Elaneer (Tender Coconut) Payasam

Wish All of you a very happy new year.

I am just enjoying living in South India. Exploring variety of south Indian Cuisines. In Bangalore we visited one Restaurant, "BON SOUTH". They serves all 4 South Indian state's  recipes. We just love going there and enjoy their buffet . This Paysam is one of the favorite recipes from Bon South. They Serve  this in a shot glasses. After our 3-4 visits we ask the chef the secret of this recipe. He just told us the ingredients & I tried it at home and wow just awesome soothing. One who loves tender coconut's malai- the flesh, will surely love this payasam.

Ingredients

Coconut Milk - 1 cup (I used fresh thick milk)

Tender coconut water - 1/2 cup

Tender coconut Flesh (Malai) - 1 cup

Sweetened Condensed milk - 4 tablespooons

Procedure

For this Payasam while making coconut milk, I used tender coconut water to grind coconut. Take tender coconut flesh and grind to not so smooth paste. Now add condensed milk and coconut milk and mix it with one round of mixer. You can adjust its consistency as  you like. If you want little watery then add little coconut water in it.  Keep this in Fridge for some time and serve chilled Payasam in shot glasses :-)

Chocolate Modak For Ganpati Bappa !

Just few days left for Ganesha Festival. So this year I thought that I will post some unique modak recipes for you in advance so that you will also enjoy the new versions of Modak in those 10 days.

As we all are huge fan of chocolates, so last year I offer chocolate modak with Khirapat in it to my bappa.It is very easy and  even kids loves the taste. 

The thing is you will require modak mould for setting the chocolate.

Ingredients

Compound dark chocolate - 500 Gms (I used MORDE brand)

Khirapat/ Panchkhadya - 3-4 tablespoons

Cardamom essence - 1-2 drops

Procedure

There are two methods to melt a chocolate bar. One is to directly melt pieces of bar in a microwave for a minute or so. But I prefer to make it in second method that is double boiler.

For that Boil water in a big vessel.  Keep One pan on it. Now put pieces of dark chocolate bar in it.  Stir in between so that no lumps are left.  When chocolates melt completely add khirapat/ Panchakhadya in it and mix well.

Now pour it in  modak moulds properly. Tap the tray twice so that no air gap remains in chocolates.

 Keep in refrigerator for 15 minutes.  Then demould modaks.  Your Modak Prasad is ready to offer.

GANPATI BAPPA MORAYA!!!

Khirapat/Panchakhyadya for Ganpati Bappa

We had a great Ganpati celebrations at home this year. I was so busy with my favorite guest 'Ganesha' that I could not manage to get a time for posting this festival recipes. Like every year we prepared variety of Modaks. But this year it was a record, I prepared some 200 Fried Modaks. Lots of friends came for the Aarti on first day of the festival. It was fun. Now I am feeling lonely without that lovely idol. Let's come to the point. I have already posted modak recipes here. So this time another favorite Prasad of Ganpati is Khirapat or Panchakhadya, which contains 5 main ingredients starting from Marathi letter 'ख'. Khobra, Kharik, khaskhas, khismis, khadisakhar.

Ingredients

ख)Khobra khisun / Grated dry Coconut - 1 cup
ख)Kharik/ Dry dates (finely chopped) - 3/4 cup
ख)Khaskhas/ Poppy seeds - 1 tablespoon
ख)Khismis/ raisins - 10-12
ख)Khadisakhar/ Rock Sugar- 1/4 cup
Cardamom Powder - 1 teaspoon

Procedure
Roast grated dry coconut in kadai for 2-3 minutes. Do not let the color गेट change. Roast poppy seeds for 1-2 minutes. Now mix dry dates poppy seeds and rock sugar together. In mixer make a coarse powder of it. Crushed roasted coconut little with hands. Then mix all other ingredients into it. Easy & quick Naivedya for Ganpati is ready. You can store it in a air tight container and use it for 8-10 days.

Another recipes for Ganesha Festival.

Fried Modak

Ukadiche Modak

Khajur Modak

Narali Bhat... Sweet coconut Rice to all my Brothers

First of all "Wish you all a very Happy Raksha Bandhan".

As I mentioned in my last year's Raksha Bandhan Post, We Maharashtrians celebrate this festival as 'Narali Pornima'. We prepare some sweet things from coconut. This time I made typical Maharashtrian recipe from coconut that is 'Narali Bhat' (sweet coconut Rice). My younger sister suggested me to prepare this dish & post it on Raksha Bandhan. Thanks Sneha. So this sweet rice along with the Rakhi from both of us to all our brothers, whom we can not meet on this special day .

Happiness, prosperity & success …….On Raksha Bandhan, we are wishing your life be filled with all these & more….. Miss you Bro….

Ingredients

Rice - 2 cups (sona Masoori/ Ambe mohor)

Grated Coconut - 2 cups

Grated Jaggery - 2 cups (I used organic this time)

Pure ghee - 2 tablespoon

Cloves - 3-4

Cardamom powder - 1 teaspoon

Salt - 1 pinch (optional)


Procedure

Wash the rice 2-3 times. Drain the water and keep aside for half an hour. Heat 2 tablespoons ghee in kadhai. Put cloves in it. Now add rice and saute it for one minute. Then add 4 cups of water. Cover it with lid. Mix coconut and jaggery together. When the rice is almost done add the coconut mixture and a pinch of salt (it increases the taste of sweet dishes). Mix well. Keep the lid and cook the rice completely. When done, add cardamom powder and mix it. Narali Bhat is ready to serve.

