Apple Kesari baat / ಕೇಸರಿಬಾತ್

Apple Kesaribaat is a sweet dish and it can be prepared quickly and it is very easy too.

Kesari baat, sheera the names are very familiar because Uppittu - Kesari baath go hand in hand.

Even in the hotel it is known as khara baath for Uppittu and Kesari baath is the sweet combination for Uppittu /Upma.

As the name mentioned this Kesari baat has apple in it. It also has rose petals which are grown from our pot garden. We have a pink rose plant in a pot and it does bloom flowers. I use these flowers in preparing the other sweets also.

Rose petals adds to the taste and it gives out the aroma of divinity. I have prepared this Apple Kesari baat for evening snack on last Saturday.. We had some bread bajji/pakoda with this Apple Kesari baat and kesari baat tasted heavenly.

I just spread the kesari baat in a tray and cut into pieces later. 

Let us see the recipe now : 

Ingredients :

Rava/ Rave /Sooji /Semolina : 1 1/2  Cup

Sugar : 1 1/2 Cup

Cardamom : 4 to 5 Pods

Natural Rose Petals : 10 to  15. (2 flowers)

Apple : 1 Medium sized

Ghee : 3/4 Cup

Cashews and Raisins : 2 to 3 Tbs

Boiling Water : 2 1/2  to 3 Cups

Method :

1. Powder Cardamom and keep it aside.

2. Grate apple and keep it aside with Rose flower petals. Keep 3 Cups of water to boil.

3. Keep a pan on the fire and heat. Add 3 to 4 tbs of ghee and fry cashews and raisins.

4. Add Rava/Semolina and fry till the raw smell goes off. Fry on low flame.

5. Add boiling water and mix it slowly till it turns thick and cooks soft.

6. Add sugar and mix it slowly. It turns as liquid and continue stirring.

7. Add grated apple and rose petals.

8. Slowly mix all the ingredients nicely till it turns back to thick.

9. Now add remaining ghee and powdered cardamom.

10. Stir slowly and shift the ready Apple Kesari baath to a tray or bowl. Spread Kesari Baat evenly

and cut it later once it is cooled or serve as you like.

Note :

You can reduce the ghee quantity. (Optional).

Remember that you should fry  rava on low flame, so that rava does not get burnt. Adding more sugar is optional. 

Time : 20 Minutes.

Serves : 5 to 6 (According to the quantity you serve).

Almond Mysore Pak

Mysore pak - Yes Most of the sweet lovers love to have Mysore Pak.  It is delicious sweet, no doubt it has its fame and name. Preparing Mysore Pak one has to do it very slow and with lots of patience.

I do prepare yum yum yummy Mysore Pak and all my friends and relatives pour loads of love and appreciation, sweet words after eating Mysore Pak.
Here I have prepared Almonds Mysore Pak 

 Here I have tried " Almond Mysore Pak " and its super good I can say. You try and taste and You do agree my words.

Let us see what all I used and how did I do this Yummy, delicious Sweet " Almond Mysore Pak".
All I used is Almonds, besan/channa flour, ghee, sugar and little cardamom.
Let us see the recipe Now :

Ingredients :

Besan / Channa flour : 2 Cups
Sugar : 1 3/4 or 2 Cups
Ghee : 1 Cup
Cardamom : 5 to 6 Pods
Almonds : 1 Cup
Water : 1/2 Cup

Method :

1. Dry roast besan till the raw smell disappear.

2. Powder almonds and keep it aside.

3. Remove the seeds from cardamom pods and powder.

4. Keep a pan on the fire and put sugar and half cup of water.

5. Let sugar dissolve in water completely. Add a tsp spoon of ghee.
6. It starts to bubble. Let it boil for 2 minutes. See that it gets one string consistency.

7. Add roasted besan /channa flour and powdered almonds. ( Let the flame be very low)..

8. Stir nicely and see that there are no lumps. Add 2 to 3 tablespoons of ghee and stir.
9. The ghee you pour mixes well with besan and sugar mixture. Continue stirring and adding ghee in between. 5 to 6 minutes or little more.

10. Slowly the colour changes  in to slight golden brown.  Leave the mixture for 10 seconds and stir again slowly but do not allow the mixture  to burn at the bottom.
11. Let the mixture slowly come up slightly. Stir again. Do this process at least 4 to 5 times. ( Strictly on low flame ). Add powdered cardamom and mix it again. It starts to leave the edges.

12. Allow the mixture to slowly come up again and pour this mixture to a ghee spread tray or plate.

13. Spread it nicely and leave it to cool.  Cut Almond Mysore Pak once it is completely cooled.

14. Serve or enjoy eating these delicious Almond Mysore Pak pieces. Store it in a airtight box.

Note :
The sugar should melt completely before it gets in to syrup consistency. One should prepare this Almond Mysore Pak on low flame. Adding more ghee is optional. Almond Mysore Pak should be cut in to pieces only when it cools completely.
Time : 30 Minutes.
25 to 30 pieces can be made : According to size and shape.

Watch the process : 

Little Millet Pongal. (Saame Huggi)

Sankranthi is for this year is over. But still we do prepare ponal/huggi very often. Here is a recipe of Sweet Ponal/Chakkara Pongal which is prepared using Little Millet and Moong Dal.

