Author: lokesh naidu

Bathukamma – A festival of flowers in Telangana

Bathukamma is a festival of flowers that is celebrated by Hindu women in Telangana region.This festival is celebrated every year during the month of September and October.According to lunar calender this festival is celebrated during the Bhadrapada Amavasya ( also known as Mahalaya Amavasya ).This is a festival that is celebrated for complete nine days during Navarathri.On the festive day of Durgashtami the main festival Pedda Bathukamma or Saddula Bathukamma is celebrated just before two days of Dussehra.Bathukamma the festival of flowers is followed by Boddemma Bathukamma which is a seven day festival.Actually the festival Boddemma indicated the ending of varsha ruthu and the festival Bathukamma indicated the starting of sharath ruthu.

Bathukamma – a festival of flowers

The culture of Telengana can be seen clearly in this festival.In this festival the flowers are arranged in a stack manner which are very rare and unique seasonal flowers.These flowers which are rich in medicinal value are arranged in the form of layers like a clay pot.The word Bathukamma itself says that it means the mother goddess to come alive and in this festival goddess Maha gouri who is a life giver is worshiped in the form of Bathukamma.Women wear traditional dress on this special occasion,mostly women like to wear saree and few teenage girls wear half sarees with the matching jewelry and accessories.It intensifies the importance of womanhood.

Traditional sarees and half sarees on this special occasion

This is the second largest festival after Vijaya Dashami in the Telangana region.Goddess Gauri who give life giver is worshiped in the form of Bathukamma.In that festival women try to seek blessings of goddess gauri to give them prosperity and do good for their family for the whole year.Very bright and colorful flowers are arranged step by step in the form of a cone and at the top of it turmeric are placed which signify both life and eternity in their colors.The goddess is created every year and is worshiped for the whole 9 days completely with divine and pure heart, later on the tenth day the goddess is immersed duly in local water bodies.This is the largest festival in Telangana and was started long ago about centuries back and is still celebrated as grand cultural event in this region with great enjoyment.

Bathukama-colorful-flowers-arranged-in-the-form-of-cone

This festival involves mainly flowers the goddess Gauri devi is arranged in as a beautiful flower stack in seven different layers as a conical mound.As the flowers arrangement resembles goddess they are generally unique and having medicinal value.Men from the houses go around and search for the flowers like Gunuka, Tangedi, Lotus, Alli, Katla, Teku flowers and gather them which bloom during this festive season in most vibrant colors in the uncultivated and barren lands of the Telangana region.By using these gathered flowers women prepare their goddess Bathukamma by using a wooden plank or wide plate and arrange these flowers which are fragrant in the form of layers.After the plank is taken the flowers are taken and they also use pumpkin to decorate the flower top and also keep tumeric on the top of this flower mound.

On the occasion of Bathukamma the arrangement of flowers and decorating Bathukamma

After the completion of 9 days on the tenth day the visarjanam or immersion of Bathukamma is done in the nearest water bodies.This festival is celebrated with complete devotion and interest throughout the Telangana region.The Women of Telangana region participate in this festival with most enthusiasm and great fervour by dressing up in the complete traditional dresses like wearing traditional silk sarees and wearing matching jewellery for it, whereas the young girls wear langa voni or half saree with complete accessories.The women of Telangana gather in large numbers and place Bathukamma in the middle and dance around them by singing songs related that are of stirring Bathukamma folk songs.Along with the songs women move round the bathukamma by clapping their hands which give a wonderful look for the festival.

Maleeda

Bathukamma festival which is also known as Bodemma looks amazing when the lakes are filled with flowers.On this day, Maleeda is made which is offered to the god as a prasadam made of jaggery and at the end of the day,it is distributed to the people.The festival ground is filled with women as male companions aren’t allowed here and young girls participate in large numbers.

There are many myths regarding this festival.One of the myths according to legends is that Bathukamma or Parvati is a lover of flowers.Flowers are arranged om a square wooden plank with that size of frames forming on top of it which resembles the shape of a temple known as Gopura.On the top of the flowers,a lump of turmeric is kept and this little floral mountain is worshipped as Goddess Bathukamma.

Bathukamma festival

This festival is celebrated with utmost joy and gaiety.There are many dance performances,traditional music,dramas for many tourists who visit to watch this splendid festival.This festival is attracting thousands of tourists and many are coming here just to watch this festival.During this month long celebrations, Jataras ( fairs or melas ) are also held.If you are a traditional lover,then this festival sure will attract yor attention towards it and it fills your mind and heart with joy.

July 6, 2014
Diet for healthy pregnancy

Every women in her life time at least once she want to become mother and it is a sense of feeling which wont get for any other reason.Every women will feel proud and will be at most happy for being pregnant.Actually pregnancy is the development of one or more offspring generally known as embryo in a woman’s uterus.For most of the women for one pregnancy she can give birth to one child, but there are some cases for giving birth to twins or multiple child.Giving birth to a child actually occurs for about 38 weeks after conception in women who have a menstrual cycle length of four week.This Conception for getting pregnant can be achieved through either sexual intercourse or assisted reproductive technology.Pregnancy is a beautiful experience for women and it should be treated with at most care and love.

pregnancy a precious gods gift for women

Diet to be taken during pregnancy:

This term pregnancy is a word for of joy for women in her lifetime.Pregnancy is a special stage in life of a women.It is the stage which improves her value and brings a identity in the society.From the moment she becomes mother she changes her state of mind and thinks like a mother.Most of the women during their pregnancy wont take proper diet but it is a must for every women to maintain proper diet as it not only effects her health but also effects the fetus or embryo.

