Wednesday, September 19, 2012

Ganesh Chaturthi 2012

Wishing all Our Fellow Bloggers & Readers a very Happy & Prosperous Ganesh Chaturthi

Lord Ganesha's Favorite Item made specially during the Chaturthi Festival
Savoury Steamed Rice Flour Dumplings with Chana Dal (Kudumulu/Undralu)
Serves 6-7

Rice- 500 Grams
Split Bengal Gram (Chana Dal)- 4 Tbsp., Boiled separately till Soft (but not overly done)
Cumin Seeds (Jeera)-1 Tbsp.
Salt- to Taste

Clean & Wash the Rice thoroughly
Spread the Rice on a Cloth & keep it to Dy Completely (the Rice has to be Dried Fully to Grind)
Strain the Rice through a Sieve to get Coarse Ground Rice Rava from the Sieve should be measured to equal about 400 Grams
(the remaining Smooth Rice Rava can be used later for Various Dishes later)

In a Bowl Add Oil & Water to Boil 
(The Ratio of Water:Rava should be 4:2)
Add1 Tbsp. Salt, Roasted Jeera is optional
Add Rava & Stir till it all comes together on Slow Flame
Cover & Simmer for about 5 Minutes
The Consistency of the Rava will be like Upma
Mix Chana Dal in the Rava & let the Rava & Chana Dal Cool completely
Grease Hands with Water or Oil to make Dumplings

Steam in a Pressure Pan/Bowl/Idli Stand or any Vessel of Choice (with Water just enough to Cover 1/3rd of the Pan)

We made a Different Version of the Traditional Semiya Payasam (made with Sugar) with Date Palm Jaggery (Khajur Gud)
Serves 6-7

Vermicelli (Semiya)- 2 Cups, Toasted till Golden
Milk- 2 Litres
Date Palm Jaggery (Khajur Gud)-  , Finely Grated/Shredded
Mix Dry Fruits (Cashew nut, Raisins)-  , Roasted in Ghee
Cardamom Powder (Elaichi)- 1 Tsp.

In a Deep Bottomed Pot, Add Milk & carefully till it Boils Milk
Add Semiya & Stir to avoid any Lumps
When the Semiya seems done, Add Jaggery & Mix Well
Add Cardamom Powder & Dry Fruits just before turning off the Flame


Bengali- Shemai
English- Vermicelli
Hindi- Seviyan
Gujarati- Sev
Kannada- Shavige
Malayalam- Semiya
Tamil- Semiya
Telugu- Semiya/Sevalu
Urdu- Seviyan

Lemon Rice (Pulihora)
Serves 6-7

Rice- 350-400 Grams, Boiled separatelyso that the Grains are Separate

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Raw Peanuts- 2 Tbsp. (as Desired can increase or Decrease the Quantity of Peanuts)

Mustard Seeds (Rai/Aavalu)- 1.5 Tsp.
Cumin Seeds (Jeera/Jeelakarra)- 2 Tsp. (Optional)
Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- 2 Tsp.
Split Black Gram (Urad Dal/Menapappu)- 2 Tsp.
Curry Leaves (Kadi Patta/Karvepaku)- 10-15 No’s
Asafoetida (Hing/Inguva Podi)- ½ Tsp.

Turmeric Powder (Haldi)-4 Tsp.
Salt- to Taste

Fresh Lemon Juice- 4 Small sized

Deep Fried Sweet Stuffed with Powdered Chana Dal & Jaggery (Burulu)
Serves 6-7


For Outer Covering:
Rice-1 Cup
(Urad Dal)- 1 Cup

For Stuffing:
Split Bengal Gram (Chana Dal)- 400 Grams, Soaked for 2 Hours, Boiled till Soft & Coarsely Ground
Jaggery (Bellam/Gud)- 200 Grams, Finely Grated/Shredded
Cardamom Powder (Elaichi)- 1 Tsp.
Ghee- 2 Tsp.

Preferred is a Ratio of 1:1 (Dal:Rice) but many families mix a Batter of Ratio 1:2 (Dal:Rice)
Soak for 2 Hours & Grind Thick like Idli Batter

In a Wide Pot, Boil the Jaggery till it Boils
Add Cardamom Powder, Ghee 2 Tsp., Add the Chana Dal Powder & Mix evenly
When Cooled, make the Stuffing into Lemon Sized Dumplings

Heat Oil for Deep Frying
Dip the Stuffing in the Idli Batter & Drop in the Oil Gently

Another Variation is the Poli Purnam Buralu/Poornalu (made with Moong Dal/Pesarapappu) for which will post the Recipe on the next Festival Days of Navratri (Goddess Durga's Favorite it seems)