Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Gol gappa is a kind of small poori which is the main ingredient in chat items. If you have gol gappa at home, you can prepare the delicious chat food at any time. Of course, you can buy it from the shops also. I always prefer preparing these gol gappa at home. Here is an easy recipe for preparing gol gappa:

Ingredients:

Sooji rava / samilina - 1 1/2 cup

All purp flour / maida - 3 to 4 tbsp

Salt as per taste

Cooking soda - 1/4 spoon

Little water

Oil for deep frying

Method:

Mix the all purp flour, rava and salt in a vessel.

Add water little by little and prepare the dough. Better if it is harder than chapathi dough.

Cover this dough with a wet cloth and let it rest for 30 minutes.

Prepare lemon size balls from the dough and roll them like chapathi. You can use some dry flour if required.

Take a small round shape cutter (I used the cap of milk can here) and cut the chapathi into small round pooris.

Repeat this step until all the dough is finished.

Cover these pooris with a plate so that they will not get dried out.

Deep fry these pooris in medium flame till they they are slightly golden brown in color.

Leave the deep fried pooris on a tissue paper for sometime. Transfer them to an air tight container once they are cool.

Note: While deep frying, some pooris will puff up and some of them will become flat. You can use these flat pooris for preparing Tikki poori, Bhel puri, etc. Puffed pooris will be useful for preparing Pani poori, Dahi poori, etc.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is one more addition to the list of Chutneys. Normally, what we do is we will repeat only few varieties of chutney or other side dishes most of the times. Day-by-day, we ourselves will get bored with these routine things. So, I feel that it is always better to keep on adding new things to our collection.

Traditional Havyaka style of food requires lot of coconut. I will prepare some varieties of food which won't taste good if we won't add coconut. So, I will keep a stock of shredded coconut in my freezer. Last week, we bought one coconut from a store nearby. But it was spoiled and we ended up in throwing it to the dustbin. After 2-3 days, again I went for buying the coconut. I bought it from a different shop this time. For my bad luck, it was also spoiled! So, buying coconut has become a big challenge for us these days.

This chutney is from my sister's collection of recipes. Of course, lot of credit I need to give to her since so many varieties I learned from her. This goes well with dosa, idli and chapathi.

Ingredients:

1 onion

Grated coconut - 1/2 cup

Green chillies 2 - 3

Salt - according to taste

For seasoning: oil, mustard seeds

Procedure:

Cut the onion lengthwise into 2 equal parts without removing its outer skin.

Take a small pan for seasoning and heat 1 spoon of oil. Add the onion pieces and whole green chillies and close the pan with a plate/lid. After 3 - 4 minutes, open the lid and turn the onion pieces into other side.

After another 4 - 5 minutes, remove it from the flame and let it cool down for few minutes.

Once they become cool, remove the outer skin of onion pieces and cut the onion into small pieces.

Grind the onion pieces and green chillies with grated coconut into coarse paste.

Add salt as per taste and do the seasoning with oil and mustard seeds.

Now, the chutney is ready to serve.

Sending this over to -

The Big Chutney Chow Down @ Now Serving

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I learned this recipe from Suvarna channel cookery show, hosted by Sihikahi Chandru. I have made few modifications for my convenience. You feel the taste similar to curries which we get in hotels. This gravy goes well with roti, chapathi, naan, etc.

Ingredients:
Potato - 1
Cashew nuts- 10 (soak in water for 30 minutes before use)
Elachi - 1
Ginger - 1 inch
Garlic - 1 pod
Cumin seeds - 1 spoon
Fennel seeds(saunf) - 1/2 spoon
Dry red chillies - 3
Garam masala powder - 1/2 spoon
Kasoori methi - 1/2 tbsp
Honey - 3/4 tbsp
Finely chopped coriander leaves - 2 spoon
Salt - according to taste
For seasoning: oil - 2 spoon, cumin seeds - 1/4 spoon
Oil for deep frying

