Wednesday, 13 February 2019

ತೆರೆದಿದೆ ಮನೆ ಓ ಬಾ ಅತಿಥಿ.......

ಇಂದು ನನ್ನ ಬ್ಲಾಗ್ ನಲ್ಲಿ ನಾನು ಮೊದಲ ಬಾರಿ ನಿಮ್ಮೊಂದಿಗೆ ಕನ್ನಡದಲ್ಲಿ ಮಾತನಾಡುತ್ತಿದ್ದೇನೆ......

ಆದರೆ ಇಲ್ಲಿ ಶಬ್ದಗಳ ಅವಶ್ಯಕತೆ ಇಲ್ಲ.
ನೋಡುವ ನೋಟ, ಆಸ್ವಾದಿಸುವ ಮನಸ್ಸಿದ್ದರೆ ಸಾಕು...




ಒಂದು ಸುಂದರ ಮುಂಜಾವು.
ಎಳೆ ಬಿಸಿಲು.
ತಂಪಾದ ಗಾಳಿ..
ಕರಗುತ್ತಿರುವ ಇಬ್ಬನಿ..
ಉದುರುತ್ತಿರುವ ಪಾರಿಜಾತದ ಹೂಗಳು...
ಮನೆಯಂಗಳದಲ್ಲಿ ಮೂಡಿರುವ ರಂಗೋಲಿ....
ಹಕ್ಕಿಗಳ ಚಿಲಿಪಿಲಿ....
ಕರುಗಳ ಅಂಬಾ.....
ನಸು ನಗುತ್ತಿರುವ ಮಲ್ಲಿಗೆ...
ಅವುಗಳನ್ನು ಮುತ್ತಿಕ್ಕುತ್ತ ಮಕರಂದ ಹೀರುತ್ತಿರುವ ದುಂಬಿಗಳು....
ಇಲ್ಲ...
ನಾನು ಕವಿಯಿತ್ರಿ ಅಲ್ಲ.
ಕವನ ಬರೆಯುತ್ತಿಲ್ಲ...
ನನ್ನ ಸುಂದರವಾದ ಗಿಡ ಮರ ಬಳ್ಳಿಗಳು, ನಾನು ಬೆಳೆಸಿದ ಹೂವುಗಳನ್ನು ನೋಡುವಾಗ ಹುಟ್ಟುವ ಭಾವುಕತೆ ಇದು.
ಈ ಸೌಂದರ್ಯವನ್ನು ನಿಮ್ಮೆಲ್ಲರೊಂದಿಗೆ ಹಂಚಿಕೊಳ್ಳುವ ಆಸೆ....
ಬನ್ನಿ.
ತೆರೆದಿದೆ ಮನೆ ಓ... ಬಾ ಅತಿಥಿ.....

ನನ್ನ ಮನೆಯ, ತೋಟದ ಈ ವಿಡಿಯೋ ನೋಡಿ...
ನಿಮ್ಮ ಅಭಿಪ್ರಾಯ ತಿಳಿಸಿ.....
ಇಷ್ಟವಾಯಿತಾ?
ನಿಮ್ಮ ಬಂಧು ಮಿತ್ರರೊಂದಿಗೆ, ಸ್ನೇಹಿತರೊಂದಿಗೆ ಹಂಚಿಕೊಳ್ಳಿ.....

ಮತ್ತೆ ಸಿಗುವವರೆಗೂ.....
ನಗುತ್ತಿರಿ...
ಸಂತೋಷದಿಂದಿರಿ......





Tuesday, 29 January 2019

How to grow fennel seeds - Sompu - in containers

chitrannaa.blogspot.com
Growing fennel seeds in containers at home is quite easy and useful. It is both fun and a healthy habit to grow and eat your own fennel seeds.
The health benefits of fennel are many. They are considered very useful in relieving various ailments like stomach gas, stomach ache, pre menstrual ache etc. They are also highly nutritious and powerful anti oxidants.

But have you ever tried eating the raw fennel leaves and fennel seeds directly from the plants? They taste amazing.

Just imagine walking through your plants post your lunch and plucking fresh fennels from the plants and eating them. There will be absolutely no problem of indigestion or stomach ache.




