A Quick Red Masala Puffed Rice.

Tried and tasted by Nivedita

Hi All,

Each person comes in your life with a purpose! Some come to get their work done, and very few people come and serve without much expectation. I am always blessed to have people from second category. And I am grateful about it. You all might be surprised about this! Today's post or recipe is from a person like that who served us for 14 years with so much love, affection and care. I am talking about an old lady who stayed with mom when mom became alone after my father's death. She wanted someone to be with her as I was living in UAE and my brother was in Maharashtra. Then this lady Neelamma entered our life. She was from a good family, and had lost her husband during the same period.  She never wanted to be a burden on her sons. She was looking for a house where she will be safe and can earn money by taking care of the house. God listened the prayer from both and the wish was fulfilled. We used to call her "Ajjiri". when she came to our house she was around 50 years old. And she served us till she was 64. But! her tobacco chewing habit turned her into a cancer patient and she passed away just two years back. 

WE all really miss you ajjiri. Especially my younger daughter. Ajjiri loved her more than her own kids. It was in her hand that Phalguni was brought up. As she was under treatment, we could not meet her regularly in her last days. Though mom and me visited her but we were scared to take Phalguni. When doctor told she does not have more days, we took phalguni to meet her and I will never forget the way she loved her, hugged her and blessed her. And very third day she left this life. My daughter always miss her and cry a lot now also.

Now, coming to the recipe, 

This was Ajjiri's favorite snack which tasted heaven. I tried many times to make the way she did, but always failed. Whenever we used to feel hungry in the evenings, we used to tell her, ajjiri please make kemp churmuri(red kurmura). Now also my family tells me to make ajjiri churmuri, the name is changed now.  

I know it's a very simple dish, but could not stop sharing this recipe with you all as I felt I should show my gratitude to her. 

I took this recipe(sounds silly, to write down in a diary to save so easy one) over the phone from Abu Dhabi, when I wanted to make it. Though after returning to India, I learnt directly from her, but could never make many dishes the way she prepared. She was whole in charge of the kitchen. Many years I entered kitchen only during lunch time and dinner time and enjoy all the food. 

Ingredients :

Crispy Puffed rice(kurmura) - 3 cups  per head

Onion - 1 medium, finely chopped  

Fresh coriander - 1 tbsp, cleaned and finely chopped

Red chilly powder - 1 tbsp+1tsp

Oil - 2 tbsp

Granulated sugar - 1 tsp

Lime juice - 1 tsp(optional, but tastes good)

Salt to taste.

Method: 

Take all the ingredients excep puffed rice in a long vessel or even a wide big plate(Ajjiri always used Paraath, a very wide plate with sides.)

Mix well and add puffed rice. Puffed rice should be crispy. 

Mix well again with your hands or spatula. Ajjiri used her hands and I always felt her hand added more taste and love to the dish.

Serve it immediately topped with sev, some more onion and tomato(Again this is optional) 

This is part of July Week 1, Cooking from Cookbook Challenge Group.

Keep Smiling, 

Pundi palle(Gongura Leaves bhaji)

Tried and tasted by Nivedita

Hi All,

Today I am with one more North Karnataka's favorite dish. Easily available almost in all the months of the whole year, even it's safe to eat during monsoon where other green leafy vegetables take break. I am talking about Gongura leaves, Pundi palle in Kannada.

According to a source, these leaves are an excellent source of folate, riboflavin, iron, zinc, anti-oxidants and vitamins A, B6 and C.

These leaves are little bitter, sour and strong flavor in taste. Gongura chutney(coming soon in my blog), pachadi, rice recipes are common. 

Gongura leaves are of two types, one is the long leaves and another one is round thick leaves. Round one tastes less bitter and less sour than the long leaves. Long leaves gongura is good for chutney where as this round one is best for the bhaji or rice. 

There is a way to remove the sourness.(Check the recipe)

Here I am sharing the recipe which is commonly prepared in my town(especially Dharwad, Hubli, Bijapur, Belgaum)

Let's start.

Ingredients:

Gongura Leaves -2 bunches, small.

Peanuts - 1 tbsp or little more if you like boiled peanuts 

Thick rava or Dalia  or coarse powder of Jowar(jolada nucchu) - 2 tbsp

Chana dal - 1 tbsp

Green chilli - 3-4(depending on how spicy the chillies are), we need spicier ones

Garlic - 8-10 cloves

Cumin seeds - 1 tsp

Rock salt to taste(common salt also can be used)

Turmeric powder - a pinch+a pinch

Jaggery - 1 tsp(optional)

Oil - 2 tsp

Water to boil the leaves.

