Tuesday, September 18, 2012

Chakli ( Reposting)


 Happy Gowri Ganesha to everyone. As we all know, Chakli is one of the special dishes which will be made for Ganesha festival. I do not have to write much about Chakli. I am sharing here a simple recipe handed down from my mom.  I do not know how many of you use Milk while preparing chakli. If have not used milk before, try with milk this time :-).  I think 5 cups of flour is a lot, it really tested my patience..You can reduce the quantity of the flour if you do not have lots of patience!!.Hope you will enjoy.

Preparation time: 4 hrs( depends on quantity of flour you take)
Servings: may be 10-15 ( depends)

Ingredients:
  • 5 cups Rice flour ( raw)
  • 7 cups Milk
  • 2 tbsp Butter
  • 1/2 cup Hurigadale/ putani/ dalia/ roasted channa dal.
  • 1/4 cup Urid dal/ black gram dal.
  • 1 tbsp Cumin seeds crushed
  • salt to taste.
  • Oil for deep frying.
Other requirements:
  • Chakli maker/ mould
  • Muslin cloth

Method:
  • Dry roast the Rice flour in a thick bottom pan for about 6-7 min on a low to medium heat with constant stirring. Do not burn the flour. Keep it aside.
  • Dry roast the Hurigadale and Black gram dal separately until become light brown. Please roast both of them on a low heat. Hurigandale would take just 1-2 min. Do not burn..
  • Then make fine powder of both hurigadale and Urid dal. Then mix with roasted Rice flour. 
  • Add crushed Cumin seeds and salt to taste to the above mixture. Then mix well.
  • In the mean while, take 7 cups milk in a wide mouthed griddle and bring to boil. Take out about 1 cup of milk and keep it aside. 
  • Then add Butter, allow to melt.
  • As soon as Butter melts, take off the griddle from the stove. Immediately pour Rice flour mixture. Mix well. Add some milk if required. Dough should not be very dry or watery. 

  • Cover the griddle with a lid or a plate. Leave it for 10 min.
  • Then take some( say 2-3 ladle full)  dough in a clean surface or a plate and knead very well into a soft dough.  You can sprinkle very little  milk or hot water if you feel the dough is dry. 
Needs little more kneading
                      
  • Then fill  the dough into a chukkuli maker/ mould and press into coil shape on a wet muslin cloth.

  • Then carefull transfere to hot oil and fry until light brown on a low to medium flame.
  • Store it in a airtight box.
Note: Keep the remaing dough / griddle closed while kneading/ frying because dough gets dried if you keep it open.
I prefer wet muslin cloth so that it doesnt allow the pressed chaklis to be dried and breaking.
If the dough is not kneaded well, we can not give the proper shape and cant make desired size chaklis.
 

Tuesday, July 10, 2012

ಕಾಯಿ ಹುಳಿ / Long Beans in Coconut-Yogurt based Curry

Here is a very easy, tasty, healthy havyka recipe for you. I learnt this recipe from my aunt Sowmya Bhat. We can use varieties of veggies like Beans, Green Tomato, Capsicum, yellow Cucumbe, Okra etc to prepare this tasty curry. I have used Long beans. It goes very well with plain rice. Give it a try, have fun cooking.

Preparation time 25 min
Servings: 4-5

Ingredients:
  • 4 cups chopped long beans ( 1 inch length)
  • 1 cup freshly grated Coconut
  • 3-4 Green Chilies to taste
  • 1 tsp Rice flour (optional)
  • 1 cup thick butter Milk( preferably slightly sour)
  • 1 1/2 tsp tamarind extract to taste( use only when u have no sour butter Milk)
  • salt to taste
For tempering:
  • 1 tsp Mustard seeds
  • few Curry leaves
  • 1/4 tsp Fenugreek / Methi seeds

Method:
  • Cook the chopped long beans with salt  and about 3 cups of water (as required).
  • Grind the Coconut, Green Chilies, Tamarind and Rice flour with some water into smooth paste.
  • Add to the cooked Long beans. Boil for 5-6 mins.
  • Add the butter milk and bring to a boil.
  • Temper with tempering ingredients.
  • Serve hot with plain rice.