Eating during pregnancy

The food habits that are essential for every women who is a pregnant are as follows.We know that as we are starting any new project it is essential that the foundation must be strong,similarly during pregnancy women should be in good health.To maintain so one should not use drugs, cigarettes and alcohol and also one should not take fast foods, deep fried items, sweets and beverages.During the period it is better to take home made food with wide range of vegetables which is nutritious and fruits should be taken along with it.

Energy requirement:

The first stage of pregnancy is called as first trimester.At this level energy requirement should be kept at normal level.As the embryo is not at all formed completely and is very small, it should not be considered as another person.So, as a result there is no need of extra energy is required for feeding the fetus at this stage.As the embryo increases week by week and for final stage it grows about 12 kgs which leads to morning sickness in some women.To avoid this care should be taken and must monitor their food intake and fluid intake.During second trimester the intake must be about 300 calories.During third trimester it is advisable to take small, concentrated and frequent meals should be taken.During the third trimester fasting must be avoided as the body glucose level are very low at this stage there are few cases that they may faint also.

Energy supplients during pregnancy

Protein content:

Without proper taking proper proteins inside there will be severe health problems for both mother and fetus also.So to avoid this it is necessary to take food that are containing rich proteins.These proteins help fetus for its growth.The best food that is advisable to take in during pregnancy are milk, meat, eggs, sea-foods, poultry and cheese.It is also advisable to take vegetable proteins like mixed cereals and mixed pulses.

protein food to be taken during pregnancy

Fat and carbohydrate requirement:

It is very necessary and important for those pregnant women to see that the food they intake must not contain large amount of fats and carbohydrates.But they are increased a bit that must be sufficient for the supply of calories and energy to the fetus.At the stage of pregnancy it is better to avoid pizzas, burgers, heavy ice creams, deep fried food items etc.,

fat containing food items

Mineral and vitamin requirement:

Among all the minerals from the intake of food items iron is the most important parameter during the time of pregnancy.It is increased from 8 to 10 percent per day apart from the normal intake.The food items that are suggested for pregnant women for minerals and vitamins are eggs, leafy vegetables, oranges, legumes, whole grain cereals and wheat germ.

vitamins and minerals supplements

Calcium requirement:

Calcium containing food items intake is very essential for the development of bones and skeleton of the embryo.If the calcium requirement for normal person is around 500 mg it must be double the intake for pregnant women.The food sources that are rich in calcium are milk, cheese, panneer, green leafy vegetables and ragi.

calcium containing food items

Other trace minerals and other vitamins:

Along with iron and calcium few other trace minerals are required for the development of fetus like zinc, iodine, magnesium, manganese and chromium.These are required in very minute amount and can easily get them from the intake of balanced diet.Along with important vitamins one can get all the required vitamins from the food items like milk, meat, eggs, yeast, liver, nuts, whole grains, tomatoes and fruits.Along with the intake of all the vitamins and minerals it is also necessary to see to take them in time and in sufficient amount for healthy pregnancy.Proper maintenance of sleep is also important during pregnancy.

July 1, 2014
Easy way of making Wine at home

Wine is nothing but a alcoholic beverage that is made out of fermented grapes.Basically there are two varieties of wines they are red wine and white wine.The simple difference between them is that red wine is prepared by soaking the grapes along with the skin whereas the white wines are prepared by removing the skin of the grapes after fermentation process.By using different types of grape varieties and strains of yeasts, they produce different type of wines.

history of wine

History:

Wine has a very long history and it spans over thousands of years.At first the evidence of wine civilization is found in China around 7000 BCE. Mainly the wine making technology was improved during the roman empire.They used to store them in barrels and shipped them to various parts of the world.The production and consumption has eventually increased during 15th century.Slowly it has spread to all the parts of the world and now it is available everywhere around the world.

history of wine

Making wine at home:

From thousands of years people are making their own type of wine at home.This can be prepared using any type of fruit but most people prefer to make it with grapes.In this process after mixing all of the ingredients we must leave the wine to ferment and then we have to age it before bottling.By using this simple olden process we can make delicious wine at home.

Ingredients:

1) Take six cups of any of the fruit

2) Take two cups of honey

3) Take one packet of yeasts

4) Take filtered water

Step 1:

This is the step we have to prepare all our supplies and ingredients first.Along with the wine ingredients we have to take some of the basic supplies so that our wine can age longer without being affected by bugs and bacteria.As we are making it in home we should see that it should not be much expensive.The supplies that are required for making at home are

1) Take two gallons of glass jar

2) Take one gallon of glass container having small neck

3) Take an air lock

4) Take a thin plastic tube that may be used for siphoning

5) Take clean wine bottles with screw caps

Step 2:

Select any type of fruit for making wine.Most of the people use grapes for the preparation of wine.While choosing a fruit it is better to choose a fruit that is organic as it has to be treated with chemicals if it is not organic.For reduced cost of making this wine take fruits in a farmers market.

