Showing posts with label Maharastrian Dishes. Show all posts
Showing posts with label Maharastrian Dishes. Show all posts

Wednesday, 16 September 2015

Kayi Kadubu/Sihi Kadubu/Steamed Modaka With Coconut And Jaggery Stuffiing/Kozhukattai/Ukadiche Modak

Gouri and Ganesh Chaturthi/Vinayaka Chauthi is on 16th and 17 September

Kadubu/Modak is a healthy delicacy made out of rice flour covering stuffed with savoury or sweet fillings which is steamed.Kadubu as we call in Kannada,is prepared during Ganesha Chaturthi which falls on Bhadrapada masa.As they tell in purana's Lord Ganesha was very fond of  steamed Kadubu's,Mata Gouri used to prepare it for Ganesha so that is why it has become a tradition to prepare Kadubu or Modak during this festival. In my family we  prepare Kara Kadubu (savoury) and Sihi Kadubu(sweet).Kara Kadubu usually have the Channadal vada(Ambode) filling or Uraddal vada(Uddina vade)  filling in it.In Sihi Kadubu the choice is endless,coconut and jaggery mixture,Dry sesame mixture(we call this suslu kadubu),Peanut and jaggery to name few.Here is my version of Sihi kadubu..Happy Gouri and Ganesh Chaturthi to all my viewers. 

For Covering(Kanaka)
Rice flour-1cup

For Stuffing(Hoorna)
Grated fresh coconut-1cup
Khuskhus/Gasgase/Poppy seeds-2tsp
Cardamom powder-1/2tsp

1.In a pan boil a cup of water, add tsp of ghee and salt and let it boil.
2.When water begins to boil,add rice flour to the boiling water mix well take out of 
the flame then close the lid and keep it aside to cool a bit.
3.Heat pan add khuskhus,dry roast until the khuskhus turns light brown and starts popping
take out on a plate and keep it aside.
4.In a same pan  add tsp of ghee and let it melt then add jaggery and allow it to melt on a low flame because jaggery will burn easily,make sure to stir it continuously,when it melts completelyadd grated coconut and cook until the mixture thickens.
5.When the mixture begins to thicken,add roasted khuskhus,cardamom powder and cashewnuts and cook for 2-3minutes and take out of the flame and allow it to cool.
6.Now take a rice flour mixture and knead it on a clean surface or on a wide plate or bowl,when still it is warm,Knead it like a chappati dough until it becomes soft.
7.Divide the dough into lemon size balls,take a  one rice ball dip it in rice flour and roll out 5cm discs then take a kadubu mould,pace the rolled disc on the mould,add Tbsp of  coconut filling in the middle.
8.Smear the water to the edges then gently press the mould  to seal the edges and remove the excess dough from the edges.Now open the mould gently,and remove the finished kadubu.Do the same procedure to all the remaining balls.
9.Place the kadubu's on  lightly greased idly plates and steam it for 10-15 minutes. Kadubu's  are ready to offer neivedya for Lord Ganesha. Serve with Ghee.

1.Make sure to keep an eye on when melting jaggery,beacuse it will burn easily.
2.I have used kadubu mould which is typical south indian style but if you have modak 
mould you can  use it.
3.Don't over fill the mould, the mixture will oozes out  when you steam it and will be a messy kadubu.
4.Along with cashews you can add any dry nuts and raisins.
5.If you don't have the  any sort of moulds,then simply roll out the discs and take disc on your left hand palm,place the tbsp of mixture,smear the edges with water then gently close them by sealing the edges in to a cresent shape and steam it as normal.
6. To check the whether the coconut mixture is ready ,wet your hands and touch the mixture if it sticks it is not ready and needs to cook more or if it doesn't sticks then it is ready.

Thursday, 21 May 2015

Badanekayi Ennegayi/ Stuffed Baby Eggplant Curry/ Ennai Kartirikai /Bharli Vangi

Badanekayi Ennegayi/Stuffed Baby Eggplants is one of the most Tasty and popular vegetable preparation in Karnataka.In Karnataka each household have their own version.In North Karnataka they use Niger seeds(ucchelu) to prepare this curry which is eaten with Jolada Rotti/Sorghum flour rotis.South Karnataka(Bengaluru,Mysore Part)people loves to eat with Akki Rotti/Rice Roti's.For this Preparation you need to choose tender round baby eggplants which is also called as Gundu Badanekayi in Kannada.You can choose green or purple baby eggplants.It is also know as Ennai kartirikai in Tamil nadu and Bharli Vangi in Maharashtra.


Gundu badanekayi/baby egglants-7-8

To grind:
Peanuts -handful
Sesame seeds-1Tbsp
Ginger-1" piece
Garlic-4-5 cloves
Cinnamon -2"stick
Tamarind paste-1tsp
Sarina Pudi/Sambhar Powder-1Tbsp
Salt to taste

For Tempering:
Mustard seeds-1tsp
Curry eaves-2sprigs
Dry chillies-2
Onion-1,finely chopped

1.Wash the eggplants and cut x shape into 4 parts(as shown in the pictures) don't remove the stalks because that will hold the all the 4 parts.
2.Make  sure to check each eggplants so that they are not spoiled or worm infected.

3.Keep the cut eggplants in salted water until you prepare all the masala's,it will prevent egglants to turn brown.
4.In a mixer jar add all the given ingredients above  and grind it into a smooth paste with little water as possible.
5.Stuff the masala into slits of eggplants.keep it aside.
6.Heat a oil in a kadai,add mustard seeds let them pop then add dry red chillies,chopped onions and curry leaves,fry until onions becomes soft.
7.Add stuffed eggplants and fry for 2-3minutes ,cook by closing the lid on a medium flame.
8.When the masala starts sticking to the bottom, add the remaining stuffed masala and 1/2 cup of water.Cook till the eggplants becomes soft by closing the lid on a medium heat.
9.Now it is ready to serve hot with Akki rottis and it also goes well with Chappatis,dosa,Jolada rotti,and idli's.

