Rava - Tender coconut pulp Halubai. (Rice Halva)

READY TO SERVE RAVA HAALUBAI.

Haalubai is a sweet dish. It is something like Halva and it can be prepared using, raw rice, wheat or even Ragi  ( Finger Millet). Haalu bai is so soft and melts in your mouth.
Fresh or tender coconut, jaggery, cardamom and rice all these ingredients are grind together and mixed well ( Stir) for some time until it gets thicken. The stirring process is done till it thickens. Adding little by little ghee will enhance the taste and it is one of the healthy food I can say. As I said earlier it can be prepared using any one of the following grain like wheat, (whole or powdered), Raagi (whole or powdered) and rice.
I have used tender coconut pulp along with fresh coconut and it has added a flavour to Halubai. Instead of rice I have used this time Medium sized Rava. Roasted rava slightly and added the ground coconut and jaggery with cardamom.
Rava (Semolina) is better than rice though it contain carbohydrates. 
This is an easy recipe and anybody can try this Rava Haalubai and enjoy eating as snack or munch any time of the day.

Things Needed :

Rava (Semolina) Medium size : 2 Cups
Coconut : 1 Cup
Tender coconut pulp : 1small cup (or 1 tender coconut pulp).
Jaggery : 1 Cup
Ghee : 1/2 Cup
Cardamom : 4 to 5 pods.

Method :

1. Dry roast Rava and keep it aside.

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 2. Grate coconut and grind it with cardamom pods. (Remove the outer skin and then use).

  3. Apply ghee to a plate or tray and keep it ready. 
4. Keep jaggery in a pan and add 1/2 glass of water in a pan. Let it melt a little.
5. Now keep the pan on the fire and stir and let it  dissolve nicely. Sieve this jaggery mixture and keep the clean jaggery  aside.

6.  Grind tender coconut pulp for 1 to 2 minutes and let it be in to pieces. (do not grind into paste).

 7. Keep a big pan, add cleaned jaggery, ground coconut, tender coconut pieces and dry roasted rava.
8. Mix it well and start stirring. Add little ghee in between and mix it well.

9 The mixture starts leaving the pan that showsHaalubai is cooked and done. Add remaining ghee and stir it for 2 to 3 minutes..

 

10. Pour the ready Haalubai (Halwa) to the ghee greased plate and spread it nicely.

 11. Cut it according to your wish and leave it for some time.

12. Serve the cut pieces with ghee.

Note :

Remember add required water. ( 1 = 1/2). Adding more water will result the Haalubai too soft and it will not taste good.
You can use Big banana leaf instead of a plate or tray. Adding more or less jaggery is optional.
Time : 30 minutes
Serves : 30 pieces can be made.

Mixed Dal Dosa + Ondelaga leaves Chutney

Dals Dosa  with Ondelaga Chutney

Mixed Dal dosa is prepared using different dals like Channa,Urid,Toor and Moong Dal and raw rice. It is just like Ade ( Dal dosa). I have used a cup of curd and prepared dosa immediately. You get soft and tasty dosa by adding curd. Instead of leaving it for fermentation you can prepare it quickly and serve with any kind of chutney you prepare.
Ondelaga leaves are commonly known as centella and gottu kola. It is a small herbaceous, annual plant. It is used as a medicinal herb in Ayurvedic medicine, traditional African medicine and traditional Chinese medicine. It is also known as the Asiatic pennywort or Indian pennywort. in English.
Let us see what do they call Ondelaga in different part of India and the benefits of having this leaves in our diet.
It is known as Thalkudi in Oriya, Saraswathi aku - Telugu, Kudavan or muththil or kudangal in Malayalam. Thanjuni -Bengali, Brahmi - Marathi, Ondelaga - Kannada, Vallaarai - Tamil, brahmi booti - Hindi, Perook in Manipuri. It is known as Timire in Tulu ( One of the language spoken in South Canera). This is known as Brahmi leaves in North Indial. Brahmi leaves are different from Ondelaga though they may have some similarities.
Ondelaga is an effective herb against depression. They are rich in anti oxidants and good for people suffering from gastric ulcers.
Ondelag leaves over dose may cause drowsiness.
Dalls are packed with proteins. Dals are rich in minerals like iron and potassium. Channa dal is rich in minerals like copper and manganese. Urid dal is rich in proteins and Vitamin B. Toor dal is rich in fibers and helps to regulate the bowel movements. Moong Dal is known as diet friendly dal. It is rich source of iron and potassium.
Here is a recipe of Dal Dosa and Ondelaga Coconut Chutney and it is easy to prepare and we can have them for Breakfast or as Evening Snack or for dinner too.

Things Needed :

For Dal Dosa:
Toor Dal : 1/2 Cup
Urid Dal : 1/2 Cup
Moong Dal : 1/2 Cup
Channa Dal : 1/2 Cup
Raw  Rice  : 2 Cups
Curd : 1 Cup 
Salt : to taste
Oil : 4 to 6 Table spoons

Method :

1. Wash all the ingredients separately and put it in a big bowl and soak overnight or 4 to 5 hours.

2. Now wash it again just before grinding and grind  till smooth using water little by little.
3. Remove from the mixi jar, put it in a big bowl.

4. Now add  salt and a cup of curd and mix the batter nicely.Leave it for 5 to 10 minutes.

5. Keep a Dosa Pan on the fire and heat. Sprinkle little oil on the tava.
6. Take ladle full of the ready dosa batter and spread as round circle.

7.Cover dosa and cook for 1 minute. Sprinkle oil on the top.
8. And turn the dosa other side and cook for 10 to 20 seconds.

9. Repeat the same with the remaining batter and prepare dosas

10. Serve Hot dosa with the side dish you prepared. Top up dosa with a spoon of fresh ghee.

Note :

Do not use more water while grinding. Do not add beaten rice. Using curd makes dosa soft and tasty. You can use cut onions on the top while cooking . Adding more or less oil is optional. Using more rice is also optional. ( You can add one more cup of rice).
Time : 30 minutes . ( Soaking time separate....4 to 5 hours soaking time).

Odelaga Chutney. ( Gottu Kola leaves).

Things Needed :

Ondelaga Leaves : 1 Handful
Coconut : 1 Cup
Tamarind : 1 Small Marble size
Ingh : a pinch
Salt : required.
Method : Grind all the ingredients together with little water till paste and remove from the mixi jar to a serving bowl. It goes well with all the main dishes. Even plain rice or masla rice. Palau.

    Note : Do not use more leaves. ( It is heat content and you might get boils in the tongue). Using more coconut  is optional. Adding Mustard spurt is also optional.

Serves : 3 to 4.
Time : 10 minutes.

Ondelaga leaves are different from Brahmhi Leaves. ( They may contain some similar contents but they are different Plants).

 Ondelaga leaves :(Gottu Kola Leaves)

 

 Brahmhi leaves :