Showing posts with label besan. Show all posts
Showing posts with label besan. Show all posts

Saturday, August 5, 2017

Kharada Kaddi /Kaara Sev

Karada kaddi/ Khara Shev is a spicy munching savoury and it can be munched any time of the day. I love all these fried savouries and do prepare at times. Using different ingredients and making these traditional savoures is fun too.

Here I have prepared Khara Sev/Karada kaddi (as we call it in Kannada/Karnataka). It is crispy, crunchy and healthy. I call this healthy munch because it is home made.
I have used rice flour, besan, Oma seeds/Carom seeds/Caraway seeds), chilly powder and salt. Not to forget butter.

Let us see the other name for Oma seeds in some of the Indian Languages
Oma seeds are known as Ajwain seeds/Caraway seeds/Carom seeds also. In English it is called as Carom Seeds, Hindi - Ajvan, Arabic Kamme Muluki, Tamil - Asamtavoman, Telugu -Vamu. In Malayalam it is Omum, Kannada - Oma, Marathi - Onva and in Gujarati Yavan.

Let us see some benefits of eating Oma /Caraway seeds in our diet.
Oma/Carom seeds are very good for digestive system. They are rich in anti bacterial, anti-fungal and anesthetic properties. They have good amount of vitamins, minerals, fibers and anti-oxidants. Oma seeds are used in curing indigestion, infections and headache and common cold. They also help to ingrease appetite and maintain the health of the uterus. Oma oil is used in treating ear infections. It is said that Oma seeds are good for curbing desire for drinking alcohol. They are good remedy for abdominal gas, vomiting, travel sickness and nausea. Gargling Oma water helps to reduce the sore throat.  

Kara Sev goes well with a cup of coffee/tea/juice or even you can have them as one of the side dish like papads and enjoy your meal. Good to take it for travelling, picnic, kids snack box, ladies Kitty party.
I have used the medium size of karasev/kharada kaddi plate.
Let us see the recipe Now :

Things Needed : 

Rice Flour : 3 Cups
Besan : 1 Cup
Oma Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Chilly Powder : 1 Teaspoon
Butter : 1 Tablespoon
Salt : Required Salt.
Cooking Oil : 2 Cups (To fry)
Water to mix


Method :

1. Take a big bowl and add rice flour, besan/channa flour, jeera/cumin seeds, oma seeds. salt, chilly powder and butter. Mix all the ingredients nicely.

2. Add water little by little and prepare dough. Kneed the dough nicely.
3. Keep a frying pan on the fire and heat. Add oil. Let it get hot.
4. Take a small portion of the dough stuff in the Kara Sev mould.
5. Close with the top and press the mould on the top straight to the hot oil.
6. Fry on both sides. Remove from the oil and put it on a kitchen tissue.

7. Hot Kaara Sev is ready to serve . Repeat the same with remaining dough.

8. Store Kara Sev in a dry bottle or airtight box.

Note :

One must use fine rice flour to get the best product. Use of hot oil instead of butter is optional.
Use 3 to 4 tablespoons of hot oil. Use of any spice is optional. Example : coriander powder, garam masala powder, jeera powder etc. Use of chilly powder quantity is optional. More/less. Use of garlic is optional. Grind garlic with little water, sieve it with a strainer and use the water to get garlic aroma.
Time : 30 Minutes.
Serves : As You Use.                                                                                                                                                                                                                                                                    

Friday, June 23, 2017

Mixed flour Spicy Chapati

It is just boring to eat the same food. I think you all agree with me. It should be bit different and should be on healthy side. That is my opinion and I do follow. It turns me in to do bit experiments, twists, changes and it is one of the best hobby for me now.
Mixed flour Spicy Chapati is ready to serve.


Here I have tried spicy chapati using wheat flour, rice flour, besan and chiroti rava. I have used curd and some simple spices.
Let us see the recipe Now :

Things Needed :

Wheat flour  : 2 Cups
Rice flour : 2 Tablespoons
Besan/Channa flour : 1 Tablespoon
Chiroti Rava : 1 Tablespoon
Ghee : 1 Tablespoon
Curd : 1/2 Cup
Jeera /Cumin Seeds powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Pepper powder : 1/4 Teaspoon
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Take a big bowl and add all the flours,salt and spices. Add curd.
2. Mix it nicely and prepare dough. Kneed the dough nicely.

3. Divide the dough into small portions.
4. Take a small portion of the dough and roll it as chapati. (Dip the ball size dough in dry wheat flour just before rolling).

5. Keep a tava/pan on the fire and heat. Put the rolled spicy chapati and cook on both sides.
6.At first do not add oil. Press it with the spatula on the sides of chapati. It fluffs up. Add little oil now.
7. Turn the other side and cook for 10 to 20 seconds..


