Palak Paneer (Restaurant style) - without cream

 Palak Paneer the famous spinach based gravy with cottage cheese dish is an excellent combo for Roti / Phulka like Indian breads and Plain & Jeera Rice.

I have shared the vide recipe to the same in my Youtube Channel Mira's Akshaya Patram. Link is here :-

How to clean and store Green Chillies for upto 4 weeks in Fridge

I have shared the method I follow to clean and store Green Chillies fresh for upto 4 weeks in fridge. The video for the same is available in my Youtube CHannel Mira's Akshaya Patram. Link is given below :-

Molagaipodi - 2 (Special) for Idli

I have already shared my Molagapodi recipe for Idli, Dosai, etc. with special ingredient. This one is another special one which doesn't even require oil and a tasty version which was used by a cooking expert mami whom we know. Her podis are always excellent and she shared this secret recipe with us. Ingredient may be known to you but the method is special.

The video recipe of the special molagapodi is here in my youtube channel "Mira's Akshaya Patram" :-

Tips for Cooking Sadhya easily for Onam

Season's Greetings to all!

#tipsforonam

Video tips is here - 

As Onam is approaching, I thought of sharing my tips to an easy cooking for sadhya which may be helpful to the beginners and those who want to organise their work.

Though I was doing everything traditionally.... Making fresh on the festival day,  I have started to simplify my labour on certain special days like onam, yet celebrate the festival with same spirit with variety of vibhavams (dishes). 

1. No dish is repeated. i.e.  no 2 Thorans, no 2 payasams etc to keep it simple yet a sadhya! Anyway too many dishes as feast for eyes are already there in the Menu viz., Thayir Pachadi, Olan, Avial, Kootucurry, Erisery, Thoran, Pazha Noruku, Inji Puli, kaalan,Varathuperi , Sarkara upperi, Achaar, etc. Idea is not filling the leaf but presenting  yummy perfect dishes for eyes & taste buds to satisfy the soul of the eater. You may plan as per your preference.

2.  Making the menu list.

3. Shopping list for veggies, coconuts, papadom, banana leaf etc as per the Menu

4. I grate the coconuts in advance and store it in freezer. I transfer them to fridge section a day before. Setting curd for thayir pachadi and curd usage a day before.

5. Frying papad, making Inji Puli, Ada for palada pradhaman, the previous day. The ada pieces, i store them in fridge in a closed bowl containing water.

6. Soaking dal (lentils/paruppu) in the morning, pressure cook and keep them ready

7. Pressure cooking veggies to crisp & colourful texture one by one and transferring them to appropriate vessels.

8. Grinding masalas one by one and adding them to the right vegetables one by one.

9. Tadka one after another (common tadka in large quantity).

10. Pressure cook payasam till milk caramelise. My mother in law taught me this method which saves lot of time and labour yet same pinkish kurukal payasam.

Cooking gadgets viz Pressure Cookers (2, 3 and 10 Litres) are very helpful. I also have a mortar and pestle to powder masalas of small quantities.

My general shopping List for Onam

1. Elavan (Ashgourd) - for sambar, olan, avial

2. Maththan (Pumpkin) - for kootu kari, avial

3. Payaru (Long Beans) - for thoran, avial and olan

4. Chena (Elephant Yam / Suran) - for Eriserri, Avial, kaalan

5. Cucumber - for Thayir pachadi

6. Carrot - for avial

7. Beans - for avial

8. Raw Mango (for Aviyal and Manga curry)

9. Padavalanga (Snake gourd) - for avial

10. Milk for Payasam (Amul Taza also tastes good for Payasam preparations) and setting for setting Curd.

11. Coconut Milk / Coconut Milk Powder

12. Ginger, curry leaves, green chillies, Coriander Leaves

13. Cowpeas (Payaru dhaniam)

14. Coconut Oil for cooking

15. Coconuts

16. Banana Leaf for serving

17. Sarkara Upperi, Varathupperi, Papadom

18. Tomatoes (For Sambar, Rasam)

19. Nendran Pazham and Cheru Pazham

The above list is just an example. You can make your own list as per your preference.

Serving :- Each item has its place on the banana leaf. I have listed them in the photo from Server's point of view.

Serving method - Items and their place on the leaf - From Server's point of view

Wish you all a very Happy Onam!

Mahaperiyava - acrylic on paper

 Hara Hara Shankara

 Jaya Jaya Shankara

Today I woke up 4.30 am and I couldn't sleep anymore as Mahaperiyava's thoughts occupied my mind. So ,with  his blessings andabke to transfer his thoughts to a paper....

