Today a lazy saturday morning my brain is in no mood to play the 5 minute "what to cook today" game ..Yes this surely is my one of the top 5 activities for the morning...pick the right vegs and decide the menu....

So I decide to quick fix the lunch and voila made a ginger thogayal which I had tried a long time ago courtesy aunty. My husbands maternal aunt is a benovalant lady. I have always been touched by how much ppl do for others without expecting anything in return . A tru gem she is. She would prepare the yummiest of Iyer 'chapadus' lunches for all cousins... As we all gather to visit her tirelessly she would mix and grind the ingredients. The aroma of freshly ground masala sambhar and crisp alapalams would fill the air.



I have learnt many a things from her above all something that my dad always emphasised "neeki kar dariya mein dall" If I could transalate what he said in hindi "do good and forget it.Do not wait for the return". Well perima is a true standing testimony to this ...

Now for the recipe

Ginger 3/4 cup washed , peel and cut to long slices
Urad dal 3 tsp

Chana dal 1 tsp

Tur dal 1 tsp

Red chillies 3
Hing /asafoetida few pinches
Salt
Tamarind
Gingelly oil/Nala ennai (optional) 2 tspn

Take 1 tbspn oil in a pan and fry the dals , chillies with hing. Set aside when dals turn brown . Make sure you keep stirring to avoid from burning.
Now fry the ginger in the same oil for about5-7 mins on medium flame.
Now grind the ginger along with the remaining ingredients to a coarse paste. Add the salt and the gingelly oil.

You can do a tadka of mustard seeds if you like, just as some like the thogayal/chutney with tadka .You can serve this with rice and a curry and yummy lunch is ready. Goes well with dosa also.

I was introduced to Horse gram thogayal/chutney by my dear friend Priyanka.
I loved this version of thogayal/chutney. Truly a welcome change , no coconut .

A sweetheart she is , we share all the news..from toy land to cruise trips :) Shes tough competition and can beat me hollow in talking... hee hee Thanks dear for all the nice times we share . May Lord bless you with all the happiness and may you be content always.

I understand Kolu reduces bad cholestrol. So she recommends it strongly and has labelled it HEALTHY,It is also believed to create heat in the body.

I had a pack of karamani, or the red beans waiting for my attention. So I decided to try a wholesome healthy salad, which would double up as my evening snack too....

Dal vada is an age old recipe and in most households made on all occassions. Diwali, navratri, birthday, weddings and all almost all pooja offerings and sathi (elaborate lunch) feature the vada. Vada is a crispy yummy snack mostly made from udad dal , chana dal or a combination of many dals.


Oil

Its almost a week since the onset of new year. I had too many things to juggle. So my prasadam for the Lord Krishna was simple and saral.I made the avil /aval/beaten rice flakes payasam..sweet pudding. Its yummy and quick to make.

Do you know the story of Sudhama, and why poha has a special significance in offering to Krishna. Sudhama and Krishna were friends and studied together in the gurukul. Back in those days all children grew up in the teachers house. One day guru ma (teacher's wife) asked Krishna and Balaram to collect wood for fire, from the forest. When they did not return in the evening she then sent Sudhama with some food for them. It was dark and Sudhama wandered in the woods looking for his dear friend Krishna.

Then it started pouring and all 3 sat under a tree. Sudhama stealthily started eating all the food.Krishna asked what noise is that to which Sudhama said his teeth were making the noise as it is too cold...Krishna, the all prevaling knew what was going on.

Many years later Krishna went back to his palace and Sudhama a brahmin lived a miserable life in poverty. His children and wife suffered. His wife suggested one day that he must meet Krishna and seek his help, coz he was a King. Sudhama was reluctant but he wanted to seek help for his children. Then his wife borrowed some avil/ beaten rice from teh neighbour and cooked it for Krishna.

Sudhama took it along and offered it to Krishna when he met him. Krishna knew Sudhamas love and faith in him was pure. He turned Sudhamas hut to a palace. His store room full of food..He gave him good clothes..Sudhama thanked Krishna and lived happily.
They say an offering however simple may be a fruit , a flower or food..made with pure heart makes its way to the Lord. Im sure you enjoyed the story now for the recipe...

The pal(milk) payasam , pudding or kheer is a favorite for many and sweets are always made on happy occassions. So how could my Krishna do without a sweet. So a sweet start to a sweet and happy new year. Wish all my friends a happy Vishu. :)

Ingredients
Milk 2 cups
sugar 3/4 cup
Poha/rice flakes/aval/avil 1 cup
Cashew 5-7
Raisins 2 tsp
Ghee 1 tbspn
Water 2 cups

How To:

Fry kaju and raisins seperately in ghee and set aside.
Fry poha/rice flakes in ghee till it turns brownish in colour.

Take 2 cups of water and heat for 2-4 minutes. Add the fried flakes. After flakes turn soft , add sugar and milk. Add cardmom powder and stir well. Ensure you cook on low flame till it thickens. Payasam will send a mouth watering aroma.

Remove from stove and add the fried kaju and raisins.
Serve hot or chill in refrigerator.