NEIVEDHYA FOR GOWRI-GANESH FESTIVAL

 NEIVEDHYA FOR GOWRI-GANESH  FESTIVAL

In our family, we have a lot of faith in Shri Ganesh. I am so happy to have a large collection of Ganeshas at home collected over many decades. This picture is of Shri Ganesh in our garden. 

Naturally therefore, like millions all over India, we look forward every year to Ganesh Chaturthi- described as the Festival of Hope and Prosperity. While it is celebrated in most parts of India, nowhere is it celebrated with more fervour than in the State of Maharashtra. 

We recall our time in Pune with fond memories of Ganesh Chaturthi celebrations every year.  After all it was in Pune that in 1893, Bal Gangadhar Tilak was instrumental in moving a primarily private Ganesh puja in Maharashtrian homes to become a massive public celebration, as we know it today. 

As part of the Ganesh festival, there are many dishes offered to the God as "neivedhya"- this is a Sanskrit word which means an offering to the diety in a religious ritual. It is a sign of respect and gratitude first offered to the Lord before it is offered to others as prasad. 

As the Ganesh Chaturthi celebrations start this year on August 27, I am sharing the recipes of a few items that we offer as neivedhya in my home. 

1. Godu Appo : this is a sweet form of Appos which I make every year especially for Ganesh Puja. I make this with rice while as many make Appos with wheat. You will find the recipe here: 

https://www.cookingwithshobana.com/2013/09/godu-sweet-appo.html

2. Til Ke Ladoo: these are made of sesame seeds, known as til. This guest post in my blog is from my friend Mallika Nanda, who makes fabulous ladoos. The recipe is here. https://www.cookingwithshobana.com/2014/01/til-ke-ladoo-guest-post-by-mallika-nanda.html

3. Madgane : a popular sweet amongst us Konkanis, this is made of chana dal, jaggery and rice flour. You will find the recipe here. 

https://www.cookingwithshobana.com/2013/08/madgane-traditional-konkani-sweet-dish.html

4. Panchkadai: made for many festivals, this sweet is made of Bengal gram, fresh coconut gratings, grated jaggery etc. You will find the recipe here.

https://www.cookingwithshobana.com/2013/08/panchkadai-panchakajjai.html

5. Godu Phovu: made with beaten rice, this is again a popular dish offered as neivedhya. Here is the recipe. 

https://www.cookingwithshobana.com/2013/09/godu-sweet-phovu.html

I hope you will try out these time tested recipes for your Gowri- Ganesh festival! 

Here's wishing for you and your families Shri Ganesh's blessings in this year and the years to come. 

Jai Shri Ganesh!! 

RIDGE GOURD CURRY

 RIDGE GOURD CURRY

Ridge Gourd is commonly available in most parts of India. This is called Heerekayi in Kannada, Dodka in Marathi, Turai in Hindi, and Ghosale in my mother tongue, Konkani. 

We use ridge gourd at home from time to time as it has various properties that make it good for health. 

Elsewhere in this blog you will find recipes for other dishes made with ridge gourd such as:-

• Ridge Gourd Dosa
• Ghosale Alle Piyava Ghashi 
• Ridge Gourd Peel Chutney 
• Ridge Gourd Pepper Kootu

I have adapted today's recipe from Heerekayi Gojju in Veg Recipes of Karnataka. .

Tip: It is essential  to first taste the ridge gourd and make sure it is not bitter before using it in any dish. 

We tried out this easy to make dish recently and I must say it tasted great.  We enjoyed it with hot rotis for dinner. 

Ingredients:-

• Ridge Gourd, 350 gms approx. 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Medium-sized Onion, 1
• Medium-sized Tomato, 1
• Small- sized Capsicum, 1
• Tamarind Paste, 1/2 tsp 
• Jaggery, grated, 1 tsp
• Turmeric Powder, 1/4 tsp
• Asafoetida, 1/4 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, to garnish 

To Roast and Grind to a powder:-

• Groundnuts, 2 tbsp 
• Byadgi Red Chillies, 4
• Coriander Seeds, 1 tbsp
• Sesame Seeds, 1 tbsp
• Coconut Gratings, 1/4 cup

Method:-

Wash the ridge gourd and snip off both ends

Peel and chop the ridge gourd

Chop the onion, capsicum, and tomato

Finely chop the coriander leaves 

In a thick bottomed kadhai, dry roast the ingredients listed above one by one, remove from the flame and transfer to a plate. 

