Wheat Fruit basket Chat

Wheat Fruit Basket is a chat. It is my own creation. It is healthy, easy and creative I can say.
Just had some thing in mind and gave a try, it has come out nicely and of course healthy.

I have used wheat flour and fruits like apple, pomegranates with little chat masala.
The baskets are made with wheat and chiroti rava/thin variety of semolina.
Try and enjoy this Wheat Fruit Basket Chat.
Wheat baskets are easy to prepare.
These Wheat baskets are prepared with wheat flour and chiroti rava.
Let us see the recipe now :
Let us prepare wheat basket first and then proceed to fruits

Things Needed :

Wheat Baskets 

Things needed :

Wheat flour : 2 Cups
Chiroti rava/thin variety of semolina : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Ghee : 1 Tablespoon
Salt : As required
Oil : To fry : 1 Cup
A Steel glass
Fruits Filling :
Apple : 1
Pomegranate : 1
Honey : 2 Tablespoons
Chat Masala : 1/4 Teaspoon
To Add :
Fried Corn flakes. (Purely optional).

.

Method :

1. Take a big bowl and add wheat flour,jeera, ghee and salt. Mix it well and then add water to prepare poori dough.

2. Add 2 tablespoons of chiroti rava and then mix it with dough. Kneed the dough well and keep it aside.

3. Now divide the dough into small portions.

4. Roll them as small chapatis.
5. Take a steel glass. Put it up side down.
6. Take a rolled chapati and put it on the bottom around the glass. ( Only 1/4 of the glass ).
7. Just give a basket shape and keep it aside. Let the chapati stick on the bottom of the glass.

8. Keep a pan on the fire and heat. Add oil and let it get hot. ( Medium flame).
9. Now take a glass with the help of holder and dip in hot oil.

10. Slowly the basket comes out of the glass bottom. Fry on both sides and remove the wheat baskets once it is done. (Fry on low and medium flame). Put it on a kitchen tissue.

11. Repeat the same and prepare the remaining baskets.

12. Wash and peel off the apple skin and seeds. Cut it into small pieces.
13. Remove pomegranate seeds and put it with apple pieces.

14. Mix the fruit pieces with honey and chat masala. Mix some rose petals. ( Optional).
Mix it nicely. Keep it aside.

15. Now arrange the wheat baskets in a tray and fill it with fruits mixture. Top up with fried corn flakes and serve. Adding corn flakes on the top is optional.

Note :

Let the dough be bit tight. Adding chiroti rava helps to add the crisps to wheat baskets.
Adding any fruit pieces is optional. I have added some rose petals with fruits. (purely optional).
You can also add onions and carrot gratings and make spicy wheat basket.
Time : 40 Minutes. 

Serves : 3 to 4.

Chiku - Nendra Banana- Dates Milk Shake

The summer is usually hot and we need to take care of our body and mind from screeching hot. One should drink sufficient water to escape from dehydration. We can also have some fruit juice, milkshake, fresh cool drinks like tender coconut, jeera water or butte milk, eat mild food. etc.

Here is a Chiku/Sapota, Nendra Banana and a few soft dates and  fresh milk.

I have used above said ingredients and very little honey to add sweet.

Let us see some benefits of having Chiku/Sapota fruit in our diet.

Chiku / Sapota is rich in Vitamin A and C. Vitamin A is helps to take care of eye health and Vitamin C helps to keep us strong, take care of our skin in good condition and prevents heart disorders etc. Chiku/ Sapota helps as energy booster. It is rich in tannin. A good natural anti-inflammation curer. It is rich in fiber and good for easy digestion and good for people who suffer from irritable bowel syndrom. It helps to ease constipation problems. The fruit is good for pregnant women and good and helps to build strong bones. Sapota is good for our skin and hair also.

Instead of sugar I have added dates and honey.

Things Needed :

Chikku/Sapota : 2 to 3 (Medium sized)
Nendra Banana /Nendra bale : 1
Fresh boiled and cooled milk : 2 cups/Glasses
Cashew nuts : 2 to 3
Dates : 6 to 8
Honey : 1 Tablespoon

Method :

1. Remove pods from dates and cut into small pieces.
2. Remove banana skin and cut the fruit into small pieces.
3. Remove the outer layer of chiku fruits and remove the pods.

