Showing posts with label 40 mins. Show all posts
Showing posts with label 40 mins. Show all posts

Thursday, September 13, 2018

Crunchy Chakkuli ( Rice flour - Besan - Roasted Chenna).

Chakkuli/Chakli /muruku what ever you call it, it is one of the most favourite snack for most of us. It is said God Krishna, Lord Ganesha loved to have chakkuli on their festival. Varieties of chaklis available and prepared. some traditional, some twisted.

Here is Crunchy Chakkuli which comes out perfect and not to mess up your whole time.
Ganesha Chaturthy /Ganesha festival is here tomorrow. You can prepare this chakkuli for prasadam /neivedya and then enjoy eating this Crunchy Chakkuli later with festival feast.
Let us see the recipe now :
All You need is Fine rice flour, besan/channa dal flour and roasted chenna/Huri kadale/pottu kadale, some simple spices and oil to fry. 

Things needed :

Rice flour : 3 Cups
Roasted Chenna /Hurikadale :1/2 Cup
Besan/ Channa dal powder : 1/2 Cup
Butter : 2 Tablespoons
Salt : As required
Chilly Powder : 2 Teaspoons
Till/Sesame seeds /Elllu : 1 Tablespoon
Jeera/Cumin Seeds : 1 Teaspoon
Oil : To Fry : 2 to 3 Cups

 Method :

1. Dry grind roasted chenna and keep it aside.
2. Take a big bowl and add rice flour, roasted chenna flour, salt, besan.channa dal flour, red chilly powder and butter. Add jeera/cumin seeds and til/Yellu/Sesame seeds.

3. Mix all the ingredients nicely and then slowly add water and prepare chakkuli dough.
4.Kneed the dough nicely and divide it as small portions.

5. Wash and clean the chakkuli mould and insert the chakkuli plate inside.
6. Put a portion of chakkuli dough into the mould. Close the lid and keep aside.
 7. Keep a pan on the fire and heat. Add two cups of oil and let it get hot. ( Medium flame).

8. Now press chakkuli mould straight to the pan. Let chakkuli fall slowly in hot oil and it starts to fry and turn golden brown. Turn chakkuli to the other side and fry.

10. Now remove the done chakkuli to a bowl and put them on kitchen tissue.

11. Repeat the same and prepare remaining chakkuli.
12. Store in air tight box once the chakkulis are cooled.
13.Serve Hot Chakkuli with a cup of coffee, tea, juice or any other drinks.

14. We had it with a cup of tea.

 Note :

Remember that fine rice flour gives the best result. Adding more/less chilly powder is optional. Adding more butter dissolves chakli while frying. So do not add more butter. Adding only jeera/cumin seeds or sesame seeds is optional. Adding more roasted chenna will turn chakli very soft and it cuts into very small pieces or turns into powder while frying. So be careful while adding roasted chenna.
Time : 40 Minutes.
Serves : According to your serving.  

Wednesday, September 5, 2018

Energy Laddu

Energy Laddu /Laadu /Unde is an easy dish and it helps to keep you full and provides energy. These energy laddu is prepared using dry coconut, jaggery, poppy seeds, oats, almonds, raisins and little ghee.

These laddu/laadu/unde is full of nutritious and healthy. Eating a laadu keeps you full for a long time. These Energy Laadu can be taken for travelling, kids snack box, kids parties and ladies kitty party.
These Energy Laddu is diabetic friendly and it has oats.

Lets see some benefits of eating poppy seeds in our diet.
Poppy seeds are filled with medicinal values. They helps to keep our mind and body cool. They are filled with anti-oxidants and a mono saturated fatty acid called Oleic acid. It helps in lowering the bad cholesterol and increase good cholesterol level in blood. Poppy seeds have good source of dietary fiber.It is good for people who suffer from constipation. Poppy seeds are filled with B -complex vitamins. They contain good amounts of minerals like, copper, calcium, potassium, manganese, zinc and magnesium. Copper helps in the production of red blood cells. Potassium helps in regulating heart rate and blood pressure. It is good for soothing nervous irritability and act as pain killers. Poppy seeds are used in many traditional medicines and in the preparation of cough mixture.
Let is see the recipe now :

