Lotus Seeds Snacks / Roasted Makhana / Roasted Fox Nuts

Roasted Makhana is a new snack for us also , we all liked very much as it is lite and more tasty than popcorn . It needs very less oil to make and quickly get ready in 15 min , perfect with chai / coffee  :)  .These are good for health also as they contain more minerals , calcium , and antioxidants . 

So give it a try and let me know your feed back .

Ingredients :-

1. Lotus seeds / Makhana              1 big bowl
2. Oil                                              2-3 Tsp
3. Salt                                             1/2 tsp
4. Turmeric powder                        1/2 tsp
5. Red chilli powder                      1 tsp
6. Chat masala                              1/2 tsp( optional )

Method:-
Take a heavy bottom kadai / non stick kadai , dry roast makhana on low flame keep mixing it for 10 min .

Now remove them to a plate , to the same kadai add oil heat for 1 min now add chilli powder , turmeric , salt , chat masala mix well . Add roasted makhana to this and mix , toast  for 1-2 min , turn off the stove .

So now Roasted Makhana is ready to eat , enjoy them with hot tea or coffee .

Thank you for visiting my blog :) .

Holige Saaru / Obbattu Saaru / Kattina Saaru / Puran Poli Sambar

"Holige Saaru" is the most favourite sambar of Karnataka people . This is usually prepared in major festivals like Ugadi , Deepawali , Ganesh chaturthi , Varamahalakshmi  when people do holige (obbattu) . This sambar tastes different than others as we use the water in which we boil toor daal / Chana dal . Some people do holige using Toor daal , some use Chana daal . This sambar tastes good with Idli , Poori also . So come lets see the recipe .

Ingredients:-

1. Toor daal                                               1 big glass
2. Grated or Chopped coconut                  1 cup (can use dry coconut also)
3. Red chilli                                               6-8
4. Cardamom                                             3
5. Cloves                                                    4-6
6. Cinnamon                                              2 inches 
7. Black pepper                                          5-6
8. Jeera                                                       2 tsp
9. Dhaniya/ coriander seeds                       3 tsp
10. Onion                                                     1 medium
11. Garlic                                                     4-5 big cloves
12. Hing                                                      1 pinch
13. Curry leaves                                          10-12
14. Khus-khus / poppy seeds                      1-2 tsp
15. Methi                                                     1/2 tsp
16. Tamarind juice                                       1 tcup
17. Jaggery                                                  2 tsp
18. Salt                                                         2-3 tsp
19. Oil                                                          2 tsp
20. Water

Method:-

Take a big vessel , add 5-6 glasses of water, keep it to boil on high flame , after some time when water starts to boil , add washed toor daal to it . keep medium flame and mix properly , this should be boiled till daal is cooked , check in between daal, it may take around 20 m .

Once daal is cooked , separate it from its water by straining , this daal is used for doing for holige , the strained hot water is used for sambar (in kannada we say it as kattu )so keep it aside .
Now dry roast the ingredients jeera , dhaniya , khus khus ,red chilli , methi, in a pan or small kadai  each one separately for 1-2 min , take care don't roast over . cardamom, cloves, pepper , cinnamon  spices u can roast all together .

Now add 1/2 tsp oil and fry onion slices with garlic cloves for 2 min .
Take mixer jar , add dry roasted ingredients and make powder , now add fried onion & garlic , coconut , little water and grind to make fine paste .

In a vessel add cooked water(kattu) , add grounded masala , add salt , jaggery , tamarind juice keep it to boil .

In a pan add 2 tsp oil heat it , add hing , 1tsp mustard seeds , curry leaves , 2-3 red chilli and make tempering , pour on sambar which is kept for boiling , add water to adjust consistency . Let it boil on medium flame for 10-12 min  (total boiling time around 15-20 min).

Thats it now piping hot holige saaru / obbattu saaru is ready to serve with rice  .

Thank you 

Curd Rice / Mosaranna / Dahi Chaval Recipe

"Curd rice " - who don't know about it ? it is a regular dish in most of the kitchens of south India. It is my all time favourite dish. It can be prepared in different ways . Here i am telling you one way of making which is very tasty . Curd rice is very good for health , in Karnataka , for small functions it is done with Bisibele-baath as a combination . It is very simple dish but gives very much satisfaction . This recipe helps most of the mom's to pack their kids lunch box when have shortage of time .

Ingredients:-

1. Cooked rice                       1 big bowl
2. Curd                                   1 bowl
3. Milk                                    1 glass (+ or -  according to thickness)
4. Coriander leaves                 few
5. Pomegranates                    1 cup (optional ) 
6. Salt to taste                         1-2 tsp

Seasoning:-

1. Mustard seeds                     1/2 tsp
2. Curry leaves                       few
3. Ground nut                        1 hand full
4. Cashews (optional)             8-10   
5. Chana dal                           1 tsp
6. Urad dal                             1 tsp
7. Green chilli split                 2-4
8. Onion chopped                   1 big
9. Garlic crushed                      4-6 cloves   
10. Oil                                      2 - 3 tsp                   

Method:-

Keep a kadai , add oil heat it for 1 min , now add chana dal , urad dal , ground nut n fry on low flame when dal's become lite brown add mustard seeds , curry leaves , green chilli (or you can use red chilli), garlic n onion mix well.Once the onion becomes translucent add salt mix and turn off the stove .

