UGADI HABBA-RECIPES

According to the HINDU calendar Ugadi is the very first festival that comes on the first day of the first month ie Chitramasa. This New Year (2014) is known as JAYA Samvatsara. (There are 60 samvatsaras in all).

"Ugada - adi" meaning the beginning of the year is known as Ugadi. It usually comes in the month of March.This 2014 year it falls on 31st of March.

The family deity or kuladaiva is worshipped on this day along with the new Panchanga. Panchanga is the Hindu calendar and an almanac,which follows traditional units of Indian timekeeping, and presents important dates and their calculations in a tabulated form.

Panchanga sravanam and pathnam (reading and listening) is done only after worshipping it. The bhavishya or forecast for the coming year can be known by reading rashi phala .

Neem flowers along with jaggery pieces should be consumed as Prasada (God's offering).

It signifies that both good and bad happenings that may come to us in the coming year will be received equally . There is a sloka to be chanted before eating this mixture.

"Shatayur vajra dehaya Sarav sampathkarayacha, sarvarishta Vinashaya nimbakadalam bhakshanam. "

Meaning "For 100 years of longevity, healthy body , to remove all the evils, I will consume this Bevu(neem) and Bella(Jaggery)". Decorate your front door and Pooja place with tender fresh mango leaves and neem twigs. Neem has got plenty of medicinal values. It protects all especially kids from summer related diseases.

We welcome the new year by wearing new clothes and of course a good feast. Raw mango is used for the Chitraanna. Along with the usual festival dishes. When we hear the word Ugadhi the first thing that comes to our mind is "holige" or "obbattu". Also known as "puran poli". The recipes are as follows. 

MAVINAKAI CHITRANNA

Ingredients

Rice:2 cups (for approx. four people)

Water:4 cups

Raw mango (grated):1 medium size

Grated coconut:1 cup

Cooking oil:3-4 tbsp

Mustard seeds:1tsp

Kadale bele and uddina bele

(Chana dal and Urad dal):2 tsp

Raw ground nuts:2 tbsp

Red chillies:8 to10.

Turmeric powder:1pinch.

Asafetida ----1pinch.

Karibevu or black neem leaves:10to 15

Method of preparation (MAVINKAI CHITRA ANNA):

Pressure cook rice with water.
Spread the hot cooked rice on a wide bowl. Peel the mango skin and grate it. (If it tastes too sour take half the quantity) .
Heat the oil in a pan or kadai (bandli) and put all the other ingredients in the above given order , one by one , in low flame. When they are all roasted golden brown add grated mango and coconut . Stir well.Add salt to taste. Mix well and keep stirring till the raw mango smell goes. Mix this to rice. Spicy MAVINKAI CHITRANNA will be the star dish of our New Year festival.

HOLIGE OR HURANA OBATTU OR PURAN POLI

Ingredients

Kadale bele (Chana Dal) : 1 Cup

Togari bele ( Toor dal): 1 Cup.

Jaggery (powdered): 2 Cups.

All purpose flour or Maida: 1 Cup

Wheat flour: 1 Cup

Turmeric(haldi): a pinch

Elakki/cardamom pwd:1 tsp 

Cooking oil: 4 to 6 tbsp

Rice flour: 1 Cup

Method of preparation

Take maida and wheat flour in a bowl. Add haldi

powder and 1 tbsp of cooking oil. Mix well. Make a dough by adding water.

Let the dough be a bit loose than chappati dough .Smear some more oil on 

it. Cover it with a lid and let it sit for 2 hrs.

Meanwhile pressure cook both dal/bele(s) with 2 cups of water. See to it that it 

is completely cooked but not to a paste. Drain the extra water if any(very important!). Do not discard the lentil water. It can be used for rasam/saaru preparation. To this cooked soft dal, add jaggery powder and cardamom powder. Grind this into a fine paste in a mixer. (Some make hurana and then grind them but this is a much easier method and never goes wrong.) It will be in the form of liquid(Don't panic). Take this in thick bandli/kadai or pan and cook on a flame. You will come to know that hurana is ready when it starts leaving the bandli or pan and gives an aroma of sweet hoorana. As it is , it should taste great! Remove from the flame. 

