Legal weed looks good on paper. Dispensaries that feel like Apple stores. Influencer product drops. Celebrities launching “wellness” brands from Manhattan to Malibu. But peel back the shiny packaging and the question hits hard: Who’s really cashing in on cannabis, and who’s still paying the price?

That’s the heartbeat of Kiss My Grass, a short documentary that refuses to let the industry off the hook. Written by Roy Wood, Jr., directed by Mary Pryor, Mara Whitehead, co-directed by Tirsa Hackshaw and narrated by actor and activist Rosario Dawson, the film doesn’t waste time glamorizing the Green Rush. Instead, it zooms in on the people of color, particularly Black women, who’ve had to fight their way into a market that was never built for them.

In less than 20 minutes, Kiss My Grass manages to hit every nerve with candid interviews that strip the false promises of legalization down to its bones. It’s in these raw, personal stories from trailblazers including Kim James, Matha Figaro, Jessica Jackson and Coss Martewhere the documentary hits hardest. Watching them, you’re forced to confront a painful reality: Legalization was sold as a new beginning, but the same old systems keep showing up with new branding.

After watching the film, I had a lot of questions about what it actually takes to make progress in such a complicated system and had the opportunity to ask some of the featured individuals about what’s changed, what hasn’t and what needs to happen.

“True equity requires structural repair,” says Jackson, director of social equity for Minnesota’s Office of Cannabis Management. “That means reinvestment into harmed communities; expungement and record repair; rules that prevent hidden ownership and monopolization; workforce protections; and readiness tools like technical assistance—all interventions Minnesota provided from the start in Chapter 342 legislation.”

While the cannabis industry is expected to hit $45 billion in 2025, equity programs meant to level the field often feel more like public relations stunts than progress in some states. The numbers from around the country tell the story: Only 0.35 percent of venture capital reaches Black women founders. Black people are still 3.7 times more likely to be arrested for possession.

“Access to capital, affordable real estate, and navigating complex regulations are major barriers,” says James, who leads Detroit’s Office of Cannabis Management. “Many equity programs don’t address the systemic economic disadvantages experienced by people who come from communities disproportionately impacted by the War on Drugs.”

It’s just even more of a reminder that legal doesn’t mean fair for the communities that got felonies instead of spots on the Forbes list for selling cannabis.

As Coss Marte, founder of fitness empire CONBODY, puts it, “If you’re making millions off cannabis, you have a moral obligation to invest in the communities that paid the price for prohibition,” he says. “That means jobs, ownership and capital—not charity optics. Repair starts when money, mentorship and opportunity flow directly to the people most impacted.”

Still, this isn’t a film that wallows in defeat. It’s about persistence. You feel the exhaustion, but also the refusal to give up. You see the discouragement, but also a spark of hope for the future. If there’s one message this film makes clear it’s that equity won’t grow on its own, but it can take root if we tend to it.

For Figaro, the founder behind ButACake and CannPowerment, the future of cannabis isn’t just about who gets in the door now, but what the next generation of women of color will inherit. When asked what needs to change to make that possible, she didn’t hold back. “My hope is that future generations inherit thriving cannabis businesses and the tools to bring underrepresented voices to market,” she says. “But to get there, we must dismantle the small-minded and misinformed policymakers writing rules they’ll never be forced to follow.”

After making its debut at the Tribeca Film Festival this past summer, Kiss My Grass is set for a wider digital release at a later date. Whether you work in cannabis or just care about justice, it’s essential viewing about what happens when an industry sells progress but delivers privilege. It leaves you moved. It leaves you mad. And, just maybe, that’s the point.

The post ‘Kiss My Grass’ Speaks Truth appeared first on Cannabis Now.

OCOchem, a clean tech startup turning carbon dioxide into industrial chemicals, has raised $2.15 million and continues signing new partnerships — despite a cooling regulatory environment for sustainability and a decline in climate tech investing.

The Richland, Wash., company’s technology takes water and captured industrial carbon dioxide and runs it through proprietary electrolyzer cells to produce formic acid and formate compounds. This family of chemicals can be converted into clean-burning hydrogen fuel, serve as ingredients for other valuable chemicals, or be used as a relatively safe acid in critical mineral recovery.

The startup is making progress thanks to the abundance of its feedstock and the versatility of formate, said CEO and co-founder Todd Brix. As OCOchem scales up operations, “we’re opening up new vistas” as customers discover the company’s sustainable, affordable solutions for producing chemicals and clean fuels.

With the new funding, the company has now raised $11.2 million from investors and $8.3 million in government grants.

Initiatives underway include:

• An agreement announced in December with the German company b.fab, which feeds formate to microorganisms such as bacteria that biosynthesize proteins, amino acids and other commercially useful compounds.
• A partnership with ADM (Archer-Daniels-Midland) to build a commercial pilot plant at the chemical giant’s Illinois facility, where ADM operates the world’s largest bioethanol refinery. The refinery produces carbon dioxide as a bioproduct of the fermentation process, which will be turned into formate and used in other product lines.
• Fine-tuning processes at its 40,000-square-foot facility in Richland that was commissioned in May. The plant produced and shipped a metric ton of a formate compound for use as a deicing agent by a New York-based customer.

While the Trump administration has rolled back many climate and environmental policies, one recent change helped level the playing field for carbon reuse efforts like OCOchem’s.

The One Big Beautiful Bill Act retained the tax credit for carbon capture and increased the credit for processes that reuse carbon in industrial applications, raising it from $60 per ton to $85 — matching the credit provided when carbon is permanently sequestered.

