Ingredients :
2 cups Raw rice
1 tbsp fenugreek seeds
1/4 cup thick puffed rice (poha)
1 1/2 cup grated jaggery
Salt to taste
Ghee for greasing
Method :
Wash and soak rice and fenugreek seeds for 4-5 hrs.
Before grinding soak puffed rice for 15 mins.
Grind this coarsely along with soaked puffed rice, jaggery and water to a dosa like consistency.
Allow it to ferment for 8-10 hrs.
Add salt and mix well.
Heat appa pan and add 1 tsp of ghee to moulds in the pan.
Pour the batter to each of the mould upto 3/4 th level as it need some space to puff up. Cover the lid.
Let it cook for 3-4 mins and using spoon turn them to cook on the other side as well.
Cook till it turns golden brown.
Guri Appa is ready to serve.
Ingredients :
4 cups of grated bottle gourd
4 cups of milk
1 tsp cinnamon pd
4 tbsp ghee
1/2 cup blanched and chopped almonds
a few drops of green food colour (optional)
Method :
Heat the ghee in a pan. Add the grated bottle gourd and saute for few mins.
Add the milk and cinnamon pd and bring it to boil.
Simmer for 40-45 mins. Stir it occasionally. When the halwa is almost dry, add sugar and food color and mix well.
Stir well till the moisture evaporates.
Garnish with chopped almonds and serve hot or chilled.
Ingredients :
500 gms prawns (shelled, de veined and washed)
2 tbsp gram flour (besan)
1 tbsp rice flour
1 tbsp ginger paste
1 tbsp garlic paste
2-3 chopped green chilli
1 tsp cumin seed pd
1 tsp coriander pd
1 tsp turmeric pd
1 tsp red chilly pd
1 tsp garam masala pd
1 tsp chaat masala
8-9 curry leaves (fine chopped)
1/4 tsp carom seeds (ajwain)
1 tbsp coriander leaves (chopped)
1/4 tsp hing
Salt to taste
Oil for frying
Method :
Marinate prawns with ginger-garlic paste, chopped green chillies, red chilly pd, turmeric pd, cumin-coriander pd, garam masala pd, chaat masala, curry leaves, carom seeds, coriander leaves. Add gram flour and rice flour and adjust water accordingly. Add hing and salt. Keep aside for half an hour.
Make small tikkis out of the prawns batter.
Heat a pan. Add 1 tbsp of oil and shallow fry the pakodas.
Serve hot with chutneys.
Ingredients :
1 cup Raw Rice
1 cup thick flattened rice (Poha)
1 tsp fenugreek seeds
Salt to taste
Appam pan
Method :
Soak rice and fenugreek seeds for 4-5 hrs.
Grind rice and fenugreek seeds to a fine paste. Wash the poha and drain it. Keep aside for 15 mins. Add this to a ground paste and grind it. Add salt.
Mix well by adding warm water to a thin consistency like dosa batter. Allow it to ferment overnite or more than 10 hrs.
Next day the batter would have raised nicely.
First coat the Appam pan with oil using a cloth. Heat the pan and then reduce to a low heat. Now add a laddle of batter in the center of the pan and rotate the pan in such a way that batter spread all around in a circle. Cover it with a lid for 10-15 mins. Once the appam is cooked, the edges will start turning brown.
Remove the appam from the pan and Serve hot.
Panchakajjaya is Kannada speciality more of Udupi side made mostly during Ganesh Chaturthi as Naivedyam....Its known as Panchakajjaya where Panch (five) means mixture of 5 element dal (lentils) and many more with little variations in procedure too.
Its very taste and crunchy since the dal is not cooked but just roasted.
Ingredients :
1/2 cup moong dal (split yellow lentil)
1/2 cup black chana (bengal gram whole)
1/2 cup chawli (black eyed pea)
1/2 cup matki (moth bean)
1/2 cup black Til (black sesame seeds)
For Combining :
1/4 cup Jaggery
1/2 cup grated coconut
1 tsp cardamom pd
1 tbsp ghee
Method:
Heat a pan and combine coconut and jaggery. Stir till it mixes well. Add cardamom pd. Mix well. Keep aside.n
Heat another pan and dry roast all the lentils including black Til until it turns golden brown and fragrant.
