Here's one no-fuss recipe for Vinayaka Chaturthi

September 18, 2004

The Good and the Bad at the moment!

GOOD:Vinayaka Chaturthi is being celebrated in Bangalore at sisters place.
We three of us daughter wife and me landed here at Banglore this morning.
Sundal, a kotzu made out of today's onion potatoe and yesterday's rasam, dosa were the morning eatings at sister's place.
If you click the heading of this blog you can find some Vinayaka Chaturthi specials.
An excerpt:

In that very connection, we rounded up some experts for advice for those who have no clue about where to start on Ganesha's favourite food...

I) A no-fuss-recipe from N. Sridhar (Arusuvai Arasu Drive-in Restaurant). It serves two and that too in half-an-hour.

Heat a cup of rice flour. Warm two cups of water in a heavy kadai. Add two spoons of gingili oil. When the mixture becomes upma-like, remove it from the fire.

For the filler (poornam): Heat jaggery and grated coconut until it melts. Do not add water. Lower from the pan and roll into balls. Stuff them into the rice flour paste. Place in a greased idli pan for about a minute. Voila!

Answer to the quiz posted in What's cooking?
The kid filled a glass of water and held it over his head for 10 minutes.
Today's quiz:
There are two plastic jugs filled with water. How could you put all of this water into a barrel, without using the jugs or any dividers, and still tell which water came from which jug?