Thursday, August 29, 2013

Privacy Policy

This privacy policy sets out how I Camp in my Kitchen  uses and protects any information that you give while using 

Should we ask you to provide certain information by which you can be identified when using this website, then you can be assured that it will only be used in accordance with this privacy statement.

I camp in my kitchen may change this policy from time to time by updating this page. You should check this page from time to time to ensure that you are happy with any changes. This policy is effective from 29th August 2014.
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We may collect the following information:
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Wednesday, August 14, 2013

Roundup of Meal in Minute-30 Event and Winner of the Giveaway

Thanks to all my fellow bloggers those who contributed to Meal in Minute 30 Event, i had 102 amazing entries  Being @ my Mom's place and with my Elder one occupying the system all the time, and the lil one still trying to get accustomed to this weather, i couldn't visit each and every post and comment, but will definitely do so within this month. 
Thanks to for Sponsoring Flipkart Gift Vouchers to the Winners
Now do Check up the Amazing Entries!!!


Dates Chutney
Soya tikki

Babitha costa

Sweet Corn Tikki 
Karamani Sundal
Walnut Cocoa Truffles
Chewy Dates Bars
Sago Vada Fritters
Vegetable Cheese Rolls
Oats Savory Crackers
Mysore Bonda
Bread Sticks

Gayathri Ramanan

Vazhakkai Podimaas 
Beans Salad

Mustard Seeds Chutney
Tomato More Kuzhambu
Kathrikkai Saadham
Appala Kuzhambhu
Parangikai Kootu

Raspberry Gulkand Rose Smoothie
Watermelon-Strawberry Lassi Watermelon Carrot Juice
Spinach n Rice Dumplings
Popcorn Cone
Mango Juice
Peas Carrot Pulao
Strawberry Lemonade
Mango Ginger Root

Pooja Agrawal
Chana Pulao
Vegetable Dalia
Potato Tomato Poori
Sprouts n Paneer Stuffed Paratha

Priya Anandakumar
Chana Masala
Beetroot halwa
Quick peas masala rice
Creamy vegetable soup
Vermicelli upma
Spinach Chapathi
Keerai Vadai
Grape Juice
Quick Potato Gravy
Oma Podi
Coconut Chutney
Rawa Khicdi
Cabbage Kootu
Vegetable Pasta
Carrot Salad
Bhindi Kurkure
Aloo Bonda
Paneer Bhurji

Sangeetha Bhat
Dahi Bhindi
Instant Jalebi

Sapana Behl
Lemon Rice
Kadala Curry
Potato Peas Sandwich
Chocolate cake
Aamras Poori
Veg Manchurian
Veg Fried Rice
Vaangi Baath
Eggless Danish Dream Cake
Dal Chaulai
Kabuli Chana Pulao
Amarnath Leaves Stir Fry
Eggless Carrot n Almond Cake
Chana Dal Khicdi
Aloo Amristari
Snake Gourd Dry Curry
Mango Lassi

Saranya Balaji
Baingan Bartha

Cauliflower Curry

Shama Nagarajan
Brinjal Stuffed Paratha

Sambhar Idly

Shobha Keshwani
Mousse de Maracuja
Rasa Vada
Eggless Apple Kiwi Tart
Masala Papad
Ulli Theeyal
Shakkar para
Apple Kiwi Halwa
Beans Parupuusli
Mixed Vegetables Soup
Urad Dal Parathas
Makhni Dal Puri
Potato Soup
Savoury Carrot Pancakes
Sindhi Macroni
Eggless Dinner Rolls
Sindhi Sao Pulao
Pasta Indian Style
Sweet Potato Slices
Upma Sandwich

Vijayalakshmi Dharmaraj
Instant Kurma

The 2 Winners who get the FlipKart Vouchers of Rs.500 by are

The Winner of My Cookbook Giveaway is

She wins Sanjeev Kapoor's Everyday Cooking Cookbook!!!

Congrats to all the Winners, Keep Cooking!!!!

