Deepavali(Festival Of Lights) Celebrations

Last weekend we had Deepavali (Festival Of Lights). It is one of the most awaited festivals for all the Indians. It is eagerly awaited by all, young or old or of any religion. Mostly because of all the crackers that you get to burst!

This was my first Deepavali here. I had assumed that it would be a lack luster affair since we were in a foreign land. I was in for a pleasant surprise. One day before the festival, I got a call from one of my friend’s to come to her house for Arishina and Kumkuma (It is a custom among South Indians to invite people to their houses during festivals and religious ceremonies and then give them beetle leaves, Kumkuma, Arishina (turmeric) to the ladies before they leave). It was a surprise for me since I had not expected this here.

On the 2nd day of Deepavali, we went to her apartment. This apartment complex has a lot of Indians. We see that all the houses have been decorated with serial lights and there were Diya’s (Clay Lamps) in the doorsteps of most of the houses. It really was a very festive atmosphere with all the children and adults dressed up in traditional Indian clothes and generally having a good time. They were also bursting crackers (non-bomb varieties like sparklers)! We also went to a few others friend’s houses.

On the Bali Padyami day, (Third Day) we had invited a few friends over to our house. We had a small get together, lit a few candles and generally had a good time with friends :).

This was a really different way of celebrating Deepavali for me. The grandeur of the festival back in India is a different plane of existence! We used to have so many varieties of food to eat, so many crackers to burst, and the new clothes that you would get to show off. How can I forget the constant reminders from elders to be careful while bursting the crackers!!

We missed all this fun and noise this time!! :((

The Story of Lord Krishna and Avalakki( Puffed Rice )

I had promised while writing about the HuLi avalakki recipe that I would one day tell you why Indians don’t refuse anything made out of avalakki (Puffed Rice). The reason behind this goes to the times of Mahabharatha.

This is a story involving Lord Krishna and his friend Sudhama. Let me first give a brief introduction to the people involved in the story for benefit of those who are not familiar with the Hindu Mythology.

According to Hindu mythology, Lord Krishna is 8th avatar (Incarnation) of Lord Vishnu. He was born during the Dwapara Yuga. I.e. around 3000 BC. He is the central character of the great Hindu Epic The Mahabharatha. He is also considered as the author of the Bhagavad-Gita. All the Hindus revere him as the embodiment of Love and Joy.

Sudhama was a Brahmin friend of Lord Krishna. They studied together as little boys in Guru (Teacher) Sandipani’s Ashram (something similar to a residential school).

They complete their education and are ready to part ways. Before leaving the ashram, Lord Krishna will have told Sudhama to approach him if he was in any trouble and needed any help.

As time passes, Krishna becomes the King of Mathura. Sudhama is a poor Brahmin and has to feed a large family. He is so poor that his wife will have to keep borrowing from neighbors to feed the family. When the poverty becomes unbearable, Sudhama’s wife begs Sudhama to go his friend Lord Krishna and ask him for his help. Sudhama agrees to do so. However, he does not have anything in his house to take as a gift to his friend. Sudhama’s wife therefore once again borrows a handful of puffed rice from her neighbors. She prepares a snack out of it and gives this to Sudhama to take as a gift to Lord Krishna.

Sudhama takes this and goes to meet his friend with great uncertainty about how he will be treated by his friend who is now the king. Krishna receives his friend very well and accepts his friend’s offering of puffed rice with great joy saying that it is his most favorite snack.

He eats one fistful and gives him all the worldly riches. He eats another fistful and gives Sudhama everything in the after world. He goes ahead to eat another fistful, at this point, Lord Krishna’s wife Rukmini prevents him from eating and asks what about us (Wives)? Lord Krishna calls all his 16,108 wives, distributes it to them and saves one fistful for Sudhama's journey back. Wow! And Sudhama had brought only one fistful as offering to the Lord.

Although Krishna treats Sudhama as a very good friend, Sudhama is too proud to ask Lord Krishna for any help. So he goes back home without asking for anything.

He is however pleasantly surprised when he comes back home. He finds that he has been bestowed with lots of riches and his poverty has been eliminated due to Lord Krishna's grace.

