Showing posts with label ಧಾರವಾಢ ಬುತ್ತಿ ಊಟ(Dharawad butti oota). Show all posts
Showing posts with label ಧಾರವಾಢ ಬುತ್ತಿ ಊಟ(Dharawad butti oota). Show all posts

Wednesday, May 18, 2011

Jaggery and Semolina Poli (ಸಜ್ಜಕದ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita
Hi All,
I am posting North Karnataka recipe after a long time. Its very common sweet which is prepared on full moon day or any other puja at home. I have already given the recipe for Broken wheat(or thick rava) and jaggery Halwa.
Now I am giving the recipe for making poli with it but in this I have used the normal semolina or Bansi rava. And there are two ways to make it. Either you can use sugar or Jaggery for the sweetness. I have used the jaggery to get that authentic taste.


Ingredients:
For covering,
Wheat flour - 1 cup
Salt a pinch
Oil - 1 tsp
Water to make soft dough.
Usually Maida or All Purpose Flour is used to make the dough but I avoid using APF where ever I can.
Make the dough ready and keep aside for half an hour.

For the stuffing,
Normal Semolina - 1 cup
(Even the fine semolina can be used)
Jaggery(grated or powdered) - 1 cup
Cardamom powder - 1 tsp
Salt a pinch
Turmeric powder - a pinch
Ghee - 1tsp
Water - 1 to 1 1/2 cup
Oil to fry the polis.

Method :
  • Take thick bottomed pan and fry the semolina with 1 tsp ghee till you get aroma.
  • In another vessel keep 1 cup water to boil, when it starts boiling add the rawa and cook till its 3/4 done. It may take 6 to 8 minutes. Now add the jaggery and mix well. Cook for a minute. Add the salt,turmeric powder and cardamom powder. Keep on stirring  till its done, the semolina will start leaving the sides. Remove it from fire and allow it to cool. Divide into equal lime size balls. 
  • Divide the ready dough into small lemon size balls. Take one ball, roll into puri size. Take the semolina ball and keep in the middle. Cover it and make sure to seal it properly.



  • Roll into thin poli.
  • Heat tawa and roast the poli on both the sides.
  • Repeat with the remaining dough and the semolina balls.
  • Serve it with lot of ghee!! Yes, it tastes great with ghee.... and pickle.

Sending it to
 MY event which is guest hosted by Akila of  Learning-to-cook

Keep Smiling,

Tuesday, March 1, 2011

Fresh Coconut and Jaggery Kheer(ಕೊಬ್ಬರಿ ಗಿಣ್ಣ)

Tried and tasted by Nivedita
Hi All,
Jaggery is the best substitute for sugar. Jaggery is rich in many nutrients. Jaggery should be eaten everyday in any form. Or add it in the rasam, sambhar, vegetable preparation. 
Here is the dessert which is very tasty and should be eaten hot or warm. Rice chapati is the best combination with it.
This is not very regular  sweet in my house because of the coconut used in it. Coconut is not good for me and my daughter. Even though I like it, I avoid making it.
Here is the recipe, 

Ingredients :
Fresh coconut - 1 cup
Jaggery (powdered or crushed) -  same as the coconut milk
Cardamom powder - 1 tsp
Hot water  - 1 cup
Salt - half a pinch
Nut meg powder - a pinch




Method:
  • Grate the fresh coconut and Grind into a fine paste. 
  • Add 1 cup of hot water and keep it aside for 10 minutes.
  • Squeeze the coconut water and keep it ready.
  • The coconut milk and the jaggery should be of the same quantity.
  • Keep the coconut milk to boil
  • Once it starts boiling, reduce the flame and add the jaggery. 
  • Mix well, keep on stirring till you get the nice jaggery brown color. (It may take 15 minutes)
  • Add the cardamom powder and Nutmeg powder. Mix well.
  • Boil some more time(for few more minutes). 
  • You can see the milk has become thick and nice aroma will start coming.
  • Off the fire. Add half a pinch of salt. Mix well.
  • Serve hot.
  • Either drink it or have it with rice flour stuffed chapatis or puris.
Garnish with grated fresh coconut(optional)




