Chigali/ Powdered Til Sweetened with Jaggery

       

Hope all is well with you folks! Things have gotten so busy at my end these days, that blogging has really taken a back seat.... And every time I open my laptop, I end up losing a couple of keys from my keyboard, to my son. So, getting to blog and blog hop is almost impossible these days. Those of you that have a naughty toddler would completely understand what I'm saying :)  I spend very little time in the kitchen these days and make dishes that get done in a jiffy with very little prior preparation. Here's one such traditional dish that takes very little time and very few ingredients. But this is a bit of an acquired taste and you may not like it the very first time. Chigali is usually made for festivals and pujas like Krishna Janmashtami and Suhasini Puja.

Ingredients:

1 cup Ellu/Til, black preferably, but white would also work.

3/4 cup Powdered Jaggery

1/2 tsp Powdered Elaichi (optional)

Method:

1. In a heavy bottomed pan, dry roast til until it turns lightly brown and you smell its fresh aroma.
2. In a blender, coarsely powder the roasted til ; DO NOT add any water while powdering.
3. Empty the til into a mixing bowl; Add powdered jaggery, elaichi and mix well.
4. Take a spoon full and mould into laddus with your palm; Repeat for remaining mixture as well.
5. Store in an airtight container and relish with tea/coffee or as is.

Prep Time: About 15-20 mins;

Makes: About 6-8 laddus;

Mysore Masale/ Mysore Masala Dosa

          

Well, this one needs no introduction! Mysore masale, as most of you would know, is one of the most famous dishes of Karnataka. This dish is so liked by people all over India, that each place has its own variations and versions. "Red Chutney" is the one thing that makes Mysore Masale different from ordinary masala dosas. Red chutney adds a beautiful flavor and spice and makes this dosa indeed delicious. I believe that my mom makes the best Mysore Masale in town ;), and what's more, she is a Mysorean herself!!! :)  Here's the recipe....

Ingredients:

For Dosa Batter

Follow Paper Plain Dosa recipe for batter ingredients and procedure

Masale (palya)

2 medium sized Potatoes - Pressure cooked, peeled and mashed coarsely.

3 medium sized Onions - Chopped into thin strips

1/2 to 3/4 tsp Haldi/Turmeric powder

1 tsp Lime juice (optional)

1/2 tsp Sugar (optional)

1" Ginger, finely chopped (optional)

3-4 strands Cilantro, finely chopped

3-4 Green chilies, medium spiced - coarsely chopped

5-6 Curry leaves

1 tbsp Oil

1 tsp Mustard seeds

2 tsp Chana/Urad dal mixture

Salt as per taste

Red Chutney

2 tsp Chana Dal

2 tsp Urad dal

5-6 Dry Red Chilies, low spiced

1/2 cup Grated coconut, fresh/frozen

Method:

Masale:

1. Heat oil in a heavy bottomed pan; Temper with mustard seeds, curry leaves, dal mixture, haldi, ginger and green chilies.
2. Add sliced onions and fry until done;Note:Adding half a tsp sugar gets the onions roasted faster.
3. Add mashed potatoes, salt and mix well; Remove from stove.
4. Add lime juice, cilantro and mix well; Keep aside.

Red Chutney:

1. Dry roast chana dal, urad dal and red chilies until you smell the fresh aroma of spices.
2. Grind with coconut and some water to a smooth paste; Keep aside.

Mysore masale:

1. Make dosa as explained here - Paper Plain Dosa .
2. When the dosa is almost done, smear a spoonful of red chutney on the inside of the dosa.
3. Spread a ladle full of masale on one side of the dosa; Fold the dosa so that the masala and chutney are on the inside.
4. Remove from stove and serve immediately with some Coconut chutney and/or sambhar

Makes: Enough masale and chutney for 3-5 dosas;

Prep Time: About 30-40 mins;

Ottu Shavige/ Semige/ Home made Rice Noodles

        

So, its been over a month since my last post on Mane Adige. My little boy was sick for a couple of weeks last month and I've been busy with his ped checkups and tests. Haven't really been able to collect too many recipes this month, but here's a traditional one from my drafts. This delicious recipe is easier told than actually made! But Shavige is definitely worth all the effort you put in. Shavige is made in many different methods. Here's the easiest and the one that my mother in law follows.

Ingredients:

3 cups Boiled Rice (uncooked)

1 cup White Rice (uncooked)

Salt as per taste (optional)

Method:

1. Soak boiled rice and white rice in enough water for about 4-5 hours.
2. Grind the soaked rice to a smooth paste; Use as little water as possible.
3. Pour the ground paste into a heavy bottomed pan and cook on medium flame.
4. Saute regularly and cook until all the water evaporates and the mixture forms a single dumpling.
5. Separate into smaller tangerine sized dumplings and steam cook for about 15 minutes; I use a pressure cooker (without weight) to serve the purpose. The dumplings are cooked when a knife pierced into it comes out clean without any crumbs sticking onto it. Note: Make sure the dumplings are cooked well. Shavige would stick to each other and come out as a lump, if it isn't well cooked.
6. Press into thin noodles using the chakli or Shavige press.
7. Cool and relish with sambhar, pickle, Gasagase Payasa or any other side dish of your choice.
8. OR make the Chitranna masala and mix to make shavige chitranna.

Note: Use the "bille" (the circular, detachable bottom portion of the press containing perforations, through which the dough oozes out) with multiple tiny perforations for making shavige.