Steamed traditional rice kadubu/dumplings wih spicy and sweet fillings
08/07/2016 2:04:13 PM vindhyadesai
A special dish for Naga Panchmi. Traditional rice dumplings with both spicy and sweet fillings. Spicy filling is a mixture of ground dal with different spices and masala. Sweet filling is made from grated coconut and jaggery with elaichi as the flavour. Outer covering is made using rice flour or ground rice paste. Here I have used rice flour. These kadubu/dumplings are very filling and makes a very good dish to make for a festival. The kadubu/dumplings are made and then steamed for a few minutes covered in leaves. I have used parchment paper as I cannot procure banana or turmeric leaves easily around here. ... “Kuchida Kadubu | Khara Kadubu | Sihi Kadubu | Steamed rice dumplings with fillings”
Festive and authentic hayagreeva maddi
08/04/2016 11:02:37 PM vindhyadesai
Hayagreeva maddi is a payasa/payasam dish from Udupi region. I made this for Bheemana Amavasya but it can be made for many festivals. It is simple to make, the only detail to pay attention to is when you are cooking gram dal/chana dal/kadale bele. Before we begin the recipe, I would like to mention a little *story/legend* associated with the origin of ‘Hayagreeva Maddi’, I read in a book.
Once there was a sculptor who was trying to make an idol of Lord Ganesha, however all his efforts in making the sculpted idol turned into the head of a horse. He finally gave up and sculpted the idol into the shape of a horses’ head and stashed it away. One night, the Lord himself appeared in the scluptors’ dream and blessed him and asked him to donate the horses’ head idol that he had sculpted to Sri Vadirajaru. The same night Sri Vadirajaru also dreamt about the idol. The next day the sculptor brought in the idol and Sri Vadirajaru established the idol in Sonda in Sirsi, Karnataka. Everyday he started worshipping the idol and as offering/naivedya he made Hayagreeva Maddi a payasa made of gram (horses’ favourite food) and jaggery. Make this authentic and traditional dish from Karnataka for an upcoming festival 🙂 ... “Hayagreeva | Hayagreeva Maddi | Kadalebele payasa”
Super quick and easy, sajjige or jaggery rava sheera
08/01/2016 10:33:03 PM vindhyadesai
The festival season is here. Shravana masa for year 2016 starts in 2 days. Tomorrow is the big festival/habba ‘Bheemana Amavasya‘. Celebrate festivals with fervour yet with simplicity. It will make the festivals more enjoyable. Here’s a quick sweet recipe. Sajjige is made in different ways, I learnt this recipe from my MIL. Simple and super quick to make. ... “Sajjige | Sajjge | Bellada Sajjige | How to make sajjige hoorna”
Childhood favourite, colourful, fruity, dil pasand, tutti-frutti stuffed bread
07/31/2016 1:43:40 PM vindhyadesai
The most sought-after, after school treat of the 90’s. Dil Pasand along with Dil Kush were the two types of special stuffed breads available in bakeries. Old style Iyengar bakeries still do sell them. I love the tutti frutti pieces along with the coconut filling inside the bread. The outer cover is a soft and layered sweet milk bread. It tastes so good when eaten warm directly out of the oven. It truly is one of my ‘dil pasand’ (liked) snacks. There are quite a few steps to make this, plan your recipe well, I have given some pointers to make, baking dil pasand a joy! ... “Dil Pasand | Tutti Frutti Stuffed Bread”
Dreamy creamy mango kulfi flavoured with pista, elaichi and kesar
07/24/2016 12:46:39 PM vindhyadesai
The most preferred dessert when you are looking for an authentic traditional recipe. Mangoes and thick milk flavoured with elaichi, kesar and pista-badam that is a dream combination of ingredients. It used to be made using thick milk rabri/rabdi and adding flavours to it. As the recipe has evolved over the years, it is made with condensed milk, evaporated milk etc. The thick mixture is then frozen in matkas (earthernware pot) to make matka kulfis. Now, one can buy kulfi moulds from shops or even use glasses to freeze kulfis.
One of the mango dishes I made this summer. Enjoy creamy mango kulfis! Try out other mango recipes ... “Mango Kulfi | Aam Kulfi”
A mouthful of milky fudgy goodness, soft doodh pedha
07/22/2016 8:05:28 PM vindhyadesai
A small thing of joy is to eat a doodh pedha. It is one of the most popular sweets sold in sweet shops. Imagine a big line of pedhas lined up on the other side of the counter. There are so many versions of this pedha, kesar-elaichi, elaichi, pista-kesar and so on. The ones that you get in Nandini (a milk brand in Karnataka) are pure milk pedhas. The marking on them makes the pedhas even more inviting. Try making these soft doodh pedhas at home, roll them up into small balls or pedhas/pedhe or even try and make the Nandini replicas. I used a fork to create a Nandini shop/bakery like pedha with a fork. It is actually a reverse of their shape (complementary shape). I love them nonetheless, they are milk pedhas after all.
Here are I have used only milk and there is also a short-cut recipe with condensed milk which I will post soon. I have flavoured them with elaichi/cardamom, I wanted to make them plain this time. I sometimes add kesar/saffron or pista or both but elaichi/cardamom is something that I always add to the pedhas/pedhe. I have added a lot of pictures stepwise to show consistency in each step. ... “Doodh Pedha | Milk Pedha | Doodh ke Pedhe | How to make soft milk pedhas | Doodh pedhas without condensed milk”
A simple homemade halwa for the sweet tooth
06/21/2016 9:56:35 PM vindhyadesai
A simple homemade halwa is very satisfying. Flavours added just from aromatic elaichi/cardamom and smooth creaminess added from milk. Lauki or bottle gourd is like butter and this halwa has an almost melt in the mouth texture. A quick fix sweet when guests are coming over. The best part is, it can be served at room temperature or even a little warm. It is soothing to the gut especially if you have eaten spicy food or feeling acidic. I have not added khoya/khova to this halwa. Dumrotu(special halwa of Karnataka) is generally made using white ashgourd but both vegetables are very similar in texture and their halwa is similar. ... “Lauki Halwa | Sorekayi Halwa | Sorekayi Dumrotu”