Showing posts with label Ganesh Chaturthi. Show all posts
Showing posts with label Ganesh Chaturthi. Show all posts

Ganpati Bappa Morya!

Every year we chant:
Ganpati Bappa Morya
Pudchya varshi lavkar ya!


And before I know it, it's here again! My favorite God, my second favorite festival, my favorite foods to be made but so busy that I have no time to make chavde or the more traditional modaks.

I do have a coconut waiting patiently in my refrigerator. I plan to use that to make the stuffing for karanji and offer that to Ganesh.

We celebrated Ganesh Chaturthi at Balvihar yesterday where some of our kids made clay models of Ganesh.

Clay Ganesh
Ayesha's near-perfect Ganesh

Bappa Morya Re!

And so it's here again. That 10 day festival to celebrate my favorite God. Yes, it's Ganesh Chaturthi!

Ganpati Bappa Morya!
Jai Ganesh!

Catching up

Far be it from me to Click and Run, so instead I am updating you on all the fantastic late-summer happenings in my life. But let's get some formalities out of the way first.


My judge's entry to Click: Allium

There! That's done!

The last couple of weeks have been extremely busy. I now have a middle schooler who shows signs of more and more belligerence intelligence and humor with each passing day. I wake up earlier than usual even though middle school starts half an hour later than elementary school, just so that I can get on my bike and attempt to keep up with a bunch of kids racing each other to school.

 
Hey! Wait for me!

As much as I dislike downhill skiing, I love coasting downhill on a bike. I thought I was getting my daily exercise until a bike aficianado told me downhill does not count, at which 2.5 miles of my 5 mile route developed wings and dissipated. The route back home is mostly uphill and I am ready to burst several blood vessels by the time I crawl back up the slope to my home. Neighbors walking their dogs shout out terms of encouragement as they pass me by - in the same direction.

The end of summer vacation meant that I had to get off my butt and Make a Psychedelic Wish Happen. We painted Medha's room: Lemon Zest, Lime Pop, Orange Peel and Ariel's Afternoon Swim (an ocean blue). Yes, each wall a different color. Take my advice and never give in to such a wish. And if you do, ask the following questions when you're buying paint:
  1. Does this paint need a primer?
  2. Dude, does this paint need a primer?
  3. Has this paint can been through the shaker? Did you open it to confirm that it did?
  4. And seriously, man, does this paint need a primer?

If you don't ask, you might go home with unshaken paint and worse still, no primer. It could mean up to four coats of paint for reds, blues, yellows and greens.

Then make sure you:
  1. Buy one roller nap per paint color.
  2. Buy plastic disposable covers for your paint tray.
  3. Buy a thick nap (3/4in) if you have knockdown or any other type of texture on your walls, disregarding the Home Depot guy's question: What rough texture are you painting? Your deck?
  4. Buy at least one wall brush, a small brush and a foam brush. If you get one of each per color, you don't waste water washing the paint off.
  5. Also, buy paint thinner / lacquer to wash off paint residue from the naps and brushes.
  6. Buy plastic to cover your floors. If you have wood floors, it helps to get the kind that is not smooth. Yes, I've gone on a nice ride as the stepping stool I was standing on slipped all over the room. 
And, while you wait for the paint to dry between coats, store the brushes and naps in air-tight baggies. The plastic bags that breads come in are ideal. You save gallons of water this way even though you create more waste in the landfill. It's a tough balance, according to me.


 

  

The corners, my friends, were my worst nightmare. So I cocked my snoot at them and they are what they are: messy with colors bleeding into one another and parts of the orange-blue confluence only have orange primer.

But you know what? She's happy. Very happy. My back, on the other hand? Not very.

Ganesh Chaturthi this year was very low key. I did not make chavde for the birthday girl, my sister, as planned. But get this: her birthday according to the Gregorian calendar was on the same day as Ganesh Chaturthi, the day she was born according to the lunar Hindu calendar. I've asked what the chances of that are but so far, no one seems to want to take me up on figuring that out. We were treated to a handmade Ganesh at the first Boulder Balvihar of the 2009-2010 school year. The idol was made using regular sifted soil, some wood for a make-shift frame, a coconut shell, fuse beads, yarn and other readily available knick-knacks lying around the house.



