Tuesday, January 17, 2012

Shankrathi Special Yellu-Bella


In south India Shankranthi , Festival of Harvest.  Makar Sankranti is a major
harvest festival celebrated in various parts of India. In their own traditions.

Makar Sankranti, apart from a harvest festival is also regarded as the beginning of an auspicious phase in Indian culture. It is said as the 'holy phase of transition'. It marks the end of an inauspicious phase which according to the Hindu calendar begins around mid-December. It is believed that any auspicious and sacred ritual can be sanctified in any Hindu family, this day onwards. Scientifically, this day marks the beginning of warmer and longer days compared to the nights. In other words, Sankranti marks the termination of winter season and beginning of a new harvest or spring season.

There is a story also behind this festival.
We celebrate this festival with distributing sesame with groundnuts, fried grams, dry coconut, jaggery cut into small pieces and distribute, with this we give sugar cane piece and banana with sugar dolls.

I would like to share how we make this yellu. Even though we mix other ingredients we give call it yellu (sesame).

100 gms of groundnuts.
100 gms of fried grams.
125 gms of jaggery.

75 gms of  dry coconut.
250 gms of sesameseeds.

1.       Takeground nuts and fry in a low flame. Once it is turned brown, let it cool and take out the skin by rubbing with both hands.
2.       Cut Jaggery into small pieces with the help of jaggery cutter.

3.       Take dry coconut peel the skin which is black. Cut it into small pieces.

4.       My mother keeps jaggery and coconut in sun for a day,  after cutting into small pieces so that we can store it for few days.
5.       After all these take sesame seeds fry in a very low flame. Once it is little brown keep it aside.

6.       Mix ground nuts, fried gram, coconut pieces, Jaggery, and sesame and store it in a air tight container. 


Avallaki with carrot and peas


Flattened rice: 250 gms. (For 3 servings)
Carrots: 2 (Grated)
Peas: 1/2 cup
Coriander leaves finely chopped.
Curry Leaves few
Green chillies: 2-3chopped.
Mustard: 2 tea spoons.
Turmeric Powder: 2 teaspoons.
Ginger: 1/4 inch chopped.
Cumin seeds : 2 teaspoons
 Asafoetida : Pinch
Lemon juice: 1 table spoon.
Grated coconut: 1/2 cup or 3tablespoons.
Oil : 2 tablespoons.
Salt to taste.

1. Soak flattened rice for 5 min, drain water and keep it aside.
2. In a kadai take oil, once oil is heated, add mustard, after it cracks add cumin seeds.
3. Add chilly, ginger, next curry leaves and Asafoetida.
4. Mix it well, add carrot and peas and cook it till carrot and peas are done.
5. Add turmeric powder and mix well.
6. Take flattened rice and add to this mix and stir it well.
7. Add salt, lemon juice and mix it well.
8. Garnish with grated coconut and serve.

Tuesday, January 3, 2012

Strawberry Milk Shake

You need fresh strawberries10 to 12 for 2
Sugar as required, 2tablespoons
Milk 1/4 liter
Kesar a bit.

Wash strawberries cut into pieces
In a jar put the strawberries,
sugar, and milk.
Press the juicer one.
let it be thick while preparing it.
If you like add kesar or decorate it .
Add ice cubes and serve cold

For 3 servings: take 150 gms of macaroni, heat oil 2-3 tablespoons in a pan and fry onions about  2 onions till it turns light brown, add ginger garlic paste 1 table spoon, fry it well, add garam masala powder 1 table spoons, ( if u need more masala you can add more spoons) add red chilly powder of 1 table spoons, turmeric powder 1/2 table spoon, jeera powder1 table spoon, add  tomatoes about 2-3 finely chopped and fry it till it is mashed. Add macaroni about 1 measure and add 1 and a half measure of water, stirr well and close the lid for 2 min, again stirr it and close it for 5 more min, Macaroni is ready, serve hot. You can add cheese toppings if you like.

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