Showing posts with label 40 mins. Show all posts
Showing posts with label 40 mins. Show all posts

Sunday, April 1, 2018

Crispy Chakkuli

Chakkuli /Cripsy Chakkuli/ Muruku/Chakli is loved by almost all people in the world. Crispy chakkulis are very good snack for all the age group. There are varieties of chakkuli available in the shops. But it is always better to eat home made food. Here is a Crispy Chakkuli tried by me. I am sure you all love to have it and do prepare and enjoy each bit of it.
I have used rice flour, thick variety of Avalakki/Aval/Poha and roasted chenna/Hurikadale/Pottu kadale.


Chakkulis are favourite of many and you can munch them at any time of the day. Good for kids snack box, travelling, ladies kitty party, festival or feast and any other type of parties to serve as starters.
We do love chakkuli and I always try different types of chakkuli recipes from different pages /groups whatsapp extra. This particular chakkuli recipe is from Indira Upadya's post in Healthy Home made food. The chakkulis were so inviting and it made me crave for chakkuli.  I did changes according to my taste and prepared chakkuli and they turned out crispy and crunch.We all loved it very much.
Let us see the recipe  :

Ingredients :

Rice flour : 2 1/2 to 3 cups.
Avalakki : Thick :  1 Cup
Roasted Chenna/Huri Kadale/ Pottu Kadale : 1/2 Cup
Butter : 1 to 1  1/2  Tablespoons
Sesame Seeds : 1 Tablespoon
Jeera/Cumin Seeds : 1 Teaspoon 
Chilly Powder : 1 Teaspoon
Salt :As required 
Water : As required 
Cooking Oil : 2 Cups


Method : 

1. Clean and dry grind Avalakki into powder form. 
2. Dry roast chenna slightly and dry grind it when it cools. Keep it aside. Dry roast rice flower for a minute and let it cool. 
3. Take a big bowl and put rice flour, powdered avalakki, powdered roasted chenna.
4. Add Butter, salt, chilly powder, sesame seeds and jeera/cumin seeds.
5. Mix all the ingredients nicely and then add required water slowly and prepare chakli dough. Kneed it the dough well. 


6. Kneed the dough nicely and divide the dough in to small portions.


7. Keep a frying pan on the fire and heat. Add oil and let it get heated. 
8. Take one portion of the chakkuli dough and fill in the chakkuli mould.
9. Press chakkuli on a plate or a wet towel. Put already pressed chakkuli in hot oil.


10. Let it fry on medium heat. Fry on both sides. Remove and put it on a kitchen towel/tissue.

11. Repeat the same and prepare rest of chakkuli.


12. Serve or eat whenever you feel like. Store it once it is cooled in a air tight box/bottle.

Note :

1. Dry grind avalakki into thin powder. Or it might stuck in the chakkuli plate while preparing chakkuli and is difficult to press chakkuli dough.
2. Avalakki absorbs water and the dough might turn hard. Take care of the dough and cover with wet clean towel. ( After preparing the dough). 
3. Kneed the dough well once again while inserting the dough into chakkuli mould. (It should be soft not watery). 
4. Fry chakkuli on medium heat. Fry nicely till they turn golden brown. Turn the other side and fry it. 
Adding more jeera/sesame seeds, chilly powder is optional. 
5. Adding more butter turns the dough very soft and it might absorb more oil. 
6. Try the small quantity first and then try the large quantity. ( Is always better to try small quantity).
7. Add more chilly powder makes the chakkuli very spicy. ( Not that good for kids and elders).
Time : 40 Minutes.
Serves : 25 to 30 Chakkulis can be prepared. (According to shape and size).

Tuesday, February 20, 2018

Rava - Shavige

Rava Shavige is prepared using medium sized rava/rave/semolina. It is nice and you can enjoy having this Rava Shavige for breakfast, snack time or even for dinner.


I have used medium sized rava, water and salt. You need to have the mould to prepare the shavige.
Shavige is the name for vermicelli. Shavige is normally prepared with raw rice/boiled rice or using both variety of rice.
Shavige/home made vermicelli/noodles  is one of the traditional dish of South Canara. It is one of the tough preparation in those days. In olden days there were big Shavige mane (Shavige mould). One has to wash all the parts of this shavige and then use it. Rice is soaked and ground to smooth paste. Then stirring the ground batter with sufficient water (on fire), and then turn the dough in to big balls and steam. Steamed balls are put it into the mould and then press from the top. You will have to keep a plate at the below and then put them on the plain cloth. Once it it cooled down serve with coconut milk, chutney, thick coconut paladya (vegetable and curd curry), sambar the side list goes on and on. It is one of the nice food to have them for breakfast, lunch, snack time or dinner. Coastal area is rich with coconut trees and the use of coconut is used lavishly in cooking.

