Sunday, June 16, 2013


The kids shown in the last post as they are today, actually last month. Event : the boy cousin's daughter's wedding.

Tuesday, April 23, 2013

The much awaited title:)

VISHU SADHYA was my 300th post.

When I posted that, I did not realize that I had completed 300 posts. This 300th  mark should have come quite some time ago, but for my health condition which prevented me from using my hands for a long time. What started as a mild pain at the base of my thumb in my left hand soon became very acute and I thought I may have strained my hands while doing a particularly difficult knitting pattern. We were planning a visit to our elder son at Jallandhar so I postponed any doctor's visit till then. As soon as we arrived in Jallandhar and I explained my problem to my son, he arranged for an MRI scan and diagnosed the condition as Tenosynovitis.

I was asked to restrict the use of my hands and hence my long absence from the blog. Though I started to write in between, I had to discontinue due to the pain. I am much better now and my son says I can use my hands for short periods.  There are a few posts which I started last year, which I thought I must complete. Since  I am continuing from where I left off,  I had difficulty in bringing back my thought process of that time. The following post is from February 2012.

Back in Jalandhar and am still settling down and getting acclimatised. It is still quite chill here and  temperatures are quite low even during the day. Added to that is the advice of my son to restrict the use of my hands by wearing splints. Easier said than done. What all activities can I restrict? Even though hubby dear takes care of all the kitchen work, still there are so many activities in my day to day life, where I have to necessarily use my hands. Anyway, I am trying to restrict as much as possible.

Good opportunity to reflect on all the years gone by, actually they zoom past me fast. Well why this sudden looking back? Not without reason. For it is only recently that I became a certified senior citizen, which gives me a lot of privileges officially and otherwise.

For the starters I became a real patti in the last year and all these years in our house patti denoted my children's patti and now when my son tells his son, "look at patti", I am naturally turning back to see where the patti is and only later do I realise that he is referring to me. There are other privileges or the long awaited privileges as per hubby dear. In the last few years he had been telling our children very often, "another couple of years and amma can travel at 50% concession in the Indian Railways". And as I was nearing the magic date, here comes our hon. rly minister with an announcement that women are eligible for senior citizen concession from age 58. All the years of eagerness put to rest.

The year is very special in our family because, it is not only me, but 3 of my cousins are also attaining the magical age. I am trying to visualise 4 children all under the age of 1 year in our ancestral home 60 years ago, yours truly being the senior most among them. It must have been a lovely year back home with the bawling of 4 children and the young mothers  tending them and comparing their activities. Mind you, 3 of us grew up in the same house till the age of 10 and two of us till age 15, until I went to college. When I say this to the youngsters today, they just cannot believe that 4 sets of parents with children could live in the same house for so long. Well that is history now. Today,  the youngest of my cousins has come to live in the same city as I live and we meet quite often reminiscing.


What is special about attaining the age of 60? It is special because  the Hindu Calendar consists of  a cycle of 60 calendar years, each having a different name starting with Prabhava. When person attains the age of 60, it means he or she has completed one full cycle of the 60 years. In the days gone by, with limited availability of healthcare and nutrition, very few people completed one full cycle of 60 years. Hence there was a big celebration, which was actually a big thanksgiving for having been blessed with long life. The celebration with vedic rituals is known as "Shashtiabdapoorthi Shanthi", during which again, the person asks for forgiveness for any sin committed knowingly or unknowingly during this long journey of life. He actually retires from active life and spends time in spiritual activities. This was also the time to hand over the responsibilities of running the household to the next heir. Symbolically, the children celebrated the shashtiabdapoorthy of the parents, thus commencing on their taking over.

However with better healthcare and other facilities, these days the average life expectancy has increased, and many people live to much older age and their responsibilities never end. In fact on attaining the age of 60 and taking retirement from one's services, today's senior citizens have to be more active taking care of the grandchildren and the households. The children are just waiting for their parents to retire from their professional fields so that they can have them to come over and share their responsibilities of taking care of their children and running the household.

Monday, April 15, 2013


Our Vishu Sadhya this year was simple but very enjoyable,  especially because we are with our elder son and more so because, being Sunday, we could have our lunch at the right time.

We had mambazha pulissery, chakka curry, mixed vegetable thoran,badam payasam,pappadam and karuvadam.

We also had elai adai in the evening.

Happy Vishu once again!

Monday, November 12, 2012

Recipe : Ribbon Pakoda

Ribbon Pakoda has been an all time favorite and a must for Diwali in most Tamil households for a long time.  It is called ribbon Pakoda as the snack looks like a ribbon.

There are different recipes for this and they all come out equally tasty. My dear sister has this mouth watering combination of ingredients:

Raw rice  : 5 cups
Fried dal  : 1 cup

Wash and dry the rice. Dry roast the dal until a nice aroma arises. Get the rice and dal milled together. This is the basic flour.

