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Shevai Payasu

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                        Shevai payasu or shevya payasu is one of the easiest sweet dish that can be done within no time.Even beginners in cooking can try this simple yet delicious dish.Also with the roasted vermicelli/shevai available in the market it has become more convenient now  . I prepare it compulsorily for every " suttapunnav " ( our festival for men where the sacred thread/jannuve is changed) as it is a tradition to prepare this dish.A very simple recipe which goes like this.
Ingredients:-
  1. 1/2 cup of roasted vermicelli(easily available in market of different brands)
  2. 3/4th cup or a bit more of sugar(adjust as per your taste)
  3. 3/4 th cup of water
  4. 1/2 tsp of cardomom powder
  5. 2 cups of milk
  6. Nuts and raisins as required
  7. Saffron strands(optional)
  8. A tsp or two of ghee
Method:-
  • Add water to a pan or wide vessel and once it is hot enough add the vermicelli.
  • Lower the flame after a boil and cook till the vermicelli is done ,it should be soft and some water is to be retained.
  • Add sugar and stir till all the sugar melts and give a boil.
  • Add cardomom powder and saffron at this stage along with 1 cup of milk and simmer for few minutes.
  • Switch off the gas 
  • Heat ghee and fry the nuts and raisins and pour over the dish.
  • Just before serving add the remaining milk and serve
Notes:-
  1. The vermicelli gets quickly cooked so keep a sharp  eye.
  2. If using un roasted ones  , heat a few drops of ghee in a pan and roast till the vermicelli is lightly golden and proceed with the recipe.
  3. I do not prefer adding all the milk at a time as it tends to thicken,so I always reserve some milk to add just before serving.
  4. Adjust sugar as per your need and also check the sweetness after adding the milk.

Chudi poojan and its significance

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                                     Gowda Saraswat Brahmins(GSB's) have some very unique traditions and "chudi pooja" is one among them.The monsoon brings along with it  lots of festivals in the Shravan maas along with the chudi pooja. Shravana the month itself is for shravana(hearing holy pravachan),mañana(thinking holy or spiritual dedication), keerthan( singing holy hyms to the lord .This post is a small attempt to make the younger generations know about our rituals and traditions and keep them alive no matter in which part of the world you  are.
                            Chudi pooja is a tradition followed by married GSB women in Karnataka and some parts of Kerala.It is basically worshipping the Sun god and the divine Tulsi plant.there is a saying that  wild flowers and other plants which are not regularly used for pooja had asked lord Vishnu that they too  be given chance to be offered to the lord and hence are used for chudi puja .The customs may differ from place to place and region to region depending upon how the tradition and pooja have been carried on from generations. The pooja starts from first friday of sharavan maas and continues till the last friday/sunday.In south Canara the pooja is performed on every friday and sunday and in North Canara it is performed only on sundays.
            Legend goes that Sita had offered this pooja with wild grown plants/leaves and flowers during her vanvaas and hence this pooja came into existence.  The word chudi is believed to be derived from Kannada word soodi meaning bunch.The main requirement of chudi pooja are the durva grass/ dirbhaankur with minimum 5 types of flowers and wild leaves.These are then tied together with the help of banana fibre(vayu) to form a small bunch/bouquet and arranged in a poleru(a brass/steel thali used for pooja).In North Canara the bunch is tied along with a leaf.The area where the tulsi plant is kept is cleaned and washed the previous day.Also the door step -Humboro is decorated with rangoli . this pic of choodis & haldi kumkum is courtesy my friend - Pratibha Rao
                                      The women take  bath ( washing their hair too ) on friday morning ,wear saree along with the traditional ornaments and  avoid any rice items in their food , They start the pooja with lighting a diya in front of tulsi plant.The tulsi plant is offered water first ,and also a few drops consumed as Achamana ! Then applied haldi-kumkum and offered a flower.The incense sticks are lighted and placed and naivedya is offered in form of fruits,sweet dishes,dry fruits,panchakadayior simply sugar as per one's convenience.The chudis are then offered along with betel nut leaves (panna veedo), aarti,followed by pradakshina of tulsi plant.Leaving one panna veedo and one chudi to goddess tulsi,others are collected and brought to the entrance of the house(humbaru),after applying haldi kumkum the chudis and betel leaves are placed on both ends along with aarti.Then the remaining chudis are offered to the goddess in the puja room.This is the normal procedure or custom followed by all the ladies.So after doing the pooja, one chudi is thrown on the roof of the house, one kept by the  tulsi, two at the doorstep ( humbraari) with panna veedo, remaining in the deva kood...on all the photos, and of course one in our phanti (braid ).
                  Here is a pic of the arrangement , pic courtesy - my friend - Padmini Kamath
                                     Another pic of the decorated Tulsi Khatto
                                           The chudis are then offered to elder ladies and younger ones too along with haldi kumkum. They then wear them on their braids .Veedo is also given to the elder male members.If staying far away the chudi along with haldi kumkum is sent by post and blessings are seeked.
                                                Navi chudi is arranged for newly married separately in the in-laws home and maternal home . In the first year of marriage where all the elder and younger ladies from the family gather along with other relatives and friends to perform the chudi pooja .Here onwards the lady should carry this tradition wherever she resides.
                                    Traditionally the chudis used for pooja should be in odd numbers like 5 ,9,11,15,21 etc ,even the durva used while making a bunch should be taken in odd numbers like 3 or 5.
                               Now with ladies staying far away from family ..it may not be possible to get all the flowers and leaves used traditionally ,so they may perform this with whatever flowers are available locally.
                                     Choodis are believed to have cooling effect on the body due to use of various leaves and flowers along with the durva grass.Also as the collection of flowers and leaves allows us to spend some time in the lap of nature ,it has a great effect on our mind and soul.                                               
           Listed below are the flowers and leaves required for standard chudi.
  1. Ratnagandhi
  2. Ratnapushpa
  3. Gauri pushpa
  4. Kayle dolo(leaf)
  5. Anwaali
  6. Aarti(leaf)
  7. Kangni pushpa
  8. Majra nankut(leaf)
  9. Shankh pushpa
  10. Mithai pushpa
                     For Choodi Pooja Naivedya could  be godu phovu, Panchakdayi, fruits, dry fruits or narlu kellein . Second Friday of Shravan is Varamahalakshmi Vrat when sheera is made and offered as Prasad.Here is the pic of Varalakshmi Prasad  courtesy my friend -Vinaya Prabhu .
                     Here's a poleru showing the naivedya offered ,along with the veedo chudi and haldi kumkum.
                     For the whole of Shravan maas  when the pooja is done , women will visit each others home & give & receive choodis , thus enabling them to strengthen family bonds & relationships .
                                             With inputs from my friends in our group and help in editing by my friend - Usha Bhat !

