Recipe world: Festival Special recipes

Showing posts with label Festival Special recipes. Show all posts

Kaayi Unde or Kaayunde is one of my favourite sweet snacks from childhood. As the name indicates, the main ingredients in this sweet dish are coconut and jaggery. To make it more tastier, nuts like toasted groundnuts or cashews can also be added.

Here is the recipe of Kaayi Unde for you all!

Time required: 30 minutes
Difficulty level: Medium
Serves: 28 balls

Ingredients:

Fresh grated coconut - 3 cups
Jaggery - 1 cup (either powder or liquid)
Roasted groundnuts - 1 cup
Cardamom powder - 1 tsp

Recipe Instructions:

Take the toasted groundnuts, peel off the skin and pulse them in the mixie or food processor into small chunks.
Combine fresh grated coconut and jaggery in a wide pan, keep mixing it on medium flame.
Slowly, the water content in the coconut releases and the jaggery combines well with the coconut. If the mixture looks too dry, you can add 1 - 2 tablespoon of water to make it moist.
Keep mixing the mixture for around 20 minutes, till you see the mixture starts thickening and starts to leave the sides of the pan. Take a small bit of the mixture and check whether you are able to form a ball.
Turn off the flame, add the groundnuts and cardamom powder. Mix everything well.
Once the mixture is lukewarm, grease your palm with a few drops of ghee / oil, take small portions of the mixture and shape them into balls.
Store these chewy sweet balls in an air tight container and enjoy them anytime!

Tips:

You can add cashew-nuts instead of groundnuts.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

I rarely prepare deep fried items at home. Dishes like Poori, Bajji, Bonda are always tempting. But as far as possible, we want to avoid eating food thats too oily. But I can't avoid making Chaklis when there's huge demand from my daughter!

Months back, I had eaten Chakli at one of my Aunt's home. They were so tasty and I was surprised to hear that she had used Curd for making those Chaklis! Then one fine day, again on daughter's demand, I tried Chaklis using my own selection of ingredients along with curd. They turned out so crunchy and yum! This recipe looks very handy and easy for me now. Here is my easy peasy Chakli recipe for you all..

Preparation time: 2 hours

Difficulty level: Medium

Yield: 60 challis (varies depending on the size)

Ingredients:

Rice flour - 4 cups
Roasted bengal gram dal / Pottu Kadalai - 1/2 cup
Butter - lemon size
Salt - for taste
Sugar - 1 1/2 tsp
Red chilli powder - 2 tsp or to taste
Carom seeds / Ajwain - 1 tsp
Till seeds - 1 tbsp
Cumin seeds - 1 tsp
Curd - 1/2 cup
Water (approx) - 2 1/4 cup

Method:

Combine roasted bengal gram dal, carom seeds, till seeds and cumin seeds and make a fine powder.
Mix it with rice flour, salt, sugar and red chilli powder in a large bowl.
Add heated butter to the flour mixture and mix it well with your hands.
To this, add 1/2 cup of curd and mix well.
Add water little by little and make a soft, non sticky dough like chapathi dough.
Fill the prepared dough in Chakli Press (Chakli Maker). Press the dough and make them into spiral shapes.
Heat the oil in a wide pan and deep fry these spirals till they turn crispy.
Enjoy crispy, delicious Chaklis anytime!

ಕನ್ನಡ ಆವೃತ್ತಿ

Hi everybody,

I am here with a new recipe after long time. Life has made me busy with the arrival of our second baby. Taking care of two naughty kids is not an easy task. But I'm not exhausted, I'm enjoying this phase of life with them :)

Well, this is the recipe of Chakli which my Mom prepared during her stay with us. My daughter is a big fan of Chakli and this was made on her demand. Try this melt in mouth Chakli and I'm sure you will love it!

