Coconut Laddu

Coconut Laddu is sweet item and you can eat any time .

Things needed :
Dry coconut powder : 2 cups
Sugar : 1 cup
Mixed Nuts ( Cashew, Almond, Pista ) : 1/2 cup
Condensed Milk : 1 small tin.
Cardamom : 4 to 6 Pods ( Crush and make powder )
Ghee : 1 Table spoon

Method :
Cut all the nuts into small pieces and keep it aside. Powder the cardamom .
Take a pan and keep it on the fire. Put 1 1/2 cups of dry coconut , sugar and condensed milk and stir until it get thickens. Add mixed nuts and mix well . When the mixture starts to leave from the side add ghee and cardamom powder and remove from the gas.
Keep the remaining coconut powder in a small bowl. Prepare laddus with the mixture and roll them one by one in the dry coconut and arrange in a plate. Coconut laddus are ready to serve.
20 laddus can be prepared.

Brinjal baratha .( baainghan baratha )

 Brinjal/Egg Plant/badane kai/kattarikai is one of the favourite vegetable of many. Brinjal bharatha /curry is one of the traditional dish of South Canara. Baratha /curry can be cooked in different ways.
Here I have used brinjal/gulla Mattu gulla from Udupi), onions and tamarind. This is a savoury baratha and it is nice to eat with hot rice, chapatis, rotis etc. Instead of tomatoes I have used tamarind here.

Brinjal Bharatha goes well with plain rice, roti, chapati, dosas or any other main dish.
I have used " mattina gulla / mattina badane" one of the best variety of brinjal which is grown only in a place called " Mattu" near Udupi in Karnataka /India.
Let us see the recipe now.

Brinjal should be cooked on the gas stove /firewood (if possible), and then remove the burnt part on the outer layer, clean it with wet hand. Smash the cooked brinjal and then cook.

Things needed :

Brinjal : ( Round brinjal ) : 1 ( medium size )
Onion : 1
Green chilly : 2
Tamarind : 1 Teaspoon
Jaggery : 1 Tablespoon (Powdered)
Coriander leaves :  2 to 3 Tablespoons
Curry leaves : 6 to 8
Asfatodia ( Ingh ) : A pinch
Mustard seeds : 1/4 Teaspoon
Urd daal : 1/4 Teaspoon
Salt :To taste
Oil : 1 Teaspoon.

Method :

1. Remove the outer layer of onion and cut into small pieces.
2. Wash brinjal and apply coconut oil around brinjal. Soak a marble size tamarind and squeeze out the pulp. Keep it aside.
3. Keep it a gas burner and let the flame be low. Turn all the sides and cook till it get soft.

4. Once it is done let it cool. Remove the outer layer slowly and then clean it with wet hands.

5. Keep that cleaned brinjal in a big bowl or plate and smash it nicely. Keep it aside.

6. Keep a pan on the fire and add 1 tablespoon of coconut oil.
7. Add mustard seeds. urid dal and little ingh. Let mustard seeds splutter.
8. Add curry leaves and thin cut onions. Fry till they turn golden brown.
9. Add smashed brinjal and mix it well. Add wash and cut green chilly. (Slit chilly in between).
10.Add a pinch of turmeric powder, tamarind pulp, salt and a teaspoon of jaggery.
11. Mix all the ingredients and let it cook on low flame. ( 5 Minutes at least). Add cut coriander leaves.

12. Shift  the ready brinjal baratha to a serving dish and serve with the choice of your main dish.

Note :

 You can cook brinjal in a pressure cooker instead of flames. (on gas burner). Adding lemon juice/extract instead of tamarind pulp is optional. Adding more or less spice is optional. Adding any spice powder like garam masala/rasam powder is optional. You can also add curd instead of tamarind pulp. Add curd just before serving the dish. Adding onions is purely optional. Normally I do not add. 

Time : 20 Minutes.
Serves : 3 to 4.