Modak

Modak

Modak is a the main sweet dish during the Ganesh Chaturthi festival. It is very famously called 'Modak'. In other languages it is called Modakam, Modaka and so on. Modak is a dumpling made from rice flour with various stuffing, with main ingredients for stuffing being Jaggery, Coconut, Groundnuts and Sesame seeds. Modak is considered a hot favourite of the legendary foodie, Lord Ganesh, who is also known by the name 'Modakapriya'.  The offerings to Lord Ganesha is called Naivedyam, which not only includes the steamed modak, but also various other dishes. 

Coconut Pal Poli

Coconut Pal Poli

Coconut Pal Poli is a sweet prepared traditionally at homes when there were no provision to buy sweets while sudden guests arrived. No communication too were received during those days of their arrival. This was one of the snow-like sweet, which would come to the rescue. So this is such delicacy of olden times, which needed no prior preparation. Since jaggery was easily available during those days, this dessert was considered very superior as it was made with sugar. 

Mosaravalakki

Atukulu Daddojanam

Mosaravalakki is dished out of flattened rice / Aval / Atukulu / Avalakki along with fresh curds. The dish though famous all over India, called by different names, namely, 'Thayir Aval', 'Dahi Poha', 'Gopalkala' and 'Atukulu Daddojanam', is similar to Curd rice. In Karnataka, the dish is called by the name Mosaravalakki as this is made more common in the state and served for Gods as Naivedyam or Prasad. Mosaru Avalakki can be garnished with grapes and pomegranate seeds, which makes the dish more rich in appearance. 

Dal Baati Churma

Dal Bati Churma

Rajasthan's famous dish, Dal-Baati-Churma, a Rajasthan delicacy, is a meal in itself. The dish is a confluence of tastes – sweet, salty and spicy. The Baati is prepared with wheat and semolina, and then deep fried into flat rounds. The dal is a combination of five pulses called Panchmel Dal, Panchrathan Dal or Panch Kuti Dal, which is thick, hot and spicy. 

Churma Ladoo

Churma Laddu

Churma is a Rajasthani Sweet in combination with Dal Bati, which is a complete mean and famously called as Dal-Bati-Churma. In the meal, Churma is consumed mixing the Panchmel Dal or Panchvati Dal and this is the traditional way of enjoying the sweet. Churma ladoo is prepared with wheat flour or in combination with wheat flour and rava or sooji (semolina). The dish is also well known in the category of rich dessert as only the ghee is used in the recipe, which brings good health, as well as rich taste.

Panchkuti Dal - a Delectable Blend of Five Lentils

Panchkuti Dal

Panchkuti Dal or Panchmel dal or Panchratan Dal is a delectable combination of five lentils cooked together with the minimal spices. The Panchkuti Dal is a dish included in a Rajasthani meal of Dal-Baati-Churma. Dal-Baati-Churma is a meal in itself. The Dal used here is the Pachkuti Dal. The meal is served during the celebration times, be it marriages or festivals. The Dal is simmered in ghee where cumin seeds are fried and flavoured with bay leaves and fresh coriander leaves. The simplicity of the Dal is protein rich and taste is splendid.

Sheer Khurma - a Vermicelli Pudding

            Sheer Khorma

Sheer Khurma or Sheer Khorma is a vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Al-Adha in India, Pakistan and Bangladesh. Sheer Khurma is similar in the lines of preparation of Vermicelli Kheer but only extra ingredient 'dates' is added here. The dates are boiled in the milk to give it an added authentic taste to the Sheer Khurma. And during the fasting days of Ramadan, Sheer Khurma with dates are prepared as dates are an excellent source of fiber, sugar, magnesium, and have carbohydrates, which will aid the body in maintaining health.

Mavina Hannu Seekarane or Rasayana - a Mango Coconut dip

        Mavina Hannu Rasayana with Neer Dosa

Mavina Hannu Seekarane or Rasayana is a dip commonly relished by the people of coastal regions of Karnataka, i.e., Mangalore, Udupi and many other parts, which is also known as South Canara Region. Coconut being the main cultivation in these areas, the recipe calls for the Mango pulp mixed with coconut milk and flavoured with cardamom. 

Muzaffar - a Rice-Based Dessert

Muzaffar - A Rice-Based Dessert

Muzaffar / Muzaffir is a sweet delicacy. Rice being the main ingredient, the dessert calls for a Basmati variety of rice because of its rich aroma and flavor it imparts to the dish. This saffron-infused dish is a visual treat and appealing, and lends a supreme taste with rich and sweet along with assorted nuts roasted in the clarified butter (ghee). Muzaffar is a perfect dish for any of the festive occasions be it Diwali or Ramadan.

