Baked Cucumber Sweet Kadubu /Rice Cake

Baked Cucumber Sweet Kadubu is one of the traditional dish. Normally we prepare steamed sweet kadubu. This time I tried baking the same ingredients. It is like a cake and we can have it with cup of coffee/tea/juice. The choice is yours.

Some time back I have seen this Rice Cake/ Baked Kadubu /Baked Rice Cake in Foodie Group page.
My friend and foodie group admini Shri Kripa has prepared this baked cucumber sweet kadubu and I really wanted to try. I told her that it looks yummy and I am going try the dish. It is one of the North Canara dish. They call this dish as Kendathadya and it is normally done in fire wood oven.
   To tell about Shri Kripa, she is an excellent cook and very active person too. She is a good gardener and good adviser and she will definitely put her effort to provide clarification and guide people with her knowledge. She is a kind hearted friend.
       Coming back to my story, I got too busy with my routine, visiting places, going to dramas, music concerts, my tuition classes, attending marriages and the list goes on. We were too busy with deepavali festival etc,etc,etc. I did not get the time to try this Baked Cucumber Sweet Kadubu.
     
Yesterday we had the plan of visiting our elder son Ravi and his wife Vidya. Normally I do prepare some thing and take it to them. Mother's love you see  ☺  I had some cucumber n the fridge. So thought of giving a try. I had an idea and  I have watched a cookery show some time back. She had baked rava idli with dil leaves. Just the same way. I was pretty sure what to do. Believe me the " Rice cake " was an excellent out come and every one at home liked it. That is more important that what ever you do should fit into every one's liking.
I soaked the raw rice, then grind with jaggery and coconut, and then baked it.
This is exactly the way we do Our Southekai Kadubu. Instead of steaming I tried with baking the kadubu/Rice Cake.
Let us see the recipe Now :

Things Needed :

Raw Rice /Dosa Rice : 2 Cups
Grated Coconut : 1 Cup
Jaggery : 1 Cup
Cardamom : 5 to 6
Cucumber : 1 Medium
Ghee : 2 Teaspoons
Salt : A pinch
Eno Salt : 1 Teaspoon

Method :

1. Wash and soak the rice for 2 to 3 hours.
2. Grate coconut.
3. Wash and peel off the outer layer of cucumber. Cut into thin pieces.

4. Keep a pan on the fire and put jaggery. Add 1/4 cup of water and let the jaggery melt completely.
5. Sieve jaggery mixture with a siever and keep cleaned jaggery mixture aside.
6. Remove the pods from cardamom and keep it aside.

7. Remove the water from soaked rice and grind it with coconut,cardamom, cucumber pieces.
8. Use very little water to grind. Let the batter consistency be like rava/semolina.
9. Now add cleaned jaggery and grind it for a minute.

10. Remove the batter from mixi jar and put it to a bowl.

11. Greece the tray with little ghee.

12. Heat the oven for 5 minutes before you keep the Rice cake batter.
13. Add 3/4 teaspoon of Eno salt and 1 teaspoon of ghee to the batter and mix it well.
14. Pour the batter to the tray and keep it in the oven and bake for 40 minutes @ 180 degree C.

15. Insert a knife edge and check. If it does not stick to the knife edge its done.
16. Remove the tray from the oven and keep it above the oven for 10 minutes.

17. Cut the rice cake when it is completely cooled.

18. Baked Cucumber Sweet Kadubu/Rice Cake is ready to serve.

 Note :

Do not add more water while grinding the batter. You can use jaggery mixture instead of water to grind the ingredients. Grinding smaller quantity is always better. Use of more / less jaggery is optional. No need to use more ghee. Cut the Rice Cake once it is completely cool.
If the batter turns bit watery  add 2 to 3 tablespoons of medium size rava/semolina. Thae batter turns bit thick.
Time : 
Preparation time : 10 Minutes.
Rice soaking time : 3 hours
Grinding time : 5 Minutes.
Baking time : 40 Minutes.
Cooling time : 10 Minutes.

Sajjappa / Kajjaya

Sajjappa is one of the traditional dish prepared during the festival. Sajje means rava/semolina and appa is a sweet. The outer layer is covered with rava and maida and the stuffing is Gasa gase/Poppy seed, coconut and jaggery.

