It’s time for some festive fare!

It’s time for some festive fare!

Ugadi is here and it's time to celebrate a new year with some yummy, appetising fare...

Kosumbari

Ugadi is right around the corner. It’s time to celebrate a new year and new beginnings with yummy and appetising fare. This festival is usually celebrated with traditional dishes such as chitranna, holige, payasa, usli, and more. Here are a few traditional Ugadi recipes for you to try:

KOSUMBARI

INGREDIENTS: American corn 1 cup, pomegranate kernels 1 cup, green chillies chopped 2, salt to taste, cucumber chopped ½ cup, carrot grated ½ cup, lemon juice 1 tbsp, fresh coriander chopped.

METHOD: In a large bowl, mix all the ingredients. Lastly, add lime juice & coriander.

 

BLACK CHANA & GHERKINS PALYA

INGREDIENTS: Black chana 1 cup soaked overnight, gherkins (thondekayi) ¼ kg cut into 4 pieces lengthwise, salt to taste, fresh coriander leaves, lemon juice 1 tsp.

For the seasoning: Onions 2 chopped, green chillies 4 chopped, curry leaves, chana dal 1 tsp, urad dal 1 tsp, mustard 1 tsp, a pinch of turmeric powder, oil 2 tbsp, grated coconut ½ cup.

METHOD: Pressure cook black chana with water and salt for two whistles. Cool and drain. In a grinder, add coconut, green chillies and grind to a coarse paste. In a kadai, add oil and all the seasoning ingredients and fry. Add gherkins, cooked chana, salt, ground paste and a little bit of water. Cover and cook for five minutes. Lastly, add coriander.

Holige
Holige

NAWANE CHITRANNA

INGREDIENTS: Nawane 1 ½ cup soaked for 1 hour and cooked (foxtail millet), salt to taste, fresh coriander leaves, fresh coconut grated ½ cup, raw mango ½ cup.

For the seasoning: Oil 2 tbsp, mustard seeds 2 tsp, chana dal 2 tsp, urad dal 2 tsp, ginger 1-inch piece chopped, onions 2 chopped, green chillies 4 chopped, a pinch of turmeric, dry red chillies 2.

METHOD: In a pan, heat oil. Add the seasoning ingredients and fry. Add raw mango, some salt and cook for a while. Add this to the cooked nawane and mix well. Add coriander, coconut and mix. Add some cashews roasted in ghee as a final garnish.

 

NAWANE HOLIGE

INGREDIENTS: For kanaka (outer covering): Wheat flour 1 cup, maida 2 tbsp, oil 2 tbsp, a pinch of turmeric, salt to taste, water. 

For filling (hurna): Nawane 1 cup, chana dal 2 tbsp, jaggery powder ¼ cup, a pinch of nutmeg & cardamom powder.

METHOD: In a kadai, roast nawane & chana dal separately, till you get a nice aroma. Cool it and then grind it in a grinder to a fine powder. Take it out and let it cool. Now, add jaggery, nutmeg powder and cardamom powder. You can also add 1/2 tbsp milk to this. Mix well and you should get a mixture of the pedha consistency. Divide the dough into equal balls. Roll one ball, place a little filling on it and roll out the dough into a thin chapati. Shallow fry on a hot tawa with oil or ghee. You can also deep fry the same. Serve hot.