Cabbage Patrode

                                                                             

Cabbage Patrode

Patrode is a very popular dish of Dakshina Kannada.It is normally made with colacasia leaves. However it can also be made with, cabbage, malabar spinach or methi leaves. This dish can be served as breakfast or as evening snack.

Ingredients:(Serves four people)
2 cups rice
1 spoon methi seeds
1 cup fresh  grated coconut
1 tea spoon coriander seeds
1 tea spoon jeera
1 lemon size tamarind
1 table spoon jaggery
7-8 red chilies
2 cups shredded cabbage
2 table spoon oil
1 spoon mustard
1 spoon urad dal
2 strand curry leaves
1  tea spoon haldi
2 table spoon fresh grated coconut for garnishing.
Salt to taste

Preparation:
1. Soak rice along with methi seeds for four hours
2. Grind the soaked rice and methi along with coriander seeds, jeera, red chilies, 1 cup fresh grated coconut, salt, jaggery, tamarind to a fine paste adding water.The ground mixture should be of dosa consistency.
3. Mix the shredded cabbage and haldi  to this ground mixture.
4. Cook the ground mixture in a cooker for three whistles.
5. Cool and gently powder the cooked mixture using hands to break any lumps.
6. Heat oil in a pan , add mustard, curry leaves, urad dal.
7. When mustard splits add the cooked mixture and mix well on a low flame for two minutes.
8 Put off flame and garnish with fresh grated coconut.

Badam Barfi

                                                                    

Badam Barfi

Badam Barfi is rich , delicious sweet which can be served both as a snack or dessert. . This burfi just melts in the mouth and you can't possibly eat  just one . So go ahead and indulge!!

Ingredients:  (Makes 25-30 pieces)

2 cups badam (Almond)

11/2 cup sugar

2 table spoon ghee

1 table spoon sliced almonds

1 tea spoon cardamom powder

1/2 cup milk

Preparation:

1. Soak badam overnight

2. Grind the badam along with skin to a fine paste adding milk

3. In a thick bottom pan add sugar and 1/2 cup water and cook till sugar melts

4. To this add the badam paste and mix well . 

5. Add the ghee and stir on low flame till the mixture slowly leaves the surface of the pan

6. Add the cardamom powder, mix well and takeoff the flame

7. Spread evenly on a greased plate and garnish with sliced almonds

8. Cool and cut into required shape and size.

9. Store in airtight container.

Chakali

                                           

Chakali

Chakali is a South Indian crunchy, tasty snack made out of rice flour and urad dal flour. Chakali is however made in many varieties. It is a traditional treat for festivals.

Ingredients: (makes 30- 35 chakali)
1 glass maida
1/2 glass rice flour
1/2 glass urad dal flour
1 table spoon jeera
1 table spoon til
1 table spoon butter
Salt to taste
Preparation:
1. Take a clean cloth and put maida in it.
2. Tie the alternate edges of the cloth containing maida tightly and put this in a cooker vessel.
3. .Put water below the cooker and place a stand and put the vessel containing the maida bundle, Take care not to wet the maida, put on the cooker lid.
4. Cook for three whistles
5. After cooking, maida would have formed into a hard mould. Cool and powder it with hand and sieve it.
6. Dry roast urad dal till a nice aroma arises. Cool and powder it.in a grinder and sieve it
7. Mix the maida, urad dal flour and rice flour
8. Add till , jeera, salt, butter and mix well.
9. Knead a tight dough using water.
10. Rest the dough for 10 minutes.
11. Place a lump of dough in a chakali mould and press forming circles on a greased plastic sheet /parchment paper
12. Heat oil over medium flame
13. Carefully fry the chakali in  oil till they turn golden brown
14. Remove on a kitchen towel to drain excess oil.
15. Allow them to cool.
16.Store in a dry, airtight container
17. Remains fresh for a week to 10 days






Oil for frying chakali

Carrot Sabudana Kheer

Carrot Sabudana Kheer

This Carrot and Sabudana  kheer is a flovourful, colourful kheer made from carrot, coconut milk and sabudana. It tastes great when served chill.

Ingredients: (for 6 cups)
2 table spoon sabudana
2 medium size grated carrot
1/2 cup cashews
2 cup milk
1 cup thick coconut milk
1 1/2 cup sugar
1 table spoon sliced almonds
1/2 tea spoon cardamom powder
1 tea spoon ghee

Preparation:
1. Cook the carrots till done and grind to a fine paste along with cashews
2. Heat ghee in a pan and lightly roast the sabudana
3. To this add milk and cook till sabudana becomes transparent.
4. Add the sugar and cook till sugar melts
5. To this add the carrot and cashew paste and mix well.
6. Add the coconut milk, mix well and  put off the flame
7. Put the cardamom powder and garnish with sliced almonds
8.Chill and serve