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Showing posts with label Jain recipes. Show all posts
Showing posts with label Jain recipes. Show all posts

Wishing the followers and readers a very Happy and prosperous Diwali from Amu?s Recipes. This time I am posting a lost recipe from Konkan region called ? Bora, which was commonly made during Diwali in Konkan.

Bora is a recipe from Konkan region of Maharashtra. These are made during Diwali in rural areas of Konkan. As narrated by my grandmother, in olden days, while Diwali faraal was made for home consumption , Bora were made for distributing to under-privileged people who used to visit home for alms.  Even though these were made for distribution, children at home used to love this snack like anything.  The children while going out for playing used to fill up their pockets with Bora and eat these between breaks. 


Serving:  40-45 Pieces
Approx. Time:  30-40 minutes 

Ingredients
1 cup Rice Flour
1 tbspn Sesame Seeds
? cup scrapped fresh Coconut
? tspn Cardamom Powder
A pinch of Salt
1 tbpsn Ghee (for Moan)
? cup Jaggery
? cup Hot Water (Approx.)
Oil / Ghee for frying

Method
To make Jaggery Syrup:
Heat some water till it starts boiling. Turn off the flame. Then take Jaggery in a mixing bowl and add approximately quarter cup of hot water in it. Jaggery starts melting. Stir the mixture to make Jaggery Syrup. Set it aside for cooling to be used while kneading the dough. 

To make Bora:
Take Sesame Seeds in a pan and dry roast it for 2-3 minutes on medium flame. Transfer it in a bowl. Similarly dry roast Rice flour for approximately 3-4 minutes on medium flame and transfer it in a separate bowl. Also dry roast scrapped Coconut on medium flame till it becomes dry and starts releasing aroma. Set it aside for cooling. 

Take a mixing bowl and add the dry roasted Rice flour, dry roasted Sesame seeds, dry roasted scrapped Coconut, Cardamom Powder and Salt.  Mix it well. Simultaneously heat Ghee in a pan and pour it on the mixture. Again mix well. Now start adding  Jaggery Syrup to the mixture. Knead it into a dough of medium  to hard consistency. Rest the dough for 20-30 minutes. Then make tiny balls of the dough with the help of palms of your hand. 

Heat Oil or Ghee in a frying pan. Once the oil/ghee is hot, turn the flame to low and deep fry the balls till it changes the colour to golden brown. Transfer the balls on an absorbent paper. Store it in an air-tight container. It has a shelf life for 1-2 weeks. 

Notes
1. In an alternate method, equal quantity of Rice flour and wheat flour is used to make this recipe instead of using only the Rice flour.
2. Instead of making Jaggery Syrup, you may add grated Jaggery to the mixture. However in this case you may have to use warm water to knead the dough.
3. Moan of Oil may be used instead of Ghee. 
4. Few people also skip usage of Coconut. Instead an additional teaspoon of roasted Sesame Seeds is used. 

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The whole Shravan month is considered to be an auspicious month in Hindus. The Mondays are considered as auspicious when Hindus fast for Lord Shiva. These are known as Shravani Somwars. Tuesdays are dedicated to Goddess Gauri where Mangala Gaur is worshipped for initial 5 years of marriage by newly wedded women. 

People who take 'Dhanya Faral' during the fasts eat these Bhajaniche Vade. Also, Bhajaniche Vade and Curds/White Butter is a common menu for Mangala Gauri Vrat. During olden days when people used to make Bhajani at home for these Vadas, it was coarsely grounded. However, since nowadays we do not make Bhajani at home, readymade Bhajani for Thalipeeth may be used for making these Vade.



