Indian Festivals

Recipes for festivals and special occasions

Ajwain Methi Puris

Its hard to resist anything fried till golden, crisp and tempting!!! Moreover it is the season to indulge!!! Festive celebrations are just round the corner. The weather is turning cold and wintry with rains making their appearance every now and then. 

Taking in the cool air and winter shades of nature during our drive to office is enough to charge one to gear up for the long celebrations next week. 

Methi puri E 1

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Corn Sundal

Festivals are a time to attend poojas, meet the family and have good food. By good food I mean authentic, traditional recipes that have been handed down from many prior generations. Most of such dishes call for long and tedious processes. Yet, that does not stop many homes from preparing them all with great enthusiasm.

 

corn sundal 2

 

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Kosambri

 

Time and time again salads crop up in our everyday menu. They are either welcomed or looked down upon. Most of times its the later. They are assumed to be without the ‘taste’ element. But in fact salads can be quite the opposite. They need not be coated with creamy dressing for them to be appealing. A simple blend of ingredients topped with South Indian tempering can make a really delicious salad. I am talking about the dish from Udupi Brahmin cuisine – Kosambri.

 

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Hesaru bele Kosambri or Moong dal salad, a speciality of Udupi Brahmin cuisine.

 

 

 

 

MOONG e

De-skinned and split green gram aka moong dal

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Haalbai

 

Nag panchami is a festival observed by Hindus all over India and in Nepal. There are many legends revolving around the origins of this festival as per Hindu mythology. The basic is that it is a traditional worship of snakes (naga/ cobra) on the fifth day of Lunar month of Shravana according to the Hindu calendar. On the day of this festival, idols of nagas are worshipped with milk, sweets, flowers. The deities of nagas are first bathed with milk and water and then worshipped by reciting mantras. 

 

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halbai 5

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Ragi Puris, any one?

 
It was a pleasant day with the gentle breeze lightly caressing the leaves. The sun seemed to be generous in spreading golden hue all around. That perfect setting when I could not help but let my mind wander to the fields in my native place.When home grown, organic vegetables seem to be one of the most talked about topic at present, we are blessed to get our little share and taste them first hand! The fields in my native place are cultivated with variety of local vegetables like brinjal, tendli, amaranth, pumpkin and so on apart from the standard rice that is also cultivated.The colors of these vegetables are so vibrant, so fresh to touch and smell. And I said it is organic , right? So need I say more on its taste? For the taste of dishes made using these vegetables from our farm house is so exquisite!
 
Not that the dishes made are ‘gourmet’ style, but just a simple sambhar or dal or poriyal. In just one bite you know there is something very different about the dish than those made from regular store bought ingredients. The vibrant color is what first catches your attention as you glance at the dish. And then on taking a spoonful of it the, true flavor of the vegetable is what hits you next. Its so rustic, so magical!  The taste is soul filling. And then you simply go on with eating and relishing this simple home cooked meal along with organic rice from the same field and wished the meal never ended, until your break time is up of course! And then again you look forward to when you can once again taste this simple special menu!
 

One more time…

 

…with crunchy masala pori a.k.a khara murmura

 

It started off as a mission to get rid of stuffs, stuffs collected over the years. Throw away all the junk I could see lying about. The drawers and cupboards were filled with it all. Piles of papers, most of them yellow-ed as time passed by. Pulling them out let out dust which reminded me of a genie coming out of a bottle. How I wished then it was true so that I could wish for all the clutter to be rid off with just a snap of fingers.

 

masala pori 9

 

 

 

masala pori 7

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Festive Pulao

 
 
 
Everyone wants to make and serve some unique and exotic dishes during festivals or family gatherings. But at the same time the dishes need to be easy to make too so that you do not miss out on the celebration.
 
 
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Shakkarpara or Tukudi

 

Shakkarpara, a popular farsaan in South India, can be either a sweet version or a savoury one. Savory ones are not too spicy but of course you could increase the spice level as per your taste. But I would suggest you go easy on the spice and salt as I found they taste better when both these are added in moderate quantities..

 

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Tip of the Week
Eating Bananas can help fight depression.
Food Facts
Nachos, the Mexican dish, were invented in 1943 by a guy named ‘Ignacio Nacho Anaya’. The original nachos consisted of fried corn tortillas covered with melted cheddar cheese and sliced jalapeno peppers.