ರುಚಿಯಾದ ಶಕ್ತಿದಾಯಕ ಅರಳಿನ ಉಂಡೆ.

Aralu / Paddy Puffed Rice Laddu / Aralu Unde.

Aralu Unde is one of the best munching sweet that provide energy, fills your stomach, give strength, quench your thirst, since jaggery helps in provide the needful. Y ummy Laddu, laadu, unde what ever you call is good for travelling, as evening snack, for picnic and for kids snack box. 

Do try and enjoy this simple, healthy, quick and yummy Aralu Laddu. 

Aralu / Paddy puffed Rice is good for summer. It is good for pitta.(Due to excess heat our body generates acid, gas and indigestion problems).

It is the best diet for obesity. It helps in reducing cough they say. It is easily digestible.

It is very easy to prepare this Aralu Unde. 

First step is to clean Aralu, because there will be some paddy husk attached to Aralu.

 
You should remove this paddy husk from Paddy puffed rice carefully, or it goes and stuck in urinary bladder of men and blocks the passage. 

Let us see the recipe now :

Aralu ./ Paddy Puffed Rice : 3 to 4 cups. (Nicely cleaned).

Jaggery : 1 Cup

Coconut /Copra/Dry coconut. : 1 Cup or little more.

Cashews : 1 Handful.

Ghee : 2 to 3 Tablespoons.

Method : 

1. Dry grind cleaned  Aralu into smaller size. 

2. Keep a pan and put jaggery and 1/4 cup water. Melt it completely. Sieve and keep the sieved jaggery aside.

3. Dry grind coconut and keep it aside. (If you are using fresh coconut dry roast nicely and then use it).

4. Now keep a pan on the fire and put cleaned jaggery syrup. Keep it on low flame and stir in between till it turns as little more than one string. Gatti Paka.

5. Switch off the fire and keep the pan down. Add 2 to 3 tbs of ghee and mix it nicely.

6. Add dry ground Aralu,

7. Add  dry ground coconut and cashews.

8.  Mix it well. 

9. Take a handful of this mix and prepare laddu. 

10. Prepare all the laddu and Yummy Laddu is ready to serve or munch. 

11. Store it in a steel box or glass bottle.

12. Enjoy when ever you need or serve for the guest.

Note: 

If you find little hard to prepare laddu. Just heat a little or add very little hot milk.

You can also make some more jaggery syrup and add it to the mixture and then prepare laddu.

Do not add more ghee. It does not take much ghee. 

Badoosha Sweet

Badoosha is one of the famous yummy, delicious sweet that can be done easily at home.

It is the perfect sweet that adds colour to your festival.

HAPPY DEEPAVALI TO YOU ALL.

Deepavali is festival of lights and sweet. It is better that we avoid PATAKIS/CRACKERS in this time.

Let us pray for good old days that we went around freely without any mask or fear.

\

Coming back to BADOOSHA, as I said it earlier it s the perfect sweet that adds colour and happy moments in our life.

Thins needed :

Maida/All purpose flour : 2 Cups

Sugar : 1 or 1 1/2 cup

cardamom : 4 to 5 

Ghee : 2 Tbs

Oil :  1 Cup

Cooking Soda :: A pinch 

Salt : A pinch 

Method :

1 Take a big bowl and add flour and ghee. Mix it well nicely.

2. Now add cooking soda, salt and mix it again.

3. Add required water slowly and prepare chapati dough.

4. It should be soft. Cover and leave the dough for 3 to 4 hours.

5. Keep a pan on the fire and put sugar to it. Add a cup of water and mix it well.

6. Let it melt completely and form sugar consistency.

7. It should be little thicker than 1 string consistency.

8. Now keep a pan on the fire and add oil to fry Badoosha.

9. Let the flame be very low.

10 Kneed the dough nicely and divide in to very small portion. Turn them as small balls.

11. Take a ball size dough and kneed it as small round and press a little at the middle.

12. Prepare the same with the remaining dough.

13. Now put them into oil which is hot and good to fry badoosha.

14 At time put some 3 to 4 badoosha pieces and fry both the sides till brown.

15. Take it out from the oil and put it in a sugar syrup. 

16. Do the same with the remaining and prepare Badoosha.

17. You can turn the other side and live it for over night. 

18. In the morning you can enjoy Yummy ad delicious Badooshas.

NOTE : 

Do not pour water at once while mixing. Kneed the dough nicely to get softness. 

Ghee adds to the taste and Badoosha turns crispy on outer layer and soft inside.

You can add Almonds flakes or Pista flakes on top of Badoosha.

ಸುಲಭದಲ್ಲಿ ಕಜ್ಜಾಯ/ಅತಿರಸ/ಅತ್ರಾಸ ಮಾಡಿ ನೋಡಿ

Preparing Kajjaya/ Athirasa/ Atrasa is very easy and please do watch this video and you will be surprised and definitely you will prepare it. 

