Wake up Sid, wake up, quick!!

dear friends..

Those lovely cozy mornings, BKC idlis, Vidyarthi bhavan dosas, DVG road walking, aroma of Gandhi Bazar, Evening walk n talk in KrishnaRao park, IIWC library, Vinayaka temple, Bull temple's bull, Bugal rock park's musical fountain, Macdy, Nagarjuna's andhra meals, Central, MG road, Brigade road's momo, Garuda etc etc.... those those days are gone now!!!

The life is completely packed now that we can't even think of having a free walk in Brigade or Cubbon park even once a month! Our sundays used to start at morning 9. We used to have coffee, enjoying every sip, watching all nonsence stuff in TV till 10. Then we used to take a walk to nearby VB or Davanegere benne dosa or take a long ride to have our breakfast. Then, a regular visit to Gandhi Bazar book shops: Ankitha and book world, some friendly talk with vegetable vendors in NR colony, buying vegetables...coming back home: was our routine. The Sunday used to start with our lunch preparations.. Discussing and finalising the menu for lunch itself used to take an hour, the fightings were so intense like CNBC debates. After food, a heavy n nice sleep, then, a cup full of hot tea, some music, some walking in parks, some visits to temples, some get-together with friends and close ones, some shopping in Central or Forum or Garuda, some wine in Brigade.. the life was carefree and joyful, the life was happy and tension-free.. the life was like a three days long Diwali holidays!

When we started SAKKAT, we had to forcefully stop roaming, walk n talk, long hour shoppings, late night dinners and offcourse, very importantly, sleep! Our Sundays were taken away by weekly shopping for SAKKAT. Our Sundays were lost in the surpantine gullies of markets. Our Sundays were gone gone forever in planning Sakkat weekly menu and arranging things.. No time to sip coffee now, no time to watch and laugh out loud over MTV shows now :(

Now, Sunday starts at 4.30 in the morning and ends at around 11 in the night. But, we never repent for these, no regrets for losing our lazy sundays! These SAKKAT works have given a new dimension, a new frame to our life. Our sole aim is to give the best food to our beloved customers. The food should be unbeatable in quality, the service should be ultimate in discipline, the taste must represent India, our culturally diverse India. To give the best food and service, what if we lose one silly Sunday! If one Sunday preparation keeps all our Sakkat work in line and keep our customers happy, why can't we afford to use it systematically? Our customers' satisfacaction is much more times important to us than TV soaps...

Now, the days start at 4 in the morning. No break, No off, no leaves and No excuses! No difference between Sunday and other week days... every day, early morning, now, Wake Up S!d, wake up!

Gimme those Parathas, dude.... :)

Known as one of the best and popular breakfasts of India, 'Parathas'(Stuffed Bread) are a healthy, delicious and filling food. Anyone would agree that the best way to start a morning with a good appetite would be to indulge yourself into some steaming hot butter-dripping 'parathas'.

Check out how this type of 'Indian bread' came to exist in almost every household. 'Parathas' can be eaten for breakfast, lunch and dinner too...

What is a 'Paratha'?

A 'parantha' is a flat bread that originated in the Indian subcontinent. It is usually made with whole-wheat flour, pan fried in ghee or cooking oil, and often stuffed with vegetables, especially boiled potatoes, radish or cauliflower and/or paneer (Indian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top but it is best served with pickles and yoghurt, or thick spicy curries of meat and vegetables. Plain parathas are also made without any stuffings but accompanied by the melted ghee and pickles like the stuffed parathas.

Origin of Parathas

Parathas originated in Peshawar and then spread all over the former northern parts of India. It began as a wholesome meal often eaten at breakfast. The paratha is stuffed unleavened bread with various fillings that could be added according to your choice.

Traditionally Parathas and assi go hand in hand and are inherent to Punjabi cuisine. The history of lassi like the paratha is unknown however it is known to have originated in Pakistan. Lassi is made from dahi, which is either made from the milk of the cow, buffalo or goat. Sometimes various flavours are added to it. Lassi can also be plain with the necessary addition of sugar.

Some people prefer to roll up the paratha into a "pipe" and eat it with tea, often dipping the paratha into the tea. Parathas can also be used as an evening snacks and are available at street vendors in the northern states of India.

Difference between rotis and parathas

The main difference between 'roti' and 'Paratha' is that roti is made with flour and water whereas Paratha usually incorporates ghee or oil.

The dough is rolled out and brushed with ghee or oil then folded again, brushed with more ghee and folded again. This is then rolled out to a circle and cooked on a buttered griddle. The heat makes the layers of dough puff up slightly, resulting in a more flaky texture.The paratha can be flavoured with different herbs and spices, rolled, stuffed or just eaten as an accompaniment to meat, poultry, fish and vegetable dishes and make an exceptional addition/replacement to rice.