....

A sunset

 Acrylic on Paper... A evening where the shine mellows down and everything looks picturesque...

Aloo Parantha

Aloo Paratha - Potato Stuffed Indian Bread - is a common breakfast dish in western and northern India. Stuffed parathas is interesting to eat. Generally accompaniments are Curd | Butter | Pickle | Green Chutney | Onion Salad Parathas can be made soft (As shown in the video) or with Crisp Crust. To get crisp crust, just use more oil or ghee and low flame to cook.

Video recipe with tips for Perfect Paratha Making is shared in my Youtube channel "Mira's Akshaya Patram". Link is here :-

Cabbage Molagootal

Molagootal is a vegetable lentil curry that is cooked in parts of Kerala belonging to Tamil Brahmin's Cuisine, who has settled in Kerala for generations.

A no onion, no garlic, sathvic recipe.

Sharing with you the recipe of Molagootal using Cabbage.

The use of Urad in this recipe varies in every home. Some roast and add it to the coconut masala, some add in temepering and some doesnt use it for vegetable molagootal like me but only to Keerai Molagootal using greens. I have already shared the keerai molagootal recipe. The link is here :- https://my-hobby-lounge.blogspot.com/2012/06/keerai-molakootal-greens-gravy-for-rice.html

Video recipe for this Cabbage Molagootal is available here:-

Pink Moon April 2020

Beautiful pink moon rising....a lovely full moon day..... Link given here...

https://youtu.be/pLUCB0c_qVQ

Bread Upma (Shredded)

Hi,

Today sharing with you a easy breakfast recipe using bread. I shred it in a mixie like my MIL do. This gives a soft upma. There are variations that I follow in this which I will be sharing in subsequent videos.

Video recipe link is here :- 

Aloo Methi - Dhaba style - Punjabi recipe

In my gourmet journey, sharing with you a winter recipe using fresh potatoes and fenugreek leaves that is a good accompaniment for Rice / Roti / Chapathi / Phulka / Bhakri.

Video recipe is here :-

Crochet Orange pearl dress

Hare Krishna,

Crocheted this Yellowish Orange dress for my Laddu recently.

Enjoyed making this as the border pattern is slightly different. Border Reference : Hari Kripa Crochet.

Today being Ekadashi, Made my laddu wear his new dress!

Rama Krishna Hari
Rama Krishna Hari

🙏

Crochet baby pink dress

Hare Krishna,

Crocheted this Baby pink cotton dress for my Laddu. A first dress for this year (2020).

He makes me creative and also makes it challenging to crochet for him.  It is always a pleasure to crochet for him.

Rama Krishna Hari
Rama Krishna Hari

🙏

Rajgira Halwa | Amaranth seeds halwa | Keerai Vidhai Halwa

Hare Krishna!

A sweet start for this year!

Rajgira - in Marathi means Royal Grain Raj - Royal Gira - grain Rajgira - Marathi English - Amaranth Seeds (Amaranth means immortal) Tamizh - Keerai Vidhai (கீரை விதை) A sathvic Halwa that can get consumed on Ekadashi day by to hose who don't follow complete fasting. Since it is not a whole grain, it is allowed in Ekadashi recipes.

This grain has highest content of calcium, rich in iron, phosphorus, magnesium. This is the only grain that has Vitamin C. Easily digestable. It reduces hunger pangs and is believed to improve eyesight. I used Jaggery. In case if you want to use sugar, then you may use upto 3/4 cup of sugar replacing jaggery.

Video Recipe is here :-

Ingredients :-

• Rajgira flour - 1 cup
• Jaggery - 1 Cup (If sugar, use 3/4 cup)
• Ghee - 1/2 cup (melted)
• Water - 2.5 cups
• Cardamom powder - 1 tsp

Procedure :-

• In a vessel add the jaggery and water. Heat it till the jaggery dissolves.
• Filter for removing impurities.
• Heat a wok
• Add the melted ghee
• Add the flour and roast "ONLY IN LOW FLAME", till golden brown (approx 5 to 7 minutes)
• Add the filtered jaggery water, keep stirring without lumps.
• In medium flame cook, till it thickens and start leaving the sides.
• Switch off gas. Add the cardamom powder and mix well.
• Delicious and healthy Rajgira Halwa is ready to be offered or relished.

You may check the video recipe given above.

Hare Krishna!