It’s new year celebrations across the country and here are some traditional recipes to make it a sumptuous celebration.
Baisakhi blessings
Ingredients Whole wheat flour, coarse texture (mota atta) 100 gm l Pure ghee 5 tbsp l Sugar 8 tbsp l Hot water 250 ml l Saffron gm l Green cardamom powder tsp lAlmonds, blanched, peeled and slivered 1 tbsp l Pistachio nuts, blanched, peeled and slivered 1 tbsp l Cashewnuts, chopped 1 tbsp l Raisins (stems removed) 1 tbsp
For Garnishing Almonds, blanched, peeled and slivered 1 tsp l Pistachio nuts, blanched, peeled and slivered 1 tsp l Cashewnuts, chopped 1 tsp l Raisins, stems removed 1 tsp l Saffron, broiled gm
Method Heat ghee in a non-stick kadai, add whole wheat flour and cook, stirring continuously till colour changes and you get the aroma of roasted whole wheat flour. Keep stirring to ensure even browning. The atta should turn golden and give a good fragrance. Once the ghee oozes out, add sugar. Let it dissolve, do not caramelise or the halwa will give a burnt flavour. Add hot water. Stir very carefully, as the mixture has the tendency to splutter. Add cardamom powder. Continue to stir, so that no lumps are formed. Add dried fruits. The halwa will absorb water and continue to thicken quickly. Keep stirring, so that lumps are not formed. When semi-thick, switch off the flame. Serve aate ka halwa hot with slivered almonds, pistachios, chopped cashewnuts, raisins and broiled saffron strands. Recipe courtesy Pavan Chennam, executive chef, Courtyard and Fairfield Marriott.
Avial
Ingredients 200 gm chopped pumpkin/kaddu 200 gm chopped yam/suran 200 gm chopped colocasia/arbi 200gm chopped raw plantain 100 gm chopped ash gourd/petha 100 gm chopped gherkins/tendli 100 gm chopped snake beans/chawli 100 gm chopped cluster beans/gavar 2 stalks of curry leaves/kadi patta 100 gm grated coconut 2 green chillies 1 tsp cumin 2-3 tbsp coconut oil 200 gm beaten yogurt 1 tsp turmeric powder 3 cups water and salt to taste
Method Preparing the veggies: l Chop all the veggies into finger-shaped batons. Cook the veggies and curry leaves in water in a covered pan. Add salt to water. Grind coconut, green chillies and cumin with little water to a coarse paste. When veggies are half-cooked, add turmeric and mix well. After a minute, add ground coconut paste and mix well. Simmer veggies till they are fully cooked. Once cooked, add beaten curd. Stir and simmer for a minute and keep aside. In another pan, heat coconut oil. Pour hot oil into avial. Cover with lid for five minutes and serve hot. Recipe by Executive Chef Manu Nair, Billionsmiles who owns Bonsouth, Southindies and Upsouth