The Paratha has a social connotation too. The significantly higher expenditure and effort in preparing the Paratha when compared with the daily Roti means that the Paratha is usually prepared as a special item, or for important guests. With all the food accompaniment like fresh cream, melted ghee and lassi,Parathas is no less than a high calorie, rich dish.

Stuffing in Parathas

The stuffings of the paranthas served here range from the traditional potato, radish and cauliflower to cottage cheese, assorted sprout for the health conscious, goor, garlic and dhania and ginger and chilli for vegetarians.

The non-vegetarian versions include chicken and lamb mince, eggs, fish flakes, salami, and assortment of seafood and chicken tikka. The best thing about parathas is that you could add any stuffing and it would still be a wholesome meal. Non-vegetarian parathas are not common in India except for those made with minced meat.

Diversity of Parathas

South India's 'Porota'
Regardless of its origins, parathas soon became popular all over South Asia. All south Indian states have their own versions of the ubiquitous paratha, the most popular being "Kerala Porotta," which is mostly made of 'maida'(white flour) instead of 'atta'(wheat flour). The Kerala Porotta is popular and is usually devoured with egg roast, chicken, beef or mutton curry.

Ramadan
During Ramadan, Muslims from the Indian subcontinent (India, Pakistan, Bangladesh), often eat Parathas for breakfast.
Regardless It is thought that the butter and flour mixture are not only a good souce of calories but also stave off hunger pangs and help sustain a person throughout the long day.

Outside India
Indian immigrants took this dish to Malaysia and Singapore, resulting in variations such as roti canai and roti prata. In Myanmar (Burma), where it is known as 'palata', it is eaten with curries or cooked with either egg or mutton, or as a dessert with white sugar.

Htat ta ya,lit (a hundred layers), is a fried flaky multi-layered paratha with either sugar or boiled peas (pè byouk).

Paratha in Trinidad and Tobago differs from the south Asian paratha in that it is generally thinner and larger. In Trinidad and Tobago it is commonly called "buss up shut" ("burst-up shirt"), especially by non-Indo-Trinidadians.

How to prepare Parathas

Recipe for Aloo Parathas

INGREDIENTS

A] For Dough:
2 Cups of wheat flour
Water

B] For Stuffing:
3 to 4 Nos of Potatoes
1/2 tsp of salt
1/2 tsp of cumin powder
1/2 tsp of paprika
Oil of your choice
Coriander leaves 1/2 cup

PREPARATION:

* Wash,dry & cut the Coriander leaves
* Boil , peel & mash the potatoes.
* Add Cumin,paprika,salt,coriander leaves & mix.
* Make small balls of the same & keep aside
* Mix flour,salt & required amount of water to make a soft dough.Rub a Tsp if oil over the dough & let it rest for an hour.
* Take a lemon size dough, & roll it into small circle.
* Keep one potato ball .cover all the sides & roll to triangle shape.
* Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute.When it starts to get small bubbles turn around & add a small tsp of oil around the paratha.when the brown spots appear take it out & keep it in an in a covered box.
* Serve hot or warm with curd or pickles.

Recipe for Methi Parathas

INGREDIENTS:

3 cups of whole wheat powder
1 bunch of methi washed and chopped into small pieces
1 medium sized onion chopped into very small pieces
1 tsp jeera seeds1 tsp haldi powder
1 Tb.sp of chili powder
1 tsp of coriander powder
1 Tb.sp of olive oil
1 tsp salt

PREPARATION

* In the above oil season jeera until it starts sputtering
* Add onions and fry until translucent
* Then add all the remaining masala powders and fry for ½ minute
* Now add the chopped methi leaves and fry for another minute
* For the above mixture add the wheat flour and make dough adding water only if required.
* Roll the parathas as thin as possible and roast on both sides on thava until u see small brown spots and smear some ghee/oil if desired.

Hmmm, So when are you gonna taste our yummy, lovely, mouth watering parathas?

Chaligalada Bayyada portugu Bhechcha Bechcha GoliBaje.. ;)

The heading seems wacky? Didn't understand? It says one needs to have Hot hot GoliBaje for a lovely winter evening. Golibaje with hot coffee is the yummy combination for a romantic evening. ;)

Goli Baje is very much liked and loved street food in South Canara. In every college or office canteen it will be available at any time of the day. In Mangalore, every restaurant will have it as a default snack, freshly made and served during evening tea time. 'Goli' means round shape and 'Baje' means deep fried in oil. It is slightly crispy outside and soft inside. The name itself is so attractive and kids love it a lot.

