Hi All my Blog readers...Yes Its 2nd Birthday of my blog....Time passes so fast..I feel I started my blog only few months ago and now its already 2nd year completed.I statred writing this blog 2 yrs back in the month of november (6th-7th)...I feel so happy that in this passed 2 years i learn a lot and improved a lot and Mainly I could collect so many of the recipes I know and I learned.....Hope to continue with the same belief ..and most important part is ...I have go so many followers of my blog and get nice comments from all of you....I thank each one of you in this occasion for all your support and suggestion.....
So I will celebrate with sweet and a savory on this occasion.......
First is very simple and tasty Sweet Avalakki(beaten rice)..
This kind of avalakki I ate first in south karnataka ....when we were in manglore we have tasted this kind of avalakki(we use to prepare with different method),,,, especially in some of the temple they give as prasadam...wow it use to be very very yum.....so even I prepared this for Tulasi pooja,,but same time its my blogs birthday also....so i hope u all will love this..
Jaggary 1/2 cup(small)
Fresh grated coconut (use 1/2 coconut)
Cardamum powder 1/4 tsp
beaten rice(Medium) 3 1/2 cup(around 150 gm
water 1 cup( use the same cup which is used for measuring jaggary)
Add jaggary and water in a thick bottom pan and turn on the heat.
..once both are mixed well turn of the heat and stain this jaggary water to remove any sand on the bottom of the pan and again keep it on heat and add the grated coconut and cardamom powder,keep on stirring on a medium heat till 5-6 mins(till it will become medium thick sauce),
Now turn of the heat and keep aside it to become bit cool(not completely cool) for 2-3 mins then add the beaten rice mix well.....
Sweet Avalakki/beaten rice is ready to serve.
Kadle Usuli/Chick peas sundal:
This is prepared especially during tulasi pooja in our village..its very easy to make but yum to taste....
Black Chickpeas 2 cup (Chana)
Oil 2 TBSP(Use coconut oil, it will give more taste)
1 1/2 tsp Urad lentil
Mustard Seeds 1 tsp
1/4 tsp Turmeric
2-3 green chilly (slice and cut into pieces)
3 -4 Curry Leaves
Asafoetida 1/4 tsp (or can use grated ginger)
Fresh Coconut (grated)1/2 cup
Salt to taste and 1/2 tsp sugar
2 tsp Lemon Juice
Soak chickpeas in water overnight. Drain, add fresh water and cook until soft but not mushy.Drain excess water from cooked chickpeas, retaining about 4-5 tablespoons.(or can keep all the water..but it will take more time)
Now heat oil in a thick bottom pan and add Urad lentil and green chilly fry for 2-3 mins and add turmeric, mustered,asafoetida/finely grated ginger and curry leaves,fry for a min
and then add the cooked chickpeas and water,salt,lemon juice and sugar.Mix well and saute for 2-3 mins,,and turn of the heat......
Garnish with fresh grated coconut and serve hot...
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