Saturday, May 30, 2020

Almond /Badam Halva

Almond Halva /Badam Halva is one of the delicious sweet treat and I love to have it at any time of the  day. I am not a big fan of sweets but I always prefer to have this Badam Halva.

It is very easy and quick to prepare it. The taste is amazing when you do prepare at home.
The ingredients I used are almonds, sugar, boiled milk, ghee and Kesar/Saffron.
Posting this sweet dish for to note our son Rishikanth Got married to Kavitha Last week and We wish the newly wedded couple to all the best and lead Happy Life.
I also request all my friends to Wish  Rishi - Kavitha for their bright future.

Lets see the recipe Now :

Ingredients :

Almonds : 1 Cup
Sugar : 1 Cup or little less
Milk : 1/2 Cup
Ghee : 2 to 3 Tbs
Milk Powder : 2 Tbs


Method :

1. Soak almonds in hot water and remove its husk.
2. Grind almonds with milk to paste consistency.


3. Add 1/2 cup of sugar to a big pan and keep the pan on the fire.


4.Put ground almond - milk mixture and milk powder.


5. Add a tbs of ghee and stir it slowly.


6. Let the flame be on slow flame.


7. Stir continuously it it starts to leave the pan.


8. Add a tbs of ghee and put off the fire.

9. Mix it nicely and put it in a serving dish.

10. Serve as You Wish.

Time : 15 to 20 minutes.
Serves : As you like it.

Note :

Adding more sugar to halva is optional. Adding more ghee is optional. Take out the halva once it starts to leave the pan. Then add a tbs of ghee. Grind it till paste to get good taste. Adding milk powder is optional.

Monday, May 18, 2020

Kesu /Colocasia Easy Gojju

Kesu/Colocasia is grown plenty during the rainy season. In some parts of South Canara there were some rains and Colocasia has grown nicely for this season. We do eat the leaves very often mostly in rainy season because it keeps our body warm and Colocasia leaves do have plenty of medicinal values in them.



I have prepared varieties of curries and other dishes using Colocasia./Kesu.
MenasuKayi in Southa Canara is a very famous dish and it is finger licking dish. It goes well with almost all the main dishes like dosa, idli, chapati, poori, kadubu etc etc.
The traditional Yummy dish is prepared with fresh fried spices.

Here I have tried an easy way and Kesu Menasukayi has lovely finger licking taste that it got over for ONE time only. ☺

NO ONION or NO GARLIC IS USED IN THIS CURRY.

Let us see the recipe now :

Things Needed :

To Cook :

Kesu /Colocasia leaves : 8 to 10 leaves
Tamarind : 1 Big Marble size
Turmeric powder : A little
Jaggery : 2 Tablespoons
Methi Seeds : 3 to 4
Salt : As required :

To Grind :

Sambar Powder : 2 Tbspoons
Sesame Seeds : 2 to 3 Tbs
Coconut : 1 Cup. (3 to 4 Tb)

Seasoning :

Coconut Oil : 1 Tbs
Mustard Seeds : 1 Tsp
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Wash and cut Kesu/Colocasia leaves and keep it aside. Use tender leaves.
2. Wash and soak tamarind in hot water and squeeze out the pulp after 5 minutes.

3. Pressure cook cut Kesu leaves, tamarind pulp, jaggery,methi seeds,  salt and turmeric with little water.
4. Cook for 5 to 6 mintues. leave it for cooling.


5. Dry roast sesame seeds till it turn golden brown.
6. Grate fresh coconut and grind it with Sambar powder. Add required water while grinding.


7. Now keep a pan and put cooked Kesu leaves and boil.


8. Add ground coconut mixture and mix it well.


9. Let it cook for 3 to 4 minutes.


10. Shift it to a serving dish and add seasoning done in coconut oil. Serve as one of the side dish for lunch or with any other main dishes of your choice.


Note :

Remove the hard part behind the leaf if it is very hard.It is always better to use tender leaves.
Adding any brand sambar powder is optional. I have used home prepared Sambar powder. Use of more jaggery is optional. Use of coconut oil is optional.
Time : 30 Minutes 
Serves : 4 to 5.

Fresh Sambar Powder :

Dry roast the spices one by one on low flame.

