HEALTHY RAGI HITTU PAYASA/MILLET PORRIDGE

Here comes a healthy and easy dessert not too common yet very tasty. I made this for the first time today as I was quite bored of making the traditional payasas and wanted to make something different. I was quite surprised by how such a simple preparation made of Ragi (which many do not like) turned out to be so good. It encourages me to make this payasa more often. Ragi is a health fad currently and rightly so. The use of Jaggery instead of sugar in this recipe makes this suitable for diabetic people too.

Yields: 4 cups

Ingredients

Store bought Plain ragi hittu/powder: 2 tbsp
Jaggery: 5 tbsp(powdered)
Water: 1 1/2 cup
Milk: 1 1/2
Almond/Badam powder: 1 tbsp
Cardamom powder: 1/4 tsp
Ghee: 1 tbsp
Almonds/Badam pieces: 1 tbsp

Preparation

1. Take a pan, add ghee and roast ragi powder in it for 4-5 minutes.(till it releases a flavorful aroma)
2. Add water and mix it without lumps. (if needed switch off stove and mix to avoid lumps)
3. Add jaggery, mix it and bring it to boil.
4. Add milk, badam powder, mix and cook for 1- 2 minutes.
5. Switch off the stove and add cardamom powder and mix it.
6. Garnish it with badam pieces.
7. Serve hot or cold.

Notes

1. Quantity of Milk can be increased or decreased depending on desired consistency.
2. This payasa thickens fast and doesn't need much of cooking time, since the ragi powder is already roasted. If left to cook for a longer duration, the end result will be of very thick consistency, almost halwa-like.
3. Badam powder is added for added flavour, however it is not a necessary ingredient and can be skipped too.
4. Cashewnuts can be added instead of badam pieces. I used almonds just to make it different.
5. Instead of jaggery, dates can be added to make it more healthier (soak dates for 1/2 an hour, grind by adding milk and add it at the stage when milk is added).

GOJJU AVALAKKI/HULASEHANNU AVALAKKI/TAMARIND POHA/PULI AVAL

Gojju Avalakki is another variation of Avalakki preparation made for Krishnashthami. It is a favourite among people who like slightly tangy food. This dish along with Avalakki uppittu serves as the main course for dinner on Krishnashthami. The tanginess from the tamarind with the crunch from fried groundnuts works as a perfect combination and makes this a complete dish in all sense.

You can refer to the blog for other Avalakki recipes like Avalakki payasa, Mosuru avalakki. Further you can find  Krishnashthmi special fried snacks like Uppicheede, Bellada cheede, Chakli, Tengul, Ribbon Pakoda, Thatte in this blog too.

Yield: 4 servings

Ingredients

Medium Avalakki/poha/aval: 2 cups
Tamarind: lemon sized(soak and remove pulp)
Coriander powder: 2 tbsp
Chilli powder: 3/4 tsp
Hing: 1/2 tsp
Fenugreek powder: 1/4 tsp
Turmeric powder: 1/4 tsp
Salt: as required
Oil: 3 tbsp
Mustard seeds: 1 tsp
Udad dal: 2 tsp
Chana dal: 2 tsp
Groundnut: 2 tbsp
Curry leaves: 10-15 nos
Fresh coconut: 2 tbsp

Preparation

1. Coarse grind avalakki, wash and drain water (put in a muslin cloth to remove water completely).
2. In a mixing bowl, take the avalakki and separate it properly. 
3. Add tamarind pulp, coriander powder, chilli powder, turmeric powder, fenugreek powder, hing, salt and mix all.
4. Take pan, add oil. When it becomes little hot add mustard seeds, udad dal, chana dal, groundnut and fry till golden colour.
5. Add curry leaves and avalakki mixed with spices and tamarind. 
6. Mix and fry in low flame till avalakki is separated. (approximately 20-25 minutes).
7. Once done garnish with fresh coconut.

MOSURU AVALAKKI/CURD POHA/TAIR AVAL

Mosaru avalakki is the easiest of avalakki preparations and is a quick fix meal on any fasting day. It is of more significance on Krishtashthami since Lord Krishna had a special association with Avalakki. The story of Sudama and his offering of Avalakki to Lord Krishna which was joyfully accepted by the Lord is known to all. Hence it is customary to prepare Avalakki dishes on Krishtashthami as our humble offering to the Lord.

