July & August - HINDU Festival months ( ಶ್ರಾವಣಮಾಸ । ಹಬ್ಬದಮಾಸ )
Shravana Masa - considered as very auspicious season for HINDUS and devotees worship Lord Shiva, Sri Maha Vishnu & goddess Laxmi during this occasion.
Festivals such as Bheemana Amavasya (worship of Lord Shiva), Shravana Shanivara & Janmashtami (worship of Lord Vishnu), Nagara Panchami (worship of Snakes), Vara Mahalakshmi Vrata (worship of Goddess Lakshmi), Raghavendra Swamy Aaradhana (worship of Sri Raghavendra Swamy) are celebrated during this month.
Shravana Nakshatra - birth star / star sign of Lord Sri Maha Vishnu and as per Ancient Hindu Scriptures, worships, pooja's done in this month give most auspicious results. Fasting is observed during this month and different varieties of Vegetarian food items are prepared & served during this festive season.
CARROT HOLIGE
Ingredients & Method
FOR DOUGH - 3/4 cup plain flour, 2 tbsp. roasted fine semolina, water as needed to make soft dough, 2.5 tbsp. oil for dough, additional oil for making holige.
FOR FILLING - 2 carrot (washed, cut & pressure cooked until tender), 1 cup dry coconut, 1/2 cup sugar or jaggary, 2 tsp. cardamom powder.
In a mixing bowl, combine flour, semolina, 1/2 tsp. oil and mix well. Make a soft dough by adding water as needed. Pour 1.5 tbsp. oil on top, cover dough and keep aside for 3-4 hours.
Wash, peel, cut carrots and pressure cook. Grind coconut, sugar / jaggary, cardamom and cooked carrots.
As shown in the pictures below - roll dough into round shapes, add a spoonful of carrot filling, close all sides, roll it again. Fry on a pre-heated pan by applying little oil or ghee. Serve hot with a teaspoon of ghee and some warm milk. Enjoy.
HAYAGREEVA
Pressure cook chana dal until tender. Grind - dry roasted gasagase, coconut, cardamom into a smooth texture.
Heat ghee in a pan, lightly roast cashews & raisins. Add grinded mixture & cooked chana dal. Simmer on low heat for few minutes. Serve hot.
For NUCCINA UNDE recipe - click on the link
SAFFRON-COCONUT BURFI
1 whole coconut, 1/2 cup milk, 1 cup sugar, 2 tbsp. cardamom powder, 3 tbsp. ghee, 1 tsp. saffron strings or powder.
Grate coconut & grind into little smooth texture. Heat ghee in a large pan, add grinded coconut and fry for few minutes. Add other ingredients. Keep cooking on a low heat until the mixture turns into a paste like texture (as shown in the picture below). Grease a plate with little ghee, add mixture and smooth it. When cool, cut into your desired shapes.
