Ganva(konkani) or Genhu(hindi) (I donno how to write down the pronunciation of ‘n’ in Ganvu/Genhu, hope all my Indian friends know how to say this word) means wheat. GuLi is laddu in Konkani. This sweet is called ‘Chirmund’ in South Kanara.
‘Ganva laddu’ is the most famous sweet in North Kanara. If you go to any house, you will find this. It remains good for a long time. So people make them and store for months.
These laddus are very fragile, so they tend to break easily while eating. Also, do not eat them in a hurry, you might choke because they get struck easily in the throat if tried eating very fast. But still, once you eat them, I am sure you cannot stop it, they are very very tasty and healthy too.
Wheat flour laddu (Ganva guLi/Chirmund)
Ingredients
- 1 cup wheat flour
- 3/4 cup powdered sugar
- 1/2 tea spn cardamom powder
- 2 cloves
- 1/2 cup approx ghee
- 1 tea spn raisins dry grapes
Instructions
- Heat a tea spn of ghee and fry cloves.
- Add wheat flour and fry on a very low flame for around 10min, till you get the aroma.
- Now add sugar and fry for 5min.
- Add cardamom and raisins.
- Now add the remaining ghee, cool it a bit. Do not cool completely, laddu should be made when the mixture is still hot.
- Make laddus. They tend to break in hand. It requires a bit of patience to bind these laddus, atleast for the first time.
- Add more ghee, if you find it difficult to bind into laddu.
- Store in air tight container after cooling the laddus to room temperature.
Wheat flour laddu (Ganva guLi/Chirmund)
Ingredients
- 1 cup wheat flour
- 3/4 cup powdered sugar
- 1/2 tea spn cardamom powder
- 2 cloves
- 1/2 cup approx ghee
- 1 tea spn raisins dry grapes
Instructions
- Heat a tea spn of ghee and fry cloves.
- Add wheat flour and fry on a very low flame for around 10min, till you get the aroma.
- Now add sugar and fry for 5min.
- Add cardamom and raisins.
- Now add the remaining ghee, cool it a bit. Do not cool completely, laddu should be made when the mixture is still hot.
- Make laddus. They tend to break in hand. It requires a bit of patience to bind these laddus, atleast for the first time.
- Add more ghee, if you find it difficult to bind into laddu.
- Store in air tight container after cooling the laddus to room temperature.
Unlike Bangalore, Belgaum we don’t find any chats at Kumta . So what is the first thing that comes to mind when we think of an evening snack in Kumta?? We can find many small shops(goodangadi) or carts with samosas, Jalebis, Batata vadas and other mouth watering dishes. One dish which can be found in such shops and loved by all is “chattambade”. I guess the name has come from “chappat”(flat) “ambade”(vada), not sure though.
I got a mail from Madhura yesterday, saying “From many days i wanted to post you some recipes. This is one of the recipes, you can try and may be post it on your site if you like to. This is the recipe for Daal Vada. This is a starter or you can have it any time as a evening snack.” and there was the detailed recipe :). I felt I have found a big treasure :). I thank Madhura for sending me this delicious recipe.
Please note : Curry leaves and black pepper give a unique taste to this dish. So in any case, do not miss these two. I am saying this because I was not having curry leaves stock so I prepared chattambade without them and the taste was very much different from the traditional ones.
The chattambade that we get at Kumta are much bigger than the picture shown here. Eat one and you will be full :).
Instead of boring you more, I will go ahead with the recipe :D.
Ingredients: Chana Dal 1 Cup Green Chillies 4 Dry red chillies 2 Black pepper seeds 4 Grated coconut 1 tbl spns Curry leaves 2 sticks Hing(Asafoetida) water(a pinch of hing soaked in a Tbsp of water) Oil to fry Salt
Method: Soak chana dal for 2 hrs, remove from the water and keep it aside for sometime.Chop green chillies and curry leaves keep it aside. Grind chana dal, dry red chillies without adding water, to a coarse paste(it should be dry. Do not grind the chana dal to make it a smooth paste, if there is whole daal in it, its fine. It will taste good when you fry it.) add salt and black pepper to the same. Remove the ground masala from mixer/blender and mix it with green chillies, curry leaves and hing water and grated coconut. Make small balls press with your palm to make it flat. Keep oil to heat and deep fry on a low flame. Serve hot with coconut chutney or corriander chutney.
Serves : 4 (Makes around 8 vadas)
Preparation time : 15min
