Sweet coconut spring roll : Dosa or Crepes spring roll : Jenu Kolu (Honey sticks)

Coconut spring roll also called Honey sticks is a delicious recipe from my mom, very easy and super tasty. Authentic  Havyaka Community recipe. Make a thin dosa(Crepe) stuff the stuffing's, deep fry and dip in a syrup! . I just love it. Try it yourself!

Ingredients:

Filling:

Dry Coconut Powder - 1 cups

Jaggary - 1/2 cups

Cardamom powder - 1 tbs

 Wrapper: (You can use the store bought french crepes for quick and easy rolls)

Raw rice - 1 cup

Methi seeds - 1 tbs

Salt - 1 tbs or to taste

Syrup:

Jaggary or brown sugar - 1/2 cup

Honey - 1 Tbs
Water - 2 Tbs

Method :

1. Soak rice and methi seeds for 5-6 hours. Grind to make very thin batter.
2. Let it rest for fermentation.
3. Prepare the filling :  Add all the fillings ingredients together and bring it boil while mixing continuously. Once the mixture is bit thickened turn off the heat.
4. Prepare the Syrup : Boil syrup ingredients together on a low-medium heat, until the jaggary becomes gluey and slightly thick. Keep it aside
5. Heat a pancake pan or tava on a medium-high flame.
6. Pour a serving spoon full of batter in the center and spread it around to make a very thin paper like dosa. You can use thick photo matt paper cut into small rectangle. ( I use my un-used debit card! :) ) . It makes very thin pancake.
7. In  minute or two pancake or crepe will be ready.
8. Repeat the process for rest of the batter.
9. Divide the each crepe or dosa in to 2 piece.
10. Fill the desired amount of filling's in to the divided crepe and roll to make a spring roll.
11. Make all the spring rolls, mean time heat oil in a pan.
12. Deep fry until brown.
13. Place the fried spring roll in the paper towel to absorb the excessive oil.
14. Drop them in the syrup bowl for 5 minutes.
15. Ready to serve!.
16. Enjoy.

Note:

1. You can use only sugar to make spring roll filling's and syrup.
2. This stays good for weeks in the refrigerator.
3. If you like, you can serve this with ghee or clarified butter.
4. Instead of making Rice crepe you can use the store bought french crepes

◦

Sweet coconut spring roll : Dosa or Crepes spring roll : Jenu Kolu (Honey sticks)

Ragi Manni : Millet burfi / Millet Halwa

Ingredients:

Millet flour - 2 cups
Sugar or Jaggary or Brown sugar - 1 cup
Coconut powder - 2 Tbs (Optional)
Freshly ground cardamom powder - 1 Tbs
Water - 5 cups

Method:

1. Slowly add the water to the flour while stirring continuously to make a smooth batter.
2. Strain it through a clean muslin cloth or with the colander having a very small holes to remove the dirt.
3. Add some more water to the millet and strain it again.
4. After extracting a millet liquid, add sugar or jagary and bring it to boil on a medium flame.
5. Keep stirring, until the millet liquid becomes thick. 
6. You can test the done-ness by placing a spoon of millet mixture in to the plate, if that is very sticky and does not spread around, that means it is done.
7. Add the cardamom powder and any dry fruits and cashews if you prefer.
8. stir well, You will have a kept stirring it until done, other wise it gets stuck to the bottom and all your efforts goes waste.
9. Grease a plate with ghee or butter
10. Spread the tick millet mixture  on the plate and spread it evenly.
11. Let it rest for minimum half an hour before serving.
12. With the help of knife, cut the halwa into square or any of shape of your choice.
13. You can keep this in the refrigerator and serve chilled.
14. If you cover this and store it in the refrigerator, it stays good for weeks.
15. Enjoy.

◦

Ragi Manni : Millet burfi / Millet Halwa

Sabudana: Sabakki ambode : Spicy tapioca deep fried Snack

This mouth watering ambode recipe is submitted by one of my best friend Poorna Shilpa. I have to tell you, she is a pretty lady and off course a wonderful cook. . Thanks poorna for sending me this wonderful recipe.

Ingredients:

Sabakki / Sabudana / Tapioca - 1 cup
channa dal - 1 cup
Water 1-2 tbs
Salt - to taste
Green Chilly - 1-2 or per your taste
Ginger - 1/2 inch piece, chopped roughly.
Mint leaves or Pudina - 6-7 leaves
Fresh coriander leaves / Cilantro - handful, chopped finely.
Rice Flour - 2 Tbs
Oil for deep frying

Method:

1. Soak Sabudana and channa dal separately for an hour or two.
2. Grind channa dal with ginger, mint leaves and chillies with very little water. Make a thick dough like batter.
3. Mix the ground mixture with soaked sabudana.
4. Add salt, chopped cilantro and rice flour. (rice flour makes crispy ambode)
5. Mix the mixture with spatula and keep it aside.
6. Heat oil in a pan.
7. Make a small ball from the thick dough like batter.
8. Make it little flat by pressing between the palms. 
9. Once the oil is hot, deep fry both sides until browned and all the bubbles settles down in the oil.
10. Keep the deep fried ambode in paper towel to absorb excessive oil.
11. Serve warm with Coconut chutney or ketch up.
12. Enjoy.

