Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Boondi Laddoo is a sweet variety which is popular throughout India. It is common to prepare these laddoos on festival and other occasions. Boondi (small balls) will be prepared from the besan flour and laddoos are made by combining these boondis with sugar syrup; that's the reason its called as Boondi Laddoo!

My mom will prepare similar kind of laddoo for Ganesh Chaturthi festival using the jaggery instead of sugar. Even I wanted to pepare the laddoos this time for the festival, but I prepared them using the sugar. This was the first time I prepared these laddoos and it was a great success! Folks liked it a lot and laddoos got over very quickly :)

Preparation time: 1 hour

Yield: 14 laddoos of medium size

Ingredients:

Besan flour - 2 1/4 cup

Sugar - 2 1/4 cup

Cardamom - 3

Cloves - 4

Cashews, raisins - optional

Water

Oil for deep frying

A ladle with small holes to prepare the boondi

Procedure:

Take the besan flour, add water little by little and make a thick paste without lumps.

Heat the oil in a pan on medium flame. Pour some batter on the ladle and let the drops of batter fall into the hot oil like tiny droplets.

Deep fry the boondi, drain the excess oil and tranfer them to a vessel.

Prepare a thick, 1 string consistency sugar syrup by adding little water to the sugar.

Add the crushed cardamom seeds and cloves to the sugar syrup.

Roast the dry fruits in ghee / oil and add to the sugar syrup.

Add the boondi to the syrup and mix thoroughly.

Laddoo should be prepared when the mixture is still warm. Take small portions of mixture and press then in between your hands to prepare the laddoos.

If needed, you can warm up the mixture again and prepare the laddoos.

These laddoos can be preserved upto a week.

Tips:

Add few strands of saffron to enhance the taste of the laddoo.

If the batter to prepare the boondi is thick, just add little more water to adjust the consistency. If it looks watery, try adding some dryflour.
Food color can be added to make the Laddoo colorful.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This Burfi is one of the special dishes which my Mom prepares. Using only 3 ingredients, this tasty and easy sweet can be prepared. Whenever I prepare this Burfi at home, I will get over within one day!

Preparation Time: 40 minutes

Ingredients:

Groundnut - 1 cup

Sugar - 1 cup

Milk - 1 cup

Procedure:

Dry roast the groundnut and remove the skin.

Prepare a fine powder from the roasted groundnut.

Take a thick bottom pan, pour the milk and sugar, and bring to boil.

Once the sugar dissolves in milk, add the groundnut powder and mix well.

Keep mixing the mixture till it thickens, separates from the bottom and reach the Burfi consistency.

Pour it on a greased plate and spread nicely. You can use the rolling pin to spread it evenly.

Cut it into desired shapes once it becomes cool.

Tips:

If you are confused about the right consistency for the Burfi, just put few drops of the Burfi mixture on the plate. If it becomes solid when it becomes cool, that's the right consistency!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

There is a big shopping complex in our area, which is at walkable distance from our house. Normally, we will go there frequently for our household needs. Last week, I had been there for browsing something and I found Totapuri mangoes in a shop there. I just rushed in and bought few mangoes with the idea of cutting and eating them. But it was too much tangy and I couldn't eat even a single pie! Then, I thought of preparing this Gojju (Thick gravy).

More sour the mango is, its better for this Gojju. If boiled nicely, this can be preserved upto 4 - 5 days without refrigeration. Of course, you can use the mangoes preserved in salt water also instead of fresh ones. This gojju will be a good combination with rice.

Time required: 40 minutes

Ingredients:

1 big raw mango (sour)

Dry red chillies - 2

Green chillies - 6 (Adjust as per your taste)

Urad dal - 1/2 spoon

Mustard seeds - 1/2 spoon

Asafoetida

Few curry leaves

Pinch of turmeric

Sugar - 1/2 spoon

Salt - according to taste

Garlic pods 8 - 10 (crushed)

Oil - 3 spoon

Procedure:

Cook the raw mango in water till it becomes smooth.