Pinch a small amount of dough and flatten in in your left palm. Take a big lemon-sized hurana and place it on the flattened dough. Cover the hurana into a ball (exactly like it is done for stuffed paratas.) Dab this ball in rice flour.

Roll it like chappatis(gently roll without putting too much pressure) and roast both sides with oil on a moderately hot tava/pan. If holige puffs up like a ball on the tava that means both dough and the hurana are done very well.

Enjoy the hot, home made holige or obattu with ghee(clarified butter) and/or milk. What a delicious way to start the New Year.........Ugadi. 

SHIVA RATHRI

 Hi Friends ,

I am sure you all must have enjoyed Makara Sankranti with family and friends, feasting on  delicious Pongal (sweet and khara), Ellu Bella, and variety of dishes prepared from Avarekalu (Papdiliva beans).

The festival that follows Sankranti is SHIVARATRI . This year(2014) it falls on 27th of February . Shivaratri is the birth day of Lord Shiva. -- who is known by many other names  Such as Rudra, Neelakantha, Mahadeva, Chandra Shekara, Nagabhooshana, Dakshinamurty, Shankara, Gangadhara, Manjunatha, and many more.......a long list.

The Lord shiva is supposed to be born in the middle of the night. So in all Shiva Temples throughout India and other places, He is worshipped all night which is known as Jama Kala Pooja.

Shiva is abhisheka priya meaning He loves Abhisheka with water (obviously as he dwells in Kailas which is in Himalayas). That is why we find the brass pot with a tiny aperture in the bottom of the pot hanging over all Shiva Linga, dripping water.

The Pooja is done chanting Rudra ( praising The Lord) 11, 21,or 121 times as they wish.

The Abhisheka with Panchamrita (milk, curd, sugar, ghee, honey, and bananas) is done while chanting the same. Vibhuti (the sacred ash) Abhisheka is also done. Finally with plenty of Water .

The sacred BILVA PATRE is offered to the God by chanting Bilvashtakam. By offering one twig of three leaved bilvapatre,  the sins done in three Janmas (Births) will vanish. 

The sloka  in Sanskrit is 

" tridalam trigunakaram trinetramcha Triyayudham, tri Janma papa samharam eka BILVA m Shivarpanam ". 

Shiva Ashtottara and lingashtakam  are also recited while doing the Pooja. There is a saying popular among Hindus that "if we do not visit shiva temple On shivaratri day we will be born as a donkey in our next Janma (rebirth) . True or not it is better we pay him a visit on this day.

On this day normally elders remain upavasa(fast till next day) taking only theertha (holy water) but for the children and ailing, or anyone unable to fast that day, these are the following items we are allowed to eat -- Green gram Usali (Sundal ), Gojjavalakki (Tamarind Poha), Avalakki payasa (Poha Kheer), Banana Fruit Rasayana and Rava Kesari Bhath. The recipes are as follows. 

GOJJU AVALAKKI(Tamarind Poha)

INGREDIENTS

Thick beaten rice 

(Gatti Avalakki/Thick Poha): 2 cup.

Thin tamarind juice 

from lemon sized tamarind: 2 cup.

Jaggery powder: 1 tsp

Turmeric powder: a pinch.

Salt: to taste

Rasam powder: 1 tsp

Asafetida: a pinch

Cooking oil: 2 tbsp

Mustard seeds: 2 tsp

Kadale bele(split chana dal): 1 tsp

Uddina bele(split urad dal): 1 tsp

Raw peanuts: 2 tbsp

Karibevu soppu/Black neem leaves: few

Roasted and coarsely powdered 

white Ellu/Sesame seeds: 2 tsp

Dry Red chilly: 2 - 4

Method of preparation (GOJJU AVALAKKI/Tamarind Poha)

In a dry mixer jar grind Avalakki coarsely. To the tamarind juice add Rasam powder (recipe available in, jaggary  haldi powder, salt and asaphetida . Mix well. Soak Avalakki  in that till it becomes soft. In a bandli(pan) heat the oil, add mustard seeds, chana dal, urad dal, ground nut seeds, Kari bevu. Mix the soaked Avalakki in that and cook on low flame for few minutes. You can add fresh coconut to this (optional) with out coconut this remains fresh for two days.

