Kayi Kadabu / Karchikayi

Kayi Kadabu also known as Karchikayi or karjikai is another favorite sweet of Lord Ganesha.

This sweet is very simple to prepare. The stuffing can be prepared with various ingredients.
The one where coconut is used for stuffing is called Kayi Kadabu.
I have used fresh grated coconut for the stuffing. You can use Dry grates coconut if you wish to preserve the sweet for long.

How to prepare Kayi Kadabu?
Ingredients:
For the stuffing:
1. Fresh Grated Coconut - 1 cup
2. Jaggery( powdered) - 3/4 cup
3. Poppy seeds - 2 tsp
4. Cardamom powder - 1 tsp

For Kadabu cover
1. All purpose flour - 1 cup
2. Salt - 1/4 tsp
3. Baking Soda - a pinch
3. Cooking Oil - 3 tsp
4. Oil for frying

Preparation:
For the stuffing
1. Heat the poppy seeds on a pan for 2 mins or until they turn slightly brownish.
2. Mix the grated fresh coconut, jaggery, cardamom powder and the poppy seeds.

For the cover
1.Mix the all purpose flour, soda, salt and oil. Add water and make a thick dough.
2. Knead the dough well.
3. Divide the dough into small balls of 1 inch diameter.
4. Take a small portion of the dough and using wooden stick roll it into a oval shape. Apply all- purpose flour to prevent the dough from sticking to the stick.
5. Take a portion of the stuffing and place it in the center of the oval shaped dough.
6. Fold the dough into half and seal using milk/water.



7. Deep fry the kadabu until they are golden brow

Modak / Modagam

Modak, a sweet dish, is the favourite dish of Lord Ganesha.
Offer to the Lord and treat yourself with this sweet.

How to prepare Modak?
Ingredients:
For the stuffing:
1. Fresh Grated Coconut - 1 cup
2. Jaggery( powdered) - 3/4 cup
3. Poppy seeds - 2 tsp
4. Cardamom powder - 1 tsp

For Modak cover
1. All purpose flour - 1 cup
2. Salt - 1/4 tsp
3. Baking Soda - a pinch
3. Cooking Oil - 3 tsp
4. Oil for frying

Preparation: For the stuffing
1. Heat the poppy seeds on a pan for 2 mins or until they turn slightly brownish.
2. Mix the grated fresh coconut,jaggery,cardamom powder and the poppy seeds.



For the cover
1.Mix the all purpose flour, soda, salt and oil. Add water and make a thick dough.
2. Knead the dough well.
3. Divide the dough into small balls of 1 inch diameter.
4. Flatten the dough to form circular puris of approximately 4 inches diameter.
5. Now take a small ball of the coconut stuffing ( 1.5 inch diameter) and place in the center of the puri.
6. Cover the puri around the stuffing and give it the shape of modak (almost like a whole garlic).
Make sure they are tightly pressed so that the stuffing deosnot leak while frying.
7. Deep fry the modaks until golden brown.

Beetroot Dessert

Beetroot Halwa

Beetroot is known for its great medicinal value.
Daily intake increases stamina.Regular consumption of beetroot is a very common home remedy to overcome symptoms of menopause.Beetroot also has anti-tumor properties.

Heres a dessert recipe using beetroot

How to prepare Beetroot Dessert?
Ingredients:
1. Beetroot(grated) - 2 cups
2. Milk - 1/2 cup
3. Sugar - 1 cup
4. Ghee - 3 tsp
5. Cardamom powder - 1/2 tsp
6. Cashewnuts - 5

Preparation:
1. Peel the skin and grate the beetroot.
2. Take 2 cups of grated beetroot and cook. Add milk.
3. Cook until all of the milk is absorbed.
4. Add Sugar and cook for 10 mins.
5. Fry the Cashew in 1/2 tsp of ghee.
6. Add the fried cashew, ghee and cardamom powder to the beetroot.
7. Cook for another 10 mins.

Hot beetroot halwa plus vanila icecream Mmmmmmm........

