Murukku or chakli recipe – Indian vegetarian food – Easy to make deepavali/diwali recipes

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Murukku or chakli is a popular South Indian snack made with rice flour, gram flour and seasoned with salt, asafoetida and either cumin seeds or white sesame seeds. Murukku is a traditional treat for festivals like Diwali and Krishna Janmashtami. The ingredients are mixed together to form a dough which is then shaped into spiral shapes either by hand or using a mould. They are then deep fried in cooking oil.

Vella cheedai or seedai

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Vella cheedai is a very popular snack prepared during Krishna Janmashtami or Gokulashtami. It is a mildly sweetened and crunchy snack prepared from rice flour, jaggery, cardamom powder and coconut. Vella cheedai is a snack prepared to celebrate the birth of Lord Krishna which falls on 28th of August, this year.

Rava kesari or kesari bhath

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Rava kesari is also called as kesari bhath in Karnataka or Sheera or sooji halwa in North India. In Karnataka, it is served along with khara bhath or uppittu. Both kesari bhath and khara bhath are served in one plate which is popularly called as ‘chow chow bhath’ in Karnataka. Rava kesari is a very delicious sweet dish prepared from semolina/rava, ghee, sugar, cashew nuts and raisins.

South indian coconut rice or thengai sadam recipe

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Coconut rice or thengai sadam is very popular in South India. It is made with freshly grated coconut, rice and spiced with cashew nuts, red chillies and curry leaves. Coconut rice is very easy to prepare, less spicy and can be done quickly. It can be had plain or served with papads or any curry of your choice.

Shakarpara or Shankarpali

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Shakarpara or shankarpali is a popular sweet snack in Maharashtra and Gujarat. It is generally made on festivals like Diwali. Shakarpara or shankarpali is rich in carbohydrates, an instant source of energy. It is made with all purpose flour (maida), semolina, ghee and sugar and it has a long shelf life.

Mangalore: “Cook N Win” a vegetarian cuisine competition organized by Harsha events in association with www.charuscuisine.com was held on 4th August 2013 in the Hotel Poonja international.

http://www.newskarnataka.com/news/content/karavali/Cook-n-Win-has-its-winner

Arbi ki sabji/subzi

arbi sabzi

Arbi is also called as taro root. It is called as kesavuna gedde or same gedde in Kannada or Sepankezhangu in Tamil. It is one of the finest source of dietary fibre and easily digestible. Taro is nutritious and an excellent source of potassium which is essential mineral for many bodily functions. Arbi is stir fried and mixed with spices which makes a great side dish for rice.

Tricolour idli recipe

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A special tricolour idli to celebrate Independence day in true spirit. A very easy to make and healthy idlis made from coriander leaves, mint leaves and carrot. Surprise your family with these tricolour idlis on the Independence Day.

Charus Cuisine Event

http://www.daijiworld.com/news/news_disp.asp?n_id=182535

Coconut burfi or thengai burfi

coconut burfi

Coconut burfi is a very simple sweet dish made from fresh coconut, sugar and cardamom powder. Coconut burfi is made on special occasions or on festival days like Diwali or Janmashtami.