Showing posts with label traditional. Show all posts
Showing posts with label traditional. Show all posts

Sunday, January 20, 2019

Traditional Huggi - Udupi Style

Huggi is a traditional dish prepared during Dhanurmasa / From December 14 to January 14. This is mid winter season in India. The food we intake is based on Indian culture and is connected with healthy food habits.

Huggi /Pongal is traditionally prepared using raw rice, moong dal and jaggery. Eating rice and moong dal helps to digest the food easily. Rice is full of fiber and moong dal is loaded with proteins. And jaggery helps in taking care of digestion, acidity gas and other things. In olden days people used the food according to the seasons. Seasonal food help us stay healthy because they do loaded with vitamins and minerals. More over it takes care of our body with its nutritional values.
Udupi style of Huggi is not that sweet or loaded with ghee. Raw rice and moong dal is cooked separately or together, then added little ghee and little jaggery. Cardamom, nutmug and clove is powdered and added to huggi. It helps the food we eat, to digest well.
Let us see the recipe Now :
Sweet Huggi is normally prepared with rice and moong dal. Once upon a time Udupi region people used to grow the paddy a lot. So rice must have become the main grain. Rice is digested easily and the hot weather helps us to stay fit.
Huggi is normally eaten with Huli Gojju ./ Tamarind - Jaggery mixture.

Things Needed :

Raw Rice : ( Any good quality rice ) : 1 Cup
Moong dal : 1/2 Cup
Ghee : 1 Tablespoon
Jaggery : 2 Tablespoons
Salt : A little
Cardamom : 4 to 5
Cloves : 2
Nut Meg : Jaikai : A little

Method :

1. Wash and cook raw rice and moong dal together or separately. Let it cool. Grate coconut and keep it aside.

2. Keep a pan on the fire and put jaggery. Melt it with little water. Once it is boiling and completely melted sieve it and keep the clean jaggery aside. Powder cloves, cardamom pods and nut meg.


3. Keep another pan on the fire and put moong dal and rice together to the pan. Add a pinch of salt and cleaned jaggery. Mix it well and let it cook nicely for 3 to 4 minutes.


4. Add a tablespoon of ghee and powdered spice mixture. ( cardamom pods, cloves and nut meg).
5. Stir slowly and mix all the ingredients nicely. Add grated coconut on the top.


6. Shift ready Traditional Huggi to a serving dish. Add little more coconut on the top.
 7. Serve with Huli Gojju  /Tamarind - jaggery mixture .

Note :

Adding cashews and raisins is optional. I have not added.Adding more ghee is optional. I have added ghee just before serving. No need to add more jaggery. Traditional Huggi does contain less sweet.
Time 30 Minutes.
Serves : 4 to 5.



Tuesday, January 15, 2019

Badam Poori

Badam Poori is a delicious sweet dish. It is  sweet  friedfritter. It can be relished as desert. People do eat with Rabdi. ( Thick Milk contain sugar ).


I wanted to try this Badam Poori from a long time. So here are Badam Pooris done. It is delicious, yummy and superb.
Badam Pooris are crispy, crunchy sweets if they come out well. No need to dip them in sugar syrup for a long time. Just dip them and take it away.
I have used Maida /All purpose flour, sugar, badam/almonds and some cardamom. Let us see the recipe now :

Ingredients :

Maida : 2 Cups
Sugar : 2 Cups
Badam /Almonds : 10 to 15
Cardamom : 6 to 8
Dry Coconut gratings : 2 to 3 Tablespoons
Ghee : 2 Tablespoons
Oil :For frying : 1 to 1/2 Cup :
Salt : A pinch


Method :

1. Mix maida /all purpose flour with 2 tablespoons of ghee and little salt.

2. Add water and prepare chapati dough. ( It should be thick consistency). Keep it aside.

3. Powder almonds/badam and keep it aside. ( Dry grind coarsely ).
4. Powder cardamom and keep it aside.
5. Keep a pan and put sugar and a glass of water. Keep it on low flame. Stir in between.


