How time flies! Shravana Maasam is almost over and Bhadrapada Maasam is just around the corner. Bhadrapad means Vinayaka Chavithi (called Ganesh Chaturthi in Maharashtra and Pillaiyar Chavithi in Tamil Nadu) and all the excitement associated with it. This year the date for this festival is August 25, 2017.
The 10 days of Ganesh Chaturthi celebrations are very special in Mumbai. Here, in my city, it is a community festival with beautiful Ganesha idols worshipped all around the city. It is a magical time where this Maximum City is immerses itself in the worshipping Ganesha as Vighnaharta, the Destroyer of All Obstacles.
Vinayaka Chavithi (Ganesh Chaturthi) is one of the major poojas we do at home and here are the recipes from Andhra Pradesh thatare offered as Vinayaka ChavithiNaivedyam.
A Collection of Vinayaka Chavithi Recipes | Ganesh Chaturthi Recipes
Ganesh Chaturthi (called Pillayar Chavithi in Tamil Nadu and Vinayaka Chaviti in Andhra Pradesh) is one of my favourite festivals and perhaps, the biggest festival in Maharashtra. Modak (or Kozhukattai) is a must for Vinayaka Chaviti | Ganesh Chaturthi pooja as it is among Ganapati’s favourite food.
I usually make the traditional Steamed Modak| Ukdiche Modak for naivedyam. In Maharashtra, they also make Talniche Modak or Fried Modak. I have been meaning to try this recipe for a while now and the Blog Hop theme presented me with the perfect opportunity.
What I like about this modak is the contrast of textures and tastes; the soft sweet coconut poornam inside and the slightly savoury crunchy exterior. Also, the Talniche Modak last a wee bit longer than Ukdiche Modak and so if you can make them in advance.
I will post the step-by-step recipe with pictures of every stage later. Today I was rushed off my feet as I had a birthday lunch to attend and then a concert in the evening. I gave up my Sunday afternoon siesta to create this post. 😀
How to Make Talniche Modak | Fried Modak
Talniche Modak | Fried Modak
Talniche Modak | Fried Modak is a naivedyam made for Ganesh Chaturthi in Maharashtra. It uses a wheat flour covering and is deep fried unlike the traditional Modak which is steamed.
Indian, Maharashtra, Maharashtrian
For the Covering
Water as Required
For the Filling/Poornam
2/3CupFresh Grated Coconut
Oil for Deep Frying
Making the Covering
Melt the ghee.
Add the ghee to the wheat flour.
Mix the ghee into the wheat flour with your fingers till you have a crumbly texture.
Gradually add water and knead into a firm but malleable dough.
Cover and set aside.
Making the Filling/Poornam
In a heavy bottomed vessel, mix the grated coconut, sugar, and cardamom powder.
Using a low to medium heat, cook the mix while stirring till the sugar melts and the mix comes together as a ball.
Turn off the heat and remove the poornam into a plate.
To Make the Talniche Modak
Divide the dough for covering into 11 portions.
Divide the poornam/filling into 11 portions.
Using a floured surface, roll the covering dough into 4" circle.
Place one portion of the filling in the centre of the circle.
Gather up the edges of the covering to form a potli or a small parcel. You can also make small pleats by pinching the covering as I have done.
Repeat till all modaks are formed.
Heat oil till it is medium hot. If you drop a pinch of the covering dough, it should first sink and the surface slowly.
Carefully place the modaks in the oil.
Fry over low-medium heat to get a crisp golden covering.
Remove with a slotted spoon to ensure excess oil drains.
Leave on a plate for 5 minutes to cool.
Transfer to an air-tight container for storage.
Do you want to see other Ganesh Chaturthi recipes my fellow Foodie Monday Bloghop bloggers have shared? Hop over to our Facebook page by clicking on the logo.
Today, I present Nivagrya, a wonderful use of the leftover rice flour dough used to make Modak on Ganesh Chaturthi.
Much as I try to make the exact amount of rice flour dough that is needed for Ukadiche Modak, I always have some leftover. In fact, when we cook for festivals there is quite a bit of random odds and ends that are leftover. In most Indian homes, wastage of food is considered a sin and so there are a multitude of side-dishes that have been devised to use up leftovers.
In Maharashtra, they use it to make Nivagrya, small spicy steamed pancakes or patties. All you need to do is add some cumin, coarse green chilli paste, and salt to the dough, mix well, make small thick pancakes and steam them.