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KESARI BHATH/RAVA KESARI

Ingredients

Chiroti Rava (fine Sooji) :1 cup/measure

KESARI BHATH/SEMOLINA DESSERT

Sugar:1 cup/measure

Ghee: 1/2 cup/measure.

Cashew nuts pieces: 10-12

Raisins(Indian golden) : 6-8

Kesari/Saffron: 4-6 petals

(optional but recommended)

Hot water:2 cup/measure

Method of preparation(KESARI BHATH/RAVA KESARI)
Heat ghee in a non stick Kadai and fry cashew nuts and raisins in it. After they are golden brown, add rava and roast till it gives a sweet aroma. Meanwhile boil water in a pan. Add hot water to the roasted rava and mix well. Close the lid and cook on a low flame. After few min when all the water has disappeared, add sugar and mix well till it assimilates well. First it becomes watery and later forms a lump. Leave it for few more minutes.To this add saffron soaked in one spoon water. Again mix well. Serve hot . No need to add extra ghee .
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HESARU KALU USALI (Whole green gram Sundal)

Ingredients 

Hesarukalu

(Whole Green Gram Dal): 1 cup

HESARU KALU USLI(GREEN GRAM DAL)

Green chilly: 2 - 4(more for spicy)

Asafetida: a pinch.

Karibevu soppu

(Black neem leaves): few

Mustard seeds: 1 tsp

Grated fresh coconut: 

2 tbsp

Lemon juice: 1 tbsp

Salt: to taste

Cooking oil: 2 tbsp

Method of preparation (HESARU KALU USALI /Whole green gram Sundal)

Soak hesarukalu in water for an hour. Pressure cook the same. See to it that it is not overcooked. If so it becomes a paste. Heat oil in a Kadai, add mustard seeds, asafetida, split chillies, and Karibevu. Add salt and cooked Kalu(green gram) to this. Mix well and cook on a low flame for a few minutes. 

Add coconut and lemon juice in the end. Healthy and spicy usali is ready to consume.

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BANANA RASAYANA

Ingredients

BANANA RASAYANA

Ripe banana: 

(elakki banana: 8-10),
(Paccha bale: 6)

Jaggery powder: 2 tbsp

 Fresh coconut(Grated): 1/4 cup

Elakki/Cardamom powder: 1 tsp

Fresh cream: 2 tbsp

Method of preparation(BANANA RASAYANA)

Cut banana into horizontal round pieces. If the fruit is very thick first slit the whole banana vertically and then cut into semi circles. Then add all the above ingredients and mix well. It oxidizes quickly. So mix it just before serving.

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My next post will be about  the Habba(festival) following ShivaRatri................................................................"UGADI"

MAKARA SANKRANTHI

Next day of Bhogihabba  is Makara Sankranti . The surplus produce and grains are used for preparing an elaborate feast on this day. The main dishes prepared for this festival are the Huggi (Kara Pongal, Kichdi etc) and sihi Huggi(Sweet Pongal or Sakkare pongal). There is no big pooja on this day but the grains in the form of "Ellu Bella" and "sihi huggi" are exchanged with family and friends. It is an occasion where we make time from our busy routine to visit our friends and relatives. As the rice is new in this season ..... the starch content will be more and however we cook it, the rice becomes a bit pasty. Hence this item is prepared . Huggi is usually eaten with gojju. Recipes are as follows:

   Huggi(Kara Pongal)

