"21~Sweet Whole Green Moong~Khajoor (Dates) Appos (Paniyarams) topped with Walnuts" ... Felt I should also offer my dear Gampapa something new as Naivedyam for today's Sankashti Chaturthi ... So here are some Appos / Paniyarams with a different twist than the regular ones ... Hope he loves them and so do you all ... Seeking Blessings from Lord Ganesha for all my friends ......
** Godu Appo / Sweet Paniyaram is a dish that is mostly prepared as Naivedyam / Prasadam to Lord Ganesha. It is said that Lord Ganesha loved Appos and Modaks very much and always demanded with his mother Goddess Gowri (Parvati) for the same. Hence, the tradition of preparing appo as Naivedyam to Lord Ganesha has been followed to date by most Hindus especially in Konkani Saraswat Community. This sweet Appo / Paniyaram is a must to be prepared during Ganesh Chaturthi Festival time and I always make it a point to do so during Sankashti Chaturthi too, which falls once in a month. Somehow this year I could not make the appos during Maghi Ganapathi festival a few weeks back and it was making me uncomfortable and somewhere in my mind I was unhappy. Today is Sankashti Chaturthi, so I tried my hand at a new concoction of sweet appo as an offering to Lord Ganesha and now my mind is at peace after serving lord the Naivedyam. Lord Ganesha I am sure will forgive my lapse, accept this one, and shower his choicest blessings on my home.
** I will not repeat more details about appos and the pan needed in preparing it again here as I am sure you all know about it, also I have posted it end times in the blog and repeating the same over and over again is really a waste of time. However, if you are a novice and want to know more about appos or the method of preparation, do go through my old posts wherein I have posted the pan picture with details and the step procedures many times. You can use the search option or go through the label section for the same. I am also sharing a common link at the bottom of this recipe for the various types of appo recipes posted before where in too, you will find a complete detail of the same. You just need to go through "see more" below each of the post to get the particular recipe or learn of the pans used and method etc. Also, if you need to buy a pan, do so it is definitely worth it and you will not regret doing so. If still in doubt or need to know more, you can always mail me or leave a comment and I will definitely try to get back as soon as possible.
**This appo is really a very healthy and tasty one as whole green moong is considered to be a good promoter of health as they contain loads of proteins and if it is sprouted then the protein content in them rises. You can use the sprouted form of moong too. I have cut down the addition of Jaggery by adding in dates, which is full of iron and good for growing children, it is said to provide energy to body, it is the case with Jaggery too. Rava as you all know comes from wheat, which has its own benefits, so in all a twist I gave to appo is much healthier than the normal ones we prepare with rava, wheat, or rice only. Also, remember to prepare these and share them with your family and friends if offered as Naivedyam. Remember Naivedyams / Prasadam should always be shared and relished to get maximum benefit of Ashirwaad / Blessings. It is believed that even a small bite of prasadam received or given will benefit both the giver and the receiver. During olden times, some even stole and part took prasadam if they were not offered as it was not considered a sin in the eyes of Lord.
** Here is my simple method of preparing "21~Sweet Whole Green Moong~Khajoor (Dates) Appos topped with Walnuts" … My Style ….
** Ingredients :
Whole Green Moong / Green Gram : 1 cup
Coconut / Soyi : 1 cup freshly grated.
Chiroti Rava / Fine Rava : 1 cup
Dates / Khajoor : 1 cup
Jaggery / Goda : 1 cup grated/powder.
Salt : A Pinch
Cardamom Powder : ½ tsp.
Cooking Soda : Just a very small pinch
Walnuts (Optional) : halved - as much as needed (depends on the number of appos)
Ghee /+ Oil in 1:1 proportion for deep frying.
** Wash and soak the whole green moong in plenty of water overnight or for at least 8-10 hours. Wash well, drain off all excess water as much as possible or leave it in a colander for an hour for the water to get drained off well.
** Remove the center seed of the dates if any. I used seedless soft imported quality ones, which does not need any cleaning as such, or else wash them and clean if any dirt or so is stuck on to the same. If using Indian brand which is harder in consistency soak it for an hour or so. I have not as I used the soft black ones.
** Add the drained moong in mixer grinder and grind it to a fine rava texture without addition of water. Keep mixing in between and you can grind it without water. Remove and put it in a stainless steel bowl.
** Now in add in the grated coconut and dates into the mixer grinder and grind to a paste without addition of water. Keep mixing in between and grind till dates are coconut is mixed. Now add in the grated jaggery and continue grinding until smooth. You can sprinkle some water if needed to enable grinding, but the lesser the better.
** Add the ground paste to the ground moong paste in the bowl. Now add in chiroti rava, cardamom powder and pinch of salt and mix all together well. Add in little by little water if needed only to make a thick dropping consistency batter (appo batter).
** Keep the batter covered aside for 10-15 minutes. After 15 mins add in the cooking soda and mix well. (Cooking Soda should always be added at the end just before removing of appos). Check the consistency and sprinkle some water if necessary. The batter is ready to prepare appos.
** Note : The step of allowing the batter to rest is important. This is done to ensure that the rava absorbs the moisture and gets dunked in it resulting in swelling a little bit. The batter consistency should be thick dropping one. If you find the batter a little bit thinner, do not be disheartened. Add in a few teaspoons of rava and gently mix the batter.
** Note : If you have added in more rava and the batter has turned out too dry on resting, then add in a little bit of water and mix well. To avoid such mishaps I advise you to add in the rava slowly little by little so that it does not dry out. Add in only that much rava that gives you right consistency. Now the batter has rested and is ready for removing appos.
** To Remove the Appos / Paniyarams : . When the appo / paniyaram pan is hot add in some melted ghee+oil in each of the dents. Lower the heat and place one single walnut halve in each of the dents (Optional). Now pour a large tablespoon of the batter into each mold / dent of the pan. Do not add more. It should remain within the inner level of the molds. Cover with a dome shaped lid and cook on slow until crispy on the bottom side.
** Gently run a blunt knife through the rim edging of each appo and loosen them gently with the help of another spoon turn them over / flip each appo and cook uncovered for a few minutes till done. Remove with the help of a spoon / blunt knife and put it in a bowl kept ready. Repeat the process with the remaining batter until all the batter has been used up.
** "21~Sweet Whole Green Moong~Khajoor (Dates) Appos topped with Walnuts" are ready to be offered to God as Naivedyam / Prasadam after which you can distribute the same with your family and friends. To try these delicious appos and relish them with your family and friends, you can also send them in lunch boxes of your children or take them to office as they are quite filling.
** There are many “Appo / Paniyaram” dishes posted in the Blog, both sweet for Naivedyams and normal or spicy ones for breakfast or tiffin, Do go through the link provided below here for the same and you will find them all in a row, do go through them for more varities and step by step methods too …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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