dishes). Devotees break their fast with 'Prasad' of the Lord. Lot of eatables made of milk and milk products are relished by the devotees. Kheer, Laddoo, Butter, Shrikhand and Singhare ki Poori are few of the main dishes prepared on the day.SOURCE FROM HERE
CELEBRATIONA AT MADHUVAN IN VRINDAVAN-According to legend in Vrindavan, Madhuban is the exact place where Lord Krishna is said to have performed rasleelas with his beloved Gopis more than 5000 years ago. A famous folklore associated with the place is that Lord Krishna till date ascends to perform rasleela with the gopis. Anyone venturing into the place during night either dies or becomes insane. Thus no localite ventures into Madhuban during night. The place becomes alive during Janmashtami with rasleelas being performed in the premises during the daytime.It is said that the city of Vrindavan starts celebrating Janmashtami 7-10 days before the actual date of the festival. This is done by staging various plays and rasleelas at different places in the city. Professional artistes enact various episode of Lord krishna's life. These plays are a huge drawers of devotees.SOURCE FROM HERE
CELEBRATION AT DWARKA -Lord Dwarkadhish is adorned with lot of Gold jewellery and other precious stones such as Diamonds and Topaz. This happens around 11:00 pm. Utsav Bhog is offered to Lord around 11:30 pm. Devotees are not allowed to see the process of Utsav Bhog though they wait eagerly for their beloved Lord in the temple premises and sing bhajans. The devotees welcome the Lord at 12 midnight with immense enthusiasm and joy. After nearly two hour celebrations, the temple closes at 2:00 am after the mahabhog offerings to Lord Krishna. Bal Gopal idolis kept in a cradle in the temple premises for the darshan of the general public. Thus the janmashtami celebrations finally come to an end in Dwarkadhish temple.SOURCE FROM HERE
CELEBRATION IN UTTAR PRADESH-Varanasi is a witness to the famous 'Nag-Nathaiya Leela' every year to commemorate the birth of Lord Krishna. It takes place at Tulsi Ghat in Varanasi and is a 20 day long event. The re-enactment of the famous killing of Nag is done. A young boy acting Lord Krishna jumps in the river and emerges on top of the head of Kaliya Nag, the dreaded serpent during the climax. This episode is watched by lakhs of devotees on the ghats of Holy River Ganga.SOURCE FROM HERE
CELEBRATION IN MAHARASHTRA- An extremely euphoric atmosphere prevails in different cities of Maharashtra during the festival. The city of Mumbai experiences lot of enthusiasm among young men and boys who carry out the Dahi Handi ritual every year at various places. An earthen pot hung 20-30 feet from the ground with the help of a rope is broken by a human pyramid. The young boys don't give up till the time the pot is broken, followed by prize distribution ceremony. It is a popular belief among devotees that the broken pieces of the pot, if kept in the house will help remove negative powers and rats.SOURCE FROM HERE.
CELEBRATION IN BENGAL-Janamashtami is famously known as 'Gupt Vrindavan' in Bengal. It means hidden Vrindavan, this is so because of the fact that Lord Krishna spent time in Vrindavan with his consort, Radha. It is great fun planning and executing the decoration. The display is left for few days for friends and relatives to enjoy. The grandparents narrate to the children the interesting stories of Krishna, his pranks of childhood, romance with Radha in his young days, and finally, his days of kingship offering us the eternal truth of the great Bhagavad Gita. There is nothing in the world that can be compared with the profound philosophy of Gita. SOURCE FORM HERE
CELEBRATION IN SOUTH INDIA -Various kinds of sweets are made to offer Gokulnandan on this day. Murukku and Seeddai are prepared in Tamil Nadu. Eatables made of milk and curd are prepared to make offerings to Lord Krishna. Joyful chanting of Lord’s name takes place in quite a few temples of the state. The number of temples dedicated to Sri Krishna are few. The reason being that people have taken to worship him through paintings and not idols.