Brix launched OCOchem in 2017 after a nearly two-decade career at Microsoft. The 17-person team includes Chief Technologist Arun Agarwal, who previously spent 12 years in R&D focused on renewable chemicals, energy, oil and gas.

The company faces competition in turning carbon dioxide into formate — particularly in the European Union, which is publicly investing in the technology, as well as at labs operated by Toyota.

But Brix said he’s ready to face his rivals. His company has “built the largest CO2 electrolyzer, worked fast to do that, and is operating at the highest performance today,” Brix said. “And so it’s a little bit of a race, but it’s a good race.”

Brain Fry is a yummy and tasty side dish prepared by cooking goat brain with freshly ground spices, onion and curry leaves. This recipe has soft, mildly spiced flavor and very rich in taste. Brain Fry is healthy& nutritious delicacy that is a must try at home.

This dish is not too spicy but still has good flavor, spice and taste. The brain is very soft in texture, so it should be handled carefully while cooking. Brain fry pairs nicely with hot rice, rasam or even soft chapati. It needs some attention during cooking, but the final dish turns out comforting and quite satisfying to eat.

About Brain Fry

Brain Fry is a traditional non veg dish popular in many parts of India. It is made using goat brain cooked with freshly ground spices and simple tempering. The dish may look heavy but the making is actually quite simple. The important part is cleaning and cooking it properly, that makes lot of difference in taste. 

The texture of brain becomes almost creamy when cooked properly. It absorbs the masala well and gives a rich taste. The ground spices adds flavor while curry leaves gives nice aroma. Since brain cooks very fast, it should not be over cooked else the texture will get spoiled and turn mushy.

There are small variations to this recipe. Some people make it more spicy by adding extra red chillies, few add tomatoes for slight tang. Spice level can be adjusted easily based on taste and liking. Even small changes give different flavor.

I usually make this when guests who enjoy non veg come home, it feels more like a special dish made at home. I make this dish when we feel like eating something special Since it is not cooked very often, it always feels little special on the table.

Brain Fry Ingredients

• Goat brain - I have used fresh goat brain as the main ingredient. It cooks very fast and is very delicate. Handle it gently while washing and cooking.
• Small onions and garlic - I have used these for base flavor, It adds slight sweetness and aroma to the fry.
• Whole spices - I just used cinnamon, clove, pepper corns and jeera for aroma and mild spice flavor. It adds blends well with the masala.
• Grinding spices - I grind coriander seeds, poppy seeds and red chilli. This gives body, flavor and slight heat. You can add one more chilli if you like spicy.
• Turmeric powder - I have used a pinch for color and while cleaning the brain. Do not add more as it will overpower.
• Curry leaves - I used for tempering and flavor. It gives that typical South Indian aroma. Try not to skip this.
• Coriander leaves - This is used for garnish and freshness at the end. It adds light flavor and color.
• Oil - I used for tempering and cooking. Use regular cooking oil only. Do not add too much oil.

Similar Recipes

• Meat Masala
• Mutton Kheema
• Mutton Chukka
• Mutton Biryani
• Mutton Salna

How to make Brain Fry Step by Step

1.First rinse the brain well, then remove the red vein part as shown below. You can see amma cleaning brain. Though this step is not done by all, amma insists to clean it.

2.Then rinse it again with turmeric and set aside. Get the chopping done.

3.Now add all the ingredients given under 'to grind' to the mixer jar and add little water.

4.Grind it a semi fine paste, Set aside. Heat oil in a kadai add cinnamon, cloves then curry leaves, let it splutter. Then add chopped onion and garlic.

5.Saute till it becomes transparent. Then add brain along with a pinch of turmeric powder along with salt. Toss it gently.

6.Now add the masala paste,add ¼ cup water and let it cook for 3mins in low flame.Cook until raw smell of the masalas leave.Brain will get cooked faster,don't cook for long.

7.Cook until it becomes semi dry, it will take just 3-5 minutes. Garnish with coriander leaves and switch off.

Serve hot with rice.

Expert Tips

• Cleaning the brain - I make sure to rinse the brain well and remove the red veins gently. This step improves taste so try not to skip this.
• Gentle handling - Brain is very delicate, so handle it gently while mixing. Do not mash or break it too much.
• Low flame cooking - I usually cook this only in low flame. High flame will break the texture and spoil the dish.
• Do not overcook - Brain cooks very fast. Cooking longer will make it dry and grainy in texture.
• Stir less - Try not to stir often while cooking. Too much mixing will turn it mushy. Just toss gently once or twice.
• Water quantity - I add very little water while cooking masala. Too much water will make the fry loose and watery.

Serving and Storage

Serve them hot with plain rice, rasam or mild gravy. This also goes well with chapati. Always serve fresh for best taste. Do not store for long time as texture changes. Leftover is not recommended.

FAQS

1.Is brain fry healthy?

Yes its rich and has nutrients but should be eaten in moderation.

2.Can I make spicier?

Yes, add extra red chillies or pepper while grinding.

3.Why my brain fry became mushy?

Mostly it is over cooked or stirred too much.

4.Can I skip poppy seeds?

Yes, you can skip but masala may be little less thick.

5.How long does brain take to cook?

It cooks very fast, usually within few minutes only.

If you have any more questions about this Brain Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Brain Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Brain Fry Recipe

Brain Fry is a yummy and tasty side dish prepared by cooking goat brain with freshly ground spices, onion and curry leaves. This recipe has soft, mildly spiced flavor and very rich in taste. Brain Fry is healthy& nutritious delicacy that is a must try at home.

