“Cook-n-Click” Navratri Contest

Discussion in 'Recipe Central' started by Magee, Sep 17, 2014.

  1. AkilaMani

    AkilaMani Local Champion Staff Member IL Hall of Fame

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    Thanks Sreekutty for your appreciation dear :) means a lot to me :)

    Thanks Sai :)

    Thanks Shanvy :) True, this contest has been a great learning process for me... so many wonderful healthy recipes!! Thanks again :)


    Thanks Deepv for your confidence in my recipe!! means a lot to me :)

    Thanks umasivasankar, rajinitk, ammullu, sudharaghav, vijaya and ammulur :)

    Thanks mathiravi :) I loved all your recipes and especially the photos... very tempting!!

     
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  2. vijayasampath

    vijayasampath Gold IL'ite

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    @ Uma – Congratulations!!! .. Nice presentation!
    @ Shanvy - Rasgula is my DD’s favourite. Looks goods…Will try to make it soon..
    @ Vijima – Hope your camera is working now.. waiting to see your yummyyy neivadhyams tomorrow.
    @ Magee - Thank you dear.
     
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  3. vijayasampath

    vijayasampath Gold IL'ite

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    Prasadham : Ukkarai

    Recipe :

    • Moong dal : 1 Cup
    • Jaggery Powder : 1 Cup
    • Grated Coconut : 5 -7 Tablespoon
    • Cardamom powder : ½ Teaspoon
    • Ghee : 4 Tablespoons
    • Roasted cashews
    • Raisins


    • Wash and soak moong dal in water for 1 hour, Drain the water and Grind it
    • It should neither be very fine nor very coarse
    • Steam the ground dal in idli plate for 10-12 mins
    • Cool it , cut it and crumble it ( use Mixi for crumbling)
    • In a pan , heat jaggery with little water , filter impurities , if any
    • When it reaches 1 string consistency, add the crumbled dal, fresh coconut, ghee,roasted cashews, raisins,cardamom powder and stir well for 2 -3 mins.
    • Tasty ukkarai is ready!!!
     

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  4. sraji

    sraji Bronze IL'ite

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    20141001_202212.jpg

    Ingredients:
    Navadhanyams-10gms each
    Green chilli-3
    Onions sliced- 1 cup
    Coconut grated-3 spoons
    Mustard seeds-1/2 spoon
    Sombu-1/4 spoon
    Salt – for taste.
    Coriandar leaves

    Steps:
    Soak and cook Navadhanyams separately(add salt before cooking).
    In kadaai, pour some oil, mustard seeds, onions, sombu and chilli.
    Then after it roasted, add navadhanyams in to that ..
    Stir it well and leave 10 mins to cook well.
    Then finally, add some coconut grated and coriander leaves.
    That all,

    Thank you.
     
    3 people like this.
  5. vijayasampath

    vijayasampath Gold IL'ite

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    Prasadham : Karamani sundal (black eyed peas)

    Recipe :

    • Soak karamani (black eyed peas) for 6 hours
    • Wash and pressure cook it with salt, little jaggery(optional) and required water. Drain the excess water.
    • I have added jaggery as it enhances the taste
    • Heat oil in a pan , add mustard seeds, udid dal, curry leaves, red chillis, fresh coconut,hing powder, and then add the cooked karamani.
    • Cook it for 2-3 mins
    • Karamani sundal is ready for serving!
     

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  6. umasivasankar

    umasivasankar IL Hall of Fame

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    day-7 neivedhyam-black chickpea sundal
    things needed:
    Black chickpea-250grms
    red chilli-2nos
    grated coconut-3tbsp
    mustard seeds-1tsp
    curry leaves-1spring
    procedure:
    *soak chickpea for 8hrs
    *drain and pressure cook for 3 whistles
    *in a kadai temper mustard seeds,red chilli n curry leaves
    *add boiled chickpea n add salt
    *now add grated coconut switch off the flame
     

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  7. iyerviji

    iyerviji Finest Post Winner

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    No Vijaya dear I have given the Camera for repairs. God is not interested in my participating I think. He must be thinking when all the youngsters are posting such yummy recipies give them a chance to share them . He must be saying to himself noone of your age are taking part here , so he must have made my camera not to work. If camera works then I will be tempted to post :)
     
  8. sreekutty

    sreekutty Gold IL'ite

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    [h=1]Hello my Dearests ILs....
    7th day of Navratri: Dedicated to Goddess Kalratri
    [/h]The seventh manifestation of Mother Durga, worshipped on the seventh day of Navrartri, is Goddess Kalratri. She has a dark complexion, tousled hair and a valor posture. Having three eyes that shine intense and bright and dreadful flames originating from her breath; she is often depicted sitting on a donkey as she rides on “Gadarbh”. She is admired with name “Kalratri” because she represents herself as a death of “Kaal” appeared like a dark night for demons. She is also addressed with the name ‘Kali Maa’
    Mantra :-
    The Devi Kalratri is worshipped with the chant of following Mantra:
    [COLOR=inherit !important][FONT=inherit !important][/FONT][/COLOR][COLOR=inherit !important][FONT=inherit !important]या देवी सर्वभू*तेषु माँ कालरात्रि रूपेण संस्थिता।[COLOR=#5EABDF !important]1[/COLOR][/COLOR][/FONT]
    नमस्तस्यै नमस्तस्यै नमस्तस्यै नमो नम:।।
    Kadala poli (nuts patties)
    Ingredients:

    Ghee/oil, to fry poli/holige

    for outer layer/dough:
    1 cup Maida/Chiroti rava
    a pinch of Salt
    1 1/2 tsp ghee, melted
    1/3 cup Oil, to soak the dough
    Water, to mix the dough

    for filling:
    1 1/4 cup Groundnuts
    1 cup grated Jaggery

    Method:
    for outer layer/Dough:



    • Mix flour(maida) or chiroti rawa with a pinch of salt and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.You can add a pinch of turmeric powder to the dough if you want.
    • Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose.
    for the filling:

    • Dry roast groundnuts until they turn slightly crispy and has some black patches.Taste one groundnut and check whether it is roasted completely or not.Let them cool.Rub your palms thoroughly on the groundnuts to remove their skin and separate the peeled skin and groundnuts.
    • Grind roasted and skinned groundnuts to a powder in the mixie and then add grated jaggery to it and run it again to get a uniform mixture.The mixture might become sticky which is fine.
    • Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands and place one ball of filling and seal it properly from all the edges like how we do for parathas.Now flatten it slowly with hands to get 5" diameter circle.
    • Now fry it on both sides applying ghee until light golden in color. Pour the ghee over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it. Repeat the process and make all patties like this..
     

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  9. iyerviji

    iyerviji Finest Post Winner

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    Congats Akila, your dish is so tempting
     
  10. sreekutty

    sreekutty Gold IL'ite

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    Dont ever think so Iyer Aunty as you are our inspiration to try new things daily. We get energy and interest in cooking from persons like you and by doing this, our family, kids enjoys tasting new varieties and our IL friends gets new recipes to make....So never give up aunty...Try to click from some good mobile nah....Rest in Gods hand...surrendersmiley
     
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