Coriander Seeds :1 Cup
Byadagi chilly : 8 to 10
Methi Seeds : 1 Tsp
Urid dal : 1 Tsp
Channa dal : 2 Teaspoon
Jeera : 2 Tsp
Curry leaves : 1 Handful : Optional
Ingh / Asafoetida : A little
Fresh Sambar Powder

Wednesday, May 13, 2020

Carrot Uttappa

Uttappa is a puffed dosa with some vegetables or onion pieces. Here I have tried with carrots and the batter used here is idli batter. Idli batter has semolina instead of rice. I have steamed medium sized rava, cooled it and added to fermented urid batter. After preparing idli, the remained batter is used for preparing Carrot Uttappa.


Idli batter is slightly different from dosa batter. Idli batter has more urid dal and the  the rice used will be rava consistency.
Carrot Uttappa is good for breakfast, or in the evening or for dinner. Carrots are full of fiber and rich in vitamins and minerals.



  1. RAVA - URID IDLI To prepare Idli batter please follow the link given below
Urid dal is full of protein and rich in fiber. South Indian breakfast is easy to digest, helps you be cheerful and keeps you energetic Whole day.
Let us see the recipe Now :

Ingredients :

Idli Batter : 1 Bowl
Carrot : 1
Chilly Powder : 1/2 Tsp
Ginger : 1/2 Tsp
Salt : A little


Method : 

1. Wash and grate carrot, remove the outer layer of ginger and grate it.
2. Mix carrot and ginger gratings, salt and chilly powder nicely and keep it aside.
2. Keep a pan on the fire and heat. Clean it with a clean kitchen tissue.
3. Add very little oil and put a ladle of batter on the hot pan.

4. Add some grating mix and put a tsp of oil on top.


5. Cover and cook on medium or low flame.


6. Turn the other side and cook for a minute.

7. Take out the Carrot Uttappa from the pan and serve with your choice of side dish.


8. Prepare the same with remaining Uttappa.

Note :

Rice Urid dal Idli batter link is given at the top. Please follow to get the good idli batter.
Use of oil is optional. Adding coriander and curry leaves is optional. I did not have the coriander leaves so could not add it. Better use less spice for good health.  No onion or garlic is added because it might cause acidity. I am not in favour of onions and we do not use much onions.
Time : 30 Minutes.
Serves : 3 to 4 .

Sunday, May 10, 2020

Long Brinjal Palya


Long Brinjal is a dry palya is a yummy side dish that you can even prepare brinjal rice as one pot meal.

These brinjals are from the garden of Dhatrivana  a beautiful resort near Tumkoor. Anthapura ladies group from Face book page has arranged a trip to Dhatrivana as picnic. Mrs. Gheetha Upendra Bangalore has organised this picnic and I joined the group as one of the member.
There were lots of events which were really fun to group and lots of prizes we got vegetables as compliments to the winners. It was indeed a very memorial trip and I enjoyed it thoroughly with other sakhis of Anthapura.
Let us see the recipe now :

No Onion or No Garlic is used in this dry curry/Palya.

Ingredients :

Long Brinjals : 5 to 6
Capsicum : 1
Coconut Chutney Powder : 2 Tbs
Rasam Powder : 1 Tbs
Tamarind Tokku : 1 Tbs / Tamarind Pulp.
Salt : As required
Turmeric powder : A little
Jaggery : 1 Tbs
Seasoning :
Coconut Oil : 2 Tbs
Mustard seeds : 1/2 Tsp
Urid Dal : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8.leaves
Coriander leaves : 2 Tbs

Method :

1. Wash and cut brinjal into small pieces and put it in a bowl of water for 5 to 10 minutes.


2. Wash capsicum and remove seeds. Cut capsicum into small pieces.


3. Wash a green chilly and slit, coriander and curry leaves into small.
4. Keep a pan on the fire and heat. Add oil. Add mustard seeds, urid dal and ingh.
5. Let mustard seeds splutter. Add slit green chilly and curry leaves. Add brinjal pieces. (Remove water completely before adding).


6.Fry nicely and add cut capsicum. Stir slowly. Add little turmeric powder and 1/2 cup of water.
7. Let it cook till soft on medium flame.
8. Add tamarind Tokku, required salt and 1 tbs of jaggery and mix it well. Reduce the flame to low.