1.I like my ennegayi to be semi dry,if you want more gravy you can add water and cook until you get the right consistency.
2.You can also add  green capsicum,it is a great combo with eggplants.
3.This recipe can be prepared with capsicums,skip the stuffing and  the rest of the method.
4.Other Eggplant/Brinjal/Aubergine recipes

Thursday, 22 November 2012

Vada Pav

Vada Pav is one of the popular Maharastrian street snack,which is very tasty and filling.To get the authentic flavour of vada pav I used freshly crushed ginger,garlic and green chillies,which I highly recomand you to use..because it makes a huge difference in taste if you use freshly crushed spice..

Ingredients for vada:
Potatoes-3 big(boiled, peeled and roughly mashed)
Onion-1,finely chopped
Ginger -1"stick
Garlic-4-5 cloves
Green chilli-3

Chilli powder-1tsp
Dhaniya powder-2tsp
Fresh coriander-2tbsp,finely chopped
Lemon/lime juice-1tbsp
Salt to taste
Cumin seeds-1/2tsp
Oil for frying

For batter:
Besan(chickpea flour)-1cup
Rice flour-1tbsp
Baking soda-pinch
Water as required

Method:1.First crush ginger, garlic and green chillies roughly in a mixer without adding water.
2.Heat a oil in a pan,add mustard and cumin,when they begin to splutter,add onion, fry until little brown then add crushed ginger garlic and green chilli paste and saute for minute,then add mashed potatoes along
with chilli powder,dhaniya powder,sugar and salt mix well. Take out of the flame add coriander and lemon juice mix thoroughly.And keep it aside to cool.
3.In a bowl add besan,rice flour,turmeric,salt, and soda,mix this with water to slightly thicker than dosa
4.Heat a oil for frying in kadai,Prepare lime size balls out of potato mixture and dip them in chickpea batter
and  deep fry them until golden brown and crispy.Take them out on a kitchen towel to absorb extra oil.

For frying green chillies:
Green chillies-10,deseeded and crushed
Heat little oil in a frying pan,add crushed green chillies and sprinkle little salt over each chillies and fry for 2-3 minutes and take out.

For peanut chutney powder:
Dry coconut-1tbsp
cumin seeds-1/2tsp
Tamarind-pea size
Dry red chillies-2
Salt to taste
Method:Dry roast all the ingredients above,after cooling dry grind them roughly.

For serving:
Pav or buns-10
Crushed and fried green chillies
Peanut chutney powder

Aloo vadas
Assembling:Toast the pav buns lightly and keep it aside.Take a pav put chutney powder in the middle then place vada on top,close the other half of the pav bun press gently.Serve with fried chilli...Enjoy with hot cup of chai

Wednesday, 7 April 2010

Pav Bhaji with More Awards!!

Potatoes,(boiled,peeled and mashed)-1big
Boiled peas,carrots,cauliflower each- 1 cup
Onion-1,finely chopped
Tomatoes-4-5 big ripen ones
Capsicum-1,finely chopped
Gingergarlic paste-2tsp
Red chilli powder to taste(optional)
Tomato puree-1tbsp(for color and flavour)

To serve:
Chopped onions as required
Lemon wedges
Chopped fresh coriander
Pav bread  or any bread as required(i have used white baps)

Heat a butter/oil in a pan,add chopped onions fry until they are translucent.
Now add capsicum and ginger garlic paste saute until capsicum becomes little soft.
Add boiled vegetables, boiled potatoes, tomato puree,pav bhaji masala,chilli powder
and salt,close the lid and  cook on a low flame for 5minutes.
Add little water if necessary, with a masher mash the gravy gently,so that all the
veggies gets mashed up to form a smooth gravy.
At this stage you can add little dollop of butter which is totally optional.simmer for 2-3minutes.
Serve with chopped onions,coriander on top of bhaji,along toasted pav bread and lemon wedges.
Note:you can use butter for toasting pav breads as chaatwaala's does,but it doesn't make any diiference to taste without it.
For healthier option serve with wholemeal bread/brown bread,omit butter.


Friday, 19 February 2010

Misal/Usal Pav

This is a Maharastrian street chaat .Misal or Usal as it is called locally,made with sprouts of matki or madikekaalu in kannada.I got this recipe from my friend Rajshri,who's from Pune.If you use sev or farsan it is called misal, for usal emit sev.This is easy! , very healthy and very tasty...,whenever i prepare this dish i healthier option swap pav with brown bread.


Mixed Sprouts(moongdal/hesarukaalu and matki/madikekaalu)-1 cup
potato,boiled and cubed -1
cumin seeds (jeera)-1 tsp
asafoetida (hing)-1/4tsp
onion,chopped -1big
tomatoes,chopped -2
ginger garlic paste-1tbsp
turmeric powder-1/2 tsp
chilli powder-1tsp
oil-2 tsp
salt to taste

For serving:
coriander,chopped-2 tbsp
lemon wedges-as required
pav bread-as required
Butter-as required(optional)
Sev as required


1.Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.

2.Add the onions and sauté till they are translucent,add the tomatoes and saute for another 2 to 3 minutes.

3.Add the ginger garlic paste and cook till the oil separates.

4.Add the sprouts, turmeric,chilli powder and salt and 2cups of water and mix well.

5.Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender.

6.Add boiled potatoes and leave to cook for 2minutes.

7.For serving,in a plate,garnish with the coriander,chopped onions and sev and a small dollop of butter on top of misal.

8.Serve with lemon wedges and pav.