Chana daal kheer or 'Madgane' is a Konkani delicacy made on special occassions and festivals like Ugadi and Ganesh Chathurti. This Kheer tastes good in all possible ways :), eat it piping hot... or chilled... the taste gets better and leaves you wanting for more.We all know that there are a few dishes which taste better the next day of preparation, as the ingredients release their flavour and aroma better sitting for a day after it's made. This kheer also falls in that bracket :) it tastes yummmm... I think that's enough temptation for you all to try it out and go mmmmmmmmmmmmmmmmmmmmm.....with it's rich taste.
Well, before that here's something I did in the last week,There are so many recipes that I want to try out. I managed to make some out of my long 'to do' list. so here they are:
p.s: please feel free to rotate ur neck to view the snaps properly ;) blogger picture uploading has become really cranky so couldn't do justice to rotate some pictures
The original recipe called for vodka or kirsch, instead I used a teaspoon of vanilla extract, the taste was great. We loved it :)
The cake was just tooooooooooooooo good! Thanks V for the wonderful recipe :)
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1. Strawberry Yogurt from here http://www.davidlebovitz.com/archives/2006/04/may_day_market.html
The original recipe called for vodka or kirsch, instead I used a teaspoon of vanilla extract, the taste was great. We loved it :) 2.Sushma's recipe of Cucumber in yogurt gravy/Majjige Huli (I used white pumpkin) , here's the link for the recipe.
Sushma's version had ginger and fenugreek,which I hadn't used in my version.
I tried it out and the result was superb :) Thanks Sushma.
3. French Apple and Yogurt Cake from Akkal's Saapadu, here's the link
I tried it out and the result was superb :) Thanks Sushma.3. French Apple and Yogurt Cake from Akkal's Saapadu, here's the link
The cake was just tooooooooooooooo good! Thanks V for the wonderful recipe :)4. Ridge Gourd Curry from Deepa's blog. Here's the link
The original recipe called for broadbeans but I used frozen green peas. It tasted really nice both with rice and roti :) Thanks Deepa.
Now finally here's the recipe for the chana dal kheer.
Chana Daal Kheer:
Ingredients
1 cup Chana Dal (boiled)
1/2 cup Jaggery (crushed/powdered)
2 tbsp cashew nuts (fried in a little oil)
To Grind:
3/4 cup Coconut (grated)
2-3 Cardamoms
2-3 tsps rice flour
Method:
STEP 1.
In a heavy bottomed vessel put the cooked chana dal and powdered jaggery and cook it on low flame stirring often, so that the jaggery melts and blends well with the chana daal.
STEP 2.
Meanwhile Grind the coconut, cardamoms, rice flour with some water and make it into a fine paste .
STEP 3.
Add the ground paste to the simmering chana daal and jaggery mixture and mix well.
STEP 4.
Keep stirring continulously till it begins to thicken, and begins to boil.
Add the fried cashew to the kheer and mix well.
Turn off the flame. Serve it hot or chilled .
Note: 1.If the kheer becomes too thick add a bowl of water and stir it to get the desired consistency.
2. you could soak 2-3 tsps rice in warm water for about 15 minutes and use it for grinding, if you don't have rice flour handy.
3. *My Amma sometimes avoids frying the cashews to avoid oil, if u prefer to skip the frying part you could add the plain cashews at step 3.
