Showing posts with label Deepavali. Show all posts
Showing posts with label Deepavali. Show all posts

Monday, October 9, 2017

Oats - Baragu/Prosso Millet Laadu/Laddu

Happy Deepavali to Each and Every One. 

Oats - Prosso Millet Laadu is one of the sweet dish that you can prepare and keep it ready for celebrating Deepavali. Deepavali is full of lights and sweets. Loads of sweets are prepared and distributed among friends, neighbours and relatives.


Here are some Laadu/laddu/Unde which are prepared using Oats, Prosso Millet/Baragu, Coconut and jaggery. Nuts are added to make the laddu little rich and taste.
 Prosso Millet is known as Barri in Hindi, Panivaragu in Tamil, Varigulu in Telugu and Baragu in Kannada. 
Let us see the recipe now :

Ingredients : 

Oats : 3 Cups
Prosso Millet/Baragu : 2 Cups
Jaggery : 2 Cups
Ghee : 1/2 Cup and little more ( 2 Tablespoons)
Dry Nuts : Cashews and Raisins : 2 to 3 Tablespoons.

Method :

1. Dry roast Baragu, Oats nicely till the raw smell disappear. (Separately). Let it cool.



2. Grate coconut and dry grind it.

3. Dry grind dry roasted and cooled baragu and oats. (Powder it).

4. Now keep a pan on the fire and put jaggery and 1/4 cup of water. Mix the content nicely.
5. Let it melt completely and turn as liquid. It starts to boil and bubbles up.
6. Stir for another 2 to 3 minutes and check for one string consistency. ( On low flame).
7. Put dry ground oats, coconut and baragu. Mix it well and put off the fire.


8. Keep a small pan on the fire and put 1/2 cup of ghee. Add cashews and fry.
9. Add  raisins and fry till raisins double its size. Put this fried nuts and ghee to baragu mixture.

10. Mix it nicely and prepare laddu.  (Take a handful of the laddu mixture and press it in between your palm and finger. Give a ball shape).
11. If you find it hard to prepare laddu ( If it turns powder again), divide the laddu mixture and add a table spoon of ghee and mix it well. It helps you to form laadu.


12. Arrange them in a tray or plate and serve whenever you want. ( As you wish).


Note : 

If you are using shop bought jaggery use a filtering method and clean the jaggery and then use it. I have used organic jaggery bought from Sagar/Shivamogga. Use of more or less ghee is optional. Les ghee turns the laadu very hard. Use of more jaggery is optional. Use of more dry nuts optional. Use of coconut is also optional. (You can prepare laadu without coconut also).
Time : 30 Minutes.
Serves : 25 to 30 Laadu can be prepared. (According to shape and size).

Thursday, November 17, 2016

Spicy Maida Diamond Cuts

Deepavali ..Deepavali...Festival of lights and loads of yummy food to go with the festival.
Time to share and care, spread happiness around you. That should be the message this Deepavali.
I have prepared some diamond cuts, shank  pole the spicy ones. I do not know why it got this name. Diamond cuts are ok because of its shape. but shank pole, I am still thinking. Anyways these diamond cuts are very easy to prepare and goes well with coffee or tea or juice what ever it is, it is a yummy munch.
I have used Maida, chilly powder, salt, jeera and oil.
Lets see the recipe Now : As I said it is an easy and yummy crunchy snack.

Things Needed :

Maida (All Purpose flour) : 2 Cups
Chilly Powder : 2 Teaspoons
Jeera/Cumin Seeds : 1 Teaspoon
Salt : As required
Water : Required water
Oil : 1 Cup

Method :

1. Put maida in a big bowl. Add salt, chilly powder, jeera and mix it well.
2. Keep a small pan on the fire and heat. Add 2 tablespoons of oil and heat for 2 minutes.
3. Put the hot oil on the dry flour and let it cool. Mix it nicely and add little water and prepare the dough.

4. Divide the dough into small portion. Take a small portion and kneed it well.
5. Now roll the small portion dough as thin chapati. Take a knife and prick on the rolled chapati.

6. Cut that like a diamond shape. (big/small). Remove the pieces and put it on a plate/tray.
7. Keep a frying pan on the fire. Heat and put oil to fry. Let it get hot.
8. Put cut diamond cuts in hot oil and fry them on low and medium flame.


9. Fry on both sides till they turn slightly brown and remove them from oil and put them on the kitchen tissue. So that extra oil will be absorbed by the tissue.

10.Repeat the same with remaining dough and prepare crispy diamond cuts.