You can refer to the blog for other Avalakki recipes like Gojju avalakki, Avalakki payasa. Further you can find recipes for Krishnashthmi special fried snacks like Uppicheede, Bellada cheede, Chakli, Tengul, Ribbon pakoda, Thatte in this blog too.

Ingredients

Medium Avalakki/Poha/Aval: 1/2 cup
Fresh curd: 1/2 cup
Salt: as required
Hing: pinch
Fresh coconut: 1 tbsp(grated)
Oil: 1 tsp
Mustard seeds: 1/4 tsp
Udad dal: 1/2 tsp
Chana dal: 1/2 tsp
Curry leaves: 5 nos
Red chilli: 1 no.
Coriander leaves: 1 tsp (chopped)

Preparation

1. Wash avalakki, add 2 tbsp of water and give it a rest for 15-20 minutes.
2. Take a pan add oil, mustard seeds, udad dal, chana dal, red chilli, curry leaves and make tempering and keep aside for cooling.
3. Take soaked avalakki, add curd, salt, hing, coconut and mix.
4. Add tempering and garnish with coriander leaves.

THATTE MURUKU

Thatte Muruku is a flat disc shaped savoury snack similar to Nippattu in shape but tastes little different. It is a Krishnashthami favourite snack but given the simplicity of ingredients and preparation one can prepare it anytime at will. This fried snack carries a little heat just like Ribbon pakoda and appeals to people who like their snacks to be spicy and hot.

You can refer to the blog for other Krishnashthmi fried snacks like Uppicheede, Bellada cheede, Chakli, Tengul, Ribbon Pakoda. Further you can find Avalakki recipes like Gojju avalakki, Avalakki payasa, Mosuru Avalakki in this blog too.

Ingredients

Rice flour: 2 cups
Fried gram dal (hurigale/pottukadale) powder: 1/2 cup
Unsalted butter: 1 1/2 tbsp
Chilli powder: 1 tsp
Seasme seeds/til/yellu: 1 tsp
Hing: 1/2 tsp
Curry leaves: 1 tsp (chopped)
Chana dal: 1 tbsp(soaked for 1 hour)
Salt: as required
Oil: for frying
Water: as required for binding

Preparation

1. Take a mixing bowl, add rice flour, fried gram dal powder, chilli powder, seasme seeds, hing, curry leaves, chana dal, salt, butter and mix without lumps.
2. Add water and make a soft dough, soft enough to make tatte/plate shape.
3. Take medium sized balls and tap to make a tatte on a muslin cloth.
4. After each tatte is made transfer it to a plate, if left for longer time it becomes difficult to remove from the cloth.
5. Heat oil(not boiling hot) and deep fry till golden brown colour.
6. At a time 4 to 5 tatte can be added to the oil. 
7. Drain excess oil, cool and store in air tight container.

UPPICHEEDE/UPPUCHEEDE

Uppu cheede is a favourite among kids owing to its size. These tiny savoury balls taste just as divine. Uppucheede and Bellada cheede are two snacks which is traditionally prepared during Krishnashtmi in our household and is believed to be among young Lord Krishna's favourite snacks.

Many people, I hear, are scared of preparing cheedes because if not done correctly then there is a risk of the cheedes bursting in oil while frying. I personally have never faced this problem. But I would suggest if you are trying this dish for the first time then use caution at the time of frying them.There is a small but important tip to follow to ensure cheedes come out well with no harm to the dish or the maker of the dish. While making the balls ensure you do not apply too much pressure. Keep the balls loosely rolled. The interior portion of the ball if pressed too tight will try to expand while cooking resulting in bursting.

You can refer to the blog for other Krishnashthmi fried snacks like Bellada cheede, Chakli, Tengul, Thatte, Ribbon Pakoda. Further you can find Avalakki recipes like Gojju avalakki, Avalakki payasa, Mosuru avalakki in this blog too.

Ingredients

Rice flour: 1 1/2 cup (store bought)
Udad dal flour: 1/4 cup (dry roasted and powdered)
Unsalted butter: 2 tbsp
White seasme seeds/til/yellu: 1 tsp
Hing: 1/2 tsp
Salt: as required
Fresh coconut: 2-3 tbsp(grated)
Water: for binding
Oil: for frying

Preparation

1. Take a mixing bowl, add rice flour, udad dal flour, seasme seeds, hing, salt, fresh coconut, unsalted butter and mix without lumps.
2. Add water and make a soft dough. (consistency should be soft enough to make small balls)
3. Make small balls and deep fry in medium flame till golden colour.
4. At a time 20-25 balls can be added in the oil while frying.
5. Once done cool and store in an air tight container.

