Rava - Tender coconut pulp Halubai. (Rice Halva)

READY TO SERVE RAVA HAALUBAI.

Haalubai is a sweet dish. It is something like Halva and it can be prepared using, raw rice, wheat or even Ragi  ( Finger Millet). Haalu bai is so soft and melts in your mouth.
Fresh or tender coconut, jaggery, cardamom and rice all these ingredients are grind together and mixed well ( Stir) for some time until it gets thicken. The stirring process is done till it thickens. Adding little by little ghee will enhance the taste and it is one of the healthy food I can say. As I said earlier it can be prepared using any one of the following grain like wheat, (whole or powdered), Raagi (whole or powdered) and rice.
I have used tender coconut pulp along with fresh coconut and it has added a flavour to Halubai. Instead of rice I have used this time Medium sized Rava. Roasted rava slightly and added the ground coconut and jaggery with cardamom.
Rava (Semolina) is better than rice though it contain carbohydrates. 
This is an easy recipe and anybody can try this Rava Haalubai and enjoy eating as snack or munch any time of the day.

Things Needed :

Rava (Semolina) Medium size : 2 Cups
Coconut : 1 Cup
Tender coconut pulp : 1small cup (or 1 tender coconut pulp).
Jaggery : 1 Cup
Ghee : 1/2 Cup
Cardamom : 4 to 5 pods.

Method :

1. Dry roast Rava and keep it aside.

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 2. Grate coconut and grind it with cardamom pods. (Remove the outer skin and then use).

  3. Apply ghee to a plate or tray and keep it ready. 
4. Keep jaggery in a pan and add 1/2 glass of water in a pan. Let it melt a little.
5. Now keep the pan on the fire and stir and let it  dissolve nicely. Sieve this jaggery mixture and keep the clean jaggery  aside.

6.  Grind tender coconut pulp for 1 to 2 minutes and let it be in to pieces. (do not grind into paste).

 7. Keep a big pan, add cleaned jaggery, ground coconut, tender coconut pieces and dry roasted rava.
8. Mix it well and start stirring. Add little ghee in between and mix it well.

9 The mixture starts leaving the pan that showsHaalubai is cooked and done. Add remaining ghee and stir it for 2 to 3 minutes..

 

10. Pour the ready Haalubai (Halwa) to the ghee greased plate and spread it nicely.

 11. Cut it according to your wish and leave it for some time.

12. Serve the cut pieces with ghee.

Note :

Remember add required water. ( 1 = 1/2). Adding more water will result the Haalubai too soft and it will not taste good.
You can use Big banana leaf instead of a plate or tray. Adding more or less jaggery is optional.
Time : 30 minutes
Serves : 30 pieces can be made.

Mixed Nuts Laddu

Mixed Nuts Laddu is a mixture of grond nuts, sesame seeds, chenna, poppy seeds and jaggery with a very little ghee. All these ingredients are oil content. During winter our body's moisture dries up and we need to consume the requirement of the body through the food habits. During Sankranti we share and eat ellu bella (sesame seeds - jaggery - coconut mixture). I thought of doing the same ingredients and turned as laddu.

Mixed Nuts Laddus are very healthy munching stuff during winter season. During winter out body dries up and these food helps to provide the need.
I have used Seseme seeds, poppy seeds, ground nuts, jaggery etc.
Lets know the benefits of having " Poppy Seeds " in our diet.
Poppy seeds contain anti - oxidants and health promoting properties. They contain mono unsaturated fatty acids that helps to lower the bad cholesterol and increase good cholesterol levels in the blood. Poppy seeds outer coat is a good source of dietary fiber that helps to eases the constipation problems. These seeds are rich in B - complex Vitamin sources. Poppy seeds contain good level of minerals like iron, copper, calcium , potassium, manganese, zinc and magnesium.

Things Needed :

Ground Nuts : 2 Cups
Chenna : 1 Cup
Poppy seeds : 50 Grams.
Coconut (dry) :1 cup
Sesame seeds : 1/2 Cup
Jaggery : 1 Cup
Ghee : 1 Table Spoon

Method :

1. Dry roast ground nuts and remove the outer skin and keep it aside.

  
2. Keep a pan on the fire put jaggery and add 1/4 of water. Let it boil nicely and jaggery completely dissolve.
3. Now sieve the jaggery water and remove the dirt from it.

