Archive for September, 2007


Ganesha came and he went as well and I am here yet to post recipe of anything that I made for him!
No, I have not just been busy eating all the goodies. It’s just been a pesky life with things popping up here and there crying for my attention.

I decided to go with the recipe of Anarse in my Ganesha’s series simply because I have eaten them after may be 10 long years! Also, I love them very much :). In Karnataka, during Ganesha time people exchange sweets and savories (still home made in small towns), like it’s done during diwali. We would get Anarse from many family friends and relatives and I would eat them all, even if some were very greasy. That’s how much I liked them.
Ananrses are the semi sweet absolutely heavenly tasting delights. It’s made with rice flour in a quick way in Karnataka. My mom tells me that maharastrians have a labor intensive way of making them. Is there is difference in taste? Of course there is. I remember eating what my ajji (mom’s mom) had made when I was may be 7 years old, and it sure did taste better. I neither had the time nor the means (apparently rice is hand pounded to a powder in the other version) so had to quench my desire of anarses with what I could make. It did turn out great considering it was my fist attempt.

What you need
1 cup jaggery (chopped into small thin pieces)
1/2 cup firmly pressed fresh / frozen coconut (coarsely ground with very little water)
1 1/2 cup rice flour
2 tablespoon ghee
1 cup water
About 1/3 cup poppy seeds

How to make
Mix jaggery, coconut and ghee and bring it to boil on medium heat.
Don’t over boil. It should be in almost water consistency – thin syrup.
Now add rice flour to it.
Stir and mix well without lumps.
Cook the mixture for about 3-5 minutes stirring continuously till soft dough is formed.
The dough should just a little softer than chapatti dough consistency.
Take away from the heat and allow it to cool.
Take the poppy seeds in a thin layer in a wide mouthed shallow bowl (katori).
Make about 1.5 inch diameter balls of the cooled dough.
Press the dough in the palm to make it a flat circle.
Put that onto the poppy seeds and press firmly so poppy seeds adhere to the dough.
Take a thick plastic cover / or flexible chopping board and put the dough poppy seed side down.
With moist hands press the dough to make it about a 3 – 3.5 inch size diameter circle.
Deep fry these to golden brown in either ghee or vegetable / sunflower oil with poppy seed side on top.

DO NOT turn the poppy seed side down in the frying pan – it will make the poppy seeds come out and oil will start burning soon.

DO NOT make the anarse too thin, this will make the anarse very hard.

DO NOT fry them till them till they turn dark brown, this will make the anarse very hard. I always feared that it’s a complicated recipe and I would mess it up. I was very wrong – it wasn’t that bad at all.

I edited the name to include Sajjappa even though its traditionally made with rava.
When I asked my mom in law for the widely used name for the recipe, she told me that it could be sajjappa.

Thanks to reminder from Roopa from My chow chow bhath, I am sending this entry to Latha’s Yum blog for the Ganesha Chaturthi event.


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Happy Ganesh Chaturthi


A very happy Gauri and Ganesha festival to you all.

As a kid not one Ganesha festival do I remember, when we didn’t wake up early in the morning, got bundled up in our car and headed to my Grandpa’s house. A day prior on the Gauri / Haritalika pooja day, observing a fast, we would go to our garden to pick flowers and patre / leaves and then we all would do the pooja together. Now all grown up I realize the significance of that year in year out ritual, and do wish to relive them. That might never happen but since my mom is with me this festival – lucky me 🙂 , I have another day to traverse to in the coming years. 

My dad’s family has an inherited temple from many generations ago. As there is Ganesha pooja in the temple we never had the idol brought into the home for worship. At My husband’s home they do get the idol.
Here in the US I dont get idols that I like, hence I just use the sandalwood Ganesha that my dad gave me a few years ago. Last couple of years we have been able to do a complete pooja as Ganesha festival has been on the weekends.