Yield:  16-18 pieces
Approx. Time: 30-40 minutes 
Ingredients
2 cups Thalipeeth Bhajani 
1/2 tspn Turmeric Powder
1 tspn Red Chili Powder
1/4 tspn Asafoetida
Salt to taste
1/4 cup finely chopped Coriander leaves
2 tbspns Oil for Moan
2 cups Water (Approx. 1 cup+ is required)
Oil for deep frying

Method
Take the Thalipeeth Bhajani in a mixing bowl. Add the Turmeric Powder, Red Chilli Powder, Asafoetida, Salt and chopped fresh Coriander leaves to the flour and mix well. Simultaneously, heat 2 tbspns of Oil and pour it over the flour and mix it. Then add a cup of hot water to the mixture and knead it into a semi-hard dough. Add the water in piecemeal while kneading the dough. The dough should be kneaded nicely. Once done, cover the dough and let it rest for nearly 15 minutes. 

Take a small plastic sheet and dampen it by applying water. Take a small lemon sized portion the dough and place in the centre of the plastic sheet. Grease your fingers with Oil and water and pat the ball to make a circular round shaped Vada. The Vada should be neither thick nor it should be thin, the thickness should be medium. Make a small hole at the center of the Vada. 

Simultaneously heat the Oil in a frying pan. To check whether the Oil is hot enough for deep frying, add a tiny ball of dough in the Oil. If it comes up and starts floating on the surface, then the oil is ready for deep frying. 

Add Vadas one by one to the hot Oil and deep fry it from both the sides over high flame in the beginning and then over medium flame. While deep frying, keep on spilling Oil over the Vada with the help of Spatula which will help it in puffing.  

Once done, drain it on a absorbent paper and Serve hot with Curds or White Butter. 


Notes
1. There is an alternate method of making the dough.  Take 2 cups of water in a pan and heat till it starts bubbling. Turn off the heat and then remove half cup of water and set it aside. Add the flour mixture into the pan and mix well. If the mixture is too dry, add some hot water which you have already kept aside. Rest it for an hour and then knead the dough with the help of Oil and Water. Remaining process is as given above. (This method is known as 'Ukad Kadhne' (??? ?????) in marathi. 
2. You may also add Sesame Seeds, or Carom seeds (Ajwain / Owa) or Cumin Seeds or Coriander-Cumin Powder etc. to the dough. Some people also add Goda Masala (Kala Masala) while making the dough.
3. To make Methi flavoured Vada, you may also add finely chopped fresh methi leaves (Fenugreek leaves) to the dough. 
4. If you do not make a small hole in the centre, then it will puff up like a Puri. 
5. If the Vada breaks during frying, then you may add either wheat flour or rice flour to the dough and also increase the seasoning accordingly.
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Ganga Dussehra is dedicated to Goddess Ganga and this day is commemorated as the day when Ganga descended to Earth to accomplish her mission to purge the cursed souls of Bhagiratha's ancestors. Before coming to Earth, Goddess Ganga resided in the Kamandalu (holy vessel) of Lord Brahma. Along with her, Goddess Ganga brought the purity of heaven to Earth. Ganga Dussehra will be celebrated on 28 May 2015 this year and during the Navratri period, Jalidar sweet (sweets which has an intricate net like Anarsa, Battasa, Mysore Pak etc.) are offered to Ganga. This recipe is my offering to Goddess Ganga.

About this recipe, Amba means Mango and Sandana means Idli. It is a traditional Maharashtrian recipe from Konkon region which produces abundant mangoes. This may be served as evening snacks or even as a dessert / sweet. 

Special thanks to my friend Mayuresh Bhide & his mother who gave me this recipe, imparted information about Ganga Dussehra and guided me during the making of this recipe. 
Serving:  18-20 Pieces
Approx. Time: 30-40 minutes (Preparation) 2 hours (Resting) &  20 minutes (Steaming)
Ingredients
2 tbspns Ghee
2 cups Semolina (Wheat Rawa or Suji)
Salt to taste
2 cups Alphonso Mango Pulp 
1/2 cup Curds (Yogurt)
1 cup Sugar (may be increased as per taste)
1/2 Cup Milk (to adjust consistency)
2-3 tbspns Chiraunji (Charoli or  Buchanania lanzan)
Ghee (for greasing)

To Serve with
Home made Ghee 

Method
Take Ghee in a non-stick pan and heat it. Add Semolina and roast it on medium flame till the colour changes to pink and you start getting aroma. Turn off the flame and set it aside for cooling.

