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. chat.( Puri in kannada )

Puffed Rice/Mandakki / kadle puri is one of the dish that we can munch at any time of the day. 



You can see the vendor selling in the parks or any rest areas in India. Preparing Mandakki is different place has its own originality and they are specialized in doing it. Here is a simple Puri that you can munch without hesitating at any time of the day. It is prepared with less oil and mild spicy.
Try and enjoy

Things Needed :

Puffed Rice: 1 Big Bowl.      
Ground Nuts : 3 to 4 Tablespoons
Cooking Oil : 3 Tablespoons
Chilly powder : 1/2 Teaspoon
Roasted chenna : 1 Tablespoon
Salt As required 
Mustard seeds : 1/2 Teaspoon
Turmeric powder : A pinch .
Red chilly : 1 
Curry Leaves : 6 yo 8 




Method :

1. Clean Puri/ Mandakki and keep it aside.
2. Keep a pan and heat. Add oil to it. \

3. Put mustard seeds and red chilly. (Cut chilly in to two parts).
4. Let mustard seeds splutter.

5. Add curry leaves and fry. Add ground nuts and fry till they turn golden brown.



6. Add  turmeric powder and mix it.  Add roasted chenna 

7. Add cleaned Puri. Add chilly powder on the top.

8. Add 1 teaspoon of oil on the top and mix it slowly. Put off the gas.
9. Sprinkle very little salt on the top and mix it again

10 Add dry coconut pieces and serve crispy mandakki .

Note : 

It is always better to use fresh Puffed rice/Mandakki/puri.  If the puri turns soft, you need to bring back the crispness in it. Put plain puffed rice and keep it on low flame.  Stir once in a while. Let it be there on sim flame for at least 5 minutes. Then put off the fire and leave the puri in that hot pan.
Then you can add it to the ready ingredients and mix it. 
Adding any spicy is optional. You can just eat them as they are. It is nice and home made. You can also add onions and grated carrots. But it turns soft within few seconds.
It is nice to carry it for long journeys and outings .
Time : 10 Minutes
Serves : According to servings.

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 Mini Dosas

Capsicum is one of the vegetable which is available plenty in the marker around the year. It has its own aroma and people like me love to add them in our food. Here I have done Capsicum Mini dosas using Patrode dough (One of the famous dish of South Canara) and little besan/Channa dal flour.

This Capsicum Mini Dosas can be eaten for breakfast, as a side dish with lunch or as snack.
I have used Patrode dough, and little besan flour and prepared the dough.
This is an easy dish and you can enjoy having them with a cup of coffee/tea/juice.
Things Needed:
Capsicum :  1 to 2 (Medium size)
Patrode dough : 1 Cup
Gram flour/besan/channa dal flour : 2 to 3 Tablespoons
Chilly Powder : 1 teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon
Salt ; to taste
Coconut Oil. 4 to 5 Tablespoons.
Water : If required : (/4 Cup)


Method :
1. Wash capsicum and remove the seeds. Cut into circle shape.

2. Take a big bowl and add besan, Patrode dough, chilly powder, salt and jeera.

3. Mix it well and prepare dough. (Dosa consistency).

4. Keep a tava on the fire and heat. Sprinkle oil around the tava.
5. Now dip the circle shape capsicum and place on hot tava. (Let it be on medium flame).


6. Cook for a minute. Sprinkle some oil on the top and turn the other side and cook.
7. Capsicum mini dosa is ready to serve. Add butter on the top and serve hot Capsicum Mini Dosa
8. Repeat the same with remaining dough and capsicum.
Note :
Add water little by little while preparing the dough. Use of any spice powder is optional. (Garam Masala, chat masala , jeera powder  or daniya powder). Use of any cooking oil is optional. Use of more/less spice is optional.
Time : 15 Minutes.
Serves : 2 to 3 .
Preparing Patrode dough :
Soak 2 cups of raw rice, 1/2 teaspoon of methi seeds and 1 tablespoon of urid dal for 2 to3 hours.
Grind it with coriander seeds (1 handful or 3 to 4 tablespoons), 6 to 8 red chilly (byadagi), marble size of tamarind, 1/2 cup of fresh grated coconut, 1 teaspoon of jeera and 2 tablespoons of jaggery.
First grind all the spices with coconut and then add soaked raw rice. (Wash it before soaking or before grinding). Add required water (little by little) while grinding. Add a pinch of turmeric powder and ingh while grinding. Add salt at the end and give a churn. Shift the ground paste to a clean bowl.
You can prepare capsicum, brinjal, potato, bitter gourd, raw banana, sweet potato and grated carrot and cut onions. Use one vegetable at a time to get the best taste.