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Tuesday, April 26, 2011

Holige/Obattu ಹೋಳಿಗೆ/ಒಬ್ಬಟ್ಟು Step by Step Recipe!!!

Holige/Obattu à²¹ೋಳಿಗೆ/ಒಬ್ಬಟ್ಟು is one of the popular sweet in South India - Karnataka, Andhra Pradesh and Tamilnadu . Its popular and must sweet in Karnataka for festivals, weddings and functions. I prepared this for Tamil New Year in Karnataka style. My mom and dad helped me in this. Thanks a lot.


Ingredients
Chiroti Rava/Small sooji,semolina - 2 cups
Salt a pinch
Turmeric - 2 pinches
Oil - 1 cup

For Filling/Hoorna/Poornam
Toor Dal - 2 cups
Jaggery - 2cups(As per your taste)
Grated Coconut - 1 cup
Cardamom powder/Elakka - a pinch
Preparation Method - Step by Step Method


Mix Rava, turmeric, 1 tspn oil, salt with little water and form soft dough. Pour oil and leave it for 3-4 hrs.(You can do this previous day too and leave it in fridge.) Keep punching and beat it like chapathi dough.The more it rests, the obattu will be very soft.

Pressure cook toor dal to one whistle, strain the water and keep aside for rasam. Allow dal to cool. I will post this photo soon.

For Filling/Hoorna now Grind toor dal, jaggery, grated coconut and elachi powder to fine paste.  (Wash the mixie with water and keep aside this mixture for rasam)

Take a thin plastic paper grease it with oil.

Take small balls of the dough, knead it to a puri shape and fill it with lemon size hoorna.
Close all the edges turn it.
Knead with a rolling pin to form a chapathi shape slowly.

Heat a tawa/skillet, grease your hands and slowly remove from plastic sheet and put in on the tawa/skillet.

You can put ghee or oil and cook both sides till light brown.


Follow the same procedure with the rest of dough.

Delicious Holige/Obattu is ready to serve. It will be very soft because of the rava. You can eat after 2days too.

Notes - You can store the balance dough and filling in air tight container and refridge it for later use.

Friday, April 22, 2011

Sprouts Vadai!!!

In Singapore, the weather is unpredictable its sunny in the morning and suddenly its raining in the afternoon and chill in the evening. So this is perfect for the weather.

I prepare paruppu vadai earlier, without onion. I have been preparing green gram sprouts almost daily for my parents in the diet, so have stock of it. Prepared this for lunch for my friend and her mom.


Ingredients
Greengram Sprouts - 2 cups(click here for how to make sprouts)
Kadalai Paruppu /Channa Dal -  1 cup
Onion - 2 nos chopped
Curry leaves - few chopped
Coriander leaves - few chopped
Dry Red chilli - 2nos(as per your taste)(Can also use green chilli)
Ginger  - 1" piece
Salt
Oil for Deep frying

Preparation Method
Soak kadalai paruppu for 2hrs in water.
In a mixie, add sprouted green gram, channa dal, ginger, dry red chilli and grind it coarsely without water. If required just add little water.
Transfer it to a wide vessel, add thinly chopped onion, curry leaves, coriander leaves, salt and mix well.
Take lemon size balls and slowly flatten on hand.
Heat oil in a kadai.
Drop slowly in oil and deep fry both sides till golden brown in medium flame.


Crispy Sprouts vadai is ready to serve.
Enjoy hot vadai with coffee/tea as it is or with coconut chutney.
This can be had with sambar rice, rasam rice or any variety rice.

Notes - You can store the balance dough in the fridge and use later.

Thursday, April 21, 2011

Strawberry Milkshake

My son likes strawberry flavour a lot, first time I bought fresh Strawberries and tried the Milkshake. It was refreshing and good to beat the heat.

Ingredients
Fresh Strawberries -  6 nos
Sugar - 2 tspns
Water  -1/2 cup
Milk - 2 cups

Preparation Method
Grind strawberries, sugar and water to smooth paste and add milk and again whip to smooth paste.

Serve chilled or as it is.

Notes - Can use any milk or chilled milk.