This is the story of Lord Krishna’s connection with puffed rice. Now I’ll come to the part about why we Hindu’s are not supposed to refuse anything made out of puffed rice. You guys must have guessed it by now!! Yes, it is because it is Lord Krishna’s favorite snack! :).

Naturally there is this question of why is Puffed Rice Lord Krishna’s favorite snack.
That is because, no rice plant can grow from puffed rice, unlike regular rice grain, which can grow into rice plants if sowed into the ground. Therefore, puffed rice is like Moksha (i.e. you are relieved from the cycle of birth and death). And Lord Krishna is the one who grants Moksha. It is a symbolic way of putting this point across.

I’m sure there may be many questions in your minds after having read this. Let me know your questions and I’ll try to answer them to the best of my ability!

Note: I have added a few more things apart from what I had originally written. One of my very good friend’s gave me more insight into the story. I thought it would be very interesting to know for you guys also.

Baale Hannu Pachadi ( Banana Salad)

Description: The dish I am writing about now is made from ripe bananas. This is especially helpful if the bananas are too ripe to eat. You won’t feel like throwing it away but then, u won’t feel like eating it too since it is very ripe.

Making a pachadi out of it is a good way of not throwing it away! The other way that I know of using a ripe banana is to crush it nicely either in a blender or using your hands and putting it over your face like a face pack! It gives a very good glow to your skin J.

This pachadi can be eaten with chapattis or pooris or different kinds of bread.

Preparation Time : 5 minutes.

Cooking Time : 10 minutes

Ingredients:
1. KaLitha BaalehaNnu (Ripe Bananas): 3 (Let it be ripe but not so ripe that it is almost watery. If it is like that, put it over your face ;))
2. huLi majjige (Curd or Buttermilk that has turned a little sour): ¼ liter or 20 Ounce
3. saasive (Mustard): a little
4. jeerige (Cumin seeds): 1 teaspoon
5. uppu (Salt): as per taste
6. hasi meNasina kaayi (Green Chillies): 4-5 or as per taste. Cleaned and Chopped You can use red Chillies also if you have them.
7. karibEvina soppu (Curry leaves): a little
8. kottaMbari soppu (Coriander leaves): a little. Cleaned and Chopped.
9. eNNe (Oil): 2 teaspoons.
10. oNa maavina puDi (amchur powder / Dried Mango Powder): a little (Optional. Can be used if the curd is not sour)
11. ingu (Asafetida): a little. As per taste.

How to Prepare:

1.Mash the bananas till they are soft and mushy. It is better if you mash them with your hands. Blender does not work so well. (Of course, wash you hands thoroughly before you mash them!).
2.Heat Oil in a pan and fry the mustard until it sputters.
3.Add cumin seeds, chopped Green Chillies, curry leaves and asafetida and fry for some more time.
4.Put the stove off and add the curd or buttermilk.
If you only have the thick curd, add some water to it and make it more watery. If the curd is not sour, you can add some amchur powder (Dried mango powder) to it.
5. Add the mashed bananas.
6. Add salt as per your taste and mix it well!
7. It is now ready to eat.


Servings: 2 Servings.

PS1: The names of ingredients are how they are called in Kannada, my mother tongue. Their English equivalents are given in brackets.

PS2: The recipes that I am posting are those that I have tried personally and have turned out well. They are recipes that I am collecting from my mother, mother-in-law, aunts, uncles, friends, cousins and my husband.

PS3: I think I have covered whatever needs to be covered. Please let me know if you would like to see any changes in the way the recipes are presented.

PS4: Enjoy your cooking. I definitely am enjoying it immensely!

Recipe - Hesaru Bele Paayasa(Split Mung Beans Kheer)

Description:Kheer or paayasa as we call it is one of the many items that are prepared during festivals, weddings and many other occasions. Kheer can be prepared from many items like rice, different lentils like mung beans (Hesaru bele), Tuvar beans (also called as thogari bele or split Congo pea or split pigeon bean), vermicelli (shavige or semia ), rave (semolina) etc.

Hesaru bele paayasa is a sweet kheer that is made out of mung beans that have been skinned and split so that they are flat and yellow. They are easily available is all the Indian stores. It is labeled as mung Daal. I haven’t tried to look for it in other stores. I am however sure that they are easily available.

