This is one of the authentic recipes of Malnad region. Everybody knows that the orange peel is used for face pack. using the same orange peel, wonderful Gojju can be prepared very easily! Taste of this gojju will be little sweetish with the hint of spice and tanjiness. Nice flavor of orange will enhance the taste of the gojju. This can be had as a side dish with rice.
Preparation time: 30 minutes
Servings: 4 - 5
Ingredients:
Orange peel - 1/4th peel of a medium size orange
Grated coconut - 3/4 cup
Dry red chillies - 3
Urad dal - 1 spoon
Mustard seeds - 1/4 spoon
Sesame seeds - 1 spoon
Pinch of asafoetida
Oil - 2 spoon
Tamarind - around 1 1/2 spoon (can use raw or pulp)
Jaggery - 3 tbsp or more
Water
Method:
Heat around 1 cup of water and bring to boil. Put the orange peel in the boiling water and cook for 5 minutes.
Squeeze off the water from the peel and keep aside.
Heat oil and add red chilli pieces, urad dal, mustard seeds, sesame seeds and asafoetida. Fry them nicely and grind them along with orange peel, tamarind and grated coconut into the consistency of Chutney.
Add salt and jaggery to the ground paste and boil it for 5 minutes.
It can be used for 2 days if kept outside the fridge. You can preserve this gojju in the fridge for a week.
Once we hear the word 'Chakkuli', first thing that comes to our mind is Ganesh Chaturthi. My mom and aunts used to prepare Chakkuli in lots and we were enjoying eating them up-to months! There is a tradition in my native that all the ladies will visit their mom's place with their hubby after the festival and give mom 'Baagina'. It consists of some holy items for ladies like- bangles, kunkum and turmeric, blouse piece or saree, etc. There is a belief that it is good for the daughter to prepare the Baagina on Ganesh Chaturthi and give to her mom and get her blessings. So, every daughter will visit her mom's house after the festival. Chakkuli, Vade, etc. dishes prepared for the festival and will be served to all these guests.
Coming to the recipe, Chakkuli muruku will be more crispier than the Chakkuli, which will be prepared as snacks for day to day use. It is very popular in Tamil Nadu state of India. Because of its taste, you can't stop yourself once you start eating them!
Preparation time: 1 hour
Ingredients:
Rice flour - 1 cup
All purpose flour / Maida - 1 cup
Gram flour - 1 cup
Split peas powdered finely - 1 cup powder
Red chilli powder - 1 1/2 tbsp (according to taste)
Cumin seeds - 1 tbsp (can use carom seeds also)
Sesame seeds - 1 tbsp
Salt
Pinch of cooking soda
Unsalted butter - 1 lemon size
Water - to prepare the dough
Oil for deep frying
Method:
Mix all the flours, red chilli powder, salt, sesame seeds and cooking soda in a mixing bowl.
Heat the butter and pour it on the flour mixture.
Mix it well and add water little by little. Knead it well and prepare a smooth dough.
Grease the Chakli mould and fill it with the dough prepared.
Heat oil in a frying pan. Once the oil is nicely hot, start pressing the dough into the hot oil with Chakli mould.
Cook the muruku on medium heat till the become nicely crispy. If the flame is too high, it won't get cooked well.
Keep the deep fried muruku on a tissue paper to absorb excess oil. Once it is cool, transfer the chakkuli muruku to an airtight container. It goes well with a cup of hot tea.
Tips:
Don't add too much of butter for preparing the dough. Else, muruku will become too crispy and you may not be able to get the perfect muruku shape.
This is slightly different from regular lemon rice. This colorful lemon rice with sweetcorn looks very nice and attractive (not as in the below pick! I couldn't take a good pick this time :( ) Especially, children will love it a lot :) I tasted this kind of lemon rice for the first time at my sister-in law's place and liked it a lot. I learned it from her and it has become a common lunch box item at my home these days.
Preparation time: 40 - 45 minutes
Servings: 2
Ingredients:
Rice (uncooked) - 1 1/2 cup
Sweet corn (fresh or frozen) - 3/4 cup
1 Lime
Salt
Sugar - 1/4 spoon
For seasoning: Oil - 3 spoon, Urad dal - 1 spoon, Mustard seeds - 1/2 spoon, pinch of asafoetida, turmeric - 1/4 spoon, chopped green chillies - 3, few curry leaves
Method:
Wash the rice thoroughly and cook them. Don't make it too smooth and sticky.