Course Side Dish

Cuisine Indian

Keyword fry recipes, Kerala Meal Sidedish, meals, non veg recipes, Side Dish, stir fry recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 66kcal

Author Sharmilee J

Ingredients

• 1 no goat brain
• 5 nos small onions finely chopped
• 3 nos garlic cloves finely chopped
• a generous pinch of turmeric powder
• few coriander leaves finely chopped
• water as needed
• salt to taste

To grind to a semi fine paste:

• 1 tablespoon coriander seeds
• 1 teaspoon poppy seeds
• ½ teaspoon whole pepper corns
• ½ teaspoon jeera
• 1 nos red chilli I used kashmiri variety

To temper:

• 2 teaspoon oil
• 1 half inch cinnamon
• 1 no clove
• a small sprig curry leaves

Instructions

• First rinse the brain well, then remove the red vein part as shown below.
• Then rinse it again with turmeric and set aside. Get the chopping done.
• Now add all the ingredients given under 'to grind' to the mixer jar and add little water.
• Grind it a semi fine paste. Set aside.
• Heat oil in a kadai add cinnamon, cloves then curry leaves, let it splutter.
• Then add chopped onion, garlic.
• Saute till it becomes transparent. Then add brain with a pinch of turmeric powder. Just toss it.
• Now add the masala paste, add ¼ cup water and let it cook for 5mins in low flame. Cook until raw smell of the masalas leave. Brain will get cooked faster.
• Cook until it becomes semi dry, it will take just 3-5 minutes. Garnish with coriander leaves and switch off. Enjoy Brain Fry!

Notes

• Cleaning the brain - I make sure to rinse the brain well and remove the red veins gently. This step improves taste so try not to skip this.
• Gentle handling - Brain is very delicate, so handle it gently while mixing. Do not mash or break it too much.
• Low flame cooking - I usually cook this only in low flame. High flame will break the texture and spoil the dish.
• Do not overcook - Brain cooks very fast. Cooking longer will make it dry and grainy in texture.
• Stir less - Try not to stir often while cooking. Too much mixing will turn it mushy. Just toss gently once or twice.
• Water quantity - I add very little water while cooking masala. Too much water will make the fry loose and watery.

Nutrition

Serving: 100g | Calories: 66kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 5mg | Potassium: 91mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg

The post Brain Fry Recipe appeared first on Sharmis Passions.

Beetroot Halwa, Easy sweet recipe made with fresh beetroot, sugar, milk, ghee, nuts. It is called as beetroot pudding or halwa is a popular winter delicacy. It is similar sweet recipe to carrot halwa but lesser known halwa which is loved by many specially for its vibrant colour. Everyone is familiar with carrot halwa, but...

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7 cup barfi is a classic South Indian sweet made using seven equal measures (cups or katori) of simple ingredients like gram flour, sugar, ghee, milk, and coconut, all cooked together in a kadai till barfi consistency. 7 Cup Burfi Recipe When we were little, Amma used to make this 7 cup burfi quite often....

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Karumbu chaaru pongal is a special sweet pongal made using fresh sugarcane juice, raw rice, moong dal and sugarcandy. It is not the regular sakkarai pongal and has a very unique taste. I usually make this during festival time or when sugarcane is easily available. This recipe tastes naturally sweet and is very aromatic too.

This dish has its sweetness from the sugarcane juice. It feels more light when compared to pongal made with jaggery or sugar. The flavor is fresh and bit different from the usual sweet dishes. It is a nice recipe to try if you like traditional sweets and want to make something different at home.

About Karumbu Chaaru Pongal

Karumbu chaaru pongal is recipe made with raw rice, moong dal, sugarcane juice and sugar candy as main ingredients. Here Sugarcane juice is used instead of water or milk. It gives that natural sweetness and nice flavor to this recipe. This recipe is simple but it needs little patience while extracting the juice.

The texture of this pongal is soft, slightly gooey and moist. Rice and dal gets cooked well in the sugarcane juice itself. Once mashed well, it becomes creamy and smooth. Ghee added at the end gives good richness and enhances the taste more.

This recipe has a taste of mildly sweet with strong sugarcane flavor to this pongal. Sugar candy adds extra sweetness and slight crunch when it melts. Also the cardamom gives mild aroma which blends well with this recipe. Overall it tastes very comforting and feels very traditional.

I usually make this pongal fresh and serve it hot or warm. It tastes best on the same day itself. This recipe is a little different from usual pongal so it always feels special when made.

Karumbu Chaaru Pongal was very new to me until I saw this in the cookbook I had. This pongal has a very nice flavour of karumbu(sugarcane) and was most liked by everyone at home.Do try this Karumbu Chaaru Pongal for this year's Pongal festival.

Karumbu Chaaru Pongal Ingredients

• Raw rice - I have used raw rice for making this pongal. It cooks soft and gives a good texture. You can use pongal rice also if needed.
• Yellow moong dal - I add this for flavor and thickness, it gives soft texture when cooked well.
• Sugarcane juice - It acts as an alternative for sugar and jaggery. It adds natural sweetness and flavor. Use fresh and clean juice only for this recipe.
• Sugar candy - I add this to increase the sweetness. It melts and makes the pongal little gooey. You can skip it if you want mild sweet taste.
• Ghee - I melted and used it for richness and aroma. It enhances the taste a lot. You can add little more if you like.