Later that week, I had the finest women in the Colorado Front Range come over for an Indian Street food party. I must say this post is chockful of tips because here comes another one: it helps to know where you kept the best Kashmiri chilli powder ever because if you can't find it, you will end up using a new batch of extra spicy red chilli powder. And, you might even add it twice. Like I did.

The pav bhaji was so spicy that even after adding an equal amount of veggies and mashed potatoes to that already in the pot, it still packed quite a kick. Since this took up so much of my time, I didn't get a chance to make homemade papdi and used Tostitos Scoops instead.



As if these were not disasters enough, my bebinca - a traditional Goan dessert - failed miserably. Jen saved the dessert by arriving with chocolate macarons, lemon ice cream and Vietnamese coffee ice cream. Do you know just how lucky we are? I do.

The ladies seem to have survived the spices and have returned to leading a normal eventful life, as is the case in Boulder County. Never a dull moment.

As if I did not have enough to do, I joined a Book Group organized by our school district's Parent Engagement Network at which we will be discussing Sue Blaney's Please Stop the Rollercoaster. I don't have any set expectations or a defined outcome in mind but what I do know is that the parents in my group are some of the brightest minds around. I took espresso chocolate chip shortbread cookies and coffee to the first meeting that I had organized yesterday.

 
Bru that cookie!

Yes, I used Bru and they were a bounce-off-the-wall hit. If you haven't made these or eaten these, make it your project for this weekend. It's hard to stop eating them so I sent some over to my neighbors and then handed the rest to a friend who dropped by later in the evening. What are those half-spherical things in the other bowl, I hear you ask. Hold your horses! That story is next.

Marc Brownlow of Figs with Bri has been on a road trip to Zion, Yellowstone and Glacier National Parks. He was in Denver for a couple of days and we met for happy hour tapas at The Med in Boulder. I drove like the wind from my meeting with precise instructions on where to park sent over texts by Jen "plenty of parking on Walnut heading west." Walnut. Right. No! Left, left. Walnut is one-way along some stretches. West? Gulp! Where are the mountains? Ok, that's west. She was right! Lots of parking! That is usually my worst nightmare, after trying to figure out which direction I am going in, of course.

Rock star Jen with her pink sunglasses

Marc and Brian

Tapas: melon wrapped in bacon. Mmmmm!

Taking Cynthe's advice, I made nankatai for Marc. I made them smaller than normal so that they are easier to eat on the road. Jen said she loved them!

Life's been full and brimming over but it's been good. If all works out, there will be more delicious food in my future: dosas at Masalaa in Denver with Kitt, Dana and Jen.

Have a great long weekend, peeps!

PS Shilpa has posted the round-up for Purplicious. And, Orange you glad it's a new color!

Bitter sweet memories

She blushed like a new bride as her mind wandered lazily through memories of delight and laughter shared over special meals. She hoped to add to those memories today. There wouldn't be as many of her loved ones at the table but she knew that it would be another moment to look back upon - and smile.



Her reverie was broken by her daughter's impatient voice:
Mom! Mom! Do you want to talk to him? Well?

She did. And she knew exactly what the conversation would be.

"I'll be home in half an hour or so," he said.
"Hmmm!"
"What have you made for lunch?"
"Oh, just shrikhand-puri!", she said in repartee.

And they both laughed, like they did every day of the working week. This was a standard joke between them; one at which her daughters rolled their eyes, also every day.

Shrikhand-puri is both festive and rich. Shrikhand involves at least 6 hours of prep time and deep fried puris were an occasional indulgence. It isn't daily fare for lunch, and certainly not on a weekday.

"I am feeling quite tired."
"It's one of your favorite things. It will make you feel better. Some tea, too."
"I'll see you soon. I can't wait to come home."

She went back into the kitchen and told her house-girl, Flora, that she needed help getting lunch ready as bwana would be home soon. Flora was used to making phulkis and had also been trained to make parothas.

"It's no different!" she asserted and proceeded to roll one out for Flora to see.
"Mama! Ndiyo, ni rahisi sana!" (Yes, madam, it is easy)


She showed her how to cook them gently on the tava, without any ghee as the stuffing already had more than she would use normally.