 This year for my modest spread, I picked items that each hold a special place in my heart and my taste buds 😉

We had rice with moong dal tovve as that’s one thing that’s a must for any festival in my home.
Mavinakai chitranna – which we all love to eat and for some reason it gets missed on Ugadi.
Chakli – Of course the Karnataka Ganapathi isn’t going to be happy without these and so is everyone at home.
Ambode – This is generally made on festivals in my husbands house.
Atrase / Anarse – I simply could die for these. I also had to learn from mom how to make them. we made the Karnataka style ones, which are much easier I have heard.
Majjige Huli – This doesn’t get cooked much often for no particular reason, , hence I make them on festivals.
Cauliflower with Ginger sabzi – This one is a recipe from my dear friend who is back in India now. We have celebrated many holidays and festivals here and I do miss them, especially more during holidays.
Ukadiche Modak – True to my Maharastrian half of genes, I don’t prefer the deep fried Modaks.
Rice and Urad vade – From my grandpa’s house we would go to my Aunt’s house. I have not eaten any vade that had a better taste or crunch than the ones that my Aunt’s mom made. As far as my knowledge goes this is a distinctive Havyaka household’s preparation which is mostly made only on Ganesha festival.

Amidst all the excitement of cooking I did manage to write down recipes for each and everyone of the above. My coming posts are reserved for them as I have nothing better than scribbles on paper 😉 and do need to save them before loosing.

The day had a perfect ending when we all did the evening Arati and sang together Sukha Karta Dukh harta Ganesh aarati.

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I have eaten many versions of Bharli vangi and Ennegai. As far as my knowledge goes, there is a slight difference between traditional ennegai and bharli vangi. Ennegai is an authentic recipe that the lingayats make. In this recipe there is no coconut instead peanut and gurellu is used and its cooked in lot of oil. This is another recipe for another day and today is Bharli Vangi day 🙂
I have never ever eaten any other vangi than the most tender melt in your mouth kinds that my mom makes. This isn’t just what I say but my dear hubby and friends say as well. These days my mom is visiting us from India and every single day we have a meal fit for feasts . This is another reason why I haven’t been actively posting ;). Today she made amazing jawar rotti and bharli vangi, so here it goes.

What you need
20 Small (1.5 to 2 inch diameter) tender eggplant
1 inch diameter size tamarind ball
1/2 teaspoon turmeric powder
2 tablespoon sesame seeds
1 cup grated coconut fresh / frozen
3 medium size onions ( about 2 inch diameter) diced
1/2 inch ginger chopped
6 to 8 garlic cloves ( Medium size) chopped
10 dry Red chili
4 Cloves
6 to 8 Black Peppercorns
1 to 1.5 inch cinnamon
3 or 4 Cardamom
2 pieces of Dagadphool *
2 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
3 tablespoon oil
1 teaspoon chili powder
1/2 teaspoon jaggery / sugar
Salt to taste

* Dagad phool is a spice I have seen used much in Maharastra. It gives a real good taste to any eggplant dish. Since I live in NJ it isn’t much hard for me to find this spice in Indian stores. If it isn’t easily available, you can skip this one.

How to Make
In four tablespoon of warm water soak the tamarind for 15 to 25 minutes.
Remove the seeds and threads and mush the tamarind into a paste.
Heat 2 tablespoon of oil on medium heat.
When the oil is heated add mustard seeds and let it crackle a bit.
Add sesame seeds and fry that for a minute.
Add onion , ginger and garlic and continue frying for a minute.
When onion turns slightly pink ( cooked half way) through add remaining ingredients except chili powder and jaggery.
Continue frying till the onion is cooked.
While the roasted mixture cools, cross cut the eggplants lengthwise. Two slits lengthwise perpendicular to each other.
Add 3/4 of the tamarind into roasted mixture and grind into a thick paste with as little water as possible.
In a pan heat 1 tablespoon of oil on medium heat.
Add the slit eggplants and fry them for 2 minutes.
In a cup of water mix chilly powder, salt for eggplants jaggery and remaining tamarind paste.
Pour this mixture evenly on the eggplants.
Cook the eggplants till 3/4 done – Make sure not to overcook.
Cool the eggplants.
Stuff the ground paste into cooked eggplants, and put them back in the pan.
Add little water to the leftover paste and pour over the eggplants evenly.
Cook on low flame for about 5 minutes.

This serves great with jawar rotti and chapati

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