Makar sankranti , Pongal, Lohri… Different names in the different regions of India… The harvest festival is celebratedby preparing sweets, bathing and adorning the cattle and distributing Tigul/sesame and jaggery. Posting the two most favoured sweets prepared during this festival. Puffed rice Ladoo and Sesame and peanut Ladoo. Recipe links to both the items are given below.
Davangere is a place in Karnataka famous for the Benne Dosa and the unique style of chutney and the potato and onion accompaniment served. Benne refers to butter in Kanada. A generous amount of butter is used to roast this dosa and it is served with a blob of butter on top.
Ingredients for the batter :
1 cup Urad dal/ split black gram
1 cup thin Poha/ flattened rice
3 cups raw rice
1 tbsp Methi/ Fenugreek seeds
Ingredients for the Potato and onion subzi :
4 potatoes pressure cooked, peeled and mashed
2 large onions sliced
1 tsp oil
A pinch of mustard
Ingredients for the Chutney:
Half of a small coconut
7-8 green chillies slit
1 tsp oil
Butter to roast the Dosa
Wash the urad dal four to five times till the water runs clear. Soak it in enough water along with the washed rice, Fenugreek seeds and poha for five hours. Drain the water and grind this mixture in a wet grinder adding a little of the drained water at a time to a smooth batter. This process takes about half an hour. If using the mixer or blender, the batter is ready in ten minutes but does not increase in volume as it would when ground in a wet grinder. Tip the batter into a vessel, add salt and allow to ferment for ten hours.
Potato and onion subzi:
Boil the sliced onions in a glass of water . Drain the water. Heat a tsp of oil in a pan. Add just a pinch of mustard seeds and after they splutter add the mashed potatoes, onions and salt. Mix well, heat and keep aside.
Heat the tsp of oil in a pan. Drop in the green chillies and roast till they change colour. Grind the grated coconut, roasted chillies, Cardamom and clove to a smooth paste with very little water. Tip it into a bowl.
Heat a tava/ skillet. Whisk the dosa batter well and pour a ladleful of it on the tava. Spread in concentric circles to the required size. Dtop blobs of butter on the dosa. Allow to roast to a golden yellow. Flip and roast only for a few seconds on the other side. Serve with a blob of butter, the potato onion subzi and chutney.
This proportion makes 25 dosas.
Note: you can increase or decrease the amount of spice you require for the Chutney. We like the chutney a little spicy as there are no chillies added to the potato and onion subzi.
All this while I have posted a variety of Ashgourd curries. Today posting a Halva which is not only easy to make, but tastes divine. A semi soft version of this Halva is called Kashi halva. I have roasted it a little more so that it can be patted onto a plate and cut into pieces when cool.
500 gms Ashgourd
Sugar, twice the quantity of the Ashgourd after it is cooked.
1 heaped tsp Cardamom powder
5 tbsps Ghee/ clarified butter
Deskin the Ashgourd and wash well. Grate, tip it into a pressure cooker and pressure cook to a whistle. Note that no water needs to be added as the Ashgourd itself gives it out. If it does not, then you may add a glass. Once the pressure is released, measure the quantity of Ashgourd. Tip it into a pan. Add twice the amount of sugar. Keep stirring continuously on a medium flame till the water evaporates and the mixture starts leaving the sides of the pan. Add the Ghee and continue stirring. Once the Ghee is absorbed ( takes about a minute or two) add the cardamom powder. Mix well and pour the mixture into a greased plate. Allow to cool thoroughly. Cut into pieces of desired size.
Diwali the festival of lights sees a burst of activity in Indian households. The household is thoroughly cleaned and a variety of sweets and savouries are made to welcome Goddess Lakshmi. On the platter are Urad dal Ladoos, coconut burfi, Potato Rava Ladoo, Chirote, Potato and Besan Sev, Maida Chakli, Crispy Kodbale, Chevda and Tikha Gathiya. Recipe links to all the items are given below.
This post is very special to me as it is the 1000th post in my website in a span of 38 months. Thanking everyone for the encouragement and support shown.
This is an instant no fuss coconut burfi which gets ready in exactly ten minutes. One just needs to have fresh coconut on hand. You may add colour or essence of your choice. I prefer mine with the original coconut flavour.
1 cup grated coconut
1 cup sugar
1 tsp cardamom powder
1 tbsp Ghee/Clarified Butter
Run the grated coconut and sugar together in a blender for a couple of minutes. Tip it into a pan and add the Ghee. Keep stirring on a medium flame till the whole mass comes together and the coconut mixture leaves the sides of the pan. Add the cardamom powder, mix well and tip it into a pre greased plate. Even it out gently and allow to cool. When cool cut into pieces of desired size.
