Archive for the ‘Authentic Madhwa Recipes’ Category

Steamed Modaka – ಮೋದಕ Recipe

Modaka

So many of you had asked for the recipe for Modaka – ಮೋದಕ prepared during Ganesha Festival. I had not prepared this one in a long long time. Last year I tried the same and it came out just delicious. We ate it with a dollop of Ghee. Yes, you heard it right, Ghee for a change.

So, here is what you require for preparing this.

Ingredients for the Coconut Filling:

  • 2 and 1/2 cups freshly grated coconut
  • 2 and 1/2 cups Brown Sugar, or Powdered Jaggery
  • 5 Cardamom
  • 2 tsp Poppy Seeds, Gasgase fried in Ghee (optional)

Method:

  • In a heavy bottomed pan , mix both the Coconut and Jaggery as shown below.

  • Keep stirring the mixture and make sure it doesn’t stick to the bottom and burn.
  • After, 10-15 minutes, the mixture will change its color to dark brown
  • If it is too think, just add 2-3 drops of water.
  • Once it becomes thick, add the ground Cardamom, and Poppy seeds.

Ingredients for the Dough:

* 1 cup rice flour
* 3/4 cup water – be judicious here
* pinch of salt
* 2 tsp oil

Method:

  • Boil water in a pan. When it is boiling add salt, oil.
  • Slowly mix the rice flour and keep stirring.Turn off the stove.
  • When it is easy to handle and still hot, keep kneading the dough.
  • When the dough is well kneaded, take a small ball in your palm, flatten the edges, keep the filling and close it.
  • When you have completed all of them, place in a pan and steam it in a cooker.I used the Idli stand, steamed 4 at a time.
  • Place it in a plantain leaf and offer to Lord Ganesha.

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Sree Krishna Janmasthami Recipes

Shree-Krishnastami-20146

Links for all Sree Krishna Janmasthami Recipes. These food items will have no onion and garlic. And these items and recipes can be prepared and offered to the Lord Krishna. No rice items.

The shopping items to be purchased are listed in this link:

Kosambari ಕೋಸಂಬರಿ

Hesaru Bele Kosambari

  1. Cucumber Kosambari

  2. ಕಡಲೆ ಬೇಳೆ ಕೊಸಂಬರಿ – Channa Dal Kosambari

ಚಟ್ನಿ Chutney

  1. Channa Dal or Kadale Bele Chutney

  2. Coconut Chutney

  3. Pudina or Mint Chutney

  4. Mint Mango Chutney – ಫುದಿನಾ ಮಾವಿನಕಾಯಿ ಚಟ್ನಿ

Bonda – ಬೋಂಡ ಭಜ್ಜಿ Bhajji

Ambode

  1. Heerekayi Bonda

  2. Red and Green Capsicum Bonda or Fritters

  3. Aloo Methi Pakoda

  4. Ambode

  5. Bombai (Aloo) Bonda

  6. Sabhudani Vada – Gluten Free

ಸಿಹಿ ತಿಂಡಿಗಳು- Sweet Dishses

badam-poori4

  1. Badam Poori

  2. Kayi Kadabu

  3. Dry Coconut kadabu

  4. Coconut Burfi

  5. Thambittu or ತಂಬಿಟ್ಟು

  6. Mango Rasayana or seekarane

  7. Pineapple Kesaribath

  8. Besan Unde or Laddoo

  9. Rave Unde or Laddoo

ಪಾಯಸ – Payasa – Kheer

hesaru-bele-payasa

  1. Broken Wheat Payasa

  2. ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer

  3. Evaporated MilkyWay ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer

  4. ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa

  5. Gasgase or Poppy seeds Payasa

  6. ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer

  7. ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa – Variation 2

ತಿಂಡಿಗಳು – Breakfast

Shree-Krishnastami-20146

  1. Mixed Vegetables Upma or Uppittu

  2. Gojju Avalakki

  3. Avalakki / Poha Bisibele Bath

  4. Red Capsicum Upma – ಕೆಂಪು ದೊಣ್ಣೆ ಮೆಣಸಿನಕಾಯಿ ಉಪಿಟ್ಟು

  5. ಅಕ್ಕಿತರಿ ಉಪ್ಪಿಟ್ಟು – RiceRava Upma

Fired ItemsShree-Krishnastami-20141

  1. Thengolu

  2. Chakalli

  3. Ompudi

  4. Shankarpoli

  5. Kobbari Mittai

  6. Rave Unde or Laddoo

  7. Besan Unde or Laddoo

  8. Kodubale

  9. Poori

Sabudana Khichadi with Cucumber

The cucumber instead of Potato was the main change. It was so yummy. If not, there isn’t much difference in the procedure posted earlier also. I forgot to take pictures, and realized after tasting this that it is way too delicious and needs to be posted here.
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There are many ways of making Sabudana Khichdi. Over many years I have prepared this, this is one method which is quick and easy and comes out the same way every time I prepare. One of the favorite dishes of my daughter. So, here are the detailed steps to make this. Click on the pictures to see a bigger image.

Ingredients:
1/2 pound Sabudana/ Sabudani
1 medium sized Cucumber, finely grated and microwave for 5-6 minutes until tender.
salt to taste
1 tsp haldi
1 tsp mustard seed,
1 tsp channa dal
1 tsp urad dal
hing to taste
6 tbsp oil

Grind the following ingredients in the food processor into coarse powder.
5 tsp groundnuts
5 tsp Putani – Dhalia
6 green chillies
4-5 sprigs Coriander leaves
5-6 curry leaves

Method:

Wash Sabudani, drain water completely and leave for a couple of hours in the colander.

