Sanach Sampaak / Habbada Adige Festival Food ..

Here are a few recipes to make on any festival. This is the traditional Habbada adige....

Bhagyach KHEER (Akki kadale Bele Payasa)

This kheer is called Bhagyach kheer and is especially made for Varmalakshmi puja and bhogi etc. Mix the pressure cooked dal and rice with sufficient qty of milk and keep for boiling.
After it has boiled and thickened, add required amount of jaggery or sugar. Stir
Add ground cardamom, saffron crushed in hot milk.
Heat 2 tablespoons of ghee, fry some cashews and raisins separately and add to the kheer.

Beans Palya:Bhaji

Heat 2 tsp of oil, add 1/2 tsp mustard seeds, 1 tsp urad dal, 2 broken red chillies in it.
Once urad dal turns reddish, add the boiled beans and salt.
Finally garnish with fresh grated coconut and take off fire. (Can add a tsp of sugar for those who like )

Potato or Chowchow palya:/Bhaji

Steam the vegetable till tender.
Heat 2 tsp oil, add mustard seeds and hing. Add the vegetable and salt and haldi.
Cook for a few minutes and add a few tsps Bhaji powder or sambar powder. Garnish with fresh grated coconut and coriander.

Chana dal Koshimbir:
Drain the soaked chana dal and mix with fresh grated coconut , sugar and ground cardamom seeds.

Mung Dal Koshimbir:

Drain the soaked mung dal, add to it some grated coconut, 1 grated carrot, coriander, salt and
finely chopped green chillies.
Heat 1 tsp of oil, add mustard seeds, urad dal and 1 broken red chilli and season the koshimbir with this.

White Pumpkin Khadi/Majjige paldya

Grind the above soaked chana dal with 3 tbsp of coconut, 4 green chillies(vary according to how much spice can be handled), 2 tsps jeera or cumin seeds, 1/2 tsp mustard seeds, 3 or 4 peppercorns and 1 tsp dhania seeds .
Heat 2 tsp oil, add mustard seeds, urad dal, 1 red chilli and hing. Next add chopped white pumpkin.
Add haldi and little water and cook till tender.
Once tender add the ground paste along with well beaten curds. Add salt and cook till the first sign of boiling. Take off fire and garnish with coriander.

Saar

Heat a tsp of ghee, add mustard seeds,jeera and hing.
Next add Chopped tomatoes.
Soak some tamarind in water, squeeze and add tamarind pulp once the tomatoes are cooked.
Now add saar powder or rasam powder, salt and haldi and curry leaves and allow to boil.
Add 1/4 cup of the above boiled dal mixed with water to required quantity and boil.
Garnish with coriander.

Mango rice/Ambecha Bhaath

Grind 3tsps coconut and 1/2 grated mango along with 1/2 tsp mustard seeds and 2 red chllies or3 green chillies and hing
Heat oil, add mustard seeds, urad dal 1 red chiili and add the ground mango coconut mixture. Cook till mango is somewhat cooked.
Mix with the cooked rice.

Ambode

Grind the dals soaked for ambode with the chillies and salt . Add some green chliies if needed.
Add salt, 1/4 tsp jeera if liked. ADD VERY LITTLE WATER TO GRIND.
Chop finely some dill leaves and add to this mixture along with curry leaves and coriander.
Heat oil, shape and deep fry

Waran/Thovve:
Finally dont' forget to add some seasoning of mustard seeds, urad dal and hing to the plain dal
for waran.
Can add this when making the seasoning for the mung dal koshimbir.
Add salt and coriander.