    Phagil batate sukke

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                                       I have already shared a few recipes of sukke in this blog and so do have my friends.Today I thought of sharing this sukke recipe as even though the basic gravy and method is same the combo is not very familiar to all .Here I have used phagil (teasel gourds/kantola) with potato . Phagil is a seasonal veggie and available only during monsoon for 2-3 months . It is a very versatile veggie and can be used in so many ways.Do check this blog for more of phagil recipes.
                          I prepared this for our festival "Suttapunnav"as the festival falls during shravan maasa and this veggie is abundantly available.The festive recipes in our community are always without onion &  garlic..though there are some sukke's with onion and garlic seasonings too and have been updated in the blog.The recipe for this dish is as follows:-
    Ingredients:-
    1. 3-4 medium sized phagils(teasel gourds/kantola)
    2. 2 large potatoes
    3. 1 cup of  grated coconut
    4. 4 - 5 red chillies roasted
    5. A tbsp each of urad dal and Coriander seeds - roasted
    6. Marble sized tamarind
    7. Salt to taste
    8. Oil for seasoning as required
    9. A tsp of mustard seeds
    10. A sprig of curry leaves
    11. Jaggery  - a tsp (optional)
    Method:-
    1. Pressure cook the cubed potatoes and phagil for 1-2 whistles adding pinch salt.
    2. Grind coconut tamarind and chillies coarsely,then add the roasted dal and coriander seeds and grind again adding water to not so fine paste(.For detailed recipe with pic check  here .)
    3. Add the ground paste to boiled veggies,adding salt water as required and simmer for few minutes.
    4. Add jaggery if using and mix well and again simmer for few minutes.
    5. The sukke is ready to be relished as side dish with meals.
                               Here' s a picture of my suttapunve jevan(festive meal) with dishes sheeth ,dalithoy , shevai , nonche , phodis(tava fries), phagila koota, phagil batate sukke, taak and shevai payasu. Pickle  and taak makes the meal complete.For more dishes and details of the festival check our blog post about Sutta punnav /Rig upakarma.

    Pova Kheeri

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                                     Pova kheeri is prepared on festive occassions by Konkanis.Normally it is prepared on Srikrishna Janmastami,but few families prepare on Ramanavami and also on SuthaPunav too.
               This is a traditional recipes of GSBs.I always love to follow our tradition and cook the authentic dishes which my elders prepare during each festive season,so that our younger generations too will know about it and can follow the tradition in future.
               Pova kheeri is a very easy dessert that can be made with the readily available ingredients in every kitchen.Here is the recipe.
    Ingredients:-
    1. Thin variety Pova - 2 cups
    2. Jaggery - 1 cup
    3. Coconut Milk - 1 or 1 and 1/2 cups
    4. Cardamom Powder - 1 tsp
    5. Cashews - 10- 12 nos
    6. Ghee - 2 tbsp
    Method:-
    • In a thick bottom pan add jaggery and water and boil till the jaggery melts.Strain this through a strainer to remove the dirt in the jaggery.
    • Now boil this strained jaggery till little thick.
    • Grind coconut with 1 cup of water to a fine paste and extract thick milk.
    • Add this to the jaggery syrup and boil further till bubbles appear at the sides of the pan.Now switch off the gas.
    • Add cardamom powder to the jaggery coconut milk mixture and mix well.
    • Heat ghee in a open pan and fry cashew bits till golden brown. Keep aside.
    • To the same pan retain the ghee and roast the pova till they twilt and become slightly brown and crisp.
    • Add both cashews and the half of the fried pova to the jaggery syrup.
    • This kheer becomes thick after sometime when the pova is added.So its better to keep it in a running consistency.
    • Two minutes before serving the kheer add the rest of the fried pova and serve hot or cold.
    • Sinfully delicious kheer is ready to serve.
    Note: -
    • This can be made with thick variety pova too.
    • Can adjust the quantity of jaggery and coconut milk according to ones taste.
    • Add pova little by little and adjust the consistency.
    • Its better to keep it in a running consistency. When the pova soaks into the syrup,consistency of the kheer automatically becomes thick

    Ubbati Saaru!

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                                                           Our Ancestors were  so innovative in using every single drop of food to turn it into a delicious dish . Ubbati Saaru is one such example .This is a thin rasam style  mild tasting saaru made by using  the drained water of cooked chana dal used for doing ubbatis or puran polis or holige . Even today only some people do this simple trational saaru . I learnt this  from my mom in law. Lets look at the recipe .
    Ingredients :-

    1.  2 cups of drained water of cooked chana dal.
    2.  1 tbsp of cooked chana dal mashed into the above water.
    3.  5 slit green chillies.
    4.  1/2 cup of coconut milk.
    5.  A sprig of curry leaves.
    6.  A red chilly
    7. A tsp mustard seeds
    8.  A big generous pinch of hing.
    9. Salt to taste 
    10. A tsp of jaggery powder.
    11. A tbsp of coconut oil.

    Method :-

    • Boil the chana water with one tbsp of mashed cooked chanadal and slit green chillies. 
    • Add salt and jaggery , give a good  boil.
    • Now add coconut milk, when this  just starts to boil, switch off the gas immediately.
    • Lastly give a tempering  of coconut oil, mustard, red chilly, hind and curry leaves. 
    • Pour over the saaru .  Close with lid instantly so that the  flavour is not lost 
    Serve hot with rice and other accompaniments !.

    Festival Special - Janmashtami !

