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.  

Jaggery Gulkand/ Rose Petals in Jaggery

Gulkand /Rose petals jam is very healthy extract from Rose petals.
Particular rose, ( light pink)  petals are dipped in jaggery or sugar and the rose scent is absorbed by jaggery/sugar and the petals starts to melt with jaggery. This syrup is known as Gulkand.

I have seen people go to eat gulkand as a sweet dish after their food. I also have seen Pan makers/Beetle leaves Paan use this gulkand to add the sweet taste. Now there are so many other essence available in the market.
We are very lucky to  have these pink rose plants in our home garden. ( Rose Plants are in the pot). We had been to one of our relation's house to see their terrace garden. They had beautiful flowers. They get the plants from a nursery which is very close to their house. We too thought of visiting the nursery and insisted our relatives to show the nursery. After seeing so many healthy plants we wanted to buy some flower plants Thats how we purchased these rose plants from that particular nursery.
The plants that we bought were so healthy and they still flower daily. The rose plants started to flowered and they are spreading the aromatic flavour around them.
Seeing these flowers I got this particular idea to prepare Gulkand. I got some  organic jaggery remaining in my kitchen. I used this jaggey ( Joni bella).
One has to wash the flowers nicely and check out for the worms before washing. Let it dry completely. ( The whole moisture should be evaporated ).

Let us see some benefits of having Gulkand in our diet.
Gul Means Rose Kand means sweet.
Gulkand is nothing but rose petals jam, a sweet preserve of rose petals. It is good for acitdity, gastritis, skin care, indigestion, ulcer and nosebleed, stress etc. Gulkand helps to reduce the excess heat in the body. It is good for people who suffer from itching, boils, blisters, Wrinkles and acne. It is a natural anti - aging treatment. Gulkand is rich in antioxidants, energy booster. Taking gulkand regularly helps to reduce severe ulcers, constipation and heart burning.  Use of gulkand in summer helps in preventing sun strokes, nostril bleeding and dizziness. Gulkand is good for excessive bleeding during menstruation. It also helps in providing glucose to our body and keeps us energetic. It prevents anemia. Gulkand is one of the health tonic and it keeps our metabolism healthy and fit. It helps in reducing acidity and a very good blood purifier.
Note :
Gulkand can be given to children every day. It provides energy and minerals.
 People who are diabetic do not consume this Gulkand every day.
Gulkand can be used while preparing sweets. It adds aroma (rose essence) and taste to the dish.
I have used this home made Gulkand to prepare Ragi Huri Hittu and Oats and Nuts Laddu.
They turned out to be a greater hit. I have distributed Oats - Nuts - Gulkand Laddu to some of our friends and relatives.

Let us see the recipe Now :

Ingredients :

Pink rose petals : 5 to 6 Rose flowers
Jaggery : 2 to 3 Tablespoons

Method :

1. Wash and separate rose petals and check . Put it on a plate or tray. Let all the moister disappear
from the flowers.

2. Now take a glass bottle and fill a teaspoon of jaggery and fill handful of rose petals.

3. Add little jaggery and then add some more rose petals. ( It should be done 2 or 3 times.

4. Take a bigger spoon and mix jaggery and rose petals slowly.
5. Cover the bottle with its lid and keep it in a corner or in the sunlight for 3 to 4 hours everyday. At least 2 to 3 hours a day till the petals turn soft. Mix it every day with a clean and dry spoon.
6. You can place it in fridge. Use it only after 8 to 10 days.   Or keep it out in the sun light for 3 to 4 days. And then you can use it. Use a clean dry spoon.
7. Rose Gulkand is ready to use and you can use it for sweets or you can also give this gulkand to people who are very weak, kids and elderly. It helps in boosting energy.