I have already posted a Rava and Coconut Ladoo made with jaggery. Here is a quick, easy and no fail recipe which is ready in exactly half an hour.
1 cup Rava/Semolina
1 cup dessicated coconut
1 cup powdered sugar
12 cardamoms powdered
1/2 cup liquid Ghee/Clarified Butter
12 Cashewnuts halved
2 tbsps kishmish
Heat a pan and dry roast the rava on a medium flame, stirring constantly till it gives its aroma. It should turn a light golden yellow. Tip it into a large sized plate. Dry roast the dessicated coconut just for a minute on a gentle flame and tip that too into the roasted rava. Roast the cashews and kishmish in a tbsp of ghee till the cashews turn golden yellow. Keep aside. Wait for about ten minutes for the rava and coconut mixture to cool. Drop in the roasted dry fruits, powdered sugar and cardamom powder and the liquid ghee. Mix well. Keep aside for five minutes. Mix again, and take a small portion of the mixture. Shape into Ladoos. Store into an airtight container when thoroughly cool.
Chirote or Phenori as it is popularly called by the Konkani community is a delicious preparation of All purpose flour, ghee and powdered sugar. Some prefer to dip the Phenori in sugar syrup. Such a preparation is called Khaja. This item is usually a must during Diwali and is a family favourite. A special thanks to Mrs. Kishori Rao for sharing her wonderful recipe.
250 gms Maida/All purpose flour
1 heaped tbsp Ghee
A pinch of salt
10 cardamoms powdered
30 tsps sugar
12 tsps Ghee
A small bowl of Maida to dust the Phenori
Oil to fry.
Seive the Maida. Drop in the salt and the tablespoon of Ghee. Crumble it well. Make a smooth dough adding a little water at a time to make a dough as for chapati. Set aside for ten minutes. Powder the sugar and cardamom together. Keep aside. Knead the dough for a minute and divide it into ten pellets. Dust the pellet with Maida and roll out five pellets into five thin chapatis. Place a chapati on a flat surface. Apply a tsp of Ghee on the Chapati and sprinkle with a little Maida. Place the second Chapati on top of the first Chapati leaving a half inch gap from the top of the first Chapati. Apply a tsp of ghee and sprinkle a little Maida. Proceed similarly with the rest of the three Chapatis taking care to see that a distance of half an inch from top is left before placing the next Chapati. Once all the five Chapatis are placed one on top of the other, roll them tightly into a log. Cut either ends of the log and keep aside. Cut the log into eight equal pieces. Keep these pieces covered. Gently roll out each piece into a three inch sized poori with a gentle hand. Do not dust it with Maida while rolling it out. Heat oil in a pan. Fry a couple of these Phenoris on a medium flame, taking care to press the pooris down while frying. This helps in opening up the layers. Once they turn a golden brown, remove and drain on a kitchen towel. Allow the Phenori to cool a bit before sprinking with the cardamom, sugar mixture. Finish off with the remaining pellets similarly. This measure gives a total of 16-18 Phenoris. Store in an airtight container when completely cool.
This is an extremely easy to make Ladoo which is high in protein. It is ready in less than half an hour. The fragrance of roasted Urad dal and the crunch of dry fruits is simply amazing!
250 gms Urad Dal/Split black gram
200 gms powdered sugar
1/4 cup of Ghee/Clarified Butter
Wipe the urad dal thoroughly. Dry roast it on a gentle flame to a dark golden brown. You need to continuously keep stirring as urad dal tends to darken if left unattended. Allow it to cool a little and then powder it fine. Cut the almonds and Cashewnuts into tiny bits. Tip them and the powdered sugar into the roasted Urad dal powder. Warm about a quarter cup of Ghee. Pour only half of the Ghee and mix well. Try making Ladoos. If it doesn’t bind add a little more of the Ghee. Do not pour all the Ghee at once. Allow to rest for ten minutes. Shape into Ladoos and store in an air tight container.
I was left with exactly six balls of the filling or Puran of the Puranpoli that I had made the other day. Was reminded of the Sukrundo that we relished as kids. So, lost no time in making a batter and making them.
The recipe link to making the Puran is shared below.
Sharing the recipe of the batter in which the balls of Puran are dipped and deep fried.
1/2 cup Besan/Chickpea flour
2 tbsps rice flour
A pinch of salt and Turmeric powder.
Ghee to fry the Sukrundo
Drop the Besan, rice flour, salt and Turmeric into a bowl. Add enough water to make a thick batter. Mix well and keep aside. Heat the Ghee in a pan. Dip the balls of Puran into the batter and gently slide them into the hot Ghee. Deep fry to a golden brown. Remove and drain. Serve hot.