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Showing posts with label Festival Dishes. Show all posts

Jan 6, 2013

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Garbanzo Bean Sundal (Chickpea Salad)

This is a healthy salad + snack for the evenings. I usually make this during festivals too as an offering.

Ingredients:

2 cups Garbanzo Beans (Chickpeas, Mudi Senagalu)
¼ cup shredded Coconut (fresh or dry)
1 small onion,finely chopped
2 green Chilies cut lengthwise
Few Curry Leaves
A pinch of Turmeric Powder
1 tsp Oil
½ tsp Mustard Seeds
¼ tsp Cumin Seeds
½ tsp Bengal Gram
½ tsp Black Gram
2 dry Red Chilies
Salt

Preparation:

Wash and soak garbanzo beans overnight. Then pressure-cook the dal for 3 whistles.
Heat oil in a pan and add mustard seeds.
When they pop, add cumin seeds + Bengal gram + black gram and sauté well until the dals turn golden brown in color.
Then add red chilies + curry leaves + onions + green chilies and sauté well until onions become tender.
Then add the cooked garbanzo beans + turmeric + salt, mix well and allow cooking for some time.
Finally add coconut, mix well and keep the pan on low flame for 2 minutes and turn off the flame.
This is a perfect healthy snack for the evenings.

Oct 29, 2012

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Kala Chana Besan Burfi

I’ve become little busy these days and not cooking that much. I am sad that I am ignoring my blog by not posting frequently. So I wanted to post a new recipe today at any cost and searched in my archives to find some recipe. To my amazement, I found this delicious recipe which never got posted. I don’t know why I forgot this!!!

This yummy dessert is from my sister who made these for us when we visited them one summer. I took photos immediately and thought of posting it on my blog, but totally forgotten it. Anyways, now it came like an angel for me when I ran out of new recipes.

Here is the recipe as told by my sis:

Ingredients:

Kala Chana Besan – 3 cups
Sugar – 6 cups
Water – 4 cups
Ghee – 2 tbsp

Preparation:

Heat ghee in a pan and add besan and stir continuously making sure not to burn besan.
Keep the flame in low setting. Stir besan well until it becomes aromatic, light and fluffy.
Meanwhile prepare sugar syrup. Combine sugar + water in a bowl and boil until one string consistency is attained.
Lower the flame and add besan and stir well so that no lumps are formed and the mixture comes together.
Transfer the contents to a greased plate and spread evenly. Cut into desired shapes.
Allow them to cool completely before removing from the plate.
Enjoy these great tasting burfis any time of the day!!

Sep 17, 2012

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Vinayaka Chavithi / Ganesh Chaturthi Recipes

Vinayaka Chavithi / Ganesh Chaturthi is fast approaching and we are getting ready to celebrate the festival with full gusto. At our home we always look forward for this day and the kids enjoy preparing clay vinayakas, doing puja and eating yummy dishes. We always make sure we prepare Lord Ganesha's favorite dishes such as Undrallu and Kudumulu. Of course, we do prepare some other yummy dishes as the naivedyams for Lord Ganesha and offer to him with much devotion. Here is a small list of delicious and special recipes I usually prepare at home for Vinayaka Chavithi. Click on the pictures or titles to read the recipe and enjoy making it.

Arati Kudumulu (Banana Modak)		Kobbari Kudumulu (Coconut Modak)

Brown Rice Undrallu		Apple Kheer

Kobbari Vadalu		Carrot Vadalu

Saggubiyyam Vadalu (Sago Fritters)		Happy Vinayaka Chavithi

Look at my huge collection of FESTIVAL DISHES to make a different choice. Hope you all have a wonderful Ganesha Chaturthi.

Aug 6, 2012

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Oats Kheer | Oats Payasam

A healthy and yummy dessert

As we all know, whole grain products like oats are so rich in nutrients and fiber. Now-a-days oats are the most eaten breakfast cereal in most households due the health benefits they possess. They help in lowering cholesterol levels and are full of antioxidants and contain many more health benefits.

Apr 30, 2012

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Wheat Flour Fritters (Godhuma Vadalu)

గోధుమ వడలు

A delicious variation to regular Vadas/fritters

I made these delicious fritters on Ugadi day this year. These are instant fritters with no soaking or grinding. They came out so good, but I personally felt that they are not crunchy like other dal fritters (vadalu). These fritters gave a different touch to the regular fritters. My family loved the taste and enjoyed them.

Mar 26, 2012

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Atukulatho Sunnundalu (Sweet Beaten Rice/Poha Balls)

I saw this on a TV show long back and wrote down the recipe to try. This is slightly different to the regular Minapa Sunnundalu. In this we add more poha than urad dal. I thought this would make a perfect Telugu sweet recipe for Ugadi. So I tried it and they turned out so delicious and everyone loved them.

Mar 24, 2012

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My Ugadi Menu 2012

Hi Everyone,

Hope you had a wonderful Ugadi. I had a great one too. Here is a snapshot of my simple menu for this Ugadi.