INGREDIENTS

Rice : 1 measure

Split Moong Dal:1/2 measure
Water: 2 measures

Milk: 1 cup only for any measure

Black Pepper powder:1 and 1/2 tsp

Jeerge (Cumin Powder):1 tbsp

Green Chilly:2-3 medium split into half

Cashew nuts(Halved): 2 tbsp, optional

Oil: 2 tbsp

Mustard seeds: 1 tsp

Karbevu soppu

(Black neem leaves): 
optional but recommended

Fresh Coconut (slices):1/4 cup

Thuppa(Ghee or clarified butter):1 tbsp

KHARA PONGAL WITH KOBRI CHUTNEY,GOJJU AND RAITHA

Method Of Preparation(HUGGI, KHARA PONGAL):
Dry roast moong dal for 30 seconds ( there will an aroma). Pressure cook washed rice and dal with water and milk. Take oil in a thick Kadai and heat it.To this add mustard seeds, pepper powder, jeera powder, green chillies, Karbevu soppu(black neem leaves), cashew nuts, coconut thin slices and fry for just few minutes and pour cooked huggi over it. Add salt to taste and stir it continuously till they assimilate well in a low heat. Do not add water now. It will separate out later. Add hot ghee. Serve this hot with coconut chutney,any raita ,and Huli gojju. You can refer to my previous post for chutney and raita recipe.

HULI GOJJU

Ingredients:

Tamarind juice:2 tbsp

Water:4 cups

Salt :to taste

Arshna(Turmeric):a pinch

Jaggery(Bella):size of a small lemon

Black Pepper powder:1 tsp

Jeerge (Cumin Pwd):1 tsp

Mustard seeds:1 tsp
Karbevu soppu(Black neem leaves):

optional but recommended

red chilly: 2-3

Asafetida: a pinch

Milk: 1/4 cup

Thuppa(Ghee or clarified butter) or oil:1 tbsp

Method Of Preparation(Huli Gojju for Khara Huggi) 

The preparation of Huli gojju is very simple and it goes very well with huggi. Take thin extract of tamarind juice say about four cups in a vessel. Add salt, turmeric powder, jaggery  and allow it to boil. In a Kadai take ghee/oil, when hot, add mustard seeds, jeera and pepper powder, Karibevu leaves, red chillies, asafetida and season it into the boiling gojju. When it is still boiling add quarter cup of milk. Turn it off. 

Pour it over huggi and enjoy.

The sweet dish specially made for this festival is Sakkara pongal  or

sihi huggi  in Kannada .

SIHI HUGGI (SWEET PONGAL)

SIHI HUGGI/SAKKARE PONGAL

Ingredients

Rice : 1 measure

Split Moong Dal:1/4 measure

Water: 1 cup

Milk: 3 measures

Dry Coconut (slices):2 tbsp

Thuppa(Ghee or clarified butter):4 tbsp

Cashew nuts(Halved): 2 tbsp, optional
Ellakki/Cardamom powder:1/4 tsp

Method of Preparation(Sihi Huggi):

Pressure cook rice and hesaru bele with milk in a deep vessel(it tends to boil over).Mean while take powdered jaggery in a thick kadai or bandli. Add water and heat. When it is completely dissolved and stars boiling pour it over cooked huggi and mix thoroughly on low flame till it assimilates well. Take ghee in a Kadai or bandli and heat it. Put cashew nut halves and dry coconut, pour it over huggi when it is golden brown and mix well. Sprinkle cardamom powder.

Serve it hot .

No payasa or Chitraanna is needed for this festival.

             The evening of the Sankranti is celebrated  by distributing Ellu Bella to our near and dear ones. Atleast one week before we have to be ready with the ingredients .They are as follows ....all taken in equal measures.

SESAME SEEDS (white) ELLU.

 Nowadays we get cleaned Ellu (husk removed ) known as nylon Ellu . Dry roasted slightly without making it too brown.

JAGGERY/BELLA... Small pieces of jaggery 

(uniformly cut) .

HURIKADALE ......Dry roasted Chana dal or Daliya cleaned ones.

PEANUTS (Ground nuts)  ......Roasted, husk removed and made it into halves.

DRY COCONUT ....Brown layer removed and cut into small thin pieces.

All these are available nowadays ready in the market.

