Showing posts with label Sankranthi special. Show all posts
Showing posts with label Sankranthi special. Show all posts

Wednesday, January 6, 2016

Mysorean Style Avarekalu Kurma/saru

Avarekalu (kannada),Chikkudu (Telugu) also known as surti papdi lilva (gujrati) is a type of broad bean from India. The tasty pods and plump seeds are culinary delight and part of the menu on Sankrathi festival in many part of india. Avarekalu is my all time favourites! I just love it’s flavour and keep making up excuses to use it in all the dishes I make during when it is available in plenty especially during winter.


For the main dish:

  1. 2 cups - Avarekalu
  2. 1/2 cup- carrots,cut into cubes
  3. 1 big sized Potato,cubes
  4. 1/2tsp Turmeric powder
  5. 2 Tomatoes,chopped
  6. Salt to taste

For the masala paste:

  1. 1 cup Freshly grated coconut
  2. 1tsp Khus khus/poppy seeds
  3. 2-1inch pieces of cinnamon
  4. 10 cloves
  5. 10 Garlic coves
  6. 1 inch piece Ginger
  7. 1/2tsp Cumin/jeera
  8. 1tsp Coriander seeds/daniya
  9. 3tsp Chilly powder
For the Tempering:
1/2tsp Mustard Seeds
2 Spring curry leaves
2tbsp Ghee or oil


  • Pressure cook beans and all the vegetable,turmeric powder and salt with 2-3 cups of water.Just take 2 whistle .(Cooking time will be lesser when cooked in a pressure cooker). the beans shouldn't be overcooked. If you do not want to pressure cook,then boil some water and add the veggies,partially cover and simmer for 10 -15 minutes or till done.
  • Meantime prepare the masala by dry roasting all the ingredients except coconut and chilly powder,until fragrant on low heat,constantly stirring.Let it cool
  • Add the roasted spices ,coconut and chilly powder to the mixer grinder and blend everything together into fine paste.Add 1or 2cups of water for easy blending.
  • Now take a pot and add cooked beans and ground masala paste.Mix it well,taste for salt,you can also add little sugar if you want,adjust to your liking.Cover and simmer the kurma on medium heat for at least 5-6 minutes.
  • Prepare the tempering by heating ghee or oil in a pan,add mustard seeds,let it crackle.Add curry leaves and switch off the gas.
  • Pour this over the kurma and its ready!
  • Serve hot with rice,idli or puri.

Thursday, January 15, 2015

Sankranti special... white sesame seed/thil chikki

 Winter special...crunchy n healthy white sesame brittle or chikki a perfect afternoon snack.
Chikki is a sweet, prepared by mixing various types of nuts and other ingredients either with jaggery or sugar. These ingredients are mixed with thick syrup made of jaggery or sugar. thil and ground nut chikki is great for health and very popular in India.
It's normally eaten in winter season. Both protein and iron are found in this chikki, in adequate quantity. If you like peanuts you will definitely like the peanuts chikki. Today, let`s  prepare the  thil and peanut Chikki.Preparation Time: 10-15 minutes
Cooking Time: 15 minutes
Servings: 10
  1. 1/2 cup White Sesame Seeds or Til
  2. 1/4 cup,Ground nut/shenga
  3. 1/4 cup,grated jaggery,ghud
  4. 2tbsp sugar
  5. 2tsp Ghee
  6. Ghee for greasing
  • Over a medium flame, lightly roast the sesame seeds for a few minutes or until the light brown in color.
  • Once done, keep the seeds aside to cool and then repeat the process with the Ground nuts 
  • once you are done with the roasting,peel off the skin and grind it to coarse powder.
  • Grease the back of a flat plate or wooder flat board with a little ghee and keep it aside.
  • Next, in a pan, heat the ghee and then add the jaggery and sugar
  • Simmer under low flame until the entire jaggery melts and caramelizes such that it forms a hard ball when you place a drop in cold water.
  • Once the jaggery is melted, mix it thoroughly with the roasted seeds and Ground nut powder. Next, pour the entire mixture over the greased plate and roll it into thin sheets with the help of a greased rolling pin.
  • Allow it to cool for some time and then cut it into square pieces.
  • Store it in an air tight container, so that you can have the chikki, whenever you feel like it.

Tuesday, February 7, 2012

Mixed vegetable...a sankranthi special(Maharashtriran delicacy)

This dish is a specialty of  Maharashtra and north Karnataka. .Normally people prepare this on sankranthi day.Makara sankranthi is one of the most auspicious occasion for hindus and it is celebrated in almost all parts of the country.Its a harvest festival.In this time you will get fresh different variety of vegetables.So this dish is a must in this festival.Normally we use minimum 5 diffident vegetable to prepare this dish.Here i have used 7 types of veggies. 

Mixed variety of beans-2 cups(i have used the tender bean pod too) cut into small pieces.
Green peas-1/2cup
carrot-2(cut into 1inch long pieces)
Spring onion-1 bunch(5-6 bulbs)(cut into long pieces)
Gurellu chutney-3tsp
Chilly powder -1tsp
Garlic-5-7 cloves(chopped finely)
Green chillies-4(chopped finely)
salt to taste

Mixed veggies(fava beans,flat beans 


  • wash and cut all the vegetables.
  • heat oil in a heavy bottom pan add cumin,let it sizzle then add choppped green chillies,garlic saute for sometime.
  • now add turmeric and  Garam Masala powder   fry for a second.
  • now add all chopped veggies and salt.Cover and cook till veggies are soft and dry.
  • Serve hot with roti or rice.

Carrot salad,Mixed vegetable, Sweet khichidi dry roti,2 types of chutney,s Stuffed Brinjal moth beasns dry masala, Stuffed curd rice balls  and jeera rice.

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