Ingredients

3/4 cup Maida/ All purpose flour
1/4 cup curd
3-4 tsp sugar
1/2 tsp green chilly chopped
1/2 tsp ginger chopped
pinch of Baking soda
Salt as per taste
Oil for deep frying

Method

1. In a mixing bowl, mix in the curd, green chilly, ginger, sugar, baking soda and salt.
2. Now add the flour and mix them without any lumps in it. Batter should be the consistency of the pakoda batter. If its thick add some water.
3. Keep it aside for two hours.
4. Heat oil in a deep frying pan. Take the batter with fingers or using a spoon and drop them in the oil. Take a small amount at a time they will increase in size like urad daal wada's.
5. Deep fry it they are golden brown. Serve hot.

Goli Baje is called as "Mangalore Bajji" in Bangalore since it has come from Mangalore. There after, it has gone to different parts of India. Mangalore Bajji, from bangalore, has travelled to Kolkata and there it is called "Bangalore Bajji"! In Assam, the same Goli Baje has got the flavor of fish too!!

And Now It Is 100 Days Old Baby

100…………….

Finally, we’ve reached this magic number!! SAKKAT is celebrating its 100^th day today! We thank all our friends, customer friends, HRs, companies, our team for making Sakkat, a brand of quality food service. Our special thanks goes to Mr Vaibhav of Tejas Networks, who is our regular customer from Day 1!

This journey has taken a lot of effort, hard work and sleepless nights. We still remember the first day nightmare and that experience keeps us sharp and careful, today.

When we started this venture, many doubted about the future of it. Many told boldly, within 2 months we pull the shutters down!! Papers and TVs were showcasing recession. An unknown customer in Vidyarthi Bhavan, while we were having our Dosa, told us, “Dear brothers, if you start food business now, you are fixing your own coffin!” We thank all these people, now! Without their words, we wouldn’t have taken this challenge seriously.

Our plans are many but very little we have achieved till now. We wish to see newer heights and greater challenges in the near future.

This life, this ever challenging life, this lovely tough life, is really funny, sometimes. But, this food biz is not so funny, boss!

Bisi Bisi Kesuvina Pathrode.....

Konkanis do eat a lot of veggies and leaves that are unusual to the rest of the Indian community. That includes Bamboo shoots/keerlu, raw jack fruit/kadgi, bread fruit/jeev kadgi, kantola/pagiLa, special type of mushroom grown in Karkala-aLambe and much more. The leaves include colocasia/pathrode paan, tere pan, maraLva paan, taikiLo, etc. These are not the recently acquired taste from Thai or Chinese cuisines, but they are the authentic Konkani delicacies. Konkanis are believed to be migrated from central Asia to Goa and then to the rest of the world. Their ancestors must have been to Thailand/china or some part in South East Asia on the way!


Pathrode is steamed colocasia leaves rolls stuffed with spicy rice and dal mixture. The leaves are knows are aloo/pathra in gujarati, 'Elephant Ears' to some, sold as 'taro leaves' in the Chinese supermarkets. You can buy taro roots from the Indian store and grow the leaves in your backyard. The plant needs good sunlight for a healthy growth. When not cooked properly they do itch and that is because of the needle like calcium oxalate crystals in the leaves. They are broken down on cooking.



What you need to prepare Pathrode....?

Arvi/colocaesia leaves 25
Rice 1 cup
Black gram dal 1 tbsp
Channa dal 1 tsp
Red chilies 15
Coriander seeds 1 tsp
Cumin seeds ½ tsp
Coconut ½ shell
Turmeric powder ¼ tsp
Sugar 2tsp
Tamarind
Salt
• Soak rice, black gram dal, and channa dal for two hours.
• Grind coconut, red chilies, cumin seeds, coriander seeds, turmeric powder, sugar, salt, and tamarind together into a fine paste.
• To this add the rice and daal and grind to a coarse consistency. The batter should be thick.
• Wash the arvi leaves after removing the thick vein.
• Place the leaf on a plate with the stem side facing upwards; spread the batter on the leaf using your hands.
• Place three on more leaves one over the other and spread the batter in a similar manner.
• Fold from the sides to the middle of the leaf, some thing like Swiss rolls. Repeat for all leaves.
• Heat water in a pressure cooker and steam the rolls for about 30 minutes.
• Serve with butter.
Ways of Serving Pathrode

1. Quick and most adored way is to cut the patrode into rounds, pour a spoonful of fresh coconut oil.


2. Pan fry the rounds with a spoonful of coconut oil. Fry till the edges are crisp

3. Gashi Pathrode - Serve with any konkani coconut sauce curries or make gashi exclusively for pathrode as follows

Gashi is a coconut sauce. Make a smooth masala paste or maasolu by grinding shredded coconut, tamarind and roasted red chillies. Roast 1/4 tsp urad dal, 3-4 methi seeds, 1/4 tsp coriander seeds and add it to the paste and continue to grind for a minute. Boil the masala with little water and 1/2 onion chopped. Add the pathrode pieces to it and cook on low flame till the water evaporates and the gashi becomes thick.

