Showing posts with label Tamilnadu dishes. Show all posts
Showing posts with label Tamilnadu 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

Friday, 8 April 2011

Easy Sambhar

Sambhar as you all know is a typical South Indian dish and is a everyday staple food in every household in South India.Sambhar is mixture of lentils and vegetables cooked with spices and tamarind.Each state in the South prepares it with a typical variation, adapted to its taste and environment.There are so many variations and methods to prepare sambhar,but I find this method very easy ,quick and tasty...You can use any veggies of your choice or you can prepare only any one or two vegetables together like doodhi,ridgegourd,drumstick,Snakegourd,potatoes with onions to name a few. You can use as much as veggies you like.

Toor Dal/Tuvar/Togari bele-1cup
Turmeric-1/4 tsp
Green Chilles-2,slited
Sambhar powder-1 1/2tsp( any brand, I use Mtr sambhar powder)
Tamarind-small lemon sized
Tomato-1 big
Few Curry Leaves
Salt to taste
Fresh or desicated coconut-1tbsp
Drumstick-1,peeled and chopped into 3inch pieces
Carrot-1,cut into roundels
Indian Brinjal-2,cut into lenthwise pieces
Potato-1medium sized
Beans-5-6,cot into 2halves
For tempering:
Dry red chillies-2
Methi seeds-4-5 seeds
Curry leaves-few

1.Chop all the vegetables into chunky size pieces.Wash and rinse tamarind in warm water for 15minutes,squeeze the juice from pulp and keep it aside.Wash toordal and rinse for 15-20minutes in water.
2.Boil 2/1/2cup -3cups of water in a pressure cooker pan,when it begin to boil add rinsed toordal,turmeric and all the above ingredients including vegetables,tamarind juice and sambhar powder,close the lid and whistle,pressure cook for 2-3 whistles.Wait for pressure to release.Open the lid and add jaggery and boil for
few minutes.
3.Heat oil or ghee in a small tadka pan,add mustard,wait until it splutters then add methi,hing,dry chillies and curry leaves fry for second and add this to sambhar.
This sambhar goes well with steaming rice,dosa,idli or vada.