Kadhi Gole

Kadhi is very famous in all over India and can be made in different ways. I love Kadhi very much. Either the Maharashtrian , Gujrathi or Karnataki. My Aai makes one awesome recipe with this Kadhi that is "Kadhi Gole", It is nothing but Gram flour dumplings in kadhi. It tastes very nice. You can eat it with roti or rice also.




Ingredients

For Kadhi
Curd - 1 cup
Water - 2 cups
Gram Flour (Besan) - 1 Table spoon
Sugar - 2 Table spoon
Salt as per taste
Curry leaves - 7-8
Oil - 1 table spoon
Mustard Seeds (Rai) - 1/2 tea spoon
Cumin seeds (jeera) - 1/2 tea spoon
Asafetida (Hing) - a pinch
Dry red chili - 1-2
Black gram dal (Urad Dal) - 1 tea spoon
Turmeric Powder (Haldi) - 1/2 tea spoon

For Gole (Gram flour dumplings)

Coarsely grinded dry Chana daal - 1 Bowl
Red Chili Powder - 1 tea spoon
Ajwain - 1/2 tea spoon
Hot oil - 1 teaspoon
Salt as per taste

For Tempering (Tadka)
Oil- 1/2 cup
Chopped Garlic cloves - 10-12
Mustard Seeds (Rai) - 1 tea spoon
Asofotia (Hing) - a pinch


Procedure

For Kadhi
Mix curd, water and gram flour. Beat it properly so that no lumps will form. Add sugar ,salt and mix well. Heat oil in small kadai add cumin seeds, Mustard seeds, curry leaves, turmeric powder and asafoetida. Lastly add red chili and turn off the flame. Pour the tadka on kadhi and mix well. Boil for few minutes on low flame.

For Gole
Place all ingredients for Gole (dumplings) in a bowl and make a stiff dough of this with little water. Now make small balls of the dough. Now pop into the boiling kadhi. Just take care that balls should stay firm once dropped in and not melt into the kadhi. Drop one by one. When balls will come rising up to the top of the kadhi. Means they are cooked now. Slow down the flame and let it cook for another 5 minutes.

Make Tadka of given ingredients. While serving break one ball in dish and sizzle tadka on it. Add some kadhi and mix wel. Serve hot with Chapati or Rice. Next day Kadhi gole tastes better because the gole has soaked up wel in kadhi.

Khajoor Modak

We had our 'Ganesh chaturthi' festival at Nashik this year. As I told earlier my MIL was in hospital on that day…… So this time we celebrated the festival in very simple way. But as usual there is very happy and holy atmosphere every where when Ganapati bappa comes home. You feel like very long waited guest is there at ur home. I prepared a very different modak on second day of festival. I prepared Modak without sugar or jaggery. For sweetness , I used khajoor. I think you all will love this Modak. I have added ingredients of Panchakhadya in this modak.



Ingredients
Seedless Khajoor (Dates) - 1 cup
Khuskhus (Poppy seeds) - 2 teaspoons
Grated dry coconut - 2 tablespoons
Cashew, almond and pista -1 cup
Black Raisins - 2 tablespoons
Cardamom powder - 2 teaspoons
Pure Ghee - 1 tablespoon


Procedure

In a non- stick pan, Melt ghee on slow flame add chopped nuts and coconut and saute it till it turns brown. Then add Dates in it and keep smashing it until it blends well and turns soft. Remove from heat and when cool enough put it in the mixer and grind it coarsely. Now put it in "Modak Sacha" (Mold) to give proper shape. Modak are ready for Ganpati bappa. If you want you can give a burfi or laddo shape to it.

Back after a long breeeeeeeeeeak....

Hi Friends, I am very happy to meet u all after a very long break. You must be wondering, What happened to Khaugiri suddenly. But the reason was very serious and I had to rush to my In-law's place immediately. My Mother in law has gone through a major surgery on 13th August. Now with God's blessings, she is OK and recovering day by day. For last complete month I was busy with her and not got a time to just post a note on Khaugiri. I really missed u all and your recipes! Now I am back and Khaugiri will be back in it's original form soon. Thanks a lot for all ur concern comments in this period. Love you all……..

Naralachi Vadi for Rakshabandhan

The full moon day of the month of Shravan is celebrated in different parts of Maharashtra and is known variously as Narali Pournima, Shravani Pournima, Rakhi Pournima or Raksha Bandhan. 'Naral' means 'coconut', and Narali Pournmia is thus called because offerings of coconuts are made by people to the sea-god on this day. Narali Pournima also marks the advent of the new fishing season and fishermen appease the sea-god before sailing out in their decorated boats. The festival is a day of singing and dancing. Raksha Bandhan is also observed on this day. Sisters tie 'rakhis' on their brothers' wrists. The ritual renews the bond of affection between siblings and signifies the brother's responsibility of protecting his sister all her life. We prepare Naralachi vadi that means Coconut burfi on this day and give this to our brother while tying the Rakhi.














Ingredients

Scrapped fresh coconut - 2 cups
Sugar - 1,1/2 Cups
Milk - 1/2 cup (preferably with cream)
Pure Ghee -1 tablespoon
Cardamom powder - 1/4 teaspoon

Procedure

Mix scrapped coconut, sugar, milk and ghee in a thick vessel and place it on low flame.Stir the mixture while cooking. After 5-10 minutes ad cardamom powder and stir in between. When sugar is melted and coconut starts binding then take out from the flame. Grease one plate with pure ghee. Now spread coconut mixture on greased plate. flatten with a greased flat bottom bowl (katori/vati).When it get slightly cool, cut it into square or diamond shape. Store it in airtight container.

My post for Priti's Festive Food~Raksha Bandhan event.

Sabudana Thalipith

As promise in my post of Danyachi Amti, I am posting one more recipe for fast. After sabudana khichadi, sabudana vada is very famous among everybody. But it's very oily, I prefer to make sabudana thalipith instead of vadas. This thalipith tastes good with coconut chutney or sweet mango or lime pickle.























Ingredients

Sabudana - 1 cup
Boiled and mashed potatoes - 1 cup
Danyacha Kut (Roasted peanut powder) - 1/2 cup
Jeera (Cumin seeds) - 1/2 teaspoon
Red chili powder - 1, 1/2 teaspoons or chopped green chilies - 3-4
Chopped coriander leaves - 2-3 tablespoons
Sugar - 1/2 teaspoon
Lemon juice - 1 tablespoon
Pure ghee - 3-4 tablespoons
Salt to taste


Procedure

Wash Sabudana 2 to 3 times. Soak the sabudana in water . Water level should be just above the sabudana level. Soak sabudana for 3-4 hours. Now add all the ingredients except ghee in sabudana. Mix all and form a dough of this mixture. Make equal balls of this dough. Spread 1 table spoon ghee on the surface of flat frying pan. Keep one of the dough ball in the centre of the pan. Using your palm and fingers flatten the dough into a round even roti. Make 2-3 holes with the your finger. Add 1-2 drops of ghee in each of these holes. Cover the lid and cook for 2 min. Turn the side and roast other side. Serve with coconut chutney, curd or sweet pickle.