Step 3:

At first take the fruits and remove the stems and and leaves and clean them thoroughly so that there should not be any dirt or grit.Next rinse the fruit thoroughly and place it in a crock or glass jar.Before crushing we can peel off the skin, but the actual flavor comes from the skin itself.If we peel off the skin then the wine will be more milder.Few think that natural yeasts lie on the skin of the fruit and does not wash it before crushing.

Step 4:

Now crush the fruits till the juice comes out of it.This process of taking the juice out of fruit is known as crushing.This process must be done until the fruit juice is about one and half inches from the top of the crock or glass jar.In case if the fruit juice is not till top of the glass jar fill the remaining level with mineral water.At this stage add campeden tablet to the mixture as it releases sulphur dioxide which kills wild yeasts and bacteria.In case if we don’t want to use tablet at that stage add two cups of boiling water to the fruit.

Step 5:

Add honey to the fruit juice as it adds sweetness to the wine and also provides food for yeasts.We can also add sugar if we don’t have honey available.

Step 6:

Now the main thing yeasts are to be added to the mixture taken and stir them well continuously by using a long handed spoon.For the preparation this is a step is a must and should not be ignored.

Fermenting wine:

wine-fermentation

Step 1:

Now after adding yeasts cover the crock by using a lid such that i must keep bugs away from it and it must allow air to flow in and out.Then tie it with a t shirt at the opening by using a rubber band.Now leave this undisturbed over night by providing it a temperature of 70 degrees.

Step 2:

Continuous stirring must be done for every four hours and must recover it such that the mixture starts bubbling so that yeasts start their action.This continuous stirring will help in making delicious wine.

Step 3:

Now as the bubbling slows down after few days take this to a glass container with a small neck for longer storage.Now place the small balloon over the opening to let the gas collected and replace it in a right away.

Step 4:

After this process let the wine be stored for few months but at least one month as the age for the wine increases the taste for it also increases.

Step 5:

At last preserve the wine by taking it in clean bottles and close it immediately by using a cork.Generally use dark bottles to preserve red wines.Allow it to preserve for longer age or can also take it immediately depending on one’s requirements.

Wine stored in dark bottles especially red wine

June 28, 2014
Ten reasons why we should use coconut oil

The coconut tree belongs to the palm family.The term coconut refers to the entire coconut palm.This is found almost every place we go and is having vast range of uses in many fields.These coconuts are a part of their diet for few people.The derivatives from coconut are oil and milk that are most commonly used in cooking and frying.Coconut finds wide range of applications and its oil is used in the manufacturing of soaps and cosmetics.In summer most of the people drink coconut water as it is having high glucose content.The coconut leaves and other parts are used as decorative purpose.

Coconut a substitute of palm tree

Fact 1:

The fats that are created by coconut are very less in amount and are easily diminished.The fats that are present in coconut oil are short term medium chain saturated fatty acids.These fats are actually healthy and is not a form of trans fat.Actually if we are taking food items that are having trans fats it lead to cholesterol and heart problems.But if we take food items that are having saturated fatty acids they are easily metabolized in the liver and are converted into energy which acts as a fuel for brain and for the muscular function.This type of fat will not store in our body as cholesterol.

Amount of saturated fatty acids in coconut oil

Fact 2:

Coconut oil is very much helpful in reducing the weight of a person.Few people conducted research on this theory and observed that women who consumed coconut oil have reduced their weight eventually and experienced great results.According to many people this coconut oil is healthy, easy to digest and also protects one’s body from insulin resistance.People who want to reduce their weight take coconut as a diet along with their workout for better result.

Coconut oil that is used for weight loss

Fact 3:

Taking food items that are made out of coconut oil reduces digestion problems.People who are frequently suffering from digestion problems and the uneasy feeling whenever they take any food inside can overcome this problem by taking food items that are made out of coconut oil.Fatty acids have microbial properties but when we go to coconut oil we are having saturated fats and has anti microbial properties.Because of these anti microbial properties it helps in overcoming digestive problems.

Coconut oil for digestive related problems and colon health

Fact 4:

Type two diabetes can be managed by regular usage of coconut oil.As it is better to take care before occurring of any disease than after suffering. By using coconut oil in food recipes and deep frying this reduces the chance of occurring type 2 diabetes.As coconut oil contains saturated fats these can be easily converted into energy and will not form as fats.This not only reduces the fat but also improves insulin sensitivity.

natural_coconut_oil_for_type_two_diabetes

Fact 5:

Immunity system can be developed using coconut oil.Coconut oil comprises healthy lauric acid, caprylic acid and capric acid which contain anti fungal, anti bacterial and anti viral properties which is used to boost up the immunity system.As the Lauric acid contains about 75 percent of saturated fatty acids they are easily digestive.

A book showing coconut oil is good for immune system

Fact 6:

Body metabolism can be boosted using coconut oil.According to research it is found that people who uses coconut oil are observed to have improved body metabolism.By taking two table spoons of coconut oil at the start of the every day we can reduce about kilo joules of fat.

coconut-oil-weight-loss-metabolism

Fact 7:

Skin problems and formation of wrinkles can be reduced by using coconut oil.As coconut oil is having multiple uses it is not only used for cooking but it is also used for hydrating our skin too.By applying this coconut oil to skin it makes our skin’s connective tissues strong enough and make it free from wrinkles and will will appear more and more younger than before.This is mostly applied to skin of children so that the skin will be very soft and if we apply daily it increases the glow of skin.Make sure to take direct coconut oil with no additives added to it for better results

using coconut oil reduces wrinkles and makes skin smooth and glow

Fact 8:

This coconut oil is used for cooking at extreme temperatures.As coconut oil is a comprising saturated fatty acids it can withstand very high temperatures.While preparing recipes that require extreme high temperatures it is better to choose coconut oil.

