Gouri -Ganesha Festival Special Dishes.

Happy Gouri -Ganesha Festival to all. 
Gouri Ganesha Festival is celebrated in all most all parts of India. Ganapati/Ganesha, being the vighna vinashaka means he solves all the problems whatever it comes. He should be prayed first in any function takes place. This year Ganesha festival is on Thursday 17th of September. The previous day will be Gouri festival. Many people do bring Gouri-Ganesha statue which is made of mud. After the pooja and prasadam people do visit Ganesha kept in other places. Ganesha festival day many  dishes are  prepared to offer at pooja as prasadam and distributed to people who comes to see Ganapa/ Ganesha/ Vinayaka /Vignesha. It is said that what ever you prepare must be 21 in number. People do 21 namaksarass, seeing 21 Ganesha statues etc.
 Feast means number of dishes cooked and served and a heavy meal at the end of the pooja is enjoyed with the whole family. People do many dishes like Laddus, Chakli, Kadubu and kajjayas, Holige and Karchikai/ karanji etc etc.
Here are some simple recipes one could enjoy your meal fully in a healthy way. 

Shavige Kheer- Harive soppina Huli - Patrode and Kai kadabu

First day is the Gouri pooja and ladies pray for the health of their husband and the people of the house. Bhagina (Haladi -Kumkum) is given to ladies. Then only the cooking starts. It will be some easy recipes on that day. Our Udupi side people do preparation with leaves and some payasam. There is a story behind this, since the parents of Parvathi were very poor and could not offered much they could only prepare the leaves (which you get in plenty during this time of the year) dishes and payasa.
Gouri Festival day : Special Dishes

1. Harive Soppina Huli (Amaranth leaves curry)

Things needed :

Amaranth leaves/Harive soppu  : 1 bundle
Toor/ Moong dal : 1/2 Cup
Coconut : 3 Tablespoons.
Coriander seeds/daniya seeds : 1 Tablespoon
Jeera/Cumin seeds : 1/2 Teaspoon
Red byadagi chilli " 5 to 6
Tamarind : a small marble size.
Salt : to taste
Mustard splutter with urid dal, ingh, curry leaves

Method :

1. Wash and pressure cook toor dal. Let it cool.
2. Wash and cut harive soppu and cook till they turn soft.
3. Grind coconut, raw coriander seeds, jeera, red chilly and tamarind with little water till paste consistency.
4. Now keep a big pan on the fire and add cooked dal, leaves, salt and turmeric powder. Mix it well. Let it cook for 2 minutes.
5. Add ground coconut-coriander mixture and mix it well. Let it cook on low flame for 2 to 3 minutes.
6. Shift the ready curry and add mustard splutter with ingh and curry leaves.
7. The curry is ready to serve.

2. Patrode ; Kesu patrode :

Things needed :

Kesu /Colocasia leaves : 8 to 10.
Coconut : 1/2 cup
Toor dal :1/2 cup
Raw rice : 2 cups
Red chilly 6 to 8
Coriander seeds : 2 Tablespoons
Jeera : 1 Teaspoon
Methi seeds : 1 Teaspoon
Urid dal : 1 Tablespoon
Tamarind : a small lemon size
Jaggery : 2 Tablespoons
Salt : to taste

Method :

Wash all the leaves and remove the stem behind the leaves and keep it aside. Soak rice , urid dal, toor dal. methi seeds for 2 hours and grind them with coconut, daniya seeds, jeera, red chilly and tamarind.
Add jeggary, salt and grind at the end and remove from the mixi jar. Add salt and mix it well.
Just spread one leaf and spread the dough on it nicely. Add one more leaf on the top of the first one and spread the dough. Repeat the same on one more leaf.  (not more than 4 leaves ).
Fold the sided to the center and roll them like chapati roll.
Arrange them on a plate and steam cook in Idly cooker or pressure cooker for 25 to 30 minutes.
Prick it a knife edge to know that is cooked well. Patrode is done if the dough does not stick to the knife edge.
Patrode is ready to serve.

3. Shavige Kheer

Things needed : 

Shavige/thin noodles : 1/2 Cup
Milk : 2 Cups
Sugar : 2 To 3 Tablespoons
Ghee : 1 Tablespoon
Dry Fruits : 2 Tablespoons : (Cashew Nuts and Raisins).

