Happy Gowri Festival Celebration Dishes

Happy Gowri Festival to You All. Try and Enjoy these special festival dishes.

Gowri /Parvathi /Girije is mother of Lord Ganesha. She is also known as Adhi Shakti.
The beautiful story is like this according to Purana . Gowri created Ganapa, gave him life and asked him to guard the house. She went to bathe. Lord Shiva/Eshwara comes to visit her and Ganapa will not let him go inside. Shiva gets angry and cuts off his head. Gowri comes to know this and cries. Lord Shiva asks his people to search Ganapa's head. They were not able to find Ganapa's head. So Lord Shiva tells his people and orders them to get the head of anyone who laid his head on north direction. They could find only an elephant which laid its head on north direction. They cut the head of elephant and brings it to Lord Shiva. He puts the elephant head on Ganesha and gives life to him. He also gives power to Lord Ganesha. Ganesha is the lord that we should pray first before starting anything. Lord Ganesha is known as Vighna Vinashaka, Prathama Pooja is done for Lord Ganesha.
Gowri, Ganesha festival is on This thursday and friday.
Gowri comes to her parents house first and then son Lord Ganesha comes on next day. It might be like the married girl comes to her parents house. Simple food is done on first day and then Ganesha festival is celebrated in grand manner. On Gowri Pooja the ladies do pooja and give " Arashina kumkum" to the married women. It is called Bhageena. One should be happy and involve in doing pooja and blessed by God. Our traditions and culture is just beautiful and it gives life to dullness and  by doing poojas the positive energy flows in to your mind and body.
On the first day as I said it is a simple dishes with payasam or pooran poli. (Your choice of dishes).

No Onion or No Garlic is used on Festival Celebrations. 

I have prepared

1. Methi Leaves/capsicum dry curry ( Udupi special Palya).

2. Ginger/ Green Tamarind Tokku  Chithranna

3.Mango fruit chutney.

4. Ridge Gourd Huli (Curry).

5. Channa Dal Payasam/Kheer.

Let us see the preparation  One by One and enjoy eating these healthy, delicious dishes.

1. Methi leaves Dry curry

Things Needed :
To Cook
Methi/Fenugrik Leaves : 1 Bundle
Capsicum : 1
Salt : As required
Turmeric Powder : A little
To Grind :
Coconut : 1/2 Cup
Red Chilly : 2 to 3
Tamarind : Very little (Half o f one small marble)
Mustard Seeds : 1/2 Teaspoon
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : A little
Coconut Oil : 2 Tablespoos

Method :

1  Wash and cut methi leaves into small. Wash and cut capsicum into small pieces.
2. Grate coconut and dry grind it with red chilly (byadagi), mustard seeds and tamarind.
3. Keep a pan on the fire and put 1 tablespoon of oil. Add mustard seeds, urid dal and ingh. Let mustard seeds splutter.
4. Add curry leaves and cut capsicum and methi leaves. Mix it well and let it cook on medium flame and low flame.
5. Add a pinch of turmeric powder and mix it well.
6. Let methi leaves cook on low flame or add half cup of water, cover and cook.
7. Let all the moisture disappear completely. Add salt and stir.
8. Add ground mustard seeds and coconut mixture and mix it nicely. Let it cook on low flame for 2 minutes. Shift the ready Methi leaves dry curry to a serving bowl.

Note :

You can use any brand of oil of your choice. Adding more spice is optional. You can fry this methi leaves on low flame. It taste better. Njoy this palya with hot rice and a spoon of fresh ghee.
Type : South Canara /Udupi Style.
Time : 15 to 20 Minutes.
Serves : 2 to 3  .

2 : Green Tamarind  Tokku Chitranna .

