Sukrundo

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.

Puran Poli -2

Sharing the recipe of the batter in which the balls of Puran are dipped and deep fried.

Ingredients :

1/2 cup Besan/Chickpea flour

2 tbsps rice flour

A pinch of salt and Turmeric powder.

Ghee to fry the Sukrundo

Method:

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.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Cheppi Kheeri/Rice cooked in Coconut milk

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.

Ingredients:

100 gms rice

1 coconut grated

1 Turmeric leaf

Method:

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.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Chickpea /Kabuli Chana Sundal

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.

Ingredients :

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

Salt

Method:

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.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Ashadi Ekadashi Special

Ashadi Ekadashi is a special day for the Hindus. Lord Vithala is worshipped and His devotees throng to His shrine at Pandharpur a small town in Maharashtra. Some fast and some celebrate! The Konkani community celebrates this festival by preparing Gajbaje, a dish which has a variety of vegetables that are available only during the monsoon months. Gharayi or roasted Jackfruit in coconut milk is another preparation that is offered to the Lord along with Urad and Rava Idli. I usually make a Madgane as jackfruit is not enjoyed at home. The recipe links to all have been posted below.

Idli – Split Black Gram and Semolina Recipe

Gajbaje Recipe

Madgane/Manganem/ Bengal Gram Paysam Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Naivedya /Offerings to Lord Krishna on Krishnashtami.

Krishna Janmashtami is the birth anniversary of Lord Krishna. It is celebrated throughout India by observing a fast and welcoming His birth when the star Rohini ascends the sky. Each region in India celebrates it according to their own traditions and customs. Posting today the Naivedya/ Offerings to the Lord that have been prepared. Recipe Links to all are shared below.

Til/Sesame Seed Ladoo Recipe

Wheat Flour Ladoos Recipe

Panchakkajeya Recipe

Moong Dal Usli Recipe

Chana /Black Chickpeas Stir Fry Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana /Black Chickpeas Stir Fry Recipe

This is traditionally prepared in South India on auspicious ocassions. No onion or garlic is used as it is not considered Sattvik, hence cannot be offered to the Lord. Seasoned in coconut oil with a simple seasoning, it has its own unique taste.

Ingredients :

  • 250 gms Chana/Chickpeas
  • 6 green chillies
  • 1 dry red chilly
  • Salt
  • 3 sprigs curry leaves
  • 1 tbsp oil
  • 1 tsp mustard
  • 1/4 tsp Hing/asafoetida
  • 4 tbsps grated coconut

Method :
Soak the chickpeas for 8 hours. Pressure cook them with salt. Chop the green chillies and the dry red chilly. Heat oil in a pan. Add the mustard and after it splutters add the green chillies, red chilly, curry leaves and hing. Toss. Drop in the cooked chickpeas. Boil well till all the water is evaporated. Garnish with grated coconut.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Roasted Bengal Gram Dal and Jaggery Ladoo Recipe

I have already posted a version of this Ladoo with sugar. Posting a Ladoo which can be made using Jaggery Syrup today.

Ingredients :

  • 200 gms Roasted Bengal Gram Dal /Hurakadle/Daalia
  • 100gms Dry coconut /Copra
  • 5 tbsps thick Jaggery Syrup
  • 2 tsps Cardamom powder
  • 2 tbsps Black sesame seeds
  • 3 tbsps warm Ghee/clarified butter

Method :

Dry roast the roasted Bengal Gram Dal for a few minutes till it gives its aroma. Alternatively you can also microwave it for a couple of minutes. Allow to cool thoroughly. Dry roast the black sesame seeds till they splutter. Powder the dry coconut and the roasted Bengal Gram Dal. Tip it into a vessel. Add the roasted sesame seeds, jaggery syrup, Cardamom powder and warm Ghee. Mix thoroughly in a kneading motion. Take small portions of this mixture and roll it into balls.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Roasted Gram and Copra Ladoo Recipe

I made these Ladoos after I was left with a lot of Powdered Panchakkajeya. Just added some warm Ghee to the mixture and rolled them into Ladoos. Recipe Link to the Powdered Panchakkajeya is given below.

Powdered Panchakkajeya Recipe

Just add 4 tbsps of warm Ghee/clarified butter to the ingredients mentioned in the recipe link given above and shape the mixture into Ladoos.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Rajgira Ladoos/Amaranth Grain/Lhaye Pitya Undo Recipe

Another of the Ladoos that the GSB community of Karnataka prepares to celebrate Krishna Janmashtami, the birthday of Lord Krishna is the Amaranth Grain Ladoo. I have fond memories of my mother distributing these Ladoos to all the neighbourhood children who eagerly used to look forward to them.

Ingredients :

  • 1/2 kg Lhaye/ Rajgira/Amaranth Grain
  • 1/2 kg Chiki jaggery/jaggery used to make peanut brittle
  • 1/4 kg Besan/Split Bengal Gram flour
  • 2tsps Cardamom powder.
  • A fistful of black Til/ Sesame seeds
  • 2tbsps hot Ghee/clarified butter
  • Ghee for frying

Method :
Add the hot ghee to the besan. Adding a little water at a time prepare a stiff dough. Keep aside for ten minutes. Put into a sev mould. Heat ghee in a pan. Make thick sev (karo) by directly pressing it into the hot ghee. Fry till crisp. Remove and drain. Dry roast the Til till it splutters. Take the jaggery in a thick bottomed pan. Add a glass of water to it. Boil till it thickens. Drop a small droplet of jaggery into a little water. If it comes together as a hard pellet switch of the gas. Add the Lhaye, karo, roasted til and the cardamom powder. Mix thoroughly Apply ghee on your palms and make ladoos immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Powdered Panchakkajeya Recipe

The regular Panchakkajeya is made of a mixture of coconut, jaggery, roasted Moong Dal/ Split Green Gram and Chana Dal/Split Bengal Gram. The powdered one is an instant one and is equally tasty as it makes use of Copra or dry coconut. Usually made during the month of Shravan as an offering to the Sun God and holy Tulsi (Basil) it is also made during Ganesh Chaturthi. The convenience of parceling it to members of the family who could not participate in the rituals or festival cannot be denied .

Ingredients :

  • 200 gms Roasted Bengal Gram Dal /Hurakadle/Daalia
  • 100 gms Dry Coconut /Copra
  • 2 tbsps black Sesame seeds
  • 11 tsps sugar
  • 2 tsps Cardamom powder

    Method :

    Dry roast the roasted Bengal Gram Dal for a few minutes till it gives its aroma. Alternatively you can microwave it for a couple of minutes. Allow to cool thoroughly. Dry roast the sesame seeds till they splutter. Make a fine powder of the dry coconut and sugar. Add the cooled roasted Bengal Gram Dal and the Cardamom powder and powder the ingredients. Tip it into a container and add the roasted sesame seeds. Mix thoroughly and store in an airtight container. You can add more copra instead of gram dal if you like the nutty flavour of the copra. The colour too changes accordingly. Looks more white.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.