Tuesday, February 12, 2013

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