Showing posts with label sweet. Show all posts
Showing posts with label sweet. Show all posts

Sunday, August 12, 2018

Jack Fruit - Rava Halubai/ Pudding

Haalubai/pudding is one of the traditional dish of South Canara./Karnataka. It is a sweet dish prepared using raw rice, jaggery and coconut normally. Here I have tried this Halubai using jackfruits and rava instead of raw rice. Jack Fruit - Rava Halubai is soft and delicious and is one of the healthy traditional dish normally done during Nagara Panchami festival.


Nagara Panchami is one of the festival which falls in the month of Shravana.  On this day Snakes are worshiped by Hindus through out India and other parts of the world where Hindus live. People pray for snakes to get their blessings and welfare of the family. According to Garuda Purana offering prayers to snake on this day is auspicious and will usher good health and wealth in one's life. This day there is a custom that girls pray for their brother's health.
In Dakshina Kannada/Udupi/Mangalore /Malenadu region there is a traditional saying that one should not season the food, or prepare dosa or even keep oil for frying. Doing these frying, preparing dosa on hot tava and keeping a pan on the fire and seasoning will hurt the snake body and people who does might get a curse from the snake. There may be a reason to do these customs but it is said in this way.
Let us see the recipe now :

Things Needed :

Jack Fruits : 10 to 15
Rava/Semolina : 2 Cups ( Small cup)
Jaggery /Bella : 1 Cup
Coconut : 1 Cup
Cardamom : 6 to 8 pods
Ghee 3 to 4 Tablespoons
Salt : A pinch
1 Cup Rava : 1 and 1/2 Cup Water. 

Method :

1. Grate coconut and remove the pods from jack fruits. Remove the pods from cardamom.

2. Grind it nicely till it turns like paste. Use required water to grind. Add jaggery and give a churn.
3. Shift the mixture to a bowl. Add a pinch of salt to it.

4. Dry roast medium size rava for 2 to 3 minutes.
5. Add ground jack fruit -coconut mixture to rava and mix all the ingredients nicely.

6. Stir till the batter turns thick. Add ghee little by little and stir.

7. The batter starts to get thick and leaves the pan.

8. Stir for another 5 more minutes and shift the ready jackfruit halubai to a ghee spread plate.


9. Spread it nicely and equally around the plate.


10. Leave it for cooling and then cut it according to your desired shape.

Note .

Dry roast rava/semolina. You can use chiroti rava instead of medium size rava. The water should be
 1 1/2 times more than rava. 1 Cup rava; 1 1/2 cup of water.  Adding more jaggery is optional. Adding more ghee is optional. We do eat this halubai with a spoon of ghee on the top. Adding cashews or any other nuts is purely optional.

Time : 30 Minutes.
Serves : According  to your wish.
Purely South Canara Dish.                                                                                                                                                                                                   

Thursday, August 9, 2018

Channa Dal Payasa / Kheer

Shravana the month of festival is here. It is a festival of nature. Naagapanchami , Nagara chowthi, Raksha bhandhan, Shri Krishna Janmastami, so and so many festivals in this month. It looks like almost all the days in this month people are busy with poojas, naivedya and pooja functions.


So every day you need to prepare some or the other sweet dishes for Neivedya to God/Goddess.
Here is one such sweet dish which is prepared for festivals, feast and other happy functions.
Channa dal/kadale bele payasa is one of the easiest dish which we can prepare and serve as neivedya.
I have used channa dal, avalakki/flattened rice, jaggery, cardamom and coconut
This Channa Dal Payasa is done during poojas, festivals and feast. It is cooked and then mixed with jaggery, coconut milk, cardamom, and avalakki./flattened rice. Some use cooked rice instead of avalakki.
This Channa Dal Payasa is one of the Traditional Dish from South Canara /Karnataka and we can prepare them for festivals, feast and parties.
Let us see the recipe now :

Ingredients :

Channa Dal : 1 Cup
Avalakki /Aval/Poha : 1 small cup./2 handful.
Jaggery : 3/4 Cup
Cardamom : 5 to 6 Pods
Coconut : 1 Cup
Salt : A pinch.