Spread the cooked rice on a wide plate and allow to cool.
Heat oil in a frying pan, add urad dal, mustard seeds and asafoetida. Once the mustard seeds start spluttering, add turmeric, green chillies and curry leaves.
Add sweet corn and cook it for 2 - 3 minutes.
To this, add rice and mix it little-bit. Add salt, sugar and lime squeeze and mix it well.
Check and adjust the taste. Lemon rice with sweet corn is ready to serve.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
In India, Kheer / Payasam is mainly meant for serving to the God. Also, its very convenient to prepare Kheer when you want to prepare some sweet dish in less time. Main ingredients needed for any kind of Kheer are - milk and sugar / jaggery. Different varieties of Kheer are prepared by adding other thing with these main ingredients. When we were in Bangalore, I was getting nice bottle gourd from 'Reliance Fresh' almost throughout the year. I used to prepare Bottle-gourd Kheer frequently. After coming to Australia, I tried preparing same kind of Kheer using Zucchini. To our surprise, it resembled the same taste of Bottle-gourd Kheer! These days, I never look for bottle-gourd in the shops; we got used to the taste of zucchini itself!
This delicious dessert can be prepared very quickly. If you like a sweet side dish, it goes well with Tellevu also!
Preparation time: 20 - 25 minutes
Servings: 2
Ingredients:
Zucchini - 1
Whole milk - 1 1/2 cups
Water - 1 1/2 cups
Sugar - 1/2 cup
Semolina / sooji rava - 3 to 4 spoons
Pinch of salt
Cardamom - 2
Cloves - 2
Few strands of saffron (optional)
Procedure:
Peel the zucchini and cut into medium size cubes.
Add water to chopped zucchini and bring to boil.
Once the zucchini cubes are half cooked, add milk, sugar and pinch of salt.
Wash the semolina and drain all the water. Add this to the boiling Kheer and mix it well so that no lumps are formed.
Boil this Kheer for 6 - 7 minutes. If you wish, add few strands of saffron while boiling. This will give a nice aroma and color to the Kheer.
Powder the cardamom seeds and cloves finely.
Before switching off the flame, add the powdered cardamom and cloves and stir it once.
Serve the Kheer hot or cold. For garnishing, you can you some dry fruits if you want.
Tips:
Same way, you can prepare Kheer with bottle-gourd also.
Semolina will thicken the consistency. If you want the Kheer to be more thicker, increase the quantity of semolina.
Adding 1 - 2 spoons of jaggery along with sugar will give a nice taste to this Kheer.
If you go to any Havyaka home in North Kanara, you will find a kind of paper like thin dosa for the breakfast. That is Tellevu! Tellevu is one of the special food of Havyakas. Preparing Tellevu is really an art; once the batter is poured onto the hot dosa pan, it should be spread very quickly. Else, the batter will get cooked and you can't spread it thinly. A waste credit card or a plastic playing card will be useful to spread the batter on the dosa pan. In my native, they will use the folded Banana leaf to spread the batter. But this is not going to be a better idea for people living in cities!
It was a long time ago I prepared Tellevu in our home. Last week, I prepared it for breakfast and was telling my husband that I will post this recipe on my blog. Suddenly, he gave an idea to shoot the tellevu preparation! Then, he came with the camera and took the video of the same. I was bit nervous coz for me, this was the first presentation :) But we thought that, video clip will be really helpful to give a proper idea of spreading the batter.. hope you like this new presentation :)
Ingredients:
Rice - 1 1/2 cup
Urad dal - 1/4 cup
1 medium size cucumber
Fenugreek seeds - 1 spoon
Salt to taste
Sugar / jaggery - 1/2 spoon
Oil
Procedure:
Soak rice, urad dal and fenugreek seeds in water for 4 - 5 hours.
Peel the cucumber and chop them.
Grind the chopped cucumber along with soaked ingredients and prepare a fine dosa batter.
Water content in the cucumber will be sufficient to prepare the batter. If required, add little more water.
Keep the tellevu batter in a warm place for 7 - 8 hours or overnight.
Heat the dosa pan and apply very little oil. For preparing each dosa, you need to apply 2 - 3 drops of oil to avoid sticking it to the pan.
