Coconut Laddu

Coconut Laddu is sweet item and you can eat any time .

Things needed :
Dry coconut powder : 2 cups
Sugar : 1 cup
Mixed Nuts ( Cashew, Almond, Pista ) : 1/2 cup
Condensed Milk : 1 small tin.
Cardamom : 4 to 6 Pods ( Crush and make powder )
Ghee : 1 Table spoon

Method :
Cut all the nuts into small pieces and keep it aside. Powder the cardamom .
Take a pan and keep it on the fire. Put 1 1/2 cups of dry coconut , sugar and condensed milk and stir until it get thickens. Add mixed nuts and mix well . When the mixture starts to leave from the side add ghee and cardamom powder and remove from the gas.
Keep the remaining coconut powder in a small bowl. Prepare laddus with the mixture and roll them one by one in the dry coconut and arrange in a plate. Coconut laddus are ready to serve.
20 laddus can be prepared.

Brinjal baratha .( baainghan baratha )

 Brinjal/Egg Plant/badane kai/kattarikai is one of the favourite vegetable of many. Brinjal bharatha /curry is one of the traditional dish of South Canara. Baratha /curry can be cooked in different ways.
Here I have used brinjal/gulla Mattu gulla from Udupi), onions and tamarind. This is a savoury baratha and it is nice to eat with hot rice, chapatis, rotis etc. Instead of tomatoes I have used tamarind here.

Brinjal Bharatha goes well with plain rice, roti, chapati, dosas or any other main dish.
I have used " mattina gulla / mattina badane" one of the best variety of brinjal which is grown only in a place called " Mattu" near Udupi in Karnataka /India.
Let us see the recipe now.

Brinjal should be cooked on the gas stove /firewood (if possible), and then remove the burnt part on the outer layer, clean it with wet hand. Smash the cooked brinjal and then cook.

Things needed :

Brinjal : ( Round brinjal ) : 1 ( medium size )
Onion : 1
Green chilly : 2
Tamarind : 1 Teaspoon
Jaggery : 1 Tablespoon (Powdered)
Coriander leaves :  2 to 3 Tablespoons
Curry leaves : 6 to 8
Asfatodia ( Ingh ) : A pinch
Mustard seeds : 1/4 Teaspoon
Urd daal : 1/4 Teaspoon
Salt :To taste
Oil : 1 Teaspoon.

Method :

1. Remove the outer layer of onion and cut into small pieces.
2. Wash brinjal and apply coconut oil around brinjal. Soak a marble size tamarind and squeeze out the pulp. Keep it aside.
3. Keep it a gas burner and let the flame be low. Turn all the sides and cook till it get soft.

4. Once it is done let it cool. Remove the outer layer slowly and then clean it with wet hands.

5. Keep that cleaned brinjal in a big bowl or plate and smash it nicely. Keep it aside.

6. Keep a pan on the fire and add 1 tablespoon of coconut oil.
7. Add mustard seeds. urid dal and little ingh. Let mustard seeds splutter.
8. Add curry leaves and thin cut onions. Fry till they turn golden brown.
9. Add smashed brinjal and mix it well. Add wash and cut green chilly. (Slit chilly in between).
10.Add a pinch of turmeric powder, tamarind pulp, salt and a teaspoon of jaggery.
11. Mix all the ingredients and let it cook on low flame. ( 5 Minutes at least). Add cut coriander leaves.

12. Shift  the ready brinjal baratha to a serving dish and serve with the choice of your main dish.

Note :

 You can cook brinjal in a pressure cooker instead of flames. (on gas burner). Adding lemon juice/extract instead of tamarind pulp is optional. Adding more or less spice is optional. Adding any spice powder like garam masala/rasam powder is optional. You can also add curd instead of tamarind pulp. Add curd just before serving the dish. Adding onions is purely optional. Normally I do not add. 

Time : 20 Minutes.
Serves : 3 to 4.

Nendra baale Fry

Nendra baale Fry is a sweet dish. It is one of the traditional dish which is served in festival or feast and big functions.

Nendra baale is one variety of banana and it is used in shallow frying or deep frying. We do prepare Banana Halva using this banana. Nenra baale podi (fried fritters) is also prepared and it is very tasty snack.

In Kerala especially these bananas are used more. Steamed banana is served in breakfast and it is one of the healthy dish, Nendra Baale chips are very tasty and slight sweet crunch chips are nice to eat.

Bananas are full of nutritious, vitamins and minerals. They are rich in fiber and carbohydrates. They help in curing anemia, gout, kidney disorders, urinary disorders. They also help in reducing blood pressure, protecting heart health and helps to improve the immune system. 

They are rich in fiber and a good remedy for people who suffer from constipation. They contain anti oxidant and anti inflammatory properties. They are good for weight loss. They contain high calories. They are rich in vitamin C and vitamin B 6. They contain minerals like potassium, manganese, magnesium and copper. They are good sources of dietary fiber an protein. 