8. Sprinkle some oil on the top of the chapati while it is cooking.

9. Mixed flour chapati is ready to serve. Serve it with the side dish you  have prepared.

10 We had it with basale/malabar leaves and kesu/colocasia  huli/sambar and Amaranth leaves dry curry.

Note : 

Mix the flour nicely with ghee and then add curd. Mix it well and if need add water.  Be careful while adding the curd. Adding more/less ghee is optional. Adding oil instead of ghee is optional. Adding more spice is optional. You can use your choice of brand. I have used MTR and Mayya's spice powders. I feel it fits into our taste bud and also its healthy. The dough should be soft.
Time : 30 Minutes
Serves : 8 to 9 Chapatis can be prepared. ( It depends on the size of the chapati).

Sunday, December 22, 2013

Almond + Besan Wheat Holige

Almond  ( Badami in Kannada ) + Besan (Kadale Hittu in Kannada language)  Wheat Holige is a sweet dish and you can enjoy these holiges  (pooran Poli) at any time of the day and all age group will surely like it.
Normally Holige is done with Maida. Here I have used wheat flour.

Eating Almonds yield many benifits like they reduce heart attack risk. They lower the bad cholesterol. They protect artery walls from damage. Almonds help build strong bones and teeth. They provide healthy  fats. They nourish the nervous system. They help provide good brain function. Using almonds have many more benifits.
Besan is naturally higher in protein, Contain good amount of vitamins and minerals and it is gluten free.
Wheat flour contains vitamins, protein and fiber.
Almond Besan Wheat Holige  stuffing is prepared using milk, sugar, almonds,besan and cardamom.
Outer layer dough is prepared with wheat flour instead of maida.
Almond + besan Holige can be had for lunch during festivals and also you can have them for evening snack. You can also pack them for your kid's lunch-box as snack for the school going kids.

Things Needed : 

For the stuffing  
Milk :1 cups
Sugar : 1 1/2 cups
Almonds : 1 Cup
Besan :  2 Table spoons
Coconut : 1/2 cup
Cardamom : 6 to 8 pods

For the outer layer
Things Needed :
Wheat flour : 2 Cups
Water : required
Salt : a pinch
Oil : 1 Cup


Method : 
For stuffing : Sweet mixture: (Hoorana)
1. Powder cardamom and Almonds, dry grind coconut and keep it aside.
2. Boil Milk and add sugar to it.
3. Add Almond powder to the milk and mix it well.
4. Keep stirring. Add dry ground coconut and besan to the mixture.
5. Stir continuously till it stars to leave the pan. Add a spoon of ghee.
6. Now remove the mixture and put it in a bowl. Let it cool.
7. Mix the mixture nicely when it cools and keep it aside.




Chapati dough ( The outer layer ) :
1. Take a bowl and put wheat flour and salt. Put required water and prepare chapati dough.

Now Almond + Besan wheat Holige.
1. Knead the chapati dough and divide them into small portion. (little bigger than lemon size).
2. Keep a small portion of  dry wheat flour in a small bowl.
3. Take a small ball and roll out to small papad size.

4. Keep a tablespoon of sweet mixture and cover the chapati from all side and bring it ball shape.
  ( like aloo stuffing).




5 Now take that sweet mixture ball and roll a little on dry wheat flour and roll like a chapati.


6 Keep a pan on the fire and heat. Sprinkle little oil on the pan.
7 Now put the sweet chapati on the pan and cook on both sides. Use little oil on both sides.

8 Repeat the same with remaining dough.
9. Serve Hot Amond + Besan Wheat Holige with a teaspoon of ghee on the top.


Note : Do the whole process of sweet mixture on low flame. If you feel the mixture is still liquidy use little more besan and mix it nicely. No need to add more ghee or oil to it. Once the mixture is cooled it thickens. You can reduce or add the amount of the sugar as your wish.
Serves :  3 to 4
Time : 40 min.

Thursday, December 19, 2013

Dhokla

Dhokla is a yummy dish from North India, especially Gujarat. Now a days most of the Indian dishes are very popular and available in any corner of the world I can say. Especially children love to have this Dhokla, even the elders do not fall behind to have this dish. This is a steamed snack and it is prepared with Besan  (chenna dal) flour, curd and very little spice. Dokla is a healthy dish and we can have this  food  for breakfast, snack in the evening or for dinner too.


