Ragi-Rava Duddali

Recipe Type : Indian                                                                  Yield : 15 slices 
Preparation Time : 6 mins                                                         Cooking Time : 20 mins


Ingredients:
1/2 cup finger millet flour/Ragi 
1/2 cup Semolina
1/2 cup grated coconut
3/4 cup jaggery powder
1/4 cup clarified butter
1 and 1/4 cups water
1 tsp cardamom powder

Method :
1. In a mixer jar add grated coconut and little water. Grind to fine paste.
2. Heat a nonstick pan. Add clarified butter, finger millet flour, and semolina. Fry for 3 mins.
3. Pour ground coconut paste. Pour water cook for 5 mins. Add jaggery powder and cardamom powder. Mix well.
4. When it forms huge lump after water has dried off, and leaves clarified butter, switch off the heat.
5. Smear clarified butter on plate. Spread cooked substance on plate. Allow to cool.

6. Cut into squares.

Poha Payasam/Flattened rice Payasam

Recipe Type : Indian                                                                          Yield : 6
Preparation Time : 5 mins                                                                 Cooking Time : 20 mins


Ingredients:
2 tbsp clarified butter (ghee)
10 cashew nuts
10 raisins
1 cup jaggery powder
1 cup coconut milk
2 cups thin poha/flattened rice
2 cups water (as required)
1 tsp cardamom powder

Method :
1. Heat a sauce pan. Add clarified butter, cashew nuts and raisins. Fry for few seconds.
2. Now add washed flattened rice (washed in water), and jaggery. Pour water (as required). Mix well. Bring to boil.
3. Sprinkle cardamom powder. Pour coconut milk. Give a stir. Switch off gas.

Suruli Holige

Recipe Type : Indian                                                                   Yield : Count of 8
Preparation Time : 10 mins                                                        Cooking Time : 2 mins each

Ingredients :
1/2 cup roasted gram/hurikadale
1/2 cup jaggery powder
1 tbsp dried grated coconut
water
1 cup maida/all purpose-flour
1/2 tsp cardamom powder
3 tsp oil

Method :
1. In a bowl add flour, salt and little water. Knead the dough. Keep aside for 1 hour.
2. In a mixer jar, add roasted gram and make a fine powder.
3. Now transfer powdered roasted gram into the bowl.

4. Sprinkle cardamom powder, jaggery powder and grated coconut. Mix well.
5. Divide the dough into equal parts.
6. Prepare round balls.
7. Flatten the dough into roundel (like Indian bread).

8. Heat a griddle. Place a flatten dough on griddle. Cook on both sides for a minute.

9. Now spread the mixture in the  middle.

10. Fold the roti from both sides.

11. Now fold the edges on other two sides.

12. Serve with clarified butter.

Hayagreeva

Recipe Type : Indian                                                                                Yield : 4

Preparation Time : 10 mins                                                                     Cooking Time : 40 mins

Ingredients :

1/2 cup chanadal (spilt chickpeas)

1 big banana

1/4 cup chopped dates

1/4 cup raisin

1/4 cup cashew nuts

1/4 cup clarified butter

1/4 grated coconut

2 cups water (as required)

6 cardamom pods

1 clove

2/3 cup jaggery

1/4 cup honey

Method :

1. In a pan add 1/4 tsp clarified butter and split chickpeas. Fry for 2 mins. Keep aside until it comes to room temperature. 

2. In a frying pan add cut banana pieces and little clarified butter. Fry for 2 mins. Keep aside.

3. Adding little clarified butter, fry remaining ingredients (chopped dates, raisins, and cashew nuts) individually.

4. In a pressure cooker add water and fried split chickpeas. Cook until split chickpeas are cooked. Afterwards, mash the split chickpeas and keep aside.

