Coconut Guli Appa / Pan Dosa

Kaayi dosa/Banalu dosa /Pan dosa is one of the traditional dosa done in South Canara / Malenadu/ Udupi . This is fluffy, soft and yummy dosa. I have tried Guli Appa with the same batter.

South Canara people use lots of coconut in their cooking. It is may be because coconut is grown plenty in this region.
Let us see some benefits of eating Coconut.
Coconut is one of the healthy nut/fruit. It is loaded with lots of medicinal value also. Coconut is full of fiber. Coconut oil is the best oil to use for our cooking. Coconut oil is good for our hair and skin. Coconut provides energy and it helps in controlling our cholesterol level. It has good anti aging qualities. It is a good antibiotic properties. It is rich in anti inflammation properties. Coconut is rich in copper, iron, manganese, magnesium and calcium.
Let us see the recipe Now :
I have used raw rice, a little urid dal and moong dal, flattened rice and methi seeds. Some coonut is used and it adds to the aroma of the dosa.
Kayi Dosa is one of the special dish of Udupi /South Canara. We use coconut and it is called coconut dosa.

Things Needed :

Raw Rice : 2 Cups
Urid dal : 2 Tablespoons
Moong Dal : 1 Tablespoon
Fresh grated coconut : 1 Cup / 4 to 5 tablespoons
Avalakki /Aval /Poha /Flattened Rice : 3 Tablespoons
Methi Seeds /Fenugrik seeds : 1 Teaspoon
Salt : As required
Oil /Ghee : 3 to 4 Tablespoons
Guli Appa Pan

Method :

1. Wash and soak raw rice, moong dal, urid dal and methi seeds for 2 to 3 hours. Soak avalakki/flattened rice separately.

2. Grate coconut and keep it aside.

3. Drain water from soaked rice, methi seeds,  dals and grind it with coconut and flattened rrice/avalakki.

4. Add required water. ( Little by little ). Grind it nicely till paste. Remove the batter from mixi jar and put it in a big bowl. Add required salt and mix it well.  Keep it aside. Let it rest for overnight.
5. Let it ferment over night or 6 to 8 hours.

6. In the morning Mix the batter nicely and  get ready to prepare guli appa and pan prepared dosa.
7. Keep Guli appa pan on the fire. Let it get hot. Add little oil to each guli /deep.

8. Now take a small ladle and put the batter to each guli/ deeper part. Cook on medium and low flame.

9. Cook on both sides and remove it from the pan. Repeat the same and prepare remaining guli appa.

Note :

No need to add more avalakki/poha.  Do not add much water while grinding. It should be like idli batter. Adding coconut adds to the taste and softness of guli appa. You can prepare Banagalu/pan dosas./ Set dosas with the same batter. Use of ghee instead of oil is optional.
Time : Soaking time 3 Hours + Fermentation 5 to 6 hours and Guli appa preparation 30 Minutes.
Serves : As you Desired.
Pan dosa :
Use the same batter and prepare Pan dosas..These are known as Kayi/Coconut Dosa in South Canara/Udupi /My doddamma's house.

Kesu Palya / Colocasia Dry Curry

ಕೇಸು /Kesu/ Colocasia is one of the healthy leaf which grows well during rainy season and is good for health too. We got colocasia plants and we get fresh leaves once in two to three weeks. I do prepare varieties of dishes using Kesu. This time I tried Kesu Palya /Dry Curry. It has come out very nice and thought of sharing with you all.

I have used Kesu / Colocasia  leaves, home prepared curry powder, jaggery and tamarin. Seasoned with coconut oil which I brought from ooru when I went last time
Kesu leaves helps to keep our body warm and provides lots of minerals and vitamins. It has a good source of fiber and helps in easing the constipation problems
Let us see the recipe now "
No Onion OR No Garlic in this Kesu Palya. It is a dry curry with sweet and spicy taste. It is nice to eat with plain rice.

Things Needed :

Colocasia leaves : 10 to 12 ( Medium sized )
Tanarind  : 1 Marble size
Jaggery : 2 Tablespoons
Curry Powder : 1 Tablespoon
Coconut : 2 Tablespoon
Salt : As required
For Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Byadagi red chilly : 2 to 3
Ingh /Asafoetida : A little

Method :

1. Wash and cut kesu leaves into small pieces. Remove its stems outer layer before cutting its stems.

2. Put tamarind in hot water and squeeze out the pulp. Keep the pulp aside

3. Grate coconut and keep it aside.

4. Keep a pan on the fire and heat. Add coconut oil. Add mustard seeds, jeera and ingh. Let mustard seeds splutter.
5. Add curry leaves and kesu leaves. Mix it well. Add tamarind pulp, salt and jaggery.