4. Now put all the ingredients to a mixi jar. Add a cup of milk and grind it into nice paste consistency.

5. Add another cup of milk and churn for a minute.
6. Put the ready milk shake to a bowl.

7. Add a tablespoon of honey and mix it well.

8. Put to the serving glass and serve.

9. Adding ice cubes just before serving is purely optional. (I have not added).

Note : 

Adding more water /milk to dilute the milk shake is optional. If you do add little more honey. Adding jaggery /sugar instead of honey and dates is optional. Adding more chiku fruits is optional.
Time : 10 Minutes 
Serves : 2 to 3 .

Happy Gowri Festival Celebration Dishes

Happy Gowri Festival to You All. Try and Enjoy these special festival dishes.

Gowri /Parvathi /Girije is mother of Lord Ganesha. She is also known as Adhi Shakti.
The beautiful story is like this according to Purana . Gowri created Ganapa, gave him life and asked him to guard the house. She went to bathe. Lord Shiva/Eshwara comes to visit her and Ganapa will not let him go inside. Shiva gets angry and cuts off his head. Gowri comes to know this and cries. Lord Shiva asks his people to search Ganapa's head. They were not able to find Ganapa's head. So Lord Shiva tells his people and orders them to get the head of anyone who laid his head on north direction. They could find only an elephant which laid its head on north direction. They cut the head of elephant and brings it to Lord Shiva. He puts the elephant head on Ganesha and gives life to him. He also gives power to Lord Ganesha. Ganesha is the lord that we should pray first before starting anything. Lord Ganesha is known as Vighna Vinashaka, Prathama Pooja is done for Lord Ganesha.
Gowri, Ganesha festival is on This thursday and friday.
Gowri comes to her parents house first and then son Lord Ganesha comes on next day. It might be like the married girl comes to her parents house. Simple food is done on first day and then Ganesha festival is celebrated in grand manner. On Gowri Pooja the ladies do pooja and give " Arashina kumkum" to the married women. It is called Bhageena. One should be happy and involve in doing pooja and blessed by God. Our traditions and culture is just beautiful and it gives life to dullness and  by doing poojas the positive energy flows in to your mind and body.
On the first day as I said it is a simple dishes with payasam or pooran poli. (Your choice of dishes).

No Onion or No Garlic is used on Festival Celebrations. 

I have prepared

1. Methi Leaves/capsicum dry curry ( Udupi special Palya).

2. Ginger/ Green Tamarind Tokku  Chithranna

3.Mango fruit chutney.

4. Ridge Gourd Huli (Curry).

5. Channa Dal Payasam/Kheer.

Let us see the preparation  One by One and enjoy eating these healthy, delicious dishes.

1. Methi leaves Dry curry

Things Needed :
To Cook
Methi/Fenugrik Leaves : 1 Bundle
Capsicum : 1
Salt : As required
Turmeric Powder : A little
To Grind :
Coconut : 1/2 Cup
Red Chilly : 2 to 3
Tamarind : Very little (Half o f one small marble)
Mustard Seeds : 1/2 Teaspoon
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : A little
Coconut Oil : 2 Tablespoos

Method :

1  Wash and cut methi leaves into small. Wash and cut capsicum into small pieces.
2. Grate coconut and dry grind it with red chilly (byadagi), mustard seeds and tamarind.
3. Keep a pan on the fire and put 1 tablespoon of oil. Add mustard seeds, urid dal and ingh. Let mustard seeds splutter.
4. Add curry leaves and cut capsicum and methi leaves. Mix it well and let it cook on medium flame and low flame.
5. Add a pinch of turmeric powder and mix it well.
6. Let methi leaves cook on low flame or add half cup of water, cover and cook.
7. Let all the moisture disappear completely. Add salt and stir.
8. Add ground mustard seeds and coconut mixture and mix it nicely. Let it cook on low flame for 2 minutes. Shift the ready Methi leaves dry curry to a serving bowl.

Note :

You can use any brand of oil of your choice. Adding more spice is optional. You can fry this methi leaves on low flame. It taste better. Njoy this palya with hot rice and a spoon of fresh ghee.
Type : South Canara /Udupi Style.
Time : 15 to 20 Minutes.
Serves : 2 to 3  .

2 : Green Tamarind  Tokku Chitranna .

