Sankranti Yellu

Servings: 500 grams

Ingredients:

Content	Quantity	Comment
Ground nut	1 cup
Roasted channa dal / hurigadale	1 cup
Jaggery	1 cup	Acchu bella
Copra	1 cup
White sesame seeds	¼ cup

Method:

Dry roast the groundnut till light brown and allow it to cool. Press lightly and rub it against the plate. This helps to remove the skin and also halve the same.

Remove the skin of the copra and chop into small pieces. Dry it on a clean cloth inside the house for a day or two.

Cut the jaggery into small pieces and dry it in sun for a day on a clean cloth.

Wash and dry the sesame seeds. Just warm it and mix with the ingredients mentioned above and hurigadale.

Serve.

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Gasa gase payasa / Poppy seeds Pudding

Servings: 4-5

Ingredients:

Content	Quantity	Comment
Rice	4 tbsp
Poppy seeds (Gasa gase)	2 tbsp
Coconut	4 tbsp	Dessicated
Red rock sugar (kallusakkare)	A big lemon size
Jaggery	To taste
Saffron	2-3 strands	optional
Cardamom powder	¼ tsp
Almonds	4-5
Cashews	4-5
Raisins	A handful
Ghee	1 tsp
Milk	1 cup

Method:

Wash and drain rice and set aside for 10 minutes. Dry roast poppy seeds and rice separately until fragrant and golden brown. Set aside. 

Dry roast almonds and cashews together until light brown and set aside. 

Grind the roasted ingredients with coconut to a smooth paste. Add milk. Add water to required consistency (more if you want to drink it and less if you want it thick). Add saffron, rock sugar and jaggery. 

Bring it to a boil with continuous stirring on medium flame and adjust sweetness and consistency. Lower the flame, add cardamom powder and mix well. Simmer on low flame until you get a nice aroma. Heat ghee in a small pan and roast the raisins as shown. Pour this over the prepared pudding and serve.

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Avarekalu/Val beans Pongal

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Rice	2 cups
Moong dal	½ cup
Vaal beans/avarekalu	1 cup
Salt	To taste
Turmeric	¼ tsp
Black Pepper	½ tsp	Optional
Water	As required
Hing	¼ tsp
Jeera	1 tsp
Ghee	¼ cup
Dried Red chillies	2-3	Broken

Method:

Wash and soak rice and moong dal in a cup of water for 10-15 minutes. Set aside. 

Heat 2 tbsp of ghee in a cooker. Add the vaal beans/avarekalu and saute for a minute. Drain the soaked rice-dal mixture and it to the cooker. Mix well and add turmeric, pepper (I have not added), salt and 2 cups of water and cover the lid. 

Cook the mixture on low flame up to 3-4 whistles or until rice is soft. Cool and temper with the remaining ghee,jeera, hing and dried red chillies.

Serve hot with curd or raita.

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Sprouts Salad

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Whole Green gram (moong)	1 cup	Sprouted
Jeera powder	1-2 tsp
Coriander powder	1-2 tsp
Chilli powder	1 tsp
Onion	1 big	Chopped finely
Lemon juice	1 small
Salt	As per taste
Salad dressing	1-2 tsp	(Optional)
Coriander leaves	2 tbsp	Chopped

Method:

Mix all the ingredients and set aside for 5 minutes. Serve with rice, roti, or as a snack.

Tip:

For making sprouts, just soak the green gram in water for an hour covered. Drain and tie it in a cotton or muslin cloth and keep it covered in a vessel overnight. Sprouts will be ready in the morning.

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Pudina / Mint rice

Servings: 50 grams

Ingredients:

Content	Quantity	Comment
Pudina / Mint leaves	1 bunch	Cleaned, washed and drained
Green chillies	2 big	If not spicy, add more
Salt	To taste
Sugar	½ tsp
Oil	2 tbsp + 2 tbsp	For tempering
Jeera	1 tsp + 1tsp	For tempering
Tamarind juice	2-3 tbsp
Channa dal	1 tbsp	For tempering
Curry leaves	1 sprig
Cooked rice	500 grams

Method:

Heat 2 tbsp of oil. Once hot, add jeera and allow it to start spluttering. Now add green chillies and saute for 30 seconds. Add the pudina leaves and let reduce. Now add tamarind juice, salt and sugar and cook covered till the leaves are done. Cool and grind it to a paste.

       

       

       

In a bowl mix half of the prepared chutney and 500 grams of cooked rice. Add salt if required. Heat 2 tbsp of oil, add jeera and curry leaves and let the jeera splutter. Add the rice mixture to the tempering and mix well on low flame for a minute.

      

         

Serve with onion raita or curd.

Note:

Add only as much chutney as required. The chutney made can be stored for 2 weeks in refrigerator.

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