Easy Rasmalai

Rasmalai is a sweet traditional dish and full of milk and dry fruits. It is one of my favourite dish too. Preparing this Rasmali, I just think of the time we spent in Dubai. Indeed it was just beautiful days.

Once me and my friends were very entu to present a dance (Kannad song) to one of the programme in Abhdhabi. I think it was one of the Kannada Vishwa Saahitya Sammelana hosted by Abudhabi Karnataka Sangha. Thanks to Sarvottama Shetty who is a good organiser and the head of Abudhabi Kannada Sangha who invited us to participate in the programme. I have gathered a group of people from our friend circle. Our friend who is a good Bharatha Natyam Dancer,  Lakshmi Soory agreed to teach us dance. There was a shortage of dancers and one of our friend Lakshmi Srinath brought her friend's daughter Shwetha Ramesh to dance.This girl was also so entu like us and gave a good company for us. Not only learning dance, we had fun in preparing one dish and bringing it to the place wherever we used to practice. Nothing was in force condition but with love and affection. Our group really had good time spending and did the dance in beautiful way. That time Dr. V. S. Acharya and Kumara Swami and Actor Ramesh Aravind were present in the auditorium. These all things go down the memory line. But the Rasmalai we had which Roopa Ramesh prepared keep coming back again and again. One of our dishout programme Roopa Ramesh brought these delicious rasmalais. It was yummy and we had as many as we wanted. So I have collected the recipe from her and since that time I wanted to try this "Easy Rasmali". Got the chance to prepare now.  
I have used Mayya's  ready to eat "Rasgulla". Now you must have got the idea how one can prepare Rasmalai in an easy method. I like Mayya's product. It is like home made and I am 100% sure it is hygiene. They do take precautions while preparing. As their head line says Mayya's Products are made with love.
Coming back to the recipe of Rasamalai, There are 10 Rasgullas in a tin which cost about Rs. 70.  So 10 Rasamalais can be prepared with one tin of Rasgulla.
You can prepare this Rasmalai for kids party, Ladies Kitty Party, for festival or feast. Give a try and you will love them.
Things needed :
Mayya's Rasgulla Tin : 1
Milk : 1/2 Litre
Sugar : 2 Tablespoon
Cardamom : 2 to 3 Pods
Almonds : 10 to 12 or more
Cashews : 5 to 6
Saffron rakes : 3 to 4.

Method :
1. Keep milk for boiling on low flame. Add sugar and mix it well. Let it boil for 10 minutes. Stir in between. Remove from the fire and allow it to cool. Add saffron's rake.

2. Powder cardamom and add it to the milk.
3. Cut almonds and cashews into small pieces

4. Open Mayya's Rasgulla Tin with the help of opener and put it in a big bowl.

5. Separate the sugar syrup and keep the Rasgulla in a separate plate.

6. Now squeeze out sugar syrup from rasgulla one by one. (Keep a rasgulla on your palm and press it with other hand and remove the sugar syrup). Keep them in a plate.
7. Put cooled boiled milk in a serving dish. Add squeezed Rasgullas. Add cut almonds and cashews on the top.

8. Allow it to set for 20 minutes. (You can keep it in fridge).
9. Rasmalai is ready to serve.

Note :
You can adjust sugar according to your taste.(more/less). Better not to use the sugar syrup which is in the tin.(optional). Adding more almonds is optional. Roasting almonds and cashews is also optional.
Time : 40 minutes.
Serves : 4 to 5

Potato Chakkuli

Potato Chakkuli is prepared using boiled potatoes and rice flour. It is something interesting that we can prepare chakkuli using many things.these days. It is not at all difficult like before.

For example in those days you need to wash rice, dry it on a thin cloth in a shade.(inside the house it self). Then roast rice and urid dal. Dry grind it or powder it and then add coconut milk. Then to prepare chakkuli. Though the process is too difficult but chakkulis were yummy to eat whole long nearly a month. My aunt (My mom's sister) used to make chakkulis in a huge amount. She needed that amount to give for the neighbours around her houses, the workers who stay near by and the people who come to our house. The chakkulis were made normally during the Gokulastami time. We really had good time eating chakkuli, going to Udupi to watch Mosaru kudike( breaking the pots full of curd or butter milk). Gokulastami is a very beautiful festival which mostly falls in August or first week of September. The rainy days are slightly decreased and the weather is just beautiful to enjoy. But those well prepared chakkulis really tasted yummy and you can keep on munch. Even now people do prepare this traditional way of Chakkulis. And there are loads of different types of chakkulis are available and prepared in our homes these days.
Let me come back from those days now.
Here is a recipe of Potato chakkuli which is very easy and quick to prepare and you can enjoy crispy chakkuli with hot cup of coffee, tea or fruit juice.

Things Needed : 

Potatoes " 2 (Medium sized)
Rice flour : 2 Cups
Sesame seeds : 2 Tablespoons
Butter : 1 Tablespoon
Chilly Powder : 1 Teaspoon
Salt : To taste
Chakkuli Mould  to prepare chakkuli
Oil : 2 Cups

Method :

1. Wash and pressure cook potatoes and remove the outer skin when it cools down.
2. Now put potatoes in a big bowl. Smash it nicely and add rice powder, chilly, sesame seeds, butter and salt.

