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Archive for the ‘Festival_Specials’ Category



Sri Virodhi Naama Ugadi Subhakanshalu

Ingredients:

  • 1 cup Small pieces of raw mango
  • 1 tbsp neem tree flowers
  • 1 cup grated jaggery
  • 3 -4 tbsp tamarind paste
  • red chilli pwd
  • salt to taste

Thayaru cheyu padhathi :


Soak tamarind in water for few minutes. Squeeze the pulp, the consistency should be little thick (if u feel it’s too thick, u can always add water). Now add jaggery, mango, neem flowers, red chillie powder and salt.

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Bhakshalu is a sweet dish made specially for Ugadhi the festival of new year for telugu people. Ugadi we also prepare the Ugadi pachadi along with the bhakshalu.





Ingredients:

  • 1 cup of Shanaga papu(channa dal)
  • 1/2 cup of grated bellam (or) sugar
  • 1 cup maida
  • ½ cup wheat flour
  • 4-5 cinnamon(elachi)
  • ghee
  • 1 cup water



Preparation Method:

  • Take channa dal along with water and pressure cook it till the dal is very soft.
  • Grate the bellam ,keep the flame to slow and add the grated bellam to the chana dal and start mixing it.
  • The bellam (or) sugar starts melting and becomes a paste.
  • Grind the elachi and sprinkle the powder into the mixture. Let it cook for some time and remove it from flame. Let it cool.
  • Make small balls of it.
  • In a bowl mix maida and wheat flour with sufficient water and make to a soft dough.Make small balls of the dough for pressing into a puri.
  • Now take a plastic sheet and grease it with oil and press the maida ball into a puri with hands slowly.In the middle of the puri place the bellam pakkam ball and cover it on all sides with maida.Now evenly press the ball into a circular shape.
  • Heat a pan and place this bhaksha and let it cook with some ghee added along the sides of the pan.
  • Serve with ghee.

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Sakinalu / chakinalu made during Sankranthi Festival in Telangana Region.This is made by only Telangana People.In every home this is the common snack at the Sankrathi festival.


Ingredients:

Rice – 8 cups
Sesame seeds(nuvvulu)-1/2 cup
ajwain (oma)-2 tsp
salt – 4 tsp
sufficient water
oil for deep fry

Method:

Soak the rice in water about 6 to 8 hrs.drain the water completely.dry the rice in a cotton cloth about 2 hrs.

In a grinder grind the rice into fine powder.to this add sesame seeds, ajwain, salt. In a grinder grind the rice into fine powder.usually the powder made in a mill.to this add sesame seeds,ajwain,salt.let them to dry about 1 hr.heat the oil in a hallow container. with a flat shape plate,Take the sakinalu.drop it into oilother wise carefully so u can directly drop 3 or 4 at a time.slowly drop them in oil with with a flat shape plate.deep fry them till they turned into light golden color. sakinalu are ready to eat.store them in a airtight container can store up to 1month.

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Diwali is a five day festival that represents the start of the Hindu New Year. It’s known as the “Festival of Lights” for all the fireworks, small clay lamps, and candles that are lit during the celebrations. These lights are said to represent the victory of good over evil, and brightness over darkness. The candlelight makes Diwali a very warm and atmospheric festival, and it’s observed with much joy and happiness.

Diwali is one of the biggest festival of Hindus, celebrated with great enthusiasm and happiness in India. The festival is celebrated for five continuous days, where the third days is celebrated as the main Diwali festival or ‘Festival of lights’. Different colorful varieties of fireworks are always associated with this festival. On this auspicious day, people light up diyas and candles all around their house. They perform Laxmi Puja in the evening and seek divine blessings of Goddess of Wealth.As per Hindu calendar, the five day festival of Diwali is centered on the new moon day that ends the month of Ashwin and begins the month of Kartika, beginning on the 13th day of the dark half of Ashwin (Ashwin 28th) and ending on the 2nd day of the bright half of Kartika (Kartika 2nd).

The main day of celebration varies regionally.In Hinduism, across many parts of India and Nepal, it is the homecoming of Rama after a 14-year exile in the forest and his victory over Ravana. In the legend, the people of Ayodhya (the capital of his kingdom) welcomed Rama by lighting rows (avali) of lamps (dipa), thus its name: dipawali. Over time, this word transformed into Diwali in Hindi and Dipawali.

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Diwali is a five day festival that represents the start of the Hindu New Year. It’s known as the “Festival of Lights” for all the fireworks, small clay lamps, and candles that are lit during the celebrations. These lights are said to represent the victory of good over evil, and brightness over darkness. The candlelight makes Diwali a very warm and atmospheric festival, and it’s observed with much joy and happiness.


