Dry Jamoon

Happy Yugadi Each and Every One. This April 8 is Chandramana Yugadi (According to lunar Calendar ) and each one will have their own way of celebrating it. Try this Dry Jamoon for the festival and enjoy.
Dry Jamoon is a sweet dish and a perfect desert at any time of the day. You just eat one and then you feel like having one more. That is what happened to me. Dry jamoon recipe which was shown in one of the T. V. Show inspired me to prepare this sweet dish. I am sure that you also will surely give a try and enjoy. Njoy this Yugadi with Dry Jamoons.

Let us know about Yugadi festival and its importance.
It is said that Shree Krishna left this world on this day (End of Dwapara Yuga) and Kali Kala (Kala is year) started from this day.
Yugadi/Ugadi is here. Yugadi means starting of new year. Yuga : Year...Aadi : starting. We have a beautiful song like,
Yuga Yugaadi Kaledaru Yuga Yugaadi Barutide .
Hosa Varushake  hosa harushava hosedu hosedu tarutide...
That does means the new year comes again and again and it is loaded with Joy and Happiness.

According to Hidndu Panchangam The New Year starts on Yugadi/Ugadi Day. We have two types of Panchangams. One Panchanga is done according to Chandra's  (Lunar Calendar)(Moon) movements and the other one is done according to Soorya/ Sun's movements. People of Karnataka (A part of Karnataka), Andra Pradesh and most of the places in North India celebrate Chaandramaana Yugadi.
It is called in different names like, In Maharastra it is known as Gudi Padwa ( in Marati ). The Marwari of Rajastan celebrate Yugadi, the same day as their new year and they call it Thapa. In Sindh, Sindhis celebrate it as Cheti Chand, beginning of their new calendar year. The Manipuris call it as Sajibu Nongma Panba. (New Year Day). The Hindus of Bali and Indonesia also celebrate their new year on the same day as Nyepi.
In Karnataka and other parts of South India people prepare the prasadam with Jaggery and Neem flowers mix.  This is called Bevu (Neem) Bella ( Jaggery - Sweet ). After Special Pooja every one will eat this special prasada. Bevu -Bella is a symbol of difficult and happy days in the life.
I just read about special pachadi done on Yugadi Day and liked it too.

Special Pachadi Recipe for Yugadi/Ugadi Day.
These are the ingredients used in preparing the Special Pachadi. Each ingredient is related with one guna (nature) and eating this symbolizes that One should face the world with courage and lead a good life. (That is the message it spreads).
Ingredients to prepare Special Pachadi.
Neem buds/flowers for its bitterness, signify sadness.
Jaggery for sweetness, signify happiness.
Green chilly/Pepper for its hot taste, signify anger.
Salt for saltiness, signify fear.
Tamarind juice for its sourness, signify disgust.
Unripened Mango for its Tang, signify surprise.
After knowing the significance of this pachadi I am surely prepare this along with other dishes.
One more importance of this Yugadi Day is " Panchanga Shravana " in temples. The head priest read and convey the phalaphala ( That year's happenings (Good and Bad ) according to the panchanga. Many people are really curious to know about their future too.
Lets celebrate and enjoy and pray God that keep all of us in good health and take care.

" SARVE JANA SUKHINO BHAVANTUH ".

Now coming back to the dish I feel this is something you can prepare and keep it. It taste better next day. It can be served with breakfast/lunch.
In the original recipe they have added sugar powder in the dough also.  But I don't think so that is needed. They have used paneer, kova, curd, sugar powder so and so on. Ghee was used for frying jamoons. I have set my self with minimum ingredients and of course no to adding sugar powder to the dough. I used oil to fry the jamoons.
I have used, home made paneer, bread, a little curd and milk powder. Fresh copra (dried coconut) is used here.Copra from our Birthi mane Brahmavara and sugar. (to prepare sugar syrup).
Lets see the recipe Now.

Ingredients :

For dough
Paneer : 2 Tablespoons (1/2 litre milk)
Bread pieces ( Used brown bread) : 2 to 3 pieces.
Milk Powder : 2 to 3 Tablespoons
Curd : 1 Tablespoon
For stuffing :
Cashew pieces : 8 to 10
Candy sugar : 8 to 10
Cardamom seeds : 3 to 4 pods.
For the syrup
Sugar : 1/2 Cup or less than 1/2 Cup
Water : 1/4 Cup
Cardamom powder : 1/2 Teaspoon
For coating 
Dry coconut/Copra / Desiccated coconut : 1/2 Cup ( 1/2 Copra).
Remaining Sugar syrup
To Fry :
Oil/Ghee : 1 Cup (I have used oil )

Method :

1. Take a big bowl and put bread and powder it by hand. Add paneer, milk powder and curd.

2. Mix it nicely. Divide the dough into small marble or little bigger than marble size.

3. Keep cashew pieces, candy sugar and cardamom seeds in a tray or plate.
4. Powder 2 pods of cardamom and keep it aside. Grate dry coconut and keep it aside.
5. Keep a bowl on the fire and put sugar and 1/3 of water and let it boil . Mix it in between so that sugar melts nicely and quickly.