She called out to her daughters to lay the table but the music blaring from their room drowned her voice. She was about to do it herself when the phone rang again.

He wasn't coming home. Ever.

We didn't eat that day. At least I don't remember doing so. And, she never made sanzoris again.

Sanzori

For the stuffing:
  • 2 tbsp ghee or clarified butter
  • 1 cup whole wheat rava or cream of wheat or farina
  • 3/4 cup sugar, more if you like it sweeter
  • 1 cup water, warm
  • 8-10 green cardamoms
  • a few strands of saffron (optional)
For the dough:
  • 1.5 cups all-purpose flour
  • 1 tbsp oil
  • half cup water to bind the dough
  1. Add oil to the flour and knead it with water, adding as much as needed to make a soft pliable dough that is not sticky.
  2. Cover with a damp towel and allow it to rest while you get the stuffing together.
  3. Heat the ghee in a kadhai and when melted, add the farina and roast well, stirring constantly, for about 5-6 minutes. Ensure that the farina does not burn or turn dark brown in color.
  4. Add sugar and mix well.
  5. Add warm water and stir until it is completely absorbed.
  6. Cook on low until it comes together well. This is very like sheera without milk and dried fruits.
  7. Take it off the stove and allow it to cool.
  8. Shell the cardamoms and pound the seeds into a coarse powder and mix into the stuffing.
  9. If you decide to use saffron, warm about 1-2tsp of milk and add the saffron strands to it. Rub the saffron gently into the milk so that the milk absorbs its flavors. The color is not really of importance here. Add this to the stuffing and mix well.
  10. Divide the stuffing into 14-15 parts and roll into small balls.
  11. Heat a tava or griddle.
  12. Divide the dough into as many small balls as you have balls of stuffing.
  13. Roll out, stuff and cook each sanzori, following the instructions for parotha.
  14. There is no need to add ghee while cooking the sanzori as the stuffing oozes ghee as it cooks.
  15. Fold over the sanzori about three-quarters of the way from the top and then fold it over on itself in half. Quite like chavde.
Enjoy sanzoris warm or at room temperature. Sanzori is a great treat to take along while traveling or on picnics. I like to eat them with mango pickle. I know! I know! But then I eat sheera with mango pickle, too!

I made sanzoris for Ganesh Chaturthi as Medha had never eaten these before. She did not take to them as much as I had thought she would. But as the pile of sanzoris thinned out, she wanted more. Now she wants to know when I will make them again.


I will. Soon. Because the pain has been replaced by memories - happy ones.

Ganpati Bappa Morya


Ganpati Bappa morya!
Pudchya varshi lavkar ya!

It's that time of the year when we celebrate Ganesh Chaturthi and every year, I do my best to make chavde. I haven't yet but that's what I'll be busy with over the weekend. I will be several days late but my father always said that the good Lord would understand! Besides, the festival lasts for 10 days, ending on Anant Chaturdashi.

Jai Jai Bappa, Ganpati Bappa
Medhala Buddhi de.
Jai Jai Bappa, Ganpati Bappa
Daddyla Buddhi de.


That used to be Medha's prayer when she went to the temple as a toddler. And every time, her Dad would ask her: Well, what about Mumma?
Pfffft! She is already as wise as anyone could possibly be!

If you are celebrating this festival, I hope you brought home green Ganpatis or are using your metal idols instead of the kind that will clog the rivers and muddy the seas.

What treats did you make? Do you have any plans to make more goodies over the weekend? Have a good celebration and I hope the naughty God brings much prosperity to you and yours!

Chavde on Ganesh Chaturthi

Ganpati Bappa morya!
Pudchya varshi lavkar ya!



Ganpati or Ganesh is my favorite Indian God. He's full of mischief yet he's the God we seek blessings from before we start new chapters in our lives.

In our family, we didn't really do much for Ganesh Chaturthi. My mother would make modak, karanji and chavde. The last, I think, was for my now Buddhist sister who was born on Ganesh Chaturthi many moons ago. Well, like Mom, I made chavde and they were nearly as good as hers!