    Take all the five items in equal proportion and mix it on the day of the habba in the devara mane. Offer this mixture of "Ellu Bella" along with "SAKKARE ACCHU" (Sugar candies), banana(fruits) and sugar cane pieces to God as Naivedya.

SAKKARE ACCHU

The same is distributed to all our friends and relatives. This is an occasion to meet them atleast once-a-year. While giving this mixture to youngsters we should say 

"Ellu Bella thindu olle matanadu." Meaning eat this mixture and always speak sweet things.

"ELLU BELLA/KABBU/ACCHU"

Young girls  wearing new long skirt  with colorful accessories, will love to go to houses to distribute Ellu Bella. In this way we will be cultivating the habit of 'giving' and 'sharing' in children. These items in the mixture  contain lot of oil contents, which is a necessary fat in the winter season.

         The beauty of our festival dishes is such that they are made according to  the seasonal requirements. Preparing and eating them is absolute necessary for our good health.
The next major festival/habba is SHIV RATHRI....

MAKARA SANKRANTHI --"BHOGI HABBA"

Friends ,

                    Let me start with the festival ' Sankranti ' which is coming up very shortly.It usually falls on 14th Janauary of every year. This is the Festival of Harvest. As it is related to the newly grown crops , it is celebrated in a grand manner in villages. Farmers worship the freshly cut crops and heaps of grains , offer it to Gods before selling or using them.

          The festival is celebrated with different names in different states of India around same time of the year like Pongal in Tamil Nadu, Onam in Kerala, Makara Sankranti in Karnataka and Maharashtra etc.

        The previous day of the festival is "bhogihabba" .We wake up early. Oil bath is taken on this day. Preparation is made for an elaborate brunch with the fresh produce and grains. 

The seasonal vegetables  like Avarekalu (Papdi Lilva Beans available in frozen section of Indian grocery stores), sweet pumpkin, and Chapparada avare (flat Lilva beans) are used on this day. Akki rotti  and Avarekalu badane Kai (eggplant,Papdi Lilva Beans subzi) palya ,pumpkin raita are usually prepared on this day along with usual habbada(festival) items.

Recipes for the above follows:

AKKI ROTTI

 INGREDIENTS:

Rice Flour: 1 Cup

Fresh Coconut (Grated): 2 tbsp

Cooked Avarekal

(Papdi Lilva beans): 1 cup

Jeerge 

(Jeera or Cumin Seeds): 1 tsp

Green Chilly (Finely Chopped): 

1 or 2 medium as per spice level.

Water: 1 cup or less

Salt: to taste

METHOD OF PREPARATION(AKKI ROTTI)

Take rice flour in a mixing bowl .To this add grated fresh coconut ,chopped coriander leaves , jeerge, green chillies, one cup softly cooked avarekalu and of course salt . Mix them with optimum water .The dough should neither be watery or dry. Now make small balls of the dough. Smear a Kadai or bandli with some oil.Keep one dough ball in the center of the bandli and go on spreading the dough with fingers to the edges of bandli(non stick frying pan). The thinner it spreads the crispier the roti becomes. If you like soft and thick roti spread it thickly. Put some more oil over this. Close it with lid and cook on a high flame for one min. Then remove the lid and cook for some more time on a low flame. When the edges become golden brown remove it with a spatula (dosa remover) . This is usually eaten with kobri chutney.

KOBRI CHUTNEY (COCONUT CHUTNEY)

     INGREDIENTS:

Fresh grated Coconut: 1 Cup

Hurigadale 
(Roasted Dahlia) :2 tbsp

Kothambri soppu 

(finely chopped Cilantro): 2 tbsp

Salt: to taste

Tamarind Juice: 1/2 tsp

Bella (Jaggery/Gud): a little (1/4 tsp)

Oil:1 tbsp

Mustard seeds: 1 tsp

Asafetida(Hing):pinch

Method of Preparation( Kobri Chutney)

Take grated coconut, hurigadale (Roasted Dahlia,available in Indian grocery stores), few coriander leaves, green chillies, salt, tamarind juice and jaggery in a food processor. Grind the above ingredients with water into a not so fine paste. Then season it with oil , mustard seeds  and asafetida .

