Cashew Burfi…

Cashew Burfi /Kaaju Katri is one of the favourite sweet of all the kids and almost all age group people. It is soft, melts in the mouth and you can just enjoy munching it.

Here is a simple and yummy Kaju burfi which can be prepared easily with out much hastle and very important is not much of ghee either. Ideal sweet for kids school snack box and it provides energy to kids.
I have used cashews, milk powder, sugar.
Lets see the recipe now:

Things needed :

Cashew Nuts : 1 cups
Milk :1/4 Cup
Sugar : 1
Ghee : 1 Tablespoons

 Method :

1.Roast Cashew Nuts a little ( until warm ) . Let it cool. Dry grind it and keep it aside.
2. Keep a pan on the fire and put sugar and 1/4 cup of water. Let it melt. Let it be on low flame.
3. Dry grind cashews in to powder form.

4. Mix the sugar nicely with milk. Mix it well. Let it boil and get bubbles.

5. Stir nicely and let it get one string consistency.

6. Add powdered cashews and mix it well.
7. Keep stirring. Let it be on low flame.

8. Stir continuously till it starts to leaves the pan.
9. Add a tablespoon (full) of ghee and mix it nicely.

10. Stir for another 1 to 2 minutes and shift the content to a ghee spread plate

11. Let it cool completely. Cut only when it cools down completely.

12. Cut the burfi according to your wish and serve whenever you wish to.

Note : 

This Burfi  should be done on the low flame. Cashews are loaded with energy and it is good for kids. You can also add little almonds along with cashews. Adding more ghee adds to the taste. (I have not added).  Cut the burfi when it is completely cools down. (You get real good shape once it completely cools down).
Time : 10 to 15 Minutes
Serves : 15 Pieces (or according to the shape and size).

Sesame and Poppy Seeds Chutney

Sesame Seeds are aromatic and poppy seeds are loaded with medicinal values. I wanted some chutney and got this combination chutney in my mind and it turned to be a yummy chutney.

I have used sesame seeds. poppy seeds, red chilly and little coconut. Sesame seeds are loaded with oil content and did not want to season the chutney. Anyways I have used curry leaves while frying the ingredients.
Let us see some benefits of eating poppy seeds in our diet.
Poppy seeds contain loads of antioxidant properties. They are rich source of medicinal properties.
They do contain essential mono saturated fatty acids. they help to lower the bad cholesterol level and increase good cholesterol levels. They are good source of dietary fiber and eases the constipation problems. The seeds are good source of B complez vitamins. Poppy seeds do contain good amount of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.
It is a simple, easy and quick side dish and goes well with plain rice, all types of rotis, dosas, idli and plain rice and even you can use it as a spread on bread and make sandwich.
No Onion or Garlic is used in the chutney. 

Things needed : 

Sesame seeds/Ellu/Thil : 1 Tablespoon
Poppy seeds : 1 Teaspoon (Full)
Red chilly : 4 to 5
Coconut : 2 to 3 Tablespoons
Ingh: A pinch
Salt : As required
Curry leaves : 6 to 8 leaves.
Oil : 1/2 Teaspoon

Method :

1. Dry roast sesame seeds nicely till they splutter. (Aroama spreads out). Add poppy seeds.
2. Fry for 10 seconds. Add red chilly and fry nicely and add curry leaves and ingh/Asafoetida.
3. Put off the gas. Let it cool.

4. Grate coconut and grind fried/Dry roasted ingredients with very little tamarind. (1/2 The marble size).

5. Add very little water and grind the chutney as thick.
6. Add salt and give a churn. Remove the ready chutney to a serving dish.
7. Serve with the main dish you have prepared.

Note : 

Do not over roast the ingredients. Do the roasting/frying on low flame. Adding seasoning is optional.
Adding more/less chilly is optional.
Time : 10 Minutes
Serves : 2 to 3 

Gooseberry Tambuli

Goose berry ( Nellikai in Kannada language) is good for health. It is one of the healthiest thing that god has given as gift. It is full of medicinal values filled in it.

Nellikai/Gooseberry available plenty and fresh during Deepavli/October/November time. People in South Canara prepare many dishes out of Nellikai. They prepare Jam, chatti, Morabba (like marmalaid), pickle and tokku.(Thick Chutney).
Here I have used Chatti -Dried Nellikai content (grind nellikai with little chilly and salt and dry it in sun and then store it to use it for rainy season) and other ingredients.
So here is a recipe of Gooseberry/Nellikai chatti  Tambuli which goes well with hot rice.
Tambuli is normally eaten with plain rice in the beginning of lunch. It helps to digest the food easily in a healthy manner.