Similar Recipes

• Paal pongal
• Millet sweet pongal
• Kalkandu pongal
• Pongal kuzhambu
• Medu Vada

How to make Karumbu Charu Pongal Step by Step

1.Peel off the hard sugarcane outer skin, then chop into small cubes. Transfer to a mixer. I did this in batches as I used my small mixer jar.

2.Add little water and grind it. Now drain the sugarcane extract in a strainer.

3.Squeeze it with your hands or press using a spoon. Keep a bowl underneath to hold the juice. Repeat this again if you feel the extract is juicy then grind again and discard. Then proceed grinding with next batch.

4.Measure and rice,dal. In a pressure pan roast dal till slightly golden, Set aside. Rinse rice and add it to cooker along with sugarcane juice.

5.Pressure cook for 4 whistles in low medium flame. Once rice is cooked, add sugar candy.

6.Stir it well, the sugar candy will melt  and it will turn goey. Mash the rice with a ladle. Add cardamom powder.

7.Mix well, finally heat 2 tablespoon ghee, add cashews fry till golden add it to the pongal, stir well and cook for 2 minutes.

Serve hot or warm.

Expert Tips

• Juice extraction - I make sure to strain the juice well. Any fibre left may affect the texture of the pongal.
• Dal roasting - I always roast moong dal till light golden only. This avoids raw smell after cooking.
• Cooking flame - I cook in low to medium flame only. High flame may burn the bottom part.
• Sweetness level - You can skip sugar candy if you want mild sweetness. Sugarcane juice itself is sweet enough.
• Mashing stage - I just mash the pongal well while it is hot itself. This makes it smooth and creamy.

Serving and Storage

Serve karumbu chaaru pongal hot or warm for best taste. It tastes very good when freshly made. You can drizzle little ghee on top before serving. This pongal is best eaten on same day. Refrigerating is not recommended as flavor may change.

FAQS

1.Can I skip sugar candy?

Yes you can skip it. it will still be sweet from sugarcane juice.

2.Can I make this without pressure cooker?

Yes you can cook in heavy bottom pan but it takes more time and stirring.

3.Why my pongal turned thick?

Sugarcane juice reduces while cooking. Add little hot water and mix well.

4.Can I add edible camphor?

Yes you can add a tiny pinch for extra flavor. Do not add more.

5.Is this pongal very sweet?

No it is mildly sweet. You can adjust sweetness as per your taste.

If you have any more questions about this Karumbu Chaaru Pongal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Karumbu Chaaru Pongal Recipe Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Karumbu Chaaru Pongal | Sugarcane Juice Pongal

Karumbu chaaru pongal is a special sweet pongal made using fresh sugarcane juice, raw rice, moong dal and sugarcandy. It is not the regular sakkarai pongal and has a very unique taste. I usually make this during festival time or when sugarcane is easily available. This recipe tastes naturally sweet and is very aromatic too.

Course Lunch, Main Course

Cuisine Indian

Keyword 30 mins recipes, 30 mins rice recipes, Festival, pongal, pongal recipes, rice recipes, sweet recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 817kcal

Author Sharmilee J

Ingredients

• ¼ cup raw rice
• ⅛ cup yellow moong dal
• 1 and ½ cups sugarcane juice
• ⅛ cup sugar candy
• 2 tablespoon ghee melted

Instructions

• Peel off the hard sugarcane outer skin, then chop into small cubes. Transfer to a mixer. I did this in batches as I used my small mixer jar.
• Add little water and grind it. Now drain the sugarcane extract in a strainer.
• Squeeze it with your hands or press using a spoon. Keep a bowl underneath to hold the juice. Repeat this again if you feel the extract is juicy then grind again and discard. Then proceed grinding with next batch.
• Measure and rice, dal. In a pressure pan roast dal till slightly golden, set aside. Rinse rice and add it to cooker along with sugarcane juice.
• Pressure cook for 4 whistles in low medium flame. Once rice is cooked, add sugar candy.
• Stir it well, the sugar candy will melt  and it will turn gooey. Mash the rice with a ladle. Add cardamom powder.
• Mix well, finally heat 2 tablespoon ghee, add cashews fry till golden add it to the pongal, stir well and cook for 2mins.
• Serve Karumbu Chaaru Pongal hot or warm.

Notes

• Juice extraction - I make sure to strain the juice well. Any fibre left may affect the texture of the pongal.
• Dal roasting - I always roast moong dal till light golden only. This avoids raw smell after cooking.
• Cooking flame - I cook in low to medium flame only. High flame may burn the bottom part.
• Sweetness level - You can skip sugar candy if you want mild sweetness. Sugarcane juice itself is sweet enough.
• Mashing stage - I just mash the pongal well while it is hot itself. This makes it smooth and creamy.

Nutrition

Serving: 150g | Calories: 817kcal | Carbohydrates: 188g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 41mg | Potassium: 108mg | Fiber: 2g | Sugar: 160g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg

The post Karumbu Chaaru Pongal | Sugarcane Juice Pongal appeared first on Sharmis Passions.

Rabri also known as rabdi is a sweet thickened milk which is made by simmering full-fat milk for hours until it reduces and thickens, forming layers of malai. These malai are mixed back into the milk, which is then lightly sweetened and flavored with cardamom, saffron, or rose water. Thick Rabri is paired with classic...

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Thirukarthigai, also known as Karthigai Deepam, is one of the oldest and most sacred Tamil festivals, celebrated in the Tamil month of Karthigai on the auspicious Pournami (Full Moon) day. It is a festival of light, devotion, and divine protection, where homes are adorned with rows of glowing oil lamps symbolizing prosperity and spiritual awakening.