Its watery dessert. You can enjoy the way you drink your tea :-)
I enjoy each sip with a spoon.
Love this hot Kheer during winter.
Sending this to two events;
Priya's(Priya (Yallapantula) Mitharwal) ongoing event  
(event started by  Me ) 

and



Saturday, February 12, 2011

Potato gravy(ಬಟಾಟೆ ರಸಪಲ್ಲ್ಯಾ)

Tried and tasted by Nivedita
Hi All,
My mom's one of favorite food, which has helped her umpteen number of times when she was in a hurry, when she had unexpected guests or when we were hungry and wanted to have some fast gravy that goes well with chapati or puris.
Batati rasapalya or potato gravy which is watery but tasty.
Mom makes on stove and I tried it in microwave. The taste differs. But both tastes good.

Coming to the recipe,
Potato : 3 big, washed, peeled and cubed
Onion - 1 big, cleaned, chopped finely
Oil - 1/2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Tamarind pulp or whole tamarind - 1 tsp
Red chilly powder - 2 tsp or 1 tbsp if you like it spicy
Coriander powder - 1 tsp
Turmeric powder  a pinch
Sugar - 1 tsp
Salt to taste
Garlic crushed - 1 tsp(optional)

Method:
Take oil in a M/w safe dish.
Cook on HIGH for a minute.
Add mustard seeds and again cook for 30 seconds.
Now add onion, garlic, curry leaves. Mix well and cook on HIGH again for few minutes till you see the onion changing the color. 
Open, add the cubed potato and all other ingredients. Mix well. 
Cook on HIGH for a minute.
Open, add 2 big glasses of water, mix and cook it on HIGH for 10 minutes or till the potato is cooked and the masala is mixed well.
Season the taste and garnish with fresh coriander( optional)
Serve with hot chapati or Puris.

Sending this to Srivalli's 
Started by  herself

Keep Smiling,

Friday, February 4, 2011

Dill leaves Vada(ಸಬ್ಬಸಿಗೆ ವಡೆ)

Tried and tasted by Nivedita
Hi All,
Winter is saying bye... but, some snacks are always welcome, in any season, at any time, with something or nothing. As a side dish in full meals or just as a whole snack with a cup of tea in the evening.
And this snack comes under the same category.  This  is prepared using dill leaves and is a deep fried snack.
The dill leaves gives unique taste. This is again my mom's favorite. She will be waiting for me to say yes to make this( I am very strict daughter, who never allows her to eat oily things).
There is a person who has small moving cart like vehicle, I am seeing him from many years making these in the evening. And always there is a huge rush for this. I too used to eat from his shop when I was in college, Now a days, these hygienic things in my mind won't allow me to eat roadside stuff!!! (very funny)
A very common deep fried snack and I have seen many friends have posted the recipe. That was the reason I was delaying to post it even though I clicked this many months ago. May be the procedure and the ingredients are different.
Here is my way:

Ingredients :
Dill leaves :- 1 small bunch
Chana - 1/2 cup
Green chilly - 3 to 4
Curry leaves few
Salt to taste
Cumin seeds - 1 tsp
Rice flour - 1 to 2 tbsp


Oil to fry

Method :
  • Clean the dill leaves. Wash and chop finely
  • Soak the Chana for 2 hours.
  • Drain the water and grind it to very coarse paste with green chilly and cumin seeds. 
  • Add the dill leaves, rice flour and salt to it. Mix well. Add water if needed to make very thick paste. It should not be watery. Just enough water to combine the ingredients.
  • Heat oil in a kadai. When hot, take a small portion in your palm, give a flat round shape and put into oil to fry.
  • Fry in batches. Fry till golden brown.
  • Enjoy it the way want..

In my house, the plate never stays full. I should hide few for me before I call others to have it.


Sending this to 
Radhika's event

Keep Smiling,

Tuesday, January 18, 2011

Kaap (Shallow fried Brinjal)

Tried and tasted by Nivedita
Hi All,
Brinjal is one such vegetable which is verrrry common in North Karnataka. In most of the houses, it is prepared everyday, either in a form of sabji or gravy or sambhar or fried form. Its is prepared stuffed, sliced, boiled, mashed.
I am sharing the recipe of Kaap which is a simple shallow roasted brinjal. It goes well with hot rice and dal or even with chapati. Good food while travelling.

