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 

Nithu's event Event Announcement :Celebrate Sweets - Ladoo 

which is started by Me.

Keep Smiling,

Spiced Chilly powder(ಮಸಾಲಿ ಖಾರಾ)

Tried and tasted by Nivedita

Hi All,

As everyone knows, North Karnataka people love to have very spicy food. We keep searching for the ways to make our food really spicy and tasty at the same time.

This chilly powder is among those ways to get the proper North Karnataka taste.This is a very basic powder which is kept in every home. You can store it for a year also.

I love to have this with oil and one day old rotti with raw onion!!!

But the fact is it takes lot of time to prepare it. You need patience to fry all the things, grind it and mix it with the chilly powder.

Usually we take more than 1 Kilo Red chilly powder to make as it is easy to prepare for more quantity and we can store also for more time. My mom makes for her sisters also and give them.

But here I made only for 250 gm of chilly powder. Giving the recipe for the same.

                                       

                               

STEP 1 :
Red dry chilly powder - 250 gm
Salt to taste - about 1/2 cup
STEP 2 :
KEEP READY:

Garlic - 30 cloves(the normal Indian one), peeled

Ginger- 50 gm, cleaned and chopped

Fresh Coriander - 2 big bunch, Cleaned, washed and chopped(Not in the photo)
STEP 3 :

For frying :

Oil - 2 tbsp

Onion - 12 to 15 medium, cleaned, chopped

Dry Coriander seeds - 1 cup

Cumin seeds - 1/8 cup

Maratha Moggu - 15 to 20
Black cardamom - 1 big
Star anise(chakra phool)- 1 
Shahi jeera - 2 tsp

Curry leaves - 2 cups
Use thick bottomed vessel or kadai to fry the onions in 2 tbsp oil till golden brown, take care not to burn the onions.
Transfer the onions in a plate or bowl. 
In the same kadai, fry all other dry masala till you get nice aroma.
Fry the curry leaves also.
Keep aside till cool.
STEP 4:
Take onion, garlic, ginger and fresh coriander in a blender or grinder and make a fine paste.
Keep it aside.
STEP 5 :
Take all the dry masalas and make into a fine powder with dry grinder or any other tool in your kitchen.
STEP 6 :
Mix both the dry and wet ingredients in a big plate. Add half of the salt.
STEP 7:
Go on adding the chilli powder slowly to the mix. 
After half powder is added again check the salt taste. Adjust according to the taste. Keep in mind that  still half the chilly powder is there to add.
STEP 8 :
Once the chilly powder is over, mix everything properly so that everything blends well to get even taste.
Keep it out for sometime before storing in a glass or plastic jar. (Avoid steel boxes as there is a chance for chilly powder to get spoiled)

Use it for korma, dal, curry or best for Non Vegetarian food.

Sending this to the event Announcing Back To Basics  

by aqua of Served with love 

 which was started by Jaya.

Keep Smiling,

Jowar Rotti upma (ರೊಟ್ಟಿ ವಗ್ಗರಣೆ ) reposted for the event.

Tried and tasted by Nivedita 

Hi All,

Reposting my favorite breakfast from North Karnataka.

Here is the recipe, 
One day old rotti or crispy rotti - 8 to 10
(Click Jowar rotti(Jolada rotti) for recipe)
Onion - 1 big
Curry leaves - few
Chilly powder - 1 tbsp or
Green chilly - 3 chopped
(in this photo I used chilly powder)
Mustard seeds - 1 tsp
Jeera - 1 tsp
Tomato - 1 small
(my mother used to put 1 tbsp tamarind paste, you can choose according to your taste)
Salt to taste
Haldi - 1 pinch
Water - 1 cup apprx.
Break the rotti into pieces and keep aside.
Heat oil in a kadai, add mustard when it starts popping up, add jeera and curry leaves. Add onions and saute for a minute.
If you are using green chilly, now only add it with onion.
When the onion changes its color, add tomato mix it properly and wait till the tomato is half cooked. Add salt, haldi and water. Once the water starts boiling, add the rotti pieces. Mix properly. Take care not to put more water.

Cook for few minute, mixing in between.

Jowar rotti upma is ready to eat with ghee, onion and pickle.

