Kada Prasad is the offering at all the Gurudwaras all over India. The Sikh community holds ‘Langar’ or free food for anyone wishing to partake food at the Gurudwara. A rich and fragrant offering of wheat flour roasted in Ghee is prepared and distributed to all the devotees. The term Kada comes from the huge Kadhai in which it is prepared. Kada in Punjabi means to scrape. Scraping the sides of the Kadhai to roast the flour resulted in the offering being named Kada Prasad.
Equal quantities of
Ghee/ clarified butter
Pour the ghee into a pan. Add the wheat flour and keep roasting it on a gentle flame till it turns golden brown and fragrant. Add boiling water into it and allow it to cook for a minute. Add the sugar and keep stirring till the entire mixture comes together. Remove and serve .
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Moong dal and Lapsi rava/ green gram dal and Bulgar wheat sweet khichdi is traditionally prepared by the GSB community during the month of Paush/ Pushya. This is an offering made to Lord Vishnu on Vaikuntha Ekadashi or the eleventh day of the bright half of the lunar month.
125 gms Moong dal
125 gms fine variety of Lapsi rava
6 tbsps grated coconut
300 gms sugar
2 tbsps cardamom powder
6 tbsps ghee
15 Cashewnuts halved
Three fourth litre boiling water.
Dry roast the moong dal to a rich golden brown. Keep aside. Dry roast the Lapsi rava too till it gives its aroma. Keep aside. Roast the cashewnuts in a tbsp of ghee to a golden yellow. Add the kishmish and continue to roast till the cashew turns a golden brown and the kishmish fluff up. Keep aside.
Add the roasted moongdal to the boiling water and cook till eighty percent done. Add the lapsi rava and continue to cook till it turns soft and fluffy. Add sugar and continue to boil the mixture .. Keep stirring once every few minutes to ensure that it doesn’t stick to the bottom of the pan. Once the mixture starts coming together add the ghee, grated coconut, cardamom powder, roasted Cashewnuts and kishmish and mix thoroughly. Pour it into a greased plate and allow to cool thoroughly. Cut into desired shape and serve garnished with slices of banana.
Note: The entire process of dry roasting the moong dal and rava , so also of the mixture once it starts boiling should be done on a very gentle flame. At no point should the flame be kept high.
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Uluva Kanji or gruel made from Matta rice and Fenugreek seeds is a Keralite delicacy.. Matta rice is brown coloured unpolished rice which has many health benefits… it has a low glycemic index as well so recommended for diabetics. This Kanji is specially made during the Karkada maasa or the month when the epic Ramayana is read in Keralite households. Coconut milk and cardamom powder make this preparation truly delightful!
60 gms/ 6 tbsps of Matta rice
2tsps Fenugreek seeds
Jaggery depending on individual preference
Coconut milk extracted from half of a large coconut/ 250 ml tin
1tsp cardamom powder
Wash and soak the rice and Fenugreek seeds for three hours. Pressure cook to four whistles. After the pressure is released, add jaggery and bring to a boil. Tip in the coconut milk and cardamom powder. Mix thoroughly and heat. Do not bring to a boil once the coconut milk is added. Serve immediately.
Kalle phovu or Kalle undo is a traditional preparation made during Krishna Janmashtami. It is seasoned or unseasoned depending on the tradition followed by the family. Lord Krishna was fond of both Poha/ beaten rice and curds. So a combination of the two is offered to him by spicing it up with ginger and green chillies.
2 fistfuls of Poha/ thin variety.
2 green chillies
1 inch piece of ginger
5 tbsps of grated coconut
2 tbsps coriander leaves finely chopped
Curd as required.
Wash and drain the poha thoroughly. Grind the grated coconut, green chillies and ginger to a coarse paste and tip it into the drained poha. Add salt, chopped coriander leaves and as much curds required which can bind the poha together to form balls. You can also add more curd and make a slightly loose preparation out of it.
Hayagreeva Maddi is a rich classic dessert from the Udupi cuisine. Usually offered as Naivedya and then served as Prasadam. The first time I tasted this was at the Krishna Matha in Udupi. Cooked Bengal gram comes together with jaggery, dry fruits, dry coconut and roasted poppy seeds. This dessert is ready in exactly half an hour.
125 gms or half cup Chana Dal/ Bengal gram
150 gms / a little more than half cup of jaggery or jaggery syrup
125 gms/ half cup of grated copra/ ( dried coconut)
3 tbsps of cashewnuts halved
3 tbsps of almonds broken into bits
3 tbsps of kishmish/ raisins
1 tsp cardamom powder
3 tsps khuskhus/ poppy seeds
5 tbsps Ghee/ clarified butter
Wash and pressure cook the chana dal in two glasses of water to five whistles. Allow to cool naturally. The texture of the Chana dal should be firm but should break easily.