This goes to Priti's 'FESTIVE FOOD - RAKHI'

And Sanyukta's 'A Visual Treat' event

Modak (Fried) for Angaraki Chaturthi

Sankashti Chaturthi or Sankashti is observed on the Chaturthi or the fourth day of Krishna Paksha during every month. The Sankashti, which falls on Tuesday, is known as ‘Angarki Chaturthi’.On this day, we (specially the Maharashtrians) observe fast. And have our meal in the night after having Chandra darshan. This Angarki Chaturthi is very auspicious than any other Chaturthi. We make Lord Ganesha's favorite sweet MODAK as a prasad in the evening. My friend's daughter used to call this as Sweet samosa :)

Ingredients

For cover

Whole wheat flour - 1 cup

Barik rava (Chiroti rava) - 3 tablespoon

Hot oil - 2 tablespoon

Salt just a pinch

For Stuffing

Grated fresh coconut - 2 cups

Sugar - 1 cup

Cardamom Powder - 1 teaspoon

Khaskhas (poppy seeds) - 1 tablespoon

Pure ghee - 1 teaspoon

Oil for deep fry

Procedure

For cover

Mix all ingredients and knead a stiff dough with water or milk (it's crispiness increases with milk). Cover it and keep aside for half an hour.

For stuffing

On a slow flame add pure ghee grated coconut and sugar in kadai and cook it till the mixture becomes dry (stir in between). Then add khaskhas (poppy seeds), Cardamom powder , mix it and remove it from flame. Allow it cool for some time.

Making Modaks

While making modak, Make a lemon sized ball of the dough. Roll a small puri of it. Keeping the puri in left palm, hold in the shape of a katori and fill it with stuffing. Now pinch the edges and then close tightly it in the shape of modak . Make all modaks with same procedure. Deep fry it on low flame till it becomes golden brown. Cool it and offer 21 modaks as prasad to Ganapati Bappa.

Naralipakache Ladu

One more Sweet for Diwali…….. How can we celebrate Diwali without varieties of laddoo. This year I have made Besan Ladoo and Naralipakache Ladoo. Naralipakache Ladoo is a combo of Rawa (sooji) and coconut. So one more item from Diwali pharal for u…..

Ingredients

Rawa/ sooji / semolina - 4 cups
Grated fresh coconut - 2 cups
Sugar - 1,1/4 cups
Pure ghee - 1 cup
Cardamom Powder - 1 teaspoon
Raisins - 1 tablespoon
Water - 3/4 cup

Procedure

Heat ghee in heavy bottom pan. Add rawa and stir continuously till it becomes slightly brown and gives nice aroma. Now add coconut and stir for another 4-5 minutes. Keep this mixture aside. Take a heavy bottom pan and add sugar and water. Make a syrup of it. Boil it stirring constantly till it reaches to one string stage (in marathi we say "Ektari pak".). If you touch the sugar syrup between your fingers one string will come. Now add raisins, cardamom powder to it and mix well. Now add rawa-coconut mixture. Mix it properly. Switch off the flame. Cover it and keep aside for 1 hour. Then make a small ladoos of this mixture.

Treat from Khaugiri for Diwali 2009 contest hosted by PriyaAnd Purva's Diwali DhamakaAnd Solkadhi's Festival Feast And Shreesha's Sweet Series event.

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.

Dadpe Pohe

Another variety of Pohe from Maharashtra. It's very quick to make . A simple and spicy and non fried snack at any time. When we get bored of regular meal and have something tasty , filler and quick to make, We have it as lunch or dinner also. In Marathi "Dadpane' means giving pressure. While soaking Poha, we cover it with plate and keep some weight on it. So it is called as 'Dadpe Pohe' Just try it …….


Ingredients
Patal pohe (Thin poha) - 2 cups
Grated coconut - 1 cup
Onion - 1 medium
Tomato - 1 small
Raw peanut - 2 tablespoon
Lemon juice - 1 table spoon (optional)
Green chillies - 2
Curry leaves - 4-5
Coriander leaves for garnishing
Salt and sugar for taste

For tempering
Oil - 2 tablespoon
Mustard seeds - 1/2 teaspoon
Asafetida - a pinch
Turmeric powder - 1/2 teaspoon

Procedure
Grate onion and tomato. Take it in a bowl. Add grated fresh coconut. Now soak Poha in the water of onion, tomatoes and coconut. My aaji used to add little coconut water to make Poha soft. She used to cover it with a plate and used to put some weight on it and keep aside for 10-15 minutes. It is call as 'Dadapne', means to give pressure. Now add salt, sugar, lemon juice and mix well. Heat oil and fry peanuts to crispy brown. Then add mustard seeds, after they splutter add chopped green chilies, curry leaves, turmeric powder and asafetida. Let it get a little cool. Add tempering on Poha mixture. Mix well and serve with a garnishing of coriander leaves. If you like and you are not diet cautious, can add more grated coconut into it.


My contribution for PJ's ‘Let’s go nuts..’

Coconut Chutney

Coconut chutney is one of my favorite one in chutneys. I can eat it with anything. It can be dosa, idli, roti, bread, thalipith, puri……….. Just anything.

Ingredients
Grated coconut – 1 cup
Roasted Chana dal – 1 tablespoon
Roasted peanut powder - 1 tablespoon
Green chillies – 2 -3
Curry leaves- 3-4
Lemon juice - 1 tablespoon
Salt and sugar to taste

For Tempering
Oil - 1 tablespoom
Mustard seeds – 1/2 teaspoon
Urad Dal - 1/2 teaspoon

Procedure
Mix all the ingredients. Add little water and make fine paste in mixer. Shift this paste in a bowl. Now Heat oil in little kadai and make tadka of oil, Mustard seeds, Urad Dal and pour the hot tadka over the chutney and mix wel. Enjoy the yummy chutney with Dosa.

My contribution for PJ's ‘Let’s go nuts..’