This recipe is going to Food Palatte Pink by Akheela and Fun n Sun by Radhika.

Monday, April 18, 2011

Upma Kozhakattai with Moong Dal!!!

Upma is a popular South Indian Breakfast/Tiffin prepared with Sooji/Rava. I am posting  Upma Kozhakattai recipe. Its very filling.
Ingredients
Rice Rava/Sooji/Semolina - 2 cups(see notes)
Paasi Paruppu/Moong Dal - 1/2 cup
Jeera - 1 tspn
Water - 4  to 5 cups
Dry Red Chilli - 2 nos(as per your taste)
Grated coconut - 1/2 cup
Curry leaves - few
Nalla Yennai/Gingelly Oil/Sesame Oil - 2-3 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Hing - a pinch
Salt


Preparation Method
Soak Passi Paruppu in water.
Grind 2cups rice in mixie to fine powder.
Boil water and keep aside.
In a wide kadai/wok, add oil, mustard, urad dal, curry leaves, dry red chilli and saute till dal is brown. Add hing.
Add water and paasi paruppu. Allow it to boil.
Once its cooked and boiled. Reduce flame. check on salt.
Add rava and mix without allowing to form lumps.
Once its cooked like upma, transfer it to a wide plate and allow it to cool.
Grease idli plates with little oil.
Wet your hands in water and take lemon size of upma. shape it up by hand to fist shape, and keep aside. Beware its too hot.
Steam for about 12-15mins.


Upma Kozhakattai is ready. Serve as it is or with Sambar, Chutney or Rasam.

Notes - You can also add Mor Molaga.

This recipe is going for Breakfast Mela by Srivalli.

Friday, April 15, 2011

Mangai Pachadi and methods!!!

Wish you all a very Happy Vishu!!!

Mangai/Raw Mango Pachadi is a traditional South Indian side dish prepared for the New Year.




Ingredients
Mangai/Raw Mango - 1/2 no
Vellam/Jaggery - lemon size
Water -1 cup + little more
Sambar Powder or Chilli powder - 1/2 tspn(As per your taste)
Green Chilli - 1no(slit)
Salt

Talipu/Seasoning
Oil - 1 tablespoon
Mustard - 1/2 tspn
Peringayam/Hing/Asafotida- a pinch
Venthayam/Fenugreek seeds - 1/12 tspn
Veepam Poo/Neem Flowers - 1/2 tspn(Optional)

Preparation
Method 1
Wash, remove skin and cut mango into thin slices.
In a wide vessel/kadai, add mango, jaggery, water, green chilli, sambar/chilli powder and salt. Boil well in medium flame until mango cooks and becomes thick and blends well like gravy.
Add more water if required.
Season it with above ingredients and add to the gravy.

Method 2
Wash, remove skin and cut mango into thin slices.

In a vessel, add mango, jaggery, water, green chilli, sambar/chilli powder and salt.
Pressure cook for 3-4 whistles and season it.

Method 3
You can try microwaving too in a microwave safe dish with same ingredients above.

My preparation is Method 1.

Tangy Mangai Pachadi is ready.

Serve with hot steamed rice or sidedish for sambar, kootu and curd rice.

Checkout Kerala recipes for Vishu here.
Aviyal
Puli Inji
Palapazham/Jackfruit Payasam
Sweets

Notes
You can also use mango with skin.
Veepam Poo/Neem Flowers - If you are using fry in ghee or oil separately and garnish it.

Thursday, April 14, 2011

Rose Payasam!!!

Wish you all a very Happy Tamil New Year's Day இனிய தமிà®´் புத்தாண்டு நல் à®µாà®´்த்துகள்.



Ingredients
Basmati Rice - 1/2 cup
Milk - 1/2 lt(Any milk low fat/slim/full cream)
Sugar - 1/2 cup(Adjust sugar accordingly as rose syrup has sugar in it)
Rose Syrup - 2 tablespoons
Cashews -  1tspn(Optional)


Preparation Method
In a tall vessel, add milk and rice. Close with lid and pressure cook for about 8 to 10 whistles.
When steam goes off. Mash the rice in laddle and transfer to wide vessel.
Add the sugar, nuts and rose syrup. If its too thick add milk as required.
Allow it to boil once in low flame and blend well.