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                      Gokulashtami, Janmashtami and Ashtami Rohinia are all names for the auspicious day of the divine birth of Lord Krishna ! He is believed to be the eighth Avatar of Lord Vishnu Since he was born at the midnight of on the 8th day of waning moon in the month of Shravana as per the Saka calender , this day is celebrated as Krishna Janmashtami .and usually comes a week after our Sutta Punnav .Gokulastami is very important for the G.S.B. samoohak  as they are Vaishnavites. It is so, because  we have accepted Madhvacharya as our Guru. Hence most of our temple deities are connected to Lord Vishnu. Since the  day The Lord was born - the star was Rohini - its also called Ashtami Rohini ! The true significance of celebrating  Sri Krishna;'s birthday  is that he is relevant in the present and even more relevant for the future. 
              We GSBs celebrate this day with utmost piety  and accordingly the  day is observed by  fasting/ keeping Vrat !  That is no rice items or any food with rice will be consumed !-  " Kharkatya Khavchakna " .There is a little regional variations in the way of celebrating this day ...Will mention them  in detail . 
             In & around Kochi , Kerala  - those who perform Gokulastami have  to give “Arghya” at mid-night the time at which lord Krishna is born. We can offer Arghya  by going to the nearest GSB temple or at home itself  ( if it's not possible to go ) where  special poojas are performed in the night and there after Arghya also can be offered.  All chant the  divine  Vishnusahasranamam, Ashtothara  mantras . After  neivedya samarpanam   ( offering prasad )and  aarti    the offering of teerth or Arghya is done .
                Usually three types of items are used for offering Arghya  on a lotus petal (Padmasha Pakkuleyenthu ghalnu divche) or on a tulsi leaf while the purohit  chants the Arghya mantra   that is  - Milk, Tender coconut water, Normal water ( Arghya is offered six times - two times each with the three items ) . Arghya can be offered by men ( who have had moonji /thread ceremony ),  they  can  offer on behalf of wife and family too. Thulasi leaves for the Sahasra Nama pooja are brought in by the devotees themselves . In many GSB houses there is  the sacred "saligrama " for which daily pooja is performed They also  perform this special pooja and offer Arghya to Lord Krishna in their houses itself. Recital of the Bhagavatam - especially Krishnajanam Parayan is held .Devotees also sing bhajans in praise of the lord !
                   After the pooja , prasad is distributed !. Sometimes the ashtami thithi  may extend for several hours beyond midnight ! So until "Harivasu"is over  the vrat is not over !
       As its the birthday of Sri Krishna - a lot of food is prepared . In almost all Cochin G S B houses Panchagadayiis the main dish prepared . Apart from this - Siva karan , Gajbhaj, Dheve Humman is also made . Kelya Halwo ,Chonya Upkari, fruits , butter  (loni ) is also offered as prasad . Gova Kona sheeth ( broken wheat ) is prepared instead of rice .as also upma r chappatis are had. Lots of other items also prepared like chakkuli , tila undo , Kelya Balukk / chips too are made . Another special dessert is Phodya kheeri! 
                   Its also the tradition to give - " Phallara Khotto " to the married daughters , sisters  of the family by the father or brothers ! Old times a basket containing fruits , vegetables , groceries used to be sent to the girls house  just after Sutta Punnav . it would also include the jannuves  / sacred thread for the son-in -law / brother-in-law . Dry fruits , flowers would also be included ..in fact all those items needed for celebrating Janmashtami would be included .Nowadays , since its not convenient as families live afar , money is given in lieu of the khotto ! This tradition helped maintain family relationships !

                Now coming to the GSB's residing in North & South Canara  - here too GSB's keep vrat  avoiding rice items .The pooja starts at around ten at night by offering tulsi leaves (dalo ghalche) reciting Vishnu Saharsranama and Krishna Ashthothara shlokas  either at their homes or at the temple ,When conducting Pooja at home - the main family member wears  'Anwallein" dress - that is which has been washed & kept separately in a secluded  corner - usually of silk material ! Many houses have the tradition of adorning the house with   foot prints of baby Krishna  drawn either with chalk or rangoli powder right from the main doorway to the" Deva Kood" / puja room .Five varieties of dry fruits, fresh fruits and Narlu kallein ( coconut Mixes ) too are offered. A tiny tulsi mala is made and Benne krishna sits with it around his neck.  A Jannuve too is put on the neck !!

                               Various leaves 'patri' and flowers 'pushpa' are offered - the most important among them being kedaki , Lotus, sugandhi, jaaji and karveer. Vishnu sahasranama and ashtotara , the Bhagavad  shlokas are  recited to the offering of tulasi dala.  An interesting aspect is that Surli bhakri ( thick dosa ) is cut and mixed into churna, ( This recipe will be updated soon in blog ) as  it is said it was Devaki's dhuvalo (craving ). This is made on the eve of Jamashtami ! .At the end of the pooja ...devotees offer Arghya  . If the family has a tradition of dalo ghalche(offering tulsi leaves) it is usually done at elder's house(eldest member of the family..mhalgado) and all the youngsters and their families gather there . 
                         Thereafter  they have their dinner -  with the  Naivedya items offered along with rice, Saaru and Gajbaje (traditional dish prepared specially for ashtami) ..Naivedya items  will include undos ,chakkuli , Panchakadayi,Navaneetam ( a mixture of butter and sugar as it is lord's favourite )..There is a tradition of sending undo ,chakkuli to the married  daughter's family.Some also prepare Poha kheeri/payasuas poha is also Lord Krishna's favourite food ..   other dishes include  Udid rulanva/ rava khotto, mooga dali usli,chanya upkari, alwathi.  alle Chutney , - various  sweet prasadams liketil laddus,lhaye pitte - til ghalnu laddus, Sakre pooris  which is a favourite of  the lord !
              Hope the above details will help you in celebrating this time in the traditional way and also help the future generations to follow this !  You can find the recipes in this blog itself !
     .             This  is a compilation of information  by different members of our FB group  without whose help this post will not have been complete . Thanking you Vijayananda Shenoyanna , Pratibha Rao , Veena Nayak  , Vijayalakshmi Prabhu , Sandhya Puranik , Vinaya Prabhu  , Padmini Kamath   , Asha Radhakrishna Shenoy for helping me with the details !
     May the Lord protect & lead us in the right way !  "Om Namo Bhagavate Vasudevaya"
                This is Surli Bhakri - recipe will be updated soon !

    Batate Phanna-Upkari

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                                        Phanna-Upkari and soungh are like two sides of a same coin.The dish is spicy using minimal ingredients and easy to make.I have already posted two different versions of soungh with pulses i.e with white navy beans(Tingalavro) using Ground version and with Double beans(butter beans/vaal) Instant version .Every family have their own versions of soungh and phanna upkari's with small difference here and there in their recipes.Today am sharing my Mother-in law's version with potatoes which is very famous and loved by all in our family.A very simple and easy recipe without much mess or fuss.
    Ingredients:-
    1. 5-6 potatoes ...pressure cooked,peeled and crumbled(check NOTES).
    2. 2 big onions chopped (need not be fine)
    3. Amla sized tamarind soaked in water and pulp extracted.
    4. Coconut oil as required 
    5. Red chilli powder as required (adjust as per your spice level)
    6. Salt to taste
    Method:-
    • Heat oil in a pan... add the onions and fry till it is pinkish and raw smell disappears.
    • Add the chilli powder and tamarind extract and stir for some time ,take care as the chilli powder burns quickly.Add few drops of water if required.
    • Add the crumbled potatoes,salt and water to get a nice thick consistency.
    • Simmer for 10-12 minutes so that the potatoes blends well and absorbs the flavours.
    • Swicth off the gas and keep it closed for sometime.
                                       Serve as a side dish with meals..lunch/dinner , as a main accompaniment with rice or as a side dish for various dosas or even chapatties.
    Notes:-
    1. After peeling the pressure cooked potatoes,you can again boil the potatoes with one onion chopped into chunks OR just proceed directly like I have mentioned above with plenty onions in seasoning itself.
    2. The potatoes can also be cubed and pressure cooked with onion chunks,but I prefer them to have crumbled as I love the texture it brings to the curry.
    3. My MIL uses coconut oil and red chilli powder very liberally and generously ....you can use as you prefer.
    4. The dish is basically very spicy.
    5. Keep the consistency of the dish as you prefer.Generally I prepare it as an accompaniment to rice and hence I prefer it neither too thick nor too thin.

