Showing posts with label desert. Show all posts
Showing posts with label desert. Show all posts

Friday, September 7, 2018

Teachers' Day Cake

This is Wheat - Chiroti Rava  - Carrot Cake and prepared for Our Indian Teachers' day special.

Dr. Sarvepalli Radhakrishnan was our First Vice President and second President of India.
His Birthday is celebrated as Teachers' Day in India.
He Believed that " Teachers should be the best mind in the country".
He was awarded several high awards during his life, The Barat Ratna the highest civilian award in India.
We wanted to celebrate the day with our kids and I thought of preparing this Cake.
I have used wheat flour, chiroti rava/thin rava, sugar, curd, milk, oil and very little amount of carrot gratings.
Let us see the recipe now:
Simple and healthy Cake without Eggs.:

Things Needed :

Wheat flour : 1 1/2 Cup
Chiroti Rava : 1/2 Cup
Baking Powder : 1 Teaspoon full
Baking soda : 1/4 Teaspoon
Salt : A pinch
Sugar : 1 Cup
Cinnamon : A small piece
Milk : 1/2 Cup
Curd : 1/2 Cup
Oil : 1/2 Cup
Carrots : Grated : 1/2 Cup
Banana : Yalakki : 2

Method :

1. Sieve wheat, rava, baking powder, baking soda and salt. ( twice to thrice ).
2. Put sugar, cinnamon, milk and curd to a mixi jar.
3. Remove banana skin and cut banana into small pieces and put it to mixi jar.
4. Add cooking oil and  grind all the ingredients together for 5 to 6 minutes.
5. Remove it from the mixi jar and put it to a big bowl. Grate 1/2 carrot and keep it aside.
6. Add sieved flour mixture to a big bowl and put the wet mixture /ground mixture to the bowl.
7. Mix it well and, turn the ingredients on one direction and mix it well. Add milk if the mixture has thick texture.
8. Now add grated carrot to the cake mixture and mix it slowly. Put the ready cake mixture to a cooking tray. Grease the tray with ghee/oil before pouring the cake mix.
9. Switch on the oven and let it get hot. 5 minutes.
10 Keep the cake mixture in the oven and bake for 25 to 30 minutes. 180 C.


11. Check the cake by inserting a knife edge or small stick. Remove the fully baked cake and keep it up on the oven for 5 minutes.
12. Now the cake is ready to serve. Serve as you wish.
13 We shared this particular cake with our tuition children on behalf of Teachers' day special.
14. Have this healthy cake and enjoy whenever you want.

Note :

The cake batter should be like pouring consistency. Add little milk and adjust the consistency, if it is too thick. Do not add so much of milk, it might turn watery and cake may not be good after baking.
Adding ghee/butter instead of oil is optional. Adding jaggery instead of sugar is optional. Use of maida instead of wheat - rava is optional.
Time 30 /25 minu to bake + 10 minutes for preparation.

Clicks with Our Students : 



Sunday, August 12, 2018

Jack Fruit - Rava Halubai/ Pudding

Haalubai/pudding is one of the traditional dish of South Canara./Karnataka. It is a sweet dish prepared using raw rice, jaggery and coconut normally. Here I have tried this Halubai using jackfruits and rava instead of raw rice. Jack Fruit - Rava Halubai is soft and delicious and is one of the healthy traditional dish normally done during Nagara Panchami festival.


Nagara Panchami is one of the festival which falls in the month of Shravana.  On this day Snakes are worshiped by Hindus through out India and other parts of the world where Hindus live. People pray for snakes to get their blessings and welfare of the family. According to Garuda Purana offering prayers to snake on this day is auspicious and will usher good health and wealth in one's life. This day there is a custom that girls pray for their brother's health.
In Dakshina Kannada/Udupi/Mangalore /Malenadu region there is a traditional saying that one should not season the food, or prepare dosa or even keep oil for frying. Doing these frying, preparing dosa on hot tava and keeping a pan on the fire and seasoning will hurt the snake body and people who does might get a curse from the snake. There may be a reason to do these customs but it is said in this way.
Let us see the recipe now :

Things Needed :

Jack Fruits : 10 to 15
Rava/Semolina : 2 Cups ( Small cup)
Jaggery /Bella : 1 Cup
Coconut : 1 Cup
Cardamom : 6 to 8 pods
Ghee 3 to 4 Tablespoons
Salt : A pinch
1 Cup Rava : 1 and 1/2 Cup Water. 

Method :

1. Grate coconut and remove the pods from jack fruits. Remove the pods from cardamom.

2. Grind it nicely till it turns like paste. Use required water to grind. Add jaggery and give a churn.
3. Shift the mixture to a bowl. Add a pinch of salt to it.

4. Dry roast medium size rava for 2 to 3 minutes.
5. Add ground jack fruit -coconut mixture to rava and mix all the ingredients nicely.

