Chakli ( Reposting)

 Happy Gowri Ganesha to everyone. As we all know, Chakli is one of the special dishes which will be made for Ganesha festival. I do not have to write much about Chakli. I am sharing here a simple recipe handed down from my mom.  I do not know how many of you use Milk while preparing chakli. If have not used milk before, try with milk this time :-).  I think 5 cups of flour is a lot, it really tested my patience..You can reduce the quantity of the flour if you do not have lots of patience!!.Hope you will enjoy.

Preparation time: 4 hrs( depends on quantity of flour you take)
Servings: may be 10-15 ( depends)

Ingredients:

• 5 cups Rice flour ( raw)
• 7 cups Milk
• 2 tbsp Butter
• 1/2 cup Hurigadale/ putani/ dalia/ roasted channa dal.
• 1/4 cup Urid dal/ black gram dal.
• 1 tbsp Cumin seeds crushed
• salt to taste.
• Oil for deep frying.

Other requirements:

• Chakli maker/ mould
• Muslin cloth

Method:

• Dry roast the Rice flour in a thick bottom pan for about 6-7 min on a low to medium heat with constant stirring. Do not burn the flour. Keep it aside.
• Dry roast the Hurigadale and Black gram dal separately until become light brown. Please roast both of them on a low heat. Hurigandale would take just 1-2 min. Do not burn..
• Then make fine powder of both hurigadale and Urid dal. Then mix with roasted Rice flour. 
• Add crushed Cumin seeds and salt to taste to the above mixture. Then mix well.
• In the mean while, take 7 cups milk in a wide mouthed griddle and bring to boil. Take out about 1 cup of milk and keep it aside. 
• Then add Butter, allow to melt.
• As soon as Butter melts, take off the griddle from the stove. Immediately pour Rice flour mixture. Mix well. Add some milk if required. Dough should not be very dry or watery. 

• Cover the griddle with a lid or a plate. Leave it for 10 min.
• Then take some( say 2-3 ladle full)  dough in a clean surface or a plate and knead very well into a soft dough.  You can sprinkle very little  milk or hot water if you feel the dough is dry. 

Needs little more kneading

                      

• Then fill  the dough into a chukkuli maker/ mould and press into coil shape on a wet muslin cloth.

• Then carefull transfere to hot oil and fry until light brown on a low to medium flame.
• Store it in a airtight box.

Note: Keep the remaing dough / griddle closed while kneading/ frying because dough gets dried if you keep it open.
I prefer wet muslin cloth so that it doesnt allow the pressed chaklis to be dried and breaking.
If the dough is not kneaded well, we can not give the proper shape and cant make desired size chaklis.

 

ಕಾಯಿ ಹುಳಿ / Long Beans in Coconut-Yogurt based Curry

Here is a very easy, tasty, healthy havyka recipe for you. I learnt this recipe from my aunt Sowmya Bhat. We can use varieties of veggies like Beans, Green Tomato, Capsicum, yellow Cucumbe, Okra etc to prepare this tasty curry. I have used Long beans. It goes very well with plain rice. Give it a try, have fun cooking.

Preparation time 25 min
Servings: 4-5

Ingredients:

• 4 cups chopped long beans ( 1 inch length)
• 1 cup freshly grated Coconut
• 3-4 Green Chilies to taste
• 1 tsp Rice flour (optional)
• 1 cup thick butter Milk( preferably slightly sour)
• 1 1/2 tsp tamarind extract to taste( use only when u have no sour butter Milk)
• salt to taste

For tempering:

• 1 tsp Mustard seeds
• few Curry leaves
• 1/4 tsp Fenugreek / Methi seeds

Method:

• Cook the chopped long beans with salt  and about 3 cups of water (as required).
• Grind the Coconut, Green Chilies, Tamarind and Rice flour with some water into smooth paste.
• Add to the cooked Long beans. Boil for 5-6 mins.
• Add the butter milk and bring to a boil.
• Temper with tempering ingredients.
• Serve hot with plain rice.

Tender Jackfruit Chutney

This is one of the typical Havyaka recipes. Very easy to prepare delicious to eat. Give it a try if you get freshtender jack fruit or tinned one. Enjoy. 
Preparation time: 30 min
Servings: 4

Ingredients:

• 1/4 tender Jackfruit
• 4-5 Green Chilies ( to taste)
• 2 inch Ginger
• 1/2 cup grated coconut
• Generous pinch of HIng/ Asafoitida
• 1/4 lemon size Tamarind
• 1 tsp Oil
• Salt to taste

For tempering

• 1 tsp cooking oil
• 1/2 tsp Mustard seeds

Method:

• Remove the skin of Tender Jackfruit and cut into small cubes and pressure cook(3-4 whistles). If you do not get the fresh tender Jackfruit you can use tin( cook for 10 min).
• Fry the green Chilies and Hing for 2 min using 1 tsp oil.
• Now grind fried green chilies, Coconut,Ginger, cooked tender Jackfruit, Tamarind and salt to taste with very less water. It would be great if you can grind without water.
• Finally temper with Mustard seed.
• Serve with Rice and Rasam. You can have with plain rice as well.

White Radish Rice/ ಮೂಲ೦ಗಿ ಅನ್ನ

Have you ever thought of preparing rice from white Radish?, in fact I had never thought of it until I tasted it during my last India visit. My mom had prepared this delicious bath. She had grown lots of white Radishes in the Hithalu(backyard).. In this recipe, she used green leaves along with Radish like any other Radish dishes( I just took few clicks).  I have heard, seen lots of people waste green leaves of Radish, dont know why? it really tastes very good. We can prepare palya, sambar out of it. I never seen white radish with leaf here in Toronto, so I have to prepare this dish with red Radish. I really liked this bath. Hope you will like it too.

 Preparation time: 40 min
servings: 4

Ingredients:

• 2 cups long grain white rice
• 1 large Radish with green leaf chopped
• 1 medium Onion chopped
• 3 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Turmeric powder
  
• Few curry leaves
• Salt to taste

for grinding

• 1/2 cup grated Coconut
• 4-5 red Chilies(to taste)
• 1 tsp Coriander seeds
• 1/2 tsp Cumin
• Generous pinch of Hing
• 1/4 lemon size Tamarind or 1/2 squeezed lemon

 Method:

• Cook the rice with 4 cups of water. Make sure the rice is not sticky. Keep aside to cool.
• Heat 2 1/2 tbsp oil in a pan, add Mustard seeds and Turmeric powder. Now add the chopped Radish, Onion and salt to taste. Cover and cook for 5 min.
• In the mean while heat 1/2 tbsp Oil in a pan and roast the "for grinding" ingredients except coconut and Tamarind. Then grind with coconut and Tamarind using little water.
• Add the ground mixture to the half  cooked Radish. Mix well and cook until tender and water evaporates.
• Now mix the rice with cooked Radish and mix very well. Adjust the salt if required. If you have not used the Tamarind, now add the Squeezed Lemon. Mix well. 
• Serve the any raitha and Papad or any sandige.