Things needed :
Cooked Rice : 1 Cup

To Add :
Tamarind Tokku : 1 Teaspoon
Dry Ginger Powder : 1/2 Teaspoon
Turmeric Powder : A little
Salt : To taste
Coriander leaves
Grated coconut (fresh) : 1/2 Cup

Seasoning :
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Green chilly : 1
Curry leaves : 6 to 8

Method :

Keep a pan on the fire and heat. Add a tablespoon of Coconut oil.
Add mustard seeds, urid dal and let urid dal splutter.
Add washed and slit green chilly and curry leaves.
Add tamarind tokku and fry it nicely.
Add cooked and cooled rice. Add turmeric powder.
Add ginger powder and required salt.
Mix all the ingredients nicely. Let it be on low flame for 2 to 3 minutes.
Add a tablespoon of ghee and mix it well. Put off the fire.
Add grated coconut, washed and cut coriander leaves. Mix it well once again.
Green tamarind tokku chitranna is ready to serve.
Note :
To get green tamarind tokku, just remove the tender green tamarind outer hard layer.
Grind it with salt and green chilly. This Green tamarind tokku is hot and spicy.
You can use tamarind pulp instead of green tamarind tokku. Soak a small ball size of tamarind in hot water for 5 minutes. Squeeze out the pulp and boil to make it thick content. Add green chilly paste and salt while tamarind pulp is boiling. Tamarind turns as thick paste. Use according to your requirement.
Time : Chitranna preparation : 10 minutes.
Serves : 3 to 4

3. Mango Fruit Chutney:

Things Needed :
Ripe Mango : 1
Red chilly : 2
Ingh : A pinch
Fresh grated coconut : 1 Cup
Salt : As required
Seasoning :
Coconut oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 5 to 6

Method :

Wash and squeeze out the pulp from ripen mango.
Grate coconut and keep it aside.
Fry red chilly in a drop of coconut oil for 1 minute.
Now grind all the above ingredients with a pinch of ingh/asafoetida. Use water if required.
Remove from the mixi jar and put it in a serving dish.
Add mustard seeds, ingh, curry leaves seasoning with a teaspoon of coconut oil.
Time : 10 minutes.
Serves : 2 to 3

4. Ridge Gourd Toor Dal Curry :

Things needed :

To Cook :
Ridge gourd : 1
Toor dal : 2 Handful

To Grind :
Fresh grated coconut : 3 to 4 Tablespoons
Tamarind pulp : 1 Tablespoon
Rasam powder : 2 Tablespoons
Jeera /Cumin seeds : 1/2 Teaspoon

Seasoning :
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 6 to 8
Coconut oil : 1 Teaspoon

To Add :
Green Chilly : 1
Required Salt
Mustard seasoning
Washed and cut coriander leaves.

Method :

Wash and peel off the outer layer (hard skin) of ridge gourd and cut into desired size.
Wash and cook toor dal in a pressure cooker for  8 to 10 minutes and let it cool.
Wash curry leaves, coriander leaves and cut into small.
Keep a pan and put cut ridge gourd and cook with 1 cup of water till it turns soft.
Grind coconut, tamarind, jeera/cumin seeds, rasam powder with little water. Remove it from mixi jar.
Add cooked dal to ridge gourd pieces. Add a pinch of turmeric powder, salt and required water.
Mix it well and let it boil for 2 minutes. Add ground coconut mixture and mix it well.
Let it boil for 2 to 3 minutes. Shift Ridge gourd curry to a serving dish.
Add mustard seasoning and cut coriander leaves. Ridge gourd curry is ready to serve.
Note :
Do not over cook ridge gourd pieces. Adding any brand of rasam powder is optional. I used home prepared rasam powder.  ( Use of MTR, Mayya;s Rasam powder gives good aroma).  Adding any cooking oil is optional. Adding a teaspoon of ghee just before serving is optional.
Time : 30 Minutes
Serves : 3 to 4

