Ganesh Chaturthi Roundup

After a long gap I have revise Festive Food Events with Ganesh Chaturthi and now I am happy that I did.     I had my reservations about it and I was proven wrong for which am glad.   Fellow bloggers have been supportive and send delicious chaturthi goodies to make not only Ganapati but everyone happy.

There are some interesting recipe so check out the roundup and if I missed any of your entry or if there is any correction to be made please inform me.  Thank You all for sending entries and making this event happening once again.

Event started with Prema's entries Urad Dal aka Ulundu Kozhukattai which she learnt from her friend, also she sent some Ammini Kozhukattai which is regular at her place for Ganesh Chaturthi and ofcourse it's so easy and delicious that no wonder it's on the regular list.

Prathibha sent Masale Bath which is must in most of Maharastrian festivals and it looks so yum not only for festive but any time comfort food.  She also sent Undrallu, a simple and yummy recipe to try during busy festive cooking schedule, along with Paneer Modak Peda, it looks so cute ...a must try I say.  Also we have the traditional Andhra specialty Bellam Kudumulu and rounding off her celebrations with Andhra Style Pulihora.

Shailaja sent Mango dal recipe, a simple yet satisfying essential.  Can never say no to this dal.  She also sent Nippattu which is my personal favorite and her version looks so yum.  We also got Undrallu to relish.   Shailaja had cooked a storm and we have got Paala Talikalu which is made of wheat flour, sago & milk.

Sangeeta was sweet enough to sent these yummy Lentil & Spinach Vadas, perfect for festivals and for those evening hunger pangs.

Minu sent Uppuma Kozhukattai with Cornmeal, interesting combo right?  Love for cornmeal continues with Cornmeal Mini Kozhukattai and I simply love the color of it.  Next up is Pillaiyarpatti Modakam Check out the recipes at her place.

Vimitha sent across the very famous Pidi Kozhukattai which she loves and specially the one's made by her mom, well mom can never go wrong..can they?

Kaveri sent Ulundu Kozhukattai which looks just so perfect, and I would like to see her Ganesh Idols collection which she loves to collect...what a novel thought.

Priya sent Red Rice Ammini Kozhukattai, looks cute right? Also we have Soya Chunks and Chickpeas Vada, what a wonderful combo. We do have some Ragi Paal Kozhukattai.  This one is so new for me Steamed Onion & Chickpeas Uppu Kozhukattai and I'm loving it.  Trust her for all the innovative ideas, she has ample of it you should really check her blog.

Ganapati feast and without ladoos?  No way!  So we have Rawa Coconut Ladoo from Chandrani.

Raji has sent Channa Sundal, a simple yet must during Vinayagar Chaturthi ....as long as I have seen.

Sowmya has sent Vella Kohukattai and this is special post since she start to celebrate festive in blog.  You sure going to have fun Sowmya, keep rocking.

Shama sent Oats Kozhukattai, let's eat healthy while feasting.  Yummy Paal Kozhukattai is next in the list.  Another interesting one is Oats Kheer, and some Horsegram Sundal too.

Sanoli sent acroos Rulang Dates Aluwa, a famous Sri Lankan delicacy, looks delish a must try I say.  And the popular Kondai Kadalai Sundal does make it to the event too.  And never a festive is complete without some Payasam so here it is Semaiyer Payesh.

Shweta sent the pretty looking Fried Modak, It's just looks so delicious.

Jayanthi sent the pretty looking Chavde, it looks just fab.

Sara sent the every green, yummy Thengai Kozhukatai.

Nayana has sent Ambyache Ukdiche Modak which is Steamed Mango Modak...yes modak with mango.  After mango it's time for some Chocolate so presenting Chocolate Modak....wow right? And some Ukdiche Modak she sent too.

Nitha sent Sweet & Uppu kozhukattai and Soya bean & Peanut sundal which she learnt from her neighbors along with Tamil way of celebrating Vinayagar Chaturthi how cute is that.

From Blogexplore we have creamy and thick Aval Payasam for Ganeshji.