Ingredients :

Oats : 400 Grams
Almonds : 1 Small cup / 15 to 20 pods
Jaggery : 1 big cup 150 to 200 grams
Raisins : 1 Small cup
Ghee : 2 to 3 Tablespoons
Dry coconut : 1 ( Small one )
Cardamom : 5 to 6 Pods
Poppy Seeds : 2 Tablespoons
Home made Rose Gulkand : 2 Tablespoons

Method :

1. Dry roast oats for 5 minutes till the raw smell goes off. Dry grind once it is cooled.

2. Cut dry coconut into small pieces.

3. Dry grind almonds, dry coconut and oats like powder consistency.

4. Keep a pan on the fire and put jaggery and 1/4 cup of plain water. Let jaggery melt completely.
5. Let it boil and get one thread consistency. Stir in between and let it boil for another 2 to 3 minutes on low and medium flame. Add home made gulkand at this point. Mix it well. ( Optional ).

6. Put off the fire and keep the jaggery melted pan down. Add powdered oats, almonds, coconut, raisins and 2 tablespoons of ghee.

7. Mix all the ingredients nicely and take a small amount of the mixture and make laddu/laadu/unde.

8. Prepare more laddus and arrange it in a big bowl or tray.
9. Sprinkle poppy seeds on them and slowly turn the bowl, roll laddu and make the unde to get proper puppy seeds on each laddu.

10 Let all the laddus cool a bit. Now you can put them in a box and serve when ever you want.
11. 40 Laddus can be prepared.

12. Put them in a steel box and store. This Laddu can be kept for a week.

Note :

It is a must to use completely dry coconut.
I have used organic jaggery from Udupi. So did not filter the jaggery water. Used it directly.
Use of more ghee is optional. Use of gulkand is optional. Gulkand adds to the taste and aroma.
Add more ghee on the top of the mixture and prepare laddu quickly or add little warm milk and prepare laddu.
Time : 30 to 40 Minutes.
Serves : 40 Small Laddu can be prepared.
Purely Indian Sweet/Desert/ Energy Laddu.

Friday, August 3, 2018

Wheat flour Aloo Naan / Indian Bread

Naan, a type of Indian bread which is very famous and goes well with delicious curries is well known. I saw some one preparing Naan in the T. V. channal. Wanted to try some thing similar to it, but in a healthy way. So Here it comes Wheat flour Aloo Naan.

Norrmally Naan is prepared in Maida. / All purpose flour which is not a healthy to use it. So I replaced Maida with wheat flour, added boiled potatoes stuff and prepared yummy Aloo stuffed Naan.
 Wheat Flour Naan and it is cooked on tava.. ( Not on gas burner, which is bad for our health).
Potato stuff should be prepared first, so that you need not to wait to roll the naan.
Let us see the recipe Now :

Things Needed :

For the dough :
Wheat flour : 2 Cups
Millet flour : 1/2 Cup
Baking Powder : 1 Teaspoon
Baking Soda : 1/4 Teaspoon
Curd /Yogurt : 2 to 3 Tablespoons
Salt : A little /As required
Oil : 2 Tablespoons + 2 Tablespoons
Black Sesame Seeds : 1/2 Teaspoon ( Optional/To sprinkle on the top).
For Stuffing :
Potatoes : 3 ( Medium sized )
Garam Masala powder : 1/2 Teaspoon
Coriander leaves : 1 Tablespoon
Jeera/Cumin seeds/1/2 Teaspoon
Salt : As required : 1/2 Teaspoon

Method :

Aloo/Potato Stuffing
1. Wash and pressure cook 2 to 3 potatoes for 5 minutes and let it cool.
2. Peel off the outer layer and put them in a bowl.
3.Add required salt, garam masala powder, little jeera powder.
4. Wash and cut coriander leaves and cut into thin pieces. (Remove the leaves from its stick).
5. Smash them nicely and take a small portion and make like bonda (round ) shape.
6. Keep them aside.

Dough Preparation :

1. Take a big bowl and add 2 cups of wheat flour, 1/2 cup of millet/jola/jowar/Sorghum flour.
2. Add a teaspoon of baking powder, 1/4 teaspoon of baking soda/cooking soda to the flour.
3. Add 2 tablespoons of curd/yogurt and 2 tablespoons of cooking oil. Mix all the ingredients.