Off the stove.


Serve warm or chill.

This recipe along with Rosemilk is going off to Food Palette Pink by Akheela and Celebrate Sweets - Sweets with Rice by Priya started by Nivedita.

My next few posts will be my New Year Recipes Mangai Pachadi, Paruppu Boli/Bele Obattu and Obatt Saaru/Rasam.

Monday, April 11, 2011

Badam/Almond Burfi!!!

I prepared Badam Burfi after tasting it in my friends place, but that was different one. I tried this simple Badam Burfi. Hope you like it.

Ingredients
Badam/Almond - 1 cup
Sugar - 1 cup
Ghee - 2 tspns
Elakka podi/cardamom powder - a pinch



Preparation Method
Soak Badam for 1hour in warm water and remove skin.
In a mixie/blender, add badam and grind to fine paste.
Heat a kadai, with 1 tspn ghee, add badam  and cook for few minutes in low flame.
Add sugar and mix well. Keep stirring, add elakka podi and little ghee.
Stir till it doesnt stick to kadai and becomes thick like other burfi.
Grease a plate with little ghee.
Pour and flatten it. Allow it to cool.
Cut into desired shapes or roll out.


Badam Burfi is ready.

Saturday, April 9, 2011

Avacado Milkshake

Avacado Milkshake is simple and refreshing drink.


Ingredients
Avacado(Butterfruit) - 1 no ripe, deseed and remove skin.
Milk - 2 cups
Sugar - 1tspn or as per your taste
Ice cubes - Optional

Add all the ingredients in a mixer/blender and blend well.

Avacado Milkshake is ready to serve.

Thursday, April 7, 2011

Babycorn Pakoras

I usually make Golden fried Babycorns, but this time my son did not eat found difficult in biting. So quickly I changed and immediately prepared this and he enjoyed. I was happy making him eat babycorn and my parents enjoyed too:-)

Pls bear with the photo as it is from my BB, my camera is back on Monday.


Ingredients
Babycorn - 5 nos(1pkt)
Onion - 2 nos
Besan - 1 cup or less (to cover the corn and onion)
Corn flour - 1 tspn
Rice flour  2 tspns
Curry leaves -  1 tspn
Coriander leaves - 2 tspns
Green Chilli - 2nos or Red Chilli Powder
Salt
Oil for deep frying.

Preparation Method
Chop into small pieces babycorn, onion, curry leaves coriander and green chilli. Put in a bowl.
Now add rest of the ingredients and mix with little water. The mix should not be too thin nor too thick.
Heat oil in kadai, take about a tspn of the mix and drop them in oil and deep fry both sides.

Serve with chutney or tomato ketchup.

Tuesday, April 5, 2011

Carrot Rice Payasam/Kheer!!!

Carrot Rice Payasam/Kheer was offering/prasadam to God and on India winning WC. You can also prepare this in pressure cooker method.




Ingredients
Rice - 2 tablespoons
Milk - 1/2 lt (Can use any type of milk)
Sugar - 1/2 cup
Carrot -1/2 cup(Pureed)
Cashews - 2 nos
Ghee - 1 tspn
Pistachos/Cashews - 2 tspns(chopped)



Preparation Method
Wash and rinse rice in water.
In thick bottom vessel, add milk and rice. Keep it in low flame.
Wash carrot, scrape skin, cut into small pieces. In a mixie/blender add carrot, cashews 2nos and little milk. Grind to paste. Keep aside.
Have an eye on the milk, keep stirring continuously it will overflow.
Add the carrot paste. Mix well.
Let the rice cook and raw smell of carrot goes. The milk will reduce little bit.
Add sugar and stir continuously. Keep it in low flame.
Heat a pan, add ghee and nuts. Wait till its brown.
Garnish it.


Carrot Rice Payasam is ready to serve. Enjoy it warm or chill.

This recipe is going to Celebrate Sweets - Rice by Priya and Nivedita.

Monday, April 4, 2011

Happy Ugadi!!!!

Dear Readers,


Wish you all a very Happy and Prosperous Ugadi.