Method :

Fry Shavige/thin noodles on a low flame with a teaspoon of ghee.
Add boiled milk and let it cook for 2 to 3 minutes.
Add sugar and stir well.
Powder cardamom and keep it aside.
Fry cashew nuts and raisins in a teaspoon of ghee and add it to the kheer.
Shift the kheer to a serving bowl and add powdered cardamom.

Note : Use of more or less sugar is optional. You can use more dry fruits and add almonds to the kheer. Frying should be done on low flame.

Ganesh Festival : Special dishes

1.Kadale Pancha Kajjaya 

Pancha Kajjaya is a sweet dish , pancha means five and kajjaya is some thing sweet. Kadale/Channa dal Pancha kajjaya is prepared using Channa dal or whole channa.

Things Needed :

Channa/Bengal / Kadale bele : 1 Cup
Sugar or Jaggery : 2 to 3 Tablespoons
Ghee : 1 Teaspoon
Coconut : 2 Tablespoons
Cardamom : 3 to 4 pods.

Methid :

Dry roast channa/ kadale bele and leave it for cooling.
Powder cardamom and sugar/jaggery in a mixi jar.(dry grinder).
Dry roast coconut on low flame and dry grind it.
Dry grind roasted channa dal coarsely and remove from the jar.
Put powdered channa, dry ground coconut, jaggery/sugar in  a big bowl.
Add a spoon of ghee and mix all the ingredients nicely and put it in a serving dish.

Kai Kadubu (Sweet coconut jaggery stuff).

Things needed : 

Rice flour : 2 Cups
Water : 4 Cups
Jaggery : 1/2 Cup
Coconut : 1 Cup (fresh and grated)
Cardamom : 4 to 5 pods.
Salt : a little

Method : 

Powder cardamom and grate coconut. Dry grind coconut with cardamom seeds and keep it aside.
Now keep a pan on the fire and add jaggery and dry ground coconut.
Mix it nicely on a low flame and to a slightly thick consistency.
They should be mixed together and the water content should disappear. Remove from the pan and keep it aside.
Now keep water for boiling on the fire.Once the water boils add rice powder and mix it thoroughly..
Mix it nicely and stir continuously till it gets thick.
It starts leaving the pan. Mix it well again and remove from the pan.
Now mix it well once again and take a small size of cooked dough and prepare Kai kadabu.
Spread the dough in circle shape. Place a spoon full of jaggery coconut mixture in the middle and  fold both sides like a boat shape or half moon shape. Prepare kaikadabu and arrange in the plate.
To give a modaka shape : touch little ghee and take a small lemon size of rice flour dough. Spread it on the palm like a circle shape. Keep a teaspoon of coconut jaggery mixture and bring up all the sides on the top and turn it like a top.
Steam these kai kadubu and modakas in a pressure cooker or idli cooker for 10 to 15 minutes.
Arranging them in pressure cooker: arrange the modak/kaikadabu in a small plate. Put some water to the bottom of the pressure cooker. Place a big bowl upside down. Place a plate above the bowl. Keep the  Kai kadabu or Modaka arranged tray or plate on the top of the plate. Cover the pressure cooker and cook for 10 to 15 minutes. (Do not use weight while steaming).
Modakas/Kai Kadabu  are ready for Naivedyam.

Note : You can prepare kova modakas, just mixing sweet kova and little chiroti rava together, add a teaspoon of ghee and prepare a ball size and give a shape of modaka. You can also prepare dough with rava and maida and keep some sugar and nuts mixture and give a shape to modaka and fry them till they turn brown. Crsipy modakas are ready to serve.

Dals + Rava Patrode ( Colocasia Upma )

Kesu ( in kannada language ) or Colocasia leaf is used in cooking in many parts of India. Patrode from Dakshnina Kannada is very famous dish all over the world I can say. During the rainy season these leaves grow up nicely and every household will prepare some or the other dish using these "KESU" leaves mostly in Dakshina Kannada as I know.

This leaf should be cooked with sufficient Tamarind Pulp or it may itch your mouth, throat and even your hands. (It is only certain kind of Colocasia needs more tamarind).

