Showing posts with label kids snack. Show all posts
Showing posts with label kids snack. Show all posts

Thursday, November 22, 2018

Dates and poppy seeds Burfi

Dates and Poppy seeds burfi is a healthy burfi, that I have tried during this Deepavali. No sugar or jaggery is added to this bar and is nice to chew the healthy, yummy and easy  Dates and poppy seeds.


I have used Dates, almonds, cashews, raisins, figs and poppy seeds.
It is an easy and healthy burfi that all age group can enjoy and more of it it is diabetic friendly. Sweet teeth people can munch this burfi at any time of the day. Good to carry for travelling and good snack for the kids snack box. It is energetic and loaded with good minerals and vitamins.
I prepared this Dates burfi during Deepavali and packed it as one of the sweet to our relations.
Dates and Poppy Seeds Burfi Has NO Sugar, NO Ghee or any fat and No Coconut.
Preferably use ripe and soft Dates to prepare this burfi.
Let us see the recipe now :

Ingredients 

Dates : 400 Grams
Raisins : 2 to 3 Tablespoons
Almonds : 20 to 25
Cashews : 10 to 15
Figs : 5 to 6
Poppy Seeds : 3 to 4 Tablespoons


Method :

1. Remove the seeds from Dates and put it in a big bowl.
2. Cut cashew nuts and figs into small pieces.


3. Dry grind almonds into powder consistency.
4. Put all the dry fruits into a big bowl. Kneed them well and let it mix well. ( Dates, raisins, cut cashews, figs and powdered almonds).
5. Spread a tablespoon of poppy seeds in a tray or plate.
6. Put dry fruits dough in the tray and press it evenly. Use chapati roller to even it in equal level.


7. Spread remaining poppy seeds on the top of the burfi and just press it slightly.

8. Leave it for a while. Cut it according to your desired shape.

9. Remove from the tray and store in a box.

10.  Serve or munch at any time of the day.

Note :

The dates you use should be soft. You need to kneed the mixture nicely so that it mixes well and sets well as burfi. Dates proportion should be more, so that it adds to the sweet taste. The sweet taste is natural and good for all age group and the diabetic people.
Time : 30 Minutes. 
Serves : 20 Pieces. ( According to size and shape ).

Friday, November 16, 2018

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.

Thursday, September 13, 2018

Crunchy Chakkuli ( Rice flour - Besan - Roasted Chenna).

Chakkuli/Chakli /muruku what ever you call it, it is one of the most favourite snack for most of us. It is said God Krishna, Lord Ganesha loved to have chakkuli on their festival. Varieties of chaklis available and prepared. some traditional, some twisted.


Here is Crunchy Chakkuli which comes out perfect and not to mess up your whole time.
Ganesha Chaturthy /Ganesha festival is here tomorrow. You can prepare this chakkuli for prasadam /neivedya and then enjoy eating this Crunchy Chakkuli later with festival feast.
Let us see the recipe now :
All You need is Fine rice flour, besan/channa dal flour and roasted chenna/Huri kadale/pottu kadale, some simple spices and oil to fry. 

Things needed :

Rice flour : 3 Cups
Roasted Chenna /Hurikadale :1/2 Cup
Besan/ Channa dal powder : 1/2 Cup
Butter : 2 Tablespoons
Salt : As required
Chilly Powder : 2 Teaspoons
Till/Sesame seeds /Elllu : 1 Tablespoon
Jeera/Cumin Seeds : 1 Teaspoon
Oil : To Fry : 2 to 3 Cups


 Method :

1. Dry grind roasted chenna and keep it aside.
2. Take a big bowl and add rice flour, roasted chenna flour, salt, besan.channa dal flour, red chilly powder and butter. Add jeera/cumin seeds and til/Yellu/Sesame seeds.

 
3. Mix all the ingredients nicely and then slowly add water and prepare chakkuli dough.
4.Kneed the dough nicely and divide it as small portions.


