Oats - Corn flakes - Walnuts Laddu

Happy Deepavali to One and all. Let us celebrate together and enjoy the festival of lights. 

Deepaavali is one of the National Festival of India and people do celebrate all over the world where ever they live. This Deepaavali I have prepared Oats - Corn flakes - Walnuts Laddu/laadu/Unde.

This Oats - Corn flakes - Walnuts Laddu is good for health and you can munch on any time of the day.

This Year  Deepavali starts from 6 - 11 - 18. The preparation of sweets and savouries is already started. I was just thinking of some thing healthy, easy and energetic laddu/ laadu/ Unde to prepare. So tried laddu with cornflakes, oats, walnuts and dates.

This laadu can be kept for many days and You can distribute to your friends, neighbours and take it for travelling too.

Let us see the recipe Now : 

Things Needed :

Oats : 400 Gr pack 

Corn Flakes : 1 Big Bowl 

Walnuts : 1 Small Cup

Raisins : 1 Cup 

Jaggery   250 Gr or little more 

Ghee : 1 Cup

Roasted Chenna /Huri Kadale /Putani : 1 Cup

Dry Coconut /Kopra / Kobbari : 1 small one 

Cardamom : 8 to 10

Method :

1. Dry roast oats on low flame for 5 to 6 minutes. Dry roast corn flakes for 3 to 4 minutes. Let it get cool.  Dry grind oats and corn flakes into powder.

2. Dry grind copra and cardamom pods. Dry grind roasted chenna in to coarse powder. ( Just give a churn). Do not turn them as powder.  Remove from the mixi jar and keep it aside.

3. Dry roast corn flakes and dry grind it with walnuts.

4. Keep a big pan on the fire and heat. Add jaggey and put some water. (1/4 cup).

5. Let jaggery melt completely. Sieve jaggery with a siever. Keep the clean jaggery mixture aside.

6. Keep a pan on the fire and put jaggery mixture and stir continuously.

7. Let it get into one string consistency. Add dry ground coconut.

8. Now add all the powdered ingredients one by one. Dry ground oats, corn flakes.

9. Mix all the ingredients nicely and put off the fire. Now add coarse powdered chenna and mix it.

10. Put the pan down ,add ghee and raisins. Mix it nicely.

11. Take a handful of Oats - Corn flakes -  walnuts and coconut mixture and press it tightly, closing your hand. Try to give a round shape and prepare laddu.

12. Prepare the rest of laddu and keep it in a big bowl. Let it be there for at least 20 to 30 minutes.

13. Put them in a air tight boxes and  cover the lid. Store and serve these Corn flakes - Oats and Walnut laddu. 

14. Serve these Laddus in the evening or any time of the day. Store it in air tight box.

Note :

You need to roast it nicely so that the raw smell disappear and it taste so good.

Adding raisins more /less is optional.

Adding a cup of ghee adds taste to Laddu. Adding more /less ghee is optional.

Add little more ghee / little fresh boiled milk if you are not able to give a ball shape abd then prepare Laddu. Frying raisins in a tablespoon of ghee is optional. ( I have used it as it is ).

Time : 30 Minutes.

30 Laddus can be prepared. ( According to size ).

Carrot - Capsicum Chutney

Carrot Capsicum Chutney /dip is a simple side dish and it goes well with dosa, idli, upma , plain rice and all types of rotis and naan. It can be used as dip for bajji /fried fritter or can use it for bread sandwich.

It is an easy dish and good for all age group.
Eating fresh coconut is good for health. It helps to keep our skin soft and smooth.
Let us see the recipe now :

Things Needed :

Capsicum : 1 (Medium size)
Carrot : 1 ( Big )
Green chilly : 2 to 3
Fresh grated coconut : 1 Bowl
Tamarind : 1 Small Marble size
Ginger : An inch.
Methi seeds/Fenugrik seeds : 1/4 Teaspoon
Pepper Pods : 3 to 4
Salt : As required
For seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash and remove the seeds from capsicum and cut into small pieces.
2. Wash and scrape out the outer layer of carrots and cut into small.
3. Wash and slit green chilly and keep it aside. Wash and remove the outer layer of ginger and wash it again.
4. Wash curry leaves and keep it aside. Grate coconut and keep it aside.

5. Keep a pan on the fire and heat. Add coconut oil, pepper pods and methi seeds. Fry till they turn golden brown.

6. Add cut carrots, capsicum, ginger and chilly.. Fry for 1 to 2 minutes.
7. Put off the fire and add grated coconut and tamarind.

8. Grind it with required water and salt. ( Add water little by little).
9. Grind it til it turn as required consistency and remove from the mixi jar.

10. Add coconut oil, mustard seeds, ingh and curry leaves seasoning and serve.

Note :

Slightly frying the vegetables adds taste. Grinding chutney either coarse or into fine paste is optional.
Use of more / less coconut is optional. Use of more /less chilly is optional.
Time : 10 Minutes.
Serves : 2 to 3 

Wheat Fruit basket Chat

Wheat Fruit Basket is a chat. It is my own creation. It is healthy, easy and creative I can say.
Just had some thing in mind and gave a try, it has come out nicely and of course healthy.