    Festival Special - Gowri Pooja (vayana pooja)

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                            The festival of Tayi or Hartalika Tritiya falls on the third day of Shukla paksha of the month of Bhadrapad, a day before Ganesh Chaturthi or Chavathi.  Mother Goddess Parvathi or Gauri as she is also called  - is the mother of Lord Ganesha and hence worshipped a day prior to Chavathi. Also known as Gauri tritiya or Vayana Pooja it is a festival which runs as a hereditary ritual  only in certain families in South Canara and  North Canara .  Those who don't have it as custom  consider it as a blessing to receive the Vayana !   It's considered a holy and auspicious occasion for married ladies or 'Savashini / Sumangalis ! Sometimes assisted by priests -  they perform it to seek the Mother’s grace and benedictions for progeny and also for  longevity of the husband, .
                    A few days prior to Vayana Pooja, coconuts are dehusked and cleaned thoroughly. The number of coconuts used in the pooja is always in odd numbers the minimum being 7 and no limit to the maximum. Two days prior to the Vayna Pooja, kajal which is used to anoint the coconut is prepared at home. A plate containing water is placed on a lamp lit with pure ghee and the carbon formed is collected by scraping it off with a knife. A drop of ghee or pure castor oil is added and kajal thus prepared.   
                   A day prior to the pooja, women have a bath including washing their hair , and the more orthodox  do so without partaking any food  too before anointing the Vayana . A no-garlic -no onion diet  is followed by all during these days . The coconut is washed in turmeric water. Two of the holes in the coconut are anointed with kajal and the third one with sindoor. Kumkum and haldi too is applied and a line drawn with chalk runs through the centre of the coconut. All the coconuts are thus kept ready in preparation in the deva kuda or a secluded corner in the house. 
             On Vayana Pooja day  before a portrait of Lord Mahesh & Godess Gowri - banana leaves are spread in a line in the pooja room. A handful of rice is put on the leaf, and the decorated coconut  (vayana ) is then placed above it. A lamp or diya  ( usuallly silver )is then placed above it . .This pic is courtesy my friend  - Veena Mallya and Co-author of this blog    
      
                               Tamboola, flowers, banana and a piece of sugar cane is placed beside each of the Vayanas. Along side all the Vayana is placed a large fresh cucumber, haldi, kumkum, sindoor, and the Vayana daru or a multi coloured thread with  5 tiny black beads woven in between as in the pic below !
                               A lot of flowers like  shenvthi ( marigolds ), mogarein (Jasmine ) and bhingoru ( arecanut flower fronds ) are also used . Traditionally Chane  Panchakdayi,Cheppi kheeri, Cheppi bhajji are  offered as  Naivedya ! According to folk- lore Gauri had forgotten to add salt to both the kheeri and bhajji. and hence to this day these dishes are made  without salt ..The naivedya is placed in front of the Vayana, all the lamps on them are lit, the shlokas , the sixteen names of Gauri  are recited and agarbathi and aarthi waved to the Vayanas. 
    This pic is courtesy of my FB friend -  Asha Radhakrishna Shenoy  & co-author of this blog 
     
               The lady performing the pooja then ties the Vayana daru around her neck along with the mangalsutra  and the earlier one removed . Some keep it in a small gold box along with the mangalsutra to wear it for the whole year  . Two of the Vayanas are then kept aside for the Kuldevatha and the kuldevi of that particular household. The next  two is always given to the mother along with the lit Vayanas. Not to forget the husband ! ..he is also given one and his blessings also sought by touching his feet !
            Girls who have both parents and in-laws living are the lucky ones  who are then given the Vayana also called 'jallelein vayana'. The remaining Vayana is given to the elders and other suhasinis in the family who have been invited for the pooja. Vayana distribution outside the house is not done on that day. From the next day onwards  it begins and is to be completed before Nopi or Ananth Chaturdashi though some do continue giving till Punnav. They should be given out before the coconuts dry out ! In some families the daughter will add the number of  Vayanas  of her late mother and mother-in-law too  to her own minimum of seven ! After offering pooja to al will distribute them among her elders & other married  women.
               The first Vayana puja  for the bride  is usually immediately after the  marriage in the hall itself after all the other rituals are over  ! This is if the bridegroom's family has the tradition of Vayana puja . 
     
            This pic is courtesy my FB friend Soumya Pai K   of her first Vayana puja! 
      
                           A 101 coconuts are kept as Vayanas & offered pooja . Then these are given to the women guests one by one by the bride and gets blessed by touching their feet . This time the mother-in-law receives the vayaynas first . then it is given to the bride's mother and then to the women who have both their parents & in-laws alive ! Rest to all the married women ! All other times the mother always receives the first vayana from her daughter ! Only after this ritual is over can the newly weds partake of the wedding feast !
                After the wedding   for the first Vayana Pooja  all the coconuts and other materials required  for the pooja  is sent  from bride's home every year.! Nowadays when people are  living far off money required to buy these materials  is sent..
              Lunch  for all the women attending the pooja is as per choice of that particular household and is not as elaborate as that during Chavathi. Usually if the late  mother in law was a suvasini - a keli panna jevan is also symbolically given to her  and all suvasinis too  !
                  Here is a typical jevan  for Vayana pooja !
      
    Vayana Pooja Javan...Undo , naivedya fruits , panchkadai, Godu pohu ,karathey and batato nonche, khotto ,phagila  phodi , kelya phodi ,patholi , cheppe bhaji ,thavshe pachadi , sukke ,pathrado, venti gashi ,sheeth , saaru , cheppe kheeri ,madganeand thaak
                 Here is another keli panna jevan for vayana pooja by my friend - Shamala Bhat 
     
    Vayana Jevan  -  Jeev kadagi, Phagila , Nendra bale, Kanagha phodi's, beans upkari,,, Chana ghashi , Gajabaje, Ambat , Kosambari, Cheppi kheeri,Patholi, Dalithoy, Kolambo , DoodhPak, sheeth, ,  Ubbati  & nonche .
                 The significance of this pooja is to symbolically rever the Mother Goddess and the mother in a family and to give  respect & gratitude to all the women of a family .
             This post has been compiled with inputs by members of our FB group . Thanks to you all especially Vinaya Prabhu and my co-authors !