Let us see some benefits of having coconut milk in our diet. 
Having coconut milk as one of the side dish with our daily food like idli, dosa, neeru dosa, sweet chapati/Holige /pooran poli, is a habit of our South Canara people. Coconut is rich in fiber, minerals and vitamins.
 Coconut milk is filled with Vitamins C, E, B 1, B 3, and B 6. It contain minerals like iron, sodiumm, calcium, magnesium and phosphorus. Coconut milk contain saturated fat, antibacterial, antifungal and antiviral properties. It helps improves the health of digestive system and good for digestion. Coconut milk helps to relax the nerves and the muscles, control blood sugar level and lower the blood pressure and reduce joint inflammation.
Coconut milk is good for hair care and skin care.

Let us see the recipe now :

Ingredients :

Rava /Rave/Semolina (Medium sized) : 2 Cups
Water :  4 Cups
Salt : As required
Ghee / Oil : 1 Teaspoon
Shavige/chakkuli Mould



Method :

1. Keep water for boiling in a big bowl /pan. Add required salt.


2. Pour rava slowly and mix it with water nicely while the water boils. See that no lumps are formed.
3. Once the rava mixes well and it turns thick dough put off the fire.


4. Put a spoon of ghee/oil and mix the dough well.
5. Divide the dough into small portion and make them as ball shape.

6. Apply oil/ghee to idly plates and keep it ready.
7. Now take a small portion of rava dough and put it in the shavige mould.
8. Press/turn the top and put shavige into idly plate.

9. Arrange the idli plates.
10. Put some water in pressure cooker and place a small container or plate.
11. Keep the pressure cooker on the fire and let the water boil.
12. Place the idli plates filled with shavige. Steam for 8 to 10 minutes.


13. Remove the pressure cooker lid and remove cooked shavige to a serving dish.


14. Serve with the side dish that you have prepared.  We had " Rava Shavige " with coconut chutney and jaggery.

Note :

Let rava cooks well while stirring. Use of chiroti rava is optional. Do it on medium flame. The dough should be mixed well or it sticks in the mould and it is hard to press.
Time : 40 Minutes
Serves : 3 to 4 . 

Tuesday, December 12, 2017

Wheat -Rava Cake

Here comes Christmas and the celebration starts. We do enjoy wishing people, having a piece of cake , cookies etc etc etc.
Even facebook pages are loaded with varieties of cakes. i too thought of preparing a healthy cake using wheat flour and rava/semolina. It has turned as perfect cake and let us enjoy together having a yummy and healthy cake and say Merry Christmas and happy new year 2018 to All.

Here we go :
I have used Ashirvad wheat flour and medium size rava, cooking oil and little bit of ghee, sugar, cinnamon. Added little dates also.
No egg in this Wheat -Rava Cake.

Things Needed :

Wheat flour : 1 1/2 Cup
Medium size Rava : 1/2 Cup
Sugar : 3/4 Cup
Cooking Oil : 1/2 Cup
Curd : 1/2 Cup
Milk : 1/4 Cup
Cinnamon stick : 1/4 inch
Sal : A pinch
Baking Powder : 1 Teaspoon
Baking Soda : 1/4 Teaspoon

Method :

1. Sieve wheat flour and rava, baking powder,salt and baking soda altogether.


2. Put sugar in mixi jar and powder it. Add oil and curd and churn it nicely till it turns smooth paste.

3. Add milk and, cinnamon stick and grind it for 2 to 3 minutes.

4. Now shift the ground mixture to a big bowl and mix the flour mixture slowly. Add little milk if the dough turns very hard.
5.Let it mix well. No lump should be remained.
6. Apply ghee on the baking tray and sprinkle little wheat flour on it. Spread it well.
7. Pour the ready mixture to a tray and tap the tray to spread the dough evenly.


8. Bake it with 180 degree celcius for 35 to 40 minutes. (Oven baked). Remove it from oven and let it be there on the top for for 5 minutes. ( After baking just leave it there).
9. Insert a knife edge to make sure the cake is done. (It does not stick to the edge of the knife).

10. Cut it once it is cooled. Enjoy with a cup of coffee/tea or whenever you want it.


Note :

You can use thin variety of rava. (optional). Use of butter /ghee instead of oil is optional. Use of rose essence instead of cinnamon is optional. You can also prepare this cake in pressure cooker. Remove the gasket from the lid. Do not use weight. Place a plate or bowl inside the pressure cooker and place the cake dough container on the top. Close the lid and bake for 35 to 40 minutes. If the cake turns hard pour some milk and mix it well. (It should be bit thicker than idli dough). I have used mixi jar to churn the ingredients. Use of egg beater, cake mixer is optional.
Time : 40 Minutes. 
20 Small pieces can be done.

