Tuesday, October 13, 2009

Badaam Poori

Badaam Poori is a sweet dish... can munch any time of the day.

Ingredients
Maida : 1 cup
Sugar : 1/2 cup
Cardamom : 3 to 4 pods.
Ghee : 1 Table spoon
Oil : 1 Cup ( to fry )
Almonds : 1/2 cup
Salt : a Pinch
Method :

Mix maida, ghee and salt. Add needed water and prepare dough and keep it aside. Powder Almonds (into bits , not into fine powder ) and keep it aside. Powder sugar and cardamom ( fine powder ) and keep it aside. Now keep frying pan and heat oil. Prepare balls out of dough and flatten each ball and place 1/4 spoon of almonds , bring back to ball shape and then roll as small pooris and fry them one by one on low flame slowly. Arrange pooris in a plate or tray and sprinkle powdered sugar properly on both sides of fried pooris.

Note : Sprinkle sugar when the pooris are hot so that it taste better.

10 to 12 Badam Pooris can be made.

NENDRA BAALE GULAAB JAAMOON

Nendra baale jamoon is a sweet dish and I have used honey instead of sugar syrup and it is one of the simple healthy, easy and quick dish, I can assure you. We normally shallow fry nendra banana slices on the dosa tava (pan ) and sprinkle sugar. I have done that in my earlier recipe.
Lets see some benefits of having ghee in our diet. 
Ghee has full of nutritional benefits and medicinal qualities. Ayurveda recognizes ghee is an essential part of a balanced diet and considered it to be the best fat that one can eat. Ghee contain Omega 3 and Omega 9 essential fatty acids along with Vitamins A, D, E and K. and numerous other minerals are present in ghee.
Ghee helps to control eye pressure and is beneficial for who are suffering from glaucoma. Ghee is said to be stimulate the secretion of stomach acids and helps with digestion. Ghee is rich in antioxidants. It also contain anti viral properties. It is good for treatment of burns and helps in learning better and helps in memory retention. Ghee is a premium cooking oil celebrated for its taste, nutritional benefits, and medicinal qualities. Ayurveda, the ancient medical science of India, recognizes ghee as an essential part of a balanced diet, and considers it to be the best fat one can eat.
This Nendra Baale (Nendra Banana Fruit) Gulab Jamoon is purely my style a healthy and yummy sweet dish having a healthy concept and it will be liked by all age group and every one I am sure. 
Lets see the recipe now.

Things Needed:

Nendra Baale fruit : 1
Ghee : 2 to 3 Tablespoons
Honey :  3 to 4 Tablespoons
Cardamom : 2 to 3 pods
Almonds powder : 2 Tablespoons  ( 8 to 10 Almonds)

Method :

1. Dry roast almonds and remove the outer layer of cardamom and dry grind cardamom seeds and almonds. Keep it aside.
2. Remove the skin of the nendra banana fruit and slice them into circle (very thin slices).
3. Keep a pan on the fire. heat. Sprinkle some ghee on the tava and keep banana slices in a circle shape. (Low flame).

4. Spread little ghee (Half Tablespoon) and let it cook on low flame and turn little golden colour.
5. Now turn the other side and spread another half tablespoon of ghee on top. Let it turn golden brown on the other side.
6. Now remove the banana slices and place on the plate. Pour honey on the top and then turn the other side.
7. Pour honey on the top again (a tablespoon will do on each side).
8. Sprinkle almonds and cardamom powder on the top of honey.