4. Now keep a pan on the fire and dry roast sesame seeds and poppy seeds one by one until the raw smell disappear.
5. Let the roasted ingredients cool. Dry grind dry coconut (Copra - kobbari ) and poppy seeds together.

6. Dry grind chenna nuts and ground nuts ( just 2 to 3 churns will do) one by one and put all the ingredients together in a big bowl.

7. Keep a big pan on the fire and put jaggery content and boil till they bubble up.
8. Let it boil for 2 to 3 minutes to get the right consistency. (One string pakam).
9. Add a table spoon of fresh grated coconut.

10. And then add the ground dry coconut, chenna, ground nut, poppy seeds and sesame seeds.
11. Mix it nicely till they get mixed and put off the gas.

12. Add 1 Table spoon of fresh ghee and mix it well .

13.. You can divide the mixture in two to three parts. Cover the mixture to retain the heat.

14. Take a handful of mixture and with the help of your palm and fingers prepare Laddu.

15. Laddus are ready to serve.

Note :

You must roast the ingredients nicely till the raw smell disappear. ( Do not over roast and burn). Do it on low flame slowly).
You can add more ghee if you wish. Adding cashew nuts adds to the taste. ( I did not add).
Adding more jaggery is also an optional. If you are not able to prepare ladu use a spoon of melted ghee on the mixture and then try. It holds it tightly or use fresh warm milk and prepare laddu. (The laddu may get spoil ) It may be kept only one or two days outside.
Time : 30 minutes
40 to 50 Laddus can be prepared.  

Dates -Jaggery Kesari Baat

Kesari baat is a sweet dish. It is prepared with Rava, Sugar, ghee and cardamom. Some time we mix fruits like banana, pineapple or apple.Kesari baath is also called as sheera in some places. It is one of the easy and quick dish. I think every one will agree with my point.
There is a little twist here in this Kesari baath.  Mysoreians (people living in and around Mysore - Karnataka) do prepare a traditional dish called " Gul Pavate " which is prepared using jaggery instead of sugar. I have done little changes like using some dates and the quantity of jaggery is reduces. I have used black raisins also. Black current (black raisins) helps to add little more sweets and enrich the taste too.
Lets see some benefits of using Black Current ( black raisins) in our daily diet.
Dried black currants are powerhouse of nutrition. They are low fat, cholesterol free and high in protein.  Black currants are also an excellent source of nutrients that are essential for health. They contain dietary fiber, minerals like copper, manganese, iron, calcium, phosphorus, magnesium and potassium which are very essential for body metabolism. They are an excellent source of antioxidant  Vitamin C and moderate amount of Vitamin A which is essential for healthy vision.
Here is a recipe of Dates - Jaggery Kesari baat which is very easy and quick to prepare and we can have them any time of the day, use them as desert, good for kitty parties or kids parties. Very good for special days like fasting or festival days.

Things needed :

Medium Size Rava : 1 1/2  Cup
Ghee :3/4  cup
Dates : 1/2 Cup
Jaggery : 1 Cup
Dried Black Current (Black raisins) : 1/4 Cup
Cardamom : 5 to 6 pods.
Water : 2 Cups
Saffron : 2 to 3 rakes  or food colour : a pinch (optional)

Method :

1. keep water for boiling.
2. Remove the pods from cardamom and pound it (Powder it).

3. De seed dates and cut into small pieces.

4. Keep a pan on the fire and put 2 table spoons of ghee and let it melt. Add dates and fry for 1 minute.
5. Add black current and fry them till they turn fluffy.

6. Add rava and fry nicely till the raw smell disappear. (for 3 to 4 minutes)

7. Add boiling water and mix rava nicely. (let the flame be very small  while pouring hot water).
8. Mix it well and add jaggery and stir nicely till the jaggery mixed well with rava.
9. Add ghee in between the stirring. Stir  till it gets thick.
10. Add saffron and mix it nicely. (Strait you can add saffron). Put off the fire.
11. Add remaining ghee and cardamom powder and mix it well.

12. Shift the ready Dates - Jaggery Kesari to a serving bowl and serve with Upma or as a desert.

Note: 

You must fry rava nicely till the raw smell disappear. Fry on low flame.
You can add more or less ghee. Adding ghee adds to the taste. Using cooking oil taste differ.
You can also add more jaggery to increase the sweet taste. ( 1 1/2 cup jaggery can be used). You can also use cashew nuts along with black currents. Using saffron or food colour is optional since jaggery adds the natural colour it is not necessary to add any colour to keasari baat. Kesari baat with Upma or Uppittu is a very good combination and ideal for breakfast.
Time 15 minutes
Serves : 3 to 4.    