Sunday, July 1, 2012

Tender Jackfruit Chutney

This is one of the typical Havyaka recipes. Very easy to prepare delicious to eat. Give it a try if you get freshtender jack fruit or tinned one. Enjoy. 
Preparation time: 30 min
Servings: 4

Ingredients:
  • 1/4 tender Jackfruit
  • 4-5 Green Chilies ( to taste)
  • 2 inch Ginger
  • 1/2 cup grated coconut
  • Generous pinch of HIng/ Asafoitida
  • 1/4 lemon size Tamarind
  • 1 tsp Oil
  • Salt to taste

For tempering
  • 1 tsp cooking oil
  • 1/2 tsp Mustard seeds

Method:
  • Remove the skin of Tender Jackfruit and cut into small cubes and pressure cook(3-4 whistles). If you do not get the fresh tender Jackfruit you can use tin( cook for 10 min).
  • Fry the green Chilies and Hing for 2 min using 1 tsp oil.
  • Now grind fried green chilies, Coconut,Ginger, cooked tender Jackfruit, Tamarind and salt to taste with very less water. It would be great if you can grind without water.
  • Finally temper with Mustard seed.
  • Serve with Rice and Rasam. You can have with plain rice as well.

Wednesday, June 27, 2012

White Radish Rice/ ಮೂಲ೦ಗಿ ಅನ್ನ

Have you ever thought of preparing rice from white Radish?, in fact I had never thought of it until I tasted it during my last India visit. My mom had prepared this delicious bath. She had grown lots of white Radishes in the Hithalu(backyard).. In this recipe, she used green leaves along with Radish like any other Radish dishes( I just took few clicks).  I have heard, seen lots of people waste green leaves of Radish, dont know why? it really tastes very good. We can prepare palya, sambar out of it. I never seen white radish with leaf here in Toronto, so I have to prepare this dish with red Radish. I really liked this bath. Hope you will like it too.

 Preparation time: 40 min
servings: 4


Ingredients:
  • 2 cups long grain white rice
  • 1 large Radish with green leaf chopped
  • 1 medium Onion chopped
  • 3 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Turmeric powder
  • Few curry leaves
  • Salt to taste
for grinding
  • 1/2 cup grated Coconut
  • 4-5 red Chilies(to taste)
  • 1 tsp Coriander seeds
  • 1/2 tsp Cumin
  • Generous pinch of Hing
  • 1/4 lemon size Tamarind or 1/2 squeezed lemon



     Method:
    • Cook the rice with 4 cups of water. Make sure the rice is not sticky. Keep aside to cool.
    • Heat 2 1/2 tbsp oil in a pan, add Mustard seeds and Turmeric powder. Now add the chopped Radish, Onion and salt to taste. Cover and cook for 5 min.
    • In the mean while heat 1/2 tbsp Oil in a pan and roast the "for grinding" ingredients except coconut and Tamarind. Then grind with coconut and Tamarind using little water.
    • Add the ground mixture to the half  cooked Radish. Mix well and cook until tender and water evaporates.
    • Now mix the rice with cooked Radish and mix very well. Adjust the salt if required. If you have not used the Tamarind, now add the Squeezed Lemon. Mix well. 
    • Serve the any raitha and Papad or any sandige.

    Friday, June 22, 2012

    ಮಸಾಲೆ ಮಜ್ಜಿಗೆ/ Minty Butter Milk

    I am posting this recipe for our beloved Vyjayanthi Chander. She had asked me if I have this recipe in my blog. I didnt have it yet so thought of posting this recipe. We usually crave for varieties of  refreshing drinks during summer but nothing can beat Masala majjige or Neeru Majjige. We have a Kannada Sangha picnic tomorrow, I have to prepare 15 lts of Masala Majjige :). I never prepared in such a huge quantity so far. I hope I will manage :). Its very simple, doesnt take much time to prepare few glasses of Masala majjige..


    Preparation time : 10 min
    Servings: 2 medium size glases

    Ingredients:
    • 4-5 Mint leaves
    • fist full of Cilantro/ Coriander leaves
    • 1 Green Chilli
    • 1 inch Ginger
    • 1 cup Butter Milk or Churned plan yogurt
    • 1/2 Lemon squeezed
    • pinch of Asafoeitida/ Hing
    • Water as required
    • Salt to taste

    Method:
    • Grind all Mint leaves, Ginger, Green Chilli and Coriander leaves / Cilantro with some water  into a smooth paste. Then strain it.
    • Take the Ground mixture in big vessel, then add  2 glasses of water ,Butter Milk, squeezed Lemon, hing and salt to taste.Mix well. Adjust the salt if needed.
    • Masala Majjige is ready to serve.


