KadleKaaLu(kaala chana) Usli

 Happy Ganesha Chaturthi! 

Usli is a popular “prasada” at temples and made during festivals. It is basically cooked beans/legumes + spiced oggarane(tadka). I personally love them all, the one made with kadle(brown chickpeas) is my favorite. 

This also makes for a great after school snack. Do try! 

 

Inside Out kayi kadubu

This year Ganesha Chathurthi is falling on Labor day. Everybody can take it easy with the preparations.  

Anyways, when you make kayi kadubu, there is a very good chance that some extra dough is remaining; if it’s stuffing you can eat just like that. Or it can be just that you find making kayi kadubus extremely tiresome and tedious and you don’t even want to venture into it. Or you just don’t have the time or patience to make kayi kadubus.

Yet, you want to eat it or want to make something for habba - then this recipe is for you. 

I don’t know what it’s called or if it is even made anywhere else. I call it inside out kayi kadubu. My mom gave me this procedure for finishing up remaining dough. I found this extremely easy and tasty. It isn’t exactly quick, but chances are of it going wrong are very small. Do try! 

Happy Ganesha Chathurthi everyone! Happy birthday dear blog!  

Kayi Kadubu - Sweet dumplings for Ganesha Chaturthi

With Ganesha habba only few days away, I want to share how to make kayi kadubu recipe. 

Kayi kadubu is traditional sweet made for Ganesha specially during Ganesha habba. Rice flour dumplings filled with coconut-jaggery filling. My favorite sweet! 

It requires certain skill to pat thin shells with your hand and make sure they don’t break while steaming. The ones I made used to break. As usual my mom came to my rescue and gave few tips which saved my kadubus. I’ve shared the details below. Either shape them like kadubu or modak, recipe is the same. You can also make sweet undlakka - more like inside out kayi kadubu… maybe I’ll save the recipe(method) for next year :D

Happy Ganesha Chaturthi everyone!

KodbaLe

Kodbale is a fried snack made during festivals. My mom makes this for Ganesha chaturthi. This is my mom’s trademark recipe. It is slightly different than regular kodbale. My favorite. My daughter’s favorite too. 

It is a little time consuming, and you don’t get enough quantity for the whole lot of work you put in, but the taste makes up for it.  

And it’s Ganesha habba season again! Happy birthday to my dear blog!!

Make this kodbale for this festival season and enjoy!

Happy Gowri and Ganesha habba!!!

Nippattu

Bhagavanta enappa nin leele!! ashtami ge tindi maadisi, ganeshana habbakke post maadista idyalappa!!

I made this for ashtami but posting this for Ganeshana Habba.. 

My aunt Anasuya Hande, is a very skilled cook and she has hand written a recipe book for amateurs like me in the family, who were on the brink of getting married, but didn’t have any “gandha” of cooking(no clue types). 

I treat that book like Bhagavad Gita. 

Anyways, for Krishna Ashtami, I decided to make her nippattu for the very first time. It came out just perfect!! Thanks atte, for the detailed recipe!!! 

The recipe is very easy and doesn’t take a lot of time. Within half an hour I could make 35 medium sized nippattus. Not bad, right?! 

Also Ganesha habba marks the anniversary of my blog! Happy Birthday blog!! 

Do try!

Kadlekayi Unde - a failed attempt/ Godambi Unde - a success! (Peanut and Cashew Laddoos for Ganesha Chaturthi)

Whenever I’ve tried any new dish, it has failed.... almost every time! simplest of simplest dish has failed in my hands.. somehow I thought this time would be different. Also since I was making this for Ganesha habba, I thought God will shower his grace upon me and miraculously make it a success. Actually this is not the first time I’m trying a new dish for Ganesha habba. In the past, I have had tried couple of other sweets for Ganesha habba for the first time and they’d come out pretty well. I was optimistic... but alas! God had other plans!! 

I do wonder sometimes if God is doing this on purpose? To think about it, the general trend in my dishes is ‘success after failures’. So generally, before I get anything right, I’ve tried it so many times that I know what not to do, what I need to be careful about, etc...  And surprisingly, my failures are bringing traffic to my blog!! Like if someone is googling for ‘why such and such dish failed?’, they land directly in my blog!  :) May be I’m here to give solace to those, who are as troubled as me in this area! 

So Lord Ganesha, I will not question your infinite wisdom... I had planned to put up this recipe for Ganesha habba, so I will still do it! 

Ganesha habba season also marks the anniversary of my blog!!! yay!! 1 year of blogging this time :) !!

Coming to the part why it might’ve failed - I think I overdid the 'bellada paaka'(jaggery caramelization) part,  put too much peanuts to jaggery ratio, and also didn't crush the peanuts enough. 

My second attempt to make bellada paaka for goadambi unde(cashew laddoos) was successful. But I’m not sure why it came out right. So, hopefully I’ll put a detailed post on that sometime soon with all the warnings and tips (when I discover it) :)

The procedure for making peanut and cashew unde is exactly the same. Just replace peanuts with cashews, that’s all.

Successful cashew undes

Here is the recipe -