KESARI BATH/RAVA KESARI/RAVA SAJJIGE/SOOJI KA HALWA/SHEERA

Rava kesari is a popular and easy to prepare dessert. Given its main ingredient, i.e. Rava, it is also popularly prepared during fasts(upavasa)  like ekadashi or naga chaturthi. I believe the reason for the popularity of this dish during fasting is that Rava Kesari can be quite filling, which helps us sustain through the day. We have always prepared this on Naga chaturthi too as on this day, women of our household consume only salt-free dishes.

This version of Rava kesari is firm enough to cut into pieces, which makes serving easier.

Yields: 20 nos


Ingredients

Rava(medium)/Semolina: 1 cup
Sugar: 3/4 cup
Ghee: 1/4 cup
Milk: 1 1/2 cup
Water: 1 1/2 cup
Cashewnuts: 10 nos
Almond powder: 2 tsp (optional)
Saffron: 3-4 strings(soaked in 1 tbsp of milk)
Cardamom powder: 1/4 tsp

Preparation

1. Take 1/2 tsp of ghee in a pan, roast cashewnuts and transfer in a plate.
2. Add 2 tbsp of ghee and roast rava. Once done switch off stove, add water, milk, saffron soaked in milk and mix it without lumps. (with experience you can mix it even without switching off the stove) 
3. Switch on the stove and cook till rava is half cooked.
4. Add sugar and cook till the sugar dissolves.
5. Add the remaining ghee and cook till the rava starts separating from the pan. Add a little (maximum 1-2 tspn) more ghee if you feel the rava is not separating from the pan or if the rava mixture seems too sticky. Switch off stove.
6. Add cardamom powder, roasted cashewnuts and mix.
7. Transfer to a greased plate, cool and cut into pieces.

BELLADA CHEEDE/VELLA CHEEDE

Bellada cheede and Uppicheede are two of the favourite dishes of  Lord Krishna and is normally prepared during Krishnashtami/Janmashtami. In this post I will share the recipe of Bellada cheede which can be a little challenging dish to prepare because there is always a risk of the cheede spreading in oil (does not retain its shape) while frying. The key to solving this issue is to ensure you rest the dough for atleast 4-5 hours before frying them. For additional tips refer to the notes at the end of this recipe. A little practice and patience with lots of love is all it takes to master this preparation. Bellada cheede, a mildly sweet snack; with its crunchy exterior and pieces of coconut bursting in as a surprise in every bite it is sure to be a hit among kids and adults alike.

You can refer to the blog for other Krishnashthmi fried snacks like Uppicheede, Chakli, Tengul, Thatte and Ribbon pakoda. Further you can find Avalakki recipes like Gojju avalakki, Avalakki payasa, Mosuru avalakki in this blog too.

Ingredients

Rice flour: 1 cup
Jaggery/gud/bella: 1/2 cup
Udad dal flour: 1 tbsp(roasted and powdered udad dal)
Unsalted butter: 2 tbsp
Cardamom powder: 1/2 tsp
Dry ginger powder: 1/2 tsp
Coconut: 1 tbsp(cut into small pieces)
Ghee/Oil: for frying

Preparation 

1. Dry roast rice flour(it should just be little warm) and keep aside.
2. Dissolve jaggery in water by heating (do not make syrup) and remove impurities by filtering the jaggery water. (water should be enough to immerse jaggery)
3. Take a bowl, add rice flour, udad dal flour, butter, dry ginger powder, cardamom powder, coconut and mix without lumps.
4. Add cooled jaggery water and  bind it into a soft dough. Consistency of the dough should be soft enough to make balls without cracks, harder than chapati dough.
5. Give it a rest for 4-5 hours.
6. Make balls of 0.75" to 1" size and deep fry till it turns golden brown colour.
7. Bellada cheede should be soft from inside and crispy form outside.
8. Once done cool and store in air-tight container.

Notes:

1. Do not fry all balls together. Put 2 at a time or maximum 4 balls.
2. Oil should not be very hot and once balls are put do not disturb for a minute
3. Jaggery water should not be boiled.

RIBBON PAKODA/OTTU PAKODA

Ribbon pakoda is the swirly savoury snack which once you start munching on is difficult to stop. Another popular traditional Krishnashtmi snack, Ribbon pakoda is a favourite at our home and I am hoping this recipe will soon find a place in your hearts and home too.