Normally raw rice is used as main ingredient. Here I have used Different dals and a cup of Medium size rava instead of raw rice.

Now Lets see some benefits of Colocasia leaves.
Colocasia contain carbohydrates, proteins, dietary fiber and less of fats and zero cholesterol. It contains the minerals like, sodium, potassium, copper, iron, calcium, manganese, magnesium, zinc and vitamins such as B,  Vitamin C , Vitamin A, Vitamin K. It is anti oxidants and promote good health. Even the roots of Colocasia roots contain all these valuable contents.   
Dals are good protein and carbohydrate contents. They are rich in vitamins and dietary fibers. They help us to keep our health in good conditions.
Here is a recipe of "Dals + Rava Patrode idli or gidde as we call it in Kannada language and Patrode Upma we call it Patrode Oggarane...means Patrode Tadaka. I am sure it will be liked by all age group. This dish is good for breakfast or as snack.

Things Needed:

Colocasia leaves : 8 to 10
Toor Dal: 1 Cup
Channa Dal : 1/2 Cup
Whole Moong : 3/4 Cup
Urid Dal : 2 Tablespoons
Methi (Fenugeek) seeds : 1 Teaspoon
Coriander seeds : 4 Tablespoons
Jeera : 2 Table spoons
Tamarind : One handful
Turmeric powder : 1/4 Teaspoon
Jaggery : 4 Tablespoons
Salt : To taste
Ingh (Asafoetida) : a pinch
Coconut : 1 Cup
Rava : 1 Cup
Red chilly : 8 to 10
Cooking oil  Or ghee : 1 Tablespoon

Method : 

1. Wash and soak dals for 2 to 3 Hours

2. Grate coconut and grind with tamarind, coriander seeds, jeera, Ingh and red chilly. Add salt and jaggery.

3. Grind Dals till paste and remove from the mixi. Now mix ground dals and coconut mixture. Keep it aside.

4. Wash and remove the thick stem behind the colocasia leaves.

5. Cut the leaves in to small pieces and keep it aside.

6. Mix Rava (Semolina) with ground coconut - dal mixture.

7. Mix cut pieces of colocasia leaves to rava dal ground mixture.

8. Wash idli plates and apply oil to all the plates.
9. Now put a spoon of mixed rava dal colocasia leaves mixture to each idli plate. (Each mould in idli plate).

10. Steam cook in idli cooker or pressure cooker for 30 to 40 minutes.

11. Put off the gas and remove the plates from the cooker.

 12. Serve hot colocasia dal idli with butter and jaggery or prepare Patrode oggarane.

Note :

Do not make the dough too watery. It will be difficult to keep in idli plates. Let it be bit thicker than idli batter.
Adding jaggery is optional (more  or less ). You must add sufficient tamarind or when you eat patrode idli it starts itching. You can try this dal leaves idli with Palak leaves or dil leaves or Cabbage. (do not use lot of tamarind if you are using Palak or Cabbage). Mild spice will taste better. I have used some beetle leaves along with colocasia leaves. Since I did not want to throw it away I cut them into small and mixed with  the other leaves.
Time : 40 minutes
Soaking time : 2 hours
Serves : 5

Patrode Oggarane (Patrode Tadaka)

Things Needed : 
Ready Patrode (Colocasia leaves Idli)  : 10 to 15
Coconut : 2 Table spoons
Coconut Oil : 2 Table spoons
Mustard Seeds : 1 Tea spoons
Urid Dal : 1 Tea spoon
Jaggery : 2 Table spoons
Curry leaves : 8 to 10
Red chilly : 2

Method :

1. Cut or make idli into small pieces.

2. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal.
3. Let the mustard seeds splutter. Add chilly and curry leaves.

4. Now add cut colocasia idli pieces and mix it with fried mustard seeds and urid dal.
5. Add jaggery and mix it well and leave it for 2 minutes on low flame.
6. Now add grated coconut and put off the gas. Shift Patrode Oggarane to a serving bowl.

