Spread Happiness, sprinkle Joy, add a dash of Hope, put in generous dose of Kindness, reduce the anger, cut negativity, garnish with Love….. Have a Goodlife….
2 cup dry red chillies - byadagi menasina kayi 1 cup hot chillies - guntur mensina kayi 1 cup urad dal 1 cup channa dal 1 cup coriander seeds 1/4 cup methi seeds 1 cup curry leaves 1/4 cup black peper 1/2 cup jeera 4-5 sticks cinnamon 1/2 cup kallu hoovu 1 cup grated dry coconut
Preparation :
Heat a thick bottomed pan.
Dry fry each item separately. Fry Channa daal, urad daal separately till they are golden brown. Fry grated dry coconut lightly till they turn crisp. Fry curry leaves till they are crisp. Fry methi seeds and jeera till they are golden brown. Fry peppers till they splutter. Finally fry the chillies adding a teaspoon of oil. Let everything sit for half an hour. Now in a jar grind all the ingredients separately and put in a basin. Then mix everything and once again grind in the mixer so that they all blend and mix thoroughly. Keep in an airtight jar. It can be used upto 3-4 months by taking out a small portion for daily usage.
Shri Krishna Janmashtami is fast approaching. The preparations are on for making Chakli, Kodubale, Nippattu, Tengolu..... Which sweet are you planning to make this time? Is it the usual Mysore Pak, Khobri Mithai? Or Five cups or seven cups? Why not make a very different tasty yummy sweet for Krishna this year? One which is absolutely delicious, very very light on your tummy and waistline and hardly takes about 20-30 minutes? It's called Karadantu but has nothing to do with Gokak Karadantu except for the fact that both are sweets from North Karnataka. My sister Geetha is an expert in making this sweet and I got the recipe from her... Recipe? Here you go.... Preparation Time 20 Minutes Cooking Time 20 Minutes Serves : You decide! Ingredients : Hurigadale hittu 2 big cups
Sugar 2 big cups Elaichi powder 2 teaspoon Grated dry coconut 2 tablespoon Poppy seeds 2 teaspoon Dry fruit mix pieces 1 cup Ghee 2 tablespoon Water 2 cups
Preparation :
Apply ghee to a plate and keep aside.
Lightly roast to a golden brown the dry fruits pieces, dry coconut powder and poppy seeds and set aside.
In a thick bottomed kadai mix and heat sugar in water such that the water should stand one inch above sugar when you first pour in.
Keep stirring to make syrup - paaka.
Wait till it turns to ele paaka ( when you test with your two fingers it should come like a thread )
Now switch off the gas and take down the kadai.
Pour in all roasted dry fruits.
Add grated coconut powder and poppy seeds.
Start pouring in the roasted gram powder slowly and gradually into the paaka taking care not to form any lumps. The mixture should be light when you mix. It depends on the consistency of your syrup. If you feel that the mixture is turning hard, stop adding the roasted gram powder.
Pour in the mixture into the plate, level it and cut into desired shapes. Let it cool.
Take out the pieces. It tastes very good both when hot and cold.
It can be eaten up to 8-10 days without refrigeration provided it lasts that long!
You know the good old Bhelpuri has as many recipes as the eaters. And each one is unique and tastes equally good. In fact it can be prepared even without a recipe. Really. Just take the core ingredient, the kadlepuri - puffed rice - add any fresh veggies you can put your hands on, toss in some savouries and a dash of sweet and sourness and lo and behold you will have people fighting over for it. I have my own recipe for Bhelpuri. It represents me and how I want my life to be - sweet, hot, sour and tangy. Precisely. So give a break to your recipe and try mine. I bet you would want to add this to your favorites.
Preparation time 30 minutes Serves 4 Ingredients : For Sour/hot/meetha Chatni :
Jaggery 1 cup Think tamarind juice 1 cup Green chillies 4-6 depends on your taste Black pepper 10-15 Jeera 1 tablespoon Pudina - mint leaves a handful Salt to taste Vegetables:
Finely chopped onions 1 cup Grated carrots 1 cup Finely chopped cucumber 1 cup Nicely cut tomatoes 1/2 cup Finely chopped coriander 1/2 cup Savouries :
Nippattu 4 Congress kadle beeja 1 cup Ompudi ( thin sev) 1 cup Chow chow mixture. 1 cup Puffed rice - Bangalore Puri 2 liters Preparation : Grind all the ingredients of the meetha into nice thick chutney. Note : Instead of mixing entire bhelpuri in one stroke, you can add in installments as and when required so that it tastes fresh and crunchy. In a big bowl put in 2 tablespoons of meetha, a pinch of salt, a handful of all the nicely chopped vegetables and mix well. Now mix crushed nippattu, Congress and chow chow and mix again. Then add the kadlepuri and mix lightly. Serve on the plate and garnish with ompudi and finely chopped coriander. PS : During mango season you can add finely chopped pieces of Totapuri mango for additional taste.
