Groundnut chutney

Ingredients:

Chutney:
1 Cup Groundnut
1/4 cup grated Coconut
3-4 Red chilly
2 Garlic clove 
little Tamarind
Curry leaves
Salt
Oil

Tempering:
1 teaspoon Mustard seed
4-5 Curry Leaves
2-3 spoon Oil


Method:

Tempering:
1. Heat oil in small pan.
2. Crackle mustard seed and curry leaves.

Chutney:
1. Dry roast groundnut. 
2. Fry the garlic, red chilly and curry leaves for 1 min with one spoon oil.
3. Add garlic, red chilly, kadle bele, urd dal, kadle, curry leaves, tamarind and salt to mixer. Make fine powder.

4. Add the grated coconut and water to mixer. 
5. Grind it coarsely or fine paste according to your taste.
6. Add tempering of mustard seed and curry leaves just before serving for good flavour.

Garlic chatnipudi (Bellulli Chatnipudi)

Ingredients:
15-20 Garlic clove
1 cup Kobari (Grated Copra)
3-4 spoon Groundnut
2 spoon Sesame Seed
2 spoon Kadle
2 spoon Red chilly powder
1/4 spoon Turmeric powder
1/2 spoon Jaggery
Tamarind (Size of Kabul channa)
Salt

Method:
1. Roast groundnut in medium flame. Transfer to plate.
2. Dry roast Garlic till more brown spots appear on garlic. Transfer to plate.
3. Roast sesame seed in medium flame. Transfer to plate.
4. Dry roast kobari for 1-2 min till it become light brown in colour. Transfer to plate.
5. Allow the ingredients to cool.
6. Add kadle, sesame seeds, curry leaves, garlic, tamarind into mixer jar. Make fine powder. Transfer to mixing bowl.
7. Add kobari, red chilly powder, turmeric powder and salt into mixer jar. Make coarse powder. Transfer to mixing bowl. 
8. Add groundnut into mixer jar. Make coarse powder or small chunk. Transfer to mixing bowl. 
9. Mix well in mixing bowl.
10. Garlic chatnipudi is ready to serve.

Note:
1. Serve with Rice and hot ghee.
2. It taste good with chapathi, dosa, Jowar roti etc.

Hurigadale chatnipudi (Kadle chatnipudi / Roasted gram chatnipudi)

Ingredients:
1 cup Kadle
1/4 cup Kobari (Dry coconut)
8-9 Garlic clove
1 spoon Red chilly powder
1/4 spoon Turmeric powder
1/2 spoon Jaggery
10-12 Curry Leaves
Tamarind (Size of Kabul channa)
Salt

Method:
1. Dry roast Garlic till more brown spots appear on garlic. Transfer to plate.
2. Dry roast curry leaves till it become brown. Transfer to plate.
3. Dry roast kobari for 1-2 min. Transfer to plate.
4. Allow the ingredients to cool.
5. Add kadle, curry leaves, garlic, tamarind, kobari, red chilly powder, turmeric powder and salt into mixer jar. Make coarse powder. 
6. Kadle chatnipudi is ready to serve.

Note:
1. Serve with Rice and hot ghee.
2. It taste good with chapathi, dosa etc.
3. If you are using the chatnipudi within 7-10 days, dry roasting of kobari is not required.

Ragi Halbai

Ingredients:
1 cup Ragi
3 cup water
1 cup Jaggery
1 teaspoon Elachi powder
1 cup grated coconut
1-2 spoon Ghee

Ghee for greasing

Method:
1. Soak ragi for 4-5 hour. Drain the water
2. Add coconut, soaked ragi into grinder and grind it by adding 1/2 cup water. Filter milk into bowl. Repeat the process of grinding and filtering till only residue is left.
3. Boil remaining water in thick bottomed pan.
4. Add jaggery and cook till jaggery dissolve.
5. Add extracted milk and cook in low flame with constant stirring for 30-40 min till the mixture starts leaving pan.
6. Now add elachi powder and 1 spoon ghee. Mix well. Turn off stove.
7. Grease plate with ghee.
8. Transfer the mixture to plate. Place Cashewnut,
9. Cut into required shape. Allow it to cool. 

