Monday, January 25, 2010

Gojju Powder

Gojju is a kind of dish prepared to add either with indian breads like chappattis, rotis or with rice.

Gojju can be made up of any vegetable viz., Lady's finger, Brinjal, Onion, Tomato, Onion with tomato.

Gojju Powder is a powder which needs to be added for spicing the gojju. It can be stored like sambar powder, or rasam powder.
Urad Dhal - 1 cup
Gram Dhal - 1 cup
Fenugreek Seeds - 1 tsp
Jeera - 1 tsp
Red Chillies - 1 1/4 cup (more or less based on the hot/khara u want)

Fry each of the ingredient separately till it changes its color (but not to black :) which is over fried).
Blend the ingredients

Onion Gojju:
Heat 4 tsps of oil
Add 1 tsp of mustard and wait till it splutters
Add 1 tsp of urad dhal, 1 tsp of gram dhal and wait till it turns its color
Add few curry leaves
Add Salt
Add onion and fry it till it changes its color to light brown
Add little tamarind water and a glass of normal water and allow the mixture to boil
Finally add gojju powder

Thus, the onion gojju is ready.

Wednesday, January 13, 2010

Pongal - New Year

Every year Pongal is celebrated on 13th, 14th and 15th of January. It is also considered as a New Year for Tamilians (especially for harvesting group).

The people would take out the paddy crops and make it as rice.

13-Jan is celebrated as Bhoogi Pongal.
  • In Andhra, people collect almost all waste materials from their entire area and burn all of them. They call that as "Bhoogimantalu".
14-Jan is celebrated as Surya Pongal.
  • People get up early in the morning prepare different dishes. Draw Surya(sun) and Chandra(Moon) and keep all the dishes for naivediya for god including sugarcane in banana leaves.
  • Andhrites and Kannadigas mix groundnut seeds, til, hurigadale(roasted gram), small pieces of chopra, small pieces of jaggery and share with their relatives and friends saying "Yelu Bella tindu ole matadu" means "eat til and jaggery and speak good things".
15-Jan is celebrated as Mathu Pongal.
  • Non-vegetarian people will avoid eating non-veg on 13th and 14th will prepare different non-vegetarian dishes on this day.
  • In the evening, farmers decorate their cows, buffaloes, oxen, bulls and make them to jump across the fire by thanking God to give them good crop. And praying for the same till the next year.
Andhrites and Kannadigas call this festival as Makara Sankranthi, while Tamilians call this festival as Pongal.

I thank Saras to post on Pongal.

Tuesday, January 12, 2010

2 Important things for Interview

Today is Swami Vivekananda's 147th Birthday, as I am inspired by this person here is a post.

Two qualities which I find interesting in Swami Vivekananda was: 
a. Inspired speech
     While attending interviews follow a saying "Communication is the weapon" to win them. Might be the interviewee just know the concept what a interviewer questioned but he/she should get into that scenario and then speak about it. Definitely the interview would be a hit.

b. High level thinking
    Swami Vivekananda used to go through the preface and index of the book and tell what contents might be there in the book, which would match accordingly. This shows that person was very intellectual, and had high level thinking quality.

Both of the above qualities are must to face an interview.

Monday, January 11, 2010

Beans Pappu

Beans Pappu:

  • Beans - 1/4 kg
  • Onion - 2
  • Tomato - 2
  • Toor Dhal - one hand full or 50g
  • Mustard Seeds - 1 tsp
  • Oil - to fry
  • Curry Leaves - for seasoning (few leaves)
  • Coriander Leaves - for seasoning
  • Sambar Powder - 2 tbsp
  • Salt to taste
  • Cook toor dhal and tomato
  • Cook beans separately 
  • Smash the beans and remove all the water from it (it shouldn't look like beans)
  • Heat oil, add mustard seeds when it splutters add curry leaves
  • Add salt
  • Fry onion till light brown
  • Squeeze tomato completely add it to the mixture
  • Add toor dhal and smashed beans
  • Add sambar powder and little more water
  • Serve for 3 to 4 people.
NOTE: Water should be less in pappu.

Tuesday, January 5, 2010

Travel Idea - Coorg

Coorg is a best place to be seen, which is also called as Scotland of India.

There are many homestays and resorts within anyone's budget right from Rs.1000 to Rs.6000 per day with/without food.

Coorg Misty is a resort to be seen. It is about 4kms from Kakabbe Junction. The rooms has thatched roofs and gives a feeling of a village with all modern amenities.

The dimension of a room includes a big hall with double cot and a small room with two cots one above the other with a western toilet cum bathroom, which is very spacious.

Its really known for its hospitality provided by Mr.Daniel (9448448629) and the Restaurant Chef Mr.Deepak (9980196079) and their friendly staff. They provided the best menu of both veg and non-veg food with a relaxed time of 2 hours.

Bharat Online is an event organizer who serves its customers' with different options and suitable for the budget given. Risto (9900001019) will definitely provide you the best service required as he did for us (a team of 30 enjoyed his service). 

From NDS, Bangalore we had been to this place on 10th December and returned back on 12th December in a bus provided by SRS Travels.

Near to this resort there is a natural waterfall and nalakanda palace. Away from city with a cool climate and without any pollution, a silent place indeed to be seen.

Monday, January 4, 2010

Urgent Chutney

Urgent Chutney:

Green Chillies - 3 Nos
Groundnut Powder - 2 tbsp
Salt - to taste
Coriander Leaves - 1 tbsp (optional)
Curry Leaves - 2 tsp
Mustard Seeds - 1 tsp
Tamarind Paste - 2 tsp
Oil - 2 tsp

1. Smash the chillies, groundnut powder, coriander leaves and add salt to taste
2. Add tamarind paste to the mixture
3. Heat the Oil and add curry leaves and mustard seeds. Add this to the mixture.

Serves: 2 Persons

Home made Ghee

Home Made Ghee:
a. In the morning we buy milk and boil it, during this time the cream is formed.
b. In the night we put this milk into the refrigerator for next day usage.
c. In the next day morning before boiling this milk take out the cream and store in a container.
d. Add one tsp. curds every 3 days once.
e. Repeat the same till you found the cream is half/full container depending on the quantity of ghee you require.
f. Once the container is half/full with cream put it into mixer grinder and grind it for sometime, the cream and butter milk will get separated. (Do this in the morning)
g. Leave the cream also in butter milk till evening.
h. Remove the cream alone and boil it to get ghee.

NOTE: Full Fat milk to be used to prepare ghee.