If the dish is this easy and simple to make it, why I didn't bother to try it in past 6 years for the Sankranthi festival??
If I ask this question to myself... Sun drying is a task... if the weather is gloomy or rainy, coconut, jaggery needs to be heated in a medium flame... But when you give it a proper attention and make it right, you just cant resist finishing your bowl of ellu bella...
INGREDIENTS:
1 cup Jaggery (achchu bella)
1 cup Dry Coconut
1 cup Peanuts
3/4 cup Hurigadle/Putani
1/2 cup Sesame Seeds
1/4 cup Jeerige peppermint (Sugar coated Saunf)
PROCEDURE:
1. Sun dry jaggery and coconut pieces. If weather is not suitable, you can leave it on a warm pan. Take care not to melt jaggery.
2. Grate the outer brown skin off until copra is white on the whole. Cut dry coconut into small pieces.
3. Cut jaggery into small pieces.
4. Leave jaggery and dry coconut pieces on a warm pan again
5. Roast peanuts and de-skin them. Break peanuts into halves.
6. Pick and clean hurigadle. Dry roast for a while.
7. Pick and clean sesame seeds too. Fry on low flame till they are fragrant.
8. Mix all these ingredients and your ellu bella is ready to eat.
I love the simplicity of this side dish which is a great match to Pooris... I used to have it very often in office canteen...The minimal ingredients but rich taste makes me cook it now and then for guests or for daily meals...Have you tried eating palak pooris with this?!!! Mouth watering combination of green pooris and yellow saagu is a feast to eyes as well :)
INGREDIENTS:
Serves:3-4
To temper
1 tablespoon Oil
1/2 teaspoon Mustard seeds
1 teaspoon Urad dal
1 teaspoon Chana dal
Few Curry leaves
1 Red chilli, broken to pieces
3-5 Green chillies
small piece Ginger (finely chopped)
2 medium Onions (sliced)
2 fistful Green peas (partially cooked)
1/4 teaspoon Turmeric powder
3 medium Potato (Boiled and mashed)
1 tablespoon Gram flour / Besan
Salt ,lemon & water - as needed
Coriander leaves to garnish
PROCEDURE:
1. Pressure cook potatoes for 3 whistles till they are cooked .Once they are cool , remove skin, mash and keep aside . You need not mash to paste . A few chunks here and there is fine .
2. In a heavy bottom pan, add the ingredients in the same sequence as listed under 'To temper' giving a continuous stir. Add water and bring to boil before adding potatoes.
3. Meanwhile dilute besan in 1/4 cup water such that there are no lumps .Set aside.
4. When water starts boiling add mashed potatoes and salt . Mix well. Cover and cook for 2-3 mins so that potatoes takes in flavor .
5. Finally add besan diluted in water. Mix well. Keep the flame on sim. Bring to boil. You will see that the gravy will thicken and attain a nice consistency. If required add some more water .
6. Switch off. Squeeze lime and garnish with chopped coriander leaves .
NOTES:
1. The original recipe is here. - Cookwithsmile
We were about to leave for a long 'death valley' trip and I didn't have energy to make snacks and pack for the journey... I just had come across this recipe which uses very basic and less ingredients.. So gave it a try... I have never made a simpler cake than this... To my surprise it tasted too good... and even my friends T&A appreciated its taste...Whenever kids cry "I want chocolate cake", this should be ready in 30 mins with no hassle on the kitchen platform...:)
INGREDIENTS:
Makes about: 8 pieces
1/2 cup Sugar
1/2 cup Curd
2 tablespoons Oil
2 tablespoons Nutella
1 cup All purpose flour
2 tablespoons Cocoa powder
1/2 teaspoon Baking soda
Pinch of Salt
PROCEDURE:
1. Preheat the oven to 350F
2. Dry ingredients mixture:
Sieve together flour, cocoa powder, baking soda and salt together.
3. Wet ingredients mixture:
In a bowl whisk sugar, curd, oil and nutella together till well blended.
4. Add the dry ingredients to the wet ingredients in batches and stir.
5. Spread the batter evenly in the prepared tin and bake it for 25 minutes. A skewer inserted in the middle of the brownie will come out clean.
6. Let it cool down completely before slicing.
NOTES:
1. The original recipe is here -4thsensecooking
It is new year day,!!!
Last year I had ordered a plum cake from the bakery to celebrate the joy of cutting and eating it...This year I can make one in home by myself...
I was wondering this cake may not taste good as it is completely made of wheat flour... I was wrong... Though cake was little dry and slices didn't come clean, this tastes good.. full of chocolaty flavour... We ended up finishing it on the same day...not bad..uhhh..
Healthy start of new year- Vegan brownies
INGREDIENTS:
Makes about: 8 pieces
1/2 cup Mashed banana (big ripe one)
1 cup Brown Sugar (packed)
1/4 cup Olive oil
2 teaspoons Vinegar
3/4 cup Water
1 cup Wheat flour
1/2 cup Unsweetened Cocoa powder
2 teaspoons Baking soda
1/2 teaspoon Salt
1/4 cup Chocolate chips
PROCEDURE:
1. Preheat the oven to 350F
2. Dry ingredients mixture:
Sieve together flour, cocoa powder, baking soda and salt together.
