CHUTNEY PUDI

This is another variety of chutney pudi: Karnataka Style!

INGREDIENTS

1 cup chana dal / bengal gram dal
1 cup udada dal / black gram dal
1 cup copra / dry coconut grated
1/2 cup curry leaves (optional)
1/2 tsp hing / asafoetida
10-12 red chillies
a small amount of tamarind about a tsp
a small lump of jaggery/gur
salt to taste


METHOD

• Dry roast the daals separately on a slow flame till light brown .
• At this point you will get an aroma of the roasted dal.
• Keep the tamarind near the flame while you roast the daals so that it becomes dry and crisp and can be easily ground.
• In about half a tsp of oil fry the hing and red chillies.
• Fry the curry leaves in about a tsp of oil.
• Roast the copra separately and keep aside.
• Mix all the ingredients and grind to a coarse powder on cooling. 
• Powder the copra separately and then mix with the above mixture and blend well.
• Store in an air tight container.
• It stays fresh for almost a month.
• This can be served with dosas and idlis.

MILK BARFI

Need to make a sweet instantly. Here it is! 
This barfi needs no pre planning. All the ingredients are simple and easily available at home all the time. It can be done in 15- 20 mins. Use a small cup for measuring as it can make quite a quantity!
Approx 200 ml of milk can make 10-15 pieces .

INGREDIENTS

4 measures milk
4 measures sugar
1 measure ghee
1 measure  rava ( preferably chiroti rava or very fine rava)
a few saffron strands for flavouring


METHOD

• Soak the saffron in about 2 tbsp of warm milk for 15 -20 mins.
• Rub the saffron well till it disintegrates in the milk. 
• Mix all the ingredients in a thick bottomed vessel and cook on a high flame
• Keep stirring continuously till the mixture leaves the sides of the pan.
• Switch off the flame and mix for a few secs and pour on a greased plate.
• To grease a plate, pour a few drops of ghee on the plate and spread it with your fingers.
• To spread and even out the surface, grease a flat bottomed bowl/katori and tap lightly on the surface to make it smooth.
• When it cools a bit cut into desired shape with a sharp knife.
• Separate the pieces when completely cool.
• Store in an airtight container
• It can be stored for almost a week.

The end point is a critical step, but even if it goes wrong it can be set right.

• If you remove from fire before the end point you may not get the desired pieces on cooling but you can set it in a freezer for some time and the pieces can be separated.
• If you keep it past the end point, the pieces will not be very soft but they wont be hard and unbreakable .
• The end point can be easily detected in this barfi as the mixture will form a nice ball in the pan when done.
• Cardamom powder can also be used for flavouring.