Monday, September 24, 2012

Rava laddu....Festive special

Rava laddu is my daughter's favourite laddo.I love preparing different types of sweet during our hindu festivals like nagpanchami,Ganesh chaturthi and Diwali without fail.People of north karnataka and Maharashtra prepare this Rava laddo especially during ganesh chaturdashi and Diwali.As i said in my earlier post ,indian festivals are incomplete without sweets.Even I enjoy preparing many types of laddos and this one is my favourite too,as it is simple and can be prepared with or without ghee.My daughter likes moist laddus so on ganesh chaturthi i prepared with ghee and added littel besan instead of grated coconut.
Prep time: 15mins
Cook time: 30 mins
Total time: 45 mins
Yield: 20 medium sized laddus
  • 2cups Bombay Rava/semolina
  • 21/4 cups Sugar
  • 1/4 cup Gram flour/Besan
  • Few strands of kesar/saffron 
  • 1/2tsp Cardamom powder
  • 1/2 cup Ghee
  • Roasted cashewnut and raisins for garnishing
Cooking Directions
  1. Mix bombay rava/semolina, gram flour and ghee and roast over low flame till it changes its color to light brown, switch off the gas and  transfer this to a wide plate.
  2. Now take a heavy bottom pan, add sugar and few strands of saffron.Pour enough water to cover The sugar completely and set to cook on low flame. Allow the sugar to dissolve slowly, stirring once in a while, when completely dissolved, raise the heat and allow the syrup to boil. Do not stir when the syrup is boiling, this will affect the consistency of the syrup.once its started boiling then keep checking the syrup by taking little syrup with a help of a wooden spoon and take little between your thumb and forefinger and check to see that the syrup forms a single strand as you pull your fingers apart,then immediately switch off the fire
  3. Slowly stir in the the semolina to avoid forming lumps.
  4. Stir in the cashews, raisins and cardamom powder
  5. When warm enough to handle, squeeze a handful of the mixture between your fingers and palm to form small balls.
  1. Do not over boil your sugar syrup otherwise you will end up with hard powdery rava mixture.If it happens then all you have to do is just sprinkle some warm milk and proceed with your laddoos...
  2. Do not store in an airtight container immediately,let it remain on a plate at least for 6-8 hours.

Here is my 2nd version of rava laddos. In this i have not used ghee or any other fat, instead  I've dry roasted semolina and  mixed with the sugar syrup.This is good for those who are health concious .These laddos are bit hard compared to  ghee laddos but really good for people like me who wants to avoid ghee.As we all know during festival its impossible to avoid sweets but at least we can cut down calories by not using ghee by preparing some healthy sweets and desserts like this.
All you need is :
Rava and sugar 1:1 proportion and no need of besan. If you want can add a tbsp of grated fresh coconut (roast separately until its dry on non-stick pan ) and mix it with rava before adding sugar syrup and the rest is  same as ghee rava laddos.

Monday, September 17, 2012

 Cheppe kheeri (turmeric leaves flavoured rice in coconut milk)...a true konkani festive delight

Cheppe kheeri is a rice pudding flavoured with turmeric leaf In konkani "Cheppe " means no sugar or salt completely bland but still we konkanis love this dish because of the unique flavour that comes from the turmeric leaves(haldi paan/patholi paan) and coconut milk..some prefer to season it with salt but i like it as it is.This dish is specially prepared during Nagpanchami and Ganesh chaturthi.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 1/4 cup Basmathi rice/flavoured rice
  • 3 cups Fresh grated Coconut
  • 2 Fresh turmeric leaves

  • Cooking Directions

    1. First grind coconut with 3cups of water to smooth paste.
    2. Now mix washed rice and coconut paste and cook on low flame.
    3. While its cooking add turmeric leaves and cook rice till soft and mushy,the consistency should be like our rice pudding/kheer.
  • Relish it with or without salt....My kids love to have it with sugar just like rice pudding but flavoured with turmeric leaf
God appo/sweet paddu/...ganesha chaturthi special

