ghee

Paramanna/ Pindi payasam:

January 13, 2018

Pindi payasam is nothing but our traditional rice kheer without adding any milk or coconut milk, which is usually offered to god as a Naivedyam and served as a prasadam at any pooja. It is considered as a favourite of goddess Devi. When I look back and think, Pandan leaves were widely used in our region(Mangalore) as well. One can make this payasam even without adding Pandan leaves.

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Pandan leaves are known as gandhasaale ele in our Mangalore region.
Gandhasaale rice is a traditional, flavoured and scented rice variety of Karnataka and Kerala, cultivated in small pockets. Gandhasaale rice is the best rice for meals, Pulav, payasam and other eatables. The Gandhasaale rice is known especially for its rich aroma. It is also called Kerala’s basmati.
In our native, to get aroma of “gandhasaale” in ordinary rice, my grand mom used to put these leaves in, while cooking the rice. Pandan (Scientific Name: Pandanus, also known as screw pine or palm pine) is a herbaceous tropical plant that grows in Southeast-Asia. In Chinese, it is known as ‘fragrant plant’ because of its unique, sweet aroma. The cultivated plant features upright bright green leaves, and it’s the leaves that are used for cooking up many Thai and Southeast-Asian dishes. Pandan is also made into a paste that is used in cakes and desserts, much the way we use vanilla flavouring in the Western cuisine. However, in addition to flavour, Pandan paste also instil foods with a bright green colour. Some Thai and Malayan desserts which I have tasted are Pandan baked cake, Pandan jelly and Pandan sticky rice in Malaysia. Personally, I dint like it much because of its overpowering fragrance and felt that, like my ajji (grand mom), one should use one or 2 leaves to get that perfect blend.

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Ingredients:

White rice – 1 cup (I have used small grain rice)

Grated jaggery – 1 cup

Ghee – 2to 3 table spoons

Coconut – 2 table spoons (grated)

Cardamom powder – 1 tea spoon

Pandan leaves – 2

Cashew bits – as needed

Method:

-Wash rice, Pandan leaves. Soak rice for 10 minutes.

-Boil 2 to 3 cups of water, add rice, Pandan leaves and cook until it is done.

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-After cooking, remove Pandan leaves.

-In the meantime, take one cup of water, boil, add jaggery and melt.

-Sieve this solution and remove all the impurities.

-Add this solution to cooked rice and boil.

-When the mixture becomes thick, add ghee and mix nicely.

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-Lastly add coconut, cardamom powder and give a stir for 2 to 3 minutes or until it becomes like a creamy mass.

-Roast cashew bits in a little ghee and garnish.

-If you want to offer this to god, do that and then serve. Other wise serve hot and enjoy this delicacy.

Antinunde /Dry fruit laddu with edible gum:

November 29, 2017

Antinunde aka dry fruits laddu with edible gum is a super food for everyone, especially new moms or girls in their puberty, especially after their first cycle of menstruation. I came to know about this super food through my close friend’s mom, Chandu aunty.

According to her, if you are using it for a girl, after her first cycle. Traditionally it is a practice that, 5^th day onwards girl should consume a little amount of ghee, small piece of copra (which is dried coconut) followed by one dry fruit laddu and a cup of milk for continuous 48 days. It is believed that, all the combined nutrition of dry fruits, edible gum and milk will take care of her and retain the calcium, iron and much needed supplements through the natural form.

If you are using after delivery, for a new mom as a postpartum supplement, method will be slightly different and here we should take care of the new born baby’s health as well. In this case, lady should consume, 1 spoon of postpartum lehya (which is a mixture of so many ayurvedic natural medicines) followed with little ghee, piece of dry coconut, one laddu and a glass of milk from 11^th day onwards until 3^rd month. Initial 1 ½ months content of the sesame should be more (for example 1 cup) other than this one should use ½ tsp of ajwain as well and after 2^nd half one should decrease the quantity of sesame to half and quantity of the dried dates and edible gum should be more to pass on the supplements to the baby as well.

Other than these two instances, one can enjoy these delicious laddu at any given point of time with a whole lot of goodness. I will show you how I prepare this for a regular use –

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Ingredients:

Dates – 300 grams

Almonds – 100 grams

Cashew – 50 grams

Raisins – 50 grams

Fig – 50 grams (optional)

Melon seeds – 50 grams (optional)

Flax seeds – 25 grams (optional)

Desiccated coconut – 50 grams

Edible gum – 40 to 50 grams

Jaggery – 100 grams

Saffron – 10 strings

Nutmeg – 1 pinch (grated)

Cloves – 4

Ghee – 2 to 3 table spoons

Method:

-Chop dates and dry grind this in a small jar of the mixer grinder.

-Chop almonds and cashews

-Dry roast saffron then coconut powder for 3-4 minutes, till you get a nice aroma.

-Dry roast flax seed.

-Heat one teaspoon of ghee and fry one by one, cloves, almond, cashew, melon seed and raisins.

-Put one more teaspoon of ghee to same tawa, fry those edible gum crystals, until it pops up and becomes fluffy.

