Cooking Dil Se...!!!: Festival Dishes

Showing posts with label Festival Dishes. Show all posts

Mango Saffron Modaks(Kesari Ambe Modak)...!!!

Author: Siddhi Shirsat // Category: Festival Dishes, Sweets

A VERY HAPPY BELATED GANESH CHATURTHI to all my Blogger friends...I was little busy so was not able to post during initial days of ganesh chaturthi, but its still its going on in some places so no worries:-))We celebrated Ganesh Chaturthi as every year this year .We had it for 1 n 1/2 day and we had lot of fun celebrating it.I have put few pics of the ganesh at my place.So today i am back with a Ganesh chaturthi special modak recipe. Modak is said to be favourite sweet of lord Ganesh so its the most common prasad offered to him.Its nice to offer home made pure modaks to him then the readymade ones which sometimes contain flour and other adulterations, so i am posting "Mango Kesar Modak" which i had made for this chaturthi. They are very easy to prepare but you need to have little patience to make them.

INGREDIENTS:

500 grams fresh khoya(mawa or khava)
21/2 cusp mango pulp( i used canned sweetened mango pulp)
300 grams sugar
few strands of saffron
1 cup fine cashew nut powder
1 tea spoon fresh cardamom powder

METHOD:

Heat a non stick pan and add the khoya to it.Keep on stirring it and cook on very low flame for 25-30 mins till all the moisture in it dries up.Keep stirring continuously and carefully so that the khoya does not get burned.

Mix saffron strands with mango pulp.When the khoya dries up add sugar and mango pulp in it.Add sugar according to your taste.Mix well and cook with stirring continuously on medium flame.The mixture will turn into liquid as the sugar will melt.After some time add cashewnut powder in it and mix it well.

Cook it on medium to low flame with stirring continuously till the mixture starts drying up.It will take more 25-30 mins.Add cardomom powder and countinue cooking.Stir till the all mixture dries up and forms a ball.Remove this mixture on a plate and let it cool for 10 mins.

Take a modak mould and grease it with ghee.Put this mixture little by little in it and shape into modaks.If you do not have modak mould you can shape them in hands or even give them the shape of pedas.

Offer them as prasad to lord Ganesh.This mixture yields 25-30 medium size modaks.They remain fresh for 2-3 days without refrigeration.

Preparation Time: 1 hour

NOTE: if you do not get khoya, you can prepare it by reducing milk.Heat whole milk in a wide thick bottomed pan and then keep stirring till it reduces to almost 1/4 and thickens up.This is khoya, you can refrigerate it for almost 20 days and use it for any sweets later.

Comments (8)

Vermicelli Kheer(Sheer Kurma)...!!!

Author: Siddhi Shirsat // Category: Desserts, Festival Dishes, Sweets

This is a very popular sweet dish prepared for festive occasions.It is a most common sweet dish here for our festivals like ganesh chaturthi, dashera etc and we call it "shevyanchi Kheer".Even it is prepared for E-id and is called "sheer kurma".It has very simple way of preparation and is very tasty.For it you get special vermicellis which are already roasted, very fine then usual vermicelli used for upma and are brown in colour.If you do not find them you can use the normal vermicelli.

INGREDIENTS:

1 cup roasted brown vermicelli
1 litre milk
1 cup sugar
3/4 cup dryfruits( almonds, cashews, pistas and chirongi nut/charoli)
1/2 tea spoon cardomom powder
few saffron strands mixed in 2 table spoon milk
ghee

METHOD:

Blanch dryfruits except chirongi nuts in hot water and slice them.In a vessel boil milk and then simmer it on low flame till it gets reduced to almost 60%.

Meanwhile heat a kadai and add 2 table spoon ghee.Saute the vermicelli in it for 32-3 mins till crisp.Add the sliced dryfruits and saute more 2 mins till a nice aroma comes from the vermicelli.

By now the milk must have got reduced to 60%, so add that hot milk to this mixture and cook on low flame.Now add sugar according to your taste and saffron milk.Add chirongi nuts.Stir it well and cook for 2-3 mins.Now add cardomom powder and remove from heat.

Serve warm.

NOTE:If you are using normal vermicellis instead of brown roasted one, you need to saute them longer in ghee campared to brown roasted ones.

Preparation Time: 35 mins

Comments (3)

Crispy Moong Dal Chakris...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Festival Dishes

During diwali we get fed up eating sweets, so we require some spicy snacks also along with the sweets . So here is one good recipe of moong dal chakri. This chakris are made at my place often, for diwali they are the must. They are very cripsy and spicy. They are also very easy and instant to make.Try them out once and i bet you will enjoy them.