Halbai

Ingredients:
1 cup rice
3 cup water
1 cup Jaggery
1 teaspoon Elachi powder
1 cup grated coconut
Ghee for greasing

Method:
1. Soak rice for 3 hour. Drain the water
2. Add coconut, soaked rice, elachi powder into grinder and grind it by adding 1/2 cup water.
3. Boil remaining water in thick bottomed pan.
4. Add jaggery and cook till jaggery dissolve.
5. Add grinded paste and cook in low flame with constant stirring for 30-40 min till the mixture starts leaving pan.
6. Grease plate with ghee.
7. Transfer the mixture to plate. Place Cashewnut,
8. Cut into required shape. Allow it to cool. 

Kharadha kadubu | Ganesh festival dish | Steam channa dumpling | Chick pea dumpling

Ganesha festival is celebrated in month of Bhadrapada. For festival we will prepare many varieties of sweets and dishes. This adds up more calories to your diet. To maintain the healthy diet you can try this steamed dumpling of Chick pea. Hence removing the oil and sugar from your food making good choice for low calorie diet food. Chick pea has more protein hence suitable for Keto diet also. 

Ingredients:

Stuffing:
1 cup Kadle bele
1 medium size Onion
1/4 cup chopped curry leaves and coriander leaves
4-5 Green chilly
Small piece of Ginger
Salt

Dough:1 cup Rice flour
1/2 cup Water
1/2 spoon Salt

Method:

Stuffing:
1. Soak kadle bele for 2-3 hour.
2. Drain the excess water.
3. Add green chilly and ginger into mixer. Make fine paste.
4. Put the chilly ginger paste into mixing bowl.
5. Now grind the soaked kadle bele coarsely in small batches. It should not to be grinded into paste.
6. Add into mixing bowl.
7. Finely chop the onion. Add into mixing bowl.
8. Add chopped curry leaves and coriander leaves into mixing bowl.
9. Add salt according to your taste. And mix it well
10. Make small elongated ball of mixture. 

Make Dough:
1.Boil 1/4 cup of water in pan.
2. Add salt and 2 spoon of rice flour. Mix it well
3. Boil for 2-3 min. Till the bubbles start coming.
4. Add remaining rice flour and mix it well. 
5. Switch off the flame.
6.Allow it to cool.
7. Add little by little water and knead it.

Make Kadubu:
1.Make 4 small balls of dough for size of small lemon.
2. Take 1 ball of dough, coat it with rice flour.
3. On lightly floured surface, place the flour coated dough ball.
4. Use rolling pin to roll out the ball of dough into a uniform, thin circle of 7-8 cm diamater . Dust if in middle whenever necessary.
5. Place the stuffing on top of it. 
6. Join the edges to seal leaving the ends opened. if required dip your finger in water and press the edges.
7. Bring pressure cooker or steamer to boil with enough water till bubbles start coming.

8. Grease the idli plates using oil. Place the kadubu in mould

8. Place the idli stand in cooker and close the lid.

9. Dont put the weight for the cooker lid. Steam for 10 mins.

10. Now take the idli stand from the cooker.

11. Allow to cool for 1-2 min.

12. Take out kadubu from mould using spoon or finger.
13. Serve hot with ghee or Coconut chutney.

Note:
1. Water should not be used while grinding or mixing of stuffing.

Sweet pumpkin kadubu | Sweet Pumpkin Dumpling | Pumpkin dessert

Sweet pumpkin has high nutritional values. Adding jaggery and steam cooking makes it a healthy choice for all the sweet lovers and no need to count calories. 

Ingredients:

Stuffing:
2 cup Sweet pumpkin
1 cup chiroti Rava
1 cup Wheat rava
1/4 cup Kobari thuri (Grated dry coconut)
1/2 spoon Elachi powder
1 cup Jaggery

Cooking:
4-5 banana leaves
2 cup water

Method:

Stuffing:

1. Remove the skin and seeds of sweet pumpkin.
2. Grated the sweet pumpkin. Remove excess water by squeezing.
3. Transfer to the mixing bowl. 
4. Add chiroti rava.
5. Add Wheat rava.
6. Add Kobari thuri (Grated dry coconut).
7. Add Elachi powder.
8. Add jaggery.
9. Mix well. Allow it to settle for 4-5 min.

Cooking:
1. Take banana leaf and place small portion of stuffing and fold it.
2. Meanwhile bring water to boil in cooker.
3. Place the folded banana leaves in idli stand.
4. Place the idli stand in cooker. Dont keep the whistle. 
5. Cook for 10-15 min.
6. Turn off stove. Open lid. Allow to cool for 2 min.
7. Open the banana leaf and transfer the kadubu to plates.
8. Serve hot with Ghee.