They are also most amazing and healthy mouth fresheners. Whenever I walk through the terrace garden with my friends and my guests, I generally offer them the leaves, flowers and green seeds. Though hesitant at first, once they take a bite, they just love it and there is always a demand for more.

So how do we grow fennel seeds in containers?

You may also read our other interesting and useful gardening tips.......

1. Organic gardening method - How to grow veggies in a very very small place

2. Organic gardening medium - How to grow easily without soil and with less water

3. Organic gardening plants - What all the vegetables we can grow in 10x10 area 

4. Organic Manure composting - How to use your kitchen waste directly in your pots to compost and prepare organic manure

5. How to grow and harvest cabbages in containers 


We need deep containers to grow fennel seeds as the roots need plenty of depth. And if we want to grow fennel bulbs in containers, we need to leave sufficient space between the soil and the rim of the container for the bulb to grow. And also as and when the bulbs get bigger, we need to pile more soil on the bulb to protect it from the sun.



I generally sow the fennel seeds in a 25 liter paint box filled with organic manure. Yes, you read it right. I don't use soil or mud to grow my plants. I use only organic manure, filling only half of the pot with it.

Then at regular intervals, I move aside the top portion of the mixture and fill the pot with kitchen waste like peels of the vegetables and fruits, tea and coffee decoction powder and the egg shells. Then I move back the organic mixture to cover the kitchen waste. This helps the plants to have extraordinarily healthy growth and give maximum yield. In fact now the plants in my terrace garden have grown so tall that I am not able to reach them to pluck the flowers!

So I sow the seeds in the containers and cover them with 1/2 inch soil. To get better germination, sometimes people use the method of soaking and pre-sprouting the seeds for several days. But I have always grown the fennel seeds by directly sowing the dry seeds in the organic manure.

The container in which we grow fennel has to be kept moist at all times without it getting waterlogged, with well-draining soil and we should water it regularly.


chitrannaa.blogspot.com



The seeds take about 8 to 10 days to sprout and about a month or so to grow tall and start flowering. At this point, as we are not growing them for commercial purpose, I cut and eat the aromatic green leaves and tender seeds.




And after another month or so, the flowers start to dry and turn brown. Once they are brown, they are ready to be harvested. As they are dry and very loose, we need to harvest them by keeping a bowl below them and cutting the dry stems and collect the seeds in the bowl.

We can then allow the seeds to dry completely and can store them in an air tight container and they can be used upto six months.

Provided you don't finish them off sooner!!!

















Friday, 25 January 2019

Muddipalya - an ode to North Karnataka Cuisine

chitrannaa.blogspot.com
Muddi Palya...

You just utter this word in the presence of anyone from North Karnataka and watch the reaction. Our face will glow with happiness and we have to have this in our very next meal. It is irresistible. For us it is not just a dish, it is a ritual, a journey, a celebration!

What is so special about this muddi palya? With due apologies to people of every other region, it is not soppina palya, nor soppina tovve. And no, sorry what you guys do at your home is not muddi palya. A muddi palya is a muddi palya is a muddi palya. Period.

We people from North Karnataka can have muddi palya everyday, with every meal of the day, on every occasion and every function and even weddings.

And incidentally I should mention here that it is a great combination with jolada rotti. In fact if you have a debate as to what is the best combination with jolada rotti -  whether ennegai palya or muddi palya, then I am sure the result would be vertically split with everyone voting for both!

And when the ignorants who don't really appreciate the beauty of a North Karnataka meals ask me how can we eat a jolada rotti, it's so bland, I pity them. Because as the people from North Karnataka know how to add spice to life, similarly they also know how to eat jolada rotti! In a North Karnataka home, the rotti is never eaten with a single side dish. It has to be combined with palya, chatni, chatnipudi, uppinakai, benne, mosaru and then a few slices of onion and cucumber. Now tell me how can you call it bland!


When we were young, amma would frequently make muddi palya. It had to be eaten with jolada rotti, then with tuppa anna - with piping hot rice and ghee, and then with saranna - with bassaru made from the same combination of lentils and greens, and finally with curd rice - mosaranna. And by any chance if there is any leftover muddi palya, it has to be equally divided among all the children in the night. No cheating there. It is like dividing the property!!!