6. It should get thick syrup consistency. ( Little more than one string consistency). Add powdered cardamom.


7. Now kneed maida dough nicely and divide them into small portion. ( Small ball size ).
8. Roll them into poori shape and place a spoon of badam powder on it. Spread it around.


9. Fold it into half then quarter. Press a little at the edge with fork or finger,


10. Repeat the same pooris and keep it aside.
11. Now keep a pan on the fire and heat. Add oil and let it get hot. (Medium flame).
12. Add 2 to 3 pooris in hot oil and fry on low flame. (Reduce the flame to low). It helps badam poori to be crispy.
13.Fry on both sides and take it out and put it in sugar syrup. Just leave them for a minute, ( Turn both sides to get sufficient syrup on both sides).


14. Take it out and arrange them on a plate.

15. Repeat the same frying and dipping in sugar syrup process. Arrange them nicely and add dry coconut on the top. ( Optional ).

16. When it cools it taste better. Serve as a desert or munch at any time of the day.



Note :

Bind the edges nicely so that almonds will not come out of poori. Fry them on low flame to get poori to be crispy. Crispiness stays only for a day or 2. Then pooris turn soft. Instead of dipping them in sugar syrup you  can prepare coconut sugar mixture and put them on hot poori once it is fried. (Optional ).
Remained sugar syrup can be used for some sweet dishes to prepare. ( Re use ).
Adding ghee helps the poori to be crisp.
Time : 40 Minutes.
Serves : 40 to 50 Pooris.


Saturday, January 12, 2019

Drumstick - Potato Curry / Sambar

Drumstick is one of the favourite vegetable of many people. The aroma of drumstick loved by them. And the juicy drumstick is very nice to chew and it contain full of nutritious value.


I have used Potatoes, drumsticks, sambar powder, toor dal and little coconut. The curry is really delicious and all the main dishes can be enjoyed with this Drumstick - Potato Curry.

Let us see what do they call drumstick in some of our Indian States.
Drumstick's Scientific name is Moringa Oleifera.
Drumsticks /Nuggekai in Kannada language - Karnataka, Murungakkai in Tamil. Muringakkaya or Muringakka in Malayalam. Munnakaya Mulaku Kada and in Hindi it is Sajjam Ki Phalli, Saigan, shinga segva. In Bengali Sajane Dauta and in Gujarathi Saragvani Shing and in Konkani Moska Saang/ Massingasaang, Marati - shevaga/Sheng and in Panjabi - Savonjna and in Tulu Nurge.

 Let us see some benefits of Eating Drumsticks in our diet.
Drumstick is filled with nutritious value.
They do contain calcium, vitamins, zinc and iron. They are rich in B -Complex vitamins, Vitamin B6, Vitamin B 1, B-2, B-3. Vitamin A, Vitamin C and magnesium.
Drumstick and its leaves helps to control blood sugar level in our body. They help to improve digestive help. It helps in building the strong bones in our body. It helps to purify the blood. It helps to relieves respiratory disorders. It helps to boost immunity in our body. It contain antioxidant properties.
Caution :Pregnant women should not consume drumsticks or its leaves. Eating Drumstick curry or any other form might cause abortion.
Let us see the recipe Now :


Things Needed :

To Cook :
Drumstick : 4 to 5
Toor dal : 1/2 Cup. ( 3 to 4 Tablespoons )
Potatoes : 2 to 3

To Grind :
Sambar powder : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Coconut : 1 Small Cup /3 to 4 Tablespoons
Tamarind Pulp : 1 Tablespoon

To Add :

Seasoning : Mustard, curry leaves and ingh and Oil
Salt : As required
Coriander leaves : 2 Tablespoons ( Optional )
Turmeric powder : A pinch



Method :

1. Wash and cut drumsticks into small pieces. Peel of the outer layer of drumstick.
2. Wash and cut potatoes into pieces.

