This is how I grew up watching my mother create this plate of magic for Ugadhi habba. She would whip up multiple dishes in a matter of a few hours. She has always been my inspiration. My love for cooking is derived from her. Ugadhi is the begining of the Hindu New Year. Bevu bella is eaten on this day Bevu is neem flowers and belle is jaggery. Both symbolize sweet and bitter. Just like life

The harvest festival of India goes by many names. Makar Sankranti, Thai Pongal, Uttarayana, Lohri, and Magh Bihu or Bhogali Bihu. Hindus celebrate the harvest festival thanking the Sun God for agricultural abundance. It also marks the end of winter solstice and the start of longer days.Traditionally, in South India, Sankranthi is celebrated by making a yummy porridge of rice and lentils. The

 

Makes 6-8 laddoosIngredients:1 cup chirotee rava/fine semolina1 cup sugar, powdered1/4 cup crushed nuts and raisins2 Tbsp gheePinch of cardamom powder1/4 cup hot milkMethod:-Dry roast semolina/rava until aromatic. Pour over powdered sugar, set aside.-Roast crushed nuts and raisins in hot ghee. Pour over rava mixture.-Combine well, to this add a few spoons of milk. Clump and gather handful in the

 Besan laddoo recipeMakes 8-9 laddoosIngredients:1 cup besan/chickpea flour1/2 cup sugar, powdered 1/4 cup crushed nuts and raisins1/2 cup plus a few spoons gheePinch of cardamom powderMethod:Melt ghee in a heavy bottom pan, roast besan in it until aromatic, about 15-20 minutes. Pour over powdered sugar, set aside to coolRoast crushed nuts and raisins in a few spoons of hot ghee. Pour over cooled