Festivals are celebrated not only to have fun. we family members learn a lot like adjusting each other member in the family.  Lots of traditions and culture passing on to the next generations. It is not only about the food, family bonding, respecting the elders, love and care everything that comes together.
Sajjappa can be kept in airtight box for 15 days. We all love to have them at any time of the day.
Let us see the recipe Now :

Things Needed :

Chiroti Rava : 2 Cups
Maida : 1 Cup
Salt : A pinch
Jaggery : 1 Cup
Copra /Dry Coconut : or normal coconut gratings. : 1 cup
Poppy Seeds : 2 Tablespoons
Cardamom : 5 to 6 Pods
Ghee : 2 Tablespoons
Oil : To Fry /2 Cups of oil

Method :

1 Grate coconut and Dry grind it with cardamom pods.  powder jaggery.
2. Take a big bowl and put chiroti rava and maida. Add a pinch of salt and ghee.

3. Mix all the ingredients nicely Add water and prepare thick dough.

4. Keep a pan on the fire and heat. Add dry ground coconut and jaggery. Let the jaggery melt and mix with coconut.
5. Stir till all the moisture disappear from coconut - jaggary mixture. Add poppy seeds and stir till all the moisture disappear.

6. Shift the ready hoorana ( coconut-jaggery mixture) to a small bowl. Let it cool.

7. Divide the ready dough into very small portion. Kneed it well and give a ball shape.
8. Now roll the small pooris, place 1 teaspoon of jaggery -coconut mixture.

9. Fold the edges and bring it in the middle. Press it slightly with your palm.
10 Arrange these folded sajjappa in a plate or tray.

  11. Keep a pan and heat. Put oil and let it get hot. ( Low flame ).
12. Fry Sajjappa on low and medium flame one by one or as you wish.
13. Fry Sajjappa on both sides and remove it from the pan. Put it on a kitchen tissue.

  14.Shift the ready Sajjappa to a serving bowl.
15. Serve hot or cooled Sajjappa at any time of the day.

 Note :

Use of ghee while preparing the dough helps the sajjappa to be crispy and adds to the   taste. You can use hot oil instead of ghee. You can also dry roast maida slightly and then use it. Allow the maida to cool completely before adding water. dry roasting helps the Sajjappa to be crispy.
For the stuffing you can use copra / dry coconut or normal coconut.  Dry grind the coconut and then use it.
Time 30 to 40 Minutes
Serves : Around 20 Sajjappa.

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 

Jack Seeds - Southkai Kootu

Mangalore Southekai /Southekai and Jack Seeds Kootu is good to have with Plain Rice, chapatis, rotis, poori, dosa or idli. It is one of the traditional dish of South Canara and we call it as ಹಸಿ ಹುಳಿ .

Dal / Toor or Moong is not used in this curry and very little spices are used here.

Let us see some benefits of eating Coriander Seeds in our diet. 

Coriander Seeds have pleasant aroma and it is used as condiments in our culinary dishes.
Coriander seeds helps in preventing and treating diabetes. It helps in treating osteoporosis. It helps to cure digestive disorder. Helps in preventing abdominal pains. It is good for ladies who suffer during their menstrual chronic/crams pains. It is a good remedy for skin related problems. Good for anemia, for treating inflammation,controlling and regulating high cholesterol levels. It is good for mouth ulcers, indigestion, eye related problems and lowering the blood sugar level. It has a cooling effect on our body and is used for eye related problems. ( Wash and soak coriander seeds for 30 minutes, strain twice with clean towel or cloth and then use it as drops to eyes. It helps in cooling our eyes, sooth our eyes and your eyes will be refreshed). Be careful and it should be clean coriander water, no dust or any dirt should enter our eyes.
Coriander seeds are filled with vitamins and minerals. It is filled with proteins, carbohydrates, phosphorus, calcium, iron, Vitamin B, C and A.
Let us see the recipe Now :
No Onion or Garlic is used here in this Jack Seeds - Southekai Kootu. 
Mangalore Cucumber is known as Mangalore Southekai/ Bannada Southekai, Haladi Southekai.

