Showing posts with label yummy. Show all posts
Showing posts with label yummy. 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).

Saturday, March 31, 2018

Green Channa - Mango Tokku Rice

Green Channa /Kadale kalu ( Kannada language/Karnataka/India) is available from December till February. I tried this channa with mango tokku which was prepared last year. It tasted yum.
You can try this dish with dried green channa too.


Lets see some benefits of eating Green Channa in our diet.
Green Channa is filled with fiber. They are good for controlling the blood sugar levels. It helps to keep you full for a long time. They are good for people who diet to loose weight.They are rich in protein and low in sodium. They  are rich in antioxidants. They contain vitamin B 9, vitamin A and C. They are rich in iron, magnesium, potassium and calcium. These minerals helps to keep our blood and bones strong.
I have used Mango Tokku, Green Channa, cooker rice and simple spices which are available in the kitchen store.
Green Channa - Mango tokku Rice is good for one pot meal, lunch box, travelling, brunch or dinner.
 Let us see the recipe :
No Onion or No Garlic in this  " Green Channa - Mango Tokku Rice ".

Things needed :

Cooked Rice : 2 Cups
Green Channa : Fresh /dried : 1 Cup
Mango Tokku : 2 Tablespoons
Cooking Oil : 2 to 3 Tablespoons
Groundnuts : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Curry Leaves : One Handful
Green chilly : 2
Salt : As required
Coconut :Fresh : 1 Cup ( 3 to 4 Tablespoons).
Coriander Leaves :  2 to 3 Tablespoons

Method : 

1. Wash and cook rice and let it be cool.
2. Remove the pods from channa plant and wash it once.
3. Cook till they turn soft.

4. Grate coconut and keep it aside.

5. Wash curry leaves, coriander leaves and green chilly. Cut coriander leaves and green chilly.
6. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and let mustard seeds splutter.
7. Add curry leaves and cut green chilly. Add ground nuts and fry till they turn crispy.
8. Add cooked green channa and mix it well. Add Mango tokku and mix all the ingredients nicely.


9. Add cooked rice and mix it well. Let the flame be very low while doing the whole process.


10.Add required salt, little turmeric and a tablespoon of ghee. Mix it well.
11. Add coconut, cut  coriander leaves and mix once again. Shift the ready " Green Channa - Mango Tokku Rice to a serving dish.

12. Serve with a cup of curd and papad.

Note :

Use of any raw rice is optional. Water quantity should be
Basumathi Rice : 1 Cup : Water 2 Cups
Sona Masuri or any other kind of rice : 1 Cup Rice :Water : 3 Cups or little less.
Soak Green Channa if you are using dried ones.( Over night)
Drain water after cooking Green channa.
Use of more or less ghee is optional.
Use of fresh mangoes instead of Mango tokku is optional.
Use of chilly, more/less is optional.
Type : South Indian 
Time : 10 Minutes. (If cooked rice is done already) or Cooking rice : 20 minutes.
Serves : 3 to 4.
 Mango Tokku /Chutney

Friday, March 16, 2018

Quick Urid Dal Guli Appa /Paddu

Guli appa/ Paddu/ Guntpongalu/ Kuli appa is one of the traditional dish done in South India. It can be spicy or sweet. There are varieties of Guli appa and each one has its own taste.


This time I have prepared Urid  Guli appa which can be done with out fermenting.
Urid guli appa is good to have for breakfast, as evening snack or it goes well with coffee/tea.
Urid dal is full of protein and vegetarian get good protein by using urid dal.


Let us see some benefits of eating Urid dal in our diet.
Urid dal is filled with proteins. It is good for digestion. It has a good source of anti-inflammatory properties. It is also good for nerves disorders. Urid dal helps to lower the cholesterol levels and boost our health. They are rich in minerals and vitamins. It has calcium, potassium, iron, magnesium copper, manganese etc. It is good for hypertension since it helps to balance sodium and potassium level in our body. It helps to balance the high blood pressure. Urid dal is good for strengthening our nervous system.
This Guli appa  batter can be used for preparing Urid bonda/Fried fritters/ Urid Vada.
No Onion OR No Garlic is used in thi sQuick Urid Dal Guli Appa /Paddu.
I love to prepare Guli Appa since it takes less oil and it is  healthy .
Let us see the recipe now :

Things Needed :

Urid whole : 1  Cup
Rice Powder : 1 Table Spoon
Curry leaves : Handful
Coriander leaves : 2 to 3 Tablespoons
Ginger : Grated : An inch
Green chilly : 2
Ingh /Asafoetida : A little
Salt : As required
Pepper Pods : 2 to 3
Cooking Oil : 3 to 4 Tablespoons


Method :

1. Wash and soak urid dal for 2 to 3 hours and grind it with required water. Add 2 to 3 pods of pepper while grinding.

2. Wash and cut green chilly , coriander leaves and curry leaves.
3. Wash and remove the outer layer of ginger and grate it. Keep it aside.
4. Now take a big bowl and add ground urid dal. Add rice flour, salt.


5. Add coriander leaves, curry leaves, cut chilly, ingh and grated ginger.
6. Mix all the ingredients nicely.

7. Keep a guli appa pan on the fire and heat. Sprinkle oil on the top.
8. Mix the ready batter nicely and put the batter to each Guli. (The down part).

9. Sprinkle oil on the top and cover. Cook for 1 to 2 minutes in low and medium flame.
10. Turn the other side and cook for a minute. Remove guli appa from the pan.


11. Serve  hot guli appa with little ghee and the choice of your side dish.

12. We had these yummy guli appa with coconut chutney.


Note :

No need to ferment this batter. It might turn too soft. You can add coconut pieces. I have not added.
You can add cut onions to the batter while mixing. It taste different. I have not added. It makes up good breakfast and snack. Adding more chilly is optional. No need to add any soda or eno . Adding rice flour turns guliappa crispy and tasty. You can also fry this  as bondas/fried fritters/ Uddina Vada.
Time : 30 Minutes to prepare  + 5 minutes to grind and soaking time 2 to 3 hours.
Serves :  2 to 3.

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 : 3  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 . 

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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