Corn Flakes Laddoo - Simple Cooking - Adige

Banana + Rice Flour Poori

Banana Rice Poori is a sweet dish and easy to prepare. This is also called as " Banana -appa " in our native Udupi  Dakshina Kannada and Malenaadu surroundings. It is one of the munching eatable in the evenings of a rainy day. A very good snack with evening coffee or tea. Nice to eat when you are watching some T. V. Programme. Good for your kid's munch box. (break time ). You can even prepare and take it for picnics and long distance travel.  Good for kitty parties and kids parties. You can munch Banana -Rice flour Poori at any time of the day.
We can prepare this banana appa for Prasadam (neivedyam) during pooja .

This Banana Poori is very easy to prepare. Bananas, jaggery, coconut, rice flour  all these ingredients are normally can be found in the kitchen. There is no need to soak rice. So lets see how to prepare this Banana Rice flour Poori

Things Needed :

Ripe Banana : 1
Jaggery :1/2 cup
Coconut : Fresh and grated : 1/2 Cup
Cardamom :  4 to 5 Pods
Rice flour :  2 Cups
Salt : a pinch
Oil : 1 Cup

Method :

1. Grate coconut and remove the seeds from cardamom.

2. Now grind coconut, banana and cardamom with little water.
3. Add jaggery and grind it nicely and remove from the liquidizer and put it in a big bowl.

4. Add rice flour and salt to the ground mixture and mix it nicely and prepare thick dough.

4. Keep a pan on the fire and put oil. Heat.
5. Take a small portion of the rice flour mixture and flatten on your palm.

6. Prepare a small size of pooi and fry in hot oil. Let the flame be medium.

 
7. Fry till it turn brown and turn other side of the poori and fry for 10 seconds . 

 8. Remove from the oil and place on kitchen tissue. ( Tissue helps to absorb extra oil)

9. Repeat the same with the remaining dough and fry poori one by one.
10.  Banana Rice flour Poori is ready to serve. Serve it with a cup of coffee or tea.

Note : 

You can use more bananas and more jaggery .
Make sure the rice flour is fresh and fine. (very nicely milled).
You can soak rice and grind it along with coconut. Remember the dough should be like chapati dough . ( Do not use much water while grinding, Add little dry rice flour , if the dough turn watery.). Or it may absorb more oil.
You can also fry these banana appa in ghee to make it more rich and tasty.
Do not add any ghee or oil while preparing the dough. 
Adding salt is optional.
Time : 30 minutes
Serves : 5 to 6

Wheat - Badam Burfi

It is Deepavali time and we are busy with preparing sweets and some namkeens. (Spicy and salty).  I as usual wanted to try something different and healthy. When I was thinking on the healthy aspect I just came across Poornima hegde's Wheat burfi and it gave me the idea that I was looking for. She has used wheat, jaggery and very little ghee.

Wheat Badam Burfi is a sweet dish. I was inspired by Poornima hegde's "Wheat burfi with Jaggery ". So wanted to give a try with little twist. So I added some Almonds (ground) and tried and the burfi turned out very tasty and everyone liked it.

Here I am posting a recipe of Wheat -Badam Burfi which is very easy to prepare and  healthy too. This burfi is healthy since it contain jaggery (normally burfi is prepared using lots of sugar). I am sure you will agree with me that using jaggery is more appropriate. good for festival. You can prepare them a day or two earlier and keep this ready. Even you can prepare them for party, kids party. It is easy to serve and eat. Try this " Wheat -Badam Burfi" which will be liked by all age group and the whole family will be surely enjoy. You can put it in kids munching box too.

 

Things Needed :

Wheat flour : 1 Cup
Jaggery : 3/4 Cup
Almonds : 1 Cup
Cardamom Powder " 1/2 Tea spoon
Water : 3 to 4 Table spoons

Method:

1. Dry roast wheat flour till the raw smell disappear and keep it aside.
2. Dry grind Almonds coarsely along with cardamom and keep it aside. Apply ghee to a plate or tray and keep the tray ready.
3. Now keep a pan on the fire and put jaggery and add 3 to 4 table spoons of water and mix it well and let it boil on low flame.
4. The jaggery starts to boil (till it gets one string consistency).
5 .Mix it well and add roasted wheat flour and almonds and 2 table spoons of ghee.
6. Stir continuously till it starts to leave the sides of the pan. Add little more ghee and stir.for 2 to 3 minutes.
7.Pour the thick Wheat -Almond mixture to the ready tray or plate and leave it for cooling.
8. Cut in to your desired shape and  Serve.