Add salt and sugar to the tellevu batter and mix well.
Take one ladle full of batter and pour it onto the hot dosa pan. Spread the batter quickly using the plastic card very thinly.
Once it is done, start from the edges and remove it off.
Serve the hot Tellevu with any kind of chutney or other side dish.
For Tellevu demo, check out the below video clip..
Tips:
For preparing the tellevu batter, you can also use yellow cucumber or zucchini instead of cucumber. If not using any of these veggies, just increase the quantity of urad dal to 1/2 cup instead of 1/4th cup.
If you like crispy Tellevu, you can roast it littlebit. If you want a smooth one, take it out little early.
For good results, keep the dosa pan covered with cold water for 8 - 10 hours before preparing any kind of dosa / Tellevu.
Set dosa is my all time favorite. Whenever some guests are coming to our home, I will be in a confusion about the food menu. Most of the times, I will prepare Set dosa for the breakfast. Its for the simple reason that, set dosa will come out nicely all the time. Totally, there be Zero risk if I opt for this dosa!
For set dosa to come out well, batter need to be kept in a warm place for fermentation. During winter time, fermentation will be bit difficult. What I do during such times is, I will cover the vessel with batter with one more slightly bigger vessel. This will help to maintain the warmth to some extent. If you have a microwave oven, you can heat it little-bit and keep the batter inside the oven for fermentation.
Preparation time: 30 minutes
Fermentation time: 7 - 8 hours
Soaking time: 5 - 6 hours
Servings: 3 - 4
Ingredients:
Rice - 3 cups
Urad dal - 1 cup
Fenugreek seeds - 1 tbsp
Flattened rice (Poha) or cooked rice - little less than 1/4th cup
Salt to taste
Sugar - 1 tbsp
Oil
Procedure:
Soak rice, urad dal and fenugreek seeds in water for 5 - 6 hours.
Grind the soaked ingredients along with flattened rice / cooked rice and prepare the dosa batter. You can use some water while grinding.
Keep the batter in a warm place for 7 - 8 hours for fermentation.
Add salt and sugar to the batter and mix well.
Heat the dosa pan and apply little oil. Take a ladle full of batter and pour it on the pan. Spread it little-bit and prepare a thick dosa.
Add few drops of oil or ghee while cooking the dosa.
Cook the dosa on both the sides and serve hot with Chutney.
Tips:
If you won't have sufficient time to soak the ingredients, you can soak them in hot water for around 3 hours.
Rava Kesari or Shira is a common sweet dish in all parts of India. Most of the people prefer this for entertaining the unexpected guests Because it is simple to prepare and great to serve! This kind of Kesari can be prepared using the wheat flour also. I always prefer Semolina Kesari than wheat flour one. I prepared it last month to entertain the guests. It was a long time since we have eaten this Kesari and we enjoyed eating this delicious sweet.
Preparation time: 40 - 45 minutes
Servings: 4
Ingredients:
Semolina / sooji rava - 1 1/2 cup
Sugar - 3 cup
Ghee - 1 cup
Cashews, raisins
Cardamom powder - 1/2 spoon
Milk - 1/4 cup
Few strands of saffron (optional)
Water - 3 3/4 cup (2 1/2 cup of water for each cup of semolina)
Pinch of salt
Procedure:
Heat half the ghee in a pan. Add semolina to the pan and roast until golden brown or until you get the nice aroma.
Heat the oil in a vessel and it should be nicely hot (or boiling) by the time semolina is roasted.
Add the boiling water to the roasted semolina and mix well. Add pinch of salt and close the lid.
Open the lid after 5 - 6 minutes and check whether the semolina is cooked nicely. Take a little-bit quantity and check it with your fingers. If needed, add little more water and close the lid for few more minutes.
Once all the water is absorbed and semolina is cooked, add sugar. Again, it will become little bit watery when you add the sugar.
Cook it for 7 - 8 minutes. Check the sweetness and add some more if needed.
Add saffron strands or food color if you wish.
Roast the cashews and raisins with ghee and add the same to the Kesari mixture.
Add milk and little more ghee and cook it for 8 - 10 minutes in low flame.
Right consistency is when the ghee starts separating from the mixture. Add the cardamom powder and switch off the flame.
Serve this delicious sweet wish some spicy snacks!
