Showing posts with label feast. Show all posts
Showing posts with label feast. Show all posts

Sunday, December 2, 2018

Baragu /Prosso Millet Sakkaare /Chakkara Pongal.

Huggi / ಹುಗ್ಗಿ /Shakkara /chakkara  Pongal  is a sweet dish with Rice and Moong dal. 


Huggi is normally prepared during the month of Dhanurmasa, that falls in between mid of December to mid January. This month is chill ( Cold ) winter. So as the food helps to keep our body warm and healthy. Eating dals is a good option and our Ancestors knew to take care them selves by adopting the good food habits.
Huggi is known as pongal in some parts of India. The sweet huggi is known as Shakkara/Chakkara pongal and is very famous in Tamil Nadu /Andra Pradesh. Though they use jaggery  This Pongal is known as Shakkara/Chakkara ( Sugar ) Pongal. They do not use coconut here or may be some ghee fried coconut pieces to be added. As you desired.
As I said this Pongal is prepared with Raw Roice and Moong dal. 
Here I have tried using Prosso Millet/Baragu instead of rice and Moong dal. Shakkara Pongal came out well and I can say it is delicious.
Baragu /Prosso Millet is one of the grain in Millet family. Millet is a healthy grain which has no gluten and it helps to control blood pressure and good for people who suffer from diabetic. It is full of fiber and keeps you full for a long time. Millet helps to control our cholesterol level.
I have used Prosso Millet / baragu, organic joni jaggery (jaggery in liquid form ).
December is here and the month of Dhanurmasa starts from 15th of this month and it ends on 15 of January. That day is celebrated as Sankranthi/Pongal. Sweet Pongal is special on that day to celebrate the festival. 
Let us see the recipe Now:

Things Needed :

Prosso Millet : 1/2 Cup
Moong Dal : 1/4 Cup 
Jaggery : 3 to 4 Tablespoons
Ghee : 2 to 3 Tablespoons
Cardamom : 3 to 4 Pods
Cashews and Raisins : 2 Tablespoons

Method :

1. Wash and drain the water of moong dal and Prosso Millet. No need to soak them in water. 
2. Keep a pan and put washed Prosso Millet and moond dal and dry roast. 

3. Put dry roasted prosso millet and moond dal to a bowl. 
4. Add 1 Cup of water and pressure cook for 4 to 5 minutes. Let it cool. Powder cardamom and keep it aside.

5. Keep  a pan on the fire and put cooked prosso millet and moong dal. Mix it well.
6. Add jaggery and mix it again. Add a tablespoon of ghee. Mix it well and let it cook on low flame.


7. Add one more tablespoon of ghee and mix it slowly. Let it cook for 2 minutes. 


8. Stir in between. Add powdered cardamom and mix it. Stir it slowly and let it get thick.


 Shift the ready pongal to a serving dish.


9. Add ghee fried cashews and raisins to Baragu/Prosso Millet Shakkara /Chakkara Pongal and serve.



Notes :

Dry roasting prosso millet and moond dal adds to the taste. It does not become too soft. Taste good.
Adding more /less ghee is optional. Use of any type of jaggery is optional. Adding 1 or two cloves powder to pongal adds to the taste. I have used very little quantity of Prosso Millet and moong dal. You can double the quantity if you are preparing it for more people. 
The measurement is like 
1 Cup of Prosso Millet :
1/2 Cup of Moong dal. 
You can use the same quantity of each grain. ( Optional ).
Time : 30 Minutes.
Serves : 2 to 3.

Sunday, November 11, 2018

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.

Thursday, November 8, 2018

Crunchy Chakkuli

Chakkuli /Chakli/ Muruku is one of the favourite munching snack at any time of the day. I do love it . I also wants try varieties of chakkuli but not going beyond the tradition. I always think of what to do and how it might taste.


This Crunchy Chakkuli also from Traditional way but just made it bit easy. I have tried roasted and powdered urid dal and rice powder. Here I have pressure cooked Urid dal and then added to flour and made chakli dough.
When you are trying the recipe please do try in smaller quantity, so that even if it turns bad you do nt feel sad, or you can use your creativity and turn then as something else.
Let us see the recipe Now :

Things Needed :

Rice flour :  3 Cups
Boiled Urid Dal : 3/4 Cup
Roasted Chenna / Putani /Hurikadale : 1/2 Cup
Sesame Seeds : 1 Tablespoon
Red chilly powder : 1 Teaspoon
Jeera /Cumin Seeds : 1 Tablespoon
Salt : As required
Butter : 1 1/2 Tablespoons
Oil : To Fry : 2 Cups or little more
Mould and the plate


Method : 

1. Wash and pressure cook urid dal and leave it for cooling. Smash the cooked urid dal nicely.
2. Dry grind roasted chenna/hurikadale/putani and keep it aside.
3. Take a big bowl and add rice flour, powdered chenna, chilly powder, salt and butter.
4.  Add jeera/cumin seeds and sesame seeds. Mix all the ingredients nicely.


5. Add smashed urid dal and mix all the ingredients nicely once again.
6. Add water little by little and prepare the chakli dough. ( It should not be too loose or tight ).
6. Kneed the dough well and divide them in to small portions.


7. Wash chakli mould and insert chakli plate inside.


8. Take a portion of chakli dough and put it inside the mould.
9. Now you press the chakli mould on a plate and give a round shape to chakkuli.
10. Press and prepare chakkuli on a tray or plate.


11. Keep a pan on the fire and heat. Add oil and let it get hot.
12. Put these circle shaped chakkuli to hot oil and fry on both sides till they turn crisp. ( On medium flame).

13. Put the done chakkuli on a kitchen tissue so that extra oil can be absorbed by tissue.


14. Repeat the same and prepare the remaining chakkulis



15. Now chakkulis are ready to serve. Put them in a air tight box or bottle and store.

Note :

Cook dal with 1/2 cup of water. Let it cook nicely. Soft dal is easy to smash it. You can grind the dal instead of using the hand to smash.
You can also use more chilly powder to give chilly taste. Adding more butter turns chakkuli very soft and it might dissolve in oil while frying. So do not add more butter. Water use should be very little at time, just add enough water and prepare dough. If the dough turns very loose it might absorb more oil and chakkuli will not be proper. If the dough turns very thick, you may have to put your energy to press the mould to prepare chakkuli. Poori dough consistency will be perfect. Adding more oil to fry is an option. I use minimum oil to fry. Fine rice powder should be used.
Time : 30 to 35 Minutes.
30 to 40 Chakkulis can be made. ( According to size ).


Chakkuli and Ompudi Plates.

You can also prepare Ompudi /thin khara Sev with the same mix and using Khara Sev plate.

Ompudi - Plate 



Wednesday, October 31, 2018

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 ).