I have used wheat flour and fruits like apple, pomegranates with little chat masala.
The baskets are made with wheat and chiroti rava/thin variety of semolina.
Try and enjoy this Wheat Fruit Basket Chat.
Wheat baskets are easy to prepare.
These Wheat baskets are prepared with wheat flour and chiroti rava.
Let us see the recipe now :
Let us prepare wheat basket first and then proceed to fruits

Things Needed :

Wheat Baskets 

Things needed :

Wheat flour : 2 Cups
Chiroti rava/thin variety of semolina : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Ghee : 1 Tablespoon
Salt : As required
Oil : To fry : 1 Cup
A Steel glass
Fruits Filling :
Apple : 1
Pomegranate : 1
Honey : 2 Tablespoons
Chat Masala : 1/4 Teaspoon
To Add :
Fried Corn flakes. (Purely optional).

.

Method :

1. Take a big bowl and add wheat flour,jeera, ghee and salt. Mix it well and then add water to prepare poori dough.

2. Add 2 tablespoons of chiroti rava and then mix it with dough. Kneed the dough well and keep it aside.

3. Now divide the dough into small portions.

4. Roll them as small chapatis.
5. Take a steel glass. Put it up side down.
6. Take a rolled chapati and put it on the bottom around the glass. ( Only 1/4 of the glass ).
7. Just give a basket shape and keep it aside. Let the chapati stick on the bottom of the glass.

8. Keep a pan on the fire and heat. Add oil and let it get hot. ( Medium flame).
9. Now take a glass with the help of holder and dip in hot oil.

10. Slowly the basket comes out of the glass bottom. Fry on both sides and remove the wheat baskets once it is done. (Fry on low and medium flame). Put it on a kitchen tissue.

11. Repeat the same and prepare the remaining baskets.

12. Wash and peel off the apple skin and seeds. Cut it into small pieces.
13. Remove pomegranate seeds and put it with apple pieces.

14. Mix the fruit pieces with honey and chat masala. Mix some rose petals. ( Optional).
Mix it nicely. Keep it aside.

15. Now arrange the wheat baskets in a tray and fill it with fruits mixture. Top up with fried corn flakes and serve. Adding corn flakes on the top is optional.

Note :

Let the dough be bit tight. Adding chiroti rava helps to add the crisps to wheat baskets.
Adding any fruit pieces is optional. I have added some rose petals with fruits. (purely optional).
You can also add onions and carrot gratings and make spicy wheat basket.
Time : 40 Minutes. 

Serves : 3 to 4.

Huttari Genasu Curry

Huttari Genasu is a type of root vegetable You get in Coorg. It is like Suvarna Gedde / Elephant foot.

Huttari Genasu has a special quality that it does not itch while cutting where as Suvarna gedde has that itching nature.
Here I have tried simple curry using Huttari Genasu.
Huttari genasu is cooked during Huttari Habba and I think it is available only during that period. I got this vegetable from our very close friend Usha Suresh Cukkemane. They are from Bhaghamandala near Madikeri. Though they live in Mysore they get these special vegetables from their sisters house who live in Coorg.
I have used Huttari Genasu , moong dal, coconut and some simple spices.

No Onion Or Garlic is used in this Huttari Genasu Curry.

Things needed :

To Cook :
Huttari Genasu : 1 Bowl (1/4 piece of small Huttari Genasu).
Moong Dal : 1/2 Cup
To Grind :
Coconut :  4 to 5 Tablespoons
Jeera /cumin seeds : 1/2 Teaspoon

To Add :
Sambar Powder : 1 Tablespoon
Tamarind : Small Marble size
Salt : As required

Seasoning :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A pinch.

Method :

1. Wash and remove the outer layer of Huttari Genasu. Wash it again.
2. Cut it into desired size. Big /Small. Pressure cook for  4 to 5 minutes. (Do not over cook).

3. Wash moong dal and cook it separately.

4. Grate coconut and grind it with 1/2 teaspoon of jeera. Soak tamarind and squeeze out the pulp.

5. Keep a pan and add cooked moong dal and huttari genasu. Add salt and a pinch of turmeric powder. Add tamarind pulp.
6. Let it boil for 2 minutes. Add sambar /curry powder and mix it well.

7. Add ground coconut. Mix it well and let it boil for 3 to 4 minutes.

8. Shift the ready Huttari Genasu Curry to a serving dish.
9. Add mustard seeds, curry leaves and ingh / asafoetida seasoning.

10. Serve with the main dish you have prepared.

Note :

Clean the vegetable nicely so that no mud will get into the curry. Cut the vegetable and then wash it again. Adding coconut to the curry is optional. You can cook this curry without coconut also.
Adding any spice powder is optional. I have used home prepared sambar powder.
Huttari Genasu is one of the vegetable you get during Huttari habba. It has a special quality that it does not itch while cutting or cooked. Adding onions or garlic is optional.
Time : 30 Minutes.
Serves : 3 to 4.