Wish you all Happy Ugadi!!! Ugadi is a New year celebrated in Andhra Pradesh and Karnataka by Telugu and Kannadigas. This is also called Chandramana Ugadi. Chaitra masa starts on this day. Bevu Bella which is mixture of neem leaves and jaggery is served in Karnataka. Ugadi Pachadi is prepared in Andhra Pradesh. Sweet and bitter represents joys and sorrows of life. People take oil bath, wear new dress and offer special prayers.

Gudi Padwa is also new year celebrated in Maharashtra, India on the same day .
Many delicious food is cooked and celebrated with family and friends.
Dishes prepared on this day in Karnataka are
Parap Boli(Bele Obattu in Kannada) - Prepared with stuffing of dal and jaggery in  dough.
Thenga Boli(Kai Obattu in Kannada)


Saturday, April 2, 2011

Mango Kulfi!!!



Ingredients
Milk - 1/2 litre
Condensed Milk - 1/2 tin (As per your taste)
Sugar - If required
Ripe Mango - 1cup(Pureed) (Peel skin cut into cubes and make a paste in mixie/blender)
Cardamom/Elachi powder - a pinch(Optional)
Water - Optional(I added 1 cup of water to milk)
 Preparation Method
Boil milk in a thick bottom vessel.
When its come to boiling point reduce flame and add condensed milk.
Stir well. Allow it to reduce to half the quantity.
Keep it in low flame and stir.
You will know by the colour and quantity. Once its reduced taste and check for sugar as kulfi will be on slightly sweeter side.
Add the mango puree and mix well and allow it to cool.
Once cooled pour it in the ice cream mould or jelly mould and freeze to 4-6 hours. If ice crystal are formed mix well and again freeze it.
Before serving keep the cups in water for 2mins for easy removal and Serve immediately.


Enjoy Mango Kulfi, its very refreshing.


Notes - I prepared it at nite and served next day afternoon. Too much freezing also forms ice. So just freeze it to 4-6 hours and Serve.


This recipe is going to Celebrate Sweets Icecream by Reshmi and Nivedita and to Healing Foods Mango by Revathi and Siri.

Thursday, March 31, 2011

Pori/Puffed Rice Upma

Pori/Puffed Rice Upma(ಕಳ್ಳೆ ಪುರಿ ಉಪ್ಪಿಟ್ಟು) is very simple and easy tiffin. Its ready in jiffy. This is my mom's recipe.



Ingredients
Pori - 250gms
Onion - 2 nos(chopped thinly)
Green Chili - 2nos(slit)
Urad dal - 1/2 tspn
Curry leaves - few
Turmeric  - a pinch
Oil -  2 tspns
Ginger - 1/4 tspn(grated)
Mustard - 1/4 tspn
Jeera- a pinch
Salt
Lime juice - 1/4 tspn
Chopped Coriander - for garnishing(optional)


Preparation Method
In a kadai, add oil, mustard, wait till it splutters. Add urad dal wait till its brown. Add jeera, onion, curry leaves, green chilli, ginger, turmeric, salt and saute till its transparant.
Wash pori in water squeeze extra water and add. Mix well. Saute for few mins.
Off the stove. Add lime juice and garnish with Coriander leaves.(I ran out of it)
Serve immediately.

Notes - Grated carrot and grated coconut can also be added.
This recipe along with Churmuri is going off to an event HRH- Puffed Rice by Kurinji.

Wednesday, March 30, 2011

Kodbale/Crispy Rice Rings!!!

Kodbale is a crispy rice flour rings. Its favourite for kids and my son loved it. Checkout my another version of  Kodbale here.


Ingredeints
Rice flour – 1 cup
Maida - 1/2 cup

Red Chilli powder -  1/4 tspn
Asafotida – 1 pinch
Hot oil - 2 tspn

Dalda/vanaspati – 1 tspn
White Sesame Seeds - 1/2 tspn
Oil for deep frying

Salt




Preparation Method
In a thick bottom Kadai, put rice flour, maida and fry it for sometime till it becomes warm in medium-low flame. Fry continuously.
Transfer it to a bowl. Allow it to cool.
Add vanaspati/dalda.