 

 

3. Mix all the ingredients nicely. Add water slowly (add it little by little) and prepare dough.

4.  Kneed the dough well and divide the prepared dough in to small portions.

5. Wash chakkuli mould and place the chakkuli plate inside. Fill in a portion of prepared dough and close with top lid.

6. Keep a frying pan and heat. Add oil and heat. Let the oil be hot.
7. Take a plate and squeeze out the dough from chakkuli mould and prepare chakkulis on the plate.

8. Add these chakkulis to the hot oil and fry on both sides till they turn crisp and golden brown.

9.Now remove done chakkuli from the frying pan and put it on kitchen tissue.

10.Serve  crispy chakkuli with a cup of coffee or tea or a fruit juice

Note : 

Adding more chilly powder is optional. Adding more butter is not advisable since chakkuli may turn as powder in the oil the whole oil gets dirty. Adding more potatoes may turn the chakkuli soft. You can add little jeera along with sesame seeds.
Time : 40 minutes 
Serves : 20 to 25

Harive Soppu Huli (Amaranth leaves Curry).

Harive soppu/Amaranth leaves curry is a gravy dish. Amaranth leaves are loaded with good sources or vitamins and minerals. I have used both red and green Amaranth leaves and black eyed pea with some home available spices.

Ready to Serve Amaranth Leaves and Black Eyed Pea Curry

Amaranth leaves are known as Harive soppu in Kannada. In Tamil Keerai or Cheera, In Telugu - Tottakura and in Kerala it is known as Cheera. In Maharastra it is known as Shravani Maath, in Uttarakhand -Chua and in Orissa it is called as Khada Saga.
Lets see some benefits of  adding Amaranth leaves in our diet 
Amaranth leaves are good source of Vitamin A, Vitamin C and folate. They do contain minerals like calcium, potassium, zinc, copper and manganese iron, magnesium and phosphorus. They are full of good carbohydrates and proteins. They help to boost energy in the body. They are excellent gluten free diet. They contain high dietary fiber and helps to improve digestion, reduce the constipation. They help to reduce the bad cholesterol. They are good for young and old.
Harive soppu can be cooked in different style. I have tried it like a bit of my style, like udupi style. I have used both green and red amaranth leaves with black eyed pea as I said earlier. This curry goes well with idli, dosa, plain rice, roti, chapati, poori etc.
No onion or garlic is used in this curry.

Things Needed : 

To cook :

Amaranth leaves : One bundle each(Green and Red Amaranth Leaves).

Toor Dal : One handful

Black Eyed Pea : 1 Cup

To Fry 
Red byadagi chilly : 5 to 6.
Urid Dal : 1 Teaspoon
Jeera : 1/2 Teaspoon
Curry leaves :  5 to 6
Ingh : a pinch

To Grind: 
Fried spices
Coconut : 2 to 4 Tablespoons
Raw Mango Pieces : (Grated) : 2 Tablespoons

 For the splutter:
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Methi Seeds :1/4 Teaspoon
Ingh : a pinch
Curry Leaves : 5 to 6 Leaves

Method : 

1. Wash amaranth leaves and cut it nicely into small pieces. Cook them with little water till they turn soft. Keep it aside.

2. Wash and cook toor dal and black eyed peas in a pressure cooker for10 to 12 minutes,

3. Keep a pan on the fire and heat. Add a drop of oil and put urid dal.
4. Fry them till they get slightly golden brown. Add red chilly and fry for 3 to 4 seconds.
5. Add jeera, curry leaves, and ingh. Put off the fire. Let the fried ingredients cool down.

6. Grate coconut and mangoes. ( I used small pieces of raw mangoes).
7. Now grind coconut, mango pieces, fried ingredients with little water.

8. Keep a big pan on the fire. Add cooked dal and black eyed pea. Add cooked amaranth leaves.
9. Mix it well, add turmeric powder, methi seeds and required salt. Let it boil for 2 minutes.
10.Add ground coconut mixture and mix it well. Let it cook for 2 to 3 minutes. Stir in between so that it  does not get burnt.

11. Shift this to a serving bowl.

12. Add mustard - jeera splutter to the curry and serve with main dish you have prepared.

Note :
You can use 1 or 2 green chilly. Wash chilly and slit and add it to the curry.. It adds it to the taste.
You can dry grind fried spices and add it to the curry. (with out coconut). But the taste differ.
You can add grated raw mango straight to the dal mixture and boil it. ( optional).
Do not add more mangoes, it may turn savoury and may not taste good.
You can use tamarind pulp instead of raw mango.
You can use little jaggery (optional) (Jaggery helps to reduce the acidity content in the food).
You can also avoid mustard splutter and add only curry leaves. (just wash them and add them straight to the curry).
Adding 1/4 teaspoon of methi helps to reduce the cholesterol in the food. Do not add more. Curry may turn bitter.
Total Time : 40 minutes.
Preparation of cutting leaves, grating mango etc : 10 minutes. Cooking dal and black eyed pea : 20 minutes(cooking and cooling). + Final touch : 10 minutes.

