Ghavan

Tandulache ghavan (Rice flour Omlet/Rice dosa):

Hello friends,

Today I will share another simple dish. But it requires any add-on to make it more delicious and yummyyyyy! ( such as coconut chutney, garlic chutney(dry),tomato sauce, tamarind sauce  etc). This one is easy to digest also So preferred in rainy season(You can do it all seasons as well!)

As my all other experiments (except the ‘Modak’s) are the ‘easy to make’ ones this is part of that series .J This is the dish that is made during Gauri -Ganpati Festival as an offering (‘Naivedyam’) to Goddess Gauri.(Known as ‘Ghavan Ghatle’ in my community).

Ingredients:

• 1 cup Rice Flour.
• ½ cup buttermilk.(Or may be used instead of water)
• Salt to Taste
• 4 tsp chopped Onion
• 2 tsp chopped Coriander leaves
• 2-3 garlic cloves(chopped)
• ½ tbspoon chopped green chillies/ red chilly powder/pepper
• ½ tb spoon cumin seeds

You can add any other ingredients also for enhancing taste....

Method:

Steps:

1.       Mix all the above ingredients well with water/buttermilk so that batter should not be too thick OR too thin/dilute.

2.       Keep the batter aside for around 10 mins.

3.       Heat the pan/skillet. Once it is hot enough, first spread 1 tbspoon oil on it and then spread the batter evenly.

4.       Cover the batter with lid for around 5 mins while keeping on medium flame.(tiil it gets golden brown from other side.)

5.       Once steam start coming out from  lid, remove the lid ,flip the first side and bake the oehter side as well also for 3-4 mins.

6.       Once it is ready, serve it with any chutney of your choice OR Sauce OR pickle ( any alternative tastes great with it!!). It will look somewhat similar to below image:

Enjoy......... :-)

dahi sabudana/tak sabudana(soaked sago with curd/buttermilk)

Hello friends,
Today I will share one most easy to make dish with you. it doesn't require additional oil .
It doesn't require tadka(Phodani)also.So you can imagine how easy it is.
It is good for fasting days like sankashti chaturthi,ekadashi.
Lets start.
Ingredients:
Sabudana(sago/tapioca pearls) : 1 bowl.
Roasted peanut powder : 1/2 bowl.
Dahi(Curds) : 1 bowl.
If you don't like curds you can use buttermilk instead of curds.
Buttermilk : 1 bowl.
Tikhat(Red chilli powder) : 1/2 table spoon.(for making it more delicious this is preferred over green chili pieces).
Salt : 1/2 table spoon OR as per your taste.
Sugar :1 table spoon OR as per your taste.
Coriander leaves for garnishing/seasoning.
Recipe :
This is just one or two line recipe.
But its success depends only on single most important factor that is how well is sabudana(tapioca pearles) is soaked! Be careful.
So follow these steps:
1.Clean, wash and drain the sago seeds ans soak them in enough water for minimum of 5-7 hours.Every pearl has to be separate, it's essential that you don't over-soak it, or it will turn out like a sticky paste. 
2.Once it is soaked well, then take out it in a large bowl and mix it well with all above ingredients.
3.Sprinkle grated coriander leaves for garnishing.Now the dish is ready.
Note: As it is not completely cooked/fried dish, sabudana must be very well soaked otherwise it may lead to stomach paining .

enjoy!:-)
P.S. : today I  made this dish and added little karala chutney to it. It tasted even better. 
Keep on mixing and tasting!

Curd Rice(dahi butti) but little bit different!!!!

Hi friends,
Welcome to my second blog revealing about my another interest that is.......eating and making new dishes!
I will start this one with one of my most favourite and delicious recipe that is Curd Rice('dahi butti' as it is called in my mothertoungue).

If the cooked rice - plain rice is ready, you can make it in a few minutes. It is a good rice dish for taking for picnic or as a lunch to school or office.
Generally it is served at the end of the meal. It is a must in most houses. It cools your stomach if you have had a hot curry.
It is a must in the hot summer season too. Have it along with other dishes or by itself for lunch in summer. You will feel satisfied and cool too.

So lets start:
What you need to prepare this one:

Cooked rice - 2 cups

Plain curd - 3/4 cup

Milk - 1/2 cup(It is optional,you cab take little bit of buttermilk also instead of milk) 

Chopped Red chilies(medium or big pieces) - 1 or 2

    (Red chillies are preferre over Green ones but if not available then green chillies will also be OK.)

Ginger paste - 1/4 teaspoon. (again it is optional; I made very tasty Dahi Butti without this once.)

Coriander leaves(Cilantro) - 1 tbsp chopped

Curry leaves - 4-5

Salt - 1/2 teaspoon or to taste

Sugar - 1 tablespoon 

For Phodani OR Tadka:

Ghee - 2 tablespoon OR Oil - 1 tablespoon(Ghee will make it more delicious than oil)

Bengal gram dal - 1/2 tea spoon

Urad (black gram)dal - 1/2 tea spoon

(instead of these 2 dals you can have mixed powder that is  'Metkut' powder 1 Or 2 teaspoons)

Mustard seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Asafoetida - a pinch

How to make?

Steps:

1. Take cooked Rice in a bowl.

2. Churn curd little bit. Add this churned curd to rice.Add little bit milk OR buttermilk if you want.

3.Add salt ,sugar and ginger paste(if you want)to the above curd-rice mixture.Mix it well. Keep it aside.