Dry roast the groundnuts till they get spotted

Dry roast the coriander seeds till they turn golden, 

Dry roast  the Byadgi red chillies

Dry roast the sesame seeds till they start to splutter,

Lastly, dry roast the coconut gratings 

Allow the roasted ingredients to cool. Transfer them to a mixer jar and grind to a fine powder. Keep aside. 

Heat oil in the same kadhai and on medium heat add the mustard seeds, when they splutter add the cumin seeds and when they sizzle add the curry leaves and saute for a few seconds

To this add the chopped onion and capsicum and saute till the onion becomes translucent

Next mix in the turmeric powder and asafoetida 

Add the chopped tomato and cook till they become soft and mushy

Now add the chopped ridge gourd and saute 

Add salt to taste and a little water

Cover and cook on medium flame for about 5 minutes or till the ridge gourd gets done.

To this add tamarind and grated jaggery, followed by the freshly ground masala powder. Mix well

Add water as required to get a curry like consistency. Check for salt and add if required

Bring to a boil then lower the flame and let it simmer for a couple of minutes

Switch off the gas and transfer the Ridge Gourd Curry to a serving bowl

Finally, garnish with finely chopped coriander leaves

Serve hot with rotis, chapattis or as a side dish to the main meal 

OUR DINING EXPERIENCE: CENTRAL TIFFIN ROOM (CTR)

 OUR DINING EXPERIENCE: CENTRAL TIFFIN ROOM (CTR) 

It's not often that one gets an opportunity to eat at a restaurant that is over 100 years old! The reason is simple- there are not many of them! One of Namma Bengaluru's favourite eating places - which we visit from time to time- does qualify for this honour. 

Central Tiffin Room in Malleshwaram - known far and wide simply as CTR- was established way back in 1920 which makes it 105 years old as I write this post. It has been in its current location at 7th Cross Road, Malleshwaram since 1952. 

For most patrons- CTR means Benne Masala Dosa- the South Indian dosa/ crepe which is roasted with a liberal amount of butter ( called Benne in Kannada). It is crisp and has a filling of potato palya within it. 

Their website informs us that they make and serve over 7500 Benne Masala Dosa per day!! 

We naturally had the Benne Masala Dosa- the most talked off dish in CTR.

We love this dosa- each time we visit here the taste remains as delicious as always!! 

Naturally, the restaurant exudes a quaint, old world charm. Try to get a place upstairs when you visit there. It is less crowded than the downstairs area and has so much nostalgia hovering over the place. 

We particularly loved the Essence of Teachings from the Bhagawat Gita. 

 We also had idli and vada- two other popular South Indian breakfast items. These were of course served with the traditional accompaniments of sambar and chutney. 

When you are done with eating and feeling satiated with the delicious food, you must have another favourite of mine- the South Indian filter coffee. 

A word of advice for those of you who are new to town and have been recommended a visit to CTR.  Since there is so much demand, the service tends to be brisk. You will be well advised to be ready with your order. Asking the waiter doesn't help much as he will rattle off so many items that you may find it difficult to comprehend. Instead, have a good look at the decidedly old world menu board! You will note with interest that CTR dates back to 1920 and they have no holidays!!! 

They won't hustle you out while you eat your food, but please note that CTR is not a modern coffee shop where you can sit - with or without your laptop - for hours over a coffee or two.

If you visit Bengaluru and haven't been to CTR yet, I would strongly recommend a visit. Definitely worth it!! 

DOUBLE BEANS GRAVY KARWAR STYLE

 DOUBLE BEANS GRAVY KARWAR STYLE

We make rotis/ chapattis at home every day. I have to therefore make a side dish like a saagu, kurma etc to go with the rotis. I am always on the look out for new recipes to add to my list of such dishes.

Double beans - also known as Lima Beans - fresh off the plant are generally available only in the winter months. However, at any time of the year we can get double beans in a dry state from any department store. If you use dry double beans, there is an additional step in the cooking process- namely, having to soak them overnight for best results.