        AVAREKAL BADHNEKAI PALYA

AVAREKAL BADHNEKAI PALYA

Ingredients

Badhnekai                     
(Brinjal or Eggplant) :3-4 medium
Fresh Coconut (Grated): 2 tbsp

Cooked Avarekal

(Papdi Lilva beans): 1 cup
Sambhar Powder: 1 and 1/2 tsp

Salt: to taste

Bella (Jaggery/Gud): a little (1/4 tsp)

Oil:2 tbsp

Mustard seeds: 1 tsp

Karibevu Leaves(Black Neem Leaves):few

Arshna(Turmeric powder):a pinch

Method of Preparation(Avarekalu Badhnekai Palya):

Cook Avare Kalu with some salt in pressure cooker or microwave. Keep chopped badhnekai (eggplant) in water with some arshna added to it.

Take oil in a Kadai. When hot add mustard seeds, Karibevu, arshna powder and chopped brinjal to it. When it is cooked add avarekalu  and sambar powder, salt and a little bit of jaggery.Mix well.It goes well with Akki Rotti and also with rice. Note Sambhar Powder recipe is as follows.

SAMBAR  POWDER

INGREDIENTS:

Bombay Dhania/Green Dhania 

(Coriander Seeds):3 measure

Andhra Red Chilly: 3 measures

Byadagi Red Chilly: 3 measures

Kadle Bele (Chana Dal): 1/2 measure

Uddin Bele (Urad Dal):1/2 measure

Menthya seeds (Fenugreek seeds):1/4 measure

Cinnamon sticks: 3"-5"

Cloves:15-20 #

METHOD OF PREPARATION(SAMBHAR POWDER)

Roast each of them separately on a moderate flame with very little(few drops) of oil.Dry grind them and store in an air tight container. It stays fresh for few months.

SWEET PUMPKIN RAITA

Ingredients

SWEET PUMPKIN RAITA

Vegetable :chopped sweet pumpkin

Fresh Coconut:1 tbsp

Jeera (Cumin Seeds):1/2 tsp

Green Chilly:1-2

Oil:2 tsp

Mustard seeds: 1 tsp

Black Neem Leaves(Kari Bevu):
2-3 leaves

(optional but recommended)

Cilantro(Coriander Leaves):1/4 cup

Thick sweet Yogurt(Gatti Mosuru):
2 cups or more.

Method of preparation(Raita):

Make a coarse paste of coconut, Jeera and green chilly. Place it on top of the cooked sweet pumpkin. Make a vagarne(Seasoning) of mustard seeds, and karbevu. Add it on the paste. Add salt and cilantro. Add thick sweet curd(Yogurt) in the end and mix well.

                            

RECIPES FOR COMMON FESTIVAL/HABBADA DISHES

Previously I posted the common food items prepared for all the festivals(Habba). 

They are-

Heser Bele + Kadle Bele Kosambari (two in one ) i.e. soaked raw split yellow moong dal with few chana dal, 

Palya (also two in one) like green beans with one potato or cabbage with one capsicum (Bell Pepper) .etc.  

tovve ( dal with some vegetable)  

Chitraanna (Lemon rice, Vegetable Bhaath,  etc..) 

Paysa(Kheer) 

Raita or Majjige Huli 

last but not the least,..... tasty Rasam.

 RECIPES FOR ALL THE ABOVE:

KOSAMBRI 

(RAW DAL SALAD) 

Heser bele/Kadle Bele Kosambri

Ingredients

Heser Bele (Moong Dal) : 1 cup

Kadle Bele(Chana Dal) : 1 tbsp

Cucumber: 1 cup (Finely chopped not grated)

Fresh Coconut: 1/4 cup

Cilantro(Coriander Leaves):1/4 cup

Lemon Juice:Juice from 1 medium sized lemon

 or according to your taste.

Oil:1 tbsp

Mustard seeds: 1 tsp

Asafetida(Hing):pinch

Green Chilly: 2-4 as per the required heat.