Note : 

Roast wheat flour nicely or it may turn sticky.
You can use any kind of jaggery. I have used organic Jaggery. (If you are using the jaggery which is brought from market, must boil jaggery with 1/3 cup of water and turn it as complete liquid and sieve with siever and then use it.
Adding more or less ghee is an optional.\
Stir mixture till the mixture turn into one full dough in the middle of the pan and then spread on the tray. Cut them when they are completely cool.
Time 15 to 20 minutes.
15 to 20 pieces can be prepared. (According to the size).

Dates & Groundnuts Roll

Dates & GroundNuts Roll : This sweet dish is appeared in Savi Ruchi - Vijaya Karnataka Deepavali Edition.
Dates and Groundnuts Roll is a sweet dish. Specially made for Vijaya Karnataka Deepavali Edition. The last day of the entry just thought of sending the sweet. Thanks to Babitha Salian.

Dates and Groundnuts Roll is an easy dish and we can enjoy munching this sweet any time of the day and it can be sent to kids munching box (after lunch) and we can pack them for our picnics and travels. Since not much of ghee is used no need of thinking fat or calorie .

I Have used Dates, Groundnuts and Jaggery as the main ingredients. 

Now lets know some benefits of Eating Dates and Ground Nuts.
Dates are delicious and most popular fruits packed with an essential nutrients, vitamins and minerals that are required for normal growth, development and over all well being.  Fresh dates are easy digest and gives energy and revitalize the body instantly. Because of this they are being served to break the fast during Ramadah month since ancient times. The fruit is rich in dietary fiber. They contain anti oxidants and work as anti infective, anti inflammatory. They also contain moderate source of Vitamin A. They are excellent source of Iron, potassium and help to regulate the heart rate and blood pressure. Dates are rich in minerals like calcium, manganese and copper. They also contain moderate levels of B- complex vitamins and Vitamin K.

Groundnuts are rich in energy and contain healthy nutrients, minerals, anti oxidants and Vitamins that are essential for optimum health. They contain sufficient levels of mono- unsaturated fatty acids and helps to lower the bad cholesterol (LDL) and increase the good cholesterol (HDL) level in the blood. They are also good source of dietary protein and essential for growth and development. They contain high concentrations of antioxidants. Groundnuts are an excellent source of  Vitamin E and Vitamin B complex and Vitamin B-6.. The nuts are rich source of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium.

As I said it before " Dates & Groundnuts Rolls " can be munched any time of the day and every one and all age group  will surely love this dish.

Things Needed :

Fresh Dates : 10 to 15
Groundnuts : 1 Cup
Jaggery : 1/2 Cup
Ghee : 1 Table spoon.
Poppy Seeds : 1 Tea spoon

Method :

1. Dry roast groundnuts and remove the outer skin when they are cool. Dry grind groundnuts and keep it aside. ( Rava consistency ).

 2. Remove the seeds and cut dates in to half.

 3. Now keep a pan on the fire,  put ghee and heat. Fry dates for 1 to 2 minutes. Remove dates from the pan.

 4. Add jaggery to the pan and add 2 to 3 table spoons of water. (1/3 of the cup).

 5. Let it boil nicely till it gets one string consistency, Add dry ground groundnuts and stir and mix it well. Stir nicely for 2 minutes.

 6. Add ghee fried dates and mix it well. Remove the mixture from the fire.

 7. Now take a piece of date and little mixture in hand and roll the dates with ground nut mixture.

8. Arrange them on plates and let it cool. " Dates & Groundnuts Rolls " are ready to serve.

 Note :

Do not add much ghee because groundnut contain oil that is sufficient for the sweets. You can roll them on dry coconut powder. You can also prepare this with Almonds, cashew nuts. You can add any kind of nuts to this sweet. Adding more jaggery or preparing this dish with sugar is left to your choice. I have used organic jaggery so that  no need to filter the liquid jaggery.

Time : 15 Minutes.
20 to 25 "Dates & Groundnuts Rolls" Can be prepared.