Tuesday, August 26, 2014

Modak | ಮೋದಕ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Modaka is one of the special sweet goodies prepared especially during the festival of Ganesha Chaturthi. There is a belief that the dishes Modaka and Pancha kajjaya are the favorites of Lord Ganesha among all other dishes. I really don't know how far its true, but all these dishes taste wonderful for our tongue also!
Festive preparations are going on in our house from last week. I have prepared few dishes in advance for the festival and one among them is Modaka. Every time, I used to prepare Modaka with rice flour binding. This time, I have followed my sister's recipe and used Maida flour for the cover. Modakas came out really well with a thin, crispy outer layer and tasted really good.
Here is the recipe of Modaka for you. Try preparing them for the festival and enjoy with near and dear ones :)
Time required: 1 1/2 hours
Difficulty Level: Difficult  
Yield : 30 Modakas of medium size

  • Oil for deep frying

- For Stuffing:
  • Sugar - 1 1/2 cup (or according to taste)
  • Jaggery (optional) - 1 tbsp
  • Deciccated / Fresh grated coconut - 3 cup
  • Water - 1 cup
  • Sesame (Till) seeds - 2 tbsp
  • Cardamom powder - 3/4 tsp
- For Binding:
  • Maida (Plain flour) - 3 cup
  • Salt - a big pinch
  • Ghee - 1 1/2 tsp
  • Water - 1 cup approx

  • Combine Maida (Plain flour), salt and ghee in a mixing bowl. Mix it nicely using your hands for 3 - 4 minutes. Add water little by little and prepare a smooth, non sticky dough. Cover it and keep aside for 15 - 20 minutes.
  • Take a heavy bottom pan. Add shredded coconut, sugar, jaggery (optional) and bring to boil. 
  • In the meanwhile, dry roast the sesame seeds on low flame till golden brown and keep aside. 
  • Keep stirring the coconut mixture occasionally. Once all the water content is dried out, add the roasted sesame seeds and cardamom powder and switch off the flame.   
  • Divide the binding dough into small portions of equal size and give them the ball shape. Take the balls one by one, dust with some dry flour and roll them into small, very thin circles. Roll them as thin as possible.
  • Pour a tablespoon full of coconut mixture in the middle of the circle. Combine all the edges of the circle, pinch them and give it the Modak shape.
  • Deep fry the prepared Modakas in hot oil on medium flame till golden brown. 

  •  Both fresh grated coconut as well as desiccated coconut will hold good for this recipe. You can make use of either of these. 
  • Jaggery can be substituted with sugar for this recipe. Modak tastes even better when jaggery is used. 
  • To ensure even color, keep stirring the Modakas while deep frying. 

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Friday, August 15, 2014

Hadigadde Palya | Raw Jack Fruit Recipes | ಹದಿಗಡ್ಡೆ ಪಲ್ಯ | ಹಲಸಿನ ಅಡುಗೆಗಳು

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This was one of the delicious jack fruit side dishes which I enjoyed during my last visit to native. 'Hadigadde', in Kannada means the soft, outer cover of raw jack fruit seed. For those who are well known with the jack fruit, every part of jack fruit is useful in one or the other way! We, human beings use jack fruit flesh, seeds and the Hadigadde (outer cover of raw jack fruit seed) for our cooking. Rest of the parts are used as food for the cows in rural areas. 
Hadigadde Palya is a rare recipe which I learned from Mom recently. Usage of Hadigadde is not known to many people. This tastes so good and has become one of my seasonal favorites now! Normally, while preparing raw jack fruit chips or happala, we will collect and keep the Hadigadde aside and this delicious Palya will be the part of our lunch (or dinner) menu that day. 
So, don't forget to try this simple and tasty Palya when you get the raw jack fruit next time!   