You can refer to the blog for other Krishnashthmi fried snacks like Uppicheede, Bellada cheede, Chakli, Tengul, Thatte. Further you can find Avalakki recipes like Gojju avalakki, Avalakki payasa, Mosuru avalakki in this blog too.

Ingredients

Gramflour: 3 cups
Rice flour: 2 cups
Unsalted butter: 3 tbsp
Chilli powder: 1 tsp
Ajwain/Oma/Carom seeds: 1 tsp
Hing: 1/2 tsp
Salt: as required
Water: as required for binding
Oil: for frying

Preparation

1. Take a bowl and mix gram flour, rice flour, chilli powder, ajwain, hing, salt and butter. Mix well without lumps.
2. Add water and make a soft dough. Put in a chakli mould with flat hole and deep fry.
3. Oil should not be boiling hot. It should be just hot enough for frying and ensure you fry in medium flame.
4. Once done, cool and store in an air tight container.

SABUDANA/SABBAKKI/JAVARISI VADA

Yields: 18 nos.

Ingredients

Sabudana: 1 cup
Groundnut: 1/2 cup
Curd: 1 tbsp
Water: as required
Salt: as required
Chilli powder: 1 tsp
Curry leaves: 10 nos (chopped)
Coriander leaves: 1 tbsp (chopped)
Oil: for frying
Bread crumbs: as required

Preparation

1. Soak sabudana in water and curd for 2 hours. Water should be as enough such that sabudana is completely immersed. 
2. Dry roast groundnut, remove the skin and coarse grind.
3. Add the coarsely ground groundnut to soaked sabudana and mix it so that moisture in the sabudana gets absorbed by the groundnut
4. Add curry leaves, salt, chilli powder, coriander leaves and mix. If required add bread crumbs.
5. Make vada shape and deep fry. Remove once its golden brown colour.
6. Can be had with tomato chutney, tomato sauce or just as it is.

TENGULAL/TENGUL/PLAIN CHAKLI

Tengul, like its cousin Chakli is the most commonly prepared Krishnashthami snack. The main difference between the two is the use of Urad dal flour and cumin seeds in Tengul while Chakli uses Fried gram dal flour and sesame seeds. For the novice however, the difference starts and ends in the shape of the two and its taste. Make a batch today and see it dissappear even before you know what's happening.

You can refer to the blog for other Krishnashthmi fried snacks like Uppicheede, Bellada cheede, Chakli, Thatte, Ribbon pakoda. Further you can find Avalakki recipes like Gojju avalakki, Mosaru Avalakki and Avalakki payasa in this blog too.

Ingredients

Rice flour: 3 cups
Udad dal flour: 1/2 cup(dry roasted and powdered)
Unsalted butter: 3 tbsp
Cumin seeds: 1 tsp
Hing: 1/2 tsp
Salt: as required
Water: as required
Oil: for frying

Preparation

1. Take bowl, add rice flour, udad dal flour, cumin seeds, hing, salt, butter and mix properly without lumps.
2. Add water and make soft dough(should be little thicker than chapati dough and come out of chakli mould easily).
3. Put in a chakli mould(plain hole one) and deep fry.
4. Do not boil the oil and fry only in medium flame. 
5. Once done, cool and store in an air tight container.

CHAKLI/MUCHCHORE/MULLU MURUKU

Shravan month is fast approaching and with it comes the season of festivals and celebrations. One of the most important festival for a foodie is Gokulashthami, where we celebrate the birth of Lord Krishna. Honestly, it just sometimes turns into an occassion of enjoying fried snacks and sweets all in the name of Lord Krishna. But no regrets.

Starting today I will be posting recipes that are traditionally prepared for this festival. However, these snacks are just too yummy to munch on and can serve as a good teatime snack on any day.

Today I am posting Chakli recipe commonly also known as muchchore or mullu muruku. Most of these snacks use Rice flour as the main ingredient. Traditionally this rice flour is prepared at home and is a slightly lengthy (though not difficult) process. My recipes however uses store bought rice flour which yields similar result as using home made rice flour. I shall share the traditional rice flour preparation method some other day. Until then enjoy these Gokulashthami recipes in advance and may the celebrations begin.

You can refer to the blog for other Krishnashthmi fried snacks like Uppicheede, Bellada cheede, Tengul, Thatte, Ribbon pakoda. Further you can find Avalakki recipes like Gojju avalakki, Avalakki payasa, Mosuru avalakki in this blog too.