Method: 

• Clean the leaves with lot of clean water and drain the water. 
• Chop the leaves.
• Take peanuts, rava, chana dal in a cooker vessel(if using cooker) or in a thick bottomed vessel if you are preparing directly. Wash it once. Add the chopped leaves, a pinch of turmeric powder and water to cover the leaves. Mix well and cook it in a cooker for two whistles or boil it till the leaves become tender. 
• Allow it to cool and drain the water fully. This removes the sourness of the leaves. Taste it, if you still feel the sour taste, wash with clean water again. 
• Mix well and mash it. 
• Till it becomes cold, Make the paste of green chilli, garlic, cumin seeds and salt. (It tastes good when we use hand pastel to paste it) 
• Heat oil in a kadai. 
• When hot, add the paste and saute it for a minute. 
• Add turmeric powder and boiled gongura. Mix very well.
• Add little water. Adjust the seasoning. 
• Close the lid and boil for few minutes. 

This pundi palle is served with Jowar roti, Flax seed chutney powder, red-chilly-chutney and oil with raw onion. 

Enjoy Gongura leaves chutney by Jayashree of  evergreendishes


Keep Smiling, 

Hubli style GIRMITT (masala puffed rice)

Tried and tasted by Nivedita
 Hi All,
Perfect weather for perfect dish of Hubli. Actually, this dish is perfect for any weather, any time. Some recipes hold a long story and history. Some recipes tell the whole tale about that particular place.
Hey, I really don't know the history of this dish and how it is connected with my Hubli-dharwad city. But we Hubli-dharwadians love this always.
Let me introduce my favourite snack -GIRMITT. (MASALA ONION PUFFED RICE).

If you enter our Hubli city, every corner you will get GIRMITT shops in the evenings.
According to my survey, I have three places where you get the best girmitt. First place goes to the "Hiremath's", whose shop is at Durgad Bail, the second place is near Unkal, the third is the shop at Manjunath Nagar, Gokul road.
The girmitt prepared near Manjunath Nagar  has the raw tomato chutney in it and tastes totally different from other.
Today, I am sharing the tamarind gravy recipe.
Let's start  making this yummy GIRMITT.

Ingredients:

Dry ingredients:
Fresh and crispy PUFFED RICE(kurmura, churumari which is our North Karnataka word) - 3 cups per serve, cleaned.
Powdered sugar- 1tbsp
Powdered roasted gram dal(puthani pudi)- 2 tbsp
Onion- 1 medium, finely chopped
Ripe red Tomato -1 medium, deseeded and finely cubed
Fresh coriander - 1 tbsp, finely chopped,
Sev(mixture) -1 tbsp, optional, I do not add as I feel it spoils the main taste.
Three long green chillies - pricked with a fork and shallow fried with dash of oil and salted.

Ingredients for the gravy :
Onion - 1 big or 2 medium, finely chopped
Curry leaves 10-15(optional), cleaned and chopped
Oil - 2 tbsp
Mustard seeds - 1/2 TSP
Cumin seeds - 1/2 TSP
Red chilli powder 1 tbsp or more if you want it spicier
Green chilli- 1 finely chopped, (drop this if you like it less spicy)
Salt to taste
Turmeric powder- 2 TSP, don't add less as this alters the taste
Tamarind paste - 1 tbsp (if the tamarind is very strong then take l/2 tbsp. Though My tamarind is strong or more tangy, I use full 1tbsp as I like the tangy taste)
Jaggery - 1 tsp powdered
Roasted gram dal powder (Dalia powder)- 1tbsp
Water -1/8 cup

Method:
Heat oil in a pan or kadai.
Add mustard seeds once hot. Allow it to splutter.
Add jeera or cumin seeds and curry leaves.
Now add onions(and green chilli) and saute it.
Cook it till the onion changes to light brown color. Now add salt, chilli powder, turmeric powder. Mix well.
Add the tamarind paste and jaggery powder and 1/8 cup of water
Mix well. Cover and cook it on a slow flame till the oil starts leaving the sides of the pan.
Off the heat and keep the gravy to cool.
Gravy should neither be very thick nor watery.
Now everything is ready to serve.
Keep all the ingredients in hand.
Remeber the gravy should not be hot. It makes the girmitt soggy.


