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).

Sweet Potato - Brinjal - Tomato Curry

Sweet Potato - Brinjal/Egg Plant/badanekai/Kattarikai and tomato curry is sweet and spicy curry.
NO Onion or No Garlic is added in this " Sweet Potato - Brinjal - Tomato Curry". 

It goes well with almost all main dishes. Good to have with plain rice, chapatis, pooris and all types of rotis. Adding sweet potato adds to the sweet taste and helps the curry to be thick.
I have used small brinjals/badanekai, tomatoes, capsicum and sweet potato. Added some home made rasam powder and very little urid dal powder. (Roasted and powdered).
Brinjal lovers always love to have brinjals cooked in different ways. It is for the brinjal lovers. It suits to all age group and goes well with any main dish as I said it earlier.
No Onion or No Garlic is used in this " Sweet Potato - Brinjal - Tomato Curry"

Things Needed :

To Cook :
Brinjals/Egg Plants/Badane Kai/ : 4 to 5
Capsicum : 1
Tomatoes : 2 to 3 (Medium size)
Sweet potato : 1 Big one
Fresh spice powder : 2 Teaspoons
Green chilly : 2
For seasoning :
Mustrd seeds : 1/2 Teaspoon
Methi seeds : 4 to 5 seeds
Urid dal : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry leaves : 5 to 6
Ingh /Asafoetida : A pinch
Oil : 1 Tablespoon
To Add :
Ginger : Grated : 1 Teaspoon
Coriander Leaves : 2 Tablespoons
Sambar powder : 2 Teaspoons

 Method :

1. Wash and cut brinjals and put it in a big bowl of water. . Pressure cook sweet potato and remove its outer skin once it is cooled. Keep the sweet potato aside. Cut cooked sweet potato into small pieces.
2. Wash and cut capsicum and tomatoes in to small pieces. (Remove the seeds from both the veggies before cutting).
3. Wash and slit green chilly, remove the outer layer of ginger wash it and then grate it.
4.Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal and methi seeds.Let mustard seeds splutter. Add jeera and green chilly.



4. Add curry leaves and ingh. Fry for a little. Add cut brinjal and fry for 2 minutes.
5. Add cut tomatoes, capsicum and fry nicely. Add turmeric powder and little water. (1/2 Cup).



6. Cook for 2 to 3 minutes. Add cooked sweet potato pieces and stir nicely.
7. Add sambar/rasam powder. Mix it well. Let it cook for a minute.

8.Shift the ready " Sweet Potato- Brinjal - Tomato curry to a serving dish.

9. Add cut curry leaves and serve the dish with your choice of main dish you have prepared.

Note :

Add 1/2 Cup of water and cook all the vegetables till soft. Adding sweet potato adds sweet taste to the curry. Adding jaggery is optional. I have used home made Sambar Powder. Choice of Sambar powder is optional. Use of coconut is optional. I did not add. Adding any other spice instead of sambar powder is optional. Use of fresh sambar powder adds to the taste. Use of onions and garlic is optional. Fry them and then add brinjal and other veggies.
Time : 20 Minutes
Serves : 3 to 4 
Home made Sambar powder :
1/4 Teaspoon methi seeds/Fenugrik seeds
2 Tablespoons of coriander seeds :
1/2 Teaspoon of jeera/cumin seeds
4 to 5 Red chilly
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Dry roast the ingredients one by one on low flame and dry grind it once it is cooled. ( 1 Time use).