6. Let the sugar syrup gets into one string consistency. Keep on low flame.

7. Now take a small size of divided dough and flatten a bit. Keep a piece of cashew, a sugar candy and a cardamom seed.
8. Bring all the sides to middle and form a small ball again.
9. Repeat the same and prepare cashew , sugar candy stuffed balls.
10. Arrange these balls in a tray/plate.
11. Keep oil on the fire, let it heat. (Low flame).

12. Fry jamoons on low flame till they turn golden brown. (You can fry 4 jamoons at a time).

13. Put this fried jamoons in ready sugar syrup and just turn them to get the sweet content on their outer layer. Let it be in sugar syrup for 3 to 4 minutes.

14. Now remove the jamoon to a plate.
15. Pour the remaining content of sugar syrup to the coconut gratings. Mix it nicely.
16. Roll the fried and sugar syrup dipped jamoons on dry coconut mixture slowly turn them around.

17. Arrange the Dry  Jamoons in a tray.
18. It is bit crispy when they are just made. Taste better on next day.

Note :

Do not use fowl coconut gratings. It might smell bad. Do not add more curd, you may not be able to form thick balls. Do not add any ghee or oil while preparing the dough. Do not add more water while preparing the sugar syrup. It takes longer time to be string consistency. Adding more sugar is optional. Keeping a small sugar candy helps amoon to get good taste. 

Preparation time : 10 minutes
Cooking time : 30 minutes (Including sugar syrup). 
15 Dry Jamoons can be prepared

Linking this to : Yugadi Special :  Jayashree Trao - http://www.evergreendishes.com/

Crispy Dosa (with watermelon rinds).

Dosa or Dose (in Kannada Language) is a breakfast/snack dish.  It is one of the staple food of South Indians.

We normally use raw rice , urid dal, methi/fenugrik seeds and a little avalakki/flattened or beaten rice.
Trying some thing with the same ingredients and adding some thing else which is always interesting and I call it as creative.  Of course it is always the best to use what has come all the way from olden days. Dosa is best with its original ingredients. But it has taken so many turns and varieties.
Lets see some interesting facts about the dosa origin.

The origin of dosa is from Udupi, It is said so, may be because of famous Udupi restaurants. The thinner and crisper version of dosa, which has become very popular all over India and around the world was first made in Karnataka. A recipe for dosa (As dosaka) can be found in " Manasollasa " a 12th century Sanskrit Encyclopedia compiled by Someshvara  3rd who ruled present day Karnataka. 

Dosa is a common breakfast dish and it is also a popular street food. it is high in carbohydrates. It is prepared using rice and urdid dal. Urid dal is rich in protein. The fermentation process increases the level of Vitamin B and Vitamin C. Dosa are high in fat but are considered low in calorie. ( From Wikipedia).
As I said earlier, I have used watermelon rind along with other dosa ingredients. It is one good way to make use of watermelon rind and get the benefits from it.
Remember you do not add any extra water while grinding. Use watermelon rind pieces. Watermelon rind contain water and that will be sufficient for grinding rice and urid dal.

Ingredients :

Dosa rice (Raw) : 2 Cups
Urid dal : 1/2 Cup
Methi/Fenugrik seeds : 1 Teaspoon
Avalakki/Flattened rice : 1/2 Cup (Two fist (Handful).
Salt : To Taste
Oil : 2 to 3 Tablespoons

Method :

1. Wash and soak raw rice, methi seeds and urid dal together.
2. Wash avalakki and soak it separately. Soak all the ingredients at least 3 hours.
3. Wash and remove the green top portion of watermelon skin and cut the rind into small pieces.
4. Now grind ingredients little by little using watermelon rind pieces. (Do not use water).

5. Remove from the mixi jar and put it in a big bowl. Add salt and let it ferment for over night. (or 5 to 6 hours).
6. Keep a dosa pan on the fire and heat. Sprinkle oil and spread it evenly. Clean it with a kitchen tissue.

7. Take a ladle full of dosa dough and spread on heated tava. (let the fire be low).
8. Sprinkle little oil on the top and cover. Let it cook till it gets crispy. (30 seconds to 1 minute).

9. Remove the hot crispy dosa and serve with the side dish you have prepared.

10. Repeat the same and prepare dosas with remaining dosa dough and enjoy .

Note :

I have used Mixi (Liquidizer ) to grind the ingredients. It is easy to grind watermelon rind pieces.
If you are using grinder, Watermelon rind pieces should be ground in mixi jar and then add it to the ingredients. Watermelon rind pieces contain lots of water and it is more than enough for grinding the dough. (My experience). Add water only if required. Prepare dosas on low and medium flame. Using of Nonstick pan is optional. (I have used dosa tava). First try with little quantity of ingredients.

Time : Soaking time : 4 Hours : Grinding : 10 minutes, Fermenting : 6 hours, 
Preparation : 30 minutes.
Serves : 5 to 6