5. Channa Dal Payasa/Kheer

Things Needed :
Channa Dal 1/2 Cup
Thick Avalakki /Poha/Flattened rice : 1/2 Cup
Jaggery : 3/4 Cup
Cardamom : 4 to 5 Pods
Dry fruits : Cashews and Raisins : 1 Tablespoon or little more
Coconut Milk : 1/2 Coconut (1 Cup)

Method :

Wash and pressure cook channa dal for 18 to 10 minutes and let it cool.
Powder jaggery. Keep a big pan on the fire and put jaggery and little water. Let it melt completely. ( 1 or 3 boils).
Sieve with a strainer and keep the jaggery aside.
Grate coconut (1/2 coconut) and grind it with cardamom pods. Add l/2 cup of water and grind.
Take the ground coconut and sieve and separate coconut milk. (1 st time coconut milk).
Grind coconut again with little water and sieve with a strainer. (2nd time coconut milk).
Keep a big pan on the fire and put jaggery water. Add cooked channa dal,
Wash and add Avalakki/Poha /Flattened rice to boiling jaggery mixture.
Add 2 time's coconut milk. Let it boil nicely. Add the first time's coconut milk.
See that it is just about to boil. Put off the fire and shift the Channa dal kheer to a serving dish.
Keep a small pan on the fire. Add a spoon of ghee. Add cashew nuts and fry.
Add raisins and fry till it fluffs. Add this nuts fry to payasam and serve.

Note :

Adding more coconut milk is optional. Add a cup of boiled fresh milk is optional. (Just before serving). Adding more /less jaggery is optional. Adding Avalakki helps to thicken the payasam.
You can grind coconut with  a teaspoon of rice till paste and adding instead of coconut milk is optional. Adding ghee fried cashew and raisins adds to the taste.
Time : 30 Minutes.
Serves : 4 to 5 .

Saura Yugadi/Vishu/Tamil New Year Day Feast

       Happy Saura Yugadi/Vishu/Tamil New Year Day to One and All. God Bless All.

Saura Yugadi is a New Year for Hindus, who follow Panchangam (Calendar),  which is created according to Solar calendar. Some part of Karnataka, Tamil Nadu (New Year ) and Kerala (Vishu ) celebrate Soura  Yugadi festival.  Normally Soura Yugadi falls on April 14 or 15th. That day will be Sankramana or Sankranti Day. (Each month Sankranthi falls on 14/15).

   In Karnataka This festival is celebrated by keeping the " Kani " in the pooja room.

In Karnataka This festival is celebrated by keeping the " Kani " in the pooja room. Kani will be arranged in a big tray or big plate by placing a Coconut, Cucumber, Fruits and Flowers. The small mirror in the front of coconut and the God's photo or statue is kept. New year panchangam/calender is also placed in the tray. This Kani should be seen first in the mirror when you get up in the Yugadi day. Then follows the oil bath and pooja. Keeping the Kani might be because to "Samarpan" (Thanking him for his generous kindness on growing the necessary things),  the things which we got in the Nature. Festival dishes are cooked and eaten with family together.
Panchangam is read after the lunch feast to know about the future happenings of the whole year. (Rains, crops etc etc).
The feast food is some payasam (mostly channa dal and cashew kheer), Tondekai /Ivy gourd/Tindora palya with raw cashew, rice, rasam and curry. Cashews are just grown and ready to crop during this time. Even the cucumber is also ready to cut. Making use of the crops which we got from the nature.We should be Thankful to God the Creator.
I have prepared my own recipes which are easy and simple and healthy.
Lets see the recipe now:
1. Southekai (Cucumber) Peel + Doddipatre Chutney
2. Tondekai (Ivy Gourd) Palya (Dry Curry)
3. Southekai Sasive (Cucumber & Mustard curry)
4. Seeme Badane & Sweet Potato Jeera Curry.
5. Channa Dal Kheer
6. Channa Dal Holige (This can be prepared on the previous Day )
7. Soft Mysore Pak
Lets see the recipe one by one

