Jaggery Karchikai

Karchi Kai /Karanji / Sweet fried Kadubu is one of the traditional dish prepared for Ganapati and Deepavali. It is one of the easy dish and can be kept for a long time ( At least a week).

Varieties of stuffing can be done according to your imagination. The outer layer is done with chiroti rava and maida. The filling/stuffing is like coconut, jaggery or sugar, dry fruits, dates and candy sugar etc.
Here I have used roasted chenna, jaggery, thin variety of semolina and little maida.
Use of ghee helps the outer layer to be crispy and crunchy.
It is easy, simple and jaggery is used instead of sugar. Chiroti rava in a al
Let us see the recipe now :

Things Needed :

For Outer Layer/Cover/Kanaka 
Chiroti Rava : 1 Cup
Maida : 1/2 Cup or little less
Ghee : 1 Tablespoon
Salt : A little
Hoorana /Stuffing
Roasted Chenna /Huri Kadale : 1/2 Cup/ 2 to 3 Tablespoons
Dry coconut : Cup
Cardamom :  5 to 6 Pods
Jaggery : 1/2 Cup (Powdered)
Oil : to Fry : 2 Cups

Method :

1. Dry grind dry coconut and keep it aside.

2. Dry grind jaggery, roasted chenna and cardamom pods nicely till powder.

3. Take a big bowl and put coconut powder, jaggery mixture and mix it well.

4. Take a big bowl, put chiroti rava/thin variety of semolina and maida/All purpose flour.

5. Add required salt, a tablespoon of ghee and mix all the ingredients nicely for 2 to 3 minutes.
6. Add water ( little by little ) and prepare the dough.
7. Kneed the dough nicely and divide the dough into small portion.

8. Roll each small portion and stuff some sweet mixture and fold the karchikai and press it at the edges. So that it does not get open while frying in oil.

9. Arrange the done karchikai in a plate or tray.

10. Keep a pan on the fire and put oil. Let it get heated.  (On low flame).
11. Put folded karchikai/karanji one by one and fry on both sides.

12.Remove it from the pan and put it on a kitchen tissue.

13. Repeat the same and prepare rest of karchikai.

14. Let it cool. Serve them with as snack.

Note : 

Do not add any water while dry grinding. No need to heat sweet mixture on the pan. Roasted chenna helps to take away the moisture. Use of more / less jggery is optional. Use of more ghee while preparing the dough helps the dough to turn crispy. Let the flame be low while frying also. It helps the kachori layer to be crunchy
Time: 30 to 40 Minutes
Serves : 15 to 20.

Amtekai Palya /Hog Plum Dry Curry

Amtekai/Hog plum is a savoury vegetable and is used in curries, pickles and it is added in curries instead of tamarind. I have prepared Amtekai Palya /Hog plum Dry Curry.

These Hog plums are from my sister Viji's House in Kadiyali. They have Hog Plum plant at their home. She has specially sent it for me with her son who was coming to Bangalore. 
Here I have tried Amtekai Palya which is very tasty. Hot plain rice, Amtekai Palya and a spoon of fresh home made ghee, you can imagine the tttttt taste.
I have used hog plum, home made rasam powder, roasted sesame seeds, jaggery and dry coconut./Kopra.
Let us see some benefits of eating Hog Plum in our diet.
Hog plum is rich in antioxidant properties. It is full of Vitamin C. It is rich in Iron and it helps to take care of our good blood cells./hemoglobin. It is rich in calcium and full of fiber.
Let us see the recipe now :

Things Needed :

Hog plums : 6 to 8
Rasam Powder : 2 Teaspoons
Sesame Seeds : 2 Tablespoons
Jaggery : 2 Tablespoons
Salt : As required
Coriander Leaves :  1 Tablespoon (4 to 5 sticks).
Seasoning :
Coconut Oil : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cut amtekai into small piece. Keep the pod aside. You can use the pod too.
2. Grate coconut and keep it aside.

3. Keep a tava and dry roast sesame seeds till they pop up.
4. Put off the fire and shift the roasted seeds to a plate. Let it get cool.
5. Dry grind rasam powder, dry roasted sesame seeds and dry coconut till it turn powder.

6. Keep a pan on the fire and heat. Put 2 tablespoons of coconut oil.
7. Add mustard seeds, urid dal and let mustard splutter.
8. Add ingh and curry leaves. Add cut Amtekai/Hog plum.
9. Stir for a while and put a glass of water. Add jaggery and salt. Add a pinch of turmeric powder.

10. Let Amtekai cook till soft. Allow the all the moisture get disappear. Reduce the flame low.
11. Add ground coconut - spice mixture and mix it well. Let it cook for 2 minutes. Stir in between. Add cut coriander leaves.

12. Shift Amtekai Palya /Hog plum dry curry to a serving bowl. Serve with the main dish you have prepared.

Note :
You can add the pods while cooking. It is fun to chew the pods while having the food. I have used home prepared rasam/saaru powder. (Optional). Use of cooking oil is optional. Use of more/less jaggery is optional.

Time : 15 Minutes.
Serves : 2 to 3.