6. Add a pinch of turmeric powder and mix all the ingredients nicely. Cover and cook on medium flame till all water disappear.

7. Mix in between and add curry powder and mix it again.
8. Cook for 3 to 4 minutes, leaves turns soft and all the moisture disappear.

9. Add fresh grated coconut and mix it nicely. Put off the fire and shift the ready Kesu Dry Palya to a serving dish.

10. Serve with your choice of main dish.

Note :

Do not use much water to cook. Adding more jaggery is optional. Use of curry powder is your choice. I have used home prepared curry powder. Kesu leaves should be tender. Use of tamarind is important.
Time : 20 Minutes.
Serves : 2 to 3 People.

Curry Powder :

 Dry roast channa dal, urid dal, coriander seeds, each 1 tablespoon,  red chilly/byadagi  ( 5 to 6 ), methi seeds 1/2 ts, jeera /cumin seeds 1/2 teaspoon, sesame seeds  1 tablespoon and ingh.
Dry grind once it is cooled down. Use it for a time. ( 1 time )

Dates and poppy seeds Burfi

Dates and Poppy seeds burfi is a healthy burfi, that I have tried during this Deepavali. No sugar or jaggery is added to this bar and is nice to chew the healthy, yummy and easy  Dates and poppy seeds.

I have used Dates, almonds, cashews, raisins, figs and poppy seeds.
It is an easy and healthy burfi that all age group can enjoy and more of it it is diabetic friendly. Sweet teeth people can munch this burfi at any time of the day. Good to carry for travelling and good snack for the kids snack box. It is energetic and loaded with good minerals and vitamins.
I prepared this Dates burfi during Deepavali and packed it as one of the sweet to our relations.
Dates and Poppy Seeds Burfi Has NO Sugar, NO Ghee or any fat and No Coconut.
Preferably use ripe and soft Dates to prepare this burfi.
Let us see the recipe now :

Ingredients 

Dates : 400 Grams
Raisins : 2 to 3 Tablespoons
Almonds : 20 to 25
Cashews : 10 to 15
Figs : 5 to 6
Poppy Seeds : 3 to 4 Tablespoons

Method :

1. Remove the seeds from Dates and put it in a big bowl.
2. Cut cashew nuts and figs into small pieces.

3. Dry grind almonds into powder consistency.
4. Put all the dry fruits into a big bowl. Kneed them well and let it mix well. ( Dates, raisins, cut cashews, figs and powdered almonds).
5. Spread a tablespoon of poppy seeds in a tray or plate.
6. Put dry fruits dough in the tray and press it evenly. Use chapati roller to even it in equal level.

7. Spread remaining poppy seeds on the top of the burfi and just press it slightly.

8. Leave it for a while. Cut it according to your desired shape.

9. Remove from the tray and store in a box.

10.  Serve or munch at any time of the day.

Note :

The dates you use should be soft. You need to kneed the mixture nicely so that it mixes well and sets well as burfi. Dates proportion should be more, so that it adds to the sweet taste. The sweet taste is natural and good for all age group and the diabetic people.
Time : 30 Minutes. 
Serves : 20 Pieces. ( According to size and shape ).

Potato Balls

 These potato balls are yummy and easy to prepare. These potato balls can be good starters with some hot and spicy soups. Good for all age group because it is soft, filled with carrots and potatoes and flattened rice. I have tried this Potato balls for Recipe super stars group to cheer them up.

I have used boiled potatoes, carrots, methi leaves, ground nuts and some simple spices like chilly powder, garam masala.
Let us see the recipe now :

Things Needed :

Boiled potatoes : 2 to 3 ( Medium sized )
Carrots : 2
Methi /Fenugrik leaves : One small bundle. ( Only leaves )
Ground nuts : 3 to 4 tablespoons /1 Small bowl.
Flattened rice : Avalakki /Aval : 1 Small bowl.
Rava /semolina : 1 Small cup ( Medium size)

Spices :

Ginger : An inch
Green chilly : 1
Red chilly powder : 1/2 Teaspoon
Garam Masala powder : 1/2 Teaspoon
Salt : As required
Oil to fry  : 1 Cup

Method :

1. Wash and boil potatoes. Leave it for cooling. Peel off the outer layer.

2. Wash and grate carrots, cut coriander leaves, methi leaves and green chilly. Wash and remove the outer layer of ginger and wash it again. Grate it. Keep it aside.
3. Dry roast groundnuts and remove its husk. Dry grind in to powder. Remove from the mixi jar and keep it aside.Keep rava in a plate.

