Showing posts with label Special. Show all posts
Showing posts with label Special. Show all posts

Wednesday, October 31, 2018

Oats - Corn flakes - Walnuts Laddu

Happy Deepavali to One and all. Let us celebrate together and enjoy the festival of lights. 
Deepaavali is one of the National Festival of India and people do celebrate all over the world where ever they live. This Deepaavali I have prepared Oats - Corn flakes - Walnuts Laddu/laadu/Unde.
This Oats - Corn flakes - Walnuts Laddu is good for health and you can munch on any time of the day.

This Year  Deepavali starts from 6 - 11 - 18. The preparation of sweets and savouries is already started. I was just thinking of some thing healthy, easy and energetic laddu/ laadu/ Unde to prepare. So tried laddu with cornflakes, oats, walnuts and dates.

This laadu can be kept for many days and You can distribute to your friends, neighbours and take it for travelling too.
Let us see the recipe Now : 

Things Needed :

Oats : 400 Gr pack 
Corn Flakes : 1 Big Bowl 
Walnuts : 1 Small Cup
Raisins : 1 Cup 
Jaggery   250 Gr or little more 
Ghee : 1 Cup
Roasted Chenna /Huri Kadale /Putani : 1 Cup
Dry Coconut /Kopra / Kobbari : 1 small one 
Cardamom : 8 to 10

Method :

1. Dry roast oats on low flame for 5 to 6 minutes. Dry roast corn flakes for 3 to 4 minutes. Let it get cool.  Dry grind oats and corn flakes into powder.

2. Dry grind copra and cardamom pods. Dry grind roasted chenna in to coarse powder. ( Just give a churn). Do not turn them as powder.  Remove from the mixi jar and keep it aside.

3. Dry roast corn flakes and dry grind it with walnuts.

4. Keep a big pan on the fire and heat. Add jaggey and put some water. (1/4 cup).
5. Let jaggery melt completely. Sieve jaggery with a siever. Keep the clean jaggery mixture aside.
6. Keep a pan on the fire and put jaggery mixture and stir continuously.
7. Let it get into one string consistency. Add dry ground coconut.

8. Now add all the powdered ingredients one by one. Dry ground oats, corn flakes.

9. Mix all the ingredients nicely and put off the fire. Now add coarse powdered chenna and mix it.

10. Put the pan down ,add ghee and raisins. Mix it nicely.

11. Take a handful of Oats - Corn flakes -  walnuts and coconut mixture and press it tightly, closing your hand. Try to give a round shape and prepare laddu.

12. Prepare the rest of laddu and keep it in a big bowl. Let it be there for at least 20 to 30 minutes.
13. Put them in a air tight boxes and  cover the lid. Store and serve these Corn flakes - Oats and Walnut laddu. 

14. Serve these Laddus in the evening or any time of the day. Store it in air tight box.

Note :

You need to roast it nicely so that the raw smell disappear and it taste so good.
Adding raisins more /less is optional.
Adding a cup of ghee adds taste to Laddu. Adding more /less ghee is optional.
Add little more ghee / little fresh boiled milk if you are not able to give a ball shape abd then prepare Laddu. Frying raisins in a tablespoon of ghee is optional. ( I have used it as it is ).
Time : 30 Minutes.
30 Laddus can be prepared. ( According to size ).

Tuesday, March 21, 2017

Brinjal (Mattina Gulla) Spicy Dosa.

Brinjal Spicy dosa is one of the traditional side dish from Udupianys/South Canara, which we enjoy thoroughly eating along with plain rice and fresh coconut oil.

The special type of brinjal/Egg plant/badanekai/Kattari Kai is used for this Brinjal Spicy Dosa. The spice lovers can have them for breakfast too.
The special variety of Brinjal is called " Mattina Gulla". Mattu is a place near to Udupi in Karnataka. This Brinjal ( Mattina Gulla), stands for No. 1 in the taste and the texture. It is cooked faster.(It should be fresh and tender).
Brinjal Spicy Dosa is one of the traditional dish from |South Canara/Dakshina Kannada/Udupi
No Onion or No Garlic is used in this "Brinjal (Mattina Gulla) Spicy Dosa".
I have used Patrode batter (Very special dish prepared using colocasia leaves), brinjal and coconut oil.
Let us see the recipe Now:

Things Needed :

