Hayagreeva

Hayagreeva is one of the sweet dish, that is normally prepared for Shree Krishna Prasada / Naivedyam. Hayagreeva is prepared using Channa dal, lots of ghee, coconut and jaggery.
There is a story behind it about this sweet Hayagreeva.

My Mother used to tell this story to us and we would listen to her.
Guru Thirtha Vyasarayaru used to prepare this sweet praying Lord Vishnu and used to take it for Naivedyam. But the bowl used to be empty when it is kept in front of the God. Guru Vyasarayaru used to feel very sad but still continued preparing Hayagreeva and taking all the way to Naivedya. Guru always thinking of Lord, Lord Vishnu used to come in the form of horse and eat all the prasada, whitle walking behind Shree Vyasarayaru while he is taking the prasada bowl on his head. Lord used to eat and disappear. This sweet is arpitha for Lord Vishnu. Since Lord Vishnu used to come as Horse faced animal / Haya means Horse, Vadana means the face and since He came in the form of  Horse and ate all the sweet prepared by his bhakta, the sweet got its name as Hayagreeva.
We people from Udupi call this Hayagreeva as Maddi. Maddi means is mixed. Hayagreeva is prepared using Channa dal, ghee, coconut, jaggery and cardamom. Lots of cashews and raisins are used on the top. It is heavenly to eat. It is a must for Naivedya for  Lord Krishna in Krishna/Vishnu Temples.
Let us see the recipe now :

Ingredients :

Channa Dal : 1 Cup
Fresh Grated Coconut : 1 Cup
Jaggery 3/4 Cup
Ghee : 1/2 Cup or little more.
Cardamom : 3 to 4 Pods
Cashews and Raisins : 2 to 3 Tablespoons

Method : 

1. Wash and cook channa dal in pressure cooker with required water.
2. Powder or crush cardamom seeds into small.
3. Grate coconut and keep it aside.

4. Now put cooked channa dal in a big pan and add jaggery. Take out the extra water from cooked channa dal before adding jaggery.

5. Jaggery starts to melt and mix dal nicely with jaggery.

6. Let jaggery turns as 1 string consistency.

7. Stir in between and add coconut and a tbs of ghee. Stir nicely.
8. Stir till all the moisture disappear. Fry cashews and raisins in a tbs of ghee and keep it aside.

9. Now add the remaining ghee and powdered cardamom and mix it well.

10. Shift the ready HAYAGREEVA to a serving dish and add fried raisins and cashews. Mix it nicely and serve.

Note :

You can also cook channa dal in a big bowl. (Without using pressure cooker). Optional.
You can add more /less jaggery according to your requirement.
Adding more/less ghee is optional.
See that coconut and jaggery is mixed well with channa dal to get a good taste.
Time : 30 Minutes

Serves : 4 to 5.

Cucumber Sasive Chapati

Cucumber Sasive Chapati is done with using the left over of Cucumber Sasive which is prepared for lunch. The remaining Sasive is used for preparing chapati. It is yummy and soft. You will really enjoy having mild spice Cucumber Sasive Chapati.

I have used little Cucumber Sasive, jeera, salt and wheat flour for Cucumber Sasive Chapati or You call it as Parata.
We had this Cucumber Sasive for lunch. And then the remaining Sasive is kept it in the fridge. I did make use of it while mixing the chapati dough and added some garam masala and jeera powder to it.
Let us see the recipe now :

Ingredients :

Cucumber Sasive : 2 to 3 Tablespoons. (The left over portion).
Wheat flour : 2 Cups
Jeera powder : 1/2 Tsp
Garam Masala Powder  : 1/2 Tsp
Salt : As required
Ghee : 1 Teaspoon
Cooking Oil : 2 to 3 Tbs

Method :

1. Take a big bowl and add Southekai sasive, wheat flour, salt, garam masala, and jeera powder.

2. Add a spoon of ghee and mix all the ingredients well.
3. Add required water and prepare chapati dough.
4. Kneed the dough well and and divide them in to small portions.

5. Take a small portion and dip in dry wheat flour and roll them as chapatis.
6. Sprinkle some oil/ghee on the top and fold it again.
7. Dip the done and roll in dry flour.
8. Now roll as chapati again and put it on hot tava and cook.

9. Add oil on both sides while cooking and remove the partata when it is done.

10. Repeat the same and prepare all the parata /chapati and serve.

11. Serve hot chapati / parata with a cup of curd and the curry you have prepared.

12. You can have them with curd and pickle also.

Note :

Strictly do not add spoiled Cucumber Sasive. You might get sick or have some problems of stomach upset. Use fresh and good Sasive.
Adding any spice is your choice. Adding oil instead of ghee is optional. Use of more spice and oil is optional.
Cook parats on medium and low flame. You can take these paratas for travelling. It is tasty and healthy too.
It is good for people who are dieting. Use of less oil while preparing is a must.
Time : 30 Minutes.
Serves : 2 to 3 .