Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Due to my passion towards sweets, I will keep preparing some or the other sweet / desserts at home. Believe me, when I visit anybody's food blog / website, first thing I will check for is sweet varieties. I don't know why, but for me, this has become one of the main criteria to make an impression!! No doubt, I will admire other dishes also, but sweets will always occupy the first rank :)

Coming to the recipe, Saate is a special sweet variety which you can find in North Kanara. It looks bit similar to Badusha, but the taste will be different. Badusha will have a smooth texture whereas Saate will be kind of crispy. You will find this sweet dish in almost all the sweet stalls in North Kanara, but nowhere else I have seen this sweet variety in Karnataka.I checked for Saate recipe in the net, but didn't get any postings still!! So, I am very glad to post this recipe.. may be I am the first person to post this ;) I learned this recipe from one of my cousins, who has expert hands for preparing these goodies..

Preparation time: 2 hours

Yield: 13 - 14 pieces

Ingredients:

2 large cups of all purp. flour / maida

Ghee / dalda - 1/4 cup

Sugar - 2 cups

Pinch of salt

Water

Oil for deep frying

Nylon cloth

Procedure:

Mix all purp flour, salt and ghee / dalda nicely. To this, Add water little by little and prepare a non - sticky dough like chapathi dough.

Close it with a lid and allow it rest for 10 minutes.

Divide the dough into 2 equal parts (this is just for convenience; you can use the whole quantity at once).

Roll the dough like a big chapathi.

Fold it twice and you will get a triangle shape. Roll it again like chapathi and fold it.

Repeat this step at-least 15 - 16 times to get lot of layers.

Finally, roll it into 1 inch thick chapathi and cut into circle or any other shapes.

Combine the remaining dough, roll it 15 - 16 times and cut them.

Prick the circles with a fork to avoid puffing up. Also, it helps to cook the inner layers of saate nicely.

Add very little water to the sugar just to liquidize it and bring to boil. Prepare a thick sugar syrup. Consistency should be such that, if it becomes cool, it should crystallize.

Heat oil in a heavy bottom pan. Deep fry the Saate on low or medium flame for around 20 minutes or until it becomes crispy.

Transfer the deep fried Saate onto a tissue paper to absorb the excess oil.

Once Saate becomes cool, arrange them on a nylon cloth.

Heat the sugar syrup and liquidize it. Pour around 3 spoons of sugar syrup on the top of each Saate and spread it little-bit.

Once the sugar syrup is settled and crystallized, its the time to take out the Saate from the cloth.

Enjoy the Saate with your family and store the remaining in an airtight container. It will last upto a week if preserved properly.

Sending it to the Event Love Lock With Sweets @ Sweet Karam Kapi.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

It's a well known sweet prepared during festivals in India. It tastes very similar to jilebi. I thought of this recipe to welcome a new member in our family. It's my first experiment. Even if I do not guarantee you about the shape, taste is guaranteed!

Preparation Time: 1 hour
Soaking Time: 6 hours
Fermentation Time: 1 hour
Yield: 20 jangirs

Ingredients:
Black gram - 1 cup
Sugar - 2 cups
Water - 1 cup
Lemon - 1/2
Oil for deep fry
Food color (optional) - pinch
Zip lock cover -1

Method :
Soak black gram for 5-6 hours and keep in the refrigerator for one hour. This is to make sure that the batter should not get warmed while grinding.
Mix together a cup of sugar and a cup of water and boil to make a syrup of one thread consistency. Now add lemon juice and turn off the gas and keep it aside covered.
Take out the black gram from the refrigerator and filter it. Grind the gram to get a batter soft like butter by adding very little water. The batter should be thicker than dosa batter. Keep in mind that the batter should not get even warm.
Add a pinch of food color if you want. I added a pinch of turmeric here.
Make a round hole in a zip lock cover with the help of hot nail. Fill the cover with the batter and lock the cover. Test the cover by pressing it on a plate whether the batter is coming out properly.
Heat the oil in a pan on medium heat and put the batter in jangir shape in it. Fry until crispy.
Put these jangirs in sugar syrup for 2 minutes.

