Showing posts with label ghee. Show all posts
Showing posts with label ghee. Show all posts

Friday, January 24, 2020

Raw Mango - Sasive Avalakki

Avalakki/ poha/ aval is one of the handy grain that come into help for breakfast or snack. 


Avalakki is prepared using boiled rice.
I have seen this process in my Doddamma's house when I used to stay in my childhood days. Its all a precious memory that come as dream for now.
Here is Sasive Avalakki one of the famous dish from Udupi. Even in big functions they do prepare Sasive Avalakki (Avalakki prepared using mustard seeds).
Here I have used raw mango tokku instead of tamarind pulp and ground mustard with coconut and added it.
Let us see the recipe now :
No Onion or No Garlic is used here and is one of the traditional dish from Udupi.

Ingredients :

To Cook :
Avalakki /Poha /Aval (Thick) : 3 Cups
To Add :
Mango Tokku/Grated Mango : 1 Tablespoon
Jaggery : 2 Tablespoons
Salt : As required
Turmeric powder : A little
Grated carrot : 1
Ghee : 2 Tablespoons
To Grind :
Cut or grated coconut : 1 Cup
Mustard seeds : 3/4 Teaspoon
Red chilly /Byadagi chilly : 4 to 5
To Season :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Groundnuts : 1 Handful
Curry leaves :6 to 8

Method :

1. Wash avalakki, drain out all the water. Add salt and mix it.


2. Add turmeric powder, jaggery, mango tokku and mix it nicely. Add 1/2 Cup of water and leave it for 5 minutes.

3. Cut or grate coconut and grind it with mustard seeds. Wash and grate carrot.


4. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and 1 red chilly.


5. Add groundnuts and fry till it turns golden brown. Add curry leaves.


6. Add soaked avalakki mixture and mix it slowly on low flame.


7. Add 2 tbs of ghee and mix it slowly. Cover and cook for a minute.


8. Let it cook on low flame. Add ground mustard - coconut mixture and mix it nicely.


9. Add grated carrots and mix it nicely. Shift the ready avalakki to a serving dish.



10. Serve it with a cup of curd and banana.

Note :

It should be soaked well, so that avalakki cooked turns soft. You can use more oil instead of ghee. Use of more /less chilly is optional. You can adjust jaggery according to your taste.
Do not grind coconut and mustard into paste. Use the thick variety of Avalkki.
Time : 30 Minutes.
Serves : 3 to 4 .

Friday, October 4, 2019

Apple Kesari baat / ಕೇಸರಿಬಾತ್

Apple Kesaribaat is a sweet dish and it can be prepared quickly and it is very easy too.


Kesari baat, sheera the names are very familiar because Uppittu - Kesari baath go hand in hand.
Even in the hotel it is known as khara baath for Uppittu and Kesari baath is the sweet combination for Uppittu /Upma.
As the name mentioned this Kesari baat has apple in it. It also has rose petals which are grown from our pot garden. We have a pink rose plant in a pot and it does bloom flowers. I use these flowers in preparing the other sweets also.
Rose petals adds to the taste and it gives out the aroma of divinity. I have prepared this Apple Kesari baat for evening snack on last Saturday.. We had some bread bajji/pakoda with this Apple Kesari baat and kesari baat tasted heavenly.
I just spread the kesari baat in a tray and cut into pieces later. 
Let us see the recipe now : 

Ingredients :

Rava/ Rave /Sooji /Semolina : 1 1/2  Cup
Sugar : 1 1/2 Cup
Cardamom : 4 to 5 Pods
Natural Rose Petals : 10 to  15. (2 flowers)
Apple : 1 Medium sized
Ghee : 3/4 Cup
Cashews and Raisins : 2 to 3 Tbs
Boiling Water : 2 1/2  to 3 Cups

Method :

1. Powder Cardamom and keep it aside.


2. Grate apple and keep it aside with Rose flower petals. Keep 3 Cups of water to boil.


3. Keep a pan on the fire and heat. Add 3 to 4 tbs of ghee and fry cashews and raisins.


4. Add Rava/Semolina and fry till the raw smell goes off. Fry on low flame.


5. Add boiling water and mix it slowly till it turns thick and cooks soft.
6. Add sugar and mix it slowly. It turns as liquid and continue stirring.


7. Add grated apple and rose petals.


8. Slowly mix all the ingredients nicely till it turns back to thick.

9. Now add remaining ghee and powdered cardamom.

10. Stir slowly and shift the ready Apple Kesari baath to a tray or bowl. Spread Kesari Baat evenly
and cut it later once it is cooled or serve as you like.

Note :

You can reduce the ghee quantity. (Optional).
Remember that you should fry  rava on low flame, so that rava does not get burnt. Adding more sugar is optional. 
Time : 20 Minutes.
Serves : 5 to 6 (According to the quantity you serve).