God appo is a very divine konkani dish specially prepared during ganesh chaturthi .We mangaloreans offerGod appo instead of Modak .Therefore this dish is a must on that day.'God" means sweet in konkani and jaggery also known as god.This appo is usually offered to Lord Ganesha as prasad in my temples even in Sankashti day every month.But usually my mom used to prepare this once a year during Ganesha chaturthi.So even now i follow her tradition and make sure to prepare this without fail and my kids love it too.
Yield: 12 - 15
  • 2cups Wheat flour/atta
  • 1cup Grated jaggery
  • 1 Banana( mashed)
  • 2tbsp Fresh grted coconut
  • 1/2tsp Salt
  • 1/2tsp Baking soda(optional)
  • Ghee for frying
Cooking Directions

  1. Grind coconut,jaggery and banana to a smooth paste using 2cups of water
  2. Add this paste to wheat flour and add salt and if you are using baking soda add at that too ,blend it well and prepare smooth batter.The batter should be thick like idli or pancake batter.
  3. Let the batter rest for an hour.
  4. Now heat appo tava and pour heaped tsp of ghee in each mould and then fill it with appo batter.
  5. Cover it with a lid and cook over low flame for 2 mins or till done.
  6. Now again pour some ghee and flip all the appos using spoon or fork and cook again for a minute .Paddu prepared may stick to the molds.You have to be careful while handling these appos because it may stick to the mould so have patience while taking out the appo from the mould.
  7. Serve hot or cold can enjoy this for appo for couple of days without refrigeration as it is fried in plenty of ghee.



Chakkuli/muruku is a deep fried indian snack enjoyed in every household specially during festive season,especially during deepavali,ganesh chaturthi and nagapachami.So i make sure to prepare these crispy snack at least on these festivals.This is very easy and simple recipe which i got from my neighbour.
Prep time: 15 mins
Cook time: 20 mins
Yield: 20 medium sized chakklis
  • 2 cups Rice flour
  • 1/4 cup Besan/ gram flour
  • 1tbsp Melted butter
  • 1/2tsp Ajwain
  • 1/2tsp Red chilly powder
  • 1tsp Black sesame seeds/thil
Cooking Directions
  1. Mix rice flour,red chilly powder,ajwain,black sesame seeds,besan/gram flour and salt to taste
  2. Now pour melted butter and mix it well.
  3. Add water little by little as required,form a stiff dough.
  4. Let it rest for 10 - 15 mins.
  5. Now take a chakkuli maker and use one star attachment and start preparing chakkuli.Use plastic sheet or Banana leaf and grease it well with oil.
  6. Now press the dough on the plastic sheet,Slightly rotate the chakkuli maker round and round until you make a circle.
  7. Heat oil in a deep frying pan and gently remove the chakkuli from the moist hands and slowly slide into hot oil.
  8. Fry till golden brown and drain them on kitchen towel or paper .
  9. Let it cool and store in airtight container.

Sunday, September 16, 2012

Karanji/karji kai/nevri

Recipe by Preethi baliga
Karjikai/karani/nevri is a deep fried dumpling that is a common Maharashtrian and southindian traditional sweet made during festivals like ganesh chaturthi,Deepavali or special occasions. It is crispy on the outside with a sweet stuffing. The stuffing is made with a combination of coconut, sugar/jaggery and nuts.
Prep time: 30 mins
Cook time: 30 mins
Total time: 60 mins
Yield: 12-15
  • 1 cup Maida/all purpose flour
  • 3/4 cup Chiroti rava/super fine semolina
  • 2tbsp hot oil/ghee
  • 1/2 liter oil for frying
  • 1/4 cup Sugar
  • 1/2 cup dry coconut/copra ( grated)
  • 2tsp White til/sesame seeds
  • 1tsp Spice powder( cloves,cinnamon and cardamom)
  • 1tbsp Cashew nuts,raisins,almonds
Cooking Directions

  1. Dry roast til/sesame seeds and keep aside.
  2. Now Coarsely grind sugar,dry coconut grated,spice powder, and cashew nut,raisin and almonds,Now the filling is ready to go into our karanji
  3. For making karanji dough ,first heat oil or ghee ,mix in maida,chiroti rava and salt and hot oil.
  4. Knead the flour into a firm yet pliable dough with warm water.Cover it with a wet cloth and set aside for 20-25 mins.
  5. Divide the dough into little lime sized balls
  6. Roll each ball into round circles ,now place a spoonful of stuffing in the middle.Dip a finger into cold water, and gently dampen only one half of the edges and then gently fold and shape it like puff.Make sure the edges are sealed properly.
  7. Heat oil in a deep kadai/pan,gently slide 2-3 karnjis at a time into the hot oil and fry them till crisp.Drain them out on paper towels.
  8. Once cold store them in an air tight container.
  9. They can be made and stored for up to 2 weeks .For better result store in an airtight container.