I have used Moong dal, little millet, jaggery and ghee.
Eating jaggery and ghee is good for this cold season. Ghee helps us to get the moisture to the skin that is necessary. Jaggery helps the body to keep warm and energetic. Moong dal provides the carbohydrates that we need to do the daily chores.
Let us see some benefits of eating jaggery in our diet.
Jaggery provide good amounts of minerals and vitamins. It helps to cleanse our body. Helps digest the food easily. Jaggery provides energy to the body since it has carbohydrates. Jaggery is good for cough and cold. It is a rich source of iron.
Let us see the recipe:

Things Needed :

Little Millet : 1 Cup
Moong Dal : 1/2 Cup
Jaggery : 1/2 Cup (Powdered)
Cardamom : 2 to 3 Pods
Cashew and raisins : 2 Tablespoons
Ghee : 2 to 3 Tablespoons.
Coconut : 2 to 3 Tablespoons
Turmeric powder : Very Little (A pinch)
Water :1 1/2 to 2 Cups.

Method :

1. Clean and wash Moong dal and Little millet.

2. Keep a pan on the fire and heat. Put a teaspoon of ghee and fry raisins.
3. Add washed moong and fry nicely for a minute. (On medium flame).
4. Add a glass of water and let it cook for a minute. Add washed little millet and cook till it turn soft.
Add more water if required.

5. Powder jaggery and cardamom. Keep it aside. Grate coconut and keep it aside.

6. Add powdered jaggery once the little millet is cooked.
7. Add turmeric powder and 2 tablespoons of ghee and stir slowly. Let it mix well and cook.

8. Stir in between so that it does not get burnt at the bottom.
9. Let jaggery melt and mixes with pongal nicely. Add 2 tablespoons of ghee and powdered cardamom.

10. Mix the pongal well and let it cook for a minute. Shift the pongal to a serving dish.
11. Fry cashews with 2 Teaspoons of ghee and pour it on the pongal. Add coconut and mix it nicely.

12. Serve " Little Millet Pongal " along with other dishes, have it as a desert, or as you like.

Note : 

You should cook Little millet till it is soft. Frying moong dal helps the pongal to get aroma and it taste better. Add required water and cook well. Adding more/less ghee is optional. Adding more/less jaggery is optional. Adding coconut to pongal is optional. I did not use pressure cooker because the content gets smashed which does not taste good.
Time : 20 Minutes.
Serves : 4 to 5.

Avalakki Pongal

Happy Sankranthi One and All.

Avalakki/flattened rice/Poha/Pova/Aval Pongal is a healthy dish that you can prepare for this Sankranthi. Sankranthi is celebrated most of the states in India. It is to mark the first of the season and people pray and thank God for the good harvest.
It is also known as Makara Sankranthi because The Sun starts moving towards north and is called
" Uttaraayana ".
In South India people prepare Huggi/Pongal on this day and do Nevedyam to God. In Karnataka it is called Suggi Habba and the festival is celebrated for two days. First it is for the kids and the festival celebrated by doing Arati to Kids and "Ellu -Bella" (Sesame seeds and Jaggery), is poured on them to get away with the evil eyes. Little girls distributes "Ellu Bella " to housed around their neighbourhood. It is very beautiful sight seeing girls in traditional dresses and running around. The second day Huggi/kichidi/Pongal is prepared and Nevedyam is done to God and tasty traditional food is prepared and feast food is served to people at home.
Huggi is prepared using Moong dal and Raw Rice. Freshly harvested pulse and rice is used to cook this Pongal.
Sankranti is called in different names in different places. 
It is known as Makar Sankrnti, Thai Pongal, Uttarayan, Maghi, Bhogali Bihu, Shishur Saenkraat, Khichidi, Poush Sangkrant
As I said Pongal is an easy and one of the traditional dish, I used Avalakki instead of rice which helps in eating less starch.
I have used Avalakki, little Moong dal/Hesaru bele, ghee, jaggery, cardamom, raisins and cashews.

Let us see the recipe Now :

Things Needed :

Avalakki (Thick Variety) :  1 Cup
Moong Dal: 1/2 Cup
Jaggery : 1/2 Cup
Ghee : 2 to 3 Tablespoons
Fresh Coconut : 1/2 Cup
Cardamom : 3 to 4 Pods
Raisins and Cashews : 1 to 2 Tablespoons
Pepper Pods : 2 to 3

Method :

1. Wash and soak avalakki/poha/Flattened Rice for 10 to 20 minutes.
2. Wash and cook moong dal till it turns soft. Powder cardamom and keep it aside.
3. Add soaked avalakki and mix it well. Let it cook for 3 to 4 minutes.
4. Add jaggery and mix it well. Add a spoon of ghee. Mix and cook for 2 to 3 minutes.
5. Let the avalakki -moong dal get the thick consistency. Add cardamom powder.
6. Mix it well and shift " Avalakki Pongal" to a serving dish.
7. Keep a pan on the fire and put 2 tablespoons of ghee. Fry raisins and cashews.
8. Add this fried cashews and raisins to " Avalakki Pongal" and serve with little ghee on top.

Note :

Use of jaggery More/Less is optional. Use of ghee more/less is optional. You can add same quantity of moong dal to avalakki. (Optional). Adding more/less nuts is also optional. Roasting the moong dal before cooking is optional. (According to your taste).
Time : 20 Minutes
Serves :  3 to 4.