Things needed :

Raw rice/Dosa Rice : 2 Cup

Jaggery (powdered) : 1 Cup

Sesame seeds : 1 Tb

Oil to fry : 1 Cup or little more

Cardamom : 3 to 4 Pods

Method :

1. Wash and soak rice for 24 hours. Yes it has to be soaked for twenty four hours.

2. Then wash it again, drain it and spread it on a towel inside the home.

3. Let it dry for a while. (1 hour will do). By the time dry roast sesame seeds. 

4. See that it does not dry completely. The moisture should be there.

5. Dry grind and sieve it. Fine powder it should be.

6. Dry grind the rava consistency rice powder again to be powder. Sieve it again.

7. Now the rice powder is ready. 

8. Keep a pan on the fire and put 1/2 cup of water or little less than 1/2 cup. Add Jaggery to it.

9. See that it is completely melt and turn as little more than one string consistency.

10. To check the consistency of jaggery keep little water in a cup. Put a drop of jaggery drop in it.

It should not melt in water. It should stay as a drop but thick.

11. Now add sieved rice flour and sesame seeds. Mix it well in jaggery. Put off the fire.

12. Take out the pan from fire and keep it aside. Add 1 tbs of ghee and mix it nicely. 

13. Let it cool down. Mix it well and kneed the dough nicely.

14. Divide the dough into small portions and kneed each portion nicely and bring it to a ball shape.

15. Keep a pan and put oil to pan. Heat it. 

16. Take a small portion and pat it on your palm or oil spread plastic can be used to pat the Atrasa as little big.

17. Put this Atrasa in medium hot oil and fry on both sides till it turns golden brown.

18. Remove it from the oil and put it on a kitchen tissue. So that extra oil is absorbed.

19. Atrasa is ready to serve or to eat. 

20. It is nice to eat on next day.

Jackfruit Papad & Bottle Gourd Payasa/ Kheer

Jackfruit Papad & Bottle Gourd Payasa is one of the creation that I did very recently. We do love jackfruit Payasa/ kheer.

  There were some Jackfruits Papad which I got when we visited our home town long back.
We can get Jackfruit and varieties of Papads, sandige and other things in OOru.

There are  two varieties of Jackfruit Papads. One is to fry and the other one is for just eating as it is. The one we can eat without frying or roasting is prepared using well ripe jackfruits. These are specially munching papads during the rainy season. Its soft, chewy and sweet.
Jackfruits Papad & Bottle Gourd Payasa was delicious and it had jackfruit aroma since I used
Lets see the recipe now :

Ingredients.

To Cook : 
Jackfruit Papads : 2 to 3 (Papad should be soft and prepared using well ripe jackfruits).
Bottle Gourd : 1 Small Bowl (1/4 of the whole bottle gourd).
To Add : 
Jaggery : 1/2 Cup
To Grind :
Fresh Coconut : 1 Cup
Poppy Seeds : 1 Teaspoon
Cardamom : 3 to 4 Pods

                                            

Method : 

1. Wash and remove the outer layer of bottle gourd and cut into small pieces. (1 Bowl). Cook till it turns soft.

2. Cut Jackfruit Papad into small pieces and Keep it aside.
3. Add jaggery and mix it well. Let it boil for 2 to 3 minutes and see that all the jaggery melted well.

4. Add cut Jackfruit pieces and cook for some time.

5. Grate coconut and grind it with a tsp of poppy seeds, cardaom seeds and grind it till paste.
Add required water to grind.
6. Add coconut mixture and mix it well.

7. Boil for 2 to 3 minutes and put off the fire.

8. Shift the payasa to a serving dish and serve.

Note :

Cut bottle gourd pieces very small and cook till they are soft.
Use well ripe jackfruit papad to get good taste of Jackfruits.
Adding a tsp of fresh ghee is optional.
Store Well ripe Jackfruit Papad in Refrigerator so that it does not get spoil.
Time : 30 Minutes.
Serves : 3 to 4. 

Kadale /Channa dal Pancha Kajjaya

Pancha Kajjaya is a sweet dish which is prepared using 5 ingredients.
This Pacha Kajjaya is normally prepared for Naivedya/ offering and eaten as Prasada.
I have prepared Pancha Kajjaya with Channa dal, Sesame seeds, cardamom, jaggery and coconut.