    Wednesday, June 20, 2012

    Yellow Cucumber Seed Juice / ಮೊಗೆಕಾಯಿ ಬೀಜದ ಜ್ಯೂಸ್

    We never think of keeping the seeds when we use Cucumber, Yellow Cucumber/ Dosakai/ Mangalore Cucumber, Pumpkin and many more veggies in our cooking. Many of them have a great medicinal value that we never know, example is Yellow Cucumber seeds. I never knew about the medicinal value of this but during my last India visit my mom explained about this. She said It is "Samadhatu" means neither heats nor cools our body.  When we take antibiotics we start coughing sometimes, at that time just go with this juice for 2 times a day for 1- 2 days.( it worked out for me). We do not have to be sick to drink this juice, we can drink all the time. More than all these it tastes really really good. Perfect for summer. If you do not save the Yellow Cucumber seeds this is the time to start. What you all have to do is wash the seeds and sun dry for one day and store it. Let me know how you liked it.
    Small correction: My mom said we have to soak the seeds in salt water for overnight before keeping for sundry. It helps to  get rid of the thik layer on the seed.
    Preparation time: 10 min
    Servings: 1 glass

    Ingredients:
    •  Fist full of Yellow Cucumber seeds
    • 1 tsp jaggery
    • 1 glass of water.

    Method:
    • Soak the seeds for 5 min in water. Drain the water after 5 min.
    • Grind the seeds into smooth paste with 1/4 glass of water.
    • After grinding add remaining water and strain it.
    • Add Jaggery and mix well.
    • Drink it fresh, do not keep it outside or refrigerate for long time.
    • Is it not a healthy, easy recipe?

    I am sending this post to   Love lock with Juices and Milkshakes event hosted by Vani of recipe world.


    Monday, June 4, 2012

    Pressed Rice Mixture / Avalakki Mixture

    I learnt this  recipe from my friend Deepali Hegde's mom. Thanks amma for this wonderful recipe. This is one of the very simple and tasty snack recipes. Give it a try have fun. Maja maadi.

    Preparation time:  40 min.
    Servings: approx 7-8 cups

    Ingredients:
    • 4 cups thick Pressed Ric/ dappa avalakki
    • 1 and 1/2 cups Khara Sev
    • 3/4 cup Peanut/ground nut/Shenga
    • 1/2 cup Cashew
    • 1/2 cup thin slices of dry Coconut/kobbari
    • 1/4 cup Raisin/dry grapes( optional)
    • 1 cup cleaned Curry leaves
    • 1 tsp Red chili powder(to taste)
    • 1 tbsp sugar
    • salt to taste
    • Oil for deep frying.

    Method:
    • Heat oil in a pan. Deep fry the Peanut, Cashew, sliced coconut and the Raisin separately until light brown. And trasnfere into kitchen napkins to remove excess oil.
    • Now deep fry the curry leaves until it becomes crisp and keep it aside. Please make sure curry leaves are not wet. Wash them and dry before you start frying.
    • Lastly deep fry the pressed rice until it puffs up. Transfer into kitchen towel and remove excess oil.
    • Now take all the deep fried ingredients in a large bowl. Add red chili powder, salt to taste and sugar. Crush the fried curry leaves and mix well. Adjust the salt, sweetness if needed.
    • Store in a airtight box.  DO not forget to eat ;).

    Thursday, May 31, 2012

    Khara Sev

    Its been quite a long since I started planing to post this recipe. This is one of the easiest recipes learnt from my mom but little time consuming. It doesnt matter if your are a snack lover :). If you have Khara Sev ready in your experimental zone, you can prepare lots of snacks whenever you want. But we tend to eat more, thats a different issue:). We can eat deep fried snacks once in a while I am I rite?. Give it a try. Have fun cooking. Sorry friends I couldnt take step by step photographs.