But unfortunately it is missing from the scene on a wedding day even in North Karnataka. A few years ago I went to my relative's wedding to Raichur. The only attraction of going to a North Karnataka wedding was to eat a proper wedding meals - maduve oota with muddi palya, made from the famous Bellary cooks.

After the dhare when I heard that it's a buffet lunch and not the baale ele oota - not a meals on plantain leaves, alarm bells started ringing in my mind. In fact I started to panic, what with the very purpose of travelling 500 kilometers being defeated. Alas! My worst fears came true when I saw poori saagu, vegetable pulav on the table. I was almost in tears. Since then I have stopped travelling to the weddings!

So what, you may ask, get it cooked in the functions in your home. Oh please! Do you think I didn't try? That's another long story.
I started it with my son's choula ceremony, some 28 years ago. Being a naive youngster that I was, I told them " please do muddi palya ".
For a moment they stared blankly at me and when I said " bele and menthe soppu" they cut me short and said " ok madam, we know. We know. We will do. "
When after all the guests left, I sat expectantly for lunch, I was horrified to see dry "soppina palya" - in typical Bangalore style. It was similar to what we call hindi palya in North Karnataka.


And then in my gruha pravesha, again I told the cooks that I want muddi palya. I explained to them in detail what a muddi palya is. But then men are men. While I was explaining, it was clearly visible from the look on their face that they being professional cooks were not liking being told what to cook and how to cook.
I kept my fingers crossed and sat for lunch expectantly. There was no trace of lentils, bele, in my muddi palya. I glared at the cook who had come to serve it. My husband, knowing my fetishes about the dish and my disappointment, put his hand on my hands, trying to console me. Who knows, he may have been worried that either I would throw my plantain leaf at the cook or may be I myself would run away without eating.

Then finally during my daughter's wedding last year, I decided to give a final try of having it on Devara Samaradhane day.
I had planned it meticulously this time, pre wedding, when the cook arrived home for discussion. I had prepared the muddi palya at home and held it before him. I was like the never say die trivikrama.
The cook looked irritated and said of course he knows the soppina tovve. Grrrrrrr...

On the Devara Samaradhane day, I sat for lunch along with my family and the guests. After rice and ghee, the cooks served - what's that????
It looked like sambar but had no vegetables, and tasted like tovve with very little soppu...
The relatives from Bangalore side were eating it with a dismayed look on their face. Of course it tasted good but they could not actually place it's name. And the family from North Karnataka looked at each other, not knowing whether you laugh or to cry.

So now I have made it a point here, through this write up and this recipe, to popularise THE AUTHENTIC NORTH KARNATAKA STYLE MUDDI PALYA among one and all.
Who knows, may be one day I would be pleasantly surprised in a function when I am served with THE MUDDI PALYA.

Frankly, there is a method of not just cooking but eating muddi palya. You don't pour it on rice like sambar. It has its own place in the plantain leaf. On the left side. Right after chatni and Kosambari. You put piping hot rice in the middle. Then put the ghee. From that you take a little portion, put some muddi palya on it,  mix it and savour it!

After all this preamble, I was forced to write down the recipe here. No. There is absolutely no idea of me having the cooks try this in any of my future functions. Another reason why I am writing this recipe is because my daughter's friend Shravya studying in US wanted to try this. So not just in India, I am trying to export and selling my idea abroad.

So please understand this. This is the recipe of muddi palya. Not soppina palya nor soppina thovve. Remember. Yeh nahi khaya to kuch nahi khaya....


And the most important thing. Muddi Palya can be prepared from a variety of soppu or greens. Each soppu will have a distinct unique awesome taste. But my personal preference, in the order of priority, is methi or menthe soppu, palak soppu or spinach, dill leaves or sabbasige soppu and then Red spinach - dantina soppu. Menthe soppu or methi leaves undoubtedly tastes heavenly.

So here goes the recipe...