For all the festivals we do prepare Pancha Kajjaya for Naivedya.
In temples we do get Pancha Kajjaya as Prasadam. Pancha Kajjaya Prasada is very famous in Udupi and South Canara. 
We do have varieties of Pancha Kajjaya prepared during festivals. Avalakki pancha kajjaya, Aralu Pancha kajjaya, Kadale pancha kajjaya, kadalekaalu pancha kajjaya, moong dal pancha kajjaya etc.
 Here I have prepared Channa Dal Pancha Kajjaya as Naivedyam for Lord Ganesha.
It is easy, quick and healthy.
Channa dal is full of minerals and vitamins. Coconut helps us to provide good cholesterol for the body. Jaggery helps in reducing the acidity. Cardamom helps to digest the food well. Sesame seeds are fiber rich with vitamins and minerals. So eating all together is a divine taste.
Try and enjoy.
Let us see the recipe Now :

Ingredients :

Channa dal : 1 Cup
Coconut : 1/2 Cup
Jaggery : 1/4 Cup
Cardamom : 3 to 4 Pods
Sesame Seeds : 2 Tablespoons

Method : 

1. Dry roast channa dal till it turns golden brown. Take it out from the pan and leave it for cooling.

2. Dry roast sesame seeds till they splutter and take out from the pan. Let it cool.

3. Grate coconut and dry roast till golden brown.

4. Powder jaggery. Remove the seeds from cardamom Pod. Keep the seeds aside.

5. Dry grind roasted channa dal, sesame seeds, dry copra/ Kobbari cardamom and jaggery little by little.

6. Mix all the ingredients nicely and keep it as Naivedyam and after Pooja enjoy the Prasada.
Note :

Do not dry grind channa dal completely. It should be coarse powder. Mixing all the ingredients nicely adds to the taste.
If you are using fresh coconut gratings roast it nicely before adding to grind. or Pancha Kajjaya gets spoil.
Time : 15 Minutes
Serves : As You Serve.

Jack Fruit Guli Appa / Jack Fruit Paddu

Jack fruit season is almost over, you need to wait for one more year for the jack fruit season. May be the last Jack fruit I am using it here to prepare Jack fruit Guli Appa/ Paddu/ Paniyaram. 

We use rice to prepare this Jack fruit Dosa, Kadubu and Guli Appa. Here I have used Rava/semolina instead of Raw Rice and prepared this yummy Jack Fruit Guli Appa

I have used Jack Fruits, joni Bella (organic jaggery which is bit liquid form), medium size rava and little coconut.

Let us see the benefits of Eating Jack fruits in our diet. 

It is always better to have fruits and vegetables during their seasons. They are filled with vitamins and minerals during the seasons they are naturally grown. 

Jack Fruits are filled with Vitamin C and potassium. They are energetic and provide energy to our body. 

There is a proverb in Kannada language. ಹಸಿವಾದಾಗ ಹಲಸಿನ ಹಣ್ಣು ತಿನ್ನು ಹಾಗೆಯೇ ಹೊಟ್ಟೆ ತುಂಬಿದಾಗ ಮಾವಿನ ಹಣ್ಣು. It means when you are hungry that we should eat Jack Fruits and when we are full, we should eat Mango. Jack fruits fill the stomach and is good for getting your energy back. And when you are full One should eat mango that helps the food to digest..

Jack fruit prevents Anaemia and take care of good eye sight. It is good for building muscles. It is said it helps to cure mental stress and skin diseases.

Let us see the recipe now :

Things Needed : 

Jack Fruits : 10 to 15 

Rava /Rave/Semolina : 2 Cups

Coconut : 1 Cup (small cup)

Jaggery : 3/4 Cup

Salt : A little

Oil /Ghee : 3 to 4 Tbs

Method :

1. Cut Jack Fruits into small pieces.

2. Grind cut jack fruits with coconut. Do not add any water while grinding.

3. Mix it with 2 cups of rava, little salt and 3/4 cup of jaggery. I added Organic liquid jaggery. (You can add powdered jaggery if you do not get organic jaggery). Let the batter rest for 10 minutes.

4. Keep a guli appa pan on the fire and heat. Put little oil to each mould/Guli. (Down portion of the pan). Add little oil on the top. Cover and cook on low flame.

5. Turn the other side and cook for a minute.

6. Take out ready Jack Fruit Guli Appa to a serving bowl. Prepare the rest of the Guli appa the same way.

7. Serve Jack fruit Guli Appa with ghee on top.

Note : 
Use of Raw rice instead of rava is optional. Use of organic jaggery is optional. Adding more or less jaggery is optional.
Time : 3o to 35 Minutes.
Serves : 2 to 3.

Almond /Badam Halva

Almond Halva /Badam Halva is one of the delicious sweet treat and I love to have it at any time of the  day. I am not a big fan of sweets but I always prefer to have this Badam Halva.

It is very easy and quick to prepare it. The taste is amazing when you do prepare at home.
The ingredients I used are almonds, sugar, boiled milk, ghee and Kesar/Saffron.
Posting this sweet dish for to note our son Rishikanth Got married to Kavitha Last week and We wish the newly wedded couple to all the best and lead Happy Life.
I also request all my friends to Wish  Rishi - Kavitha for their bright future.