Ingredients:

Brinjal - 2 medium
Oil for shallow fry
Semolina(Fine sooji) - 1/4 cup
Red chilly powder - 1 tsp
Salt to taste
Cumin seeds powder - 1 tsp
Dry mango powder - 1 tsp

Method
Mix all the ingredients in a bowl except the Brinjal and oil.
Wash the Brinjals. Cut in to medium thick round slices. If you are not using it immediately, keep the slices in the water.
When you are ready,
Keep tawa or pan to heat.
Take the slices and roll on the ready semolina mix on both the sides. Take care to cover the semolina mix evenly on both the sides.
 Put a tbsp of oil on tawa and spread it evenly.
Arrange the brinjal slices and close the lid. Cook on slow flame for 2 minutes. Open and turn the slices on the other side. Close the lid and cook for 2 more minutes.  Open the lid and cook on high flame for half a minute.
Remove from fire. Cool it and serve it or pack it for travelling.
Sending it to
Kavita of Seasoned & Dressed's ongoing event;
Event - Healing Foods - Eggplant
which is the brain child of  Siri's Healing Food 


Keep Smiling,

Friday, December 31, 2010

Maadli or Maaldi(Powdered Chapati and Jaggery)

Tried and tasted by Nivedita
Hi All,
A very different sweet to make and the taste is very good. Basically it is a North Karnataka dish. I am not sure if it is prepared in some other states and with different name.
I do not know the origin of the name of this sweet. Sorry, I can not explain the word Maadli or Maaldi. 

It is usually prepared during marriages. It can be prepared and stored for a month and it will be handy for a family to share the sweet for the occasion. 
Do I need to say I love it.... :-))))))
There is actually a very traditional way to make it.(I have striked the traditional way because it takes long time and not possible in metro cities or abroad where you do not get flour mills for making flour.)
I will explain both the ways.
Traditional way:
Wheat - 1/2 kilo
Chana dal - 1/4 cup
Clean the wheat and chana dal. Mix it and take it to the flour mill. Make it little coarse flour(not very fine).
Modern way:
Wheat flour - 1/2 kilo
Gram flour - 1/8 cup
Knead the flour with very little water and 1 tsp of salt.. Keep it for some time.
Make thick and big chapatis and roast them with  out oil.
Let the chapatis be cool.
Put them in a big mortal and pestle( traditional and very big one, made with stone or iron). Crush the chapatis into coarse powder.
Modern way:
Cut the chapatis in to small pieces. 
Grind in a dry grinder till coarse powder.
Take
Crushed or powdered Jaggery - 1/2 kilo or according the the sweetness of jaggery
Cardamom powder - 1 tbsp
Nutmeg powder - 1 tsp
Grated dry coconut - 1/4 cup
Salt - 1 tsp
Daliya split - 1/2 cup
Mix all the above ingredients with powdered chapati.
Eat with lot of ghee and hot milk. 
You can it it dry too.
Store in a airtight jar for a month. This quantity is enough for 10 to 12 people.
Sending this sweet to two events.

Sara's ongoing event 
which is started by me.



and
Sujana's

Keep Smiling,

Thursday, November 18, 2010

Boiled beans Sabji

Tried and tasted by Nivedita
Hi All,
First thing to do is to apologize for not being regular in my posting. Second thing is to Thank everyone for being with me here when I am not. I love you all for supporting me and request you to be with me.
Today I am going to post a recipe which is in my draft from past one year (Almost!!) Yes! These few simple preparations makes our life so easy. I got busy with other special dishes and forgot about this simple but healthy side dish which goes well with Chapati or rice. 
I love to make this often as it is quick,easy and healthy and can be kept with rice and dal in a cooker till my cutting job is done.
Ingredients:
Green beans - 200 gm, cleaned, cut and boiled in a cooker or outside till soft
Onion - 1 big, chopped
Tomato - 1 big, chopped
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Crushed garlic - 4 to 6 cloves
Salt to taste
Turmeric powder - a pinch
Sugar - 1 tsp
Gurellu Chutney(Niger seeds,ಗುರೆಳ್ಳು) powder - 1 tsp(optional, I add it because its common in my house)
You can use white sesame seeds(crushed) instead of it. But the taste differs a lot.


