Deepawali Special

 Deepawali Special

Holige, Kosambari and Bonda

Rice and Holige Saru (not in the picture)

All the recipes available in the blog 

How to plan Festival Menu ?

• Plan what dishes you want to prepare for that particular festival and make a list.
• List all the ingredients you need to prepare the dishes.
• Buy only those items you dont have in your pantry.
• Sometimes you have to buy fresh ingredients like jaggery, maida, fine sooji, cardamom, nuts etc.
• Beginners can learn sweets like kheer/payasa, burfi, halwa etc which are easy and quick to prepare.

On festival day, you can start preparation early in the morning like soaking, grinding, chopping, roasting etc and dishes will be ready by lunch.

Proper planning will help in reducing unnecessary stress and fatigue.

Kaju Burfi

 

Kaju Burfi

Ingredients

1 1/4 cup Cashewnuts

3/4 cup Sugar

2 Cardamom powdered

1 spoon Ghee

Method

Grind cashewnuts into fine powder.

Take a thick bottom pan, add 3/4 cup sugar and 1/2 cup water and cook untill sugar dissolves.

Add cashew powder when you get one string consistency of sugar syrup.

Add 1 spoon ghee and cardamom powder, stir continously on a low flame for 3 minutes.

Cashew mix starts leaving the sides of pan, turn off the flame.

Pour the mixture on a greased plate.

Roll gently with a rolling pin and roll slightly thick.

Cut into diamond shapes or desired shapes when it is warm.

Kaju Burfi is ready.

Note

Cook on  low flame only.

Kadai Veg

 Kadai Veg

Ingredients

I/2 cup Beans chopped

1/2 cup Carrot chopped

1/2 Capsicum diced

8 Paneer cubes

2 Tomatoes

1 Onion chopped

1/2 spoon Ginger - Garlic paste

1/2 spoon Turmeric Powder

1/2 spoon Masala Powder

1 spoon Red Chilli Powder

1 spoon Kasuri Methi

3 spoons Oil

Salt

Method

Pressure cook chopped beans and carrot in a pressure cooker for 1 whistle.

Heat oil in a pan, add ginger garlic paste, onion, capsicum and saute well.

Add cooked beans and carrot and mix well.

Blend 2 tomatoes in a mixer jar and keep it aside.

Add tomato puree, turmeric powder, red chilli powder, masala powder, 1/2 cup water and cook for 1 minute on a medium flame.

Add paneer cubes and salt, mix well and cook for 2 minutes.

Lastly add kasuri methi and turn off the flame.

Serve hot kadai veg with roti or rice.

Note

You can even add gobi florets or  potato.

Here I used homemade masala powder, you can add garam masala powder also.

You can even add amchur powder.

Lunch Menu

Chapathi, Beans Sabzi, Rice and Sprouted Horsegram Sambar

Recipe Link for Sprouted Horsegram Sambar

Recipe For Beans Sabzi

Ingredients

2 cups Beans chopped

1 Onion chopped

2 Green Chillies chopped

4 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1/2 spoon Mustard seeds

1 spoon Turmeric Powder

2 spoons Coconut grated

2 spoons Oil

Salt

Method:

Pressure cook chopped beans in a pressure cooker for 1 whistle.

Heat oil in a pan on a medium flame, add mustard seeds, onion, green chillies, curry leaves, turmeric powder  and saute well.

Add cooked beans, coriander leaves, coconut, salt and mix well and cook for 3 - 4 minutes and turn off the flame.

Serve beans sabzi with chapathi or rice.

Millets

Millets 

Millets are tiny grains, healthy and fibre rich. They are gluten free. Millets are grown in Karnataka, Maharashtra, Andhra Pradesh and Gujarat in India. Some of the Millets like Ragi and Jowar are consumed daily as part of a meal. You can prepare Ragi Mudde, Ragi Roti, Ragi Dosa etc. 

Different Types of Millets 

First Category 

Ragi/ Finger Millet

Jowar/Sorghum 

Bajra/ Pearl Millet 

Second Category

Foxtail Millet 

Kodo Millet 

Little Millet 

Proso Millet 

Barnyard Millet 

Browntop Millet 

Bajra rotis are prepared using bajra flour. 

You get millets in the local shops. Wholegrain millets can be milled at flour mill, if you want fresh flour. Nowadays, we get readymade flours also. 

If you are a beginner, try with one millet like ragi or jowar. 

Few Millet recipes are shared in my blog.

Nutrition Chart

 
 

Capsicum Bajji

Capsicum Bajji 

Evening Snacks

Ingredients :

1 Capsicum ( sliced )

2 cups Besan Flour ( Gram flour )

2 spoons Rice Flour (optional)

1 spoon Jeera

2 spoons Red Chilli powder

Pinch of  Asafoetida

Pinch of Cooking Soda

Salt

Oil for frying

Method :

In a mixing bowl, mix besan flour, rice flour, jeera, red chilli powder, asafoetida, cooking soda, and salt.

Add water and mix well and make thick batter.

Heat sufficient oil in a kadai for frying.

Now dip capsicum slices in the batter and start deep frying  on a medium flame.

Fry both sides untill it turns golden brown.

Serve hot capsicum bajji with tea.

Parboiled Rice Dosa

Parboiled Rice Dosa 

Ingredients :

2 cups Parboiled Rice 

3/4 cup Urad Dal

1/2 spoon Methi seeds

1/2 cup Poha 

Oil

Salt

Method:

Soak parboiled rice 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  dosa with chutney or potato sabzi.