I have used Nendra baale (Nendra banana fruit), ghee and sugar. It is shallow fried on low flame. It can be served as sweet or desert at the parties and functions.It is easy to prepare and anyone can try. You should use Well Ripe Nendra Baale (Nendra banana) to get the good result.

Lets see the recipe. 

Things needed :
Nendra baale (Well ripe) :  ( A kind of big banana ) 1
Ghee : 1 Tablespoon
Sugar : 2 Tablespoons

Method :
1. Wash banana and cut into circle shape.
2. Keep a pan on the fire and heat. Just spread a little ghee. Arrange the cut bananas in circle shape.

3. Sprinkle some ghee on the top. Cover and cook them till they turn brown.
4. Now turn the banana slices to other sides and spread little more ghee on the top.

5. Sprinkle sugar on the top and cook till they turn brown. Flip the slices again to the other side and put off the fire.

6. Remove from the pan and serve .

Note :
Remember that you should use well ripe banana to prepare this dish. Or it might give sour taste. Use of more or less ghee is optional. use of sugar (more/less) is also optional. Remember this dish contain ghee and sugar and intake of this should be less quantity. 
Time : 10 Minutes
Serves : 2.

Sweet Diamond cuts.

Sweet Diamond Cuts is snack and can have with tea. These diamond cuts are sweet and crispy.
I have used maida / All purpose flour, sugar and little salt.

It is very easy to prepare and taste does not change for a long time or it does not get into saggy.
Lets see the recipe now:

Things needed:

Maida /All purpose flour : 2 cup
Sugar : 2 to 3 Tablespoons.
Ghee or butter : 1 Tablespoon
Salt : a pinch
Oil : 1 cup
Water : As required
Jeera or Sesame seeds : 1/2 Teaspoon

Method :

1.Take a bowl and add ghee and sugar mix well.

2. Add maida/ all purpose flour and mix it with sugar content.
3. Add water (little by little ), jeera and a pinch of salt mix well .
4. Prepare chapati dough. (chapati dough )
5. Kneed the dough thoroughly and make in to balls.

6.Take each ball and roll as chapati.

7. Cut that into desired size. (with the help of knife or the cutter)

8. Keep a frying pan on the fire. Add oil and heat.
9. Fry cut sweet diamond cuts on medium and slow heat. (low flame).
10. Fry on both side till it turn slightly golden brown.

11. Remove it and put it on a kitchen tissue.

12. Put the diamond cuts in a glass jar/or air tight box. Serve with cup of tea/coffe/juice.

Note : 
You can use oil instead of butter or ghee. ( Heat 2 table spoons of oil and mix with maida
(all purpose flour and leave it for cooling). Adding sugar can be more/less. Fry diamond cuts on low and medium flame to get the best cuts.
Time : 20 Minutes.

Mint and Ground Nut Chutney

Mint and Ground Nut Chutney is a side dish and normally eaten with chapatis , dosa , idly or to spread on the bread toast.

I have used mint leaves, coconut and groundnuts and little tamarind with green chilly.
Let us see the recipe Now
Ingredients :
Mint leaves : 1 Bowl .
Coriander leaves : Handful
Ground nuts: ( Roasted) 2 to 3 Table spoons
Green chillies : 3 to 4
Coconut : 1 Cup (Optional)
Salt to taste.
Tamarind Pulp : 1 tea spoon.
Water : Required

Method :
1. Wash and remove the leaves from mint stick.
2 Grate coconut and keep it aside. Wash coriander leaves and keep it aside.
3. Soak a small marble size of tamarind in water for 5 minutes and squeeze out the pulp.
4. Grind mint - coriander leaves, grated coconut, tamarind pulp and salt with little water.
5. Remove the ground chutney to a serving dish and add mustard seasonings and serve.

Note: 
Adding coconut is optional. ( I have added the coconut). You can add more groundnuts and prepare chutney without using the coconut. Adding more chilly is optional. Roast groundnuts on low flame.
3 to 4 servings.
Time : 10 Minutes. 

Spring Onion and Vegetable Pan cake.

Spring onion and vegetable pan cake is a snack and can be eaten for break fast , evening snack or dinner.

Things Needed :
White flour ( Maida ) : 1 cup
Rice powder : 2 table spoon
Milk " 1/2 cup
Water : 1/2 cup to 1 cup
Salt to taste
Oil : 2 to 3 Table spoon

For filling :

Fresh spring onion : 1 Bundle ( Small )
Carrot : 1 /2 cup ( Grated )
Capsicum : 1
Salt to taste
Oil : 1 Tea spoon
Ginger : small piece
Green chillies : 2

Cut spring onion into small pieces Grate ginger and cut green chillies and capsicum also into small pieces. Keep a pan on the fire and put 1 spoon of oil and add all the vegetables together and mix well. ( Spring onion , grated carrots , ginger, green chillies and capsicum). Add salt and keep it aside.
Now take another bowl and mix white flour , salt , rice powder and milk together and prepare dough. ( little moe liquid than dosa dough ) . Add resquired water to mix the dough. Leave it for 10 minutes.
keep a pan on the fire and heat .Sprinkle 1/4 spoon of oil and a big spoon of dough and spread it evenly. Sprinkle 1/2 tea spoon of oil on the dosa and cook on low flame. Turn the other side also and cook. Re turn the dosa and spread a spoonful of spring onion mixture and spread a bit and roll the dosa. Press a bit on the top so that it will not be open. Repeat the same with other dosas. nSpring onion dosa is ready to serve . Serve with any kind of chutney or ketchup.