In a mixing bowl, take roasted Semolina and add Salt, Mango Pulp, Curds, Sugar and mix it. Allow the mixture to rest for almost 2 hours. 

After resting, add some milk to adjust the mixture to pouring / dropping consistency. Simultaneously, heat water in a Steamer. Grease the Idli moulds with little Ghee.Sprinkle 5-6 Chiraunji seeds on the mould and pour the batter into the Idli mould. Also, sprinkle some Chiraunji on top if you like. Steam it for approximately 20 minutes. You may check it by inserting a knife. If the knife comes out clean, it indicates that the Idlis are ready. Serve hot with Ghee. 

Notes
1. The quantity of Sugar may be adjusted according to your taste. But preferably a cup of Sugar is required for this recipe to get the minimum level of sweetness.
2. Instead of milk you may also add water to adjust the consistency. 
3. In case the curd is not sour, then the Idlis may not become spongy. In that case add a pinch of Eno Salt or Soda to the mixture just before steaming.  
4. If you find that the end product is not sweet, you may dissolve some Sugar in Water and pour the Sugar Water on the Idlis and steam it for some time to get the desired sweetness.
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Ansa-Phansachi Bhaaji is a popular GSB (Saraswat Brahmin) delicacy, a curry made with fresh tropical fruits like Pineapple, Ripe Jackfruit and Mango. This is not the authentic traditional recipe as the traditional recipe is made from raw jackfruit. I have also given a twist by adding Cashew nuts to this curry. I hope you will like this modified version of Ansa-Phansachi Bhaaji. 

Servings: 3-4 people
Approx. Time: 20 min


Ingredients:
For Coconut Paste:
1 cup fresh scrapped Coconut
2-3 Red Chillies
1 tspn Coriander Seeds (Dhana)
7-8 Black Pepper pods

For Ansa-Phansachi Bhaaji:
1 cup fresh Pineapple cubes (Ananas)
1 cup chopped ripe Jackfruit Pods (Phansache Garey)
1 cup fresh Mango pulp 
1/2 cup fresh Mango cubes
1 tspn Oil
1/2 tspn Black Mustard seeds 
5-6 Fenugreek Seeds (Methi)
A pinch of Asafoetida (Hing)
1 Cup Coconut Paste (as above)
1/2 cup Water (or as required)
1/2 cup Cashews (soaked in water)
1 tbspn Jaggery
Salt to taste

Method:
To make Coconut Paste:
Dry roast Red Chillies, Coriander Seeds and Black Pepper Pods in a pan for 3-4 minutes till the ingredients starts releasing aroma. Allow it to cool for some time. In a grinder take scrapped Coconut, toasted Red Chillies, toasted Coriander Seeds and toasted Black Pepper pods and add some water to it. Make smooth fine paste of it and set it aside for using it in the Curry.

To make Ansa-Phansachi Bhaaji:
Heat Oil in a non-stick Pan. Add Black Mustard Seeds, Fenugreek Seeds and Asafoetida in the oil and allow it to splutter. Then add Pineapple Cubes and chopped Jackfruit Pods in the pan. Saute it for 2 minutes. Then add the ground Coconut paste into the pan and mix. Add half a cup of water and let it cook for 5-8 minutes on medium flame. Then add the soaked Cashewnuts and Mango pulp into it. Simmer it for a while. Add some water if required to adjust the consistency. Then add Salt and Jaggery and mix. Check the seasoning. At the end add Mango pieces and simmer for a while. Serve hot with Wheat Roti or Puri. 

Notes:
1. You may use whole Raival Mangoes (a small sized mango variety) instead of Mango cubes of bigger mangoes as used in the traditional recipe. 
2. One cup of Mango pulp and 1/2 cup Mango cubes requires 2 large sized Alphanso Mangoes
3. The seeds are to be removed from the Jackfruit Pods.
4. In traditional recipe, raw Jackfruit is used along with Pods.
5. Some people also use Goda Masala, turmeric powder, curry leaves in this Curry.

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