Chonge

                                 Chonge                               

This sweet dish is originally prepared at time of Muharram by Muslims and it was adopted by my ajji, don't know what might be the reason just to have sweet dish or something else, anyway it's tasty one, it is made in our home in Muharram.

Ingredients: 

Wheat flour : 2 cup

Puttani hittu/ fried Bengal gram flour : 1 cup

Jaggery powder : 1/2 cup, as per taste

Poppy seeds : 2 tsp

Dry coconut gratings : 1/2 cup

Cardamom : 1 or 2

Clove : 1 or 2

ಕುಂಬಳಕಾಯಿ ಗಾರಗಿ ~ Kumbalakai Gargi

ಕುಂಬಳಕಾಯಿ ಗಾರಗಿ

Kumbalkai Gargi this is how this sweet dish is called as in North Karnataka. Its tasty one, one must try it out, we can call it as Pumpkin doughnut :)

Ingredients :

Pumpkin gratings : 1 heaped cup

Wheat flour : 1/2 cup

Jaggery : less than a cup(as per taste)

Salt : a pinch

Cardamom powder : 2 pinch

Poppy seeds : 1-2 tsp

Oil : to fry

ಶೇಂಗಾ ಹೋಳಿಗೆ ~ Shenga Holige

Shenga Holige

 

Peanuts makes the holige a delicious stuff, can be kept for a week. its an North Karnataka recipe as i know.

Ingredients :

Peanuts : 2 cups 
Jaggery : 1/2 cup or to the taste
Cardamom powder : 2  
Dry cocnut gratings : 1 tbsp (optional)
Wheat flour : 1 cup
All purpose flour : 2  -3 tsp
Ghee : 1 sp
Oil : 1sp

ಗಜ್ಜರಿಯ ಹಲ್ವ ~ Carrot Halwa (without milk)

 Carrot Halwa (Without Milk)/ ಗಜ್ಜರಿಯ ಹಲ್ವ/गाजर का हल्वा

This recipe of carrot halwa does not include adding of milk, so this needs little more ghee than in the procedure where milk is added to make halwa.

Ingredients:

Grated Carrot - 4 cups

Sugar - 1 1/4 cup

Cardamom  - 1- 2 (depends on ones taste)

Ghee - 3 - 4 tsp

Dry fruits - your choice

Method:

Wash the carrots thoroughly, scrape the outer layer to remove dirt, which would stay after washing too. 

Now grate the carrots.

Take a kadai or thick bottomed vessel.

Add 2 tsp of ghee, keep on medium flame, add grated carrots to it.

Now start stirring it until the moisture of the grated carrot gets evaporated completely, another tsp of ghee can be added here, cook it until raw smell goes off, when all the moisture gets evaporated, there will be change in color too, it can be noticed that it gives nice aroma, once its done, carrot looks in diff texture.

Now add sugar to the carrot, add cardamom powder, stir until the sugar melts & is completely absorbed by the carrot.

The whole process must be done on medium flame & continuous stirring should be done to avoid carrot sticking out to the bottom of the vessel. Fry dry fruits in another pan add them to the carrot halwa.  
 

 

ಕೊಬ್ಬರಿ ಮಿಟಾಯಿ ~ Coconut Burfi

Coconut Burfi/ Kobbari Mithai

Its really an easy process to make Kobbari Mithai, its delicious, can be made in any festival,kids love this mithai.

Ingredients :

Fresh grated Coconut - 1 cup (tightly packed)
(avoid grating brown skin of coconut, to get white colored burfi)

Sugar - 1cup or 11/4 cup

Cardamom powder - a pinch

Ghee - 1 tsp, can be made without ghee also.

Method :

Be ready with a plate greased by ghee.

Take a kadai, put on medium flame, pour coconut & sugar, mix well.

 
Stir the mixture until sugar melts, stir continuously you will notice the coconut loosing its moistness, add 1 tsp ghee, cardamom powder, stir until the whole mixture comes together leaving the bottom of the vessel/kadai. The whole process must be carried out in medium flame only to avoid the burning out /color changing of coconut.

at this moment you can experience a nice aroma of the mixture, turn off the flame, now quickly put the mixture in to a greased plate.

 

swe

when its still warm, cut it in to desired shape, bcos after cooling it down completely it will be harder to cut into pieces. Allow it to cool completely, remove the pieces with help of knife/flat spoon.

:)

 

ಗೋದಿ ಹಲ್ವ ~ Kheelsa

ಗೋದಿ ಹಲ್ವ/wheat milk sweet dessert pudding

Godi Halwa is nutritious, as its made by whole wheat.

Ingredients:

Whole Wheat  - 2 cups

Jaggery - 1 1/2 cup
1 tsp - Ghee

Poppy seeds, grated dry coconut for garnishing

Method:
Wash and soak the wheat overnight or for 8 hrs.

After 8 hrs drain the water, grind smoothly with water .

Now filter the ground wheat.

Again grind the remnant left in the strainer, again filter it.

Now keep the filtered wheat milk for about 2-3hrs undisturbed, so that thick milk settles down. After 2 -3 hrs you can notice the thick wheat milk settled  at the bottom of the vessel.

Now drain the excess water.