Wednesday, September 12, 2012

Ganesh Chaturti special dishes...

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Can any indian festival be complete without authentic sweet dishes??? Here are some konkani dishes posted in this blog

 Friends only few more days for ganesh chaturti and we all are going to enjoy this time with lots of happiness, joy and lots of  sweet.As per ancient tradition,hindus worship the elephant -headed god Ganesha the  first during  every ritual.Ganesha, the remover  of all obstacles, is the son of Lord shiva and goddess parvathi.He represents wisdom,good will and most importantly the art of living a balanced life.Ganesha is also portrayed with sweets in his hand,depicting him as a sweet lover.His favouite sweet is called " Modak " is made and served specially during ganesha chaturti.Apart from Modak there are a variety of sweets made on this occation


It is very famous sweet specially prepared during Ganesh chaturti,mostly prepared  in maharashtra and in some southern parts of india.There are 2 types of Modak one is deep fried modak and one is steamed rice dumpling or ukdiche modak people  the name may change from region to region.People of maharashtra call it Modak and in kerala it is known as kozukattai , in manglore bunt community people call it pundi and Christians call it

Rava laddu:

 Rava or semolina mixed in sugar syrup along with grated coconut and some besan/gram flour.

 One of the popular sweets of india prepared during Ganesha chaturti and Deepavali

Puran Poli/Ubbati/obbattu/Holigey

This is a popular south indian sweet parata which is stuffed with begal gram and jaggery stuffing .In maharashtra it is known as Puran poli and in karnataka it is known as holige in kannada and ubbati in konkani

This is one more sweet prepared during Ganesha chaturthi,deepavali and ugadi.You can call it sweet puff or sweet samosa.


Chakkuli/muruku is a deep fried indian snack enjoyed in every household specially during festive season

Special "GSB konkani" dishes prepared during "Ganesha Chaturti "

Mudganey(Gram payasam)
Mudganey(Gram payasam)

God appo/sweet paddu

God appo/sweet paddu 
 Chana upkari /Bengal gram usali
Chana upkari

Patrode(steamed colocasia/taro leaves) 

Cheppe kheeri 

Festive thali

We GSB's usually serve our festive lunch in banana leaves because its  hygienic and very divine.Here you can see our konkani dishes specially served on our festive days..(Mudganey(Gram payasam)
PODI(kele,karathey,jivkadgi,Banbaley kele)
Patrodesteamed colocasia /taro leaves)

PODI(kele,karathey,jivkadgi,Banbaley kele)

  Here i have Crispy fried bread fruit which is one of the podi that we prepare during ganesh chaturthi

 jackfruit leaves

Konkanis love fried veggies and we make sure to prepare at least 5 types of  PODI on ganesha chaturthi


Recipe by Preethi baliga
Ganesh chaturthi is incomplete without Modak.It is very famous sweet specially prepared during Ganesh chaturti,mostly prepared in maharashtra and in some southern parts of india.There are 2 types of Modak one is deep fried modak and one is steamed rice dumpling or ukdiche modak people the name may change from region to region.People of maharashtra call it Modak and in kerala it is known as kozukattai , in manglore bunt community people call it pundi and we konkani's call it oondi.You can stuff this modak with different fillings of your choice

