ಅಂಟಿನ ಉಂಡೆ ~ Power Laadu

Ingredients:

• Jaggery (grated)-1 1/2 cup
• Dry coconut (grated)-3/4 cup
• Dry Dates/Uttatti -1/2 cup
• Edible Gum/Antu -1/4 cup
• Almonds/Badam - 1/4 cup
• Cashews/Kaju/Godambi-1/4 cup
• Dry Grapes/Raisins - 1/4 cup
• Poppy Seeds/Khus Khus-3/4 tsp
• Ghee as required to fry/your wish
• Cardamom/Elaichi- 6-8 (powdered)
• Garden crush seeds (Alavi) -4-5 tsp
• Geru/Keru beej-1/4 cup (from Dharwad)
• You can add Pistachio, and any other dry fruits as per ur wish..

  

Take 2 tbsp ghee in a non-stick  pan, add edible gum and fry until gum puffs up and changes its color to light brown (it shld be puffed, if not it will be hard to eat).  Cool to room temperature and crush them slightly.

Shallow fry all the ingredients in ghee [one by one, in low flame, chopped almonds, cashews, dates, poppy seeds and grated dry coconut, kharjura, poppy seeds, sesame seeds (white or black ur choice), alavi, kheru beeja].

Mix all the ingredients.

Prepare the jaggery syrup: Take a heavy bottom pan, add grated jaggery, add lil water, bring to boil to make it one layer syrup, ( too test whether one layer syrup has formed or not, take a bowl of water, add a drop of syrup if the drop forms a crystal then it’s done, if it dissolves then syrup needs to be boiled again until u get the required texture).

 

When the syrup is ready, add all the ingredients with cardamom powder and mix well, when its cooled slightly grease ur palms with ghee & make laadus.

Since dry fruits are packed with various vitamins, essential fats, nutrients, minerals and proteins, and they do possess medicinal properties  thus they keep you healthy and fit and we may call these as Power Laadu/laddoos. In fact these laddoos are  being mainly used as postnatal, children and wrestler’s/ body-builders’s food ! 

 

Rice Fritters (Pakoda / Bhajji)

If you have rice leftover after lunch then turn it into yummy evening snack :) .. Its easy and tastes really good!!

Ingredients -
1. Leftover Cooked Rice - 1 Bowl
2. Corn Flour/Jawar flour/Besan flour - 2-3 tspn
3. Coriander leaves - 1tspn chopped
4. Onion - 1 big chopped
4. Chilli Powder - 1tspn
5. Salt - As per taste
6. Jeera powder - ½ tspn
7. Ginger-Garlic-Curry leaves paste - 1 tspn
8. Bread - 1 slice
9. Capsicum/beans/carrot/peas - ½ cup finely chopped (optional)
10.Green chilli - 1 finely chopped (Optional)

Method -
1. Add the salt, red chilli powder, jeera powder, corn flour to the left over rice. Mix well.
2. Add chopped onion, chopped capsicum/beans/carrot/peas(any of these or all), ginger-garlic-curry leaves  paste, chopped coriander, chopped green chilli, bread pieces and mix well.Add little water if needed.
3. Divide the rice mixture into equal portions and shape them into balls and flatten it slightly.
4 .Heat sufficient oil in a non-stick kadai. Deep fry the fritters(pakodas) till golden brown and crisp. Remove and drain on absorbent paper.Serve hot with tomato sauce and pudina chutney.

How to make Rave Idli?

Rave (Sooji) Idli, a quick fix snack which can be had any time of the day. It's filling and a healthy food.

Here's how its made.

Ingredients-

~ Rave Idli mix
~ Curds (yogurt)
~ Salt
~ Cooking Soda
~ Green peas (optional)
~ Grated carrot shreds (optional)

curds and mix

Take two cups of rave idli mix in a vessel, add three cups curds and mix until you have a consistent batter. Add extra curds if the batter is too thick. Add salt as required and a pinch of baking soda and mix again. The batter is ready.

Now to the idli plates. Grease them with oil or ghee (this is done so that idli comes out easily). Spoon the batter into the greased plates as shown above. Fresh peas can be mixed into the batter. If you have grated carrot, drop a dozen shreds to the center of the filled plate. Place filled idli plates in the stand.

Either a cooker  or a vessel large enough to accommodate the idli stand. Pour water into the cooker/vessel and place the idli stand in it and close it. Ensure that water level is below the bottom most plate in the stand. Place the cooker/vessel on medium flame and check time. If you are using a cooker no need to place cooker weight on the top. When cooking in a vessel, make sure you have a large enough plate to cover it.

Time for the batter to become idli ranges between 15 minutes and 25 minutes. To check if its cooked well, use a thin spoon and poke one of the idlis; if its done nothing there's no batter sticking to the spoon.

After the flame is turned off, keep the cooker/vessel covered and allow 5 to 8 minutes cooling so that idlis lift off easily. Use the holding end of a thin spoon (apply little ghee) to pry out idlis. Run it along the rim of the idli and cut into four pieces to make lifting easier.

Serve hot idlis with with coconut chatni.
.........

Crispy Aalu Toast

Crispy Aaloo Toast is very simple and easy to prepare, and tasts too good. Should try once :)

Ingredients - 
1. Bread - 10 slices
2. Boiled potato - 2 (mashed)
3. Coriander leaves - 1 tspn chopped
4. Red chilli powder - 1 tspn
5. Salt - As per taste
6. Jeera Powder - ½ tspn
7. Ginger-garlic paste - 1 tspn
8. Ghee - 2 tspn
9. Tomato ketchup
10. Jeera - ½ tspn
11. Garam Masala - ½ tspn
12. White Sesame Seeds - 2 tspn
13. Lemon Juice - 2 tspn

Steps-

1} Take 2 boiled potato and mash them.
2} Add red chilli powder, salt, ginger-garlic paste, Jeera powder, garam masala, lemon juice, coriander leaves and mix them well.
3} Take a Kadai and heat little oil/ghee, add jeera, and add mixture remaining  ingredients to it. Heat it for 2-3 minutes on low flame.
4} Spread a tablespoon of tomato ketchup over a bread slice, and on that spread aalu mixture. Drop white sesame seeds and press lightly. Cut the slice into equal triangles.
5} Heat a non-stick pan, grease it with little ghee/butter, place the bread on it (3 or 4 at a time), When the base of the bread is golden brown turn the bread slice and cook till the mixture turns crisp and golden brown. Take out when both sides are toasted well.

Serve hot toasts with Pudina Chatni or tomato ketchup.

Relish!

ಮೆಂತೆ ಬೇಳೆ ಕಡಬು / Menthe Bele Kadabu

Menthe Bele Kadabu is an easy to make, tasty, filling and healthy North Karnataka dish usually served for supper or dinner.

Ingredients:
a. Wheat flour
b. Tur dal
c. Fenugreek leaves
d. Coriander seeds
e. Jeera
f. Onion
g. Green chilly
h. Garlic
i. Dry coconut
j. Oil
k. Salt

Procedure:
1. Cook dal
2. Grind jeera, coriander seeds, garlic and dry coconut
3. Mix wheat floor and water to make soft dough
4. Flatten dough and cut into pieces (see picture 2)

5. Heat oil in thick vessel, add onion and chopped fenugreek leaves and stir lightly
6. Add jeera, coriander seeds, garlic and dry coconut mixture and stir lightly
7. Add cooked dal and salt
8. Add sufficient water

9. When the mixture begins to boil, add 2 tea spoonful of oil + pieces of flattened dough
10. Boil until the dough pieces become soft
11. Garnish with coriander leaves

Serve hot with ghee. Enjoy!!

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