Note :

Do not add much water, the dough might turn watery, very soft and absorbs more oil. Do not add more hot oil for the flour. Diamond cuts might curdle in oil. (turns powder and spoils the whole oil).
A butter can be added instead of hot oil. (just 1 tablespoon). Adding jeera/ any spice is optional.
Time : 30 Minutes
Serves : As you serve or use.

Tuesday, October 25, 2016

Crunchy Kodubale (Fritters)

Kodubale/fried crunchy fritters are the best to have with Deepavali sweets.Though Deepavali is known as festival of lights it is also loaded with varieties of sweets and crunchy spicy fritters.
Here is an easy way of preparing " Kodubale " one of Karnataka special munch.


There are different ways of preparing kodubale. I have prepared kodubale using roasted channa (Hurikadale), steamed maida and rice flour  and the spices.
Here I have used Rice flour, maida (all purpose flour ) and medium size rava. 
As I said it is an easy recipe and any one can try and enjoy any time of the day. Kodubale goes well with cup of coffee/tea/fresh juice.
Lets see the recipe now.

Ingredients :

Fine Rice flour : 1 Cup
Maida (All Purpose flour) : 1/2 Cup
Rava/Semolina (Medium size) : 1/2 Cup
Chilly powder : 2 Teaspoons
Sesame seeds/Thill/Ellu : 1 Teaspoon
Jeera : 1 Teaspoon
Salt : As required
Butter : 1 Tablespoon
Dry coconut/Kopra/Kobbari : 1 Tablespoon (Optional)
Oil : To Fry (1 Cup)

Method :

1. Put rice flour, Maida and rava in a big bowl.
2. Add chilly powder, salt, sesame seeds and jeera.
3. Add butter and mix all the ingredients nicely.

4. Dry grind coconut and add it to the flour mixture.
5. Mix it well and add water. (little by little) and prepare the thick dough.
6. One needs to kneed the dough well or kodubale might break while preparing.

7. Now divide the dough in to small portion.
8. Take each small portion and roll it with your finger like a big thread.
9. Join the two ends and press a little slightly and arrange them in a plate.

10. Keep a pan on the fire and heat. Add oil. Let it get hot.
11. Fry kodubale on low and medium flame on both sides.

12.Remove from the pan and put it on a kitchen tissue. So that it absorbs extra oil.
13. Repeat the same with remaining dough. At time you can fry 4 to 5 kodubales

14. Let the kodubale cool. Put them in a airtight box or bottle and serve as you wish.
15. Serve with cup of coffee or tea.

Note :

You should be careful while preparing the dough. Do not make the dough too soft or watery. Kodubale might turn soft and it may absorb more oil. Adding spices more/less is optional. No need to add more butter. Adding hot oil instead of butter is optional. Adding coconut to the mixture is optional.
Time : 30 Minutes
20 to 25 Kodubale can be prepared. (According to the size).

Monday, November 9, 2015

Deepavali Snacks

Deepavali is one of the National festival. This festival celebrated all over the world now a days. 
Even President Barak Obama also has declared  a holiday for Deepavali in United States of America .
We do celebrate the festivals in traditional way. Each festival has his own history and tradition behind it. It is also called as festival of lights. There are different ways and traditions in different part of India. We do celebrate Deepavali for 4 Days.

