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. 

Ingredients:
For Covering(Kanaka)
Rice flour-1cup
Ghee-1tsp
Salt-1/2tsp
Water-2cups

For Stuffing(Hoorna)
Grated fresh coconut-1cup
Jaggery,crusdhed-1cup
Khuskhus/Gasgase/Poppy seeds-2tsp
Cardamom powder-1/2tsp
Cashewnuts-fistful
Ghee-1tsp

Method:
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.

Note.
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.

Ambode / Masala Vade With Sapsige Soppu/Channa dal Vada/ Fritters With Dill Leaves

Ambode or channadal fritters is one of  the famous fried snacks of Karnataka, prepared during festivals and family gatherings.Ambode  prepared with dill leaves gives it  a distinct flavour and taste that you can't stop eating them :-).Generally ambode and gasagase payasa is good combination and they compliment each other as a part of good menu during the special occasions.Here is my family recipe..hope you all like it.

Ingredients:
Channa dal/Kadale bele/Split Bengal gram-1 1/2cups
Dill greens/Sapsige soppu,chopped-1/2cup
Coriander,chopped-1/4cup
Onion-1 medium sized,finely chopped
Fresh coconut,chopped into small pieces,1 or 2Tbsp(optional)
Curryleaves,chopped-1sprig
Oil for frying

Masala for grinding
Dry red chillies-3
Green chillies-2
Ginger-1 inch piece
Jeera/cumin-1/2tsp
Black peppercorn-7-8
Cinammon stick-small piece(optional)
Cloves-3-4(optional)
Turmeric- pinch
Rock salt/salt to taste

Method:
1.Wash the channadal and soak in a clean water for 30-45 minutes.After soaking drain it in colander.
2.In  a mixie jar add all the masala's  and coarsely grind it ,then add the soaked channadal and grind it roughly with out adding water.
3.In a bowl add the grinded mixture mix well,now add dill greens,coriander,chopped onion,coconut,and curry leaves mix well. 
4.Heat a oil in a kadai,while oil is heating make a small balls of the channadal mixture and keep it on a plate.
5.When the oil is heated, take a ball on your palms and gently press them to give vada shape and slide them into the oil,do the same with the rest of the balls.
6.Cook them on medium heat,evenly on both sides until golden brown and crispy.
7.Take out the vada's when the bubbles stop  from slotted spoon,drain the excess oil and take out on kitchen paper. Serve them hot.It goes well along with Gasagase Payasa.

Note:
1.You can add little rice flour to the vada mixture if the mixture is little watery.
2.Don't soak channadal too much otherwise will ends up in watery loose mixture.
3.Don't overload the kadai,fry them in batch of 5-6 according to your kadai size.
4.You can make them thick or thin vada's according to your preference.

Karibevina Anna/ Kadipatta/Curry Leaves Rice

Karibevu/Kadi patta/Curry leaves is a staple ingredient in Indian cooking.Curry leaf is usually used in tempering which adds a special flavour to the dish.But there is more to humble curry leaf than simple flavour.It is packed with loads of vitamins and minerals.It is rich in Iron which helps in treating Anaemia.It is also good in controlling diabetes,cholesterol level in blood and improves digestion.Curry leaf is great for haircare in treating grey hair,dandruff,thinning of hair and maintains a healthy scalp.My mother used to make hair oil by cooking curry leaves in coconut oil along with few methi seeds.So now you know the benefits of curry leaves there is no excuse for you not eat this flavourful herb,so what better than preparing a curry leaves rice...This is a flavourful

rice which is very easy to prepare when you have the powder prepared in advance.This rice is nice way to add curry leaves to your kids diet and ideal for kids lunch box.

Ingredients:
Cooked Rice-2cups
Cashewnuts-Few(optional)

For Grinding powder:
Curry leaves/Karibevu-2cups(tightly packed)
Dry red chillies-12 (or to taste)
Dry coconut/Desiccated coconut/Kobri turi-1/4cup
Urad dal-2Tbsp
Channadal-2Tbsp
Toordal-1Tbsp
Cumin seeds/Jeera-1tsp
Peppercorns-1tsp
Garlic-1 or 2 cloves(optional)
Tamarind -thumb size
Salt to taste

For Tempering:
Oil-1Tbsp
Mustard-1/2tsp
Urad dal-1tsp
Curryleaves-few
Hing/Asafoetida-pinch
Dry red chilli-1(Broken into pieces)

Method:
1.Take a fresh curry leaves,wash,drain and pat dry with clean towel and dry thoroughly and spread it on a cotton or a muslin cloth and allow it to dry overnight or if you are lucky enough to get sun then dry it under the sun until they become completely dry.
2.Fry the cashew nuts in a little oil until golden brown take out and keep it aside.
3.In a kadai dry roast all the ingredients except dry coconut and curry leaves,roast them until all the dals become golden brown in colour or until nice aroma comes on a low medium flame.Take out the roasted mixture on a plate,leave the mixture to cool.
4.Now in a same kadai fry coconut and curry leaves separately until coconut become light brown and curry leaves become crisp.Make sure that you fry dry coconut on a low flame because it can be easily burnt within seconds.
5.After all the mixture is cooled thoroughly,mix all the dal mixture,curry leaves and dry coconut  along with salt and dry grind it into a coarse mixture.Store it in a airtight container.It will stay for 2 months in the fridge.
6.Heat a oil in a kadai,add mustard and let them pop then add uraddal,when dal is about to turn the colour add the hing,curry leaves and dry red chilli and takeout of the flame.
7.Add the cooked rice to tempering then on the top of rice add 2-3 Tbsp of curry leaf powder or according to your taste.Now mix rice,powder and tempering thoroughly.
8.Adjust the salt as per your taste,garnish with fried cashews before serving.
9.Serve along with curd rice or on its own.This rice is ideal for travelling and picnics.

