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"