Showing posts with label Neivedya and Prasada. Show all posts
Showing posts with label Neivedya and Prasada. 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.

Saturday, 5 September 2015

Sihi Avalakki/Sweet Poha/Sweetened Rice Flakes For Sri Krishna Janmastami

Sihi Avalakki is a simple and very easy sweet which doesn't need any cooking and can make it in a jiffy.It is said that Lord Krishna is very fond of Avalakki and if we offer him Avalakki he will be pleased and bless us with boons.As  we all know story of Sudhama,who offered Lord Krishna a fistful of  Avalakki and in return Sri Krishna blessed him with lot of  good fortune.From childwood I am very fond of this dish and I learnt it and used to do it whenever I feel like eating sweet.Happy Janmastami To all of you...

Avalakki/Poha/Rice flakes-1cup (Thick Variety)
Powdered Jaggery/Bella-2-3Tbsp or to taste
Grated dry coconut-1/4cup
Cardamom Powder-Pinch

1.Wash the avalakki thoroughly 3-4 times or until the water appears clear.Soak Avalakki for 2-3 minutes and drain the water and squeeze out the excess water with clean hands.
2.Take  a bowl, add the avalakki and all the remaining ingredients and mix well,and sihi avalakki is ready to offer to Sri Krishna.

1.I have used a white jaggery thats why the colour is not showing up and I have mixed powdered jaggery.
2.Jaggery can be melted and mix with avalakki.
3.Dry fruits and nuts also can be added.

Tuesday, 15 January 2013

Makara Sankranti with Ellu-Bella

Makar Sankranti or Makara Sankranti is one of the most auspicious occasions for the Hindus, and is celebrated in almost all parts of India in myriad cultural forms, with great devotion, fervour, and gaiety. It is a harvest festival. Makar Sankranti is perhaps the only Indian festival whose date always falls on the same day every year on, January 14, with some exception, when the festival is celebrated on January 13 or January 15.
Sankranti offering "Ellu Bella" in Karnataka
This is the Suggi or harvest festival for farmers of Kaveri basin of Karnataka. On this auspicious day, young females (kids & teenagers) wear new clothes to visit near and dear ones with a Sankranti offering in a plate, and exchange the same with other families. This ritual is called "Ellu Birodhu." Here the plate would normally contain "Ellu" (white sesame seeds) mixed with fried groundnuts, neatly cut dry coconut & fine cut bella (Jaggery). The mixture is called "Ellu-Bella" (ಎಳ್ಳು ಬೆಲ್ಲ). The plate will also contain sugar candy molds of various shapes (Sakkare Acchu, ಸಕ್ಕರೆ ಅಚ್ಚು) with a piece of sugarcane. There is a saying in Kannada "ellu bella thindu olle maathadi" which translates to 'eat the mixture of sesame seeds and jaggery and speak only good.' This festival signifies the harvest of the season, since sugarcane is predominant in these parts.There is also a tradition of some households giving away red berries "Yalchi Kai" along with the above. In North Karnataka, kite flying with community members is also a tradition. Drawing rangole in groups is another popular event among women during Sankranti.An important ritual is display of cows and cattle in colourful costumes in an open field. Cows are decorated for the occasion and taken on a procession. They are also made to cross a pyre. This ritual is common in rural Karnataka and is called "Kichchu Haayisuvudu  

Ingredients for Ellu-Bella:

Sesame seeds/Ellu-1cup
Jaggery/Bella-1big block
Copra/Dry coconut/cobari-1
Puff channa/Hurigadle-1/2cup

1.Lightly dry roast the sesame seeds on low flame or in a oven and keep it aside.
2.Cut the jaggery into small cubes and keep it aside.
3.Gently grate and remove the brown skin of copra and cut it into small cubes and keep it aside.
4.Lightly dry  roast the channa and keep it aside.
5.Dry roast the peanuts on a medium flame or in a oven until skin becomes loose and come off easily,make 
sure you don't over roast it.Rub them between the palms and remove the skin completely and keep it aside.
6.Now take a bowl and add sesame seeds,jaggery,copra,puff channa and peanuts,mix everything and serve.

Saturday, 2 May 2009


Ripe bananas – 5 to 6
Grated coconut – 2 tbsp
Jaggery powder – 2 tbsp
Sugar/ honey – 1 tsp
Cardamom powder – ¼ tsp
Ghee (melted) – 1tsp

1. Cut bananas in to roundels
2. Add all the ingredients with bananas and mix well.