NANNA ADIGE

ಅವಲಕ್ಕಿ / Avalakki / Poha

This is one of my favourite breakfast menu with veggies and is also easy to make too :-)

Ingredients: ಅವಲಕ್ಕಿ / Poha - 2 cups(thick)

ಈರುಳ್ಳಿ /Onion - 1 medium

ಹಸಿಮೆಣಸಿನಕಾಯಿ / Green chillies - 6

ಆಲೂಗಡ್ಡೆ / Aloo - 1 small(cut to small pieces)

ಕ್ಯಾರೆಟ್ / Carrot - 1 (grated)

ಬಟಾಣಿ /Peas - 2 Tb spoon

ಕಡಲೆ ಬೇಳೆ / Channa dhal - 1 tsp

ಉದ್ದಿನ ಬೇಳೆ / Urad dhal - 1 tsp

ಸಾಸಿವೆ / Mustard seeds - 1/4 tsp

ಕರಿಬೇವು / Curry Leaves

ಕೊತಂಬರಿ ಸೊಪ್ಪು / Coriander Leaves

ನಿಂಬೆ ಹಣ್ಣು ರಸ / Lemon Juice - 1 Tb spoon

ತೆಂಗಿನಕಾಯಿ / Coconut - 2 Tb spoon (optional)

ಎಣ್ಣೆ /Oil - 2 Tb spoon

Method:

Wash poha and drain water. Keep it aside.
Heat oil and add mustard. When they start popping, ground nuts, channa dhal, urad dhal . Fry for sometime till light brown.
Add onion & chillies & fry till they turn golden brown.
Now add potato pieces , carrots & peas. Add little salt, cover and cook till potatoes become soft.
Roughly break the curry leaves with hands and add to it along with turmeric powder.
Now add poha. Mix well. Fry for 1-2 mins on a medium flame.
Add coconut and coriander leaves. Mix well and remove from flame.
Serve with lemon or squeeze lemon juice before serving.

PS: You can use any veggies you like. It all tastes good.

I wanted to make something very fast & which is easy and also healthy. So thought about this & tried with coarsely broken wheat. . Ingredients: ಗೋಧಿ ರವೆ / Broken wheat - 2 cups ಈರುಳ್ಳಿ / Onions - 1/2 small ಟೊಮೇಟೊ / Tomato - 1 medium ಶುಂಠಿ ಪೇಸ್ಟ್ /Ginger Paste - 1/2 tsp ಬೆಲ್ಲುಲಿ ಪೇಸ್ಟ್ /Garlic Paste- 1/2 tsp ಉಳ್ಲಿಕಾಯಿ / Beans -1/4 cup ಕ್ಯಾರೆಟ್ /Carrot - 1/4 cup

ದೊನ್ನ್ಮೆನಸಿನಕಾಯಿ / Green Bell pepper -1/4 cup ಬಟಾಣಿ / Peas -1/4 cup ಉದ್ದಿನ ಬೇಳೆ /Urad dhal - 1 tsp ಕಡಲೆ ಬೇಳೆ / Channa dhal - 1 tsp ಕಾರದ ಪುಡಿ / Chili powder - 1tsp ಸಾಸಿವೆ /Mustard seeds - 1/4 tsp ಧನಿಯ ಪುಡಿ / Coriander powder - 1/2 tsp ಅರಿಶಿನ / Turmeric powder -1/4 tsp ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು /Coriander leaves - 1/4 cup ಕರಿಬೇವು / Curry leaves ಗೋಡಂಬಿ /Cashews - 1 Tb spoon (optional) ತುಪ್ಪ / Ghee - 1 Tb spoon (optional) ಉಪ್ಪು/ Salt ಎಣ್ಣೆ / Oil - 2 Tb spoon ನಿಂಬೆ ಹಣ್ಣು ರಸ / Lemon Juice - 1 tsp Method:

Fry the coarse wheat till golden brown by adding a little oil to it.
Then put the remaining oil in the pan and put mustard seeds, channa dhal & urad dhal and curry leaves.
When they turn to light brown, add the onions and fry them till golden brown.
Add tomato, ginger & garlic paste and fry for a minute.
Then add all the powders and fry till oil leaves on top.
Then add the all the veggies, add little salt & allow them to soften a bit by closing the lid.
After the veggies are boiled, add 4-5 cups of water.
When the water starts boiling add the rava and cover it for few minutes till the wheat is cooked.
Then add coriander leaves & lemon juice.
Fry the cashew in ghee & add it to the upma.
Serve hot.

