Showing posts with label Kadabu. Show all posts
Showing posts with label Kadabu. Show all posts

Sunday, August 23, 2015

Millet/Jola Kadubu

Kadubu  means steamed  Dumplings. Kadubu can be prepared with many things like Rava and Urid, mixed dals, rice and sweet fillings,
Mr. Srinivas Krishnamoorthy requested me to put up the recipe of Jola/Millet Kadubu with out much use of raagi or rice. I have promised him that I will soon try it out, though this jolada kadubu I have not tried it until now. We use jola and prepare rotti, dosa and other things. During Nagara Panchami we do prepare kai kadubu/sweet dumplings (steamed) with rice flour and khara/spicy kadubu also prepared along with kai kadubu. So I thought to prepare plain kadubu using Millet flour. It turned out nice and I am happy for the result. No rice or raagi is used in this kadubu.
Millets/Sorghum are called in different names like Jola in Kannada, Jowar - Gurjarati, Jwaarie or Jondhalhlaa in Hindi and Marathi. Mutthaari,/Pangapullu in Malayalam and Cholam in Tamil.
Lets see some benefits of eating Millet.
Use of Millet help us in many ways. Eating millet helps to protect our heart health. protect us from diabetes, improves the digestive system. It helps to detoxify the body, boost respiratory health, optimize the immune system and increases the energy levels and improves our muscles and nerve health. It is high content of nutrients. It contain B- Vitamin, calcium, iron, potassium, zinc and  magnesium. It contain a healthy source of essential fats. It is contain good dietary fiber and good for people who suffer from constipation. It helps to regulate cholesterol level in the body. Millet is gluten free.
This Jolada Kadubu/ Millet Kadubu can be eaten for breakfast or dinner. I have used millet flour and little coconut to fill in. You can use any vegetables like carrots, cabbage, cabbage and beans to fill. It is an easy recipe. Make sure you use fresh flour. I have not added any other flour to millet/Jola flour.
Lets see the recipe now.


Millet/Jola flour : 1 cup
Hot boiling water : 1 cup
Salt : to taste.
Coconut : 2 Tablespoons

Method :

1.Keep water for boiling. Grate coconut and keep it aside.
2. Put Millet flour in a big bowl.Add salt.
3. Pour hot boiling water on the flour and leave it for 5 minutes. 

 4. Mix it well slowly and prepare the dough. You must knead it well.
 5. Divide the dough into small balls.
 6. Take a ball size dough and just roll it on your palm and pat it.
 7. Slightly pat with other hand. Let it be like small poori size. Keep 1/2 teaspoon of fresh grated coconut in the middle and fold the edges together and close the end part.
8.Repeat the same and arrange them in a bowl or plate.

9. Keep pressure cooker or idly cooker on the fire and put some water at the bottom of the pressure cooler.
10 Place a bowl upside down in the cooker. Now keep the ready kadubu bowl or plate on the top of the bowl.
11. Close the lid and cook on 10 to 15 minutes. Do not keep the weight. Just keep a tumbler upside down on the top.
12. Cook for 15 to 20 minutes and check to know whether it is cooked. (Insert a knife edge or spoon edge and make sure it is cooked. If the dough is cooked it does not stick to the spoon or knige edge).
 13.Remove the bowl and arrange them in a tray or plate.
14. Serve Millet /Jola kadubu with fresh ghee and coconut chutney.
15 Eat or serve them when they are hot.

 Note : 

You must eat them when they are hot. Eat with any kind of chutney or any side dishes. You can fill them with any veggies of your wish. No need to add any other flour like rice or raagi. Adding hot water to the flour helps the dough to be soft. You can add methi or palak or dil leaves and then prepare the kadubu. You can shape the kadubu as you wish. (Like modaka or like karchikai) . Do not add more water. It is 1 =1 measurements. Youcan wet your hands while kneading  the dough if you feel it is too hard.
Preparation time : 10 minutes.
Cooking time : 20 minutes. 
Total time : 30 minutes.
6 to 8 pieces of kadubu can be prepared.

Monday, August 12, 2013

Kai Kadabu.( Coconut - jaggery Sweet Kadabu).