4. Pathrode Usli - usually made with leftovers

Heat 3 tsp oil of oil, make a seasoning with mustard, urad dal, curry leaves, broken red chillies and onions. Fry till onion is golden brown. Add chopped pathrode, little salt and fry on low flame till ii becomes little crisp.

Yummy Yummy Badane Kai EnneGai

Hi friends..

How you all? Hope you all enjoyed our EnneGai special on Friday.. In three companies, EnneGai was over within half an hour we started serving.. anyways, it is good to know that you are enjoying our special varieties.

Here we are giving the recipe of Ennegai. But remember, there are more than 50 variations of this recipe!

Ennegai Badanekai Pallya (EggPlant) is every kannadiga's favourite. Its a delicacy, goes very well with Jolada Rotti (Jowar bread). Fried Eggplants with Peanuts and Masala tastes great.

What we need?.....

Indian Brinjal/eggplant the round purple ones small ones about 7
Salt
Oil 3 tbsp
Mustard 1/2 tsp
Curry leaves 8-9

for the masala paste:
Onion 1 small
Tomato 1 small
Garlic 2 cloves
Ginger 1/4"
Cloves 3-4
Cinnamon 1/2"
Coriander a handful
Coconut 3 tbsp

Method

• Wash the brinjals in plenty of water, drain well and Pat it dry.
• Grind the ingredients of Masala into a smooth paste.
• Make a horizontal cut starting from the tip continuing till the stalk but keep the segments together.
• Using a spoon, stuff the brinjals with the Masala paste.
• Heat oil in a thick bottomed pan. Toss in the mustard seeds and curry leaves. Once they stop spluttering, place the stuffed brinjals gently.
• Pour remaining Masala paste and about 1/4 cup of water. Cover and cook till the brinjals are tender.
• Serve hot with chapati/roti.

Note:
Choose baby brinjals that are firm to the touch, have a smooth and shiny skin. The stem attached to them should be lively green in colour. The tender purple brinjals are the tastier ones. The ones with black seeds are mature ones and will taste bitter. So make sure that you choose the tender ones and have few extra ones just in case.
Store brinjals in a cool dry place, but avoid placing them near tomatoes and apples as they give off a gas that enhances the ripening process. Use the brinjals within 2 days. Refrigerating them doesn’t necessarily keep them fresh but if necessary, the brinjals may be kept in a plastic bag in the refrigerator for as long as 5 days.

Ruchi Ruchi Kudlada Buns :)

Buns!!!.... You mean the hamburger buns?

NO.

You mean the buns that we used to get in India…maska bun?

NO.

You mean those sweet breads that we used to get at the local baker in India?

NO.

These are Mangalore Buns.They are a sort of a spongy poori made of maida kneaded with mashed bananas ..kinda sweet from the banana and kind of a mild kick from the black pepper.

This is a wonderful recipe which is very famous in coastal Karnataka. Hence the name Mangalore buns. In Mangalorean cuisine, Buns is different from Bun. Its not plural form of Bun! Simply called as "Buns". It is a deep fried form of Sweet Banana Bread. Usually served for Breakfast with sambar or chutney on the side.

Ingredients:
------------
Well ripen banana's - 3
All purpose four - 3.5 cups
Sour curds - 1 cup
Cumin seeds - 1 tbsp
Salt - 1 tsp
Sugar - 2 tbsp
Baking Soda - 1 tsp
Oil - For frying

Method:-
-------
1.Take a clean Bowl,Mash the ripen banans into a smooth paste using your hand.
2.Now to this add all the dry ingredients and mix properly.
3.Add sour curds and cumin to the above so as to for a dough like chapati dough .
4.Keep aside for about 3-4 hrs for it to set.
5.Now heat up the oil .
6.Roll out small balls of dough a bit thick say about 1.5 cms thick just like poori size aand they fry them till golden brown.
7.You can see the buns bloting into a round, brown buns.Then they are ready.
8.Remove them and place over a paper towel for excess of oil to drain off.
9.Serve hot or cold with sambar or chutney.Enjoy....

Another Variation.....

This recipe for Buns is from authentic Konkani Cookbook, "Oota Upahara" published in Kannada and "amgele kaaNa jevaN" in konkani by Jaya V Shenoy. The book has been around nearly past 20 years and is a popular cookbook in the Mangalorean Konkani households.

1/2 cup yogurt

1/2 cup water

1 tsp jeera

2 cup maida/all purpose

flour 2 tsp

besan 6 tsp

sugar 1/2 tsp

salt 1/4 tsp

baking powder 1/4

tsp baking soda

1 large/2 small ripe bananas

Sieve besan and maida and keep aside. Mash bananas and mix thoroughly with sugar, salt, jeera, baking powder and baking soda.

