Saturday, July 26, 2014

Ambate Kaanakalyate Menskayi

25 - 30 Kaanakalyate / Curry Fruit
2  Hog Plum / Ziziphus Mauritiana / Ber / Ambate(Amte)
1 Green Chilly
3/4 - 1cup grated Coconut
Pinch of Turmeric powder
2 medium lemon sized Jaggary
Salt to taste
2 tsp Sesame seeds
3 Red Chilies
1/3 tsp Fenugreek Seeds
Pinch of Asafoetida powder
1 tsp Mustard seeds
12 - 15 Curry leaves (5-6 for Masala and remaining for Seasoning)
2 tsp Oil


Wash the curry fruits and cut each curry fruit into two halves as shown in the picture below.

Put around 2-3 cups of water in a vessel, add little amount of salt and tamarind water and bring it to boil. Put this chopped curry fruit and bring them to boil and keep this in medium flame for about 3-4 mins Drain the water content and remove the seeds of curry fruit and keep it aside. Cut the hog plums into medium sized pieces as shown in the picture below. Cut the green chilly into two halves.

Put this chopped ingredients in a vessel add little amount of water, jaggary, salt, pinch of turmeric powder and cook them well by covering a lid.

Dry roast the sesame seeds until it gives nice aroma or it starts spluttering.
Put red chillies, fenugreek seeds, 1 tsp oil in a pan and heat. Fry them in medium flame until they give nice aroma. Add 5-6 curry leaves, asafoetida powder and fry them for about 1 min in low flame.

Put grated coconut, fried masala in a mixer and grind them to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add fried sesame seeds and grind them together for about 2-3 mins. Add this ground masala to the vessel containing cooked vegetables and bring them to boil.(Add water, jaggary, salt if required) Keep the Menskayi in low flame for about 4-5 mins.

Put mustard seeds, 1 tsp oil in a pan and heat. Once it starts spluttering, add 6-8 curry leaves and add it to Menaskayi. Mix well before serving. It goes well with Rice, Dosas, Rottis, Idlis, etc.

Saturday, July 19, 2014

Kayi (Coconut) Burfi

6 cups finely grated Coconut / Kayi Turi
1.5 cups Milk
4.5 - 5 cups Sugar
6 Cardamom
2 tsp Ghee

Finely grate the coconut and keep it aside.

Put ghee in a heavy bottomed vessel. Add finely grated coconut and fry them for about 1-2 mins in medium/low flame.

Add milk, sugar and mix them well.

Keep stirring the mixture until almost all the water content gets evaporated. Add the mashed cardamom powder and mix them well.

Keep stirring this mixture in medium/low flame until it starts leaving from the bottom and becomes frothy in texture as shown in the picture below.

Put this into a ghee applied plate and gently tap the plate to spread the mixture evenly as shown in the picture below.

After a minute, cut it into diamond/square shaped pieces as shown in the picture below.

Remove the pieces and serve. Store them in an airtight container. For longer shelf life store them in a refrigerator.
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