Wednesday, July 31, 2019

Almonds - Oats - Ragi Laddu

Laddu/Laadu/Unde as we call it a sweet round ball of different healthy ingredients like jaggery or sugar, ghee and other ingredients. I always prepare varieties of laddu, and I do give it to our relatives and friends. Here I have prepared Rag and Oats laddu with dry fruits like almonds and raisins.
I have used Oats, almonds, raisins, ragi flour/finger millet flour and jaggery.


Oats are very rich in fiber and good for diet. Almonds filled with minerals and vitamins. Ragi flour is gluten free and good iron content.Raisins are best dry fruit and loaded with good health benefits. Jaggery provides energy and take care of our health.
Let us see the recipe now :

Things Needed :

Sesame Seeds : 2 Tablespoons
Oats : 250 Grams
Ragi /Finger Millet flour : 2 Cups
Almonds : 1 Small Cup
Raisins : 1 Small Cup
Jaggery : 1 1/2 Cups
Ghee : 1 Small Cup
Dates : 1 Big Bowl

Method :

1. Dry roast sesane seeds,  finger millet and Oats till the raw smell disappear. (Dry roast in low flame).


2. Dry grind Almonds, sesame seeds, Oats separately and remove it to a big bowl.



3. Powder Jaggery and keep it aside.
Remove the seeds from dates and smash the dates and see that it turns as one bundle.

3.Keep a pan and put powdered jaggery and 1/2 cup of water. Let it melt completely.
4. Sieve the liquid jaggery and keep it aside.

5. Now keep a pan on the fire and heat. Put cleaned jaggery and stir till it turns into one string consistency.
6. Add raisins and mix it well and stir for  a minute.


7. Put powdered Oats, Almonds and dry roasted Ragi/Finger Millet. Mix the ingredients nicely.
8. Pour jaggery mixture on the top of Ragi - Oats - Almonds powder. Do not pour at once. (
Add it little by little).


9. Add a cup of ghee and mix the ingredients nicely.

10. Take a small amount of laddu mixture and give a laddu shape. ( Round Ball shape).


11. Repeat the same and prepare all the laddu. Let it cool completely.


12. Store in a air tight box. Eat or Serve as you wish to.

Note :

The jaggery consistency should be Little more than one string consistency. Adding any nuts on the top is optional. Frying raisins in ghee is optional. I have used it with out frying. Use of more ghee is optional. You can add little more melted ghee, if you feel that laddu mixture is dry and not able to prepare laddu. (If it dries up it breaks while you are making laddu).
You can also use organic joni bella to prepare the laddu. No need to clean it.
Time : 30 to 40 Minutes.
Serves : 25 to 30 Laddus.

Wednesday, June 26, 2019

Simply Aloo Samosa

Samosa is one of the street food and is very famous all over the world. Samosa is filled with varieties of  vegetables, dals, potatoes and onions. Even sweet Samosas are also available is yummy to have spicy or sweet samosas at any time of the day. Samosas goes well with a cup of hot coffee/chai or even juices. Here I have tried aloo filled small samosas and of course it is in a healthy way.

" Healthy way " is a good word to use because I have used wheat flour and small chiroti rava/semolina for the covering and the potatoes are cooked as dry curry and then it is used. They are cooked with very little oil and then used water to get it soft. I have used very less spice and made the samosa as small. Even the elderly people can also have these samosas and enjoy their day. We can pack it for kids for their school snack box. You can take it for travelling and the ladies to their kitty party.
Let us see the recipe Now :

Things Needed :

To stuff :
Potato Dry Curry : 1 Bowl.
For the outer layer/Cover 
Chiroti Rava/Semolina : 2 Cups
Jeera/Cumin Seeds : 1/2 Tsp
Salt : As required
Ghee : 1 Tablespoon
Oil : To Fry : 1 Cup

Method :

1. Take a big bowl. Add rava. Add salt, jeera/cumin seeds and ghee.


2. Mix all the ingredients nicely and prepare the dough. (Poori dough consistency).

3. Divide the dough into small portions. Take a small portion and roll it.


4. Cut the rolled chapati into half.
5. Take the cut portion and put it on your palm.


6.Make a triangle shape and press the edge. Fill in 1 tbs of potatoes.


7. Bring the sides on the top together and press it and bind the two sides very tightly.


8 Arrange the potato stuffed samosas in a plate /tray.
9. Keep a small frying pan and put oil. Heat it. Let the flame be low now.
10. Fry potato filled Samosas one by one on low and medium flame. Fry on both sides.


11. When you fry on low flame Samosa turns crispy.


12. Serve with the side dish you have prepared. We had it with Mango - Carrot Sweet and Sour Curry.

Note :

Fry samosa in low and medium flame to get them crispy. Adding ghee makes the samosa crispy.
Do not add more ghee, it might absorb more oil while frying.
The samosa size can be big/small.
Time : 30 Minutes.
Serves : 10 to 12 Samosas.

Quick Sweet Guli Appa

Sweet Guli Appa is any time munching food. I do prepare this Sweet Guli Appa very often and was not able to click a pic. We just love to mu...

About

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.
Learn More →