CHIGALI / TIL TAMBITTU

TIL /BLACK SESAME SEEDS/CHIGALI TAMBITU


Chigali Tambittu is prepared on Nagapanchami festival, 5th day of Shravana masa. Here goes the recipe of Chigali Tambittu which is offered to God of Snakes, Naga. :-)

Ingredients:
50 gms Black sesame seeds/Til/Ellu in Kannada
50 gms Jagerry -powdered
1 Cardamon

Method:
1. In a mixer jar, add Black sesame seeds /Til/ Ellu and make powder
2. Add crushed jagerry and cardamon to mixer jar and run for 1-2 minutes
3. Make the mixture into shape of balls

Optional
You can add grated coconut

I'M BACK!

RECIPES COMING UP!!
VANGI BATH

AVAREKALLU GOJJU /HYACINTH BEANS (ಅವರೆಕಾಳು ಗೊಜ್ಜು)

This bean is called in kannadaAvarekalluGujrathi Surti papdi lilva Marathi Val Tamil Avraikai English Hyacinth beans and Telugu Anapakaya

MASALA VADA AND KHARA KADABU

MASALA VADA AND KHARA KADABU

Ingredients:
1 cup yellow gram /channa dal
1tspn ginger and garlic paste
3-4 green chillies
1small pc cinnamon
2cloves
1medium sized onion finely chopped
3tbspn coriander finely chopped
3tbspn cup dill leaves finely chopped
Salt as per taste
oil for deep frying

Method:
1. Soak channa dal for 3 hrs. Drain the water
2. First grind ginger garlic, green chillies, cinnamon and clove into fine paste.(As the quantity will be less to grind, add little dal and just add few drops of water).
3. Grind the dal coarsely without adding water-if required add few drops.
4. Mix the grinded masala, grinded dal, chopped onion, chopped corriander, chopped dil and salt.

5. Heat oil in a frying pan on meduim flame.
6. Make small balls, pat them gently to give a round shape.
7. Deep fry till it turns golden brown-If necessary turn your flame low.

Serve it hot

KAHARA KADABU

Khara Kadabu is steamed with the same vada masala .
Ingredients are same except oil for deep frying.
You can steam using idli cooker or in a micro wave . I have steamed in microwave for 6minutes
Serve it hot.

VERMICELLI KHEER / SHAVIGE PAYASA / PAYASAM

VERMICELLI KHEER / SHAVIGE PAYASA / PAYASAM

Vermicelli is known as seviyan in Hindi, shavige in kannada, Sevalu or Semiyalu in Telugu, Semiya in Tamil and shemai in Bengali.

Today I will be sharing Vermicelli kheer / Shavige payasa what we call in kannada, which I make quite often at home. My son, who truned 18months this day-Enjoys Vermicelli Kheer!

Ingredients:
1 cup vermicelli/shavige
500ml milk
100gms condensed milk (preferbly plain/unsweetened)
sugar as per taste
1tbspn ghee
1-cardamom
7-8 raisins
5-6 cashewnut
1 almond-thinly sliced
dash of saffron
2 drops of vanilla/rose essence (optional)

Method:
1. Heat ghee in a pan on low flame, add cashewnuts and fry till it turns light brown, then add raisins and sliced almond and put of the flame. Remove and keep it aside, except the ghee.
2. In the remaining ghee, add vermicelli and fry till it turns light brown, once it is done-transfer it to other bowl/plate.

3. On a medium flame boil milk.

4. Add cardamom, condensed milk and boil for 3min, stir ocasionally.

5. Add vermicelli and allow to cook till it is done.

6. Add sugar, stir and put off the flame. (Add vanilla/rose essence and mix)

7.Garnish with raisins, cashewnut, almonds and dash of saffron

Serve it hot or chilled.

Pic of Pastry, which my hubby had got on Valentine's Day!