7. Serve when it is hot or cold.

Note :

You can use any cooking oil of your choice. Using jaggery is also optional. Use of coconut is also optional, but using coconut adds to the taste.
Time : 10 minutes.
Serves : 4

Rava Patrode

Patrode is famous yemmy spicy dish From Dakshina Kannada. Mixed spice with coconut and ground together to a paste consistency and apply this paste on Kesu leaves. (Colocasia leaves) and steam. I used Rava or Samolina instead of rice and prepared this Patorde. Rava Patrode can be eaten for breakfast, evening snack or for dinner too.

Things needed

Kesu leaves: 15 -20

Kesu leaves: 15 to 20

Rava: 3 Cups (medium size)

Coriander seeds: 3 Table spoons

Jeera: 1 Table spoon

Tamarind;  a lemon size

Red chilly : 8 to 10

Ingh: a pinch

Salt: to taste

Turmeric Powder: a pince

Jaggery: 3 to 4 Table spoons

Coconut: 3 Table spoons

Method

1.Wash all the kesu leaves and let the water dry from the leaves. Remove the hard stem.

slightly, on the back side of the leaves using the knife. (do not damage the leaf). 

2. Grind coconut, coriander seeds, jeera, red chilly, tamarind, turmeric and ingh together till paste.

3. Add jaggery and salt to the ground paste and mix it well.

4. Now add Rava to the ground paste and mix it nicely and keep it aside for 10 minutes.

5. Now take a handful of prepared dough and a leaf and apply the dough on the back side of the leaf. Keep another leaf and apply again dough on that too. 

6. Cover the both side of the edges of dough applied leaves and make a roll. 

7. Repeat the same with the rest of the leaves. 

8. Now arrange these rolls in a idly steamer or pressure cooker and steam for 20 to 25 minutes.

9.Serve these Rava patrode with butter or coconut oil with a jaggery on the side.

Note: 

The consistency of the rava spice dough should be like idly dough. You can increase or decrease jaggery according to your taste. Cook on medium heat. Poke a spoon or knife to find out whether the dish is cooked. The dough will not stick to the spoon edge if the dish is cooked properly. 

Serves: 2 to 3.

Ready to eat Rava Patrode

Applying the Dough to the leaves 

Patrode Gidde - Oggarane.. Colacasia leaves

Patrode is a spicy dish which is prepared using raw rice with spices and Kesu/Colocasia leaves. This dish is very famous and one of the traditional dish of Udupi/ Dakshina Kannada/Malenadu (Karnataka - India).

Normally Patrode is prepared during rainy and winter season , The reason is that  we get lots of Kesu leaves during rainy season and its not that itchy during rainy season.  This patrode helps our body to be warm and energetic because of the spice that we use help us to be strong.
Lets see the recipe Now:
Things needed:
 Colacasia leaves  (Kesu Leaves )   10 to 15.
Rice : 2 cups .( Dosa Rice ).
Methi ( Fenugric seeds ) : 1 Teaspoon.
Urd daal: 1 Tablespoon.
Toor Daal : 2 Tablespoons.
Coriander seeds : 4 to 5 Tablespoons.
Jeera : 2 Teaspoons.
Red chillies : 10
Coconut : 1 Cup. (Half of 1 coconut).
Tamarind :  1 Ball size: ( 1 handful).
Salt : To taste.
Turmeric : a pinch.
Ingh : a pinch.
Jaggery : 3 to 4 Table spoons.

Method :
1. Wash and soak rice, methi seeds and rice together for two to three hours.
2. Wash and remove the hard stem on the leaf. (Behind the leaf if it is hard).
3. Grind all the ingredients along with coconut nicely.
4. Add jaggery and salt at the end and grind till jaggery mixes well. Remove from the mixi jar.
5. Cut washed colocasia leaves into thin.

6. Mix the dough with the cut leaves and keep it aside. Wash the idli plates.
7. Apply oil to each plate and put dough to each plate.

8. Put some water to idli cooker/pressure cooker.
9. Now arrange the idli plates and keep it in idli cooker/pressure cooker and cook for 25 to 30 minutes.
10. Poke a knife edge/spoon edge to confirm that is well cooked. (It does not stick to knife edge).