1. Southekai (Cucumber) Peel + Doddapatre Chutney.

Things Needed :
Southekai (Mangalore Southekai) Peel : 1 Cup
Dodda Patre leaves : 6 to 8
Red chilly : 5 to 6
Tamarind : a small marble size
Coconut : 1/2 Cup
Urid dal : 1 Tablespoon
Salt : to taste
Mustard, ingh, curry leaves seasoning : 1 Teaspoon
Oil : 2 Teaspoons

Method :
Keep a pan on the fire, heat and put a spoon of oil. Add a tablespoon of urid dal and fry. Add red chilly little ingh and curry leaves. Let the urid dal turn slightly golden brown. Add cucumber peel and doddapatre leaves and fry till they turn soft. Put off the fire and add coconut. Let it be cool.
Now grind this fried ingredients with little water till paste. (or your desired consistency). Add salt and grind for 10 seconds. Put this ground chutney to a serving dish and add mustard seasoning and serve. (As one of the side dish).

2. Tondekai Palya(Ivy gourd dry curry)

Things Needed : 
Tondekai (Ivy gourd) : 1/4 Kg
Coconut : 2 Tablespoons
Rasam Powder : 1 Teaspoon
Green chilly : 1
Salt : as required
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Coriander Leaves : 1 Tablespoon
Tamarind pulp or lemon extract : 1 Teaspoon

Method : 
Wash and cut ivy gourd, green chilly and coriander leaves. Grate coconut and dry grind it with green chilly..
Keep a pan on the fire and add oil. Add mustard seeds and let it splutter. Add curry leaves and cut tondekai pieces. Mix it nicely and add required water. (1/2 cup). Let it turn soft. Add little turmeric powder, rasam powder and tamarind pulp. Add salt. Mix it nicely. Let all the moisture disappear. Now add dry ground coconut and mix it nicely. Put this ready tondekai palya in a serving dish and add cut coriander leaves. Palya is ready to serve.

3. SoutheKai (Mangalore cucumber) Sasive 

This is one of the side dish and served in the beginning of the lunch.
Things Needed :
SoutheKai  : 1 Cup
Mustard seeds : 1/2 Teaspoon
Green chilly : 2
Coconut : 2 Tablespoons
Ingh : a pinch
Curd/Yogurt : 1 Cup
Salt : Required
Jeera Seasoning :  Oil : 1/2 Teaspoon, Jeera : 1/2 Teaspoon, Curry leaves : 5 to 6 , Ingh : a pinch

Method :
Wash and cut cucumber (with its skin) into small pieces. Grate or cut coconut. Now grind green chilly, cut cucumber pieces, coconut, mustard seeds and little ingh. Grind it to paste consistency and remove from the mixi jar. Put it in a bowl. Add curd and required salt. Shift it to the serving bowl.
Add jeera seasoning and serve.

4. Seeme badane kai (Chayote Squash) & Sweet Potato Curry

Things Needed :
Moong Dal : 1/4 Cup
Seeme badane Kai : 2
Sweet potato : 1
Coconut : 1 Cup
Jeera : 1 Teaspoon
Green chilly : 2
Ingh : a little
Turmeric powder : a pinch
Salt : as required
Mustard seasoning : Oil :1 Teaspoon, Mustard season : 1/2 Teaspoon, Curry Leaves : 5 to 6 leaves, ingh a pinch

Method : 
Wash and remove the outer skin of seeme badane kai, sweet potatoes.
Wash and cook moong dal in a pressure cooker. Cook seeme badane kai pieces and sweet potatoes.
Grate and grind coconut with green chilly and jeera with little water.
Keep a big pan on the fire. Add cooked vegetables and moong dal. Add salt, turmeric powder and mix it well. Let it cook for 2 minutes. Add ground coconut jeera mixture to the curry. Add water if required. Mix it well and cook for 2 to 3 minutes. Shift this curry to a serving bowl and add mustard seasoning and serve.