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-Make powder of this by using mixer jar and keep aside.

-Lastly, fry those chopped or churned dates and add all these items together in a bowl and keep aside.

-Now take jaggery in a small vessel and take ½ a cup of water, boil and sieve this to remove any impurities.

-Put this sieved liquid in a thick tawa, in which we have fried all those dry fruits.

Ribbet collage 1

-Boil this until it reaches one thread consistency. Switch off the gas.

-Mix in all those fried items, nutmeg powder, saffron and mix nicely.

-Rub your hand with little ghee and start to make laddu’s.

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-Eat one laddu a day and enjoy.

Note:

Ratio of dry fruits and jaggery is 600 Grams:150 grams. If Fig is added, you can reduce a little.
I normally use normal dates, traditionally they use dried dates.
Instead of dry coconut (copra) I have used desiccated coconut.
One can use palm jaggery while making it for a new mom or use palm jaggery half and regular jaggery half.
My kids don’t like either poppy seeds or sesame seeds, instead I have added Melon seeds and flax seeds.
I normally add sugar candy crystals to enhance the crunchiness.

Kashi Halwa – Ash gourd Halwa:

October 17, 2017

Ash gourd halwa is very popular in Coastal belt of South Canara region. It has many names like Kushmanda halwa, Dumroot,Kumbalakai halwa or Kashi halwa. All names are one and the same. Basically, grated Ash gourd is cooked until its water evaporates, further cooked with sugar and some ghee and flavoured with cardamom. Which is a very laborious job, but once you taste it, you will never regret making it.

We will see how to prepare this tasty dessert –

Grated Ash gourd – 3 cups (tightly packed)

Sugar – 1 ½ cup

Ghee – ½ to ¾ cup

Salt – a pinch

Cardamom powder – 1 tea spoon

Roasted Cashew nut pieces – ½ cup (as needed)

Method:

-Wash Ash gourd, peel outer skin and remove inner core with seeded part. (Core part can be used to make Sweet Dosa or Plain Dosa batter)

-Grate ash gourd and collect gratings and water which is oozing out while grating.

-Put all this in a thick wok and keep it in a fire. Cook until water dries up.

-When water dries up, add salt, enough sugar, and cook. Once again you will see lots of liquid.

-Don’t worry, mix in-between and wait until it is dries up. Now it is time to start adding ghee at intervals.

– Now onwards it needs continuous stirring and in-between add 2 table spoons of ghee at a time.

-Keep on stirring until mixture leaves the sides and becomes like a mass.

– When it is done, you will notice three things. When you flip the mixture from the bottom, you will notice little whitish parts (like roasted), when you drop the mixture it will not stick to the spoon and drop like a mass and ghee oozing out at the edges.

-This is when it is perfectly done and time to add Roasted cashew nut pieces, cardamom powder mix thoroughly and switch off the gas .

Now leave this ready Halwa to cool or Serve Hot.

-When it attains a room temperature, store this in an air tight container.

Shankarpali/Diamond biscuits:

October 14, 2017

Shankarpali is a traditional Maharashtrian, deep-fried snack. It was introduced to us by our neighbour aunty. It is a very light, flaky, melt-in-the-mouth, a small, irresistible cookie that is deep-fried and not baked. It has a good shelf life, and one can enjoy it even after Diwali.

Traditionally, Shankarpali is made by using All-purpose flour. Here, I have used Whole wheat flour and oat flour and did not feel any change other than the colour of the final product.

If you want to use All-purpose flour, follow this recipe, replace the flour, and proceed.

Ingredients:

Milk – 1 cup

Ghee – ½ cup

Sugar – ¾ cup ( I have used Brown sugar)

Salt – 1 tsp

Cooking Soda – ¼ tsp

Flour – 3 ½ to 4 cups (as required) ( All-purpose flour OR Whole Wheat and Oat Flour)

Oil – to deep fry.

Method:

-Take one bowl or food processor, beat milk, ghee and sugar until frothy.

-In another bowl, take 2 cups of whole wheat flour and ½ cup of oats flour, salt, cooking soda and dry mix everything.

-Add the mixed flour to the liquid ( beaten milk and sugar), add some more whole wheat flour and make a soft, pliable dough by adding whole wheat flour little by little.

– Cover this bowl and keep it aside for 15 minutes. Meanwhile, Keep the oil on a low flame to deep frying.

-Take a small portion of the dough, roll it into a thick ¼ inch circle, like a Roti. Remove the outer curved portion and make a square. ( it is optional to get only square pieces)

-Take a pizza cutter or any other zigzag cutter and cut this flattened disc. Now deep fry it on a low flame.

-When it becomes light brown, take it out and spread it on a tissue paper laid plate.

-When it is cool, store this in an airtight container.

NOTE: Keep the gas flame to a simmer and maintain the temperature of the oil. If oil is overheated, the shankarpali would turn into deep brown/ half-done and charred.

Beaten rice/Poha laddu:

August 12, 2017

Wish you all my lovely readers a very happy Krishna janmashtami. As beaten rice is one of the favourite things of lord Krishna. Beaten rice is also known as poha in Hindi and Avalakki in Kannada.

