Tuesday, February 28, 2012

Channa ( Hurikadale ) Laadu....

Chann seeds ( Huri kadale in kannada , Pottu kadale in Tamail and Malayalam..chenna in Hindi) are very famous people use this to make chutney too...and this seed is used in Mixture also ( fried items).
Channa Laadus are sweet dish and can be eaten at anytime of the day.

Things Needed :
Chenna seeds : 1 cup
Sugar : 1/2 cup .
Mixed Nuts : 2 Table spoons.
Coconut : 2 Table spoons.
Cardamom : 5 to 6 seeds
Ghee : 1/4 cup .

Method : Powder Sugar.  Add cardamom  while dry grinding  ( Use dry grinder )  and keep it aside.  Cut nuts in to small pieces.  Roast Chenna seeds slightly and leave it for cooling .  Dry grind the roasted Chenna  and put it in a big bowl.
Now add  nuts,  powdered sugar and coconut  to the chenna powder.  Mix thoroughly and add ghee little by little and  tale a handful of this mixture and prepare Laddus. Repeat the same until all the  laddus are prepared.
.Note :Roast the Chenna slightly to make it warm so that it powders quickly.  Not to burn the chenna other wise it gives a burnt smell.  You can also roast seseme seeds to this laddu.  Or you can also powder the roasted seseme seeds and add it to this mixture..and then  prepare Laddus. ( 2 Table spoons of seseme seeds are enough). Can Add little more  ghee if you are not able to prepare laddus.( Warm the ghee and keep it as liquid form , so that you can pour ghee and it helps you to make proper Laddus). Use copra ( dried coconut ) or roast coconut until its brown. You can also roast Nuts before adding . ( Dry roast for few seconds). ( Cashew nuts , Raisins, Almonds even Ground Nuts ).

10 Laddus can be prepared.


Tuesday, February 14, 2012

Easy Laddus

Laddu or Laadus are sweet dish and you can have them any time of the day...and its very easy and fast to prepare.....Try this....special laddus.
Besan ( Channa flour ): 1/2 cup
Wheat Flour : 1/2 cup
Beaten Rice (Thick one) ( Awalakki or Awal  or Poha ): 1/2 cup
Jaggery :1/2 cup ( Grated or Powdered).
Ghee : 4 Table spoons
Oil : 3 Table spoons.
Mixed Nuts : 1/2 cup ( Almonds , Cashew and Raisins).
Cardamom : 5 to 6
Coconut : 1/2 cup

Take a bowl and put powdered jaggery . Roast Besan in a pan until raw smell disappears using 1 table spoon of ghee and pour it on the powdered jaggery. Roast wheat flour until  raw smell disappear and pour it to the jaggery mixture.  Now  put  oil and fry beaten rice( awalakki) until its fluffy .  Remove from the oil and pour it to the jaggery mixture. Fry nuts in 1 tea spoon of ghee and then add coconut to it and fry along with nuts and add it to the mixture.  Powder the cardamom and add . Now mix all the roasted powders and beaten rice nicely. Put the remaining ghee. Now take a handful of  this mixture and prepare laddus one by one .
Note : Roast all the ingredients on slow fire so that it does not get burnt. Adding the roasted flours and coconut and  beaten rice will help the jaggery to melt and it will help you to prepare the laddus. If you are unable to make laddus and the mixture is still loose you can add  little more ghee to the mixture and try making laddus..
10 laddus can be prepared.


Carrot and Beans Huli is a curry.    You can have  Chapati, Poori , Rice and Akki Rotti  with this curry.
Things Needed :
Carrot : 2 to 3
Beans : 1/2 cup
Toor Daal : 2 Table spoons
Coconut : 1/2 cup ( 3 to 4 Table spoons - Fresh and grated ).
Daniya ( Coriander ) seeds : 2 to 3 Tea spoons
Jeera ( Cumin Seeds) : 1/2 Tea spoon.
Red Chillies : 4to 6
Tamarind : 2 Table spoons pulp
Asafoetida :  a pinch
Mustard seeds :1/2 tea spoon
Urd Daal : 1/2 tea spoon
Curry leaves : 5 to 6
Oil : 1 Tea spoon
Salt : to taste.