Click Award and Jowar rotti upma(ಕುಚ್ಚಿದ ರೊಟ್ಟಿ ) for original post.

Sending this to PJ's very useful event 

• Scrumptious Delights From Leftovers - An Event Announcement

Keep Smiling,

Fennel Seeds for digestion

Tried and tasted by Nivedita

Hi All,

Indian dishes are full of spices, chillies, oil and ghee. One needs something to digest all these wonderful food. 

It is a must in many houses for regular after food intake. It has many medicinal values. It is good for digestion but it is a good appetizer too. There are many dishes where this gives great taste. But I am giving a recipe where this Saunf of Fennel seed  is the main ingredient. 

Saunf Masala is very easy to make at home and store. Avoid betel nuts if you are giving to children.

To Fry :

Ghee - 1 tbsp

Fennel seeds - 1/2 cup, cleaned

Betel nuts (powdered) -  1/8 cup(optional)

Poppy seeds - 2 tbsp

Dry coconut - 2 tbsp, thinly sliced

Cloves - 2, powdered

Cardamom - 3, powdered

To mix

Salt a pinch

Sugar - 1 tbsp(if you are not adding small sugar stones)

or

sugar - 1 tsp(if you are adding small sugar stones)

Colored jeera seeds(available in the market) - 2 tbsp(optional, but kids will love it)

Small sugar stones (Kallu sakkare, available in the market) - 2 tbsp(again optional but good for health)

Take a thick bottomed kadai. Add ghee. When it melts, keep on low flame, fry all the ingredients adding one by one the way I have written. Add salt and mix well.

When cool, add colored Jeera or Cumin seeds. Store it in a airtight box. You can store it for a month.

After every meals,

enjoy it just like that or with betel leaves or paan and lime paste(choona).

Sending this to Priya's ongoing event  

Announcing Cooking With Seeds-Fennel Seeds

Keep Smiling,

Steamed Sweet Dumplings(ಕುಚ್ಚಿದ ಕಡಬು)

Tried and tasted by Nivedita

Hi All,

We prepare Til ka Laddoo, Sev Laddoo, Dalia powder laddu, Peanut laddu for Naga Panchami. With these, there are two more preparations which we make on that day. One is Steamed Sweet dumplings and other is the Sorghum pop corns.

These two are must for Neivadyam.

Giving the recipe for Sweet dumplings.

These dumplings are usually fried in the oil during other ocassions. But, as there is custom on Naga panchami, not to fry anything, we steam it or boil in the water.(Please do not ask for the reason, even I do not know, but still follow, as I will get yummy dumplings to enjoy with ghee and yellow gram pachadi or salad.

For Dumplings cover :

Wheat flour - 1 cup

or 

Maida or APF - cup

(choice is yours, but for health reasons, I used wheat flour(against my mother's wishes), and the taste was good).

Salt - a pinch

Water to make dough.

Take flour and salt in a big bowl or plate. Add water to make soft dough. Keep it covered for half an hour.

For Stuffing:

Chana dal - 1 cup 

Jaggery - 1 cup, grated or powdered

Cardamom Powder - 1tsp

Nutmeg powder - 1/4 tsp

Cashew nuts and almonds - 1 tbsp chopped(optional)

Salt -  a pinch

Water - 3 cup to boil the chana. 

Milk and rice paste(3:1) - 1/2 cup

Soak chana dal for half an hour.  Keep water to boil in a thick bottomed vessel and add the chana when water is hot. Boil it till the dal is soft and cooked. Keep on stirring in between or else it will be burnt.

Remove the water and keep it aside. You can use the water to make a tasty curry.

Transfer the chana in to the same vessel with jaggery. Mix well.Add salt. Keep on low flame and boil it till both get mixed well. Add cardamom powder and nutmeg powder. Take it from the heat. Allow it to cool.

Once cold, put in a mixie or blender and make into fine paste(WITHOUT ADDING WATER).

Add chopped cashew nuts and almonds.

Now, divide the dough into lime size equal balls. 

Roll into a palm size oval shape. 

Take one tbsp of chana and jaggery paste. Keep in the middle of the rolled puri.

Fold it and close it by applying milk and rice paste to the sides.