After the mango is cooked, take it out from the water and allow to cool.

Take out all the pulp from the cooked mango. Use some water if needed.

Heat the oil in a pan. Add the red chilli pieces, urad dal, mustard seeds, asafoetida and turmeric. Once it splutters, add curry leaves and sliced green chillies.

Add the crushed garlic and saute for a while to remove the raw smell.

Add the mango pulp, sugar and salt. If it looks too thick, add some water to dilute it.

Boil the gojju at-least for 8 - 10 minutes and switch off the flame.

Store it in an airtight bottle once it becomes cool.

Enjoy the hot and sour Gojju with rice.

Tips:

If you want to have more aroma of garlic, just skip adding garlic while preparing the Gojju; and once the Gojju is done, do the tempering with garlic.
No need to boil the mangoes if raw mangoes preserved in salt water are used. Because, they will be boiled before preserving in salt water.

This is my entry to the Event 'Herbs and Flowers - Garlic' hosted by Vardhini, which was started by PJ.

Also, sending this to 'Flavours of South India', ongoing event at Simply Food.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Probably everybody is busy with the festival preparation now.. coz its Ganesh Chaturthi tomorrow! Even I was doing the preparations, and thought of doing this month's last posting :) I will be sharing an easy recipe today, which is very special for this festival! I already prepared some items for tomorrow because I can't prepare all the dishes alone quickly. Today, I prepared Sesame seeds laddoo, which is one of the favorite dishes of Lord Ganesha. One of my Aunt prepares these laddoos very nicely. They will celebrate Sankashtahara Chaturthy every month and she won't miss these laddoos for the Naivedyam. We used to wait for the pooja to end and eat the tasty laddoos!! I have adopted some tips from her for this recipe. But these laddoos will be more tasty and chewy if you use the liquid jaggery which you can get only in rural areas.

Preparation time: 40 minutes

Yield: 20 - 21 small laddoos

Ingredients:

Powdered jaggery - 1 1/4 cup

Sesame seeds - 1 1/4 cup

Cardamom - 1

Pinch of cooking soda

Water

Procedure:

Roast the sesame seeds to golden color or until you get nice aroma.

Add little water to the jaggery and bring to boil.

Keep the cardamom powder ready.

Crush the sesame seeds in mixer just for 1 - 2 seconds and take out.

When the jaggery reaches a thick, one thread consistency, add the cooking soda, crushed sesame seeds and cardamom powder. Mix them well.

Then, switch off the flame and wait till the mixture cools down little bit.

Prepare small balls (laddoos) when the mixture is still warm.

Sesame seed laddoos are ready now. Let me wait till tomorrow to enjoy these laddoos!

Happy Ganesh Chaturthy to one and all!! Take care :)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Normally, most of the dosas we prepare need some quantity of rice or rice flour to prepare the batter. But this Rava dosa is prepared without using the rice. Only ingredients used here are - semolina (sooji rava) and urad dal. This type of rava dosa will be prepared for breakfast mostly on festival days when people won't prefer having anything made with rice before doing the Pooja. Procedure to prepare the batter for rava dosa is almost similar to the Idli batter.

Preparation time: 30 minutes

Fermentation time: 7 - 8 hours

Servings: 3

Ingredients:

Urad dal - 1/2 cup (soak in water for 2 - 3 hours)

Semolina / sooji rava - 2 cups

salt to taste

Procedure:

Wash the soaked urad dal and grind it into a fine paste by adding little water.

Wash the semolina and drain all the water.

Mix the semolina with urad dal paste and prepare the batter.

Consistency of the batter will be the same as regular dosa batter. If the batter looks watery, little more semolina can be added to the batter.

Let the batter rest in a warm place for 7 - 8 hours or overnight.

Before preparing the dosa, add salt and mix well.

Heat the tava and pour a large spoonful of batter on it. Spread the batter a little.

You can add few drops of oil or ghee while cooking the dosa. But this is just optional.

Cook the dosa on both the sides and serve hot with chutney or any other side dish.