ಕಡಬು / Kadabu

Though I am not a sweet person, this sweet is my favourite. I made this sweet on the Ganesha Chathurthi day. This is entirely different from modak which usually many people make. This usually takes little time to make but is really worth every second. This can be eaten either by itself or along with plain payasam & ghee.

As both me & my husband likes to eat it like that , I did not prepare payasam.

The inside filling is called Gun powder. I have no idea why they call that, may be it looks like that:-). It taste yummy though..

First to make Gun Powder:

Ingredients:

ಕಲ್ಲೇ ಪಪ್ಪು / Kalle Pappu /- 1 cup

ಬೆಲ್ಲ / Jaggery - 1 cup

ಅಕ್ಕಿ ಅಕ್ಕಿ ಅಕ್ಕಿ /Till - 1Tb spoon

gasagase /ಉಪ್ಪು ಉಪ್ಪು ಸಾಲ್ಟ್

Method:

Grind dhaliya along with elaichi to a fine powder.
Fry Till & poppy seeds seperately till golden brown & then grind to fine powder.
Mix the grind ingredients along with dry coconut & jaggery.
Mix until there is no lumps of jaggery.

For the outer covering:

Ingredients:

ಅಕ್ಕಿ ಹಿಟ್ಟು /Rice flour - 1 cup

ಉಪ್ಪು /Salt - 1/2 tsp

ನೀರು /Water - 1 cup

ತುಪ್ಪ / Ghee - 1/2 cup

Kadabu mould

Method:

In a pan allow water to boil, then add little salt & rice flour.
Cover the lid and let it boil for 5-10 minutes on low flame.
Mix nicely with a wooden spatula until they all come together.
Again cover for few minutes until the rice flour is fully cooked.
Sprinkle the wooden cutting board with little water.
Remove the rice flour ball & put it on the wooden board.
Then by dipping your hands in water nicely kneed the ball by removing any lumps available.
Make a smooth ball after kneeding the rice ball.

Now the filling part:

Take a hand full of the rice ball.
Apply little ghee on a board/counter. Place the rice ball & make rounds of poori shape.
Apply ghee on the Kadabu mould too & place the small rice poori & fill it with a spoon full of Gun Powder.
Close the mould & press it little bit & remove the extra rice dough that comes out of the mould.
Open the mould & remove the kadabu.
Keep applying ghee to the mould, roller & the board so that the rice dough does not stick.
Yummy Kadabu is ready.

PS: You can steam all the kadabu's in a pressure cooker. But if you have cooked the rice flour properly then there is no need of steaming.

After few hours of making the Kadabu, the gun powder inside becomes like paste. It tastes very nice.Sorry, forgot to take pictures of the Gun Powder. You can preserve the Gun powder and can prepare when ever you want or you can just eat it by itself :-). It is very tempting to eat it like that.

Happy Gowri & Ganesh Chathurthi

Vakratunda Mahaakaaya,

Suuryakoti Samaprabha..

Nirvighnam Kurume Deva,

Shubha Kaaryeshhu Sarvadaa.

Wish You all a very happy Gowri & Ganesha Chathurthi.

As you celebrate Ganesh Chathurthi, may Lord Ganesha shower his choicest blessings on you & your family.

Ganesha Chaturthi or Ganesha Festival is a day on which Lord Ganesha, the son of Shiva and Parvati, resurrected to life on earth with the head of elephant. It is celebrated as it is the birthday of Lord Ganesha.. It is also known as Vinayaka Chaturthi or Vinayaka Chavithi in Sanskrit, Kannada, Tamil and Telugu, Chavath in Konkani. Typically, the day falls sometime between August and September . The festival lasts for 10 days, ending on Ananta Chaturdashi.

This festival are widely popular, with local communities (mandalas) vying with each other to put up the biggest statue & the best pandal. The festival is also the time for cultural activities like songs, dramas and orchestra.

We just celebrate the festival for two days. The first day is Gowri pooja & the next day is the Ganesha Chathurthi. We dont have the custom of keeping the idol, we just make sweets on both days & do pooja.

The sweet below is called Sajjige. Mom makes this very often as everyone likes it a lot. It is similar to Kesari bath. I thought of making this sweet on the Gowri festival day as it is very easy & fast to make.