Preparation time: 15 - 20 minutes
Servings: 4
Difficulty level: Easy

  • Cooking oil -8 tbsp
  • Hadigadde (Soft, outer cover of raw jack fruit seed), finely chopped - 3 1/2 cup
  • Urad dal - 1 1/2 tbsp
  • Asafoetida - a pinch 
  • Mustard seeds - 1 tbsp
  • Sambar powder - 2 tbsp or according to taste
  • Salt to taste
  • Amchur powder - for taste
  • Sugar - 1/2 tsp
  • Grated coconut - 1/2 cup

  • Heat around 8 tbsp of cooking oil in a heavy bottom pan. Add urad dal, asafoetida and then mustard seeds. Roast them till mustard seeds start crackling. 
  • Add sambar powder to the seasoning and saute for a while. Then add the chopped Hadigadde and then salt, sugar and amchur powder according to taste. 
  • Mix it nicely and cover with a lid. Cook it on medium flame for around 10 minutes or till done. Stir it occasionally.   
  • Once its done, add the grated coconut and cook it for 3 - 4 minutes. 
  • Serve this delicious Palya with rice or roti!

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Saturday, July 5, 2014

Halasinakayi Tellevu | Raw Jack Fruit Paper Dosa | ಹಲಸಿನಕಾಯಿ ತೆಳ್ಳೇವು | ಹಲಸಿನಕಾಯಿ ಪೇಪರ್ ದೋಸೆ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

'Tellevu' is the signature dish of Havyakas. In rural parts of South India, Tellevu is the daily breakfast item in most of the Havyaka homes. Preparing such a thin dosa on the hot pan is an art. It needs some practice and lot of patience!
Different varieties of Tellevu can be prepared using different veggies. Mogekayi and cucumber are the main vegetables used for preparing Tellevu. During the season of Jack fruit, people love to prepare Raw Jack Fruit Tellevu. For this Tellevu, raw jack fruit flesh collected should be ground immediately and with that batter, Tellevu / Dosa should be prepared quickly. Since it requires lot of back end work, its convenient to prepare this Tellevu for the evening snacks.
I had this Tellevu ages back during my college days. This year, I was at native during the jack fruit season and got a chance to enjoy this delicious Tellevu. Mom prepared this Tellevu on a fine evening and the entire family enjoyed eating it. Honey and Coconut Chutney are the best combo with Raw Jack Fruit Tellevu.
I had posted regular 'Tellevu' recipe long back which contains the video of preparing Tellevu. Click here to see the Tellevu video recipe.

Time required: 2 hours
Serves: 5 - 6
Difficulty level: Difficult

  • 1 medium sized raw jack fruit, fully grown
  • Water - as required
  • Salt to taste

  • Cut the raw jack fruit, separate the seeds and collect the flesh. 
  • Chop the jack fruit flesh finely. 
  • Grind it finely by adding salt to taste. While grinding, add water as required. Let the batter be thicker than regular dosa batter.
  • Heat the dosa pan on medium flame. Take a laddle full of batter, pour it on the hot pan and spread it thinly.
  • Cook the Tellevu on medium flame on one side till its crispy. 
  • Enjoy hot Tellevu along with Honey and Coconut Chutney!

  • Use the prepared batter immediately. If kept for long time, Tellevu won't come out nice.
  • If the Tellevu is not coming out well some time say, half an hour after preparing the batter, try using it after grinding it again.
  • Not all the raw jack fruit are suitable for preparing this Tellevu. Thats why sometimes you may end up preparing slightly thicker dosa instead of thin ones. 
  • Mixie is not good for preparing batter for this Tellevu. Wet grinder or 'Oralu' (traditional Indian Mortar and Pestle) would be better for this purpose.  
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Monday, June 9, 2014

Amatekayi Chutney | Ambatekayi Chutney | ಅಮಟೆಕಾಯಿ ಚಟ್ನಿ | ಅಂಬಟೆಕಾಯಿ ಚಟ್ನಿ |

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Amatekayi is not a well known vegetable. But I'm sure, people from rural areas will be familiar with this veggie. Amatekayi (Ambatekayi) belongs to the family of tangy vegetables like tamarind, mango, etc. It is very well suited for various types of Indian curries, side dishes and pickles. Being away from native, we really miss this vegetable many a times. 
We prepare different dishes using Amatekayi. I have already posted the recipe of Amatekayi Sambar (Amati) long back. Here is one more recipe from Amatekayi, i.e., Amatekayi Chutney. Try this tangy and spicy chutney for your lunch and enjoy!