Top Row - From Left: Thotakoora Curry With Tomato, Broccoli Capsicum Pappu, Atukulatho Sunnundalu

Bottom Row - From Left: Semolina Pulihora, Ugadi Pachadi, Wheat Flour Vadas

I will post the recipes for all the above dishes in my next posts. Please stay tuned. Catch you all in my next post that will be on Monday.

Mar 23, 2012

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Ugadi Special Recipes

Ugadi is fast approaching. Have you decided about any special dishes to make for this Ugadi? If you are like me, you might be still brainstorming about it. Here are some ideas about the special dishes that I have posted previously, arranged at one place for your convenience. Pick whatever dish you want or whatever suits your taste from the list of dishes below. Click on the captions below to go to that particular recipe.

Jan 22, 2012

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Soy Bean Fritters (Soya Vadalu)

A healthy and delicious snack

This is another delicacy I made during Sankranthi. These turned out so delicious and everyone at our home enjoyed them so much.

Jan 17, 2012

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Sweet Rava Pongali

I made this yummy sweet pongali for this Sankranthi. I also made Soya Bean Vadalu which I will share in my next post.

Jan 13, 2012

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Pongal Recipes - Happy Pongal 2012

Here are some festival recipe ideas for this Pongal. Click on the link below to see the recipes. Hope you have a blast !!

Festival Recipes - For Sankranthi

I will be back with my new recipes for this Sankranthi. Enjoy the festival with full gusto. Happy Pongal.

Oct 27, 2011

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Quinoa – Coconut Payasam

Hope you all had a wonderful Deepavali. We had a good one too. I made this yummy and healthy payasam on Diwali day. Tasted super delicious and was a hit at our house.

Ingredients:

½ cup Quinoa
½ cup grated Coconut (fresh or frozen)
6 cups Milk
2 cups Sugar
1 tsp Ghee
Few Cardamom seeds, Cashews, Raisins

Preparation:

Wash quinoa well, add 1 cup of water and pressure cook for 3 whistles.

Meanwhile, bring milk to a boil. Add sugar mix well until it melts in the milk. Add cardamom seeds and mix well.

Finally add coconut + cooked quinoa mix well and keep the contents on medium low flame for some time.

When the milk seems to boil again, turn off the flame.

Heat ghee in a small pan, add cashews + raisins and sauté well.

Pour this on top of the prepared payasam and mix well.

Enjoy this delicious payasam and feel happy :)

Oct 2, 2011

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Sago Fritters (Saggubiyyam Vadalu)

A delicious snack with Sago/Saggubiyyam

I prepared these on Vinayaka Chavithi. Everyone enjoyed the tastiness of these mouth-watering vadas.

Sep 19, 2011

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Apple Kheer

This is a delicious kheer that I prepared on Vinayaka Chavithi Day. This is a simple yet mouth-watering kheer recipe.

Ingredients:

1 Apple (I used Gala Apple)
4 cups Milk
1 cup Sugar (or depending on individual taste)
½ cup Vermicelli (సేమ్యా)
1 tsp Ghee
Few Cashews and Raisins
Few Cardamom Seeds

Preparation:

Roast vermicelli until it turns golden brown in color and keep aside.

Peel and grate the apple. Keep aside.

Bring milk to a boil, add sugar + cardamom and mix well. Then add roasted vermicelli and mix well.

When the vermicelli becomes soft, add grated apple and mix well. Then turn the flame off.

In a pan, heat ghee and add cashews + raisins and sauté well. Pour this on top of the kheer and mix well.

Enjoy this wholesome and mouth-watering kheer either at room temperature or chilled.

Sep 5, 2011

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Brown Rice Undrallu – Vinayaka Chavithi Special

As we all know, undrallu and kudumulu are the most favorite treats for Lord Vinayaka. I always make these treats for every Vinayaka Chavithi day. I usually make undrallu with white rice, but this time I wanted to make these using brown rice and they were as delicious as the white rice undrallu.

Ingredients:

1 cup Brown Rice
¼ cup Bengal Gram (పచ్చి సెనగపప్పు, Chana Dal)
½ tsp Cumin Seeds
2 cups Water
1 tsp Ghee
Salt

Preparation:

Wash and soak brown rice for an hour. Then spread it loosely on a newspaper until it dries. Then grind it without adding any water until it attains coarse texture (like Rava). Keep aside.

Wash and soak chana dal for about 30 minutes.

Later heat ghee in a pan, add cumin seeds and chana dal and sauté well for a little time.

Now pour water, add salt and bring it to a boil. Then add the ground rice slowly and stir well so that no lumps are formed.

When all the water is absorbed and the contents become thick just like upma, turn off the flame and allow the contents to cool down a bit.

Finally take small batches of the mixture and form into balls of any size. Now great tasting undrallu are ready!!

