Huri Hittu Unde / Dry roasted Finger Millet Laddu.

Huri Hittu is Ragi flour, which is washed, dry roasted and powdered . I got this Ragi Huri hittu from my son Ravi , who buys organic packs of grains and used it for making healthy  Huri Hittu laddu/ladu/unde. One or two laddus are enough to make your tummy full and a good snack in the evening.

I do remember that, one of my friend's mother used to prepare this Huri Hittu laddu and give it to her kids after they return from school. They used to eat this laddu and come back to play with us in school compound. Those were the really golden days. We had school from 10 to 1 and break for 1 hour and then it starts again from 2 to 5. Then we used to play for an hour and then get back home.
Coming back to these Huri Hittu Unde, in those days people used to clean ragi and then wash it. Dry it in a shade. (Inside the home ). Then dry roast and it pops up a bit. When it cools down they send this roasted ragi to mill and get it powdered. They use it whenever they want it.
They used to prepare Huri hittu in this way. Take some huri hittu flour and then add little coconut and powdered jaggery. Mix it well. Add very little ghee and then give a shape as small laadu/laddu. One laddu is enough to provide energy which is lost during the day. Tummy full and happy kids go back to play for a while. This is how we used to have time in our childhood days. No comparison for these days school and the study. No time to play for the kids and they are fully tired for the day when they come back from school. Feel so sad seeing the kids and their home work and the other work. The proverb say play while play work while work. But where is the time for play these days?
Let us see the recipe now :
I have used some dry fruits like dates, figs, apricots, almonds and dry raisins

Ingredients :

Huri Hittu : 2 Cups
Almonds : 1/2 Cup
Walnuts - 1/4 Cup
Figs : 5 to 6
Apricot : 5 to 6
Dry Raisins : 1 Cup
Dates : 2 to 3 Cups.
Cashew nuts :  5 to 6
Ghee : 1 Tablespoon
Coconut/Copra : 1 Cup ( One small kobbari/Kopra)

Method :

1. Remove the seeds from dates and keep it aside.
2. Dry grind kobbari/Kopra and put it in a big bowl.

3. Dry grind dates and all the nuts one by one or together.

4. Put it in a big bowl and put ragi huri hittu.

5. Add a tablespoon of ghee and mix it well.

6. Prepare Laddu/laadu by taking handful of dry fruits mixed ragi huri hittu.

7. Arrange them in a big bowl. Let it be there for 10 to 15 minutes.

8. Store them in a airtight bottle or box and serve or eat.

Note :

Use good variety of dates. Use of any nuts are optional. Dry grinding raisins along with other nuts is optional. ( I did dry grind the raisins). It helps to bind the flour tight. Use of ghee is optional.
Time : 30 Minutes.
15 to 20 Laddus can be prepared.

Quick Avalakki

Avalakki/poha/flattened rice /Aval is such a handy grain and you can prepare lovely dishes using this grain. Avalakki comes to help when you are tired, bored, just want to relax with some simple dish.
I have tried this Avalakki for breakfast. It is simple, quick and yummy. I am sure you all are going to try and enjoy this quick Avalakki.

I have used medium size avalakki/beaten flatten rice, home prepared spice powder, lemon, ginger and jaggery. Not to forget the seasonings and coconut.
Avalakki is always a better choice because it is easy to prepare and good for health. You can prepare this Avalakki on festival or feast days since there is no onion or garlic added here in this recipe.
No Garlic OR No Onion is added to this Quick Avalakki. Good for breakfast or snack.
Let us see the recipe now :

Things needed :

To Cook :
Avalakki /Flattened rice : 2 Cups

To Add :
Lemon : 1 Lemon extract/lemon juice
Jaggery : 2 to 3 Tablespoons
Ginger : An inch
Spice powder : 1 Teaspoon
Coconut : 3 to 4 Tablespoons
Salt : As required
Ghee : 2 Tablespoons
Coriander leaves : 2 to 3 Tablespoons.

