Friday, October 30, 2009

NUTRELLA SOYA NUGGETS RICE (Meal Maker Veggie Pulav, Soya Chunks Rice) - & A Note Of THANKS To All Appreciations; PAY IT FORWARD!!!!!!!!!!!!!

I never knew of soya nuggets till I met Kuku, as it was not generally used in any Mangalorean Cooking.... til then. But when I went to see Kuku, as I mentioned in my prior post of Chilli Paneer, I enjoyed the food, his cook prepared....and that was where I was introduced to these meat balls look alike soya chunks......

When in gravy, the way the cook prepared it, it tasted just like non veg...And after that day, I told mom that we could try it too.....& that it tasted good. She likes it too....And when she visits me, she asks me to prepare it for her, as they generally do not use it still, in their cooking....

When I'm short of vegetables, then I opt for this, either a gravy, or anything dry out of it. This time I thought as we use chicken with rice, why can I not use this too....It had been days since I had prepared this dish..but totally forgot with the Diwali Dhamaka around...And the other day when I read Shailaja's post on her blog....It reminded me of this dish, lost in my draft somewhere....Hence I'm posting a long lost & recipe...finally today...many days past Diwali....


Soya Nuggets Rice

Soya Nuggets – 1 morsel or about 15 pieces
Long Grained Rice or Basmati – 2 cups
Onions – 1 big, finely sliced
Green Chilli – 2 to 3, slit lengthwise
Carrots – finely chopped, ¼ cup
Peas – ¼ cup
Round Beans – finely chopped, ¼ cup
Ginger Garlic Paste – 1 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1 tsp
Garam Masala Powder – 1 tsp
Bay leaf (Pulav Leaves) – 2
Cumin Seeds – 1 tsp
Cinnamon – 1” piece
Cloves – 2 to 3
Cardamom – 1
Oil – 2tbsp
Ghee – 2tbsp
Water – 3 ½ cups or as required
Salt to Taste
Cashew Nuts – 1 morsel or 15 to 20 pieces
Milk or Curd – 1 cup (optional)
Coriander Leaves – 1 tbsp, finely chopped
Mint Leaves – ½ cup, finely chopped


Wash the Soya Nuggets & par boil with enough water. Wash the rice & keep it soaked in water, aside.

Heat oil & ghee in a wide mouthed pan or handi or a Cooker. Fry cashew nuts till golden & remove to keep aside.

Now add jeera, pulav leaf, cloves, cinnamon, and cardamom & stir once.

Soya Nuggets Rice

Soya Nuggets Rice

Once the whole garam masala has been fried & releases a nice aroma, add slit green chilli & sliced onions. Sauté, till onions are translucent.

Soya Nuggets Rice

Add ginger garlic paste & sauté for a minute or two. Now add all the veggies & sprinkle some salt. Cook the veggies covered for 5 minutes, stirring at regular intervals. Add turmeric powder, garam masala powder, and red chilli powder & mix well. Stir fry for a minute again. Now add the curd & stir further. Then add the Soya nuggets & the chopped mint leaves & mix well;

Soya Nuggets Rice

Stir fry for 2 minutes; now add the washed & drained rice & stir fry for 2 minutes further.

Add water & salt if required….

Soya Nuggets Rice

Turn the flame to medium…Cook it covered.

If being cooked in a cooker, increase the flame, for 4 whistles.

Once the rice & veggies are cooked, sprinkle the chopped coriander leaves & cashew nuts to garnish…

Soya Nuggets Rice

Serve it hot with just raitha, mushroom gravy or any other gravy of your choice….

Soya Nuggets Rice


Last But Not The Least......Time to Share My Love....YES! MyTime to PAY IT FORWARD .... .

Thanking again, for all the adorable awards…shared with me…. I would love to share them with my fellow bloggers & new friends in my life….

Kindly them in your blog....& share it with ur friends too............