Allow it to cool and grind it coarsely. Now add the above mixture and combine well so as to melt any jaggery lumps left and to caramelize little. Add ghee to it.
Now you can give it a shape like modak or laddoo.
Our Panchakajjaya is ready for Naivedyam.
Lord Ganesh's favourite sweet is Modak.....It is customary to make these on the very first day of Ganesh Chaturthi....
Ingredients :
For the outer cover :
1 cup Rice Flour
1 tsp ghee
1 cup water
1/2 tsp oil
Salt to taste
For the Filling :
2 cup grated coconut
1 cup grated jaggery
1/2 tsp cardamom pd
Method :
Heat a pan. Add grated coconut and jaggery and stir together till it gets mixed well. Add cardamom pd and stir it. Keep aside.
Boil 1 cup of water in a vessel. Add salt and ghee to it. When it reached to a steady boil add rice flour and stir it immediately so as to remove all the lumps. The dough should neither be too stick nor too dry. Now remove the vessel from the heat and transfer the dough to a flat plate. Knead it thoroughly while hot. Make a soft dough. Divide this dough into small balls.
Grease the palms of your hands well. Take a ball and flatten it to form a cup shape. Stuff the above coconut filling into this cup shape. Dip the thumb and index finger in the oil and make 5-6 small pinches side by side on the edges of the cup. Bring them together on top and join to form a peak. Likewise, prepare all the modaks.
Heat the steamer and place all the modaks and steam for about 15 minutes.
Serve with ghee.
Ingredients :
1 cup wheat flour
1 cup potatoes (boiled and mashed)
2-3 finely chopped green chilli
1/2 tsp red chilly pd
1/2 tsp hing
1/2 tsp garam masala pd
1/2 tsp aamchur pd
1/2 tsp cumin pd
1 finely chopped onion
1 tbsp coriander leaves
Salt
Ghee
Water as required (for the dough)
Method :
Make a soft dough out of the wheat flour, water and salt and Keep it aside.
In a bowl add the boiled and mashed potatoes. Add chopped green chillies, red chilly pd, cumin pd, hing, onion, garam masala pd, salt, coriander leaves and aamchur pd. Mix well.
Take a medium sized ball from the dough and roll it into a circle about 3.5 inch diameter.
Take the above stuffing and stuff it into the rolled paratha.
Seal by pulling the edge of the roti to make a ball. Flatten it slightly and dip it in a flour. Roll it gently to a 6 inch diameter circle.
Heat a pan. Place the paratha over the pan and after few seconds you will see brown spots and puffs appearing on top of it. Flip over the parathas and grease it with ghee.
Serve hot with curd or sweet pickle.
Ingredients :
1 cup Ridge gourd Peel (parboiled)
1/2 cup grated coconut
1 tbsp coriander seeds
1 tsp cumin seed
2 green chillies
1 inch ginger
3-4 garlic cloves
1 small ball tamarind
Salt to taste
For Tempering :
1 tsp mustard seeds
1/4 tsp hing
5-6 curry leaves
1 dried red chilly
1 tsp oil
Method :
Dry roast coriander seeds and cumin seeds.
Blend all the ingredients to a fine paste by adding little water and salt.
Heat a small pan and add oil. Add mustard seeds, hing, red chilly and curry leaves.
Pour the tempering over the chutney and serve with hot steamed rice.
Goes well with steamed parboiled rice.
Ingredients :
1 packet of papdi
1 cup boiled potatoes
1 cup chopped tomatoes
1/2 cup chopped onion
4 tbsp green chutney
4 tbsp tamarind chutney
2 tbsp coriander leaves
1 tsp chaat masala
1 tsp lemon juice
2 tbsp raw mangoes chopped (optional)
1/2 cup nylon sev (for garnish)
Salt to taste
Method :
Arrange papdis in a plate. Top the each papdis with little potatoes, tomatoes, raw mangoes and onion. Then with green and tamarind chutney.
Sprinkle chaat masalas, salt and lemon juice.
Garnish with nylon sev and coriander leaves.
Serve immediately.