I use double beans often as they have numerous health benefits.

Elsewhere in this blog, you will find recipes for some dishes made with double beans such as:-

• Double Beans Saung
• Double Beans Ambat
• Double Beans Kurma 

I have adapted today's recipe from Sanjana Chipkar's YouTube video. 

We loved this for lunch today with hot rotis and I am sure you will like it as much as we did. 

Ingredients:-

• Double Beans/Lima Beans, 1 cup
• Onion, large-sized, 1
• Tomato, medium-sized, 1
• Jaggery, grated, 1 tbsp
• Salt, to taste
• Oil, 1 tbsp 
• Coriander Leaves, finely chopped, to garnish

To Be Ground To A Paste:- 

• Fresh Coconut Gratings, 1/2 cup
• Turmeric Powder, 1/4 tsp
• Roasted Coriander Seeds, 1 and 1/2 tsp
• Roasted Byadgi Red Chillies, 5
• Tamarind, the size of a small marble
• Garam Masala, 1/2 tsp

Method:-

Wash and soak the double beans overnight or for about 8 hours. Next morning, discard the water.

Now cook the double beans in a pressure cooker adding the required amount of water ( enough to immerse the double beans) for 2 whistles or till they are done. They should be cooked yet remain firm. 

Chop the onion and tomato

Finely chop the coriander leaves

Dry roast the coriander seeds in a kadhai and keep them aside once they become fragrant. Next, dry roast the Byadgi red chillies and keep them aside.

In a mixer jar, grind together the fresh coconut gratings, turmeric powder, roasted coriander seeds, roasted Byadgi red chillies, tamarind and garam masala to a fine paste adding the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and once it is hot, add the chopped onions

Saute the onions till they become translucent

Next add the chopped tomato and cook on low flame till it gets soft and mushy

To this, add the freshly ground masala paste and mix well

Mix in the cooked double beans along with the water in which it was cooked

Add salt to taste and the grated jaggery 

Bring to a boil then lower the flame and allow it to simmer

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl

Serve hot with rotis, chapatis etc 

DONNE MENANSINAKAYI MOSARU SASIVE

 DONNE MENANSINAKAYI MOSARU SASIVE

Capsicum ( called Bell Pepper in the United States) is a commonly available vegetable in India. In Hindi, it is called Shimla Mirch while as in Kannada, it is called Donne Menasinakayi.
We use this versatile vegetable to make side dishes, snacks, as well as raita.

As you know, capsicum/ bell pepper has several health benefits. 

We like capsicum a lot in my family,. So, it is not surprising that you will find many recipes for dishes made with capsicum in this blog, including:-

• Cabbage Stuffed Capsicum 
• Besan Wali Simla Mirch
• Capsicum Menaskai 
• Gobhi Shimla Mirch

Today's dish is from my Home State of Karnataka. It goes well with hot steamed rice and is made with capsicum/bell pepper and curds. The grinding of mustard seeds (called Sasive in Kannada) along with coconut gratings and chillies gives it a distinctive flavour which we love! I have adapted this from a YouTube video by Veg Recipes of Karnataka.

We loved this with hot steamed rice and rasam. I am sure you will like this too! 

Ingredients:

• Capsicum, large- sized,  2 
• Fresh Curds 1/2 cup
• Salt, to taste 

To Be Ground To A Paste:-

• Fresh Coconut Gratings, 1/2 cup
• Green Chillies, 2
• Mustard Seeds, 1/2 tsp

For Seasoning :-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Red Chilli, broken into halves, 1
• Curry Leaves, a few
• Asafoetida, 1/4 tsp 
• Oil, 1 tbsp

Method:- 

Wash the capsicum and remove the stalk, cut the capsicum and discard the core

Chop the capsicum into small pieces

In a mixer jar, grind together the fresh coconut gratings, green chillies and mustard seeds to a fine paste adding the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and on medium heat, add the mustard seeds

When they start to splutter add the urad dal and saute till the dal changes colour

Add the broken red chilli, asafoetida and curry leaves and saute for a few seconds

To this add the chopped capsicum and a little salt. Saute on medium heat till the capsicum gets cooked  and a little roasted  ( take care this does not get burnt) 

Allow this to cool

In a bowl mix together the freshly ground paste and the curds

Now add the roasted capsicum and salt to taste. Mix well

Add water -only if required - to get the desired raita-like consistency 

Serve with hot steamed rice

CARROT PORIYAL

 CARROT PORIYAL

In my house, I make it a point to include carrots in our food from time to time. This is because carrots have a wealth of health benefits being particularly strong in beta-carotene and antioxidants.