Also known as mande in Konkani, chavde are like a crunchy puri that has been folded over a deliciously sweet sprinkling of sugar, cardamom and coconut powder. This was such a hit that naivedya went for a toss. I consoled myself in the same way my mother did: my family is my God. And, since I am part of that family, I crunched away happily on the chavde before offering them to my favorite pot-bellied God.

We sang Jai Ganesh Deva and Sukhakharta Dukhaharta and did a little puja. This was followed by a frantic trip to McDonald's to return a Redbox DVD before 7:00 pm. I don't know if they made it in time as I was busy making dinner. Dinner, offered to the Ganpati Bappa first, was waran-bhath, til alu, with lime pickle and, of course, chavda. A little finger was quickly dipped in the lime pickle and I saw it even though my back was turned. But I don't think Bappa really minds...



One Chavda, many chavde


My recipe is an adaptation of Shanta's recipe, Shilpa's recipe and what the birthday girl told me over the phone, which in this case, was not very much.
  • 3/4 cup sugar, castor sugar or powdered
  • 3/4 tsp cardamom powder
  • 2 tsp sesame seeds, toasted
  • 3 tbsp coconut powder
  • Oil for deep frying
  • 1 cup maida
  • 2 tsp ghee
  • 1/2 cup milk


  1. Powder the sugar in a coffee grinder if you are using regular sugar.
  2. Mix it with cardamom powder, sesame seeds and coconut powder. Taste the mixture and adjust it to suit your taste-buds.
  3. Heat the oil
  4. Mix the maida, ghee and milk and knead into firm dough. If the dough feels soft or sticky, add more maida till it is very firm.
  5. Make small doughballs about the size of a quarter and cover with a damp paper towel so that the dough does not dry out.
  6. Set up two stations: one to roll out the puris (rolling station), another by stove (deep frying station). Place the sugar mixture by the second station and also prepare a large platter with at least 2-3 layers of paper towels. Also keep an extra paper towel handy. You will need another empty platter for the chavde when they are ready.
  7. Roll out thin puris about 5 inches in diameter. Make them in batches of 10 each, keep them covered with a damp paper towel till you are ready to move to the deep frying station.
  8. Move to the deep frying station with each batch of rolled out puris and fry a puri briskly in the oil, but not for too long. The puri should be limp and soft when you pull it out of the oil.
  9. The next few steps are where you have to move very quickly as soon as the puri is ready; so make sure that you do this one puri at a time. Place the fried puri on the platter with the paper towels. Use the extra paper towel to dab any excess oil off the puri. This may not be recommended by chavde experts but I recommend it as my puris were dripping oil when I pulled them out.

  10. Quickly sprinkle about 1 tbsp of the sugar mixture on the puri.
  11. Fold it about 1/2 inch from the top

    and then in half.

  12. Place it on the platter for finished chavde and allow it to cool. Do not pile finished chavde on top of one another. The puri hardens and becomes crisp as it cools and you don't want to interfere with this process!
  13. If you don't move fast enough, you end up with cracked chavde like so:


I never thought I would ever say: I made chavde!

I did! It wasn't all that difficult once I had the 'stations' set up.

1 cup of flour must have made at least 30 chavde. I didn't get a chance to count as Medha was stealing them from the platter as they cooled and eating them like there was no tomorrow. Then her Dad came in, famished after chopping down my favorite dogwood tree in the yard. I thought both of them might have a problem with the coconut but they loved it so much that I had to stop them from eating them all!

This was our first Ganesh Chaturthi here in Louisville. We celebrated it our own special way: a small puja, a new favorite food, followed by a very simple dinner.

Many Indian food bloggers celebrated Ganesh Chaturthi by making something special:
Shilpa of Aayi's Recipes made modak and her husband has written a wonderful piece reminiscing about Ganesh puja in his home

Asha of Foodie's Hope made besan laddu and cocktail idlis

Sailu made paala undrallu and kudumullu

Others went one step further and made their own Ganesh:
Luv2Cook of Cooking Medley and her friends made beautiful jewel-adorned Ganesh murtis

Mythili of Vindu also made her first Ganesh, displaying extra-ordinary skills at fashioning clay.