3 Beers!!!!!!!!! ;-) to Blogging.....Let us all continue to Rock as always..........

Thank You Indu for sharing these awards mentioned below…….

Giant Bear Hug

Which I would love to share as a token of my love,


Anitha, Tina Noble, Kathy, Sangeetha Subash, Sanghi , Faiza Ali, Pria , Prasu, Anupama, Rohini, Sarah Naveen, Sangi, Santoshi, Sush, Sailaja, Krishnaveni, Chitra Sendhil, Priyadarshini, Nithya, Esai Selvi, Dakshayini & Rashmi, Aysha Dileen, Indu S, KFB, Jane, Sukanya Kumar, Elizabeth, Pavithra, Sushma Mallya, Ashwini, Ambika,

Kindly Accept......... :-)

Love To Read

To read a writer is for me not merely to get an idea of what he says, but to go off with him and travel in his company. - Andre Gide

Hence I love to share this piece with,

Anitha, Tina Noble, Kathy, Sangeetha Subash, Sanghi , Faiza Ali, Pria, Prasu, Anupama, Rohini, Sarah Naveen, Sangi, Santoshi, Sailaja, Krishnaveni, Chitra Sendhil, Priyadarshini, Nithya, Esai Selvi, Dakshayini & Rashmi, Elizabeth, Pavithra, Ashwini, Ambika,

Kindly Accept........ :-)


You fancy the food, that is presented well..... I'm not sure of my food, but undoubtedly, the peeps here do present their work well .... me & my family simply love their work of art....Hence I would like to share this piece of Award


Tina Noble, Sangeetha Subash, Sanghi , Faiza Ali, Pria, Prasu, Rohini, Sarah Naveen, Sangi, Sush, Sailaja, Chitra Sendhil, Priyadarshini, Nithya, Esai Selvi, Dakshayini & Rashmi, Aysha Dileen, Jane, Sukanya Kumar, Elizabeth, Pavithra, Sushma Mallya,

Kindly Accept........ :-)


Who can resist Yummilicious food????????? None.........I here by share my Yum Award with,

Tina Noble, Kathy, Sangeetha Subash, Sanghi , Faiza Ali, Pria, Prasu, Anupama, Rohini, Sarah Naveen, Sangi, Sush, Krishnaveni, Chitra Sendhil, Priyadarshini, Nithya, Esai Selvi, Dakshayini & Rashmi, Aysha Dileen, Ambika,

Kindly Accept......... :-)

cook around

Some peole just love cooking round the it's a passion for them.... Maa in-law, Bhabi & Alka Di are few people I knew who enjoyed it to the core, never complaining....always offering... I personally consider peeps below for this as I see them posting several recipes for a day..... It means that they are .... game for it, round the clock.....So I tag this Passionate Award to,

Kathy, Sailaja, Krishnaveni, Esai Selvi, Indu S,

Kindly Accept............. :-)


Few only cook what they know they can cook, but few others dare to try their creativity..... And I am really inspired by those few...& I tag this award realising their creativity, to,

Tina Noble, Sangeetha Subash, Sanghi, Faiza Ali, Pria, Prasu, Rohini, Sarah Naveen, Sangi, Santoshi, Sush, Sailaja, Krishnaveni, Chitra Sendhil, Priyadarshini, Nithya, Esai Selvi, Dakshayini & Rashmi, Aysha Dileen, Indu S, KFB, Sukanya Kumar, Elizabeth, Pavithra, Sushma Mallya, Ashwini, Ambika,

Please Accept......... :-)


"Enthusiasm is excitement with inspiration, motivation & a pinch of creativity"
.....Quotes Bo Bennett

Some of the creative piece of work that inspires me, to do the do.....& who I tag this award to,

Tina Noble, Kathy, Sangeetha Subash, Sanghi , Faiza Ali, Pria, Prasu, Anupama, Rohini, Sarah Naveen, Sangi, Santoshi, Sush, Sailaja, Krishnaveni, Chitra Sendhil, Nithya, Esai Selvi, Dakshayini & Rashmi, KFB, Elizabeth, Ambika,

Kindly Accept......... :-)


"All the beautiful sentiments in the world weigh less than a single lovely action" .... James Russell Lowell

I thank Sushma Mallya from the bottom of my heart for the lovely Giant ‘Bare Hug’ & One Lovely Blog Award,

& tag the One Lovely Blog Award to,

Tina Noble, Sangeetha Subash, Sanghi , Faiza Ali, Pria, Prasu, Sarah Naveen, Sangi, Santoshi, Sush, Krishnaveni, Chitra Sendhil, Priyadarshini, Nithya, Dakshayini & Rashmi, Jane, Sukanya Kumar, Elizabeth, Pavithra, Sushma Mallya, Ashwini, Ambika,

Kindly Accept......... :-)


“Being deeply loved by someone gives you strength, while loving someone deeply gives you courage.” ..... Lao Tzu

I would love to share this piece of love with all those bloggers whose work I love & admire.....
Kindly accept, post & you may distribute it with your friends too.........

Anitha, Tina Noble, Kathy, Sangeetha Subash, Sanghi , Faiza Ali, Pria, Prasu, Anupama, Rohini, Sarah Naveen, Sangi, Santoshi, Sush, Sailaja, Krishnaveni, Chitra Sendhil, Priyadarshini, Nithya, Esai Selvi, Dakshayini & Rashmi, Aysha Dileen, Indu S, KFB, Jane, Sukanya Kumar, Elizabeth, Pavithra, Sushma Mallya, Ashwini, Ambika, &

Bharathy, Katherine, MGM, Reva (Harsha), Megan, Pooja, Cathy, Shreya, Ramya, Gayathri, Tina, Jen, Bill Austin, Manjula, Laavanya, Christina, Dibs, Sangeeta Khanna, Uma, Allie Brown, Rashi Chaturvedi, Neha.........

Kindly Accept.......... :-)

Asra Award

Once you choose hope, anything's possible.

“If your actions inspire others to dream more, learn more, do more and become more, you are a leader.”- John Quincy Adams

"Recognition is a factor of motivation, which augments the ability of contribution"....... Ash ;-)

When I started off with this blog, i dreampt of recieving as well as presenting appreciations.... And it has come true in the form of, this piece of award. And as I had promised, I would love to do my bit by tagging peeps of 'BLOGGYWOOD' with this award.....

Anitha, Tina Noble, Kathy, Sangeetha Subash, Sanghi , Faiza Ali, Pria, Prasu, Anupama, Rohini, Sarah Naveen, Sangi, Santoshi, Sush, Sailaja, Krishnaveni, Chitra Sendhil, Priyadarshini, Nithya, Esai Selvi, Dakshayini & Rashmi, Aysha Dileen, Indu S, KFB, Jane, Sukanya Kumar, Elizabeth, Pavithra, Sushma Mallya, Ashwini, Ambika,

Kindly Accept........ :-)


HAPPY BLOGGING!!!!!!!!!!!!!!!!!!!!

Thursday, October 29, 2009


I just love the kadi that my Maa in-law prepares...the best part of which are the badis in kadi...But since it does not come out well or since I never saw, Maa preparing them..I have no idea of preparing them well. And since I love Kadi a lot, I prepare it without the badi's.....Actually I never saw her prepare the kadi too, but my hubby taught me......

So for me it is Kadi with my buddy minus the badi..................!!!!!!!!!! LOL!!!!!!!!!!!!



Gram Flour (बेसन, ಕಡಲೆ ಹಿಟ್ಟು) - 1/4 of your tea cup
Curd - 1 cup (preferable the set curd, beaten well)
Curry leaves - 5 to 6, washed & dried
Dry Red Chilli - 2, broken
Cumin Seeds - 1/2 tsp
Salt to Taste
Turmeric Powder - 1 tsp
Asafoetida - a pinch, (diluted in a lil water)
Red Chilli Powder - 1/2 tsp
Water as required
Oil - 1 tbsp


In a bowl mix the gram flour, curd, salt, Red Chilli Powder & turmeric powder, well & keep aside. Heat oil in a wok or a deep bottomed vessel. When the oil is smoking hot, add the cumin seeds & allow them to splutter. Once done add the broken red chilli & curry leaves & stir fry. Then add the asafoetida & stir. Once done add the curd mixture to it with enough water, depending on the consistency of the kadi one requires.

PS: Kadi consistency would be best, when the measure of curd is greater than that of the gram flour, because, if it happens otherwise, the besan would thicken up the consistency, which cannot be rectified even with water...

Keep stirring at regular intervals, till the sauce thickens to the consistency of a gravy.


Maa & Bhabi, made several instant side dishes, which went very well with any main course. One would just keep licking their fingers & would not wanna stop, with a limited serve...It left you wanting for more....At least I did...That's the reason, my weight increased soon after marriage...From 47 kg., I increased to 54 kg., Without my knowledge. I loved all that she prepared & she would just kept serving all her love....This additional side dish did not have any major ingre's, but still had the capacity to overdo the main course....

One such side dish was the yum dhaniya chutney maa prepared. I loved it a lot. It would make you eat another serving...



Coriander Leaves - 1/4 of a bunch
Green Chilli - 2
Salt to Taste
Lemon - 1/2
Garlic Cloves - 2 to 3
Oil - 1 1/2 tsp
Water as Required


Wash the coriander leaves thoroughly & chop them. Half the garlic cloves & green chilli. Now add all these into a mixie & grind them into a fine paste, with a little water. Empty the paste into a bowl, add salt, oil & squeeze the lemon juice....Mix well. You have the yum & tangy tasting, taste buds appealing chutney, ready to be served....

Dhaniya Chutney

Serve the hot kadi & the spicy, lip smacking.....of course...chutney with plain rice & any dry subzi or bhoonjiya of your choice...

The Meal

Yummmmmmmmmmmmmmmmmmmmmmmmmmmm.......Hmmmmmmmm.....................!!!! ;-)

Wednesday, October 28, 2009

KARELA BHOONJIYA (Bittergourd Fry, Aagalkai Dry)

As soon as I heard of bitter gourd(ಆಗಲಕಾಯಿ, करेला) being prepared in the kitchen, during childhood, I sulked. The very name got me feeling bitter throughout. Always thought, "how would I be able to complete the formality of lunch, that day.... I had no means to escape"... I wished somebody invited me to their place for a birthday lunch or even a casual lunch...I wished I was held up for some extra curricular activity after school.... but that also meant my share would be kept aside for my dinner...with love.... Either ways I would end up 'bitter'.

My mom used jaggery in the preparation, just for make the bitter, better for us....Still all that I felt was only bitter....As I grew up I stopped running away from it, but just emptied my share as a formality to good health...but I did not like it with jaggery....Even now I do not like jaggery being used in preparing the aagalkai. Now as an adult, I still do not relish it, but don mind having it once in a while...

Now I like what my mom prepares, the same way as earlier but only minus the jaggery...So it's good....I would post that later...

After marriage, when I was with Maa in-law, I tasted her karela dry fry. And I liked it....(not relish!!!) It tasted less bitter. And since then I prepare this with it's simple & just takes some minutes of your time.....


Bitter gourd - 2, a li'l tender
Onion - 1, big sliced
Dry Red Chilli - 2
Turmeric Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Salt to Taste
Mustard Oil - 2 tbsp


Cut the washed karela into thin & round slices. Soak them in water & keep aside... Heat oil in a wok or thick bottomed vessel. Once the oil is smoking hot, add the broken dry chilli & then add the onions.

Drain the water from the soaked karela. Once the onions are translucent, add the karela slices & stir. Now add the turmeric powder, red chilli powder & salt. Stir fry on high flame, till the bitter gourd gets fried.

karela fry

karela fry

As the size & texture,reduces & softens respectively, reduce the flame & cook it covered, stirring at regular intervals. Remove from flame once done....

karela fry

Serve it hot with rice & simple plain dal & relish!!!!!!!!

And yes, last but not the least.... I would like to thank, for the new look on my header & sidebar..... THANKS!!!!!!

Sunday, October 25, 2009

MY FIRST AWARD -S!!!!!! It's RAINING AWARDS....(A peek into my journey)

OMG!!!!!!!!!!!!!! I can not believe that I'm being appreciated with awards....

I still remember the day I started with my blogging activity.... My inspirations were several blogs, whom I visited frequently for recipes..... Eg., Mane Adige, Aayis Recipes, Veggie Platter etc., I was really impressed by comments & exchange of views & appreciations....

I'm a Leonine.... and Leos crave for appreciation..... I love to be appreciated for my work... for it's worth.... It keeps me going...motivates me to go further.....No man's perfect... but we all can try to be.... If not perfect, we would surely be able to reach a step near it... No harm.... !!!!!!

After I quit my job.... I was idle & relaxing for months...just being with my hubby every moment, cooking for him...loving him all the more....going through the success of our love story... watching my wedding snaps & videos..... etc., etc., As I went through these above mentioned blogs, a light lit "ting" & mere bhi man mein laddoo phoota..... & I thought why not?????? I would be able, tooooooo....!!!!!

So started off with it.... referring other blogs & other related info on the net.... I gave it my very much loved name.... "ASRA" which is a combo of me & my hubby's names.... ASHA + RANJIT...
Since my name was all about hope...& my achievement of that of my marriage to my Love, was all based on that...... I thought "ASRA"...ASHAON KA would be apt.

It started off as a try...which went on to be an improvisation...which is now I feel a habbit....

And Habits, seldom DIE....
You remove a H, 'a bit' is there.... You remove the A, 'bit' is still there....You remove the B now & 'it' is still there......... THAT IS THE magic of HABIT!!!!!!!!

I hope it does not turn, to be an addiction....

After starting off with my "ASRA", I was all alone with it for quite a few months...Then peeps started joining me one in 2 months, a comment in a month was more than I expected... but I still held on to it. I started loving it... And as days passed.... I started visiting peeps at their blogs & peeps started visiting me...

And here I am celebrating my first award-s.... I wanted one & Indu & Priya conferred 6 & 2, on me respectively..... I am so honoured with these kind jestures of appreciations. I wanna thank them, from the bottom of my heart..... THANKS!!!!!!!!!!!!!! It means a lot..........

I've also been appreciated by Sushma Mallya & she has shown her appreciation through an Aired 'Bare Hug'..... ;-)

Indu has also passed, an overwhelming 'Inspiration Award'..... I do not know if I inspire her or not....But for sure she has inspired me.....honoring me with my blog life's first 'Blogfare' award......
And I promise Indu, to touch another life.... by tagging a new blogger, who has just started off with her life here.....

It feels gr8 to be appreciated by the who's who of THE 'BLOGGY' WOOD!!!!!!!!!

Make Room 4 LOBIA

Thank You Indu from KhattaMeethaTheeka , Sushma from Authentic Food Delights, & Priya from Priyas feast, where I participated in the Diwali 2009 contest, held by her, & which was a grand success.

I would like to congratulate all the winners of Priyas Feast - Diwali 2009 & the other participants ..... personally. ALL THE BEST...Gr8 going!!!!!!

PRE & POST DIWALI..........

I'm sorry for not posting anything.... after Diwali.... I was actually relaxing with my hubby.

Looking forward to Diwali.... is the best of all awaiting 's. The excitement it involves in shopping, in preparing for the festival by preparing delicacies, the hope to see your near & dear ones visiting you, the cleaning of every nook & corner of home.... I simply love all this.... And all our talks revolve around the festival of lights....