5. Wash and clean the chakkuli mould and insert the chakkuli plate inside.
6. Put a portion of chakkuli dough into the mould. Close the lid and keep aside.
 7. Keep a pan on the fire and heat. Add two cups of oil and let it get hot. ( Medium flame).

8. Now press chakkuli mould straight to the pan. Let chakkuli fall slowly in hot oil and it starts to fry and turn golden brown. Turn chakkuli to the other side and fry.


10. Now remove the done chakkuli to a bowl and put them on kitchen tissue.

11. Repeat the same and prepare remaining chakkuli.
12. Store in air tight box once the chakkulis are cooled.
13.Serve Hot Chakkuli with a cup of coffee, tea, juice or any other drinks.


14. We had it with a cup of tea.

 Note :

Remember that fine rice flour gives the best result. Adding more/less chilly powder is optional. Adding more butter dissolves chakli while frying. So do not add more butter. Adding only jeera/cumin seeds or sesame seeds is optional. Adding more roasted chenna will turn chakli very soft and it cuts into very small pieces or turns into powder while frying. So be careful while adding roasted chenna.
Time : 40 Minutes.
Serves : According to your serving.  

Tuesday, August 7, 2018

Huri Hittu - Jaggery Unde /Laadu / Laddu

Huri Hittu is a preparation of Ragi/ Roasted finger millet's powder.
These Huri Hittu laddus are yummy, healthy and it is easy to prepare.


I have used Ragi Huri Hittu which was given by my son Ravi, he buys the organic flours and other day today groceries straight from farmers. This Huri hittu pack was bought from one of the organic former's shop.
I have not cooked or roasted anything on fire. It is just a mixture of all the ingredients, like finger millet ragi flour, jaggery, cardamom and almonds. I have used Joni Bella/ Organic jaggery. This Joni bella/ jaggery is is bit watery, it is done in that way. We normally use this jaggery, while drinking water. ( In hot summer, you put some little quantity of jaggery in mouth and drinking water. As the jaggey is already in your mouth, the water tastes sweet.
My memory goes down the lane for this Huri Hittu. ( Huri/ Roasted and Hittu flour). In our school days we used to see the kids eating this Huri hittu in the evenings as snack. It was simple and heavenly food. I too have tasted and it was hundred percent Yummy. They used to ( some of our friends mothers' used to wash and dry the ragi/finger millet in shade. ( In side the home). Then slowly they dry roast the ragi and it used to turn as slightly fluffy. Then when it is cooled they powdered in the mill. Store this flour in airtight boxes or tins or good container. Whenever they wanted to prepare the huri hittu, they remove the flour from the box, grated coconut, powder jaggery and mix all the ingredients nicely after adding ghee. Turn them as small lemon size balls or give the ragi coconut-jaggery ghee mixture as it is. Some has to pour milk and give. It was superb snack for the kids in the evenings during those days.
Here is a Huri Hittu laddu which is not at all needed to cook. This Ragi Huri hittu pack is available in the super market / organic shops and some people do prepare at home and sell the flour. But make sure you get the good quality of flour and enjoy eating this laddu.
I have used Alemane Bella/ fresh organic jaggery that is called Jone bella / fresh jaggery/ liquid jaggery which is available in Jaggery preparing place/Organic shops and markets.
Huri Hittu Unde/laddu can be packed for kids snack time. You can take them when you are travelling. It is one of the best snack in the evening.  It fits into all age group category.
Let us see the recipe now;

Ingredients :

Huri Hittu : 2 Cups
Almonds : 1 Cup
Jaggery/Joni bella : 2 to 3 Tablespoons
Cardamom : 5 to 6
Coconut : Dry copra/ Kobbari : 2 to 3 Tablespoons
Ghee : 1 Tablespoon
Raisins : 2 Tablespoons.


Method :

1. Dry grind almonds into powder form./Rava consistency. Keep it aside.
2. Grate  cocomut/kobbari and dry grind it. Let it be powder form.


