Antina Unde (Edible Gum Laddus)

Antina Unde(Kannada) is a very healthy Laddu, prepared using lots of nuts and Antu (edible gum) or Gondu (gum). Antina unde is also called Dink or Dinka Laddu.

Antina Unde is specially prepared for the lady after her delivery. Antina Unde helps her to get back to the energy which is lost during the process of the child birth. Lots of ghee, edible gum jaggery with nutmug and nuts like almonds, cashew, raisins and cardamom is used to prepare Antina Unde.

Lots of ghee is used to fry these things and it is believed that it helps the lady to get back to her normal life after a painful delivery. It also helps her to be healthy and carry on her daily normal work. Antina Unde helps the ladies to get the strong spinal strength and produce the breast milk to the nurishing mother.

Dinka or Gond is an edible gum. It is extracted from the bark of the Axie - Wood tree. It is available in cristal form as pearly yellowish pieces of varying sizes. Edible gum contain calcium, magnesium and potassium. It protect against cold. It also known to treat chronic kidney diseases, digestive disorder. Gond can help lower cholesterol.

Almonds are used for relief from constipation, respiratory disorders, coughs, heart disorders, anemia and diabetes. It also helps to maintain a healthy hair, skin care and dental care. Almonds have been connected to a higher intellectual level and they have long been considered an essential food item for growning children.

Poppy seeds are pleasant in taste. They are nutritious oil seeds used as condiment in cooking. Poppy seeds helps to lower the bad cholesterol and increase the good cholesterol levels in the blood. They are good source of dietary fiber. They help to over come the constipation problems. The seeds are excellent source of B - Complex, Vitamins. They contain good levels of minerals like iron, copper, potassium, manganese, zinc and magnesium.

Here is a recipe of " Antina Unde " that contain lots of nutrition and less ghee. This is a healthy recipe and I am sure each and every one will love to eat this Antina Unde. I have prepared this laddus My way of doing.

Things Needed : 

Antu (Edible gum) : 1oo grams
Badam (Almonds) : 2 Cups
Poppy Seeds: 100 Grams
Dry dates (Uttutte)  : 100 Grams (10 to 12)

Kallu sakkare : 100 Grams
Walnuts : 50 Grams
Cashew Nuts : 50 Grams
Jaggery : 1 cup
Pista: 1 Tablespoon (optional)
Cardamom : 6 to 8 pods.
Dry Coconut : (Copra) : 1 (Small one)
Ghee : 2 to 3 Tablespoons.
Raisins : 100 grams.

Ready to serve Antina Unde

Method

1. Cut dry dates in to small pieces.

2. Grate dry coconut.
3. Dry  Roast 1 cup of almonds.

4. Dry roast Gum.

5. Cut the other cup of almonds in to small pieces.
6. Now powder the dates and 1/2 portion of copra, cardamom.

7. Powder the dry roasted almonds and Kallu sakkare

8. Powder roasted gum.
9. Now all these powdered mixtures and cut almonds in a big bowl.

10. Dry roast poppy seeds and dry grind when it cools down. Put the ground mixture in the bowl.

Roast walnuts slightly and add it as it is .(Do not roast more than 20 seconds).

11. Keep a pan on the fire and put 2 tablespoons of ghee and heat.

12. Fry cashew and raisins in the ghee and add it to the mixture.

13. Keep a pan and put jaggery and 1/4 cup of water

14. Bring it to boil and let the jaggery melt and turn a string consistency.

15. Put this jaggery syrup to the mixture and mix it nicely.

16. Now mix it well and take a handful of the mixture and prepare laddu.

17. Repeat the same with the remaining mixture.

18. You can add a spoon of melted ghee inbetween. It helps to prepare the laddu.

Note:

Remember dry roasting should be done on low flame. You can also add cut dates as it is. (dry grinding is an optional). You can add nutmug powder (1 Tea spoon) to the mixture. (If you are feeding the baby adding nutmug adds to the nutrition). I have not added. Adding ghee will enhance the taste. I have added the minimum. Do not roast copra since it is already dried. Adding red kallusakkare is also a healthy choice. You can use little kallusakkare and more of jaggery.(optional).
You must roast the antu (gum) nicely and then powder it. Do not powder the hard gum if it is not roasted. It may not be powdered well.