    Vodos...traditional recipe for Ganesh Chaturthi

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                                        Vodos are must for certain religious and festive preparation in North Kanara . Vodos are small round shaped discs made from urad dal flour and rice flour. In North Kanara there is a custom of preparing vodos during Ganesh Chaturthi celebrations in every house irrespective of whether they place the idol at home or not .The other religious functions when vodos are prepared are during Navaratri(mhanami in Konkani) and " Deva-jevan " which is a pre wedding ritual. Some families in South Kanara too have the deva-jevan ritual where vodos are prepared and served with payasu(dessert) famously called as vodo payas.
                                                As Ganesh Chaturthi is nearing I thought of sharing this recipe in our blog with measurements taken from my Amma.I have very fond memories of having Vodos with mooga ghashi(green gram /mung is very auspicious in North Kanara and ghashi is always there in the menu) in my paternal grand parents home when we used to visit during " Chowthi " as kids.Though at my In-laws place we don't have the tradition of bringing the idol , I love to prepare all delicacies which are meant for preparing during Ganesh Chaturthi/Chowthi so that my daughter too can enjoy.Do try this authentic traditional recipe whenever possible.
    Ingredients:-
    1. 1/4 th cups of urad dal
    2. 3 to 3 &1/2 cups of rice flour
    3. A pinch of methi seeds
    4. Salt to taste
    5. 2 tbsp of butter
    6. 2 small ladles or 1 big ladle of hot oil(use the same oil for frying too) (check NOTES)
    7. Oil as required for deep frying
    Method:-
    1. Roast urad dal and methi seeds for 2-3 minutes till you get a nice aroma .Need  not wait till colour change .Cool and grind to a fine powder.
    2. Transfer to a bowl and add rice flour and salt.
    3. Add melted butter and hot oil and mix well.
    4. Knead into a nice, soft and pliable dough using enough water(check NOTES)
    5. Pinch small portions of the dough and form marble sized balls.
    6. Grease a plastic sheet or aluminium foil and with the help of  the edges of your palms or using the bottom of any bowl/katori pat them into small sized discs,not too thin nor too thick.
    7. Heat oil and lower the flame to medium,drop the discs in batches and deep fry till  golden brown.
    8. Remove on to a paper napkin to remove excess oil and allow to cool.
    9. Store in an air-tight container.
                      Here is the pictorial for the various stages
                           Vodos are prepared a week before in large quantities and stored in an air tight containers / barrels and are distributed as prasad for all those who come to have darshan of lord Ganesh at my paternal home.The size of the vodos depends on the quantity they need . Some prefer it very tiny while some prefer  the size as shown above.
                               Vodos are made in small quantities daily for Naivedya too along with chakkuli.
    Notes:-
    1. Urad dal should be made into fine powder or else it would break & scatter in oil while frying.
    2. You can use half dalda and half oil too if you prefer,as that's how it is made when preparing in large quantities.
    3. Some prefer making it only with rice flour too but we prefer this version.
    4. Be careful while adding methi seeds as too much of it will result in bitter taste.
    5. Coconut water too can be added to form the dough as it gives a nice flavour and aroma.
    6. Use same oil for both ..dough and frying... i.e either coconut oil or regular cooking oil.
    7. If you do not add sufficient oil while preparing the dough it will be difficult to make  the discs. 