6. Stir till the batter turns thick. Add ghee little by little and stir.

7. The batter starts to get thick and leaves the pan.

8. Stir for another 5 more minutes and shift the ready jackfruit halubai to a ghee spread plate.


9. Spread it nicely and equally around the plate.


10. Leave it for cooling and then cut it according to your desired shape.

Note .

Dry roast rava/semolina. You can use chiroti rava instead of medium size rava. The water should be
 1 1/2 times more than rava. 1 Cup rava; 1 1/2 cup of water.  Adding more jaggery is optional. Adding more ghee is optional. We do eat this halubai with a spoon of ghee on the top. Adding cashews or any other nuts is purely optional.

Time : 30 Minutes.
Serves : According  to your wish.
Purely South Canara Dish.                                                                                                                                                                                                   

Thursday, August 9, 2018

Channa Dal Payasa / Kheer

Shravana the month of festival is here. It is a festival of nature. Naagapanchami , Nagara chowthi, Raksha bhandhan, Shri Krishna Janmastami, so and so many festivals in this month. It looks like almost all the days in this month people are busy with poojas, naivedya and pooja functions.


So every day you need to prepare some or the other sweet dishes for Neivedya to God/Goddess.
Here is one such sweet dish which is prepared for festivals, feast and other happy functions.
Channa dal/kadale bele payasa is one of the easiest dish which we can prepare and serve as neivedya.
I have used channa dal, avalakki/flattened rice, jaggery, cardamom and coconut
This Channa Dal Payasa is done during poojas, festivals and feast. It is cooked and then mixed with jaggery, coconut milk, cardamom, and avalakki./flattened rice. Some use cooked rice instead of avalakki.
This Channa Dal Payasa is one of the Traditional Dish from South Canara /Karnataka and we can prepare them for festivals, feast and parties.
Let us see the recipe now :

Ingredients :

Channa Dal : 1 Cup
Avalakki /Aval/Poha : 1 small cup./2 handful.
Jaggery : 3/4 Cup
Cardamom : 5 to 6 Pods
Coconut : 1 Cup
Salt : A pinch.

Method :

1. Wash channa dal and pressure cook for 8 to 10 minutes. Let it cool.


2. Grate coconut and grind it with cardamom pods. Grind it nicely. Remove coconut mixture  in a bowl. Wash avalakki/flattened rice and keep it aside.


3. Keep a pan on the fire and put jaggery. Add a cup of water and mix it. Let jaggery melt and it turns as liquid. Sieve it with a siever and keep it aside.
. Let it get cool. Strain it keep cleaned jaggery aside.


4.Keep cooked dal on the fire and put cleaned jaggery water to it. Add washed avalakki and boil.
Let it boil nicely. Add a pinch of salt.


5. Now add ground coconut mixture and mix it well. Let it boil for at least 5 minutes.

6. Shift Channa Dal Payasa /Kheer to a serving bowl.
7. Keep a small pan on the fire and heat. Put a tablespoon of ghee and fry cashews and raisins till raisins get fluffy.

8. Add this ghee fried nuts to Payasa/kheer.
9. Serve ready payasa after a lunch/dinner as desert.
Note :
Channa Dal should be cooked softly to get the best payasa. Adding coconut milk instead of ground coconut is optional.
Use of fresh coconut milk is a must to get good taste. Use of more/less ghee is optional.
Using coconut milk adds to the taste. You can use cooked rice instead of avalakki. (Optional). You can also use little raw rice grains while grinding coconut. It adds to the thickness of payasa.
Adding boiled and cooled fresh milk to Payasa , just before serving is optional. It adds to the taste. Do not add hot milk. Payasa might get curdled.
Time : 30 Minutes 
Serves : 4 to 5 
Purely : South Canara Sweet Dish.

Wednesday, May 23, 2018

Little Millet / Saame & Moong Dal Sweet Pongal

                          Little Millete/Saame & Moong Dal Sweet Pongal


Ready to serve Little Millete/Saame & Moong Dal Sweet Pongal

Little Millet/Saame is one of the healthy millet and millets are on the healthy wave these days. Though it is said even in those days may be thousands of years ago in India people used to only millets as their daily food not rice. Millets  are grown easily and they do not need much water either.
I have prepared Little millet Huggi and of course it is one of the easy dish that you can cook when you are expecting some guest. No one can say no to this yummy dish I know.
I have used Moong dal, little millet, jaggery, ghee, cardamom and some dry fruits. The fresh coconut adds to the taste.
Little millet is full of fiber and gluten free. It is easy to digest and keeps you full for a long time. It is good for diabetic patient and helps to maintain the blood sugar level.
Let us see the recipe now :

Things Needed :

Little millet : 1 Cup
Moong dal : 1/2 Cup
Jaggery : 1/2 Cup
Fresh grated coconut : 1/2 Cup
Cardamom : 3 to 4 pods
Salt : A pinch
Ghee : 2 to 3 Tablespoons
Milk : 1/2 cup

Method :

1. Wash and cook little millet and moong dal. Add 1/2 cup of milk while cooking.
( 1 Cup little millet : 2 cups of water + 1/2 cup of moong dal : 1/2 cup water and 1/2 cup milk. All together 3 cups ).