Preparation time: 2 hours

Soaking time: 2 - 3 hours

Difficulty level: Difficult

Yield: 60 Chaklis (depending on the size)

Ingredients:

Rice - 1 big cup full (1 cup = 175 gms)
Roasted rice flour - 3 1/2 cup (approx)
Till seeds - 4 tsp
Cumin seeds - 2 tsp
Carom seeds - 2 tbsp
Butter - lemon size
Salt to taste
Oil for deep frying
Water for grinding

Method:

Wash the rice 2 times and soak it in water for 2-3 hours.
Drain the soaked rice and grind it along with till seeds, cumin seeds and carom seeds into fine paste. Add water as required. Consistency should be like the Dosa batter.
Add 2 1/2 tsp salt and 2 cups of water to the prepared batter and mix well.
Transfer the batter to a thick bottomed vessel and keep stirring on medium flame for few minutes. Add lemon size butter while heating up the batter.
When the batter thickens, add around 3 1/2 cups (or as needed) of roasted rice flour and mix it when its still hot.
Knead the dough well and prepare a soft, non sticky dough ball. Keep the dough covered with a wet cloth and take out small portions as needed.
Fill the dough in a Chakli press and make them into spirals.
Deep fry in hot oil and crispy Chaklis are ready to eat!

ಕನ್ನಡ ಆವೃತ್ತಿ

Dosa is one of the most common breakfast item in South India. South Indian people are good at making varieties of dosas. In rural places like my native, they prepare dosas using different vegetables which are available locally. Colocasia Stems Dosa or Kesuvina Dantina Dose is one such dosas which will be prepared mainly after the rainy season has started when plenty of colocasia plants are grown in the backyard. Colocasia Dosa is the main dish for Gangashtami festival, which will be celebrated at my native place.

Here in Australia, sometimes we will get colocasia plants in the farmers markets. When we buy them, I would love to prepare my native style dishes using them. One of them is Colocasia Stems Dosa or Kesuvina Dantina Dose. Do try this sweet dosa and enjoy eating them with butter!

Time required: 15 minutes

Soaking/fermentation time: 4 - 5 hours

Difficulty level: Medium

Yield: 10 - 11 dosas

Ingredients:

Rice - 3 cups (1 cup = 110 gm)
Colocasia Stems chopped into medium size pieces - 7 to 8 cups
Jaggery - 1/2 cup or for sweetness
Salt to taste

Method:

Wash the rice and soak it in water for 2 - 3 hours.
Transfer the chopped Colocasia Stems into a vessel. Add salt and jaggery for taste and cook it covered on low flame till soft. Don't add any water, the water content in the Colocasia Stems will be sufficient to cook them.
Once the cooked mixture cools down, mix it with drained rice and grind them into fine paste. No need to add any water while making the batter coz the cooked mixture will be watery which helps to make a smooth batter.
Allow the batter to set for 1 - 2 hours before making dosas.
Heat the dosa pan. Pour a ladle full of batter and gently spread it into a semi-thick circle. Pour few drops of oil and cook it on both the sides.
Enjoy them hot with some butter on the top!

ಕನ್ನಡ ಆವೃತ್ತಿ

Besan Ladoo is one among those famous sweets which are prepared during special occasions in India. In my home, we three are huge fans of these delicious sweet balls. Being made of besan flour along with generous amount of ghee, sugar, dry fruit and nuts, its good for health too.
Below is the recipe of Besan Ladoo, try them and enjoy with your loved ones!

Preparation time: 40 minutes
Yield: 8 Ladoos
Difficulty level: Medium

Ingredients:

Besan flour / Gram flour - 2 cups (1 cup= 125 gm)
Sugar - 1 cup
Ghee / clarified butter - 3/4 cup minus 1 tbsp
Cardamom / Elachi powder - 1 tsp (See Tips)
Raisins - 15
Broken cashews - 2 tbsp

Method:

Combine besan flour and ghee in a heavy bottom pan and keep stirring it on low flame till nice aroma comes.
When the flour is toasted half - way, add raisins and broken cashews and continue toasting. Otherwise, you can toast them separately with few drops of ghee and mix with the flour after its toasted.
Take the sugar and make a fine powder out of it.
Allow the toasted flour to cool down for a while till it becomes lukewarm. Add powdered sugar and cardamom powder. Mix it well.
Make equal sized balls from the mixture. Store them in an air tight container.