    Festival Special - Ganesh Chathurthi / Chavathi

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              Shree Vakratunda Mahakaya Suryakoti Samaprabha. Nirvighnam Kuru Me Deva Sarva-Kaaryeshu Sarvada॥
       With these words I start this compilation of  the way of  celebrating Ganesh Chathurthi /Chavathi !
    pic courtesy -Sujatha S Shenoy 
                      The fourth day of the Shukla Paksha of the month of Bhadrapad is Ganesh Chaturthi or as we call it Chavathi. Lord Ganesha who is also considered as the Vighna haratha or the remover of obstacles is worshipped on this day by both the Vaishnavites and the Shaivites alike  !
           As I have mentioned earlier there is  variation  in the way this festival is celebrated among the GSBs of  Kanataka ( North & South Canara & in Kerala  states!  
                In Kerala Cochin G.S.Bs do not usually celebrate Chavathi in their homes as it is celebrated in the  Konkan Belt. But in all GSB temples special poojas are performed to Lord Ganesha’s permanent Moorthi and devotees  pray there ! they  perform Modaka Prasada Pooja and chant the Ganesh Sahasranam in their homes .
              Recently as per our Kashi Mutt Swamiji’s instructions special Sarwajanik Ganesh Utsav has  started in some Cochin  GSB temple premises.  A special Ganesha Idol of clay  is kept  and pooja offered . Sarvajanik feast  is held and there after Visarjan is performed   in  the temple pond itself !Those who have siblings adorn their hands with Mehendhi ( methi )  for their well being and prosperity !
         This festival too like the Vayna pooja runs only in certain GSB families in south & North Cnara and the rituals have to be strictly adhered to before, during and after the pooja, so in most households it is celebrated only for a day unlike other Indian households where He is worshipped for five or even seven days. Traditionally our ancestors made the idol of clay themselves. A good day and time was selected to start the process of idol making and usually of the same size .  But in some families they add one more fistful of clay making it a litlle bigger every year. It is kept on a wooden "Peeta " .Only the portion of the eyes was left blank and they were drawn an hour prior to the commencement of the pooja, as it was believed that drawing the Drishti instilled life in the idol and he had to be worshipped immediately.  Today the tradition of making the clay idols is dying and most households get the readily available ones home .
               Usually the pooja   is  performed at the ancestral house (kutumbe k mhalgade) and all  all the immediate and extended family members gather there.Those  who don't live in the home town go to  the temple if they are unable to come to their elders house.
    Pic Courtesy -Veena Nayak
               For Ganesh chaturthi  all the items for the feast  are newly bought and no used items not even salt is used .. The whole  house is thoroughly cleaned . The  day before women take a ritual bath and keep upvas  for  the preparation of the naivedya items  . They partake of only wheat or sooji rava dishes .For preparing  appo and panchkadayi as per South Canara traditionsl the same measurements have to be used as per  the first chavathi. Men set up the mantapa for the moorti pratishtha. On Chathurthi day - early morning  at the auspicious time the moorti  is brought into the  house.Then follow very beautiful moments to be  cherished, as  dristi with kumkum water of the moorti is taken (Latti udak uvalche ),and then a coconut is broken and water is drizzled on the moorti !
    Pic courtesy - Padmini Kamath 
                      The moorti is kept in the mantapa ( Prathishta ), and is now decorated with lots of  shenvthe, mogarein, gondo, and the important one being the red hibiscus of which Ganpathi is believed to be fond of. A garland of Darbha grass too is adorned around his neck. A dristi with kajal is also done to the moorti ,Ornaments which have been passed on from generations  are also adorned .After Prathista of Lord Ganesh, Gana Homa is performed. After that  follows  the  Madhyana maha pooja  and  feast
    Pic Courtesy - Veena Nayak
             Ganesha or Ganpathi Bappa as he is fondly called is well known for his love for food. A variety of delicacies are offered to him and care is taken to see that the food items offered as Naivedya in the morning are not repeated in the evening. Godu Appo is traditionally offered as Naivedya by GSBs along with Panchakajjeya, Patholi, Tila undo and also Pitti Panchakdayi. The women prepare all the food items like sheeth, khotto, chutney, dalithoy, Pathrado, sukkein, ghashi, upkari, tavshya hullel and five types of phodi while  wearing a brand new set of clothes or" anwallein". You can find the recipes for all the dishes in this blog ! The priest or even the man of the house conducts the rituals with mantras and Ganesh ashtothara being recited.
                Poojas like Apoopa naivedya, Ranga Pooja, Phulla Pooja, moodh Ganapathi and Maha moodh Ganapathi too are performed depending on which particular Pooja has been passed down through the generations. Agarbathi and Arathi are waved to the clashing of Jagghanta and bells and singing of bhajans in praise of the Lord. Arathi is also waved to the Mooshak or the mouse who is His Vahana .
                        All the prasad items are served on five paan or plantain leaves and small children are made to eat from that prasàd Paan .Everybody then partakes the Prasad and an atmosphere of bonhomie pervades everywhere.
    pic courtesy -Padmini Kamath
                   In  many families who have  Ranga pooja and moodh Ganapati deva the idol and its surrounding is decorated using banana stem (gabbo) .  On a   long table a  minimum of 21 plantain leaves  with panchkadayi,sugarcane pieces,flower,tender coconut,bananas are arranged along with a ponthi or a small lamp and pooja is performed .This is done when  some member's wish has been granted.
    pic courtesy - Veena Sadanand Nayak
                 If there has been a new born child in the family , the baby is placed on a new towel (angaso )  and swung in it like a cradle before the lord ! this is called "phalavali" 
    In the evening, five types of fruits the most important being pomegranate and five types of dry fruits are offered and arathi waved. in a large plate/ poleru water mixed with kumkum  is made and kept in front of the lord ( latti udak dakovnnu ).All present view the reflection of the lord in the water .
                             The idol is then slightly moved to signify the end of the rituals and then begins the process of carrying the idol to the place where it is to be immersed . Again a coconut is broken and water drizzled on the moorti ,and after an aarti visarjan is performed asking ganapati to come again "Ganapati bappa moraya pudcha varshee laukariya".The lady of the house carries a lamp in front and moorti is taken for visarjan. Most households have a well where the immersion takes place, failing which it is carried to the nearest water body and immersed there. The idol is placed on the ledge of the well and again arathi is waved, and all the jewellery is carefully removed. The pitambar, shawl, followed by the flowers and the Darbha garland are thrown towards the crowd gathered who are all eagerly waiting to catch it. The idol of Lord Ganesha is immersed and  as the first bubbles arise  a pot full of water is drawn up and sprinkled on the waiting devotees. That signifies the end of the rituals and all the ornaments are cleaned and carefully put away. The  Peeta is collected after visarjan in the well or tank and kept safely and reverently for the next year's use ( the Peeta will float in the water next day since it is wooden) .
                          Some points to be noted ! Since this is hereditary each family follows their way of celebration with great reverence . Any shortcomings will be avoided in all aspects - be it pooja rituals , decoration or naivedya .Some families have both vayana pooja and chavthi ..some have only vayana and some only chavthi.. It all depends on how the tradition has been carried on by elders and ancestors .Some have the tradition of  not keeping an  idol but  a  picture  of Ganesha and also Gouri...made from paper..it is generally referred as kagadha Gowri and kagdha Ganapathi(.kagadh=paper). If anyone wishes to start the pooj in their home then it has to be continued every year. Also the number of dishes offered should remain the same or increase but never decrease ! Ranga Pooja celebrations differ from place to place . Due to circumstances in the family if anyone is unable to continue the tradition then they give it up to a bhatmaam along with all the ornaments and accompaniments to him , ( vaisun divche ) .
                      One interesting story about Chavathi is that Ganpathi Bappa had eaten so much, that his stomach burst and he had to tie it up with a snake. The Moon who was quietly watching this, laughed loudly much to Lord Ganesha's discomfiture. He cursed the moon saying that whosoever looked at him on Chaturthi would have allegations of being a thief levelled against him, so till date most people avoid looking at the moon on that day.
                  This is a  compilation of the general way of celebration gathered from all our group members -  mainly Vinaya Prabhu ,Vijayananda Shenoy ,  Asha Radhakrishna Shenoy
     Sandhya Puranik  , Vijayalakshmi Prabhu , Padmini Kamath , Thanks to all of you for your inputs !
    Pic courtesy -Veena Sadanand Nayak
    "Ganapati bappa moraya pudcha varshee laukariya".

    Venti Gashi

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                                Venti means  stem . Here in this recipe stems of colacassia/alva/pathrada paan is combined along with elephant foot yam stem and Amaranth greens stem.This is also a traditional dish prepared on Vayana Pooja .This is a coconut based curry which can be had along with rice or as a side dish.
                    We GSB community use all the seasonal veggie in our festival food.As Vayana pooja comes during the monsoon season we can see lots of colocassia plants grown in barren land.As colocassia tends to give an itch  , hog plum/bimbul or tamarind is used to control the itching.Lets check for the recipe.
    Ingredients:-
    1. Venti of colocassia,surnu and bhajji dhentu - 2 cups ( skin removed and chopped 1 cm  in length)
    2. Hog plums  - 2 nos
    3. Coconut grated  -  1 cup
    4. Roasted red chillies -  3 to 4
    5. Salt to taste
    For seasoning:-
    1. Mustard - 1tsp-
    2. Curry leaves - 1sprig
    3. Oil - 1 tsp
    Method:-
    Clean the ventis by removing the outer skin and cut into 1 cm length pieces
    • Cook the ventis along with hog plum,salt and water till soft and done
    • Grind coconut and roasted red chillies to a fine paste and add this to the cooked venti and bring to a boil
    • In a seasoning pan prepare seasoning with oil,mustard and curry leaves in it.
    • Pour this on the boiling curry and switch off the gas.
    • Curry is ready to serve along with the rice/kalvani or as a side dish
    Note:-
    1. If hogplum/ambado is not available bimbul can be used.
    2. If tamarind is used then grind it along with the coconut and red chillies
    3. Itching of the venti varies- so  increase the quantity of hogplum accordingly