Throughout the entire month of Karthigai, families light lamps at the entrance of their homes. On the day of Thirukarthigai/Karthigai Deepam, the whole house is beautifully illuminated, creating a divine and uplifting atmosphere.

One of the most iconic places associated with this festival is Thiruvannamalai, world-renowned for its spectacular Karthigai Deepam celebrations.

The Legend Behind Thirukarthigai / Karthigai Deepam

According to Hindu scriptures, Lord Brahma and Lord Vishnu once fell into an ego-driven argument, each claiming superiority. To humble them and restore harmony, Lord Shiva appeared as an infinite pillar of fire (Jyothi Sthambam) and challenged them:

“Whoever finds the beginning or end of this fire is the greatest.”

• Brahma transformed into a swan (Annam) and flew upward.
• Vishnu took the form of Varaha (boar) and dug deep into the earth.

Despite their divine powers, neither could find the beginning nor end of Shiva’s fiery form. Realizing their mistake, they surrendered their ego and prayed with devotion. Lord Shiva then revealed himself to them.

This divine appearance as a pillar of endless fire is commemorated as Thirukarthigai / Karthigai Deepam.

Thiruvannamalai Deepam – The Holy Fire Hill

Thiruvannamalai in Tamil Nadu is the spiritual epicenter of Karthigai Deepam. Lord Shiva is believed to have manifested as Arunachala Hill, a form of Agni (fire).

• Tiruvannamalai and Arunachala both mean “holy fire hill.”
• The Shiva Linga here is the Agni Linga, representing the fire element.
• Devotees light tiny oil lamps at home which symbolize miniature Jyothi Lingas.

Every year, lakhs of devotees gather to witness the Mahadeepam, lit atop the sacred hill—a mesmerizing sight symbolizing divine brilliance and protection.

Spiritual Significance of Thirukarthigai

Karthigai Deepam represents

• The victory of light over darkness
• Removal of ignorance and ego
• Infinite nature of God (Ananta Jyothi)
• Protection, prosperity & spiritual growth

Homes are decorated with rows of lamps to invoke Lord Shiva’s Jyothi Swarupam—the form of divine light.

Festival Days

• Day 1: Appa Karthigai
• Day 2: Vadai Karthigai

Devotees prepare and offer traditional neivedhyam such as Pori, Adhirasam, Vella Seedai, Vetrilai-Pakku, and fruits.

In South Tamil Nadu and Kerala, sisters light the sacred Gajalakshmi Vilakku (Elephant Lamp) to pray for the well-being and longevity of their brothers.

Why Do We Light the Elephant Lamp (Gajalakshmi Vilakku) on Karthigai?

A touching traditional story explains this practice:

A king once had a single daughter who grew up with a beloved elephant. She treated the elephant as her own brother. After marriage, she deeply missed him. Every Karthigai Deepam, she lit an elephant-shaped lamp, prayed for her brother, and offered:

• Tender coconut
• Milagu Adai (elephant-leg sized)
• Pori
• Adhirasam
• Vella Seedai

This devotional practice later became part of the traditional Karthigai rituals. Today, lighting the Gajalakshmi Vilakku symbolizes:

• Protection of brothers
• Family prosperity
• Blessings of Goddess Lakshmi
• Removal of obstacles

Verses to Chant While Lighting the Lamp

கீட: பதங்கா மசகாஸ்ச வ்ருதா
ஜலே ஸ்த்யேயே விசரந்தி ஜீவா
தருஷ்டவா ப்ரதீபம் ந ச ஜன்ம பாகிந:
பவந்தி நித்யம் சவ பசா ஹி விப்ரா

Yaanai Vaazha
Arasan Vaazha
Penn Vaazha
Piranthagam Vaazha

After chanting, devotees place a piece of pori into the lamp and offer neivedhyam.

Thirukarthigai Neivedhyam Recipes

The post Thirukarthigai - Recipes - Why & How do we celebrate Karthigai Deepam appeared first on Subbus Kitchen.

Anchovies marinated with spices and deep fried in oil to perfection. Crispy, crunchy and flavorful nethili meen fry recipe. It serves as a perfect appetizer and good for side dish too.

Nethili aka Anchovy fry is a very popular dish in South India, be it at home or at restaurant menu. It’s the favourite dish of many. It is prepared by marinating the fish with spices like chilli powder, turmeric powder, pepper powder, coriander powder, ginger garlic paste, rice flour, cornstarch and then deep fried until brown and crispy.

Nethili fish fry is a simple and super easy recipe prepared with handful ingredients which are easily available in our pantry. So now you can make this restaurant style anchovies fry at home and serve it as a starter, snack or side dish with meal.

Anchovies fish fry is an amazing fish fry which is loved by all age groups. It is ridiculously delicious and so crispy which will make you ask for more.

This restaurant style nethili fish fry is one of my personal favourite among the many fishes and sea food I love. Even my husband and my kiddo love this as much as I do so we can say its a family favourite dish.

Anchovy is also called nethili or chooda or netholi in different parts of India. Anchovies is a small fish variant. It has tiny bones which are soft. The center bone is not hard as in other big fishes. We need not remove the bones while eating because when fried the bones become crispy and can be eaten as such.

Nethili meen fry aka nethili varuval is a quick fish fry using anchovies. You can also called this nethili meen fry as nethili 65, it is just like the Tamil Nadu’s  famous chicken 65 and prawn 65 recipe. The fish tastes heavenly and spicy which a fish lover should definitely try. This fish fry is so addictive that you can’t stop with few. I am sure you going to love this one!