8. Take out the jangirs and keep them on a plate and later transfer them to a storage container.

Jangir will be tastier if you eat after 2-3 hours. Otherwise it might have black gram smell.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Onion Samosa is a famous snack of Hyderabad. I heard about this samosa from some of my friends and tried it at home. It was so good and tasty n we liked it a lot. It will have a crispy outer layer and will be smooth from inside. For learning this recipe, first thing I did is I checked the Vah chef video and followed the same procedures. Later, wanted to go for a healthier version. I tried my own variations in the original recipe and prepared Oats Samosa!
As all of us know, oats is low fat healthy food and many people prefer having oats for their breakfast to reduce the fat.
These samosas can be preserved for 1 - 2 days and are perfect for evening snacks.

Preparation Time: 1 hour
Servings: 3

Ingredients:
1) For the dough:
    Wheat flour - 1 cup
    All purpose flour / maida - 1 cup
    2 tbsp oil
    Salt to taste
    Water

2) For stuffing:
    Chopped onion - 1 cup
    Instant Oats - 1 cup
    Chaat masala - 1 tsp
    Chilli powder - 1 tsp
    Cumin powder - 1/2 tsp
    Chopped green chillies - 2
    Chopped coriander leaves - 1/2 cup
    Salt to taste

3) Other things needed:
    Oil for deep frying
    All purpose flour - 3 tbsp (approx)
    Water

Method:
Mix wheat flour, all purpose flour and salt in a mixing bowl. Add 2 tbsp of oil and mix well.
To this, add water little by little and prepare a smooth, non - sticky dough. Close the lid and let it rest for 15 - 20 minutes.
For stuffing, mix all the ingredients mentioned above and keep aside. Check and adjust the taste according to your preference.
Prepare lemon size balls from the dough and roll them into thin circles. Use enough dry flour for dusting.
Cut the rolled circle into rectangles of around 15 cm length and 7 cm width.

Heat the dosa pan / skillet and put the rectangle sheets on it for a while. Once you see small bubbles on the sheet, just take them out.
Take around 3 tbsp of all purpose flour / maida, add little water and prepare a thick paste.
Prepare small cones from the sheets using the maida paste.
Put around 2 tbsp of stuffing inside the cone and seal it firmly using the maida paste.
Heat oil in a heavy bottom pan and deep fry the samosas on medium flame till they are crispy.
Serve hot with sauce or ketchup. Or, simply you can eat the samosa as it is!

Tips:

To make the samosa more crispy and nicely colored, deep fry them twice. But samosa will absorb more oil if you deep fry twice.

This is my entry to the Event Fast Food, Not Fat Food, # 7 hosted by Priya of Now Serving.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Spring roll is a kind of Chinese appetizer which will be perfect for evening snacks. It will have a nice crispy layer from outside and a smooth and spicy stuffing inside. The name 'Spring Roll' is because of Chinese people who eat this dish during Spring festival.

Spring roll sheets will be available in supermarkets and I used to buy the same earlier. Then, I tried preparing these sheets at home. Preparing the sheets at home is bit time consuming, but if you can't get them from the shop, definitely you can try preparing the sheets at home.

Preparation Time: 1 1/4 hour

Yield: 8 spring rolls

Ingredients:

1 ) For Spring Roll sheet: (you can buy it from supermarket as well)

All purpose flour / maida - 1 cup

Pinch of salt

Water to prepare the dough

2 ) For stuffing:

Thinly sliced (lengthwise) onion - 1 cup

Grated carrot - 1 cup

Grated capsicum - 1 cup

Thinly sliced cabbage - 1 cup

Soya sauce - 1 spoon

Tomato sauce - 1 spoon

Red chilli powder - according to taste

Salt to taste

3 ) Other ingredients:

Oil for deep frying

1 spoon of all purpose flour / maida

Water

Method:

1 ) Spring roll sheet:

Mix all purpose and salt in a mixing bowl. Add water little by little and prepare slightly stiff, non sticky dough. Knead the dough well, close the lid and let it rest for 10 minutes.