    Preparation time: 1 hr
    Yield: Approx 10 cups

    Ingredients:
    • 3/4 kg Gram flour/Kadale Hittu / Besan 
    • Generous pinch of Hing
    • 1 tsp Red Chili powder(to taste)
    • Salt to taste
    • Oil for deep frying
    • Chakli maker with Sev plate(plate with small holes).

    Method:
    • Take all the ingredients except oil in a bowl. Mix well. Then make a soft dough by adding little by little water. Make sure there are no lumps. The dough should be slightly softer than the Chapati dough. 
    • In the mean while heat the Oil in a pan. 
    • Fill the dough into chakli  maker then press directly in to the hot oil. Cook  both the sides in medium heat. You can use either plate with small holes or plate with slightly bigger holes.
    • Now the Sev is ready.

    Note: You can add crushed cumins and turmeric powder to the dough if you like.
     

    Tuesday, May 8, 2012

    Spiced Tender Jack Fruit / ಹಲಸಿನ ಗುಜ್ಜೆ /ಮಿಡಿ / ಕಂದೆ ಪಲ್ಯ

    Here is a very delicious and special recipe to all my dear friends. Spiced Tender Jack fruit is one of my favorite dishes which goes super duper with chapati or rice. I have brought 2 tender Jack fruits from India although I get tin here. I just chopped them into pieces and dumped into the freezer:). I learnt this recipe from my amma, she had prepared special palya for us during our last visit. I just clicked few snaps ;).  I will come up with few other tender Jack fruit recipes soon :). Until then enjoy Spicy hot palya.


    Preparation time: 45 min if you are using fresh tender Jack fruit
    Servings: 4-5

    Ingredients:
    • 1 medium size Tender Jack fruit
    • 1 cup grated Coconut
    • 1 tsp Coriander seeds
    • 1/2 tsp Cumin seeds
    • 5-6 red Chilies
    • 1 tsp oil
    • 1tsp Tamarind extract
    • Salt to taste
    • 1/2- 1 tsp Jaggery ( to taste)
    Tempering
    • 3-4 tbsp Oil
    • 1 tsp Mustard seeds
    • 3 spring  Fresh Curry leaves 
    • 1 tsp Channa Dal
    • Generous pinch of Hing
    • 1/2 tsp Turmeric powder

    Method:
    • Peel off the tender Jack fruit( big task enjoy:)), make halves and remove the middle hard portion if its very hard(gunju in kannada). Then finely chop. My mom  shared a very easy method of chopping Jack fruit , I just follow it ;). To be frank, chopping tender jack fruit is a patience testing task, if you have lots of patience have fun chopping else you follow this method: once you feel off and removed the middle hard part cut them into approximately 2-3 cm cubes then transfer into a mixer grinder jar give a jerk for 30-45 secs. Check once then continue jerking if it has to get little more finer..Please do not add water while grinding.
    • Heat 3-4 tsp of Oil in a pan, add all the tempering ingredients. Then pour the chopped or Ground Jack fruit. Add salt to taste and mix well.
    • In the mean while, roast Coriander seeds, Cumin seeds and red Chilies wirh 1 tsp of oil. Then grind with Coconut and 1 tsp tamarind extract using little water.
    • Then pour the ground mixture to the Jack fruit, add 1 cup of water and jaggery. Mix well, cover and cook for 8-10 min. Allow water to evaporate completely, then just roast it on a low flame for 8-10 min again. Make sure it doesnt burn.
      Serve with Chapati, rice or with any item of your choice.



     Note: You can use Tinned teneder Jackfruit if you do not get fresh ones but Do not grind as I said above, just chop into small pieces.

    Friday, April 13, 2012

    ಎಲಗುರಿಗೆ/ ಎಲವರಿಗೆ ಸೊಪ್ಪು/ Vitamin leaves Chutney

    I am back to blogging after a long vacation in India. We had a superb time with family and friends, could attend few marriages too :)..
    This is one of the very tasty dishes which I learnt during my India visit. Give it a try and have fun..


