Makara Sankranti Inspired: ಮಸಾಲೆಯುಕ್ತ ಕುಂಬಳಕಾಯಿ ಒಣ ಹುರಿದ ಬೀಜಗಳು Spicy Pumpkin Dry Roasted Seeds

Introduction

In celebration of Makara Sankranti, or 'suggi habba' in Karnataka, a festival marking the end of winter and the arrival of spring, households engage in the joyous harvest season. Among the various crops gathered, the essence of this festive occasion is captured in the culinary delights shared among families.

As part of this tradition, trying to add a simple recipe – Spicy Pumpkin Dry Roasted Seeds. This snack, featuring organic dry roasted hulled pumpkin seeds seasoned with Tamari Soy Sauce, garlic, and cayenne pepper, brings a touch of warmth to the festivities. It's a attempt to your Makara Sankranti celebrations, echoing the spirit of the harvest season.

Ingredients

1. 1 cup Organic dry roasted hulled pumpkin seeds
2. 1 tablespoon Tamari Soy Sauce
3. 2 cloves Garlic, minced
4. 1/4 teaspoon Cayenne pepper (adjust to taste)
5. 1/4 teaspoon Salt (adjust to taste)
6. 1 tablespoon Koji (used in traditional Japanese cuisine & I believe is fermentation of  a sweet rice wine, etc..)

Instructions

1. Preheat your oven to 300°F (150°C).
2. In a bowl, mix the dry roasted pumpkin seeds with Tamari Soy Sauce until well coated.
3. Sprinkle salt over the seeds, adjusting to your taste preferences.
4. Add the koji to the mixture, ensuring even distribution.
5. Spread the coated pumpkin seeds on a baking sheet in a single layer.
6. Sprinkle minced garlic and cayenne pepper evenly over the seeds.
7. Bake in the preheated oven for about 15-20 minutes or until the seeds are golden brown, stirring occasionally to ensure even roasting.
8. Remove from the oven and let them cool completely.
9. Once cooled, store in an airtight container.

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!

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!

Peacon Almond Modaka Recipe for Ganesha Festival

Introduction:

Celebrate the Ganesha Festival with a delightful and natural sweet modaka. This recipe combines the flavors of almonds, pecans, dates, raisins, and coconut to create a delicious treat for the festive occasion.

Ingredients:

• Almonds
• Pecans
• Ghee
• Dates
• Raisins
• Coconut
• Tomato (for decorating the Ganesha)

Directions:

1. Toasting the Nuts:

   • Place the almonds and pecans in a dry skillet without adding any oil.
   • Toast them over medium heat until they become fragrant and lightly browned.
   • Set aside and allow them to cool.

2. Grinding the Nuts and Coconut:

   • Pulse the toasted almonds, pecans, and coconut separately to grind them into a coarse powder.
   • Ensure that no water is added during the grinding process.
   • Set aside the ground mixture.

3. Grinding the Dates and Raisins:

   • Using the same grinder, grind the dates and raisins without adding any water.
   • Continue grinding until a smooth mixture is achieved.
   • Set aside the ground dates and raisins mixture.

4. Mixing the Ingredients:

   • In a pan, heat the ghee.
   • Add the powdered mixture of almonds, pecans, and coconut to the pan.
   • Start pulsing the mixture in the pan until it comes together like a dough.
   • Ensure that all the ingredients are well combined.

5. Shaping the Modakas:

   • Take a portion of the dough mixture and shape it into a modaka.
   • Repeat the process until all the dough is used and modakas are formed.

Conclusion:

With the above recipe, you can create delicious peacon almond modakas for the Ganesha Festival. These natural sweet treats are sure to add joy and flavor to your festive celebrations. Don't forget to decorate the Ganesha idol with a tomato for an extra touch of creativity. Enjoy and have a blessed festival!

Creamy Almond Cauliflower Recipe for World Plant Milk Day

Introduction:

Celebrate World Plant Milk Day with a delightful and creamy almond cauliflower dish served with dosa. This recipe incorporates the theme of plant-based milk by using homemade almond milk to create a rich and flavorful sauce. Get ready to indulge in this nutritious and delicious plant-based meal.

Ingredients:

• Almonds (soaked for 8 hours)
• Cauliflower
• Salt
• Onion
• Green chillies
• Tomato
• Black pepper
• Turmeric
• Garam masala
• Dal curry powder
• Mustard seeds
• Cumin seeds (Jeera)

Directions:

1. Making Homemade Almond Milk:

   • Soak almonds overnight in cool water to soften them.
   • Drain the soaked almonds and add them to a blender along with fresh water and a pinch of salt.
   • Blend until smooth and creamy to create homemade almond milk.

2. Boiling Cauliflower Florets:

   • Bring a pot of water to boil.
   • Add the cauliflower florets to the boiling water and cook for 5 to 7 minutes until they are tender.
   • Drain the boiled cauliflower and set it aside.

3. Creamy Almond Cauliflower Recipe:

• Heat oil in a pan. Add mustard seeds and cumin seeds (Jeera).
• Add onions and green chillies to the pan and sauté until the onions become soft and lightly browned. Optionally, you can also add cinnamon stick and cloves for additional flavor.
• Stir in ginger, garlic, coriander, garam masala, dal curry powder, and the homemade almond milk. Add a little water as well.
• 
  
  Cook the mixture until the water is absorbed and the sauce thickens. Season with salt according to taste.
• Add the boiled cauliflower florets to the sauce and mix well.
• Switch off the stove and let it sit for a few minutes to allow the flavors to meld together.

Final Snapshot:

Serve the creamy almond cauliflower dish with dosa, creating a delightful combination of flavors and textures. The dosa's crispiness complements the creamy sauce, making it a perfect dish for World Plant Milk Day.

Conclusion:

Embrace the spirit of World Plant Milk Day with this creamy almond cauliflower recipe. By incorporating homemade almond milk, you can enjoy a flavorful and nutritious plant-based dish. The combination of cauliflower, aromatic spices, and the richness of almond milk creates a delightful meal that pairs beautifully with dosa. Celebrate the power of plant-based ingredients and savor this delicious culinary creation!

Clock for internet self care day

 Today is Internet Self Care Day. Spent some time offline to observe day by giving myself a time limit to have Alarm Clock Made with Dosa & chicken.

    

Steps to make Dosa bater at http://aarogyakaraaduge.blogspot.com/2014/01/home-made-healthy-dosa.html

How to Boil Egg

 

Today is Honey Bee and Radio day. Attempt to Pick up a radio to listen 98.3 to attract honey bee with boiled eggs and leftover week items cucumber and Blueberry. 

Ingredients

• Water
• Egg
• Cucumber
• Decorations
• Blueberries
• Olive

Directions

• Add enough water into pan so that the eggs are immersed completely and in a single layer. Do not pile the eggs one on top of another. 
  
  
  
• Keep the saucepan on medium heat and let the water boil. Boil the contents for 8 minutes without covering the pan.
• You can immediately take the eggs out from a slotted spoon and put them in ice cold water to curb further cooking.
• Peel off the skin, cut to half, season with salt and pepper.