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The ‘kadubu’ expert

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Vijayalakshmi Reddy.
Vijayalakshmi Reddy.

Ranjani Govind

BANGALORE: Ganesha idols enlivened street after street with bright splashes of colour, shops were stacked to the ceiling with goodies and temples brightly lit. The Ganesha Chaturthi festivities this time were tangibly heightened with the occasion falling on a weekend.

And there could not have been a more perfect time to make kadubus at home, said the city’s well-known cookery expert Vijayalakshmi Reddy. She had no less than 10 kinds of kadubu recipes in her repertoire this year. “Surely there has to be at least as many varieties of Ganesha’s favourite dish as there are varieties of Ganesha idols,” she said.

Ms. Reddy whipped up an assortment of both steamed and fried specialities as a bevy of eager students stood around. Steamed kadubus generally made of daal, jaggery and coconut can alternatively be made with sweet khova, we discovered.

As for fried kadubus, Ms. Reddy demonstrated how to prepare kobri-sakkare (karjikai) and also innovative fillings, such as gram, mixed vegetable, moong sprouts and soya chunks.

When the Karnataka Milk Federation asked her to popularise the use of paneer in South India about 15 years ago, she readily agreed.

TV shows and columns by her in the print media followed, and later Nandini Milk came forward to sponsor a 120-page recipe book Paneer-ka-khazana by her, which flagged off Ms. Reddy’s culinary career.

For more information on Ms. Reddy’s classes and cookbooks call 9880164224.

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