Add red chilli powder, salt, Sesame seeds and asafotida. Mix well.
In a Kadai, add oil and heat for 2mins. Add hot oil to the flour.
Sprinkle little water and make soft dough.
Take lemon size ball and roll out into thin line and roll in to form a circle.(see video)
Heat oil in a kadai and drop these rolls and deep fry till brown in low flame on both sides.

Monday, March 28, 2011

Eggless Pineapple Cake

Another baking this week, it was my Dad's Birthday ydy and I really wanted to bake a perfect cake for him. My dad and uncle used to tell me to go to Baking Class, but I didnt go, now I really feel for it. If I had gone it would have been so useful for me now:-( But now since he is here in SG, I baked and they liked it a lot and was very happy to eat eggless cake after so many years as he dont eat cakes until eggless.

I would also like to thank my friend Rekha for her help, encouragement and support:-)

So was browsing couple of recipes and found this one. I had pineapple juice and fruit at home and here is my recipe for Eggless Pineapple Cake.

Ingredients

All Purpose Flour/Maida - 2 cups(200gms)
Sweetned Condensed Milk - 1/2 tin

Butter - 2-3 tablespoons or less than 100gms(Melted)
Baking Soda - 1/2 tspn
Baking powder - 1 tspn
Salt - 1/4 tspn
Fresh Pineapple -  1/2 cup(chopped)
Pineapple Juice - 1/2 cup

Preparation Method
Preheat the oven at 180 C.
Melt butter in Microwave for 30 secs.
In a bowl, add melted butter,condensed milk. slowly mix it up in a spatulla.
Add 2 tspns of pineapple pieces and little pineapple juice.
Save little to brush on top later.
Seive APF, baking soda, salt and baking powder.
Add slowly in parts APF, baking soda and baking powder. Fold it or mix with spatulla.
Grease the baking tray or pan.Bake it for 20mins or check with a fork or toothpick until it comes out clean or bake it for 5 mins more.
Brush leftover pineapple juice on top when its slightly warm.
When its cooled cut into desired shapes.
Garnish with whip cream, few fresh pineapple pieces and cherry.

Enjoy this soft Eggless Pineapple Cake.

Notes - You can also use tinned Pineapple and use the same juice.
You can also use Pineapple essence.
Keep leftover pieces in fridge and use later.

This recipe is going for Crazy for Cakes by Priya.

Friday, March 25, 2011

Soft Idli | Breakfast Recipes!

Idli is a popular breakfast/tiffin in South India. I know I am too late in posting this, I thought I had already posted this plain idli. But I have posted previously Masala IdliThalicha Idli, Chillied Idli and Rava Idli.


These Idlis are soft, you can also say Mallipoo Idli.

Ingredients
Idli Rice/ இட்லி à®…ரசி - 5 cups(see notes)
Whole Urad dal/ à®®ுà®´ு à®‰à®³ுத்தம்  பருப்பு- 1 cup
Fenugreek seeds/வெந்தயம் - 1- 2 tspns
Salt/ உப்பு

Preparation Method
Soak all the ingredients except salt for 6-8 hours in water. You can also soak rice separately and dals separately.
Grind it to coarse or fine paste with water in a mixer/grinder.
If you soaking separately, grind urad dal first to fine paste and then grind rice. Add salt and mix well by laddle or hand.
Leave it outside overnite for fermentation.
Grease idli plates with நல்ல எண்ணை/ Gingely Oil. Pour the batter and close the lid. Steam it for 12-15 mins. Check with a spoon or fork. If it comes out clean. Off the stove.
Allow it to cool a bit and then remove from the plates.

Delicious Soft Idlis are ready to Serve. Enjoy it with Sambar or Chutney.

Notes/Tips
1. You can keep only required amount of batter outside for fermentation and balance in fridge. Can use the same batter for Dosas too.
2. You can also use the ratio 4:1.
3. Idli rice - it is available in all indian stores and mustafa.
4. For Dosa and idli fermentation is vimportant.
5. I have grinded in Mixie, so add ice water so mixie is not hot.

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