Here is one more recipe for vangibath by making vangibath powder from scratch. This recipe(link given below) uses stone flower, which gives a very distinctive taste to the vangibath. I have tweaked(guessed) the quantity for one time serving and given it below. Do try..
Stuck on what to do for DeepavaLi? Try this easy peasy payasa(kheer) recipe. My mom always made this along with puLiyogare or Lemon rice, and my brother and I just loved this combination.
The only catch in this recipe is the amount of rave(semolina) to be used, as rave tends to thicken no matter how much water you put. The trick is to use as little rave and as much as liquid as possible.
Another beauty of this recipe is that you can adjust the recipe as you go along without too much of a hassle. For the same reason, I don’t have exact measurements of ingredients as I tend to adjust along the way. So I’ll just give here a rough estimation and you can build upon it according to your taste.
Do try!
Happy DeepavaLi!!
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| Drakshi Godambi is getting sucked in like in quick sand :) |
Generally in Avalakki oggarane one cannot skip onions. Onions is one of the main taste giving ingredients to the dish. But this particular recipe is made without onions, without impacting the taste much. The chef uses a paste of green chilies and coconut, instead of adding them separately, and roasts it nicely, which gives this dish a unique flavor.
Avalakki can be made this way for festivals, also for no rice diets.
Enjoy!
Happy Dussehra!
Kaayi Sukrunde is one of my all time favorite sweets. It is basically made for thithi/shraaddha in our community. It is coincidental that I am putting this in pitru paksha. VaDe, Paayasa and Sukrunde is standard in every shraadha. Hence my mom never made it at home as regular sweet. Recently got to know that people make it as devi prasada too. I have to check if this is the case in our community too.
Anyways, this particular recipe I found online(link given below) was spot on. My mom also gave me certain tips, which I will update later, or probably make a different post. Sukrundes stayed crunchy even after few hours.
Happy Janmashtami!!
Here’s an instant gojjavalakki mix I fell in love with. This gets ready in less than 20 mins. And with the mix ready, all you need to do is add in hot water. This mix comes in real handy while traveling, or for lunch box in busy mornings, or for just quick breakfast/lunch or dinner.
This is one of my favorite breakfast items. Do try!
Found this another gem of a recipe online. I already had one recipe for set dose, which turns out good as it is[Recipe can be found here].
But this new recipe I came across(link given below), looked equally good, but used different ingredients which gave me an incentive to try..
It turned out extremely good. And with lots of extra ghee/oil it tastes hotel-like.
This is my current goto recipe for set dose.
Do try!
The one thing I miss about Indian summers is the king of all fruits, the one and only, Mangoes. I preferred eating them directly, biting into the skin and sucking its juice and all. Cut mango doesn’t give the same experience.
But now as I am aging and probably getting more and more used to the easy lifestyle, I no longer want to deal with the mess of eating them like that. Even for desserts I prefer using canned pulp more than the fresh ones, just for convenience sake… Or sometimes buy cut fruits over whole fruits. I think in the process of building a comfortable life, I am becoming more and more lazy *sigh*..
Anyways, found this extremely easy Vegan Mango dessert recipe in one of the FB groups I follow. If you use all readymade ingredients like me, then this recipe is as simple as putting all ingredients together and serving. But the consistency will be more "payasa" like than pudding :)
You can prepare this well in advance, making this perfect for potlucks and parties. Enjoy!!
