This recipe is dedicated to Sandhya, Vaishali’s daughter who has recently delivered a beautiful baby gir!!
Its amazing how life changes with every turn you take. Before February’13 I did not know Vaishali personally,only as a beautiful blogger and crafts person. Her post and crafts are visual delight.
After our BM #25 meet we have all gelled like a family. Vaishali is an awesome person.
So its apt that I send Sandhya a small virtual sample of what I am guzzling down under the guise of trying out a recipe for her!! Honest that is my official line!! LOL!!
So here is for Sandhya a virtual kheer for her to have before her cuppa.
Nagpanchmi is a very big festival in Karnataka.
It’s called Undi haba or Jhokali haba, haba being festival undi is ladoos and jhokali is swings!
Yes it is a festival of ladoos and swings!!
There is shenga undi (peanut ladoos), yellu undi (til ladoos), rava undi (rava ladoos), besan undi (gram flour ladoos), churmuri undi (puffed rice ladoos) and then there are swings put out on trees and so its jhokali haba. Preparations for the festival begin well in advance chakali/kadboli, chatnipudi and ladoos of course.
In this day the snake is worshiped and people go to the snake hills and in case you live in urban areas then the picture or a model of the snake is worshipped.
On this day the married girls visit their maternal homes and are gifted with saris and these ladoos.
One of the ladoos made in this season is Tambit. It is standard in all houses.
Go to any Hindu religious ceremony in Goa there are 90% chances that you will be served Mangane!
A delicious fragrant payas traditionally Goan made in coconut milk. With the abundance in coconuts that we have coconut milk is used in almost all the Pasayam or Kheer.
Milk I believe was scarce and was hardly used. After all traditional cooking is making use of nature’s blessings! Honestly Goans generally do not like curd or milk. For a person like me who cannot think about not using milk this continues to be a shock. Continue reading
My friend Sangeeta rang me up and asked me if we like jackfruit. She told me that she had 2 from her father’s orchards; one of them she said is kappa and the other rasal. Will I be interested in them both!
For uninitiated kappa phanas, phanas is what a jackfruit is called in Marathi and Konkani, kappa is where you get lovely jackfruit, and the fruit is firm not sticky and can hold its shape. Rasal is, you guessed right all the opposite, it’s sticky and tends to be slimy! There is little wonder that kappa phanas is in great demand.
But out of rasal phanas you can make phanas poli and dhonas. The two things i know of! And So I agreed. I got the recipe from Sangeeta herself she told me the methodology and the measures but then I forgot all the measures. So who else do you turn to? My Google friend and i found this recipe at the site .
Beginning today I am blogging for one month for the Blogging Marathon and this time to make things interesting we are blogging with the theme of Alphabets.
So you will see various forms of cooking like baking, International, Street foods all in being blogged.
Today I have chosen a traditional dish and a sweet. That is served to nursing mothers.
When I searched for what Aliv, means for Aliv is one word that I have heard from my MIL I was surprised to read that they are called watercress seeds.
We have been reading about watercress sandwiches in the old romantic novels… my first one being Brarbara Cartland!! O the heroine is so innocent and the hero so … and how I lapped it all up…. Haha! Do you think our girls will like them? I somehow doubt it..
Anyway coming back to watercress seeds …
This is what they look like
So the health benefits of watercress seeds are detailed here.
Today I have made Aliva-che-Ladoo the way my MIL used to make it.
- ½ cup aliv
- 1 coconut, freshly grated
- All the water from the coconut
- ½ kg jaggery
- 1 tblspn ghee
- Soak the aliv in the coconut water and coconut overnight.
- In the morning on a non-stick pan add the ghee and the soaked aliv and jaggery.
- Heat on low flame stirring initially occasionally then as the mixture dries up continuously.
- When the mixture comes together the cooking is done.
- Let the mixture is cooled make the balls out of the mixture.
So with this its A down… come back to see what we have for B tomorrow…..
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- Ammade che Karam
How can I say I live in Goa and forget about Ammado or Ammade?
How can I say ammado and forget about “Ammade che karam”! The delicious sweet and sour delicacy? I had mentioned the sour fruit called Ammado and also written about. You can read more about it here and here.
Karam or chutney as it is called is a major requirement for Diwali or Deepavali festivities in Goa.
But before that let me tell you something about the Narkasur effigy made here and burnt in the morning the next day.
Diwali for us meant making dry stuff like chakalis, shankarpali, chivda, ladoos etc. but here in Goa there are different varieties made from poha, yes the regular beaten rice they are called fov here. Have you had rasatele fov, batat fov, thikse fov, dahi fov, god fov to name a few, and then there is chanya cho ras and chutney.
Chutney is Amado chutney.
Ammade che Karam
To make chutney the basic ingredient is of course ammado. There is no replacement for it. So I suggest if you come to Goa or even Karwar etc try this local dish out. It’s delicious.
This is my Blogging Marathon entry for the month long Marathon under the theme” Traditional”!