Thursday, January 21, 2010

BEATEN RICE UPPITTU ( AWALAKKI OR AWAL OR POHA UPPITTU )

Awalakki/Aval/ Poha/ Flattened rice is one of the healthy grain and we can prepare varieties of dishes using Awalakki. This is one of the traditional dish and easy to prepare too.
 
 Thick Awalakki is used to prepare this dish and it is cleaned and soaked in water for some time. With that we add some spices and spices. Then it is seasoned.
Lets see the recipe now.

Things Needed :

Awalakki : 1cup
Salt : to taste
Turmeric Powder : a pinch
Jaggery : 2 table spoons
Water : 1/2 cup
Coconut : 1/2 cup
Red chilly : 3 to 4
Mustard Seeds : 1 spoon
Oil : 2 Table spoon
Urd Daal : 1 Spoon
Curry leaves : 6 to 8 leaves
Coriander leaves : 2 to 3 sticks
Ghee : 1 Tablespoon


Method :

1. Wash and soak awalakki with 1/2 Cup of water. Add salt, turmeric powder and jaggery. Mix it well and keep it aside.

2. Grate coconut and dry grind. Add 1/2 teaspoon of mustard seeds and red chilly with coconut to dry grind.

3. Now keep a pan on the fire and heat. Add 2 tablespoons of oil.
4. Add mustard seeds, urid dal .(each 1/2 spoon).

5. Let it splutter. Add curry leaves and put soaked awalakki to it.

6. Mix it well and cook for 1 to 2 minutes. Add water if required.
7. Add ground coconut - mustard- red chilly mixture and mix it well. Add a teaspoon of ghee.

8. Let it cook on low flame. Wait till all the moisture disappear and avalakki turns soft and cooked.
9. Add cut coriander leaves and shift awalakki to a serving bowl.
10. Serve with  a cup of curd.

Note : 

Thick awalakki should be used. Use of water according to the quantity. Avalakki should be soft and cooked well to get the good taste. 
Adding chilly is optional. Adding ghee adds to the taste. Adding ground nuts is optional. Fry them in the oil along with mustard seeds.
Time : 30 minutes.
Serves : 4 to 5.

Wednesday, January 20, 2010

Rava Crispy..

Rava Crispy..is a snack..goes well with Tea..

Things needed :
Rava : ( Medium Samolina) :1 Cup
Wheat Flour : 1/4 cup
Red chilly powder : 2 Tea spoons
Jeera ( Cummin Seeds) : 1/2 Tea spoon.
Salt : To taste
Water ; Required..water..
Oil :To Fry( 1 cup )

Method :

Mix Rava, wheat flour , salt and jeera with I table spoon of hot oil. ( heat a spoon of oil in a pan).
Then add little by little water and make thick dough..Keep it for 10 minutes..
Now keep a pan on the fire..Heat oil ..Divide the dough in to small ball and roll them with roller..in to thin papads. When oil is hot fry them one by one in medium heat until it is slightly brown ..and remove from the oil... Serve them with ketchup.

Note : The dough should be thick..or it absorb lot of oil while frying and papad will not be crispy..
Must fry them in medium heat..

20 small papads can be made.

Crispy Chaat... Cut onions . tomatoes ...coriander leaves and green chillies and coriander leaves in to small pieces..Can add cucumber also..Remove the seed part
Grate 1 carrot..mix together... add salt ...when you are ready to serve..take a small bowl of vegetable mixture...add little lemon if you like and crush 3 crispy poories..mix well. Sprinkle
Chaat masaala on the top and serve ..




Gingly Seeds Chikki... ( slab)

This one is very tasty..you go on munch this..at any time of the day..

Things needed.. :

Gingly ( Til ) seeds : 1 cup
Sugar : 1/2 cuo

Method : Roast Til seeds until brown and dry grind for only 1 or 2 seconds...and keep it aside..

Now keep a pan.. on the gas ..and pour sugar.. it starts melting and turns brown ( caramel ).
Now Add ground gingly seeds.. mix well and remove and pour it on a flat surface and cut according to your wish.. Gingly Chikky is ready to serve..

Note : Do not prepare on high flame.. Do not stir long....Can use a plate ..apply ghee on the surface of the plate..so chikky comes out easily.

10 to 15 pieces can be made.