                              

Allow it to cool , after cooling add cooked rice , salt , curd , milk (milk should be warm or normal temp ) and mix well , finally garnish with chopped coriander leaves.

Thats it yummy curd rice is ready to serve .

Mangalore Buns / Banana Poori / Kele Ki Poori

Mangalore buns are famous dish of Mangalore / Mangalooru . This will be good for breakfast ,but  u can do for snacks also, goes well with coconut chutney / saagu . Dough should rest for 7-8 hrs before doing buns . These buns are fluffy like like poori but are thick , soft with golden brown colour , treat for tongue as well as eyes :)  . Don't skip soda or else they don't get soft .

Ingredients:-

1. Maida flour  / Wheat flour                  2 cups
2. Ripen banana                                      2
3. Sugar / sugar powder                         4-5 tsp
4. Curd                                                   2-3 tsp
5. Oil                                                      1 tsp
6. Salt                                                     1/2 tsp
7. Cooking soda                                     2-3 pinch
8. Ghee / Melted Dalda  (optional)         1 tsp
9. Soanf  (optional)                                 1 tsp     
10. Water                                                 to sprinkle
11. Oil                                                     for deep fry

Method:-
Mash banana and sugar together , next add curd , salt , soda , soanf mix well , now add maida / wheat flour (I used here wheat flour ,  some pics are taken when I used maida), 1 tsp oil and make dough , if needed sprinkle little water and kneed it .

Sprinkle little oil on dough and kneed it (option-cover it with wet cotton cloth ), close a lid and leave it over night .
Morning you can see fluffy dough it will be sticky and rubber like dough , again kneed it (if its too much soft you can add little flour again and kneed) and make big lemon size balls , heat oil in a kadai for deep fry around 5m , roll the dough ball with rolling pin applying little oil on it .

 fry in oil until both sides are golden brown .

Now hot hot Mangalore buns are ready , serve them with coconut chutney / veg saagu .

Do try and let me know your feed back by commenting below .
Thank you  :)

RICE ROTI / AKKI ROTTI / COORG ROTI / RICE BHAKRI

"Rice roti / Akki rotti " is very common in coorg , even in restaurants . These roti's are soft and tastes good even with just coconut chutney . Making of rice roti is similar to jowar roti . So lets look at the ingredients and procedure ....

Ingredients:-
Rice flour   1 cup +1/2 cup
Water          1 cup
Salt             1 tsp

Method:-
Keep water to boil in one vessel , add crystal salt . when water starts boiling keep low flame and slowly add  1/2 cup rice flour and mix well , turn off the stove .  Allow it to cool for 5 min .

In a wide vessel (in which u can  knead dough nicely) add 1 cup rice flour and add cooked rice flour , now mix both with hand and if needed sprinkle water in between , nicely knead & make dough .

Keep thava on medium flame (thava should be heated for 2-3 min before placing roti), take the dough of small orange size , make a ball n press it with hand .

Now roll it little using rolling pin & board , set the edges . use rice flour to dust while rolling  , now again roll such that it is round in shape and equal thickness all sides , not too thin nor too thick .

Correct the edges with fingers s shown in below pic

Again roll to make big roti , use little rice flour for dusting again and roll smoothly or else it will broke .

Place the roti on hot thava , immediately touch the roti with wet cloth (thin cloth ) throughout , keep medium flame . 

After 1 min , turn the roti with flat spatula and slowly press the edges using one  dry cotton cloth , so that roti can puff up . After 1/2 min  flip the roti and check for light brown spots , for both side it should get , it ensures that roti is cooked both sides well .

So Now hot -hot rice roti / coorg roti is ready to serve , enjoy it with spicy curry / coconut chutney .

Thank you for visiting this page , pls comment below if you like this post .

Carrot halwa / Gajar ka halwa

Carrot halva is a tempting sweet for all right ?  :) yes of course it is , with lot of attracting colour .
It is the dessert which is favourite from kids to grand parents . It is the most common dessert in most of the functions in India . You can use any type carrot does not make much difference in taste . It is very easy to cook carrot halwa but it needs more time .So come lets see how to make it ,,,,

Ingredients:-

1. Carrot   grated                    1 big bowl (1/2 kg)
2. Cashews                              10-12
3. Almonds chopped               10 (optional)
4. Raisins                                10-12
5. Sugar                                   1 cup
6. Ghee                                    6 tsp 
7. Milk                                    1/2 litre
8. Cardamom powder             1/2 tsp
9. Khova (optional)        

Method:-   
Keep a heavy bottom kadai / vessel , add 4 tsp of ghee , heat it for 1 min then add cashews roast them till golden colour then remove to a plate , now add raisins and turn off the stove roast them for 1 min then remove to the plate .

Now add grated carrot to the kadai , turn on stove , fry it on low flame for 5-6 min.

Now Add milk to it , boil it keep stirring in between  on medium flame , it will take around 40 m .

when milk is almost absorbed by carrot add sugar and mix well , if you are adding khova add at this stage . Add 2 more tsp of ghee and cardamom powder and dry fruits mix well , cook till it forms thick mass by absorbing all liquid left by sugar .

Serve hot or chill , you can store in fridge once it is cooled .
                    

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