Showing posts with label Traditional. Show all posts
Showing posts with label Traditional. Show all posts

Madgane / Chana Dal Payasu

By    1:56 PM // No comments
We GSB people [Amchigelle community] usher in the new year and celebrate springtime harvest season with Samsaar Padvo/Ugadi celebrations. Traditional home cooked food is an integral part of our celebrations and Samsaar padvo is no exception. The Ugadi menu mostly consists of Chano Kadgi Ghashi, Khotto, Chutney, Tendle bibbe upkari, Dalitoy, Madgane, etc. Though this traditional celebration while living overseas is desirable but not always practical, hence the festive menu gets adjusted depending upon the availability of ingredients and time. Whatever is the menu it does include Madgane as sweet dish. Today posting here the recipe of Madgane that has been lying in my drafts.



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Doodhpak / Milk and Rice Pudding

By    5:26 PM // No comments
There are variety of payasu made on auspicious occasions and festivals by the GSB/Konkani community. Few to name are Shevayin payasu, Rawe payasu, Gharayi, Madgane, Doodhpak, etc. I have already posted the recipe for Shevayin payasu and Rawe Payasu. Today I have got you the recipe for Doodhpak. 

 Doodhpak literally means milk sweet syrup. It is basically a delicious and aromatic concoction made by slowly simmering the milk with rice, sugar and cardamom powder to form a creamy rich treat packed with all dairy goodness. Few years back when I got an opportunity to make this sweet dish for a festival celebration here, one of my friend passed on this recipe to me. 



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Belgavi Kunda

By    5:32 PM // 2 comments
I love most of our Indian sweet dishes and when I can re-create certain special sweets [that looks impossible to do] at home then its like icing on the cake!!! If you remember my excitement when I posted Dharwad pedhas last year, today I am equally excited to post the recipe of Belgavi/Belgaum Kunda, a famous sweet from Belgaum city in North Karnataka. The name itself is pure nostalgia and as suggested by my college friend it was Be-lagaam Kunda which means once you start eating it you cannot stop after one bowl... simply irresistible. I am sure who ever loves this sweet can relate to my feelings!


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Dharwad Pedhas

By    9:14 AM // 16 comments
Dharwad pedhas are one of the favourites amongst all the pedhas, sold only by the Thakurs sweet shop at Dharwad in Karnataka and the preparation technique is a family secret. The availability of this sweet is limited to very few shops across the country, so getting hold of them here in this region where I stay was next to impossible. That made me think if only I could replicate this sweet at home. 




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Sesame Jaggery Laddoos/ Tilgulache Laddoo

By    10:19 PM // 6 comments
Makar Sankranti celebrated as a harvest festival marks the beginning of Sun's journey from Dakshinayan to Uttarayan when it enters the zodiac sign of Makar rashi (Capricorn). This is one of the few Hindu festivals which is celebrated on same date , i.e 14th January every year. This festival known by different names is celebrated with varied customs in different parts of our country which you can read over here. 

 Since the festival falls during midwinter, the food prepared  during this festival would be from the ingredients that would provide high energy and keep the body warm. Most of the sweets prepared for this festival includes the sesame seeds [til] and jaggery [gul]. 




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Avnas Ambe Sasam

By    4:57 PM // No comments
During our recent visit to India, we attended an engagement function of my close relative. After wishing the couple, few clicks and meeting other relatives, it was time to head towards dinner hall. As we sat down on the guest table, came across a cute small card which listed the dinner menu for that evening. I was impressed with the idea and saw the card placed besides each plate. Surely helped me pick my preferences from authentic GSB dishes to North Indian specialities for the evening. No prizes for guessing,,, I preferred authentic GSB dishes and amongst them avnas ambe sasam  [pineapple mango curry] was the one I reached for second helping too ... yum yum yum!

 Avnas ambe sasam is sweet sour side dish popular among konkani household. This dish is prepared when mangoes are in season. Being a no onion garlic recipe, its likely to get included in the menu for festivals and functions during summer season. This gravy/paste in this recipe is not cooked , so take care to finish it the same day or refrigerate the left overs. The use of raw mustards while grinding the paste gives unique taste to this dish. Lets check the recipe now.

 Ingredients

 1 cup cubed mangoes [ called as ambo in konkani]
1 cup pineapple chunks [called as avnas in konkani]
1 cup coconut
3-4 red chilies, roasted [ I used byadgi variety]
1/2 tsp mustard seeds [called as sasam in konkani]
Grated jaggery as per the taste
Salt as per taste

 For seasoning [ Optional step]
1 tsp oil
1/2 tsp mustard
Few curry leaves

Method:

 Sprinkle some salt on cut fruit pieces. Mix them well and keep aside. Grind coconut with roasted red chilies to a coarse paste. Before transferring it from the mixer vessel add 1/2 tsp of mustard seeds and grated jaggery and grind it again. Now add the medium coarse paste to the fruit pieces and adjust salt as per your requirement. You can season this side dish [optional step] with mustard and curry leaves before serving.

 When mangoes are not in season you can add seedless green or red or black grapes. The preparation that you see in the below pic is when I could not find mangoes at my place [few months back]. As a variation, I added grapes and peach fruit pieces in absence of cubed mangoes with no seasoning and chilled till the time of serving.



 Wishing all my friends and readers, A happy and blessed Janmashtami !
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