4. Take a big bowl. Add potatoes and smash it. Add avalakki, grated carrots, chilly powder, garam masala powder and grated ginger.

5. Add 2 tablespoons of powdered groundnuts, cut coriander leaves and methi leaves. Add required salt and mix it well.

6. Now divide the mixture into small portions and turn them as small ball shape.
7. Roll them on dry rava. Arrange them in a plate.

8. Keep a pan on the fire and put oil. Let oil get hot.
9. Fry potato balls in hot oil. ( Medium and low flame ).

10. Let it turn golden brown. Remove the potato balls from the oil and put it on a kitchen tissue

11. Cut a carrot as small stick and insert the carrot piece edge in  potato balls when it is hot Or the ball may break while inserting the carrot stick.
 Serve them as a starter with tomato ketch up or chutney.

12. We had it with coconut chutney and ketch up.

Note :

Do not use any water. Smashed potatoes will bind all the ingredients well. Use of more /less spice is optional. Small carrot pieces are done and inserted into potato balls. ( Just for fum )
Time : 30 Minutes.
15 to 20 Very small bondas can be fried.

Brinjal Gojju

Brinjal Gojju / bartha is a side dish done with Brinjal/Egg plant. The big brinjal really adds taste to this curry.

It is a quick, easy, yummy and simple dish that you can prepare when you are in a hurry.
Brinjal Gojju goes well with almost all the main dishes.
Let us see the recipe now :
No Onion OR No Garlic is used in Brinjal Gojju.

Ingredients :

To cook :

Brinjal  : 1
Green chilly : 2
Tomatoes: 2 ( Small )
Capsicum : 1
Carrot : 1
Ginger : An inch
To Season :
Coconut Oil : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8 leaves
To Add :
Turmeric powder : A pinch
Sambar /Rasam Powder : 1 Tablespoon
Salt : As required
Jaggery : 1 Teaspoon
Coriander leaves : 1 Tablespoon

Method :

1. Wash and cut brinjal and soak the pieces in a big bowl at least for 10 minues.
2. Wash and cut tomatoes, carrot and slit green chilly.
3. Wash and cut capsicum and keep it aside.

4. Wash ginger, peel of the skin and wash it again. Grate it and keep it aside.
5. Keep a pan on the fire and put oil. Add mustard seeds, jeera and let mustard splutter.
6. Add ingh, curry leaves and fry for a second.

7. Add cut carrot pieces, capsicum, and tomatoes. Add grated ginger and green chilly.

8. Fry nicely for s minute. Remove brinjal from water and wash it again. Add these brinjal pieces with carrots.
9. Fry for a minute and add salt, turmeric powder, rasam powder and salt.
10. Mix all the vegetables nicely and put 1/2 cup of water and cook for 4 to 5 minutes. ( I used pressure cooker to cook ). Allow it to cool.
11. Keep the cooked gojju on the fire. Add jaggery and mix it well. Add coriander leaves.

12. Shift the ready Brinjal Gojju to a serving dish and serve with the main dish you have prepared. We had it with plain red rice.

Note :

Soaking brinjal pieces in water helps to remove the bitterness in brinjal. Use of any brand of
 rasam /sambar powder is optional. I have used MTR. rasam powder.
Use of any cooking oil is optional. You can use tamarind pulp instead of tomatoes.
Discarding tomato seeds is optional. Use of pressure cooker is optional. You can cook in a pan instead of pressure cooker. Use of onions and garlic is optional.
Time : 20 Minutes.
Serves : 3 to 5.
Brinjal Bajji/Fried fritter with Brinjal Gojju.
 Mix channa flour with little water, jeera, chilly powder and salt. Let the batter be idly consistency.
Wash and cut brinjal in to circle shape and wash it again. Squeeze out the water and dip brinjal pieces in channa batter. Keep a cup of oil on the fire and heat. Fry channa flour dipped brinjal one by one in hot oil. Remove from the oil and put it on the kitchen tissue.
Serve as one of the side dish.