Showing posts with label mild spicy. Show all posts
Showing posts with label mild spicy. Show all posts

Friday, August 17, 2018

Jeera - Pepper Huggi /Khara Pongal

Jeera - Pepper Huggi/Khara Pongal is one of the quick, healthy and easy Rice dish. It is one of the favourite dish of many South Indians.


I have used jeera/cumin seeds, green chilly, ingh/asafoetida as spices and moong dal and raw rice.

Let us see some benefits of eating Pepper Pods/Black Pepper in our diet.

Black Pepper is called as Kaali Mirch in hindi, nalla miriyalu - Telugu, Karumilaku - Tamil and Kari menasu in Kannada language. It is known as Kurumuluk in Malayalam.
Black pepper is known as king of spices. Black pepper is traded widely to other parts of the world,  even in ancient times.
Black pepper is used as spices and medicine.It is loaded with antibacterial and anti - inflammatory properties.Pepper helps in improving digestion, relieve cold and cough. It helps to boost metabolism. It helps in treating skin problems and weight loss. It is good for treating asthama, sinus, nasal congestion. Pepper pods helps to reduce memory impairment and cognitive malfunction. It is helps in treating Alzheimer patients and those who suffer from dementia. Very good for other age related problems. Black pepper benefits in easing gastric problems and peptic ulcers, since they are loaded with antioxidant and anti -inflammatory properties. It contain good amount of dietary fiber.
Black pepper is rich in minerals like manganese, copper, magnesium, calcium, phosphorus, iron, potassium and small amount of protein. It has good amount of  vitamins like Vitamin K, Vitamin B6.

No Onion or Garlic is used in this Jeera - Pepper Huggi/Khara Pongal. It is very easy to cook, it is simple, delicious and protein rich food.
Let us see the recipe.

Ingredients :

To Cook :
Raw rice : 1 Cup
Moong Dal : 1/2 Cup
 To Season :
Jeera/cumin seeds : 1/2 Teaspoon
Pepper Pods : 2 to 3
Ingh/ Asafoetida : A pinch
Green chilly : 2
Curry leaves : 6 to 8
Ghee : 1 Tablespoon
To dry roast :
Jeera /cumin seeds : 1/ 2 Teaspoon
Pepper pods : 5 to 6
To Add :
Pepper and jeera powder : 1/2 Teaspoon
Grated Coconut : 2 to 3 Tablespoons
Grated Ginger : 1 Teaspoon
Salt : As required
Water : 3 Cups of water.
Ghee : 1 Tablespoon
Cashew Nuts : 1 Tablespoon

Method :

1. Wash and cook raw rice and moong dal in a pressure cooker.


2. Grate coconut and keep it aside. Wash curry leaves and green chilly. Slit green chilly and keep it aside. Wash and remove the outer layer of ginger. ( An inch of ginger). Wash it again and grate it.
3. Keep a pan on the fire and dry roast pepper pods and jeera ( 2 minutes). Dry grind it and keep it aside.

4. Keep a big pan on the fire and heat. Add a tablespoon of ghee and put jeera, pepper pods and fry.
5. Add 3 to 4 pepper pods and 1/2 teaspoon of jeera. Fry them nicely for a few seconds and add green chilly.
6. Fry green chilly for a few seconds and add curry leaves. Add ingh.


7. Put cooked moong dal and rice mixture. Add required salt and ground jeera and pepper powder.
8. Add grated ginger. Mix all the ingredients slowly on very low flame. Let i t be on fire for 2 minutes.
9. Put off the gas. Add grated coconut.

10. Keep a small pan and put ghee. ( 1 tablespoon). Add cashews and fry nicely.
11. Add this fried cashews to ready Khara Pongal.
12. Serve with a cup of curd or coconut chutney with hot Jeera - Pepper Huggi/Khara Pongal.

Note :

Do not over cook rice. Adding more green chilly is optional. Adding more ghee is optional. It adds to the taste. Do not stir more . It might turn very soft.
Time : 30 Minutes
Serves : 4 to 5
Purely Karnataka Dish.

Sunday, July 22, 2018

Rava Pakoda /Crispy Semolina Pakoda

Rava Pakodas are fried fritters done using rava/semolina. 


It is nice to have with a cup of coffee/tea/juice or even it goes with lunch or any other rice dishes.
I had prepared some Onedelaga/Timire/ Gotukola leaves tambuli. /Buttermilk curry.
It was teatime and we wanted to have some munching/snack while having tea. I had this tambuli prepared for lunch. The idea of flashed in the mind and so the Rava Pakodas are prepared immediately.
These Rava Pakodas are done in the same way of Goli baje which is very famous in South Canara.
Instead of maida I have used medium size rava and instead of curd I have used Ondelaga Tambuli which is prepared using curd. And all other things are same like ginger, green chilly, coconut pieces and a pinch of cooking soda.
I have used Gotukola tambuli, medium size rava/semolina, ginger and a green chilly and some coconut pieces. I have also used cooking soda and the pakodas turned crispy out side and soft inside the pakoda.
Let us see the recipe now :

Things Needed : 

Rava /Semolina : 1
Ondelaga Tambuli/ Curd Curry : 1 Small cup
Green chilly : 1
Ginger : Grated 1/2 Teaspoon
Coconut pieces : 1 Tablespoon
Salt : As required
Cooking Soda : A pinch
Curry Leaves : 5 to 10
Cooking Oil : 1 Cup.

