Ellu Urundai Recipe / Sesame Balls Recipe / Easy and Healthy recipe / Healthy snacks recipe

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Ellu urundai / Sesame Balls is one among the must to prepare during Vinayagar Chaturthi in all south Indian families. Already I have shared a version of Ellu Urundai or sesame balls – which as soft and melt in mouth version and now the other version which is crunchy and chewy. Also, do check out our video – which has both versions of Ellu Urundai together as a special of Vinayagar Chaturthi. Also it is known as Chimli urundai.

CLICK HERE for more Vinayagar Chaturthi recipes and CLICK HERE for more Diwali/Deepavali recipes.

Taking this to Fiesta Friday#185 hosted by Angie@thenovicegarderner.

Ellu urundai or Sesame laddo is the combination of both ellu /sesame and jaggery. Ellu urundai / Sesame balls has more health benefits as they lower cholesterol level, protect heart health, improves blood pressure, balances hormones, burns fat and so on. And so, they can be consumed anytime as it takes just 5 mins to prepare. Also, this can be prepared in bulks and store in an air-tight container, as it stays fresh for a week. Let me share the recipe…

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Ellu Urundai / Sesame Balls / Crunchy Ellu Urundai recipe

Ingredients:

  • Ellu / Black Sesame / Til seeds – 1 cup
  • Jaggery – ½ cup
  • Water – ¼ cup
  • Cardamom powder – ½ tsp

Making of Ellu urundai / Sesame Balls –

Preparation:

  • Dry roast sesame / ellu in a heavy bottomed vessel for 2 mins or until it crackles. Roast only in medium flame else the sesame will be burnt and you give a slight bitter taste.
  • Remove it from flame and transfer it to a plate, spread it and let it rest until it reaches the room temperature.
  • Add jaggery and pour water, bring it boil, make sure it reaches the syrup consistency (once you let a drop of syrup to a bowl of water, it should not dissolve) Check out the consistency in the video as the consistency is very important here.
  • Add the sesame seeds to the jaggery syrup, remove it from fire, keep on stirring once in a while for 2 mins or until it thickens and comes to a rolling consistency.
  • Now take a small portion of sesame/ellu and roll it to a ball, let it rest for mins or until it reaches room temperature.
  • Store it in an air-tight container, and it stays fresh for a week.

 

Garhwali Food Festival, Fairfield Marriott, Bangalore

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Got an invite for Garhwali food festival at Kava, Fairfield Marriott, Rajaji Nagar, Bangalore. The name sounds very different and new to me, later came to know that it was based on the individual community Garhwali who lives in and around districts of Uttarakhand, India. Much excited for the review, as the cuisine was new to me.

This Garhwali food festival at Kava, Fairfield Marriott, Bangalore happened only for a week from (11th Aug – 20th Aug). The restaurant was well decorated, and two ladies were dressed in Garhwali attire, which gives us the feeling of Uttarakhand. Not only with the ambiance but every time Marriott would bring their authentic regional Chef of the particular region and this time it’s Chef Kripal Adhikari, who came from Uttarakhand for this food festival. Along with him, Head Chef Aniket Das, prepared this delicious feast and all the dishes tastes yum.

Also the most impressing one was the menu was written out in a leaf plate and then the food was served in a thali. Being a non-vegetarian, First Comes the chutney – had 4 different chutneys – Bhang ki chutney (name sounds different and good right? Must to try over there), Bhatt ki chutney, Amla chutney, Batuwe ka raita and Amchuri.

Thali holds – Jakhiya Paneer, Akrot Kebab, Phannu (I have come across this dish through my fellow food bloggers from north but the very first time got to try it, it was awesome – made of mixed lentils), Pahari Rajma, Kafuli (made spinach and fenugreek leaves ) – the color of this dish was more inviting and so it tastes (yum), Chakhor Kebab, Pahari Murgi Tamatar Jhol (curry), Ghanuo Jhol (Lamb Shank), Teetar Biryani, Jinnu ki roti, Pahari Lal Chawal, Mandua (Finger millet) kit Rotti – It was yum, when I tried it with Ghanuo Jhol (must to have), Gahat Ke paratha and Makki ki Rotti.

Coming to Desserts, Kheer (prepared with rice), Coconut Barfi and Bal Mithai (Barfi made of sweetened khoya and coated with sugar balls) – must to try.
Kava - Fairfield by Marriott Menu, Reviews, Photos, Location and Info - Zomato
The Dinner Buffet is priced at INR 949 + Tax. Wishing everyone a Happy weekend, do not miss the food festival, give a try and enjoy the food festival.

For reservations, contact 080 49470020

 

 

Instant Rava Dhokla recipe / Instant Semolina (Sooji) Dhokla recipe – Tricolour Dhokla / Independence Day Special

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Wishing everyone a Happy Independence Day from Madraasi

India and we Indians celebrating our 70 th Independence Day, today is being a great pride for each and everyone of us. Like I shared last year Why India is Unique from all the other countries – It’s one and only “Unity In Diversity”, how many of us agree that still we keep up the unity in diversity in mind – few of us right. Wish everyone one of us to respect, follow and to share thoughts more and more about unity in diversity among us.

Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

As a food blogger, last year it was Tricolor Kesari and two years back it was Tricolor Sandwich and this year 2017 sharing a Tricolor Instant Rava Dhokla, give a try…

Dhokla topped with sweet water tempering – Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4 nos

Ingredients:

  • Rava / Semolina / Sooji – 1 cup
  • Sour Curd – 1 cup
  • Water – 1/3 cup
  • Eno (original flavor) / Cooking soda – 1 tsp
  • Cooking oil – 1 tsp + 1 ½ tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Green chilli – 1 no
  • Curry leaves – a sprig
  • Salt – ¾ tsp (as per your taste)
  • Sugar – 2 tsp
  • Food color (orange and green) – ¼ tsp each
  • Lemon juice – 1 tsp

Preparation:

  • Take rava/semolina/sooji, Eno, sour curd, salt all together in a bowl, mix them well by pouring water little by little and make sure no lumps are formed.
  • Let it rest for few mins, meanwhile boil water in a steamer or idli vessel.
  • Divide the dhokla batter to three equal portions, add orange food color to one portion and green food color to the other portion. Mix it well.
  • Grease the dhokla mould with oil, pour the batter, first orange, then white and later green as the three portions.
  • Place the mould in the stand and steam it in the steamer for 15 mins or until the dhokla is cooked (spoon inserted in the middle of the dhokla should come out clean).
  • Meanwhile, heat 1 ½ tbsp of oil in a pan, add mustard, cumin seeds and curry leaves, wait until they crackle, add the slit green chili and cook for a min.
  • Add sugar and pour water and a tsp of lemon juice, bring it to boil for 3 mins and remove it from fire.
  • Remove the dhokla gently to a plate, pour the tempered sweet water over the dhokla.

Serve hot.