Lets see the recipe Now :

Ingredients :

Almonds : 1 Cup
Sugar : 1 Cup or little less
Milk : 1/2 Cup
Ghee : 2 to 3 Tbs
Milk Powder : 2 Tbs

Method :

1. Soak almonds in hot water and remove its husk.
2. Grind almonds with milk to paste consistency.

3. Add 1/2 cup of sugar to a big pan and keep the pan on the fire.

4.Put ground almond - milk mixture and milk powder.

5. Add a tbs of ghee and stir it slowly.

6. Let the flame be on slow flame.

7. Stir continuously it it starts to leave the pan.

8. Add a tbs of ghee and put off the fire.

9. Mix it nicely and put it in a serving dish.

10. Serve as You Wish.

Time : 15 to 20 minutes.
Serves : As you like it.

Note :

Adding more sugar to halva is optional. Adding more ghee is optional. Take out the halva once it starts to leave the pan. Then add a tbs of ghee. Grind it till paste to get good taste. Adding milk powder is optional.

Coconut - Jaggery Kadubu

Coconut - Jaggery Kadubu is also known as Kai kadubu, is delicious and finger licking kadubu for Udupi People.

I have already prepared this Kayi Kadubu/Coconut Jaggery Kadubu in different methods. Here is one more method that you can prepare soft and yummy Coconut - Jaggery Kadubu.

This type of Coconut Kadubu I have seen in sister Sujatha's house in Udyavar.

Coconut - Jaggery Kadubu done in this way stays soft even when it is cooled.
This time I have tried this with Rice flour and used home grown Turmeric leaves. So happy to use home grown Turmeric leaves, its pure and no chemical menure is used.
The procedure is simple. The procedure goes like this. Boil water and put fine rice flour, stir continuously till it turns as one whole ball. Put off the fire and leave it cool a bit. Then kneed the dough nicely and divide into small ball. Roll these balls like small chapati, fill in the sweet jaggery coconut mixture and fold it. Place this in turmeric leaf. Close the leaf by two sides and steam cook for 30 to 40 minutes. The aroma of cooked coconut jaggery spread the house and you crave to eat the food you prepared.

The coconut jaggery mix is prepared this way. Grate fresh coconut and powder jaggery. Powder 4 to 5 cardamom pods into powder. Put this mixture of coconut- jaggery - cardamom mixture in a pan and stir for a while till the moisture (water content) disappear. But let the mixture have glossy look. (Do not stir till it gets dry). Coconut - Jaggery mixture is also ready to use.

Now we will prepare Turmeric leaves Coconut Jaggery Kadubu.

Sweet Tooth Lovers really love to have this Kadubu.
Healthy way of eating is always good for health.
Jaggery is used and jaggery has loads of healthy properties.
Coconut is good for health too.
The coconut - jaggery mixture can be used for preparing modakas.
This is steamed food.
Let us see the recipe now :

Things Needed :

Rice flour : 2 Cups
Boiling water : 3 1/2 Cups
Grated Coconut : 1 Bowl (1 Small coconut).
Jaggery : 1/2 Cup or little more
Ghee : 1 Teaspoon
Salt : A little
Cardamom : 3 to 4 Pods
Turmeric Leaves : 6 to 8

Method :
1. Wash turmeric leaves and cut into 1/2 and keep them aside.

2. Grate coconut and powder jaggery and cardamom.

3. Keep a pan on the fire and add coconut jaggery -cardamom mixture.

4. Stir nicely till it the moisture disappear. Put of the fire and let it cool.

5. Keep a big pan and put 3 glasses of water. Add 1ts of ghee and let it boil.
6. Add a very little salt. Put rice flour slowly once the water starts to boil.

7. Stir slowly and continuously till it turns as one whole ball.

8. Put off the fire and let it cool a bit. (Not completely).
9. Wet your hands and then kneed the rice flour dough nicely.

10. Divide them into small portions. (Turn them as small ball shape).
11. Roll them as small poori and place the coconut mixture inside and fold it.

12. Place this folded Kadubu in turmeric leaves and arrange them in a plate.

13. Keep a steamer or pressure cooker on fire and put little water in it. Place a plate.

14. Keep all the kadubu kept in turmeric leaves. Arrange them nicely.

15. Steam cook for 35 to 40 minutes on medium flame.

16. Open the lid and check by piercing a knife edge to kadubu. It should not stick.

17. Take out the kadubu from turmeric leaves and serve.

18. Serve with spoon of ghee on top.

Note : 

Rice flour should be very fine to get good Kayi Kadubu.
No need to use more ghee. Adding a tsp of ghee helps the rice flour not to get stuck at the bottom.
One must use fresh coconut. Use of more jaggery is optional.
Total Time : 50 Minutes.
Serves : 4 to 5 

Same dough and same coconut Jaggery mixture....Modakas