You may also try our following North and South Indian Subzi recipes :

Fried Baby corns and capsicum mixed veg curry





Preparation Time 10 minutes
Cooking Time       45 minutes

Ingredients :

(Another anecdote here : The ratio of tur dal and methi leaves again is debatable. My father always demanded more greens and less daal while mother preferred both in equal quantity. Me? Here I was always with my mom!
As for as your cooking is concerned, you start with the given measurements and then choose your own ratio from the next time )


  • Tur dal -  togari bele                      2 cups
  • Finely chopped methi leaves          1 bowl
  • Finely chopped coriander leaves    1 tablespoon
  • Curry leaves                                   15
  • Finely chopped green chillies        1 tablespoon - depends on your taste
  • Thick tamarind juice                      1 tablespoon

  • Groundnut oil                                1 tablespoon
  • Mustard seeds                               1 teaspoon
  • Asafoetida                                     1/4 teaspoon
  • Turmeric powder                          1 teaspoon
  • Salt to taste

Procedure :
  • Wash the greens thoroughly.
  • Put the tur dal and finely chopped methi leaves in a vessel, add enough water just to cover them and pressure cook for 4  whistles.
  • Let it cool.
  • In a thick bottomed kadai, heat the groundnut oil. Add the mustard seeds and when they splutter add asafoetida, turmeric powder and lower the heat and then add finely chopped chillies.
  • Now add the thick tamarind juice. Then add the stock from the cooked dal and methi. If there is no stock, you can add normal water also.
  • When it starts boiling, add the curry and the coriander leaves and let it boil over low heat for 2-3 minutes.



A POINT TO REMEMBER HERE.
WHENEVER WE DO RASAM, SAMBAR OR MUDDI PALYA, BEFORE ADDING ANY OTHER MASALA, IT IS VERY IMPORTANT TO BOIL THE TAMARIND JUICE WITH CORIANDER AND CURRY LEAVES TOGETHER. IT GIVES A GREAT FLAVOUR.


  • Meanwhile mash the cooked tur dal and methi with a ladle.
  • Add this to the kadai and mix well.
  • Add salt.
  • Lower the heat and cover it partially with a plate.
  • Let it simmer for about 5 to 8 minutes over low heat till all the aromas of all the ingredients are thoroughly mixed.
  • Keep mixing in between.
  • Then again mix well and put off the gas.
  • Serve with rotis, chapatis, phulka and rice.
  • If you are eating it hot, eat with a spoon of desi ghee.
  • If you are eating it cold, add a spoon of groundnut oil. It tastes just amazing.


I know now everyone reading this is heading to buy soppu!

Don't forget to share this recipe with your friends and family and also give me the feedback.

Happy cooking!

Tuesday, 22 January 2019

Nellikai Thokku

chitrannaa.blogspot.com
I know just looking at the heading, reading the word thokku is making you to salivate. Of course, who would not like to have thokku, that too with some tadka along with piping hot rice and ghee or with yummy curd rice!



We all are too familiar with hunasekai thokku, but today I am sharing with you the recipe for Nellikai thokku.
Since Amla is a fibrous fruit, generally we don't get the consistency of Hunasekai thokku while making thokku from Nellikai or Amla. However with some trial and error experiments, I have been able to reach a consistency which is very much like Hunasekai thokku. Nice, smooth and sticky!
How? Here you go!!!




Preparation Time     30 minutes
Grinding time           10 minutes

Ingredients :

Nellikai or Amla.      20
Green chillies.          100 grams. Make it plus or minus depending upon your liking.
Methi seeds.           1 tablespoon
Lemon.                     1 big
Asafoetida.             1 teaspoon
Turmeric powder   1 tablespoon
Salt to taste

For tadka

Groundnut oil.       1 tablespoon
Mustard seeds     1 teaspoon
Asafoetida            1 teaspoon
Curry leaves         10-15

Procedure :




Dry roast and powder the methi seeds.
Grate the amlas. Here I would like to tell you that sometimes we are under the impression that grating the amlas can be very time consuming. On the contrary, since amlas are light and fibrous, it's very easy to grate them.
Then, in a mixie jar, grind the amlas, chillies, methi powder, hing, turmeric powder and salt to a fine paste.
Let it rest for 10 minutes.
Now squeeze the lemon juice in the mixie jar and once again grind to a fine paste.
Because of the resting and then adding the lemon juice, the thokku will turn into nice sticky paste.
Store the thokku in an air tight container.
You can add the tadka only to a small portion as an when you are using the thokku so that it always tastes fresh and yummy.



