Kaju Burfi / Cashew Burfi

Ingredients

1. Cashew – 1 cup
2. Milk – 1 cup
3. Sugar – 3/4th cup
4. Ghee – 4 tsp
5. Cardamom

Method

1. Soak cashews for 10-15 minutes in hot water
2. Drain the water and grind them with little milk and sugar to a smooth paste
3. Transfer this paste to a pan, heat it in low flame. Keep stirring constantly by adding remaining milk
4. Add remaining ghee and cardamom when it starts separating for bottom of the pan
5. Transfer to a greased plate and let it cool
6. Cut into required size and shape

Basundi / Rabdi

Ingredients

1. Milk – 1 litre
2. Sugar – 1/2 cup
3. Condensed Milk – 1/2 cup
4. Vinegar or lemon juice– 1 tsp
5. Crushed cashews,almonds and cardamom

Method

1. Heat 3 cups of milk and add either vinegar or lemon juice
2. Heat till the water content and paneer separates completely
3. Drain out the water content and keep the paneer aside
4. Now take the remain milk in another vessel and start boiling
5. Add sugar, condensed milk and the paneer. Keep stirring frequently in low flame for 20-25 minutes (If you are using microwave, keep it on high for 15 min)
6. Milk condenses to 1/3rd of its original quantity
7. Remove from the stove/microwave, add cashews,almonds and cardamom
8. Keep it for cooling, serve cold

Note : Instead of condensed milk, you can even add 1 tsp of corn flour. In such case, add more sugar.

Maida Halwa / Maida Burfi

Ingredients

1. Maida – 1 cup
2. Sugar – 1 cup
3. Ghee – 3/4th cup
4. Water or Milk– 2 cup
5. Cashews,almond,cardamom and raisins – 1/4th cup

Method

1. Dry roast maida till it turns light brown
2. Add sugar and mix
3. Add either milk or water and stir well
4. Add ghee when the  the mix becomes thick and separating from the bottom of the pan
5. Add Cashews,almond,cardamom and raisins
6. Transfer this into a greased plate and cut into required size and shape

Simple Avalakki Vaggarane to serve with Upma

Ingredients

1. Avalakki / Poha / Rice flakes / beaten rice – 1 cup
2. Grated coconut – 1/4th cup
3. Chopped green chilly – 1 cup
4. Onion – 1 medium size
5. Sugar – 1 tsp
6. Salt to taste
7. Mustard seeds – 1 tsp
8. Oil – 2 tsp
9. Red chilly – 1
10. Curry leaves

Method

1. Heat oil in a pan, add mustard seeds. When it starts spluttering, add curry leaves and red chilly
2. Turn off stove
3. Now add grated coconut, green chillies, chopped onion, salt, sugar and rice flakes to the pan. Mix them well
4. You can also serve this with Upma

Simple Rava Upma / Sajjige Uppittu

Ingredients

1. Rava / Sooji / Semolina / Sajjige – 1 cup
2. Water – 2 cups
3. Salt to taste
4. Chopped green chilly – 1 tsp
5. Grated Coconut – 2 tsp
6. Curry leaves – 6 to 7
7. Red chilly – 2
8. Mustard seeds – 1 tsp
9. Oil – 3 tsp
10. Urad Dal – 1 tsp
11. Chana Dal – 1 tsp
12. Ginger – 1/2 tsp
13. Onion – 1 medium Size

Method

1. Dry roast rava till it turns light brown
2. Transfer it to a vessel
3. Now heat oil in the same pan. Add mustard seeds, Chana Dal and urad dal. When mustard seeds start spluttering, add curry leaves, red chilly, chopped onion, ginger and chopped green chillies and mix them
4. Add 2 cups of water and required amount of salt
5. When water starts boiling, add roasted rava and keep stirring till water evaporates completely
6. Add grated coconut
7. Serve hot

Ridge Gourd Skin Chutney / Hirekai Chutney

Ingredients

1. Ridge Gourd Skin – 1 cup
2. Grated Coconut – 1/2 cup
3. Tamarind paste – 1/2 tsp
4. Salt to taste
5. Green Chilly - 2
6. Mustard seeds – 1 tsp
7. Red Chilly – 2
8. Oil – 1tsp
9. Curry leaves – 5 to 6

Method

1. Cook Ridge Gourd skin to tender
2. Grind this skin with coconut, tamarind paste, salt, grated coconut and green chilly to a smooth paste
3. Pour this into a separate container
4. Heat the oil. Add mustard seeds. When they start spluttering, add curry leaves and res chilly
5. Garnish this over the ground paste
6. Serve with rice/Dosa/Idli

Easy and Quick Wheat Burfi

Ingredients

1. Wheat Flour – 1 cup
2. Jaggery – 1 cup (powder)
3. Water – 1 cup
4. Ghee – 3/4 cup
5. Cashew,Almond,Cardamom

Method

1. Roast wheat flour with little ghee for about 2 min. Dont allow it to turn brown
2. Meanwhile mix jaagery and water. Heat it in a separate container till jaggery completely melts
3. Add this Jaggery to the flour and keep stirring in medium flame
4. Add remaining ghee when the mix starts separating from bottom of the pan
5. Pour this into a greased plate and let it cool
6. Cut into required size and shape. Can garnish with cashews,almonds and cardamom