Besan flour is made of Channa dal and it contain proteins vitamins minerals and it is gluten free. Besan has high nutritive value, good for weight loss and helps to control diabetes.
Medium sized Rava (Samolina) is also added with besan to give a good texture to dokla.
Rava is high in potassium, phosphorus, magnesium, calcium and fibre with some iron, zinc, manganese and copper. It is very low insaturated fat, cholesterol and sodium and contains zero trans fatty acids. It is high in vitamin E and contains a fair amount of the B complex vitamins. (Especially folic acid). Samolina has a low glycemic index which is good news for people wishing to control or reduce their weight and blood sugar and diabetics.
This Dhokla recipe is very easy and can be prepared with little spices and definitely loved by all age group people. I have not added any cooking soda while preparing the dough. Eno salt should be added just before cooking. Remember to use sour curd to get good result.

Things Needed :
Besan flour : 2 cups
Rava (medium size) : 2 Table spoons.
Sour curd : 1 Cup
Salt : to taste
Water : Required
Oil 1 Table spoon.
Mustard seeds : 1 Tea spoon
Sugar : 1 Tea spoon
Curry leaves : 8 to 10
Eno Salt: 1 Table spoon
Green chilly : 1


Method :
1. Take a big bowl and put besan, rava, salt and curd. Mix it nicely. Wash and cut green chilly and curry leaves and keep it aside.



2. Add water if required (idli dough consistency) and mix it nicely and keep it aside for 5 to 6 hours to ferment.

3. Now take the ferment dough, mix it thoroughly.
4. Keep ready the pressure cooker or Idli cooker on the fire. Put 2 to 3 cups of water at the bottom of the cooker and keep a bowl upside down. Keep a plate on the top of the bowl.
5. Apply oil to the dokla container and keep it aside. ( any bowl or plate can be used which is fitting inside the cooker. Pressure cooker container also will do).
6. Now keep the idli cooker or pressure cooker on the fire and heat.
7. Add Eno salt to the ready dough and mix it properly and pour this dough to the oil applied container and keep it in the idli cooker and cover the lid.
8. Steam for 15 to 20 minutes and put off the gas.


9. Now remove the ready dhokla from the container and place it on a plate.

10. Keep a small pan on the fire and heat. Put oil, mustard seeds and let it spurt.
11. Add curry leaves and cut green chilly to the spurt and put off the gas. Put a spoon of sugar to the spurt mixture and add 1 table spoon of water. Mx it well.
12. Put the spurt mustard mixture on the top of the Dhokla and spread it nicely . Cut them in to small pieces.

Serve this Dhokla with your choice of chutney .


Note : You must mix the dough nicely ( You can use an egg beater to smoothen the dough).
You can also use coriander leaves to decorate the Dhokla. Do not use lot of water either to prepare the dough or to the spurt mixture. Good texture dough will result in good, soft Dhokla. No need to add any extra bicorbonate Soda or cooking soda.

Cooking Time 20 minutes.
Preparation time :10 minutes.
Time to ferment : 5 to 6 hours.
Serves : 3 to 4


















Tuesday, November 15, 2011

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.

Wednesday, July 13, 2011

Almond - Besan Burfy

Sweets are always yummy to munch. Small piece of any sweet after food is always welcome. Most of the people have the habit of eating little sweet after lunch or dinner. So there should be little sweet at home right. I do prepare some or the other sweet at times. Here is such one Almond - Besan Burfy.
I have used some almond flakes on the top also.

Let us see the recipe now .
I have used besan/channa flour, sugar, almonds and ghee. Remember to prepare this burfy on low flame. and cut it only when it is completely cooled. I had some guest and did not wait for burfi to cool.
Let us see the recipe.

Things Needed :

Almonds : 1/2  Cup.
Besan : 1 cup
Sugar : 2 Cups
Ghee : 1 Cup
Milk : 1/2 cup


Method:

1. Dry grind almonds with its skin and keep it aside.
2. Keep a pan and fry besan on low flame. ( For 5 minutes).
3. Add milk and mix it well. Add sugar and stir slowly and let it mix well.

4. Add little ghee and stir. Mixing the mixture is very important. It should not be stopped.
5. It starts to mix well and slowly it starts to bubble.

6. Stir continuously till it leaves the edges of the pan. Add ghee in between.
7. Add powdered almonds and keep stirring.

8. It thickens well and starts to come up. Stir slowly for another 4 to 5 minutes.
9. Add remaining ghee and stir, shift it to the tray or plate. ( plate/tray should be greased before).
10. Leave it for cooling. Spread almond flakes on the top.(Optional). Cut it according to your wish only when it cools.


Note : 

Do the whole process on low flame. Cut the burfy only when it completely cools down. You can add more ghee (optional). Use of almonds are optional. You can also use cardamom powder to get good aroma. ( I have not added).
Time : 20 minutes.
20 Pieces : According to size .