Preparation time: 20 minutes
Servings: 4
Difficulty level: Easy

  • 1 medium sized Amatekayi
  • Shredded coconut - 1 cup
  • Green chillies - 2
  • Salt to taste
  • Half lime
  • Water - 1 cup

For Seasoning: Cooking oil (preferably coconut oil) - 1 tsp, Mustard Seeds - 3/4 tsp

  • Chop the amatekayi into medium size pieces. Don't remove the skin, but leave off the seed.
  • Cook the chopped pieces in one cup of water along with green chillies. Keep it half closed while cooking. Switch off the flame after 5 minutes.
  • Once it is cool, take out the cooked amatekayi pieces and green chillies and grind them coarsely along with shredded coconut and salt to taste. Keep aside the left out water after cooking the amatekayi pieces and can use the same while grinding the chutney mix. 
  • Check the taste and add the lime squeeze accordingly.
  • Heat oil in a small wok for seasoning. Add mustard seeds and roast it till you hear the crackling sound of mustard seeds. Add this seasoning to the prepared chutney and mix well. 
  • Enjoy this tangy and yummy chutney along with your lunch.

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Friday, May 9, 2014

Dill Leaves Stri Fry | Sabbasige Soppina Palya | ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪಿನ ಪಲ್ಯ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Fruits and vegetables are part of our daily diet and of course, they are the main sources of nutrients needed for our body. Especially, green leaves like spinach, dill, etc. contain lot of iron, calcium and folic acid. Vegetarians has to depend on these leafy veggies which is the main source of folic acid for them. Regular usage of these leaves and vegetables is highly recommended for our well being. 
I was not a big fan of Dill leaves till my pregnancy. During my postpartum period, my mom used to prepare various healthy and delicious dishes using dill leaves. She told me the benefits of using dill leaves as part of our food. I enjoyed eating them, and these recipes were added to my recipe book quickly!
Below is the recipe of Dill Leaves Stir Fry which is very quick and easy. Just try it and enjoy eating!

Preparation Time: 15 minutes
Servings: 4 - 5
Difficulty level: Easy

  • Dill leaves - 1 big bunch
  • Split urad dal - 1 tsp
  • Mustard seeds - 3/4 tsp
  • Pinch of asafoetida / hing
  • Grated coconut (optional) - 2 tbsp
  • Amchur powder - 1/4 tsp or to taste
  • Masala powder - 3 1/2 tsp or to taste (See Tips)
  • Sugar - 3/4 tbsp
  • Salt to taste
  • Cooking oil - 4 tbsp

  • Wash the dill leaves in running water and chop it finely.
  • Take a heavy bottom pan. Heat 4 tbsp of oil on medium flame. Add urad dal, asafoetida and mustard seeds. 
  • Once you hear the crackling sound of mustard seeds, add the masala powder and chopped dill leaves. Add salt, sugar and amchur powder according to taste and mix it well. Keep the lid half closed and cook it for 5 minutes. Saute it occasionally.    
  • Once it is cooked nicely, add 2 tbsp of grated coconut, if you wish. Saute it for 2 minutes and switch off the flame. 
  • Try this yummy n healthy side dish with rice or chapathi.

