Ganesh Chaturti special dishes...

ಎಲ್ಲರಿಗೂ ಗೌರಿ ಗಣೇಶ ಹಬ್ಬದ ಶುಭಾಶಯಗಳು

HAPPY GOWRI GANESHA FESTIVAL

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

Modak

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 Christians call it

Rava laddu:

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

Besan laddu

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

Puran Poli/Ubbati/obbattu/Holigey

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

Karanji/karji kai/nevri 

Karanji/karji kai/nevri 

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

 Chakkuli/chakli 

Chakkuli/chakli

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

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

Patholi/patholeo/steamed sweet rice dumpling

Patholi/patholeo/steamed sweet rice dumpling

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

khotto/kottigey/gundu/idli batter steamed in

 jackfruit leaves

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

Modak/kozukattai/pundi

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

Ingredients

• 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.