Green gram halwa

Tried and tasted by Nivedita

Hi All,

I am really an absent minded person. I thought last date for event is July 31st!! Suddenly I saw it now that I have set it as July 25th!!!

Here is my one more try on halwa. It is not very delicious but a very healthy as I have used Green gram flour to make it.

Green gram flour is common in my house. We prepare rotti, thali peeth, laddus and jhunka or pitla or Curry. I use it in making dosas. But I have never tries the halwa with this. So thought of giving it a try. I loved the taste. But you are not used of the smell of green gram you may not like it. I think its good for kids as its healthy one.

I tried in with a very little quantity as I was not sure about the taste.

Giving the recipe :

Green gram flour - 1/4 cup

Sugar - 1/2 cup

Cardamom powder - 1 tsp

Ghee - 2 tbsp+ 1 tsp

Cashew nuts - 1 tbps, chopped

Salt pinch or less

Water - 1 cup

Take the gram flour in a microwave safe dish and keep on HIGH for 30 seconds.(I tried to roast it directly in tawa on heat, it got burnt)

Keep it aside.

Heat ghee in a pan and fry the cashew nuts. keep aside.

Take water and sugar in a thick bottomed vessel and keep it to boil. When starts boiling, add the gram flour. Here, you should be quick to stir it continuously otherwise lumps will be formed and its difficult to remove the lumps later.

OR

Take little cold water, put the flour in it and mix it properly to remove lumps. Add this to boiling water.

Keep on stirring. Add cardamom powder. Add 1 tsp of ghee. Cook it for few minutes without leaving it. It will start leaving the sides. Off the heat, add fried nuts with ghee. Mix it and allow it to cool. Halwa is ready to eat.

This for my event, EVENT ANNOUNCEMENT - CELEBRATE SWEETS~HALWA!!!!!

Keep Smiling,

Green gram flour rotti (Rotti Sandige)

Tried and tasted by Nivedita

Hi All,

One more traditional food from North Karnataka. It is usually prepared  in villages on No moon day with some sweet. It is taken to the fields also on Sheege Hunnive and Kar Hunnive.

The preparation is same as Thaali peeth.  It is served as a side dish in small pieces.

Ingredients :

Green moong flour - 1 cup

(You will get ready flour packet in any Indian stores,here in India or villages, we take the whole green moong to the flour mill to make it into flour)

Cumin seeds - 1 tsp, crushed

Green chilly - 2 to 3 crushed

Curry leaves - 10-12, chopped finely

Salt to taste

Water to make dough

Oil to fry these.

To make

Aluminium foil - 1 square sheet (12" x 12")

(in olden days, the small white clean cloth was used for the purpose)

water to apply on the foil

Take the flour in a big plate with the edges. Make the small well in the middle. Add all the ingredients except water and oil. 

Go on adding water slowly and mix it properly to get nice dough(Not very hard or very soft) The dough should be little softer than chapati atta.

Divide the dough into equal balls of small orange size.

Take one ball. Keep it on the foil. 

Start pressing it from the middle to make it into thick rotti or a bigger size puri.

Heat tawa and apply oil. 

Hold the foil carefully and put it with the rotti down side on tawa. Slowly remove the foil after few seconds.

Let it cook for a minute. 

Now spread 1/2 tsp oil and turn the rotti. Fry both the sides till it is cooked. Keep on pressing everywhere for rotti to cook evenly.

Repeat with other balls.

Remove it and keep it open for 10 minutes. If you cover the rottis immediately they will leave the water and the rotti gets spoiled.

Have it with Jowar rotti and other vegetable preparations.

Keep Smiling,

Green Gram flour curry (Hesarittana Pallya)

Tried and tasted by Nivedita

Hi All,

One of my follower has requested for this recipe. This one is also a common food in North Karnataka. This is also one of famous food of Maharashtra. They call it as Pitla. We have named it as Jhunaka or Hittina Pallya. Here Hittu means flour. Usually it is prepared with gram flour, but it is prepared with green moong flour also.

Gram flour vadi(ಜ್ಹುನಕದ ವಡಿ) is my one more post where I have prepared the vadi. here, instead of cooking it for more time without water, Add more water and cook it for little time. The gram flour jhanka will be ready to eat.

Coming to the recipe,

Green gram moong flour : 1 cup

(usually it is not readily available in store, we put it in flour mill, you can use the grinder or mixie to make the flour)

Onion - 1 big, chopped in to fine cubes

Mustard seeds - 1 tsp

Green chilly paste ( green chilly -2, Jeera or cumin seeds - 1/2 tsp, A tsp salt  and 2 tbsp fresh coriander , mix all these and grind into coarse paste)

Curry leaves - few

Tamarind Paste - 1 tbsp

Turmeric Powder - 1/2 tsp

Salt to taste(take care as there is salt already in chilly paste.)

Oil - 2 tbsp

water - 1 cup or more

Heat oil in a thick kadai. Add mustard seeds, wait till they splutter. Add curry leaves and onion. Fry till onion changes its color. Now add the green chilly paste, cook for a minute.(Check down for my mom's version)

Add the gram flour and fry till you get aroma. Add salt tamarind paste and turmeric powder. Mix well and add the water slowly. Mix it properly to remove lumps. Usually in this method the lumps will not be formed. Cook for few minute. Adjust the seasoning. 

Hesarittina Pallya is ready.

At this point mom add tamarind paste and turmeric powder with water. When water boils she will go on adding the green gram flour slowly and mixing at the same time. In this method, there is a chance to get the lumps if you are not very fast or new to cooking. Then she will cook it it the gram flour is fully cooked.

Keep Smiling,