Repeat with remaining dough.

Now, there are two ways to boil or steam it.

First one is,

Take big and wide opened vessel. Add water into it.

When it starts boiling, add these dumplings and boil for few minutes.

Remove and keep on a clean white cloth to remove the water.

OR

The best way is,

Keep the dumplings in a cooker vessel.

Cover and steam it without whistle for 10 minutes.

Remove and serve hot with lot of ghee and yellow moong dal pachadi.

I will be posting the popcorn recipe soon.

Keep Smiling,

Ajwain flavored flat bread(ಖಾರಾ ಚಪಾತಿ)

Tried and tasted by Nivedita

Hi All,

Are you all wondering what has happened to me? I am going on posting the recipes like as if its end of  my life!!

No, two days left for many events to end, and I want to participate in every event.

Now its time for some Indian flat bread , guessed the event? Check it at the end!

Ajwain is a seed which has strong odor and used in very little quantity. Its very good for indigestion. I used to eat or chew the ajwain and blow it into my kid's naval when ever they had indigestion problem or stomach pain!It works.

Read more  here about Ajwain which is commonly known as carrom seeds also.

Now coming to my recipe, this was common breakfast when we were young! Mom used make it often, but most of the times she used to fry it in hot oil and store it for evening tea or while travelling.

Being a health conscious person I make only chapatis and eat. My elder daughter loves it.

Ingredients :

Wheat flour - 2 cups

Whole grain flour - 1/2 cup(if available)

Gram flour - 2 tbsp

Salt to taste

Turmeric powder a pinch

Red chilly powder - 1 to 2 tsp

Ajwain seeds - 1tsp, crushed

Oil - 1 tbsp

Water to make dough

Oil to roast chapatis

Ghee to spread on chapatis

Take all the ingredients except water in a big bowl or plate. Add water to make smooth dough.

Keep the dough for half an hour.

Divide the dough in to small balls.

Roll into desired size with medium thickness.

Roast the chapatis both the sides.

Remove and spread 1 tsp of  ghee. It keeps the chapati soft. And good for kids.

Repeat with other dough.

Perfect for lunch box for kids.

Sending this to 

Announcing Global Kadai - Indian flavoured flatbreads ! by Sandhya of Sandhya's Kitchen

Providing the link back to Cilantro's page as per the rule.

AND

Pari's 'Only' Kids Delight

Keep Smiling,

Fenugreek leaves with Yellow moong (ಮೆಂತ್ಯೆ ಬ್ಯಾಳಿ )

Tried and tasted by Nivedita 

Hi All,

I feel very happy always to post North Karnataka food. Its my dream to reach each corner in North Karnataka and explore the old and unknown recipes. I am sure I will do that once my younger one learns to manage herself.

Here is one easy and common food of North Karnataka. Its healthy too. I love to have this with rice, milk and pickle.

Methi leaves or Fenugreek leaves is called and Menthye pallye in Kannada. There are few types in this. One is with long leaves which is little bitter. Another one is round leaves. This is tastier than the other one.

Ingredients :

Methi leaves - 2 bunch

Yellow moong - 1/2 cup

Onion - 1 big chopped

Garlic - 3 to 4 cloves, finely chopped(skip it if you do not like the garlic)

Green Chilly - 2, finely chopped

Tomato - 1 big, cubed

Dry coriander powder - 1 tsp

Turmeric powder  a pinch

Salt to taste

Mustard seeds - 1/2 tsp

Oil - 1 tbsp

Soak Moong in water for half an hour.

Wash methi leaves in salted water. Drain and chop. 

Heat oil in a kadai. Add mustard seeds. When splutter, add onion and garlic. Fry for a minute. Add soaked dal and tomaoto. Fry for few minutes. 

Add the dry ingredients and chopped leaves. Mix properly. Add 1/4 cup of water. Allow it to cook till the moong is tender and the raw smell of methi leaves is gone. Adjust the seasoning. 

Keep on high flame to remove the water. Its ready to eat. Have with chapati or roti. 

I am going to have it with rice.

 Think Spice : Think Fenugreek BY Priya of Mharo Rajasthan's Recipes - Rajasthan A State in Western India

 Sunitha's World page

Keep Smiling,