ROUND-UP OF EVENT "FOOD FOR ORPHANAGES"

I would like to announce the round up of my event "food for orphanages". The first entry for my event is the only one which I received for the event and I have already posted about the children who sent the entry. Thanks to them once again. And now , a message which came to me as a mail forward.

Going to church every sunday.....
Going to mosque every friday....
Going to temple every saturday....

Helping hands are always better than praying lips. Do not waste food. Give the surplus to the needy.

1st entry for my event "Food for orphanage"

Two young girls, wanted their first expense from their first salary to be spent for a good cause. They had purchased dresses for girls in an orphanage and had distributed it on Diwali day.

On seeing my event, they asked me if they can send in this entry. Though the ongoing event is "FOOD FOR ORPHANAGES", I said 'YES' because "Charity sees the need and not the cause". Generally, we pool up entries only during the round-up, but seeing the enthusiasm of the two girls (they did not even want their names to be published), I have posted it now itself, as the "smallest good deed is better than the grandest good intention" as said by Duguet.
Friends, pour in your entries too. Last date : Nov.30th.

The details of the orphanage they visited:
Avvai Home, Besant nagar, Chennai
Phone no. 04424913226
Any kind of sponsorship can be done. Money, snacks, lunch, dinner, stationeries, dresses, can volunteer taking tuitions etc.

KUDOS TO YOU GIRLS. A KIND & COMPASSIONATE ACT OFTEN HAS ITS OWN REWARD ... STILL, A FRIENDSHIP AWARD TO BOTH OF YOU. KINDLY ACCEPT IT.

ROUND-UP OF EVENT "DUSSEHRA, DHANTERAS,DEEPAVALI"

Here comes the round up of this event. Hope everyone will try these recipes for Diwali. I was planning to segregate the festivals and posts. Though posted under the heading dussehra, some recipes suited the occasion Diwali also. So, you can choose the recipes of your choice for the respective festivals. And, please do accept a participant's award from me and post it in your blog. Kindly let me know if I have missed out any entries. I expect the same enthusiastic participation in my "Food for orphanage" event too. HAPPY DEEPAVALI.

Wonderful Laddu recipe by non-blogger and my friend sankara srinivasan. Nalabhagam. He has done this for a satsang.

PREPARATION OF LADDU

NECESSARY THINGS:

GRAM FLOUR 4 CUPS

SUGAR 10 CUPS. (EACH CUP OF FLOUR SHOULD HAVE 2.5TIMES SUGAR)

GHEE 6 CUPS.

OIL – TO FRY

CASHEW NUTS 50 TO 100GRAMS

ELAICHI (ELAKKAI) 10 TO 15GRAMS

MILK 100GRAMS

CLOVE 10NOS.

RAISIN – AS PER OUR REQUIREMENT.

FIRST TAKE THE GRAM FLOUR AND SHEIVE ALL TO MAKE IT PERFECT AND ADD THE WATER AND MIX IT. THIS PASTE IS TO MAKE THE BOONDHI, SO IT SHOULD NOT BE TOO MUCH WATER AND SHOULD NOT BE TOO MUCH THICK ALSO. THEN HEAT THE OIL AND WITH THE FILTERED LADDLE (KAN KARANDY) MAKE THE BOONDHI. IT SHOULD NOT BE TOO MUCH CRIPSY, TAKE OUT WITH 70% FRYING.

IN THE MEANTIME TAKE THE SUGAR IN A METAL POT AND ADD LITTLE WATER TO JUST FILL THE SUGAR AND BOIL IT. AFTER IT BECOMES KAMBI PAGU (DON’T KNOW EXACT ENGLISH WORD, SORRY) PUT ALL THE BOONDHI IN THE SUGAR MIX AND MIX IT WELL.

THEN HEAT THE GHEE AND PUT CASHEW NUTS AND AFTER IT BECOMS RED, PUT THE RAISIN AND CLOVES AND PEEL THE SKIN OF ELAICHI AND PUT ALL ELAICHI AND HALF OF THE SKINS AND MIX IT AND ADD IT WITH THE SUGAR/BOONDHI MIX.

NOW ALL THE MIXTURES ARE IN ONE BOWL AND MIX IT WELL AFTER IT BECOMES WARM. ADD MILK AND MIX IT HARDLY.

FINALLY MAKE ROUND LADDU WITH OUR DESIRED SIZE. IF WE WANT WE CAN ADD SUGARCANDY (KALKANDU) FOR TASTE.

NOW LADDU READY!!

Wheat toffee by non-blogger and my friend Rajam

INGREDIENTS:

Wheat flour - 1 cup

Powdered jaggery - ½ cup

Ghee - ½ cup

Powdered cardamom - 1 teaspoon

METHOD:

Fry wheat flour in ghee (under sim flame) till it is golden brown, with constant stirring. Then add jaggery powder and stir well. When jaggery has melted add cardamom powder. Stir well in sim flame till you get proper consistency. Pour it in a greased plate, cut into desired pieces and allow it to cool. Wheat toffee is ready.

