Panchakajjaya | Vinayaka Chauti offering | Ganesha Chaturthi naivedyam | festive recipes
Panchakajjaya is a simple offering that is made during Ganesha Chaturthi.Various kind of panchakajjaya are made. Roasted chana dal, bengal gram, poha and even with green gram they do prepare this offering of panchakajjaya. Here is one kind from the state of Karnataka using bengal gram dal.
Ganesh Chaturthi or Vinayaka Chauti is round the corner and we see so many blogs with dishes for the same. It is a important festival which is celebrated for ten days in some places. Ganesha idols are bought and beautiful decorations are made around with flowers and crafted motifs. Lord Ganesha is the eliminator of obstacles and also the Lord of wisdom and learning. He is the God of beginnings in rites and ceremonies, precedings take place in good thought and note. Various offerings are made to the Lord. Modak, kadabu, chakli, panchakajjaya and sundal are some of the usual preparations made during this festivals. Panchakajjaya is a Ganesh Chauti offering made with a few easily available ingredients.
Various kind of panchakajjaya are made. Roasted chana dal, bengal gram, poha and even with green gram they do prepare this offering of panchakajjaya. Here is one kind from the state of Karnataka using bengal gram dal.
The good thing of Panchakajjaya is, it can be made a day earlier and kept aside for the festive day.
Modak is also made during Ganesh Chaturthi. Lord Ganesha loved modak and thus twenty-one modaks are offered as naivedyam. Another sweet, which we often do at home during Ganesha habba is kadabu. It is crescent shaped sweet prepared with a lentil filling. It is tasty and makes a good festive treat.
Among the savoury dishes, masala bhat is often made along with black chana sundal and murukku.
About the event :
This is an old post, first published on 23rd August, 2017. Today, i.e, 8th Sept 2024, I have redone it with better pictures. The recipe remains the same. Sending this to Foodies_Redoing Old Post _135, a fortnightly event. Here, pictures have been changed along with a few edits.
If you ever make Panchakajjaya prasadam, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free. Happy Gowri Ganesha festival to one and all.
Sankranti Ellu is commonly prepared in South India. It is offered to the Lord and later exchanged with family members and friends.
Makar Sankranti is one of the important festivals celebrated in India. It is called by different names in different parts of the country. Pongal and Lohri are the other names. It marks the transition of the sun into the sign of Makara. It marks the beginning of Uttarayana kal, a pious period for the next six months. It usually occurs on January 14th or 15th every year. It is also one of the periods which marks longer days and harvesting period for the farmers.
In Karnataka, Andhra Pradesh, Tamil Nadu and Maharashtra Ellu (a mixture of white sesame with sugar or jaggery) is offered to Lord and later in the evening to elder members to seek their blessings. Sankranti Ellu is usually made at home though it is available in the market also. It is also known as Ellu Bella.
The white sesame seeds is mixed with ground nuts, desiccated coconut and castor sugar. Ellu Bella theendu, olle olle maatadu, meaning take sweet, talk sweet is the saying that often goes with it.
Back to our childhood days, we cherished taking this mixture the next day, in cute box and exchanging with all classmates as ” Take Sweet, Talk Sweet, Be Sweet”. Some good memories as I write this post.
Here is the Sakkarai Pongal recipe prepared on this day. If you like using quinoa, try making quinoa pongal, as I have made it. It is healthier and tasty too.
This is an old post which I have redone with better pictures. Sending it to Foodies_Redoing Old Post _143.
If you make this, take a picture and tag me on Instagram @foodiejayashree with the #evergreendishes
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Masale Bhat | South indian cooking | rice dishes | masala bhat
Masale Bhat is a flavoursome, no onnion garlic rice dish from Karnataka. It is usually prepared as part of the festive menu.
Rice dishes form one of the major attractions in South Indian festivals. Masala Bhath is one such kind which is tasty and can be made with the available ingredients.
Preparations for Ugadi are on in most of the houses. It is an important festival for the people of South India. It is also celebrated by Sindhis, Marwaris and Manipuris. It falls on the first day known as Padya in the month of Chaitra of the Hindu calendar. This is considered as the beginning of new year.