Savour them hot off the steamer with some cold yogurt or just drizzle them with some groundnut oil. Let me assure you that once you try Nivagrya, you will just find reasons to make them. It is also very easy to make so you can have a delicious snack ready in under 30 minutes.
Actually, the dough in itself is so tasty that I tend to snack on it while making the discs. In fact, this dough is very similar to the batter I make for Biyyam Pindi Vadiyalu (Sun-dried rice flour fritter from Andhra Pradesh)!
This recipe for Green Papaya Avial Kootan makes its way to the blog courtesy my colleague, Srividya K. Another colleague got Paccha Papaya Thoran for lunch and the conversation turned to the uses of unripe Papaya. Srividya mentioned making Avial with it and so here I come with the recipe.
As I had never cooked with unripe Papaya ever before, I was a tad bit apprehensive about how this Paccha Papaya Avial would turn out. My fears, as it were, were unfounded and the Avial was just delicious with a mild flavour of the Papaya.
The success of this venture has also given me the impetus to try the Green Papaya Thoran soon. 🙂
How to Make Green Papaya Avial Kootan | Paccha Papaya Avial
Green Papaya Avial Kootan | Paccha Papaya Avial
This is the recipe for Green Papaya Avial (Paccha Papaya Avial Kootan), a variation of the traditiona Kerala Avial made with unripe Papaya.
1 tbspCoconut Oil
Curry Leaves, A Few
Salt to Taste
Making the Coconut Paste
Grind the grated coconut, green chillies and cumin with just a little water to form a coarse paste.
Preparing the Papaya
Peel the papaya and cut into 4 pieces.
Discard any seeds.
Scrape off the white layer on the inside.
Cut into 1" cubes.
Add the Papaya pieces about 1/2 litre water, salt and turmeric.
Cook covered till the Papaya is transparent and just done. If you cut with a knife, it should be firm but go through the piece.
If there is excess water, drain it out.
Putting Together the Green Papaya Avial
Turn the heat to low.
Add the curry leaves, coconut paste and coconut oil to the cooked papaya pieces.
Add the dahi and salt (if required) to the Avial.
Add just a little water, if the Avial is dry.
Cook over low flame for 3-5 minutes.
Turn off the heat and cover.
Let the Green Papaya Avial Kootan rest for about 10 minutes.
Today I am presenting Kobbari Atukulu or Aval Thengai Sadam. It is essentially Kobbari Annam (Coconut Rice) made with Atukulu instead of rice. I made it as a part of naivedyam for Sri Krishna Janmashtami. Also called Gokulashtami in Maharashtra and Krishnashtami in South India, this festival celebrates the birth of Lord Krishna.
Krishna is said to be very fond of Atukulu, Poha, Aval, or Beaten Rice, and so dishes centered on this ingredient are a key part of the naivedyam on Krishna Janmashtami.
Other traditional offerings include butter, milk, curd, and an assortment of munchies like Thattai | Chekkalu, Seedai, Murukku, etc.
On Gokulashtami, Sri Krishna is worshipped as Balagopal and as such is offered all things that young children may like.
Also, all naivedyam is offered in the evening of Janmashtami and savoured the next day as Krishna was born at night.
I made Kobbari Atukulu | Aval Thengai Sadam this year for Gokulashtami because I love it’s savoury taste. Also it is lighter on the stomach that the traditional Coconut Rice and so that’s a bonus as well.
How to Make Kobbari Atukulu | Aval Thengai Sadam
Kobbari Atukulu | Aval Thengai Sadam
Kobbari Atukulu or Aval Thengai Sadam is the traditional coconut rice made with beaten rice instead of rice. It is one of the items you can make as naivedyam for Krishna Janmashtami.
Breakfast, Main Course
Andhra Recipes, South Indian, Tamil Nadu
2CupsThick Poha, Atukulu, Aval
1tspUdad Dal, Minapappu
1tspChana Dal, Senaga Pappu
8-10Cashews, Broken to Quarters
1PinchAsafoetida, Hing, Inguva
Salt to Taste
Wash the poha under running water and set aside in a colander for 30 to 45 minutes to drain well.
In a kadhai, heat the oil.
Add mustard seeds and wait till they splutter.
Add udad dal and chana dal.
Fry till light golden brown.
Add cashew pieces and stir-fry for a few seconds.
Add split red chillies, curry leaves and asafoetida.
Stir-fry for 5 to 10 seconds.
Add grated coconut and stir-fry for 2-3 minutes.
Add salt and mix well.
Add the drained poha and mix well with a light hand.