Note:
1.Here I have used Byadagi chillies (mild variety),if you like more spice you can add more spicy variety like Guntur chillies.
2.Those who can't find byadagi chillies can use kashmiri chillies.
3.Indtead of fried cashews you can also add fried peanuts.
4.When mixing rice if you find it dry add 1 or 2tsp of oil to mix.
5.Adding garlic to the powder is totally optional.If you make it without garlic,the shelf life will be more.

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...

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

Method:
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.

Note:
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.

Gasagase Payasa/Poppy Seeds Kheer/Khuskhus Kheer

Gasagase payasa is one of the popular traditional sweet dish of Karnataka.It is prepared by grinding poppy seeds(Gasagase in Kannada).It is prepared during festivals and family get togethers.It is prepared along with Ambode(Channadal vada/fritters) is a good combination.As this a shravana masa and many festivals around the corner,this will be a perfect dish to prepare.I prepared this dish on Varamahalakshmi vrata.During festivals after having oil massage, head bath and and pooja rituals drinking this payasa will make you doze off to a good sleep.This is because of opium content in poppy seeds.This payasa will relaxes the mind body and soul for sure..here is a authentic recipe from my grandmother.

Ingredients:
Gasagase/Poppy seeds-3Tbsp
Almonds-Fistful
Grated fresh coconut -1/2cup
Dry coconut/Kobbari-1Tbsp
Cardamom pods-3-4
Jaggery-1/2 cup crushed 
Water -1cup
Milk-1cup
Cashewnuts-fistful(optional)
Raisins-fistful(optional)
Ghee-1Tbsp for frying nuts and serving

Method:
1.Dry roast the poppy seeds  until  poppy seeds becomes little brownish & crisps up and nice aroma comes out,leave it to cool.
2.In a mixie jar add roasted  poppy seeds ,fresh coconut,dry coconut,almonds,cardamom seeds dry grind first then add water and grind it into fine paste.
3.In a pan add jaggery and  1 cup water cook until jaggery dissolves then remove it and filter it through seive to remove any impurities.
4.Then again pour back jaggery syrup to the same pan mix the grinded paste mix well add water to thin it and cook it on a medium low flame for 5minutes.
5.Fry the cashwenuts and raisins in ghee and add to the above mixture.
6.When the payasa is boiling add cup of milk and boil for 1 to 2minutes and turn off the heat.
7. Serve hot payasa with dollop of ghee.

Note:
1. Rice is fried and added to give it a thickness,I have not used rice because I have used  more almonds to substitute rice to give both thickness and flavour.
2.Saffron can also be added for more flavour.
3.If you think that payasa is little thick and sweetish,before serving you can add more milk to make it thin and warm it.
4.Check out my other kheer recipes
Barley Payasa/kheer
Shavige Payasa

Rajma Masala/Red kidney beans curry

Ingredients:
Rajma/Red kidney beans-1cup
Onions-2 medium size
Tomatoes-3 medium size
Green chillies-2
Ginger garlic paste-2tsp
Red chilli powder-1 tsp
Coriander powder-1tsp
Turmeric-1/4tsp
Cumin/Jeera powder-1/2tsp
Garam masala-1/2tsp
Kasoori methi-1/2tsp
Bakng soda-pinch(optional)
Oil-1Tbsp
Bayleaf-1
Cumin seeds/Jeera-1/2tsp
Salt to taste
Coriander for garnishing

Method:
1,Wash and soak rajma overnight or 7-8 hours in clean water.
2.Boil rajma in pressure cooker for 4-5 whistles or until fully cooked and soft by
adding pinch soda bicarb.
3,Wash and finely chop onions, tomatoes and slit the green chillies. and keep it aside.
4.Heat oil, add bayleaf and cumin seeds when it begins to pop,add chopped onions and saute till onions are golden brown.
5.Add ginger garlic paste and cook for a minute,then add chilli powder,coriander powder,turmeric,cumin powder stir it on a medium flame.
6.Then add chopped tomatoes and salt, cook till tomatoes are cooked and oil leaves the masala.
7.Add cooked rajma  and lightly mash it then add the stock of cooked rajma and cook on a low flame for 10-15 mnutes, stirring in between.
8.Add garam masala and kasoori methi and cook for further 5 minutes.Garnish with chopped fresh coriander.
9.Serve hot with Steamed rice or rotis.

Note:
1.Baking soda is optonal to cook rajma,if rajma is old stock then its better to use soda.
2.For rich taste add a dollop of butter,it will give silky texture to the gravy and rich taste.
as I didn't add butter because  It was run out of stock in my fridge.