Sankranti Yellu

Servings: 500 grams

Ingredients:

Content	Quantity	Comment
Ground nut	1 cup
Roasted channa dal / hurigadale	1 cup
Jaggery	1 cup	Acchu bella
Copra	1 cup
White sesame seeds	¼ cup

Method:

Dry roast the groundnut till light brown and allow it to cool. Press lightly and rub it against the plate. This helps to remove the skin and also halve the same.

Remove the skin of the copra and chop into small pieces. Dry it on a clean cloth inside the house for a day or two.

Cut the jaggery into small pieces and dry it in sun for a day on a clean cloth.

Wash and dry the sesame seeds. Just warm it and mix with the ingredients mentioned above and hurigadale.

Serve.

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Homemade Chocolates

Servings: 25-30 chocolates

Ingredients:

Content	Quantity	Comment
Dark chocolate compound	½ of compound	Grated or sliced
White chocolate compound	½ of compound	Grated or sliced
Raisins/Gems/Nuts	As stuffing
Water	For melting

Method:

Combine both the compounds in a bowl. Heat water in a thick bottom pan. Bring it to a boil. Reduce the heat. Place the bowl with chocolate compound in the hot water. Mix using a spatula until it melts.

      

      

Let it cool a bit. Place the stuffing in the chocolate mould, one each. Pour the molten chocolate using a spoon. Place the moulds in freezer for 10 minutes. Remove after 10 minutes and demould the chocolate.

       

       

               

Serve.

Tip:

1. You can alternatively microwave at 100% for 30-50 seconds depending on your microwave.
2. You can use milk chocolate instead of white chocolate compound.
3. You can vary the proportion of dark and white/milk chocolate compound based on the amount of sweetness you wish to serve.
4. If the molten chocolate hardens, you can reheat it in the double boiler a bit and scoop out the rest of it.

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Mixed Fruit Jam

Servings: 500 grams

Ingredients:

Content	Quantity	Comment
Apple	2 big	Peeled and cubed
Papaya	1 medium sized	Peeled and cubed
Black seedless grapes	2 handfuls	Washed and tapped dry
Sugar	2-3 cups	Powdered
Lime juice	1 tbsp
Clove	1-2
Elaichi powder	½ tsp

Method:

Grind together all fruits to juice in a juicer. Combine the juice, 2 cups of sugar, clove, elaichi powder and mix well. Cook on low flame. