Godhi Belle Garige

Variety of sweets are prepared for different festivals. This is the easy one I am bringing it for you. I tried to make it using very less quantity of ghee so that everyone can enjoy this sweet and especially those who are weight conscious and it is very healthy and nutritious as well. Godhi is a Kannada word used for wheat flour which is commonly used to make all types of rotis or breads. Varieties of sweet dishes can also be prepared by using wheat flour, this recipe is one of them. the best part is it requires no preparation and consumes very less time.

Check out some more dessert recipes like

Orange Kesari

Bread Halwa

 

Prep  time	Cooking time	Serves
10 mins	15 mins	3 persons

 Recipe Type: Dessert

Cuisine: Karnataka cuisine

Ingredients Wheat flour (Atta) – 1 cup Jaggery – ½ cup Coconut – ¾ cup Cardamom powder - pinch Ghee -1 tbsp. Oil –to fry

Check out more wheat flour recipes like

Mixed Millet chapati

Poori (using jowar flour)

Recipe Video

Method

1. Place a wide bottomed frying pan on high heat, pour 1/2 table spoon of ghee (clarified butter) in it. After 1 or 2 minutes, lower the heat and pour cleaned wheat flour to it and roast it until it turns into slightly brown color and starts leaving a pleasant aroma. It may take 10 minutes. Take it off from the heat and keep it aside.Cut coconut pieces and grind them along with jaggery. 

2. Now add the wheat flour to the blended mixture. While adding the flour you have to stir continuous so that all ingredients should mix well.

3. Add remaining ghee (clarified butter) to it and knead well. Now add cardamom powder to it and mix it. 

4. Take a little quantity of mixture in hand, clump hands with mixture to tighten it. Slowly using inner palm, rotate it with another hand to make small balls and then latten it.

5. Heat oil in a pan and fry them till it gets cooked well.Healthy, delicious and low fat Godhi belle garage is ready to serve. If you try it once, you would love to repeat it. Isn’t it amazing!

Enjoy cooking.

Notes

• Roasting wheat flour enhances the flavor of the dish.
• It enhances the taste and gives aromatic smell to the dish if you roast cardamom before making powder.

Balehannu (Banana) halwa recipe

Banana halwa is amazingly yummy, soft and delicious. It  is also super easy to make. The banana has to ripen until its peel is completely black and then halwa is made from it. Banana, sugar and ghee are the three main ingredients in banana halwa or balehannu halwa. This halwa is very popular in the Karavali region of Karnataka.

The authentic banana halwa is prepared using a particular type of banana called "Nendra" or "Nendran" banana. But preparing halwa using another type of banana, which is familiar by name "putta bale" or "yelakki bale" is also well in practice. 

The halwa tastes great and yummy, irrespective of the type of banana used. But compare to nendra banana halwa, yelakki bale (putta bale) halwa will be little dark in colour.The key to amazing banana halwa are 2 important things: Nendran variety banana and overripe Nendran bananas. That’s when the banana inside is overripe and soft, perfect to make this amazingly yummy halwa.

Check out some more dessert recipes like

Fada Lapsi

Corn Dalia ki Kheer

Prep  time	Cooking time	Serves
10 mins	30 mins	2 persons

Recipe Type: Dessert

Cuisine:  Indian

Ingredients Ripe banana mashed – 2 cups Grated jaggery – 1 ½ cups Sugar – ¼ cup Ghee – ¼ cup Broken cashew pieces – ¼ cup Chopped badams – ½ cup Cardamom powder - pinch

Check out other banana recipes like

Nei Appam

Banana Kesari

Method

Selection of banana

1. After the banana peel turns completely black, use the bananas to make halwa. 

Peel the bananas, slice them and grind them to a fine paste in a blender. Do not add any water while grinding. 

Roast the nuts

2. To begin with roast the broken cashews and keep it aside. Grease a plate/tray with a thin layer of ghee.

Preparation

3. In another wide pan on medium high heat melt the Ghee and add the mashed Banana and stir till the it dries up a bit. As the banana puree cooks, it changes in color. Once it does change in color, keep stirring it continuously using a ladle to ensure uniform cooking and to prevent it from sticking to the bottom.

4. Keep on stirring continuously by adding ghee now and then. Ghee prevents halwa mixture from sticking to the plate. Halwa pieces can be easily removed off the plate later on.Add the melted Jaggery through a strainer into the Banana mixture; stir and cook for 10 to 15 minutes or until most of the water is evaporated.

5. Cook for a few minutes till the mixture comes together as a mass and forms peaks when you lift your spatula and Ghee starts to ooze out.

6. After about 15 minutes you can observe a slight colour change in the halwa. Time may vary depending on the amount of halwa you are making.

7. At this point add nuts and cardamom powder. Transfer the halwa mixture onto the greased tray and use a flat ladle to spread it out evenly. Add few drops of ghee to the ladle to help you spread the mixture or else it tends to stick to the ladle.

8. Allow the mixture to cool completely. Once cooled, cut halwa into pieces of desired shapes and then separate the pieces. You'll get a glossy texture on the halwa once it cools.

Notes

The amount of sugar to be added depends on how sweet the bananas are and how sweet you would like your halwa to be. 

