Ellu Unde | Black Sesame Seeds Laddoo

Sesame seeds are commonly used in iyengar dishes. But black sesame seeds is not prepared on normal/ regular days. Personally this is not my favorite unde but it also brought back a lot of memories. This is also called Chigali unde in kannada and it is considered a nourishing sweet for young girls. This is simple and easy recipe with in 15 mins and best to have it in winter. 

Prep Time : 10 Mins

Ingredients

• Black Sesame Seeds / Kappu ellu - 1 cup
• Jaggery / Bella - 1/2 cup (crumbled)
• Dry coconut / Kobri - 2 tbsp (shredded)
• Cardamom Powder / Yellakki pudi - 1/2 tsp
• Ghee / Thuppa - 1 tsp (melted) 

Method

1. Dry roast black sesame seeds on low flame. Fry till crackle 
2. Grind the roasted sesame seeds
3. Grind jaggery then lastly blend coconut and cardamom powder 
4. Mix all together sieve well add ghee (if mixture is too dry to make laddos add 2tsp more ghee)
5. Make a laddoo shape
6. Store in the airtight container. Best to consumed within 4-5 days. (do not refrigerate) 

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Buttani Upma | Buttani Uppittu

In kannada it is called Buttani, English it is known as Peas. Buttani upma is a breakfast recipe. This is seasonal (winter) delight in india. Fresh is always good and I love it. My mother used to get very fresh peas. Delicious varieties of dishes can be made using these peas. This is also used for Dhanurmasam Prasadam at temples.

Prep Time : 15 Mins
Cook Time : 10 Mins

Ingredients

• Rava / Sooji / Rave - 1 cup
• Buttani / Peas - 1 cup
• Green chillies / Hasimensinakayi - 2 to 3 
• Curry leaves / Karibehuvu - few leaves
• Asafoetida / Hing - 1/4 tsp
• Ginger / Chunti - 1 tsp (grated)
• Salt to taste 
• Turmeric / Haldi pudi - 1/4 tsp
• Mustard seeds / Sasive - 1/2 tsp
• Chana dal / Kadlebele - 1 tbsp
• Oil - 4 tbsp
• Coriander leaves  / Kothambri soppu - 2 tbsp
• Coconut / Thenginaturi - 4 tbsp
• Lemon juice - 2 tsp (1/2 lemon)

Method

1. In a pan add 2 cups of water and butter and little salt cook for 5 mins
2. Heat big pan add rave/rava roast slightly for 3 mins. Transfer into plate
3. Add oil in the same pan, then add mustard seeds allow to splutter, add chana dal 
4. Add ginger , curry leaves then add roasted rava/rave gently. Stir fry
5. Add cooked buttani/peas and water and sprinkle salt (adjust as per taste because already salt in the buttani + water) and turmeric
6. Close the lid and allow to cook on low heat. Stir in between if required add hot water 
7. Once cooked upma add coriander and coconut mix well
8. Add squeeze lime juice Stir well
9. Serve hot with curds/yogurt or chutney

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Iyengar Khara Mixture | Spicey Mixture

Hope everyone had a Great Diwali this year and also had lots of sweets. To counter the sweets I have made a spicy south indian mixture.Well it is easy to make.  Took me just an hour to make a big size of box of mixture. It is fresh home made, no oily smell and made out of cholesterol free oil.

Khara mixture is nothing but special spicy southindian mixture. There are many varities of mixture. Posted basic spicy mixture earlier. This is the one i have made typically served  during like wedding/any celebrations/functions. I am posting this recipe as one of my viewers requested this. Sorry for taking time to post it.

Prep Time : 20 Mins

Cook Time : 45 Mins

Ingredients

• Khara Sev(thin) - 4 cups
• Khara Sev(thick) - 4 cups
• Khara boondi - 1 cup

• Curry leaves - 2 cups 
• Plain oats - 4 tbsp (optional, I have used here)
• Peanuts / Kadlekai - 5 cups
• Whole cashews / Godambi - 3/4 cup
• Green raisins / Vandrakshi - 1/2 cup
• Dry coconut pieces / Vanakobri churu - 1 cups
• Oil - 500ml (deep fry)
• Red chilli powder 

Method

• prepare khara sev on different sizes and gently crush them 
• Make boondi 
• Fry peanuts, cashews, curry leaves altogether
• Then dry coconut 
• Fry oats 
• Mix raisins 
• Mix well and sprikle little red chilli powder on top of 
• Mix well 

PS : Oat can be added completely optional, ingredients can be added generous no perticular measurements