In the mean time heat a pan. Drop in the poppy seeds and dry roast them till they turn a golden brown. Keep aside. Pour in the Ghee into the same pan. Drop in the cloves and as they are spluttering drop in the cashewnuts and almonds. As soon as the cashewnuts turn a golden yellow, add the raisins and toss till they fluff up. Add the copra, jaggery syrup, roasted poppy seeds and the cardamom powder. Mix thoroughly and then add the cooked Chana dal along with the little water which is left behind. Bring to a boil and simmer gently for a couple of minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse.
Sundal is a preparation of lentils which could be either sweet or savoury. It is made as an offering to the deity, especially during Navratri. This recipe of sweet Moong Sundal was shared by my friend Asha Sathish Philar who is a chef par excellence and has authored a recipe book herself.
1/2 cup/ 125 gms Moong/ green gram
16 slivers of Copra/ dry coconut
9 Cashewnuts halved
2 tbsps Kishmish
5 tbsps Jaggery syrup
1 tsp Cardamom powder
2 tbsps Ghee
7 tbsps dessicated coconut or fresh coconut
Wash the moong and pressure cook to two whistles. Some prefer soaking it for an hour or so, but I prefer to cook it directly. This prevents the Moong turning mushy.
Heat the Ghee in a pan. Add the copra and cashews. Roast to a golden yellow. Drop in the kishmish and switch off the flame. Toss. The kishmish immediately puffs up. Tip it into the cooked Moong along with the jaggery syrup, dessicated coconut and cardamom powder. Mix well. Heat for a couple of minutes. Serve hot or cold.
Note: If you do not have jaggery syrup on hand you can make it by dissolving five tablespoons of jaggery in half a glass of water. Bring it to a boil on a gentle flame. The syrup is ready. I prefer to make a large batch and stock it as it comes in handy while cooking.
Chal Makha is a traditional offering or what we call Naivedya by the Bengalis. A variety of fruits are chopped up, rice is soaked, drained and mashed up along with the fruits, some Sondesh, Batasha and Mishti Dhoi. I was intrigued when I heard from my friend Sumana Ganguly of raw rice being offered or for that matter consumed, but then realised that down South we have soaked raw lentils offered as Naivedya. Each community in India have their own traditions and customs, one more beautiful than the other. Proud to be an Indian.
Sondesh, Batasha and Mishti Dhoi are readily available and one just needs to mix them with the chopped fruits and soaked rice.
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.
Cheppi in Konkani means that preparation which is bland or without the addition of sugar or salt. This is one preparation which is made during Gauri Pooja and also on Dussehra by the Konkani community. . Fresh husked paddy is cooked in Coconut milk and towards the end a turmeric leaf is added which imparts the fragrance to this dish.
100 gms rice
1 coconut grated
1 Turmeric leaf
Grind the coconut to a fine paste with water. Strain it through a sieve or a muslin cloth. Keep the first extract of the coconut milk aside. Take out the second and third extract similarly and cook the rice in this milk. Once the rice is cooked drop in the Turmeric leaf and the first extract. Bring to a boil. Simmer for a couple of minutes, switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve hot.
Sundal is a preparation made of a variety of lentils or even pulses. Traditionally offered as Naivedya during Navratri or any auspicious occasion such as Gauri Pooja or Varamahalakshmi Vrat. As it is an offering no onion or garlic is used and it is garnished liberally with grated coconut and coriander leaves.
250 gms Kabuli Chana
8 green chillies finely chopped
1 dry red chilly broken into two
2 sprigs curry leaves
2 tbsps oil
1 tsp mustard
1/4 tsp Hing/Asafoetida
5 tbsps grated coconut
4 tbsps finely chopped coriander leaves
Juice of one small lemon
Wash and soak the Chickpeas for eight hours. Add salt as required and pressure cook till done. After the first whistle lower flame and cook for eight minutes. Switch off and allow the cooker to cool down. Heat oil in a pan. Drop in the mustard and after it splutters add the green chillies, dry red chilly, Hing and curry leaves. Toss. Drop in the cooked Chickpeas along with the water in which it was cooked . Cover and cook over a gentle flame for five minutes to allow the Chickpeas to absorb the flavours of the seasoning. Add the coconut, mix and heat thoroughly. Finally add the lemon juice and coriander leaves. Give one stir, switch off and serve.