Godhuma Rawa Payasam

BM# 72: Week 3/ Day 1 Theme: Milk based Desserts Dish: Godhuma Rawa Payasam My theme for this week’s Blogging marathon is ‘Milk based desserts’. I rarely make milk based dishes at home because my husband does not like them. So I avoid making them just for myself. But this theme tempted me to try some…

Til ki Burfi (Sesame Ricotta Fudge)

BM# 72: Week 2/ Day 2 Theme: Festival Special Dish: Lohri — Til ki Burfi For the second day of this week’s ‘festival special’, I made Til Burfi to celebrate Lohri. It is a popular festival celebrated in Punjab and is traditionally associated with the harvest of crops in January. It also commemorates the passing of…

Kadamba Saadam (Mixed Vegetable Lentil Rice)

BM# 72: Week 2/ Day 1 Theme: Festival Special Dish: Sankranthi — Kadamba Saadam My theme for this week’s BM is ‘Festival Special‘. Valli wants us to make something special for the festivals celebrated in January. I’m going to be posting 3 dishes for 3 different festivals. Starting off with Kadamba Saadam, a Sankranthi special…

Balehannu Halwa (Coconut – Banana Halwa)

This is the final dish I made for Sankranthi. The actual festival was very low key, but we are heading to our cousin’s place this weekend for some belated celebrations. My cousin puts up a beautiful golu and she also celebrates ‘bhogi pallu’ for the kids. As I was thinking of what to bring, I found this interesting halwa with coconut and banana in ‘Vegetarian Cookbook of India’ cookbook by Mridula Baljekar. I had bananas that needed to be used up before leaving for the weekend, so this was a perfect recipe to make good use of them. Also the…

Sweet Pongal (Bellam Pongali)

The second dish I made for Sankranthi is this ‘Sweet Pongal/ Bellam Pongali’. This recipe is from Chandra Padmanabhan’s Dakshin cookbook. Pongal, both sweet or savory, are traditionally made for Sankranthi. My mom makes Chakkara pongali with a combination of jaggery and sugar, but this recipe uses all jaggery. The addition of cardamom, cloves and nutmeg makes this taste just like the ones served in the temples.

Puliyodarai (Tamarind Rice With Spice paste)

Belated Sankranthi wishes to all of you who celebrate it. I had a very low key festival this year because my husband was away on business and the kids had school and after-school activities. So it was a busy day with too much going on. But I did make tamarind rice (Pulihora/ Puliyodarai) and Chakkara Pongal (Sweet pongal) for the festival. I tried both the recipes from Chandra Padmanabhan’s ‘Dakshin’ cookbook. Both the dishes turned out just like the ones served in temples. My mom’s tamarind rice is quite straight forward with just cooked tamarind, but this version has tamarind…