5. Heat a thick bottom pan. Add clarified butter. 

6. Add mashed split chickpeas, and all fried ingredients. Cook for 20 mins. 

7. Stir it occasionally. Add jaggery, cardamom powder and clove. Mix well. Cook for 10 more minutes. 

8. Once it comes to room temperature add honey and mix well. 

Soft-sweet wheat flour Appo

Recipe Type : Indian                                                                     Yield : count of 21
Preparation Time : 7 mins                                                           Cooking Time : 5 mins each pan

Ingredients : 
1 cup wheat flour
1 cup water
1/2 cup thin flattened rice
1/4 cup grated coconut
1/4 tsp cardamom powder
1/2 cup jaggery powder
1 tbsp clarified butter
salt
pinch of baking soda

Method :
1. In a mixer jar add 1/2 cup of water, grated coconut and thin flattened rice. Grind to fine paste.
2. In a bowl add ground paste, wheat flour, salt, remaining water, cardamom powder, jaggery powder and baking soda. Mix well.
3. Heat a muffin (appo kavali) griddle. Add little clarified butter. Pour batter in each mold.
4. Cover pan with a lid. Cook appo on both sides. 

Layi Panchakajaya

Recipe Type : Indian                                                                    Yield : 2
Preparation Time : 5 mins


Ingredients :
3 cups layi/ popped sorghum
3/4 cup jaggery powder
1/2 tsp cardamom powder
3/4 cup grated coconut
1/2 tsp sesame seeds
1 tbsp clarified butter

Method:
In a bowl add all ingredients and mix well.

Poha Pakpanchakajay

Recipe Type : Indian                                                                       Yield : 4
Preparation Time : 5 mins                                                              Cooking Time : 7 mins


Ingredients :
3/4 cup grated coconut
1 cup jaggery powder
1/2 tsp cardamom powder
1/2 tsp white sesame seeds
2 cups thin poha
2 tbsp water

Method :
1. Heat a pan. Add sesame seeds. Fry for few seconds.
2. Add jaggery powder and water. Allow jaggery melt.
3. Now add grated coconut and cardamom powder. Fry for few seconds. Switch off gas. Allow to cool.
4. Add thin poha and mix well.

Chanadal Pakpanchakajaya

Recipe Type : Indian                                                                       Yield : 4
Preparation Time : 5 mins                                                              Cooking Time : 7 mins


Ingredients :
3/4 cup grated coconut
1 cup jaggery powder
1/2 tsp cardamom powder
1/2 tsp white sesame seeds
1/2 cup chanadal or split chickpeas
2 tbsp water

Method :
1. Heat a pan. Add sesame seeds. Fry for few seconds.
2. Add jaggery powder and water. Allow jaggery melt.
3. Now add grated coconut and cardamom powder. Fry for few seconds. Switch off gas. Allow to cool.
4. In another pan, dry roast split chickpeas for 5 mins. Switch off gas. Allow to cool.
5. In a mixer jar grind dry roasted (and cooled) split chickpeas coarsely.
6. Now add this coarsely ground split chickpeas into the jaggery pan. Mix well.

Coconut-Cashew Burfi

Recipe Type : Indian                                                                           Yield : 30 pieces
Preparation Time : 10 mins                                                                Cooking Time : 45 mins


Ingredients :
1 cup chickpea flour (besan)
1 cup fresh grated coconut
3/4 cup clarified butter (ghee)
1 cup milk
1/2 cup water
2 and 1/2 cups sugar
1/2 cup cashew powder
1 and 1/2 tsp cardamom powder
10 saffron stands

Method :
1. In a mixer, grind grated coconut and water to make a fine paste.
2. Heat a thick bottom pan. Add chickpea flour. Fry for 5 mins on a low flame.
3. Now put all ingredients. Mix well.
4. Cook on a medium flame. Don't allow to form lumps. Continuously stir it.
5. After 30 to 35 minutes it forms a huge mass. It starts leaving clarified butter on sides of the huge mass. Switch off gas. Keep aside.

6. Grease pan with clarified butter and pour this mixture. Spread it.
7. When it's lukewarm (after approximately 20 mins), cut into desired shapes.

