SANKRANTHI FESTIVAL RECIPES

We all know that Sankranthi is celebrated for 3 days in whole Andhra Pradesh state but they vary regionally with different customs and traditions.In our home we make many recipes using sesame seeds as the main ingredient.

• DAY-1: PULUGAM,NUVVULA ROTTI,VANKAYA NUVVULA PACHADI,CHIKKUDUKAYA NUVVULAKURA

PULUGAM:Basically this is a sweet made of rice jagery and sesam seed powder

• Rice-1/2 cup
• Jaggery-1 cup
• Sesame seed roasted powder/nuvvula podi-2 tbs
• Dry fruits-3 tbs
• Ghee 1tbs

METHOD:Pressure cook rice with 3 cups of water and cook till sot now open lid add jaggery and sesame seed powder,when the sweet starts thickening add the roasted nuts and 1 tbs ghee and switch off the flame.
INGREDIENTS FOR NUVVUL ROTTTI:

1. Rice flour-1 cup
2. Water -1 cup
3. Sesame seeds/nuvvulu-hand full

PREPARATIONS:

• Boil 1 cup water with pinch of salt and take out from the flame and immediately add the flour and mix with spoon
• When it is warm knead with hands and divide into portions,close lid

METHOD:

• Take each dough ball flatten it,now dip the ball in water on one side
• immediately dip that wet side in the sesame seeds this helps to stick sesame seeds on the dough
• Now take a pour some rice flour on roll the dough facing sesame seeds upper side,when the rolling of roti is complete
• Put it on tawa and sprinkle water all over the roti and fry both sides until it is fried evenly
• We should not use oil to make roti

VANKAYA NUVVULA PACHADI

• Chopped brinjal-3 tbs
• Chopped onion-2tbs
• Roasted sesame sed powder-5tbs
• Green chilis-2
• Tamarind paste-1/2 ts
• Sugar-1 tbs
• Salt-to taste
• Oil-1 tbs
• Cumin mustard-1/4th ts each
• Curry leaves4

METHOD:

• Dry roast green chilis and blend along with powder,salt,and some water to make fine paste
• Now heat oil in a pan add seasoning and curry leaves
• Now add brinjal pieces and cook till done

INGREDIENTS FOR GORU CHiKKUDU KURA/INDIAN BROADBEANS CURRY:

1. Goru chikkudu chopped-1 cup
2. onion chopped-1/4th cup
3. Tomato chopped-1/2 cup
4. methi leaves chopped-3 tbs
5. Roasted sesame seed powder-2 tbs
6. Ginger garlic paste-1 ts
7. Oil-1 tbs
8. Cumin mustard-1/2 ts each
9. Curry leaves-4
10. Jaggery or sugar-2 ts

METHOD:

1. Microwave broad beans until they turn soft and set a side
2. now heat oil in a kadhai and make seasoning add curry leaves and onion
3. Saute for 2 minutes add methi leaves and tomato cook for 10 minutes now add cooked broad beans and remaining ingredients
4. Cook for 5 more minutes on medium flame and serve hot
5. goes well with roti and also with rice

• now mix this with the blendd paste and serve with nuvvula rotti