Ingredients:
Jaggery - 1 cup
Pepper powder - 1/4 tsp
Eliachi - 2
Water - 2 cups
Method:
1) Grate Jaggery finely and keep aside.
2) In a bowl add jaggery and water and let all the jaggery dissolve.
3) Add pepper powder and eliachi to the bowl and mix well.
4) Filter the liquid into a glass to remove any lumps or waste from the jaggery.
5) This is served as prasadam on the day of Srirama Navami.
Ingredients:
Urad Dal - 1 cup
Water
Salt - a pinch
Channa dal - 1 cup
Jaggery - 1 cup
Elaichi - 4
Oil for deep fry
Method:
1) Soak Urad dal for about 5 hrs and drain all excess water.
2) In a blender grind the Urad dal and a pinch of salt to make a thick batter like Dosa and set aside.
3) In a pressure cooker add the channa dal, water and cook it for about 5 whistels and drain excess water and set aside.
4) Mash the Cooked channa dal with a lenthil masher to fine paste.
5) If you cant make fine paste with lenthil masher you can grind it and make a fine paste.
6) Grate Jaggery so that it does not have lumps.
7) Heat a pan and add grated Jaggery and mashed Channa dal and mix well.
8) Add Elaichi at this point and mix well to form a thick paste and set aside to cool.
9) Once cooled make small balls out of the paste.
10) Heat oil in a deep bottom pan and dip the balls into the batter and drop them carefully into the oil.
11) Fry them till golden brown and place them on tissue to drain excess oil.
12) Serve hot as a sweet dish.
Ingredients:
Chopped Banana- 2
Chopped Apple - 1
Sliced Grapes - few
Curd - 1 1/2 cup
Milk - 1/2 cup
Sugar - 4 tsp
Method:
1) In a bowl add curd, milk and sugar and mix well till all the sugar dissolves.
2) Add chopped fruits and mix well
3) Keep in Refrigerator for 20 minutes and serve cold.
Tip: Can add Honey instead of Sugar.
Can add custard too.
Ingredients:
Beerakayalu/Ridge gourd (Peel the skin and cut into small pieces)- 2
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Curry leaves- few
Finely chopped Onions - 1
Finely chopped Green chillies - 2
Whole dry red chillies - 3
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Channa dal - 1 tsp
Urad Dal - 1 tsp
Salt to taste
Milk - 1 cup
Coriander leaves for garnish
Method:
1)On a hot pan add oil, mustard seeds, cumin seeds,red chillies,channadal,uraddal and fry well.
2) Add green chillies,curry leaves and onions and fry well.
3) Add salt ,turmeric powder and then add coriander powder and saute it for few minutes.
4) Add chopped beerakai to the pan and cook for 10 -15 min.
5) Add milk to the pan and cook it for about 5 to 7 minutes.
6) Garnish with Coriander leaves and serve hot with Roti or Chapathi.
Ingredients:
Finely chopped beetroot - 1 cup
Mustard seeds - 1/2 tsp
Cumin seeds - 1 /4 tsp
Curry leaves - few
Urad dal - 1 tsp
Channa dal - 1 tsp
Oil - 1 tbs
Salt to taste
Chopped Green chillies - 4
Finely chopped Onions - 1
Water -1 /4 cup
Method:
1) Heat oil in a deep pan and add Mustard seeds,Curry leaves,cumin seeds, urad dal and channa dal and fry well .
2) Add Chopped green chillies and Onions and saute them till transparent.
3) Add salt and mix well.
4) Add finely chopped beetroot and mix well.
5) Add water to the pan and let it cook on low flame for 10 to 15 minutes with the lid closed until the beetroot becomes soft.
6) Open the lid and cook it till all the water drains.
7) Garnish with chickpeas powder and serve hot with roti or rice.
Ingredients:
Finely chopped Raw Mango with Skin - 1 cup
Jaggery - 1 tbs
Tamarind juice - 1/2 cup (If thick add water)
Red chili powder- 1/2 tsp or Minced Green chillies - 1
Salt - a pinch
Neam flowers or Karela - few pieces
Method:
1) Soak Fresh Tamarind in water and sqeeze it with hand to make pulp.
2) Add water if the pulp is too thick.
3) Add Jaggery and mix well so that there are no lumps.
4) Add salt, green chillies, Neam flowers, Mango pieces and mix well and Ugadi pachadi is ready.
5) For Variations you can add Banana also into the Pachadi.
Note: This below dish requires lots of patience and the end results will be amazing.
Ingredients:
Green chillies - 10 (prefer the ones that are not hot).
Curd - 1 cup
Salt - 2 tsp
Turmeric powder - 1 tsp
Oil for deep fry
Method:
1) In a wide deep bowl add curd, salt, turmeric powder and mix well.
2) Chop the green chillies vertically and do not remove seeds.
3) Add the green chillies into the pan of curd and mix well.
4) Let the chillies soak overnight and remove them and dry them in sun.
5) Again in the evening soak the dried chillies into the curd for overnight.
6) In the morning sundry them.
7) Repeat this procedure for 3 days and then sundry them till they are dried completely.
8) Heat oil in a pan and drop the dried chillies and just fry them for 1/2 min till its golden brown on both sides.
9) Place them on tissue to drain excess oil.
10) Serve them with Lemon rice, as a side dish ad also goes well with curd rice.