Things needed 

Gooseberries Chatti : 2 Pieces
Jeera : 1/2 spoon
Black pepper Seeds : 2 to 3
Ghee : 1 Tea spoon
Salt :to taste
Curry leaves : 5 to 6
Ingh : a pinch
Coconut: 2 Table spoons.
Curd : 2 Tablespoons or Butter Milk ( 1/2 cup).

Method:

1. Keep a pan on the fire. Heat and add 1 teaspoon of ghee.
2. Add 2 to 4 grains of methi seeds. Let it turn slightly brown. Add jeera and pepper.
3. Fry for 10 to 20 seconds. Add curry leaves. Put off the fire. Add grated coconut to it.
4. Soak nellikai chatti with little water for 5 minutes.
5. Grind soaked Gooseberry pieces and fried jeera mixture. Grind it with very little water or curd.
6. Add required curd/butter milk and mix it well. Add salt to it.

7. Take a small pan. Add ghee and jeera. Add little ingh/Asafoetida. Add curry leaves.
8. Add this seasoning to Gooseberry tambuli and mix it well.
9. Serve with Hot Rice in the beginning of the servings.

Note:

You can use fresh gooseberry and 1 green chilly instead of gooseberry chatti. (Gooseberry cake). You can use butter milk instead of curd. If you are using add water to the curd and make it more liquid.
Serves : 2 to 3
Time : 10 Minutes.

Moong Daal Kosumbari...

Kosumbari/raw dal salad is of the side dish during festival, feast or any other normal day lunch.
There are varieties of Kosumbaris prepared now a days. Here is one of the traditional and healthy Moong dal kosumbari which is very healthy and Yummy.

I have used Moong dal, carrots green chilly, curry leaves and coriander leaves. Also added ingh/asafoetida, grated ginger and coconut
Let us see the recipe now :

Things Needed :

Moong Daal : Half cup
Carrots : 2 ( Medium sized).
Ginger: Small Piece
Salt : To taste
Ingh: a pinch
Coriander Leaves : 3 to 4 tea spoons
For seasoning :
Mustard Seeds :1/2 spoon
Oil: 1 Tea spoon
Curry Leaves: 5 to 6 leaves
Coconut : 2 Tablespoons ( fresh and grated).
Green Chillies : 2 to 3

Method :

1. Soak Moong Daal for 1 hour.
2. Grate coconut, cut coriander leaves.
3. Cut or grate ginger and carrot and  keep it aside.
4. Now drain water from soaked Moong Daal and put in a  big bowl.
5.Add cut green chilly, grated coconut , grated ginger and and carrots and cut coriander leaves.
6. Mix it well.
7. Keep a pan on the fire and put oil and heat for a second. Add mustard seeds and let it spurt.
8. Add curry leaves and ingh to it.
9. Add this mustard seasoning to Moong dal mixture. Mix it well and add cut coriander leaves.
10. Add little lemon juice(1/2 Teaspoon ). Mix it and then serve.

Note : 

You can use  cut cucumber instead of carrots. Adding cut capsicum ( cut into very small pieces) will give different and good taste.
Time : 1 Hour for soaking Moong dal + 15 minutes.
Serves for 4 to 5.

WaterMelon Rind sweet Curry

Sweet curry is some special dish of Udupi/South Canara/ Dakshina Kannada. We do love to have this curry and it taste yummy. Normally Sweet curry is prepared using ridge gourd/Heere kai and snake gourd/Padavalakai . I have just tried Watermelon Rind for this authentic dish and it came our just fantastic. Watermelon Rind suits well for Sweet Curry.

I Have used watermelon rind(the white part), jaggery and coconut with very little spice. This curry goes well with plain rice, chapatis, poori, dosa and any type of roti.
Watermelon sweet curry has no onion or no garlic. 

Things Needed:

To Cook :
Watermelon Rind : 2 Cups.
To Grind 
Coconut: 1/2 cup. ( Fresh grated)
RawRice : 1 Tea spoon
To Add : 
Jaggery : 2 Table spoons.
Salt :To taste ( according to your taste).
Ground coconut mixture
Mustard seasoning.
Turmeric powder : a pinch.
For Seasoning :
Ghee : 1 Table spoon.
Mustard Seeds: 1/2 Tea spoon
Urd Daal: 1/2 Tea spoon.
Curry Leaves: 6 to 8
Red chillies : 2 to 3

Method : 

1. Wash and remove the outer layer of green part from the rind.
2. Cut the rind into thin pieces. Soak a teaspoon of raw rice in little water. Keep it aside.

3. Put them in the container pressure cook with very little water for 5 to 6 minutes. Let it cool.

4. Grate coconut and grind it with a spoon of raw rice/rice powder with very little water.

5. Now keep a big bowl and put cooked watermelon rind pieces. Add jaggery and salt.
6. Add Turmeric powder. Add ground coconut mixture. Mix it well and let it boil for 3 to 4 minutes.