Things needed :
Cooked Rice : 1 Cup

To Add :
Tamarind Tokku : 1 Teaspoon
Dry Ginger Powder : 1/2 Teaspoon
Turmeric Powder : A little
Salt : To taste
Coriander leaves
Grated coconut (fresh) : 1/2 Cup

Seasoning :
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Green chilly : 1
Curry leaves : 6 to 8

Method :

Keep a pan on the fire and heat. Add a tablespoon of Coconut oil.
Add mustard seeds, urid dal and let urid dal splutter.
Add washed and slit green chilly and curry leaves.
Add tamarind tokku and fry it nicely.
Add cooked and cooled rice. Add turmeric powder.
Add ginger powder and required salt.
Mix all the ingredients nicely. Let it be on low flame for 2 to 3 minutes.
Add a tablespoon of ghee and mix it well. Put off the fire.
Add grated coconut, washed and cut coriander leaves. Mix it well once again.
Green tamarind tokku chitranna is ready to serve.
Note :
To get green tamarind tokku, just remove the tender green tamarind outer hard layer.
Grind it with salt and green chilly. This Green tamarind tokku is hot and spicy.
You can use tamarind pulp instead of green tamarind tokku. Soak a small ball size of tamarind in hot water for 5 minutes. Squeeze out the pulp and boil to make it thick content. Add green chilly paste and salt while tamarind pulp is boiling. Tamarind turns as thick paste. Use according to your requirement.
Time : Chitranna preparation : 10 minutes.
Serves : 3 to 4

3. Mango Fruit Chutney:

Things Needed :
Ripe Mango : 1
Red chilly : 2
Ingh : A pinch
Fresh grated coconut : 1 Cup
Salt : As required
Seasoning :
Coconut oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 5 to 6

Method :

Wash and squeeze out the pulp from ripen mango.
Grate coconut and keep it aside.
Fry red chilly in a drop of coconut oil for 1 minute.
Now grind all the above ingredients with a pinch of ingh/asafoetida. Use water if required.
Remove from the mixi jar and put it in a serving dish.
Add mustard seeds, ingh, curry leaves seasoning with a teaspoon of coconut oil.
Time : 10 minutes.
Serves : 2 to 3

4. Ridge Gourd Toor Dal Curry :

Things needed :

To Cook :
Ridge gourd : 1
Toor dal : 2 Handful

To Grind :
Fresh grated coconut : 3 to 4 Tablespoons
Tamarind pulp : 1 Tablespoon
Rasam powder : 2 Tablespoons
Jeera /Cumin seeds : 1/2 Teaspoon

Seasoning :
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 6 to 8
Coconut oil : 1 Teaspoon

To Add :
Green Chilly : 1
Required Salt
Mustard seasoning
Washed and cut coriander leaves.

Method :

Wash and peel off the outer layer (hard skin) of ridge gourd and cut into desired size.
Wash and cook toor dal in a pressure cooker for  8 to 10 minutes and let it cool.
Wash curry leaves, coriander leaves and cut into small.
Keep a pan and put cut ridge gourd and cook with 1 cup of water till it turns soft.
Grind coconut, tamarind, jeera/cumin seeds, rasam powder with little water. Remove it from mixi jar.
Add cooked dal to ridge gourd pieces. Add a pinch of turmeric powder, salt and required water.
Mix it well and let it boil for 2 minutes. Add ground coconut mixture and mix it well.
Let it boil for 2 to 3 minutes. Shift Ridge gourd curry to a serving dish.
Add mustard seasoning and cut coriander leaves. Ridge gourd curry is ready to serve.
Note :
Do not over cook ridge gourd pieces. Adding any brand of rasam powder is optional. I used home prepared rasam powder.  ( Use of MTR, Mayya;s Rasam powder gives good aroma).  Adding any cooking oil is optional. Adding a teaspoon of ghee just before serving is optional.
Time : 30 Minutes
Serves : 3 to 4

5. Channa Dal Payasa/Kheer

Things Needed :
Channa Dal 1/2 Cup
Thick Avalakki /Poha/Flattened rice : 1/2 Cup
Jaggery : 3/4 Cup
Cardamom : 4 to 5 Pods
Dry fruits : Cashews and Raisins : 1 Tablespoon or little more
Coconut Milk : 1/2 Coconut (1 Cup)