Jaggery gives the best taste for the Halwa, but it will take a long time to get to a stage where we can cut the Halwa into pieces. On the other hand with Sugar, you don’t have to cook so long as Sugar will harden up more once cooled,

Uddina Bele Gojju - North Karnataka Style

The taste and aroma of uddina bele gojju is very much delightful that you will finish off your meal with whole heartedly. The spice in the green chilies and curry leaves enhances the favour and taste. This is usually eaten along with dried green chilies which is called as Mor milgai in Tamil and Sendige Menasu in Kannada.It is a curd based gojju and is very tasty and very popular across Udupi-Mangalore region of Karnataka and goes very well with rice. This recipe hardly takes five minutes...but it tastes too good. It aids digestion, boosts energy and improves the skin health.

Check out  some other side dish recipes from my blog like 

Curry leaves Idli podi 

Mint and coriander chutney

Prep  time	Cooking time	Serves
10  mins	5 mins	2 persons

Recipe Type: Side dish

Course: North Karnataka Cuisine

Ingredients Split urad dal- 2 tbsp. Water – ½ cup Curd – ¾ cup Green chilies -4 nod Coriander leaves – ¼ cup Salt – 1 tsp Seasonings Coconut oil – 1 tbsp. Mustard seeds – ¼ tsp Hang – 1 tsp Dry red chilies-  3 nos

Method

1. Prepare all the items and make sure its ready before the process.

2. Take urad dal and soak for 1.5 hours. 

3. Now grind it into a fine paste consistency and keep it aside.

4. Add in whisked curd to the urad dal paste and mix it well. 

5. Add salt, asafoetica and coconut oil to the bowl. Make sure no lumps are left out. Now you will come across a thick consistency. Dilute the urad dal mixture by adding little water you can also substitute a part of curd with water. Add in salt and mix it well again.

6.Temper it with oil, mustard seeds, asafetida, curry leaves and red chillies. 

7. Now add in green chillies in the same oil and pour it to the gojju mixture.

8. Serve it with hot steaming rice and enjoy.

Serving Suggestions

Dosa or idli

Hot rice

Notes

• Coconut oil is preferred for better taste.
• Green chilies can be used more or less according to the preference of the spice level.
• Curd or buttermilk should not be sour.

Menthe Chutney - North Karnataka Style

Healthy and delicious Chutney made with fenugreek seeds and jaggery. This chutney is not only nutritious but very tasty too. I prefer to have this hot chutney when the other dishes on the plate have milder flavors. 

It is usually made during winter and to serve as side dish or chutney. This Methi Dana chutney is made in two ways -Sweet and sour or salty with just little sugar but I love this sweet and tangy version the most .Adding sugar not only enhance the taste but also increase its shelf life. It easily stays well for a year at room temperature, no need for refrigeration. It goes very well as a side dish or chutney with almost all the snacks, rice or any Indian bread. 

Methi have numerous health benefits. It helps to lower cholesterol so reduces risk of heart diseases. Though it is very healthy but it taste bitter so it is not easy to consume it directly. There are some other options too; spread some methi chutney on a freshly toasted chapatti or paratha, add some mashed salted potatoes (strictly optional), roll it up and enjoy.

MORE CHUTNEY RECIPES ARE LINKED BELOW

Carrot thogayal

Kolapuri Thecha

Dantina Soppu pachadi

Prep  time	Cooking time	Serves
5  mins	20 mins	3 persons

Recipe Course: Gravies

Recipe type:  Indian cuisine

Keywords

Chutney recipes, Fenugreek chutney, menthe chutney, postpartum diet, South Indian diet

Ingredients Dry roast items Methi seeds – 2 tbsp. Channa dal – ¼ cup Urad dal – 2 tbsp. Sauté with little oil Grated dry coconut – ½ cup Garlic powder -2 tsp Dry redchillies  -8 no’s Blender Tamarind – small lemon sized Jaggery -2 tbsp. Salt – to taste Sugar – ½ tsp Seasonings Oil – 2 tbsp. Mustard seeds -1 tsp Cumin seeds – 1 tsp Curry leaves – 1 sprig Hing -pinch

Method

Measure all the ingredients and keep it in a plate.Soak the tamarind in a tablespoon of water for 20 minutes. Extract the pulp. 

Dry roast the channa dal, urad dal and methi/fenugreek seeds on medium low heat for 2-3 minute without burning.

Grate the dry coconut and keep aside.

Heat oil and fry red chilies and dry coconut.

Keep everything in a plate and make it ready.

Grind the fried ingredients without adding water.

Just pulse all the dry ingredients and then add together with jaggery, tamarind pulp, sugar and salt. 

Add half cup of water then grind it to make a smooth paste. 

Allow all the ingredients to cool to room temperature. Do not grind them before they have cooled down, the chutney won’t taste as good!

Heat oil in pan add mustard seeds, cumin seeds and curry leaves. 

Pour the seasonings in the chutney and enjoy. 

Menthe/Methi seeds chutney is ready to eat.

Serving suggestion

Steamed rice and pepper rasam.

Rotis,Dals,Side dish for Idli

Note

• Do not skip adding jaggery, as it will balance the bitterness from methi seeds. However this chutney can be made using fenugreek leaves as well.
• You can adjust the quantity of sugar and jaggary according to your preference.