7. Shift the curry to a serving dish.

8. Keep a small pan on the fire. Add ghee mustard seeds, urid dal. Let the mustard splutter.
9. Add red chilly and curry leaves and fry for 10 seconds. Put this mixture to the ready curry.
10. Serve with the main dish you have prepared. (Plain rice, chapati, poori, dosa, idli etc).

Note : 

The vegetable should be cooked well and it should be soft. Use of raw rice helps to bind the curry well once it is done. Adding jaggery is optional. More/Less. Using ghee to seasoning adds to teh taste. Must stir in between while the curry is boiling. Cook the vegetable until soft.  Stir nicely while its boiling.
Time : 30 Minutes.  
Serves : 2 to 3. 

Poppy seeds - Cool Drink (hasi Gasa-gase)

Poppy Seeds  Drink helps to cool your body and refresh you and helps you to be fresh whole day.
It is good for hot summer day. I have used poppy seeds, almonds and honey with fresh boiled milk.

Lets see some benefits of having Poppy Seeds in our diet. 
Poppy seeds/Gasagase/Khus khus is rich source of anti oxidant properties. They do have fatty acids and it is good for our body. Poppy seeds are rich in mono unsaturated fatty acids that help in lowering bad cholesterol and increases good cholesterol levels. They are rich in dietary fiber and good for people who suffer from constipation. They are rich in Vitamin B complex vitamins. Poppy seeds contain good amount of minerals like iron, copper, calcium, potassium, manganese and zinc.
Lets see the recipe now. Sugar is not added and it is an easy drink that anyone can prepare.

Things needed :

Poppy Seeds : 2 to 3 Tablespoons
Almonds : 10
Honey : 1 Cup (8 to 10 Tablespoons)
Fresh Boiled Milk : 1 Litre

Method :

1. Clean and soak poppy seeds and soak almonds in warm water.
2. Remove the outer skin of almonds and grind it with soaked poppy seeds.
3. Now remove the almond and poppy seeds paste and put it in a big bowl.

4. Add water and mix it well. Put it in a big bowl.
5. Add boiled and cooled fresh milk.
6. Mix ground poppy seeds, almonds with milk.

7. Add honey to it and mix it well. (You can use 5 to 6 tablespoons of Honey to 1 litre Milk). Adding more honey is optional. The drink should be mild sweet.

8. Poppy Seeds -almonds Cool milk is ready to serve.

Note : 
Do not roast poppy seeds. It is said that roasting poppy seeds might lose its healthy properties.
Grinding with almonds helps the poppy seeds turn as paste. Do not boil the mixture for a long time. Just one boil will do. Fresh milk can be boiled and cooled earlier. Do not mix Hot milk to poppy seeds mixture. It might curdle and milk may turn spoiled. Let it be cooled milk and cooled poppy seeds mixture. Adding more/less honey is optional. Adding jaggery instead of honey is also optional.
Serves : 8 to 10
Time : 20 Minutes.

Raagi -Milk Shake

Raagi Milk Shake is  one of the healthy drink that helps you to be strong and energetic whole day. It provides energy, fiber and keeps you fit during the summer.
I have used Raagi/little millet huri hittu (Ragi roasted and powdered), honey, almonds and milk.
Let us see the recipe now :

Things Needed :

Raagi Huri Hittu Powder:  2 Tablespoons
Milk : 2 Glasses.
Fresh Rose essence  /Rose petals : 1 Teaspoon
Almonds : 4 to 6
Dates : 5 to 6
Honey : 2 Tablespoons

Method :

1. Take 2 glasses of boiled and cooled milk in a big bowl.

2. Put 2 to 3 tablespoons of water to Raagi Huri Hittu and mix it well. Remove the nut from dates.
3. Now put 1 cup of milk, rose petals, almonds and grind it nicely till almonds cut into small pieces.
4. Now add dates and grind it nicely. Add 2 to 3 teaspoons of honey and grind it nicely for 2 minutes.
5. Remove it from mixi jar and put it in a big bowl.

6. Mix it well and pour it to serving glasses.

7. Serve this Raagi - Milk Shake cool or with normal temperature.

Note : 

Adding ice cube to the ragi milk shake is optional. Adding fresh ragi powder instead of huri hittu optional. (Dry roast the fresh powder at least for 2 to 3 minutes before adding). Adding jaggery/sugar is optional. Raagi contain very good minerals and vitamins.Use of ragi in your diet helps to balance the sugar level in your food. Just mix it and drink this raagi milk shake util last sip. Ading any essence is optional. I have used home prepared gulkand /rose petals dipped in jaggery.
Time : 10 Minutes 
Serves : 2 to 3.

