Raw Mango - Sasive Avalakki

Avalakki/ poha/ aval is one of the handy grain that come into help for breakfast or snack. 

Avalakki is prepared using boiled rice.
I have seen this process in my Doddamma's house when I used to stay in my childhood days. Its all a precious memory that come as dream for now.
Here is Sasive Avalakki one of the famous dish from Udupi. Even in big functions they do prepare Sasive Avalakki (Avalakki prepared using mustard seeds).
Here I have used raw mango tokku instead of tamarind pulp and ground mustard with coconut and added it.
Let us see the recipe now :
No Onion or No Garlic is used here and is one of the traditional dish from Udupi.

Ingredients :

To Cook :
Avalakki /Poha /Aval (Thick) : 3 Cups
To Add :
Mango Tokku/Grated Mango : 1 Tablespoon
Jaggery : 2 Tablespoons
Salt : As required
Turmeric powder : A little
Grated carrot : 1
Ghee : 2 Tablespoons
To Grind :
Cut or grated coconut : 1 Cup
Mustard seeds : 3/4 Teaspoon
Red chilly /Byadagi chilly : 4 to 5
To Season :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Groundnuts : 1 Handful
Curry leaves :6 to 8

Method :

1. Wash avalakki, drain out all the water. Add salt and mix it.

2. Add turmeric powder, jaggery, mango tokku and mix it nicely. Add 1/2 Cup of water and leave it for 5 minutes.

3. Cut or grate coconut and grind it with mustard seeds. Wash and grate carrot.

4. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and 1 red chilly.

5. Add groundnuts and fry till it turns golden brown. Add curry leaves.

6. Add soaked avalakki mixture and mix it slowly on low flame.

7. Add 2 tbs of ghee and mix it slowly. Cover and cook for a minute.

8. Let it cook on low flame. Add ground mustard - coconut mixture and mix it nicely.

9. Add grated carrots and mix it nicely. Shift the ready avalakki to a serving dish.

10. Serve it with a cup of curd and banana.

Note :

It should be soaked well, so that avalakki cooked turns soft. You can use more oil instead of ghee. Use of more /less chilly is optional. You can adjust jaggery according to your taste.
Do not grind coconut and mustard into paste. Use the thick variety of Avalkki.
Time : 30 Minutes.
Serves : 3 to 4 .

Pumpkin Sweet Rotti

Sweet Rotti is one of the easy and healthy breakfast that helps to pull your day with energetic and lively.

This sweet rotti here is prepared using pumpkin, jaggery, Rava and coconut. Rava /rave/semolina is good to have in the morning since it is full of carbs. Pumpkin and jaggery provide energy and sweetness to rotti. Coconut provides taste and some good vitamins and minerals.
I grated the pumpkin and added fresh boiled milk, coconut and organic jaggery to make it more tasty.

Let us see some benefits of having "Pumpkin" in our diet.

Pumpkin helps to take care of your heart health. It helps in boosting our immunity system. It is filled with rich vitamins, minerals and antioxidants. It is low in calorie and good for weight loss. It helps to protect our eye health. Pumpkin contain good source of potassium and vitamin c. It is rich in fiber and good for easy digestion and helps to ease constipation problems.
No Onion or Garlic is used in this Pumpkin Sweet Rotti.
Let us see the recipe now :

Things Needed :

Pumpkin : Grated : 1 Big bowl. (Quarter part of one medium sized pumpkin).
Rava ; Semolina /Rave /Sooji : Medium sized : 2 Cups
jaggery :  2 to 3 Tablespoons of jaggery.
Salt : As required
Coconut : 1 Cup /5 to 6 Tbs.
Oil : 3 to 4 Tbs
Ghee : 2 Tbs

Method :

1. Wash and peel off the skin of pumpkin. Remove the pulp and seeds.
2. Grate pumpkin and keep it aside. Grate coconut and keep it aside.