Method :

1. Wash channa dal and pressure cook for 8 to 10 minutes. Let it cool.


2. Grate coconut and grind it with cardamom pods. Grind it nicely. Remove coconut mixture  in a bowl. Wash avalakki/flattened rice and keep it aside.


3. Keep a pan on the fire and put jaggery. Add a cup of water and mix it. Let jaggery melt and it turns as liquid. Sieve it with a siever and keep it aside.
. Let it get cool. Strain it keep cleaned jaggery aside.


4.Keep cooked dal on the fire and put cleaned jaggery water to it. Add washed avalakki and boil.
Let it boil nicely. Add a pinch of salt.


5. Now add ground coconut mixture and mix it well. Let it boil for at least 5 minutes.

6. Shift Channa Dal Payasa /Kheer to a serving bowl.
7. Keep a small pan on the fire and heat. Put a tablespoon of ghee and fry cashews and raisins till raisins get fluffy.

8. Add this ghee fried nuts to Payasa/kheer.
9. Serve ready payasa after a lunch/dinner as desert.
Note :
Channa Dal should be cooked softly to get the best payasa. Adding coconut milk instead of ground coconut is optional.
Use of fresh coconut milk is a must to get good taste. Use of more/less ghee is optional.
Using coconut milk adds to the taste. You can use cooked rice instead of avalakki. (Optional). You can also use little raw rice grains while grinding coconut. It adds to the thickness of payasa.
Adding boiled and cooled fresh milk to Payasa , just before serving is optional. It adds to the taste. Do not add hot milk. Payasa might get curdled.
Time : 30 Minutes 
Serves : 4 to 5 
Purely : South Canara Sweet Dish.

Wednesday, May 23, 2018

Little Millet / Saame & Moong Dal Sweet Pongal

                          Little Millete/Saame & Moong Dal Sweet Pongal


Ready to serve Little Millete/Saame & Moong Dal Sweet Pongal

Little Millet/Saame is one of the healthy millet and millets are on the healthy wave these days. Though it is said even in those days may be thousands of years ago in India people used to only millets as their daily food not rice. Millets  are grown easily and they do not need much water either.
I have prepared Little millet Huggi and of course it is one of the easy dish that you can cook when you are expecting some guest. No one can say no to this yummy dish I know.
I have used Moong dal, little millet, jaggery, ghee, cardamom and some dry fruits. The fresh coconut adds to the taste.
Little millet is full of fiber and gluten free. It is easy to digest and keeps you full for a long time. It is good for diabetic patient and helps to maintain the blood sugar level.
Let us see the recipe now :

Things Needed :

Little millet : 1 Cup
Moong dal : 1/2 Cup
Jaggery : 1/2 Cup
Fresh grated coconut : 1/2 Cup
Cardamom : 3 to 4 pods
Salt : A pinch
Ghee : 2 to 3 Tablespoons
Milk : 1/2 cup

Method :

1. Wash and cook little millet and moong dal. Add 1/2 cup of milk while cooking.
( 1 Cup little millet : 2 cups of water + 1/2 cup of moong dal : 1/2 cup water and 1/2 cup milk. All together 3 cups ).


2. Now keep jaggery in a pan and put some water. Let it melt completely. Sieve this jaggery water and keep the clean jaggery water aside.

3. Keep  a big bowl on the fire and put cleaned jaggery and cooked little millet with moong dal. Add a tablespoon of ghee, so that it does not get burnt at the bottom.
4. Mix all the ingredients nicely. Add salt. Let it turn bit thick. (Let it be on low flame).
5. Mix it well and let it cook for 2 to 3 minutes. Powder cardamom and add it.


6. Grate coconut and add it.


7. Keep a small pan on the fire and put remaining ghee. Fry dry nuts in it. ( Raisins, cashews).


8. Shift the ready Little Millet/Saame & Moong dal Sweet pongal to a serving dish.
9. Put fried nuts and serve hot Little Millet/Saame & Moong dal Sweet Pongal.