WHY YOU’LL LOVE THIS RECIPE
● Quick and easy
● Needs handful of pantry staples
● Crispy and crunchy
● Can be served as a starter, party appetizer, snacks or side dish with meal.
● Perfectly golden fried under 10 minutes.
● Flavorful
● Ideal for all age groups including kids.

Coming to the recipe, I have used fresh large size anchovies aka nethili fish. I have cleaned the fish well and removed the head and tail too. You can keep the head and tail intact if you wish. Fresh fish taste much better than frozen one. Along with spice masala powders I have used ginger garlic paste and combination of rice flour and cornstarch/cornflour for adding crispness and crunch to the fish. The fish is marinated with the spice mix and kept marinated for a minimum of 30 minutes. Then the fish is deep-fried. You can shallow fry as well.

You can use other small fish for this recipe. The dish tastes best when served with a side combo of steamed rice or as a starter with onion rings, lemon wedges, green chillies and fried curry leaves.

PRO TIPS
● Marinate the fish for longer duration. This will allow the spices to penetrate nicely into the fish and make it more flavorful.
● You can fry the fish ahead of time to avoid rushing at the end moment for any party or gatherings. Just fry the fish for few minutes. You dont need to make them brown and crisp. Just before serving heat oil and drop the previously fried fishes and fry them for a minute. You will get a crisp and crunchy fish.
● Fry the fish on medium flame, just increase the flame to high just few seconds before taking off. Be sure to stir constantly. This will brown evenly and make it crisp.

I made a simple recipe video of this amazing anchovies fry recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

NETHILI MEEN FRY VIDEO TUTORIAL

I hope you’ll try this authentic South Indian nethili meen fry recipe and do share your thoughts about the recipe with me here.

FEW FISH RECIPES YOU MIGHT LIKE
● Rohu Fish Curry
● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Easy Pan Fried Fish
● Easy Fish Fry
● Fish With Spinach (Zero Oil)
● Fish With Fermented Bamboo Shoot (Naga Fish)
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Here’s how I made the amazing anchovies fry.

Preparation time: 5 minutes
Cooking time: 7 minutes
Serves: 4

Ingredients to make anchovies fry:

500 gms anchovies fish/nethili meen
1 tbsp ginger garlic paste
2 tsp coriander powder
2 tbsp kashmiri red chilly powder
1 tsp turmeric powder
1 tsp pepper powder
2 tbsp rice flour
2 tbsp corn flour
Juice of half lemon
Salt as per taste
Oil for frying

For Garnishing
Few curry leaves
Green chillies
Onion rings
Lemon slices

Step by step pictorial instructions to make anchovies fry:

In a mixing bowl add in the ginger garlic paste, coriander powder, chilly powder, turmeric powder, pepper powder, rice flour, corn flour, lemon juice and salt. Mix well and make a thick paste. Please do not add water.

Now add in the cleaned anchovies. Mix well together the masala paste and the fish. Marinated for atleast 30 minutes.

Heat oil in a frying pan. When the oil is heated, reduce the flame to low and frist fry some curry leaves until crisp. Remove and keep aside.

Now carefully drop the fish one by one onto the hot oil. Do not over crowd it.

Fry the fish on medium flame for about 3-4 minutes. Then flip over and fry for 2-3 minutes or until golden and crisp. It will take totally approximately 6-7 minutes. Flip over in between for evening cooking.

Remove them and continue the same process with the remaining fish.

Serve hot with fried curry leaves, green chillies, onion rings and squeeze of lemon juice.

NOTES:
● This recipe can be used in other small fish varieties also.
● You can also use egg white of one egg.
● Adjust the chilly powder according to your heat preference.
● You can skip the cornstarch and increase the rice flour a bit if it is not available.
● If you don’t have much time for marination, you can keep marinated for few minutes and fry it. But the longer marination the better in taste.

Well, if you make this nethili meen fry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

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Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Recipe for easy egg roast, egg thokku recipe,  muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.

This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.

The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.

Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs  golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.

For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.

WHY THIS RECIPE WORKS

* Ready in under 30 minutes.
* Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available.
* Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders.
* An easy way to add more protein to the Indian diet.
* The same masala base can be used with vegetables and non-vegetarian food too.
*  It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.

INGREDIENTS TO MAKE EASY EGG ROAST

Hard boiled eggs
Oil
Onion 
Tomato
Garlic
Ginger
Green chillies
Curry leaves
Coriander leaves
Red chilli powder 
Coriander powder
Garam masala powder
Cumin powder
Black pepper powder
Turmeric powder
Salt as per taste
Water as required

HOW TO MAKE EASY EGG ROAST

This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

EASY EGG ROAST VIDEO TUTORIAL

STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST

In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.

In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.

Fry the eggs on both the sides until golden brown. Remove and keep aside.

In the same oil add in the ginger and garlic. Saute them for a minute.

Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft

Add in the tomatoes and cook until it turns soft and mushy.

Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.

Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).

Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.

Flip over the eggs and again cook for about 2 minutes in low flame.

Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

RECIPE NOTES

* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
* We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
* You can always adjust the chilli and red chilli powder as per your heat preference.
* The masalas can be adjusted as per your taste and availability.

