Showing posts with label Nalini's New. Show all posts
Showing posts with label Nalini's New. Show all posts

Tuesday, February 12, 2019

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 : 


Saturday, February 9, 2019

Wheat - Millet - Urid Dosa

Wheat - Millet /Jola - Urid Dosa is a healthy breakfast or snack food. It is simple and quick. It is diet, diabetic friendly Dosa and every one can enjoy having this dosa.


I have used urid dal, Wheat flour and Millet flour.
I have done in this way. Soak Urid dal and grind. In a bowl mix Millet and wheat flour with little water and grind it with required water. Now mix urid dal batter and mixed flour batter. Add required salt. Leave it for 5 minutes. Healthy Wheat - Millet - Urid dal dosa batter is ready to prepare dosa. The batter can be used as soon as you grind  or it can be fermented for 5 to 6 hours and then prepare dosa. The fresh batter turns dosa soft and the fermented batter helps the dosa to be crispy.
Diabetic Friendly, diet friendly, Millet Dosa / Dose is good for breakfast / snack or even dinner.
Let us see the recipe now :

Ingredients :

Urid dal : 1/2 Cup
Wheat flour : 1 Cup
Millet flour : 1 Cup
Salt : As required
Water : As required
OIl /Ghee : As required


Method :

1. Wash and soak Urid dal for 2 to 3 hours and grind it. Use required water. Keep it aside.


2. Take a bowl, add wheat and millet flour. Mix it with little water and grind it together.






3. Take a big bowl, add ground urid dal and millet flour mix. Add required salt. Mix it well. Leave
the batter for 5 minutes. Dosa batter is ready to prepare dosa.


4. Keep a dosa pan on the fire and heat. Sprinkle some oil on it. Clean it with a clean kitchen tissue.
5. Take a ladle of wheat millet urid dosa batter and spread it on the tava. Let the fire on medium flame.

6. Add little oil on the top. Cover and cook for a minute. Turn the other side and cook for 30 seconds.
7. Wheat - Millet - Urid Dosa is ready to serve.


8. Serve with a side dish you have prepared. Add little ghee/butter on the top and serve.

9. Prepare dosas with remaining dosa batter.

Note :

Dosa batter consistency should be bit loose. So that it spreads easily and dosa turns crisp.
Adding ghee or butter while preparing dosa is optional. As I said earlier you can ferment the batter and prepare nice dosas. (It turns crisp and nice).
Time : Urid dal soaking time 2 to 3 hours + grinding 5 to 10 minutes + preparing dosa 20 minutes.
If fermenting another 5 to 6 hours.
Serves : 3 to 4.

Tuesday, February 5, 2019

Flax Seeds - Radish Chutney

Here is Flax Seeds - Radish Chutney. It is yummy, easy, healthy, simple and quick.



Chutney is one of the side dish for many main dishes. We South Canara people are used to eat Plain rice with any spicy chutney and a spoonful of ghee. That taste heavenly and the one who eats this combination of Hot Rice + Spicy Chutney + Ghee will simply agree and will droll again for the same.
Varieties of chutneys can be prepared using different ingredients.
Here I have tried Flax seeds and Mooli/Radish and coconut chutney.

Let us see some benefits of eating Mooli/Radish in our diet.

Radish is fiber rich vegetable and it helps in digestion. It boost immunity and good source of anti oxidant properties. It is one of the good food for people who suffer from piles. It helps to treat urinary infections. Radish is rich in potassium and helps in controlling the blood pressure level in our body.
Radish has a low glycemic index and helps to regulate sugar level in our body. Radish juice helps on the blood sugar level of diabetic patient. Radish is filled with Vitamin C, phosphorus, zinc and Vitamin B complex properties.  They are very good for the skin. The water content in Radish helps to maintain healthy moisture in the skin. Eating radish helps in protecting our kidneys. It is good for treating jaundice. Radish is good for
 liver and stomach. It help in purifying the blood and eliminate toxins and waste. Radish is rich in Vitamin C, potassium, calcium, sodium, folate, magnesium, phosphorus, zinc,  Vitamin B6, Vitamin A and Vitamin K.
Flax seeds - Radish Chutney goes well with idli, dosa, chapati, rotti, plain rice and most of the main dishes. No Onion or Garlic is used in this Flax Seeds - Radish Chutney.
chutney.
Let us see the recipe Now :

Ingredients :