DIWALI!!!! DIWALI!!!!! DIWALI!!!!! & it's gone past now. Now look forward to the next year. Time flies like .............. I don't know what.........


Our Diwali celebrations were really a joyous occasion. I almost met mt parents & folks everyday for a week... for shopping, for preparing Diwali delicacies, & celebrating the 'D' day. I enjoyed every moment of those. The only sadness was I could not visit my in-laws.... Maa & Papa..... I miss them a lot... Yesterday was the first day of the ARAG (अरग ) of the Chatt festival at my in-laws... & tomorrow the final Arag for the God of the Sun. I love to be there with my family, as it feels good to help be there to see it all.... to visit my sis in-laws... & their cute, naughty kids... I hope & keep my fingers be able to make it to Ranchi, for the festival, next year... May God bless me....

The first day of Diwali was the festival at my hubby's place, so it is the festival for us to celebrate... But that day since I had to visit my parents for dinner.... We just performed a quick pooja, where I sang 2-3 bhajans..... lit those diyas & decorated them around my home.... And my maid Jaya & her mom, helped me with decorating the diyas outside... that is on our compound wall & terrace...



That morning my maid applied a simple & neat rangoli, if not an outstanding one, & in the evening she lit the diyas. As it involves all the mess with oil dripping, she helps me out every year with lighting those diyas outside. After that we just burst a few crackers which included sparklers & flower pots... some 3-4 & we left to visit my parents.. We burst a few crackers there, dined together & came back.... tired & just crashed...


Next day was supposed to be a small Diwali for us & bigger one for my parents. But then they were to visit us that day... Since we missed the first day we thought of really making it a celebration at home... We prepared for the pooja in the evening... & even for the dinner.....
My parents came home...I did the cleaning around & decorating & preparing for the pooja...I made small rangoli in a small area & decorated it with a wide mouthed pot, which was in turn decorated with flowers & floating candles & of course my Daadi's (Avva (ಅವ್ವ ) - as I called her) old antique piece....





Evening at about 6:00 pm, we sang full fledged bhajans, with so many in the chorus, it sounded good. Then we lit the diyas around & burst crackers for solid 2 hours..... We were all dead tired of exercising around in the process of bursting crackers... I do not burst any, other than sparklers & flower pots, but I'm tired because of my running around from the sound & crackers... that my brother bursts... Then it was time for dinner... My hubby helped me around in the kitchen... We prepared Pooris, Aloo Gobi Subzi & Rice Kheer. My brother was full on feasting on pooris & alu gobi.... My Maami, Kusum, visited us & she was so happy to be with us during the festival. After that yum dinner, we craved to drink a cup of tea & I offered to prepare tea for them...



After that tiring day, they left to their place & me & Kuku, were totally exhausted & crashed again.... Since my Maami was to leave to Mangalore, the next day, mom prepared chicken at home & we were invited for lunch.... We visited them again for lunch & returned back home, late evening. After we came back, I just lit few diyas around & just sat back to relax & called my Badimaa at Puttur, wished her & had a hearty chat with her.......

Hence we spent this Diwali, visiting, revisiting, calling, friends & family.... I would treasure these moments for the rest of my life.... My only sadness being not able to visit my in-laws.


This Diwali Dhamaka goes to Purva's event (Indian Festive Food-Diwali Dhamaka)

Saturday, October 17, 2009


It's Diwali Time "FINALLY"..... The most, 'sought & looked forward to' festival is the festival of lights.... Everybody from young to old, from the poor to the wealthy, men or women... one & all, await this festival of lights... with much hope... to literally see some change....of the light overcoming the darkness in their life & around them. Many seek the light, that they hoped for after the darkness in their life & for many others it is again total darkness after the gleaming lights are off.

Once again hopes are weaved for the next year, of lights & joy. Some may not like it for their own reasons... but none can ignore this festival....

It is DIWALI again.... let us all celebrate joy & laughter around us, memories to last for your lifetime & even the satisfaction of making someone happy....