RECIPE CARD

Print

Easy Egg Roast

Easy egg roast recipe is hard-boiled eggs fried and then cook in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Course Side Dish

Cuisine Indian

Keyword boiled egg roast, egg fry, egg roast, muttai thokku

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akum Raj Jamir

Equipment

• Frying pan
• Spatula

Ingredients

• 3 or 4 Pieces Egg
• 3 Tablespoon Oil
• 2 Medium Onion chopped
• 2 Medium Tomato chopped
• 3 Large Garlic cloves chopped
• 1 Inch Ginger chopped
• 3 Pieces Green chillies chopped
• 1 Sprig Curry leaves
• Few Sprigs Coriander leaves chopped (dhania)
• 2 Teaspoon Red chilli powder or as per your taste
• 1 Teaspoon Coriander powder (dhania powder)
• 1 Teaspoon Garam masala powder
• ½ Teaspoon Cumin powder (jeera powder)
• ½ Teaspoon Black pepper powder (kali mirch powder)
• ½ Teaspoon Turmeric powder (haldi powder)
• 1-2 Teaspoon Salt or as per your taste
• ¼ Cup Water

Instructions

• In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow to cool down. Peel the eggs and cut them into halves. Keep aside.
• In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.
• Fry the eggs on both the sides until golden brown. Remove and keep aside.
• In the same oil add in the ginger and garlic. Saute them for a minute.
• Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft 
• Add in the tomatoes and cook until it turns soft and mushy.
• Add in the salt along with the masala - red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.
• Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separate. ( Cook over low to medium flame).
• Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook about 2 minutes in low flame.
• Flip over the eggs and again cook for about 2 minutes in low flame.
• Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

Video

Notes

1. Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
2. We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
3. You can always adjust the chilli and red chilli powder as per your heat preference.
4. The masalas can be adjusted as per your taste and availability.

SERVING SUGGESTION

SERVING SUGGESTIONS

An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!

We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!

It’s also a perfect appetizer or side for your favourite drinks.

MORE EGG RECIPES

Egg Curry
Egg Fried Rice
Spanish Omelette
Mixed Dal With Potato & Egg

Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Recipe for easy egg roast, egg thokku recipe,  muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.

This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.

The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.

Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs  golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.

For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.

WHY THIS RECIPE WORKS

* Ready in under 30 minutes.
* Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available.
* Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders.
* An easy way to add more protein to the Indian diet.
* The same masala base can be used with vegetables and non-vegetarian food too.
*  It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.

INGREDIENTS TO MAKE EASY EGG ROAST

Hard boiled eggs
Oil
Onion 
Tomato
Garlic
Ginger
Green chillies
Curry leaves
Coriander leaves
Red chilli powder 
Coriander powder
Garam masala powder
Cumin powder
Black pepper powder
Turmeric powder
Salt as per taste
Water as required

HOW TO MAKE EASY EGG ROAST

This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

EASY EGG ROAST VIDEO TUTORIAL

STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST

In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.

In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.

Fry the eggs on both the sides until golden brown. Remove and keep aside.

In the same oil add in the ginger and garlic. Saute them for a minute.

Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft

Add in the tomatoes and cook until it turns soft and mushy.

Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.

Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).

Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.

Flip over the eggs and again cook for about 2 minutes in low flame.

Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

RECIPE NOTES

* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
* We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
* You can always adjust the chilli and red chilli powder as per your heat preference.
* The masalas can be adjusted as per your taste and availability.

RECIPE CARD

Print

Easy Egg Roast

Easy egg roast recipe is hard-boiled eggs fried and then cook in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Course Side Dish

Cuisine Indian

Keyword boiled egg roast, egg fry, egg roast, muttai thokku

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akum Raj Jamir

Equipment

• Frying pan
• Spatula

Ingredients

• 3 or 4 Pieces Egg
• 3 Tablespoon Oil
• 2 Medium Onion chopped
• 2 Medium Tomato chopped
• 3 Large Garlic cloves chopped
• 1 Inch Ginger chopped
• 3 Pieces Green chillies chopped
• 1 Sprig Curry leaves
• Few Sprigs Coriander leaves chopped (dhania)
• 2 Teaspoon Red chilli powder or as per your taste
• 1 Teaspoon Coriander powder (dhania powder)
• 1 Teaspoon Garam masala powder
• ½ Teaspoon Cumin powder (jeera powder)
• ½ Teaspoon Black pepper powder (kali mirch powder)
• ½ Teaspoon Turmeric powder (haldi powder)
• 1-2 Teaspoon Salt or as per your taste
• ¼ Cup Water

Instructions

• In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow to cool down. Peel the eggs and cut them into halves. Keep aside.
• In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.
• Fry the eggs on both the sides until golden brown. Remove and keep aside.
• In the same oil add in the ginger and garlic. Saute them for a minute.
• Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft 
• Add in the tomatoes and cook until it turns soft and mushy.
• Add in the salt along with the masala - red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.
• Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separate. ( Cook over low to medium flame).
• Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook about 2 minutes in low flame.
• Flip over the eggs and again cook for about 2 minutes in low flame.
• Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

Video

Notes

1. Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
2. We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
3. You can always adjust the chilli and red chilli powder as per your heat preference.
4. The masalas can be adjusted as per your taste and availability.

SERVING SUGGESTION

SERVING SUGGESTIONS

An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!

We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!

It’s also a perfect appetizer or side for your favourite drinks.

MORE EGG RECIPES

Egg Curry
Egg Fried Rice
Spanish Omelette
Mixed Dal With Potato & Egg

Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Karthigai Deepam is a highly celebrated festival in Southern India, particularly in Tamil Nadu. It is a time for people to honour Lord Shiva as a divine flame during the Tamil month of Karthigai (November-December). This festival is also known as the Festival of Lights and is a grand affair.