Brinjal : 1 to 2
Coconut Oil : 3 to 4 Tablespoons
Raw Rice : 1 Cup (250 Grams)
Tamarind :  Gooseberry size of tamarind.
Jaggery : 2 Tablespoons
Coriander seeds : 2 to 3 Tablespoons
Jeera / Cumin Seeds : 1 Teaspoon
Turmeric Powder : A pinch
Red chilly : 5 to 6 (Byadagi)
Coconut : 2 to 3 Tablespoons
Salt : As required

Method :

1. Wash and soak raw rice for 2 hours.
2. Grate coconut and soak tamarind in hot water for 5 minutes. Squeeze out the pulp and keep the pulp aside.
3. Now grind grated coconut, coriander seeds, jeera, red chilly and tamarind pulp till paste.
4. Add soaked rice ( drain all the water and then add) and grind it with required water.
5. Add only required water to grind. Add jaggery,  salt and turmeric powder.
6. Grind it for a minute and remove it from mixi  jar to a big bowl.

7. Wash and cut brinjals into thin slices in a circle form. (like potato chips).
8. Wash the pieces nicely and put it in  a bowl of water for 5 minutes.
9. Remove the pieces from the bowl and arrange it on the plate.
10.Keep a pan on the fire and heat. Sprinkle oil on the tava/pan,
 11. Dip a piece of brinjal in patrode batter and see batter is covered around the brinjal slice.
12. Place it on the tava. Arrange brinjal (dipped in patrode batter) in a circle shape around the pan.
13.Cover and cook brinjal dose on medium and low flame. Cook for 1 to 2 minutes and turn the other side and cook.

14. Brinjal dosa is ready to serve. Serve with a butter on the top of Brinjal Spicy Dosa.

15. Repeat the same with remaining batter and brinjal pieces

Note : 

The batter should be bit thicker than dosa batter. Adding more/less spices is optional.
You can also dry roast and they add it while grinding. Reduce the flame while you arrange the gulla pieces on the tava. Cook on low and medium high flame while cooking the dosa. You can use any variety of brinjal to prepare this Brinjal Spicy Dosa.( Use the round shaped brinjal). Use only required water while grinding. Add little rice powder if the batter turns watery. (Taste differ).
Time : 2 Hours for soaking, 10 minutes for grinding, Preparation \; 20 Minutes.

Thursday, November 17, 2016

Spicy Maida Diamond Cuts

Deepavali ..Deepavali...Festival of lights and loads of yummy food to go with the festival.
Time to share and care, spread happiness around you. That should be the message this Deepavali.
I have prepared some diamond cuts, shank  pole the spicy ones. I do not know why it got this name. Diamond cuts are ok because of its shape. but shank pole, I am still thinking. Anyways these diamond cuts are very easy to prepare and goes well with coffee or tea or juice what ever it is, it is a yummy munch.
I have used Maida, chilly powder, salt, jeera and oil.
Lets see the recipe Now : As I said it is an easy and yummy crunchy snack.

Things Needed :

Maida (All Purpose flour) : 2 Cups
Chilly Powder : 2 Teaspoons
Jeera/Cumin Seeds : 1 Teaspoon
Salt : As required
Water : Required water
Oil : 1 Cup

Method :

1. Put maida in a big bowl. Add salt, chilly powder, jeera and mix it well.
2. Keep a small pan on the fire and heat. Add 2 tablespoons of oil and heat for 2 minutes.
3. Put the hot oil on the dry flour and let it cool. Mix it nicely and add little water and prepare the dough.

4. Divide the dough into small portion. Take a small portion and kneed it well.
5. Now roll the small portion dough as thin chapati. Take a knife and prick on the rolled chapati.

6. Cut that like a diamond shape. (big/small). Remove the pieces and put it on a plate/tray.
7. Keep a frying pan on the fire. Heat and put oil to fry. Let it get hot.
8. Put cut diamond cuts in hot oil and fry them on low and medium flame.

9. Fry on both sides till they turn slightly brown and remove them from oil and put them on the kitchen tissue. So that extra oil will be absorbed by the tissue.

10.Repeat the same with remaining dough and prepare crispy diamond cuts.

Note :

Do not add much water, the dough might turn watery, very soft and absorbs more oil. Do not add more hot oil for the flour. Diamond cuts might curdle in oil. (turns powder and spoils the whole oil).
A butter can be added instead of hot oil. (just 1 tablespoon). Adding jeera/ any spice is optional.
Time : 30 Minutes
Serves : As you serve or use.

