Tambittu for Nagpanchami - Karnataka Festival Food

Today is Nagpanchami, first celebration of Shravan Mas. Panchami is praised to love snakes. It is a celebration in the respect of the Snake God, Shesha Nag. Individuals revere winds by offering milk and Puja. Snakes are adored since Vedic periods as they shield crops from getting harmed by rats and different rodents. Snakes are likewise a piece of the Puranas, they partook in 'Sagar Manthan', and is additionally worn by Lord Shiva around his neck. Panchami is praised in the long stretch of Shravan as per the Hindu logbook. The triumph of Krishna over the Kaliya wind is additionally recollected on this day. Hence, Krishna is known as 'Kaliya Mardan'. The celebration celebrates amid the blustery months. It is trusted that the celebration is to counter the expanded plausibility of snakebite amid this time. Individuals visit sanctuaries uncommonly devoted to snakes. Shiva sanctuaries are likewise swarmed amid this celebration, as snakes are viewed as dear to him. 

We do puja of snake made with rangoli at our home and offer him drain. On this day, we make laddus of simmered chana dal as prasad. These laddus are called Tambittu.

Ingredients for roasted gram laddoo - Puthani tambittu

 Grated dry coconut (copra) - 1 tbsp
 Ghee (clarified butter) - 2 tbsp
 Cardamom powder - 1/4 tsp
 Roasted and crushed peanuts - 1 tbsp
 Roasted til (sesame seeds) - 1 tsp
 Roasted khaskhas (poppy seeds) - 1 tsp
 Roasted gram (puthane, hurigadale, split dalia) -1 cup
 Gud (jaggery) -1 cup (more or less according to taste) 
 Water - 1/2 cup


Step by step instructions for making Puthani tambittu

• Put the roasted gram / puthane in a grinder and grind to make a coarse powder.
• Heat a thick bottomed pan. Keep medium flame.
• Add 1/2 cup water and jaggery.
• When jaggery is dissolved, take off flame and strain through tea strainer to remove any impurities.
• Put the jaggery syrup back in the pan and heat again on low flame.
• Add the ground roasted gram powder, stirring and mixing all the time. 
• Add grated coconut, ghee, cardamom powder, roasted Sesame seeds, roasted poppy seeds. 
• Continue cooking on a low flame. The mixture will start to thicken.
• Remove from fire and let cool a little.
• The mixture dries fast. While the mixture is still warm, make laddoos (balls). Dipping your hands in water before you start making each ball will help as the mixture will be warm. 
• Let laddoos cool completely. 


Store in air tight container. Will keep for a week if you cook till it is almost dry.

Simple Recipe South Indian Mix Vegetable Sambar

In South India famous is Vegetable Sambar. People prepare different verities of sambars according to their main foods like, Idli, Dosa, Rice, Pongal etc....................

Now I am going to tell you about the Simple Recipe South Indian Mix Vegetable Sambar.

Ingredients:

• Onion - 1 roughly chopped
• Tomato - 2 chopped in small peace
• Green chillies - 4 finely chopped
• Brinjal - 1 chopped
• Carrot - 2 chopped
• Beans - 4 chopped
• Radish - 2 chopped
• Brinjal - 1 chopped
• Toor Dal / Tuvaram paruppu - 1 cup cooked
• Sambar Powder - 3 tblspn or to taste
• Coriander powder - 2 tblspn
• Chilli Powder - 3 tblspn or to taste
• Salt to taste
• Jaggery / Sugar - 2 tsp
• Coriander Leaves a small handful finely chopped
• Water as needed
• Oil - 4 tblspn
• Jeera and Mustard seeds - 1/4 tblspn each
• Red Chilli - 2
• Asafoetida / Hing / Kaya Podi - 1/2 tsp
• Curry Leaves  a sprig
• coriander leaves little

Method:

• Heat oil very well and add in Jeera and Mustard till they get crackle.
• Add in onion, Curry leaves, chilli and tomato. Saute it for 3 mins.
• Add in all vegetables and saute it for 8 to 10 mins. 
• Once all the vegetables cooked well in the oil, add hing, Coriander powder, Sambar Powder, solt and chilli powder as per your taste.
• Add in water, Cover it cook for 5 to 10 mins till the veggies absorbs all added masalas 
• Now add in cooked dal salt and jaggery and mix well. Simmer this whole thing for 10 to 15 mins.
• Add in coriander leaves and mix. Leave the pan covered till serving.
• Serve.

Tips - To make the sambar more healthier you can also add some more verities of vegetables. 

Indian Delicious Foods: Easy receipe for Shenga Holige | Groundnut Holige

Indian Delicious Foods: Easy receipe for Shenga Holige | Groundnut Holige: Shenga Holige or Groundnut Holige is the traditional sweet of Karnataka and Maharastra and also it is one of the tastiest and delicious sw...

Easy receipe for Shenga Holige | Groundnut Holige

Shenga Holige or Groundnut Holige is the traditional sweet of Karnataka and Maharastra and also it is one of the tastiest and delicious sweet. In Karnataka Shenga Holige or Groundnut Holige is usually prepared in the month of January during Sankaramana festival. Which comes on 14th of January every year. 

Ingredients:

1 Cup Roasted and peeled Shenga / Groundnut Powder

1 Cup Powdered Jaggery

A pinch of Salt

¾ Cup Chiroti Rawa

¾ Cup Maida

1tbsp Ghee

Method:

Roast Shenga / Peanuts, Peel, and Grind to a powder.

For Stuffing: Mix Shenga Powder, Jaggery, and ½ tbsp Ghee. 

For the outer layer: In a mixing bowl, add Rawa and Maida, mix well.  Add water to make a soft dough. Leave it aside for an hour.

For making Holige: Make the rawa-maida dough into small balls.

Press a rawa-maida dough ball lightly to make a depression. and put little prepared stuffing in it and cover with the dough with hands.

Press the ball using the rolling pin gently into a concentric circle.

Roast Shenga Holige on both sides and remove.

Now shenga Holige will be ready to searve with the Ghee.