    Cheppe Bhajji

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                                        Cheppe Bhajji upkari is a dry stir fry with 5 mixed green leafy vegetable and coconut which is cooked without salt.This upkari is a must and specially done only on Vayana/Gouri pooja . According to folk lore Gouri had forgotten to add salt,so the same is carried through by all the families who perform Vayana pooja.
                   This upkari is prepared with any 5 edible green leafy vegetables like Pachve bhajji /green/red Amaranth,Pumpkin leaves , alsande/long bean leaves ,Tendle/Ivy gourd leaves , Surna/Elephant foot yam leaves , Kanang/Sweet potato ,Taikilo leaves etc...
    This is a traditional recipe.
    Ingredients:-

    1. Greens - 2- cups washed twice  and finely chopped 
    2. Green chillies - 2 
    3. Hog Plum/Ambado - 1  (can use bimbul or tamarind too)
    4. Coconut -  1 tbsp
    5. Mustard - 1 tsp
    6. Oil - 2 tsp
    Method:-
    • Heat oil in a kadai and splutter mustard.
    • Add slit green chillies and add the washed and finely chopped greens to the seasoning.
    • Add crushed hog plum and little water enough to cook the greens.
    • When the greens are well cooked add coconut grating and saute.
    • Close lid and keep for a minute or two , then switch off.
    Note:-
    1. ambado/hogplum ican be replaced with bimbul or tamarind.
    2. Including of surna bhajji / elephant foot yam greens tends to make itchy and so hogplum is used in the recipe.

    Kirlaile Kulitha Ambat

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                      Kirlayil kulitha ambat means sprouted horse gram curry.This is a very healthy and protein rich curry as we use the sprouted horse gram.As we all know that horse gram is food of horse so consuming this keeps us fit as a horse.In this blog we have already given many recipes prepared with horse gram.Horse gram is sprouted as the same method of green gram sprouting.
                  This is a coconut based dish cooked along with Mangalore cucumber and seasoned with onions. Horse gram is hot in nature and hence should be included more during winter season.Easy method of cooking this horse gram is through pressure cooking.
    Ingredients:-
    1. Sprouted horse gram - 1 cup
    2. Mangalore cucumber - 1 cup (chopped into cubes)
    3. Coconut grated - 1 cup
    4. Roasted red chillies - 6-8 nos
    5. Tamarind - marble size
    6. Salt to taste
    Seasoning:-
    1. Onions - 1  medium sized
    2. Oil - 1 tsp 
    Method:-
    • Soak horse gram overnight.Next day morning drain the entire water and put  in a colander  or it can be tied in a thin cloth and kept covered for a full day.By next day we can see small sprouts appearing on the seeds.In the night add enough water to the bean till it sinks.Next day morning drain the water and add fresh water .Pressure cook for 3-4 whistles or until soft.
    • Chop mangalore/coloured cucumber into cube sizes and cook them till soft.
    • Combine both cucumber and cooked horsegram,add salt to taste
    • Grind together coconut,roasted red chillies and tamarind to a fine paste.
    • Add this to the cooked vegetable and bring to  a boil
    • In a seasoning pan ,heat oil and fry finely chopped onions until they turn brown in colour.Keep an eye on the onions lest they burn.
    • Pour this over the boiling curry and switch off the gas.
    • Serve hot along with the rice.
    Notes:-
    1. Do not burn the onions while frying as they may change the taste of the curry.
    2. To sprout the horse gram ,you can be kept  it in a  casserole after draining the water used for soaking.
    3. Cooking of horse gram to soft differs depending upon the quality of the bean.So check  and continue to cook further till soft to make the curry .

    Taikila Upkari

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                     Taikilo is a monsoon leafy vegetable.Myself and my friend Sandhya Puranik had already shared all the details about this veggie and recipe of Taikila Muddo and Taikila Dangar/Ambado ,in this blog.Today I am sharing the recipe of Upkari/Stir fry.This is a side dish had with rice.This recipe includes jack fruit seeds too.
    Ingredients :-
    1. Taikila leaves - 1 to 2 bunches  (cleaned,chopped and washed)
    2. Bikkand/Jack seeds - 5 to 8 nos. (removed white skin and then chopped)
    3. Red chillies - 2 nos
    4. Coconut gratings - 2 tbsp
    5. Jaggery - small piece
    6. Mustard - 1 tsp
    7. Oil -  2 tsp
    8. Salt to taste
    Method:-
    • In a kadai heat oil and splutter mustard and add red chillies in it. 
    • Add the chopped leaves,bikkand and water. 
    • Close lid and cook till the jack fruit seeds are well cooked and turns soft.
    • Now add the grated coconut,salt and a small piece of jaggery mix well and cook for 2-3 minutes till done.
    • Upkari is ready to serve.

    Batate Gojju

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                                    Batate gojju is a simple ,quick and easy recipe which can be made in a jiffy if we have boiled potatoes handy .This would be made by  my amma for dinner time  when she would be tired or short of vegetables and we used to love this . Now I make this when I have excess boiled potatoes from other dishes but there are times when my daughter has demanded this and I have boiled potatoes just to prepare this.Do try this easy yet delicious side dish made form humble veggie potato.
     Ingredients:-
    1. 3 - 4 potatoes ...boiled ,peeled and mashed
    2. 2 - 3 green chillies
    3. Generous pinch of hing
    4. 3 - 4 tbsp of grated  coconut
    5. Salt to taste
    6. Coconut oil as required
    Method:-


    • Take the coconut,green chillies and hing in a wide bowl.
    • Crush them adding salt with mortar-pestle or give a round in mixer .
    • Add mashed potatoes to it and mix well,check for salt and add if required.
    • Add water to make a semi liquid but thick consistency.
    • Drizzle coconut oil on top.
                      The simple but yummy batate gojju is ready to be relished with meals as side
                            dish.
    Notes:-
    1. Use green chillies as per your spice level.
    2. The dish is neither heated nor boiled.
    3. Tastes best when prepared and consumed immediately,though leftover can be refrigerated.

