Varamahalaxmi Festival Recipes

Varamahalaxmi Festival Special

Coconut Obattu

Shavige Payasa

Channa Dal Payasa

Kesaribath

Moongdal Payasa

Obattu/ Holige

Kosambari 

Dal Vada 

Bonda

Obattu Saru 

All the Recipes available in the blog

Coconut and Copra

Coconut and Copra

Coconut and copra are an important ingredient used in the Indian Cuisine. It enhances the flavor and taste of a dish. During festivals, they are used in sweets and many other dishes.

Here I am sharing a Tip 

You can cut slices of coconut or copra and powder in a mixer jar( instead of grating) and use. Sometimes grating is bit time consuming and tedious.

Kodbale

Kodbale

Ingredients

1 1/4 cup Rice Flour

1/4 cup Maida/ Refined Flour

3 Spoons Chiroti Rava/ Fine Sooji

4 spoons Coconut grated

2 spoons Red Chilli powder

1 spoon Sesame Seeds

1 spoon Butter

Salt

Method

In a thick bottom pan, roast rice flour, rava and maida on a low flame for 2 minutes.

Grind grated coconut and red chilli powder into a fine paste.

In a mixing bowl, add roasted flour mixture, coconut mixture, sesame seeds, butter, salt and mix well.

Make dough, leave it for 5 minutes.

In a plate, from the dough, roll  and make kodbale and keep it aside.

Heat oil in a kadai, fry kodbale on low medium flame until golden brown.

Let it cool down for 1 hour and store them in an airtight container.

Vanilla Cake

Vanilla Cake

Ingredients:

2 1/2 cups Maida/ Refined Flour

100 g Butter melted

1 cup Sugar powdered

1  spoon Vanilla Essence

1 spoon Baking powder

1 spoon Baking Soda

6 Cashewnuts ( cut into pieces)

5 Almonds ( cut into pieces)

6 Raisins

1 cup Milk

Method:

In a bowl, sieve maida, powdered sugar, baking powder and baking soda.

Add melted butter, vanilla essence, nuts and milk.

Mix well  and see that there are no lumps.

Apply butter to loaf pan and dust some refined flour evenly inside it.

Pour the cake batter upto half of the loaf pan and pat 2 times.

Preheat oven and bake the cakes at 180 degrees centigrade for 45 minutes in the microwave oven.

After baking is done, let it cool down.

Vanilla cake is ready to serve.

Sabudana Dosa with Potato Sabzi

Sabudana Dosa with Potato Sabzi

Recipe for Sabudana Dosa

Ingredients :

2 cups Dosa Rice

1/2 cup Sabudana

3/4 cup Urad Dal

1/2 spoon Methi seeds

1/2 cup Poha ( thin)

Oil

Salt

Method:

Soak dosa rice and sabudana in water for 6 - 8 hours and keep it aside.

Soak urad dal and methi seeds in water in a separate vessel for 7 - 8 hours.

After 7 hours, grind all the ingredients and add poha and little water while grinding.

Make fine paste of batter and transfer it to a vessel.

Dosa batter is ready and it has to be fermented for 8 hours.

After dosa batter is fermented add salt,  it is ready to prepare dosa.

Heat dosa tawa, pour dosa batter and cook both sides with 1/2 spoon oil.

Serve sabudana dosa with chutney or potato sabzi.

Note

I made batter in a mixer jar.

Recipe For Potato Sabzi

Ingredients

3 Potatoes boiled and mashed

1 Onion sliced

Salt

Method

In a vessel, boil 1 cup water and add sliced onions and cook for 5 minutes.

Heat a pan, transfer cooked onion, add mashed potatoes and salt.

Mix well and potato sabzi is ready to serve.

Note

This kind of potato Sabzi is served along with spicy chutney for Davangere butter dosa.
Cook onion as shown in the picture above. 

Gulab Jamoon

Gulab Jamun

Prepared using MTR Instant Mix 

Ingredients

160 grams MTR Instant Jamoon Mix

3 cups Sugar

4 cups Water

Method

Prepare sugar syrup by adding 3 cups of sugar to 4 cups of water and boil for 10 minutes.

Turn of the flame and keep it aside.

In a mixing bowl, mix instant jamoon mix with little water, make soft dough and keep it aside.

Make marble size balls from the dough by applying few drops of oil on your palm.

Heat oil in a kadai, fry jamoon in oil on a medium flame untill it turns golden brown.

Transfer the fried hot jamoons into the sugar syrup and soak for 1 hour. 

Gulab Jamoon is ready to serve.