Coconut Barfi

 

"Happy Diwali"

 

Coconut barfi is popularly known as "Kobbari Mithai" in Karnataka.This sweet dish is generally made using sugar and hence is normally white in colour.I have used jaggery as the main sweetener here as a variation to the normal white one.

 

Ingredients:

• fresh coconut-1 whole medium sized                                                         20pieces
• jaggery-2cups
• sugar(optional)-2tsp
• ghee
• cashew nuts-for garnishing

 

Method of Preparation:

 

1.Grate coconut and keep aside.

 

 

2.Grate jaggery .

 

 

3.Mix both the grated coconut and jaggery in a kadai/wok and place it on the stove with a medium/low flame.Add 2 tsp of sugar for some extra sweetness if required.

 

 

4.Saute the mixture continuously, taking sufficient care not to burn the dish.Can add 1tsp of ghee to this while sauteing(optional).Saute till the mixture forms a single lump and does not stick to the fingers when touched.Takes about 15minutes.

 

 

5.Now turn off the flame.Slightly spread little ghee with your fingers on a tray or a plate.Quickly transfer the contents from the wok to the greased tray/plate and spread it using a ladle/spoon.Let the spread layer be about 1/2inch thick(do not spread into a very thin layer).

 

 

6.Using a knife,cut the spread layer while it is still hot, into equal square pieces.

 

 

7.Allow to cool.Cooling takes about 20minutes.Now,carefully take out the cut pieces,place them on a tray and garnish with cashew nuts and/or almonds.

 

 

Yummy "Bellada Kobbari Mithai" is now ready to be served.Tastes equally good after refrigeration.

Can store them for a few days in air tight containers.

 

 

 

 

 

 

 

   

Kadubu

Kadubu is of two kinds...fried and steamed.The fried variety is called "Karigadubu" in Kannada and is to be compulsorily made during the Ganesha festival as an offering to the Lord Ganesha.

Here's the recipe;

Ingredients:                                                                                                        23 kadabus

• Maida-200g
• Dry coconut-1/2 shell
• sugar-100g
• cardamom-4 or 5
• raisins-10
• cashew nuts-10
• Almonds/badam-5
• oil-enough for deep frying 
• ghee-2tsp
   

Method of Preparation:

 1.Take 200gms of maida in bowl, add 2tsp of ghee and little water.Knead well to make a ball of dough.Leave it for 30min.

2.Grate half shell of dry coconut.This is for the filling.Adding raisins ,Cashew nuts and badam enriches the taste.Grind sugar and cardamom in a mixer.

 

 

3.Grind the badam and cashew nuts in a mixer.Add these to the grated dry coconut and raisins along with ground sugar and cardamom.

4. Make small balls of the dough and roll each of them carefully,preferably in oval shape.Take a spoonful of filling and place it in the middle of the rolled ball of dough  as shown.

 

 

5.Fold the two sides and seal it properly by folding the edges.(can dip your fingers in water and press the edges).

 

 

6.Repeat the procedure for all the remaining balls of dough.

 

 

7.Heat oil in a wide Wok .Fry them till golden brown.

 

 

8.Yummy kadabu...favourite of Lord Ganesha is ready.

                                              

 

 

 

 

Aloo-mutter

 

Ingredients:

• Potatoes(aloo)- 4 or 5(big)
• Shelled peas(fresh or frozen)-250g
• onions-3big
• tomatoes-2big
• cinnamon-2inch piece
• ginger-2inch piece
• green chillies-4
• coriander leaves-small bunch
• jeera-1/2tsp
• turmeric powder-1/4tsp
• garam masala-1/4tsp(optional)
• oil
• sugar-1tsp
• salt to taste
 
 
Method of Preparation:

1.Select fresh big potatoes ,peel the skin off and cut them into cubes.Wash the potato cubes and fresh green peas .

 

 

 

 

2.Cook both potatoes and peas in an open pan.Add turmeric powder while they are getting cooked.

 

 

 

 

3.The picture we see below is a paste of onions,tomatoes,cinnamon,ginger and green chillies.Yes,as always saute the above ingredients in little oil ,cool and grind them to make a paste.

 

 

 

 

4.Heat 2tbsp oil/ghee in a wok,add jeera.To this,add the ground paste and saute for about 5 minutes(till raw smell completely disappears).Now add the boiled/cooked potatoes and peas along with 2 cups of water.Add sugar ,required amount of salt,garam masala(optional) and cook well for about 10-15 minutes(till a desired consistency of semi liquid form)is reached.

 

 

 

 

5.Yummy aloo-mutter is now done.Transfer to a serving bowl and garnish with fresh coriander leaves.

 

 

 

 

Serving Tip: Serve hot with hot chapathis/phulkas.

 

 

 

 

Bread Upma

  Ingredients:

• bread-1pound
• onions-2big
• tomatoes-2
• carrot-1big
• curry leaves-8 to 10
• green chillies-4
• coriander leaves-small bunch
• turmeric powder-1/2tsp
• red chilly powder-1tsp(optional)
• mustard seeds-1/4tsp
• jeera-1/4tsp
• asafoetida
• urad dal-1/2tsp
• bengal gram dal-1/2tsp
• oil
• salt

 

Method of Preparation:

1.Select fresh normal white bread.

 

 

2.Make the bread into small pieces and keep aside.

 

 

3.Finely chop onions and tomatoes.Grate carrot and keep them aside.Heat 2tbsp oil in a wok,splutter mustard seeds.Add jeera,pinch of asafoetida,urad dal,bengal gram dal and saute till they just turn brown.Now add slit/chopped green chillies and curry leaves and saute for few seconds.

