Friday, 27 September 2013

Powderssssss



Another part of South Indian palate is the Chutney Powder, a preparation which adds spice to the regular food. These powders go well not only with Rice and Chapati but also with Idli and Dosa. On a tiring day, while in a hurry, or just to add taste, these powders finely compliment the food and the taste.

Bele Chutney Powder  (  with dal ) 

This Chutney Powder is called “ Odakalu “ Chutney Powder in North Karnataka.

Preparation Time          :     30 Minutes

Ingredients           :

Groundnut seeds                                2  cups
Bengal Gram Dal                                1   cup
Urad Dal                                            ¼  cup
Grated dry coconut                             ½  cup
Tamarind                                           1  Table Spoon
Jaggery                                             1  Table Spoon
Byadagi Red chillie powder                  2  Table Spoon
Groundnut oil                                     1  Tea Spoon
Asafetida                                          1 pint
Salt to taste.

Instructions :

1. Roast over medium heat Groundnut seeds, Bengal Gram dal, Urad dal and grated coconut to golden brown.
2. Switch off the gas and in the hot kadai put the tamarind so that it is heated and turns crisp.
3. Let everything cool.
4. Grind to a coarse consistency the heated dal, Tamarind,Jaggery,Red chilly powder and salt.
5. In the kadai heat groundnut oil and add asafoetida and let it cool.
6. Then add the grounded mixture. 

Friday, 20 September 2013

Delicious Sweet - Maladi - with your left over chapatis and Rotis

Do you have a sweet tooth? Are you a person who gets a sudden urge to have some tasty sweet dish - that is homemade? Want to have a sweet, but don't want to work very hard? Do you feel like having sweet at home - a la mom's preparation, even though you can just walk across the road to get nice sweets?

If your answer is yes to any of the above - I bet you are nodding your head vigorously in affirmation :-D - then I am going to give you an easy recipe for a tasty, yummy and delicious sweet you can prepare in minutes. Hold it! There is a catch! You should have some left over chapatis or rotis! And you may ask - what if I don't have? Is that such a big issue? You can prepare now! 


But one thing is sure. Once you learn and prepare this sweet, next time you would not grumble when somebody at home skips breakfast or dinner and chapatis are leftover. Rather, you would take care to prepare extra chapatis secretly so that you can prepare this sweet with the leftovers. Ask me - I know :-D Whenever chapatis are left over in our home I have a secret smug smile on my face :-D   Shh...

Note :


If you don't have leftover chapatis, this dish comes out well with chapatis that are prepared a few hours earlier. So on the occasions you want to prepare this sweet, take care to prepare chapatis well in advance. 


Preparation time              :       10 minutes

Cooking time                     :       10 minutes

Ingredients :


Chapatis                                   :  8

Pounded jaggery                        :  2 cups ( Depends on the sweetness you like )
Roasted and coarsely grounded
Groundnut seeds                        :          1 cup
Pure Ghee                                 :          2 tablespoon ( According to your taste you may increase)
Poppy seeds                              :          1 tablespoon
Elaichi powder                            :          1 teaspoon
Grated dry coconut powder           :          1 tablespoon
Cut and Roasted cashew ( optional )  :     1 tablespoon


Preparation :



  • With both your hands break and rub the chapatis/rotis into coarse powder.  ( This is the reason for taking old chapatis. If you use fresh chapatis, they will not break properly but become just pieces and not powder.)
  • Heat ghee in a thick bottomed kadai.
  • Add pounded jaggery. ( Soft jaggery called Unde Bella tastes better) 
  • Keep stirring till the jaggery melts and turn off the gas.
  • Add Poppy seed, Cashew nuts, Elaichi powder, coconut powder and mix well.
  • Add the crushed chapati powder and mix well.
  • Roll into small balls and serve with ghee.


Happy Cooking :-D



Sunday, 8 September 2013

Swarna Gowri Wrath

www.chitrannaa.blogspot.in
This is one festival which is very close to my heart. Why? May be because I am from North Karnataka and back there we didn't have this Wrath. And then a quarter century back I got married into the APS family. A big joint family full of cultural events and festivities.

Although everybody lived separately, festivals used to be always joint and fun filled events. There used to be around 20-25 elders and a dozen youngsters. Everybody used to chip in their contributions in everything.
www.chitrannaa.blogspot.in

The preparations used to start very well in advance and always there used to be a sense of celebration and camaraderie. It used to be time for decorations, rangolis, delicacies, exchange of gifts and the children always used to wait eagerly for these festivals as there used to be bounty of gifts and money.

In front of the deity decorated with flowers, diyas, buntings and et all we 15 to 20 ladies would sit in semi circle with our plates filled with flowers, fruits and incense sticks and do the puja under the guidance of my brother-in-law with the shlokas and mantras reverberating through the big hall and then exchange gifts.


www.chitrannaa.blogspot.in
Thankfully not only for this festival but for every other festival my mother-in-law would arrange for cooks who would arrive right early in the morning and prepare coffee, breakfast and sumptuous lunch. Lunch used to be a big event with around fifty of us sitting together with plantain leaves spread across the length and breath of the house.


www.chitrannaa.blogspot.in
To loud laughter and guffaws, songs and dance, there never used to be any objection from any elders and the cooks as they will also join in the fun. Just after lunch, there would be discussion on the new Sale happening in the city. As is the situation today, there used to be so many exhibitions and sales and in the afternoon, it used to be a trip around the city. After all we had to put to good use all the money we would have received during the day!

With the children growing up and moving out, the festivities have become sober and quite, but still I enjoy making preparations and celebrating this festival. 
What is the speciality of this year? Here it is... The Arati plate I designed and decorated with kundans, painting and flowers and yes, pots filled with home grown flowers from my terrace garden!
www.chitrannaa.blogspot.in

But of course, Bele Obbattu ( sweet chapati) with loads of desi ghee and hot milk :-)

Happy Gowri Ganesha :-)