Note :

Adding milk while cooking adds to the taste. Add milk along with water. It is better to cook in pressure cooker because it turns soft and nice. Or you might feel the millet grain bit hard. Adding less or more jaggery is optional. Adding more/less ghee is optional. You can add one or two cloves along with cardamoms. It gives nice aroma and good for digestion.
Time : 30 Minutes.
Serves : 4 to 5 .

Wednesday, January 31, 2018

Cucumber - Jaggery Dosa & Guli Appa

Cucumber/Mullu southekai as we call it, is mainly used in salads and eaten raw. We do make use of it in curries, idli, roti or dosa.

Here I have prepared Sweet Dosa, using Cucumber, Bottle gourd and the normal dosa ingredients with jaggery.
Cucumber Jaggery Dosa turns soft once it is fully fermented. Soak rice for 2 to 3 hours and grind it with cucumber and strictly no water. The batter should be thick and you can add water if needed once you start preparing dosa the next day morning or after 5 to 5 hours.
This is one of the South Canara /Udupi recipe which my doddamma and amma used to prepare. Dosa turns soft and fluffy and very nice to have them for breakfast or as snack.
Let us see some benefits of having breakfast in the morning.
Breakfast is one of the best meal for the day. It gives energy for the whole day. It helps to strengthen  metabolism and helps you to concentrate at work.Eating breakfast is good for health. It helps for better memory and concentration, lowers the bad cholesterol and helps in increasing good cholesterol.
Let us see the recipe now :

Ingredients :

Raw Rice : 2 Cups
Urid dal : 1/2 Cup
Methi /Fenugrik seeds : 1 Teaspoon
Fresh grated coconut : 2 Tablespoons
Cucumber : 2 (Very small ones or 1 medium size)
Grated bottle gourd : 1 Small bowl. (1/2 bottle gourd of medium size)
Jaggery : 2 Tablespoons./Powdered
Salt : As required
Oil/ghee : 2 to 3 Tablespoons


Method :

1. Wash and soak raw rice, urid dal and methi seeds together for 2 to 3 hours.

2. Grate coconut. Wash cucumber and cut into small pieces. Grate bottle gourd.

3. Now grind soaked rice-dal mixture with coconut,grated bottle gourd and cucumber till paste.


4. Add jaggery to the dough. Grind it for 2 minutes. Remove from mixi jar to a big bowl and add salt. Mix it well and let it ferment nicely till next morning/Overnight.



5. Mix the dough nicely.

6. Next morning see that dough is fermented well. Dough should be like normal dosa consistency.
7. Keep a pan on the fire and add very little oil and clean it with a kitchen tissue.
8. Take a ladle full of Cucumber jaggery dosa dough and pour it on the hot pan.

9. Do not spread much. Add oil on the top, cover and cook on medium flame for a minute.
10. Remove the cover and turn the dosa on the other side and cook for 30 seconds to 1 minute.


11. Remove it from the pan. Dosa is ready to serve.

12. Serve it with a spoon of fresh ghee on the top of hot Cucumber jaggery dosa and a side dish of your wish.

Note :
The dough has to be fermented well or you will not get good dosas. So you need to see the dough is fermented well. Use of jaggery more /less is optional. Thick dosas taste better. Spreading and making it thin might tare and it will not come out of the pan. Let the flame be low while pouring the dough to the pan and then increase the flame to medium flame). I have used organic jaggery. Powder the jaggery and then add it. ( It is easy to grind powdered jaggery). Adding bottle gourd is optional. ( I have added grated bottle gourd while grinding along with cucumber). Time : Soaking the ingredients 3 hours + grinding 10 minutes and fermentation over night/6 to 7 hours.
Dosa preparation : 30 Minutes.
Serves : 3 to 4 .

You can also prepare Guli appa /guntponglu/kuli appam/paddu using the same dough. I added little grated carrots on the top of Guli appa.