How the time flies. It seems just yesterday that I was doing my first Mangala Gowri pooja and here today both my daughter and daughter-in-law are doing the pooja together.
Recipe video :
And the most important part of the Mangala Gowri pooja is making godhi hittu - wheat flour - tambittu. When I was doing pooja my co-sisters would do the tambittu and I had never dwelled deep into the recipe as I was busy performing pooja and running to the office. Today I sought help from my friend Padmaja, who is an expert in making soft holige - puran poli - bele obbattu, who gave me this quick and easy recipe. By the way you can check here the best recipe for making soft bele obbattu. Follow this recipe to the T and your obbattus would be a real treat.
And here is the recipe for godhi tambittu. Ooops... Did I mention that these tambittu are so so yummy and delicious that you would have great difficulty in controlling yourself to stop gobbling one after another. If you want to distribute them as prasada, make sure to prepare more else nothing would be left when the guests arrive. And when the first guest starts eating, nothing would be left for the last guest! Or else train yourself into a great lesson of self control. Preparation time 10 minutes Cooking Time 20 minutes
Ingredients :
Pounded Unde Bella 4 cups Wheat flour 4 cups Desi ghee 1 cup Water
Preparation :
In a thick bottomed kadai dry roast the atta till the raw smell goes and it starts giving a nice aroma.
Then add ghee and fry for a minute or two.
Shift the roasted flour to a plate.
Now in the same kadai put bella - jaggery with 2 cups of water.
Keep stirring till jaggery melts and it becomes antu paaka - sticky syrup - and switch off the gas.
Don't leave for long else tambittu becomes hard.
Then add the roasted flour and mix well.
Within a few minutes it thickens into nice soft tambittu.
Let it cool.
Now prepare the tambittu deepas, gopura or unde.
This tambittu is generally prepared for pooja diyas during mangala gowri and other festivals in Shravana. If you want to eat tambittu during non-festival season, you can add fried dry fruits, fried grated dry coconut and elaichi powder to enhance the taste.
Ellu Chigali & Hurigadale Tambittu | Ellu Unde & Puthani Tambittu | Sesame seeds Laddu and Fried gram Laddu recipe
These are the most famous delicious sweets prepared in North Karnataka during Nagara Panchami festival. They are very very easy to prepare, taste extremely delicious and can be stored even without refrigeration for more than a fortnight. So this time try these delicacies with this easy and quick recipe.
Recipe video :
Prep time : 30 minutes Cooking time : 30 minutes
Serves - It depends!!!
Ingredients :
Fried gram powder 4 cups
Ground Jaggery 3 cups - increase or decrease depending upon the sweetness you like
Ghee 2 cups
Grated dry coconut 1 tablespoon
Fried sesame seeds 1 tablespoon
Elaichi powder 3/4 tablespoon
Preparation :
In a thick bottomed kadai, heat a tablespoon of ghee and lightly fry the grated dry coconut to a light golden brown and keep it aside.
In the same kadai heat the remaining ghee and add the jaggery.
Once the jaggery melts, turn down the heat, add the roasted dry coconut, fried sesame seeds and the elaichi powder.
Switch off the gas and add the fried gram powder and mix well.
Prepare round balls - unde - when the mix is hot, because once it gets cold the mixture becomes hard.
Relish hot yummy laddus.
Once the undes become cold, store in an airtight jar.
Step by step images of the Recipe :
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Ellu Chigali
Preparation Time 30 minutes
Cooking Time 20 minutes
Serves - It Depends!!
Ingredients :
Nylon ellu ( Nylon sesame seeds ) 4 cups
Pounded Unde Bella ( Jaggery ) 3 cups - It may vary depending upon how sweet you want your undes
Preparation :
In a thick bottomed kadai toast the sesame seeds till light golden.
Let them cool.
Once cool, coarsely grind the sesame seeds, transfer to a wide bowl.
Mix the pounded ground to this sesame powder.
Now transfer this mixture to mixie jar and grind into nice mix.
It becomes oily and sticky and soft.
Now roll into undes - laddus.
Keep in an airtight jar.
They can be savoured without refrigeration for up to 15-20 days, provided they last for so many days!!!