Cooking-with-coconut-oil

Fact 9:

sugar cravings can be stopped by the usage of coconut oil.With the proper fats and protein content we can get proper energy this can happen with the use of coconut oil.

Coconut oil benifits

Fact 10:

This coconut oil is used for making delicious dishes and deserts.As it can withstand very high temperatures deep fries can be done using coconut oil.By using this we can prepare nutritious and healthy food items which has high protein and less fat content.

Cook using coconut oil with vibrant taste

June 26, 2014
Home made vanilla ice cream

Ice cream is a frozen dessert that is made from the dairy products like milk and cream and often combined with fruits or other ingredients and flavors.Most of these ice creams contain sugar and few uses some other sweeteners.While few of them uses artificial colors and flavors in addition to the natural ingredients.These mixture of ingredients are stirred slowly in order to incorporate air and to prevent formation of large ice crystals.The obtained product in semi solid state and is served as scoops.

So yummy and delicious Ice cream

History:

Ice creams origin took place almost far back in second century BC., Although we dont know the specific date of discovery and by whom but we know that the great Alexander enjoyed snow and ice flavored with honey and nectar.Biblical references also show that King Solomon was fond of iced drinks during harvesting.Also we know that during the Roman Empire, Nero Claudius Caesar frequently used to sent runners into the mountains for the snow and is flavored with fruits and nuts.The historians say that the recipe evolved during 16th century.England have discovered ice cream even earlier than the Italians.

Ingredients:

1) Take one cup of whole milk

2) Take about 3/4th cup of sugar

3) Take one vanilla bean and it is split lengthwise

4) Take two cups of heavy cream

5) Take five large egg yolks

6) Take one teaspoon pure vanilla extract

7) Take a pinch of salt

Ingredients that are required for making vanilla ice cream

Preparation:

There is a delightful taste for the home made vanilla ice cream.This can be served alone or even along with the fruit salad which is even tastier.This vanilla ice cream can be prepared by using a ice cream maker or even with out using it. All you need is the best quality ingredients you can find and a little patience.Once you have prepared this at home you will never eat ice cream that is brought from out.When ever the climate is hot ,there is nothing better than a frosty scoop of home made ice cream that is pulled right from your freezer.

Step 1:

At first take a medium sauce pan and heat up the milk, sugar and salt in it.By using a knife scrape the seeds from vanilla bean carefully.Add the seeds that are scraped to the milk.After that the flamed is turned off and the sauce pan is covered by using a lid and leave it undisturbed for at least one hour.The next thing we have to do is to keep the heavy ice bath chilled.Take a large bowl and fill it with chilled water and ice cubes and let the heavy cream sit in the ice bowl until it is cooled.Take a bowl and whisk egg yolk until it is combined.Now again heat the vanilla mixed milk.After it is heated mix it with the egg yolk little amounts and stir it continuously.After they are mixed take the mixture into a saucepan and heat it on a low flame. Place the saucepan on a low heat and stir the custard constantly.When the custard forms a light coat on the back of the spoon or spatula, it is ready. Strain the custard into the heavy cream, and then stir in the vanilla extract.Now take the mixture in a container and refrigerate it overnight.

Heating the ingredients milk sugar and salt in a saucepan

Step 2:

Take out the ice cream mixture from the refrigerator and stir it continuously with a rubber spatula.Now transfer the mixture into a bowl and cover it with a plastic cover and make it air tight and place it back in a refrigerator.

Take out ice cream mixture from freezer and stir using rubber spatula

Step 3:

After forty five minutes take it out when the edges of the mixture started to freeze.At this stage take it out and mix it with a handheld mixer.After stirring well keep back in freezer for two to three hours and stirring should be done for every 30 minutes for soft taste.Stirring continuously is important when we are not using a ice cream maker.

Take out ice cream mixture from freezer and stir using rubber spatula until the freezed edges are softened

Step 4:

After the two hours is completed take it out from refrigerator and beat the mixture again with a hand mixer.The mixture should be thick but still too soft to scoop which is prominent for making an ice cream with good taste.If the ice cream is not so thick return it back to the freeze and leave it to freeze for some more time.If the ice cream has become thick then at this stage we can add some ingredients like chocolate chips, cookies, dry fruits to it.

Take this type of container and fill the ice cream in it

Step 5:

This is the final step and here we can take the mixture into plastic container and close by using a plastic wrap and keep it in a refrigerator.Make sure that we have left some gap while filling the ice cream in the plastic container.That’s it yummy delicious vanilla ice cream is ready.

June 24, 2014
The cultural capital of India – Kolkata

Kolakta which is the capital of West Bengal and it is the former capital of British India during the year 1772 to 1911.It is one of the ancient and largest cities in India and also one of the major ports in India.IT is located on the eastern bank of hugli river.A city of commerce, transport, and manufacture, Kolkata is the dominant urban centre of eastern India.