Tuesday, 15 January 2019

ನಾವು ಬೆಂಗಳೂರು ಮಂದಿ...

ನಾವು ಬೆಂಗಳೂರವ್ರು ರೀ, ಉತ್ತರ ಕರ್ನಾಟಕದ ಮಂದಿ ಅಲ್ಲ.....
ಬಿಸಲಾಗ ಕೂಡುದಂದ್ರ ನಮ್ ಕಡಿಂದಾಗಂಗಿಲ್ಲ ನೋಡ್ರೆಪಾ.....


Sunday, 16 December 2018

Lachha Paratha

chitrannaa.blogspot.com
Are you bored eating only chapatis and rotis? But don't want to eat maida? Want to eat restaurant style khana, yet homemade? Don't want to toil too long in the kitchen?
Here is the single solution for all these thoughts....
These crispy yet light, flaky and yummy and healthy lachha parathas can be easily made at home.

You may also check our tasty and delicious sabzis that go very well with the parathas :



And to go with it, I am sharing my own version of curry with fried baby corns and capsicum which is just yummilicious!
A warning though. This combination tastes so good, you better eat first or make extra so that you won't be staring at empty vessels!!

You may also try our tasty and delicious sabzis that go very well with Rotis, Parathas, Naans and Kulchas.




Bitter gourd fry








Preparation Time : 10 minutes
Cooking Time : 10 minutes

Ingredients :

For dough

4 cups  wheat flour                 
2 cups maida                         
1 tablespoon groundnut oil
1 teaspoon sugar
1 teaspoon salt
2 tablespoon curds
1 cup milk to mix the dough - adjust to mix the dough well

Groundnut oil  in a cup for making the parathas.

Atta to sprinkle on the parathas.
             
Preparation :


  • Mix all the above to prepare dough. Knead well and set aside for at least one hour.

  • Make round balls with the dough.
  • Press and roll into round rotis.
  • Apply groundnut oil over the surface.
  • Sprinkle the atta all over the rolled roti.
  • Holding at both ends fold into pleats as shown in the picture.

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chitrannaa.blogspot.com


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  • Then roll it into circles.
  • Repeat this for all the dough balls.
  • Pressing lightly roll into paratha. The pleats formed should be visible as shown in the picture.
  • Putting oil or ghee on both sides cook on a tava. It should be slightly roasted so that the flakes tasty crispy.
  • After removing from the tava press sideways as shown in the picture.

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Layered Lachha Paratha is ready. Serve hot with fried baby corns and capsicum mixed veggies curry.



Fried Baby corns and capsicum mixed veg curry

chitrannaa.blogspot.com
The fried baby corns and capsicum taste absolutely delicious in any north Indian dishes. So I have incorporated both these to make very very tasty and delicious sabji that goes very well with parthas, rotis naans and kulchas. I am sure you would also like this lip smacking curry. I have first hand experience. Believe me, you have to set aside something for yourself because no matter how much quantity you make, there will be shortage because it would be so delicious and not just with parathas, I had my family going on eating it as if it is the main course!  

Preparation Time 30 minutes
Cooking Time 45 minutes





Ingredients :




Baby corns  1 packet (12-15 numbers)
15       Beans
2-3      Carrot
2          Potatoes
2          Capsicum
3          Onions
4          Tomatoes
Coriander leaves
Curry leaves
Slit chillies 6
Garlic ginger paste 1 tablespoon

1 tablespoon red chilli powder (depends on your taste)
1 tablespoon garam masala powder
1 tablespoon coriander powder
1 tablespoon kasoori methi powder

3 tablespoon cashew nuts
1 tablespoon poppy seeds

You may also like our other delicious breakfast recipes here :


Instant Raagi Gundpongal / Paddu / Paniyaram










Preparation :





  • Soak the cashews and poppy seeds into water for half an hour.
  • Blanch the tomatoes and make tomato puree.

  • How to blanch tomatoes :

  • Take the tomatoes and with a knife cut the four sides only skin deep. It should just mark a plus sign on the tomatoes. Don't cut deep. You should just cut the skin so that it's easy to remove the skin when they are blanched.

