Karchikai

ಕರ್ಚಿಕಾಯಿ, karchikai is one of the traditional sweet dish.

There are varieties of preparations of  Karchikai. The stuffing can be with, coconut, khoya (khova), paneer, semolina, dry fruits etc.

karchikai, a sweet dish is normally done during Ganesha festival, Deepavali and other festivals too.
It is called in different names in different places.
Karchikai - Karnataka,  ghughra - Gujarat, Karanji - Maharastra, Karachika - Tamilnadu, Nevri in Goa. It is also known as Gujias.
 I have used chiroti rava ( thin variety of semolina) and copra (dry coconut), sugar, raisins and cardamom. One has to kneed the dough well to get good crispy karchikai. You can just put them on the kitchen slab and beat them with chapati roller slowly. So it helps the dough to be soft.
Lets see the recipe now:

Things Needed :

For the outer layer :
Chiroti Rava/Thin variety of Semolina : 2 Cups
Maida / Alpurpose flour : 1 Tablespoon
Salt : A Pinch
Ghee : 2 Tablespoons
For Stuffing :
Dry Coconut /Copra : 1 (Small one)
Sugar : 1/2 Cup
Raisins : 2 Tablespoons
Cashew Pieces : 1 Tablespoon
Cardamom : 5 to 6 Pods
To Fry :
Cooking Oil : 1 Cup

Method :

1. Put Chiroti Rava in a big bowl. Add maida, ghee, salt and mix it well.
2. Put required water and prepare dough. Keep it aside.

3. Dry grind coconut, sugar and cardamom.

4. Put dry ground ingredients to a pan. Keep the pan on the fire. Mix all the ingredients nicely.
5. Let it get bit thick. Put off the gas and add raisins, cashews and leave it for cooling.

6. Now take the dough and knead it well.
7. Divide them in to small portion.

8. Roll them as small chapati and place a tablespoon of coconut mix.

9. Fold and join the ends and close it well. (Press a little at the edge and give a desired shape).

10. Keep oil on the fire and heat. Fry Karchikai on low and medium flame on both sides.

11. Remove from the oil and put it on a kitchen tissue.

12. Put them in a airtight box once it is cooled. Serve crispy crunchy Karchikai.

Note :

The outer layer dough is prepared with chiroti rava. It has to be kneaded well. Place the dough on chapati rolling board and hit it slowly with the help of rolling pin. It helps the dough to be soft and you can roll the outer layer as thin as you like. You can add less/more sugar to the stuffing. (Optional). Adding dry fruits helps the Kachori to be tasty.  Use of cooking soda is optional. ( I have not added). Adding maida is optional.
Time : 30 Minutes
25 to 30 Karchikai can be prepared.

Raw Mango - Carrot - Coconut Chutney

Raw Mango - Carrot - Coconut Chutney is a side dish. |It is the time for raw mangoes and you can choose the best mangoes in the market. You should make use of seasonal fruits and vegetables which helps you to keep fit because of their natural content.

One more chutney for chutney lovers. People who loves chutney know the yummy taste of it and just enjoy this " Raw Mango - Carrot - Coconut Chutney " with hot rice and a spoon of fresh ghee.
I have just tried this " Raw mango - Carrot - Coconut Chutney " and it is just yummy and goes well with all most all the main dishes. Carrot's sweetness. raw mango's sourness and the coconut flavour goes well hand in hand and binds it so well and the chutney turns superb.
Let us see the recipe Now :
No Onion OR No Garlic Added in this "Raw Mango - Carrot - Coconut Chutney".

Things Needed :

For frying :
Oil : 1/2 Teaspoon
Urid dal: 1 Teaspoon
Red chilly : 4 to 5
Ingh : A pinch
Curry leaves : 8 to 10 leaves
For adding :
Raw Mango : 1 Small one
Carrot : 1
Coconut : 1 Cup (1/2 coconut, cut or grated)
Salt : Required salt.
For seasoning :
Red chilly : 1
Mustard seeds : 1/2 Teaspoon
Ingh: A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cut mangoes into small pieces
2. Wash and scrape out the outer layer of carrot and cut into small pieces.
3. Wash curry leaves and keep it aside. Grate or cut coconut into small pieces.
4. Keep a pan and put 1/2 teaspoon of oil. Put urid dal and fry till it turns golden brown.
5. Add red chilly ( 4 to 5 ) and fry for 10 seconds.

6. Add curry leaves and ingh. Add cut mangoes and carrots. Mix it nicely and put off the fire.

7. Add cut or grated coconut. Let it cool. Grind it with required water. (Use of water should be less).
8. Add salt and grind it for 2 minutes. Remove the chutney from the mixi jar.
9. Add mustard seeds, ingh, curry leaves seasoning and serve with the main dish of your choice.

Note :

Fry urid dal in low flame so that it does not get burnt. Use of chilly is optional. It is not necessary to fry carrots and raw mango pieces. Removing the outer skin of mango is optional. ( I do not). Use very little water while grinding chutney. Then add it according to your requirement. Adding seasoning is optional. (Some time we do not add seasoning). Use of any cooking oil is optional. I have used coconut oil. Adding onions and garlic is optional.
Time : 10 Minutes
Serves : 2 to 3.