3. Take a big bowl and put medium size rava/semolina/sooji/ rave.

4. Add jaggery, salt, coconut and grated pumpkin. Add 1/2 cup of milk and mix it well.

5. Add required water and prepare the rotti batter little watery. Let it rest for 5 minutes.

6. Keep a pan on the fire and heat. Sprinkle some oil on top of the dosa tava.
7. Take a handful of the pumpkin rava batter and spread it on the tava in circle shape.
8. Spread as thin as you like it. Sprinkle some oil on the top and cover it.

9. Cook for 1 to 2 minutes. Turn the other side and cook for a minute.

10. Pumpkin Sweet rotti is ready to serve.

11. Add ghee on the top on hot sweet rotti and serve with your choice of side dish.

12. Repeat the same and prepare rottis.

Note :

Adding milk adds to the taste and gives softness to rotti. Adding coconut is optional. I have used liquid jaggery. Any jaggery is optional. Turn into powder form and then use it. Adding more pumpkin gratings is optional.
Time : 30 Minutes.
Serves : 3 to 4.

Spicy Kasuri Mehti Poori

Spicy Kasuri Methi Pooris are snack food and you can enjoy them having at any time of the day. It goes well with a cup of coffee as snack and you can have them as breakfast with a cup of curd or chutney. We enjoyed eating these spicy kasuri methi pooris for breakfast and dinner. It is good to have when they are hot.

I have tried these pooris many a times and here it is for you all to try.
I have used wheat flour, curd, chilly powder, garam masala powder, jeera, Kasuri methi/dry methi leaves, salt and ghee. Prepared the dough and rolled as pooris immediately and fried in hot oil. Pooris do not fluff much since jeera and methi leaves are added. It taste yummy when they are hot. We had it with tomato chutney and a cup of curd for breakfast and the remaining were eaten as snack with a cup of hot coffee.
Try these pooris and you will definitely like to prepare it again and again.

Ingredients : 

Wheat flour : 2 Cups
Curd : 2 to 3 Tbs
Salt : As required
Kasure methi ; 2 to 3 Tbs
Ghee : 1 Tsp full
Garam Masala powder  : 1/2 Tsp
Chilly Powder : 1/2 Tsp
Jeera/Cumin Seeds : 1 Teaspoon
Turmeric powder : A little
Cooking Oil : 1 Cup

Method :

1. Take a big bowl and add wheat flour, salt, chilly powder and jeera/cumin seeds.
2. Add garam masala powder, turmeric powder, ghee and kasuri methi. (I used everest kasuri methi).

3. Mix all the ingredients and add curd and mix the dough nicely.

4. Kneed the dough well and divide it to small portions. Give a ball shape and press a little.

5. Roll them as pooris.

6. Keep a pan on the fire and heat. Fry on hot oil both sides till it turns golden brown.

7. Take it out from the pan and put it on the kitchen tissue.

8. Arrange in a tray or plate and serve with choice of your side dish.
9. We had it with tomato chutney and curd.

10. We also had these pooris as snack with a cup of coffee.

Note :

Using more or less chilly is optional. Add curd little by little while preparing the dough. Do not add at once. (It might turn mushy).
Time : 30 Minutes
Serves : 3 to 4.

Haraka/Araka /Kodo Millet Dosa

Araka or Harka or Kodo Millet is one of the millet family good grain. Millet grains are used and is becoming more and more popular these days. I prepared Dosa using Araka millet and it is crispy, tasty and healthy. Try and Enjoy.

They do have full of healthy properties in them. They do have the ability to regulate our blood pressure level and blood sugar level. They are gluten free and rich in fiber. They are slow in digestion and keeps you full for a long time. They are rich in vitamins and minerals.
Let us see the recipe Now :
I have used Grinder to grind this dosa batter.