Method of Preparation(Kosambri):

Soak both the dal for two hours.Drain well and take it in a wide bowl .Add finely chopped cucumber , grated fresh coconut,  finely chopped coriander leaves ,lemon juice and mix them well. Take oil in a small kadai and add mustard seeds ,after it sputters add asafoetida and finely cut green chillies. Mix again and just before serving add salt to taste. This can be prepared in other days also as a healthy snack . Carrot or raw mango can be used instead of cucumber.

PALYA (SUBZI)

Cabbage/Bell Pepper palya

Ingredients

Split Udhin Bele (Urad Dal) : 1 tsp

Kadle Bele(Chana Dal) : 1 tsp

Vegetables:2 veggies of your choice

(cabbage+Bell Pepper)

(Green Beans+potato)

Fresh Coconut: 1/4 cup

Cilantro(Coriander Leaves):1/4 cup

Lemon Juice:(Optional)

Oil:1 tbsp

Mustard seeds: 1 tsp

Asafetida(Hing):pinch

Green Chilly: 2-4 as per the required heat.

Method of Preparation(palya/Sabzi):

Take oil in a small kadai and add mustard seeds ,after it sputters add in order kadle Bele, Udhin Bele, asafetida and finely cut green chillies. remember(Important!) Roast the dal till they are golden brown ( never char it). And then put the chopped vegetables . Cook till they are soft.Add salt to taste and grated fresh coconut.

TOVVE (TADKA DAL-KARNATAKA STYLE)

Tovve (Toor dal Tadka)

Ingredients:

Toor Dal:1 cup(for 4 people)

Water:2 cup

Vegetable :Chayote squash or 

Ridge gourd(heere kai) or Pumpkin(Sweet)

Fresh Coconut:1 tbsp

Jeera (Cumin Seeds):1 tsp

Green Chilly:3-4 as per the required heat

Oil:1 tbsp

Mustard seeds: 1 tsp

Asafetida(Hing):pinch

Black Neem Leaves(Kari Bevu):

(optional but recommended)

Cilantro(Coriander Leaves):1/4 cup

Lemon Juice:Juice from 1 small sized lemon

Method of Preparation:TOVVE (TADKA DAL-KARNATAKA STYLE):
First pressure cook dal with water. Vegetables can be pressure cooked too. I prefer to cook them crisp outside. Take oil in a small kadai and add mustard seeds ,after it sputters add asafetida, chopped vegetables of your choice along with Kari Bevu and boil it till the veggies get cooked. Add the cooked toor dal and allow it to boil for five minutes. Mean time make a coarse paste of coconut, green chilly and jeera. Add salt and this paste to the boiling dal. Add chopped coriander leaves and lemon juice at the end. Tovve is ready.

RAITA (MOSURU PACHDI)

Raita can be prepared with

 raw vegetables like tomato ,cucumber , carrot  or 

cooked vegetables like sweet pumpkin or seeme badane Kai(Chayote squash) or 

roasted vegetables like Bell pepper , Bendekai (Okra) . 

Carrot/Tomato Raita (Mosur Pachdi)

Ingredients

Vegetable :Above mentioned 

vegetable of your choice

Fresh Coconut:1 tbsp

Jeera (Cumin Seeds):1/2 tsp

Green Chilly:1-2 as per the required heat

Oil:2 tsp

Mustard seeds: 1 tsp

Black Neem Leaves(Kari Bevu):2-3 leaves

(optional but recommended)

Cilantro(Coriander Leaves):1/4 cup

Thick sweet Yogurt(Gatti Mosuru):2 cups or more.

Method of preparation(Raita):

Make a coarse paste of coconut, Jeera and green chilly. Place it on top of the vegetables. Make a vagarne(Seasoning) of mustard seeds, and karbevu. Add it on the paste. Add salt and cilantro. Add thick sweet curd(Yogurt) in the end and mix well.