One need not be a millionaire to "GIVE".... Give anything you are capable of with a smile :-)
... MAKE SOMEONE HAPPY.....In my case.... I am quite addicted to it now.... I love experiencing the joy & satisfaction it brings along with some pride. It brings pain sometimes, when I'm not able to. And believe me, "I HATE THAT FEELING".

This Diwali I made an old lady selling Diyas at Bashyam Circle Grounds, happy. Who did u make happy??????????

And when we speak of DIWALI, no Diwali without sweet delicacies.........

When I joined my mom & dad 2 days back, we prepared several delicacies of which other favorites are Akki Unde (ಅಕ್ಕಿ ಉಂಡೆ, Rice Ball) & Karajjikai (ಕರಜ್ಜಿಕೈ, Gujiya).


Karajjikai is a favorite in Karnataka, prepared with dessicated coconut filling. In the Northern parts of India it is prepared with Khova filling & called as Gujiya, which is popularly prepared at times of the festival of Teej in Bihar.

KARAJJIKAI (Gujiya, Arch shaped Crunchy Snack):



All Purpose Flour (maida) - 1/2 kg
Sugar Powder - 1 tsp
Salt to Taste
Hot Oil - 2 tsp
Water as Required


White Sesame Seeds (Bili Ellu, Til)
Dessicated Coconut - 1/4 kg
Powdered Sugar - 2 cups
Cardamom Powder - 1/4 tsp


Mix maida, hot oil, salt & one tsp powdered sugar with enough water to knead the flour into a soft dough of roti consistency & keep aside.


Meanwhile prepare a mix of the filling ingredients in another bowl & keep aside.


Now prepare lemon sized balls of the dough & roll it to the size of a poori, with the help of a rolling pin.


Place a tsp full of the filling mix & seal the dough by pasting the sides, by mere pressing.Seal it thoroughly & take care to see that it does not have any loose ends opened.


Once done, shape the sealed dough with the help of a designed cutter, by cutting the edge giving it an arch shape.


PS: One can also use the Karajjikai moulds available in the market for this purpose.


Keep it aside & continue the process till all the dough is consumed. Now deep fry these gujiyas till lighter shade of golden brown.


Remove them on an absorbent paper & allow them to cool. Once done store them in an air tight container.


Another my personal favorite is Akki Unde, because of its texture. It is very hard & crunchy. I always loved it, since childhood. I used these to fool peeps who were not aware of the texture of this snack. Peeps were like " Oh! these are going to break my teeth". But I must say, & all those peeps who tasted this are a witness to this that, once tasted you get addicted to the yummy taste of these balls. You would only stop, once your jaws ache.

We often offer people around to taste these & judge their teeth based on how confident they are chewing these crunchy balls. Very popular among Mangalorean Christians as these are their Christmas Favorites.

AKKI UNDE ( Crunchy Munchy's):


Raw White Rice - 3 cups
Jaggery - 1/4 kg
Salt to Taste
Coconut Milk - 2 cup


Wash & soak rice overnight. Grind the rice with milk to the consistency of dosa batter. Meanwhile mash the jaggery & keep aside. Once the batter is half done add the jaggery & grind till you get a finely smooth batter. Now add salt & mix well.


Empty the batter into a wok or a thick bottomed vessel & place it on low flame, sirring contiuously, till you get a thick dough of roti consistency.


Turn off the flame & remove this dough into an airtight container or box.

PS: It is kept aside in an airtight box, to avoid it from cooling down.

Now remove only a small portion of the dough & mix it well to get a lumps free, smooth texture. Make small marble sized balls & keep aside.


Repeat the process to consume the entire dough.


Now deep fry these balls till chocolate brown.


Remove it onto an absorbent paper & allow it to cool. Store in an airtight container & munch...munch...munch.....




This Karajjikai & Akki Unde goes to Priya's Feast (Announcing Diwali 2009 Contest)

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