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.


 

Easy Laddus ( Wheat flour Almond Laadu )

Wheat flour laddu is one of the easy laddu you can prepare quickly and it is easy to prepare.
We do prepare these wheat flour laddu for Gokulastami/Shri Krishna Janmastami because we need to prepare varieties of laddu for Prasadam that particular day. Festivals or feast or any normal day these laddus can be prepared for prasadam/Kids snack box/travelling purpose.

Here I have tried wheat flour laddu adding some almond flakes which are given by our daughter in law Vidya Ravi's sister, Veena /Krishnaveni Bidarahalli.
Wheat flour, sugar, ghee and almonds are used and that makes an energetic Laddu.
Let us see the recipe Now :

Things Needed :

Wheat flour : 2 Cups
Sugar : 1/2 Cup or little more
Ghee : 1/2 Cup
Almond Flakes : 2 to 3 Tablespoons
Cardamom : 3 to 4  Pods

Method :

1. Remove the seeds from cardamom pods and powder with sugar and keep it aside.
2. Keep a pan and put a tablespoon of ghee. Let it heat. Add wheat flour and fry.
3. Fry till the raw smell disappear.
4. Put off the fire and put the fried wheat flour to a bowl.
5. Mix it nicely.
6. Add powdered sugar and almond flakes.

7. Add ghee little by little and mix it well.
8. Take a handful of wheat almond mixture and form a round circle laddu.

9. Add little more ghee if the mixture turns dry.
10. Put it in a serving dish. Let it cool. Store them in airtight bottle or box.

Note :

Use of little ghee to fry wheat flour is optional. You can use more. Use of more/less sugar is optional.
It always better to divide fried wheat flour and add little ghee when you are about to prepare laddu.
( Divide fried wheat flour into 2 to 3 portions. Take each portion at time and add 2 tablespoons of ghee. Mix it nicely and then prepare laddu. Repeat the same with remaining portions).
It is always better to prepare laddu when the fried flour is bit warm. Adding little more ghee is optional. You can use hot milk instead of ghee. Remember that laddu prepared using milk with not stay for long.
Time : 20 Minutes.
Serves : 15 to 20 Laddu can be prepared.

CARROT AND BEANS CURRY( SAMBAAR )

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.

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.