Note : You can also use ghee instead of oil to sprinkle on the dosa to give more taste. Adding coconut to the vegetables also will be good . Always eat hot pan cakes.

Serves : 2

Pan cake

Pan Cake can be eaten for break fast or dinner.

Things needed :
White flour (Maida ) : 1 cup
Rice Powder : 2 Table spoons
Milk : 1/2 cup.
Water : 1/2 to 1 cup
Salt : to taste.
Oil : 2 Table spoons

Things needed for filling:
Sugar : 2 Table spoon
Grated coconut : 2 Table spoon.
Cardamom : 2 Pods ( crush to make powder)

Method :
Mix white flour, rice flour , salt and milk together to make dough. Add water . ( The dough should be spreadable on the pan easily. Little more liquid than dosa dough ). Mix thoroughly and keep it aside.
Take another bowl and mix coconut , sugar and cardamom together.
Keep a pan on the fire and heat . Put 1/4 spoon of oil and pour 1 big spoon of dough mixture and spread it .( Can hold the pan 's handle and turn it round so that the dough will spread evenly around the pan). Sprinkle 1/2 tea spoon of oil on the dough. Cook on low fire. When it turns brown turn the dosa and cook the other side of it. Turn again and spread 1 tea spoon of the coconut mixture and roll the dosa . Press a bit so that it does not open . Repeat the same with other dosas. Pan cake is ready to eat.

Note : Can place more coconut mixture on the cake. Can mix nuts to the coconut mixture also.
If the dough turns more liquid then add some more rice powder to thicken the dough. ( Too much of rice powder will change the taste.)

Serves :2

Butura with chole

This is my old post. I thought of update with some of the pictures I clicked while I prepared baturas. Recently Deepa Kulkarni one of my face book friend had put up the batura recipe too. I modified my recipe of this batura. Previously I used to add cooking soda while preparing batura dough. But in this recipe I have not added any cooking soda or yeast or baking powder. Buturas turned fluffy and with crunchy layers. Thanks to Deepa Kulkarni and her post.

READY TO SERVE BUTURA -CHOLE

Batura  is fried poori and you can have it for break fast or at dinner. Chole or Channa Masala gravy is very good combination.
Barura is very famous Punjabi dish, and its well known International favourable dish of many. Not only Indians the whole parts of the world people do love this Butura with Chole.
Chole is nothing but Whole Channa. Its soaked for about 4 to 5 hours and then cooked with spices. Lets talk about chole in our next posts.
Coming back to batura it is made of maida (self rising flour). One of my face book friend has done this batura and I tried it in the same way. It came out really fluffy without using cooking soda. Though it was the same method I did this batura previously I have used cooking soda to give a softness to batura. But here no cooking soda or yeast added and the dough doubled nicely and the baturas were soft too. It did not absorb much oil either. Me a happy person with fluffy baturas and chole ( done with my own recipe), we all really enjoyed especially my son who longs for these baturas.
Lets see the recipe now.

Ingredients :

Maida ( White flour ) 2 Cups
Curd : 2 Tablespoons
Ghee : 1 Tablespoon
Sugar : 1 teaspoon
Oil : 1 cup or little more

Method :

1. Put maida, 2 tablespoons of curd, 1 teaspoon of sugar, required salt and a tablespoon of ghee in a big bowl.

2. Mix all the ingredients nicely and prepare dough. Do not add any water. Set it aside and close with a lid. (at least for 5 to 6 hours).

3. The dough up (fluffy) by the time.

4. Mix it again and kneed it well. Divide the dough into small ball size. (According to your wish).

5. Keep a frying pan on the fire. Add oil and heat.
6. Touch little oil with each poori dough and roll them in circle shape with the help of rolling pin.

7. Arrange the rolled pooris in a small plate.
8. Fry them nicely on both side. (one by one) in hot oil. Place them on the kitchen tissue. ('It absorbs extra oil).

9. Now serve hot Baturas with chole and some onion pieces or vegetable salad and a cup of curd.
10. Serve them while they are hot. It taste better when they are hot.

Note : 

I have used ghee along with maida to prepare the dough. You can use butter instead of ghee. Do not add any water. Adding more curd or little more maida if the dough turns too soft is advisable.  Preparing big batura is optional. You need to use bigger pan and more oil to prepare bigger baturas.
Time : 30 minutes + 5 to 6 hours to rest the dough
Serves : 4 to 5.
For chole : Soak channa for 4 to 5 hours and pressure cook for at least 20 minutes. Then keep a pan add oil and jeera. Add tomatoes and cooked channa. Add salt and spices of your choice. Add salt. Let it cook for 2 minutes. Add little milk and coriander leaves.
Will add detailed channa curry post later.