4. Prepare the chapati/naan dough. Add water only if required. The dough should be soft.
5. Allow the dough to rest for 5 to 10 minutes.

6. Now kneed the dough nicely and divide them into small portion.
7. Take a small portion of the dough and stuff aloo mixture and cover it from all sides.

8. Roll them on dry flour and roll it as chapati. It should done slowly without putting weight on it.
9. Keep a chapati tava/pan on the fire and heat. Wet your hand and press is it slightly on the rolled naan.
10. Take out the rolled naan slowly and place the wet side on the tava. Sprinkle a few sesame seeds
and coriander leaves on the top and press it slightly. So that it sticks to the Naan.
on the top.

11. Cook on both sides with low and medium flame.

 12.Wheat flour Aloo Naan is ready to serve..
13. Apply butter on the top and serve with a cup of curd pickle or any curry of your choice.

 14. Repeat the same and prepare the rest of naans.
Note :
The dough should be very soft. Adding millet flour makes the dough soft. Do not add more millet flour. You may not be able to roll them. Adding oil on the top of naan while cooking is optional. I have not added. I added butter on the top of Naan while serving. Cook on low and medium flame.
So that it does not get burnt. No need to rest the dough for a long time. Baking powder and baking soda turns the dough very soft.
You can cook this naan on the gas just after heating the naan on the tava you need to pace it on gas burner and cook. These days it is said cooking food on the gas burner is not a healthy option. So I decided to cook this Wheat flour Aloo Naan on the tava. (Both the sides).
Time : 40 Minutes
Serves : 2 to 3.
Indian Rotis.

Monday, July 2, 2018

Roasted Chenna - Avalakki Chakkuli

ಚಕ್ಕುಲಿ/ ಚಕ್ಲಿ ಚಕ್ಕುಲಿ/Chakkuli is a famous fried crispy and crunchy munching snack. 
There are many ways to prepare this Chakkuli/Chakli. I have tried and tasted varieties of chakkuli.
Here is one more way that you can prepare yummy, crispy chakkuli and you can enjoy then at any time of the day.
All you need is fine variety of rice flour, avalakki/thick variety of poha, roasted chenna and little butter. Red chilly powder, sesame seeds, jeera / cumin seeds and salt.
Let us see the recipe now :

Things Needed :

Rice Flour : 3 Cups
Avalakki/Thick Variety of Poha : 1 Cup
Roasted Chenna/Huri Kadale /Putaani : 3/4 Cup.
Salt : As required
Sesame seeds : 1 Tablespoon
Chilly Powder : 1 Teaspoon
Butter : 2 Tablespoons
Oil : 2 Cups ( To Fry chakkuli ).
Chakli Mould .


Method : 

1. Clean sesame seeds and keep it aside. ( I have used black sesame seeds).
2. Clean and powder avalakki in a dry mixi jar. ( It should be fine powder).
3. Powder roasted chenna and keep it aside.

4. Take a big bowl and put rice powder, ground avalakki, ground roasted chenna, butter, rice flour, salt, sesame seeds, red chilly powder and mix it nicely.
5. Add water ( little by little) and mix all the ingredients nicely and prepare chakkuli dough.

6. Keep a frying pan on the fire and heat. Add oil, let it get hot. ( On medium flame).
7. Divide the chakkuli dough into small portions.
8. Wash chakli mould and fill in small portion of the dough and roll the top portion of the mould.

9. Squeeze out chakli dough in hot oil and fry on both sides till they turn slightly golden brown.

 10. Remove the done chakkuli and put it on a kitchen tissue, so that extra oil will be absorbed by the tissue.

11. Prepare chakkuli with remaining dough.

12. Let it cool. Put them in a air tight box and serve/eat.

  Note :

The chakli dough should be soft, you need to kneed the dough nicely. It should not be watery. ( It might absorb more oil). Adding chilly powder is optional. Adding white sesame seeds is optional. Do not add more butter. The dough will turn very soft and it will be curdled in oil while frying.
Time : 40 Minutes.
Serves : 2 Medium sized bottles.