People rise early in the morning, have an oil bath, decorate the house with mango leaves and pooja is performed. The new panchanga is worshipped and it is customary to make an offering of neem and jaggery mixed with raw mango pieces. It is called as Bevu Bella. It signifies that we should accept both joy and sorrow gleefully.
Among the sweets, kheer and holige are usually prepared. Today, I am presenting a tasty Masala Bhath to you all. Do read further.
Here I am using capsicum, potatoes and peas. The potatoes and peas are parboiled. Fresh spice powder adds a good taste, though one can make it ahead and store. I prefer using the freshly made one.
Masale Bhat is a flavoursome, no onion garlic rice dish from Karnataka. It is usually prepared during festive days as Ugadi and Deepavali.
The ingredients needed are usually available in all south indian households. The vegetables used here are capsicum, potato and green peas. Do not skip on any of these, it lends a good taste to it.
Abot the event :
Sending this to Foodies _Redoing Old Post 117. An old post got updated with better pictures and the text was modified, the recipe remains the same.
Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered in jaggery along with desiccated coconut and nuts. It makes a delectable sweet.
As we enter the new year 2016, I start my posts here on a sweet note. Here is a traditional sweet dish from the state of Karnataka. This is widely prepared during festivals in Mysore, Hayagreeva maddi, popularly known as hayagreeva, is made of boiled chana dal in syrup of jaggery, garnished with grated coconut, cardamom and nuts.
Sweets are usually made during festivities. Some sweets like Hayagreeva maddi are ideal to serve for lunch. This is an easy to prepare dish, which does not need elaborate preparation and all ingredients are easily available at home.
Chana dal or bengal gram needs longer time to quickthan other lentils. Hence, I prefer to soak it for half an hour, before cooking in the pressure cooker. It is necessary that the lentil is well cooked before proceeding further to step 3 in the recipe.
Before I proceed to the recipe, I wish you all a very Happy New Year again !
My other traditional sweet dishes
Kadabu is a festive sweet from Karnataka. Lentil is cooked with jaggery, laced with nuts, desiccated coconut and cardamom powder, filled in thin sheets into crescent shaped and deep fried. These are absolutely tasty and usually made as an offering to Lord Ganesha.
With the Ganesha festival fast approaching, it is time to prepare a wide variety of sweets. Modak and kadabu are usually prepared during this festival. Here is Kadabu recipe for you.Have a great festival and enjoy your time with family.
Other ingredients :
Cook split pigeon pea with a little ghee and water in a pressure cooker. Once it iscooked, let the pressure release by itself. Drain the water, from the lentil. Now, you can either cook it directly in a thick bottom pan or smudge it well along with jaggery. I have a handy equipment and I use it.
Put the lentil and jaggery together and cook for sometime. When I pass the lentil, I get a thin, smooth consistency of it and I it is boiled. Put desiccated coconut, dry fruits and cardamom powder to it. Once the consistency is moderate, turn off the stove.
In the meantime, prepare the dough. It should be firm, cover it with a muslin cloth and keep it aside for sometime.
This is an old post which I have redone with better pictures and text. I am sending this to Foodies_ Redoing Old Post 20, a group which I am part of. Every fortnight, a group of bloggers have decided to work on old posts which need our attention. This was one of the first few posts that I had posted in the beginning.
If you have liked this post, do share it with your family and friends. You can save it for later use on pinterest. If you ever make this sweet dish, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be happy to see and share further.
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Shenga Holige is a traditional sweet from North Karnataka. It is often made during festivals. It is like a stuffed sweet pancake with peanut jaggery filling.
With the commencement of the holy month of Shravan, many auspicious days and festivals lay ahead. If the tuesdays and fridays are sacred, in between are the Nagara chauti, panchmi , raksha bandhan, varmalakshmi and krishna janmasthmi, so many tuned up, one needs to think of the different sweets that can be prepared. Today, I am presenting to you shenga holige/peanut sweet pancake. Shenga is peanut or groundnut and holige is a stuffed sweet bread or pancake.