And we have Muruku from Lubna, truly speaking the pictures are making me drool every time I see her post, such perfect looking muruku, check her post for the beautiful pictures and wonderful writing.

Last up is my entries for the event, for me is Lemon Rice, Ukdiche Modak, Ragi Inippu Pidi Kozhukattai and Rajma Modak.

Thank you all for sending entries, I hope everyone enjoyed the event as much as I did and learnt something new.

Have a nice day ~~

Vrat Ke Papdi Chaat | Navratri Vrat Recipes

You must be wondergin what’s vrat ke papdi chaat?  Well, it’s same like normal papdi chaat recipe with minor changes to suit vrat ie fasting rules like instead of plain flour used here is Rajgeera Atta, no garlic, onion and aloo sev replaces normal sev.  It doesn’t really looks very appealing like papdi chaat because it’s very simple with less ingredients but neither the less it taste delicious. 


During Upwas/fasting it’s going to be feast,  I just got the idea to make papdi chaat suitable for vrat during one of my chaat section with my colleague and she was saying fasting days nothing interesting to eat.  Not only for vrat you can make this any time and enjoy this different and yummy papdi chaat.


Ingredients

For Papdi [ Makes around 30 pieces]
Rajgira Atta / Amarnath Flour - 1 Cup
Jeera/Cumin Powder - 1/2 tsp
Sendha Namak/Rock Salt - to taste
Pepper Powder - 1/4 tsp
Water - As needed

For Assembly
Papdi - 25-30 pieces
Chopped Boiled Potato - 2
Aloo Sev - 1 Cup
Sweet Chutney - As needed
Cilantro Chutney - As needed [recipe below]
Chopped Cilantro - 1/ 4 Cup

For Cilantro or Vrat ki Hari Chutney
Cilantro/Dhaniya Patta - 1 Cup
Green Chilies  - 3-4
Lemon Juice - 1 tbsp
Sugar - 1/2 tsp
Sendha Namak/Rock Salt - to taste

Method

1. For cilantro or vrat ki hari chutney, add all chutney ingredients in a blender or mixer and grind to smooth paste, add water only if required.  Keep aside.

2. In a bowl take all the ingredients listed for papdi, add water in small quantity ie 1 tbsp at a time and knead to smooth dough.  This doesn't required too much of water so be careful.  Keep the dough aside for 15 minutes. 


3. Divide dough into 3 parts, take one section of dough, make smooth ball and roll into thin roti.  Use a cookie cutter or any jar/box cap/lid to make small circles.
4. Prick the circles in 4-5 places with fork or knife so it doesn't puffs up and becomes puri.
5. Deep fry in hot oil in small batches until golden brown and drain in kitchen towel.


For Assembly
6. Grab all the ingredients like papdi, chutney, aloo sev, potato, cilantro etc. [ya no papdi in this picture]


7. In a plate arrange 6-7 papdi.  Keep 2-3 potato pieces on top of papdi.  Add 1-2 tsp drops of green/vrat ki chutney.


8.  Now add sweet chutney, aloo sev and garnish with cilantro. 


Our Vrat Ke Papdi Chaat is ready, don’t wait just enjoy. 



Variations ~

~ You can skip pepper powder in papdi, I added to have little spicy papdi.
~ You can sprinkle jeera/cumin powder on top during assembly I didn’t do that as I have jeera powder in papdi.
~ If you like dahi papdi chaat, then just add curd on top and hurray your dahi papdi chaat is ready.
~ Adjust both chutney according to your taste.

Have a nice day ~~

Singhare ki Burfi | Navratri Vrat Recipes

Navratri is around the corner, time to gear up for fun, dance and food.  But if you are fasting during navratri then one tension is to what to cook for that one important meal of day with all the restrictions on vrat eating.  Now a days restaurants features navratri food/thali during and it looks good too but we can’t eat every day in restaurant, can we?  So won’t worry like last year I am going to post some easy and interesting navratri recipes, here starting it with a sweet note.  Singhare or Chestnut flour burfi is one of the easy burfi to prepare and it taste so good.  Lot of people add khoya in this burfi but we don’t do that.   These burfi are light to eat, mildly sweet (you can make it sweet as you like, no worries on that), not only for navratri but it’s good for any day of year.   So enjoy these burfi and the festive.



