Tuesday, November 29, 2011

SWEET PUMPKIN KADABU. ( RED PUMPKIN).

Sweet Pumpkin Kadubu is a healthy eatable. You can have them for break-fast or dinner or at evening time.

Things needed:
Medium size Rava ( Samolina ): 2 cups.
Grated Sweet Pumpkin : 2 cups
Jaggery :  1/2 cup
Fresh coconut : 1 cup.
Cardamom : 3 to 4 pods  ( Remove the skin and powder the seeds  and keep it aside).
Salt : a pinch.

Method:
Take a big bowl.  Mix jaggery and coconut with cardamom powder.  Mix well and add salt , Rava and grated pumpkin . Mix well again thoroughly .  Now make balls  and keep it ready to steam.

Put two glasses of water to the pressure cooker or idli cooker.  keep a big bowl upside down and place a plate on that.  Arrange the Rava Balls on the tray and steam them for 15 to 20 minutes. Remove  the cooked Kadubus from the pressure cooker and serve with Ghee.
Note : You can also cook this Kadubu in Idli  plates. Greece the idli plates and place the mixture  in that and cook .  No need to add  cooking soda  or water.  The water in the sweet pumpkin and jaggery  is enough to mix the rava and coconut .  You can add Cashew nuts  to the mixture.  You can use rice instead of Rava.  ( Soak rice in water for 3 hours and  grind it as rava consistency and then add  grated pumpkin.

8 to 10 Sweet Pumpkin Kadubus can be made. 








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Wednesday, November 16, 2011

Puffed Rice flakes. ( Puri in kannada) chat.

Puffed Rice flakes. ( Puri in kannada) chat is a snack and you can have them in the evenings.
Things Needed :
Puffed Rice: 1 cup
Onion : 1
Green Chilly :1
Coriander seeds : 1 Tea spoon
Coconut : 1 Table spoon ( fresh- Grated).
Carrot : 1
Salt : a Pinch
Oil : 1 Tea spoon
Salt : to taste.
Roasted Ground Nuts: 2 Tea spoons.
Method: Heat a big kadai and put Puffed rice flakes and stir once in a while to crisp the puffed rice flakes. It should be on a low flame. Put off the fire after 2 minutes and leave the rice flakes in a kadai.
Now cut onion, green chillies and grate carrot. Powder coriander seeds .
Take a big bowl put cut onions , green chillies , grated carrots, salt , coriander powder and 1 tea spoon of oil. Mix gently. Add crispy puffed rice flakes , coconut and roasted ground nuts. Mix well and serve.
Note : You can also add coriander cut coriander leaves to the mixture. Puffed rice flakes will be more tastier when you heat it on the low flame and it gives the better taste. You can also use Sambar powder instead of coriander powder.  Sev can be  used on the top of this snack while serving .

Serves: 2

Tuesday, November 15, 2011

Almond and Cashew balls..

Almond and Cashew balls are sweet and healthy  snacks and you can have them with breakfast too...and eat any time of the day.
Things needed:
Almonds : 1 cup
Cashew Nuts : 1 cup
Raisins : 1 Cup
Jaggery  : 1/2 cup
Coconut : 1 cup ( Fresh or dry coconut: copra ).
Cardamom : 5 to 6
Ghee : 2 Table spoon.


Method :  Roast Cashew nuts and Almonds separately .  Dry grind Almonds in to small pieces.( Do not powder). Cut cashew nuts in to small pieces and powder cardamom and keep it aside.
Now keep a bowl on the fire . Add jaggery and add 1 table spoon of water and let jaggery dissolve and become liquid. Put off the fire when it starts bubbling.  Add powdered Almonds , roasted cashews and raisins.  Mix thoroughly .Add fresh coconut and powdered cardamom and mix again . Take a handful of the dough and prepare balls using your palm.  Serve them when it is cold.

Note : Adding coconut is an option. You can also try  using grated copra( kobbari in Kannada). If it does not hold can use little ghee or sprinkle little hot milk and prepare  Almond balls.  Remember if you use milk it will not stay for long. So better to use ghee . You can also add 1 table spoon  of roasted  edible gum and roasted wheat powder.  so that balls can be prepared easily by adding wheat powder.  Adding edible gum will help you to reduce your backache. 

15 Almond Balls can be made .




Capsicum - Rice Mini Dosas

Capsicum and rice Mini dosas are snacks and can be eaten at any time of the day...

Things Needed:
Rice :1 cup.
Methi seeds : 1/2 Tea spoon.
Coriander Seeds : 2 Tea spoons
Jeera : 1 Tea spoon
Tamarind pulp: 1 Table spoon
Coconut : Freshly grated : 2 Table spoons
Red chillies : 2 to 3
Turmeric powder :  a pinch
Ingh : a pinch
Jaggery : 2 Table spoons ( optional ).
Salt ; to taste
Water : required amount. ( 1/4 cup ).
Oil. 4 to 5 Table spoons.
Method : Wash and soak rice ( Raw Dosa rice) for 2 to 3 hours with Methi seeds.  Grind coconut , coriander seeds , jeera, tamarind pulp and red chillies in to fine paste and then add soaked rice ( remove extra water and then add it to the ground paste). Grind all in to thin paste. Add salt jaggery and turmeric powder and ingh  and grind for 1 minute. So that all the mixture will mix thoroughly. Remove from the jar and pour it to a bowl .
Now cut capsicum in to thin  and small pieces and add it to the ground paste and mix well.
Keep a dosa pan on the fire,  heat for 1 minute. Rub the oil on the top of the pan and pour 1/2 spoon of batter and spread a little. You can Prepare 2 to 3 dosas at  time . Put one tea spoon of oil on the top of these dosas and cover the lid. Cook for 1 minute on the low flame. Now take out lid and turn the dosas on the other side and cook for 1 minute.  Repeat the same with remaining batter. Serve Hot Capsicum - rice dosas with honey or Powdered jaggery or as it is...since it has got all the spices in it . To make it more tasty serve butter on the top of the Hot Capsicum dosas.

Note : Can use cabbage, Ridge gourd  or big Brinjal instead of Capsicum.
Cut Cabbage in to small pieces so that it mixes well with the batter. Cut Brinjal in to thin slices , soak in water for 5 minutes and squeeze out all the water and then dip this slice in the ground batter and then place on the hot tava. Ridge gourd skins from the top should be removed and  slice it into thin slice and dip them one by one in the batter and make a small circle while placing on the tava.

8 to 10 Dosas can be made.



















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