Boodida Gummadikaya Halwa

Boodida Gummadikaya Halwa

Gummadikaya Halwa is a traditional sweet dish. Unlike Carrot / Gazar ka Halwa, this delicacy is prepared with a Ash Gourd vegetable. The vegetable is called in different names like Winter Melon, Winter Gourd or the White Gourd. Gummidikaya Halwa is a dish of such astonishing simplicity that requires minimal ingredients with irresistible taste. In Southern India, the Gummadikaya Halwa is also called as Kasi Halva and mainly makes a regular appearance in traditional weddings.

Tamarind Rice

Tamarind Rice

Tamarind Rice / Puliyodharai / Puliyogare / Pulihora is a sour sweet, spicy and nutty combination added to a rice variety. This is such an eternal comfort dish that it is prepared in South-India for every important occasion, be it festivals or in temples as Neiyedyam or Prasad. This rice variety is without the addition of onions and garlic, which some people prefer to take during their fast or festivals.

Tamarind rice is balanced by adding jaggery to the the pulpy tamarind and combining with variety of normal spices to give a right taste combination. The tamarind rice is then infused with the seasoning of mustard seeds, curry leaves and red chilies. Groundnuts / peanuts gives the extra crunchy taste to the rice, which adds value to the health too.

Ingredients for tamarind pulp:

1. Raw Rice - 1/2 kg (two and half cups)

2. Tamarind - 100 gram

3. Sesame seeds / Til - 2 tsp.

4. Groundnuts - 1/2 cup

5. Jaggery - 2 tbsp.

6. Dry coconut powder - 1/4th cup

7. Turmeric / haldi - 1/4 tsp.

8. Coriander powder / dhania powder - 1/4th tsp.

9. Chilly powder - 1/4th tsp.

10. Oil - 1/2 tsp.

11. Salt to taste

For Tempering / Tadka ingredients:

1. Oil - 5 tbsp.

2. Mustard seeds - 1 tbsp.

3. Bengal gram / Channa dal - 1 tbsp.

4. Black gram / Urad dal - 1 tbsp.

5. Fenugreek / Methi seeds - 1 tsp.

6. Dry red chilies - 4 to 5 (tear into half)

7. Curry leaves - handful

8. Asafoetida / Hing - 2 pinches

Cooking Method:

1. Wash and soak the rice in water for about 15 minutes. Soak the tamarind in 1 1/2 cup warm water for around 10 minutes.

2. Meanwhile dry roast the fenugreek /methi seeds and powder them.  Powder the raw sesame seeds too keeping both aside separately for later use.

3. Cook the rice until done and such that each grain is separated. Once done spread the rice on a plate to cool. 

4. Now extract the pulp from the soaked tamarind and discard the waste.

5. To this tamarind pulp, add salt, chilly powder, coriander powder and turmeric powder. Heat 1/2 tsp of oil and pour this tamarind pulp and cook them until a pulpy texture is attained for about 15 minutes on a medium flame. Finally before switching off the flame, add jaggery, powdered sesame seeds and dry coconut powder, and mix them.

6. In another pan, heat 1/2 tsp of oil and roast the peanuts / groundnuts until light golden and pour them on the rice. 

7. In the same pan, heat the remaining oil. Add mustard seeds, and once this splutters, add Black gram/ Urad dal and Bengal gram / Channa dal and allow them to change its color to light golden. Now add asafoetida, curry leaves, fenugreek / methi powder and red chilies and pour them on the rice. 

8. Now combine the prepared tamarind pulp with the rice, mixing slowly with the help of the hand without breaking the rice. 

Pulihora

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Ammani Kozhukattai - a spicy savory for Ganesh Chaturti

Ammani Kozhutattai

Ammani Kozhukattai are rice-based steamed dish tempered with some spices and grated coconut for the sweet-spicy combination. This steamed dish Ammani Kozhukattai is very popular during the Ganesh Chaturti to serve for Lord Ganesh. This spicy dish is prepared in combination with the sweet dish called Modak/Kadubu/Kozhukattai/kudumulu.

Aate ka Halwa - Traditional Wheat Flour Sweet Pudding

Aate ka Halwa

Aate ka Halwa is wheat flour pudding prepared with pure ghee (clarified butter) and this rich-in-nutrition sweet dish ever liked by all - little ones to daddy's dad. Halwa is  healthy dish nourished with loads of carbs and filled with instant energy for long fun-filled day. This pudding is rejoiced in most parts of India during breakfast or mealtime along with spicy dish / savouries. Aate ka Halwa has enriching aromatic blissful taste and a good dose of this royal sweet is enough to awaken your senses. 