As part of the celebration, people illuminate their homes with lamps to symbolize the triumph of light over darkness and ignorance. It is a beautiful sight that fills everyone’s hearts with hope and inspiration. The day is marked with prayers, rituals, and the lighting of a massive lamp on the hill of Arunachala in Thiruvannamalai, an awe-inspiring sight.

Sweet Karthigai Adai is a delectable treat that adds to the joy of the festival. It is prepared with great care and devotion, using rice, lentils, jaggery, coconut, and cardamom. These adais are a cherished offering during Karthigai Deepam, bringing sweetness and symbolism to the celebration. It is a testament to the love and unity among families and communities.

Enjoy the video of Karthiga Vella Adai. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Delicious Karthigai Vella Adai is ready to serve God as Prashad.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Preparing and sharing traditional sweets and savouries is an integral part of Diwali preparations. Families make an array of delicious treats, such as ladoos, jalebis, and murukku, to offer to guests and exchange with loved ones.

With Diwali fast approaching, many of you have likely begun preparing sweets and snacks. This is the perfect time to share my healthy version of the garlic murukku recipe using Kodo millet flour with you all, which can be prepared in 15 minutes.

Garlic Murukku is a popular South Indian snack, particularly during festivals like Diwali. Murukku is a crunchy, deep-fried snack made from rice flour and various seasonings. Garlic Murukku gets its distinctive flavour from the addition of garlic.

To make the perfect murukku, the following steps should be followed.

• Use any good brand of Kodo millet flour.
• Grind enough garlic by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
• Always cook murukku on the medium-low flame to cook evenly.
• Instead of sesame seeds, you can use carom seeds or cumin seeds.
• Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry.
• If you feel the dough is getting dry and not able to press, sprinkle a little water and mix it thoroughly.
• Always keep the dough closed with a cloth or lid to prevent it from getting dry.
• If making in large quantities, always make it in batches.

Enjoy the video of Kodo millet murukku. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Crispy and crunchy garlic Kodo millet murukku is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Karupatti Mysore Pak is a delicious and unique variation of the traditional Indian sweet Mysore Pak. What sets it apart is the use of karupatti, which is a type of palm jaggery made from the sap of palm trees. This rich, dark jaggery imparts a distinct flavour and aroma to the Mysore Pak, making it a favourite among those who appreciate traditional South Indian sweets.

There are so many varieties of Mysore Pak nowadays available in shops, and Karupatti Mysore Pak is one of them. So this time, I wanted to try this recipe for the upcoming Diwali. I am glad that I gave it a try, and this turned out to be super yummy. I have already posted regular soft Mysore Pak. Using the same recipe, I have tweaked this recipe, and it turned out like we get in the Sri Krishna Sweets shop.

Follow the below steps to get the perfect soft carrot Mysore Pak:

• Keep flame to medium-low for the entire process.
• Do not leave it unattended.
• Always use fresh Bengal gram powder.
• Fry Bengal gram until you get a nice aroma, do not burn. If not fried properly, then you will get the raw smell in the final product.
• Make sure you get one string consistency while making jaggery syrup.
• The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to a greased plate; otherwise, it will become hard.

If you use the given ingredients with a specified quantity and follow the steps as such, you will get an awesome mouth-melting dessert. Now let us see how to prepare this recipe.

Enjoy the video of Karupatti mysore pak. Subscribe for more vidoes.

Soft, melt-in-the-mouth carrot Mysore Pak is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

In the Chettinad region of Tamil Nadu, a traditional sweet dish called kummayam is made during the month of Aadi. This dish resembles halwa and is made by roasting urad dal, moong dal, and raw rice. To add sweetness, jaggery or palm jaggery is used, and it is typically flavoured with ghee.

In the Tamil solar calendar, Aadi is the fifth month, which holds immense significance in Tamil culture. This is because it marks the onset of the monsoon season and the annual freshes of the rivers. The 18th day of the month is celebrated as the Aadi festival, a time to honour the importance of water, the source of all life.

During the month of Aadi, people make kummayam for various reasons:

1. It’s a way to celebrate the abundance of the monsoon season.
2. Kummayam is known to have health benefits, especially for women. The ingredients used in kummayam are said to strengthen the bones and uterus and are also a good source of protein and iron.
3. Kummayam is a traditional sweet often served during special occasions like weddings and festivals.

Here are some additional facts about kummayam:

• The name kummayam comes from the Tamil word “Kumm,” which means “to grind.”
• Kummayam is traditionally made in a clay pot over a wood fire.
• The texture of kummayam should be smooth and soft and have a slight chewiness.
• Kummayam can be stored in an airtight container for up to one week.

If you are looking for a delicious and nutritious sweet, I encourage you to try kummayam. It is a traditional Chettinad dish that is sure to please your tastebuds. Now let us see how to prepare this recipe.

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Delicious and healthy Aadi Kummayam is ready to serve God as Prashad.

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Some lipsmacking raitas in South Indian flavor 

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• Wash the snake gourd and slit it vertically . Deseed /remove the seeds and chop it into small cubes. 
• Boil half cup water with salt and cook the snake gourd until soft and tender . Drain the water .
• Grind the coconut, green or red chilli ,curry leaves,ginger to a fine paste .
• Beat the curd/yogurt to make it lump free and smooth.
• Mix the ground coconut paste ,whipped curd and boiled snake gourd . Adjust salt if needed.
• Prepare a tempering of mustard seeds , curry leaves ,udad dhall, red chilli,asafoetida and pour it over the raita and mix well. 

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