5. Channa dal Kheer (Payasa)

Things Needed :
Channa dal : 1/2 Cup
Coconut : 1 Cup
Cardamom : 4 to 5 pods
Jaggery : 1/2 Cup
Thick Avalakki : 1/2 Cup
Ghee : 1 Teaspoon
Method : 
Wash and pressure cook channa dal (8 to 10 minutes). Wash avalakki and keep it aside.
Grate coconut and grind it nicely with cardamom. ( You can add a spoon of raw rice while grinding).
Keep a big pan on the fire and put cooked channa dal, jaggery and avalakki. Let it cook for 2 minutes. Add ground coconut and cardamom mixture and cook for another 2 minutes and put it in a serving dish.

6. Channa Dal Holige :

CHANNA - TOOR -COCONUT -HOLIGE

7. Soft Mysore Pak (It can be prepared on previous day)

Things Needed :
Channa flour/Besan/Kadale Hittu : 1 Cup
Sugar : 2 Cups (or little less)
Ghee : 2 Cups
Cardamom : 5 to 6 Pods

Method :
Melt the ghee into complete liquid form. Apply ghee to a tray or plate. Powder cardamom.
Dry roast or fry channa dal till the raw smell disappear. Powder it nicely by hand once it is cooled.
Keep a pan on the fire and put sugar and add 1/2 cup of water. Mix it nicely and stir till it dissolve nicely. Keep stirring. Sugar content starts bubble. Let it bubble for 1 to 2 minute.
Add roasted channa flour and mix it nicely. Add a little ghee and keep stirring. Add ghee in between little by little. Stir continuously till the content starts changing its colour and starts coming up.
It starts leaving the edges. Stir for  another 2 to 3 minutes. Add powdered cardamom and stir again and pour this content to a ghee applied plate. Cut according to your desired shape once it is slightly cool.
Happy Soura Yugadi to Each and Every One.

Yugadi/Ugadi Festival Feast.

Happy Yugadi/Ugadi To All ...   "Sarve Jana Sukhino Bhavantu...Samasta Sanmangalani Bhavanthu ". 
Festivals bring us joy and happiness in our life. It is also the best time we spend with our near and dear ones. Exchanging wishes and sweets are the sweet moments in every one's life. Time to have Lunch or Dinner with our family/friends. A sweet and lovely moments spent with our people is always cherished in life.

I have written the importance of Yugadi Festival in my previous post. Celebrating New Year beginning with Pooja and Elders Ashirwada (blessings) is a good beginning too. Houses will be decorated with fresh Mango, Neem leaves and fresh flowers. Rangolis are spread in bigger way, taking oil bath in the morning and wearing new dress. Having festival/feast food with all the family members. Wow these things really freshen up and takes back to our childhood days.
Yugadi is here and it is the first day of our New Year according to Hindu Panchangam. " Happy
New Year - Happy Yugadi/Ugadi/Gudi Padva ". Lets all pray for Every one's good health. Sarve Jana Sukhino Bhavantu , Sarva Sanmangalni Bhavantu".
The feast dishes are normally according to the one's traditions and customs. The family has continued its elders footstep and followed how they have celebrated.
Let us know how do they celebrate Yugadi in Raychoor District. (in Karntaka State).
I usually go for a short walk in the evening. I met a lady called Kusuma (while walking), who hails from Soraba (Near Sagar), We started talking about the Yugadi Celebration and naturally it turned to the dishes that we prepare. Bevu bella and the way it is prepared etc etc. I always listen to people when they talk. She started telling about how do they take Bevu bella. It is something interesting In their house (Husband is from Raichoor district) They call it as Shavige sosodu. (Drain the shavige after cooking). Let me tell the whole procedure. They cook shavige (payasam shavige is used here) with more water. Once the shavige/vermicelli  is cooked the extra water is to be drained out. They add some amount of jaggary to shavige and cook till it turns thick.  Add required water if it requires. Mix it nicely and let it boil for a while. At first they serve cooked shavige jaggery mixture and serve bevu bella mixture separately. Then it is mixed together and eaten. Interesting to note right? One more thing to note is that they use only neem flowers. (No neem leaves are added). That's the way of celebrating Yugadi. It sounded interesting to me.
Each place has its own importance in celebrating and keeping up the traditions and customs.
We pray God and Wish Each one Happy Yugadi/Ugadi. Sarve Jana Sukhino Bhavanthu.
The food we eat should be light and not with much hard work put up while cooking. One gets tired and lose the interest in the rest of the day. My advice is Cook simple and easy dishes and relax and enjoy. You can prepare the sweet dish on previous day, (except payasa)  if you are not keeping it for Neivedyam for God.
Lets see the festival dishes Now.
1. Carrot Capsicum Pachdi or Raitha
2. Sweet Potato-Capsicum Fry
3. Colour Cucumber/Mangalore Cucumber Bolu Huli/Dal
4. Avalakki/Flattened Rice Chitranna
5. Jack Fruit Payasa/Kheer
6. Seven Cups Burfi
7. Brinjal Bajji /Pakoda

