I have had this post sitting in my draft for a long time now. I made this Kheer/Payasam a long time ago during Ugadi, but somehow never got around posting it. We love this traditional kheer (dessert) at home. It is called as “Madgane” in Konkani and as “Kadlebele Payasa” in Kannada. This does not use any milk/dairy and is usually prepared during major festivals, weddings, New Year etc. Traditionally this is served on a banana leaf along with the other goodies. It is thicker than the usual Kheer and savored in small quantities. I don’t remember eating this…
Spicy Low Fat Puffed Rice/ Khara Kadle Poori
The weather here in our neck of the woods has taken a total U-turn. It is raining here everyday for the past 20 days or so. With over cast skies and gloomy weather the surrounding makes it so “un-spring” like. During the week days when I am out at work, it hardly makes a difference as I am stuck in the cube with bright lighting, controlled temperatures and no glimpse of the outside world. Rain or shine with in the office hours, I pretty much look at the same ‘landscape’. It is however different if it rains during…
Sesame Seeds Balls (Til Ke Laddoo/ Tilgul Laadoo /Yellina Unde /Ellu Urundai )
Sesame Seeds and jaggery balls are traditionally prepared in India during Makara Sankranti. Sankranthi, or Sankranti is a festival that signifies the beginning of the harvest season for the farmers of Indian Sub-Continent. This is a harvest festival celebrated not only all over India but other South East Asian Countries as well. In Maharashtra people exchange multi-colored tilguls made from til (sesame seeds) and sugar and til-laddus made from til and jaggery. While exchanging tilguls as tokens of goodwill people greet each other saying – ‘til-gul ghya, god god bola’ meaning ‘accept these tilguls and speak sweet words’. The under-lying…