Spicy Peanut powder / Khara hindi / Shenga pudi / Chutney pudi

Ingredients

1. Peanuts / Shenga / Nelagadale – 1/2 cup
2. Chopped Garlic – 1 tsp
3. Red chilly – 4 to 5
4. Salt to taste

Method

1. Fry all 1-3 ingredients separately without oil
2. Mix them and add salt
3. Dry grind this mix into powder
4. Can store in airtight container which lasts for a week.Tastes good with rice, idli or dosa

Coconut Chutney (white)

Ingredients

1. Grated coconut – 1/2 cup
2. Ginger – 1/4th tsp
3. Coriander leaves – 1 tsp chopped
4. Green Chilly –1 to 2
5. Curry leaves – 5 to 6
6. Mustard seeds – 1 tsp
7. Red chilly – 2
8. Salt to taste
9. oil - 1tsp

Method

1. Grind coconut with green chillies, coriander leaves, ginger,salt and little water to a smooth paste
2. Heat oil. Add mustard seeds. When it starts spluttering, add curry leaves and red chillies
3. Pour it over coconut paste

Southekai Kadubu / Cucumber Rice cake

Ingredients

1. Rice flour – 1 cup
2. Cucumber – 1 small size (5 inches)
3. Jaggery – 4 tsp (powdered)
4. Salt – 1/4th tsp
5. Plantain / Turmeric leaf – 3 to 4

Method

1. Chop cucumber into small pieces
2. Add chopped cucumber, salt and jaggery to the rice flour and mix well
3. Make a thick batter with little water (since cucumber also has little water content)
4. Cut the leaf into 2”/4” or required size
5. Take little batter and pour on the leaf
6. Fold the leaf and steam cook for 15 min
7. Remove the cake from the leaf
8. Serve hot (also can serve with chutney)

 

Soutekai Neer Dosa / Cucumber Dosa

Ingredients

1. Rice – 1 cup
2. Cucumber – 1 small size ( 5 inches)
3. Salt – As required
4. Ghee – 3 tsp

Method

1. Soak Rice for 5 hours
2. Grind this to a thin batter with cucumber
3. Add salt and enough water to make the batter very thin (should be watery)
4. Heat the dosa pan and spread this batter thinly or can even splash it evenly over the pan
5. Cover it with a lid for a min. Remove the lid when cooked
6. Remove the dosa from the pan. If required, pour little ghee over dosa. Also you can grease the pan with ghee before pouring the batter which helps to remove the dosa easily
7. Serve with chutney

Tukkudi / Shankar Poli

Ingredients

1. All Purpose flour(maida) or wheat flour – 1 cup
2. Salt to taste
3. Ghee – 2 tsp
4. Pepper / jeera powder – 1 tsp
5. Red chilly powder - 1tsp
6. Oil for deep frying

Method

1. Add Ghee, pepper/jeera powder, salt, red chilly powder to the flour and make a sough by adding little water
2. Keep this dough for half an hour
3. Make small balls from this dough
4. Roll these balls into chapati size and cut into required shapes
5. Deep fry them till they turn golden brown
6. This can be stored in airtight container and will last for 2-3 weeks

Genasale / Stuffed Rice cake

Ingredients

1. Rice – 1 cup
2. Grated coconut – 1/2 cup
3. Jaggery – 3 tsp
4. Cardamom – 4
5. Salt – 1/4 tsp
6. Plantain leaves / Turmeric leaf– 7 to 8 cut into 2” / 4” size

Method

1. Soak rice for 3 hours
2. Grind this into a very smooth and thick paste with little water
3. Add salt and mix, keep it aside
4. Now for the stuffing – Mix grated coconut, jaggery and crushed cardamom
5. Cut the plantain leaf/turmeric into 2” / 4” size or as required
6. Spread the rice batter thinly and evenly over the leaf
7. Now spread the coconut mix on top of this batter
8. Fold the leaf or roll it
9. Steam cook this for about 10 minutes. The colour of the leaf starts fading
10. Remove it from the container, remove the leaf
11. Tastes good both if hot or cold

Rava Idli

Ingredients

1. Rava / Sooji / Semolina – 2 cups
2. Urad Dal – 1 cup
3. Salt – 1 tsp
4. Mustard Seeds – 1 tsp
5. Chana Dal – 1 tsp
6. Chopped Coriander leaves – 2 tsp
7. Chopped Green Chilly – 2 tsp

Method

1. Soak Urad Dal for an hour
2. Grind Urad Dal to a smooth paste and add rava to this paste and mix to a smooth batter ( add water if needed)
3. Keep this for 6-7 hours to ferment
4. Heat oil in a pan. Add muster seeds. When it starts spluttering, add chana Dal, green chillies and coriander leaves
5. Add this to the fermented batter. Add salt and mix
6. Pour this into the greased idli mould and steam cook for 15 minutes
7. Remove from the mould using greased spoon, serve it with Chutney