3. Wet ingredients mixture:
In a bowl whisk brown sugar, mashed banana, oil, water and vinegar together till well blended.
4. Add the dry ingredients to the wet ingredients in batches and stir. Stir in the chocochips.
5. Spread the batter evenly in the prepared tin and bake it for 25 minutes. A skewer inserted in the middle of the brownie will come out clean.
6. Let it cool down completely before slicing.
NOTES:
1. The original recipe is here -lovefoodeat
Horsegram is not a famous legume used in dishes at my home. It is believed to generate much heat in the body when consumed and also is difficult to clean compared to other legumes. I bought a big packet of Horsegram after reading the numerous health benefits of Horse gram. I made rasam, sundal, idli, dosas etc...Today making this chutney powder.
This is good to eat with rice,dosa or chapatis...with ghee it wont be felt so dry.
INGREDIENTS:
1 teaspoon Oil
1 cup Horsegram (cleaned)
6 tablespoons Sesame seeds
4 tablespoons Chana dal
12-14 small size Red chilies (Byadagi)
Gooseberry size Tamarind pulp (deseeded)
1/2 teaspoon Hing
Few curry leaves
1-2 Garlic flakes
1 teaspoon Salt
PROCEDURE:
1. Roast all the ingredients with few drops of oil (except salt).
2. When everything comes to room temperature, grind to powder along with salt.
3. Store in an airtight container. Serve with hot rice and ghee.
NOTES:
1. The original recipe is here. - sharmispassions
2. Horsegram needs to be cleaned first. It almost always has some small stones and sand particles. Take half a cup of lentils and spread it on a plate, slowly look for stones and remove them. Wash thoroughly 2-3 times in running water.
I like to make sweets which uses minimal ingredients and can be made previous days for the occasion...I have tried this recipe long back and failed... the key factor to success is in one string consistency of sugar... if that is right... according to me, whatever you add...should come out like burfis...;)
Ummm...Chocolate burfi... taste of chocolate and Ghee.. combination impresses any one:)
INGREDIENTS:
Makes about:25
1/2 cup Ghee
1 cup Maida
1 cup Water
2 cups Sugar
1/2 teaspoon Vanilla essence
Food colour of your choice (optional)
PROCEDURE:
1. Keep ready a tray well greased.
2. Heat ghee in a pan until hot. When you add a pinch of flour, it should get fried immediately. Add the flour and fry briskly. May be for a minute to get rid of raw smell. Switch off the flame. The flour should be mixed well with the ghee.
3. In a heavy bottomed pan, add sugar and water. Boil until one string consistency.
4. Switch off the flame, add the fried maida. Mix well to a smooth paste. Add the vanilla essence. Keep stirring for 5 minutes.
5. Pour in a greased plate. Let it set for a while and then cut into desired shape with a knife. Invert and tap gently over another tray to get the pieces separately.
NOTES:
1. The original recipe is here - Rakskitchen
2. It is very important to get one string consistency. Double ensure that it has reached one string consistency. (If you check by swiping the back of the ladle with your fore finger and check in between thumb and forefinger, a string will from).
3. If your sugar syrup is past one string consistency, the mixture gets thick fast, so the time depends on the syrup consistency. If syrup has not reached one string consistency then it will never get thick.
4. Here I mixed 2 tablespoons of cocoa powder with maida to get chocolate burfi.
Roasting peanuts, removing skin and grinding to powder is a big task early morning... My friend A had suggested me to do it and store in a large quantity which can also be used while making vegetable dry curries (palya)....
Just after my first attempt, this has become our weekly breakfast...This requires no more effort than our regular Upma.. I use vegetable cutter for cutting potatoes...
When you balance the taste with handful of green chillies and lemon juice... the joy of chewing and eating it is so fulfilling... This is even a perfect evening snack for guests...
INGREDIENTS:
Serves:2-3
To temper:
2 tablespoons Ghee/Oil
1/4 teaspoon Mustard
1/2 teaspoon Cumin seeds
1/4 teaspoon Asafoetida
2 strings Curry leaves
3-4 Green chillies
1 inch Ginger (grated)
1 medium Potato (cut into very small pieces)
1 1/2 teaspoons Salt
1 1/2 cup Sabudana (soaked overnight)
1-2 teaspoons Lemon Juice
2 tablespoons Cilantro (chopped)
1/4 cup and more Roasted Groundnut powder
PROCEDURE:
1. Immerse Sabudana in enough water overnight. Do not put in more water, Sabudana will turn gooey.
2. Cut Potato into very small pieces.
3. In a pan add the ingredients in the same sequence as listed under 'To temper' giving a continuous stir.
4. When potatoes are cooked add sabudana and stir till it turns transparent. Add the ground peanut powder and stir in medium high flame.
NOTES:
1. Save the roasted peanut powder in an air tight container to use next time.
