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.

 

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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.

ಇರುಳ್ಳಿ ಬಜ್ಜಿ/ಪಕೋಡ~ Onion Bhaji

Kanda Bhaji/Onion Bhaji/कांदा बजियां

This method of making bhaji is little different.
 

Ingredients :

2 - 3 onions

1 - 2tsp  Red chilli powder (or as per your taste)

1/4 tsp  Turmeric powder

2 -3 Green Chillies

2 - 4 tbsp Gram flour (besan)

1 tsp rice flour

Few carom seeds
Finley chopped Coriander & Curry leaves  

1/2 tsp corn flour ( these two are optional to get more crispiness)

Method :

Cut the onions in to thin long slices.

 

Now add salt, turmeric powder, carom seeds, chilli powder. 

Keep it aside for abt nearly 10 - 15 mins covered.

After 10 -15 mins you can see the onions have released water.

Now add besan flour to it so that the moisture released should be absorbed by the flour, add 1/2 tsp of hot oil, now if you want, u can add rice flour, corn flour, some little amount of water can be added to get the consistency as shown in the picture below.

Take oil in a kadai, heat the oil, drop the mixture into the hot oil.
fry them, once they turn to golden brown, remove from the oil.

Serve hot.

Sprouted Kadale Kaalu/Chickpea Usli

Kadale Kaalu Usli is prepared mainly during Vinayak Chaturthi, Sankashta Chaturthi, Anant Padmanabha Vrata  & served as prasad.

Ingredients :

2 cups Sprouted Kadale Kaalu

2 - 4 Green chillies ( as per taste)

1 cup grated fresh coconut

5 - 6 curry leaves

2 -3 strands of coriander leaves 

1/2 - 1 tsp lemon juice
 

Recipe :

Soak chickpeas in water for about 6 - 8 hrs / overnight. Wash the it 2 - 3 times & pressure cook it for about 3 whistle.

Here am using sprouted kadale kaalu, after soaking for 6 - 8 hrs, drain the water & keep the chickpeas closed in a container to get good amount of sprout  for about 6  hrs again, so one thing can be done soak the chickpeas in morning, evening remove water & let it sprout overnight so it can be cooked in morning/evening.

Now for grinding  :

1 Cup grated Coconut

2 - 4 green chillies

1/2 - tsp Jeera/Cumin seeds

4 -5  curry leaves

2 strands of Coriander leaves

grind all these together coarsely.

Now for Seasoning :

1 tsp spoon oil

1/4 tsp mustard seeds

4 -5 curry leaves

Pinch of hing

Now add the cooked Chickpeas & the ground mixture, add small amount of water, bring it to boil , so to get rid of raw smell of the mixture. Add salt to taste, a pinch of turmeric powder. Garnish with fresh cut coriander leaves.

This usli can be served with Ragi muddey/ Ragi balls :) as a side dish.

 
Can be had with chapathi/for evening snacks.

ರವೆ ಇಡ್ಲಿ ~ Rava Idli & Tomato Sambar

  Rava Idli , Tomato Sambar

Ingredients for the Batter : 
2 cup sooji/rava/semolina

2 1/2 cup of curd, fresh or sour
pinch of baking soda

Ingredients for Seasoning:

1 tsp channa dal

1 tsp Urad dal
few cashew nuts
2 green chillies chopped

few curry leaves.

Method:

Now dry roast the rava for few mins.
add 1 tbsp of oil  to it, fry until u get nice aroma of the rawa. then let it cool.

Now add curd, mix it well without lumps.

add a pinch of baking soda to the batter.

add salt to the taste.

Now take a pan with 2 tsp of oil for seasoning add mustard seeds, channa dal, urad dal fry till they turn golden color, add chopped cashew nuts, green chilli, curry leaves.

add this to the batter.

Now rest the batter for 5 mins check it, if it is in the pouring consistency, if its thick some curd can be added, keep it covered for another 10 mins.

Pour the batter in to the idli moulds.

Place the idli stand in the steamer or pressure cooker for 10 - 12 mins, if pressure cooker is used to steam the idlis then no need of using the whistle.

Let the cooker cool for few mins.

Tomato Sambar /Saaru

Ingredients:

Tomatoes - 4 - 5 medium sized
(Roma or BangaloreTomatoes (Indian hybrid), or regular ones)

Onion - small size 

Garlic - 3 -4 cloves

Ginger - 1 inch piece

Grated dry coconut or Fresh - 2 tsps

Curry leaves - 4 - 5 for grinding, few for tampering

Coriander leaves - for tempering

Procedure : 
Cut tomatoes in to small pieces.
Cut onion in to long pieces.

Now take a pan, add half portion of onion, keep another portion to add while grinding, fry till it becomes transparent, add 2 -3 cloves of garlic fry for few secs, add tomatoes, fry till they become soft, add curry leaves 4 -5, add cut ginger pieces add grated coconut fresh or dry, add chilli powder, methi powder, pepper powder, jeera powder fry a little. 

Leave it to cool down, now grind the mixture with half portion of onion kept.Heat oil in a vessel, add mustard seeds  allow it to splutter, add cumin seeds, dry red chillies, curry leaves,(onions can be added) fry for a minute,add coriander leaves, now pour the ground mixture to the vessel, add salt, bring it to boil, add salt to your taste.

Note : if we use Blre tomatoes they are not much sour so if you want you can add tamarind juice as per ur taste. If regular tomatoes are used u may need to add jaggery  to it.. :)

Serve idlis with Coconut chutney &  Sambar..