Upwas konphal batata bhaji|vrat wale aloo kand,ratalu sabji|purple yam potato stir fry

Purple yam is known as ratalu in gujarati,kand in hindi and konphal in marathi & potato is known as aloo in hindi and batata in marathi



Purple Yam is an earthly, healthy and delicious food. my family favors this vegetable for its unique and interesting texture and its beautiful color. Purple yams are tubers with grayish brown skins and purple flesh.

When purple yam (kand) is in season, don’t we all try to find as many recipes as possible to make with it? With its lovely colour and delicious taste, this vegetable is generally enjoyed by the whole family. Here is another recipe to add to your kand collection. 

A simple maharashtrian dish of cubed purple yam and potato, tempered with green chillies and spiced up with crushed peanuts. This is also enjoyed during fasting days but you can relish it on a normal day as well.





This is yet another childhood favourite of mine.

 I remember as a child, for me fasting was just an excuse to relish on all these fantastic dishes. This konphal sabji is a great relief for people who want to skip potato on fasting/upwas days. It is very easy and tastes great just by itself or as side item even on non vrat non upwas days




Ingredients
1.5 cups purple yam (kand/konphal), boiled and cubed
1.5 cups potato, boiled and cubed
2 tsp cumin seeds (jeera)
3-4 green chillies, slit
3 tsp roasted peanuts, crushed
a pinch of sugar
1 tspn fresh grated coconut
2 tsp ghee
salt to taste
2 tsp lemon juice

For the garnish
1 tbsp chopped coriander (dhania)


Method

1.First,wash purple yam,remove skin with knife or peeler. Make medium cubes and keep them immersed in water.
2.boil in open pan for 4 minutes or microwave on high for 3-4 minutes.(in both ways take care the pieces shouldnt become too soft.). Now cut boiled potato in cubes too.
3.Heat the ghee in a pan, add the cumin seeds and allow them to crackle.
4.Add the green chillies and potatoes and mix well.
5.Add the peanuts, sugar and salt and mix well. Add grated coconut & stir for 2 minutes.
6.Squeeze lime juice & mix properly
7.Serve hot, garnished with the coriander & fresh coconut.


I had served with rajgeera sago poori


Tips :
You can also double up the crushed peanuts and add a dash of lime juice to add more "pep" to this traditional recipe.
You can even prepare the above sabji by adding a combination of potato & purple yam
skip coriander in case your family doesnt eat coriander on fasting days

Upwas konphal bhaji|vrat wali kand,ratalu sabji|purple yam stir fry

Purple yam is known as ratalu in gujarati,kand in hindi and konphal in marathi

Purple Yam is an earthly, healthy and delicious food. my family favors this vegetable for its unique and interesting texture and its beautiful color. Purple yams are tubers with grayish brown skins and purple flesh.

When purple yam (kand) is in season, don’t we all try to find as many recipes as possible to make with it? With its lovely colour and delicious taste, this vegetable is generally enjoyed by the whole family. Here is another recipe to add to your kand collection. 

A simple dish of cubed purple yam, tempered with green chillies and spiced up with crushed peanuts. This is also enjoyed during fasting days .



This is yet another childhood favourite of mine.

 I remember as a child, for me fasting was just an excuse to relish on all these fantastic dishes. This konphal sabji is a great relief for people who want to skip potato on fasting/upwas days. It is very easy and tastes great just by itself or as side item even on non vrat non upwas days

 



Ingredients
3 cups purple yam (kand/konphal), boiled and cubed
2 tsp cumin seeds (jeera)
3 green chillies, slit
3 tsp roasted peanuts, crushed
a pinch of sugar
1 tspn fresh grated coconut
2 tsp ghee
salt to taste
1.5 tsp lime juice

For the garnish
1 tbsp chopped coriander (dhania)


Method

1.First,wash purple yam,remove skin with knife or peeler. Make medium cubes and keep them immersed in water.
2.boil in open pan for 4 minutes or microwave on high for 3-4 minutes.(in both ways take care the pieces shouldnt become too soft.)
3.Heat the ghee in a pan, add the cumin seeds and allow them to crackle.
4.Add the green chillies and potatoes and mix well.
5.Add the peanuts, sugar and salt and mix well. Add grated coconut & stir for 2 minutes.
6.Squeeze lime juice & mix properly
7.Serve hot, garnished with the coriander & fresh coconut.