Kolkata-city

Origin of name Kolkata:

The ancient name of Kolkata is Calcutta, it is a older version of Bengali name Kalikata. According to few people the name Kalikantha is derived from the word Kalikshetra which means ground of goddess Kali.According to few people the name came as the city is located on the bank of the canal Khal.The other opinions are as it is famous for the manufacturing of shell lime, the Bengali words for lime are Kali and the burnt shell in Bengali is kata, thus the name originated according to few people.As it is famous for manufacture of shell lime the government of West Bengal has changed its name to Kolkata.

Landscape:

The city has a maximum elevation of about 9 meters above sea level.The city handles a large portion of India’s foreign trade in both agricultural and manufactured products.The main thoroughfare in Kolkata is Jawaharlal Nehru Road.Along this road we can find many shopping malls, city’s shops, restaurants, and hotels. On our way we an find Indian Museum which has a vast collection of ancient Indian artifacts and on this road we can find Birla Planetarium which is one of the largest planetariums in Asia.Maidan park covering over 985 acres and the main attractions of the park are Fort William and the Victoria Memorial Hall which is massive monument in the museum which is made up of marble.

Indian-Museum-Kolkata

The city is having many old churches, temples, mosques.The largest mosque in the city was Nakhoda Mosque which was built around 1926 to 42.The Kali temple is an impressive Hindu temple which is famous all over the country.Coming to churches St. Paul’s which is an Anglican cathedral is built around 1839 to 47.Durga puja which is famous Hindu festival celebrated very grandly throughout the city during the months of September and October.

Kolakta kali temple

University of Calcutta which is being the oldest and is found during the year 1857 and this is one of the leading Institution in the city of Kolkata for the higher education.In this city of Kolkata there is National library with a collection of about 20,00,000 volumes.This library is situated at Belverdere Estate which is located near Alipore Zoo.

Calcutta_university_1857

The city of Kolkata is having an International Airport which is being served by several railways and highways, including the Grand Trunk Road which links Kolkata with Delhi and upper part of India.In India first Subway is opened in Kolkata during the year 1984.

Kolkata_international_airport

Climatic conditions:

The city is quite hot with moderate temperatures during December to January and is having high temperatures during April and May.The average annual rainfall in Kolkata is about 64 inches.Winter falls from the end of November and continues till February.it is pleasant and the fogs and mists reduce the visibility in the early hours.

People:

We can find many religions in Kolkata but the major are Hindus, Christians, Muslims.Because of this multi linguistic in nature we can find many languages are being spoken by the people but most dominant language is Bengali.Many people from various parts of the world visit this city for various purposes being a cosmopolitan city.The population in Kolkata is extremely high and overcrowding can be find in almost every place we visit in the city.This overcrowding is found from many decades this is mainly due to the migrants of the people from the neighbouring states like Bihar, Orissa, Uttar pradesh, Jharkhand are coming to Kolkata in search of employment.

Over crowding in Kolkata

Economy:

Kolkata Is one of the India’s prominent economic centres because of its manufacturing industries, finance, trade, exports, imports and is having major activities like printing, publishing, and newspaper circulation, as well as for recreation and entertainment.In addition to all these there are many resources available in Kolkalta like coal, iron, manganese, mica, petroleum, tea, and jute.

Kolkata Cuisine:

Kolkata is having unique food habits and many of them eat meat and fish regularly.People of Bengal mostly prefer to eat fish, goat, mutton and chicken and the only exception is beef and few Muslim communities even eat it also.As Kolakta is having countless rivers, ponds and lakes many varieties of fish are available here and we can also find prawns, shrimp and crabs also in abundant.Most of the people eat fish as a dish in any of their day meal.They use different types of spices both for fish and vegetables.

Kolkata cuisine

Fish:

Fish is the dominant kind of protein in their cuisine because of the numerous number of ponds, lakes, rivers.Almost every part of the fish are eaten and few spare bits of the fish are usually used to flavor curries and dals.The salt water fish Ilish is very popular among the Bengali’s and is also known as the icon of Bengali’s cuisine.There are many ways for the cooking of these fishes depending on the texture, size, fat content and the bones.They can be fried, roasted, a simple spicy tomato based gravy.Some are cooked with curd or yogurt with sour sauce, with sweet sauce or even the fish made to taste sweet on one side and savoury on the other.There is a saying that the Ilish fish can be cooked in 108 different ways.

Varieties of fishes in Kolkata fish market

June 24, 2014
Chicken 65 Recipe

Chicken 65 is a delicious Indo Chinese dish which is very popular in south India.This recipe can be found in many of the dhabas and restaurants around every part of the country. Many of the people like to order this dish whenever they have visited dhabas and it is also most adorable by the children.This can be served as a great starter and many people like to have it with the drinks. This dish gets the flavor from the ingredients like ginger, garlic, red chillies and vinegar.For the preparation of this dish we can take either chicken with bone or without bone.The main important ingredient from which the whole flavor comes to this dish is only from the curry leaves.

Delicious Chicken 65 Recipe

Different stories for the name chicken 65:

This famous chicken recipe is originated in Chennai.Universally this dish is called as chicken 65,but there are many stories regarding the name of the dish. But many people exactly don’t know the correct reason why does it so called.Few people say that the dish is so called because the first price of this dish was 65 rupees and few say that the weight of each chicken piece is about 65 grams and thus the name came into acceptance.But many people say that the number 65 in the chicken 65 represents the year in which this dish was introduced by a famous hotel in Chennai named Buhari.Thus the name chicken 65 was originated.This dish is used as a simple meal for the Indian military during the year 1965.