Tuesday, February 23, 2016

Sweet Potato - Avalakki (Flattened Rice) Cutlet.

Sweet potato and Avalakki (Flattened/Beatened Rice) Cutlet is a snack dish and you can enjoy them in the evening. Cutlets are very famous spicy dish.
I have used boiled sweet potatoes, thick Poha/Poa/Aval/Avalakki or Beaten/Flattened rice. Some spices to give them yummy spicy taste. I just put the cutlets on the tava and roasted with oil. (very little oil). They were Yummy and came out very well. You can try adding your own spice and giving a twist and enjoy.

Cutlets can be eaten as snack and some time as dinner too (if it is healthy version). It can be roasted with very little oil. Cutlets are nice to have with any chutney, ketchup or sweet and spicy chutney. There are various ways to prepare cutlets. This is my own creation and I have not used any bread or bread crumbs. The dough is just a mixture of sweet potatoes, Avalakki and spice mixture.
Garam Masala is a mixture of spices like clove, cinnamon, cardamom, jeera, nut mug and other spices.
Lets see some benefits of having cloves in our diet.
Clove is an herb and all the parts of clove plant is used. The dried bud, stems and leaves are used to make medicine. Clove oil is loaded with medicinal properties.
Cloves are loaded with many health benefits. It is very good aid for indigestion. It has antimicrobial properties. They protect the liver, boost the immune system, control diabetes and helps the bone to be strong. Cloves also helps as medicine for headaches, bad breathe and toothache. Cloves contain dietary fiber and minerals like vitamin C, folate, vitamin B6, vitamin A, vitamin E, vitamin D and Vitamin K.
Lets see the recipe now:

Things Needed : 

Sweet Potatoes : 4 to 5 (medium size)
Flattened Rice/Avalakki/Poha (Thick Variety) : 1 Cup
Green Chilly : 2 to 3
Coriander Leaves : 2 to 3 Tablespoons
Oats : (optional) : 2 Tablespoons
Ginger : an inch
Garam Masala : 1 Teaspoon
Jeera /Cumin Seeds : 1 Teaspoon
Chilly Powder : 1/2 Teaspoon
Salt : As required
Oil : 3 to 4 Tablespoons
Cashew nuts : 10 numbers (split ones)

Method :

1. Wash cook sweet potatoes in a pressure cooker for 6 to 8 minutes. Remove the outer skin of sweet potatoes when it turns cool.
2. Wash thick variety of avalakki and soak avalakki with little water.

3. Wash and cut green chilly, coriander leaves into small.

4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5.Take a big bowl. Put sweet potatoes, soaked avalakki, cut green chilly, coriander and salt.
6. Add oats (no need to fry or roast), garam masala, red chilly powder and jeera.
7. Mix all the ingredients nicely and prepare thick dough.
8. Now divide the dough into small portions. Flatten them according to your wish.
9. Keep tava on the fire and heat. Sprinkle oil on the tava.
10. Arrange the cutlets on the tava and roast them on low and medium flame.
11. It turns golden brown. Turn the other side and cook til they turn slightly golden brown.
12. Serve hot Sweet Potato Cutlets with ketch up/Hot spicy chutney and sweet chutney or coconut chutney..
13. Repeat the same with remaining dough.
14. You can also serve Sweet Potato Cutlet with a cup of curd.

Note :

Do not over cook sweet potatoes. It will be very soft and you will not be able to prepare proper cutlets. Adding more avalakki is optional. You can fry these cutlets in oil. ( I prefer roasting cutlet on tava). No onions or garlic is used. (optional). Adding more masala is optional. I did not add any bread or corn flour to the dough. (optional). Adding cashew nuts is optional. Just slightly insert one cashew piece on each cutlet. If you feel the dough consistency is bit soft add some bread/rava (sooji) and it binds the dough nicely.
Time : 30 to 40 minutes
Serves : 4 to 5

ಆರೋಗ್ಯಕರ ಹಾಗು ರುಚಿಕರವಾದ ತರಕಾರಿ ಅವಿಯಲ್ ಮಾಡಿನೋಡಿ./Vegetable Aviyal

l  Avial is one of the traditional curry done during the festivals or feast.  Lots of vegetables are used and it is delicious to have.  I ha...


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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