Mix in the besan and then the flour as required. Knead the dough into a soft ball as you would for chapathi or bread. The dough will be easier to work with if you rub some oil on your palms and the vessel in which you will knead the dough. Take 1/2 tsp of oil and rub all over the dough and transfer it to a clean bowl, let it rest for 8 hrs or over night.

The dough will raise and double in volume after 8 hrs. Divide the dough into small balls of size of a lemon. Roll into small circles. Use oil or very little flour while rolling. Heat oil and deep fry the buns one at a time.

Fry on one side till the buns puffs up completely. Turn upside down and fry on the other side till golden brown. Serve with samba or chutney on the side.

SAKKAT VaDa varieties

Hi friends...

How are you all? These days we are finding no time to sit and write here.. a lot of new assignments these days!!

Anyways, new assignments should not be the reason for being lazy to write the blog.. After starting our Evening snacks, we have started working round the clock. Our Vada varieties are increasingly becoming popular among our customers...

Here are some Vada recieps for our beloved customers. Try at home. And tell us if you can prepare as delicious as our cooks ;)

BATATA VADA

1. Ingredients:
   2 - potatoes, boiled
   3 to 4 - garlic cloves,minced
   1 to 2 - green chillies (or as per taste)
   1/4 tsp - turmeric
   1/2 tsp - mustard seeds
   1/2 tsp - cumin seeds (optional)
   few sprigs of curry leaves and cilantro
   salt to taste

   For the batter:
   about 1 to 1/2 cups - gram flour
   pinch of baking soda
   little salt to taste ( take care since the filling has some salt too)
   1/4 tsp - chilli powder (as per taste)

   Method

2. Add the potatoes along with the rest of the ingredients for the filling and mash them well till there are no lumps
3. Make small balls out of them.
4. Mix all the ingredients for the Batter, add some water till you get a thick batter.
5. It should be thick enough to make a smooth coating for the potato balls.
6. Drop the prepared balls in the batter, coat them with all over.
7. Drop these balls in a skillet with hot oil. Fry them.
8. Take care to see that oil is not too hot.
9. Keep it med-high and once you drop the vada inside lower the heat a bit.
10. Remove when reddish yellow.
11. Serve them either with Pav, or all by itself with some ketchup or green chutney.

VADA PAV

Ingredients:
4 - buns
2 to 3 - potatoes, large ones
2 - onions
dessicated coconut
4 to 5 flakes - red chillies
half - garlic
besan
salt
oil to fry
pinch - turmeric
cumin
mustard
udad dal
chillies
curry leaves

Method

1. First boil the potatoes and mash them and add salt
2. In oil fry cumin, mustard, urad dal, curry leaves and green chopped chilies
3. Add them to the mashed potato and mix well then make small balls of them and keep aside.
4. In a pan heat oil.
5. In a bowl add besan, salt and chilli powder and dip the potato balls we made earlier and fry them in oil and keep aside.
6. Grind dessicated coconut, red chillies and 5-6 cloves of garlic and salt and grind.
7. Now cut the bun, add chopped onions, the cocunut powder and place one potato ball on it and close the bun and serve it with fried green chillies.
8. You can serve with green coriander chutney or red chilli paste

KEERAI VADA

Ingredients:
1 cup - channa dal
3/4 cup - toor dal
1/4 cup - urad dal
4 tsp - raw rice
1 cup - any keerai cut int o pieces
4 - red chilly
water just to sprinkle
1 tsp - asafoetida
1 tsp - cumin seeds
oil for deep frying

Method

1. Soak the daals and rice for 1 hour and strain the water.
2. Grind it along with red chillies and salt.
3. Sprinkle water if necessary.
4. Add the keerai, asafoetida and cumin seeds.
5. Mix thoroughly.
6. Take a small ball of the batter and pat it in between the palm and transfer it to the pre-heated tawa with oil.
7. Let it cook till golden brown and then remove it from oil.
8. Tasty vadai is ready.

MADDHUR VADA

Ingredients:
rice flour - 3/4 cup
fine rava (sooji) - 1/4 cup
finely chopped onion - 1, big
finely chopped corriender - some
red chilli powder - 1/2 tsp
salt - 1/2 tsp
ghee (clarified butter) - 1/2 tsp
sufficient oil for deep frying

Method

1. Mix all ingredients with very little water - consistency should be the same as making pooris
2. Divide the dough into small balls (as for pooris)
3. Press each ball with fingers on a plastic sheet or aluminium foil to make flat rounds
4. Deep fry in oil, golden colour

Onam Special Payasam

As the compliment for our Kairali customer friends, we had prepared Onam Special Pal Payasam on Friday (28/09/08). Hope all our friends had liked it! Here we are giving some very special Kairali Payasam recipes on the occasion of Onam…

Semiya Payasam | Vermicelli Payasam with Sago

Sago 1 cup
Water 2 cup
Vermicelli 1/2 cup (broken into small pieces)
Milk 2 1/2 cup
Sugar 1 cup
Ghee 3 tablespoon
3 Cardamom pods
Cashew nuts
Raisins

Soak the sago in water for an hour. Boil it with water. Stir constantly to prevent it from sticking to the bottom of the pan, until it becomes translucent. Lower the heat and leave it for 15 minutes. Stir occasionally.