Things Needed : 

To Cook :
Southe kai / Mangalore Cucumber : 1 Bowl . ( 1/2 of One big Southekai )
Jack Seeds : 1 Small bowl (About 10 Seeds).
Methi Seeds : 1/4 Teaspoon
To Grind :
Fresh Grated Coconut : 5 to 6 Tablespoons
Coriander Seeds : 1 Tablespoon
Tamarind : 1 Big Marble size
Jeera / Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 3 to 4
Red chilly : Byadagi : 4 to 5
 To Add :
Salt : As required
Turmeric Powder : A pinch
Coriander leaves : 1 Tablespoon
Mustard Seasoning : 1 Tablespoon : 1/2 Teaspoon mustard seeds, 1 red chilly, pinch of ingh and curry leaves with 1 tablespoon of coconut oil.

Method :

1. Remove the outer shell of jack seeds and cut them into small pieces. Soak in plain water for 10 minutes.
2. Wash and remove the outer layer, pulp and seeds inside the southekai.
3. Cut Southekai into small pieces and soak in plain water for  5 minutes. It helps in take away the bitterness in Southekai.
4. Put cut Southekai pieces and jack seeds pieces in a pressure cooker. Add methi seeds and required water and cook for 4 to 5 minutes.

5.Grate coconut and add coriander seeds, jeera, red chilly, pepper pods and grind it with required water.
6. Keep a pan on the fire and put cooked Southekai and jack seeds to it. Add turmeric powder and required salt. Mix it well and boil for  2 to 3 minutes.

7. Add ground coconut, coriander mixture to boiling mixture and mix it well. Let it cook for 4 to 5 minutes.

8. Put little coriander leaves to the cooked curry and shift it to the serving dish, Add mustard, red chilly, ingh, curry leaves seasoning on the top.

  9. Serve with the main dish you have prepared. You can add a spoon of fresh ghee just before serving.

Note :

Do not over cook the vegetables. Soaking jack seeds helps to cook seeds nicely and soft. Adding less/more coconut is optional. You can add 1/2 teaspoon of soaked raw rice while grinding. ( Soak raw rice for 5 minutes and then add/ optional). It helps the kootu to be thick. Do not add more tamarind. The curry gets savoury. Use of coconut oil is optional. Do not roast coriander seeds and jeera. Adding methi seeds while cooking vegetable helps to reduce the cholesterol in curry.
Time : 30 Minutes.
Serves : 3 to 4 .

Coconut Akki Rotti

Akki Rotti or Rice flour rotti is one of the special dish from Karnataka. It can be done in different methods.

Here I have used Rice flour, coconut and salt. It is also known as Uddu Rotti because it can be spread easily on the hot tava. No onion or any vegetable is used here so that it can be spread easily.
Make sure you use fine rice flour and gives a soft and good texture.
It can be prepared easily and is healthy too. We can have these Akki Rotti for breakfast or dinner.
Let us see the recipe now :

Things Needed :

Rice flour : 2 Cups
Coconut : 1 Cup
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Boil a cup of water and put off the fire. Put 2 to 3 tablespoons of rice flour and stir nicely.
Grate coconut and dry grind it.
2. Take a big bowl and add rice flour, rice flour mixed water and coconut. Add salt to it.
3. Leave it for 5 minutes. Now mix all the ingredients nicely. Add water if required. The batter should be loose.

4. Keep a tava on the fire and heat. Clean with a kitchen tissue.
5. Add a teaspoon of oil and spread it with a spatula./Moguchuva kai. ( Kannada word for spatula).
5. Take a handful of the rotti batter and spread it nicely on the tava/pan. Let the flame be low.

6. Put a teaspoon of oil on the top, cover and cook for a minute.

 
Turn the other side and cook for 1 to 2 minutes.

7. Akki Rotti is ready to serve.

8. Repeat the same with remaining batter.
9. Serve Akki Rotti with a teaspoon of ghee / butter and the side dish you have prepared.

Note :

Mixing little rice flour with boiling water helps the rotti to be soft. You can add all the flour and mix it with boiling water. (Optional). Adding Avarekai /field beans adds to the taste. Do not add any chilly or any thing to get the original taste. This is one of the traditional dish. Keep the flame low while you spread the batter on the hot tava. You can also sprinkle some water on the hot tava and clean it out to reduce the heat. Adding more coconut adds to the taste.
Time : 30 Minutes.

Serves : 2 to 3