Hesaru bele is supposed to be very good for health. You can drink it as a kheer or as a side dish with dishes like Idli, chapatti, Poori etc.

Preparation Time : 5 minutes.

Cooking Time : 20 minutes

Ingredients:
1. kobbari turi (Grated Coconut): a little. It is optional
2. hesaru bELe (Mung Beans): 50 grams
3. haalu (Milk): about half liter (about 40 Ounce).
4. thuppa (Ghee): 2 tablespoons
5. bella (Brown Sugar/ Sugar / Jaggery): about 30 grams or as per taste
6. oNa draakshi (raisins): a little
7. gOdambi (Cashew Nuts): a little
8. Elakki pudi (Cardamom Powder): 1 tablespoons.

How to Prepare:
1.Fry the mung beans in ghee till they are slightly golden brown in colour.
2.Cook these mung beans in a pressure cooker.
3. Take the cooked mung beans in a vessel or pan.
4. Add milk, brown sugar, grated coconut and powdered cardamom to the beans and boil the mixture for about 10 minutes.
5. Fry raisins and cashew nuts in ghee and add it to the above mixture.
6. Boil the kheer for another 10 minutes.
7. It is now ready to eat.

Note: If you do not have a pressure cooker, you can boil the beans in water and milk till they are nicely cooked and soft. This will take about 45 minutes or longer.

Servings: 2 Servings.

PS1: The names of ingredients are how they are called in Kannada, my mother tongue. Their English equivalents are given in brackets.

PS2: The recipes that I am posting are those that I have tried personally and have turned out well. They are recipes that I am collecting from my mother, mother-in-law, aunts, uncles, friends, cousins and my husband.

PS3: I think I have covered whatever needs to be covered. Please let me know if you would like to see any changes in the way the recipes are presented.

PS4: Enjoy your cooking. I definitely am enjoying it immensely!

Recipe - Tomato Saaru(Rasam)

Description: There are many ways of preparing tomato saaru. I'll get onto all the ways eventually. This is the way one of my friends prepared the rasam when we had visited her. We loved it a lot! I got this recipe from her and she has graciously allowed me to publish it :). There is no way you can go wrong with this :).

Preparation Time : 5 minutes.

Cooking Time : 10 minutes.

Ingredients:
1.Kari Menasina pudi (Black Pepper Powder): 2-3 teaspoons or as per taste.
2.Jeerige Pudi (Cumin seeds Powder): 1-2 teaspoons.
3.Sasive (Mustard): 1 teaspoon
4.BelluLli (Garlic): about 3-4 florets or as per taste (chopped). This is optional.
5.Uppu (Salt): As per your taste.
6. kottaMbari soppu (Coriander Leaves): a handful
7. Enne/Thuppa (Oil/Ghee): 2 tablespoons.
8. neeru (Water): 4-5 cups
9. Karibevu (Curry Leaves): a little
10. huLi (Tamarind paste): a little
11. Tomato: 3
12. ingu: (asafetida powder): a little. This is optional
13. oNa meNasina kaayi (Red Chilies): 2-3

How to Prepare:
1. Pour the water in a vessel.
2. Add salt and pepper powder.
3. Add lot of fresh coriander leaves, tamarind paste, garlic and coriander powder.
4. Add the tomatoes to it.
5. Squeeze all these in the water either using a ladle or your hand. (Of course you have to wash your hand thoroughly before that!)

6. Take some oil in another pan.
7. Add the mustard seeds and let them crackle.
8. Add the curry leaves and red chilies and fry for a while.
9. Add a pinch asafetida powder.

10. Add all the contents of the pan into the vessel (with squeezed items in it).
11. Boil everything for about 10 – 15 minutes.
12. It is done.
13. You can drink it like a soup or have it mixed with hot rice

Servings: 2 - 3 Servings.

PS1: The names of ingredients are how they are called in Kannada, my mother tongue. Their English equivalents are given in brackets.

PS2: The recipes that I am posting are those that I have tried personally and have turned out well. They are recipes that I am collecting from my mother, mother-in-law, aunts, uncles, friends, cousins and my husband.

PS3: I think I have covered whatever needs to be covered. Please let me know if you would like to see any changes in the way the recipes are presented.

PS4: Enjoy your cooking. I definitely am enjoying it immensely!