Now take jaggery in a vessel, add a cup 1 cup of water, bring it to boil, no need of getting paaka/ one string consistency, simply make the syrup.

Now add the wheat milk to the jaggery syrup, put in medium flame, add ghee, add cardamom powder, stir continuously, when it gets thick as shown in below picture, turn off the flame.

 

Take a plate smeared with ghee, put the halwa in to the plate, garnish with poppy seeds, grated coconut.

It can be had without garnishing also. let it cool, cut it in to pieces.

Its a delicious sweet, can be had with ghee.

ಅಂಟಿನ ಉಂಡೆ ~ Power Laadu

Ingredients:

• Jaggery (grated)-1 1/2 cup
• Dry coconut (grated)-3/4 cup
• Dry Dates/Uttatti -1/2 cup
• Edible Gum/Antu -1/4 cup
• Almonds/Badam - 1/4 cup
• Cashews/Kaju/Godambi-1/4 cup
• Dry Grapes/Raisins - 1/4 cup
• Poppy Seeds/Khus Khus-3/4 tsp
• Ghee as required to fry/your wish
• Cardamom/Elaichi- 6-8 (powdered)
• Garden crush seeds (Alavi) -4-5 tsp
• Geru/Keru beej-1/4 cup (from Dharwad)
• You can add Pistachio, and any other dry fruits as per ur wish..

  

Take 2 tbsp ghee in a non-stick  pan, add edible gum and fry until gum puffs up and changes its color to light brown (it shld be puffed, if not it will be hard to eat).  Cool to room temperature and crush them slightly.

Shallow fry all the ingredients in ghee [one by one, in low flame, chopped almonds, cashews, dates, poppy seeds and grated dry coconut, kharjura, poppy seeds, sesame seeds (white or black ur choice), alavi, kheru beeja].

Mix all the ingredients.

Prepare the jaggery syrup: Take a heavy bottom pan, add grated jaggery, add lil water, bring to boil to make it one layer syrup, ( too test whether one layer syrup has formed or not, take a bowl of water, add a drop of syrup if the drop forms a crystal then it’s done, if it dissolves then syrup needs to be boiled again until u get the required texture).

 

When the syrup is ready, add all the ingredients with cardamom powder and mix well, when its cooled slightly grease ur palms with ghee & make laadus.

Since dry fruits are packed with various vitamins, essential fats, nutrients, minerals and proteins, and they do possess medicinal properties  thus they keep you healthy and fit and we may call these as Power Laadu/laddoos. In fact these laddoos are  being mainly used as postnatal, children and wrestler’s/ body-builders’s food ! 

 

Puthareku

A friend from Hyderabad introduced me to a sweet snack called Puthareku. Puthareku is a folded sheet of sugar with a core of ghee and powdered sugar. Puthareku is from coastal Andhra. Samarlakota and Amalapuram are two coastal towns are known for Puthareku. This sweet is a must during wedding functions for coastal Andhra folks.

Folded Putharekulu.

A folded Puthareku and a partly open Puthareku.

The word Puthareku can be split into two words- Putha and Reku.Putha means 'anything that boils' and Reku means 'sheet'. Putharekulu is the plural of Puthareku.

If you wish to get some you can try this shop-

Swagruha Foods

Shop No.18-78/A/1, Road No.3

Kamalanagar, V V Nagar Road

Dilsukhnagar, Hyderabad - 580050

Phone: 040 24043378

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Kumbalkayi Kadab ~ ಕುಂಬಳಕಾಯಿ ಕಡಬ್

Shidramayya G Kalmath introduced this sweet to us. I remember him telling the name of the sweet with a smile- naayi kunni ~ ನಾಯಿ ಕುನ್ನಿ which means puppy in Kannada. The actual name is kumbalkayi kadabu ~ ಕುಂಬಳಕಾಯಿ ಕಡಬ್. It is made during Sankranthi. Kalmath had brought four of them. They looked like candy bars but soft to touch. I had two ...relished them. Gave the other two to a friend who likes cooking.

Kumbalkayi kadabu is made of pumpkin and jaggery boiled in water until it turns into a paste. Then flours of different cereals like rice and wheat are added in small quantities to thicken the paste. The paste is wrapped in Hatti Haanu Mara leaves and steamed. The entire process takes about 8 to 10 hours.

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Chocolate Oondee

Ondee is a ball shaped sweet dish. Oondee is known as Laddu in Hindi and other North Indian languages. Some of the most popular oondees in Karnataka are;

• shenga-oondee
• kadle-oonde
• rava-oondee
• besan-oondee
• churmari-oondee

This Naga Panchami, I got the idea of Chocolate Oondeee. And here it is...


...made by Shilpa.

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Sheera and Kesaribath - what's the difference?

Sheera and Kesaribath are two sweets made from the same basic ingredient 'Rava' but are different in looks and taste. Going by the names, Kesaribath is the word used in South Karnataka and Sheera in North Karnataka.

Sheera is simple compared to Kesaribath, the other ingredients are water, sugar, clarified butter (or refined oil), cardamon, raisins and cashews. Kesaribath has two additional things- milk and Kesari (saffron). This is how the name has derived. Pineapple pieces are also added to give Kesaribath a flavor.

Sheera is pale while Kesaribath is bright and defnitely Kesaribath tastes better than Sheera.

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