Kesari Baat(ಕೇಸರಿ ಬಾತ್)

Ingredients Required

ಸಣ್ಣಕ್ಕಿ : 1 Cup
Sugar : 2 cup
Ghee: 1/4 - 1/2 cup
Kesar: 1/2 - 3/4 gm
Milk : 2-3 tsp
Salt: 1 tsp
Lemon Juice: 2 tsp
Water: 6-7 Cup
Cashew: 10-12 (make it into small pieces)
Raisins: 6-8


Method:

1) Heat a kadai and add aroun 0.5 -0.75 gm kesar to it on a low flame
Heat it just for 1 min, so that it becomes lill hard)
(Kesar should not get burn)
2)Later crush it into powder
3)Add the above powder to lill amount of milk and immediately close and keep it

Making Rice
-----------------------
1) To 1 cup of rice(ಸಣ್ಣಕ್ಕಿ), add 5 cups of water and heat it on a medium flame.
****Keep checking, so that it does not burn at the bottom
2)Once its little cooked add 1-2 more cups of water if required
3)The rice should be cooked little more than the regular rice.
4)Once it cooked like that, the water from this cooked rice should be drained out.
5)Allow the rice to cool for some time.

Making Kesari Baat
------------------------
1)In a big kaDaai, add little more than the 1/4 cup of Ghee and keept on a low flame
2)Later add the drained rice(which has been cooled now) and to it add around 2 cups of sugar(according to the sweet required, normally it requires 2 cups, in case if less sweet is required then augar quantity can be reduced)
3)To this add the kesar powder which is dissolved in milk.
4)And keep strirring it on a low-medium flam.
5) To this add salt which is dissolved in lemon juice and keep stirring
6)It should be strirred until, ghee starts flowing out from the side ways of the kaDaai.
7)Once you start seeing the  ghee at the side-ways, add cashews and raisins

1 kg sannakki

700 gm ghee

40 ml lemon juice 

30 ml salt
 

Moong Dal Kheer(ಹೆಸರು ಬೇಳೆ ಪಾಯಸ)

Ingredients Required
(Makes around 4 bowls)

Moong Dal : 1 cup
Sugar: 1 Cup
Milk: 1 Cup
Salt: 1 tsp
Water : 4 cups
Cashew : 7-8


Method
1)Wash Moong Dal and pur around 3 cups of water and keep it on a medium flame.
****2) Keep stirring, so that it does not stick to the bottom
3)Keep checking if the moong dal is cooked(until it is half cooked)
4)If required keep adding more water(little at a time)
5)Once its half cooked, add 1 cup of milk
6) After a little while add 3/4 cup of sugar (according to taste)
7)Add a pinch of salt
8)Heat it till it boils and cooks properly.
9)Once it is done, add cardomom powder and close it


10) Seperately fry cashew in ghee till it is golden brown and add it to the above kheer






 

Vemicelli Kheer(ಶ್ಯಾವಿಗೆ ಪಾಯಸ)

Ingrdients Required

Vermicelli: 1 cup
Sugar: 1 cup
Milk: 2 cup
Ghee : 2 tsp
Water: 1.5 cup
Cardomom Powder: 1 tsp
Cashew : 8-10
Raisins: 5-6
Salt:0.5 tsp


Method:
1)Fry Vermicelli in ghee on a low flame till it is light brown
2)Add 3 cup water and boil it until it is cooked well
3)Once it is cooked, add around 3/4 cup of sugar (according to taste)
4)Later add 2 cups of milk and and boil it on a medium flame
5)Add little salt
6)Once it is done, sprinke cardomom powder and close

7)Separately, fry Cashew in ghee.
8)Once its golden brown add raisin to this hot ghee

9)Add above fried cashew and raisins to the kheer


 

Karkli (ಕರ್ಕಲಿ)

Ingredients Required:
(It will be sufficient for 2-3 people)

Kesuvina Soppu : 6-7
Green Chilly : 4-5
Om kaLu /Ajwain: 1-1.5 tsp 
Aamchur powder(HuLi puDi) : 2-2.5 tsp
Garlic:5-6
Mustard Seeds: 0.5 tsp
Salt
Water :0.5 cup


Method:
1) Clean the leaves along with its stem
2)Cut the stems into small pieces and add it to a bowl
3)Chop the leaves into the same bowl
4)Cut Green chillies and add to the above.
5)Add Aamchur powder and Om kaLu
4)Add little salt and put 0.5cup of water
5)Keep the above bowl in cooker and let it cook till 5-6 whistle
6)Once the cooker cools down, take all the ingredients to a kadai and heat it till most of the water evapourates
****(Check if the chopped stem of above leaves are cooked properly)
7)Peel the skin of garlic podes and smash it lightly.
8)To little oil, fry the above garlic and add little mustard seeds.
9)Once musard starts spluttering, add it to the above kaDai and close it.

 

Gojju Ambode

Ingredients Required
--------------------------------------
Urad Dal (uddina beLe)- 1 cups
Channa Dal (kadle beLe) - 3/4 cup
Red Chilly - 10
Mustard Seed (saasive) - 1 tsp
Tamarind - 1/2 lemon size
Jaggary - 2 Tb Sp
Grated Coconut - 1 bowl
Green Chilly - 2
Curry Leaves - 5-8
Salt - 2 tsp
Oil - 3 bowls

Pre-Requisites
------------------------------------------
Soak Urad Dal and Channa Dal for 2hrs



Method
-------------------------------------------------

Gojju

1. Grind Grated Coconut, mustard seed, red chilly, Tamarind in a mixi with liittle amount of water until its a smooth paste.
2. Now heat the above mixture with lill amount of water (water amount should be such that it attains liquidity state of "Gojju", i.e, neither too solid not too liquid)
3. Cut Green chilly and add to the above mixture.
4. Add salt and jaggary according to taste.
5. Add the curry leaves

Ambode

1. Wash the soaked urad-dal and channa-dal and grind it
2. Keep adding lill water while grinding. It should not be too watery
3. The liquidity should not be as much as idli batter. It should be little thicker than idli batter but more liquid when compared to normal idli batter.
4. Add lill salt

GojjomboDe

1. Heat oil in a pan
2. Make small bowls of the above grinded mixture of urad-dal and channa-dal and put it in the heated oil
3. Fry it in medium flame until its brown color / till the oil stops bubbling out
4. Once it s completely fried, put it in the hot "Gojju" which was prepared earlier.
5. Note: If "Gojju" is not hot heat it before putting amboDe in it
6. Keep it for some time, so that "AmboDe" absorbs the "Gojju"