I had served with rajgeera sago poori



Tips :
You can also double up the crushed peanuts and add a dash of lime juice to add more "pep" to this traditional recipe.
You can even prepare the above sabji by adding a combination of potato & purple yam
skip coriander in case your family doesnt eat coriander on fasting days

Tirangi modak |tricolour fried (tallele) crisp modak for ganesh chaturthi |panchkhadya modak

Presenting another variation of fried modak ----> TIRANGI CRISPY MODAK  or TRICOLOUR  FRIED MODAK (FRIED DUMPLINGS WITH COCONUT & SUGAR FILLING)

I have used red and green food colour & used maida to make these modaks instead of wheat flour.I have used maharashtrian prasad khirapat or panchkhadya as a filling or stuffing in this modak ,for panch khadya recipe pls click here

A modak (Devnagari:मोदक) is a sweet dumpling popular in Western an.d South India. It is called "modak" in Marathi and Konkani, "modhaka" in Kannada, "modhaka" or "kozhakkattai" in Tamil, and "kudumu" in Telugu.

 


The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. The dumpling can be fried or steamed.

 Modak has a special importance in the worship of the Hindu elephant god, Ganesh. Modak is believed to be his favorite food and hence is also known as modakapriya. Ganesh worship ceremony (puja) sometimes concludes with an offering of modaks to the deity.

INGREDIENTS


COVER

2 cup all purpose flour (Maida)

1/2 cup semolina (rava /sooji)

salt pinch

FILLING

2 cup desicated coconut
1-2 tsp roasted poppy seeds khas khas
1 1/2 cup powdered sugar
1 tsp elaichi (cardamom ) powder
4-5 powdered dry dates (kharik)
pinch saffron
1 tbsp  roasted dryfruits  (almond,cashew,pista)
1 tsp ghee



METHOD

1.Soak semolina in equal quantity of water for 15 minutes.Mix soaked semolina with maida  flour add salt & knead to a medium consistency dough (neither too hard not too soft). Keep covered under damp cloth for 15-20 minutes.

 

2.Mix coconut & powdered sugar in a bowl & add 1 tsp of milk & keep aside for 10 minutes.Add 1 tsp ghee in a kadhai  add roasted poppy seeds .Next add desicated coconut & sugar mixture & stir on a low flame till the mixture turns golden brown

3 Modak making is an art and needs lots of patience and practice.







4.Divide the dough into three equal sized portions.now mix green food colour with one part & pink colour with other part.See Tip 4
keep them covered under damp cloth.now make small equal number of balls from white pink & green dough.

 
5. now take   white pink & green  coloured balls & place adjacent to each other .now press them with your palms to ensure that no space remains in between three balls & the result will look like a three petal flower as shown below.
 Simply roll out the tricolour ball into a 2-3 inch diameter thin circle with help of a rolling pin. the diameter of circle will depend on the size of the individual ball




 
6.Spoon some stuffing at the center of the bowl.













7.Make small pinches side by side all along the outer surface of the bowl.







8.Gather the periphery at the top and join to form a peak.




The pleated shape looks like a whole garlic.

10.Remove excess part of the peak & make it pointed as shown in below  picture.



 

11.Heat oil in a frying pan & fry the modak in batches till golden brown on a medium flame.






12 serve 21 modaks as a neivadyam to lord ganesha
 

Tip


1. While frying the modaks in oil place the tip of modak pointing downwards & base should be on top. once the tip turns golden brown flip the modak  so that the base goes in downward directionThis will allow the tip of modak to get fried uniformly.

2.You can even use wheatflour instead of maida for cover

3 can use wet coconut jaggery stuffing as we make for ukadiche modak

4 For uniform  mixing of green /red colour with maida add colour to respective maida dough & then just pulse it once or twice in mixer .

PanchKhadya recipe |panchkhadya khirapat easy recipe for ganpati prasad

Think of Maharashtra, and you are instantly reminded of  celebrating the Ganesha Chaturthi with great pomp.

Lord Ganesha is specially fond of `modak', `puran poli', `panch khadya' (dry fruits) and `kheer' made on this occasion.