Pineapple Pudding Dessert

Did you all know? Pineapple takes 18 months to grow and each pineapple plant produces just one pineapple. Phew!!! wonder the amount of patience required in pineapple cultivation. It is too high.

I just read that we can grow pineapple by planting the top of the pineappple.
I am planning to cut the top of the pineapple and plant it in my garden. Hopefully in 18 months or so, I will be eating my home grown pineapple :) . This way I can test my patience(18 months)

Heres a simple recipe of a dessert using pineapple.
We call this dessert "Shira"

How to prepare the Pineapple Dessert?

Ingredients:
1. Pineapple chunks - 1 cup
2. Sooji/rava - 1 cup
3. Milk - 1.5 cups
4. Water - 1 cup
5. Ghee - 2 tbsp
6. Sugar - 1 cup
7. Cashew nuts - 10
8. Raisins - 10

Preparation:
1. Fry the Sooji. add 1 tbsp ghee. fry until the sooji turns slightly brown. Add the pineapple chunks and fry for 2 mins
2. In a container add sugar, milk and water.
3. Bring it to boil.
4. Fry the cashew and raisin in 1 tsp ghee and add to the boiling milk and sugar.
5. Now slowly pour the fried Sooji. Simultaneously keep stirring to avoid any lump formation.
6. Add the remaining ghee and mix. Remove the container from the flame/fire.
7. Keep the container closed for 5 mins.

This is a lovely dessert and can be easily prepared.



You can also see other recipes with pineapple - Pineapple Rasam

Fried Banana Dessert

Fried Banana
Recently,I had this mouthwatering dessert at a Thai restaurant and wanted to cook it at home.
Later got this recipe from a colleague and tried it out.
Its a very simple and quick recipe.

Ingredients:
1. All purpose flour - 1/2 cup
2. Rice flour - 1/4 cup
3. Sugar - 1 tbsp
4. Fresh grated coconut - 1 tbsp
5. Soda - 1/4 tsp
6. Water - 1/2 cup
7. Ripe banana - 3
8. Oil for frying

Preparation:
1. Cut the banana in the middle. Then cut each half into smaller pieces of around 3 inches each.
2. Mix all the remaining ingredients to form a batter.
3. Heat the oil.
4. Dip the cut banana into the batter.
Make sure the batter is applied uniformly to the entire piece of banana.
Drop the banana into hot oil for frying.
5. Deep Fry until it turns brown.

This dessert tastes great with ice-cream and chocolate sauce.

Kadabu

Hurnad kadabu

This is also a special sweet prepared during festivals especially during Ganesh Chaturthi. It is believed that kadabu is Lord Ganesha's favourite sweet.

As kids we used to sing

“ Ganesha Banda, kayi kadabu tinda....”

Which means ” Lord Ganesha came and ate fruits and kadabu…

How to prepare kadabu?

Ingredients :

1. Hurna – 1 cup
2. Dough (same as the dough prepared while making Holige/obbattu)
3. Oil for frying

Preparation:

1. Take a small portion of the dough and using wooden stick roll it into a oval shape. Apply all- purpose flour to prevent the dough from sticking to the stick.
2. Take a portion of the hurna and place it in the centre of the oval shaped dough.

Fold the dough into half and seal using milk/water.
Deep fry the kadabu until they are golden brow

Bele Obbattu/ Hurnad Holige/Puran Poli

Bele Obbattu, is a sweet prepared during most festivals.

It is considered difficult to prepare this sweet especially because of the perfection required. Any flaw could ruin the taste.

How to prepare the stuffing – hurna?

Ingredients:

1. Chana dal(Kadlibele) – 1 cup
2. Jaggery – 1 cup
3. Cardamom – ½ tsp

Preparation:

1. Pressure cook (1 whistles) the dal.
2. Once it cools down, check to see if the dal is cooked well. Hold a grain of the dal and press by placing in between two fingers. It should be perfectly soft neither too much nor little less .If the dal is slightly hard, cook again in a vessel until its soft.
3. Drain all the water and keep the water aside. This water can be used for preparing the rasam – obbattu saaru/kattin saaru.
4. Add jaggery to the dal and cook for 5 mins or cook until all of jaggery melts and mixes well with the dal.
5. Add cardamom powder and mix.
6. Once the mixture cools down, grind to form a fine paste.