Recipe - Huli Avalakki (Puffed Rice Snack)

Description: HuLi Avalakki is puffed rice prepared into a really yummy breakfast! It’s so easy to prepare that it is almost like a fast food! I haven't heard of anybody who hasn't liked it till now.

Dishes prepared out of puffed rice have a bit of mythological history attached behind them ( Check it out here if your are interested to know what the story is ). Because of this, we in India are not supposed to refuse to eat anything prepared out of puffed rice if it is offered to us!

Anyway, I'll get on to the recipe now.

Preparation Time : 5 minutes.

Cooking Time : 10 minutes.

Ingredients:
1. avalakki (Puffed Rice): About 150 grams
2. kobbari turi (Grated Coconut): a little . It is optional
3. uddina bele (Black gram): 1 tablespoon
4. kaDle bele (Bengal gram): 1 tablespoon
5. saasive (Mustard Seeds): 1 teaspoon
6. huLi (Tamarind water/ Concentrated tamarind): as per taste
7. bella (Brown Sugar): about 10 grams or as per taste
8. uppu (Salt): as per taste
9. karibEvina soppu (Curry Leaves): a handful or lesser
10.oNagida meNasina kaayi (Red Chilli): 2-3
11.meNasina pudi (Red Chilli Powder): 1 tablespoon or as per taste.
12.eNNe (Any Oil): 3-4 table spoons
13.arishina (Turmeric Powder): 1 teaspoon
14.neeru (water): 2 small glasses

How to Prepare:
1.Coarsely grind the puffed rice in a mixer.
2.Heat the oil in a pan and fry the mustard until it sputters.
2. Add the black gram, Bengal gram, curry leaves, red Chillies and the grated coconut and fry them for about 1 or 2 minutes.
3. Turn the stove off and add water to the same pan.
4. Add turmeric powder, salt, brown sugar, tamarind and red Chilli powder and mix them well.
5. Add the puffed rice and mix everything well.
6. Keep this aside for about 10 minutes till all the water is absorbed by the puffed rice and it becomes a little dry.
7. It is now ready to eat.

If it is watery even after you soak it for a while, grind a little more puffed rice and put it into the water. If you feel that it has become very dry, then you can just sprinkle a little water. You will learn exactly how much water you will need only by trial and error :).

The good part is, once you learn to do it right , you have a really tasty and yummy snack that can be prepared in a jiffy :).

Servings: 2 Servings.

PS1: The names of ingredients are how they are called in Kannada, my mother tongue. Their English equivalents are given in brackets.

PS2: The recipes that I am posting are those that I have tried personally and have turned out well. They are recipes that I am collecting from my mother, mother-in-law, aunts, uncles, friends, cousins and my husband.

PS3: I think I have covered whatever needs to be covered. Please let me know if you would like to see any changes in the way the recipes are presented.

PS4: Enjoy your cooking. I definitely am enjoying it immensely!

Recipe - Beetroot Soup

Description: As always a very easy and tasty soup ! Takes only about 20 minutes and best of all… its really tasty and nutritious! You can serve this soup hot or cold. Add a few breadcrumbs if serving hot and cream or curd if serving cold.

Preparation Time : 10 minutes.

Cooking Time : 15 minutes.

Ingredients:
1. Beetroot:1
2. Carrots: 2
3. Tomato: 1
4. alogaDde (Potato): 1
5. belluLli (Garlic): 2-3 florets
6. IruLli (Onion): 1
7. uppu (Salt) : as per taste
8. kari meNasina pudi (Black Pepper Powder): 1-2 teaspoons or as per taste
9. kottaMbari soppu(Coriander): a little.

How to Prepare:
1. Cut, peal and boil all the vegetables in a pressure cooker. Let the vegetables cool for a while. The lid of the blender might be blown off if you try to blend the vegetables when they are hot.
2. Add the pepper powder, salt and blend the boiled vegetables in a blender.
3. Add a little hot water if the soup is very thick at the time of blending.
4. Garnish it with coriander leaves and serve either hot or cold.
5. Boil/microwave the soup once again if you want to serve it hot at a later time. Garnish the soup with coriander and breadcrumbs just before serving.
6. Refrigerate the soup for sometime if serving cold. Add fresh cream or curd just before serving.