11. Remove Kesu gidde/Patrode gidde and put it a serving plate.

12. Serve with butter and jaggery.

Note : Must use proper amount of tamrind the dough or it may  give itching feeling while eating.  You can also roast all the spices and then grind with fresh coconut. Do not use much water. The dough should be thicker. You can also try this patrode with palak leaves and cabbage.
Time : 25 to 30 Minutes.
Serves : 4 to 5
You can also cut them into small pieces and add Mustard seasoning and coconut.

Patrode Vaggarane :

Tak cooked Patrode and cut it into small pieces. Grate 3 to 4 spoons of fresh coconut.  5 to 6 curry leaves and   1/2 spoon of mustard seeds and urd daal  and 2 to 3 Table spoons of  oil. ( Any cooking oil will do).
Keep a pan on the fire.  Heat and put mustard seeds and urd dal. Let the mustard seeds spurt. Add curry leaves and cut patrode pieces. Mix it nicely on low flame. Add coconut at the end and put of the gas. ( You can also add jaggery to it if you wish ). Mix nicely and serve hot Patrode  Vaggarane . Its yemmy and spicy and good for evening snack.

Note :
Proper amount of tamarind should be used or it might itch your tongue when you eat. Use of more coconut turns the gidde soft.
Use of proper amount of spices adds to the taste. Use of more/less jaggery is optional.
Time : 10 Minutes
Servess 4 to 5. 

PATRODE FRY or Kallu Patrode.

PATRODE FRY OR kallu Patrode is a traditional dish, and its normally eaten with rice.  Can use as side dish also. It should be eaten as hot.

Things needed:
Kesu leaves : 15 to 20
Raw Rice : 2 cups.
Coriander Seeds : 3 to 4 Table spoons.
Methi ( Fenugrik seeds) : 1/2 tea spoon.
Jeera : 1 Table spoon.
Red chillies: 10 to 15.
Tamarind : One handful ball size.
Jaggery : 1/2 a cup ( powder or smash it )
Salt: to taste.
Urd Daal : 1 Tea spoon.
Turmeric powder: 1/4 tea spoon.
Ingh: a pinch.
Coconut : 1 cup.( Fresh and grated).
Oil. : 6 to 8 Table spoons.

Method :
Wash kesu leaves nicely and clean them and  keep it aside. Wash rice, methi and urd daal and soak for 3 to 4 hours. Grind this soaked rice with all the spices except jaggery.( Coriander seeds , jeera, red chillies, tamarind, ingh and coconut ).with little water. Grind it well till its nicely ground.  Add jaggery and salt and grind it until its well mixed. Remove from the jar.  Now take each kesu leaf and apply the ground  rice paste all over the leaf. Add one more on the top of the dough applied leaf and apply the paste. Repeat the same.and roll all the leaves at once tightly and keep it aside.  Now keep a tava  on the fire and heat.  Add one table spoon of oil and spread it.  Cut those rolls in to small round shape and arrange it on the tava and sprinkle 1 to 2 teaspoon of oil over it. Cover with lid and cook on low flame until they turn brown. Turn each roll and cook the other side of the roll till they turn brown.   Repeat the same with the rest .  Serve them with hot rice or  with  jaggery and butter.
Note : Proper quantity of tamarind should be used while grinding rice. Other wise the leaf causes itchy while eating and you will not be able eat that. Cook on the low flame. Can use little more jaggery if  you like sweet taste. We call it this as Kallu Patrode since we use dosa tava to shallow fry these patrodes.
Serves: 4 to 5

Pathrode Uppittu....

Pathrode Uppittu is prepared with cooked Pathrodes..... can have them for break fast or as snack in the evening too...
( For Pathrode recipe glance at  Kesu Pathrode Recipe).
Things needed :
Cut Pathrodes  : 3 to 4 cups .
Jaggery : 2 Table spoons
Fresh Coconut : 3 to 4 Table spoons.
Red chillies : 2 to 3
Çurry  leaves : 6 to 8
Oil: 2 Table spoons.
Mustard : 1 Tea spoon
Urd Daal : 1 Tea spoon

Method : Cut or make small pieces of  cooked Pathrodes ( 5 to 6 cooked Pathrodes) and keep it aside.
Now keep a big pan on the fire and put oil and heat for 10 seconds. Add mustard seeds and urd daal to it. Let it spurt.  Add curry leaves and mix thoroughly and put pathrode pieces to the mustard mixture and mix well.  Add jaggery and mix again until it mixes well.  Now add  grated coconut and put off the fire. Serve plateful of Pathrode uppittu when its hot.
Note : Using jaggery is an option.  Can use more coconut if you like coconut.
Serves : 3 to 4

Pathrode Gasi ( Patrode with Gravy).