Diwali is one of the biggest festival of Hindus, celebrated with great enthusiasm and happiness in India. The festival is celebrated for five continuous days, where the third days is celebrated as the main Diwali festival or ‘Festival of lights’. Different colorful varieties of fireworks are always associated with this festival. On this auspicious day, people light up diyas and candles all around their house. They perform Laxmi Puja in the evening and seek divine blessings of Goddess of Wealth.As per Hindu calendar, the five day festival of Diwali is centered on the new moon day that ends the month of Ashwin and begins the month of Kartika, beginning on the 13th day of the dark half of Ashwin (Ashwin 28th) and ending on the 2nd day of the bright half of Kartika (Kartika 2nd).


The main day of celebration varies regionally.In Hinduism, across many parts of India and Nepal, it is the homecoming of Rama after a 14-year exile in the forest and his victory over Ravana. In the legend, the people of Ayodhya (the capital of his kingdom) welcomed Rama by lighting rows (avali) of lamps (dipa), thus its name: dipawali. Over time, this word transformed into Diwali in Hindi and Dipawali.

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Almonds or Badam Halwa

Ingredients :

* Milk- 1 cup
* Sugar powdered- 1 cup
* Almonds or Badam- ½ cup
* Ghee- ½ cup

Method :

1. Soak the almonds in water overnight and blanch it.
2. (Blanching is soaking and removing the peels of the almond.
3. Remove the outer skin and grind into smooth paste using milk for grinding.
4. Mix little water to sugar and heat it in a heavy bottomed kadai or oan or vessel till it is dissolved and once when one string consistency is reached.
5. Add badam or almond paste and cook till it becomes thick.
6. When the halwa sticks to bottom, Add ghee little by little and cook till halwa consistency is reached.Then make Rouded shape to serve.

Sohan Papdi

Sohan Papdi is a very popular Indian sweet . It is extensively used during diwali and other Indian festivals. It makes your celebration more delightful. Try and enjoy this sohan papdi recipe.

Ingredients :

* 1 1/4 cup Gram Glour,
* 1 1/4 cup Maida,
* 250 gms Ghee
* 2 1/2 cups Sugar,
* 1 1/2 cup Water,
* 2 tbsp Milk
* 1/2 tsp Cardamom seeds crushed coarsely
* 4″ squares cut from a thin polythene sheet

Method :

1. Sift both flours together, Heat ghee in a heavy saucepan.
2. Add flour mixture and roast on low till light golden.
3. Keep aside to cool a little, stirring occasionally.
4. Prepare syrup simultaneously. Make syrup out of sugar, water and milk.
5. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture.
6. Beat well with a large fork till the mixture forms threadlike flakes. .
7. Pour onto a greased surface or thali and roll to 1″ thickness lightly.
8. Sprinkle the elaichi and gently press down with palm.
9. Cool, cut into 1″ squares, wrap individually into square pieces of thin plastic sheet.
10. Store in an airtight container.

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Almonds or Badam Halwa

Ingredients :


* Milk- 1 cup
* Sugar powdered- 1 cup
* Almonds or Badam- ½ cup
* Ghee- ½ cup


Method :


1. Soak the almonds in water overnight and blanch it.
2. (Blanching is soaking and removing the peels of the almond.
3. Remove the outer skin and grind into smooth paste using milk for grinding.
4. Mix little water to sugar and heat it in a heavy bottomed kadai or oan or vessel till it is dissolved and once when one string consistency is reached.
5. Add badam or almond paste and cook till it becomes thick.
6. When the halwa sticks to bottom, Add ghee little by little and cook till halwa consistency is reached.Then make Rouded shape to serve.


Sohan Papdi


Sohan Papdi is a very popular Indian sweet . It is extensively used during diwali and other Indian festivals. It makes your celebration more delightful. Try and enjoy this sohan papdi recipe.


Ingredients :


* 1 1/4 cup Gram Glour,
* 1 1/4 cup Maida,
* 250 gms Ghee
* 2 1/2 cups Sugar,
* 1 1/2 cup Water,
* 2 tbsp Milk
* 1/2 tsp Cardamom seeds crushed coarsely
* 4″ squares cut from a thin polythene sheet


Method :


1. Sift both flours together, Heat ghee in a heavy saucepan.
2. Add flour mixture and roast on low till light golden.
3. Keep aside to cool a little, stirring occasionally.
4. Prepare syrup simultaneously. Make syrup out of sugar, water and milk.
5. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture.
6. Beat well with a large fork till the mixture forms threadlike flakes. .
7. Pour onto a greased surface or thali and roll to 1″ thickness lightly.
8. Sprinkle the elaichi and gently press down with palm.
9. Cool, cut into 1″ squares, wrap individually into square pieces of thin plastic sheet.
10. Store in an airtight container.

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