Sep 1, 2011

K square for Ganesha

Ganesha banda
Kayi kadabu thinda
Chikka kereli bidda
Dodda kereli yedda

Ganesha is such a cute God! Nobody thinks twice about teasing Ganesha or about using funny Ganesha similies in daily life. He seems to exude a certain tolerance for mere mortals :). V actually loves to make a small Ganesha vigraha her play mate at times.
I couldnt pass up on an opportunity to appease his biiig tummy with some of my khara kadabu and Kosambri. So here's how I made them

What you need to make Khara Kadabu
  • Split Yellow Chickpeas (Channa Dal /Kadlebele) - 2 cups (normal thali type cup)
  • Water - 4 cups
  • Green Chillies - 6-8 depeding on how spicy you would like it
  • Coriander - a handful of leaves
  • Ginger - 1 inch piece
  • Salt
  • Idli stand (or whatever mechanism you steam idlis in)
Preparation to make Khara Kadabu (Time : 4 hrs)
  • Soak the Channa Dal in water for 4 hours (ensure water level is atleast an inch above the channa dal level)
Method to make Khara Kadabu (Time : 20 mins)
  • Drain the water from the soaked channa dal
  • Grind the soaked channa dal, green chillies, coriander, ginger and salt together
Ensure that you do not add any extra water while grinding
Grind slow and repeatedly to get a smoother paste (it does not have to be a fine paste)
  • Lightly grease each idli cup in the idli stand with a drop of oil
  • Take a small ball of this ground mixture in your palm, make your hand into a fist and press lightly to get a longish, chubby shape
  • Place this on the idli stand in one of the cups
  • You could even place two of these in one idli cup to save on time
  • Repeat the previous three steps till the idli stand is full or your ground mixture is finished
  • Place the idli stand in a pressure cooker. Remove the weight from the cooker
  • Pressure cook it for 10 minutes. (The time is the same as Idli would take to steam in your cooker)
My fundas
  • The actual Ganesha habba kadabu comes with the ground mixture filling inside of a rice flour wrap. I did not make the wrap because the kadabu is what my family loves :)
  • Onion is also a good addition to this kind of kadabu. Chop onion into tiny pieces and add it to the ground mixture and continue as above
  • Coriander could also be added chopped instead of grinding it.

What you need to make Kosambri
  • Moong dal (Hesarbele) - 1 cup
  • Water - 2 cups
  • Cucumber - 1
  • Lemon juice - 2 tsp
  • Coconut flakes - 1/2 cup
  • Green chillies - 2
  • Mustard - 1 tsp
  • Oil - 2 tsps
  • Salt
Preparation to make Kosambri (Time : 2 hrs)
  • Soak the moong dal in water for 2 hours
Method to make Kosambri (Time : 15 mins)
  • Drain the water from the soaked moong dal.
  • Cut the cucumber lengthwise in the middle and remove the seeds and the rest of the gooey stuff.
  • Cut the hard part of the cucumber into very small pieces.
  • Mix the cucumber pieces, soaked moong dal, lemon juice, coriander, salt and coconut.
  • For seasoning, fry the mustard and green chillies in oil till the mustard splutters out
  • Add the seasoning to the Kosambri mixture.
My fundas
  • You could replace cucumber with grated carrot and it would give you an entirely new salad

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