Pathrode is a very famous dish in Dakshina Kannada. Patra means leaves ode means some spicy bite. Patrode is prepared using colocasia/Kesu leaves. These leaves are very healthy and helps to take care of the body temperature during rainy season and winter. The leaves grow nicely during rainy season and varieties of dishes prepared using this leaves. Patrode, patrode seasoned, tava patrode (kallu patrode), fried patrode and curry patrode ( Gasi ). Patrode is prepared and dipped in the coconut gravy and cooked as curry and eaten. This spicy dish is very yummy to eat and this fills the stomach.It is normally done for lunch or as snack or even for dinner. Patode can be done using Palak /Spinach leaves too. (They will turn little more soft).
Gasi means thick. Patrode gasi is eaten as they are cooked in the thick gravy. This is one of the traditional dish from Udupi, Mangalore and Malnad.

No Onion or Garlic added in this recipe. 

Things Needed :

Cooked Pathrodes - 2 to 3 cups ( 4 to 6  Cooked pathrodes should be cut in to small pieces).
Oil : 2 Tea spoon (Coconut oil)
Coconut : 4 To 6 Table spoons.( Fresh and grated).
Coriander Seeds : 3 Tea spoons
Jeera : 1 Tea spoon
Red Chillies : 5 to 6
Tamarind Pulp : 2 Table spoons ( Soak Tamarind in hot water and squeeze out the pulp).
Mustard Seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Curry leaves _ 6 to 8 leaves
Asafotodia or Ingh : a pinch
Salt : to taste.

Method :

1. Cut cooked patrode in to pieces and keep it aside.

2. Grate coconut and grind it with tamarind, coriander seeds, jeera and 3 to 4 red chilly.

3. Keep a pan on the fire and put coconut oil. Heat and put mustard seeds, urdi dal. Let it splutter. Add curry leaves and ingh.
 Add ground coconut spice mixture. Add required water make it little liquidy. (like gravy).

4. Add required salt, turmeric powder and let the gravy cook for 2 to 3 minutes.

5. Add cut patrode pieces and mix it well. Let the curry cook for another 2 to 3 minutes. Shift it to the serving dish.

Add coriander leaves and serve.

Note : 

You can  also use roast spices and then grind it along with coconut. The taste differ.   ( Roast 1/4 spoon of Fenugreek seeds and add coriander seeds chillies  and roast nicely. Add jeera at the end and grind this mixture along with coconut).  See that methi seeds do not get burnt while roasting . Roast on low flame. Using coconut oil is optional. You can use any kind of edible oil. Adding jaggery to the gasi is optional.
Time : 10 minutes.
Serves : 3 to 4.

Patrode Preparation

Things needed :

Kesu /Colocasia leaves : 8 to 10.
Coconut : 1/2 cup
Toor dal :1/2 cup
Raw rice : 2 cups
Red chilly 6 to 8
Coriander seeds : 2 Tablespoons
Jeera : 1 Teaspoon
Methi seeds : 1 Teaspoon
Urid dal : 1 Tablespoon
Tamarind : a small lemon size
Jaggery : 2 Tablespoons
Salt : to taste

Method :

Wash all the leaves and remove the stem behind the leaves and keep it aside. Soak rice , urid dal, toor dal. methi seeds for 2 hours and grind them with coconut, daniya seeds, jeera, red chilly and tamarind.
Add jeggary, salt and grind at the end and remove from the mixi jar. Add salt and mix it well.
Just spread one leaf and spread the dough on it nicely. Add one more leaf on the top of the first one and spread the dough. Repeat the same on one more leaf.  (not more than 4 leaves ).
Fold the sided to the center and roll them like chapati roll.
Arrange them on a plate and steam cook in Idly cooker or pressure cooker for 25 to 30 minutes.
Prick it a knife edge to know that is cooked well. Patrode is done if the dough does not stick to the knife edge.
Patrode is ready to serve.