    Ingredients:
    • 3-4 spring washed Vitamin leaves
    • 1/2 tsp Cumin seed
    • 1/4 tsp Sesame seed
    • pinch of Asafoitida
    • 4-5 Red Chillies
    • 1/4 tsp Tamarind
    • 1 cup Coconut
    • 1 tsp cooking Oil
    • Salt to taste

    For Tempering:
    • 1 tsp Cooking Oil
    • 1/2 tsp Mustard seed
    • 1 red Chili broken(optional)
    Method:
    • Heat 1 tsp oil in a pan, add cumin seeds, red Chilli, Asafoitida and Vitamin leaves, saute  for 2-3 min on a low flame, allow to cool for 2-3 min.
    • Then grind the cooled mixture with Coconut, Tamarind, salt to taste and very little water.
    • Then temper with Mustard seed and broken Red Chilli.
    • Enjoy with plain steamed rice.....IS IT NOT SIMPLE? :)

    Monday, January 23, 2012

    ಪು೦ಡಿಹೀರೆ ಮೊಸರು ಬಜ್ಜಿ / Wild Ridge Gourd/ Taiwan Okra Raitha

    I am not sure how many of you know about PundiHeere kaayi. I do not know what to exactly call in English. People call it as Taiwan okra, I think they do not know that it grows in India too ;).  Lets call it as Wild Ridge gourd( used to grow in forest before itseems), but we can see only stripes instead of ridges, soft if you touch it. Its one of the rare and oldest vegetables in rural parts of South India especially in coastal region. People who live in Canada and US can check in Chinese market for this vegetable. PundiHeere kaayi raitha is one of the best combinations with plain rice and with any other rice items. It doesnt take much time to prepare. Give it a shot. Let me know how u liked it..Happy cooking. .Have fun.

    Preparation time: 30 min
    Servings: 2 






    Ingredients:
    • 1 Pundi Heerekaayi / Taiwan okra
    • 3 tbsp freshly grated Coconut
    • 1 green Chili
    • 1 small chopped Onion
    • 1 1/2 cup Yougart/ Curds
    • Salt to taste

    For tempering:
    • 1 tsp Oil
    • 1/2 tsp Mustard seeds
    • 2 broken Red Chilies

    Method:
    • Wash the Pundi Heere kaayi and peel it. Then cut into small pieces.

    • Take the chopped PundiHeerekaayi in a pan or griddle, add one and half cup of water, salt to taste and cook for 7-8 min( until tender). Cool it for 5-10 min.
    • In the mean while grind Coconut and green Chili with little water into smooth paste.
    • Now add the ground mixture, chopped Onion and Yogurt to cooled mixture. Adjust the salt.
    • Temper with Mustard seeds and broken Red Chili.
    • Serve with plain Rice or rice of your taste.

    Monday, January 16, 2012

    Dill Leaves-Flat Beans Rotti / ಸಬ್ಬಸಿಗೆ ಅವರೇಕಾಳು ರೊಟ್ಟಿ

    Its been long time since I posted. I was bit busy with something else..I usually prepare plain subbasige soppu/ dill leaves Rotti, but this I had flat beans/ avarekaaLu in my freezer, just added a hand full of flat beans while preparing dough. Do not be panic if you dont have avarekaaLu, just do it with sabbasige soppu..You can even add Corn kernels instead of AvarekaaLu if u like. It really tastes good. Perfect for breakfast. Give it a try. Have fun.
    Preparation time: 45 min
    Servings: 3-5 ( up to 12-15 rotties)




    Ingredients:
    • 3 cups Rice flour
    • Dill leaves/ Sabbasige soppu cleaned and chopped
    • 1 large Onion finely chopped
    • Handful of AvarekaLu / Flat beans
    • 3-4 Green chilies chopped ( to taste)
    • 2-3 spring Curry leaves chopped
    • 3 tbsp Curds/ Yougurt
    • fist full of avalakki / pressed rice
    • 1/2 cup grated Coconut
    • Generous pinch of Hing/Asafoetida
    • 1 tsp Jeera/Cumin
    • Salt to taste
    • Water as needed
    • Oil as needed

    Method:
    • Take all the ingredients except Oil and water  in a bowl, mix well. Add water as required to make a soft dough.


    • Take a fistful of dough and pat it on a pan/ tava. Brush some Oil. Cover and cook for 2 min ( till golden brown). Cook other side too( do not have to cover).



    Sunday, January 1, 2012

    Happy New Year 2012

    Wishing you all a Happy and Prosperous New Year