PIC 3

KHAJOOR MODAK / DATES MODAK

 

Hello!!

We are set to welcome our dearest Ganesh ji this week to our humble abode in order to celebrate Ganesh Chaturthi.It is celebrated very grandly in India and Hindus around the world Lord Ganesha i s a remover of Obstacles also known as Vignaharta.He is also known as Elephant God .We always start any auspicious occassion by seeking the blessings of Lord Ganesha.

Aum Gan Ganapatye Namah
Vakra Tunda Mahaakaaya Suryakoti Samaprabha
Nirvighnam Kurume Deva Sarva Kaaryeshu Sarvataa
Shri Vighna Vinaashakaaya Namaha, sarvobachaaraan samarpayaami. 

May Lord Ganesha Bless us all.

My humble contribution for 161st  #Foodiemonday #Bloghop #GaneshChaturthiRecipe is this simple and quick Khajoor Modak.

Recipe for Khajoor Modak:

Ingredients:

1Cup =160 ML(Makes 10 Modaks)

1 1/2 Cup  Dates (Soft Medjool dates seedless)

1 Cup Almonds

1 Cup Cashews

1/4 Cup Raisins

1Tbsp Ghee

Method:

Heat a wide bottom pan. Add ghee.Once the ghee melts slightly roast the cashews ,alomonds and raisins(Separately for a few seconds).Once done remove from the ghee and transfer it to a bowl and allow it to cool.Leave the extra ghee in the pan. When it is warm blend all the dry fruits to a fine mixture.Transfer this dry fruit mixture to the pan with ghee. Blend the dates also to a fine paste.Transfer the dates paste to the pan with dry fruits powder. Mix all the ingredients. Add some ghee if you feel the mix ture is dry. Make small balls of this mixture and shapre it as a modak.

Khajur Modak is Ready.

My Sacred offering to my Gannu ji. May Lord Ganesha Bless us all!!

Wishing all my readers a very Happy Ganesh Chaturthi!!!!!!!!!!!

PIC 3

BATATE KAJEPU / CURRIED POTATOES

Indian Cuisine is so versatile. There are so many regional and native recipes that are yet to be explored.I am trying to explore the regional specialities from Mangalore this time.Mangalorean Cuisine is a collective name given to the cuisine of South Canara which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine.Well-known Tuluva dishes include Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (spicy sour silver-grey mackerels), Beeja -Manoli Upkari , Neer dosa, Boothai Gasi, Kadubu, and Patrode. The Konkani community’s specialities include Daali thoy, bibbe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko, paagila podi, and chane gashi. Vegetarian cuisine in Mangalore is also known as Udupi cuisine and quiet popular.

As a part our 78th #Foodiemonday # Bloghop theme #RegionalCuisines ,my contribution is Batate Kajepu / Curried Potatoes from Tulunadu. A royal treat to your tastebuds.A must try recipe.

Recipe for Batate Kajepu / Curried Potatoes:

Ingredients:

20 Baby Potatoes boiled and peeled

3 Onions finely Chopped

3 Tomatoes finely chopped

3 Green Chillies chopped

2 Tbsp Ghee /Clarified Butter

3/4 Tsp Jeera / Cumin

1/2 Tsp Mustard

1/2 Cup Coriander finely chopped (Keep some of it for garnishing)

10 Cashews

1.5 Tsp Mangalore Chilli Masala PowderMANGALORE CHILLI MASALA POWDER /BUNT THAL DA PODI /KUNDAPUR CHILLI POWDER

3 Tbsp Fresh Cream

3 Tbsp Milk

1 Tsp Ginger Garlic Paste

Salt to taste

Method:

Take a heavy bottom pan. Add 1/2 Tbsp Ghee and roast the peeled baby potatoes umtill they turn golden brown. Once done remove from the pan and keep it aside.

In the same pan add balance ghee.Add Mustard and once it splutters add Jeera.Now add ginger garlic paste and saute for few seconds. Once done add finely chopped onions and green chillies.Saute untill they turn slightly brown. Once done add the finely chopped tomatoes , finely chopped coriander and mix well.Keep it on medium flame untill the ghee starts to leave the sides.Now add the roasted potatoes ,mangalore chilli masala powder and salt . Mix well and keep it on medium flame untill the potatoes are nicely coated with masala. Once done add cream and milk and mix well .Let it simmer for 5-10 mins on medium flame.Switch off the flame .Garnish with Roasted cashews ,jeera and coriander and serve hot with Rotis/ Phulkas /Naan /Steaming hot Rice .

Enjoy!!!!!!!!!!!!!!!!!!

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