As Diwali is just a week away, i know, many of you all will be preparing Sweets and Snacks for Diwali. So just send me your Sweets and Snacks to me. It will be nice to see, how you have packed the sweets and snacks in a box, to gift to your dear friends and family. you can also give your ideas on Gift Packing.
You need not restrict to Indian Sweets and Snacks. Send me Baked Goodies also.
Send in your entries by November 15 nth to glassofhoney@gmail.com .


Here are the Simple Guidelines for Diwali Sweets and Snacks Event.

Rule: Please dont send store bought sweets and snacks pictures.

(a) Prepare Sweets , Snacks and picture it.

(b) Feel Free to Post as many Sweets, Snacks Recipes as you like on your blog.

(c) Link back to this event announcement is a must.

(d) Use of the Logo to the event is also appreciated.

(e) I will also accept your old post’s, but you should link back to this announcement post.
     Re-Publishing old post’s will make me more happy!

(f) E-mail me to glassofhoney(AT)gmail(dot)com

with SUBJECT as Diwali Sweets and Snacks along with the following details..

Your Name:

Your Blog Name:

Name of the Dish:

Link/URL of the Post:

Attach a Picture of the Dish. Size does not matter.

(g) Deadline for all the entries will be the 15 nth of November-2010. I will do the roundup as soon as possible..

(h) If you don't have a blog, but you want to be part of this wonderfull event, you can send me your Recipe along with the picture of the dish. Dont forget to mention your name and your location.

So Iam eagerly looking forward for your entries.

If you need any clarification’s on the above feel free to mail me glassofhoney(AT)gmail(dot)com or leave a comment below.

To Make me Eat Fruits will be very tough. My father and me used to have fight on it. the same continues with my husband also. But when my son feeds me any fruits, i will eat. We are Strange Mom and Son!   But I love to eat Vegetables. My meal starts of with small quantity of rice and more vegetables(poriyal).

Whenever I prepare two poriyal's i see to that, two vegetables should be of different colours. if Keerai / Greens are prepared for the day, i avoid Beans and Broad Beans. its simple as no two identical colours on my plate. its good to have different colours of vegetables for a meal.  i found that my Poriyal recipe's are very less  in the blog and thus am in the process of adding two at a time ;)

Avarakaai Poriyal / Broad beans stir fry

I cook this atleast once in a week. This Broad Beans have good fibre content. without googling, thats what i know about the vegetable.

Ingredients:

Avarakaai / Broad Beans - 1/4 kg
Big Onion - 1
Grated Coconut - 2 tbsp's

For Tadka:

1 tsp Oil
1/4 tsp Mustard
1/2 tsp Split Urad Dal
1 sprig Curry Leaves
2 Dry Red Chilli's

Method:

Trim the head and tail part of the Avarakaai / broad beans. Wash them Thoroughly &  (Naar edukkavum).  and chop them into small pieces.

Add a 1/2 cup of water to the chopped avarakaai and boil them for 3-4 minutes.
or
Microwave the avarakaai with little water at very high for about 4 minutes. [Use the leftover water for preparing sambhar or Curry.]

Heat Oil in a Pan, add mustard and let it splutter, add urad dal, red chilli's and curry leaves and roast them. add the cooked avarakaai without any water to the pan and give a stir. add salt to taste and grated coconut to the pan and give a stir.

Remove from the flame and serve with Hot Rice and Ghee.

Cabbage Poriyal with Chick peas / Cabbage Stir Fry

Ingredients:

Cabbage - 100gms
Green chilli -2
Boiled chickpeas - 1/4 cup
Onion - 1

For Tadka:

1 tsp oil
1/4 tsp mustard
1/2 tsp split urad dal
1 sprig curry leaves

Method:

Have Pressure Cooked Chickpeas Ready.

Chop the Onion and Cabbage finely.

Heat oil in apan, add mustard & let it splutter, add urad dal, curry leaves , slitted green chilli and roast them.

Now add chopped onion and fry till they turn transparent. add the chopped cabbage an give a stir.

Add boiled chickpeas an salt to taste to the pan an give a stir.

switch off the flame and serve for vathakuzhambu or sambhar rice.

I very rarely buy or cook, Podalangai / Snake gourd. But after trying out Podalangai Kootu, it has become frequent at home. Its Such a simple recipe to try out. it tastes great too. Normally Podalankaai Kootu is cooked with Chana dal. But this kootu is with Moong Dal.

Ingredients:

Moong Dal / Pasi Paruppu - 1 cup
Snake Gourd / Podalankai - 2 (medium sized)
Grated Coconut - 1/4 cup
Cumin - 1 tsp
Pepper - 1 tsp
Dry Red Chilli - 2
Turmeric Powder - a pinch
Oil - 1 tbsp


Method:

Dry Roast the Moong Dal for 3 minutes. and Pressure Cook the dal with half cup of water for upto 3 or 4 whistles.

Wash, de-seed and Chop the Snake Gourd finely.

In a Kadaai, dry roast the cumin seeds, red chilli's and pepper. Grind the roasted ingredients along with grated coconut and little water.

Heat a Pan, and add a tbsp of oil, add cumin seeds, curry leaves and fry the chopped snake gourd, till they are fully cooked, it may take upto 4 minutes to cook. after the podalankaai / snake gourd is cooked add the cooked dal and mix well. and add the grinded coconut mix , a pinch turmeric powder, salt to taste and a cup of water and let the mix boil for few minutes.


Switch off the flame and serve hot for Rice.

Last Weekend my son had his culturals day. Only on his reharsal's day, (i.e) a day prior to the culturals day, i came to know, the song, for which he is going to perform. that night, we searched for that song in the youtube and played it. My son did few steps and he was dancing good. even the next day, before starting for the function, we gave him another rehersal and took him to the function hall. Do u know, what he did on stage, when he is supposed to dance, he stood simply for the whole performance. but i guessed that it would happen, as i had similar experience with my brother too.

Coming to this Thakkali Puthina Chutney, i love this chutney very much, as it can be prepared quick and it also tastes good with hot steaming idli's. However adding Puthina is optional, Mint Leaves addition gives a nice taste and aroma. and its good for digestion.

Ingredients:

1 Onion
2 Tomatoe's
4 Garlic pod's
1/2 cup mint leaves / Puthina
2 Tbsp's of Chana Dal
2 tbsp's of grated Coconut
3 Dry Red Chilli's
1/2 tbsp of oil for frying onion/tomatoes

1/2 tsp oil for Tempering / Thalippu
1/4 tsp Mustard
1/2 tsp split Urad Dal

Method:

Heat a pan, and a tbsp of oil, add chana dal and roast it, till it turns golden colour. add garlic pods and roast it too.

Now add chopped onion and tomatoe's and fry them. add salt to taste and chilli's and mix well.

Add Washed and Drained Puthina Leaves to the pan and saute it along. now add grated coconut and saute it for a minute and remove the pan from flame and cool it down.

Add 1/3 cup of water and grind it along with the cooled ingredients of the pan to a smooth chutney.

Now, heat a Tadka pan, and heat oil, add mustard and let it splutter and add urad dal and roast it and add to the grinded chutney.

Serve the Chutney, with Hot Idli's and Dosa's.

This Chutney is one of our favourite. Do try it!

* I also add Chilli Powder instead of dry red chilli's.
* You can also have a small bit of tamarind while grinding the chutney.