Tuesday, September 20, 2011

Prasadam------Panchakajjaya and Sehee(sweet) Avalakki(beaten rice)

This special sweets we prepare in many festivals and poojas as prasad.This is a speciality of South Kanara and Udipi district of karanataka.The name Panchakajjaya its self tells you that panch means five kajjayas that is  ingredients are used to make this special prasadam.sehe/sweet Avalakki literally means sweet beaten rice.Its a quick recipe and usually prepared for special occasions.The main ingredient is coconut and jaggary here.During Ganesh Chaturthi and Krishnajanashtami we usually prepare this prasada.Many different types of Panchakajjaya can be prepared ,using different main ingredients like Hessaru belle(green gram dal),Kadalle belle(chana dal),sesame seeds,cashews etc .This year for Ganesh Chaturthi we prepared Kadalle belle(chana dal) Panchakajjaya and for Krishnajamashtami Sesame seeds one.

Ingredients:For panchakajjaya:
1tbsp Gram dal(kaddalle belle)
1-2tsp ghee
1/2tsp coriander powder
1tbsp fresh grated coconut
2tbsp grated jaggary

Method:
Take a pan put 1tsp ghee and gram(chana dal) and fry till it turns light brown color on slow flame.
Dry powder the dal.
Take a bowl add grated jaggary and coconut(you can also dry grind the coconut in blender) and mix them properly.now add above dal powder and coriander powder .Mix them all  properly,add remaining ghee and mix thoroughly.
Your quick,easy and tasty prasadam is ready.



Ingredients:Sweet Avalakki(beaten rice)

1 Cup thin beaten rice (poha/avalakki)
1/2 cup fresh grated coconut
1tsp coriander powder
1/2cup jaggary

Method:
Take a bowl mix grated jaggary and coconut along with cardamon powder   thoroughly.
Now add beaten rice and mix them properly till jaggary ,coconut and poha is nicely mixed.

Finally add ghee and mix them properly.

Friday, September 9, 2011

Prasadam--Athirasa

Athirasa is a sweet dish made of jaggary,coconut  and rice flour. Is one of the speciality of Mangalore cuisine.Also i have read somewhere that its a very famous sweet dish in Srilankan cuisine too.When we were in Maharashtra,there they use to prepare one sweet dish called Anarasa which some what similar to this dish ,which was my favourite too.
It is prepared in special occasions like janmashtami and also in baby showers in our region.We Mangaloreans like sweets made of jaggary very much and mainly all sweets contain jaggary and coconut in it.Its a little tricky and hard work is required in preparing this sweet but the end result is worth all efforts.In my mom's place we prepare this sweet for Janmashtami for Shri Krishna as one of the prasadh.
Traditional method of preparing this dish is little hard,here i am sharing little easy way of doing it.

Servings:15 count

Ingredients:

1 cup rice flour
1 cup jaggary
1/2 cup fresh grated coconut
1 tsp cardamon powder
1/2 tsp black pepper powder
4-6 tsp ghee/oil/coconut oil
oil for frying

Method:

Take a pan add jaggary and very little amount of water say 1 tbsp and mix them well.
When jaggary starts boiling and formed one thread consistency(carefully dip tip of your finger into syrup and with other finger see that thread is formed),add coconut,cardamon powder,pepper powder and rice flour and stir continuously till it becomes like a ball at the centre of a pan.

Switch off the flame and remove it in bowl.Put 3-4 tsp of ghee/oil/coconut oil on top of it and leave it undisturbed for about 1/2-1 hours.


Heat oil in a wok.knead the above Athirasa dough thoroughly.
Take a non sticky plastic sheet and grease the sheet.make small balls of the dough.
Take one ball and flattened it with you hands on the sheet into circle shape.
Similarly do all the balls of the dough.
When the oil is hot put them in oil and deep fry them in low-medium heat.
when it turn golden brown color drain and remove it on kitchen paper towel.
After it cools to room temperature store it in airtight container.
It stays fresh for maximum 1 week.

Monday, September 5, 2011

Burfi----------- Kalakandh(Milk Burfi / Sweet) ---Festival Dishes and Diwali special


Kalakand is made of milk and milk products and very popular sweet in northern and eastern part of India.I read somewhere the word kand in kalakand means sweet in Arabic language... There are atleast 3 different ways of preparing the sweet... Proper method of preparing this would be by boiling the milk till it reduces to 75% of its original quantity... Easier way is to use condensed milk. The below recipe has 3rd option - using Ricotta cheese and milk powder...
I learnt this from one of my friends ( Rajni)...Try and enjoy the sweet...

Servings 30 pieces

Ingredients
16 ounce ricotta cheese
Same measure Carnation Milk powder
3/4th of above measure Sugar
1 tsp cardamon powder
1 tsp dry fruit mix (pista and badam) for garnishing
1/2 stick butter (unsalted)

Method
Mix all the above ingredients ( except dry fruits) in a microwave safe large glass bowl.. Microwave it for 3 min...