Method :

Wash and pressure cook channa dal for 18 to 10 minutes and let it cool.
Powder jaggery. Keep a big pan on the fire and put jaggery and little water. Let it melt completely. ( 1 or 3 boils).
Sieve with a strainer and keep the jaggery aside.
Grate coconut (1/2 coconut) and grind it with cardamom pods. Add l/2 cup of water and grind.
Take the ground coconut and sieve and separate coconut milk. (1 st time coconut milk).
Grind coconut again with little water and sieve with a strainer. (2nd time coconut milk).
Keep a big pan on the fire and put jaggery water. Add cooked channa dal,
Wash and add Avalakki/Poha /Flattened rice to boiling jaggery mixture.
Add 2 time's coconut milk. Let it boil nicely. Add the first time's coconut milk.
See that it is just about to boil. Put off the fire and shift the Channa dal kheer to a serving dish.
Keep a small pan on the fire. Add a spoon of ghee. Add cashew nuts and fry.
Add raisins and fry till it fluffs. Add this nuts fry to payasam and serve.

Note :

Adding more coconut milk is optional. Add a cup of boiled fresh milk is optional. (Just before serving). Adding more /less jaggery is optional. Adding Avalakki helps to thicken the payasam.
You can grind coconut with  a teaspoon of rice till paste and adding instead of coconut milk is optional. Adding ghee fried cashew and raisins adds to the taste.
Time : 30 Minutes.
Serves : 4 to 5 .

Mango Fruit Burfi

Happy Vara Mahalaxmi to You all. Mango burfi is a sweet dish and you can serve them as desert.

Some time back I saw Mango burfi done very nicely in Foodie blog. Foddie blog is managed by Admins ..Mr. Sadashiva Rao Mailankodi, Shri Kripa and Madhura Pradeep...The blog is super and the members and admins are very creative. It is one of my favourite blog  too.
Sorry to say I forgot the name of the person who had prepared this sweet. It was looking superb. I wanted to try but was busy a bit. I had some Neelam Mangoes from sister Sujatha 's house. (Udyavara/Udupi/Karnataka). So Thought of the recipe and tried it with jaggery instead of sugar.
 I have used mango pulp, wheat flour, ghee and jaggery.
It is always better to eat /use seasonal fruits because they are fresh and filled with more nutrients and vitamins
Let us see the recipe :

Things Needed :

Mango Fruits : 3 to 4 (Medium sized)
Wheat flour : 1 Cup
Ghee : 1 Cup
Cardamom : 4 to 5
Jaggery : 3/4 Cup.
Almonds flakes /Powder : 3 to 4 Tablespoons.
Cashew nuts  : 6 to 8 or little more

Method :

1. Wash and clean mango fruits and squeeze out the pulp. Keep it in a bowl.

2. Powder cardamom and keep it aside.
3. Keep a pan and put jaggery and put 1/4 cup of water and melt jaggery and filter it. (with a tea strainer). Keep it aside.

4. Keep a pan on the fire and put ghee. Let it melt. (Keep a tablespoon of ghee aside).
5.  Put cashew nuts and fry nicely. Add wheat flour and fry nicely till the raw smell goes off. (4 to 5 minutes).

6. Remove it from the pan to a plate/tray.
7. Add jaggery and let it get one string consistency. Add mango pulp and stir for some time. (10 minutes).

8. Add fried wheat flour and mix it well. Stir continuously till it starts to leave the edges of the pan.

9. Stir for another 10 minutes and add a tablespoon of ghee. Mix it nicely. Keep stirring for a minute.

10. Grease ghee to a tray or plate. Shift the ready Mango burfi to the greased plate and spread it around evenly.
11. Just roll a roller or spatula and make it even on all sides.

12. Spread almond flakes on the top and press it with spatulla. Let it cool. Cut it according to your desire once it is cooled.

13. Put the pieces in a clean airtight box.
14. Serve when some one visits you and your family.

Note :

Do not use much water to melt the jaggery. |Use of clean jaggry is a must. You can also use sugar instead of jaggery. Use of more jaggery helps the burfi to get it thick quickly. But too much of sweet dominates more. It gets harden once it is cooled.
Time : 30 to 40 minutes
Pieces : More than 30 pieces. ( According to your desired shape and size).