The Rajagopalaswami Temple in Mannargudi in the Tiruvarur district, Bala Krishna temple at Udupi, Pandavadhoothar temple in Kanchivaram and Krishna temple at Guruvayurare dedicated to the memory of Vishnu's incarnation as Sri Krishna. Legend has it that it in Guruvayure that the idol of Sri Krishna was installed after the city of Dwarka submerged in the sea.SOURCE FRM HERE.
CELEBRATION IN SINGAPORE -Singapore means 'Singapura' (Lion City) in sanskrit. It is a wealthy country famous for its multiculturalism. It has people of various nationalities living together in harmony. Chinese, Indians, Malays, Indonesians are residing in large numbers. Singapore celebrates Janmashtami festival with lot of fervor. 'Little India' located on Seragoon Road comes alive with lot of decorations, selling of janmashtami pooja accessories. Shree Lakshmi Narayan temple situated on Chander Road celebrated the festival with day long programme. Other local temples also organized cultural programmes to mark Lord Krishna's birth. Krishna chanting competition was a unique feature of the celebration. Indians all over Singapore wait for the birth anniversary of their favourite Bhagwan Krishna.


JANMASHTAMI POOJA PROCESS-The festival of Janmashtami is considered a very pious day by Hindus. Lot of bhajan singing, hymn chanting and poojas are performed this day. Devotees queue all the major Krishna temples to seek his blessings. People perform elaborate poojas during the festival. They keep day long fast. Functions and prayer meetings are organised to share the glory of their favourite God.

The general pooja process begins early in the morning with devotees giving a bath or abhishek to Bal Gopal's idol with gangajal, ghee, water, honey and curd. The idol is then adorned with new clothes (preferably in yellow colour), stone or other precious jewellery.

Next, the idol of lord is offered bhog, the contents of bhog may vary. Fruits, kheer, pedha, milk, and milk products are made. There are devotees who offer chappan bhog(56 dishes) to Bal Gopal.

Thereafter, special Krishna pooja is performed. The cradle containing the divine infant's idol is rocked, conch is blown. Devotees sing Krishna arti, some people read out 108 names of lord. They get totally immersed in the name and praise of Gopal.

After the entire pooja is over, devotees break their fast by having panchamrit.
WISH U

ALL HAPPY JANMASHTAMI MY FRIENDS,

THIS POST GOES TO this post goes to PURVA AND PRITI WHO ARE HOSTING FESTIVE FOOD EVENT THEME FOR THIS MONTH BEING KRISHNA JANMASHTAMI AND GANESH CHATURTHI .
EASY CRAFT HAS SOME FESTIVAL DISHES TOO CHECK THEM OUT HERE.
FOODYGURU SRIMATHI HAS SHARED STORIES AND DELICIOUS RECIPES OF KRISHNA JANMASHTAMI CHECK THEM OUT HERE .
have a look here and be dazed ...i was for few minutes

link for live darshan from iskcon temple click here

for  delicious janmasthami prasadam/prasad/neiveidyam recipes click here
CEEYA SOON FRENS ,..HAPPY BLOGGIN ND WEEKEND..




Thursday, August 21, 2008

KALI MIRCH WALA MUTTON CURRY AND FEW CHICKEN CURRY FOR CURRY MELA....:-)

Sunday lunch was prepared by hubby i dont like lamb meat,,,but hubby told me before preparing that i gonna like it,..as advay was taking his afternoon nap and hubby was busy preparing lunch i relaxed myself by watching bachna ae hasino which i didnt like at all,..:-(...as told before i dont go in the kitchen when he prepares but while eating i could make out that he has made ample use of black pepper seeds,,so before posting i asked him what all he used
ingredients
boneless lamb mutton 500gm
onion five chopped 200gm
garlic chopped 10 clove
green chilli three
ginger 5cm
salt to taste
oil to cook
cumin seeds one tsp
black pepper one and a half tsp
garam masala one tbsp
meat masala one tbsp
tomato paste one tsp
p.s.-avoid tomatoes while preparing mutton as it can make mutton hard,..
procedure
fast cook meat in microwave for 10minute,drain and keep aside
heat oil in wok
add cumin seeds once they start spluttering add black pepper seeds
followed by chopped onion,garlic,ginger and green chilli
once the onion starts changing colour add mutton ,keep stirring for 3 to 5 minutes
further add salt ,garam masala and meat masala and fry for five minutes,add tomato paste fry for aminute
add water about 150ml and close the lid and pressure cook for 7 to 8 whistles.
we had with plain rice and it was delicious and spicy too,.and taste so great i was literally licking my fingers.
kali mirch wala mutton curry goes to curry mela
hosted by Srivalli i am reposting
PEPPER LEMON CHICKEN
DONE FINALLY FOR THE MELA,..SORRY SRIVALLI FOR SUCH A LATE ENTRY....HAPPY BLOGGIN FRENS ,..CEEYA SOON,...