9. Nendra Baale Jamoon is ready to serve.
10. Repeat the same with remaining banana slices.

Note ;

Should be done on the low flame to get the good result. You can add more almonds. You ca also prepare sugar syrup and dip shallow fried bananas in the sugar syrup. I have used Honey instead of sugar syrup. Add honey to nendra baale when it is completely shallow fried and removed from the pan. Honey should not be cooked since it looses its good properties in high temperature.
Time : 15 minutes. (Total time)
Serves : 2 to 3

Monday, October 12, 2009

YERE-APPA

YERE APPA IS A SWEET DISH...which is normally done during  "DEEPAVALI" time. In South Canara ( Dakshina Kannada) we celebrate Deepavali for 4 days. First day we do pray and make pooja for Gangae ... the water God. This dish Yereappa ( a sweet fried dish), is prepared for Naivedya.on the eve of Deepavali. ( offering some thing during pooja).  Then the next day we do get up early and take oil bath and we have Dosa with PanchaKajjaya.( Panchakajjaya is a sweet dish prepared using beaten rice, jaggery, ghee, cardamom and coconut). Pancha means 5 kajjaya means sweet. Then so many customs and traditions will be followed for another 3 to 4 days.
Yereappa or Yere means put and appa means something sweet. Yereappa is prepared using raw rice, jaggery, coconut and cardamom.
You may think it is oily but as the weather starts cooling down and bringing cold breeze on the land, your skin gets effected by the cold wind in the atmosphere. Oil is very much needed for the body during winter. These things are well known by our elders and they practices the food habit according to it. There is no harm in eating just enough and right kind of food for the seasons. These are completely my opinion.
Here is a recipe of " Yereappa", that is what we call for this dish which is very easy to prepare and yummy to have. I am sure all age group will definitely love eating this  traditional dish and enjoy each bit of it 

Things Needed

Rice : 1 cup
Coconut : 1/2 cup
Jaggery : 2 Table spoon
Cardamom : 2 to 3 pods
Beaten Rice : 1 Table spoon
Salt : a pinch
Oil : 1 cup ( To fry )
Salt : a pinch
Methi Seeds " 1/4 Tea spoon
Urid dal : 2 Tea spoons.



Method:

1, Soak rice and beaten rice for 1to 2 hours in plain water. Grate Coconut.



2. Wash and drain water from rice and grind with beaten rice and coconut . It should be a fine paste.
3. Now add jaggery and cardamom and grind for two to three minutes. Add a pinch of salt. Remove the paste from grinding jar and put it in a bowl.


 4. Now keep a frying pan on the fire and heat oil.
5.When oil is heated put a spoonful of ground paste and deep fry on both sides on medium flame. Remove once it turns golden red. Place on kitchen tissue so that tissue absorbs extra oil. Repeat the same with remaining dough and prepare Yereappa same way.











 6. Yereyappa is ready to serve.

Note :

The dough should not be watery..You can add little rice powder to thicken the dough if it turns watery. If the dough is watery Yereappa may take (absorb) more oil which is not good. Adding cashew nuts is also an optional. Adding more or less jaggery is according to your wish. Do not soak rice mixture more than 2 hours. Prepare Yereappa just after grinding the dough. Do not allow them to get savoury. ( It absorb more oil if it is left ).
Time : 2 hours to soak.
Preparation time : 30 minutes.
10 to 12 Yereappa can be prepared.. (According to the size of the spoon you use).

Wednesday, October 7, 2009

Urid dal Dosa

 Dosa or dose is one of the Udupi dish and Udupi Masla Dosa is world wide famous now a days. Dosa is prepared using rice, urid dal fenugrik/methi seeds and little aval.
Dosa is a breakfast dish and you can have them as snack in the evening also. It is one of the healthy dish that we can eat them in the morning for breakfast.
There are different types of dosa now a days. With this dosa dough you can prepare plain crisp dosa, fluffy set dosa or Masala dosa and guli appa. The rice and urid has to be soaked for 2 to 3 hours and then ground with urid and methi seeds. It has to left to get naturally ferment at least for 6 to 8 hours. Then you can prepare soft dosas.

Lets see the recipe.

Ingredients :

Raw rice : 2 cups
Urood Daal : 1/2 cup
Fenugric Seeds : 1/4 Tea spoon
Beaten Rice : 2 to 3 Tablespoons
Salt : to taste
Oil : or butter to sprinkle on the top .