Heat the ghee in a pan. Fry the cashew nuts & cardamom pods in it. Add vermicelli and fry until golden brown.

Add this to the Boiling sago. Then add sugar, milk & raisins. Stir for few minutes until the sugar dissolves. Serve hot.

Parippu Payasam | Green Daal Payasam

Green daal 1/2 cup
Thick coconut milk 1/4 cup
Whole milk 1/4 cup
Sugar 1/4 cup
Ghee 2 tablespoons

Soak the green grams in water overnight. Boil it with water for 20 minutes, until the green gram is cooked(over low heat). Then add whole milk, coconut milk, sugar & cardamom pods. Stir constantly for 10 minutes, until the sugar is dissolved. Add the ghee. Serve hot.

Pal Payasam

1/2 cup Long-grain rice
4 Cardamom pods
1 1/4 cup Sugar
Blanched Almonds
2 cups water
2 1/2 cup Milk
Blanched unsalted pistachio nuts
1 tablespoon rose water

Wash the rice and boil in the water over medium heat for 5 minutes, until the rice is 1/4th done. Drain it and set aside.

In a heavy based pan, boil the milk with cardamom pods over medium heat. Add the rice and cook for 40 minutes, until the rice is fully cooked and the milk becomes thick. Stir constantly to prevent sticking. Then add sugar, almonds, and pistachios & cook for 5 more minutes, until the sugar dissolves. Stir constantly. Sprinkle rose water & Remove from heat. Remove the cardamom pods. Serve warm or chilled.

Idichu Pizhinja Payasam

Coconut Milk - 1/2 cup
Raw rice : ¼ cup
Jaggery : 1 cup
Sugar : 2 tbsp
Pure ghee: 2 tbsp

1. Wash and cook the rice in the third milk.
2. Melt the jaggery in one cup of water and strain it to remove sand particles and other impurities.
3. Transfer the cooked rice to a thick bottomed wide mouthed vessel. Add the jaggery syrup and boil until the rice and the jaggery syrup are well blended and the raw jaggery smell disappears. Add the ghee and stir well.
4. Add the second milk and boil for another 5- 6 minutes until the payasam starts thickening. Add the first milk and immediately switch off the stove. Keep stirring..

How is it? Prepared at home? Write to us!

Table Mannerism..... What? Why?? How???

Good basic table manners are important because they ensure that both guests and hosts are comfortable at the table. Table manners are mostly common sense. Following these will carry you through most common situations from Formal Dinners to a night of poker with the guys.

1. Sit up straight. Try not to slouch or lean back in your chair (even if you are playing cards and don't want you opponents to see your hand).

2. Don't speak with your mouth full of food. Sure, you've heard your mother say it a hundred times, but no one likes to see a ball of masticated meat in your mouth. If you feel you must speak immediately, if you have only a relatively small bite, tuck it into your cheek with your tongue and speak briefly.

3. Chew quietly, and try not to slurp. This is a corollary of rule number 2. Making noises is not only unappetizing, and distracting, but it can also interrupt the flow of conversation.

4. Keep bites small. In order to facilitate the above rules it is smart to keep bite sizes to a moderate forkful. Cut meat and salad so that it doesn't hang from your mouth after you shovel it in. Don't cut all of your meat at one time, this tends to remind people of feeding small children - and the messiness associated with this activity.

5. Eat at a leisurely pace. This rule, besides being good for the digestion, also shows your host that you want to enjoy the food and the company. Eating quickly and running is sign of disrespect for the host, as it shows that your focus is on the food and that you would rather be at home watching the grass grow than passing time with your host.

6. Don't wave utensils in the air, especially knives or if there is food on them. Besides the danger of knocking over glasses, piercing waiters or launching a pea into the eye of your date, this is a sign of over-excitedness that may be unappealing to those present. Earnestness is to be commended, but irrational exuberance goes beyond the limits of good table manners.

7. Keep your elbows off the table. You have also heard this one from your mother, ad infinitum, but in close dining situations it is a vital rule. Elbows take up table space and can be a danger in knocking plates or glasses. Elbows on the table give you something to lean on and tend to lull you into slouching. If you must lean on the table a good tactic is to take a roll or piece of bread into your free hand and rest part of your forearm on the table.

