Ganesh Chathurthi Specials - ICC August Challenge

Ganesh Chathurthi special dishes (Festive Cooking) from various regions across India were finalized as Indian Cooking Challenge for the month of August' 2009.

Each member was supposed to try out apart from dishes famous in their homestate atleast one more from another state.

Well! all the recipes were new to me and I tried the following recipes...

1. Panchakhadya (from Maharashtra)
2. Boorelu (Sweet filling dipped in savory batter from Andhra)
3. Kudaalu (from Andhra)
   
   

Panchakhadya

Ingredients:

• Grated Dry Coconut / Copra - 1 cup
• Sugar - 4-5 tbsp powdered
• Poppy seeds - 2 tbsp
• Dried Dates - 4-5
• Cardamom powder - 1/2 tbsp
• Mixed Nuts (almonds,cashews, pistachios) - 4-5 tbsp coarsely powdered
• pinch of nutmeg powder (optional)

Method to prepare :

1. Heat a thick bottom pan/ Kadai and dry roast the grated coconut on low flame till it starts turning golden. This takes about 4 -5 mins, once done set it aside.
2. Dry roast poppy seeds and grind them coarsely after cooling them for 5 minutes.
3. Pit the dried dates and grind them coarsely as well.
4. Mix all these ingredients including nuts powder, cardamom, nutmeg, powdered sugar together and offer Panchakhadya to Ganesha as prasad.
   
   

Boorelu:

Ingredients

For the outer layer: Black gram dal/ Urad dal - 50 gms

For the Filling:

• bengal gram / channa dal - 1 cup
• grated Jaggery - 1 cup
• fresh grated coconut - 1/4 cup (opt)
• cardamom powder - 3/4 tsp
• salt to taste
• oil for deep frying

Method to prepare:

1. Wash and soak Urad dal for 4-5 hrs. Place in a big vessel as it will expand after soaking.
2. Then drain water from the Urad dal and grind to fine paste adding very little water. Infact just about a teaspoon of water should be enough. The batter is almost like the thick dosa batter before you make dosas. Add salt and leave it aside covered.
3. For the filling, pressure cook the channa dal with just enough water to cover it. Even if excess water is there, you can always use the water for chaaru. But less water is better.
4. Cook the jaggary to remove any scum. Then once the dal is well cooked, drain and cook it along with the jaggary. It should become very soft enough for you to mash well.
5. You can either grind it to a smooth paste or mash it with the lentil masher. If you find the purnam is very loose, you can cook this in sim to get a thick paste.
6. Add Cardamom powder and grated coconut. You will know its done when the dal starts to leave the sides. Remove and cool. Divide them into equal balls.
7. Heat a thick bottom kadai for frying. Once the oil is hot, turn to sim. Then dip each ball in the Urad dal batter. ensure its coated on all sides.
8. Then gently drop them into the hot oil. Turn and cook on all sides. Once couple of batches are done, strain the oil to remove the scum. It hardly takes more than 2-3 mins to get cooked. Drain them on to a kitchen towel.
   
   

Kudaalu:

Ingredients:

For filling: Same as Booleru
For outer layer, use a stiff dough made with maida as you make for puri.

Method to prepare:

1. Knead a stiff dough using maida, salt and water. Divide into small balls of equal size.
2. Roll them out and place the sweet filling in middle and cover as shown in the Kajjikayalu.
3. Deep fry in oil. Drain and store.

Sending these entries to Srivalli's ICC