  • In a thick bottomed kadai boil tomatoes for five minutes and let them cool.
  • Once the tomatoes are cool, remove the skin.
  • Grind the tomatoes in the mixie jar to a fine puree.

  • Cut all the vegetables into 2 inch long pieces.
  • Cook to two whistles the cut beans, potatoes and carrots.
  • Heat groundnut oil in a thick bottomed kadai.
  • Deep fry the baby corns, capsicum and onion till golden brown and set aside.
  • Now adjust the oil in the kadai to three tablespoon.
  • Add garlic ginger paste and fry for two minutes.
  • Now add the tomato puree and cook it till the oil separates.
  • Now add coriander powder, garam masala powder, red chilli powder, curry leaves and cook for five minutes.
  • Then add the cashew poppy seeds paste and adjust water and let it come to a boil.
  • Now add all the cooked vegetables, salt and a pinch of sugar, mix well and let it simmer for a minute or two.
  • Finally add the fried baby corn and capsicum pieces and let us simmer for a minute more.
  • Garnish with coriander leaves, add a dollop of butter and serve hot with lachha parathas.
  • This tastes awesome with rotis, chapatis and pooris.





Tuesday, 11 December 2018

O....My.... Dawg.......

chitrannaa.blogspot.com
"Gandananna oorige kalisi" - After packing my husband for a sojourn, I had thought I will have some me time today. But this fella had some other plans.


He had not eaten since morning. He kept coming to the kitchen every hour and every time I take out his bowl, he vanishes.
Then at 10 o'clock in the night he comes to the kitchen with wide pleading eyes. I give him food, he eats. I give him milk, he drinks. Then again comes to the kitchen. I follow him and he demands chewstick. Fine. Everything over and I settle to watch Bigg Boss.








Within 10 minutes, there is some odd sound in the room. Alarmed, I look down and he has vomited everywhere. I clean it for 15 minutes and sit to watch TV.

After 10 minutes, he runs out of the room and I run after him. He is nowhere to be seen. After peeping into the darkness below the staircase, I see him hiding, making faces. I grab a newspaper and drag him out. After coaxing for 10 minutes, he throws up on the newspaper.

Again I clean, wash my hands and come to the room. Lo! He is missing again.
I rush to the staircase and no, he is not there. I search in the room, no luck. I call him and there is no sound.

I go upstairs and he is sleeping in a suitcase. I call him and he refuses to come. OK. I come down, enough of TV, I open the mobile and within five minutes he comes and sits on the cot and starts staring at me. I ask him to sleep. No. I pull him to get him sleep and he pulls back. I try to ignore him and he keeps staring till I give him full attention.

OK. Some tummy rub, some coaxing and cajoling and he acts as if he is sleeping. I also decide to sleep and now he wants to come inside my blanket. Ok.
No now he wants to go out of it.
Grrrrrrr....







And now again he has run out of the room and there is some sound coming from below the staircase...

There is some action replay. Sleepy eyed, I clean up everything and come to my room. Thank God he is in the room. Now I stare at him and he stares back. An indication that it is over and he is feeling confident.

I give him a hug and since the entire bed is free and also since it is a winter night, I put him on the bed, kiss him good night, cover him snugly in the sheets,  and pull my blanket over my head. God, let me catch at least a few hours' sleep...

Barely have I dozed off, I feel a wet nose over my nose......




.
.
.
.
If you want someone to love you unconditionally forever, then buy a dog. No matter how you are feeling, a little dog is gonna love you.
.
I have a biggest regret after having a dog...
.
Dogs' lives are too short...
Their only fault. Really.
.
.
.




Saturday, 8 December 2018

Amla Murabba - Nellikai Gulamba

chitrannaa.blogspot.com
Indian Gooseberry (Amla) is rich with health benefits. A great source of vitamin C, these fruits are used to make a variety of dishes as their nutritional value has been very well established. The health benefits of Amla or Nellikai are many :

  • Amla boosts Immunity
  • Controls Diabetes
  • Aids in Digestion
  • Prevents Heart Diseases
  • Prevents Hair loss and premature greying
  • Anti-aging Agent
  • Helps in improving the vision
  • Boosts Liver Health
  • Anticancer Properties
  • Improves Metabolic Activity
  • Treats Menstrual Cramps
  • Relieves Diarrhea & Dysentery
  • Improves Appetite...

