Oats - Sesame Burfy /Energy Bar

Oats Sesame burfi is specially prepared for Usha Suresh's home, one of our best family friend . Suresh -Usha Cukkemane had arranged a gathering to celebrate their daughter - Son in law and their sweet cute little daughter's short stay in India. We are known to each other for more than 30 years and we all enjoyed our stay together in Dubai and continued our togetherness after our resettled too.

The gathering was in January. January 14 was Sankranthi and I had prepared Ellu -Bella for my tuition kids to mark Sankranthi. Sesame, groundnuts are mixed together with dry coconut pieces and little chenna to be added to this Sankranthi special "Ellu - Bella".

There is a saying that Ellu bella tindu olle maatadu, means eat sesame and jaggery and always be good and speak good.

Now coming back to the recipe, Just thought of using the remaining ellu-bella to be used for Burfy/Energy bar. It can be called as " Energy bar " because it has good amount of carbohydrates (nuts- ground nuts, sesame and chenna), iron content in jaggery. Added some Coconut gratings and Oats to increase the quantity and taste of the sweet.

Let us see the recipe Now.

Things needed :

Ground Nuts : 1 small cup (4 to 5 Tablespoons)
Roasted Chenna (Hurikadale/Pottu Kadale) : 1 Small Cup ( 3 to 4 Tablespoons)
Oats :  3 Cups (250 Gr)
Poppy Seeds : 1 Tablespoon
Sesame seeds : 2 to 3 Tablespoons
Coconut : 1 Cup
Jaggery : 1 Cup (Grated or powdered)
Cardamom : 5 to 6 Pods

Method :
1. Dry roast Oats till the raw smell disappear. Dry grind it with roasted poppy seeds and cardamom.
2. Powder Jaggery and keep it aside. Dry grind sesame seeds and keep it aside. (Sesame is already roasted).

3. Dry grind roasted groundnuts. (Powder consistency). Dry grind coconut. (Copra/Kobbari).

4. Now keep a pan on the fire and and put jaggery. Put 1/3 cup of water. Let jaggery melt.
5. Jaggery starts to melt and bubbles up. Stir in between and stir till one string consistency.

6. Add powdered Oats and mix it nicely. Add roasted chenna and mix it well.

7. Stir the content slowly for one or two minutes. It starts leaving the edge and turns as round ball.

8. Apply ghee on a tray'plate and put the ready burfy mixture to the tray.

11. Spread it around. and flattened with the help of spatula. Let it cool.
10 Cut it as small pieces. (According to your wish). Let it completely cool.

11. Put it in a airtight glass bottle/box.
12. Serve and have whenever you want. I have packed this for my friends.

Note :

If You are using Ellu -Bella Mixture ..pick all the groundnuts and dry grind it as powder and then use the powdered. Put the powdered groundnuts on the top of burfy (Just after flattened) and a press a bit. So that it helps the powder to remain firmly on the top. The content should be hot enough to hold the powder. Use of more/less ghee is optional.
Time : 20 Minutes
25 to 30 pieces can be made. (According to the size).

Ground Nuts Chutney

Groundnuts Chutney is a side dish and goes well with almost all the main dish.

Watch the procedure it is simple and quick.

Groundnuts are loved by most of us. Ground Nuts are widely grown and used in our cooking. Ground Nuts are loaded with many healthy properties.

Let us see some benefits of eating Ground Nuts in our diet.

They are rich in nutrients which are essential for our body. They are loaded with fiber, protein, minerals, mono unsaturated fatty acids and antioxidants.They help to lower the bad cholesterol and increase the good cholesterol levels in our body. Ground Nuts helps for the good growth of the body. It protects the skin. They contain minerals like potassium, manganese, copper, calcium, magnesium, iron, and zinc and Vitamin B complex, Vitamin B 6 and Vitamin B 9.

Lets see the recipe now : 

Things Needed : 

Ground Nuts : 2 Tablespoons

Fresh Coconut : 1 Cup

Tamarind : 1/ Marble size

Green chilly : 2

Salt : As required

Seasoning : 

Mustard seeds : 1/2 Teaspoon

Ingh/Asafoetida : A pinch

Curry Leaves : 5 to 6 

Oil : 1 Teaspoon

Method :

1. Dry roast ground nuts and leave it for cooling. Remove the outer skin. 

2. Grate coconut and grind it with tamarind (very little), salt, roasted ground nuts and green chilly.

3. Shift the ground chutney to a serving dish and add required water.

4. Season with mustard, curry leaves and ingh seasoning.

5. Ground Nut chutney is ready to serve. 

Note :

Use very little water to grind. Or it turns as watery chutney. Adding chilly more/less is optional.

