Coconut Burfi

Coconut Burfi | Khobri Mitai | Soyi Khadi - Mitha Arun Hegde

RECIPE:

Ingredients:
2 Cups Coconut [Freshly grated\ Dessicated]   *only white gratings..
1 Cup Sugar [The sugar we get here is too sweet.. The actual recipe calls for 1.5 Cup..] 
1/2 Cup Cashews
1/2 Cup Milk
A pinch of Cardamom Powder
Sliced Almonds [Optional] for garnish

Recipe:
1. Take the coconut and sugar in a pan..

2. Take cashews and little milk in the blender and blend into a smooth paste..

3. Add to the pan.. Also add the rest of the milk...

4. Keep the pan on the flame and mix everything together to form a uniform mixture.. Lower the flame to medium..

5. Keep stirring occasionally on medium flame till the mixture leaves the sides of the pan.. Add cardamom powder..
Note: This might take some time.. The sugar in the mixture will melt and the mixture will become slightly sticky..

6. Remove the mixture from the pan and add to a greased plate (greased with oil/butter/ghee).. Spread it with the help of a rolling pin or the back of a ladle..

7. Cut into pieces when slightly warm..

8. Remove the pieces after cooled properly and store the pieces in an air tight container in a cool, dry place.. 

9. Garnish with sliced almonds and serve 

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Aval Payasam

Aval Payasam - Mitha Arun Hegde

RECIPE:
Ingredients:
1/4 Cup Aval/Poha/Beaten rice
1/4 Cup Jaggery
2 1/2 Cups Milk
1 Tbsp Butter + 1/2 Tbsp Oil / 1 Tbsp Ghee
A pinch of Cardamom Powder
Cashews and Raisins to taste

Recipe:
1. Heat a pan with oil.. Add butter and allow it to melt..
2. Add cashews and raisins and fry till the raisins puff up.. Keep it aside in a bowl..
3. Add the beaten rice to the pan and fry well till slightly brown on medium flame..
4. Meanwhile boil milk in another vessel..
5. Add the boiled milk to the fried beaten rice and mix well.. Allow it to reduce a little..
6. Add grated jaggery and cardamom powder and mix well.. Immediately switch off the flame..
Note: 1. If the jaggery has impurities, you could also melt it in a vessel with little water, strain it and allow it to cool down completely to room temperature.. Then add it to the milk- poha mixture.. 2. Do not boil milk after jaggery is added.. Else the milk might curdle..
7. Garnish with cashews and raisins and serve warm..
Garnish with a Tulsi Leaf if offering to the Lord

Mallige Idli

Mallige Idli - Mitha Arun Hegde

RECIPE:

Ingredients:

1 Cup Urad Dal/ Skinned split Black Gram
4 Cups Idli Rava/ Rice Semolina (Coarse)
1 Cup Beaten Rice/ Poha (Thick Variety)
1/4 Cup Curd/Yogurt
Salt to taste

Recipe:

1.Wash and soak urad dal for around 4-5 hours..
2.Wash and soak the idli rava along with the beaten rice for an hour before grinding..
3.Grind the urad dal to a smooth paste.. Pour into a container..
4.Grind the rava-beaten rice mixture just for 3 to 4 turns of the blender just so that they mix well..
5.Mix both the mixtures well along with curds (with clean hands) to kick start fermentation..
6.Cover and keep in a warm place overnight or for at least 12 hours..
7.Add salt to the fermented batter.. Mix slowly..
8.Pour into the idli molds one by one..
9.Steam for around 15-20 minutes..
10.Allow the molds to cool for 5 minutes..
11.Remove the idlis using a knife or spoon..

Serve hot with dip of your choice!

Mint Rice

Mint Rice - Dr Ramesh S Shenoy

(Special for Shravan Masa) (No garlic/onion)

Ingredients:- 

1 bunch mint leaves, 1 bunch corriander leaves, 2 - 3 green chillies, 1 inch ginger, 2 tbsp grated coconut. 1 & 1/2 cup raw rice.

For seasoning:- Oil, Urad dal, mustard seeds.

Method:- 

Grind all ingrdients except rice. Heat oil in a cooker, add mustard & urad dal. Then add paste & fry for 2 - 3 minutes. Then add pre soaked rice, salt & water. Cook till 2 whistles. Serve hot with potato wafers or cucumber salad.

                         

Diamond Ronti

Diamond Ronti - Dr Ramesh S Shenoy

Ingredients: 1. Maida or Wheat flour – ½ kg. OR u can make with mixing two flour (maida ¼ & wheat flour ¼) 2. Green chilly – 8 or 9 nos. 3. Curry leaves – 4-5 stem 4. Turmeric powder – ¼ tsp 5. Salt – 2 tsp. 6. Hing powder – ½ tsp. 7. Thilu – ½ tsp. 8. Oil to fry .


Preparations: Grind 2, 3, 4, 5, 6 items to make a smooth paste. Make a dough of maida or atta like chappathi dough by the grinded mixture & thilu . Keep it for half an hour. After you can make small balls & flatten the balls like chappathi. Then cut it into diamond shape with a knife & deep fry it. You can also make this ronti with red chillies also instead of green chilly.

Potato Nonchae

Potato Nonchae - Dr Ramesh S Shenoy

Recipe: 2 nos Cubed potatos, deep fried. add 1 tsp chinchamb, 5 tsp chilly flackes & powder. Salt - 2 tsp. 1/2 tsp hingu.1 tsp oil. Add water, mix well.

Instant Allae Nonchae

Instant Allae Nonchae - Dr. Ramesh S Shenoy

Recipe: 

200 gm Ginger finely chopped, 5 green chilly finely chopped, 3 tbl spoon Chiily Powder, salt, hing, 2 tbl spoon tamarind, oil. Add all ingredients & mix well

Konkani Fish Curry

Konkani Fish Curry - Preethi Baliga

Ingredients

• 500 gms Lady fish/kane/nogli
• 4-5 Whole dried red chillies,roasted
• 1 small marble sized tamarind
• 5-6 Shallots/sambar onion/red onions,finely chopped
• 1tbsp Coconut oil
• 3 cups Freshly grated coconut

Method

• Clean and cut each Fish into 2-3 pieces depending on the size. 
• Apply salt to taste and sprinkle some turmeric and keep aside. 
• Roast the dry red chillies in a tsp of coconut oil till they turn crisp. 
• Now grind coconut,roasted red chillies and tamarind to smooth paste with 2 cups of water and our masala paste is ready. 
• Take a wide vessel to cook the fish.
• Add all the ground masala paste and add some more water to adjust the consistency of the gravy.
• The gravy should be nice creamy and thick.
• Then add salt and bring it to a boil. 
• Lastly, add the fish pieces. 
• Cook until fish is cooked. 
• It takes hardly 5 minutes to cook this fish. 
• Stir carefully so that the fish pieces remain intact because this lady fish is very delicate. 
• so just one or two boil is more than enough to cook. 
• Now prepare the tempering.
• Take a small panna/tempering pan,heat coconut oil and add chopped shallots and saute till they turn to nice and brown color. 
• Pour this over the fish and serve hot with steaming hot rice. 
• You can use any white meat fish of your choice for making this curry.