Sunday, 29 March 2020

Kadlebele Chutney | Split Bengal Gram Chutney | Split Chickpeas Chutney

As you all know, Corona virus is spreading quickly everywhere and its at all recommended to go out in most of the places. Curfew, home isolation these are the situation everywhere. This virus is spreading in our area also. Kids are homeschooling, husband is working from these days due to safety reasons. We are completely restricting ourselves from going out except fortnight grocery shopping. Hope some solution will be found out soon and I wish for everyone's safety and good health.
Coming back to the recipe part, here is and easy Chutney recipe which I learnt from my sister. This goes well with rice and Idlis. This Chutney can be made with commonly available ingredients from the kitchen pantry and hence, I thought this might be of help especially when you can't go out for much grocery shopping. Below is the recipe of Kadlebele Chutney or Kadle Kaalina Gojju..


Preparation time: 10 - 12 minutes
Difficulty level: Medium
Serves - 4

Ingredients:
  • Kadlebele (Split bengal gram) - 2 tbsp
  • Dry red chillies - 1 or 2 (adjust according to spiciness)
  • Urid dal - 1 tsp
  • Hing / asafoetida - generous pinch
  • Mustard seeds - 1 tsp + 1 tsp
  • Turmeric powder - 1/4 tsp
  • Green chilli (optional) - 1
  • Tamarind - 1 1/2 tbsp or to taste
  • Salt - to taste
  • Sugar - 1/4 tsp
  • Fresh grated coconut - 1 cup
  • Curry leaves (optional) - 4 leaves
  • Oil - 1 1/2 tsp + 1 tsp


Method:
  • Heat 1 1/2 tsp oil in a wok or heavy bottom pan. Add split bengal gram dal and roast it for 1 - 2 minutes.
  • To this, add urid dal, red chilli pieces, mustard seeds and hing. Once the mustard seeds start spluttering, add turmeric powder, green chilli pieces and curry leaves. Sauté for a minute and turn off the flame.
  • Grind the roasted lentil mixture along with fresh grated coconut, tamarind, salt and sugar. Add little water as required and make a thick, coarse paste. 
  • Heat the oil in a wok. Add 1 tsp mustard seeds and a pinch of hing. Once mustard seeds splutter, add this seasoning to the prepared Chutney. 
  • Serve this Chutney along with rice or Idlis.


Tips:
  • If you don't like to add green chillies, add more red chillies according to taste.


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Wednesday, 11 March 2020

Genasale | Indian Sweet Dumpling | Sihi Kadubu using Bay Leaf

Genasale is an authentic South Indian dumpling. This sweet dish is prepared using jaggery and coconut as main stuffing, covered with a layer of dough and is put inside the half folded bay leaf for cooking. They taste awesome with the unique flavour of bay leaves. 
One of our neighbours had offered us plenty of fresh bay leaves a few days back. I thought to make Genasale, as we rarely get the fresh bay leaves here. They turned out delicious and we enjoyed eating them. Kiddos told me to make them again coz they're so tasty!
Do try these sweet dumplings when you get some fresh bay leaves next time. Here is the recipe of Genasale (Indian sweet dumplings) for you.


Preparation time: 45 minutes
Difficulty level: Difficult
Serves: 4 people

Ingredients:
  • medium sized bay leaves - 15 to 20

- For covering:
  • Sooji rava (semolina) - 3/4 cup
  • Salt - 1/3 tsp
  • Jaggery - 1 1/2 tbsp
  • Turmeric powder - 1/4 tsp
  • Water - as required

- For stuffing:
  • Fresh (or frozen) grated coconut - 1/2 cup (tightly packed) 
  • Jaggery 1/3 cup of to taste
  • Cardamom powder - 1/2 tsp
  • Water - 1 tbsp (See tips)


Method:
  • Wash the bay leaves in water and keep aside.
  • Transfer the grated coconut into the mixie jar and run the mixie for half minute. 
  • In a heavy bottom pan, mix the grated coconut, jaggery and 1-2 tbsp of water if using the powdered jaggery. Cook it on medium flame and keep stirring regularly to avoid burning. 
  • After 10 - 12 minutes of cooking, coconut mixture starts thickening. Turn off the flame, mix in the cardamom powder and allow it to cool.
  • Take around 3/4 cup of sooji rava in a bowl and add enough water to soak it. Stir it well and allow 5 minutes to get soaked.
  • Take out the excess water after 5 minutes, but do not squeeze.  
  • Grind the soaked semolina in mixie for a minute. Add little water if needed. Ideally, it should come to dosa batter consistency.
  • Transfer the ground batter into a heavy bottom pan. Add salt, jaggery and turmeric powder and keep mixing it on low or medium flame till the batter changes the color and looks like dough. Allow it to cool down a bit and mix it nicely using your palms.
  • Take a bowl, add 3-4 cups of water and 1/4 tsp of oil. Applying this water to the leaves will avoid dumplings sticking to the leaves after cooking.  
  • Take a bay leaf, apply oily water on its upper surface. Take a small portion of semolina dough, pat it thinly on the upper surface of the leaf. Put around 1 tsp (or more) of the coconut mixture on top of it.
  • Fold the leaf into half so that the stuffing remains inside. Cover the edges nicely and transfer it to the steamer plate. 
  • Follow the same procedure and make as many dumplings as required. Arrange them on the steamer plate and cook for 5 minutes. If using pressure cooker, take off the whistle and close the lid just like that.
  • Remove the bay leaves after cooking and serve the delicious dumplings along with ghee (clarified butter). 


Tips:
  • Since I have used the powdered jaggery, I have added 1 tbsp of water while making the stuffing. If adding liquid jaggery, no need to add any water.
  • Bay leaves can be replaced with turmeric leaves for this recipe.
  • If you find it hard to make the Genasale (dumplings) on the leaves, make them in the same way without using the leaves. While steam cooking, cover top it with bay leaves to add the flavour. 

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