Add required water once you shift the chutney to a serving bowl. Use of fresh coconut taste good.

 Time : 10 Minutes

Serves : 2 to 3. 

Curry Leaves Chutney - Spicy Rice

Curry Leaves Spicy Rice/Curry leaves Chitranna is a Rice dish and we can have them for breakfast/lunch/dinner.

Curry Leaves Chutney is used here with green mango gratings and mixed with cooked raw rice.
Lets see some benefits of having "Curry Leaves" in our diet.
Curry leaves adds natural flavour to our food. It helps the food to be healthy and tasty because it contain various good properties which is good for our health. They do have many anti oxidant properties. They help to control diarrhea. They are good for indigestion. They are good for diabetes and balancing cholesterol level. They are rich in carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper and Vitamin A, Vitamin C, Vitamin B and Vitamin E.
In Ayurvedic medicine, curry leaves are believed to be having medicinal properties. It is considered and used as anti diabetic, antioxidant, anti-inflammatory and roots are used for body aches.
Curry Leaves Chutney is prepared by Prema Sundareshan is one of our closest friend, who lives in Kalpakam. I should mention her here because she is the one who inspired me to get interest in cooking. She does so many dishes within short time. We were all together in Nigeria and now Mr. Sundaresh and Prema Sundaresh are settled in Kalpakam with their Son Dr. Shrinivasa (who is a scientist) and Bhuvana (Dr. Shrinivasan's wife).
When we visited them in Kalpakam, Premakka prepared this chutney for me. This chutney goes well with curd rice or with hot rice and ghee.
Recipe for Curry Leaves Chutney :
Curry leaves chutney is done in this way. Wash fresh curry leaves and dry it in shade. Let it dry completely. Dry roast them till they turn crispy. Dry roast a tablespoon of Urid dal and channa dal. Dry roast a teaspoon of methi and powder it separately. Take some tamarind and soak in water. Keep a pan on the fire. Add a teaspoon of any cooking oil. Squeeze out the pulp from tamarind and add to the oil in the pan. . Let it boil. Add salt, turmeric powder and ingh. Boil the content for 3 to 4 minutes. Add powdered curry leaves and mix it well. Add powdered dals. Mix it well. Add required chilly powder and keep stirring. Add methi powder at last, mix the content nicely. Take it out from the fire. Let it cool. Store this content in a glass bottle. Better keep in a Refrigerator.

Let us see the recipe now :

Things Needed : 

Curry Leaves Chutney : 2 to 3 Tablespoons
Cooked Rice : 2 Cups
Raw Mango Gratings : 2 Tablespoons
Capsicum : 2
Fresh Coconut : 2 to 3 Tablespoons
Ground Nuts : 2 to 3 Tablespoons
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Cooking Oil : 2 Tablespoons
Curry Leaves : 6 to 8
Red chilly : 2 (Byadagi variety)
Salt : As required
Ingh : A pinch

Method : 

!. Wash and cook rice and keep it ready.
2. Wash and cut capsicum and keep. Grate coconut.
3. Wash and grate raw mango ( any variety of your choice).
4. Now keep a pan on the and add oil. Heat and put mustard seeds, cut red chilly and urid dal.
5. Let it splutter. Add curry leaves and ingh. Fry for a second.
6. Add cut capsicum and fry till they turn soft.

7. Add grated mango and fry nicely. Add little salt, turmeric powder and mix it well.

8. Add "Curry Leaves Chutney " and mix it nicely. Put off the fire.

 9. Add little salt and grated coconut and mix it well.
10. Now add cooked rice and mix it with capsicum and other ingredients.

11. Add a tablespoon of ghee and mix it nicely.
12.Shift to a serving dish and add fried groundnuts and serve.

Note : 

Preparing Curry Leaves Chutney in small quantity helps to retain the aroma. (Optional). Adding Sesame oil as cooking oil adds to the taste. (Just a teaspoon will do). Adding any variety of raw mango gratings is optional. Adding ghee helps to enhance the taste.
Time : 20 Minutes. + Cooking Rice (20 Minutes).
Serves : 4 to 5 

Flax Seeds , Ground Nuts & Dry Coconut Chutney Powders.

Chutney Powder is a spicy powder prepared using many dals and spices. There are varieties of chutney powders like mixed dal powder, chilly mixed powder (Molagai podi), Toor dal chutney powder, ground nut chutney powder, Sesame chutney powder so the list goes on.
Here I have prepared Flax seeds chutney powder. Added some curry leaves and chilly powder.
I also have prepared Ground Nuts Chutney Powder and Dry Coconut Chutney Powders. So there are three Chutney powders Recipe is Here. They are easy to prepare and yummy to enjoy with any dishes.