8. Don't Reach. You don't want to get in the way of people either eating or talking. Not only is it as impolite as standing in front of a TV with other people behind you, but there is always the possibility of upsetting glasses or running your sleeve through someone's mashed potatoes.

9. Don't forget please and thank you. These are handy words in most situations but especially vital at the table where common courtesies are noticed by everyone present.

10. Excuse yourself when leaving the table. You don't want people to think that you are tired of their company. If you must leave the table make your excuses somewhat obvious and appear to be pressing. You want to leave people with the impression that you would rather remain at the table talking with them than doing anything else, but the matter at hand is so pressing that it must be attended to at once.

11. Compliment the Cook. Even if the food is perfectly awful say something nice. You don't have to lie, simply find the positive side of the burnt leg of lamb..."Gee, the sauce was sure tasty." It is always pleasant to end a meal on a positive note.

12. Wipe your mouth before drinking. Ever notice that disgusting smudge on the edge of your wine glass? This can be avoided by first wiping your lips with your napkin.Is it worth reading?? write to us!

Gasagase Payasa (Poppy Seeds Payasam)

Gasagase Payasa is very traditional and authentic to Karnataka. As most of you would know, poppy seeds are the source of opium. So, don't be surprised if you find yourself dozing off after having a hot cup of Gasagase Payasa :D. There are different ways of making Gasagase Payasa..... some people soak the rice and poppy seeds, while some others roast and powder it. Here's how we make it in our place....

Ingredients:

4 tsp Poppy seeds

1 tsp White Rice, uncooked

1 cup Grated Coconut, fresh/frozen

1/4 cup Desiccated coconut/Copra/Kobbari

3-4 tbsp Jaggery

1/4 cup Milk

1/2 tsp Elaichi, powdered

4-5 strands of Saffron (optional)

8-10 Cashews/Almonds (optional)

Method:

1. Dry roast poppy seeds and rice until they turn crisp and lightly change color.
2. Finely powder the roasted poppy seeds and rice in a blender without adding any water.
3. Add grated coconut, desiccated coconut, some water and grind to a smooth paste.
4. Add half a cup of water and strain the paste through a finely perforated strainer; Retain the liquid - this will make the payasam later.
5. Transfer the coarse residue into a blender; Add some more water and grind again to a smooth paste.
6. Repeat steps 4 and 5 about 3-4 times.
7. Add jaggery to the strained liquid and boil on low-medium heat until all the jaggery dissolves; Remove from stove.
8. Dissolve saffron strands in 1/4 cup of warn milk and set aside for 5-10 mins.
9. Add powdered elaichi,warm milk with saffron and mix well; Serve hot and relish.

Prep Time: About 40-45 mins;

Serves: About 3-4 people;

Ganesh Chaturthi Recipes

Ganesh Chaturthi, the birth anniversary of Lord Ganeshji, is celebrated with great pomp and show in India. It is a popular Hindu festival that is celebrated in a grand manner every year According to the Hindu calendar; the festival comes on the 4th day of Bhadarva Shukla-Paksh and falls around August or September. Though celebrated all over India, Ganesh Chaturthi has its celebrations grandest in Maharashtra. The festival is celebrated for about 7-10 days. On the day of the Chaturthi, i.e. the last day dedicated to the elephant-headed god, shrines are erected, firecrackers let off, and huge images of Ganeshji are carried in grand procession for 'Ganesh Visarjan', accompanied by the sound of devotional songs and drums.

India is a land of festival and celebrations and Lord Ganesh is known for his inclination towards sweets. Therefore, a festival dedicated to Lord Ganesha will always be incomplete without special sweet dishes. There are a variety of sweets made on this occasion, with the most popular one being Modak. The worshippers visit Ganesh temples on this day, to perform Puja and offer many other sweets and milk to idols of Lord Ganeshji. The enjoyment of this ten days festivals can be doubled by preparing sweets and delicacies, like Besan Ke Ladoo, Motichoor Ke Ladoo, Kaju Ke Barfi, Puliyodarai,Karanji, Puran Poli Modak, Rawa Ladoo and Moong Dal Ka Halwa. Lets us check out the recipes for these sweet dishes.

Besan Ke Ladoo
Ganesh Chaturthi is a festival dedicated to the Lord Ganesha, who is well known for his love and inclination towards sweets like modak and besan ke ladoo. Therefore, it is of prime importance to offer the Lord besan ke laddu on this special occasion. No doubt, these ladoos are very tasty and are loved by almost everyone.

Kaju Ke Barfi
Ganesh Chaturthi is a festival dedicated to Lord Ganesha, who is known for his inclination towards sweets. So, how can the celebrations be complete without the inclusion of a few sweets? One of the sweets that are most commonly made around Ganesh Chaturthi is kaju barfi. What are you waiting for? Bring good luck and prosperity into your home, by celebrating the occasion with mouth watering kaju barfi.