Note :

You should go on adding rospe petals and jaggery ( in small quantity.
Time : Adjust your time to prepare home made gulkand.
Recipe for Oats - Nuts - Gukand Unde / Laddu / Laadu

Oats Laddu :

Dry roast 5 to 6 glasses of oats on low flame slowly until the raw smell goes off. Let it cool.
Dry grind it. Dry grind  one full copra /kobbari. (Medium size).
Dry grind a cup of almonds and keep it aside.
Dry grind or cut figs, cashews, apricots,  walnuts into small pieces.
Add a handful of raisins.
Keep a pan and add 1 cup of grated jaggery. Add 1/4 cup of water and let it melt and starts to boil.
Sieve this jaggery water with a tea siever. (Filter it ). Keep the clean jaggery water on the flame.
Let it boil and turn 1 string consistency. Add dry ground oats, almonds coconut,  and cut/dry grind figs, cashews, walnuts and a handful of raisins. Mix it well nicely. Stir for another 2 to 3 minutes.
Add  1/2 Cup of ghee. (or little less ), a tablespoon of  gulkand and stir again, mix it well. Put off the fire.

 Now mix the sweet mixture again and take a handful of mixture. Prepare laddu and arrange in a tray.
Keep them in a glass jar /bottle  or air tight boxes once they are cool.
These Laddus were distributed to our friends.

Shelf stay : 1 Week . (If dry coconut /copra is used). 
OR 
2 to 3 Days. ( If fresh coconut is used). 
Time 30 Minutes.

Huri Hittu Unde :

Take 2 cups of f huri hittu ( Dry roasted ragi/finger millet), fresh coconut , some dry fruits/nuts
Put all the above ingredients in a big bowl, add grated coconut, 2 to 3 tablespoons of jaggery powder, 1 to 2 tablespoons of gulkand and 1 tablespoon of ghee. Mix all the ingredients nicely and prepare healthy Ragi Huri Hittina Unde. (Finger millet Laddu/Laadu/Unde).

Time : 10 to 15 minutes
Serves : As you wish. (15 to 18 Laddus can be prepared.
You can add this Gulkand to so many Sweets and give a teaspoon of  Gulkand to children every day that helps them to build strong bones and provide them energy.

Mixed Nuts Laddu

Mixed Nuts Laddu is a mixture of grond nuts, sesame seeds, chenna, poppy seeds and jaggery with a very little ghee. All these ingredients are oil content. During winter our body's moisture dries up and we need to consume the requirement of the body through the food habits. During Sankranti we share and eat ellu bella (sesame seeds - jaggery - coconut mixture). I thought of doing the same ingredients and turned as laddu.

Mixed Nuts Laddus are very healthy munching stuff during winter season. During winter out body dries up and these food helps to provide the need.
I have used Seseme seeds, poppy seeds, ground nuts, jaggery etc.
Lets know the benefits of having " Poppy Seeds " in our diet.
Poppy seeds contain anti - oxidants and health promoting properties. They contain mono unsaturated fatty acids that helps to lower the bad cholesterol and increase good cholesterol levels in the blood. Poppy seeds outer coat is a good source of dietary fiber that helps to eases the constipation problems. These seeds are rich in B - complex Vitamin sources. Poppy seeds contain good level of minerals like iron, copper, calcium , potassium, manganese, zinc and magnesium.

Things Needed :

Ground Nuts : 2 Cups
Chenna : 1 Cup
Poppy seeds : 50 Grams.
Coconut (dry) :1 cup
Sesame seeds : 1/2 Cup
Jaggery : 1 Cup
Ghee : 1 Table Spoon

Method :

1. Dry roast ground nuts and remove the outer skin and keep it aside.

  
2. Keep a pan on the fire put jaggery and add 1/4 of water. Let it boil nicely and jaggery completely dissolve.
3. Now sieve the jaggery water and remove the dirt from it.

4. Now keep a pan on the fire and dry roast sesame seeds and poppy seeds one by one until the raw smell disappear.
5. Let the roasted ingredients cool. Dry grind dry coconut (Copra - kobbari ) and poppy seeds together.

6. Dry grind chenna nuts and ground nuts ( just 2 to 3 churns will do) one by one and put all the ingredients together in a big bowl.

7. Keep a big pan on the fire and put jaggery content and boil till they bubble up.
8. Let it boil for 2 to 3 minutes to get the right consistency. (One string pakam).
9. Add a table spoon of fresh grated coconut.

10. And then add the ground dry coconut, chenna, ground nut, poppy seeds and sesame seeds.
11. Mix it nicely till they get mixed and put off the gas.