I'm sharing the recipe of  panchkhadya khirapat, the favourite prasad or naivedya offered to Lord Ganesha.

 khirapat or panchkhadya  is made from minimum 5 ingredients therefore the name. normally it has ingrediensts starting with marathi letter kh  namely khobra ,khadi sakhar,khismis ,khas khas ,kharik but you add fry fruits  of your choice or even golden raisins (manuka)
i had even added a pinch of saffron - kesar to ake this prasad shahi means royal

When you are in a hurry and you need to prepare a prashad this is the best thing to do. Within 5 to 10 min you can make the prasad and be ready for the Ganpati Aarti.
 Panchkhadya modak which consists of dry dates(kharik)  raisins, cashewnuts, powdered sugar and khobra

Ingredients
 1 cup dry coconut grated (sukha khobra)
 2 tbsp poppy seeds
 4-5 almonds +4-5 cashew + 4-5 pista
 4-5 dry date  (kharik )
 4-5 tsp rock sugar  (khadisakhar - you can use regular sugar too)
1 tsp elaichi powder

pinch saffron (kesar)

 Method


1. Dry roast the coconut until it is golden brown. keep aside to cool. crush it slightly with hands



2. Dry roast the poppy seeds, after it comes to room temperature grate it in mixer to make coarse powder.

3.remove seeds from kharik , dry roast slightly & make  a coarse powder.

4 also dry roast dry fruits slightly & make  a coarse powder



5.pound rock sugar /normal sugar coarsely in mixer

 6.mix dry fruit powder, dry dates powder &  coarsely grinded sugar as needed to the dry coconut & poppy seeds powder. your khirapat is ready



Tip
1.roast above ingredients on low heat take care not to burn them


 

Besan modak |ganesh chaturthi special recipe

Modak has a special importance in the worship of the Lord Ganesha.

Modak is believed to be his favourite food and hence is also known as modakapriya. Ganesh worship ceremony (puja) sometimes concludes with an offering of modaks to the deity.

todays modak is made from besan /gram flour hence known as besan modak .

this is my moms recipe.every year she makes these besan modaks during ganpati festival.



Ingredients

 2 cups coarse gram flour (also known as besan for laddus which is coarse),
 1 1/2 cups ground sugar (increase the amount if the sugar is less sweet),
 3/4 cup melted ghee (clarified butter).
 2 tbsp milk,
 cardamom powder,
 raisins, almonds, pistachios - any nuts of your choice



Method

 1.Roast gram flour in ghee over medium heat until aroma comes and it turns light red.
 Microwave Method: Mix together gram flour and ghee in a microwave deep dish. Put it in the microwave. Keep an eye on it and stir frequently to keep the mixture from burning.

 When the mixture turns light brown (approx. 10 minutes), remove. Microwave method is faster than the regular one.

 2.The mixture is lumpy at this stage. Sprinkle milk over the roasted mixture.It sizzles and looks thick and foamy. Turn the heat off and stir the mixture.

 3.Add sugar once the mixture is warm. Mix and knead it well with hands. Add cardamom powder and nuts.

 4.Grease the modak moulds with ghee

5..place few almond/pista /cashew  shavings on both sides of mould as seen below so that when you remove modaks from mould  they will be visible on exterior portion of modaks.

6. Fill the moulds with besan mixture batter .



7.Remove modak gently from mould & place in  a plate & serve as a neivadya to ganpati or else you can enjoy it as a sweet dish





Tips:-

1. U can make besan  laddos from above mixture  . If the mixture appears dry and you have difficulty rolling the laddus, use some more ghee.
2. Saute the besan in low flame ONLY. It will take a lot of time but do not increase the flame as it will becoe brown but not roast properly
3.  While doing this if your mixture looks liquidy, do not worry. It will cool down and become good for you to mould.
4. Use coarse besan rather than the fine besan we get in super market.
5. If the mixture is dry while roasting, you can add more ghee

TALLELE CRISPY MODAK for ANGARIKA CHATURTHI |FRIED MODAK RECIPE FOR ANGARKI CHATURTHI

Presenting another variation of modak -TALLELE CRISPY MODAK / FRIED MODAK (FRIED DUMPLINGS WITH COCONUT & SUGAR FILLING) (GANESH CHATURTHI SPECIAL)

This variety is my personal favourite .