Saturday, November 25, 2017

Pasta My style

Eating Pasta has become a passion now a days. Though it has ni taste and does not take much spice, it does a magic on all age group. I have tried this pasta on my style . It was yummy and we liked it very much.

Varieties of Pasta and noodles are available in the market. You get wheat pasta and noodles which are healthy options. Lots of veggies can be mixed with pasta so that kids do eat veggies along with pasta.
Normally pastas are loaded with cheese and tomatoes or cream.
I have just tried this pasta that suits our taste. I have used carrots, beans and tomatoes.  Added Oregano leaf powder. It added the taste in Pasta.Added some fried potatoes.


Let us see some benefits of having Oregano in our diet.O

Oregano is a herb which has its own aroma and belongs to mint family. The name  oregano derived from the Greek. Oregano means " mountain of joy ". This perennial herb's scientific name Origanum Vulgare. It is loaded with health benefits. It protects the immune system in our body. Helps to prevent chronic disease. It helps to improve digestion, detoxify the body and strengthen our bones. It also improve our heart health and increase energy levels.
It boost immunity in our body. It has a rich source of anti bacterial properties and take care of our body . It is full of fiber and helps in an easy digestion. Oregano is a natural form of Omega - 3 acids and it helps in balancing cholesterol levels, reduces inflammation and helps to prevent heart attack and strokes. Oregano is filled with nutrients and other organic compounds. It has manganese, calcium, iron, vitamin K and other organic compounds. It helps in detoxifying our body.


 Let us see the recipe now :

Things Needed :

Wheat Pasta : (Any shape) : 1 Bowl : 250 Grams
Carrots : 2
Capsicum : 1
Tomatoes : 2 (Medium sized)
Beans : Handful .
Potatoes : 2 (Medium sized)
Jeera /Cumin seeds : 1 Teaspoon
Oregeno : 1 Teaspoon
Salt : As required
Chilly Powder : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ginger : An inch
Olive Oil : 2 Tablespoons
Coriander leaves : 2 to 3 Tablespoons
Oil : 1/2 Cup ( To fry potatoes) (Optional)

Method :

1.Keep water for boiling and cook pasta til they are slightly soft. Add a teaspoon of oil.

2. Remove and drain all the extra water and put cooked pasta in a big bowl.

3. Wash and cut tomatoes, beans, coriander leaves, carrots and capsicum into very small pieces.
4. Cook capsicum, beans, and carrots with very little water and let all the moisture disappear while cooking.
5. Remove the outer layer of potatoes and cut into finger chips shape. (Long and thin). Wash and keep it aside. Remove the outer layer of ginger, wash it and grate it.
6. Keep a pan and add olive oil and heat. Add jeera and fry till it turn slightly golden brown.
7. Add thin cut tomatoes and fry nicely till it leaves the pan. Add cooked capsicum
, beans and carrots.
8. Fry nicely till they turn slightly golden brown. Add grated ginger. chilly powder and salt. Mix it well.
9. Add Cooked pasta and mix it slowly. Let it cook nicely on low flame. Sprinkle Oregano on the top.
10. Remove it from the pan and add cut coriander leaves.


11. Keep a frying pan on the fire and add oil. Fry cut potatoes nicely till they turn golden brown and remove it from the oil. Fry all the potato pieces same way and put it on a kitchen tissue.
12 .Add this fried potatoe to Pasta just before serving.


Note:

Cook pasta nicely till they turn soft. Adding any other vegetables to pasta is optional. Potatoes can be cooked and add it to pasta instead of frying potatoes in oil. (Healthy option). Adding oregano is optional. But adding Oregano helps in many ways. Adding some Indian spices like garam masala , channa masala , pav baji masala et. can be added while cooking vegetables. Adding more oil is optional. Adding onions and garlic is optional. You can also cook tomatoes till soft and grind it like a paste. You can use this tomato paste to cook pasta. ( I cut the tomatoes into very small pieces. Adding french fries to Pasta is optional. ( You can cook and add it at the end.). Adding onions and garlic is optional.
Time : 40 minutes. (Al together).
Serves : 2 to 3.

Thursday, August 10, 2017

Ghee Jeera Rice with Cauliflower Fritters

Ghee Jeera Rice is a simple dish which can be done easily. You can have this jeera/cumin rice with some vegetables and here I have prepared "Ghee Jeera rice with Cauliflower Fry". It is a healthy dish which is very simple and Cauliflower fry adds to the taste.

I have used Sona Masuri rice, jeera, tomatoes, capsicum, cauliflower and very simple spices which is in your kitchen. 
Let us see some benefits of eating " Cloves " in our diet.
Cloves are rich source of antioxidants, antiseptic, anti-inflammatory and anti -flatulent properties. Cloves have essential oils in them. It is good for dental care. Cloves are good for digestion and gastric problems. They are very helpful for indigestion and constipation problems. They contain minerals like potassium, manganese, iron, magnesium. They are rich in Vitamin A, beta carotene properties, Vitamin K, Vitamin B6 and Vitamin C. 
" Ghee Jeera Rice with Cauliflower Fry " has No Garlic or No Onion Recipe. 

