Thursday, December 28, 2023

Tulsi pooja Panchakajjaya

Introduction

Once in South Kanara, there was Tilly(Tulsi), the star of every pooja. She was like the celebrity plant, Vishnu's wife! They threw a mega wedding bash for her called Tulasi Pooja, where Tilly married Vishnu in his Saligrama form.

The neighborhood turned into a Bollywood set with coconuts, bananas, and even sugarcane decking the scene. And guess what stole the show? Panchakajjaya, the rockstar prasad made from coconut, jaggery, thin poha, ghee, Cardamom and a dash of tradition. These five buddies whipped up a treat fit for divine celebrations!


It was like magic—easy to make and oh-so-delicious! As lamps twinkled around Tilly and Vishnu, everyone dug into this special treat, tasting the sweetness of tradition and celebrating a plant's happily-ever-after!



Ingredients


  • 1 cup grated coconut (use the white one)

  • 1 cup jaggery powder

  • 1/2 cup ghee (optional)

  • 3 cups thin poha (stuffed rice)

  • Cardamom powder


Instructions:

  1. Mix the grated coconut and jaggery powder thoroughly in a bowl until they're well combined.

  2. Add the thin poha and sprinkle some cardamom powder into the bowl. Mix everything thoroughly.

  3. If using ghee, you can add it here for an extra touch.


Offer it to God first, then relish its flavors. Enjoy your Pancha Kajjaya, crafted with the delightful combo of grated coconut and thin poha!






Sunday, October 1, 2023

Potluck Favorite: Simply Delicious Chicken Chops Recipe

 Introduction

This chicken chops recipe was a hit at a recent potluck gathering with friends. It's a versatile dish that can be enjoyed by both vegetarians and non-vegetarians, making it perfect for a mixed crowd. While I didn't take photos during the event, I'll be sure to update them the next time I prepare these chops. The unique blend of spices in this recipe also pairs wonderfully with Hirakai, a vegetarian alternative to chicken. So, let's dive into this simple three-step process to create a flavorful dish that's sure to impress.

Ingredients:

  • Ccooking oil
  • 1 bay leaf
  • 1/2 inch of cinnamon
  • 2 cloves
  • 2 green cardamom pods
  • Fresh garlic
  • Fresh ginger
  • Fresh coconut
  • Roasted Chana dal (Puffed Gram)
  • Green chilies
  • Black peppers
  • 1 Tomato
  • Corrainder Powder
  • Chicken (For vegetarians, replace with Hirakai)
  • Chopped onion
  • Turmeric
  • Coriander leaves, 
  • Mint leaves, and 
  • Optionally garam masala,  fresh methi leaves , spinach ( increase iron content)

Step 1: Preparing the Gravy

  • In a pan, heat 2 tablespoons of cooking oil.
  • Add the bay leaf, cinnamon, cloves, and green cardamom.
  • Add
    • fresh garlic, 
    • ginger, 
    • fresh coconut, 
    • roasted Chana dal, 
    • green chilies, and 
    • black peppers.
    • Tomato
  • Sauté until they become translucent.
  • Turn off the stove and add coriander leaves, mint leaves, and optional methi leaves and spinach for extra iron.
  • Once cooled, blend the mixture into a smooth paste.

Step 2: Cooking the Chicken (or Hirakai for Vegetarians)

  • In a pan, heat 2 tablespoons of cooking oil.
  • Add a chopped onion , Once good add chicken or Hirakai.
  • Season with salt, turmeric, and coriander powder.
  •  Cook until the chicken releases water.

Step 3: Mixing the Gravy with Cooked Chicken (or Hirakai)

  • Combine the prepared gravy from Step 1 with the cooked chicken or Hirakai.
  • Cook over low heat for 15 to 25 minutes.
  • Add water as needed 
  • Adjust the salt to taste.
  • Optionally, add Garam Masala for extra flavor (if desired).
  • Once cooked, garnish with chopped coriander leaves.
Serve your delicious chicken chops with ragi ball for a satisfying meal. Enjoy!