Sunday, November 25, 2012

Kadlemaddi | Hayagreeva | Chana Dal Sweet | ಕಡ್ಲೆಮಡ್ಡಿ | ಹಯಗ್ರೀವ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is one more recipe which I learned from my mother recently. In fact its an old recipe, but never I had got a chance to prepare it :) Kadlemaddi is bit similar to the filling which we prepare for Obbattu. This traditional sweet is also called as 'Hayagreeva'. Below is the recipe of this simple sweet which is liked by most of the sweet lovers!   

Preparation time: 40 minutes
Servings: 4
Difficulty level: Medium

Split chana dal - 3 cups
Jaggery - 1 3/4 cup (according to sweetness)
Sugar - 1/4 cup or according to taste
Salt - 1 1/2 tsp
Fresh grated coconut - 1 1/2 cup (see tips)
Cloves - 2
Cardamom - 2
Ghee (optional) - 2 tsp
Cashews (optional) - 10
Raisins (optional) - 15

Soak chana dal for about 30 minutes and pressure cook with enough water till very soft. It will get cooked nicely within 1 - 2 whistles.
Drain off all the excess water and mash the cooked mixture lightly using a ladle or a masher.
Take a heavy bottom pan and combine the mashed dal, jaggery, sugar, salt and grated coconut.
Keep mixing it on medium flame till most of the liquid content is evaporated. Once the mixture becomes thick and won't stick to the ladle any more, add cashew pieces, raisins, powdered cloves and cardamom and switch off the flame.  
Finally, add 2 tsp of ghee to the Kadle Maddi, mix it well and close the lid. Allow to get set for 10 minutes before serving.
Serve it warm with a spoonful of ghee on the top. It tastes nice even without ghee.

  • Kadle Maddi can be prepared using sugar also. Adding of jaggery is not a compulsion here. But adding of jaggery will definitely make a difference in taste.
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Thursday, November 15, 2012

Marige Gojju | ಮರಿಗೆ ಗೊಜ್ಜು

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

From past couple of months, I am not able to update my blog regularly. That's why, some of the recipe picks I clicked long back are still pending with me. Today I was just glancing at them and got inspired to write this recipe!
Marige Gojju is one of the traditional recipes of Havyakas. The name Marige Gojju is because of a special kind of vessel called as 'Marige' which was used to prepare this recipe. Marige means a wooden vessel which was used to mash and powder the ingredients for this Gojju. These days, nobody is using this kind of vessel in their kitchens. But we can see this 'Marige' in some houses of Malnad.
Here is the recipe of Marige Gojju which I learnt from mom. Try and taste this Gojju for your lunch or dinner..

Preparation Time: 15 minutes
Servings: 4

Cooking oil - 2 1/2 tsp
Urad dal - 1/4 tsp
5 - 6 dry red chillies 
Sesame seeds - 1/2 tsp
Pinch of asafoetida
Mustard seeds - 1/4 tsp
Salt to taste
Thick curd - 1 to 1 1/4 cup

Heat oil in a heavy bottom pan. Add dry red chillies, urad dal, mustard seeds, asafoetida and sesame seeds and roast them nicely.
Add salt to taste before switching off the flame and allow the mixture to become cool.
Now, mash and powder the whole mixture with the help of a ladle. Make the powder as fine as possible. Small grinding stone may ease your work.
Add curd to this mixture and mix it well. That's all, tasty Marige Gojju is ready to serve!

Finally, I want to make one more addition to this recipe. When I told my Grandma that I wrote this recipe, she asked me what all the ingredients used. After knowing the ingredients which I normally use, she told that adding of 1/2 tsp of crushed garlic to the seasoning will enhance the taste of Gojju! Thanks a lot my dear Ajji for this nice tip :)
If you love the flavor of garlic, try adding crushed garlic to this recipe sometime.

  • Mixie is not recommendable for powdering the ingredients here. Because, mashing the ingredients will enhance the taste of this Gojju. 
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Tuesday, November 6, 2012

Bread Fruit (Beru / Deevi Halasu) Chakke Paladya | ಬೇರು (ದೀವಿ) ಹಲಸಿನ ಚಕ್ಕೆ ಪಳದ್ಯ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Bread fruit, which in Kannada is generally known as Beru halasu or Deevi halasu. It is one of the commonly used vegetables in Malnad areas. Sambar (Curry) prepared from this veggie tastes delicious. We can also prepare tasty chips, paapads, bhajjis and podis using Bread fruit. I have tasted varieties of Bread fruit dishes since childhood, but Chakke Paladya using this veggie was new to me. My mom prepared this particular curry sometime back and I liked it a lot. So, here is the recipe of Bread Fruit Chakke Paladya for you..

Preparation time: 35-40 min
Serves: 5 - 6

Bread fruit - 1/2 cut
Lemon - 1 1/2 (according to taste)
Green chillies – 2 to 3 (according to taste)
Water 4 - 5 cups
Oil - 1/2 tsp
Salt to taste
Seasoning: 1 tsp oil, 3/4 tsp mustard seeds, pinch of asafoetida, 1 strand of curry leaves.

Peel off the skin and core part of the bread fruit. Make medium sized pieces.
Take a pan and add water, salt, lemon juice, slit green chillies. Once the water starts getting hot, add the bread fruit pieces and cook till soft.
Take out one cup of cooked pieces and allow to cool. Make a fine paste of  the same once its completely cool.
Add the prepared paste to the cooked mixture and bring to boil. Switch off the flame after 5 minutes.
Heat oil for seasoning and add mustard seeds, asafoetida and curry leaves. Put it into the Chakke Paladya mixture.
Enjoy this tasty curry with hot rice!
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