The first day is called as Neeru tumbuva habba (means filling water to the big vessel with full of water to take bath next morning). In those days, even now we have big Hande in the bathrooms in my doddamma's (my mother's sister) house and father in law's house. That big hande (big vessel to boil water for bath) is washed nicely and decorated with red soil lines (or some simple art work), and pooja is done to the filled Vessel at night and it is called as ganga pooja and the neivedyam (offering some eatables to God) is prepared using coconut, jaggery and rice. This is called yere appa. (a fried dish). After pooja to Ganga Mata will have our dinner. (normal simple food along with yere appa).
The next day is Naraka Chaturdashi. It is believed that Narakasura (one of the powerful demon) used to trouble people on the earth. So God Narayana came to people's rescue and killed Narakasura. God being kind to him, he asked Narakasura to visit the earth on this day. So the people believe that Narakasura comes to earth on that day to visit them. Being a human they too have kind heart and welcome Narakasura. They get up in the early morning and with oil massage for the whole body will have hot water bath.  Oil bath should be taken before the sun rise. (before 6 in the morning). We wear new clothes. Then Dosa and panchakajjaya (Flattened rice with jaggery and coconut) is prepared and offered to God and the whole family will enjoy Eating Hot dosa with chutney and Panchakajjaya and then burst the crackers. (just one or two ).This is the traditional way of starting the festival. The ladies will be busy preparing festival food for the family. The relatives, guest, newly weds in the family all get together to have lunch.
The next day is Amavasya or No moon day. This day Laxmi pooja is done in most of the houses. The following day is called Bali Padyami. There is also a story behind this day. Bali Chakravarthi who is very kind and generous Chakravarthy (King) and ruled his country so well. It is said that on this day he will come to see his prajas. I have seen people of my village sing some songs about this Bali Chakravarthi and in that song, Bali Chakravarthi is welcomed by his people. On that day they gather grass and put fire and lights will be lightened every corner of the house. And Tulisi Pooja starts from that day. It is continued till the day of Tulisi Festival. It is some thing which is very beautiful to watch. I am blessed to see those things in my childhood days.
The next day (fourth day) there will be poojas for cows and it is called govina pooja. They are washed nicely and put kumkum and brought in to the home and fed sweet flattened rice. (Panchakajjaya). They do pooja to the cows and then enjoy loads of home prepared food that day.
Now the time has changed and loads of eatables available every where and each and every one will be busy with their personal things. Visiting relatives has become very rare but still friends and relatives get together at lease for an evening and enjoy the festival.
We used to prepare many snack items and friends used to visit us and we too visit them one of the day in the whole week celebration. Each house will surely prepare some or the other yummy dishes
Lets see some easy dishes and enjoy this Deepavali. I am sure it is not that late to prepare these dishes. These dishes are good to have either for lunch or even it shines on High Tea ( Deepavali Party in the evening ).

The first one is Yere appa which is normally done on the previous day of Naraka Chaturdashi.  You can just try. It is done with raw rice, coconut and jaggery. You can use cashews while grinding. It adds to the taste and Yere Appa turns tasty.
 1. Here is a recipe of Yere Appa ...Prepare this and enjoy
 http://nsomayaji.blogspot.in/2009/10/yereappa.html


 2. Every one likes to have some sweet dish along with the elaborated lunch or High Tea.
 Lets go with Rasmali, which is very easy to prepare and yummy to have. Give it a try. Less work and yummy dish is ready in minutes.
All You need is ready to eat Rasgullas. I have used Mayyas Ready to eat Rasgullas. As they say it is made with love. They are really yummy to have.

   http://nsomayaji.blogspot.in/2015/09/easy-rasmalai.html

3. Deepavali is also called as festival of sweets. There should be some laddus to share with our friends and visitors.
Oats and corn flakes and almond laddu has no sugar and lots of nuts are used and we can say these are healthy laddus. As always it is simple, easy and quick. Give them a try and you will really love them.
Just check the recipe to note what all you need and the steps to prepare. Njoy eating them.

 http://nsomayaji.blogspot.in/2015/10/oats-corn-flakes-almond-laddu-deepavali.html

 4. How about preparing some savoury dishes ...Have a quick look at it and you can prepare them easily. Not that many things are needed here .
Lets check the recipe of Ribbon Pakoda which is every one's favourite. This snack is made of rice flour ( 3 portions) and one portion of chickpea flour. Glance at the recipe :

 http://nsomayaji.blogspot.in/2015/07/ribbon-pakoda.html


5. Now lets see one more savoury recipe, Karam Kuram the kids favourite to munch them most of the time and it can be good snack which goes well with cup of coffee or tea or even fresh fruit juice.
Sev is a perfect snack for Deepavali. It is prepared using chickpea flour and rice flour. It is very easy to prepare these sev. I am sure you
will surely love these sev.

http://nsomayaji.blogspot.in/2015/10/sev-deepavali-special.html


6. This Crispy Cuts (Diamond Cuts or Shankar Poli) are well known and it is one of the favourite eatable for  all age group. It is prepared using Maida (All purpose flour) and I have used millet with maida. It has turned crispy and it just melts in the mouth. You can feel the taste by giving a try.  It does not take much of your time even to fry. But remember to fry them on low and medium flame.

 http://nsomayaji.blogspot.in/2015/11/crispy-cuts-diamond-cuts-shankar-pole.html

Some other things you may like

Featured Post

Mooli -Sambrani Parata ( Radish - Chinese Potato Parata)

Mooli/Moolangi/Radish and Sambrani combination Parata is an excellent dish to enjoy. Mooli /Radish is good for easing the digestion and Sa...