Lohri Wishes

Big Bear
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Lohri - jaggery and peanuts

Big Sky

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Dance and songs

Copper Mountain

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Celebrate harvest, end of winter

Crested Butte


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New Year Decorations

Sankranti Recipes : Aval Payasam

Ingredients(Serves 2)
Milk 1 litre
Aval (rice flakes) 1/4 cup
Sugar 1 cup
Cardamom powder 1/2 tsp
Cashew nuts few
Raisins few
Boil milk in a pan. Add the Aval or rice flakes into the boiling milk. Stir constantly until the quantity reduces to one-half. Add sugar and the powdered cardamom into the consistency and stir well. Add the cashew nuts (preferably roasted) and the raisins and serve it hot.




Coconut 1 finely-grated
Channa Dal 1 tsp roasted
Urad Dal 1 tsp roasted
Asafoetida (heeng) 1/4 tsp
Green Chilies 2
Turmeric Powder 1/4 tsp
Assortment of vegetables, excluding salad and leafy vegetables and beetroot (cut and diced)
Blanch the diced vegetables and set it aside for later use. Grind channa dal, urad dal, asafoetida and green chillies to a paste. Heat ghee in a separate shallow pan and add the grounded paste. Fry lightly till it emits fragrance. Add the grated coconut and saute it over a low flame. Add the blanched vegetables and cook till done. Add salt to taste. Serve hot.


Curd Rice

3 cups Plain Curd
6 cups Uncooked Rice
1 twig Curry Leaf (Kadipatta)
1 tsp Mustard Seeds
2 tsp Coriander Leaves (chopped)
2-3 Dry Red Chilies
2 tbsp Cooking Oil
Salt to taste
1.Wash rice, put it in a pressure cooker and cook it till done.
2.Take a small pan and put some oil into it. Heat the oil.
3.When the oil becomes hot, put mustard seeds, curry leaves and dry red chilies into it. Cook till the chilies are almost black.
4.While stirring, add curd and salt to it.
5.Now, add the cooked rice to the curd mixture and mix them well.
6.Garnish the rice with coriander leaves.
7.Curd Rice is ready to serve.


Methi Dal Dhokli Recipe

For Dal
1/2 cup Toovar Dal (arhar)
1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds (jeera)
1/4 tsp Fenugreek Seeds (methi)
10 Curry Leaves (kadipatta)
2 Cloves (laung/ lavang)
2 sticks Cinnamon (dalchini)
1 Bay Leaf (tejpatta)
2 small Red Chilies
1/4 tsp Asafoetida (hing)
4 pieces Cocum (soaked)
1/4 cup Chopped Tomatoes
1/2 tsp Turmeric Powder (haldi)
1/2 Lemon Juice
4 Green Chilies (slit)
1/2 tsp Chili Powder
1 tsp Ginger (grated)
1 tsp Ghee
1/2 tsp Jaggery
Salt to taste

For Dhoklis
1 cup Whole Wheat Flour
3/4 tsp Fenugreek Leaves (methi) (chopped)
1/2 tsp Turmeric Powder (haldi)
1/2 tsp Chili Powder
1/4 tsp Asafoetida (hing)
1 tsp Oil
Salt (to taste)
1/4 cup Chopped Coriander Leaves (to garnish)
For Dal
1.Wash the toovar dal and soak it in water for 15 minutes.
2.Thereafter, cook it in the pressure cooker, till it whistles thrice. Keep it aside and allow it to cool.
3.When it is slightly cool, whisk dal until it gets smooth.
4.Take a pan and heat ghee in it. Add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon sticks, bay leaf, red chilies and asafoetida in it and saute, till the mixture starts emitting fragrance.
5.Now, add cooked dal to the above mixture, along with 3 cups of water, cocum, tomatoes, turmeric powder, lemon juice, salt, green chilies, chili powder, ginger and jaggery and cook it on simmer flame for 10 minutes.

For Dhoklis
1.Mix all the ingredients required for preparing dhoklis and knead to form firm dough.
2.Now, divide this dough into six equal pieces and roll out into thin chapattis.
3.Put a non stick tawa over the flame and roast the chapattis on it, from both the sides. Keep them aside.

To Serve
1.Before serving, boil the dal, put dhoklis in it and turn the flame on simmer.
2.Stir it every 2- 3 minutes.
3.Remove from the flame and garnish with coriander leaves.
Serve hot.



Methi Moong Dal Subji


1/4 cup Yellow Moong Dal (soaked for 5 minutes in hot water)
2 cups Fenugreek Leaves (Methi) (chopped)
1/2 tsp Cumin Seeds (Jeera)
1 small Onion (chopped)
2 cloves Garlic (grated)
2 green Chilies (chopped)
1/4 tsp Turmeric Powder (Haldi)
1 tsp Bengal Gram Flour (Besan)
2 tsp Oil
Salt (as per taste)
Begin with heating the oil and put cumin seeds in it. When they start to crackle, add green chilies, onion and garlic in it and saute it for a minute.
Now, add turmeric powder, fenugreek leaves and salt to it and stir.
In this mixture, put 1/2 cup of hot water, along with soaked moong dal. Sprinkle Bengal gram flour (besan) over it and bring it to boil. When it gets boiled, turn the knob over sim.
Remove from the flame after 5 minutes and serve it with rotis and rice.