This ladoo is one of my twin daughter’s favourite things in this whole wide world. I learnt this addictive crunchy ladoo recipe from my sister’s Mother-In-Law. Now let’s get started with the recipe.

Ingredients:

Whole wheat flour-1 cup

Chickpea flour/Besan -1 cup

Thick beaten rice – 2 cups (thicker variety, which is used for deep frying in savoury making)

Sugar- 2 ½ cup

Clarified butter (ghee) – ½ to ¾ cup (as required)

Dry fruits – 1 cup (We like chopped almond and cashew)

Cardamom powder – 1tsp

Method:

1. Dry roast wheat flour and chickpea flour separately in a thick bottomed vessel and keep small flame in a gas stove, so that flour will not get burnt and fry uniformly.

2. Fry dry fruits with little ghee and keep aside.

3. Deep fry beaten rice and put it in a tissue.

4. Take all these things (roasted flour, dry fruits, fried beaten rice, and cardamom powder) in a large bowl, to this add powdered sugar and mix everything nicely.

5. To the above mixture add melted little hot clarified butter or ghee and mix it with clean hand.

6. Once you can make ladoo stop adding clarified butter and continue making ladoo.

7. After it cools down, store this in a clean, dry airtight container and enjoy whenever you feel like.

Tomato Omelette /Dosa:

December 14, 2016

tomato-omlette

This time when we went to Sirsi, we stayed at Hotel Madhuvana. When I looked at their menu, I was very curious to taste this special omelette, and ordered the same .When I tasted it, it was this amazing blend of flavours, and not at all like the usual tomato omelette which I prepare. Everybody liked the taste. It was little sweet, tangy at the same time filled with flavour. Immediately, my curious mind, started to check the ingredients. I had asked my hubby to note it down, one by one while I was checking the ingredients .After coming back, I took that list and tried to imitate the same and succeeded. Here I am, sharing this super tasty Dosa recipe.

Ingredients:

Dosa rice- 3 cups
Fenugreek/methi seed -2 tsp.
Beaten rice/poha- 1 ½ cup
Coconut – 2 fists full (grated)
Jaggery -2 table sp.
Salt –to taste
Turmeric – ½ tsp.
Eno fruit salt or cooking soda – 1tsp (optional)
Cumin- 1tsp.
Grated ginger – 1 tsp.
Firm tomatoes – 2
Coriander leaves – 2tblsp.

Method:

-Wash and soak Dosa rice, beaten rice and methi for 2 to 3 hours.

-Grind this into a smooth paste by adding turmeric, salt, jaggery, coconut to an idly batter consistency (little thicker than normal Dosa).

-Pour this batter into one big vessel, add jeera and keep it aside for fermentation.

-If you are living in the cold climate, next day morning add 1 tsp. Eno fruit salt, mix nicely and keep it aside for 10 min.

-Now chop Tomatoes, coriander leaves and grated ginger.

tomato-omlette-batter

-Mix this into Dosa batter and start making Dosa by pouring one serving spoon of the batter on a hot iron or non-stick tawa, don’t spread much. You will see thousands of holes on the upper surface. Smear with butter or clarified butter. When it is cooked, flip and cook on another side too. Serve this spongy tomato omelette with coconut chutney. Here I have served this with coconut-ginger chutney.

Bamboo Rice Payasam

November 21, 2016

Hey, it is my first post and I am super excited!!!

Want this to dedicate all my near and dears who have inspired me to start my own space and pestered me throughout. When I was thinking what to post as a first step, I remembered this recipe!

Bamboo rice is very famous in western ghat region, especially in Wayanad and Munnar region of Kerala state. It is locally known as Mulayari. Usually tribal folks will collect this and supply to the local societies. Now a day I have seen this rice in so many organic exhibitions at Bangalore as well. I had received this unknown ingredient as a gift from my sister, who bought it from her Munnar trip, as a “new item to try” who always encouraged me to try out new recipes and appreciated my preparation throughout.

Ingredients:

Bamboo rice – 1 cup

Jaggery – 1 cup

Water – 2 cups (if you are using tinned coconut milk)

-OR-

Thin coconut milk – 2 cups

Thick coconut milk – 1 cup

Cardamom powder – 1 tsp

Coconut bits – 1 table spoon

Cashew bits – 1 table spoon

Ghee /clarified butter – 1 table spoon.

Salt – ¼ tea spoon.

Method:

-Wash Bamboo rice twice and soak this for half an hour.

– Cook this soaked rice in a cooker for 3 to 4 whistles with sufficient water.

– When it is cooked, it will be soft and you can crush it easily.

-Now add jaggery and thin coconut milk and boil this until raw smell of the jaggery vanishes.

-If you are using tinned coconut milk, add water after adding jaggery.

-When it is done, add thick coconut milk, cardamom, salt. Don’t boil much, give only one boil. Remove from the heat.

-Now take one small tawa, add little ghee, fry coconut bits and cashew separately and add this to payasam.

Enjoy this when it is hot. Don’t cool this in a fridge, outer cover of the rice tends to become hard and chewy.