Anant chaturdashi

Anant Chaturdashi is a significant Hindu festival celebrated on the 14th day of the bright fortnight (Shukla Paksha) in the month of Bhadrapada. Devotees worship Lord Vishnu in his Anant (infinite) form, seeking blessings of prosperity, peace, and protection from difficulties. On this day, a sacred thread called “Anant Sutra” (thread with 14 knots) is tied on the wrist as a symbol of faith and commitment to righteousness.

The festival is also closely associated with the conclusion of Ganesh Chaturthi, where devotees perform Ganesh Visarjan (immersion of idols) with grand processions, music, and dance, bidding farewell to Lord Ganesha with devotion and joy.

It is a day of prayer, fasting, charity, and celebration, reminding devotees of the infinite power of the divine and the importance of patience and faith in life.

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1.Bele Karigadubu

For Filling (Hoorna):

• 1 cup Chana dal (Bengal gram dal)
• 1 cup Jaggery (grated)
• 2 tbsp Coconut (grated, optional)
• ½ tsp Cardamom powder
• 1 tbsp Ghee

For Outer Covering:

• 1 cup Rice flour
• 1 ½ cup Water
• 1 tsp Oil or ghee
• Pinch of salt

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Method

1. Prepare the Filling (Hoorna):
   • Wash and cook chana dal until soft (not mushy). Drain water.
   • Grind dal to a smooth paste.
   • In a pan, melt jaggery with little water, add dal paste, coconut, and cardamom powder.
   • Cook on low flame until it thickens. Cool and make small balls.
2. Prepare the Dough:
   • Boil water with salt and oil/ghee.
   • Add rice flour, mix well, and cook for 2–3 minutes.
   • Allow to cool slightly, then knead into soft, smooth dough.
3. Shape the Kadabu:
   • Grease hands, take a small dough ball, flatten into a thin circle.
   • Place sweet dal filling in the center, fold into half-moon or modak shape, and seal edges.
4. For Frying:
   • Oil – for deep frying

2.Puri & Savige Kheer

🫓 For Puri

Ingredients:

• 2 cups Wheat flour
• 2 tsp Rava (semolina, optional – for crispiness)
• Salt – to taste
• 2 tsp Oil (for dough)
• Oil (for deep frying)

Method:

1. Mix wheat flour, rava, salt, and oil.
2. Add little water and knead into a stiff dough.
3. Rest for 15 minutes.
4. Roll into small discs.
5. Deep fry in hot oil until golden and puffed.

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🍯 For Savige Kheer (Vermicelli Payasa)

Ingredients:

• 1 cup Vermicelli (roasted savige)
• 4 cups Milk (boiled)
• ¾ cup Jaggery (or sugar, adjust to taste)
• 2 tbsp Ghee
• 8–10 Cashews
• 8–10 Raisins
• ½ tsp Cardamom powder
• Few Saffron strands (optional)

Method:

1. Heat ghee in a pan, fry cashews and raisins until golden, set aside.
2. In the same pan, roast vermicelli lightly if not pre-roasted.
3. Add milk and cook until vermicelli turns soft.
4. Stir in jaggery (or sugar) and cook for 5–7 minutes.
5. Add cardamom powder, fried cashews, raisins, and saffron. Mix well.

3.Chitranna

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Ingredients:

• 2 cups Cooked rice (preferably cooled)
• 2–3 tbsp Lemon juice (freshly squeezed)
• 2–3 Green chilies (slit or chopped)
• 1 inch Ginger (finely chopped or grated)
• 2 tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Urad dal (split black gram)
• 1 tsp Chana dal (Bengal gram)
• 1–2 Dry red chilies
• 1 sprig Curry leaves
• ¼ tsp Turmeric powder
• 2 tbsp Groundnuts / Peanuts (fried or roasted)
• Salt – to taste
• Fresh coriander leaves – for garnish

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Method:

1. Cook Rice:
   • Cook rice and let it cool slightly (grains should remain separate).
2. Prepare Seasoning:
   • Heat oil in a pan, add mustard seeds and let them splutter.
   • Add urad dal, chana dal, red chilies, curry leaves, and peanuts. Fry until golden.
   • Add ginger and green chilies, sauté for a minute.
   • Add turmeric powder and mix well.
3. Mix Rice:
   • Add this seasoning to the cooked rice.
   • Sprinkle salt and lemon juice. Mix gently so rice doesn’t turn mushy.
4. Garnish:
   • Add fresh coriander and adjust lemon as per taste.

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4.Anna Sārru

Ingredients:

For the Masala Paste:

• ¼ cup Toor dal (pigeon pea lentils)
• ¼ cup Coconut (grated, fresh)
• 1 medium Onion (chopped)
• 3–4 Garlic cloves
• 2–3 Dry red chilies
• 1 tsp Coriander seeds
• ½ tsp Cumin seeds
• 1 small Tamarind piece (lemon-sized, soaked)
• Salt – to taste

For Tempering:

• 2 tbsp Oil or ghee
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 sprig Curry leaves
• A pinch of Hing (asafoetida)

For Serving:

• 2 cups Cooked rice
• Fresh coriander – for garnish

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Method:

1. Cook Toor Dal:
   • Wash and pressure cook toor dal until soft. Mash well and keep aside.
2. Prepare Masala:
   • Fry red chilies, coriander seeds, cumin seeds, onion, and garlic in little oil until fragrant.
   • Grind with coconut, tamarind, and cooked toor dal into a smooth paste. Add water to adjust consistency.
3. Boil the Sārru:
   • Transfer the ground paste into a pan. Add enough water to make it rasam-like.
   • Boil for 5–7 minutes. Add salt to taste.
4. Temper:
   • Heat oil/ghee, splutter mustard, cumin, curry leaves, and hing.
   • Pour over the sārru and mix well.
5. Serve:
   • Pour hot sārru over cooked rice (anna). Garnish with coriander leaves.