 

 

4.Add chopped onions and saute for a min.Add turmeric power and saute for 2-3min.Add grated carrot and finely chopped tomatoes.Saute for 5min.Now add cleaned and chopped coriander leaves .Add required amount of salt and mix well.(If you want the bread upma to be more spicy,add 1tsp red chilly powder and mix well).

 

 

5.To the above,add bread pieces and mix well.If required add some more salt.Saute for another 5min.

 

 

6.Bread upma is now ready.Transfer to a serving bowl and garnish with curry leaves,green chillies.

 

 

 

Serving Tip:Serve hot with hot cup of tea/coffee.

Created with PhotoShake for Android

 

Bottle gourd kheer(lauki ka kheer)

Though bottle gourd is widely used in south India,bottle gourd  kheer /lauki ka kheer  is popular in north India.Generally the bottle gourd is grated to make this sweet dish.I have made a slight variation to this by cooking the vegetable first and grinding it.I have also added dates for extra thickness,taste and energy.

 

Ingredients:

• Bottle gourd-1 big
• milk-1/2 litre thick milk
• sugar
• cardamom
• wet dates
• cashew nuts
• raisins
• pistachios
• ghee

 

Method of Preparation:

1.Select a fairly large bottle gourd.

 

 

2.Dice the bottle gourd .

 

 

3.Pressure cook it or cook directly in an open pan.

 

 

4.Allow to cool.Meanwhile boil wet dates in a pan till they soften.

 

 

5.Grind the cooked bottle gourd in a mixer(If there is any water left after cooking the bottle gourd,donot use it for the kheer as it becomes too watery.In a big vessel/wok, add the ground bottle gourd ,thick milk(if the milk is not thick, then boil about 1 litre milk and reduce it to half).Bring to a boil and simmer till it starts thickening.

 

6.Grind the softened wet dates in a mixer and add the paste(can be coarse),to the above "almost done kheer".Add about 1 cup sugar (or more if desired).Remember that since we have added dates,already there is some amount of sweetness.Add 1-2 tsp ghee.Continue cooking in a low flame for about 10minutes.

 

7.Heat 1tsp ghee in a frying pan and fry cashew nuts,pistachios and raisins.Transfer the kheer to a serving bowl and garnish the kheer with these.Bottle gourd kheer /lauki ka kheer is now ready to be served.

Serving Tip: 1.Serve the kheer hot and soon after its made(after a couple of hours,the kheer becomes a little watery.)

                        2.Allow the kheer to cool and refrigerate for 4-5 hours.Serve chilled.

Mixed vegetables in tomato puree.

Simple to make, tasty gravy.                     

                          


Ingredients:                                                                                                            Serves:4

• Potatoes-2 big
• beans
• carrot
• peas
• cauliflower
• onions-2 medium sized
• tomatoes-3 big
• mustard seeds-1/4 tsp
• red chilli powder-1tsp
• sambhar powder-2tsp
• oil
• turmeric powder-1/4 tsp
• asafoetida
• jaggery/sugar
• coriander leaves
• salt to taste

Method of Preparation:

1. Dice the vegetables-potatoes,few beans,2 medium sized carrots.Take 1 cup peas and few cauliflower florets.Wash them well and either pressure cook or cook directly in a vessel/pan.Add turmeric powder and 1tsp oil while the vegetables are getting cooked.

2. cut onion(julienne) and keep aside.

                                                 

 3. Cut tomatoes(ripe) and grind them in a mixer to make a smooth paste.Alternatively, ready to use packaged tomato paste  available in markets can be used.(mix 2tsp of this tomato paste with little water).

                                     

4. Heat 1 or 2 tbsp of oil in a wok.Splutter mustard seeds and add asafoetida.Add the julienned onions and saute for 5min.Add the ground tomato paste and little water.Bring it to a boil.Now lower the flame and add the cooked vegetables .Add red chilli powder,sambhar powder,1tsp sugar or 2tsp jaggery and required amount of salt.Continue cooking for another 10min.

5. After the desired consistency is reached(should be like any other gravy-semi liquid.The potatoes will help in giving thickness to the gravy), transfer to a serving bowl and garnish with coriander leaves.

                                           


"Mixed vegetables in tomato puree" is now ready to be relished with chapathis/phulkas.

Ash gourd halwa

"Ash gourd halwa" is a yummy and popular Indian sweet dish.

Ingredients:

• Ash gourd-1/2 kg                                                           Serves:2
• sugar-5tsp
• cardamom(elaichi)-5
• ghee
• cashewnuts-4 0r 5
• raisins-8-10

Method of Preparation:

1.Select fresh solid ash gourd.(ash gourd should not be too soft /soggy as it becomes difficult to grate).

 

 2. Remove the seeds from the ash-gourd and grate it.Looks like this:

 

3. Grind to-gether sugar and cardamom.

4. Transfer the gratings to a wok and let it cook.Since ash-gourd contains a lot of water, there is no need to add any extra water.Just saute every now and then.Takes about 15-20 min to cook.Make sure there is no water left.Add the ground sugar and cardamom.Mix well.

5. Add 2tbsp of ghee ,mix well and cook for another 10min.

     

                                             

6. Take a frying pan, heat one tsp ghee and fry the cashew nuts(4 0r 5) and raisins(8 -10).Garnish the halwa with these."Ash-gourd halwa" is now ready to be served.

                                          

Serving Tip: Serve fresh and hot .

                               or

                      Allow it cool and refrigerate for a couple of hours.Serve chilled.