The other combinations are:

1)  Besan        : 2 cups
     Rice flour  : 2 cups

2)  Besan        : 1 cup
      Rice flour : 2 cups

3)  Besan              : 1.5 cups
     Fried dal flour : 0.5 cup
     Rice flour        : 2 cups

I have tried all the above combinations with good results.

On to the recipe:

Flour as per any one of the combinations above
Red chilli powder    : 1 or 2 tsp as per taste
Hing                         : 1 tsp
Salt                           :  to taste
Butter                       : 2 tbsp
Black sesame seeds  : 2 tsp
Oil                            : for frying


Beat the butter and salt together until fluffy. Soak the hing powder in a little water. Mix the flour and red chilli powder in a wide mouthed pan or plate. Add the butter-salt mixture, soaked hing, and sesame seeds. Add water as required and knead to a soft and stiff dough.

Heat the oil. When the oil starts smoking, press the dough into it using the 2 slits plate. Remove from oil when done.

Saturday, November 10, 2012

Recipe: Boondi Laddu

Happy Diwali to all!

I am writing a full post after a very long time; I just couldn't keep away from publishing a new post during Diwali season. Though I am still not able to prepare any fancy sweets this Diwali, I am posting the recipes of the goodies I prepared in the previous years and have not posted.

Boondi Laddu is a melt-in-the-mouth delicacy, prepared all over India in different ways (Unity in Diversity), the main difference being the size of the boondi or globules. The very first time I sent these laddus to my younger son in the US, he said it was a big hit with his American colleagues. They came again and again for these "sugary globules pressed into a ball" and went ga ga over it.

 In the northern part of the country it is popularly known as motichoor laddu as the boondis they prepare are the size of small pearls, hence the name motichoor, moti meaning pearl in hindi.

In the South the boondis are slightly bigger. Laddus are a must in South Indian weddings and all other major functions like Upanayanam, Choulam, and the first birthday of the baby.

Laddus would not be prepared at home until a few years back; we had them only during marriages or upanayanams when we had cooks to come and prepare them. I started preparing them only when we were on our own and did not get the homemade laddus. I remember the first time we prepared these at home was in 1977. My brother was visiting us and I wanted to surprise my parents by sending homemade laddus to them. I do not know their reaction as we did not have instant communication those days like we have today.

Preparing the boondis is the most difficult part of making laddus. Once this has been mastered, the rest is not very difficult. I wish I could post a video of boondi making, later perhaps. One has to use a special ladle, a boondi jarni (a flat spoon with holes), which has an upturned rim so that the batter will not spill from the outer rim.

To the recipe now,


Bengal gram flour       : 1 cup
Sugar                           : 3 cups
Oil                               : for deep frying
Food color (orange)     : a few drops

To garnish

Ghee                            : 4 tbsp
Cloves                          : a few
Pachakarpooram         : one pinch
Saffron (optional)         : a few strands
Cardamom  powder     : 2 tsps
Raisins                          : 2 tbsp
Cashew nuts (broken)  : 2tbsp
Nutmeg powder           : 1/2 tsp
Diamond shaped sugar candy: 2 tbsp


Boil the sugar with 2 cups of water. Remove the impurities by adding a little milk. Make a one string consistency sugar syrup and remove from stove. Add the saffron soaked in a little milk and a few drops of orange food color. Add the cardamom powder, nutmeg powder, pachakarpooram, kalkandu and crushed cloves.

Make a batter of pouring consistency by adding water to the besan.Whisk well so that there are no lumps. Heat oil in a wide mouthed pan (Some people use ghee to fry the boondis, but I prefer oil as the ghee solidifies to a sticky texture when it cools). When the oil is heated, hold the ladle (jarni) above the heated oil and pour one big spoonful of batter into the ladle. The batter will drop into the oil as little globules. Fry till they are cooked. They should not become crisp or they will not absorb the sugar. Remove and put in the sugar syrup. Repeat till all the batter is used up.

Heat the ghee in a small pan and fry the raisins and broken cashew nuts to a golden color. Pour over the boondis soaking in sugar syrup. Mix well. Make into balls of desired size.

Enjoy your Diwali with laddus!

Wednesday, August 29, 2012


Hope everyone had a sumptuous Onam.

We celebrated Onam by making a traditional pookalam (with hand collected flowers) and of course, the traditional Onasadhya (Onam feast). We had sambar, aviyal, olan, puliinji, naranga achar, pappadam, pazham, salted chips and sweet chips and Palada Pradhaman (recipe later).  Onam was all the more enjoyable because our elder son is with us to celebrate Onam and also because I could send some Onam goodies over to our younger son and family through a friend.
I am still unable to type long posts, so I will end this here. More later.