◦

Sabudana: Sabakki ambode : Spicy tapioca deep fried Snack

Star fruit appehuli: Simple Star fruit rasam

Ingredients: Serving size 2 adults

Star fruit - 1 big
Jaggari / brown sugar- 2 tbs
Salt - 1/2 tbs or to taste
Water - 11/2 cup

For tempering

Mustard seeds - 1/2 tbs
Curry leaves - 2-3
Urad dal - 1 tbs
Red chilly - 2
Oil - 2 tbs
Asafitida or Hing - a pinch
Turmeric - 1/4 tbs

Method:

• Wash the star fruit and chop roughly.
• Boil with 1/2 cup of water, salt and jaggari.
• Mash them, add more water to bring it to the rasam consistency.
• Check for salt and sweet, add more if required.
• Heat oil in a small pan for tempering.
• Add all tempering ingredients.
• Once the mustard seeds starts to splatter, add this to the mashed star fruit mixture and cover it with the plate immediately to preserve the nice tempering aroma.
• Serve with rice or you can drink just like that. Tastes amazing.

◦

Star fruit appehuli: Simple Star fruit rasam

Govekayi palya/ Sauted Butternut squash chunks

Ingredients: Serving size 4 adults

Butternut Squash - 1 whole

Coconut flakes - 2 Tbs

Oil - 2 tbs

Green Chilly - 1-2 chopped finely - per your taste

Mustard Seeds - 1 tbs

Urad dal - 1 tbs

Hing - a pinch

Turmeric - 1/8 tbs

Onion - 1/2 cup chopped finely

Water - 1/2 cup

Salt - 1 tbs or to taste

Lemon juice - 1 tbs

◦

Govekayi palya/ Sauted Butternut squash chunks

Hagalakayi/Bitter gourd dry palya / Bitter gourd(karela) masala mix

Ingredients:

Bitter gourd - 3

Salt - 1 tbs

For Temper:

Mustard seeds - 1/2 tbs

Urad dal - 1/2 tbs

Oil - 2 tbs

For Masala:

Channa dal - 2 tbs

Coriander seeds - 1/2 tbs

Cumin - 1/2 tbs

Sesame seeds - 1/2 tbs

Urad dal - 1/2 tbs

Mustard seeds - 1/2 tbs

Coconut powder - 2 Tbs

Red chilly - 1

◦

Hagalakayi/Bitter gourd dry palya / Bitter gourd(karela) masala mix

Apple Kayi rasa/Menaskayi /Curry /Apple sweet Masala

Ingredients:

Apple - 2 corsed, pealed, chopped into small chunks

Sugar - 2 tbs

Salt - 2 tbs

Water - 2 cups

◦

Apple Kayi rasa/Menaskayi /Curry /Apple sweet Masala

Bellulli Sasive / Garlic Sasive (Ground garlic and coconut in yogurt)

Ingredients:

4 cloves of Garlic

3 tbs of Coconut powder

1 Tbs of Musturd seeds

1/4 tbs of Turmeric

1/2 cup Yogurt(curd)/ lightly beaten ButterMilk

3/4 cup of Water

Salt - to taste

Sugar - 1/4 tbs

1 tbs of Oil

Pinch of Hing

Method:

• Grind all the ingredients except yogurt. add more water if required
• Mix with lightly beaten yogurt.
• Add oil to pan, once the oil is lightly hot, add mustard seeds, Hing
• Once it starts to splatter, add to the ground mixture and cover it immediately to keep the aroma.
• Look for salt, sugar consistency. Add more if desired
• Serve with rice.
• Enjoy

◦

Bellulli Sasive / Garlic Sasive (Ground garlic and coconut in yogurt)

Sull kadubu (sulgadubu)

I don't eat much of oily foods, so i used to tell my mom; make some food using less or no oil for me. She used preapre sulgadubu for me. Now my husband won't eat oily stuffs. so i make this one for him. He likes it very much. Ingredients:

Idli rava - 1 cup
Jaggary - 1 cup
coconut powder - 1/2 cup
brown sugar - 2 tbs
cardumum powder- 1 tbs
oil
> Soak the rava for 10 minutes in the water. (We can use raw rice also in place of rava, if we use rice, soak it for half an hour to one hour. Way of doing is similar to the other alternative). grind the rava. It should be little thicker than the dosa batter. Add the jaggary to the batter and mix it well. Put the batter in to the thick base container and bring it for cooking. cook in the medium flame stove until it becomes thick. Keep mixing it through out, see to it that it is not sticking to the base. Add the cardumum powder for the best taste.
>Mix the coconut powder and brown sugar in the vessel. And make small balls with it.
>Apply little oil on to the plantain leaf or aluminium foil.
>Make a round ball from the cooked rava-jaggary mix and roll it on the leaf/foil. see to it that it will not become thin. Now put the coconut ball inside and fold it around the ball. keep it aside. Similarly make from the remaining mix.kadubu is ready!
> We can eat like this also with the ghee and coconut chutney or
>Pressure cook all the kadubus for 5 min. Searve with ghee or chutney. ◦

Sull kadubu (sulgadubu)

Kadle Maddi

I love kadle maddi since i was child. Every time i go to home, my mom prepares some of my favorite dishes, kadle maddi one of them.
Ingredients:
~channa daal - 1 cup
~toor daal - 2 tbs
~brown sugar/Jaggary - 1 -1.5 cup
~Ghee - 2 tbs
~coconut powder -1/4 cup
~sesame - 1 tbs
~cardomom powder - for taste
~cashew/ almonds/raisins -handfull.
Method:
> cook both the daals in the pressure cooker. cook until it becomes soft (dont mash it)
> Once the daal is cooked properly, pour sugar or jaggary to it and boil it again until all the water evaporates.
> After it became thick, make the flame low and keep mixing it (See to it that, it will not stick to the base)
> Add coconut powder and sesame to the mixture and mix it well.
> Add the cardomom powder and the dry fruits to the daal sugar mixture,
> Add the ghee and mix it well.
> serve hot.
Tip: If you it with ghee, it tastes amazing.

◦

Kadle Maddi