2. Now keep jaggery in a pan and put some water. Let it melt completely. Sieve this jaggery water and keep the clean jaggery water aside.

3. Keep  a big bowl on the fire and put cleaned jaggery and cooked little millet with moong dal. Add a tablespoon of ghee, so that it does not get burnt at the bottom.
4. Mix all the ingredients nicely. Add salt. Let it turn bit thick. (Let it be on low flame).
5. Mix it well and let it cook for 2 to 3 minutes. Powder cardamom and add it.


6. Grate coconut and add it.


7. Keep a small pan on the fire and put remaining ghee. Fry dry nuts in it. ( Raisins, cashews).


8. Shift the ready Little Millet/Saame & Moong dal Sweet pongal to a serving dish.
9. Put fried nuts and serve hot Little Millet/Saame & Moong dal Sweet Pongal.


Note :

Adding milk while cooking adds to the taste. Add milk along with water. It is better to cook in pressure cooker because it turns soft and nice. Or you might feel the millet grain bit hard. Adding less or more jaggery is optional. Adding more/less ghee is optional. You can add one or two cloves along with cardamoms. It gives nice aroma and good for digestion.
Time : 30 Minutes.
Serves : 4 to 5 .

Wednesday, January 3, 2018

Ragi - Apple Haalubai. (Finger Millet Pudding).

Haalubai (in Kannada Langurage) is one one of the traditional sweet dish/desert.  Normally haalubai is prepared using rice and coconut. I have used Ragi/finger millet instead of rice. Here is a recipe of Ragi/Finger Millet and it is a healthy desert and yummy to have it.


Haalu means milk and this particular sweet dish is prepared using coconut milk and jaggery. Use of coconut is a healthy option and we do get benefit from coconut and coconut milk. It is not only adds taste to the dish you prepare, it adds the healthy properties in it.
Let us see some benefits of having Coconut in our diet.
coconut is referred as Kalpavruksha (means provide the needs of human).
Coconut is one of the wonder food on the earth and it provides multiple health benefits. It helps in lowering cholesterol, healing and stabilizing blood sugar in our body. It is a top immune booster, anti fungal, antibiotic, antiviral and antibacterial remedy for thousands of years. Coconut helps to imporve digestion, stabilize glucose levels, ward off wrinkles, build cells, regulate hormones, fight infections and good for weight loss. Coconut is highly nutritious and rich in fibre. It has vitamin C, E, B1, B3, B5 and B6 in it. It has minerals like iron, sodium, calcium, magnesium and phosphorous.
 Ragi - Apple Haalubai can be eaten as desert, for kids snack box, breakfast, travelling and kitty parties.
I have used ragi flour, apple, jaggery, cardamom, cinnamon (very little) and some ghee.
Let us see the recipe now.

Things needed :

Ragi flour : 2 Cups
Jaggery : 3/4 Cup or little more
Apple : 1 (big size)
Ghee : 3 to 4 Tablespoons
Cinnamon : Very small pieces.( 1/3 of an inch)
Cardamom : 6 to 8 Pods
Salt : A pinch
Coconut : 1 Cup

Method :

1. Grate coconut and grind it nicely with cinnamon and cardamom seeds. (Remove the seeds from the pods and then use it). Let it be paste consistency.

2. Dry roast ragi flour for 2 to 3 minutes on low flame and let it cool.
3. Keep a pan on the fire and heat. Put jaggery and 1 glass of water. Let jaggery melt completely and starts to boil. Remove from the pan and sieve it.


4. Wash and remove outer peel of an apple. Remove the seeds and hard portion. Cut them into very small pieces.
5. Keep a pan on the fire and add sieved jaggery and ground coconut mixture.
6. Add roasted ragi flour to jaggery mixture and slowly stir. Let it mix well.


7. Keep on stirring till it turn slightly thick. Add a tablespoon of ghee and keep stirring the pudding.


8. Add little ghee in between and stir the haalubai on low flame. It starts to leave the edges of the pan.
9. Add cut apple pieces and let it mix it with ragi coconut mixture nicely. Add little ghee.

10. Stir for another 5 to 8 minutes and pour the dough to a ghee greased tray or plate.


11 Spread it evenly on the plate. Cut it once it is cooled.

12. Serve or eat whenever you want to. Add little ghee on the top of Ragi - Apple Haalubai just before serving.

Note;

You can add grated apple instead of pieces. I have added the pieces so that you get a piece while eating haalubai. Adding more ghee is optional. (Remember it does not take much ghee). Use of oil instead of ghee is optional. Taste differ and ghee taste better. Adding any other flavour instead of cinnamon and cardamom is optional. Adding more jaggery is optional.
Time : 30 Minutes.
Serves : 25 to 30 pieces. (According to size and shape).
Type : Desert/Sweet/Indian.