1 cup Moong Dal
1 Onion (finely chopped)
1/4 tsp Ginger( finely chopped)
Coriander leaves (finely chopped)
1-2 Green Chillies
Salt as per taste
1.Soak the moong dal for about 4 hours in water taken in a bowl.
2.Wash them and grind to make smooth paste along with the chillies and ginger.
3.Add the chopped onions, chopped coriander leaves and salt to the above prepared paste.
4.Heat a flat griddle on high flame.
5.Pour the batter on it and spread the batter on the pan moving from center to the corners.
6.Give it the shape of round pancake.
7.Sprinkle little oil on its sides and cook it for 2-3 minutes.
8.Turn over and cook again.
9.Serve it hot with coconut chutney.


Puri Pongal

Raw Rice 2 cups
Curry leaves a sprig
Asafoetida a pinch
Red Chillies 3
Mustard Oil 4 or 5 teaspoons
Urad Dal 1 teaspoon
Channa Dal 1 teaspoon
Salt to taste
Water 1 to 2 glass
Tamarind a small lime size
Soak rice for an hour, half dry in a towel and grind it (one by two) in mixie. Heat oil in a pan, add mustard, after sizzling add red chillies, curry leaves, asafoetida, channa dal, urad dal and salt. Mix the tamarind with water a little concentrated. Add it to the pan and add ground rice and fry. Add more water, mix and close with lid in sim. Open then and there to cup if the rice is cooked, and add water accordingly. The bottom will become dark brown and crisp. Remove from fire and serve with pickle or hot chutney.


Sakkarai Pongal

Rice 2 cups
Moong Dal 2 cups
Gram Dal 1 cup
Water 6 cups
Jaggery 2 tbsps
Cashew nuts few
Raisins few
Coconut (grated) 1/2 cup
Ghee 2 tbsps
Take rice, moong dal, gram dal in the ratio 2:2:1. Add water and pressure cook. Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashew nuts, raisins, grated coconut in ghee and add this to the mixture and stir well. Add some extra ghee while serving.


Sweet Pongal

Basmati Rice 2 cups
Milk 1/4 litre
Arhar Dal 1-1/2 cup
Jaggery 50 gm
Cashew Nuts or fried Raisins 12-15 pieces roasted
Almonds 12-15 pieces
Cardamom (dried and grounded) 1/2 tsp
Ghee 1 tsp
Edible Camphor dissolved in milk 1 pinch
Clean and wash thoroughly the rice and dal. In a deep pan, boil the milk. Add rice and dal and turn it on low flame. Stir in the jaggery until it dissolves. When the rice and dal are cooked, add raisins and nuts, grounded cardamom and edible camphor keep while stirring continuously. Pour ghee before taking off the fire. Serve it hot or cold as desired.



Til Burfi

1 cup Til(sesame seed)
1 can Condensed Milk
1/2 stick Butter
1 cup Milk Powder
1 cup Jaggery
1.Roast the sesame seeds in a dry skillet.
2.Grind them coarsely in a blender.
3.Now heat the jaggery in a thick bottomed vessel till it melts completely.
4.Mix all the ingredients along with grounded sesame seeds in a glass dish.
5.Microwave the mixture for about 3 minutes.
6.Grease a tray with butter and leave aside.
7.Stir the mixture properly and microwave again for 3 minutes.
8.Remove it when bubbling starts.
9.Stir till it becomes thick.
10.Spread the mixture on greased tray.
11.Cut in squares when cool.
12.Til Burfi is ready.



Til Ladoo

1 cup Til
2 cups Jaggery
1/2 cup Peanuts
4 tsp Ghee
1/2 cup Water
1.Roast the til dry till it turns slightly brown. Also dry roast the peanuts.
2.Make powder of both ingredients.
3.Heat the kadhai for 5 minutes.
4.Put jaggery with water in a hot kadhai and mix well till it melts.
5.Now add ghee and the powder. Mix well.
6.Make laddus from it immediately using greased palms.
7.Til laddus are ready.



Ven Pongal

Ingredients(Serves 2)
Rice 1 cup
Moong Dal 1 cup
Water 6 cups
Green Chillies 3
Ginger 1/4 inch
Ghee 2 tsp.
Whole black pepper 2 tsp.
Cumin seeds 1 tsp.
Turmeric powder - a pinch
Cashew nuts 10 - 15
Curry leaves
Mix 1 cup rice and 1 cup moong dal .Add 3 times water (6 cups) and steam until it is over cooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies, ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp. salt, a sprig of curry leaves and mix well. Add some ghee while serving.





Happy Sankranti



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