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Thursday, September 3, 2015

UNNIAPPAM / UNNIYAPPAM (KERALA STYLE)

HOW TO MAKE UNNIAPPAM

Unniappam has almost the same ingredients as neiyappam, with a slight variation of adding mashed ripe bananas and fried in coconut oil. It can also be deep-fried in ghee. Unniappam is a traditional kerala prasadam in temples and also offered to the Lord during festivals.

INGREDIENTS:

Rice flour - 1 1/2 cups
Small ripe bananas - 2 (I used elakki variety)
Crushed jaggery - 3/4 cup
Water - 1/4 cup (or as needed)
Cardamom powder - 1 tsp
Dry ginger powder / Sukku podi - 1 tsp.
Sesame seeds (white or black) - 1 tsp. (optional)
Chopped Coconut bits - 3 tsp.
Coconut Oil / Ghee - to deep fry



HOW TO MAKE UNNIAPPAM

METHOD:


Dry roast the rice flour until hot. Heat a ladle of water, melt jaggery, strain the impurities, keep aside. Mash the bananas. Ghee fry the coconut bits. Dry roast the sesame seeds.

Mix rice powder, jaggery syrup, mashed banana and grind together to form a semi-thick, smooth batter. (Add water as and when needed). Add fried coconut bits, sesame seeds, dry ginger powder, cardamom powder and mix well. Heat coconut oil or ghee in an "appakaral"(appam mould), pour the batter to 3/4th of the holes. Ensure medium heat. When the bottom portion in light brown in colour, flip with stick or spoon to the other side and cook until golden brown on both sides. Take them out and drain in a kitchen towel. Pour some more ghee / oil while doing the next batch. Kerala unniappam is ready to offer to the Lord.

NOTE:
Do not keep the stove in high flame. Be careful not to burn the appams.
Make sure to have ghee/oil in each of the hole while making the other batches.

Wednesday, August 26, 2015

AVANI AVITTAM (UPAKARMA) / AVANI AVITTAM (UPAKARMA) SPECIAL RECIPES

AVANI AVITTAM (UPAKARMA), AVANI AVITTAM (UPAKARMA) SPECIAL RECIPES
                                           
Picture courtesy: http://vedabhavan.org

Upākarma also called as "Avani Avittam" is an important ritual associated with the Brahmin community. This is an important festival for brahmin gents. The day is of great significance to Rig, Yajur, Sama Vedic Brahmins. On this day, the sacred thread (Poonool) worn by the men/boys is changed chanting mantras. The old poonal is also removed by chanting some manthras. After the gents change their sacred thread (poonal), ladies at home take aarathi and invite them into the home. On the next day, "Gayatri Japam" is observed. The first 'Avani Avittam' after the 'Upanayanam' is called as "Thalai Avani Avittam". You can ask the priests of your home about the significance of "Upākarma/Avaniavittam" or google for it. 

Click here to view the sankalpam for this year (2015) in english and tamil.
Click here to download PDF and Audio files (2015).

Avani avittam menu and recipes are as under: Please click the name of recipes for the link. Onion and garlic should be avoided.

For breakfast:
Appam (neiyappam)
Tanjore style appam
Idli

For lunch:
Sadham(rice)Nei(ghee), paruppu, 
Mor kozhambu or Sambhar
Paruppu usili
Kari amudhu(poriyal)
Kootu
Thayirpachadi
Kosumari
Vadaam or appalam(fried), 
Vadai or thayir vadai, 
Saathamudhu(Rasam)
Tirukannan amudhu(payasam)
Thayir (curd),
Oorugaai(pickle).

For dinner:
Palaharam. Any light tiffin.