Offer these yummy and healthy undrallu to Lord Vinayaka and make him happy :)

Aug 17, 2011

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Moong Dal Payasam

పెసరపప్పు పాయసం

This is a delicious treat for festival days prepared with simple procedure.

Ingredients:

½ cup Moong Dal (పెసరపప్పు)
3 cups Milk
1 cup Sugar
Some Cashews, Cardamom and Raisins
2 tsp Ghee (నెయ్యి)

Preparation:

Cook moong dal in a pressure cooker.

Boil milk, add cooked dal + sugar and mix well.

Keep on low flame for some time. Mix well and turn off the flame.

Heat ghee in a different pan and add cashews + cardamom + raisins. Saute well and add these to the prepared payasam, stir well.

A deliciously tasting Payasam is ready!

May 9, 2011

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Cracked Wheat Payasam for MAITRI

Hope many of you might have heard about MAITRI, a friendship chain started by Priya and Reshmi. I got excited about this chain and immediately joined it. The main concept of this friendship chain is about sharing a mystery ingredient among the foodies who are part of this chain. The foodie who receives the mystery ingredient has to identify it and make a food item with it and post on the blog. Sounds interesting, right? Then what are you waiting for? Join in the friendship chain if you are not already a part of it.

As a part of this friendship chain, I was matched with Shylaja of South Indian Home, who sent me a mystery ingredient and also a cute cuddly bear. I identified the ingredient as cracked wheat/godhuma rawa/dalia and I was right.

Here is the recipe I made with this ingredient,

Ingredients:

1 cup Cracked Wheat (గోధుమ రవ్వ)
2 cups Milk
2 cups Water
1 cup Sugar
1 tsp Ghee
Few Cashews, Raisins and Cardamom

Preparation:

Heat ghee in a pan and add cashews + raisins + cardamom seeds and sauté well until cashews turn golden brown in color and raisins bubble up.

Add cracked wheat and fry well until it changes color. Then add sugar and mix well. Later pour water + milk, mix well and keep on low flame until the rawa becomes soft and cooked.

When the mixture starts to thicken turn off the flame and leave the pan for some time.

Then transfer the payasam to a serving bowl and enjoy.

Apr 13, 2011

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Chana Dal Laddus - పచ్చి శెనగపప్పు సున్నుండలు

I prepared these delicious and aromatic laddus on Srirama Navami Day.

Ingredients: (Makes 26 small laddus)

2 cups Bengal Gram (Chana Dal, పచ్చి శెనగపప్పు)
2 cups Sugar
½ cup Clarified Butter (Ghee, నెయ్యి)
Few broken Cashews
Few Cardamom Seeds
Few Raisins

Preparation:

Dry roast chana dal until it turns golden brown in color. Keep aside to cool down.

Later grind chana dal + sugar into a fine powder. Keep aside.

In a pan heat ghee and add cashews + raisins + cardamom. Sauté until cashews become golden brown in color and raisins bubble up. Pour this mixture on top of the chana dal – sugar mixture and mix well with spoon as the ghee will be so hot.

Allow to cool down a bit and mix well with hand. Take small portions of the chana dal mixture and shape into balls.

If the mixture remains little dry, add a little amount of milk (1 or 2 tbsp) and mix well. Don’t add too much milk as it will make the mixture watery.

Place the shaped laddus on a big tray and allow the laddus to harden for some time.

Enjoy the yummy laddus!!

Apr 5, 2011

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Rice – Sago Kheer (బియ్యం – సగ్గుబియ్యం పరమాన్నం)

This is a delicious kheer that is perfect for any festival. As I mentioned in my previous post I prepared this on the auspicious day of Ugadi. The kheer turned out so yummy and everyone liked it.

Ingredients:

1 cup uncooked Rice
¼ cup Sago Pearls (సగ్గు బియ్యం)
1 cup Sugar
4 cups Milk
1 tsp Ghee (నెయ్యి)
Few broken Cashews
Few Raisins
Few Cardamom seeds

Preparation:

Wash and soak sago for some time (at least an hour) until it becomes soft.

Wash and cook rice. Keep aside.

When Sago becomes soft, add it to a bowl and pour little amount of water. Bring it to a boil.

Then pour milk + sugar and mix well. Then add cardamom seeds and mix.

When it almost reaches the boiling point, add cooked rice and mix well so that no lumps are formed.

Keep the flame on low and simmer the contents for some time.

Turn off the flame and transfer the kheer to a serving bowl.

Heat ghee in a small pan and add cashews + raisins. Sauté those until cashews turn golden brown in color and raisins bubble up. Pour this on top of the kheer and mix well.

A delicious and lip-smacking rice-sago kheer is ready!!

Note: If the kheer becomes thick on standing, you can make it thin by adding more milk.

Apr 4, 2011

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My Ugadi Menu 2011

Thank you for all your sweet wishes for Ugadi. I once again wish all of you a great Ugadi!!

Here are a few snaps of the simple menu I prepared for this Ugadi.