Divide the dough into 8 equal parts and prepare the dough balls. Roll them into very thin sheets using the rolling pin. Use the dry flour generously while rolling.

Roll the sheets into the shape of circle or square. Cut the edges to give a nice shape. Anyways, shape doesn't matter coz it will be covered once you fold them ;)

2 ) Stuffing:

Squeeze off excess water from the grated vegetables.

Heat 2 - 3 spoons of oil in a frying pan. Add sliced onion once the oil becomes hot.

Fry the onion for 2 - 3 minutes and add grated carrot, capsicum and salt to taste.

Fry the vegetables for 5 - 6 minutes or until they become slightly crispy.

Then, add soya sauce, tomato sauce and red chilli powder. Saute them for 2 - 3 minutes and switch off the flame. Less the water content, it will be better.

Take around 1 spoon of all purpose flour / maida and prepare a thick paste using water.

Take a spring roll sheet and pour around 2 table spoons of stuffing on one edge.

Roll the sheet upto half by keeping the stuffing inside.

Fold both the edges of the rolled portion into inside and press it gently.

Then, apply the maida paste to the edges and roll the sheet fully. Fix the edges properly so that stuffing won't com out.

Heat oil in a frying pan and deep fry the spring rolls on medium heat. Once they are 3/4th done, take them out and allow to cool for few minutes.

Then, put them in hot oil again and fry until golden brown.

Deep frying twice will make them nicely crispy and will give a nice golden brown color.

Transfer the spring rolls onto a tissue paper to absorb excess oil.

Serve the vegetable spring rolls with tomato sauce.

Sending this recipe to Contest @ Manjula's Kitchen - Oct 2011

Sending this over to the event Christmas Delicacy hosted by Julie.

Sending it to Food of the Month Contest at Food Corner.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Hi!! It was more than a week since I did the last posting. Due to our relocation to India, I was not able to update the blog regularly. Things are coming to a line now and I am back to my kitchen! We had been to our native last week. It was a nice time for us since we met parents and all the relatives after long time. My Aunt suggested me some authentic Havyaka recipes which I can try and share with you in the days to come.

Here is a kind of curry / side dish which goes well with rice. People from Malnad region will be familiar with the name Kanchikaayi. This is a kind of tangy fruit. Juice taken from this fruit will be used for cooking and for preparing juice. Most of the people will have a Kanchikaayi tree in their backyard and they will substitute Lime with Kanchikaayi. Preparation of this Appehuli won't take you much time and the most important thing is... it can be stored upto 4 - 5 days ;)

Preparation time: 20 minutes

Servings: 5 - 6

Ingredients:

Kanchikaayi - 2 ( or around 1 cup of Kanchikaayi squeeze)

Cloves - 3

Coriander seeds - 1 1/2 spoon

Mustard seeds - 1/2 spoon

Dry red chillies - 3 (adjust according to taste)

Grated coconut - 3 to 4 spoon

Salt to taste

Jaggery - 1 lemon size ( adjust according to taste)

For seasoning: oil, mustard seeds, asafoetida, curry leaves

Method:

Take out the peel and cut the Kanchikaayi into two halves.

Take a spoon full of salt in a bowl and squeeze out the Kanchikaayi juice into it. Adding of salt will prevent the juice from becoming bitter.

Heat around 1 spoon of oil in a small pan and roast the cloves, red chillies, mustard seeds and coriander seeds until you get a nice aroma.

Grind the roasted ingredients along with grated coconut into a fine paste. While grinding, use the Kanchikaayi squeeze instead of water.

Add around 1 1/2 cup to 2 cups of water to make the Appehuli little watery. Add salt and jaggery and adjust the taste.

Boil the Appehuli for 5 minutes and do the seasoning with mustard seeds, asafoetida and curry leaves.

This tangy, spicy and sweetish appehuli goes well with rice.

Tips:

This kind of appehuli can be prepared using lime also.