Kobbarilouse

Ingredients:

coconut scraped 1cup
sugar 1cup
ghee 1tbsp
milk 4tbsp

Method of preparation:

Heat ghee in a pan, add scraped coconut and fry until light golden brown. Now add milk and fry for 2 more minutes. Add sugar and stir fry until the sugar melts completely and the caramel sticks to the cocunut. U can make small sized balls if preferred.

Bellam Gaarelu - Jaggery Flavored Vadas

Bellam Garelu - Jaggery Flavored Vadas




I’m not sure if many of you have heard of sweet flavored ‘vada/garelu’. Dear reader, I’m talking of bellam (jaggery) garelu where deep fried crisp vadas are sweetened with jaggery syrup, a traditional sweet in our parts. Sometimes, during festivals or special occasions, when garelu are prepared, if there is any left over urad dal or garelu batter, sweet flavored vadas are prepared and usually served during tea time. I can eat them at time of the day, though..:)


No onions or green chillis go into this vada batter - just whole urad dal soaked in water, drained, ground to a fine paste with salt, beaten till fluffy and white, shaped into vadas, deep-fried till crisp and golden brown and dropped immediately in warm jaggery syrup till they absorb the syrup. The resultant vadas are absolutely delicious with the first bite having that hint of crispiness when eaten hot and puffy off the stove.

The sweet richness of jaggery countered by the earthiness of urad dal, leaves a pleasant mouth-feel, very earthy and sweet - a fine balance of flavors. Best eaten hot when the crust still retains the crispiness and believe me, savoring these teepi (sweet) garelu is pure pleasure guaranteed!

Bellam (Teepi) Garelu Recipe

Prep & Cooking: 45 mts, Soaking time: 2 hrs

Makes: 12-14 vadas

Cuisine: Andhra.



Ingredients:

-> 1 cup whole urad dal (black gram dal, minappappu)

-> salt to taste

-> oil for deep frying

-> 1 cup grated jaggery, add water, cook to prepare a syrup that is sticky on touch

-> 1 1/2 cups water
method :

1 Soak whole black gram dal in water for 2 hours.
2 Strain the water, and grind the dal to a paste sprinkling little water and salt. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Beat till fluffy.
3 Heat water, add the jaggery and let it melt and form a syrup which is sticky to touch. While the jaggery is forming a syrup, deep fry the vadas.
4 Take a deep frying vessel, add enough oil and heat till piping hot.
5 Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over.
6 Slowly drop the vada into the hot oil carefully and fry it on both sides on medium heat to a golden brown color. Deep fry 4-5 vadas per batch depending on the size of the vessel.
7 Immediately dip these fried vadas into the jaggery syrup. Let them sit in this syrup till the next batch of vadas are deep-fried. Remove them onto a serving plate and drop the next batch of vadas into the syrup.
8 Drizzle some left over syrup over vadas before serving and serve hot while the crust is still crisp.
Note:

Add a pinch of cardamom pwd to the syrup or for a savory touch to this sweet, add a pinch of freshly ground pepper pwd to the syrup. Its your choice. Ensure that the jaggery syrup doesn’t become thick, it should just melt and feel sticky. You will know when the vadas have absorbed the syrup and done as they will be heavy. Be careful they don’t become too soggy.

Rava Laddu

Ingredients :
1 cup rava
1 cup sugar powdered
¼ cup ghee
cashews less than ¼ cup
raisins less than ¼ cup
1 to 2 elaichi





Method :
Dry roast rava for a few minutes till the flavour comes out.
Combine this rava with powdered sugar.
Fry cashews in ghee and mix it with the above.
Pound elaichi properly and add it to the above mixture and make small balls.

Mysore Paak

Ingredients :
1 cup besan
1 cup sugar
2½ cups ghee
½ tsp cardamom powder


Method :
Heat half the quantity of ghee in a vessel.
Roast besan, previously sieved for 2 to 3 minutes with it.
In another vessel put a cup of water to sugar and cook till a sticky syrup is formed.
Combine the roasted flour with it and stir constantly.
In the meanwhile, hot ghee should be ready in another vessel, placed on flame.
While stirring the besan mixture with the right hand constantly, put heated ghee in a stream with the left hand.
when the paak is ready, the blend turns light brown and becomes porous and spongy like a bread slice.
Sprinkle cardamom powder over the blend, turn it over and quickly transfer to a thali.
The paak sets within a minute.
Slice into pieces with a sharp knife at once.

Carrot Halwa

Ingredients:

-> finely grated carrots - 1 1/2 cups,
-> sugar - 1 cup,
-> mixture of milk and water - 1 cup (the proportion may be
as you like),
-> cashews- 6,
-> cardomoms - 4,
-> ghee 3 tsp

Method:

Peel all the carrots and grate them finely. Pour 3
teaspoons of ghee in a frying pan. Add 6 cashews and
powdered cardomoms (4).Fry till you get the smell of
roasted cashews.Pour the mixture of milk and water. Add
sugar. When the water comes to boil, add 1 1/2 cups of
grated carrot and stir slowly and constantly in low heat
until the mixture turns into a soft paste. After adding
sugar, you may have to cook around 7 - 10 minutes to get
the desired consistency for halwa. Do not heat the mixture
too long, so as to prevent it from getting hardened.

Gulab Jamoon

Ingredients:

-> bread
-> milk
-> cardamom
-> sugar
-> water as desired


Method:

For the sugar syrup.
Add 1 cup sugar and 2 powdered cardamom in one glass
water and boil till it becomes thick syrupy in consistency.
For the balls
cut out the brown edges of the bread and mix with milk
till u get a dough consistency. Make it into small balls
and fry in oil till golden brown .
Put these balls in sugar syrup . serve when cool.