Method :

1. Soak rice, urid dal and fenugrik seeds together for 3 to 4 hours.
2. Wash and soak Avalakki/Beaten rice separately.
3. Grind it together little by little till paste and remove from the mixi jar.
4. Add salt and mix it well. Leave it for formentation.
5. Keep a dosa tava on the fire. Sprinkle oil and clean it nicely. Keep on medium heat.
6. Add a ladle of ready dough and spread it slowly.

7. Sprinkle oil on the top of dosa, cover and cook for a minute.
8. Remove the cover and turn the dosa slowly to the other side and cook for 10 seconds.
9.Now dosa is ready to serve.
10. Serve with any chutney you prepared.
11. Add little ghee or butter just before serving.
12.Repeat the same with remaining dough.

Note :

You can use grinder or mixit to grind it . Grinding in the grinder adds to the taste. If you are using mixi jar use very less water. You can add a tablespoon of toor dal while soaking. Adding boiled rice is optional. (I have added 1/2 cup of boiled rice). Dosa dough should be little thinner than idli dough. If it turns very thin add some maida and rava .
Time : 
Soaking : 4 hours + grinding : 15 to 20 minutes (grinder) + Fermentation : 6 to8 hours.
Preparation : 15 to 20 minutes.
Serves : 5 to 6 .

Wednesday, September 2, 2009

COCONUT HOLIGE ( Obaattu )...POORAN POLI

Holige/Obbattu/Poorann Poli/ Boli is a sweet dish which is normally done during the festival/feast time. Holige is stuffed in sweet Hooran (inside content) and covered with maida/wheat flour. You can simply say it is sweet chapati. Every one love to have Holige. It is one of my favourite dish and I try to do with healthy ingredients.

Things Needed :
Coconut : 1
Jaggery : 1 1/2 cup ( grated )
Cardamom : 5 to 6 seeds ( Powdered )
Wheat flour : 2 Cups
Thin Semolina : 1/2 Cup
Water : 1/2 cup
Oil : 1 Cup
Salt : a pinch

Method :
Mix Maida and Samolina with sufficient water and prepare dough. ( Like Chapati dough consistency). Soak the dough in 1/2 cup of oil. Leave it for 3 to 4 hours.
Dry grind coconut and powder the cardamom. Keep a pan on the fire and put jaggary . Add coconut and stir the mixture. Let them mix well . When it is mixed well remove from the pan and add cardamom. So the aroma of cardamom remains freshly.

Now take maida dough make small balls like chapati balls. Take each ball of dough and flatten it from the roller. Add a spoonful of jaggery and coconut mixture and close it around. Dip the ball in a dry maida and roll them as chapatis.
Cook these chapatis one by one on the tava , adding oil on the top. The holige is ready to serve.

Note..
while preparing Hoorana ( coconut and jaggery mix ) do it on low flame. and it should not be too thick or too thin.. Let the water disappear from that mixture. When it is cool mix it well with your hand. You can also use plastic to flatten the chapati . Rub oil on the plastic before flattening the chapati ..so that it does not get stuck in plastic.

15 Holiges can be made.

Aloo (Potatoes) and Peas Curry

Aloo/Potato is liked by almost all age group people. Peas though it is a seasonal pod, you get peas in almost all the months of the year. You can use frozen peas too. This particular curry is a combination of  Aloo/potato and Peas.


It is a spicy curry and I have used peas, potatoes, green chilly,pepper and other spices.
No onion or garlic is used in this curry. It goes well with almost all main dishes like chapatis, poori, idli, dosa, Naan, any type of roti even plain rice.
Lets see the recipe now:
Ingredients :
To Cook 
Potato : 2 ( Medium Size )
Green Peas : 1/2 Cup. ( Fresh or Dried ones ( Soak them in water at least 5 hours) .
Tomato: 2 ( Medium size )
To Grind : 
Cashew nuts : 6 to 8
Green chilly : 2
Coriander leaves : 2 to 3 sticks
Garam Masala : 1/2 Teaspoon
Jeera Powder : 1/4 Teaspoon
Coriander seeds : 1 Tablespoon
Pepper pods : 3 to 4
Jeera powder : 1/2 Teaspoon
To Add :
Milk or milk powder : 1/4 Cup  / 2 Teaspoons  (milk powder)
Jeera seasoning : 1 Teaspoon
Oil or Ghee : 1 Teaspoon
Water : 1 Cup
Butter : 1 Teaspoon
Salt : as required
Method :
1. Wash and remove the skin of potatoes and cut into small. Wash coriander leaves, ginger and keep it aside. Wash tomatoes and cut into pieces. Wash green chilly and keep it aside.
2. Keep a pan and add a spoon of oil. Heat and put jeera.
3. Let it fry in oil. Add peas and cut tomatoes. Fry it nicely. Add a pinch of turmeric powder.
4. Now add potatoes and pinch of turmeric powder.
5. Mix it well and add 1/2 cup of water. Cover the lid and cook.