Friday, August 02, 2013

Maavilaku - Traditional Ritual, How to prepare Maavilaku Maavu/Rice Flour Sweetened with Jaggery

Maavilaku - Traditional Hindu ritual done during Aadi(july - August), Thai(Jan-Feb) and Purattasi(Sep-October) Months of the Tamil Calendar. Rice is soaked in milk for an hour or two and then ground using traditional grinding stone "Eyanthiram/Ghatti". Next day it is Sweetened using Honey, Jaggery and Coconut Scrappings, Offered to God/Goddess and distributed to everyone.
Amma does Maavilaku for Thai Velli, Aadi Velli, Thai Krithigai, Aadi Krithigai, Purattasi Saturday and Aani Ammavasai. She uses to grind the rice using the traditional grinding stone, but then now since her age n health are not supporting her enthusiasm, so she gets help of the modern technie Mixie!!! 
The Measurement of Rice is more important while doing Maavilaku, it is often 1/4 padi + oru Pidi, meaning Quarter a Padi(yesteryear's measuring Cup) + one fistful. 1/4 a Padi is nothing but 2 Cups, and a fistful of rice goes into the making of Maavilaku Maavu.  Whereas while doing the same Maavilaku for Goddess/Shakthi, it is often only one cup of rice is used. Now, Let's go the recipe now.
2 Cups + one fistful of Raw Rice (1/4 Padi + one Pidi)
1/4 Cup Milk + 2 tbsp Milk
3 tsp of Honey
1 Cup Powdered Jaggery
1/4 Cup Ghee

  • Take Rice in a Bowl, add 1/4 Cup of Milk to it and Mix well. Let this Mixture sit for an hour. Stir it 2/3 times during that time. This is done for the Rice Mixture to remain wet uniform or else the top portion will get dried and the moisture will settle @ the bottom. 
  • Take the Soaked Rice in a Mixer and Grind it to a fine powder. Now while grinding, use a Flour Sieve/Salladai/Channi to get a fine powder. The Coarse Rice can be ground again to get a fine powder. After Grinding n Seiving for 4 times, you will be left with a handful of coarse rice, which cannot be ground further fine, that can be used to make Kheer/Payasam later. Store it in a Air-tight Container.

  • Wash your hands well. Take the Fine Rice Powder in a Wide Plate, add honey, powdered jaggery and the ghee and mix well with your hands.
  • Now to make Diya-shaped dough, add the 2 tbsp milk little by little to the center of the Plate and form a ball out of the flour. 
  • Make a Oval Shaped Dough ball and Poke two finger in the middle to make a dent for holding the ghee for the Diya. 

  • Decorate the plate and Diya-shaped dough with Vermillion. Shape Cotton to a Wick and place in the diya's, Add a tsp of Ghee and prepare for the Pooja.
  • Since amma was doing the Maavilaku for Aadi Krithigai which is special to Lord Muruga, she decorated accordingly and did the pooja. 
  • After the Pooja, while distributing the prasadam, add 1/4 Cup grated coconut to the Rice-Jaggery Mixture, Mix well and distribute.

Thursday, August 01, 2013

Sweet Ragi Adai/Kezhvaragu Inipu Adai

As promised, i m here with the recipe for the Sweet Version of the Ragi Adai/Pancake. This can be served for breakfast or as a snack.This Sweet Pancake makes a healthy after-school snack for kids. 
2 Cups Ragi Flour
2 Cups of Powdered Jaggery
1.5 Cups Water
4-5 Cardamom Pods, Crushed
1 Cup Freshly Grated Coconut
10 nos Almonds, Powdered
10 nos Cashew nuts, Powdered

  • Boil the 1.5 Cups of Water, add the Powdered Jaggery to it. Let the JAggery melt, Strain for impurities and Keep aside, let it cool until use. 
  • Take the Ragi Flour in a large bowl. add the powdered cardamom, Powdered Nuts, grated coconut, Mix well. 
  • Add the jaggery water, little by little and form a dough. The entire Jaggery water might not be used for the dough, there might be a 1/2 cup of jaggery water left.
  • Divide the Dough into ping pong size balls. Using a banana leaf, pat the ball into a flat disc. Heat a Tava, Invert the banana leaf with the disc-side down on the hot skillet and peel-off the banana leaf slowly.
  •  Cook on both sides, using little ghee. Serve Hot. Since it is a sweet adai, this doesn't need any condiment, if you still want some, serve with sliced banana and honey on the sides.
Packing this to SIC - Event happening @ Nivedhanams, Event by Anu's Healthy Kitchen, Healthy Bite Event happening @ Ammaji's Recipes
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