My Foodarama

Search This Blog

India's Republic Day Salad

Copyright

© 2010-2023, Reshma Seetharam. All rights reserved.

reshmaseetharam.com and myfoodarama.com by Reshma Seetharam is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 United States License. DO NOT STEAL any content, recipes, and/or pictures without any prior consent. reshmaseetharam.com is protected by CopyScape.

Beans bassaru - Lentils and beans curry and stir fry

By Reshma Seetharam. Beans bassaru, is a red curry made from cooked lentil and vegetable broth. One super healthy curry! It can be made from a combination of lentils and vegetables or greens. I have posted some combinations at the end. In this recipe, I have used, fresh green beans and yellow lentils/dal.

Avarekalu Ragi Rotti - Flatbread made with finger millet flour, vegetables, greens and hyacinth bean

This classic rotti dates back to centuries in South India. Ragi, is a major staple of rural Karnataka. It is a millet that is rich in protein, minerals and fiber. Combine that with coconut, red chilies, ginger and avarekalu (hyacinth bean), and you have this mouth watering, crunchy roti/bread. Pair it with butter, chutney, pickle, or and omelet, and voila, a wholesome breakfast! Try it. Ingredients: Serves 4 - makes about 8-10 rottis 2 cups Ragi flour (Finger millet flour) 1 cup fine semolina 1 cup avarekalu (hyacinth beans) fresh or frozen 1 cup finely chopped scallions and greens (dill, cilantro)--Optional 1 cup grated carrots 1 cup finely chopped dill 1 cup red onion, sliced thin 1/4 inch ginger grated 1 tsp salt ½ cup grated fresh/dry coconut 2 tsp coarse red pepper flakes with seeds Directions: Bring 2 cups of water and avarekalu beans to a rolling boil with a little salt. Once cooked, drain and set aside. Pulse coconut and chilies in a mixer, pulse it to a coar

Sankranthi recipes

The harvest festival of India goes by many names. Makar Sankranti, Thai Pongal, Uttarayana, Lohri, and Magh Bihu or Bhogali Bihu. Hindus celebrate the harvest festival thanking the Sun God for agricultural abundance. It also marks the end of winter solstice and the start of longer days. Traditionally, in South India, Sankranthi is celebrated by making a yummy porridge of rice and lentils. The cows that plough the fields are worshipped and decorated with colorful attire. They are also made to jump off a wall of burning fire, to ward off evil. The house doors are adorned with flowers and mango leaves, the floors with colorful rangoli. Making soft sugar candy, called sakkare acchu in Karnataka, is also an age old tradition on this day. Sankranthi fever in my hometown! Pongal and sakkare achu recipe Sankranthi menu consists of traditional sweet and khara pongal, porridges made with lentils and rice. Sakkare achu ia a classic, soft sugar candy made with sugar.

Video recipe: Haal saaru recipe - Vegetables in pepper milk curry

This is typical winter curry made in South India. It has all the spices to ward off winter flu, cold and cough. It also warms up your body, as it has healing properties of pepper, cumin, garlic and chilies. You may use roasted poppy seeds, or lentils to add thickness to the curry. It used to be one of my great grandma’s favorite curries. I remember how she would recite making the curry with various gourds and pigeon peas, or peanuts that they grew in their backyard. Those days, backyard grown to table was a daily thing. The video below uses variation 2, using lentils. I love my great grand mom. There is not a thing I did not learn from her. She lived long, and my sisters and I were fortunate to have spent our lives with her. She died in her late 90’s, when I completed my bachelor’s degree. During those days, she was a mom of two daughters, who lost her husband in her early 20’s. She never remarried, and she spent her whole life, looking aft

Rava Laddoo Recipe

Makes 6-8 laddoos Ingredients: 1 cup chirotee rava/fine semolina 1 cup sugar, powdered 1/4 cup crushed nuts and raisins 2 Tbsp ghee Pinch of cardamom powder 1/4 cup hot milk Method: -Dry roast semolina/rava until aromatic. Pour over powdered sugar, set aside. -Roast crushed nuts and raisins in hot ghee. Pour over rava mixture. -Combine well, to this add a few spoons of milk. Clump and gather handful in the palm of your hand tightly to form balls/laddoos. -Repeat the same method adding a few spoons of milk as needed. -Set aside to set and cool for 30 minutes. Enjoy!

Powered by Blogger