Ingredients :
4-5 baby Brinjal (washed and partially slit)
1 cup grated coconut
1 tbsp roasted and crushed peanut
1 tsp cumin seeds
1 tsp mustard seeds
2-3 green chilli (slit into half)
1 tsp hing
1 inch ginger
6-7 garlic cloves
2-3 green chilli
1 tbsp coriander leaves
1 sprig curry leaves
1 tsp red chilly pd
1 tsp turmeric pd
1 tbsp gram flour (besan)
1 tbsp Oil
Method :
Blend grated coconut, peanut, cumin seeds, garlic, ginger, green chilli, red chilly pd, turmeric pd, coriander leaves to a fine paste by adding little water.
Add besan and salt to taste.
Now fill this ground mixture into the slits of the brinjal. Keep aside.
Heat oil in a pan. Add mustard seeds, slit green chillies, curry leaves and stuffed brinjals. Cover the lid for 15 - 20 mins. Stir occasionally.
Cook till done.
Serve with rice or roti.
Ingredients :
1 1/2 cup Puffed rice
2 tbsp nylon sev
1 boiled potatoes (mashed)
6-7 papdi (crushed)
1 chopped onion
1/2 cup chopped tomatoes
1 tbsp coriander leaves
1 tsp chaat masala
1 tbsp lemon juice
1 tsp raw mangoes (optional)
1 tbsp sweet chutney
1 tbsp green chutney
1/2 tsp red chilly pd
1 tbsp chivda (for garnish)
Method :
Take a big bowl. Add all the above ingredients except coriander leaves, nylon sev, puffed rice and papdi.
Mix well and then add the crushed papdi and puffed rice.
The chutney recipes are already posted earlier.
Garnish with coriander leaves, sev and chivda. Serve immediately with papdi or else it will become soggy.
Ingredients :
5-6 long and thick chillies
1 tbsp Oil
Stuffing :
1/2 cup grated coconut
1 tbsp gram flour (besan)
1/2 roasted peanut (coarsely crushed)
1 tbsp ginger - garlic paste
1 tsp green chilli paste
1 tsp red chilly pd
1 tsp cumin pd
1 tsp corriander pd
1 tbsp corriander leaves
1/2 tsp asafoetida (hing)
1/2 tsp turmeric pd
1 tsp lemon juice
1 tsp carom seeds (ajwain)
Salt to taste
Method :
Slit the chilies in between and remove the seeds.
Roast grated coconut and besan in a pan. Keep aside to cool.
Grind all the above ingredients except besan, peanut, corriander leaves, lemon juice and carom seeds by adding little water to a thick batter.
Remove the batter in a bowl and add crushed peanut, besan, corriander leaves, lemon juice and carom seeds. Add salt and mix well.
Stuff the above mixture into the chilli and shallow fry.
Serve hot.
Ingredients :
500 gms mutton
3-4 chopped onion
2 chopped tomatoes
3-4 cloves
1/2 tsp black pepper
1 inch cinnamon stick
1 big cardamom (black)
2-3 green cardamom
1 tsp cumin seeds
1 tbsp poppy seeds
1 tbsp corriander seed
1 tsp fennel seed
1 bay leaf
1 cup grated coconut
5-6 garlic cloves
1 inch ginger
7-8 red chillies
1/2 bunch corriander leaves
1 tsp red chilly pd
1 tsp turmeric pd
Salt to taste
Oil
Method :
Marinate mutton with salt, red chilly pd and turmeric pd for 2 hrs or more.
Heat a pan. Add 1 tsp of oil. Add corriander seed, poppy seed, fennel seed, dried red chillies, cumin seeds, black pepper, cloves, cinnamon stick, cardamom (black and green), garlic and ginger, 2 chopped onion and grated coconut. Roast it and grind to a fine paste by adding 1 tbsp corriander leaves and water.
Heat Pressure cooker and add 1 tbsp of oil. Add bay leaf and the remaining chopped onion. Saute it till translucent. Add tomatoes and stir till it melts. Add the marinated mutton pieces and let it cook for 15 mins. Cover the lid.
Remove the lid and add the ground masalas and little water. Mix well. Let it simmer well.
Cover the lid and cook for 6-7 whistles.
Garnish with coriander leaves and serve hot with Roti or Bhakri.