This time I wanted to try with chilly powder instead of red chilly. I had many packs of chilly powder. So used it here and it has come out nicely. You can add this chutney powder to any curry (small amount like 1 to 2 spoons only) once in a while. Flax seeds are good for the body and it contain Omega 3 and good vitamins and minerals.
Lets see the benefits of using Flax seeds in our diet.
Flax seeds are used in cooking for ages. In olden days it self people knew its benefits and one or the other way they used flax seeds in their diet. Now a days most of us know the benefits of eating flax seeds. It contain Omega 3 fatty acids. It also has high lignan content.( Lignan are fiber kind of compounds and they also provide antioxidant protection to the body). They also contain water soluble fiber which can provide special support to the intestinal tract. ( They are known as Mucilage gums). They also help to control the cholesterol level in our body. They are good for diabetes and blood pressure. It is good for people who suffer from constipation. It helps to improves immunity since it is rich source of Omega -3  fatty acids. Flax seeds protect our body from bacteria and viruses. It also helps to reduce inflammation since they contain anti inflammatory properties. It is good for women who suffer from Hot Flashes. The anti oxidant properties in flax seeds regulate the hormon imbalance.
Lets see the recipes now :

1. Flax Seeds Chutney Powder:

Things Needed : 

Flax seeds : 1 Cup
Red chilly Powder : 2 Tablespoons
Salt : 1 Tablespoon
Curry Leaves : 2 Handful
Ingh/Asafoetida : a little
Dry Coconut : 1/2 coconut ( according to your wish )
Tamarind : A small marble size

Method : 

1. Clean (optional) flax seeds and dry roast them on low flame slowly.

2. It starts to splutter. Fry little more and shift it to a tray or plate. (see the plate is completely dry).4.
3. Put red chilly powder on top of the seed and let it cool. Add tamarind to it. ( Make it into small pieces)
4. Cut  dry coconut and roast on low  flame for 2 minutes. Add it to the flax seeds bowl or tray.
5. Dry roast curry leaves nicely for 2 to 3 minutes and let it cool.

6. Dry grind the mixture when it is cooled. Allow it to cool and put it in a plastic /glass container,
(Bottle/box) use it whenever you want it.

7. You can use this powder for any type of dry curry or any curry too.

Note :

Dry roast them on low flame nicely. Do not over roast. You can add red chilly (needs to roast) instead of chilly powder. I added chilly powder on the top of hot roasted flax seeds. That will be more than enough to get the right heat. You can also use more coconut. Using dry coconut helps to chutney powder to stay without spoiling. ( or your chutney powder might get spoiled or get fungus. Check salt. Add little by little and make sure it is just enough.
Time : 15 minutes
Serves : as you use. (I small bottle).


2. Dry coconut chutney powder

Things Needed : 

Copra/ Dry coconut :1
Chilly powder : 2 Tablespoons
Salt : As required
Tamarind : a small marble size
Ingh : A pinch
and seasoning : 2 Teaspoons.
Mustard seeds, curry leaves and ingh and a spoon of oil. (any)
Method :
1.Cut copra (dry coconut) into small pieces.

2. Add tamarind and salt, ingh and dry coconut pieces. Dry grind it nicely till it turns into nice powder.

3. Add mustard and curry leaves seasoning to it. This coconut chutney powder can be kept out side for a month. (Use dry coconut).  Fill in the glass bottle when it is cooled.

Note :
Make use of dry coconut. No need to roast or fry the ingredients. It can be used for any curries also.
Time : 10 minutes.
Serves : 1 Bottle

3. Ground Nuts Chutney powder :

Things Needed 
Ground Nuts  : 1 Cup
Red chilly powder: 2 Tablespoons
Ing : A pinch
Curry Leaves : One handful
Tamarind : 1 Small marble size
Salt : As required
Method :

1. Dry roast groundnuts and remove all the outer layers of groundnuts. Dry roast curry leaves for 2 to 3 minutes. 

2. Dry grind them along with chilly powder and dry tamarind.
3. Mix salt and let it cool. Put this Groundnuts chutney powder in a glass bottle.

Note :
Dry roast ground nuts till it gets crispy. Let it cool. Then dry grind it nicely. Mix all the ingredients before you bottle chutney pudi/powder. You can also use little dry coconut and then grind it together.
 Time " 10 miunutes
Serves : 1 Bottle