1. Carrot Capsicum Pachdi or Raitha:

Things Needed :
Carrots : 2
Capsicum : 1
Green chilly : 1
Curry Leaves : 3 to 4
Coriander Leaves : 1 Tablespoon
Curd : 1 Small cup
Salt : To taste
Mustard Seasoning :
Mustard seeds : 1/2 Teaspoon,
Jeera/1/2 Teaspoon
 ingh: a pinch,
Curry leaves : 3 to 4
Oil : 1/2 Teaspoon
Method : 
Wash and cut capsicum and grate carrots and keep it aside. Keep a pan on the fire and put oil. Put mustard seeds. let it splutter. Add cut green chilly, jeera and c4 urry leaves. Add ingh. Mix it well and add grated carrots and cut capsicum. Mix it nicely and let it cook on low flame till soft.( 3 to 4 minutes. Add salt. Put off the fire. Let it cool. Add required curd and cut coriander leaves. Mix it well just before serving.

2. Sweet Potato -Capsicum Fry

Things Needed :
Sweet Potatoes : 2 to 3
Capsicum : 1
Turmeric powder : a pinch
Dry ginger powder : 1/2 Teaspoon
Chilly Powder/Rasam Powder : 2 Teaspoons
Jeera Powder : 1 Teaspoon
Salt : To taste
Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Curry Leaves : 5 to 6
Coriander Leaves : 2 Tablespoons
Ingh/Asafoetida : a pinch
Method :
Wash and remove the outer layer (optional) and cut sweet potatoes and capsicum in to thin pieces. Keep a pan on the fire and add oil. Let it be hot. Add mustard seeds, methi seeds. Let mustard seeds splutter. Add ingh, jeera and curry leaves and leave it for 30 seconds. Add cut capsicum and fry nicely for a minute. Add cut sweet potatoes and mix it nicely. Let it cook on low flame. It takes about 4 to 5 minutes to soften. Sprinkle water on the top. It helps to cook sweet potatoes fast. Add salt, chilly powder, jeera powder and turmeric powder. Mix it slowly and nicely. Let it cook on low flame for 1 minute. Mix nicely and remove it from the pan to a serving dish. Add cut coriander leaves and mix it nicely just before serving.