INGREDIENTS:

1 cup yellow moong dal

3 cups maida

2 table spoon roasted white sesame seeds(til)

1-2 table spoon chilli powder

1 table spoon cumin powder

1 table spoon corainder powder

1 tea spoon ajwain powder

oil

salt

METHOD:

Boil the moong dal in 3 cups of water till soft.Take a muslin cloth and put the maida in it and tie a knot.Keep the flour bundle in a cooker vessel or steamer and steam it for around 10mins.Let it cool down.

Meanwhile grind the cooked dal into a paste without using water.When the dough bundle is cooled open it and break it into powder. If its to much hard you can even grate it to get the powder.

Now take the grinded dal in a bowl. Add the steamed maida powder and chilli powder, sesame seeds, cumin powder, corainder powder, salt and ajwain powder.Kned it into a soft dough without using water.Dal already had moisture, so its enough to kned it into dough.

Fill the dough in a chakli press or chakri moulds and press into chakli shape on a flat board or plastic sheet. If the chaklis break, knead the dough well again and press them.Do not forget to press the chakris outer end inwards or else the chakri will open up and break during frying.

Heat oil in a kadai and deep fry thse chakris till golden brown and crisp. Let them cool. Store them in air-tight container. They remain crisp and fresh for 15 days.

Preparation Time : 40 mins

Comments (0)

Besan Laddus...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Festival Dishes, Sweets

Diwali week is goin on in full swing in india now.Preparations for sweets are made one week before only of diwali. Different regions in india have different types of sweets according to the taste and culture of people there. This besan laddus is a sweet made from gram flour, its one of the regular sweet at my place for diwali. I see it every year for diwali without fail from my childhood. They are very soft and tasty laddus.Almond and cashew nuts powder make this laddus more tasty and nutritious.

INGREDIENTS:

4 cups gram flour

2 cups castor sugar(powdered sugar)

3/4 cup almond course powder

3/4 cup cashew nuts course powder

1 cup raisins

1-2 cups desi ghee(pure ghee)

1 tea spoon cardomom powder

METHOD:

Seive the besan properly.Heat a kadai and 1/2 cup ghee to it.When it melts and gets heated add the besan and mix well.Cook on low flame stirring countinously till the raw smell of besan goes and it gives a nice aroma.It takes around 20 mins.Stirring is important or else the besan can get burned.

Now add cardomon powder and almond and cashew nut powder mix well. Remove from flame and let it cool.When the mixture is cooled well add the powdered sugar and mix well.Add 1/2 cup raisins and mix again.

Now add the remaining ghee and mix properly.Make lemon size small laddus and put one raisin each for one ball and press it well. Make round and smooth laddus. If its difficult to make tight balls add little more ghee and make them.

Store in air-tight container. They remain good for about a month.

NOTE: Use of desi ghee is a must as it makes the laddus soft. If you use vanaspati or some other ghee the laddus become hard and even taste gets compromised.

Preparation Time:30 mins

Comments (0)

Sweet Nevri/Karanji...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Festival Dishes

This Sweet Nevri/Karanji is another type of famous nevri of goa.It is made at my place every year for chaturthi. It has sweet coconut stuffing filled in it. It can be stored for upto 15 days.

INGREDIENTS:

1 1/2 cup dough( Make same as here)

Ghee for frying

For The Filling:

4 cups fresh grated coconut

1/2 cup poppy seeds

1/2 cup sesame seeds

1 cup powdered sugar

1 cup chopped cashew nuts and almonds

3/4 cup roasted rava

salt

METHOD:

Dry the coconut in sun for 2 days or if not posible to sun dry microwave it till the moisture goes.

Dry roast sesame and poppy seeds for 4-5 mins.

Now take that dried coconut in a bowl and add all the other ingredients and mix well. Add more or less sugar according to your taste. Stuffing is ready.

Now follow the same propcedure as mentioned in my Spicy Nevri/Karanji recipe and make the nevris out of the dough and stuffing.

Cool them and store in a air-tight container.

Comments (0)

Spicy Nevri/Karanji...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Festival Dishes

Ganesh chaturthi is being celebrated in full swing in goa this days. People make different snacks and prasads for it.Ganesh is usauly for 1 n 1/2 day or 5 days in goa mostly. But some people keep for 7, 9 n 11, 21 days also. This year we had ganpati for 1 n 1/2 day. Below is a pic of my home ganesh.

This nevri/karanji is special snack for chaturthi. This are called nevris in konkani and karanji in marathi. Every home which celebrates ganesh chaturthi makes this nevris in goa. There are different types of nevris which are made here. Some of them can be stored for 15-20 days or some of them have to be consumed on the same day like puran nevri etc. Usually nevris are sweet. But always sweet is not good, we need soomething spicy for a change also. We make this spicy nevri every year. Its my moms recipe, almost everyone likes them.

