Wednesday, August 23, 2006

Modak for Ganesh Chaturthi

Rice Modak is a special dish for Vinayaka Chavithi. It is customary to offer twenty-one or hundred-and-eight modaks to Lord Ganesh.

  1. 3 cups rice flour
  2. 6 cups, water
  3. 6 tsp of oil
  4. 4 cups of grated coconut
  5. 2 cups of sugar or powdered jaggery
  6. a little milk

  1. For the outer covering, bring the water to a boil, add oil into it. Take off heat.
  2. Now add the rice flour, little by little to avoid lumps from forming, cover the mixture and let it cool.
  3. When cool, knead it well into a dough with a smooth finish.
  4. The dough should glisten, then you know it's right.
  5. For the stuffing, take the coconut and jaggery / sugar in a heavy-bottomed pan.
  6. Add milk.
  7. Keep on low flame with stirring.
  8. Stir and take off heat.
  9. The mixture should be fairly dry and turn a shade darker.
  10. Now make balls with the (covering) dough.
  11. Flatten them on the palm or on a surface into a circle.
  12. Place the stuffing in it and cover it completely with the dough.
  13. The edges folding and tapering to the centre.
  14. Steam cook the modaks in a cooker for 15 minutes until done.


  1. If using your palms, apply some oil, or you could be in a sticky mess.
  2. Use milk to bind edges.
[Kudumulu, Undrallu, Vundrallu, Kari Kadabu]

Payasam - Bengal Gram Dal

  1. 1 cup bengal gram dal
  2. 2 cups jaggery powdered
  3. a few pods cardamom, powdered
  4. 1/2 cup ghee
  5. 2-3 cups milk
  6. A few cashew nuts and raisins

  1. Soak the bengal gram for an hour. Cook in cooker.
  2. Keep a kadai on the fire, add half a cup of water, add jaggery, mix thoroughly until it melts.
  3. To this add the cooked bengal gram dal, ghee, cardamom powder.
  4. Mix well, add a quarter-half cup water, continue to cook, stirring all the while.
  5. Add the milk, stir, and take off fire.
  6. Fry raisins and cashew in a little ghee and add to the payasam.

  1. Serve hot

[Payasa, Payasamu, Payas, Payes]

Halwa - Moong Dal

  1. 3 cups moong dal
  2. 1 1/2 cups kowa
  3. 1 litre milk
  4. 1 cup sugar
  5. Powdered cardamom
  6. 8 tbsp ghee

  1. Soak moong for an hour and grind it.
  2. Fry the moong in a pan to which ghee has been added till the mix turns golden brown.
  3. Add milk and cook.
  4. Now add kowa and cook on a low flame, stirring all the while.
  5. When the mix is a smooth blend, take off the fire. Keep aside.
  6. Now get the sugar syrup ready, add saffron and powdered cardamom.
  7. Add the fried dal to this andmix thoroughly.

  1. Serve hot Moong Dal Halwa.
  2. Hot halwa with ice cream is good combination.

[Halva, Haluva, Haluwa]

Besan Ladoo

  1. 2 cups besan
  2. 1 cup ghee
  3. 2 cups powdered sugar
  4. Some chopped cashew
  5. Some raisins

  1. Take the besan in a heavy-bot tomed pan, add ghee.
  2. Keep over low flame, and stir continuously until you get the typical aroma.
  3. Take off the stove and cool.
  4. Add sugar and cashew nuts.
  5. Mix well and shape into ladoos.
    Ladoo ready!
  1. Store them in clossed container.
[Basin, Besin, Besen, Laddu, Laado]


  1. 1 cup wheat atta
  2. 4 tbsp ghee
  3. Salt to taste
  4. Oil for frying
  5. A pinch of cardamom powder 1 cup grated coconut
  6. 3 cups sugar
  7. A little milk
  8. Raisins
  1. Mix the flour, salt and ghee well.
  2. Add water and make a dough, as for chapatis, and keep aside.
  3. Cook the coconut, sugar, milk, raisins, and cardamom powder, till dry.
  4. This is for the stuffing.
  5. Make balls out of the dough, roll them into little rotis.
  6. Place some stuffing in the centre of rotis.
  7. Fold rotis into semicircles and bind the edges together. (You can use milk while binding.)
  8. Fry till light brown in oil.
  1. Take care to see the edges are closed completely. Otherwise they'll open in the oil and disintegrate.
  2. Store them in clossed container.
[Karjikaya, Karjikayee, Karjikay, Karjikaee]

Chicken Curry


  1. 800 gms Chicken
  2. 4-5 medium sized Onions
  3. 1 inch stick Ginger
  4. 10 cloves Garlic
  5. 4-5 medium sized Tomatoes
  6. Fresh coriander leaves a few sprigs
  7. 4 tbsps Ghee/Oil
  8. 1 inch stick Cinnamon
  9. 4-5 Cloves
  10. 4-5 Green cardamoms
  11. 1/2 tsp Turmeric powder
  12. 2 tbsps Coriander powder
  13. 2 tsps Cumin powder
  14. 1 tsp Red chilli powder
  15. Salt to taste
  16. 1 tsp Garam masala powder


  1. Clean the chicken, remove skin and cut into eight pieces on the bone.
  2. Peel, wash onion and grate or finely chop.
  3. Peel, wash and grind ginger and garlic to a fine paste.
  4. Wash, roughly chop and puree the tomatoes.
  5. Clean, wash and finely chop coriander leaves.
  6. Heat ghee in a thick-bottomed pan.
  7. Add cinnamon, cloves and green cardamoms.
  8. Stir-fry for half a minute.
  9. Sauté grated onion till it is golden brown.
  10. Add ginger and garlic pastes and continue to cook for two to three minutes.
  11. Add turmeric powder, coriander powder, cumin powder and red chilli powder.
  12. Mix well.
  13. Add pureed tomato and stir.
  14. Cook till oil separates from the masala.
  15. Add the chicken pieces and salt to taste.
  16. Cook on high heat for five minutes.
  17. Add two cups water, bring to a boil, cover and cook till the chicken is fully done.


  1. Serve hot with chopped coriander leaves on it
  2. Onion and lemon pieces server along with it

Monday, August 21, 2006


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