Stir properly and microwave it again for 2 min... Repeat the procedure for 2 more times... Initially it might be too liquidy, and gradually it will start solidifying... Add 1/2 the above quantity of dry fruits, stir and microwave for 2 more min... Standing time for 2 min in microwave and pour the mix on a greased plate...


Garnish it with dry fruits.. Above said time may vary according to microwave device's power... Cut into square pieces...

If you want  light brown color Kalakand, repeat microwave/stirring for couple of more times..

Let it set for 30 min... Store it in Refrigerator for a week...

Saturday, September 3, 2011

Ladoos---------Wheat Flour Ladoo


Ladoo ka naam liya to moome pani agaya,i don't know about anybody but in my house it stands good with my kiddo's,myself and even with my hubby.also for Lord Ganesha we say that Ladoo's are also his favourite.So yesterday along with other prasad we prepared ladoos also.
This time i thought why not prepare a healthy yet tasty Ladoo.Wheat flour ladoo i learnt it from my sister.Its  quite simple to make and very delicious and healthy.For kids its very nutrious too.
Servings:10-12 ladoos

Ingredients:
1 cup wheat flour(atta)
3/4-1 cup powder sugar
2-3tbsp ghee
1tbsp dry fruits like cashews,badam and raisins
1tsp cardamon powder

Method:

Take pan add 1tsp ghee and fry raisins and cashews till raisins bolws up and cashews turns brown in color.


In the same pan add 1tbsp ghee and put the wheat flour and stir them on medium flame.while stirring when you feel ghee is little absorbed add 1 more tbsp ghee and stir till nice aroma comes and there is slighte change in color.

Finally add the fried raisins,cashews and blanched-sliced/cut/powdered almonds ,sugar,cardamon powder and little ghee if required.stir them all properly for about 1-2 minutes.

Remove it in a bowl and let it cooloff a bit.Grease your hand with ghee and pressing with palms make small balls .To make it more easy to bind together you can add little more ghee  and mix it properly.while making Ladoos you may feel little hot,but if the ladoo mixture completely cools off it is very hard to bind ladoo together.

Say in about 15-20 minutes this ladoo will completely cool off and ready for serving.
Enjoy this delicious,healthy ladoo.

Thursday, September 1, 2011

Prasadam---------Shekkhe Modakam( Sweet Rice Duplings)

First of all to all to all my friends Happy Ganesh Chaturti.MayVignaharta brings happiness to all of our lives.
As from last one week i am posting all the recipes related to Prasadam and today on this auspicious day i thought why not post this delicious, our ganapati Bappa's favourite Modakam.
There are two ways of preparing these modakam ,we at home do Shekke(steam) Modakam for Ganapati.Also in this auspicious day this year my parents are with me at our home.With my Mom's guidance i prepared many prasadam this time(say all together 11).So thought why not share the same with you all.

Servings: 15 counts

Ingredients:

  • for the outer covering:
  • 1cup rice flour
  • pinch of salt
  • 3/4 cup water
  • 1 tsp ghee
  • for filling:
  • 1/2 cup jaggary
  • 1/2 cup fresh grated coconut
  • 1 tsp cardamon powder
Method:
FOR OUTER COVERING:
Take a pan dry fry rice flour for 1-2 minutes so that raw smell goes.remove it and keep it aside.
Now in the same pan add 3/4 cup water,salt,ghee and when the water comes to boil add rice flour and stir them continuously till it becomes like a ball at the centre.
remove from pan and keep it aside.

FOR INNER FILLING:
Take a pan add jaggary and 1/4 cup water and stir them properly.
when the jaggary is mixed properly and the mixture start to boil add grated coconut and cardamon powder.
Stir them continuously till puran becomes thick and all water is evaporated.
Remove it and keep it aside.

Finally when both outer covering  and inner filling is cooled off a bit take ghee in your hand and make small balls of the rice flour dough.Take one ball press lightly with your fingers and make small puri shape.

Put 1/2-1 tsp of filling(according to your puri size) at the centre of rice puri and fold it to make semicircle shape(like half moon).also you can make like modakam shape like a potli(bag).

Similarly make all the modakam.
Steam them in idli stand or keep it in plate and steam it in cooker/steamer without whistle for 10-15 minutes.
Serve as prasadam to god Ganesha.

Goes well when ate with ghee on top.
Earlier my mom says they used grind raw rice and with that they used to do this modakam.
Also we prepare sweet shekke undalaka and Kara(chili) Modakam along with this.
For Sweet Undalaka we make small round balls of the rice dough and steam them dipping in the coconut-jaggary filling.
For Kara Modakam we fill the Modakam with Kaddle(gram dal) belle ogarsida usali(sundal).
Here is my Ganesh Chaturti photos:


Ganapati Bappa Moraya!
  

 
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