Happy Dasara/Vijayadasami

Wishing all a Happy Dasara / Vjayadasami to Friends and Family


Whenever we think of India we think as a land of festivals. Every festival brings with it few days of happiness and joy in the life of the people. Dussehra literally means that which takes away ten sins. This Hindu festival is celebrated all over India to mark the defeat of Ravana by Lord Rama. Dussehra symbolises the triumph of good over evil.

Durga Puja is celebrated all the 10 days. Goddess Durga is depicted as a warrior woman riding a lion or a tiger with multiple hands carrying weapons and assuming mudras, or symbolic hand gestures. This form of the Goddess is the embodiment of feminine and creative energy.


The food which Goddess Durga likes the most is Yellow Rice (Pulihora) or anything made with Rice...

I made 10 varieties of dishes as prasadam for all the 10 days....

Annam Paravannam (Rice Pudding), Pulihora (yellow rice) , Daddojanam(curd rice), Lemon rice (Nimmakaya Pulihora), Ven Pongal (Katte pongali, Rice Pudding), khichdi, Chekkarra pongali (Sweet Pudding), Coconut Rice (Kobbari annam), Capsicum masala rice and Jeera (Cumin) Rice were some of the rice dishes.Today for Dussehra I made Yello rice (pulihora), Jeera rice, Plain rice, dal, Carrot kheer, Sorakaya (bottle gourd) curry, Pudina chutney and Pulusu (soup)


I Hope this celebration of Dussehra turns out to be fruitful.

Chakkara Pongali (Sweet Pongal)

Ingredients:

• Rice - 1/2 Cup.
• Mung dal + Chana dal - (3:1) - 1/2 cup (Lentils).
• Ghee (Butter)
• Cashewnuts
• kismis
• Milk - 1 cup
• Sugar - 1.5 cups
• Cardamom powder

Preparation:

Heat ghee in a pan and fry the cashewnuts and kismiss till brown and keep it aside.

In the same ghee fry the mung dal and chana dal for some time and then fry the rice. Add 2 cups of water and allow the rice to cook. Stir in between continuosly. Once the water is gone add the milk. Let it cook with the milk. Once the rice is completely cooked add sugar. Dont worry if the cooked pongali is hard because when its mixed with sugar it becomes soft.

Season it with cashewnuts, kismiss and Cardamom powder.

Serve Hot or cold.

Katte Pongali (Ven pongal) Rice with Mung dal

Ingredients:

• Rice - 1cup.
• Mung Dal (Split green gram, pesarapappu)- 1/2 cup.
• Jeera Powder (cumin seeds powder) - 2tsp.
• Salt
• Milk 2-3 Tbsp.
• Peppercorn powder or Peppercorns.

For seasoning:

• Ghee
• Chopped Ginger
• Cashewnuts
• Cumin seeds (Jeera)
• Curry Leaves.

Preaparation:

Cook rice and moong dal in a pan. The ven pongal tastes good when its cooked separately compared to cooking in a pressure cooker. When the rice and dal are cooked add Cumin powder, salt and milk. Mix it well.

Heat ghee in a pan and add all the ingredients for seasoning. Add ground peppercorn or simply peppercorns.

Hot ! Hot ! Ven Pongal is ready. Serve hot with chutney or sambar.

Cabbage Curry with mustard paste (Cabbage aava pettina kura)

Ingredients:

• Cabbage
• Mustard seeds (aavalu) - 1tsp.
• Green Chillies - 2 or 3 nos.
• Salt
• Turmeric
• Tamarind pulp - 2tsp.

For Seasoning:

• Oil
• Dried red chillies
• Chana dal (senagapappu, Bengal gram dal)
• Urad Dal (minapappu, Split black gram dal)
• Mustard seeds (aavalu)
• Green chilles (cut length wise) 2nos.
• Curry leaves (Karivepaku)

Preaparation:

Chop the cabbage finely. Cook the cabbage in water separately. Keep it aside.

Make a paste of mustard seeds, green chillies little bit of salt and turmeric.

Heat oil in a pan and add dried red chillies, chana dal, urad dal, mustard seeds. When they start spluttering add green chillies and curry leaves. Now add the cooked cabbage (completely drained) and the mustard paste. Mix it thoroughly and then add tamarind pulp. It doesnt have to be on the stove for a long time. Serve hot with rice.

The same process can be done for Aratikaya (Raw banana):

Pressure cook aratikaya pieces after peeling its skin. Do the same process for Aratikaya aava pettina kura.

Vangi Bhath (Rice with Eggplant/Brinjal)

Ingredients:

• Brinjal/Eggplant - 8-10 Nos.
• Oil
• Mustard seeds (aavalu)
• Asefotida (Inguva)
• Salt
• Turmeric
• Rice - 1cup
• Ghee
• Cashewnuts

For Powder:

• Urad Dal (Minapappu) - 1 Tbsp.
• Chana Dal (Senagapappu, Split bengal gram dal) - 1 Tbsp.
• CorianderSeeds (Dhaniyalu) - 1 Tbsp.
• Fenugreek Seeds (Menthulu) - 1/4 tsp.
• Groundnuts (Palli) - 2-3 tsp.
• Sesame Seeds - 3/4 tsp.
• Dried red Chillies - 3to4.
• Cinnamon Stick - (Dasinchekka) 1in.
• Cloves (Lavangam) - 8Nos.

Preparation:

Fry all the ingredients for making the powder in a little bit of oil. Make a fine powder.

Fry the cashewnuts in a liitle bit of ghee and keep them aside.

Cook rice separately.

Heat 5-6 Tbsp. of oil in a pan and put the seasoning (Mustard seeds and Asefotida). After they start spluttering add finely cut brinjal pieces, salt and turmeric. Let it cook for some time till the brinjal pieces become tender. Add the cooked rice to it. Add the vangi bhath powder to the mixture. Season it with fried cashewnuts.

Vangi Bhath goes well with Coconut raitha (Kobbari perugu pachadi) and Saggubiyyam (Sabudana) Vadiyalu.

Preparation of Coconut Raitha:

Take some curd (Plain Yogurt) and add the desired amount of fresh shredded coconut (If not available, may use frozen). Add green chillies, salt, and chooped corinader leaves. Heat ghee and add Dried red chillies, uraddal, mustard seeds , Jeera and curry leaves. Add this tadka to raitha and tasty coconut raitha (perugu pachadi) is ready !!!!