4.Now make phodani/tadka for the rice. Heat Ghee/Oil in a pan.

5.Add Mustard seeds,Cumin seeds and asafoetida to Heated Ghee/Oil.

6.Wait untill they stop crackling.Then add chillies,Curry leaves(optional) to them.

7.Keep this on for 5-7 minutes.

8.Turn Off the gas. Keep this phodani/tadka cooling for 5 mins.Or you can add this tadka immediately also.

9.Now, Add tadka to curd-rice mixture. Mix it well.

10.Add pinch of 'Metkut' powder to the mixture.Mix well

11.Finally add chopped coriander leaves for seasoning and the delicious yummyyy dish is ready for going in the stomach. Serve it with any pickle or chutney as additional extra adding to it But it is not needed.

yummyyyyyyy!!!!!!!!!!!!  isn't it!!!

Want to Make Curd rice more delicious? Try following then:

1.Use fresh, naturally sweet curd - yogurt.

2.You can add some chopped onion, cucumber, chopped grapes, pomegranate seeds to curd rice.

What if but if you are too busy Or too Lazy to cook above?

Try another simple dish. Mix cooked rice with curd or buttermilk.

Add little milk ,salt and metkut powder/pickle of your choice/chutney to that.

Mix this all and ......no need to tell next procedure, Right?

So friends,Keep enjoying tasty meals and keep reading.......

(Thankful for various sources from internet and ofcourse,my Mom...)

 

Ganapati Bappa Morya

Ganapti Bappa Morya.

May lord Ganesha Give you Intelligence (as he is the deity of Wisdom and knowledge),Happiness,Prosperity and finally Peace(most important these days!).

Today is beginning of Ganeshotsava.

For the next 10 days my city will be filled with enthusiasm,joy and auspiciousness and inevitable crowd coming from nearby suburbs also.

My city is now full with many 'Mandaps' made for decorations on the road and in residential areas also.

There is no any other better way to channelize youth's tremendous energy than to give them chance for working in Ganeshotsava. Be it Doing Decorations,Dancing and playing our musical instruments like lezim and dhol in Anant Chaturdashi(Last day of our festival) parade. 

I will share some of the snaps of this festival with you all.

As today marks Birthday of  Lord Ganesha; Son of Lord Shankar and Goddess Parvati,it is our traditional custom to make his favourite dish 'Modaka's and offering  him Hibiscus flowers and durvas.The ritual is to offer our Lord Ganesha 'Naivedya' of 21 modaks and then have it for us as his 'Prasad'.

There are various types of 'Modak's made. I will share recipes of  few of them.

1. Ukdiche Modak(Indian-Maharashtrian Sweet Momos):

 Ukdiche Modak with 'Durva'

What you need:

For the covering:

½ cup Rice Flour

½ cup Water


2 tsp Ghee


A pinch of Salt






For the filling:


1 cup Coconut, shredded


½ cup Jaggery, grated


1 tsp Poppy Seeds, roasted


1 tsp Cardamom Powder






How to make:

For the filling:

1) Heat a pan and put jaggery in it


2) When jaggery starts melting, add 1 tsp Ghee and coconut to it


3) Mix well and cook on medium heat for 5-6 mins


4) Add cardamom powder and roasted poppy seeds

5) Filling is ready, keep aside to cool

Filling looks somewhat like  above

For the covering:


1) Boil ½ cup water, add ghee to it

2) Add rice flour to boiling water and mix well stirring continuously


3) Add salt, mix well and cook covered for 2-3 mins


4) Remove from heat and knead well into a soft flour when its hot


This dough is called Ukad and hence the name!

Putting it all together:

1) Make small balls of 'Ukad'.

2) Roll each ball to size of puris

3) Place this on the palm and add some filling to it(Take ball on your left hand,then put your right hand's thumb into it while rolling both hands.)

4) Bring together the ends in form of plates and form a tip and seal.Take Care that the outer 'Ukad' doesn't get broken in between. Otherwise It will spread out the whole mixture while steaming.

5) Repeat the procedure for rest of the modaks

6) Put these modaks in a steamer/cooker (do not put weight/whistle) and steam for 15-20 mins. The above ingredients make 7-8 modaks

7) Serve hot modaks with Ghee on it.Offer it to lord Ganesha and then ...no need to say the next procedure.....

2. Fried OR 'Talniche modak':

This is somewhat easier as compared to the first one.

What you need:

1 cup maida(wheat flour will also do for health conscious people)

Salt

Oil for deep frying

Filling:

3/4 cup coconut

1/2 cup jaggery

1/2 tea spn cardamom powder


1 tea spn cashews(optional)


4-5 saffron strands(optional)

How to make:

1. Heat 1 tbl spn of oil and add it to maida. Mix it very well till all the maida gets the oil. Add salt and water to make it a very stiff dough. Keep aside the dough for around 1/2 an hour.

2. Heat jaggery and coconut together till jaggery melts and forms a uniform mixture with coconut. Remove from fire and add cardamom powder, saffron strands and cashew pieces. Mix well.

3. Take small balls of the dough, roll it into small puris (if the puri becomes too thick, the modaks get a rubbery texture.) Then repeat the procedure as done in for 'Ukdiche Modak'

4.Heat oil and deep fry the modaks.

Happyy Ganesh Chaturthi to all...Ganpati Bappa Morya.

(Thankful to various sources from Internet for images and some tips)