Tuesday, August 22, 2017

Karida Kadubu / Somasi - Samosas with Dry Coconut and Sugar Filling

The city is geared up to celebrate Ganesha Chaturti in full swing! Every home is busy preparing sweets and savouries to be offered to the Divine Charmer - Ganesha. Every year the Maha Ganapathi Temple at Malleswaram, Bangalore celebrates a ten day festival for Lord Ganesha during Ganesha Chaturti. Every day Ganesha is decked up in different alankaras. Decorations using fruits, dry fruits and vegetables are a grand feast for the eyes. Garlands strung with Vades, Kodubales, Chakkulis, Kajjayas and Karida Kadubu which adorn the Lord during pooja is later distributed to the devotees as prasadam.

Here is Ganesha's favourite Karida Kadubu / Somasi for Ganesha Chaturti.

Fine semolina ( Peni Rave) - 1 cup
Salt - 1/2 a pinch
Ghee /  oil - 2 tbsps
1. Mix fine semolina/peni rave with salt in a bowl.
2. Heat ghee / oil and pour it all over the semolina/rave.
3. Mix thoroughly.
4. Add very little water at a time and knead into a stiff pliable dough.
5. Cover and keep it aside for at least an hour. 

Grated copra (dry coconut gratings) - 1/2 cup
Sugar - 1/2 cup
Cardamom (Peeled) 2
Blend all the ingredients together in a mixer.

1. Once again knead the dough well.
2. Pinch out a ball of dough and roll it out into a thin palm size circle. Dusting with flour is not needed as the dough will be greasy enough to be easily rolled out.
3. Place a heaped table spoon of the filling on one side of the circle.
4. Fold the circle into half over the filling and press the edges firmly together, sealing the filling inside. 
5. Mark the pressed edge with striations using the back of a spoon or a blunt knife.

6. Heat oil in a kadai and slide a Kadubu / Somasi into it.
7. Decrease flame to medium and gently fry the Kadubu till it bloats up.
8. Flip it and fry till both sides turn into a golden brown colour.
9. Remove the Karida Kadubu / Somasi when it becomes crisp using a perforated ladle and drain on a paper towel.
10. Fry all Kadubus/Somasis similarly and allow to cool thoroughly before storing.

Offer the KARIDA KADUBU / SOMASI to Lord Ganesha and share the prasadam with one and all. 


Saturday, August 19, 2017

Kadlekai Unde - Peanut and Jaggery Balls

That was the time in my life when I was totally engrossed in books regarding Mahatma Gandhi's life and the freedom movement of India. I often shared few mini Gandhi Thata stories with my two year old talkative daughter. After the story session I made it a point to make her answer a few questions to test her comprehension. When she was posed with a question as to what Gandhi Thata ate, pat came the reply: "Kadlekai!"  "Aattu Paal (goat's milk)!" she reverted with great enthusiasm even before I could finish my next question regarding his drink! She had to repeat her performance many times when the circle of audience started growing!  Kadlekai/Peanuts was my little tot's favourite snack especially when it was made into undes. Roasted or boiled Kadlekai/Peanuts (also known as Badavara Badami, meaning poor man's almonds) are nutritious snacks by themselves. It is also savoured in Sambars, Sundals and chutneys. Starting from Super Markets, the local grocery stores to the small Petti Angadis (Miscellaneous shops) the ubiquitous Kadlekai Unde (Peanut Laddus) are sold everywhere.
Kadlekai Unde is a healthy sweet which can be savoured as a snack or as a dessert or even in between meals!

Peanuts/Kadlekai - 1 glass
Powdered jaggery - 1 glass
1. Roast the peanuts in a heavy bottomed kadai on medium flame till the skins are loosened.
2. Allow to cool and rub the nuts in between your palms to separate the husk.

3. Clean the peanuts and break them into chunks using a mixer.

4. Dissolve jaggery in one cup of warm water and filter.
5. Boil the filtered jaggery water in a thick bottomed kadai till it becomes thick and sticky.


(Drop little of the syrup in cold water. If the drop does not disintegrate, and if you are able to roll it into a ball using your thumb and forefinger the syrup is ready.)

 6. Switch off flame and blend the prepared kadlekai/ peanuts into the syrup.

7. When it cools down a little and is comfortable to touch, it is ready to be shaped into undes/balls.
8. Grease your palms, scoop out a small portion of the mixture and shape it into an unde/ball.
9. Similarly shape more undes/balls using up the entire mixture. Place them apart till they are thoroughly cooled so that they do not stick together

10. The mixture might harden and lose stickiness towards the end. In that case heat the remaining mixture on low flame till the jaggery starts melting. Switch off flame and then shape the remaining undes/balls.

Allow the Kadlekai Undes / Peanut Balls to cool and then store them in a clean dry jar.