Elsewhere in this blog, you will find many recipes for dishes made with carrots, such as:-

• Carrot Chutney
• Carrot Kismuri
• Carrot Soup
• Gajar ka Halwa

Today's recipe is for an easy to make yet tasty stir fry (called Poriyal in Tamil). This dish tastes better through the use of freshly ground spice powder.  I have adapted this from Carrot Poriyal from Subbu's Kitchen.

We tried it out today and it tasted great. We especially loved the crunch of the urad dal in the seasoning! 

Ingredients:-

• Carrots, 300 gms 
• Turmeric Powder, 1/4 tsp
• Salt, to taste

For the Spice Powder :

• Fresh Coconut Gratings , 2 tbsp
• Fried Gram, 2 tbsp
• Byadgi Red Chillies, 3
• Cumin Seeds, 1/2 tsp

For the Seasoning:-

• Mustard Seeds, 1 tsp
• Black Gram Dal (Urad Dal), 1 tsp
• Curry leaves, a few
• Oil, 1 tbsp

Method:-

Wash the carrots thoroughly and snip off the two ends

Lightly peel the skin and cut the carrots into cubes

In a small mixer jar, grind together fresh coconut gratings, Byadgi red chillies, fried gram, and cumin seeds -initially in pulse mode till the ingredients get crushed- then in regular mode to a fine powder. Keep aside

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and saute till the dal changes colour

Next add the curry leaves and saute for a few seconds

To this add the cubed carrots, turmeric powder, and salt

Cook covered on medium heat, stirring from time to time, till the carrots get cooked yet remain firm

Now add the freshly ground powder and mix well

Switch off the gas and transfer to a serving bowl

Serve the Carrot Poriyal hot as an accompaniment with rice and sambar/rasam

SWEET POTATO FRY

 SWEET POTATO FRY

As you must know, besides their distinctive flavor, sweet potatoes have many health benefits. They provide an excellent source of beta carotene, Vitamin C and potassium. I make dishes using this root vegetable from time to time. 

In India, Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, Ratale in Marathi and Kannang in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for dishes made with sweet potato such as:-

• Sweet Potato Stir Fry 
• Sweet Potato Tikkis
• Sweet Potato Roast 

Today's recipe is for an easy to make yet delicious stir fry of sweet potato which goes great as a side dish with hot steamed rice and rasam. I have adapted this from Sweet Potato Fry in the YouTube video by Dindigul Food Court. 

We enjoyed this very much and hope you will too! 

Ingredients:-

• Sweet Potato, 500 gms 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/4 tsp
• Urad Dal, 1 and 1/2 tsp
• Onion, small sized, 1
• Garlic Cloves, 3
• Green Chilli, 1
• Curry Leaves, 1 sprig
• Kashmiri Chilli Powder, 1 tsp
• Coriander Powder, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp

Method:-

Snip off the ends of the sweet potatoes and wash them thoroughly 

Chop the onion and green chilli

Crush the garlic cloves

Pressure cook the sweet potato in adequate water adding a little salt for one whistle

Once the cooker cools, check to ensure the sweet potato is cooked yet remains firm

(Make sure it does not get overcooked) 

Remove from the cooker, peel off the skin and cut them into cubes

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds

Once they splutter, add the cumin seeds and when they sizzle add the urad dal and saute till the dal turns golden brown

To this add the chopped onion, crushed garlic cloves, curry leaves, and chopped green chilli

Saute till the onion turns translucent

To this add the boiled and cubed sweet potato, mix well and saute

Now add salt to taste, chilli powder, coriander powder and turmeric powder

Mix well and cook uncovered on medium/low flame for about 5 minutes till the sweet potato gets well blended with the spices

Switch off the gas and transfer to a serving bowl

Serve as a side dish with hot steamed rice and rasam