Ingredients

Singhara Atta/Water Chestnut Flour - 1 Cup
Ghee - 3 tbsp [more if required]
Sugar - 1/2 Cup [ I used less than 1/2 Cup]
Water - 1 1/2 Cups
Cardamom Powder - 1/2 tsp
Raisins - 1 tsp
Sliced Almonds - 3 tsp



Method:

1. In a pan heat ghee, add singhare ka atta and sauté in medium flame until it becomes light brown and aroma starts to fill.  Be careful not to burn flour so keep stirring.

2. Add sugar and water and mix well, try not to form any lumps.

3. Keep stirring after 2-3 minutes until ghee starts to leave sides of pan.
4. Add cardamom powder, raisins, almonds and mix well, keep stirring for 1-2 minutes until it becomes nice glossy.

5. Grease a plate with a drop of ghee and transfer barfi mixture in plate.  Level the top with back of spatula and allow to set, let it cool for 10 minutes.
6. Cut in square of diamond shape, garnish with almonds slivers.

Enjoy simple yet delicious burfi.


Variations ~

~ You can add khoya for that add that after flour gets roasted well and you might need to adjust sugar too.

Have a nice day ~~

Homemade Dabeli Masala Recipe

 
I like to make my own masala powders instead of buying ready made as homemade ones are always fresh, fragrant full and nothing can beat that.   Coming to this dabeli masala I made for my Dabeli obviously right?  Well you can use ready made ones but then it’s so easy to make at home and hardly takes 5 minutes then why not?  Most of the ingredients are always available in your pantry so give it a try, this masala you can use for pav bhaji or as normal garam masala too not just for dabeli.   I made this in small quantity and these ingredients makes around 2 tbsp of masala, if you want you can double or triple the ingredients, make this in large batch and store.  But then it’s so easy to prepare then why to store just make fresh every time you need.
*Different color of masala you see it's due to lighting, so ignore that please.



Also check out how to make Dabeli

Recipe for Dabeli Masala

Ingredients:
Cumin Seeds - 1 tsp
Fennel Seeds - 1/2 tsp
Black Peppers - 1/2 tsp
Coriander Seeds - 1 tsp
Clove - 5
Dry Red Chilies - 5 [stems removed]
Mace (Javitri) - 4 blades  [or powder 1/4 tsp]
Nutmeg Powder (Jaiphal) - 1/4 tsp
Whole Star Anise - 1
Bay Leaves - 2
Black Cardamom - 1
Green Cardamom - 4
Ginger Powder - 1/2 tsp


Method:
1. Dry roast all ingredients one by one until fragrant.  Don't roast any powder if using like nutmeg, ginger powder etc.



2. Allow everything to cool down, transfer to a mixer or blender and grind to fine powder. 

That’s all it’s as easy as this and our dabeli masala is ready. 



Have a nice day ~~

Besan Sev | Diwali Recipes

Besan Sev is one savory snack which is very popular and frequent recipe at my parents place,  I have grown up looking at my mother making huge batches of these sev for Diwali, Holi or just for snack and store in large tins.  We still follow the custom and make sev  at least during Diwali and Holi festivals though at my in-laws place Namak Para is more popular, they make that for all occasions. 


These Sev are very easy & quick to make and also stay good for long time.  Crispy sev not only make good snack by itself but also used in most of the chaat items.  The only issue with these yummy sev is once we start munching it’s difficult to stop but then don’t eat too much at one go as these are made from chickpeas flour and eating too much may cause stomach upset, so be mindful.  This is the most basic recipe of sev, one can do lot of variations like adding cumin powder or carom seeds, pepper powder, lemon juice etc.   Hope you like this simple sev recipe and try it. 