3. Mangalore Curcumber/Colour Cucumber Bolu Huli (No coconut or no powdered masala.

Things Needed :
Cucumber :1/2
Toor /Moong dal : 1/2 Cup
Green chilly : 2 to 3
Coriander Leaves : 1 handful
Tamarind Pulp ; 2 to 3 Tablespoons
Jaggery : 2 Tablespoons
Salt : Required salt
Mustard seeds : 1/2 Teaspoon
Coconut Oil (optional) : 1Teaspoon
Ingh/Asafoetida : a Pinch
Curry Leaves : 6 to 8
Method : 
Wash and remove the outer skin of cucumber and cut  into small pieces. Cook with little water till they turn soft. Wash and pressure cook toor/moong dal and leave it for cooling.
Soak tamarind in hot water and squeeze out the pulp.
Keep a pan on the fire and heat. Put coconut oil and heat. Add mustard seeds, let it splutter. Add ingh and curry leaves. Add cut green chilly. Fry for 10 seconds and add cooked dal, cucumber pieces and tamarind pulp. Add a pinch of turmeric, required salt and jaggery. Mix it well and boil for 2 to 3 minutes. Stir in between so that it does not get burnt. Shift the curry to a serving bowl and add coriander leaves.

4. Avalakki/Flattened Chitranna (instead of rice you can prepare Avalakki Chitranna)

Things needed :
Avalakki : 2 Cups (Thick variety)
Mango gratings : 2 Tablespoons. (I have used Totapuri Mango)
Green chilly : 2
Jaggery : 1 Tablespoon
Salt : As required
Coconut : 1/2 Cup
Oil/Ghee : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Urid Dal : 1 Teaspoon
Curry Leaves : 8 to 10 Leaves
Method :
Wash and soak avalakki for 5 Minutes. (Or remove all the water and keep it). Grate mango and coconut. Wash and cut green chilly. Keep a pan on the fire and heat. Add 2 tablespoons of oil. Add mustard seeds and urid dal. Let mustard seeds splutter. Add cut green chilly and curry leaves. Fry for a second. Add grated mango and fry for 10 seconds. Add Avalakki, jaggery, salt and turmeric. Mix it nicely and slowly. Let all the moisture disappear. Mix it well and put off the fire. Add a spoon of ghee and grated coconut. Avalakki Chitranna is ready to serve.

5. Jack fruit Payasa /Kheer. (Jack fruits are available in the market. It is nice to make Jack fruit Payasa).

Things Needed :
Jackfruits : 8 to 10
Jaggery : 1/2 Cup
Cardamom Powder : 1/2 Teaspoon
Fresh Coconut : 1 Cup
Cashew Nuts : 5 to 6
Method : 
Cut Jack fruits into small and cook with little water and jaggery. Powder cardamom. Grate coconut and grind it nicely till paste. Add ground coconut to cooked jack fruit jaggery conten. Boil for 2 to 3 minutes. Put off the fire and add ghee fried cashews and cardamom powder. Mix it well and serve.
Adjust jaggery according to your taste. You can also use coconut milk instead of ground coconut.

6. Seven Cups Burfi : (This burfi can be prepared previous day to save your time and energy).

Things Needed :
Channa flour/Besan/Kadale Hittu : 1 Cup
Oil : 1 Cup
Ghee : 1/2 Cup
Sugar : 2 1/2 Cups
Coconut : 1 Cup
Milk : 1 Cup
Cardamom Powder : 1 Teaspoon
Method :
Keep a big pan on the fire. Add 2 tablespoons of ghee. Heat and let it melt. Add channa flour and fry nicely till the raw smell disappear. Put off the fire. Add milk, sugar, oil and grated coconut. Mix it well. See that it is clear and well mixed. Put on the fire and stir continuously til it starts leaving the pan. Add little by little ghee in between. Once the content starts leaving the pan remove the mixture and shift it to ghee applied tray or plate. Let it cool a bit. Cut it according to your wish. It stays for more than a week.
Note : Do it on low flame and it is easy to prepare. Using ghee/oil is optional. Adding more ghee adds taste to the burfi. Adding coconut is also optional. I have used dry coconut/Copra.

20 to 25 Burfi pieces can be made. (depend on the size).