Kai kadabu is made with coconut, jaggery, cardamom and rice flour. Kai kadabu is a sweet item and you can have them for breakfast evening snack or for dinner too.
Things Needed :
Rice Powder : 2 Cups.
Coconut : 11/2  Cup .
Jaggery  : 1.2 cup.
Salt : a pinch .
Cardamom : 5 to 6 Seeds.
Water : 3 Cups.
Method :
Powder cardamom. Keep jaggery on the pan and heat. Add fresh coconut ( 1/2 cup ).  and mix on low flame nicely till it mixes well. ( First it will be little watery and then thickens. Do not stir its too hard. ) Remove from the pan when it mixes well.  Add cardamom and leave it for cooling.
Now keep a big pan on the fire. Put 3 cups of water. Let the water boil. Now add rice powder to the boiling water and stir for 2 to 3 minutes. Remove from the pan  and mix it nicely. ( You can wet your hand with normal water in between to mix the hot rice flour mixture nicely).
Take a handful of dough and flatten it on the palm.  Add 1 tea spoon of coconut jaggery mixture and close the edges.  Do the rest with same and prepare kaikadabu.  Now you arrange these kadabus in a idly cooker or pressure cooker and cook for 25 to 30 minutes. Serve Hot Kai kadabu with a spoon of fresh ghee on the top.
Note : Must put 2 to 3 cups of water in a idly cooker or pressure cooker . Keep a bowl or plate and then keep another plate on the top o;f the bowl  and then arrange it on the second plate and cook Kai kadabu. See that the water from does not touches the kadabu. .  Can use more coconut mixture if you wish. Can add more jaggery to the coconut mixture.  Can touch with ghee instead of water while flattening the rice dough.
8 to 10 small Kaikadabus can be made.

Thursday, June 13, 2013

Jack Fruit Idly

Jack Fruit is a seasonal fruit and it is used for many dishes in South Canara. We do prepare curries, payasa/Kheer, sweet and spicy idli, appams, dosa and guli appa. Now a days Jack fruit is used in Rice Palav also.

Preparing Jack fruit idli/kadubu is very common in South Canara and it is healthy dish. During jack fruit season almost all houses prepare these idlis at least once a week. It can be eaten for breakfast or as snack. It is also done in using Indian oak /Tega leaves, idli plate, banana leaves or even flat plates.
Though the producer preparing the dough is same the container or the leaves gives a different shapes and aroma. It is the best way to get healthy properties of the fresh edible leaves.
Here I have done idli, kadubu and the tatte kadubu using jack fruits, raw rice and jaggery with coconut.
 Let us see the recipe Now :

Things Needed :

Raw Rice (Dosa Rice ): 2 cups.
Coconut : 1 Cups.
Jaggery : 1/2 Cup.
Jack Fruits: 20 to 25 fruits. (separate the seed and its cover before using the fruit).
Salt : to taste.
Ghee or oil : 2 Tea spoons.

Method :

1. Wash and soak rice in water for 2 to 3 hours.
2. Grate coconut and cut jackfruits in to small pieces.

3. Now grind grated coconut and cut jackfruit together .

4. Add soaked and drained rice and grind it along with jack coconut mixture till rava consistency.
5. Add  jaggery and salt and grind it for 2 minutes.
6. Remove the jack rice mixture from the mixi jar and put it in a bowl.

7. If you are using a idli plate apply cooking oil to each plate and put the dough on each idli mould.
8. Cook in a pressure cooker or idli cooker for 20 to 25 minutes. '

9. If you are using plates apply oil on each plate and pour the ground dough and cook in idli cooker for 25 to 30 minutes.

10. If you are using tega leaves/indian oak tree leaves/ Teak wood tree leaves, wash the leaves and then put a spoonful of dough in the middle of the leaf and fold.

11. Arrange these kadubu in a idli cooker and cook for 25 to 30 minutes.

12. Serve Ready kadubus with ghee. Hot or cold both way you can enjoy these traditional jack fruit kadubus.

Note :
No need to use any water while grinding. Jack fruits do contain lots of water. ( or use very little water)
If the dough turns watery add some rava/semolina to the mixture. The taste differ.
Adding more /less jaggery is optional.
Adding more coconut helps the kadubu to be tasty. Use of more jack fruits helps to reduce the amount of coconut.
Remember the jack fruit must be ripen or Jack fruit kadubu does not taste good.
Time : 40 minutes.
Serves : 4 to 5 .
  Different shapes of Jackfruit Idli/Kadubu. It is healthy, easy to digest and yummy to have during the rainy season. Hot or cooled idli taste yum yum yummy. Try and enjoy these Jack fruit Idlis.