 SHAVIGE(WHEATSEMOLINA VERMICELLI) PAYASA

Ingredients

WHEAT SEMOLINA VERMICELLI:1 cup(for 3-4)

 or 1 measure

Ghee(Clarified butter):1 tbsp

Cashew Nuts( halved): 1/4 cup

Raisins(Indian Dry Drakshi):1/4 cup

Milk:2% or Whole milk : 6 Cup or 6 measures

Sugar : 1 cup or 1 measure

Elakki/Elaichi/Cardamom powder:1/4 tsp

Method of preparation(Shavige Payasa):

Boil milk in a thick kadai for approximately 15 minutes (It should reduce to 3/4th of its original volume). Roast cashew nuts and raisins in ghee and keep it aside. Roast the shavige in the same thuppa (ghee) to golden brown. Cook the roasted shavige  in milk till it becomes soft. Add sugar and boil for 5 minutes.Add the roasted nuts and elaichi powder and turn off the heat.

CHITRA ANNA (LEMON RICE)

INGREDIENTS: 

Rice:2 Cups

Water:Little less than 2 Cups

Peanut oil/ Olive oil: 1 tbsp

Mustard Seeds: 1 tsp

Chana dal:1 tsp

Urad Dal:1 tsp

Peanuts: 1 tbsp

Green Chilly:3-4 for medium heat

Red Chilly: 2 

Asafoetida(Hing) : a pinch

Turmeric:1/4 tsp

salt

Lemon Juice :From 1 medium sized lemon

Method of Preparation(Chitra anna/Lemon Rice):

Pressure cook rice with water .It should not be sticky. Spread it in wide bowl to cool it. Now prepare the seasoning. Heat oil in a Kadai ,add mustard. After it stops sputtering immediately add Chana dal and urad dal , ground nut seeds (do not burn them) cut green chilly , red Chilly, Karibevu ,all one by one and in the end add asafoetida  and haldi powder.

Add the above seasoning to the rice . Add salt and lemon juice as per your taste. Important! Mix well but lightly(do not mash it). Though this Chitraanna has a simple recipe, it has a wonderful taste. There are many varieties of Chitraanna and bhath. I will be giving the recipes one each for all the festivals .

TOMATO SAARU (Rasam)

Rasam or saaru ..... Last but not least the tasty rasam is the best dish liked by all.after the heavy festival lunch tili or watery saaru is a welcome item from everybody esp. for night time after heavy lunch.To prepare this dish the main ingredient is rasam powder or menasinapudi.

Usually you will all be having this at home.If not the recipe for that is as follows.

Keep one common measure for all.

                                        MYSORE RASAM POWDER

INGREDIENTS:

Bombay Dhania 

(Coriander Seeds):1 measure

Andhra Red Chilly: 3 measures

Byadagi Red Chilly: 3 measures

Black Peppercons: 1/2 measure

Jeera:1/2 measure

Togri Bele (Toor dal):1/2 measure

               

METHOD OF PREPARATION(RASAM POWDER)

Roast each of them separately on a moderate flame with very little(few drops) of oil.Dry grind them and store in a air tight container. It stays fresh for few months.

INGREDIENTS FOR PREPARING SAARU

Tomato Saaru/Rasam

Togri Bele(Toor Dal):1/2 cup

Tomato:1 medium

Saaru/Rasam Powder:2 tsp

Water:3 cups

Tamarind Juice:2 tsp

Jaggery (Gud) 

for light sweetness: a small piece

Salt to taste

For SeasoningOil:1 tbsp

Mustard seeds: 1 tsp

Asafoetida(Hing):pinch

METHOD OF PREPARATION (RASAM ):

Now to prepare rasam cook toor dal along with finely chopped tomato and a pinch of turmeric in the cooker.  Take this cooked dal in a vessel and add two to three cups of water and boil well.To this add rasam powder, tamarind juice, salt to your taste and jaggery. When it starts boiling, season it with oil ,mustard seeds ,black neem leaves(optional) and asafoetida. Just before serving add chopped coriander leaves. This soup can be used as an appetizer too.

This is my first attempt of taking pictures of food I prepared. I will try to improve the quality and replace these with good ones. For time being these pictures should do.......
In my next post I will talk about "Makara Sankranthi"