At this stage the ground paste is called hurana / puran.
This shall be used as stuffing for preparing Holige/obbattu/puran poli

Tips: The hurna should have the right texture to prepare good quality obbattu.
If the hurna is thick, add a little water and mix.
If the hurna is thin, then heat a vessel and fry the hurna until it has the right texture for obbattu

How to prepare the dough?

Ingredients:

1. All purpose flour – 1 cup
2. Wheat flour - ½ cup
3. Turmeric – ½ tsp
4. Oil – 2 tsp
5. Water

Preparation:
Mix all the ingredients to form a thick dough. Keep aside for 15 mins.
Knead well for 2 mins.

How to make the obbattu?

Unlike the rotis and chapatis where flour is used to make sure the dough does not stick to the rolling stick, here we will use oil.

My mom used a special thick sheet for making holige which she had specially purchased to for making holige. She used to place the dough over the sheet and roll with the wooden stick.

I use the aluminum foil to make the bobbattu

1. Take a portion of the dough.
2. Place the dough on the aluminum foil and using the wooden stick, flaten the dough into a small 3 inch circular flat roll. Apply a little oil to the wooden stick
3. Take a portion of the hurna, size of a golf ball.
4. Place it in the centre of the small chapati.
5. Slowly lift the dough into your hands and surround the hurna with the chapati. As shown in the picture.
6. The hurna should get engulfed by the dough.

7. Seal the dough properly by pressing. Now take a small bowl with 1 tbsp oil and place the dough (stuffed) in the oil and pour 2 tsp oil over the dough. Like this prepare 4-5 (or as many) hurna stuffed dough balls and place in oil.

8. Now take the hurna stuffed dough balls and place on the aluminum foil and roll the wooden stick over it.Keep rolling until its almost 6 to 8 inches in diameter.
9. Heat a pan. Lift the aluminum foil with the holige over it and slowly drop it on the pan as shown below.

10. Once you see tiny bubble, turn the holige and apply oil.

Holige is had along with Ghee or milk or kayi rasa (coconut milk)

Fruit Salad without custard

Fruit Salad without custard

There are various ways of preparing fruits salad.This ones my favourite.
Since its so easy to prepare and tastes yummy.

Ingredients:
1. Sugar - 1 cup
2. Water - 1 cup
3. Cashew nuts - 12 nos
4. Raisins - 12 nos
5. Ghee - 1 tsp
6. Cut Fruits( banana,apple,pineapple,grapes etc) - 3 cups

Procedure:

1. Prepare a sugar syrup- boil the water and add sugar. cook for 10 mins.Allow the syrup to cool down.
2. Cut the cashewnuts in smaller pieces.
3. Fry the cashewnuts and raisin in Ghee, until the cashewnuts turn slightly brown.
4. Now pour the Sugar syrup on the cut fruits and add the fried cashew nuts and raisins.
5. Keep in the refrigerator for 20 mins.

Carrot Halwa

Ingredients:
Carrot : 6 cups (grated)
Sugar : 2 cups
Cardamom : 4 - 5 nos
Ghee : 1 Tbsp
Vanaspati: 2 tbsp
Milk : 1.5 cups
Cashew/Rasins

Procedure:
1. Grate the carrots.
2. Cook the carrot along with milk in a container.
3. When the milk is almost evapourated, add sugar and cook again.
4. Cook for 10 mins and then add vanaspati and Ghee.
5. Fry the Cashewnuts and raisin in a tsp of ghee .
5. Now add the fried nuts/raisins and powdered cardamom to the cooking carrot.
6. Cook for 10 more mins.

Yummy carrot halwa is read :)