Hashale rasayan

Recipe Type : Indian                                                                        Yield : 2
Preparation Time : 7 mins                                                               

Ingredients :
1 and 1/2 cups milk (boiled and cooled)
1/4 tsp cardamom powder
1 cup chopped cantaloupe (hashale in Konkani)
3/4 cup thin poha/ thin flattened rice
2 tbsp jaggery powder (as needed)

Method :
1. In a bowl pour milk, sprinkle cardamom powder and jaggery powder. Stir it.
2. Put thin flattened rice. Keep it for 2mins (allow to soak in milk).
3. Now add chopped cantaloupe. Mix well. Ready to serve. 

Wheat flour modak

Recipe Type : Indian                                                                        
Preparation Time : 2 mins                                                                Cooking Time : 35 mins

Ingredients :
1 and 1/4 cups wheat flour
2 1/2 cups milk
1 and 1/4 cups sugar
2 cups clarified butter (as required for frying)
Seeds from 3 cardamom pods (Powder them)

Method :
1. Heat a pan. Add wheat flour and dry fry for 2 mins.
2. Now add milk and mix well. Stir continuously to remove all lumps.
3. Once milk dries off add cardamom powder and sugar.
4. Stir continuously. Once liquid dries off, make small balls.
5. Meanwhile, heat another pan containing clarified butter.
6. Deep fry wheat flour balls until golden color.

Godu Appo/ wheat flour sweet appo

Recipe Type : Indian                                                         Yield : 18 in no.s
Preparation Time : 7 mins                                                Cooking Time : 5 mins

Ingredients :
1 cup wheat flour
1/2 cup jaggery powder
1 big banana (mashed)
1/2 cup water
1/4 tsp cardamom powder
1/4 tsp baking soda
2 tbsp clarified butter
1/4 tsp salt

Method :
1. In a bowl add wheat flour, jaggery powder, salt, and cardamom powder. Mix well.
2. Now pour water and add mashed banana. Mix well.
3. Finally add baking soda. Mix well.
4. Heat mould pan (appo pan). Put little clarified butter in each mould.
5. Pour batter in each mould. Cook on a low flame till it forms light brown color. Cook on both sides.

Mooga Panchakajay (Green gram Panchakajay)

Recipe Type: Indian                                        Yield: 6
Preparation Time: 15 mins                             Cooking Time: 3 mins

Ingredients:
1/2 cup of grated coconut
1/4 cup of green gram
1/2 tsp of cardamom powder
1 tbsp of jaggery powder
2 tsp of clarified butter (ghee)

Method:

1. Dry roast green gram for 2 to 3 minutes. Allow to cool.
2. Grind dry roasted green gram into a coarse powder.

3. In a bowl add grated coconut, cardamom powder, jaggery powder, clarified butter and coarsely ground green gram. Mix well.

Phova Panchakajay

Recipe Type: Indian                                        Yield: 4
Preparation Time: 15 mins

Ingredients:
1/2 cup of grated coconut
1 cup of thin beaten rice (phova / flattened rice)
1/2 tsp of cardamom powder
1 tbsp of jaggery powder
2 tsp of clarified butter (ghee)
1 tsp of sesame seeds (til)

Method:

1. In a bowl add grated coconut, cardamom powder, jaggery powder, clarified butter, and sesame seeds. Mix well.

2. Now add thin beaten rice and mix well.

Chana dal Panchakajay ( Bengal gram Panchakajay)

Recipe Type: Indian                                        Yield: 6
Preparation Time: 15 mins                             Cooking Time: 3 mins

Ingredients:
1/2 cup of grated coconut
1/4 cup of Bengal gram (chana dal)
1/2 tsp of cardamom powder
1 tbsp of jaggery powder
2 tsp of clarified butter (ghee)

Method:

1. Dry roast Bengal gram for 2 to 3 minutes. Allow to cool.
2. Grind dry roasted Bengal gram into a coarse powder.

3. In a bowl add grated coconut, cardamom powder, jaggery powder, clarified butter and coarsely ground Bengal gram. Mix well.