Aama vadai by me


Groundnut sundal by me


Gud Halwa by Shalini


Sweet potato poli by Sailaja


Moong dhal murukku by Sailaja


Instant milk halwa by PJ


Lotus seeds pudding by Deepti


Thenga Burfi by Sara


Malpoa by Indrani


Aloo halwa by Deepthi


Paal Kozhakattai by Gethen


Chakka pradhaman by Gethan


Sweet Kozhukattai, Butter murukku, Masal vadai, medhu vadai, Payatham paruppu payasam, Kadalai paruppu payasam, Cashew coconut peanut burfi, Rava saffrom kesari, Semiya payasam,
Kadalai paruppu sugiyan, Payaru nei urundai, and Jangri by Sanghi


Janthikalu by Raje


Thenkuzhal murukku, Gramflour kheer,
Microwave thirattupaal & Moongdal ladoo
by Priya


Chakali, Chiroti &Gulab Jamun by Jyothi


Kalkandu saadham, Rawa ladoo, Nippattu,
Dhoodh peda , and Masal vada by Padma


Black chenna sundal by Indu


Nethi bellam appulu by Kalva


Coconut rawa ladoo by EC


Rawa ladoo by Sheba

Payesh by Arundhati


Ribbon pakodas by Lata


Shankarpali by Rekha


Besan ladoo by Rekha


Vadai, appam and kadalai urundai by SriVidhya


Urad dhal laddu by Renu


Kuttu ki puri by Sireesha


Sweet potato Halwa by Sireesha


Sabudhana vada by Sireesha


Thayir vadai by Kamala


Jangiri , Ribbon Pakoda,
Paruppu Payasam, Mullu murukku by Usha Nandini


Boondi laddu, Karamani sweet sundal,
Rava coconut laddo and Thenkuzhal by Usha nandini


Moong dhal Halwa by Arti







Atte ka Halwa by Kanchan


Masala Dhoodh by Preethi Nilesh


Narkoler Gurer Naru by Barnali

ROUNDUP- STATE SPECIALS- Part - 2

Now comes the round-up (2nd part) of State Specials, representing the states Sikkim, Andhra, Orissa, Haryana, Rajasthan, West Bengal, Punjab, Kerala and Karnataka. Nice to see 102 entries on the whole. Accept the participation award from my previous post (1st part). Again, mail me if I have omitted any entries. Thank you.

SPECIAL RECIPES OF SIKKIM
Sel roti by Sailaja


Shimi ko Achar by Sailaja


SPECIAL RECIPES OF ANDHRA
Pesarattu from Padma


Gutti Vankaya Koora from Anupama


Dosakai pappu by Raji


Vankaya Poornam by Raji


Hyderabadi bagara rice by Raji


Sorakaya pulusu by Raji


Ulava charu by Sreevalli


Gongura pachadi by Sreevalli


Upma pesarattu by Sreevalli


Andhra pesarattu by Nithya


Toor dhal idlis by Priya


Avakayya by Sireesha


Groundnut chutney by Preethi


Pappu Upma & Allam pachadi by Kalva


SPECIAL RECIPES OF ORISSA

Typical Oriya Meal by Somoo
Fried rice


Dalma


Ghanta


Patua


Chatu Rayee


Tomato khatta


Amba khatta


SPECIAL RECIPE OF HARYANA

Dal Dhokli by Arti


SPECIAL RECIPE OF RAJASTHAN

Fried aloo pyaz paneer by Arti


Daal Baati with Khayiri by Priti


SPECIAL RECIPES OF WEST BENGAL
Sandesh by Nidhi


Aloo potsu by Sailaja


Bengali Aam Kheer by Indrani


Shukto by Tulip


SPECIAL RECIPES OF PUNJAB

Lassi patiala by me

Rajma masala by me


Aloo paratha by me


Punjabi garam masala by me


Punjabi Chole by Lata


Mango Lassi by Nidhi


Parota by prasu


Punjabi Samosa by Deepti


Kadi Pakoda by Preethi



SPECIAL RECIPES OF KERALA

Neiyappam by me


Varutharacha Sambar by Ann


Aviyal by Minu


Kalan (raw banana) by Lissie


Aviyal by Vrindha


Poornam kozhakattai by Sandhya


Inji-puli by Sandhya


Cluster beans thoran by Priya


Aviyal by Sara


Neiyappam by Ambika


Morcurry by Preethi


Muringa ela dosa by Rajam (non-blogger)

INGREDIENTS :

BOILED RICE : 3 CUPS

DRUMSTICK LEAVES 1 CUP

SALT : TO TASTE

GINGELLEY OIL : FOR COOKING

PROCEDURE :

Soak boiled rice for about 4 to 5 hours. Drain water, and grind the soaked rice to a medium paste. Add salt. Allow the paste to ferment for about 3 to 4 hours. Clean drumstick leaves, and add them to the paste. Dilute the paste by adding water and make it consistent for making dosa. Spread the batter on tawa in the shape of dosa and cook with oil.

Murungai ilai dosa can be consumed with sambar, chutney, red chilli idly powder, etc. Serve it hot.

It is easily digestible, and the drumstick leaves have a lot of medicinal value

SPECIAL RECIPES OF KARNATAKA
Hayagreeva by me


Akki Rotti from Padma


Bassaru greens curry fromPadma


Obbattu saaru from Padma


Thilli saaru from Padma


Bisi bela bhath from Padma


Tomato rasam from Sushma mallya


Bisi bele bhath from Sushma Mallya


Shavige from Lata


Mysore pak from Anu


Jowar flour ball by Nivedita


Yennagai Badanekai by Jyothi


Kosambari by Sara


Maddur vade by Sara


Bisibele bhath by Sara


Ragi rotti by Sara

Goli bajji by Jyothi


Ragi muddi by Jyothi


Maddur vade by Preethi