INGREDIENTS:

For The Dough:

4 cups maida(all purpose flour)

1 cup rava(sooji)

1/2 cup rice flour

4 table spoon cornflour

2 table spoon fresh thick cream

safron food colour

salt

ghee

For The Filling:

3 cups grated fresh coconut

1/2 cup poppy seeds(khaskhas)

1/2 cup sesame seeds(til)

3/4 cup cashew nuts small pieces

1/2 cup grinded sugar powder

1 tea spoon assafoetida(hing)

2-3 table spoon chilli powder

salt

Ghee for frying

METHOD:

Dry the grated coconut in sun for 2 days or if not posible to dry microwave it until the moisture goes. This is required as this nevris can be stored for some days if the coconut is properly dried.

Dry roast the sesame and poppy seeds separately for 4-5 mins.

Now take a bowl and add the dried coconut. Add cashew nuts,roasted sesame seeds, roasted poppy seeds, sugar,salt and assafoetida. Mix well. Add chilli powder according to your taste and mix.Mixture is ready.

Soak the rava for some 2-3 hours in water.

Then take a bowl and add the maida. Mix soaked rava,cornflour,rice flour,cream, salt and hot ghee.Kned the dough well with the safron colour water . dough must become very soft. Kned it very well .The crispyness of the nevri is depended on hoe good you kned the dough.Keep the dough ball wrapped in a wet muslin cloth for 1-2 hours.

After that time, make small balls of that dough and roll small size thin rotis. Approx 5 inches in diameter. Take one roti and add the stuffing, atlest 2 table spoon on the center of the roti. Apply little water on the lower half edge of the roti.

Close the upper half of the roti on the lower half. Press the edges so that it gets sealed completely. you get special cutters to cut this edges. If you have it use it to shape the edge of the nevri. Repeat this process with the remaining nevris.Edges should not remain open or else the filling falls out while frying.

Heat ghee in a kadai.Deep fry this nevris as soon as they are made.Fry them till crisp. Remove them on paper so that oil is absorbed.

Let them cool for some time. Keep them in air-tight containers. They can be stored for 15-20 days.

NOTE:We make use of home made chilli powder which is made by grinding the local chillis of goa. If you use this chilli powder the nevris become tasty.

Cream, rice flour and corn flour is added to make the nevris more crispy.

Preparation Time:40 mins

Comments (0)

Phenori/Chirroti...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Festival Dishes, Sweets

This are Ganesh chaturthi days,so a lot of snacks are made for chaturthi. I will be posting some of the snacks recipes which are made at our place.Preparation is done some days before only for it.This snack is called 'phenori' in konkani and chirroti in marathi. Its a famous festival snack.Its a snack made of flour dipped in sugar syrup.

INGREDIENTS:

3 cups maida(all purpose flour)

1/2 cup rice flour

3 table spoon corn flour

2 cups sugar

2 table spoon thick cream

saffron food colour

ghee

salt

METHOD:

Take a bowl and add maida, rice flour, cornflour and little salt. Mix it well. Now mix the saffron food colour in water.Add some hot ghee and cream to the flour mixture and kned it well with the saffon water.This dough should be kneded very well or else they do not become crispy.

Keep this dough wrapped in wet muslin cloth for 1-2 hours.

Make balls on this dough. Roll big size rotis from this balls. Make atleast four rotis.Cover them in wet muslin cloth after rolling so that they do not become hard.

Now take one roti and apply ghee on it all over. Sprinkle some rice flour over it. Keep the second roti exactly over it. Apply ghee and rice flour same as the first roti. Repeat the same and stack the remaining rotis on this two.Four roits should be stacked one above the other with ghee n rice flour in between.

Now roll this rotis in cylindrical roll. The roll should be fully packed, no gaps should be left in between.Now cut the roll in small pieces with 1 inch thickness.

Now roll the cut roll pieces one by one in round shape.Roll on the cut side. Do not apply much pressure. Do not make it thin. The texture on the roll should not be spoiled.

Sugar syrup need to be made. Take a vessel and and add 2 cups water to it. Mix sugar in it. Let the mixture boil and thicken. It should become thick syrup. Take a drop of it in between two fingers and pull it, it should form a thread then the mixture is done.

Heat ghee in a kadai.Deep fry the rolled phenoris in it till crisp. Remove them from oil and immeidiately deep in sugar syrup fully so that it gets coated on it.Remove them from syrup and keep them vertical in a dish. Repeat the same with the others.

Phenoris are ready. Let them cool for some time. Then store them in a air tight container.They remain fresh for 15-20 days.

