Dates -Jaggery Kesari Baat

Kesari baat is a sweet dish. It is prepared with Rava, Sugar, ghee and cardamom. Some time we mix fruits like banana, pineapple or apple.Kesari baath is also called as sheera in some places. It is one of the easy and quick dish. I think every one will agree with my point.
There is a little twist here in this Kesari baath.  Mysoreians (people living in and around Mysore - Karnataka) do prepare a traditional dish called " Gul Pavate " which is prepared using jaggery instead of sugar. I have done little changes like using some dates and the quantity of jaggery is reduces. I have used black raisins also. Black current (black raisins) helps to add little more sweets and enrich the taste too.
Lets see some benefits of using Black Current ( black raisins) in our daily diet.
Dried black currants are powerhouse of nutrition. They are low fat, cholesterol free and high in protein.  Black currants are also an excellent source of nutrients that are essential for health. They contain dietary fiber, minerals like copper, manganese, iron, calcium, phosphorus, magnesium and potassium which are very essential for body metabolism. They are an excellent source of antioxidant  Vitamin C and moderate amount of Vitamin A which is essential for healthy vision.
Here is a recipe of Dates - Jaggery Kesari baat which is very easy and quick to prepare and we can have them any time of the day, use them as desert, good for kitty parties or kids parties. Very good for special days like fasting or festival days.

Things needed :

Medium Size Rava : 1 1/2  Cup
Ghee :3/4  cup
Dates : 1/2 Cup
Jaggery : 1 Cup
Dried Black Current (Black raisins) : 1/4 Cup
Cardamom : 5 to 6 pods.
Water : 2 Cups
Saffron : 2 to 3 rakes  or food colour : a pinch (optional)

Method :

1. keep water for boiling.
2. Remove the pods from cardamom and pound it (Powder it).

3. De seed dates and cut into small pieces.

4. Keep a pan on the fire and put 2 table spoons of ghee and let it melt. Add dates and fry for 1 minute.
5. Add black current and fry them till they turn fluffy.

6. Add rava and fry nicely till the raw smell disappear. (for 3 to 4 minutes)

7. Add boiling water and mix rava nicely. (let the flame be very small  while pouring hot water).
8. Mix it well and add jaggery and stir nicely till the jaggery mixed well with rava.
9. Add ghee in between the stirring. Stir  till it gets thick.
10. Add saffron and mix it nicely. (Strait you can add saffron). Put off the fire.
11. Add remaining ghee and cardamom powder and mix it well.

12. Shift the ready Dates - Jaggery Kesari to a serving bowl and serve with Upma or as a desert.

Note: 

You must fry rava nicely till the raw smell disappear. Fry on low flame.
You can add more or less ghee. Adding ghee adds to the taste. Using cooking oil taste differ.
You can also add more jaggery to increase the sweet taste. ( 1 1/2 cup jaggery can be used). You can also use cashew nuts along with black currents. Using saffron or food colour is optional since jaggery adds the natural colour it is not necessary to add any colour to keasari baat. Kesari baat with Upma or Uppittu is a very good combination and ideal for breakfast.
Time 15 minutes
Serves : 3 to 4.    

Rice - Wheat Parota (Bili Holige)

Rice - Wheat Parota is called as Bile Holige (Kannada) in Karnataka. Bili means white and holige means a sweet kind of paratha or pooran poli (Gujarathi or Hindi ). Using Maida is a normal practice and cooked rice flour is stuffed in side the parota. It is a plain Parota and can be eaten with your favourite curry or chutney. I tried this with wheat flour instead of maida.

This Rice - Wheat Parota is a good choice for breakfast or lunch or for dinner. It is a stomach filling and a tasty dish.
Here is a recipe of Rice - Wheat Parota, which is easy to prepare and I am sure all the family members will enjoy eating this Bili Holige.

Ingredients 

Rice Flour : 2 Cups
Wheat Flour : 2 Cups
Salt : to taste
Water : 4 Cups
Oil : 4 to 6 Table spoons

Method :

1. Keep water for boiling on the fire and add salt to it. Let the water boil.

2. Take a big bowl and put wheat flour, 2 teaspoons of oil and prepare chapati dough using required water.. Keep the dough aside.
3. Add rice flour to the boiling water.

4. Mix it slowly and stir it nicely so the dough mixes well. Stir till it gets thicken.

5. Put off the fire once the rice flour is turned thick.
6. Kneed cooked rice flour nicely and divide them in to a ball size and keep it aside.

7. Now take chapati dough and divide the dough into small portion.
8.  Turn the small portion of chapati dough , dip this in dry wheat flour and flatten a bit.
9. Keep a portion of rice dough and cover from all the sides and flatten again slowly like chapati.

10. Keep a chapati pan and heat. Sprinkle oil on the pan.
11. Now put flattened rice flour chapati on the pan. Cook on both sides using very little oil.

12. Cook on medium heat till the parota turns golden brown.

13. Remove from the pan and serve hot Rice - Wheat Parota with the side dish

14. Repeat the same with remaining dough.

Note :
Proportion of rice flour and water  : 1 Cup Rice flour : 2 cups of water.
Do not use more water. Using a very fine rice flour is very important or Parota may turn hard.
No need to use more oil to prepare the dough. Normal chapati dough consistency is better.
Using more oil while cooking is optional. Using ghee or oil is also optional.
We had this Rice flour - Wheat Parota with  coconut Chutney , Chutney Powder and curd (Yogurt).
Time : 30 Minutes
Servings : 5 to 6  : 8 to 10 Parotas can be prepared.