2. Take a big bowl and put huri hittu, jaggery, cardamom powder, powdered almonds, dry coconut
 and Ragi Huri hittu.


3.Mix all the ingredients nicely by adding ghee.


4. Mix it nicely and take a small portion of the mixture and prepare


6.Prepare rest of the laddu in the same way and arrange them in a plate.


7. Serve them whenever you want to. Store them in a airtight bottle or box.  Shelf time One OR two days.


Note :

Huri hittu can be prepared at home with little care. Adding more/less jaggery is optional. Adding ghee should be little or more. You can use fresh coconut instead of dry copra/ kobbari. Dry roast coconut gratings and then dry grind once it is cooled.
Time : 15 Minutes
Serves  15 to 20 Laddu/Laadu/Unde .
Shelf Time : 1 or 2 Days
Purely South Indian Dish.

Tuesday, June 26, 2018

Banana - Wheat - Rava - Gulkand Cake

Banana - Wheat - Rava Gulkand Cake is the special cake prepared for my dear hubby's Birthday. We had planned for family lunch get-together.


The cake has come out very nicely with excellent flavour of home made healthy Gulkand, soft and fluffy. No egg is used here and it is very simple.
It is always a pleasure to prepare some special dish for people who are near to your heart.
I have used wheat flour ( Ashirvaad ), chiroti rava /thin variety of semolina, banana, gulkand which is done using organic jaggery, normally jaggery, curd, milk, cooking soda and baking powder.
Let us see the recipe now :

Things needed :

Wheat flour : 1 1/2 Cup
Chiroti Rava / Thin variety of semolina : 1/2 Cup
Curd : 1/2 Cup
Milk : 1/2 Cup
Jaggery : 1/2 Cup
Well ripe banana : 1 ( Small  Elakki banana).
Baking soda : 1/4 Teaspoon ( Two pinches)
Baking powder : 1 Teaspoon
Butter : 2 Tablespoons
Gulkand : 2 Teaspoons ( Optional)
Salt : A pinch

Method :

1. Sieve wheat flour, chiroti rava, salt,baking powder and cooking soda. ( 2 to 3 times.)




 2. Put curd, milk, butter and jaggery, banana to a mixi jar . Grind it nicely till it starts to get small bubbles. /Use egg beater and mix all the ingredients nicely.
3. Add two tablespoons of gulkand/any essence of your choice. Grind for another 2 minutes.


4. Remove from the mixi jar to a big bowl.


5. Add sieved wheat, rava, baking powder, salt and cooking soda.
6. Mix all the ingredients nicely. Move your hand on one direction while mixing the batter.


7. Heat the oven for 5 minutes.
8. Sprinkle some wheat flour in the baking tray.
9. Put ready cake mixture to the tray and tap the tray. Let the cake batter spread it equally.


10. Bake for 25 to 30 minutes with 180 degree celsius.


11. Take out the cake and keep it on the oven for 5 minutes.


12. Cut and serve or decorate once it is cooled.

Note :

Egg is not used in this Banana - Wheat  - Rava - Gulkand Cake. Use of jaggery and the rest of the ingredients are healthy ingredients.  You can use sugar instead of jaggey. Use of curd has turned the cake very soft and fluffy. Use less cooking soda. I have topped dates and they look like as if they have burnt. No they haven't burnt. Brown and black baked dates taste awesome. I do not like topping the cake with sugar and butter. So I left it as it is. Instead of butter you can use ghee or normal cooking oil. But butter taste the best. Add only very little butter. It gives nice aroma and is healthy too. You can use egg beater or any other modern equipment to mix, instead of grinding. I like it because you will not have that energy. I have added some dates on the top. (Optional).
Time : 40 Minutes. ( All included , sieving, mixing, grinding and baking.
Serves : 8 to 10.
Some pictures of family gathering .  Birthday Boy Mr. Jayarama Somayaji and His family ..