JUST before serving,
Take a round deep vessel to mix. It's easy to mix the girmitt well.
I love this process as the sound creates nice music to hear.
Put 2tbsp of gravy in the vessel.
Add 2 cups of puffed rice. Mix it slowly for 10 seconds. Now add 1/2 tbsp powdered sugar, 1/2 tbsp gram dal powder, 1 tbsp onion, 1 tbsp tomato. Mix it fast and quick.
Transfer it to the serving plate and garnish it with another half tbsp of onion, tomato and fresh coriander(and the sev if you want). Top it with fried green chilli and serve it immediately as it becomes soggy if delayed.

Adjust the spice according to your taste.
It tastes best if gravy is fresh. I don't like to make it a day before or even few hours before.
Hope you all will make this and let me know the taste.


Keep smiling,

SWEET N SPICY RED MASALA POHA FOR PPCS

Tried and tasted by Nivedita

Hi All,

I have posted my recipes in PPCS  in a particular manner. I started with soup, pickle, chutney, side dish, main dish, rice and dessert. Actually I had planned to post some healthy cookies I made last month. Unfortunately, I lost the photos from my camera. And now I don't have time to bake again and click, I thought of bringing some snack to  Potluck Party, Cyber Style party. Hope you all do not mind and enjoy it.

And even Juice is pending in the menu. I will bring it in coming months.

Poha is very common in breakfast menu in South India and Maharashtra. I am not sure about other parts of India. Poha is prepared in different ways at different places and is enjoyed as an evening snack too. Its a quick snack for unexpected guests. Its filling also.

Here, I am  giving a simple but different recipe which is normally prepared by local Brahmins here in our North Karnataka. They call it as Gojjavalakki. They crush the poha.

Mine is little altered as they do not add onion but I love it in poha. Thats why I can't call it gojjavalakki and hence named it as Masala Poha.

Don't go for the color in my photo as my camera is a very normal one, and sometimes I can not get the proper color. But this poha turns out red as I am using red chilli powder, jaggery and tamarind paste.

You can check my MIX VEG POHA which is very common way of making in our side.

Coming to today's recipe:

It serves 2

Ingredients:

Thick poha(Thick flattened rice) - 1 1/4 cup

Water to soak the poha

Oil - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - tsp
Urad dal - 2 tsp

Hing - 1/4 tsp

Onion - 1  big, finely chopped

Green chilli - 1 small finely chopped

Curry leaves - few, finely chopped

Red chilli powder - 2 tsp

Bisi bele bath powder or Rasam powder - 2 tsp

Jaggery - 2 tbsp

Tamarind paste - 1 tbsp

Fresh coconut - grated (2 tbsp)

Marination:

{to add to Soaked Poha(this gives extra taste to your poha as the poha absorbs salt and sugar taste)}

Salt to taste

Sugar - 1 tsp

Lime juice - 1 tsp

Puthani powdered - 1 tbsp(optional)

Fresh coriander - 2 tbsp finely chopped

to Garnish(optional)

Fresh coriander - 1 tbsp, finely chopped,

Fresh coconut - grated, 1 tbsp

Method:

First soak the poha in little water. I just put it in a colander and sprinkle the water and keep it like that for 5 minutes.

When done, Add all the ingredients under marination and mix well.

Keep it aside.

Heat oil in a wide thick kadai.

Add mustard seeds and wait them to splutter.
Add the urad dal and wait till changes to golden color

Add the cumin seeds, curry leaves and onion and green chilli

Fry till onion turns pink.

Go on adding all other ingredients one by one, just stirring each time you add one.

Mix well and cook for 3 minutes. Or cover and cook for 2 minutes. Be careful not to burn it.

Add the marinated poha and mix really well.

Adjust the seasoning.

Garnish with fresh coriander and Coconut. Serve hot.

Linking it to 

Potluck party, Cyber style! - Fun and the Challeng... 

Keep Smiling,

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

 Announcement: Celebrate Sweets - Stuffed Sweets

Keep Smiling,

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 

Announcing Microwave Easy Cooking Event ~ Curries ...

Started by  herself

Keep Smiling,

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

Announcing My First Event ~ Deep Fried Snacks

Keep Smiling,

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,

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 

Celebrate Sweets - Sugarless Event Announcement !!... 

which is started by me.

and

Sujana's

"Celebrating Regional Cuisine"

Keep Smiling,

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,

 

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.

http://www.tarladalal.com/glossary-garden-cress-seeds-409i

Sending this to 

Nithu's event Event Announcement :Celebrate Sweets - Ladoo 

which is started by Me.

Keep smiling,