Genasaale by Chinmayie of Love Food Eat

I have been absent from the blog for a bit now but now, you know that I was “still” working on the blog behind the scenes. You should start seeing my posts soon. Before that, I have this lovely guest post by my good friend and fellow blogger Chinmayie of Love Food Eat, who also happens to be from Bangalore. On her blog, she writes about simple and super easy vegetarian recipes. Let the simplicity not mislead you to believe otherwise about taste though. When you visit her blog, don’t miss these gems – Guava Fudge, Pickled Black PepperTender Jackfruit in Rice and her local vegetable dishes like Sweet Sticky Purple Long Beans and Indian Winged bean Salad. I’m sure you’ll love them, her recipes reflect her personality – simple, honest and down to earth.

In today’s guest post, Chinmayie aka “Chin” as I like to call her, takes us on a step-by-step tutorial of making this faint sweet South Canara dish that happens to be her childhood favorite! All yours Chin..Genasaale – Steamed rice cakes stuffed with coconut and jaggery

I still remember seeing Radhika’s blog ‘Just Home Made’  for the first time. I spent a long time browsing recipes and was glad I found such an amazing blog with great recipes and even better photography! I wrote to her on twitter telling her how much I loved her blog and got a very cheerful reply back. We immediately connected as we both are from the same city. I have been in touch with her ever since and it’s been so great knowing her. I enjoy each and every post of hers and I am a huge fan of her amazing photography and styling. I love her detailed recipes with all the required notes. Her posts clearly reflect the amount of research and thought she has put into each one of them.

Whenever I see curry leaves I remember her ‘Curry plant’ post and ‘Sakkare Acchu’ had never looked better than her’s! I have made her ‘Bisibele Bath’ and I can confidently say that’s it’s been the best out of all the dozen variations I have tried. I am completely honored to be guest posting for her incredible blog today.

Radhika asked me if I could share a childhood favorite recipe of mine and it took me almost a month to finalize on one recipe! I just couldn’t think of something special enough to be on her blog and I am still quite nervous about coming up with good enough photos to match her standard. After a lot of thought I picked Genasaale for my guest post.

There are several foods from our childhood which are more dear to us now than before. While growing up we never realize how special they are. But later on when we look back, we can see the amount of care, precision, labour and love went into it when our mothers made it and suddenly it becomes a childhood favorite!  ‘Genasaale‘ is one such recipe. It was made on special occasions and loved every time.

Genasaale like most other Indian special delicacies is time consuming and labour intensive. But it’s very simple in it’s own way. A sweet coconut filling is wrapped with a ground rice batter and steamed covered with banana leaves.There are two variations of this recipe. One where finely chopped fresh jackfruit with fresh coconut and jaggery is used as a stuffing. This is a seasonal speciality and is extremely delicious with deep fruit flavors.

The other variation is made when jackfruits are not in season. I am making it in the second style where just fresh coconut and jaggery is used as the filling. These sweet cakes are simply steamed with banana leaves which lend their aroma into it. These steamed sweet rice cakes are gluten free, vegan and very healthy! They are best eaten piping hot fresh out of the steamer. Sometimes they are made for dinner and leftovers are served for next day breakfast at room temperature. I am sharing my recipe for Genasaale with all of you today. Hope you enjoy it.

Genasaale Recipe

makes 10-12

Printable Recipe
Things you’ll need:
1 cup rice
1 cup + 1/4 cup freshly grated coconut
1/4 tsp salt
1/2 cup powdered jaggery
3-4 banana leaves

How it’s done:

Soak the rice in water for 3-4 hours. Drain all the water and grind it with 1/4 cup coconut, 1/4 tsp salt and 1/2 cup water. Make the batter smooth and grain free.

In a bowl combine fresh coconut with powdered jaggery and mix it well. You can taste the mixture at this point and add more jaggery if you want it sweeter.

To prepare the Banana leaves, separate them from the stalk in the center. Place it on the fire/stove for a few seconds on each side. This will prevent the leaf from breaking while folding it later on.

To assemble, place a piece of banana leaf on a flat surface. Spread the rice batter into a round shape with a spoon. Make sure it’s not too tick. Now place the coconut jaggery mixture on one half of the circle. Fold it over into half and then fold the edges to seal it completely. Place it upside down into your steamer. Continue till all the rice batter and the filling is used up.

I used my mono steamer to steam them. You can use any steamer or even a pressure cooker without the weight. Steam them for 25 to 30 minutes. Serve them hot with a dollop of ghee (optional).

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Hurali Saaru |Bengaluru’s Signature Horse Gram Sambar – Deesha’s recipe

I have said this before and will probably do many times over in future too, that blogging has brought me to know some really lovely people whom I would have never met otherwise.