Sabudani soaked in a colander

Keep sprinkling water as and when you see that the Sabudani is getting dry.
Sabudani ready

Grind all the ingredients listed above, Mix with the Sabudani.

Sabudani with the ground ingredients mixed

Add salt also to this mixture. Heat oil, add mustard seeds, hing, channa dal, urad dal. Next add the cucumber and fry for a few minutes. Add Sabudani and mix well. Keep stirring so that the Sabudani doesn’t get burnt at the bottom of the pan. Add water if the Khichadi looks too dry.

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Serve with Yoghurt.

ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa – Variation 2

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Today being Dwadashi and a holiday due to President’s day, and to top that a very cold windy and snowy day, my Husband asked me to make ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa.

There was literally no milk at home, and I didn’t want to drive to the store. Opened the pantry and saw Coconut milk. So, replaced milk with coconut milk, added almost 1/2 cup chopped nuts. The ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa was out of this world.

ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa with coconut milk recipe below.

Ingredients:

  • 1 cup ಹೆಸರು ಬೇಳೆ  – Moong Dal
  • 1 and 1/2 cup ಬೆಲ್ಲ  – Jaggery
  • 4-5 tsp Fresh or Dry Coconut
  • 1/ 2 cup Nuts of your choice
  • Raisins, and Cardamom
  • Oil or Ghee
  • 1 can Coconut Milk
  • 4-5 Cloves (optional)

Method:

  • Fry the ಹೆಸರು ಬೇಳೆ  – Moong Dal in oil or ghee.
  • I also fried the Raisins, cloves along with the ಹೆಸರು ಬೇಳೆ  – Moong Dal.
  • Add enough water and pressure cool for 2 whistles.
  • The ಹೆಸರು ಬೇಳೆ  – Moong Dal should still hold its shape and not be completely mushy.
  • Once the pressure cools down, add Jaggery, coconut milk.
  • Let it boil for a few minutes.
  • Fry chopped nuts and add to the ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa
  • Finally, add cardamom.
  • Serve hot or cold.

picstitchThe usual recipe is posted here:

Happy Valentines Day

Happy valentines day  everyone!! There is nothing on this earth more to be prized than an amazing family and true friends.

Have a great day, and wish your loved ones. Tell them you love them!!!

And in case you are wondering, I will wish our Beloved Rayaru also.

Quick and Easy Instant Dosa

It is sometimes tough to come up with a variety of food to prepare for each and every meal. Some days you just don’t have energy when all day you have been attending meetings and working.

Yesterday was one such day which was crazy busy. At night for dinner, looked at the pantry, and saw urad dal flour and rice flour. I thought to myself, why not make Instant dosa out of this. There was leftover sambar. Had no time to grind, and no matter what I do, it will not ferment in winter.

So, quick instant dosa was a super hit. No soaking, no grinding, no fermenting, and no cleaning the heavy wet grinder.

The dosa was soft, and crispy because of the baking soda. However, it becomes soggy if you don’t eat it immediately. Good to serve hot out of the skillet(tava) and eat immediately. So, make sure someone makes it for you.

I cheated and ate one with Ghee and Sugar today. The dosa batter had fermented as well.  It brought back memories of my childhood. Don’t tell anyone…..

no-grind-dosaIngredients:

  1. 1 measure urad dal flour (available in all grocery stores)
  2. 2 and 1/2 measure rice flour
  3. 1 tsp baking powder – Eno salt will also do
  4. salt to taste

Method:

  1. Mix the rice flour, urad dal flour, salt  with enough water
  2. Beat well so there are no lumps
  3. If you wish, leave it overnight to ferment
  4. If not, add baking powder just before preparing dosas
  5. Serve with Chutney and Sambar.

Spinach Beans Sambar – ಸೊಪ್ಪು ಕಾಳಿನ ಹುಳಿ

The most healthy and nutritious sambar you can ever make. This goes well with Rice, chapathi and Roti. This sambar is so filling, tasty and very healthy. I usually never make Sambar with just the powder, but this one was very tasty.

Wait until you see the next post where I made an amazing roti out of something left over and used this sambar for accompaniment.

soppu-kalu

Ingredients for the masala:

Ingredients for the huli:

  1. 1 cup toor dal
  2. 2 big bunches of Spinach, washed and chopped finely ( I used frozen Spinach)
  3. 1 cup white beans, washed and cooked ( I used canned)
  4. 1 cup Garbanzo(chick Pea) beans, washed and cooked ( I used canned)
  5. 3-4 tsp huli pudi
  6. 3 tsp tomato paste
  7. 1 tsp tamarind paste
  8. Salt to taste
  9. For seasoning – Oil, Mustard seeds, Jeera, Haldi, Hing, curry leaves, 1 red chilli

Method:

  1. Pressure cook toor dal along with spinach and both beans.
  2. I used frozen spinach and canned beans, so added it to cooked toor dal later.
  3. In a big vessel, add 3 tsp oil. Add mustard seeds, jeera, hing, curry leaves, and haldi.
  4. Add tomato paste and tamrind paste.
  5. Now add the Huli powder.
  6. When it starts boiling, add the cooked toor dal, spinach and beans. Add salt to taste.

Serve with Rice or chapathi.

You can find Sambar Powder recipe here:

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