Preparation time : 30 minutes
Cooking time : 3o minutes 
Total Time : 1 Hour
50 Laddus can be made ( sizes differ)

Laddus with less jaggery : 

1. Dry ground Mixute (The same dry roasted nuts and kallusakkare mixtue).

2. Keep a pan on the fire and add 2 to 3 tablespoons of jaggery and put a table spoon of water.

3. Let it boil to a string cosistency. add this jaggery syrup to the nuts mixture. Mix it well.

4. Store this mixture in a glass bottle. You can eat them whenever you want.
Take 2 tablespoons of this mixture and eat as it is or adding a spoon of hot milk and mix it well and eat it.

Flax Seeds Rasam

Flax seeds Rasam is a gravy dish and we can have this rasam with rice or idli. Flax seeds Rasam can be served as soup at parties and gettogethers. It taste like our Huruli (horse gram) saaru.

Flax seeds are called Agase in Kannada, Alsi in Hindi, Urdu, Gujarati and Punjabi, Ali Vidai in Tamil and  Jawas or Alashi in Marathi, Tishi or Pesi in Bengali. It is called Cheruchanavith or Cheruchana Vithu in Malayalam and Avise Ginazalu in Telugu.

Flax seeds are extremely good for one's health. They are prime source of omega - 3 fatty acids. Flax seeds or alsi are eaten during the winter months by many, as they generate heat in the body. They are high in antioxidants. They contain dietary fibre, fibre prevents constipation. Flax seeds helps to Keep diabetes, high blood pressure away. They maintain normal blood sugar levels. Flax seeds help to lower the bad cholesterol levels.

Here is a recipe of FLAX SEEDS RASAM, we can have this rasam as soup, or eaten with rice and it can be served as welcome drink during the winter season.

Things Needed:

Flax Seeds : 1 1/2 to 2 Table spoons
Tamarind : Gooseberry size tamarind
Tomatoes : 2 Medium (optional)
Rasam Powder : 3 to 4 Tea spoons (MTR OR MAIYAS)
Oil : 1 Tea spoon
Ingh : a pinch
Mustard seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Coriander leaves : 3 to 4 Teaspoons
Salt : to taste
Coconut : 1 Tablespoon

Method :

1  Wash and roast flax seeds with curry leaves and ingh. Wash and cut tomatoes and keep it aside.

2. Grate coconut and soak tamarind in warm water and squeeze out the pulp after 10 minutes.

3. Now grind roasted flax seeds and coconut with little water till paste.

4. Put Tamarind pulp and cut tomatoes in a big pan. Add ground paste salt.

5. Add a pinch of turmeric powder and 2 to 3 glasses of water mix well and boil nicely.

6. Keep a small pan and put oil. Heat and add mustard seeds.
7. Add curry leaves and ingh when the mustard starts to spurt.
8. Put this mixture to the boiling Rasam.

9. Shift Hot Flax seeds Rasam (Saaru) to a serving bowl. Add a spoon of fresh Ghee.
10. Add coriander leaves and serve with Hot rice or Idli.

Note: 

You must roast flax seeds nicely or Rasam may not taste good. Adding coconut helps to get the good texture and taste. Adding a cut green chilly is adds to the aroma and spicy. Adding ghee is optional. You can add fresh coconut oil (edible) to get Udupi style Rasam. You can use home made rasam powder. I have used MTR Rasam powder
Time : 15 Minutes
Serves : 2 to 4

Banana Rice Halubai ( Rice Cakes)

Halubai is a traditional sweet dish. This dish is prepared with fresh jaggery or sugarcane juice. During the sugar cane harvesting, sugarcane juice is used instead of jaggery. Rice Halubai is very famous in Dakshina Kannada. (Southern part of Karnataka and some parts of North Kannada also). Bangalore and Mysore side people normally use Ragi (Finger Millet) instead of rice. This famous dish is prepared during Nagara Panchami festival,  which falls in the month of July normally. Using Sugarcane juice and preparing Halubai is a traditional practice in and around Sagara (near Shimoga) and they call this dish as Kilsa.

Jaggery has the ability to cleanse your body. It act as a digestive agent. It also provide good amounts of minerals. According to Avurveda, jaggery strengthens the nervous system, prevents anemia and promotes bone health. It may also protect the body against environmental toxins.

Here is a recipe of Rice Halubai. I have used sugarcane juice, the organic jaggery, ripe Bananas and little ghee while preparing this Rice Halubai. Its soft and nice to have with your lunch or snack or you can munch any time of the day. Using little fresh ghee makes the Halubai more tasty and all the age group will surely love to eat this traditional dish.