  • 2 cups Rice flour 
  • 3 cups Water
  • 2tbsp Maida
  • 2tbsp Oil
  • 1 1/2 cups Fresh coconut gratings
  • 1/2 cup Jaggery ( powdered)
  • 1/2tsp Cardamom powder
Cooking Directions
  1. Method for filling:
  2. Heat a pan ,add jaggery and 1/4 cup water and boil till jaggery dissolves completely.
  3. Now add grated coconut and cardamom powder and cook till mixture becomes completely dry and keep aside.
  4. Method of making kanaka/outer layer:
  5. In a pan,add 3 cups of water and boil it with salt,maida and oil.Add rice flour to this and let it simmer for 5 mins,switch off the flame,cover and keep for 5 mins.
  6. After 5 minutes mix it well with a wooden spoon and knead the dough when it still warm( kneadable with bare hands )so there are no lumps and it is nice and smooth dough.
  7. To prepare the Modak:
  8. Divide the dough into lemon - sized balls,flattern them with a roll pin and fill them up with the coconut - jaggery mixture and try to shape them like garlic bulb ( you can use modak mould which is easily available in the market )
  9. When all the modaks are ready,grease and idli stand with ghee or oil and place modaks and steam for 10 mins like how we steam idlis.
  10. Serve hot with ghee on top

Note: Here i have prepared two different shaped modaks because in Kerala, Tamil nadu and Mangalore people prepare round ball shaped dumplings where as in Maharashtra they make this garlic shaped dumplings.You can even prepare this as samosas using samosa mould for a change.

Tuesday, September 11, 2012

Besan laddu

Recipe by Preethi baliga

Besan laddu is very popular indian sweet enjoyed specially during the fesive season specially in Ganesh chaturti,Nagpanchami and Diwali.This is my son's favourite laddu so i make sure to prepare this at least on these festivals without fail as it is easy to make.
Cook time: 20-25 mins
Yield: 20 medium sized laddus
  • 2cup Besan/gram flour
  • 1 3/4cup Powdered sugar
  • 11/2cup Ghee
  • 1/2tsp cardamom powder
Cooking Directions
  1. Melt 1/2 cup ghee in a kadhai/pan
  2. Add besan flour and stir continuously. Occasionally add ghee into it. Keep stirring till the flour becomes golden brown and ghee separates. Remove from fire ,set aside.
  3. When it is still warm add powdered sugar,cardamom powder,fried cashew nut and raisins.
  4. Mix it well,Using lightly greased hands,shape into small rounds or ur desired shapes when still little bit warm.
  5. Let it cool down completely before storing in an air tight container.

Monday, September 10, 2012

Golden Chicken fingers with Spicy Spirali

Recipe by Preethi baliga

I have prepared this recipe specially for " The Del Monte Blogger Recipe Carnival.Del monte has got wide range of Packaged Fruits,Fruit Drinks,Ketchup & Sauces,oilve oil,black and red oiives and wide variety of pastas.In this recipe i have used Del Monte Gourmet Spirali Pasta , Del Monte Extra Virgin Olive Oil and two types of sauces Del Monte Tomato Chilli Sauce and Del Monte Zingo.My kids just loved this dish .I will sure going  to try some more exciting recipes using more Del Monte products
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 300 grams Del Monte Gourmet Spirali Pasta
  • 1 tbsp + 1tbsp Del Monte Extra Virgin Olive Oil
  • 2tsp Del Monte Tomato Chilli Sauce
  • 2tsp Del Monte Zingo
  • 1 onion (finely chopped)
  • 1 cup chopped red and yellow bell pepper
  • 1tsp Garlic chopped
  • 1tsp Crushed black pepper
  • 250 grams Chicken breast( cut into long pieces)
  • 1/2 cup broccoli florets
  • 2tsp Worcestershire sauce
  • 1tbsp Corn flour
  • 2tsp Ginger - Garlic paste
  • 1 Egg
Cooking Directions
  1. Method of making chicken fingers:
  2. Cut chicken breast into long thin pieces.
  3. Now marinate the chicken with ginger garlic paste, Worcestershire sauce,salt to taste and mix it well.Keep this for 10 minutes.
  4. Now beat one egg and mix into the marinated chicken mixture.
  5. Now roll each chicken pieces in cornflour and arrange on a plate.
  6. Heat a tbsp of Del Monte Extra Virgin Olive Oil and shallow fry all the chicken fingers till golden brown on all the sides.
  7. Method of making pasta;
  8. Cook the Del Monte Gourmet Spirali Pasta in 3 litres of salted boiling water for 9-11 minutes, stirring occasionally & drain well.
  9. Take a wok/pan .heat 2tsp of Del Monte Extra Virgin Olive Oil .In that add chopped garlic and saute for a couple of seconds.
  10. Now add Del Monte Tomato Chilli Sauce and Del Monte Zingo sauce and mix it well.
  11. Toss the cooked spirali into the spicy sauce and our pasta is done.
  12. Now take one more pan add the remaining Del Monte Extra Virgin Olive Oil and add finely chopped onion,red and yellow bell pepper and broccoli florets and saute for 3-4 mins on high flame.
  13. Mix chicken fingers and sprinkle crushed pepper and stir it well ,Now chicken fingers are ready to serve with spicy spirali
  14. Serve spirali in individual pasta plates and arrange the golden chicken fingers on top .You can garnish it with some grated parmesan cheese and some fresh parsley