6. Grind coriander leaves, coriander seeds, pepper pods, ginger, cashew nuts and garam masala. Add little water to grind.
7. Remove this ground mixture from the mixi jar and add it to aloo peas. Add milk.

8. Add required salt and mix it nicely Let it boil for another 2 minutes. Shift the curry to a serving dish. Add butter.

9. Serve with any main dish you have prepared.


Note :
 Adding more spice is optional. (You can add 2 cloves, a small piece of cinnamon while grinding). I used milk powder. Mixed with 1/4 cup of water and prepared milk. You can use fresh milk. Adding coconut is optional. (No coconut). Use of onions and garlic is optional. (Surely it adds to the taste for onion - garlic lovers). You can use roasted chenna (hurikadale/pottu kadale) instead of cashew nuts. (Optional). I have used pressure cooker to cook. (Cooks faster).
Time : 30 minutes
Serves : 4 to 5

Mixed leaves Daal .

Mixed Leaves Daal is a curry and can be eaten with Chapatis , Poori , Roti and with plain Rice.
Ingredients :
Palak leaves : 1 bundle ( Small bundle )
Spinach : ( keere ) : 1 bundle
Methi leaves : 1 bundle
Toor Daal : 1 cup
Green chilly : 4 to 5
Ginger : 1 inch
Salt : to taste
Ghee : or Oil : 1 Table spoon
Hingh : a pinch
Curry leaves :6 to 8 leaves
Termeric powder : a little ( 1/2 of 1/4 tea spoon
Mustered seeds : 1/2 tea spoon
Jeera : 1/2 Tea spoon
Coriander leaves : 5 to 6 sticks
Water: 1 to 1 1/2 cups

Method :
Wash all the leaves thoroughly and cut it in to small pieces . Cut green chillies , ginger and coriander leaves and keep it aside.
Now wash daal . Cook Daal and cut leaves ( Palak , Spinach and Methi ) in a pressure cooker for 5 to 8 minutes . ( Add water ) . Let it cool.
Now keep a pan on the fire and heat for 1 minute. Put ghee , mustered seeds and jeera. Let mustered seeds sprut . Add curry leaves and hing( asfotodia ) and green chillies . Add cooked daal mixture . Add ginger and termeric powder and salt . Let it boil for 5 minutes and mix it well . Add cut coriander leaves at the end. Cook till the mixture is thicker. Now serve Daal curry with Chapatis , Poori or Rice.

Note: You can use Moong Daal instead of Toor daal. Also this curry can be prepared using any 1 kind of leaves. Can use more chillies if you like hot . Can add fried garlic cloves while boiling .
Serves : 4 to 5

Tuesday, September 1, 2009

Shredded Wheat Cereal Laddu (Unde)

Shreded Wheat Cereal is a healthy cereal and many opt for this cereal. My son brought me this cereal the other day. It was nice to have them with milk and sugar. Then I thought of preparing Laddu/Unde. It turned out to be superb laddu. So here is a recipe for you also to prepare this Laddu and enjoy any time of the day.