Ingredients:

Besan/Chickpeas Flour - 1 Cup
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Hot Oil - 2 tbsp
Salt - To Taste [ I add 1 tsp]
Asafoetida/Hing - 1/4 tsp
Oil - To Deep Fry
Water - To make dough [around 1/4 cup]



Method:

1. In a large bowl  add besan, chili & turmeric powders, salt, hing and 2 tbsp oil.  Rub everything between hands to get sand like consistency.
[Sorry, you don’t see chili, turmeric, salt and hing in the picture!]

2. Slow add water and make a soft, smooth dough.   Fill the Sev ‘press’ or ‘machine’ with prepare dough using small hole disc/plate as in picture. 

3. Press it in hot oil in large circles [don’t overlap].   Deep fry in slow flame both sides till bubbles ceases.

4. Drain in paper towel & repeat same for rest of dough. Allow to cool completely and break in small pieces if preferred. 

If stored in air tight containers this can last for months, provided it’s remains by that time ;). 


 Note:
~ Add water 1 tbsp at a time.  Water quantity depends on quality of besan so be careful while adding water.
~ To check oil is hot enough, add a small pinch of dough in hot oil it will raise up immediately.  Don’t let the oil coming to smoking point too!
~ You can add pepper powder instead of red chili powder if preferred.

Have a nice day ~~

Dinner Rolls | Eggless Pav Recipe

I bake few breads/buns but most of the time it doesn't appear in blog since I mostly bake at night or late evening.  This one also I baked at night and saved it to click next morning :).   Buns and breads are so easy to bake, the only thing is the waiting time for yeast to work but then it’s rewarding too, nothing like homemade breads/buns, the satisfaction is immerse and it sure taste better.
I wanted to try Roux method of baking breads from the time Suhaina started posting but it never happened until this time I tried the roux method of baking buns and I liked it.  It actually easy and give good texture and softness to bread bun.  If you think you can’t handle yeast or it doesn't work for you then this recipe is for you as we directly mix yeast with other ingredients and doesn't follow the procedure of setting yeast separately.   The rustic top I did it on purpose, your bun will be smooth if you follow the recipe properly so don't worry.



Other breads recipe -  Wheat Bread with Garlic & Herbs, Beets Pesto Braided Bread

Ingredients: [ Source - Prema’s Culinary & My Singapore Kitchen]

Plain Flour - 4 Cups/500gms  [ I used 3 cups of plain flour and 1 cup of wheat flour]
Butter - 1/4 Cup/50gms [At room temperature]
Yeast - 1 tbsp/15gms
Sugar - 1/4 Cup/50gms
Milk - 1/2 Cup/50ml
Salt - 1/2 tsp/4gms
Oil - 2 tbsp/25ml
Water - To make dough (around 1/2 cup/50ml)
For Roux
Plain Flour - 1/2 Cup - 1 tbsp/50gm
Water - 2 1/2 Cup/250ml



Method:

1.  We start with making the Roux, for that mix  flour and water without any lumps.
2. Cook in medium flame for 2 minutes, roux will start to thicken now continuously keep whisking to avoid any lumps and another 2-3 minutes it will reach thick consistency similar of custard, off flame and allow it to cool.

3. While the roux getting cool, in another big bowl add flour, butter (keep 1 tbsp aside brushing later), yeast, salt, sugar and milk.  Add prepared roux mixture and knead into smooth dough. 


4. Add oil and keep kneading for 5-8 minutes to make nice elastic.  Cover the bowl with a plastic wrap and allow it to double in size, i.e. keep aside for 11/2-2 hours.

5. Remove wrap and punch down the dough to remove air, knead again for 5-8 minutes.  If required apply some oil in hand.
6. Divide dough into equal parts and shape into round ball and arrange in a greased baking tin or tray. You may need to bake it in 2 batches.


7. Again allow it to double in size, keep aside for a hour or two.  Brush the buns with milk or butter and bake in preheated oven 20-25 minutes in 180 C.
[I didn't smooth the dough again well since I wanted rustic looking buns, if you knead the dough well top will not be rustic like this]

8.  Once done, brush the buns again with melted butter and cool the tin on a wire rack for 5 minutes before you invert and take out the buns.  Let the buns/pav cool completely.



Have it with curry, soup of your choice or use for chat items. 

Enjoy your day ~~