Things Needed:

Raw rice : 2 cups

Sugarcane Juice : 2 cups
Jaggery : 1/2 cup
Coconut : 1 cup
Cardamom : 5 to 6
Ghee : 1 Cup (4 to 6 Table spoons)
Salt : a pinc
Bananas : 2 (small size)

Method : 

1. Wash and soak rice for 2 to 3 hours.
2. Grate coconut and powder cardamom.
3. Gind soaked rice, cardamom and grated coconut using sugarcane juice. (Strain sugar cane juice before using.

4. Grind rice coconut mixture till paste. Add jaggery and salt.
5. Remove from the Mixi jar.
6. Now keep a big pan on the fire and pour this ground rice mixture.
7. Let the mixture be little watery. (The ration should be 1 = 1, 1 rice and 1 water).

 8. Start stirring until the dough thickens, add cut banana and stir continuously.

9. Add ghee in between the stirrring.

10. Keep stirring till the batter becomes like a ball (starts to thickens) stir for 2 to 3 minutes more and put this mixture on a ghee greesed tray or plate.

11. Spread evenly and leave it for a while and cut and give a shape.

12. Rice Halubai is ready to serve.

Note :
Must stir continuously or it may get burnt at the bottom. Heat ghee and keep it aside and use little by little, inbetween the stirring. This process helps you to stirr easily since the mixture softens while adding the ghee. Not more than 3/4 cup of the ghee should be used or you feel heavy after eating. Adding ghee makes the stirring easy, since it helps the batter to be little loose. You can also use only jaggery instead of sugarcane juice if it is not available.
Time: 20 minutes.
Rice soaking time extra : 2 to 3 hours.
Serves : 5 to 6

Oats + Rava Spicy Guli Appa

Oats + Rava Spicy Guli Appa is a quick and easy dish and you can do it whenever you think of it. Oats adds to the softness and health benefits. We can have this guli appa for breakfast, snack and even for dinner.
Rava or Rave (Semolina) is derived from the Italian word Semola, meaning bran. Samolina made from durum wheat is yellow in colour. Semolina improves kidney function and it is potassium content. Semolina is a good source of two vital vitamins E and B which are essential for good immunity from disease. Samolina contain minerals such as phosphorus, zink and magnesium. These minerals are beneficial for the health of our bones and nervous system.

Oats contain loads of vitamins and minerals. Oats are anti oxidants. Oats also contain protein and dietry fiber. Oats may help you to reduce the cholesterol. They are diabetic friendly and they support the healthy digestion.

Here is a recipe of Oats + Rava Spicy Guli Appa (Paddu). We need a Guli Appa pan to prepare guli appa. Or you can even spread the dough as dosa. It is healthy, easy and dideer (quick), I am sure all age group will surely enjoy eating Oats + Rava Spicy Guli App.

Things Needed:

Rava (Semolina) : 2 Cups
Oats : 1 Cups
Curd : 2 Table spoons
Curry leaves : 10 to 12 leaves
Coriander leaves : 3 to 4 Table spoons
Ginger : 1 Table spoon
Rasam Powder : 1 Table spoon
Salt : required
Water : Required
Oil : 1/2 Cup
Eno salt : 1/2 Tea spoon
Coconut : 2 Table spoons

Method:

1. Dry roast Oats and dry grind when it is cooled.

2. Wash and cut curry leaves, coriander leaves and grate ginger and coconut.
3. Now take a big bowl and add Rava, oats, curd, salt, curry, coriander leaves, rasam powder, coconut and salt.

4. Add required water and prepare dough. Leave it for 5 minutes.
5. Now keep a Guli appa pan on the fire. Sprinkle oil to each mould in the pan.
6. Now add Eno salt and mix the dough well.

7. Take a spoonful of dough and put in the each mould and cover the lid and cook on medium heat     for 1 to 2 minutes.
8. Now remove the cover and put 1/2 spoon oil on each guli appa and turn guliappa to cook on the other side.

.

9. Cook for a minute and remove the guli appa and serve with the chutney or any curry you have      prepared. If you do not have Guli appa pan prepare dosas with the same batter.

10. Repeat the same with the remaining dough.

Note :

Must cook guli appa on low and medium flame. Adding roasted oats adds to the softness of guli appa. You must dry roast the oats. Or the guliappa dough will be more sticky and you won't enjoy eating good guli appa. Adding little rasam powder is to get the good aroma. You can also add green chilly. You can avoid using oil if you use a nonstick guli appa pan. Or you can use more oil. Use of coconut is purely optional. Do not roast Rava.
Serves : 4
Time : 20 minutes.