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

Tuesday, September 11, 2018

Sorekai Sihi / Bottle Gourd Sweet Curry

Sorekai/Bottle gourd one of the wonderful, healthy vegetable is available in the market around the year. I do have done many types of curries and chutney using this vegetable. Here is one more curry Sorekai Sihi / Bottle Gourd Sweet Curry,  which is usually prepared during feat / festival.
I have used bottle gourd, fresh grated coconut, little jaggery,  3 to 4 almonds, and seasoned with home made ghee.


 
Let us see some benefits of eating " Fresh Ghee " in our diet.
Ghee is one of the good fat content that our body needs to be fit. They help in easy digestion and rich in the oil soluble Vitamin A and Vitamin E.. It contain anti oxidnt and anti- viral properties. They help and take care of immune system. They have good source of anti inflammatory properties also.
Let us see the recipe now :

Ingredients :

Sorekai /Bottle Gourd : 1 Bowl. ( Half bottle gourd of small size bottle gourd ).
Coconut  5 to 6 Tablespoons
Almonds : 4 to 5 pods.
jaggery : 1 Tablespoon
Salt : As required
For Seasoning :
Ghee : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red chilly : 3 to 4
 Curry Leaves. : 6 to 8




Method :

1. Wash and remove the outer layer of bottle gourd/sorekai and cut into thin /small pieces.
2. Cook with little water. Let it get soft.

3. Grate coconut and grind it with 3 to 4 almonds into thin paste. Add water if required.


4. Keep a pan on the fire and put cooked sorekai/bottle gourd pieces.
5. Add salt, little turmeric powder and let it boil for 2 to 3 minutes.
6. Add ground coconut - Almond mixture and mix it. Let it boil for 2 to 3 minutes.

7. Keep a small pan on the fire and heat. Put a tablespoon of ghee. Add mustard seeds, cut red chilly.
8. Let it splutter. Add curry leaves and put off the fire
9. Add this seasoning to Sorekai Sihi./Bottle Gourd Sweet Curry.


10. Serve with hot rice or any other main dish.

Note :

Grind coconut into fine paste. Use only required water to grind. The curry should be thick. Adding almonds helps the curry to be thick. You can use a teaspoon of raw rice. Use of more coconut adds to the taste. Use of ghee adds to the taste. Use of jaggery is optional.
The vegetable should be cooked well. So that it mixes well with gravy.
Time : 20 Minutes
Serves : 3 to 4 .

Wednesday, August 29, 2018

Dates - Nendra Bale Halva

Dates - Nendra Bale Halva is a sweet dish. It is prepared using Nendra bale and dates with some dry fruits. It is soft and delicious sweet which you really relish it with your calm mind.


I have used Dates, Nendra bale and elakki banana with raisins, a few cashews and jaggery. I have also used poppy seeds on the top and it gives a yummy taste and you really enjoy having them.
Let us see some benefits of eating Poppy Seeds in our diet.
Poppy seeds are good content of calcium and magnesium. Calcium helps our bones and teeth to be strong and it helps the nerve and muscle function well. Magnesium helps in providing energy to the body. Poppy seeds have good source of anti -inflammatory properties. It helps to treat sleep disorder/insomnia. It is a good source of dietary fiber, minerals like calcium, magnesium andiron, vitamins and omega 6 fatty acids. Poppy seeds are used in Ayurvedic medicines. It is said to be a great pain reliever. It improves immunity in our body. It helps to improve digestion and prevent kidney stones. It is also used in cosmetics.
Let us see the recipe Now :

Things Needed : 

Nendra banana /Nendra balehannu : 2
Yalakki Banana : 2
Corn flakes : 1 Bowl ( Medium sized bowl)
Jaggery : 1 Cup
Almonds : 10 to 12
Raisins : 1 Handful
Ghee : 3 to 4 Tablespoons. / Little more than 1/2 cup
Dates :  250 Grams
Chiroti Rava /Thin variety of rava : 3 Tablespoons
Poppy Seeds/ Gasagase : 2 Tablespoons


Method : 

1. Remove the seeds from dates and remove the outer layer of bananas.

2. Dry grind almonds /cut almonds into thin slices.
3. Grind dates and bananas together and remove it from the mixi jar.


4. Dry grind cornflakes and keep it aside.

5. Keep a pan on the fire and add jaggery. Add an half cup of water and let it melt completely.
6. Remove it from the pan and sieve it with a siever and keep the clean jaggery aside.
7. Keep a big pan on the fire and put cleaned jaggery and ground banana -dates mixture. Add powdered corn flakes. Mix all the ingredients well.


 8. Stir nicely and let it cook on low flame. Add ghee in between and keep stirring the mixture.



 9. Slowly the mixture starts to thicken and it starts to leave the pan. Add ghee and stir nicely.
 10.  Add small size rava/semolina and stir for 3 to 4 minutes. See that rava mixes well with halva.


11. Let the flame be slow and medium. It changes its colour and starts to leave the ghee.
12. Apply little ghee on a plate /tray and keep it ready. Add raisins and powdered almonds.
 13. Put the ready Dates - Nendra Banana to the ghee greased plate and spread it evenly with a help of spoon.



 14. Let it cool completely. Add poppy seeds on the top. Press a little on the top.


 15. Cut Dates - Nendra Bale halva , according to your wish. ( Small / Big/diamond shape or a round shape.



16. Serve them once it is cooled completely.  

 Note.

Halva is soft and delicious. Adding more nuts is optional. Adding more jaggery is optional. Do not add much semolina though it helps to thicken fast, it taste differ. Adding more ghee is optional.
Time : 30 to 35 Minutes.
Serves : 25 to 30 Small sizes. 

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.