9. Add Coconut chutney powder and rasam powder. Stir slowly and let it cook for 2 minutes. (Low Flame).

10. Shift it to a serving dish and serve when all the moisture disappear. Add cut coriander leaves just before serving.


Note :

Soaking cut brinjal helps to remove the bitterness in brinjal. Take out the water from soaked brinjal and then add it to the seasoning. Adding tamarind tokku is optional. You can add Tamarind pulp instead of tokku. Adding more/less jaggery is optional. Adding any cooking oil is optional.
Time : 20 Minutes.
Serves : 3 to 4.
Coconut Chutney powder :
Dry grind dry coconut pieces 1 Bowl, roasted urid dal 1 tb, dry fry chilly  and tamarind , required salt. Mix it well and fill in the glass bottle.

Monday, May 4, 2020

Coconut - Jaggery Kadubu

Coconut - Jaggery Kadubu is also known as Kai kadubu, is delicious and finger licking kadubu for Udupi People.

I have already prepared this Kayi Kadubu/Coconut Jaggery Kadubu in different methods. Here is one more method that you can prepare soft and yummy Coconut - Jaggery Kadubu.
This type of Coconut Kadubu I have seen in sister Sujatha's house in Udyavar.


Coconut - Jaggery Kadubu done in this way stays soft even when it is cooled.
This time I have tried this with Rice flour and used home grown Turmeric leaves. So happy to use home grown Turmeric leaves, its pure and no chemical menure is used.
The procedure is simple. The procedure goes like this. Boil water and put fine rice flour, stir continuously till it turns as one whole ball. Put off the fire and leave it cool a bit. Then kneed the dough nicely and divide into small ball. Roll these balls like small chapati, fill in the sweet jaggery coconut mixture and fold it. Place this in turmeric leaf. Close the leaf by two sides and steam cook for 30 to 40 minutes. The aroma of cooked coconut jaggery spread the house and you crave to eat the food you prepared.


The coconut jaggery mix is prepared this way. Grate fresh coconut and powder jaggery. Powder 4 to 5 cardamom pods into powder. Put this mixture of coconut- jaggery - cardamom mixture in a pan and stir for a while till the moisture (water content) disappear. But let the mixture have glossy look. (Do not stir till it gets dry). Coconut - Jaggery mixture is also ready to use.

Now we will prepare Turmeric leaves Coconut Jaggery Kadubu.

Sweet Tooth Lovers really love to have this Kadubu.
Healthy way of eating is always good for health.
Jaggery is used and jaggery has loads of healthy properties.
Coconut is good for health too.
The coconut - jaggery mixture can be used for preparing modakas.
This is steamed food.
Let us see the recipe now :

Things Needed :

Rice flour : 2 Cups
Boiling water : 3 1/2 Cups
Grated Coconut : 1 Bowl (1 Small coconut).
Jaggery : 1/2 Cup or little more
Ghee : 1 Teaspoon
Salt : A little
Cardamom : 3 to 4 Pods
Turmeric Leaves : 6 to 8
Method :
1. Wash turmeric leaves and cut into 1/2 and keep them aside.


2. Grate coconut and powder jaggery and cardamom.


3. Keep a pan on the fire and add coconut jaggery -cardamom mixture.


4. Stir nicely till it the moisture disappear. Put of the fire and let it cool.

5. Keep a big pan and put 3 glasses of water. Add 1ts of ghee and let it boil.
6. Add a very little salt. Put rice flour slowly once the water starts to boil.


7. Stir slowly and continuously till it turns as one whole ball.


8. Put off the fire and let it cool a bit. (Not completely).
9. Wet your hands and then kneed the rice flour dough nicely.


10. Divide them into small portions. (Turn them as small ball shape).
11. Roll them as small poori and place the coconut mixture inside and fold it.


12. Place this folded Kadubu in turmeric leaves and arrange them in a plate.


13. Keep a steamer or pressure cooker on fire and put little water in it. Place a plate.

14. Keep all the kadubu kept in turmeric leaves. Arrange them nicely.

15. Steam cook for 35 to 40 minutes on medium flame.


16. Open the lid and check by piercing a knife edge to kadubu. It should not stick.


17. Take out the kadubu from turmeric leaves and serve.

18. Serve with spoon of ghee on top.


Note : 

Rice flour should be very fine to get good Kayi Kadubu.
No need to use more ghee. Adding a tsp of ghee helps the rice flour not to get stuck at the bottom.
One must use fresh coconut. Use of more jaggery is optional.
Total Time : 50 Minutes.
Serves : 4 to 5 

Same dough and same coconut Jaggery mixture....Modakas 





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author
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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