Servings: 2 - 3 Servings.

PS1: The names of ingredients are how they are called in Kannada, my mother tongue. Their English equivalents are given in brackets.

PS2: The recipes that I am posting are those that I have tried personally and have turned out well. They are recipes that I am collecting from my mother, mother-in-law, aunts, uncles, friends, cousins and my husband.

PS3: I think I have covered whatever needs to be covered. Please let me know if you would like to see any changes in the way the recipes are presented.

PS4: Enjoy your cooking. I definitely am enjoying it immensely!

Recipe - Carrot Soup

Description: As always a very easy and tasty soup ! Takes only about 20 minutes and best of all… its really tasty and nutritious! You can serve this soup hot or cold. Add a few breadcrumbs if serving hot and cream or curd if serving cold.

Preparation Time : 10 minutes.

Cooking Time : 15 minutes.

Ingredients:
1. Carrots: 2
2. Tomato: 1
3. alogaDde (Potato): 1
4. belluLli (Garlic): 2-3 florets
5. IruLli (Onion): 1
6. uppu (Salt) : as per taste
7. kari meNasina pudi (Black Pepper Powder): 1-2 teaspoons or as per taste
8. kottaMbari soppu(Coriander): a little.

How to Prepare:
1. Cut, peal and boil all the vegetables in a pressure cooker. Let the vegetables cool for a while. The lid of the blender might be blown off if you try to blend the vegetables when they are hot.
2. Add the pepper powder, salt and blend the boiled vegetables in a blender.
3. Add a little hot water if the soup is very thick at the time of blending.
4. Garnish it with coriander leaves and serve either hot or cold.
5. Boil/microwave the soup once again if you want to serve it hot at a later time. Garnish the soup with coriander and breadcrumbs just before serving.
6. Refrigerate the soup for sometime if serving cold. Add fresh cream or curd just before serving.

Servings: 2 - 3 Servings.

PS1: The names of ingredients are how they are called in Kannada, my mother tongue. Their English equivalents are given in brackets.

PS2: The recipes that I am posting are those that I have tried personally and have turned out well. They are recipes that I am collecting from my mother, mother-in-law, aunts, uncles, friends, cousins and my husband.

PS3: I think I have covered whatever needs to be covered. Please let me know if you would like to see any changes in the way the recipes are presented.

PS4: Enjoy your cooking. I definitely am enjoying it immensely!

Recipe - Haalu MeNasina Saaru(Black Pepper Rasam)

Description: Haalu MeNasina Saaru is once again a very easy and tasty rasam to prepare and takes only about 15 minutes max. It is very good for health. Infact, back in India, it is something that is given for people recovering from fever and other minor ailments. You can eat it with rice or just drink it like a soup.

Preparation Time : 5 minutes.

Cooking Time : 10 minutes.

Ingredients:
1.Kari Menasina pudi (Black Pepper Powder): 3-4 teaspoons.
2.Jeerige Pudi (Cumin seeds Powder): 2-3 teaspoons.
3.Sasive (Mustard): 1 teaspoon
4.BelluLli (Garlic): about 20 florets or as per taste (chopped)
5.Uppu (Salt): As per your taste.
6. Bella/ Sakkare (Brown Sugar / Sugar): a little
7. Enne/Thuppa (Oil/Ghee): 2 tablespoons.
8. Haalu (Milk): 1 Glass
9. Karibevu (Curry Leaves): a little

How to Prepare:
1. Heat the oil/ghee and fry the mustard till it sputters.
2. Add the pepper powder, cumin powder and the curry leaves.
3. Add the garlic and fry till it turns golden brown.
4. Add milk, salt and brown sugar and boil the mixture till it becomes a little thick.

Servings: 2 - 3 Servings.

PS1: The names of ingredients are how they are called in Kannada, my mother tongue. Their English equivalents are given in brackets.

PS2: The recipes that I am posting are those that I have tried personally and have turned out well. They are recipes that I am collecting from my mother, mother-in-law, aunts, uncles, friends, cousins and my husband.

PS3: I think I have covered whatever needs to be covered. Please let me know if you would like to see any changes in the way the recipes are presented.

PS4: Enjoy your cooking. I definitely am enjoying it immensely!