Procedure:
Grind the cashew nuts, elachi, ginger, garlic, cumin seeds, fennel seeds and red chillies into fine paste.
Cut the potato into medium size cubes and make holes with a fork from all sides. It will help to cook them easily.
Heat the oil in a pan and deep fry the potato cubes. Once they are done, keep them ready in a bowl.
Heat 2 spoons of oil in a pan, add cumin seeds, followed by masala paste. Add little water and leave it for a while until the raw smell is gone.
Then, add the potato cubes, garam masala powder, kasoori methi, honey, chopped coriander and salt. Allow it to boil for 4 - 5 minutes and remove from the flame.
Serve with roti or naan.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a side dish, which is a good combination with rice. We both i.e. me n hubby, like these kind of side dishes very much. So, I will prepare some or the other kind of gojju frequently. For working women and also for bachelors, it will reduce the burden of cooking a little bit, since you can store and use them for couple of days. You can use this carrot gojju upto a week if you keep it in the fridge.

Ingredients:

1 medium size carrot

Dry red chilly - 1

Urad dal - 1/2 spoon

Mustard seeds - 1/4 spoon

Pinch of asafoetida

Turmeric - 1/4 spoon

Green chillies - 3

Grated coconut - 1/2 cup

Tamarind - little

Salt as per taste

Oil - 2 spoon

Procedure:

Finely chop the carrot into small pieces.

Heat 1 spoon of oil in a pan. Add red chilly, urad dal, few mustard seeds, asafoetida, and turmeric. Once it splutters, add the green chillies. Saute for a while, and add the chopped carrot.

Add little water, close the lid and cook it until the carrot pieces become smooth.

Grind the cooked carrot along with grated coconut, salt and tamarind into a coarse paste. Don't add too much water, it should be thick.

Do the seasoning with oil and mustard seeds and serve with rice and curd.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is a traditional sweet dish, normally prepared in festivals and other celebrations. Holige will be in yellow color, looks almost like a chapathi, but sweetish in taste with very very smooth and delicate texture. Even though it is bit difficult to prepare and time consuming, you will forget all the stress while eating the Holige..

Ingredients:

Chana dal(split) - 1 cup (soak in water for 2 - 3 hours)

Sugar / Jaggery - approx. 1 cup

Salt - little

Turmeric - 1/4 spoon

All purp flour/maida - 1 cup

Powdered elachi - 1 spoon

Oil 4 - 5 tbsp

Water

Method:

- For Kanaka (Dough)

Take 1 cup of all purp.flour, add turmeric and pinch of salt and mix it with your hands.

Add around 1/4 cup of water to the flour and mix well.

To this sticky dough, add 5 tbsp or little more oil and mix thoroughly. Now, the dough should be very smooth, but it will not stick to your hands.

Keep this dough covered with a wet cloth for 2 - 3 hours.

- For Hoorana (Stuffing)

Pressure cook the Chana dal with enough water and pinch of salt.

Allow it to cool down for few minutes. Then, drain all the water from chana dal.

Grind cooked chana dal with jaggary / sugar and pinch of salt into smooth paste. Holige tastes very nice if you add both sugar and jaggary for giving the sweetness.

After grinding, check the taste and add some sugar, if required.

Add the elachi powder and mix it nicely.

Put this mixture in a microwavable vessel and heat it in the microwave oven for 2 - 3 minutes. Take it out, mix well, again heat it in microwave oven for 2 - 3 minutes. Continue this procedure 4 - 5 times until you get the consistency to make balls out of it.

If you are not using the oven, put the grind paste in a heavy bottom vessel and keep stirring the mixture under medium flame. Once you get a thick consistency to prepare the balls, remove it from the flame.

Prepare small lemon size balls from the Hoorana, which we prepared now. Prepare equal number of bit smaller balls from the Kanaka, which we prepared already.

Cover the bigger balls with smaller ones, flatten it and roll carefully like a chapathi.

Put the rolled Holige on the heated dosa pan. Once you find golden brown marks on both the sides, take it out and allow to cool.

Enjoy the Holige with sugar syrup and clarified butter or ghee.

You can prepare 15 - 16 Holige from the given measurement.