But the exact name Chicken 65 came as follows.Actually this dish was started from a Military canteen in Chennai where there were a set of Indian army soldiers from the northern states of India usually visited as it was one of the popular canteens. As they don’t know the regional language they used to suffer a lot with this problem.Most of the Soldiers tried to order this item by showing the number in the menu.As it is the 65 item on the menu later when ever they visited this canteen they get used to that number in the menu and they easily ordered this item by saying the number 65 to the canteen members, later it became famous with that number and spread all over as chicken 65.

history-of-chicken-65

Ingredients:

1) Take one 450 grams of Chicken ( make sure it is boneless and is cut into small cubes )

2) Take half table spoon of rice flour

3) Take one table spoon of corn flour

4) Take one table spoon of red chilli powder

5) Take one table spoon of garam masala powder

6) Take one table spoon of ginger garlic paste

7) Take one table spoon of lemon juice

8) Take one pinch of red food color

9) Take one pinch of turmeric powder

10) Take two table spoons of curd or yogurt

11) Take one raw egg

12) Take salt that is sufficient for taste

13) Take refined oil required for making a deep fry

14) Take chopped onion cut in the form of rings for garnishing

15) Take chopped coriander leaves for garnishing

Ingredients that are required for making chicken 65

Preparation:

Chicken 65 is a spicy, red and deep fried chicken mostly taken as a snack item before meal or at the evenings and is accompanied with the onion slices, slit green chilies and lemon slices.The preparation of chicken 65 is different from one place to another depending on their taste requirements.This dish can be prepared by using boned chicken or boneless,here we are we are taking boneless chicken.Basically chicken 65 is red in color because it is deep fried and red food color is added to it.Chicken 65 can be prepared in many ways but the taste is lied within the spices.

Step 1:

At first take a bowl and add all the ingredients rice flour, corn flour, red chilli powder, garam masala powder, ginger garlic paste, lemon juice, red food color, turmeric powder, curd, salt sufficient for taste and mix all of them along with the egg yolk for about two minutes, now add the chicken pieces slowly to the ingredients mixture and mix them well until each piece is gets the spice attached to it and leave it undisturbed to marinate for few minutes.

Chicken marination for making chicken 65

Step 2:

Now take a pan on the stove, switch on the flame and add oil to it that is required for making a deep fry.Leave the pan on a medium flame so that the oil gets heated up.Now take the marinated chicken pieces that are ready for cooking and put them slowly in the oil piece by piece and care should be taken that the oil should not spill.After adding all the pieces to the oil make a deep fry until their color changes to nice reddish brown color.After their color is changed take a plate with a tissue paper placed evenly on it and move the chicken pieces on to it.That’s it very hot and spicy mouth watering chicken 65 is ready.Garnish it with vegetables or onion, green chillies, lemon slices, coriander leaves and serve it.

Hot and spicy mouth watering chicken 65 recipe

June 19, 2014
Pickle your Mangoes this Summer

Mango pickle refers to a variety of pickles that are prepared by using mangoes.Mango pickle is a very popular in south India and few parts of south Asia. Mango pickle is a spicy dish that can be enjoyed with any variety of food.This traditional south Indian dish can be available in many forms either spicy one or sweet one.As it is summer we can find mangoes abundant in all the markets and streets.As the availability is more most of the women at home are busy making pickles with raw mangoes.In Andhra mango pickle is famously known as Avakaaya pachadi or Mamidikaaya pachadi. As different regions in India have different preparation process the taste also varies.South Indian Pickle has quite different taste from the flavor of pickle in north India.Even the main ingredients are same in any of the preparation process but south Asian pickles are having different flavor from others as it undergoes different process and uses different spices in the preparation.The main difference in the preparation is, in the southern states sesame oil is used where as in northern states mustard oil is preferred for for making pickles.

Hot and spicy mouth watering spicy mango pickle

The pickle has a flavor which tempts every one for its fragrance and everyone likes to taste it because of its attractive color and spiciness in it. It is a favorite dish for many people,this has a great taste when it is eaten with hot rice and ghee.Generally this pickle is prepared in summer season just after the ugadi festival as raw mangoes are abundantly available.The ingredients that give spicy and great taste for mango pickle are cumin seeds, curry leaves, fenugreek powder, garlic, hing , mustard powder, mustard seeds, oil, raw sour green mango, dried red chillies, red chilli powder and little turmeric powder.The overall taste of mango pickle is like sour, tangy and spicy flavour.

Ingredients:

For making spicy pickled mango:

1) Take one kg of raw green mangoes

2) Take one and half cup of mustard oil ( Aamudamu )

3) Take three table spoons of fenugreek seeds ( Mentulu )

4) Take four table spoons of fennel seed ( Sompu )

5) Take two table Red chilli powder

6) Take two table spoons of turmeric ( Pasupu )

7) Take two strands curry leaves

8) Take two table spoons of 2 vinegar

9) take salt that is sufficient for taste

Ingredients that are required for making mango pickle

Preparation:

The pickling process in India is quite different as it follows different preparation steps and fermentation process.These pickles are used as side dishes and some times used as main dishes depending on the situations and occasions.For the preparation of this delicious spicy yummy mouth watering dish we mostly prefer to take raw mango or tender mango.We can find many types of mango pickles in the market but the most famous types are whole baby mango pickle or cut mango pickle.Whole baby mango is popular in South Indian and is prepared by using baby mangoes that are only few weeks old.The other is cut mango pickle in which we will use a special type of mango that is only used for pickle purpose and they cannot be consumed directly as ripe fruit.The baby mangoes are pickled and added with some spices by undergoing some process so that the pickles can be preserved for years.

