Mucheru

This is almost like chakli and it looks the same too but that is a bit different than chakli type. This is made using moong dal flour.

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Ingredients for Mucheru Mavu / Flour (type of chakli)

  • 1 kg - Raw Rice / Akki
  • 1/2 kig - Moong dal / Hesaru bele
  • Butter (unsalted) -  5 grms (adjust your measurements)
  • Salt to taste
  • Sesame seeds - 2 tsp
  • Asafoetida / Hing/ Perangyam - a pinch
Method
  • Wash both rice and dal and spread it for dry it in the large towel on normal temperature for few hours
  • Take a large wok roast the rice (Rice should be medium wet ) on low flame
  • Moong dal should be dry completely
  • And make a nice powder using blender or flour mill
Method of making mucheru
  • Take a 2 cup of mucheru flour add white sesame seeds and few pinch of asafoetida, butter and salt to taste
  • Mix well in and make a thick dough using water.
  • Take a chakli presser and put chakli whole plate and fill the dough and make a press just like chakli or any shape. ( if it is too thick dough make wet hand to fill the chakli presser)
  • Heat pan full of oil and deep fry till golden color
  • Serve and store it in airtight box for few weeks / a month
Recipe Source : My Mom

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Rave Unde / Rava Ladoo

Rave unde is specialty sweet of south india, India. Easy to make and prepare all special occassions.

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Ingredients
  • Sooji Rava / Upma Rava - 2 cups
  • Sugar powder - 1 & 1/4 cup
  • Homemade ghee / Clarified butter - 1/4 cup
  • Cashew pieces - 2 tsp ( optional)
  • Cardamom powder / yelaki pudi - 1 tsp
  • Dry coconut, grated - 4 tsp
Method
  • Roast the rava well and keep aside
  • In the same pan add ghee allow to melt on low flame
  • Add cashewpieces fry a little bit till turns golden brown and remove from the flame / stove
  • Add rava and cardomon powder and sugar and coconut mix well and make a medium size unde / ladoo's with your hands and cool completely and serve
  • Store it in airtight box for few weeks.
Tip : If you are not able to get ladoo shape for binding use a 2 tsp of warm milk

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Kadubu (Kobri Sakare)

Kadubu especially made during Ganesha chaturthi. This is deep fried kadubu. This is filled with kobri/coconut and sugar and nuts. Every year my mom and myself used to do this for Ganesha Chaturthi and make a garland (count = 21 ) out of this for Lord Ganesha. This is karnataka special.

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Ingredients for dough
  • Maida / All purpose flour - 2 cups
  • Ghee (Desi ghee) - 1/4 cup , melted
  • Sugar - 1 tsp
Method for dough
  • Take a bowl add sugar and Ghee mix and sieve well
  • Add maida little by little mix well and add a bit of water
  • Knead for 10 mins and keep aside for 15 to 20 min
Ingredients for Kobri Sakare / Dry coconut and sugar mix
  • 1 cup - kobri / dry coconut, grated
  • 1/2 cup - Sakare / Sugar , Powdered
  • 1/2 tsp Yelachi powder / Cinnamon powder
  • 2 tsp Cashew pieces, and pista pieces (optional)
  • 1/2 tsp Gasgase / Poppy seeds
Method for kobri sakare / Dry coconut and sugar mix
  • Mix all the ingredients and keep aside
Method for kadubu
  • Take a small portion of the dough and press it in the rolling pin using maida flour and make a round size( Puri shape)
  • Place a 1 tsp of kobri sakare mixture and close the edges it should be crescent shape and deep fry till golden brown
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Puri Unde

Puri is a type of kadale puri / puffed rice. This Sweet dish also has jaggery , coconut pieces and peanuts . This is made during special occassions like (Baby shower) and festivals.

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Ingredients
  • Puri / Puffed Rice (not kadle puri) - 1 kg
  • Bella / Vellu / Jaggery - 3 blocks
  • Kadlekai / Peanuts - 2 cups
  • Kobri churu / Dry coconut small pieces - 1 cup
  • Yellu / White Sesame seeds - 2 tsp
Method
  • Take a large wok roast the peanuts and cool and take out the skin by pressing the plate or cup and keep aside
  • Make a small kobri / coconut pieces and keep aside
  • Prepare a large bowl add peanuts and kobri / coconut pieces and yellu keep aside
  • Take a small pan add 1/3rd of water add jaggery pieces and bring boil well it should be medium thick consistency on low flame stirring continuously(to test the syrup is done or not : take a cup of water drop jaggery syrup and syrup should be clean come out of your hand)
  • Pour the jaggery syrup to the mixture bowl and make a medium size balls quickly using riceflour (apply rice flour to your palm)
  • Cool and store it in the box.


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| Copyright © Malas - Kitchen 2009 | | All rights reserved

Gokulashtami OR Krishna Janmastami

Krishna Janmashtami OR Gokulashtami was celebrated just a week back. Being in US, missed seeing the "Dahi Handi" breaking. Time to post traditional Gokulastami Thindi's ( sweets and savory items ) . Pictures are taken from my own preperation and also my mom 's (the ones i could not prepare here). She had sent it to me especially for this. Few of the items i have already posted in malas-kitchen and made in my kitchen and the rest i will post it now one by one every week. Also i have made seperate folder in the right side bar so it is easily accesible for all the viewers.

Gokulastami (Krishna Janmashtami ) is lord krishna's birth day. In most of the iyengar houses this is celebrated in a grand manner. A mantap is specially made for keeping just varieties of krishna idols and colorful big rangoli's are made in front of them. One of the idols which will be present in all iyengar homes is "thottilu krishna" (Krishna in a cradle). Right from the doorstep to the mandap, a picture of two small feet is made in paint or white color powder or freshly made rice powder. This is to depict the newborn Krishna walking in / coming in. The puja is done late in the evening. This is because it is known that Krishna was born in the night. Two special items are offered to the god during the puja. They are Butter & Poha (flaked rice). Butter because of the obivous reason of being a favorite dish of Krishna. Poha (flaked rice) is also considered a favortie of Krishna as depicted in the folktale of Krishna-Sudama.

Any occassion is not complete without its share of special dishes like Chakli, Mucheru, Thenkol, Kodulbale, Khara sev, Puri unde, Aral unde, Mysore pak, Kobri Obbatt, Sajjappa, Rave Unde, Kobri metai, etc., All the above mentioned are both Khara (not sweet) and Sweet Items. My mom , every year, usually makes 6 khara / savory and 6 sweets . The number of items should be even and the prepartion starts 4 to 5 before the day of the festival. As children we used to get involded for decorating mandap with color papers, tying all type of fruits and flowers, decorate the mandap with lights etc., All this used to start from morning itself.

All this used to end up in the evening and after that my dad used to start puja and doing aradhane for baby krishna idol . I remember that the puja used to go on late into night till 10 clock and culminate in MangalaArathi. The next day again we used to decorate the mandap with flowers and put new color rangoli's and we called up friends , neighbours and relatives for aarthi for baby krishana and distribute the thindi packets to everyone. This was the entire process for the festival of gokulastami (krishna janmashtami) . We used to look forward for the same every year.

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My Parents House Decoration (Mysore)


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My Sister's House Decoration (Bangalore)


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My House Decoration (US New York)


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My In-Laws House Decoration (Mysore)



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