Preparation Time: 30 mins

Comments (0)

Patholi (Goan festive spl)

Author: Siddhi Shirsat // Category: Breakfast Items, Festival Dishes, Goan Dishes, Sweets

Today was Nagpanchami. In goa its celebrated in most of the hindu houses. Puja of nag idol is done on this day. As every year my family also celebrated it today.Patholi is a special sweet made on this day. It tastes realy awesome, with turmeric flavour.As they are covered in turmeric leaves and cooked.For those who do not know how are turmeric leaves, i am posting its pic.Here is its recipe.

INGREDIENTS:

2 cups rice flour

2 cups water

15 turmeric leaves

salt

For Filling

2 cups fresh grated coconut
1 cup Jaggery
1 tea spoon Cardamom powder

4-5 table spoon cashwe nut pieces

METHOD:

First dough for them must be made. For this heat the water, add salt.When the water starts boiling add the rice flour in it and stir countinously for 1-2 mins till it mixes well in water. Remove from flame immediately and keep on stirring till its fully mixed with the water and forms a rough dough.Keep it for cooling.

Now the filling must be made.for this take a kadai and add the jaggery in it. Cook till it melts and keep on stirring.Now add the coconut in it and keep on stirring countinously till it mixes well with the jaggery. Check the sweetness if more is required then add the jaggery.Add cashwe nuts and mix. When its almost cooked, add the cardoman powder and remove from flame.

Now the hot dough must have been cooled. now kned the dough properly so that it becomes soft.

Now the patholis must be prepared. Take a turmeric leaf and spread it.Nowspread a thin layer of the rice dough on the leaf using hands. If the dough sticks to hand use little water. It makes the spreading easier on leaf. cover the whole leaf with a thin layer of dough.

Now spread around 1-2 table spoons of stuffing on it evenly except the edges of leaves. Use more or less stuffing according to your choice.Now fold the leaf and press on the edges so that it is sealed completely, n no filling comes out. It can be folded horizontally or verticaly, both shape patolis i have shown in the pic.

Make all the remaining patholis in a similar manner.Now Pile them in the steamer or in a cooker vessel.Steam them for aorung 15-20 mins.

Remove them and serve. They must be eaten by removing the leaf(extra info for those who dont know :-))

Turmeric Leaves

NOTE: If you do not have turmeric leaves you can use parchment paper. But u wont get the traditonal turmeric flavour and taste.

You can even eat this patholis by pelling the leaf of a cooked patholi and shallow frying in ghee till slight red. This also tastes very nice.

Preparation Time:35 mins

Comments (0)

Khatkhate...(Goan spl Dish)...!!!

Author: Siddhi Shirsat // Category: Festival Dishes, Goan Dishes, Gravy dishes, side Dishes

Today i am going to post a goan veg dish...Khatkhate...It is a exotic mixed vegetable stew of goan cuisine.It is prepared for many occasions and festivals in goa.It can be made by using diffrent types of vegetables lik pumpkin, sweet potato, radish, corn etc.Many kinds of vegetable can be used in it.Plz dnt add brinjal and lady finger as they slimy and spoil the texture of vegetable.This is my moms recipe which i had tried.It is the favourite dish of many goans during festivals like ganesh chaturthi and many other.

INGREDIENTS:

1/2 cup soaked chana dal

2 cups fresh grated coconut

30 red chilles

1 teaspoon turmeric

3 tablespoon jaggery

2 teaspoon mustard

1 tablespoon triphala

1 teaspoon pepper powder

1 tablespoon tamrind paste

750 grams of mixed vegetables diced listed below :

raw papaya

pumpkin

raw banana

corn

carrot

Ivy gourd(tendli)

sweet potato

radish

salt

oil

METHOD:

Keep the chana dal for boiling in a vessel with enough water.

Grind the raw coconut along with turmeric,red chilles, tamrind, jaggery,pepper to a medium consistency paste using water.

When the dal is half cooked add vegetable to it which tak long time 2 cook like raw banana, papaya etc. when they are half done add the other vegetable according to their cooking time. Like the vegetable which take longer time to cook must be added before and the vegetables like pumpkin which cookes soon must be added later or else they will get over cooked.

When all the vegetables are cooked add the grinded paste and water if required to maintain the consistency. Do not make the gravy too watery or too thick. It should have meduim consistency.Now add salt acording to the taste.

Meanwhile take a pan and add oil to it. Then add d mustard seeds to it and let them crackle.

When it starts boiling add the triphala and remove from flame. Now add the crackled mustard to it.Triphala are added to give a flavour to the it. It has a typical aroma.

Khatkhate is ready!!!

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