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.

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
Ingredients

• 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.

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
Ingredients

• 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

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
Ingredients

• 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

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
Ingredients

• 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 )

Pineapple trifle pudding

A small piece of Pineapple cake was there in my fridge which i prepared few days back and i don't felt like giving it to my kids so this pudding came to my mind as one overripe pineapple also in the fridge which i kept specially for making some pineapple kesari.Actually i tried this dish  in summer and today while searching some recipes  i got this in my draft so thought of sharing this with you all as it is very easy dessert which everybody would love to have especially on a hot summer day.

Ingredients:

sponge cake pieces -1cup( pineapple flavoured)

Pineapple custard powder-2tbsp

Milk-1/2 ltr ( full cream)

Pine apple pieces - 2 cups

Sugar-1cup+1tbsp

Pineapple essence-1+ 1/2 tsp

Fresh whipped cream-1 cup

Cinnamon Powder-1/4tsp
 Few Pineapple pieces and cherry to garnish

Method of making pine apple stew:

• First boil 1/2 cup of water along with 1tbsp of sugar,cinnamon powder.Then add pineapple pieces and boil further 3 mins till pineapple is almost cooked but not mushy. Now mix in 1/2 tsp of pineapple essence and let it cool completely before refrigeration.

Method of making custard:

• Boil milk with sugar and stir well.
• Mix custard powder to 1/2 cup milk and stir it well.
• Once the sugar dissolves completely add in custard powder mixed with milk and quickly stir till you see the bubbles on the top of your custard,switch off the gas and let it cool.
• Now add pineapple essence and whipped cream to the custard and mix it well.

1. Take a serving dish and spread some cake pieces evenly, the 1st layer is done.
2. Now spread some boiled and chilled stewed pineapple pieces along with the syrup, gently spread it evenly over the 1st layer.
3. Now its time to pour our custard over the 2nd fruit layer.
4. Repeat once again with the remaining cake pieces and finish with custard.
5. Decorate with whipped cream,pineapple piecesa and few cherries
6. Refrigerate for at least3-4 hours before serving.

Crispy fried bread fruit/Jivkadgi podi/Gigujje

Recipe by Preethi baliga

Breadfruit is widely available in south canara and goa region.We call it jivkadgi and in kannada it is known as Gigujje orThis is a seasonal fruit which belongs to jackfruit family available during month of April to October.We konkani's enjoy this most.We prepare many type of delicacies with this spongy fruit.Today i am here with a simple konkani style podi .We prepare podi with many vegetabale.Usually podi means fried vegetable,marinated with chilly powder,asafoetida and rice flour.Some grind chilly along with soaked rice ( i prefer ground paste for my podis).But this is short cut method and many konkani's follow this version,which is easy and quick to make.

Prep time: 15mins
Cook time: 15mins
Total time: 30 mins
Ingredients

• 1/2 Breadfruit/jivkadgi
• 2tsp Chilly powder
• 1/2tsp Asafoetida powder
• 1/2cup Rice flour

Cooking Directions

1. Peel the breadfruit and cut into 1/4" thick pieces .
2. Now apply salt,chilly powder and asafoetida powder and leave it to10 mins.
3. Now heat oil in a kadai/frying pan,dip each pieces into rice flour and fry till golden brown.

Corn - carrot semolina pancake/ rava rotti

Rava rotti/semolina pancake is a specialty of mangalore.My mom used to prepare  plain rava rotti and some times she used add some chopped onion or cucumber for a change, which tastes awesome with home made butter. To give a little twist to our humble rotti i have just added some corn and carrots to make it little more interesting and sprinkled some oregano to give some Italian touch to our Indian pan cake.Hope you really going to love this as it is not only tasty but very healthy option for your kids lunch box.

Prep time: 10 mins
Cook time: 3 mins for each pancake
Yield: 7-8
Ingredients

• 2 cups Semolina
• 1 tsp Sugar
• 4-5 Green chillies
• 1 cup Sweet corn
• 1/2 cup grated carrots
• 1/4 cup chopped coriander
• 1 tsp Oregano( optional)

Cooking Directions

1. Finely chop green chillies and mix it with 3 cups of water along with sugar and salt to taste.
2. Mix it well till the sugar dissolves completely.
3. Now mix semolina and prepare soft batter not too watery.
4. Now its time to mix sweet corn,grated carrots ,coriander and oregano
5. keep aside for 20 mins.
6. Heat griddle and Pour one ladle full of the batter and spread with your fingers to make 5" square pan cakes.Apply some oil or ghee ,Cover it with a lid and let it stand for couple of minutes then flip it and let it roast for a minute or till both the sides are well cooked.
7. Serve hot with Butter.