To Season :
Coconut Oil : ! Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves :  8 to 10
Green chilly : 1
Ground Nuts : 2 to 3 Tablespoons

Method :

!. Wash and cut coriander leaves, slit green chilly and  curry leaves.
2. Grate coconut and keep it aside. Wash ginger and remove the outer layer. Grate it and keep it aside.
3. Wash avalakki and drain all the water from it.
4. Add turmeric powder, powdered jaggery, salt, lemon juice, spice powder and mix it well.
5. Add 1/4 cup of water and let it rest for 5 to 10 minutes.

6. Keep a pan on the fire and heat. Add a tablespoon of oil. Add mustard seeds, urid dal and let mustard seeds splutter.

7. Add slit green chilly and fry for a minute. Add curry leaves and stir once. Let the flame be low.
8. Add avalakki and mix it nicely. Slowly mix it. Let all the mixture mix it well. Add water if required.

9. Let all the ingredients mix well. Add water if required. Cover the lid and cook for 3 to 4 minutes. Put off the fire. Cover with lid and cook for 2 to 3 minutes. Add ghee and mix it well.
10. Keep a small pan and heat. Add 1/2 teaspoon of oil and fry ground nuts. Fry till they turn slightly golden colour. Add this fried groundnuts to avalakki.

11. Now shift the ready Avalakki to a serving bowl. Add coconut and fried groundnuts on the top of avalakki.

12. Serve with a cup of curd.

Note :

If you are using very thick avalakki put little more water and let it rest for little more time. Adding groundnuts is optional. Use of coconut oil is optional. Any cooking oil can do. You should  add ghee when the avalakki is hot. So that it melts and mixes well with avalakki. I have used dry roasted methi seeds and raw mustard seeds powder as spice powder. I have used green chilly which has naturally turned red when kept it for a long time.
Time : 30 Minutes
Serves : 2 to 3.

Spice Powder : 

Dry roast 1/2 Teaspoon of methi seeds and dry grind with 1 teaspoon of mustard seeds and 1 teaspoon of red chilly powder. 

EErulli Gojju /Onion Curry

Eerulli/onion is one of the vegetable that loved and used by most of the people. 

When you fall sick your tongue lose its taste and you don't feel like eating or you feel some thing spicy should be tried to make your taste bud to makes you hungry. Here is one such curry which you can enjoy, when you feel that you need to have some thing spicy, easy, quick and simple.
This is one of the curry I liked my sister in law Leelakka. She is one of the best cook whom I have come across. She used to prepare tasty curries, patrodes and many more dishes. Though she gets lots of help from others around while cooking and we do get irritated by her nature. But once the dishes are ready all our irritation disappear and we do enjoy the dish very much.
Coming back to EErulli gojju/curry, I have used onions/eerulli, fresh fried spices, jaggery and tamarind.
Let us see the recipe now :

Things Needed :

To Cook :
Onions : 2 to 3 (Medium sized)

To Add :
Tamarind : One marble size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric Powder : A pinch

To Season : 
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/ Asafoetida : A pinch
Curry Leaves : 6 to 8

Spices to Fry :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Sesame seeds : 1/2 Teaspoon (Optional)
Byadagi chilly : 5 to 6
Ingh/Asafoetida : A little
Curry leaves : 6 to 8

To Grind :
Fresh grated coconut : 2 Tablespoons
Fried Spices

Method :

1. Remove the outer layer of onions and cut into small pieces.
2. Soak tamarind in hot water and squeeze out the pulp after 5 minutes.

3. Grate coconut and keep it aside.
4. Keep a pan on the fire and put 1/2 teaspoon of oil. Add methi seeds and fry till they turn slightly golden brown.
5. Add urid dal and fry till they turn golden brown. Add sesame seeds and red chilly and fry for another 2 minutes. (low flame).

