Wednesday, March 26, 2014

Gudhi padvya / Ugadi

Gudhi padva is celebrated as hindu new year.  In Goa and maharastra people hang gudhis on terrace or on their windows on this day in morning hours and the gudhi is brought down at around 4:30pm. Gudhi is a decorated pole with a silver vessel placed on it.
 In karnataka it is said Bevu bella should be eaten on this day. Bevu is neem which is bitter  and bella is jaggery, it symbolizes the fact that life is a mixture of different experience sadness, happiness,anger,fear..... which should be accepted together.
In our house or maybe in all sarswat houses, we make "Kadu aushada" (Kadu means bitter in konkani and aushada means medicine), Shrikhand puri, wet cashewnuts, Seasonal fruits like mangoes,cashew apple, jackfruit  are the things that are relished on this day.

Ingredients for kadhuaushad:

Neem leaves : 2 cups.
Pepper          : 8-10. (More if required).
Dry ginger     : 2 inch (if using powder 1 tsp).
Carom seeds : 1 tsp. (Ajwain)
Vatamb        :  2-3    ( Or you can use tamrind 2 inch).
Buttermilk     : 1 cup.
Salt              :  as per taste.
Water          : 1/4 cup.

Wash neem leaves. Grind neem leaves, pepper, dry ginger, carom seeds,vatamb (or tamrind), water,salt as per taste with water into smooth paste. Now add buttermilk, adjust for salt.
It taste more bitter and sour....but tastes good. This kadhu is offered to gudhi, together with seasonal fruits, fresh cashewnuts, and shrikhand puri. After gudhi pooja, each one has to compulsorily drink kadhu and then relish on fruits and sweets.

Friday, March 21, 2014

Urdacha pola with Vangi bhaji / Dosa with eggplant stew

Vangi Bhaji / Eggplant stew:

Ingredients for masala:
Coconut  1/2 cup finely grated.
Coriander seeds  : 11/2 tsp.
Pepper corn        : 8-10.
Cloves                : 8-10.
Dry red chillies    : 8.
Lightly roast all above ingredients in a tbsp of  coconut oil.  Grind into smooth paste by adding 1/4 cup of water.

Vegetables :
Onions : 2 medium cut into diced.
Eggplant : 2 medium sized diced.
Patatoes : 1 cut into diced.
Tamatoe  : 1 diced.

Heat about 2 tbsp of coconut oil in a wok, Now add 1 diced onion, fry for 2 minutes. Add diced vegetables together with 1 diced onion and a cup of water. Add 1 tsp of salt, cook till the potatoes  become soft. Now add grounded masala adjust for salt. Cook for another 5 minutes.

My Ingedients:
Urad dal : 1 cup.
Dosa Rice:  2 cups.
Soak the rice and dal seperately for overnight. Next morning grind them individually to make a smooth paste and then combile both batters in a bowl. Add little amount of water at the time of grinding. Add salt as per  taste. Mix well.
Heat dosa tava, apply spoon full of sunflower oil.  Add spoon full of dosa batter, spread into thin layer. close with a lid, on medium flame fry it till the side become light brown. Spread another tsp of oil, flip dosa upside. Fry for another 2 minutes. Dosa is ready to be served.