Method :

1. Wash and cut green chilly and curry leaves. Put it in a bowl.
2. Add Rava and required salt. Mix it well.
3. Add Ondelaga Tambuli to it. Mix it nicely and make slightly thick batter.


4. Add cooking soda and mix it well and keep it aside. Add some coconut pieces.

5. Keep a pan on the fire and add oil. Let it get heated.
6.Mix the rava batter well and take a small portion of the batter and leave it in oil as pakodas. ( Small ball shape).

7. Let it fry nicely. Turn the other side and fry for till it turns slightly golden brown.
8. Remove it from the oil and put it on a kitchen tissue. It absorbs the extra oil.

9. Serve hot Rava Pakodas with a cup of coffee/tea/juice.


10. You can have them with tomato ketchup or any type of chutney.


Note :

Let the batter be bit thick. Not watery. Add little more rava if the consistency of the batter is very loose. Use of green chilly is optional. Tambuli will be having some spicy taste. Adjust your requirement and prepare the batter. No need to allow the batter to rest. Adding coconut pieces is optional.
Time : 20 Minutes.
Serves :  3 to 4  .

Thursday, July 5, 2018

Nendra bale Dosa ( Nendra Banana Dosa ).

Nendra  Baale /Nendra banana is a type of banana which is full of nutrients, minerals and vitamins.  This Nendra banana is largely used in South Canara and Kerala.
Nendra bale Dosa is good to have for breakfast and  snack.
 I have used wheat flour, jaggery, rasam powder and salt.
We normally use Patrode batter to prepare this dosa. But I have used wheat flour and no need of grinding any thing. Minimum ingredients are used which is easily available in the kitchen shelves.
Let us see the recipe now :

Ingredients :

Wheat flour : 2 Cups
Nendra Bale/Nendra Banana : 2
Rasam Powder : 2 Teaspoons full
Jaggery : 3 to 4 Tablespoons
Salt : As required
Oil/ghee /butter : 2 to 3 Tablespoons.


 Method :

1. Wash and remove the skin of Nendra Banana. Cut them as thin circle shape.
2. Put wheat flour, powdered jaggery, rasam powder and salt. Mix it with required water and prepare the batter. (Dosa batter Consistency).
3. Keep a pan on the fire and heat. Sprinkle oil on hot tava. ( Keep the flame low now)
4. Dip banana slice in wheat batter and arrange it in circle form.

5. Put some oil on the top, cover and cook. (Low and medium flame).

6.  Turn the other side and cook till it turns golden brown.
7. Now Nendra Bale dideer dosa is read y to serve.
8.Serve hot Nendra Bale dosa with little ghee/butter on the top.
9. Repeat the same with remaining dosa batter and banana slices.

Note : 

The batter should be dosa batter consistency. The banana slices should be thin. Use of any brand rasam powder is optional. Do not use any onion or garlic in the batter. Jaggery quantity more/less is optional.
Time : 30 Minutes.
Serves : 2 to 3.

Monday, July 2, 2018

Roasted Chenna - Avalakki Chakkuli

ಚಕ್ಕುಲಿ/ ಚಕ್ಲಿ ಚಕ್ಕುಲಿ/Chakkuli is a famous fried crispy and crunchy munching snack. 
There are many ways to prepare this Chakkuli/Chakli. I have tried and tasted varieties of chakkuli.
Here is one more way that you can prepare yummy, crispy chakkuli and you can enjoy then at any time of the day.
All you need is fine variety of rice flour, avalakki/thick variety of poha, roasted chenna and little butter. Red chilly powder, sesame seeds, jeera / cumin seeds and salt.
Let us see the recipe now :

Things Needed :

Rice Flour : 3 Cups
Avalakki/Thick Variety of Poha : 1 Cup
Roasted Chenna/Huri Kadale /Putaani : 3/4 Cup.
Salt : As required
Sesame seeds : 1 Tablespoon
Chilly Powder : 1 Teaspoon
Butter : 2 Tablespoons
Oil : 2 Cups ( To Fry chakkuli ).
Chakli Mould .

 

Method : 

1. Clean sesame seeds and keep it aside. ( I have used black sesame seeds).
2. Clean and powder avalakki in a dry mixi jar. ( It should be fine powder).
3. Powder roasted chenna and keep it aside.

4. Take a big bowl and put rice powder, ground avalakki, ground roasted chenna, butter, rice flour, salt, sesame seeds, red chilly powder and mix it nicely.
5. Add water ( little by little) and mix all the ingredients nicely and prepare chakkuli dough.


6. Keep a frying pan on the fire and heat. Add oil, let it get hot. ( On medium flame).
7. Divide the chakkuli dough into small portions.
8. Wash chakli mould and fill in small portion of the dough and roll the top portion of the mould.


9. Squeeze out chakli dough in hot oil and fry on both sides till they turn slightly golden brown.

 10. Remove the done chakkuli and put it on a kitchen tissue, so that extra oil will be absorbed by the tissue.

11. Prepare chakkuli with remaining dough.

12. Let it cool. Put them in a air tight box and serve/eat.

  Note :

The chakli dough should be soft, you need to kneed the dough nicely. It should not be watery. ( It might absorb more oil). Adding chilly powder is optional. Adding white sesame seeds is optional. Do not add more butter. The dough will turn very soft and it will be curdled in oil while frying.
Time : 40 Minutes.
Serves : 2 Medium sized bottles.