Sunday, September 9, 2012

sukkale sungata panna upkari

sukkale sungata (dried prawns/shrimps) Panna upkari

Recipe by Preethi baliga

Sukkale sungat means dried prawns in konkani and panna upkari is a dry spicy dish in which we use whole lot of chilly powder or chilly paste and balance it with tamarind pulp.This is a signature dish of Mangalore and enjoyed specially during the rainy season
Prep time: 15mins
Cook time: 15 mins
Total time: 30 mins
  • 2 cups Dried prawns/shrimps
  • 2 cups Chopped onion
  • 1tbsp Red chilly powder
  • 1 lemon sized tamarind ball
  • 1tbsp oil
Cooking Directions
  • Clean and soak dried prawns for about 10-15 mins in 5 cups of water( if you are using shrimp then you have to dry roast for about 3-4 min and then clean and wash it with clean water no need of soaking)

  • Heat oil in a kadai/pan,add chopped onions and fry till it changes to pink and translucent.
  • Now add red chilly powder and saute for 5 mins on medium low flame.
  • Then add tamarind pulp( soak tamarind in warm water for 10 mins and make smooth paste or just squeeze and take out the pulp).Mix it well with the masala.
  • Drain the soaked prawns and add along with a cup of water,Cover it with a lid and cook for 10-12 mins. Make it semi dry and serve hot with rice or roti

Saturday, September 8, 2012

Stuffed ridge gourd/gutti beerakaya kura

Recipe by Preethi baliga

This is the most hot favourite recipe of andhra pradesh...Gutti beerakaya kura /stuffed ridge gourd masala has got rich flavour of peanut and sesame seed and perfect blend of spices.Believe me its very tempting and mouthwatering dish goes well with plain hot rice and dal.
Prep time: 20 mins
Cook time: 15-20 mins
Total time: 40 mins
  • 3 Medium sized ridge gourd
  • 1tsp Cumin seed/jeera
  • 1tsp Black gram dal
  • 3tsp tamarind pulp
  • 1tsp Mustard seeds
  • 2tbsp Peanut oil/any other veg oil
  • 1/2tsp Asafoetida/hing
  • 1 spring Curry leaves
  • 2tbsp grated coconut
  • 4-5 red chillies
  • 1tbsp Peanuts
  • 2-3 tsp Cumin seeds
  • 1tbsp sesame seeds( white)
  • 2tsp sambar powder
  • 1/2tsp turmeric powder
Cooking Directions
  • Peel the ridgegourd and cut into 21/2 inch pieces.
  • Now take each pieces and 2 slits in the middle leaving i centimetre from the bottom.
  • Dry roast all the stuffing ingredients till coconut changes to light brown colour.Let it cool for a while then grind it to smooth paste without adding much water

Now stuff all the pieces with this paste.
Take a shallow frying pan add oil in and heat.In that add mustard,fenugreek,black gram dal and asafoetida and saute for a second,Then add curry leaves.
Now its time to add our stuffed ridge gourd pieces.close it with a lid and cook on low flame for 5-6mins.
After 5-6 minutes,uncover the lid and turn the pieces so that they cook all over.
Now add the tamarind pulp and sprinkle some water if the masala is too dry and cook further 4-5 mins till masala is well roasted.
Serve hot with rice or roti ( i prefer it with jowar rotti/bhakri )

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