Panjeeri / Panjiri (பன்ஜிடி)

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I was forced to rest for more than a month for health reasons. Found it very difficult to be away from my Hobbies, blogging or chatting but successfully I observed that vrath (as prescribed) which made me now sit comfortably to sit & type. So all my blogpals, I know I missed a lot of sweet happenings from you but here I am on my happy heels back in action! So let me welcome you all back to my Lounge with a sweet Prashad.

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Panjiri / Panjeeri (spelled as Panjeedi) is a offering made to god during auspicious occasions. It is made during satyanarayana pooja &

It is a mixture of whole wheat flour, clarified butter (ghee), Cardamom powder, puffed Lotus seed (roasted), Sugar. The ghee & sugar proportion can be used as per preference which gives you a panjeeri with different texture & consistency.  The more the ghee the more halwa like look it has. The less, that much dry it will be. Use of puffed lotus seed is optional. Chopped nuts viz., almond, pistachio etc makes it rich and gives you a crunchy nuty taste so again it is also optional.

The proportion of wheat flour, ghee, sugar = 1 : 1/2 : 1 (I used 1 : 1/4 : 3/4 to reduce the ghee & sugar intake).

So here is a simple panjiri recipe I follow :-

Ingredients :-

1. Whole wheat flour - 1 Cup
2. Sugar - 3/4 cup
3. Ghee - 1/4 cup (Clarified butter)
4. Cardamom - 2 Nos.

Procedure :-

• Powder Sugar + cardamom & keep aside

•  Heat Clarified Butter in a Wok 

• Add the whole wheat flour and roast it till it becomes golden brown and lets out a good aroma

• When the mixture cools down a bit, add the powdered sugar + cardamom to it, mix well 

• Panjiri / Panjeeri is ready

Options :-

• If you use Nuts, slice them finely using a nut grater and add to the mixture
• If you use puffed lotus seeds then fry it in the ghee till golden in colour before you add the wheat flour.

Jhoola / Swing - Popsicle - ice stick craft

For a long time thought of making a small swing / jhoola using popsicle sticks. Finally gave it a try today (ofcourse with lot of re-works) and here it is for your art admirer eyes

You will need

1. Popsicle sticks - 1 bunch or 22 sticks
2. Rope
3. Beads (optional)
4. Glitter glue
5. Glass colours
6. Craft glue or fevicol or glue gun

This is how I did that. 

1. Arrange the sticks as shown here (make 2). This is the base. For additional support I stuck a cardboard of the same size below the sticks at the base.

2. Place two sticks crossing each other on top as shown in the photo (do it on both the bases)

You got two base supports for the jhoola / swing as shown.

3. Place them  at at equal distance. The centre gap should measure 2". Then two popsicle sticks on front as well as at the back connecting the two pieces as shown in the picture below

4. Now cut  the seat of 2.7" pieces and join them with another two pieces as shown in the picture below

5. Now pierce hole into the stick edge on both ends of the sticks at the front and the rear with the help of a big sewing needle or compass needle.

6. Take a rope and put it through the hole on one side. Tie a knot below the seat to secure it.

7. Pass two beads through it. Keep one bead at the end touching the seat. Pass the rope around a popsicle stick and bring the thread down and pass it through the second bead and pass the thread through the other hole behind the first one and same way secure it with a knot. (do the same procedure for the other side too)

 8.  now place the stick on top of the base stand as shown in the picture below. Your Swing / Jhoola is ready now for decoration.

This is how it looks after decoration!

Happy crafting! :-)

Conch Crochet

Another add on to my Amigurumi Colletion of aquatics! The Conch

The beautiful pattern I got it from here!

Mampazha Pulissery - Ripe Mango Khadi

The aroma, sweetness & royal colour of mango blended with spices, coconut oil & sour curd makes it the king of all dishes. Aboslutely royal and stunning dish from God's Own Country the greener of green India - Kerala!

Ingredients :

1. Ripe Mango - 3 Nos (flavourful & sweet mango variety of your region)
2. Sour thick buttermilk - 1 cup
3. Grated coconut - 1 cup
4. Red chillies - 4 nos
5. Peppercorns - 1 tsp
6. Cumin seeds - 1/2 tsp
7. Fenugreek seeds - 1/2 tsp
8. Turmeric Powder - 1/4 tsp
9. Salt to taste
10. Sugar - 3 tsp (or to taste)

Tempering :-

1. Coconut Oil - 1 & 1/2 tbsp 
2. Mustard seeds - 1 tsp
3. Curry leaves - 1 sprig

Procedure :-

• Slice the mangoes with skin. Remove skin from few pieces and keep it aside. this we are going to use at the finishing stage of the dish for garnishing.

• Boil mango pieces with skin (this will emit complete flavour of mango) adding 2 and 1/2 tea cups of water, salt and turmeric powder. Once cooked, remove skin from the mango pieces and let it cool separately.

• Dry roast Fenugreek (methi) seeds till they turn light brown in colour, powder it using mortar & pestle (or prepare and powder it in large quantity & store in an air tight container to use in khadis & other preparations)

• In a small pan, heat 1/2 tsp coconut oil and roast the red chillies (this will give nice flavour to the dish)

• Grind coconut, Cumin seeds, Red Chillies, Peppercorns together adding water to a smooth paste (you can use the water in which mango is boiled)

• Mash the boiled mango pieces and add the ground masala paste to it, add sugar, roasted fenugreek seed powder and boil

• Add the thick & sour buttermilk & cook on medium flame  stirring continuosly for 4 min or till foam forms on top.

• Remove from flame and temper with mustard seeds & curry leaves in coconut oil and add to the dish.

•  Now add the saved ripe mango pieces to garnish the dish.

• Tounge tickling royal pulissery is ready to make you drool :p

Mezhukupirati / mezhukuvarati is the best side dish for this. Fried Kerala Urad Papad is added bonus!