Coconut Chutney

Chutneys are South India’s quintessential side dishes. Green Coconut chutney  is the most popular and commonly prepared chutneys. You can eat this Chutney with Dosa, Idly, Upama, Chapathi etc…

SERVES : 2-3

INGREDIENTS :

For Chutney :

1. Grated Fresh Coconut – 2 cups
2. Chopped Fresh Cilantro(Coriander Leaves) – 2 cups    ---optional
3. Chopped Green Chilies – 4-5 (Depending on how spicy the chilies are)
4. oil – 1 Tea Spoon
5. Split Roasted Gram(Dalia) – 2 tbsp
6. Salt – 1 Tea Spoon/ To taste
7. Water – 1.5 cups/ According to consistency

For Garnishing:

1. Mustard Seeds – 1/4 Tea Spoon
2. Ghee – 1 Tea Spoon
3. Urud Dal (Uddina Bele) – 1 Tea Spoon
4. Channa Dal (Kadale Bele)– 1 Tea Spoon

You can buy Urud Dal, Channa Dal and Roasted split Dalia in any Indian store.

COOKING INSTRUCTIONS:

Step 1 : Heat the oil in a small wok/ pan on a medium flame. Fry the copped green chilies for not more than 30 – 40 seconds.

Step 2: Grind grated fresh coconut, cilantro,  fried chilies, roasted split dalia, salt and water  to a fine paste in the blender. Transfer to a serving bowl.

Make sure you don’t add too much water to start with. I usually add 3/4 of a cup at the beginning and then add more for required consistency. Chutneys can be either paste or  semi-liquid.

Step 3: Garnishing – Heat ghee in a small wok/ pan on a medium flame.

Step 4. Add mustard seeds when the ghee is hot. Let the mustard seeds pop.

Step 5. Add urid and channa dal together and roast them till they turn golden brown.

Step 6. Add the garnish on the chutney and serve.

Bastid shevgi (vermicelli)

Bastid shavangi is a dessert and it is typically done on festival days. This is a variation of shavgi payasa.

Ingredients:
100 grams long strand(shiwdu)shevai or vermicelli, jaggery/jagri or sugar, water

Process:

• Keep about 1/2 litre water for boiling in a vessel.
• When water starts boiling, add shevai(shavgi) in it and boil for 2 minutes.
• After 5 minutes, transfer the cooked shevai into a vessel containing cold water.
• Drain the water and serve this in a plate.
• Eat with jagri or sugar and milk.
  

Typically Served With:Eat with jaggery, brown sugar or simple sugar and milk. Or 

Split Roasted Gram (Dalia) powdered with jaggery.

Antina Undi (Dry fruits laadu)

Antina Undi(Dry fruits laadu)

Hi All,

Sweets always make you feel guilty after you finish eating the last bite. But here comes the healthy sweet, which is good for everyone.(except weight watchers)

A funny thing about this is the name of the dish, even though it is called antina undi(edible gum laddu), the quantity of gum we add is very less compared with dry dates, total quantity of dry fruits  and jaggery!!!  I do not know why this name has come!!

This laddu is given to new mother after one month of delivery. It gives them strength and good for back.

Nursing mothers get more benefit from this. But always try to have with one glass of milk.(not only nursing mothers, but any body who wants to eat it regularly).

One more same type is prepared only being the difference is adding sugar powder instead of jaggery. And it is called as Kobari(Coconut) Khara. These both are very common in North Karnataka during delivery. 

AND THESE THINGS MUST BE TAKEN ONLY AFTER ONE MONTH OF DELIVERY AS THESE ARE VERY HEAT TO THE BODY FOR PREGNANT LADIES.

Ingredients: 

(Dry dates) Uttatti - 1/2 kg

Dry coconut - 1/4 kg,  desiccated

Jaggery - 1 kg,  powdered

Khuskhus (poppy seeds) - 100 gm

Cashew nuts - 100 gm, cut in to pieces

Raisins - 100 gm

Edible gum - 100 gm                                                                                                              

Antu

                                                     after frying the gum in ghee
Almonds - 150 gm, cut in to pieces

Ghee to fry dry fruits and gum

Gher(Ker) bija - 100 gm

Ker Bija

This is Ker beeja, It is very heat to the body. So it should be taken in a small quantity, but is must for this laddu.

Elaichi (cardamom) - 8 to 10, powdered

Jaaji kaai (Nut meg)  - 1/2, tsp powdered

30 to 35 laddus can be prepared with this quantity.

Step by step, I will give the recipe :

1. Remove the seeds from uttatti, crush in to 4 pieces. Fry in thick bottomed pan for 3 minutes. Keep aside to cool. Put in a mixie and churn to coarse powder. Keep it aside.

2. Separately, dry fry each ingredient 30 seconds on medium hot tawa : dry coconut, khuskhus, ker bija. Keep aside.

3. Fry the gum in one tablespoon of ghee and  keep it aside.

4. Keep other dry fruits also in a  plate.

5. Except Jaggery.  mix all the ingredients in a large plate( in North Karnataka, in the houses there will be a big plate to make Jowar rottis which is called as Parath)

6. Add little water to the jaggery and bring to boil to make it one layer syrup(pak). (you can see in the photo).

7. When it is done, Add it to the dry fruits mix. Keep it for 10 to 15 minutes so that all the ingredients will bind with the jaggery syrup.

8. Take little quantity and form the laddus with the help of both the palm.

When you are planning to give this to new mother, you should add aalvi with other ingredients.