Gingly/Sesame Seeds Laddus

Gingluy seeds/Thill/Ellu/Sesame seeds laddu/unde is one of the unde normally prepared during Gokulashtami. (Shree Krishna Janmashtami).
Sesame seeds laddus are easy to prepare and it is healthy sweet dish. During winter and rainy season our skin gets dried or brittle because of less moisture. So nature's friendly sesame seeds provide the oil that body needs. People in olden days have practiced healthy food habit that fit according to the nature and ate them according to the seasons, days, months etc.
As I said earlier these Sesame seeds laddu is easy to prepare and it can be eaten at any time of the day. It is also one good food which you can pack it for your kid's snack box. People who travel also can take these laddus to munch on their travel.
Lets see the recipe now.

Ingredients :

Til Seeds : 1 cup ( cleaned )
Jaggery : 1/2 cup
Coconut/copra : 1 cup (grated )
Cardamom : 5 to 6 seeds ( Powder it )
Ghee : 1 Tea spoon
Water : 2 Table spoon
Ground nuts : 1 Cup + 2 Tablespoons

Method : 

1. Roast sesame seeds till they pop up. Keep it aside.
2. Dry roast ground nuts and remove the husk and keep it aside.
3. Grate coconut and keep it aside.
4. Keep a pan on the pan and add water and jaggery. Let the jaggery melt nicely.
5. Let it boil for a minute. Now remove the jaggery liquid and filter /strain it with tea strainer. Keep the clean jaggery liquid aside.
6. Dry grind a cup of ground nuts, sesame seeds and coconut. Keep them aside.
7. Now keep the clean jaggery liquid on the fire and boil. Let it get a string consistency.
8. Add powdered ground nuts, sesame seeds, coconut and the remained roasted ground nuts as it is.
9. Mix it well and stir for a minute. Remove from the fire and put a tablespoon of ghee.
10 mix it nicely and prepare laddu. Laddus are ready to serve.

Note : 

Do not powder all the ground nuts roasted. Keep 2 to 3 tablespoons ground nuts as they are. (or divide them into two). Jaggery consistency should be proper. (little thicker than one string). Adding more coconut or sesame seeds are optional.You can use dry coconut/copra instead of fresh coconut. If you are using fresh coconut just dry roast them till they turn brown. (Do not burn).

Time : 30 minutes
20 to 25 Laddus can be prepared.(Small size).

Idli (Rice steamed Cake)

Idly is normally a breakfast dish. It is one of the healthy steamed dish. You can have them as snack or for dinner. It one of the traditional dish of Karnataka people I can say.
Idli is prepared using dal and rice. Now a days there are varieties of idli available in the hotels and at the food points.
Lets see the recipe now
Ingredients :
1 Cup Urid dal
2 Cups of Raw rice
Salt : Required
Idli plates or small bowls or even small plates to cook idli
Method :
1. Wash and soak rice and urid dal separately for 2 to 3 hours.

2. Grind them separately. Grind rice into rava consistency and urid into paste consistency. Add only  required water while grinding the rice.
3. Remove it from the grinder and put it in a big bowl. Add salt and leave it for ferment. (over night or 6 to 7 hours).
4. Morning when you are ready to prepare idli, wash idly plates and apply ghee or oil.
5. Keep the pressure cooker or idly cooker on the fire. Add some water at the bottom and place a plate or bowl.
6. Put a ladle of idli dough to the idly plate and place it in the cooker and cover the lid. Do not put weight if using the pressure cooker.
7. Cook for at least 8 to 10 minutes. Put off the gas and open the lid. You can prepare different shapes of idli. The second one is cooked with t
8. Remove the idli with the help of a spoon or a knife edge.
9. Serve with a spoon of ghee and the side dish you prepared.
10. Idlis are eaten with sambar and chutney normally. You can also eat them with pickle, chutney powder, sugar, jaggery and rasam.
Note :
Grind urid dal first and then grind rice. You can use rice rava instead of grinding rice. Do not use more water while grinding urid or rice.
Dosa rice can be used to get good idly. (any kind of raw rice can be used.
24 Idlies can be prepared.
Time : Soaking time 3 hours + grinding + 30 minute (Grinder) + ferment - 8 hours + Cooking time = 10 minutes. 
Sambar
Cook dal, any vegetables and mix it together. Add a tablespoon of tamarind and salt. Let it boil nicely. Add rasam/sambar powder, turmeric powder and mix it well. Add little jaggery. Mix it nicely and let it boil nicely. Add mustard splutter with curry leaves and ingh. Add washed coriander leaves at the end and serve Ready Sambar with Idli. I have used brinjal for sambar.
time : 20 Minutes
Serves : 4 to 5
Brinjal Sambar

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