JAGGERY NUTS BURFI

Jaggery nuts barfis are very nice to have them. It takes us to our childhood days where we used to buy some gol gol (round) jaggery balls and chewing it for a long time. What a fun and relish.

I have used Almond flakes generously. It adds to the rich taste. I got this Almond Flakes from Veena/Krishnaveni Beedarahalli (Vidya's sister). She stays in U.S. and in her recent visit she brought these Almond Flakes and some chocolates too.
I have used Almond flakes, jaggery, raisins and Almonds. There is no coconut in this burfi.
Lets see some benefits of eating nuts in our diet.
Nuts in general provide energy. protein and good amount of anti oxidants. They do contain vitamins and minerals and Omega -3 fatty acids. It contain unsaturated fats and helps to lower the cholesterol levels. It is full of fiber and helps to prevent type 2 diabetes. Nuts are rich with Vitamin E and it helps to stop the plaques in our arteries. Nuts are good plant protein content. They are filled with minerals like magnesium, zinc, calcium, phosphorus. They help in by providing energy and strengthen our immune system.
Lets see the recipe now.

Things Needed :

Jaggery : 1 Cup
Wheat flour : 1 Cup
Raisins : 2 Tablespoons
Almond flakes : 1 Cup
Ghee : 2 Teaspoons

Method : 

1. Keep a pan on the fire and put wheat flour and dry roast till the raw smell disappear.

2. Remove the roasted flour to a dry plate.
3. Put jaggery in the pan. Add  2 Tablespoons of water and let it melt nicely.
4. Keep stirring. Jaggery starts to buble. Stir for 2 more minutes. ( On Low flame ).

5. Add raisins  and wheat flour slowly. Stir it well so that it mixes with jaggey nicely.

6. Keep stir till it starts to thicken and leaves the sides. Apply ghee to a plate and keep aside.
7. Add 1/2 cup of Almond flakes and mix it well. Add ghee and mix it.

8. Shift the ready jaggery mixture to the plate and spread it evenly. Spread the remaining Almond flakes and press it with spatula. Let it stick to the burfi.

9. Let it cool. Cut them according to your wish. It takes longer time to get it thick.
10. Remove the burfi (piece of nuts and jaggery) and put it in a steel box.

11. At First jaggey nuts burfi is chewy and then it turns hard once it is cooled.
12. Eat /serve according to your wish.

Note :

The burfi texture in the beginning is chewy. Later it turns hard. I have used organic jaggey. Do the whole process on low flame. Adding badam/almond taste nice. You can add ground nuts instead of badam/Almonds. Taste differ. No need to add more ghee.If you do not have Almond flakes just dry grind almonds for 1 minute and sprinkle the powder on the top of burfi, which adds to the taste of burfi.
Time : 20 Minutes
Serves : 10 to 15 pieces. (According to your wish. Small /big size).

Brinjal (Mattina Gulla) Spicy Dosa.

Brinjal Spicy dosa is one of the traditional side dish from Udupianys/South Canara, which we enjoy thoroughly eating along with plain rice and fresh coconut oil.

The special type of brinjal/Egg plant/badanekai/Kattari Kai is used for this Brinjal Spicy Dosa. The spice lovers can have them for breakfast too.
The special variety of Brinjal is called " Mattina Gulla". Mattu is a place near to Udupi in Karnataka. This Brinjal ( Mattina Gulla), stands for No. 1 in the taste and the texture. It is cooked faster.(It should be fresh and tender).
Brinjal Spicy Dosa is one of the traditional dish from |South Canara/Dakshina Kannada/Udupi
No Onion or No Garlic is used in this "Brinjal (Mattina Gulla) Spicy Dosa".
I have used Patrode batter (Very special dish prepared using colocasia leaves), brinjal and coconut oil.
Let us see the recipe Now:

Things Needed :

Brinjal : 1 to 2
Coconut Oil : 3 to 4 Tablespoons
Raw Rice : 1 Cup (250 Grams)
Tamarind :  Gooseberry size of tamarind.
Jaggery : 2 Tablespoons
Coriander seeds : 2 to 3 Tablespoons
Jeera / Cumin Seeds : 1 Teaspoon
Turmeric Powder : A pinch
Red chilly : 5 to 6 (Byadagi)
Coconut : 2 to 3 Tablespoons
Salt : As required

Method :

1. Wash and soak raw rice for 2 hours.
2. Grate coconut and soak tamarind in hot water for 5 minutes. Squeeze out the pulp and keep the pulp aside.
3. Now grind grated coconut, coriander seeds, jeera, red chilly and tamarind pulp till paste.
4. Add soaked rice ( drain all the water and then add) and grind it with required water.
5. Add only required water to grind. Add jaggery,  salt and turmeric powder.
6. Grind it for a minute and remove it from mixi  jar to a big bowl.

7. Wash and cut brinjals into thin slices in a circle form. (like potato chips).

8. Wash the pieces nicely and put it in  a bowl of water for 5 minutes.
9. Remove the pieces from the bowl and arrange it on the plate.
10.Keep a pan on the fire and heat. Sprinkle oil on the tava/pan,
 11. Dip a piece of brinjal in patrode batter and see batter is covered around the brinjal slice.
12. Place it on the tava. Arrange brinjal (dipped in patrode batter) in a circle shape around the pan.
13.Cover and cook brinjal dose on medium and low flame. Cook for 1 to 2 minutes and turn the other side and cook.

14. Brinjal dosa is ready to serve. Serve with a butter on the top of Brinjal Spicy Dosa.

15. Repeat the same with remaining batter and brinjal pieces

Note : 

The batter should be bit thicker than dosa batter. Adding more/less spices is optional.
You can also dry roast and they add it while grinding. Reduce the flame while you arrange the gulla pieces on the tava. Cook on low and medium high flame while cooking the dosa. You can use any variety of brinjal to prepare this Brinjal Spicy Dosa.( Use the round shaped brinjal). Use only required water while grinding. Add little rice powder if the batter turns watery. (Taste differ).
Time : 2 Hours for soaking, 10 minutes for grinding, Preparation \; 20 Minutes.