Raagi - with Butter Milk - Drink .

Raagi - Butter Milk Drink is good for All age of people . Better drink in the morning .

Things Needed :

Raagi Powder  : 2 Table Spoon
Butter Milk : 2 cups.
Water : 1 Cup
Salt : according to your taste
Pepper : 2 to 3 seeds or just a pinch of  pepper powder.
Method :
Keep water for boiling  on fire in a big pan. When the water boils add  Raagi Powder slowly and stir thoroughly so that it does not get lumps. Stir for 2 to 3 minutes and put off the gas.
Replace this mixture in another bowl. Let it cool. Now add butter milk and pepper and mix well and serve. Can Add  fresh cut  coriander leaves or sprinkle Chat Masala on the top before serving .
Note :Cook Raagi on low flame so that it does not get burn. Add water if the consistency become thick.
Serves :3

Whole Moong Milk Shake

Whole Moong Milk Shake is a drink and  its a healthy drink . Good for Summer Season and  cools your body too. ( If you have boils in the mouth this is a good remedy).

Things Needed :
Whole Moong( Hesaru Kaalu in Kannada) : 1/4 cup
Jaggery : 2 table spoon
Cardamom : 4 to 6
Milk : 1 glass
Water 1 cup
Method:
Wash and soak  Whole Moong in water for 2 to 3 hours. Grind nicely with 1/2 cup of water and  cardamom .  Add jaggery and grind again for 2 minutes.  Add milk and grind for 1 minute. Now remove from the jar and pour it to the glass and serve cool  Whole Moong Milk Shake . ( Adding ice cubes is an option).
Note : You can grind the whole moong and sieve to remove the husk . But drinking the whole moong milk -shake is more beneficial .  Grinding nicely will turn in to paste . You can add water according to your wish. But the taste will definitely differ.  Can add jaggery according to your wish . Can add a pinch of salt too.
Serve : 2 to 3 

Toor Daal and Channa Daal Holige( Togari bele mattu Kadale bele holige)

.Holige is a sweet dish and we prepare this item during festival time . Tomorrow is ChaandraMaana Yugaadi and  normally people do Holige during Yugaadi festival.  Holiges can be eaten at any time of the day...
Things Needed :
Toor Daal : 3/4  Cup
Channa Daal : 3/4  cup
Coconut : 1 cup
Jaggery : 2 cups
Cardamom : 8 to 10 seeds.
Salt : to taste
Maida : 2 cups
Samolina : 2 Table spoon
Oil : 1 Cup
Water: as per requirement 
Method:
Step :1 : Put Maida , Samolina and little salt to a big bowl. Mix well . Add 2 table spoons of oil and mix again. Now  add water little by little and make dough( should be like chapati dough consistency).  Kneed well and put another 4 to 5 spoons of oil on the top and leave it for 2 to 3 hours. This mixture is called Kanaka and used for outer layer of Holige.
Step :2 :Wash and boil both the dalls together for 10 minutes in the pressure cooker and drain the excess water.  Remove the cardamom skin and powder the seeds and keep it aside. Dry grind grated coconut and keep it aside.
Step 3: Now put boiled daals and dry grind if necessary  Or you can smash daal with the help of a spoon . Keep a big pan on the fire and put jaggery and boiled daals  Mix well and keep stirring. First it turns in to watery. Then it starts thickening .  Stir until  its thick like you can prepare a ball( It should be soft do not allow the sweet mixture to be very hard).  Add dry ground coconut and cardamom to the mixture and leave it for cooling.  This sweet mixture is called  Hoorana  and this mixture is kept inside the Holige.
Step: 4 : Now take a ball size of  maida dough and flatten that.  Keep a spoonful of sweet mixture and  cover the Maida dough completely like you prepare Allo Parota.  Flatten a bit and roll on the dry Maida with both sides and roll the Holige with a roller or  flatten that with the help of plastic. ( Take two sheets of  thin plastic sheets and rub oil for both. Keep the Maida ball filled with sweet mixture on  one sheet and  put a spoon of oil and cover with other sheet. Now start spreading or flattening the holige until it turns as chapati shape.
5: Take a Pan and put 1 spoon oil and put  flattened holige and cook for 1 minute and turn and cook the other side too.  Repeat the same for the rest if the Holige to  prepare.
Serve Hot Holige is ready to eat. Serve holige with a spoonful of ghee on the top..

Note : Do not stir the daal and jaggery mixture  on high flame . It may burn and give bad smell. You should be extra careful while preparing .  Can use  Guss-gus (Poppy seeds). Roast a spoon full of poppy seeds( gasa gase is the kannada word for poppy seeds) and mix with  sweet mixture .
20 Holiges can be made.,