Spicy pickled mango preparation:

Step 1:

Wash the mangoes thoroughly and cut them into four pieces each.Then remove the pit from the mango and add salt to the pieces and mix them well until the salt gets absorbed by the mango pieces and leave it undisturbed for about 20 minutes.After that dry the mango pieces in the sunlight for two to three hours so that the moisture present in them can be evaporated.

Mango preparation process step 1

Step 2:

Take one and half cup of mustard oil in a pan and heat it for about one to two minutes.If you don’t have mustard oil you can take cooking oil and heat it with mustard seeds.Now lightly crush the fenugreek seeds ( mentulu ) until they become are fine enough.Mix these crushed fenugreek with the remaining ingredients and half of the oil.Then mix the fenugreek with the fennel seeds, turmeric, chilli powder, curry leaves, vinegar, salt, and half of the mustard oil.After making this mixture add mango pieces to it and mix them well in this mixture until each piece gets the spice evenly.

Mixing of ingredients and spice with mango pieces

Step 3:

After mixing well move the pieces into a sterilized jar and the remaining oil that is present poured over the pieces.Then place a muslin cloth on the jar and use a rubber band to secure the cloth.Later place the jar in sun for four to five days so that the pieces get enough time to fully absorb the spicy pickling mixture.after five days remove the muslin cloth and cover it with a lid.Once the mango is fully pickled, just use a jar with a tight lid which will help it to last for longer time.That’s it the spicy South Indian variety mango pickle is ready and it can be served with daal, rice, roti, ghee and many more.

Jadi that are mostly used for preserving pickles

June 18, 2014
Onam – A festival of Kerala

Kerala is a place in India which is popularly known as Gods own country.It has a unique geographic features which made many people get visited and it became most sought destinations in Asia.Kerala is having very rich heritage and culture. Onam is the festival that is celebrated in Kerala,it is a state festival in Kerala and also provide holidays on the four days from the start of Onam.Onam is a festival that falls during the month of August to September( Chimgam ) and it marks the commemoration of Vamana avatara of Vishnu and marks the homecoming of mythical King Mahabali.This festival is generally considered as a harvest festival.

The major activities that are involved in Onam festival are worship god, music, dances, sports, boat races and Kerala’s special food items.The main highlights of Onam festival are decorations with flowers, elephant processions, thiruvathirakali , traditional dance performances.The word Thiruvonam is derived from a Sanskrit word Shravanam which is also considered as one of the 27 nakshatras or constellations.

Onam festival in Kerala

Origin:

Onam is originated mainly with the coming of famous demon king Mahabali.The legendary king Mahabali ruled in such a way that the people in his dynasty lived with at most surplus and peace.Apart from being a good ruler he is also a great conquer and he conquered everything like land, sea and the heaven.He conquered everything such that even gods were worried at one point of time and went to Lord Vishnu to seek help.In such instant lord Vishnu descended to earth on Kerala in the form of a dwarf brahmin named Vamana and went to get alms( money or food ) from the King Mahabali.The Demon king Mahabali asked Vamana that how can he help him.Then Vamana asked for three pieces of land that will come from three of his footsteps and certainly the alm was granted by the king Mahabali.As soon as the wish was granted the dwarf brahmin Vamana transformed into Lord Narayana and he covered land, seas with one step and heaven with the second step and he asked the demon king Mahabali were to put his third step,then the king offered his head to keep the third step.Then demon king Mahabali was subjugated and sent to under ground but because of the good will for the king in people he is allowed to visit his land once a year and his coming is celebrated as Onam which is a welcoming of Demon god Mahabali.

Lord Narayana taking three steps one on land ,sea and second on heaven and third on king Mahabali

Legends:

Many legends say that on the day of Onam it is compulsory for everyone to feed the poor people.It got some story behind a boat named Palliodam while sailing it got stuck in a place and the people who are in the boat faced difficulties to reach into main stream.They got frightened and went to the nearby hut to seek help.As soon as they reached the hut they saw a poor widow and her children were crying out of hunger and poverty.The headman of boat hurried and got food for them.After feeding the poor and needy the boat sailed into the main steam.

Customs of Onam:

Athachamayam:

Onam starts with the Athachamyam.It is a event which involves the performances by folk artistes, elephants processions , musical events and dance shows are performed by skill and talented artists.

Snake Boat Race:

This is the event that is practiced just before the eve of Onam.The highlights of this event are long boats that are neatly decorated, water pageants and performing arts etc.The are many boat races held in Kerala during the eve of Onam,but the one that is held in Allepy is very famous.We can find a traditional boat race Aranmula Uthrittathi conducted at a temple and is more about water festival rather than a competition.

Procession of Decked Elephants:

It is a special attraction during the festival of Onam.At this time Elephants are decorated and they go along the streets with their majestic giant and grandeur and the songs, dances are also performed.