Karanji
Ganesh Chaturthi is a very popular festival, which is celebrated all over India, over a period of ten days. The celebration includes fasting, feasting and distribution Prasad (sweets offered to Lord Ganesha). Karanji is one of the special recipes for Ganesh Chaturthi. It is very easy to cook and great to eat. Go ahead and enjoy the occasion by preparing delicious Karanji and soaking yourself completely in the festive spirit.

Modak
Modak is a famous Indian sweet, prepared especially on the occasion of Ganesh Chaturthi. It is known as Lord Ganesha's favorite sweet. Thus, majority of the people consider it a must to make Modak on the very first day of Ganesh Chaturthi. The celebrations are regarded incomplete without Modak, a sweet that is greatly associated to Ganesh Chaturthi.

Motichoor Ke Ladoo
Motichoor Laddu is thought to be the favorite food of Lord Ganesha. In fact, the sweet also finds a mention in the aarti of lord Ganesha, where a line goes "ladduan ka bhog lage, sant Karen seva". So, when it is occasion of Lord Ganesha's birthday i.e. Ganesh chaturthi, then how one can forget to make the sweetmeat.
Besan Ke Ladoo

Ganesh Chaturthi is a festival dedicated to the Lord Ganesha, who is well known for his love and inclination towards sweets like modak and besan ke ladoo. Therefore, it is of prime importance to offer the Lord besan ke laddu on this special occasion. No doubt, these ladoos are very tasty and are loved by almost everyone.

Kaju Ke Barfi
Ganesh Chaturthi is a festival dedicated to Lord Ganesha, who is known for his inclination towards sweets. So, how can the celebrations be complete without the inclusion of a few sweets? One of the sweets that are most commonly made around Ganesh Chaturthi is kaju barfi. What are you waiting for? Bring good luck and prosperity into your home, by celebrating the occasion with mouth watering kaju barfi.

Karanji
Ganesh Chaturthi is a very popular festival, which is celebrated all over India, over a period of ten days. The celebration includes fasting, feasting and distribution Prasad (sweets offered to Lord Ganesha). Karanji is one of the special recipes for Ganesh Chaturthi. It is very easy to cook and great to eat. Go ahead and enjoy the occasion by preparing delicious Karanji and soaking yourself completely in the festive spirit.

Modak
Modak is a famous Indian sweet, prepared especially on the occasion of Ganesh Chaturthi. It is known as Lord Ganesha's favorite sweet. Thus, majority of the people consider it a must to make Modak on the very first day of Ganesh Chaturthi. The celebrations are regarded incomplete without Modak, a sweet that is greatly associated to Ganesh Chaturthi.

Motichoor Ke Ladoo
Motichoor Laddu is thought to be the favorite food of Lord Ganesha. In fact, the sweet also finds a mention in the aarti of lord Ganesha, where a line goes "ladduan ka bhog lage, sant Karen seva". So, when it is occasion of Lord Ganesha's birthday i.e. Ganesh chaturthi, then how one can forget to make the sweetmeat.

Puliyodarai
Ganesh Chaturthi or Ganesh Utsav is celebrated all across India and is also the biggest festival in Maharashtra. This festival is celebrated with great fervor and joy. People gather together with their family and friends to celebrate the birthday of Lord Ganesha. And as it is a birthday celebration, it cannot go without food. Various special dishes are prepared on this special day and offered to the Lord. One of the most famous recipes prepared on this occasion is Puliyodarai.

Puran Poli
Ganesh chaturthi is celebrated as the birthday of Lord Ganesha across India. According to Indian traditions, dishes such as halwa and puri are must to be added in the menu of the birthday celebrations. Same is the case with the birthday of Gods. Ganesh chaturthi celebration witnesses with the preparation of lots of delicious dishes and one of them is Puran Poli.

Rawa Ladoo
Ganesh Chaturthi is celebrated as the birth anniversary of Lord Ganesha. It is believed that Ganesh Ji is fond of sweet food and thus, His birthday is celebrated with variety of sweets and other dishes. A special sweet dish called Modak and many other sweets, along with milk, is offered to idols of Lord Ganeshji at home and in temples. One famous sweet dish which is usually prepared on Ganesh Chaturthi is Rawa Ladoo.

Moong Dal Ka Halwa
Lord Ganesh is very fond of food, especially, and this is why a long list of recipes is prepared on the occasion of Ganesh Chaturthi. Traditionally, the devotees during prepare several recipes to offer to Lord Ganesha, on his birthday. Moong Dal Ka Halwa is among these delicacies. This year, make the occasion of Ganesh Chaturthi sweeter, preparing mouth watering Moong Dal Ka Halwa.