  • Any kind of Sambar Powder can be used for this recipe. Adjust the quantity of masala powder according to its spiciness.
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Thursday, March 20, 2014

Hulilu | Plantain Stem Salad | ಹುಳಿಲು । ಬಾಳೆ ದಿಂಡಿನ ಸಲಾಡ್

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Villages like my native are the places where people can stay happily by spending very less on the daily needs like fruits and veggies. What I mean to say is, villages are such heavens where almost every plant, bush or creeper is useful either as food, medicine or in some other way! People will prepare delicious and healthy food even when there is no vegetable at home, using these naturally available ingredients.
For instance, we use raw banana for cooking and ripened ones for eating directly. Many of us don't know that even the plantain / banana stem can be used for cooking! It has got lot of medicinal values and some healthy and tasty dishes can be prepared using plantain stem. As I heard, regular usage of plantain stem is very good for kidney stone problem. Also, its a good remedy for stomach pain and dry cough. These days, its not that difficult to get plantain stem in cities. Coz plantain stem is easily available in vegetable markets in cities like Bangalore.
Well, today's recipe is Plantain Stem Salad - a yummy and healthy starter for your lunch. Credit goes to my Mom who helped me in preparing and presenting this recipe. Traditional name for this salad is 'Hulilu' even though I called it as Salad! Below is the recipe of Plantain Stem Salad..

Preparation Time: 15 - 20 minutes
Servings: 4
Difficulty level: Easy

  • Plantain stem - 1 small
  • Ginger - 1 inch
  • Green chilli - 1
  • Lime - half piece
  • Thick curd - 1/2 cup
  • Salt - 1/2 tsp or to taste  

  • Cut the plantain stem into thin slices. Remove the fiber and chop the slices finely. About one cup of chopped plantain stem is enough for this salad.
  • Chop the ginger and green chilli finely. Either you can chop them or crush them, its fine anyways.
  • Combine chopped plantain stem, chopped ginger and chilli, curd in a mixing bowl. Add salt and lime juice for taste. 
  • Enjoy this healthy and delicious salad with your lunch!

  • Don't be scared if chopped plantain stem looks like oxidized. It will be back to its original color when you add lime juice to it.  
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Thursday, February 27, 2014

Fruit Sandwich | ಫ್ರೂಟ್ ಸ್ಯಾಂಡ್ ವಿಚ್

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

As all of us know, fruits are very good source of nutrients needed for our body. For fruit lovers like me, anything that's made using fruits sounds delicious! Recently, we had enjoyed the season of grapes and enjoyed various dishes with fruits. Apart from regular fruit salad and ice creams, I wanted to try something new with fruits this time. What came to my mind is Fruit Sandwich which I had long back in a restaurant. I still remember the taste of that yummy sandwich filled with lots of seasonal fruits and cream. 
For various salads and ice creams, pineapple makes a good combo along with juicy grapes. I just used these two fruits along with cream for the filling. My family enjoyed eating this delicious sandwich for the evening snacks and everybody liked it. 
Below is the recipe of Fruit Sandwich for you! And here is a small tip before you go ahead for preparation..don't forget to keep all the ingredients refrigerated before using, coz the sandwich tastes better when its cool!

Preparation time: 30 - 35 minutes
Difficulty level: Medium
Yield: 8 pieces

  • Sweet bread - 16 slices
  • Pineapple chunks - 2 cup
  • Fresh grapes - 2 cup
  • Powdered sugar - 1/4 cup
  • Water - 1 cup
  • Fresh cream - 200 gm

  • Dissolve 3 tsp of sugar powder in 1 cup of water and keep it aside.
  • Beat the fresh cream well and prepare the whipping cream. Add sugar powder for taste and mix it well. Keep it refrigerated till use.
  • Place two bread slices on the plate. Sprinkle 2 - 3 tsp of sugar syrup on both the sides. 
  • Spread a thick layer of whipping cream on one slice of bread. Top it generously with pineapple chunks and grapes.
  • Cover it with another slice of bread and serve immediately!

  • Keep all the ingredients refrigerated before use. Fruit Sandwich tastes better when it is cool!

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