Deesha of Vegetable Platter, whom I fondly call “Dee” is one such person. For all you know, I discovered and connected with Dee on twitter and happily so.

Dee happens to be from my city, one of my more favorite places in the whole world – Bengalooru (Bangalore). Now, that is not just the mere reason we connected. Dee is a great cook, a veteran blogger (has been blogging much much before I had even started a blog) and has lovely recipes and beautiful pictures on her vegetarian food blog and mouthwatering home style Karnataka recipes NucchinundeHalbaiGojjavalakkiAkki tari Uppittu to name a few. You’d never find those in retaurants! Not just that, she has a keen eye for some cool traditional brass and copper props too..

Being from Bengalooru, a colloquial shortcut for “Benda kaalooru” (in olden days) which translates to “a city of cooked lentills”, quite aptly she is bringing today, a very classic and typical Bengalooru dish and her childhood favorite – Hurali Saaru.

Thanks a bunch for guest posting such a local recipe, Dee. I am so homesick now!

Over to you..

Even though, I have been following Just Homemade for quite sometime, I connected with Radhika quite recently and I am glad I did. I love her blog and she is as lovely as her blog. And, I am quite thrilled to be writing a Guest Post on Just Home Made – A blog with some very beautiful photography and awesome recipes.

When Radhika asked me to pick a childhood favorite recipe, it didn’t take very long for me to decide, Hurali Saaru it is going to be!

It is winter here in Bangalore and it is a perfect excuse to make some piping hot Hurali Saaru. All you non-Kannadigas, who are wondering what Hurali Saaru is, it is a kind of Rasam made with Horse gram along with other pulses. It is a very old and traditional recipe made mostly in Bangalore/Mysore/Hassan regions of Karnataka

Hurali Saaru makes use of Horse Gram as the main ingredient along with Mung Beans & Black Eyed peas in smaller quantities. Once these pulses are cooked, a portion of these are ground along with coconut & spices & made into a Rasam/Saaru and the remaining portion is made into a Usli or a quick Stir fry that is served along with Rasam & Rice. And, according to Ayurveda, Horse gram generates a lot of heat in the body, which is why it is mostly made during winter/rainy season.

My maternal Grandmother or Ajji as I call her in Kannada makes one of the best Hurali Saaru I’ve ever eaten & undoubtedly, she is the one who taught me how to make this.

Let’s jump to the recipe shall we?

Hurali Saaru Recipe

Printable Recipe
Things you’ll need:
1 cup Horse Gram / Hurali kaalu
½ cup Mung Beans / green gram
½ cup Black eyed peas
1 tsp mustard seeds
1 tsp cumin seeds
A big pinch of hing / asafetida
A sprig of curry leaves
2 tsp lemon juice
2 tsp sunflower oil
Chopped coriander for garnish
Salt as per taste

To Grind

1 big onion, roughly chopped
1 big ripe tomato, roughly chopped
2 tbsp fresh grated coconut / thawed frozen coconut
½ tsp turmeric
8-10 dry red chilies – I used Byadagi
2 tsp coriander seeds
A small stick of cinnamon

To Temper

½  tsp mustard seeds
A sprig of curry leaves
1 tsp Ghee
a big pinch of Hing / asafoetida

How it’s done:

Wash the pulses in running water & soak them for about 6-8 hrs

  • Drain & sprout them using a sprout maker or in a colander, covered with a lid.
  • Pressure cook pulses with a bit of salt until soft yet firm using 3 glasses of water.
  • Drain the water for later use & set aside the pulses.
  • In a pan, dry roast red chilies, coriander seeds & cinnamon until aromatic.
  • Grind them with coconut, chopped onion & tomato, turmeric along with a tbsp of cooked pulses using very little water into a smooth paste
  • In a pot, add the water that was set aside & bring it to a boil. Add the ground paste, salt & 2 tbsp of cooked pulsed & simmer for about 10 mins. Add 2 more glasses of water as you simmer to get a Rasam like consistency.
  • Temper with Desi Ghee, mustard seeds, curry leaves & Hing. Pour this over the Rasam/Saaru. Cover & set aside

To Make Usli:

  • In a Kadhai, heat oil & splutter mustard & cumin seeds. Add Hing & curry leaves & saute for 10 secs. Add cooked pulses, grated coconut, Salt as per taste. Mix well.
  • Turn off the stove & Add Lemon juice & mix again. Garnish with fresh chopped coriander

Serve Hot Rasam & Usli along with some steamed Rice or even Ragi Mudde (Finger Millet Dumplings)

NOTE: It is not mandatory to sprout the pulses. You may soak them for about 2 hrs & make this but sprouting them definitely adds to its nutritional value.

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