HaaluBai ( Rice Coconut Halva)

Haalubai is a sweet dish normally prepared during Nagara Panchami festival in Dakshina Kannada region. The pieces of Haalubai looks like thin and may be we call it as haalu(milk)baayi.(thinner tongue). This is one of the traditional dish of South Canara.

It is prepared using raw rice, coconut, jaggery and little cardamom. Rice is soaked for 2 to 3 hours and then ground with coconut into thin paste. Jaggery is added to it. You keep this mixture on the fire and stir till it gets thicker and cooked well. Then spread on the ghee spread plate/tray and cut into your disired shape.
It is easy to prepare. Use of water should be taken care. Do not make it very watery. It takes longer time to get thicken. Let it be like dosa dough.
It can be eaten with lunch as sweet dish or in the evening as snack.
Let us see the recipe

Ingredients :

Raw Rice : 1 cup
Coconut: 3 to 4 Table spoons ( Fresh grated coconut )
Jagery : 1/2 cup
Salt: a pinch
Cardamom Seeds : 5 to 6
Ghee : 1/2 cup

Method:

1. Wash and soak rice in water for one hour. Grind rice and coconut together nicely.
2. Remove the skin of cardamom and grind it along with rice mixture.

3. Add jaggery at the end and give 2 to 3 churn.
4. Now remove the paste from the jar and pour it to a pan.

5. Keep a big pan on the fire and heat. Pour the ground mixture. Let the flame be medium.
6. Stir this mixture till a thick paste. Add ghee and stir until the paste starts to leave the side.

7. Stir for another 4 to 5 minutes and pour it to a ghee spread plate and spread the mixture

8. Spread it as thin layer. Cut it according to your wish. Serve them with little ghee.

Note: 

You can add 1 cup of water after you grind the dough. Use very little water while grinding  Use of more jaggery is optional. Stirring should be done continuously, so that it does not get burnt at the bottom. Use of more ghee adds to the taste. (optional).  You can disslove the jaggery with little water. Boil nicely and strain it with strainer. So that all the dirt in jaggery can be removed. Then you can add the ground rice mixture and then stir. (Some time jaggery contain unwanted dirt like small stones, thread etc). It should be boiled, filtered and used.
Time : 
Soaking rice : 3 Hours
Ginding and preparing : 30 Minutes.
Serves : 15 to 20 pieces. (According to the size).

Pakoda chilly dry curry.....(Thick Green chilly )

Pakoda chillies are little fatter than green chillies , normally used for making Mirch Pakodas.
This curry is very spicy and good to eat with chapatis and pooris and plain rice too..

Things Needed:
Pakoda Chillies : 5 to 6
Channa Powder ( Besan ) : 2 Table spoons
Salt : to taste
Jaggery : 1 Table spoon
Curry Leaves: 5 to6 leaves.
Coriander Leaves : 2 Table spoons .
Oil : 2 Table spoons
Jeera 1/2 Tea spoon
Fenugreek Seeds : 1/4 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Lemon 1/2 rind

Method:
Wash and cut Mirch chillies in to small pieces. Cut coriander leaves and curry leaves.
Keep a pan on the fire. Put oil and heat for 10 seconds. Put jeera and fenugreek seeds . Add curry leaves and ingh and The big chillies and fry nicely on slow fire for 3 to 5 minutes. Add jaggery, salt and turmeric powder. Mix well and fry again . Add channa powder and leave it for 3 to 4 minutes. Let it cook nicely. Now add coriander leaves and lemon juice to it and remove the curry from the pan and serve with hot chapatis.
Note : Cut chillies in to small pieces so that it cooks faster. Cook on the slow fire so that no need to add water to it.
Serves : 2 to 3