Namkin Jave and an Award.....

Namkeen Jave


Jave (as we call it in U.P) is a kind of vermicelli with a difference that, these are Home+Hand made with whole wheat flour mixed with all-purpose flour. My Grandmother, mother and sometimes my aunts also sit and chat in the afternoon while their hands are busy in twisting and making these delicious Jave. It seems really easy when u see them doing it without paying much attention how their fingers are moving, but when I tried then i know its really tricky to make them long and thin like angel hair pasta.
This recipe is really common at my home. When ur in hurry this recipe is really handy.

1 cup Roasted Jave (vermicelli)
1/2 cup peas (add any vegetable of ur choice, but i like it just with peas.)
1 Green Chili Chopped
1/2 tsp Cumin Seeds
1/2 tsp Turmeric Pd
1/2 tsp Coriander Pd
1 tbsp oil
Salt

Heat oil in a pan and add cumin seeds. Let them crackle and add turmeric and coriander pd. Stir for few seconds and add green chilli and peas. Add Jave, salt and 2 1/2 cups of water. Cover it and cook till peas and jave are cooked to Al dante (I want to use the term with our Indian Pasta)
There should be no water in it.
Serve it with a dash of desi ghee and chat masala.

(I use to add ketchup and Little bit of sugar, and still like it that way)

One more recipe from U.P.


I have two good news to share with my friends.

Thank U PURVA ---purvasdaawat for passing me this lovely and my first award "Butterfly Award". Thank u very much Purva.


The rules of the award are:-
Put the logo on your blog. Add a link to the person who awarded you. Nominate 10 other blogs Add links to those blogs on yours, and leave a message for your nominees on their blogs.
So I'm passing this Award to---------

Vijaya of http://dailymeals.blogspot.com/
Rashmi of http://delhibelle.blogspot.com/
Sia of http://www.monsoonspice.com/
Priti of http://indiankhanna.blogspot.com/
Deesha of http://vegetableplatter.blogspot.com/
Raj V of http://rakskitchen.blogspot.com/
Hima of http://snackorama.blogspot.com/
Swati of http://chatkhor.blogspot.com/
Sagari of http://indianhomefood.blogspot.com/
Ramya of http://nalapagam.blogspot.com/

CONGRATULATIONS TO ALL.

Now comes the second news......Guess what, I'm going to India yayyyyy......I'm so happy but the sad part is I'm going to miss all delicious recipes, events and above all my friends.

Happy Diwali and very happy new year to all.

Gollu doll Display ....

There is something I really want to share with my friends on this festive time. Yesterday, I was invited to my neighbour's place for Gollu doll celebration. First I was little confused, what kind of dolls and display and celebration. But thanks for being part of this world, to my friends and their talented, creative and beautiful blogs. I searched and get all information about Gollu Doll Display. I was all prepared to go there and participated in all fun and festivity.(I even sang one of mata's song) I made Black Channa Sundal for the first time and thank you again, it comes out really good.
I want to take this opportunity to thank every one of you in this blog world, for sharing all festivity, happiness and love in a form of sweet, tangy, tasty, delicious recipes.

This is the picture I click at my neighbour's place.

GOLLU DOLL DISPLAY

The display was really beautiful and nicely done. In US where festivals come and go without knocking on the door, this experience was really serene. My neighbour welcomed us in a maroon silk sari, looking beautiful. (I was feeling bad for loosing one opportunity to wear sari in US)
We had delicious prasadam of sundal, wadas and payassam. In an hour it was a short visit of back home.

Chickpea Sundal-


1 cup boiled white Chickpeas
1 cup boiled black Chickpeas
2 tsp Oil
1 tsp Mustard seeds
1 green Chili chopped
5-6 Curry leaves
1/2 cup shredded Coconut
Salt to taste.
Turmeric Pd just a pinch
pinch of hing too

Heat 2 tsp of oil in a pan and add mustard seeds, when they start popping, add hing, green chili and curry leaves. Give it a stir and add both chickpeas, haldi and salt. Cook for 3-4 minutes, add coconut and mix well.
Sundal is ready for Nivedyam.


I have 0ne more post for Lakshmi's Navratri and Navratri Food Event

Devi Navratri

This is the picture of Devi Sthapna for Navratris at my home. We sow seeds of barley in an earthen pot on the first day of Navratra. We do pooja and watered them every morning, so that the seeds sprout into long sheaves by the tenth day. On Dussehra we put these barley sheaves on brothers and father ears after pooja. Those were the fun days, sometimes I really miss all the festivity and fun we use to have in India on every Festival.

Here comes the recipe.... This is a simple home made sweet.

MAKHANE AUR BEEJ KI MITHAI
We eat this mithai all nine day during fasting.

1 cup Makhane(puffed lotus seeds)Pan-Roast and grind it.
1/2 cup Khurbuje ke beej(melon seeds) Pan-Roast and grind it.
1/2 cup Khoya (Roast in a pan till light brown in color)

(Grinded makhana, beej and roasted khoya)
2 cups Sugar
3/4 cup of Water

Grease the dish and keep it aside. Make sugar syrup, adding sugar and water. Let it boil for few minutes till it comes to 1 string consistency. Switch off the gas and add grinded mixture stir it and mix well. when it about to set, add khoya mix well and spread it in a greased dish.(or make ladoos)

When it cools down and all set, cut it in to squares. U can store it up to 2 weeks in air tight container. This is not a very fancy sweet, but still I have some good memories eating it with evening tea, while chatting with my family.


This goes to Lakshmi's Navratri and Navratri Food Event as my contribution.




This post also goes to Tongueticklers, for the Theme of October, FIC-Brown

Happy Dussehra

Friends18.com Dussehra Greetings