Bisi Bele Bhath

Bisibele Bhath

Bisi Bele Bhath is a soul dish of Karnataka, and prepared during all festive occasions too as its a one pot satisfying healthy meal. The science of creating perfect flavor to Bisi Bele Bhath, comes from the precise selection of spices, dry roasted and then crushed to fine powder. The important spice, called Kapok Buds, the Marathi Moggu, lends a perfect authentic flavor to this Bisi Bele Bhath. This Classic Bisi Bele Bhath should be creamy in consistency and during the cooking process do check for the water content.

Unnakaaya

Unnakaaya

Unnakaaya is a sweet dish of Malabar Origin. Unnakaaya dish is an authentic dish named after a cotton seed and thus sweet is acquired the shape. For the cotton-like thing inside the seed, grated fresh coconut is stuffed inside the mashed bananas and deep fried or shallow fried. In this sweet, sugar is added in a very small quantity as coconut and bananas accumulate the natural sweetness in this delicacy. Though any form of cooking ripe bananas can be considered to prepared Unnakaaya, a special type of bananas are used, which is called Nenthrapazham in Malayalam and available plenty in those regions.

Nimma Aaku Tho Majjiga / Green Buttermilk with Lemon Leaves

Nimma Majjiga

Nimma Aaku Tho Majjiga or Green buttermilk is prepared-most during summer season to beat the heat. Majjiga is a Telugu word for Buttermilk; also known linguistically as - Majjige in Kannada, Mor / Moru in Malayalam and Tamil, Chaas / Chaanch in Hindi, Phana Taak / Mattha in Marathi, Takra in Sanskrit and so on. Buttermilk is a staple drink and most commonly consumed in the southern region of country through-out all the seasons. This is an open secret that buttermilk is natural, healthy and nutritious drink. This Buttermilk drink is prepared by beating yogurt and blending spices with it. 

Paniyaram

Paniyaaram

Paniyaram is addictive breakfast dish from Southern India. Its has got various names and cooked in wide varieties, such as - Kuzhi Paniyaram, which is prepared in both salt and sweet version and the sweet Paniyarams are cooked by adding jaggery, coconut and flavored with cardamom in Tamilnadu, India, and in Gods own country Kerala it is Unniyapam, belended with mashed bananas and grated coconut for the people with sweet-tooth. This dainty delicacy is known as Gunta Pongadaalu / Gunta Ponganalu / Gunta Punugulu in Andhra Pradesh and Appe / Guliappa / Gulittu / Paddu in Karnataka, India. The spicy Paniyaram can also have sautéed onions and green chilies mixed with the batter for that extra yummy taste.

Thandai

Thandai

Thandai is refreshing drink to beat the scorching summer heat!  This milk-based,  energy-drink is prepared from mixture of dry fruits such as - Almonds, Melon seeds, Poppy seeds, and flavored with Pepper, Rose essence, Cardamom and Fennel seeds. Finally the Saffron infuses heavenly flavor, taste and color to its perfection. 

Mirapakaaya Bajji - Menasinakaayi Bajji / Mirchi Bajji /Mezhaga Bajji

Melaga Bhajji / Mezhaga Bhajji

Mirchi Bajji is a street food usually found in South Indian chaat corners and also places like hill stations this is a common sight and great temptation. Street food vendors at the beach sides of Chennai, including Marina and Golden beach also serves these hot-hot Mirchi Bajji to all the tourist, giving their taste-buds a unique spicy treat. Though there are loads of other street foods available but among them Mirch Bhajjis with extraordinary flavor is  inviting to one & all and can hold to be a snack-of-the-day in any get-together or in-house parties. Usually in South India, people prefer spicy food, so the Mirchi Bahjji also goes well as a side dish with any favorite rice meal.  On the streets of south India, Mirchi Bhajji is also known as Melaga Bajji / Mirapakaaya Bajji / Menasinakaayi Bajji to name a few.

Aloo Tikki Chole Chaat - A North-Indian Chaat

Tikki Chhole Chaat

Aloo Tikki Chole Chaat is a crispy aloo tikki  (potato cutlets) dunked under the yummy chole or chickpeas gravy, topped with tangy tamarind chutney and green coriander chutney. The overall texture of the chat is crisp, spicy, tangy with intense herby aroma; giving Tikki Chole Chaat the perfect burst of flavors. Here the Aloo Tikkis are savory patties - shallow-fried in pure ghee until golden brown. The tikkis are made up of boiled mashed potatoes along with soaked sago pearls in few numbers to get crunchiness. The chhole gravy is lightly spiced with normal spice powders, so it can be paired well with two chutney toppings over the Tikkis. Aloo Tikkis can also be served plain, and enjoyed with topping of chutneys and curd for that extra taste.