Eating Laddu is a yummy sweet and we can have them at any time of the day.
I have used Shreded Wheat Cereal, Jaggery and coconut. Added some ground nuts, channa and some dry fruits. (Very Little portion).
Lets see the recipe Now :

Ingredients :

Shreded Wheat Cerial : 2 cups
Jagary : 1 cup
Coconut : grated : 2cups
Ghee : 2 Table Spoon
Dry fruits: According to your wish
cardamom : 4 to 5 Seeds
Ground Nuts : 1/2 cup
Channa (pottu kadale/roasted channa/ Hurikadale)


Method : 

1. Dry roast Shreded wheat cereal for 2 minutes and keep it aside. Let it cool.
2. Powder cardamom along with shredded wheat and put it in a big bowl.
3. Roast ground nuts and remove the skin. Churn for 2 minutes (rava consistency) and remove from the mixi.
4. Dry roast coconut or ( better to use copra/Kobbari/ Dried coconut) and dry grind it into thin.
5. Keep a pig pan on the fire and put jaggery. Add 1/4 cup of water. Let the jaggery melt.
6. When it melts completely it starts bubbling. Stir a bit ( 30 seconds) and mix it well.
7. Add ground shredded wheat, ground nut mixture. Add dry ground coconut.
8. Mix it slowly and put off the fire. Remove the mixture from the bowl. Add dry fruits.
9. Add ghee and mix it again.  Prepare Laddu according to your wish. (size of the laddu).
10 Now Shredded Wheat laddus are ready to serve.

Note :

The whole process should be on low flame. (roasting shredded wheat, ground nut and the jaggery).
Adding dry fruits at the end. You can fry them in ghee and then mix it with all the ingredients. You can also add dates (Karjura/kajoor) to the Unde.
Time : 40 minutes.
20 to 25 Laddus can be prepared. (small size).

Saturday, August 29, 2009

GREEN CHILLY PAKODA. ( SIMPLE )

Greeen Chilly Pakoda is a snack it goes well with cup of Hot Tea or Coffee. Green chilly pakodas are very famous these days. They are known as Mirchy Bhajji.


Mirchy means chilly and bhajji means a fried fritter. People of North Karnataka and many parts of Karnataka these Mirchy bhajjis are also eaten with Masala Mandakki/Puri/Kadale Puri, a snack prepared using Puffed rice.
I have tried these bajji chilly, channa flour/besan/ red chilly powder and jeera/ cumin seeds.
There are different ways you prepare the bajji/fritter. Some do fill the chilly with coriander powder, methi/fenugrik powder, roasted channa powder or besan combined spice powder.
I have slit the chilly removed the seeds and cut them in to small pieces. It helped me fry them on small pan. The advantage of using small pan helps me use less oil. It is said that we should use the deep fried oil in cooking. I don't use the fried oil for cooking. (Use it for door hinges, applying on gates etc).
Let us see the recipe now :

Ingredients : 

 3 to 4 Green chillies.
Besan or Gram flour : ( Kadale Hittu in kannada ) : 1/2 cup
Red chilly powder : 1/2 Tea spoon.
Jeera or Jeera powder : 1/2 spoon.
Salt : to taste
Water : 1/4 cup
Oil : for frying : 1 cup


Method :

1. Wash and slit the green chilly straight. Remove the seeds and cut them in to three pieces.
2. Put besan/channa flour in a big bowl. Add salt, ingh, red chilly powder and jeera/cumin seeds.
3. Mix all the ingredients nicely and add very little water and prepare dough. Let the dough be thick.

4. Keep a pan and heat. Put oil. Let it get hot.
5. Dip each chilly piece nicely in besan/channa spicy dough and put slowly in hot oil.

6. Let it fry till it turn golden brown. Turn in between so that it cooks on all sides.
7. Remove from the hot oil and put it on a kitchen tissue.
8. Serve ready Green chilly Pakodas with a cup of coffee/tea or for lunch.

Note :

Fry pakodas in medium heat. To make it crispy add a pinch of bycarbonet soda or a spoon ful of hot oil to besan dough. You can fill the green chillies with coriander and jeera powder. it gives different taste. You can use a big pan instead of cutting the chilly into pieces. Use of more oil is optional. Use of any other spice is optional.
Time : 10 Minutes.
2 to 3 servings.

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