6. Add  coriander seeds and fry nicely. Add ingh and curry leaves. Put off the fire.

7. Grind coconut and fried spices once they are cool. Remove it from mixi jar.

8. Keep a bigger pan on the fire and add a tablespoon of oil. Add mustard seeds and urid dal.
9. Let mustard seeds splutter. Add curry leaves and ingh. Add cut onions and fry nicely for 2 minutes.
10. Add turmeric powder, tamarind pulp, salt and jaggery. Mix it well and let it cook for 2 minutes.

11. Add ground coconut - spice mixture and mix it well. Let it boil for 2 to 3 minutes.

12. Shift the curry to a serving dish. Serve with hot rice or any main dish of you desire.

Note : 

No need to add coriander leaves. The curry taste yum with the spices. Do not add any other spices or any other masala powder to get the original taste. This curry can be boiled nicely and made into thick paste to use it next day. (It taste yum). Adding more /less jaggery is optional. We udupians like little more sweet in some curries. Fresh fried spice taste best and that should be done here to get the best taste.
Time : 20 Minutes 
Serves : 2 to 3. 

Pumpkin Spicy Curry

Pumpkin spicy curry is a side dish and easy to prepare. You can have this side dish with almost all the main dishes.

I have used pumpkin, coconut and home prepared spice powder.
Let us see some benefits of eating pumpkin in our diet.
Pumpkin is filled with vitamins and minerals. It has potassium and anti oxidant properties. It has Vitamin A  Vitamin C and Vitamin E. Pumpkin is very low in calorie and it keeps you full for a longer time. It is good for weight loss. It is full of fiber. It ia good for our eye health. Eating pumpkin is good for our immunity health. It helps in fighting against bacterial infections and fungal infections. Beta carotene in pumpkin helps to protect our skin. It also helps in reducing the glucose level and increasing the amount of insulin in our body. It is good for diabetes.

No onion or No garlic is used in this Pumpkin Spicy Curry. 

I have not used any dal in this curry. Udupi style Pumpkin Spicy Curry. It is easy, simple and quick. 

Things Needed :

To Cook :
Pumpkin Pieces : 1 Big bowl

To Add :
Salt : As required
Turmeric powder : A pinch
Tamarind pulp : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Teaspoon

To Grind :
Sambar Powder/Rasam powder : 2 Teaspoons
Coconut : 3 to 4 Tablespoons

To Season :
Coconut oil : 1Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8
Green chilly :1

Method :

1. Wash and remove the outer layer (Peel off the skin) and cut into small pieces. Wash the pieces and keep it aside.

2. Grate coconut and grind it with sambar/rasam powder using little water.

3. Keep a pan on the fire and heat. Add coconut oil, mustard seeds, jeera and let it fry.
4. Let mustard seeds splutter. Add ingh, green chilly and curry leaves.
5. Add pumpkin pieces and stir once. Add 1/2 cup of water, a pinch of turmeric and cook on medium flame till they turn slightly soft.

6. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Add it to cooked pumpkin pieces. Add methi seeds. (Raw methi seeds).
7. Add required salt and mix it well. Add ground coconut mixture and mix it slowly. Add 1/2 cup of water if required. Let Pumpkin Spicy Curry boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and serve with hot rice.

Note :

Do not over cook the pumpkin pieces. It cooks faster and turns as paste. Use of any sambar/rasam powder is optional. I have used home prepared sambar powder. It taste better. Use of any dal is optional. Do not add much tamarind. It should be mild. Adding methi/Fenugrik seeds helps to lower the cholesterol level in the curry. It helps to digest the food easily. Do not add more water to the curry. It should be bit thick. (Taste better).
Time : 20 Minutes.
Serves : 3 to 4 
Style : South Canara /Udupi/Karntaka/India.

Home made Sambar Powder :

Dry roast 1/4 Teaspoon of methi seeds, 1/2 teaspoon of channa seeds/Kadale bele, 2 tablespoons of coriander seeds and 1/2 Teaspoon of jeera/cumin seeds with 5 to 6 byadagi chilly.
Dry grind it once it is cools.

( 1 time use).