Serves : 5 to 6 .

Avalakki Bisi -Bele Baat

Ready to Serve Avalakki Bisibele Baat

Bisibele baath is a full meal dish and it does contain rice, dal, vegetables and spices normally. Bisi means hot, bele is dal and baath is some rice dish. It is well known dish of Karnataka. People just love this dish and prepare using peas or legumes according to the season and the available vegetables or pulses. Bisible baat is anytime favourite dish of many. They do prepare for breakfast, lunch or dinner. It is easy to pack it for office goers or traveling.As I said earlier bisibele baath contain a whole lot of vegetables, dal and rice, the person will not feel hungry for a long time. It does contain loads of minerals, vitamins and carbohydrates. It gives loads of energy.

Here in this recipe of " Avalakki Bisi Bele Baat ", and I have used Awalakki (beaten rice of flattened rice or poha or awal) instead of rice. Some how I do not feel comfortable eating rice in the morning. Avalakki is always light and healthy. There is a little twist in preparing bisibele baat here. Vegetables, dal, Mango chutney (instead of coconut and tamarind) and bisibele baath powder are used. Mango chutney adds to the taste.  .

Let us see some benefits of having dals and legumes or lentils and Avalakki (Poha) in our diet.

Beans or peas or legumes are natural source of protein. They are high in fiber, low in fat and easy to digest. They are also rich in vitamins (A, B, C and E). They contain calcium, iron and potassium. They are rich source of dietary fiber. They help to control blood sugar levels, ease digestion and control high cholesterol.
Avalakki or Poha is packed with iron and eating poha regularly can prevent iron deficiency of anemia. They are good source of Carbohydrates. They are needed to help our body, store energy and perform various other functions. Intake of carbohydrates from healthy source is vital and Avalakki is one of the healthy source. They are good for diabetes. They are also low in gluten.
Avalakki Bisi Bele Baath do not contain any onions or garlic, and we can prepare this dish for any festival or feast, special days or fasting time. It also can be ideal for kitty parties or get together parties.

Things Needed:

To Cook :

Thick Avalakki (Flattened rice or Poha): 2 Cups
Toor Dal : 3/4 Cup.
Peas : 1 Cup
Carrots : 2
Capsicum " 1

Spice :

Bisibele baath powder: 2 to 3 Table spoons
Mango chutney : 1 Small cup
Salt : according to the taste

Seasoning :

Mustard Seeds : 1 Tea spoon
Urid dal : 1 Tea spoon
Oil : 2 Table spoons
Ghee : 1 Table spoon
Ingh (Asafoetida): a pinch
Curry leaves : One handful
Cashew Nuts : 2 Table spoons.

Method :

1. Wash and pressure cook toor dal , fresh peas (or frozen) and keep it aside.

2. Wash and cut Carrots and capsicum. Cook carrots and capsicum with little water till they are soft.

3. Prepare mango chutney using 2 to 3 table spoons of cut mango ( I used totapuri ) and 3 table spoons of fresh coconut gratings with 1 green chilly and a pinch of ingh.keep it aside.

4. Wash and soak Avalakki (flattened rice) in 1/2 cup of water.

6. Now keep a big pan on the fire. Put cooked vegetables, cooked dal, peas.
7.Add pinch of turmeric powder and salt. Let it cook for a minute.

8.Add mango chutney and bisibele baat powder. Add 1 cup of water and mix it well. Let it cook nicely for 2 minutes. Stir in between.

 9. Add soaked Avalakki. Mix it well.

10. Now keep a small pan on the fire. Add oil and heat. Add mustard seeds, urid dal and let the mustard splutter.
11. Add cashews and fry nicely till they turn golden brown. Add curry leaves and ingh. Fry them for 10 seconds.

12. Add this seasoning to the avalakki bisibele baat and shift avalakki bisibele baat to a serving bowl.
13. Add a table spoon of ghee and mix it well.

14. Serve with some potato chips and a cup of curd.

Note : 

You can use left over mango chutney but do not use the stale chutney. It may turn food poisoning. Using more vegetables are optional.
Adding onions or garlic is purely optional. You can also use dry peas. (batani or vatana). Wash and soak them for over night or 6 to 8 hours before cooking. You can use tamarind pulp instead of mango chutney. Using more ghee is also an optional.
I have used home made bisibele baat powder. Using MTR or Mayyas bisibele baat powder is an optional. Eat and serve when it is hot. It may turn thick with in small time. Adjust water while cooking.You can use Moong dal instead of Toor dal.
Total time : 40Minutes 
Serves : 4 to 5 .

Recipe for home made bisibele baat powder :

Dry roast one by one all these ingredients on low flame.
1/4 tea spoon of methi seeds, 2 table spoons of coriander seeds, 1 Table spoon of channa dal and urid dal (each 1 spoon), a piece of cinnamon, 4 to  5 cloves and 8 to 10 red chilly. Add curry leaves and ingh. Leave it for cooling and dry grind this roasted spices. Adding 1/2 Tea spoon of poppy seeds while roasting is optional. ( I do not add).