Celebrations at Cheruthuruthy:

In Trissur district Cheruthuruthy is a place which is famous for the Kathakali Training Centre.In Onam the festival is highlighted by the performances of Kathakali.

Pulikali/Kaduvakali Performance:

This pulikali is also called as kaduvakali,the performers paint themselves in the form of tiger and enact various tales during Onam festival.This custom is accompanied by the music of udukku and thakil.

Kummattikali:

This is another type of folk dance that is performed at Onam.The people performing this are painted with grass and cover with a huge colorful wooden mask.

Athapoovu Competitions:

This is a flower carpet that is decorated in front of every house to welcome the king Mahabali.There are competitions for decorating pookalam all over the state during Onam.At the center of every pookalam a bronze lamp is lit and females dance around it in their traditional costume of mundu.

Onakalikal

There are many traditional games played during Onam and they are popularly known as Onakalikal.The games include Talappanthukali, Kutukutu and combats like Kayyankali and Attakalam.

June 18, 2014
Gobi Manchurian Recipe

Gobi Manchurian is a Indochinese item which is made out of fried cauliflower and this dish is popular all over India.We can find it in all the restaurants and occupies a respective place in the menu card. This Chinese dish became in India because it had a adaptive taste that is suited for many of the Indians.It is believed that the origination of this dish has came through a small Chinese community in that lived in Kolkata for a century. We can find two varieties of this dish, one is dry and the other is gravy.Both of these varieties can be prepared by using cauliflower, corn flour, maida flour, spring onion, capsicum, soy sauce, minced garlic, ground pepper, etc.generally spring onion is used for garnish purpose.It has mild spicy to hot taste this can be varied depending on one’s requirements.

This popular Indo Chinese recipe is very delicious and tasty.This can be prepared by using florets of cauliflower known as Gobi. This will be more delicious when we make a serve with steamed rice, rotis, naans, plain noodles.We can make dry and gravy version of this Gobi Manchurian by following some steps.

Gobi Manchurian recipe

Ingredients:

For making sauce:

1) Take a bunch of finely chopped spring onions approximately half the cup

2) Take two table spoons of finely chopped ginger

3) Take two table spoons of finely chopped garlic

4) Take half the table spoon of chopped celery

5) Take 1/4 or half table spoon of black pepper powder

6) Take one to two finely chopped green chillies

7) Take one table spoon of soy sauce

8) Take two to three table spoons of oil

9) Take one and half cup of fresh water

10) Take salt that is suitable for taste

For making batter:

1) Take medium sized Gobi or Cauliflower

2) Take one cup of maida or all purpose flour

3) Take three table spoon of corn flour

4) Take one table spoon of minced ginger garlic paste

5) Take one table spoon of soy sauce

6) Take half table spoon of black pepper powder

7) Take 3/4 cup of veg stock

8) Take oil that is required for making a deep fry

9) salt required amount

Ingredients required for making Gobi Manchurian

Preparation of Florets:

Gobi Manchurian which is one of the best starters that one can have in any party, occasion.Most of the people like this item and no one likes to ignore it.As there are two varieties of this type most of the people like to have dry item rather than gravy one as dry item is convenient to have as a snack item before dinner. The preparation of dry Gobi Manchurian involves two parts 1) making of florets, 2) make spicy saute.

Step 1:

At first take a fresh cauliflower and wash it thoroughly to see that it is dust free, care should be taken that the florets should not get damaged.Take a bowl of water and add salt, cauliflower florets to it,allow it to boil in salted water for three to four minutes on a medium flame.After boiling, excess water is drained and spread these cauliflower florets on a tissue paper.

Boiling the florets in salt water

Step 2:

Take a bowl and mix maida,corn flour,ginger paste,garlic paste,water and salt to form a batter.Care should be taken that this batter is not so thick or thin.Make sure that this batter must have thickness similar to dosa batter.Now add all the florets to this batter and mix them well.For better taste of this Manchurian batter must be evenly mixed to these florets.

Batter preparation for making gobi Manchurian recipe

Step 3:

At first take a pan and add oil to it that is required for deep fry of these florets.Heat the oil on a medium flame and slowly add the florets to it that are mixed with batter.Fry these florets on a medium flame and care should be taken that they should not turn the oil may not spill.Frying process is done till their color changes to brown.After they are fried transfer these fried florets to a plate.

Deep frying of florets in oil

Preparation of saute:

Step 1:

Take a deep pan or kadai and add two table spoons of oil.Heat it on a medium flame and add ginger paste, garlic paste, finely chopped green chillies, chopped capsicum, finely chopped onion to it and saute them well on a high flame for about three to four minutes.

Gobi-Manchurian-saute making process

step 2:

To the mixture add soy sauce,tomato ketchup, chilli sauce and salt that is required for taste,now saute this mixture well until all the ingredients are well mixed.It must be stirred continuously for about one minute and add deep fried florets to this mixture.

Adding florets to the sauce mixtures and saute it

step 3:

Add deep fried florets to the pan and continuously toss the pan so that all the ingredients are well attached to each of the florets.This process of mixing must be continued for about two to three minutes on a high flame. Care should be taken while tossing the items on pan as spilling may happen.That’s it very tasty and spicy hot Gobi Manchurian is ready, take it to a serving place and enjoy the Indo Chinese recipe.

Serve the Gobi Manchurian in a plate

June 15, 2014