For the harvest festival, here are some traditional recipes that can make your celebrations a resounding success
For the harvest festival, here are some traditional recipes that can make your celebrations a resounding success
Badnekai Gojju Ingredients
Small purple brinjals, 1/2 kg Onions (chopped) 2 nos Oil 2 tbsp Mustard, seeds 1/4 tsp Tamarind (lemon size) Turmeric tsp Curry leaves 1 sprig Salt to taste Coriander leaves for garnish Jaggery 1 tsp
Ingredients for Roast
Red chillies 10-12 nos Coriander seeds 3 tsp Urad dal 2 tsp White sesame seeds 1 tsp Channa dal 2 tsp Cinnamon 1 piece Coconut (grated) 1/2 cup
Method
Wash and cut brinjals lengthwise into medium pieces and immerse them in a bowl of water. l Boil a lemon size tamarind in one cup of water for 10 minutes. After it cools down, squeeze the tamarind and remove pulp. Strain and keep aside tamarind water. l Heat one tsp oil in a pan, add coriander seeds, urad dal, channa dal, sesame seeds, cinnamon and dry red chillies. Fry till they turn light brown, add grated coconut. Sauté for a few minutes on low flame. l Remove from heat and grind them to a fine powder and keep aside. l Heat remaining oil in the same pan, add mustard seeds, when popped, add chopped onion fry until light brown. l Add brinjal, fry until light brown add turmeric and curry leaves. l Now, add salt, tamarind juice, jaggery, ground masala powder and one cup water. l Bring to boil and cook for 10-15 minutes until the gojju thickens.
Garnish with coriander leaves.
— Recipe courtesy executive chef Naren Thimmaiah, The Gateway Hotel.
Sharkara Pongal Ingredients Raw rice 3/4 CUP Moong dal 3 tbsp Jaggery 1 cup Cashewnuts 10 -15 nos Raisins 10 to 15 nos A pinch of elaichi powder Ghee 3 tbsp Milk 1/4 cup
Method Wash rice and moong dal and pressure cook both together.
In a kadai, add a tbsp ghee and fry cashewnuts and raisins separately till golden brown. Keep aside.
Add jaggery in the kadai and a few tbsp water.
Stir, till jaggery melts. filter impurities. Again heat the jaggery syrup in the kadai for five minutes.
Mash the cooked rice nicely by adding milk.
Add rice mixture to the jaggery syrup.
Mix nicely to avoid forming lumps Keep the stove on a low flame. Add ghee and elachi powder to it.
Garnish with cashewnuts and raisins, and serve hot.
— Recipe courtesy Manu Nair, corporate executive chef, Billionsmiles.
Ellu Bella (sesame seeds & jaggery)
Ingredients Peanuts 1 cup Sesame seeds cup Fried channa dal cup Jaggery cup Dry coconut cup Sugar coated cumin seeds or fennel seeds 2 to 3 tbsp Method Dry roast peanuts on a low flame till brown. Cool, de-skin and break them in half.
Dry roast sesame seeds separately and cool.
Cut jaggery into tiny, even cubes.
Cut coconut into small pieces and combine. (Both should be sundried for best results).
Combine all ingredients once cooled and preserve in an air tight container.
khara Pongal
Ingredients Raw rice 1 cup Moong dal 1/2 cup Pepper corns 1/4 tsp Cumin seeds 1/4 tsp Curry leaves 1 spring 6. Ghee 5tsp Cashew cup Salt,to taste Method:
Dry roast moong dal, till it turns golden brown.
Wash and soak the rice for half-an-hour.
Boil the soaked rice and moong dal with salt. Add 4 cups of water and cook till done.
Take a wide pan and add 5 tsp of ghee, splutter the black pepper and cumin seeds.
Add cashewnuts to the tempering.
Pour hot tempering on the boiled mixture and check the seasoning.
Serve hot with chutney or sambhar.
— Recipe courtesy executive chef Naren Thimmaiah, The Gateway Hotel