Tips:

If you add more ghee to this recipe, mixture will become very soft and the ladoos won't hold the shape. In such cases, you can refrigerate the ladoos for around 15 - 20 minutes immediately after preparing them.
If cardamom powder is not there, mix the cardamom seeds along with sugar while powdering it.

ಕನ್ನಡ ಆವೃತ್ತಿ

Makara Sankranti is one of the famous festivals which is celebrated by Hindus. January is the month when different agricultural crops are ready for harvest. Makara Sankranti is known as the festival of harvests. In different parts of India, this festival is celebrated with different names like Pongal, Bogi Pallu, etc.

At my native, we prepare 'Sankranti Kalu', tiny balls of sugar syrup which will have sesame seeds inside. Being kids, we were enjoying eating them during those days. All the people in the household along with friends and relatives enjoy eating them with other festive specials. This festival will end up with a sweet note - 'Eat sweet and talk sweetly'!

Most of the people prefer buying Sankranti Kalu from the shops since preparing them at home is a hectic job. At my moms place, they usually prepare Sankranti Kalu at least in small quantity for offering to the God. Me too prepared it at home this time for my Kiddo :)

Preparation time: 4 hours approx

Difficulty level: difficult

Yield - 1 small bowl full

Ingredients:

White sesame seeds / Till seeds - 4 tsp
Sugar - 3 cups (1 cup = 110 gm)
Water - 1 1/4 cup
Milk - 4 tbsp
Lime juice - 1 tsp
Muslin cloth
Food colors - optional

Method:

Combine sugar and water in a vessel and bring it to boil. Once it starts boiling, add 2 tbsp of milk and 1/2 tsp lime juice to it. This is to remove any impurities in it.
After boiling it for 3 - 4 minutes, it curdles and you can see a white layer on the top of syrup. Filter the syrup using a muslin cloth. Repeat this step one more time.
When the sugar syrup reaches one string consistency, turn off the flame and allow it to cool. Now, purified sugar syrup is ready to use.
While making Sankranti Kalu, if the sugar syrup gets thick at any stage, add a little water and heat it to attain one string consistency again.
Take a wide pan and allow to heat it on low flame. Add 4 tsp sesame seeds and 3 drops of sugar syrup. Keep mixing it nicely with your fingertips and take care not to burn the hands. Try to keep the seeds separately; Make sure that sesame seeds not sticking to one another by the time the sugar syrup coating is dried.
Whenever you feel like the pan is hot, take the pan out of the stove top and keep mixing the sesame seeds continuously till its warm enough. Put it back on the stove top again and continue the process.
Once the sugar syrup on the sesame seeds is completely dried, add 3 - 4 drops of again and keep mixing them continuously. Repeat this process till they reach the size of coriander seeds.
If adding colors, add a pinch / drop of food color to 1/2 tsp of sugar syrup and mix it. Add 3- 4 drops of this colored syrup to a small quantity of Sankranti Kaalu and mix it on the stove top till its dried. Do it one more time so that the color will be coated nicely. You can add different colors like this.

Tips:

Fennel seeds / Saunf or groundnuts will also taste good when they are coated with sugar syrup in the above way. I have 2 batches here, one with sesame seeds and another with fennel seeds and have mixed both of them.
Preparing Sankranti Kalu at one stretch is very hard. If the sugar syrup is ready, you can invest 1hour daily and finish doing it within 4 - 5 days.
Natural colors like turmeric, beetroot juice, saffron, etc.are good to use instead of artificial food colors.