Archive for December 10th, 2012

Weekly Pooja Rangolis – ವಾರದ ದೇವರ ಪೂಜೆ ರಂಗೋಲಿಗಳು

Ms. Varsha Belgal, had sent me the rangolis in July 2009. Her mother had sent her the rangolis to be drawn each day of the week. I had asked Varsha to send me the significance of these rangolis. I never heard back from Varsha again. This rangolis were in my draft for more than 3 years now. So, finally decided to post it as is.

Thanks so much, Varsha for the rangolis. Click on the image to see a bigger and better quality picture.

Devara Pooje Rangoli

ಅಕ್ಕಿ ಕಡಲೇಬೇಳೆ ಪಾಯಸ or Akki-Kadalebele-Rice-Channadal Payasa

If you have been to any of the Rayara Matta’s and had lunch, you sure would have eaten ಅಕ್ಕಿ ಕಡಲೇಬೇಳೆ  ಪಾಯಸ  Akki-Kadalebele Payasa. This is one of the most common dishes made in many Madhwa houses for any festival. It tastes so good. Everyone in my family just loves this payasa. It is also quick and easy to make.
akki-kadalebele-payasa2

Ingredients:

  1. 2 Cups Rice
  2. 1 and 1/2 Cups Channadal
  3. 3 Cups Jaggery or Brown Sugar
  4. 1/4 Cup Raisins +  Cashews
  5. 6 Cardamom finely crushed
  6. 5 tsp Dry Coconut
  7. 6-7 Strands Saffron
  8. 4 Tsp Ghee
  9. Milk 1/4 Cup (optional)

Method:

  1. Add 2 tsp Ghee in a heavy bottom pan. Fry the Rice and Channa dal. The rice and channadal changes color, that’s when you know it is done.
  2. In the same pan, add the remaining ghee and fry the cashews, raisins and coconut. Keep aside.
  3. Transfer the fried rice and channadal into a vessel, add 4 cups water and pressure cook for 3 whistles.
  4. Once the pressure subsides, transfer the cooked rice and channadal into a pan.
  5. Add the Jaggery. Let it boil for quite sometime.
  6. Next, add the fried raisins, cashews and coconut.
  7. Put the Saffron strands in 3 tsp milk and keep it for a few minutes.
  8. Add this also to the Payasa.
  9. If you want to make it a little bit thin, add the rest of the milk. Also add crushed cardamom.
  10. Serve either cold or pipping hot.

akki-kadalebele-payasa1

Sabudhana Recipes

Ms. Bhavana Damle has sent 3 recipes made out of Sabhdhana, enjoy.  Bhavana says that her sister stays at Pune (Maharashtra) and she taught her these recipes.Thanks, Bhavana.

SABUDANA KHICHADI (Maharashtra style)

Ingredients

  • Sabudana  – ½ kg
  • Medium size Potatoes – 2
  • Green chillies – 5
  • Ground nuts  – ½ cup
  • Fresh coconut  – ¼ cup
  • Coriander leaves – 4 springs
  • Oil  – 1 table spoon
  • Ghee  – 1 table spoon
  • Jeera  – 1 tea spoon
  • Curry leaves – 1o
  • Lemon – 1
  • Salt – to your taste

Method:

  • Wash sabudana, soak it overnight. The water should be just to the sabudana level. Next day morning you will see the sabudana soft and puffy.
  • Roast the ground nuts remove skin and make coarse powder and keep it aside.
  • Grind green chillies with salt.
  • Boil potatoes, peel off and cut them to small pieces.
  • Now, Mix the above items.
  • Heat oil and ghee in a pan, add jeera, curry leaves and add the mixture to this seasoning. Stir well,close with lid and keep on low flame for 5 minutes. Now add coconut, lemon juice, finely chopped coriander leaves – mix well, close the lid and again keep on low flame for 5 minutes. Serve hot with coconut chatni (optional).

SABUDANA TALIPITTU

Ingredients:

  • Sabudana  – ½ kg
  • Medium size Potatoes – 2
  • Green chillies – 5
  • Ground nuts  – ½ cup
  • Fresh coconut  – ¼ cup
  • Coriander leaves – 4 springs
  • Salt – to your taste

Method:

  • Wash sabudana, soak it overnight. The water should be just to the sabudana level. Next day morning you will see the sabudana soft and puffy.
  • Roast the ground nuts remove skin and make coarse powder and keep it aside.
  •  Grind green chillies with salt.
  • Boil potatos, peel off and grate them.
  •  Chop the corrionder leaves and grate fresh coconut
  • Mix all the items
  • Apply teaspoon oil to tava, take a ball of the mixture, pat it on the tava, close the lid and cook both sides like akki rotti. Serve with coconut chatni.

SABUDANA VADA

Follow steps 1-6 in the above recipe (SABUDANA TALIPITTU) to prepare the mixture.

Heat a cup of oil in a kadai. Apply oil to a polythene paper. Take a lemon size mixture and pat it round (nippattu size). Remove it from the paper and fry in the heated oil to golden brown color. This vada consumes more oil. So, after frying press the vada with a paper napkin on both the sides. Relish it with Coconut chatni.

Sabudana Kichadi (2)

Sabudana Talipattu

Sabudana Vada

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