    Dudhya Khatkhato

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                       Khatkhato is a very traditional recipe prepared from pumpkin. Usually this dish can be found in temple menus where the devotees are fed as part of 'Annadana', or made for temple feasts during the temple festivities.In Karkala (a small town in Udupi dist of Karnataka) this particular dish is made during " Kartik punnav " also referred as DEEPOTSAVA . I prepare this at home too when I really crave for this curry,though this is nowhere near to the divine taste which we savour during the temple feast, it does satisfy my cravings.You too can try this traditional curry at home and enjoy this delicacy.
    Ingredients:-
    1. 1/2 kg of pumpkin(duddhe) cut into cubes.
    2. 1 to 11/2 cups of coconut
    3. 5-6 red chillies (check NOTES)
    4. 10-12 teppal soaked in water 
    5. Marble sized tamarind
    6. Salt to taste
    Method:-
    Pressure cook the cubed pumpkin pieces for one whistle with pinch salt.
    Grind coconut ,tamarind and red chillies to a not so fine paste using water,add the soaked teppal along with the water and grind again ..just one or two rounds will suffice.The paste need not be too fine .
    Remove the ground paste to a vessel ,add the boiled pumpkin pieces ,salt ,water and give a good boil for 5-10 minutes.
                           The delicious curry is ready to be served as side dish or as main curry with 
                            rice as well.
    Notes:-
    1. The pumpkin pieces can be cooked in open pan too instead of pressure cooker,as I prefer bit mushy pieces  like in temple feast I pressure cooked them.
    2. The paste can be ground fine too and the consistency can be adjusted as one prefers..I preferred the consistency like in temples where it is served as side dish.
    3. For details about teppal(sichuan pepper) and other recipe with them check Here.OR search for teppal recipe in blog.
    4. Some prefer to discard  the teppal after grinding,but I prefer to use them in curry to get the aroma and maximum flavour.
    5. Take care to not crush the soaked teppal while grinding.
    6. In North Kanara teppal recipes use unroasted chillies and I have done the same here,If you want you can lightly roast them.

    Hindori ( wheat version )

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                                This is a   a long forgotten  Amchi delicacy called Kanhyahindri or Hindri or Hindori  depending on the region .There is already a Indori  post with poha by my friend Priya R Shenoy. This recipe is by my friend - Vinaya Prabhu  using wheat . here is how to make it !
    Ingredients :-
    1. Half  of a coconut  grated
    2. 100 gms -  jaggery
    3. 200 gms -  wheat flour
    4. 2 tsps elaichi powder
    5. 5 tbsps ghee
    6. Kishmish ( just for decorative purpose)
    Method :-
              • Make a choorna of the coconut and jaggery as usual by boiling  the jaggery with a glass of water and after it melts add the coconut. Keep cooking till it forms a solid mass . 
              • Roast the wheat flour in 3 tbsps ghee to a rich golden brown (as for churmundo). 
              • Once all the ingredients cool down a bit mix the choorna, elaichi powder and the wheat flour.
              •  Apply ghee to a tiny bowl or mould of your choice, press in the mixture and turn it over on to a dish.
              •  Alternatively you can make it into balls too.
              Tasty hindoris are ready to eat . Serve garnished with raisins 

              Idli Usli

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                                      Idli usli is nothing but a simple upma like dish made from leftover idlis,either for next day breakfast or as snack in the evenings.A very simple recipe but made in almost each and every Konkani household irrespective of where they belong to.Let's start with the recipe without much delay.
              Ingredients:-
              1. Leftover idlis as required
              2. 1/4th to 1/2 cup of grated coconut(preferably fresh)
              3. 2 - 3 green chillies or as per taste
              4. A pinch hing
              5. Salt to taste
              6. A tsp of mustard seeds
              7. A sprig of curry leaves
              8. Coconut oil( can use other cooking oil too) - as required
              9.  1-2 Red chillies broken 
              10. Coriander leaves chopped (optional)
              Method:-
              • Take the idlis in a bowl and crumble them with hands.
              • Crush the chillies with coconut adding salt and hing.
              • Add this to the crumbled idlis and mix gently till everything blends well.
              • Season with mustard seeds,red chillies and curry leaves using coconut oil preferably.
              • Garnish with coriander leaves if desired.
                                Serve this delicious usli as breakfast or evening snack.
              Notes:-
              1. Some prefer adding finely chopped onions to the usli ,you can add if you prefer
              2. One more method is to prepare the seasoning first in a pan,add the crumbled idlies,coconut and mix well and roast for few minutes but I prefer the above method.
              3. The more coconut you add ,more tastier it is.

              Batate Bharta

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                                      Bharta is a side dish which is usually made from brinjals in North popularly known as "Baingan ka Bhartha" .We too have our own version of Bharthas made from brinjals and potatoes too.My friend cum co-blogger Priya  R.Shenoy has already shared her version of bhartha from brinjals. Today I am here with my version of the same dish with a little difference using potatoes.Do try and enjoy.
              Ingredients:-
              1. 2-3 potatoes,boiled ,peeled and mashed/crumbled
              2. 1/2 cup of freshly grated coconut
              3. 2 - 3 green chillies or as per your spice level
              4. 2 medium size onions finely chopped
              5. Salt to taste
              6. Coconut oil to drizzle (optional)
              7. A small piece of tamarind
              Method:-
              • Grind the coconut with green chillies and tamarind to a smooth paste using water.
              • Add the crumbled or mashed potatoes to the paste.
              • Add chopped onions,salt and water as required to get a nice thick consistency.
              • Mix well and drizzle coconut oil on top.
                                    Serve as side dish with lunch or dinner.
              Notes:-
              1. Adjust the green chillies as per your preference.
              2. Some like to have it with rice as accompaniment too during summers.
              3. Adjust the consistency adding enough water but do not make it very runny.
              4. This dish tastes best when prepared just before serving,in case you prepare early add onions just 20 to 30 minutes before serving.

              Haldi doodh

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                                            Turmeric milk has become much popular in Western countries in recent times due to the properties of turmeric.The milk is being sold as  "Turmeric latte" and is going viral everywhere.We sometimes tend to neglect our own age old recipes which has been passed by our ancestors,and that's why I decided to document this most common but almost neglected and forgotten recipe in our blog.
                                       This is the first home remedy I prefer during the onset of Monsoon,Winters and when I see the first symptoms of cough or cold.I prepare this often during such times specially before bedtime at night.Do start preparing such drinks which are not only healthy but has some medicinal properties too.
              Ingredients:-
              1. 1 cup or glass of milk previously boiled
              2. 1/2 cup of water
              3. Few pieces of crystal sugar(kade sakkar/kal sakkar/mishri)
              4. 2-3 dried turmeric pods
              Method:-
              • Warm the milk adding water and add turmeric pods and leave for a while.
              • Once the pods are bit soft,add the crystal sugar and boil for 10-15 minutes on very low flame.
              • Strain and serve hot immediately.
              Notes:-
              1. I recommend using pods instead of powder,in case you don't have pods use powder ,but make sure the powder is fresh and unadulterated.
              2. Boiling for 10 -12 minutes is recommended to get maximum benefits using the turmeric pods.
              3. Again using crystal sugar is good,especially if you get the red variety as it is believed to be very beneficial for kids.
              4. Kids and adults can have this drink anytime of the day.
              5. Some prefer adding honey or pepper powder and some tulsi leaves too while boiling for additional benefits  
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