A modak (Devnagari:मोदक) is a sweet dumpling popular in Western an.d South India. It is called "modak" in Marathi and Konkani, "modhaka" in Kannada, "modhaka" or "kozhakkattai" in Tamil, and "kudumu" in Telugu. The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. The dumpling can be fried or steamed. . Modak has a special importance in the worship of the Hindu elephant god, Ganesh. Modak is believed to be his favorite food and hence is also known as modakapriya. Ganesh worship ceremony (puja) sometimes concludes with an offering of modaks to the deity.

INGREDIENTS

COVER

2 cup wheat flour (Kanik)

1/2 cup semolina (rava /sooji)

salt pinch

FILLING

2 cup desicated coconut

1-2 tsp roasted poppy seeds khas khas

1 1/2 cup powdered sugar

1 tsp elaichi (cardamom ) powder

1 tbsp roasted dryfruits (almond,cashew,pista)

1 tsp ghee

METHOD

1. Soak semolina in equal quantity of water for 15 minutes.Mix soaked semolina with wheat flour add salt & knead to a medium consistency dough (neither too hard not too soft). Keep covered under damp cloth for 15-20 minutes.
2. Mix coconut & powdered sugar in a bowl & add 1 tsp of milk & keep aside for 10 minutes.Add 1 tsp ghee in a kadhai add roasted poppy seeds .Next add desicated coconut & sugar mixture & stir on a low flame till the mixture turns golden brown
3. Modak making is an art and needs lots of patience and practice.
4. Divide the dough into equal sized balls.
5. Simply roll out the ball into a 3 inch diameter thin circle with help of a rolling pin.
6. Spoon some stuffing at the center of the bowl.
7. Make small pinches side by side all along the outer surface of the bowl.
8. Gather the periphery at the top and join to form a peak. The pleated shape looks like a whole garlic.
9. 
10. Remove excess part of the peak & make it pointed as shown in above picture.
11. Heat oil in a frying pan & fry the modak in batches till golden brown on a medium flame.

Tip

1. While frying the modaks in oil place the tip of modak pointing downwards & base should be on top. once the tip turns golden brown flip the modak so that the base goes in downward directionThis will allow the tip of modak to get cooked .

2.You can even use maida instead of wheat flour for cover

Singhada ata thalipeeth |Upwas vrat shingada peeth thalipith|Buckwheat flour pancake

This is a slight variation to upwas bhajani thalipeeth.here we are using singhada ata instead of upwas bhajani flour

 During childhood we used to eagerly waiting for fasting days, so that we can relish on these Fasting Food delicacies :) hmmm Maharashtrian Fasting food is loaded with lots of calories, in fact you can really have treat during a fast :) Enjoy this another delicious recipe!

After marriage I always had to hunt various fasting recipes as my husband fasts on monday & thursdays .personally i love all types of fasting food from sabudana khichdi to upwas amti.

Ingredients:

1 cup - Singhada ata /shingada peeth /chestnut flour

1/2 cup - boiled potato/raw grated potato

2 - green chilles chopped finely

2-3 tsp crushed peanut powder (shengdana kut)

1 -2 tsp - jeera / jeera(cumin) powder

1 tsp -lemon juice

a pinch -sugar

salt as per taste

Method:

1) Grind green chillies and cumin seeds and make a coarse paste.

2) Mix singhada flour, chilli paste, coriander leaves,lemon juice, salt,sugar, roasted peanut powder, boiled potato together and make a soft dough. (add few splashes of water if required)

3) Take any plastic thin sheet, make a small ball from the dough, sprinkle few drops of water on plastic thin, place the dough and just press it in round shape by hand.

4) Heat pan on a medium high, add some oil and place thalipeeth and roast till it gets nice golden color from both the sides.

5) Serve hot with yogurt/upwas-chutney

Tips /Variation

1)You can even add soaked sabudana (for minimum 3-4 hrs) in the above recipe Sabudana for thalipeeth works great if its over soaked, soft and little bit soggy.

2) For plastic you can use any plastic sheet the one in which we get milk.

3) Replace green chillies by using red chilli powder.

4) Replace lemon juice with dahi