Walnuts-Besan Burfi

Walnuts Besan/Kadale Hittu/Channa flour Burfi is a sweet dish and you can have them at any time of the day. Walnuts are one of the healthy nuts and besan helps to bind the burfi. It is also one of the easiest burfi that you can prepare with in short time. It is simple and quick sweet.

Let us see the benefits of Walnuts in our diet.
Walnut trees have been serving the mankind since 7000 B.C. Two third of the world's walnut production is from California. Walnuts are very good for reduction of bad cholesterol in our body. It helps the metabolism and control diabetes. They have good anti oxidant and anti inflammatory properties. It is said that they are good mood busters.
As I said it is an easy recipe and can be done quickly. I prepared this sweet to take it for my sisters and in laws. Though I clicked pic after  I cut it and packed it inside the zip bag once it is cooled, I am not able to find those clicks. Will post some more pics later when I prepare this burfi again.

Things Needed :

Besan /Channa Flour/Kadale Hittu : 2 Cups
Sugar : 4 Cups
Ghee : 2 Cups
Cardamom : 4 to 5 pods
Walnuts : 1 cup

Method :

1. Dry grind walnuts. Powder cardamom pods with little sugar. (A teaspoon of sugar).
2. Put sugar in a big pan and add 1/2 cup of water. Mix it well and keep it on a low flame.

3. Mix in between and let it completely dissolve.
4. It starts boiling. Starts to bubble. Check with one thread consistency.
5. Add besan/kadale hittu/channa flour slowly and mix it nicely with sugar syrup.

6. Add ghee little by little while stirring. Add walnuts and stir little more. Keep stirring until it leaves the pan. Add cardamom powder.

7. Stir for little more and pour it a ghee applied tray or plate.

8. Cut it according to the desired shape once it is slightly cool.

9. Enjoy whenever you want a piece or serve .

Note : 

One should do it on a low flame to get the best burfi. Adding more/less ghee is optional. Adding any other flavour than cardamom is also optional. You can add paccha karpoor, clove or cinnamon powder. Adding any other nuts One should use the pure channa flour (Channadal powder). Do not roasted chenna/hurikadale/pottu kadale flour. Burfi may not taste the same.
Time : 20 to 25 minutes
Serves : as required.

Lady Finger & Moong dal curry

Lady finger & Moong dal curry is a side dish. This is one of our Udupi style traditional curry. We call it as bolu huli. Because this curry is prepared with out using any spice like coriander seeds/methi/ jeera etc. Even the coconut is not used. So the name it self says it is plain and simple curry which really taste good.

I have used lady's finger, moong dal and green chilly. Green chilly adds spicy taste to the curry. And the ingh/asafoetida's aroma invites and tempts you very much.
Lets see some benefits of Lady's finger :
Eating Lady's finger in our diet helps to improve our immunity. It contains iron and folate and Vitamin K, nutrients that help in treating anemia. It has good amount of fiber and helps in better digestion. It is very good for people who suffer from constipation. It is very good for weight loss. It  provides minimum calories and high fibre levels so that you feel full for a longer time. Lady's finger contains soluble fibre pectin. Pectin helps in lowering bad cholesterol. It helps in controlling blood sugar levels. Lady's finger contain Vitamin C, Vitamin A and Vitamin K. The minerals in lady's finger are copper, calcium, potassium, iron, Magnesium, Manganese, Zinc and Phosphorus.
Now Lets see the recipe. " Lady Finger and Moong Dal Curry" do not have garlic or onions. So it can be prepared Feast of festival or any special day. 
You can use toor dal instead of moong dal.

Things needed :

To cook
Lady's Finger/Bendekai/Bhindi : 1/4 Kg. (10 to 15)
Moong Dal : 1 Small cup or two handful
Tamarind Pulp : 2 Tablespoons
Salt : as required
Turmeric Powder : a pinch
To Add :
Jaggey : 1 Tablespoon (Optional)
Coriander leaves : 2 Tablespoons
To season : 
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Ingh/Asafoetida : a pinch

Method :
1. Wash and cook moong dal with little water.
2. Wash and clean bendi and allow the moisture disappear. Cut it in to small. (check any worm inside lady's finger while cutting).

3. Soak a marble size tamarind in hot water and squeeze out the pulp.

4. Now keep a pan on the fire. Heat and put oil. Put mustard seeds and let it splutter. Add jeera and ingh. Fry nicely. Add green chilly. Fry nicely.
5. Add curry leaves and cut lady's finger. Fry for at least 2 minutes. Let lady's finger fry a bit.

6. Add water if required. Do not make it more watery. Add cooked moong dal. Mix it slowly.
7. Adjust the salt (add little more) and mix it well.

8. By this time bendi turns into soft. The curry is ready to serve. Shift the curry into a serving dish and add coriander leaves.

9. Lady's Finger and Moong Curry is ready to serve. Add a spoon of ghee before serving.

Note :
You can fry lady's finger in oil and then mix with other ingredients. Lady's finger cooks nicely (with out sticky in tamarind and salt mixture. Cooking bendi is healthy. You can add any amount of chilly. (Optional).  You can also add fried garlic to the curry. (optional). It looks like bendi dal. It is one of the traditional dish from South Canara, Ypu can add sambar powder and use it as bendi sambar. Use of jaggery is also optional.
Time : 20 minutes
Serves : 3