To Fry :
Flax seeds : 1 Tablespoon
Cooking Oil : 1 Teaspoon
Byadagi chilly : Red chilly : 5 to 6
Curry leaves : 8 to 10
Ingh /Asafoetida : A little
To Grind :
Coconut : 1 Cup
Tamarind : 1 Small marble size
Radish : 1
Salt : As required
To Season :
Mustard seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Curry leaves : 5 to 6
Ingh : A little

Method :

1. Wash and scrape out the outer layer of Radish and cut into circle shape. (Very thin slice).
2. Grate coconut and keep it aside;


3. Keep a small frying pan on the fire and add 1 teaspoon of oil. Add flax seeds and fry till they turn crispy. ( On low flame ).
4. Add red chilly and fry for a minute. Add curry leaves and ingh. Put off the fire. Add cut radish and mix it well. Let the fried ingredients cool.


5.Grind the fried ingredients with a small marble size tamarind. (Add required water while grinding).
Add required salt and churn for a minute.




6. Shift the chutney to a serving dish. Add mustard seeds, curry leaves seasoning with ingh.
7. Serve with the main dish you have prepared.

Note :

Fry flax seeds on low flame. Adding more / less chilly is optional. Adding more coconut is opitional.
No need to fry the mooli / radish much. Add radish pieces at the end and put off the fire.
Serves :2 to 3 
Time : 10 Minutes


Friday, February 1, 2019

Avarekai - Jolada Rotti



Avarekai /Hyacinth Bean /Field Bean is still available in the market. It is a seasonal pod and it is loaded with proteins, vitamins and minerals. Avarekai - Millet rotti is nice to have for breakfast or snack or for dinner.


In Avarekai season this bean is used in almost all the dishes. People do make use of this pod and it is loved by many many people.
I have used Avarekai, Millet /JOla flour, carrots, lots of coriander leaves and Cucumber Sasive.
You might wonder why to add cucumber sasive to rotti. You can try this and then you will really agree with me. It adds softness to rotti, the aroma of cucumber is really nice when you are eating this rotti.
I had this cucumber sasive which is made for lunch. We call this dish as sasive because mustard seeds are added while grinding coconut, chilly and cucumber. Then the ground mixture is mixed with thick curd. Seasoning with coconut oil and mustard seeds with ingh and curry leaves adds heavenly taste to this curry. This Cucumber - Sasive is normally served in the beginning of the lunch as one of the side dish.
No ONION OR NO GARLIC ADDED TO THIS AVAREKAI - JOLADA ROTTI.
Let us see the recipe.

Things needed :

Cooked Avarekai/ Hyacinth Bean : 1 Cup
Jola /Millet flour : 2 Cups
Medium size Rava / Sooji : 2 to 3 Tablespoons
Cucumber Sasive : 1 Small Cup
Coriander leaves : 1/2 Bundle ( Small bundle ).
Carrots : 1 to 2
Fresh Coconut : 2 Tablespoons
Curry Leaves : 1 Handful
Ginger : Grated : 1 Tablespoon
Salt : As required
Oil : 3 to 4 Tablespoons


Method :

1. Take a big bowl and add millet flour, rava, grated carrots, cut coriander leaves, salt and cooked avarekai. Wash and remove the outer layer of ginger, wash it again and grate it.
2. Add cucumber sasive, grated ginger and required water to it. Mix it well and leave it for 5 minutes.


3. Keep the tava on the fire and put 1/2 tsp of oil on it. Spread it nicely.
4. Let the flame be very low. Take a handful of rotti batter and spread it on the tava slowly.


5. You can spread it as thin as you like. Sprinkle little oil on the top.
6. Spread the batter on the tava as thin as you want. ( With the help of Spatula /Mogocho kai).


7. Sprinkle little more oil and cover the rotti. Cook on medium and low flame.
8. Turn the other side slowly and cook for 1 to2 minutes.


9. Avarekai - Jola /Millet Rotti is ready to serve. Serve with the side dish you have prepared.


10 We had this rotti with chutney powder, ghee/butter, pickle on the top.

Note :

Wash carrots and remove the outer layer, before you grate carrots.
Wash green chilly, coriander leaves and curry leaves nicely before you cut it.
Wash and cut green chilly in to small.
Use of cucumber sasive is optional. You can use grated cucumber and curd instead of sasive.
Use of rava is optional. Adding rava helps the rotti to be crispy and tasty.
Adding cooked avarekai will be soft and crunchy. Do not add un cooked avarekai to the batter. It does not taste good and avare kai will not be cooked properly.
Time 30 Minutes.
Serves : 3 to 4.