Ingredients

Rice flour: 3 cups
Fried gram dal(powdered): 1 cup
Hing: 1/2 tspn
Chilli powder: 1 tspn
Seasme seeds/til/yellu: 1 tbspn
Unsalted butter: 1 1/2 tbspn
Salt: as required
Oil: for frying
Water: as required

Preparation

1. Take rice flour, fried gram dal powder in a bowl and add hing, chilli powder, seasme seeds, salt, butter and mix all without lumps.
2. Add water and make a soft dough. Consistancy should be little thicker than chapati dough and should easily come out of the chakli mould.
3. Put in a chakli mould and deep fry. Oil should not be boiling hot and fry in medium flame.
4.  Cool and store in a air tight container (if there are any pieces left. Because once you start munching on them you would not stop until it all disappears.)

GARAM MASALA POWDER (HOME-MADE)

Ingredients:

Tej Patta/Bay leaves: 2 nos.
Cinnamon: 2 inches
Dry ginger: 1 inch
Cardamom: 10-12 pieces
Black Pepper: 2-3 tspn
Cloves:1 tspn

Preparation:

1. Dry roast all the ingredients together for about 3-4 minutes. Alternatively heat them in the Microwave for 2 minutes.
2. Grind them to a fairly fine powder and store it in an air-tight container.

Note:

• As compared to store-bought masala Home-made garam masala powder have a much richer and stronger flavour and should be used sparingly in recipes so that the garam masala flavour doesnot overpower the taste of the overall dish.

DOODHI MUTHIYA/BOTTLE GUARD DUMPLINGS

Yields: 3-4 servings

Ingredients:

Wheat flour: 1 cup
Bottle gourd: 1 cup(grated)
Chilli ginger paste: 1tsp
Salt: as required
Hing: 1/2 tsp
Oil: 4 tbsp
Mustard seeds: 1/2 tsp
Til: 1 tsp
Curry leaves: 8-10 leaves
Coriander leaves: 1/2 cup
Fresh Coconut: 1/4 cup
Water: as required

Preparation:

1. Take a bowl mix wheat flour, chilli ginger paste, hing, bottle guard, coriander leaves, 2 tbsp oil, salt. Water can be added if required.
2. Make muthia by pressing them within the palm of your hand. (That is where it derives its name from, Mutthi means fist in gujarati)
3. Now steam cook it in steamer for 8-10 minutes.
4. Remove and cut it into pieces.
5. Take a pan add 2 tbsp oil, add mustard seeds after it crackles add curry leaves and til. 
6. Immediately add the cut muttiya pieces and mix.
7. Garnish it with fresh coconut.
8. You can snack on it without any need of sides or dipping sauce.

Note:

1. You may want to squeeze out the water out of the grated bottle gourd and use it for kneading the dough. Generally this water itself should be enough and more to make a dough.
2. Traditionally Muthias are prepared in steamed version. However there is a deep fried version too.
3. Muthias can be prepared of not just bottlegourd but of other vegetables like cabbage, zucchini etc too.

WHOLE BRINJAL SABJI/BADNEKAI RASAVANGI/GOJJU/KATRIKAI KARAKOLAMBU

Ingredients

Brinjal: 8-10 nos (small)
Turmeric: 1/4 tspn
Udad dal: 1 tbspn
Chana dal: 1 tspn
Coriander seeds: 2 tbspn
Fenugreek seeds: 1/4 tspn
Mustard seeds: 1/2 tspn
Guntur chilli: 3 nos
Byadige chilli: 3 nos
Curry leaves: 15 leaves
Hing: 1/2 tspn
Tamarind: lemon sized (soak and remove pulp)
Water: as required
Salt: as required
Oil: 3 tbsp

Preparation

1. Dry roast 1/4 tsp of mustard seeds, fenugreek seeds, udad dal, chana dal, both chillis, coriander seeds, curry leaves and grind into fine powder. Add hing and salt to it. Keep aside in a plate.
2. Cut brinjals by making 2 or 4 slits at the bottom and fill the brinjals with the above powder.
3. Take a pan, add oil, mustard seeds(remaining ¼ tsp) after mustard seeds crackles add filled brinjals. Cook till the brinjals become soft.
4. Add remaining powder and mix.
5. Now add tamarind pulp, salt and water as required, mix and cook for 5 minutes. 
6. Serve hot with rice, chapati or paratha.