12. Add 1 Table spoon of fresh ghee and mix it well .

13.. You can divide the mixture in two to three parts. Cover the mixture to retain the heat.

14. Take a handful of mixture and with the help of your palm and fingers prepare Laddu.

15. Laddus are ready to serve.

Note :

You must roast the ingredients nicely till the raw smell disappear. ( Do not over roast and burn). Do it on low flame slowly).
You can add more ghee if you wish. Adding cashew nuts adds to the taste. ( I did not add).
Adding more jaggery is also an optional. If you are not able to prepare ladu use a spoon of melted ghee on the mixture and then try. It holds it tightly or use fresh warm milk and prepare laddu. (The laddu may get spoil ) It may be kept only one or two days outside.
Time : 30 minutes
40 to 50 Laddus can be prepared.  

Crispy Mandakki (Murmure) Kadle Puri

MandakkI (Puri ) or Puffed rice is used to prepare many dishes like chats, bhel puri, masala puri or masala mandakki even mandakki unde or puri unde (sweet version) also can be prepared. Puffed rice or Mandakki oggarane is very famous in North Karnataka side. I just tried this snack and we can munch them as it is or try your own version and create your chat.

Mandakki or Puffed rice is used in breakfast cereals, snack food like puffed rice cakes. Mandakki is also used in temples and gurudwaras as Prasad.Mandakki and Menasina bajji from Davanageri in Karnataka is world famous. Likewise Churumuri which is a popular chat which is prepared using  grated carrots, fried or roasted groundnuts, onions and some spices.

Puffed rice is known as Puri or Kadle puri in Kannada, Murumure - Marati, Muri in Assamese and Bengali, Murra or Murmure-Hindi, Mamra - Gujarati, Malaru - Malayalam, Bhuja - Oriya, Pori - Tamil, Fulla - Sindhi and Murmural in Telugu.
Here is a Crispy, yemmy riecipe of Mandakki which you can prepare and store for 2 to 3 days (at least) and go ahead with your creations and tongue licking recipes.

Ingredients 

Mandakki (Puffed rice) : One big bowl. ( 1 Pack ).
Plain Corn flakes.(Any brand) : 2 to 3 cups
Ground Nuts : 1/2 cups
Oil : 3 Table spoons
Salt : as required
Green chilly : 2
Curry leaves : Handful (or more)
Red chilly Powder : 1 Tea spoon
Ingh : a pinch
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Turmeric powder : a pinch or 1/4 Tea spoon

Method :

1. Keep a dry pan on the fire and heat. Roast Mandakki on low flame till they are crisp. Stir gently in between slowly so that it does not get burnt at the bottom.

2. Remove the mandakki once they turn crispy.
3. Keep a small pan on the fire. Put oil and heat. Put mustard seeds and urid dal. Let the mustard seeds spurt.

4. Add cut green chilly and fry till they turn crispy. Now add curry leaves and fry.
5. Add ground nuts and fry till they turn brown. Add ingh and mix it well.
6. Add corn flakes and fry them for 10 seconds.

7. Add Crispy Mandakki and mix it well. Add chilly powder, turmeric powder and salt.
8. Mix all the ingredients well and put off the gas .

9. Shift the ready Mandakki to another bowl. Let it cool.

10. Store this Mandakki in a tight tin or in a bottle.

11. Use this Mandakki to prepare your own chat.

12. You can munch this Mandakki as it is with some coconut pieces too.

Preparation time : 20 minutes 
Servings : 5 to 6

 Note : 

1. Churumuri preparations : Cut onions, tomatoes, grate carrots and green chilly. Mix all this with little coconut and some rasam or sambar powder, lemon juice or mango powder (amechur powder). Add the required mandakki and mix it well and put a nippattu or chips on the top and serve immediately.
2. Bhel Puri : Cut tomatoes, onions, grate carrots, raw mango pieces. Add green chutney (coriander leaves, green chilly) and sweet chutney (dates and jaggery ). Mix it well and add Mandakki and put fried Semiya (Sev) on the top and serve.
 You can add some Chenna ( Huri Kadale) and more ground nuts and have them with some fried mixture. They taste fantastic.