Category: festivefood

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festivefood konkanirecipe laddu sweets

Dry fruits Laddu

Dry fruits laddu

After Diwali the craving for sweets reduces a bit naturally. We had small packets of dry fruits which had to be used soon. I always loved dry fruits laddu which we rarely used to get(considering the price) from Udupi duringthe childhood. It used to have dates, dry Coconut, cashews, raisins, badam, pista etc. But never prepared them at home because having so many dry fruits at once and preventing them from eating wasn’t a easy task 😁 so I must say prepared these for the first time and loved the process and taste! Definitely a nutrients rich no sugar sweet. If you also have those tiny dry fruits packets which came as Diwali gift, do try this recipe 😊

Ingredients required-

  1. Dates – 1.5 cup
  2. Raisins- 1/4 cup
  3. Cashews – 1/4 cup
  4. Almonds – 1/4 cup
  5. Oats – 1 cup
  6. Ghee – 5-6 tsp
  7. Cardamom- 1

Method of preparation-

  • Dry roast the oats and make fine powder of it
  • Dry roast the cashew and Almonds and pulse them
  • Deseed the dates and pulse them
  • Now take a pan, add ghee to it
  • To this add pulsed dates and cook till it becomes little soft, on medium flame
  • Now add oats powder, cashews, almond and Raisins
  • Mix well. Add ghee to bind them all together
  • Grease hands with ghee and prepare laddus
  • Store in air tight container

Note :

  • Use dates which are slightly mushy. Once I used dates which were of good quality and it was very difficult to bind
  • You can add jaggery powder as well. But I like it without any sweetner
  • You can add grated and dry roasted dry Coconut as well
Categories
festivefood Snacks

Soye Khadi / Coconut Jaggery Burfi / Kobri Mithai

Soye Khadi / Kobri Mithai / Coconut Jaggery Burfi

My mom always makes sweets using coconut which is used for pooja such as vaina pooja. So from childhood itself it’s a practice of making this sweet using those coconuts after keeping it for some months of gowri pooja. As a child I was a bit ignorant about this one as I did not like sweets much. N of course less available bakery sweets were favorites during those days. But mom has continued it even now. Now being tired of bakery sweets or maybe bit scared to go out n get at present or after becoming health conscious 😉 hey we need not give so many reasons to prepare such delicious yet healthy sweet at home😝 so for all the sweet cravings after taking so many health related decisions during #lockdown, here is a #iron rich #jaggery based sweet. Below is how we prepared it –

Ingredients required –

  1. Dry Coconut/ Kopra – 1
  2. Jaggery – About 1 cup
  3. Ghee – about 5tsp
  4. Cardamom – 1
  5. Water

Method of preparation –

  • Firstly grate the dry coconut and powder it in mixie. If you like those chunks, you can avoid powdering
  • Take a heavy bottom pan add jaggery and very little water
  • Keep it for boiling. Continue cooking till 1 string consistency is attained
  • Now add one crushed cardamom.
  • Add the coconut powder and mix well
  • Once everything is mixed add the ghee
  • Once everything comes together switch off the gas. This may take 15 to 20min.
  • Grease a plate with ghee and spread it and cut when still hot
  • Allow to cool and store in air tight container.
Soye Khadi / Kobri Mithai / Coconut Jaggery Burfi

Note :

  • You can add fresh coconut as well but you might have to cook for more time.
  • Optionally you can add 2-3tsp roasted gram flour/besan
  • Also you can crush nuts such as cashews and almonds
  • Finally if the jaggery attains one string consistency the khadi becomes hard and stays well for some days. If you like fudge like khadi you can add coconut before jaggery attains one string consistency. This should be consumed within a week.
Categories
festivefood Snacks

Tukdi

Tukdi/shankarpali/Shankarapara

Our family favorite snacking item is this tukdi which mom prepares instantly and this recipe never fails. This snack can be made within 30min and according to me is one of the easiest as it requires minimum ingredients. There are many variations possible. I will be sharing the spicy version. A sweet version can also be prepared. Tukdi can be enjoyed as it is as evening snack with tea or can be a accomplishment with upma etc.

Ingredients required –

  1. Maida – 1cup
  2. Chilly powder – 2-3tsp(depending on spiciness requested)
  3. Salt- to taste
  4. Sugar – 1/2tsp
  5. Oil – 2-3 tsp
  6. Oil – for deep frying
  7. Water

Method of preparation –

  • In a bowl take maida, chilly powder, salt and sugar
  • Add water to prepare a dough similar to chapati dough
  • Kneed it well
  • Heat 2-3tsp oil,preferably Coconut oil and add to the dough, this makes it crispy
  • Kneed well again
  • Roll it like chapati and cut into diamond shape
  • Deep fry in oil till crispy
  • Store in airtight containers

Note-

1/2tsp of baking soda can be added to make it crispy and fluffy but we do not prefer adding it.

Categories
festivefood Lunch

Kirlel Mooga / Sprouted Green Gram Ghashi

Sprouted Greengram Ghashi(With hogplums and kook)

Kirlel Mooga Ghashi is prepared on the day of Utthana Dwadashi which is also celebrated as Tulasi Pooja in the GSB Konkani Community households. After day long fasting on Ekadashi, most people prepare Godi Surnali and Ekpani Chutney for the breakfast and Kirlele Mooga Ghashi for lunch. Sprouted Moong has amazing health benefits also once a priest also told us it symbolizes growth when they sprout. So we keep using them in preparation of Usli or salads.

Along with Moong we have to add a root/tuber vegetable such as Yam(Surnu) or kook. In this recipe we have used Kook. Also if we can using souring agents such as Hogplums(ambado) or bimbuli depending on season and availability. If those are not available we can add a small piece of tamarind.

Ingredients required –

  1. Green gram – 250grms(1pav)
  2. Coconut – 1 medium size
  3. Red chilly – 5-6
  4. Tamarind/Hogplums/Bimbul
  5. Yam or Kook
  6. Salt to taste
  7. Mustrad
  8. Curry leaves
  9. Oil – 2tsp

Method of preparation –

Mooga Ghashi with Yam(Surnu)
  • As a first step soak the greengram in water 2 nights before the day you want to prepare this curry.
  • Next morning drain the water and you can either tie the moong in a cloth or just cover and keep.
  • By night it will start sprouting. Night again add water and keep.
  • Next day morning drain the water and it is ready to use. This may vary with weather and season.
  • Next clean and make pieces of Yam or kook which will be added as ‘Bharshi’ (the other item which is added with sprouts)
  • Now add moong as well as yam/kook to the vessel and add water, allow them to cook well.
  • Meantime prepare a masala with grated coconut and red chilly, if hogplums or bimbul is not added add a piece of tamarind.
  • Once moong is cooked add salt to taste and mix once
  • Next add the masala and required water.
  • Finally add a tadka of mustard and curry leaves in cooking oil.

Also please refer Godi Surnali recipe.