Ingredients :

Harka /Arka / Kodo Millet : 4 Cups
Urid whole ( white)  : 1 Cup
Methi seeds : 1 Teaspoon
Avalakki /Poha /Aval : 1/2 Cup  (Any Variety).
Salt : As required

Method :

1. Clean, wash and soak Haraka Millet for 3 to 4 hours.
2. Wash and soak urid and methi seeds separately.

3. Soak Avalakki/Poha separately.
4. Grind it all together for 20 to 25 minutes and take it out in a big bowl.

5. Add required salt and mix it well. Leave the batter to ferment for over night or 6 to 8 hours.

6. Keep a pan on the fire and clean it with a tissue or a kitchen towel.
7. Mix the ground batter nicely.

8. Take a ladle of dosa batter and spread it.
9. Add/ Sprinkle oil on the top. Cook on medium heat. Let it turn golden brown.

10. Turn the other side and cook for 10 seconds.

11. Take out the ready dosa and serve with the side dish of your choice.

12. Repeat the same and prepare rest of the dosas.

Note :

You can reduce the amount of millet and urid dal to half.  You can also use mixi instead of grinder to grind. Use very little water while grinding and then add required water if it needs.
Time = Soaking time - 3 hours minimum + grinding time 25 minutes + fermentation - over night or 6 to 7 hours + Dosa preparing 20 Minutes.
Serves : As you Use.

Watch : 

Traditional Haalubai

Haalubai/ಹಾಲುಬಾಯಿ is one of the traditional yummy sweet dish From South Canara.
It is quick, simple and delicious.

Once upon a time people of South Canara People used to grow lots of paddy those days. Even jaggery used to stored in Big Tins. Coconut groves used to taken care and coconuts were used in plenty. People knew to make use of the ingredients available at home. So the Halubai came into existence I feel.
Since I grew up with my doddamma still remember that the paddy fields, people sing while they planting paddy plants  in field. Doddamma used to make this sweet for coffee time in the afternoon and the people were happy to get a piece of it. The rains pour, cold weather, hot coffee, sweet haalubai its all memories now.
Even in this part of Karnataka people do prepare Halubai. It is mouth watering sweet dish and they do use more coconut milk. The slice of halubai dances in our hand. (Means its soft and smooth and yummy to have).
There are varieties of halubai, prepared using different grains like ragi, millet, rava wheat etc.
Here is a traditional Halubai which is prepared using raw rice, coconut, jaggery, cardamom and ghee.
It is always better to use dosa rice. The Halubai turns lovely and the experience speaks here. Use of ghee can be limited and added while eating. But I love to pour ghee while preparing it self. It is super delicious and just melts in the mouth.
Eating jaggery helps to boost our energy, helps in easy digestion.
Let us see the recipe now :
It is very simple, easy, delicious traditional dish and you can make it quickly.

Ingredients : 

Raw rice : 1 Cup
Coconut : 1/2 Cup
Jaggery : Powdered : 1/2 Cup
Ghee : 2 to 3 Tbs
Cardamom : 5 to 6 Pods.

Method :

1. Soak raw rice for an hour and grind it with 1/2 cup of coconut. Use little water to grind. The consistency should be bit thicker than neeru dosa.

2. Powder jaggery and keep it aside.
3. Now keep a pan and put ground rice and coconut mixture. Add a pinch of salt to it.
4. Add powdered jaggery and stir on low flame.

5. Powder cardamom and keep it aside.
6. Stir continuously till the batter thickens.

7. Add a tbs of ghee and keep stirring till the whole rice mixture turn as one ball and it starts to leave the edges and comes to middle.

8. Add remaining ghee and cardamom to it and keep stirring for another 5 minutes.
9.Check with by touching the halubai. It does not stick. So it is done. You can also see that shiny texture.

10. Greece the plate or banana leaf with ghee and spread the mixture evenly.

11. Cut it when it is little cool.

12. Serve for lunch or snack time.

Note :

You can add more ghee. It adds to the taste. Adding more jaggery is optional.Do not make the mixture very thin or very thick. It should be thicker than neer dosa. 1 glass rice, 1 glass of water.
Time : 20 Minutes

Serves : 25 Small pieces.