Method:
  1. Take oil in a kadai.
  2. Add mustard seeds, wait to splutter and add cumin seeds.
  3. Add curry leaves, garlic and saute for half a minute.
  4. Add chopped onion and fry till change in color.
  5. Add tomato and all the dry powders. 
  6. Mix well. Boil till tomato is tender, by adding little water(I take the water  from boiled beans)
  7. Now add the boiled beans. Cook for a minute.
  8. Garnish with fresh coriander(Here, I have missed it) before serving it with chapati or rice.
Will be back with new thing soon.

Keep smiling,
 

Tuesday, October 5, 2010

Raw Tamarind Chutney(ಹುಣಸೆ ತೊಕ್ಕು)

Tried and tasted by Nivedita 
Hi All,
My very last minute last entry to Jagruti's ongoing event.
Raw tamarind! Do any one have the sweet memories of these tangy and mouthwatering green raw tamarind?
I am sure! You have at least one memory with this fruit!
I have plenty of memories. Among them is the one, where we used to wait for the Tamarind tree owners to sleep in the afternoon so that it will be easy for us to throw the stones to the trees and take the tamarind falling on the ground! If some one wakes up we used to run as if there is dog chasing us. Then we used to have it with rock stone. 
Now coming to the recipe, 
This is actually known as Tokku here. Very tasty chutney to eat with rice.

This chutney or tokku is prepared when tamarind is still green or raw. You can prepare it and store for a year.
Very easy to make it. Come lets see the ingredients :



Raw tamarind : 15 to 20
Green chilly - 10
Salt to taste
Methi seeds - 1 tsp
Hing - a pinch
Method:
Wash the tamarind properly. Dry them fully. Wipe the tamarind pieces with cloth to remove the water. Cut in to pieces.
Add green chilly, salt, methi seeds and hing. Put in a mixer or blender to get the coarse texture. Adjust the seasoning.
Chutney is ready to eat or store.
This will make almost 150 gm of chutney.
Sending it to 
and
Keep Smiling,

Sunday, October 3, 2010

Antina Undi(Dry fruits laadu), Reposting

Tried and tasted by Nivedita
Hi All,
Sweets always make you feel guilty after you finish eating the last bite. But here comes the healthy sweet, which is good for everyone.(except weight watchers)
A funny thing about this is the name of the dish, even though it is called antina undi(edible gum laddu), the quantity of gum we add is very less compared with dry dates, total quantity of dry fruits  and jaggery!!!  I do not know why this name has come!!
This laddu is given to new mother after one month of delivery. It gives them strength and good for back.
Nursing mothers get more benefit from this. But always try to have with one glass of milk.(not only nursing mothers, but any body who wants to eat it regularly).
















I had more laddus  for my second delivery. And one more same type is prepared only being the difference is adding sugar powder instead of jaggery. And it is called as Kobhari Khara. These both are very common in North Karnataka during delivery. 
AND THESE THINGS MUST BE TAKEN ONLY AFTER ONE MONTH OF DELIVERY AS THESE ARE VERY HEAT TO THE BODY FOR PREGNANT LADIES.
Coming to the recipe,
(I did not get English words for Ker beeja and Aalvi, so if any one knows please let me know)
(Dry dates) Uttatti - 1/2 kg
Dry coconut - 1/4 kg,  desiccated
Jaggery - 1 kg,  powdered
Khuskhus (poppy seeds) - 100 gm
Cashew nuts - 100 gm, cut in to pieces
Raisins - 100 gm
Edible gum - 100 gm                                                                                                              



                                                     after frying the gum in ghee
Almonds - 150 gm, cut in to pieces
Ghee to fry dry fruits and gum
Gher(Ker) bija - 100 gm

This is Ker beeja, It is very heat to the body. So it should be taken in a small quantity, but is must for this laddu.