There are three steps to prepare this " Ghee Jeera Rice with Cauliflower Fry".
1. Ghee Jeera Rice preparation.
2. VegetableFrying 
3. Cauliflower s Fry.

Let us see the recipe step by step. Though the preparation looks long, You feel very comfortable to have this food. It is yummy and healthy dish.


 Let us see the recipe now :

1. Ghee Jeera Rice

Things Needed :
Cooked Rice : 2 Cups. 
Jeera /Cumin Seeds : 1/2 Teaspoon
Cloves : 2 to 3
Cinnamon : A small piece.  
Ghee : 2 Tablespoons
Salt : As required
Coriander leaves : Handful 


Method : 

1. Keep a pan on the fire and heat. Add ghee and let it melt. Add cloves and cinnamon piece.
2. Add Jeera /Cumin Seeds and fry for 30 seconds.

3. Add cooked rice and salt. Mix it well and let it cook on low flame for 2 to 3 minutes. Stir in between.
4. Shift the ready " Ghee Jeera Rice to a serving dish. Rice is ready to serve.
5. Wash and cut coriander leaves and add it on the top of  Ghee Jeera Rice. 




2. Vegetables Fry.

Things Needed :
Carrots : 2 to 3 
Capsicum : 2 
Tomatoes : 2 
Garam Masala powder : 1 Teaspoon
Turmeric powder : A pinch
Oil : 1 Teaspoon
Jeera : 1/2 Teaspoon
Ginger : A small piece
Salt : As required 


Method 

1. Wash and remove the outer layer of carrots and grate it. Keep it aside.

2. Wash capsicum and remove the seeds and cut into small. ( Desired shape and size).
3. Wash tomatoes and cut into small. Remove the seeds before cutting into small.
4. Wash ginger and remove the outer layer. Wash again and grate it.
5. Keep a pan on the fire and heat. Add oil. jeera and let jeera turn slightly golden. 
6. Add cut capsicum and fry nicely. Add grated carrots and fry for a while.


7. Add cut tomatoes and fry till they turn soft. Add garam masala powder and stir.
8. Add salt and turmeric powder. Stir in between and let all the moisture disappear.


9. Put off the fire and keep Vegetable fry aside.


3. Cauliflower Fritters. (Pakodas)

Things Needed :
Cauliflower florets : 1 Bowl.
Rice flour : 2 to 3 Tablespoons
Corn flour : 1 Tablespoon
Wheat flour : 1 Tablespoon
Salt : As required 
Jeera /Cumin seeds : 1/2 Teaspoon
Chilly Powder : 1 Teaspoon
Oil to Fry : 1 Cup

Method :

1. Wash cauliflower and dip in warm water for 20 minutes. Add 1 tablespoon of salt to it.
2. Wash cauliflower nicely using normal water.
3. Cut into small florets. (Each flower separate, if it is too big cut into 2). 
4. Dry roast wheat flour for 2 minutes. Put roasted wheat flour in a tray/plate. Let it cool completely.
5. Take a big bowl and put rice flour, corn flour and roasted wheat flour. Add salt and jeera.
6. Add chilly powder and mix it well. Add required water and prepare dough. (Idli dough consistency).
7. Keep a pan and heat. Put oil and let it get hot. Now dip cut cauliflower in mixed flour dough and leave it in the hot oil. (Medium flame and slow flame).

8. Fry cauliflower in medium and slow flame. Fry on both sides. Remove it from the oil and put it on the kitchen tissue.
9. Repeat the same and fry all the fritters same way.
10. Add fried cauliflower pakodas/fritters to the vegetable curry done.
11. Keep vegetable curry on the fire and stir it nicely. Let cauliflower mix with curry.

12. Now shift the curry to a serving dish. 
13. Put this fried curry cauliflower mixture on the top of Ghee Jeera Rice and serve.
14. You can mix all the three dishes nicely and serve  
                                          Or 
15. You can just top up cauliflower fritters mixture above the rice and serve.

Note :

Use cooked and cooled rice to get the perfect dish.
Adding any sambar powder, jeera -coriander powder, pav baaji masala powder or chenna masala powder is optional. I have used garam masala powder.  
You can also use any sauce while frying vegetables. ( I have not added any sauce).
You can use maida instead of wheat flour. Dry roasting wheat flour helps to reduce the gluten and it the fritter will not turn very soft.
Time :  30 to 40 Minutes. (if cooked rice is ready or you need another 30 minutes to cook rice).
Serves : 3 to 4.