The list goes on and on...

Today I am sharing with you a simple recipe for a very very tasty Amla Murabba or Nellikai Gulamba.
It can be preserved without refrigeration for many months.







Check our other delicious sweet recipes here :

Sajjige Holige - Sheera Puran Poli

Kajjaya - Atirasa - Anarasa








The Murabba tastes great with chapati, pooris, rotis, bread and dosas. Having a spoon full of Amla Murabba in the morning is your insurance against many a diseases.

Preparation Time 30 minutes
Cooking Time       45 minutes

Ingredients :

Grated Amla 4 cups
Sugar 4 1/2 cups
Elaichi powder 1 tablespoon
Water to make sugar syrup

The recipe video is shared here :






Procedure :








  • Thinly grate the amlas.
  • Cook the grated amlas by placing in a bowl in a cooker without adding any water upto 2 whistles.
  • In a thick bottomed kadai, mix the sugar and water well and let the sugar dissolve completely on low heat.
  • Keep stirring it continuously so that it doesn't get burnt.
  • Thus stirring continuously, make a thick syrup - " ele paaka".
  • Now add the grated and cooked amla to the syrup and continue to boil it.
  • Keep stirring.
  • In about 10 minutes, the Morabba starts thickening.
  • Now add the elaichi powder and mix well.
  • Check the consistency. It should be light and flow from the ladle.
  • Don't overcook it else it gets hardened.
  • Watch the video I have shared here to know exactly when it can be removed.
  • Let it cool and then store in an airtight jar.
  • The Gulamba tastes awesome when hot, when cold or even when it's a few months old!



Enjoy! Happy cooking.

Please share the recipe and don't forget to post your feedbacks.



Tuesday, 4 December 2018

Sajjige holige - Sheera - sweet flat bread

chitrannaa.blogspot.com
These yummy, tasty and delicious sajjige holige - Sheera pooran poli - can be prepared instantly as there is no cooking of the pulses or hoorana (pooran) is involved. They taste very delicious and very very light and just melt in your mouth.

Preparation Time 30 minutes
Cooking Time 30 minutes


Ingredients : 

1 1/2 cup chiroti rava
1 tablespoon Maida - all purpose flour
1 cup Bombay rava - Sooji
1 1/4 cup Jaggery powder
1/2 cup Groundnut oil
1 cup rice flour
1/2 teaspoon turmeric powder
1 pinch salt
1 teaspoon elaichi powder
1 tablespoon spoon ghee
3 cups water







Check our other delicious sweet recipes here :


Kajjaya - Atirasa - Anarasa













  • Mix chiroti rava, maida, salt, turmeric powder with a tablespoon of groundnut oil in a bowl.
  • Add water and make dough kneading well. It should be soft like paratha dough.
  • Let it rest for about half an hour.
  • Dry roast semolina for just 2-3 minutes. Don't over roast it.
  • In a thick bottomed kadai, boil the water and add Bombay rava. Cook it on low heat.
  • When it's cooked, add jaggery and elaichi powder and cook further to make sajjige or sheera and add the ghee.
  • Set the cooked sajjige - sheera aside and let it cool completely.
  • Make small balls of the cooled sajjige.
  • Now knead the dough and make small balls from the chiroti rava dough and roll them round. Here if you think the dough is tight, you may add a few spoons of water and knead it to make it soft.
  • In the rolled dough, put a sheera ball and cover it around the way we do for parathas.
  • Cover it lightly with rice flour and set aside.
  • Like this make the obbattu balls from all the sajjige balls.
  • Heat the tava.
  • Lightly press the obbattu ball, and roll with chapati pin into round obbattu or puran poli using rice flour on both the sides.
  • Now put the obbattu on the tava and cook it over medium heat putting a spoonful of groundnut oil on both the sides.
  • Do obbattus like this with all other balls.
  • Serve hot with ghee.
  • They taste equally light and tasty even when they are cold and also on the next day, provided there are any leftovers!




Happy cooking!