Godhi hittina Unde

Here is another recipe learnt from my granny. Another one in the Unde or Ladoo series!
This according to me is quite healthy. Why? Because we’ll be using wheat flour. And wheat is healthy! Instead of sugar, we are using jaggery, which again is healthy. Other than wheat flour and jaggery we adding ghee, some dry fruits which again, as we all know, are loaded with nutrition. So we have enough reasons to indulge.. So let’s go ahead guilt-free!
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Ingredients

I have mentioned all the ingredients in my introduction to the dish… here I will be mentioning it again with quantities. With this quantity you can make about -40 ladoos or undes.

2 cups powdered Jaggery
3 cups Wheat flour or Atta
2 tbsp dry coconut or kobri, grated
4 tbsp almonds, blanched and slivered
(You can go ahead and use whatever dry fruits you want)
1/4 tsp elachi or cardamom powder
and GHEE (1 tsp + 2-3 tbsp)

And proceed this way

Place the jaggery in a vessel and pour enough water to almost drown it.

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In a kadai, fry the kobri in 1 tsp ghee till golden brown. Move it to a plate/bowl. Then lightly fry almonds in ghee. Remove it off heat and add it with kobri. On top this add the elachi powder.
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Now add wheat flour to the kadai. Also add the ghee. Fry till wheat flour is fragrant and light brown in color. Once done, remove it off heat and spread it on a plate. Spread the kobri-almonds on top of the flour.

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Now, comes the turn of jaggery. In the same kadai, heat the jaggery along with the water. We need to get a nice jaggery syrup.
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How do we know when to stop heating the syrup? Well, my granny says, take a bowl of water and add some of the syrup into it. If it doesn’t dissolve in water, its good to go.

As soon as the syrup is ready, the following steps needs to be done without taking any break.
1. Add the flour, kobri-almonds to the jaggery syrup.
2. Mix it well
3. Keep some milk in a small bowl. Wet your fingers with milk and jump into action. I mean, start making small balls. image

Let the unde or balls cool down till they are hard as rock on the exterior. It is all ready to savored. So, Enjoy!!

P.S. This unde has really long shelf life. Keep it stored in an air tight container and enjoyed for long time.
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Rave Unde or Rava ladoo

Post pregnancy period. That’s what I’m going through now. In my postpartum period, I’m getting to spend a lot of time with my dearest granny. This seems like the best time to learn from her, to cook her way… the yummy way. There is going to be quite a few recipes that I want to learn and share here. Since it is beginning of my learning my granny’s style, let’s start with something sweet. Here it is… Rave Unde.

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Ingredients

1 cup Rava, the fine variety or chiroti rava
1 cup Sugar ( Reduce it slightly if you don’t like it too sweet)
1/4 tsp elachi or cardamom powder
2 tbsp grated dry coconut
cashews and raisins as much as you want
and of course! GHEE.

Let’s get started

Take one cup of sugar in a bowl and add water to it so it just covers the sugar.
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Now, heat a kadai. Add 1/2 tsp of ghee. As it melts, add the cashews and roast them. When cashews are almost done, add the raisins. Then add the dry coconut, roast till they turn light brown and take it off the heat. Move it to a separate bowl. Add the elachi powder on it.
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Put the same kadai back on heat, now add generous amount of ghee, say about 3 tsp. As it melts, add the rava and fry it till light brown in color. Remove it off heat and move it to a plate. Don’t spread it, just dump it. Put the dry fruits and elachi powder on the rava.
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Now, put Mr. Kadai back on the heat. To the kadai, add the sugar-water that we had placed in a bowl. Keep it on a low heat and keep stirring till you get a sugar syrup with thin thread consistency. To check thin thread consistency, just dip the ladle in the syrup and remove it to your face level. If you notice a thin thread formation when the syrup drops down, bingo! you got it.
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Once you get the required consistency, remove it off the heat but continue stirring. You need to continue stirring so that sugar syrup does not thicken too much. Keep checking the consistency, once it cools slightly, you will get a thicker consistency than the one you had when you removed it off the heat.
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At this point, add the rava to the sugar syrup and mix well. Then spread mixture on a plate. At this point, the mixture might seems watery. It is fine, just go ahead. Grease your hand with ghee or milk, make small balls. You need to make the balls while the mixture is still warm.
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Let the dumplings or balls cool for 10-15 mins. As it cools, the unde or ladoo hardens. Now, sit back and enjoy the goodness in form of rava unde!
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Karibevu chutni pudi

I have been intending to put this post for quite sometime now. From the time my friend requested for the recipe, it is on top of my list and finally in my blog as well.
Chutneypudi is a most suitable accompaniment for most south Indian breakfast dishes. You can also enjoy it with hot rice and ghee. There are many flavors of chutney pudi that can be prepared like mint leaves based, peanut based, just dal based and so on. Today I present curry-leaves flavored chutni pudi or karibevu chutni pudi as it is called in Kannada. So, here it is.

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Ingredients
1 to 1.5 cups curry leaves
1/3 cup urad dal
1/3 cup toor dal
1/3 cup channa dal
1/3 cup kobri or dry coconut, grated
A big pinch of hing
10 – 15 dry red chillies
2 tbsp of sugar or powdered jaggery
2 tsp of dry tamrind powder
Salt to taste

Let’s begin
First, clean the Curry leaves and roast them in a pan. Once roasted, spread it on a plate and let it cool.

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Then take all the dal in the pan and roast them till they emit their fragrance and turn light brown. Once done, add them on top of the roasted curry leaves.

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Then roast the grated dry coconut and hing and after it has turned light brown, add it on top of the dal and let it cool.

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Lastly, roast the red chillies. This also should be let to cool.

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Now, once all the roasted ingredients are cooled, take a grinder jar. Ensure the jar, the cap and the blades are dry. Then all the roasted ingredients, along with jaggery, tamarind powder and salt.

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Final step – Grind. Grind it into powder not too smooth, not too coarse.

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Your chutney pudi is ready now. Enjoy it the way you want!!
Note: Keep it stored in a air tight container for long shelf life.

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