3. Wash toor dal and pressure cook drumstick pieces, potato pieces and toor dal with required water.

4. Soak a small marble size of tamarind in hot water and squeeze out the pulp.
5. Grate coconut and grind it with, 1/2 Teaspoon jeera,  tamarind pulp and sambar powder. Add required water to grind.

6. Remove the ground coconut mixture and keep it aside.
7. Keep a pan on the fire and put cooked drumstick, potatoes and toor dal. Add required salt.



8. Add a pinch of turmeric powder. Mix all the ingredients slowly. Let it boil for 2 to 3 minutes.
9. Add ground coconut - spice mixture and mix it slowly. Let it boil for 2 to 3 minutes.
10. Shift the ready Drumstic Potato Curry to a serving dish.


11. Prepare seasoning with mustard seeds, curry leaves and ingh and add it to ready to serve sambar.
12. Add cut coriander leaves and serve Drumstick - Potato Sambar with the main dish you have prepared.

Note :

Do not over cook potatoes and drumsticks. You cook it separately. Adding any brand of sambar powder is optional. Adding jeera while grinding helps the curry to be free from gas formation in the stomach. I did not peel off potatoes. Adding garlic and onions to curry is optional. Stir the curry slowly.
Time : 30 Minutes.
Serves : 4 to 5.

Thursday, January 10, 2019

Baragu /Prosso Millet Coconut Rice

Baragu / Prosso Millet is one of the grain from Millet family. I have tried coconut rice using Baragu / Prosso Millet. Here is a simple and healthy recipe that you can try for this Makara Sankranthi Festival.

I used prosso millet, coconut, red chilly and some spices like mustard seeds and urid dal.
As I said it is simple, healthy and easy.
Millet do not contain fat. It is free from cholesterol and rich in fiber, vitamins and minerals.It is gluten free and good for diabetes and helps to control blood pressure in our body.
Let us see the recipe :

Things Needed :

Prosso /Baragu Millet :  1 Big cup
Water : 2 cups
To Season : Oil : 2 Tablespoons
Ghee : 3 to 4 Tablespoon
Red chilly : 3 to 4
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 1 Handful
Cashew Nuts : 2 to 3 Tablespoons
Coconut : Fresh /Grated : 4 to 5 Tablespoons.
Salt : As Required



Ready to serve Baragu /Prossso Millet Coconut Rice 

Method :

1. Clean and wash baragu/prosso millet.


2. Add 2 cups of water and cook in pressure cooker. ( Use the same measuring cup to add water).
 ( It is 1 : 2,  1 prosso millet and 2 cups of water). Allow it to cool.
3. Now spread the prosso millet in a big plate. Millet get to normal temperature.


4. Wash curry leaves and cut into small pieces.


5. Keep a big pan on the fire and add  2 tablespoons of oil to the pan.
6. Add mustard seeds and urid dal. Urid dal turns golden brown and mustard seeds splutter.
 7. Add red chilly and fry.
8. Add cut curry leaves and cashew nuts. Fry cashews in hot oil till they turn golden colour.
9. Add cooled Baragu/Prosso Millet and required salt. Stir slowly and mix it well.


10. Now add coconut and 3 to 4 tablespoons of ghee and mix it nicely.
11. Let it cook on low flame for 2 to 3 minutes. Shift the ready Baragu /Prosso Millet Coconut Rice to a serving dish.

12. Simple, Mild and healthy Baragu /Prosso Millet Coconut Rice is ready to serve.

Note :

Use only twice the quantity of water to cook any millet. It does not take much water. Adding more ghee is optional. It adds to the taste. Adding green chilly instead of red chilly is optional. Taste may differ. Use of red chilly is traditional. Use of any cooking oil is optional. Fresh coconut gratings adds to the taste. Do not cook much after adding coconut. ( 2 to 3 minutes will be enough to get good aroma and the good benefits of coconut).
Time : 30 Minutes.
Serves : 3 to 4 .



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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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