Alavi is good for new mothers and especially nursing mothers. She should have alavi payasa  twice a week.

Aalvi : Dry fry just for 30 seconds on medium fire.

Ghodi Huggi (wheat payasam)

Godhi huggi is another delicacy and if people make this during weddings, all the guests are profusely happy.

Ingredients:2 cups cracked Wheat for huggi(readily available in grocery stores), 1 cup jaggery, 1 table spoon roasted and powdered khaskhas(Poppy seed) + dry coconut, 1/2 teaspoon cardamom + nutmeg powder, dry fruits like cashewnuts, kerbeeja, pista, raisins

Process:

• Soak wheat for 3-4 hours in 6 cups of water or overnight in cool weather.
• Then cook in pressure cooker for 10 minutes at high pressure.
• If the grains are not very soft to be mashed by stirring with wooden spoon, subject the cooked wheat to grinding in blender .
• Transfer the soft cooked mass to a thick bottomed and narrow mouth vessel.
• Add jaggery and cook the mixed contents with constant stirring by using a wooden spoon till the raw smell of jaggery completely disappears and the mixture attains a homogeneous consistency.
• Add khaskhas, coconut powder and dry fruits and cook for 5 more minutes.
• Then add cardamom + nutmeg powder and boil for 2 minutes and keep the container covered.

Typically Served With:Serve hot with ghee. Can be eaten with hot milk when cold.

Shevai/Shavige/ Vermicelli Payasa

Shavige Payasa (Dharwad kannada) or vermicelli payasa is a very quick and easy dessert that tastes really good too. This can be made when you have unexpected guests or as a last minute preparation for any meal.

Ingredients:

2 cups broken shevai, 1 cup sugar, dry fruits, 1/2 litre milk, 1 table spoon ghee,  1/2 teaspoon cardamom powder, few shreds or pinch of powdered saffron (kesar).

Process:

• Roast Shevai/ Vermicelli till goden brown.
• Add hot milk and saffron and cook for 5-10 minutes till shevai is soft.
• Add sugar and cook for 2 more minutes.
• Add cardamom powder and mix it well. (More milk can be used to get the desired consistency).
• Heat ghee in a thick bottomed vessel.
• Add cashew and badam and roast till brown add raisins and pour on the payasa

Tip: If you add cashew and badam later they will be crisp for a long time.

Typically Served With

Serve hot or cold as a  desert.

Kuchida kadabu

Kuchida kadabu is another tasty preparation that is a healthier alternative for fried kadabu. We make it at home during festivals. It is basically steamed kadabu.

Shongi Payasa (Dharwad kannada) or vermicelli payasa is a very quick and easy dessert that tastes really good too. This can be made when you have unexpected guests or as a last minute preparation for any meal.

Ingredients:

2 cups gram dal (channa daal), 1 and a 1/2 cup jaggery or brown sugar, 2 cups maida or fine wheat flour, 1/2 spoon cardamom powder, 1 teaspoon vegetable oil and a pinch of salt.

Process:

• Prepare the dough with maida or wheat flour by adding a little bit of oil and salt and required quantity of water to  soft consistency and keep it aside closed.
• Cook gram dal in pressure cooker for 7 – 10 minutes.
• Transfer the cooked dal along with water to a thick bottomed vessel and cook for 5 more minutes with stirring and remove the watery part (called as cutt, for making curry i e kattin saaru), into a separate vessel.
• Add jaggery or brown sugar to the cooked dal, mix well and cook for 5-10 minutes till the raw smell of jaggery disappears.
• Add cardmum powder and cool.
• Grind the cooked mixture in blender and divide into about 20 small portions.
• Prepare paste by mixing 1 table spoon maida powder with 1 spoon water. This is used to stick the edges of the kadabu together.
• Divide the dough also into 20 balls.
• Roll each dough ball into oval shaped sheet and place one part of dal lengthwise (done by pressing the dal mix on palm by closing with four fingures)  in the centre.
• Apply the maida paste on the sides by using cotton bud fixed on a stick like Q tip and seal the ends by pressing between thumb and forefingure-this is kadaboo.
• Keep water for boiling in pressure cooker or wide mouth vessel.
• Transfer few kadbbos to a  steel vessel or pan with small holes and a handle and dip in boiling water and allow the kadboos to cook for 5 minutes.
• Alternately, the kadboos can be subjected to steam cooking in idli stand by using pressure cooker and steaming for 5 minutes.

Typically Served WithThe kadbood should be  be served hot with lot of semisolid  ghee!

Kusubi huggi (Akki Huggi)

Kusubi huggi is a specialty of Haveri.  It is made of kusubi seeds or saffolla (safola) seeds. This is a salty preparation and is also called akki huggi sometimes. This salty kheer is served during a feast, specially feast of wheat payasam (ghodi huggi) or holige, before serving the sweet feast.

Ingredients:

Rice 1 cup, saffola (kusabi) seeds 1/2 cup, salt to taste.

Process:

• Soak saffolla seeds overnight or atleast for 4-6 hours.
• Grind in a blender with 2 cups of water and filter through cheese cloth.
• Grind the pulp once or twice more with 1 cup water, filter and  keep aside the milky part.
• Discard the pulp.
• Cook rice in pressure cooker to soft consistency.
• Transfer the cooked rice to a thick bottom vessel.
• Add the kusabi milk and salt to this, mix well and cook well on low fire for 30 minutes, with intermittent stirring to get white and tasty kheer.