7. Brinjal Pakoda/Bajji (If you like fried dish in your festival lunch you can give a try)

Things Needed :
Brinjal : 1
Besan /Channa flour : 1/2 Cup
Salt : As required
Red chilly powder : 1 Teaspoon
Jeera/Cumin Seeds : 1 Teaspoonl
Ingh/ Asafoetida : a pinch
Oil : 1 Cup
Method :
Mix besan, chilly powder, jeera, salt, ingh in a big bowl. Add required water and prepare dough. (idli dough consistency). Wash and cut brinjal/egg plant in circle shape. (Better to use round brinjal). Wash it again. Keep a frying pan on the fire. Add oil and heat. Dip cut brinjal in besan dough and fry them one by one. Fry both sides on medium flame. Repeat the same with remaining dough.
Note : The dough should not be too thick or thin. If it is thin it absorbs more oil. It the dough is too thick bajji/fritter might turn hard. So take care of the dough while using water. You can add little rice flour to get the crispness. Cooking soda/Baking powder is not required.

All the dishes can be served for 4 to 5 people.

Paradi Payasa (Rice Payasa)

Paradi Payasa is a Kannada (Karntaka) name for this Payasam. This is one of the traditional Payasam prepared during festivals, feast especially when pregnant woman is invited to home for lunch. I just love this payasam. Payasam is a sweet dish that every one knows. There are different types of payasam and preparations also differ from place to place.
Paradi Payasam is prepared using rice, jaggery and coconut. Some prepare it with maida (plain flour) also. It is always better to use rice for a healthy choice. It is some thing like Ade Prathamam (another type of classic traditional Payasam).

Lets see some benefits of having coconut milk in our diet.
Coconut milk contain antioxidant, antiseptic and cooling properties. It contain abundance of nutrients. They are rich in Vitamins C, E and many Vitamin B. Vitamin C helps to boost the immune system and Vitamin B provide energy to the cells. Coconut milk is rich in magnesium, phosphorous and iron. Coconut milk is rich in lauric acid. It helps to reduce cholesterol. They contain germ fighting, anti fungal and anti vital properties.
Paradi Payasam is prepared by using white rice. Rice can be soaked and ground into thin paste consistency or finely powdered rice flour. It is always better to use soaked and ground rice flour. It taste better and texture is very fine. The problem with rice flour is like it is not fresh and some time the flour is rough like rava.
Lets see the recipe now

Things Needed :

White Raw Rice : 1/2  Cup
Jaggery : 1/2 Cup
Coconut : 1 Cup (fresh)
Cardamom : 3 to 4 pods
Milk : 1 Cup

Method :

1. Wash and soak rice for an hour and grind it nicely till paste consistency. (Use of water should be less). Add a pinch of salt to the dough.
2. Grate coconut and grind coconut and cardamom pods with little water and squeeze out the milk. ( Grind it again with little more water again and squeeze out the milk and keep it separately.
3. Now keep glass of water on fire and boil. Add jaggery and let it melt nicely.
4. Let it boil nicely. Now take boondhi preparing spoon and keep it above the boiling water.

5. Pour slowly the ground rice dough through the holes in the ladle and let it fall in boiling water. (let the flame be medium).

6. It forms a ball shape and starts cooking in the jaggery syrup.
7. Add the coconut milk which you got in second time.(little thinner than the first one).

8. Boil it for 2 minutes. Add the thick coconut milk. When it is about to boil put off the gas.

9. Add Fresh milk and serve Paradi Payasa with lunch or dinner.

Note :

You can filter jaggery syrup and then use it.(Helps to remove the dirt from jaggey). You can also make use of rice flour as I said. Just mix required water and a pinch of salt to prepare the dough. It should be like dosa dough. Adding a spoon of ghee adds to the taste. Adding more/less jaggery is optional. Any type of White can be used. For example ..dosa rice, sona masoori or basmati etc...
Time : 30 Minutes
Serves : 5 to 6 ( According to the serving quantity).