Elaichi (cardamom) - 8 to 10, powdered
Jaaji kaai (Nut meg)  - 1/2, tsp powdered
30 to 35 laddus can be prepared with this quantity.


Step by step, I will give the recipe :
1. Remove the seeds from uttatti, crush in to 4 pieces. Fry in thick bottomed pan for 3 minutes. Keep aside to cool. Put in a mixie and churn to coarse powder. Keep it aside.
2. Separately, dry fry each ingredient 30 seconds on medium hot tawa : dry coconut, khuskhus, ker bija. Keep aside.
3. Fry the gum in one tablespoon of ghee and  keep it aside.
4. Keep other dry fruits also in a  plate.
5. Except Jaggery.  mix all the ingredients in a large plate( in North Karnataka, in the houses there will be a big plate to make Jowar rottis which is called as Parath)
6. Add little water to the jaggery and bring to boil to make it one layer syrup(pak). (you can see in the photo).
7. When it is done, Add it to the dry fruits mix. Keep it for 10 to 15 minutes so that all the ingredients will bind with the jaggery syrup.
8. Take little quantity and form the laddus with the help of both the palm.
When you are planning to give this to new mother, you should add aalvi with other ingredients.
Alavi is good for new mothers and especially nursing mothers. She should have alavi payasa  twice a week.
Aalvi : Dry fry just for 30 seconds on medium fire.
Thanks Radhika for reminding about Alavi, and thanks to Rupali Apte for giving the information about it. Here is the link for the details.


Sending this to 
which is started by Me.

Keep smiling,

Monday, September 6, 2010

Sev Ladoo (ಸೇವಿನ ಉಂಡಿ)

Tried and tasted by Nivedita 
Hi All,
Naga Panchami is over. And I am late in posting my ladoo recipes. Sorry for that. But got little busy with other things also. But I am happy that I have many recipes for Ladoo to post which you are going to enjoy this whole month. Once in a week I will post one recipe for different ladoos.
My first Ladoo recipe is Sev Ladoo. This is usually done in Naga panchami. But I do remember those tiny Sev ladoos(smaller than a small lemon) we used to get in shops. One ladoo's cost was only  5 Paise!!!! 
In the house we make bigger size. These ladoos are my brother's favorite. 
Here is the recipe for Sev Ladoo.
The Sev is readily available in the market in sweet shops. But you should use salt less and plain Sev for that.
The sizes also vary. We usually prefer the thicker one. You can use the thinner one and smaller also.

Plain Sev - 250gm
For Jaggery syrup : 
Jaggery - same as Sev(Measure the sev in a cup, and take the same amount of jaggery)
Salt  - a pinch
Water -1/4 cup or less
Ghee - 1 tbsp
Other ingredients:
Dalia powder - 1/4 cup
Dry coconut - 1/4 cup, grated
Cardamom powder - 1 tsp
Take Sev in a big and wide plate. 
Add  dry coconut, cardamom powder and dalia powder to it. Mix it well and keep it ready.
To make Jaggery syrup is little tricky. You may not succeed the first time! I am making it since childhood and closing my eyes I can tell the correct consistency of syrup(hehe, boasting!!)
Practice makes you not perfect but brings you near perfection. 
So, don't worry as you will also get after trying 2-3 times, but if you know the trick before only, then I am happy.
Grate or powder the jaggery and transfer into a thick bottomed kadai or small cooker(which I used). Add  half of 1/4 cup water and keep it to boil with salt.





Till it boils and reached the above stage as in photo, keep one saucer or steel plate with little water ready.
(Look closely the saucer in the right click, you can see a tiny syrup ball)
Now take few drops of this syrup and put in the water. Wait for few SECONDS. Then touch the syrup in the water and check. If the syrup binds together to become a tiny ball, then the syrup is ready. Add ghee and remove it.
Now you should be quick:
Put this syrup to the Sev plate. Spread it slowly so that the Sev gets the syrup evenly. 
Now take a small quantity and make balls by mildly pressing with both the palms to give proper ball shape and bind the Sev properly.
Repeat with other Sev. This will make around 20 ladoos.
Keep it to cool for sometime. Store it in a jar or box.
Sending this to 
which is started by Me.
Keep Smiling,

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