Shenga holige is a popular sweet of North Karnataka. It can be stored for a few days. It is tasty and muchloved by kids, as it can be eaten just like that, no need of milk or even ghee. This post is part of Culinary Hoppers with the theme “Sweets “. Let’s get cooking in steps.
Note : Fine semolina is known by the name of “chiroti rawa”
Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth
Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil, cover with a thin muslin cloth and keep aside for fifteen minutes.
Take a tip:
About the event:
This is an old post which I have redone with better pictures. Sending this to our fortnightly event, Foodies_Redoing Old Post 34. I have changed the main picture of holige and put better ones. Some text also needed formatting.
My other sweet recipes, do have a look here :
Do check out these by my blog hop friends. So many ideas for the festival season ahead !
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Stuffed cucumber is a traditional dish from Karnataka in South India. It is served with jowar roti or chapati.
Today, various kinds of stuffed vegetables are prepared. South Indian cooking differs from its counterpart in many aspects. Here, brinjal, ridge gourd, cucumber and bittergourd are usually used in the preparation. Today, we take a look at the southern style of stuffed cooking. I am using cucumbers.
Ironically, cucumber is used mainly in a salad in many parts of the world. Thus, here it tastes different. It is tender and tastes good with the spice mixture. Give a try to this forgotten recipe of Karnataka.
I would like to inform, cucumber used are the small variety. The have a smooth surface and the skin is not peeled. The cucumber has to be washed well and dried before cutting them for the below recipe. I do not recommend the use of tender ones here. You can use the large ones; they will be more ideal for filling the mixture. The large ones are usually used in making stir fry or masala bhat in our region. Sometimes, it is also used in majjige huli too.
The making of stuffed cucumber involves three stages :
The vegetable should be cut into medium sized of 1 inch. Then, you have to make an incision on each piece. The filling is made and then filled into these cut vegetable pieces. They are later cooked in a pan.
Let us get to the recipe of Stuffed Cucumber:
Gently, take a piece of cucumber, and put some filling in it. Take care, as they tend to break easily. Repeat for all pieces.
Take a pan and make the seasoning. Slowly, add the stuffed veggie into it. Close it with a plate of water. This eases the cooking process. Keep stirring in between. When tender, remove into a serving bowl. Stuffed cucumber is ready to be served.
Sending the Stuffed Cucumber Recipe to Shhh Secretly Cooking Challenge. It is a group which I have been associated since a long time. A theme is decided, and the members are paired. The partners, accordingly agree to discuss and provide two secret ingredients. The dish is later shared in the group and the ingredients are guessed by other members.
My partner Archana has given me bengal gram and oil as the secret ingredients. I have shared this post which has been redone thoroughly with the group. Archana has prepared Stuffed Capsicum for the challenge.
The other stuffed recipes on the blog are :
If you ever make Stuffed Cucumber in your kitchen, take a photo and share with me by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.
cabbage pakoda | no onion garlic recipe| cabbage pakoda recipe | vegan | festive treat | south indian food
Cabbage pakoda are crispy and tasty. They are ideal with a hot cup of tea. It is vegan, no onion garlic dish. It is ideal to serve with a festive platter.
A typical South Indian platter consists of a payasam, chutney, pickle, two kind of stir fry, dal made with green leaf or sambar, rasam, sweet such as holige with a dollop of ghee, or any other kind, lemon rice and fritters as bhajiya along with papad. The meal ends with curds rice.
Cabbage pakodas are crispy and tasty. They are vegan and may be made as gluten-free by opting out asafoetida. You may also use a gluten-free asafoetida..
To make good pakodas, use a cabbage that is green in colour. Shred the cabbage finely. You may add a little bit of cumin or ajwain. They not only lend a good flavour but also aid in digestion.
Other festive treats for the season
About the event :
An old post got a makeover, sending this to Foodies_Redoing Old Post No 174. Participating after a long time, an old post got updated on 24/4/2026.
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