Method:  Boil Toor Daal  and cut vegetables in a pressure cooker for 5 minutes.  ( Wash and cut vegetables according to your wish ).   Keep it aside.
Grind coconut , coriander seeds, cumin seeds, tamarind pulp and red chillies in to paste and keep it aside.
Now take a pan keep on the fire . Put oil and heat.  Add  mustard seeds and urd daal. Let mustard spurt. Add curry leaves and add boiled toor daal and vegetable mixture. Add salt and boil for 2 minutes . Now add ground coconut mixture and mix well. Soak Ingh in one tea spoon of water and mix well . Add this ingh  to the boiling  Sambaar. . Cook for 5 minutes and pour it to the serving bowl.
Serve hot Sambaar with Rice chapati or dosas....
Note :  Do not  over cook the vegetables. You can cook vegetables separately.  Soak tamarind in hot water  for 2 minutes and squeeze out the pulp . You can also add potatoes to this sambaar.  You can use  Brinjaal instead of carrots .  You can use pumpkins , Mangalore cucumber ,  Beetroot. also... ( Use any one of the vegetable to get better taste). Do not add onions to this curry. Mixing of onions will give different taste.
2 to 3 Servings.

Friday, February 10, 2012

Avare Kalu ( ಅವರೆ ಕಾಳು ) Uppittu ( Avare Upma).

Ready to Serve Avarekai Uppittu
Avere kaalu is also called as field beans or flat beans. We get Avarekai during winter season. It grows well in winter and we get plenty during November to March. It is also one of the favourite beans of many people in Karnataka I can say. There are many dishes prepared each day during Avarekai season. Avarekai is fried and munched in most of the houses. There will be Avarekai Mela.(where you get all items prepared using Averekai and the fresh Avarekai also will be available from different parts of  Karnataka State.
We can prepare many type of dishes using Averekai as I said it earlier. Like wise Avarekai Chithranna, (rice item), Bisibele bath, rotti, Parota, curries, rasam and many more dishes.
Here is one such recipe that is Avare Kalu ( Kalu means crop or pod) Uppittu ( Upma) which is very favorite of many. 
I have not used any onions in this dish so it can be prepared for special and fasting days.
Avarekalu Uppittu can be enjoyed any time of the day. It is good for breakfast, as snack or even for dinner.
Lets see the recipe :

Things Needed:

Medium size Rava  ( Sooji , Samolina ): 1  1/2 cup.
Avare kaalu : 1 1/2  cup
Oil : 3 Table spoons
Ghee : 4 Table spoons
Coconut : 1/2 cup ( Fresh grated ).
Green Chilly : 3
Pepper pods : 5 to 6
Jeera (Cumin Seeds) : 1/2 Tea spoon
Ginger : a small piece
Mustard : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Channa Daal : 1/2 Tea spoon (optional).
Curry Leaves : 6 to 8 leaves
Salt : To taste.
Water 3 Cups.

 Method :  

1. Wash and cook Avarekalu in a pressure cooker for 8 to 10 minutes with 1/2 Cup of water.
2. Wash and cut green chilly, remove the skin of ginger and grate it.
3. Grate coconut and keep it aside. Crush or powder pepper pods.
4. Keep a big pan on the fire. Heat and put oil. Put mustard seeds, urd daal and channa daal. Fry on slow flame until mustard spurts
5. Add  curry leaves, grated ginger  and cut green chillies.
6. Add Rava and roast until the raw smell of rava disappears.  ( At least for 5 to 6 minutes). 
7. Add boiling water to Rava mixture and stir and mix well. ( Keep low flame while adding water). Add salt and cook for 2 minutes.
8. Add  cooked Avare kaai  and mix it well. Add fresh coconut and mix it slowly and put off the gas. 
9. Add ghee on the top and mix it again and shift cooked Avare kaai Upma  to the serving bowl.
10. Serve with a cup of curd with Avarekai Uppituu.

Note :

You can add salt to the cooked Avare kaai and cook it for few minutes so that it taste better. Roast  rava  on slow flame so that it does not get burnt. It should be roasted well .You can add cut onions just before adding rava. Adding more oil or ghee adds to the taste. You can also add more chilly to give a spicy taste. Adding pepper and jeera helps to digest the food easily.
Time : 40 minutes. (cooking Avarekai - 15 minutes. + cooking .
Serves : 3 to 4.

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