Kobbari Garelu are vadas made with rice flour and coconut. Crisp on the exterior and soft on the interior, the vadas are just a delight with your evening Cuppa!
This is the recipe for Shakhannam, a no-onion, no-garlic Vegetable Pulav.
This Satvik Vegetable Pulav that is offered as naivedyam to Kanaka Durgamma Devi on the 7th day of Navratri (Aaswayuja Suddha Saptami).
Laden with ghee and ginger, it is simply yum!
Sundal is such an inseparable part of Navratri celebrations. During the 9 days of Navratri, many married women invite other married women home for Haldi-Kumkum. Every lady who visits the home is offered Haldi-Kumkum and then given Paan-Supari, along with a small gift, and some Sundal and a Sweet. There are many varieties of
Kadale Kalu Saaru is a traditional recipe from Konkani cuisine that uses Kala Chana (black chickpeas or bengal gram) as the main ingredient.
Also called Chane Saaru, it is flavoured with Coconut, chillies and tamarind.
A simple and rich-in-flavour accompaniment with rice.Continue reading
Undrallu (also called Kudumulu) are a must-have naivedyam in Andhra Pradesh for Vinayaka Chavithi.
Undrallu are essentially steamed rice rava and chana dal balls that are said to be a favourite of Lord Ganesha.
They are certainly a favourite of my father. 🙂Continue reading
Today, I present a super-simple sweet called Hayagreeva Maddi. It is a Chana Dal Halwa made in Karnataka and gets its name from the fact that it is the favoured Naivedyam for Lord Hayagriva, the horse-faced avatar of Maha Vishnu.
All you essentially need to make this sweet is chana dal, jaggery, and coconut; and about 40 minutes of time. 🙂Continue reading