Showing posts with label yummy. Show all posts
Showing posts with label yummy. Show all posts

Wednesday, January 23, 2019

Kara Pongal /Huggi

Huggi/ Pongal is prepared during Dhanurmasa as I said earlier post. But this Kara /Spicy Pongal can be prepared at any time of the day. It is an easy and healthy dish that provide purpose of food.


It is prepared using moong dal and raw rice. I have learnt this recipe from one of my close friends daughter in Chennai. She has prepared this yummy dish and we all loved it.
We Udupians usually do not prepare kara /spicy pongal. It has become a practice these days and it is one of the stamped recipe of Tamailnadu. People do have this pongal mostly for breakfast in Tamilnadu.
Even Iyyers do prepare this Pongal in such a yummy way. Iyyers and Iyyangar's  Pongal is loaded with pepper and ghee. It has such a wonderful aroma, one should feel like eating it again and again.
Ok, coming back to this Kara Pongal is easy.
All you need is moong dal, rice, ghee, jeera /cumin seeds and pepper. They do not use any other spice. They do pour ghee on it...( As much it takes ).
Let us see the recipe now :

Things Needed :

Raw Rice : 1 Cup
Moong Dal : 1/2 Cup
Pepper Pods : 8 to 10.( 3/4 Teaspoon ).
Jeera : 1 Teaspoon
Ghee : 1/2  Cup
Cashews : 6 to 8 or more
Salt : As required
Green chilly : 1 ( Optional )
Ginger : An inch

Method :

1. Wash and cook moong dal and raw rice separately.


2.Wash and slit green chilly., crush pepper pods and cashews cut into small pieces.
3. Wash and remove the outer layer of ginger and wash it again. Grate and keep it aside.
4. Now keep a pan on the fire and heat. Add cooked rice and moong dal.
5.Add little turmeric powder, 1/2 glass of water and required salt. Mix it well and cook on low flame.
6. Add 2 tablespoons of ghee, slit green chilly and grated ginger.



7. Keep a pan on the fire and add a tablespoon of ghee. Add cut cashews and fry til they turn golden brown.

8. Add jeera /cumin seeds and pepper. Fry for 10 seconds and put half of the seasoning to this mixture to already done pongal.

Cook on low flame for a minute.




9. Shift the pongal  / Khara Huggi to a serving dish. Add remaining cashews mixture on the top. Add remaining ghee to Khara Pongal /Spicy Huggi .
10. Serve when it is piping hot. Hot huggi taste delicious.

Note :

Do not over cook rice or moong dal. Adding more / less ghee is optional. Adding green chilly is optional. Do not add any oil or vanaspathi except ghee.
Time : 20 Minutes.
Serves : 4 to 5.

Sunday, January 20, 2019

Huli Gojju / ಹುಳಿ ಗೊಜ್ಜು :

Huli gojju is a side dish with huggi. Huli gojju is sweet and savoury dish that is a must do dish with Huggi. We, people from Udupi will not cook huggi with lots of jaggery. The sweet taste is normally mild and adding huli gojju adds to the taste and increase your appetite. 


Preparing Huli Gojju is very easy. Soak tamarind in water and squeeze out the pulp. Add required jaggery and a green chilly. Allow it to boil till it gets sticky consistency. Then add a mustard seasoning. Huli gojju is ready to serve or eat. 

Things Needed :

Tamarind : 1 Small Lemon size
Jaggery : 4 to 5 Tablespoons
Salt : As required
Turmeric powder : A little
Green chilly : 1
Ginger : An inch
Pepper Pods : 5 to 6
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Red chilly : 1 ( Optional )

Method :

1. Wash and soak tamarind in hot water for 10 minutes.
2. Squeeze out the pulp and keep it aside.
3. Keep a pan on the fire and put tamarind pulp, jaggery and salt.
4. Let it boil. Add slit green chilly.


5.Wash and peel off the outer layer of ginger. Wash it again and grate it. Add grated ginger to boiling tamarind pulp. Add crushed pepper.
6. Boil the mixture till it gets sticky consistency.


7. Shift the tamarind - jaggery mixture to a clean bowl.
8. Add seasoned mustard seeds, curry leaves mixture to Huli gojju. /Savoury gojju.


9. Mix it well and add it to huggi when you are serving or eating. Eat huli gojju with sweet huggi.


 Note : 

Do not make the gooju very thick. It should be watery consistency but stick. Adding more jaggery is optional. Use of any cooking oil is optional.
Time 10 Minutes .
Serves : 3 to 4.

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.


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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