Steamed Sweet Dumplings(ಕುಚ್ಚಿದ ಕಡಬು)

Tried and tasted by Nivedita

Hi All,

We prepare Til ka Laddoo, Sev Laddoo, Dalia powder laddu, Peanut laddu for Naga Panchami. With these, there are two more preparations which we make on that day. One is Steamed Sweet dumplings and other is the Sorghum pop corns.

These two are must for Neivadyam.

Giving the recipe for Sweet dumplings.

These dumplings are usually fried in the oil during other ocassions. But, as there is custom on Naga panchami, not to fry anything, we steam it or boil in the water.(Please do not ask for the reason, even I do not know, but still follow, as I will get yummy dumplings to enjoy with ghee and yellow gram pachadi or salad.

For Dumplings cover :

Wheat flour - 1 cup

or 

Maida or APF - cup

(choice is yours, but for health reasons, I used wheat flour(against my mother's wishes), and the taste was good).

Salt - a pinch

Water to make dough.

Take flour and salt in a big bowl or plate. Add water to make soft dough. Keep it covered for half an hour.

For Stuffing:

Chana dal - 1 cup 

Jaggery - 1 cup, grated or powdered

Cardamom Powder - 1tsp

Nutmeg powder - 1/4 tsp

Cashew nuts and almonds - 1 tbsp chopped(optional)

Salt -  a pinch

Water - 3 cup to boil the chana. 

Milk and rice paste(3:1) - 1/2 cup

Soak chana dal for half an hour.  Keep water to boil in a thick bottomed vessel and add the chana when water is hot. Boil it till the dal is soft and cooked. Keep on stirring in between or else it will be burnt.

Remove the water and keep it aside. You can use the water to make a tasty curry.

Transfer the chana in to the same vessel with jaggery. Mix well.Add salt. Keep on low flame and boil it till both get mixed well. Add cardamom powder and nutmeg powder. Take it from the heat. Allow it to cool.

Once cold, put in a mixie or blender and make into fine paste(WITHOUT ADDING WATER).

Add chopped cashew nuts and almonds.

Now, divide the dough into lime size equal balls. 

Roll into a palm size oval shape. 

Take one tbsp of chana and jaggery paste. Keep in the middle of the rolled puri.

Fold it and close it by applying milk and rice paste to the sides.

Repeat with remaining dough.

Now, there are two ways to boil or steam it.

First one is,

Take big and wide opened vessel. Add water into it.

When it starts boiling, add these dumplings and boil for few minutes.

Remove and keep on a clean white cloth to remove the water.

OR

The best way is,

Keep the dumplings in a cooker vessel.

Cover and steam it without whistle for 10 minutes.

Remove and serve hot with lot of ghee and yellow moong dal pachadi.

I will be posting the popcorn recipe soon.

Keep Smiling,

Ridge gourd curry

Tried and tasted by Nivedita

Hi all,

My imagination or creation of water animals with ridge gourd and other ingredients used in this recipe.  

All credit goes to Nithya!!! who encouraged me to try and garnish the dish. Here is the second recipe where I really put myself to think  to bring these photos in front of you all.  I hope you all will like it!!

Ridge gourd is one vegetable, which I do not make often!! I do not like it, if it is half cooked!!! 
In my in law's house , they prepare it like this only.

This recipe goes well with chapati as well as hot rice.

Here is the recipe,

Ridge gourd - 2 medium, washed, peeled and cut in to small pieces

Onion - 1 small, chopped

Tomato - 1 big, chopped

Garlic - 1 bulb, peeled and crushed

Curry leaves - few

Chana - 1/4 cup soaked

Mustard seeds - 1 tsp

Jeera  -1 tsp

Chilly powder - 1 tbsp

Dhania powder - 1 tbsp

Haldi - 1 tsp

Salt to taste

Oil - 2 tbsp

Heat oil in a small cooker, add mustard, jeera. When they splutter add curry leaves, onion. Saute for a minute. Add crushed garlic, fry till golden brown. Add soaked chana, and ridge gourd. Mix it properly. Add tomato, and other dry powders. Add little water and give 2 whistles. When done, churn with churner or blender. Adjust the seasoning. Serve hot with chapati or rice.

This is specially going to  Nithya and Pavithra's  "Garnish the dish" event.

Keep smiling,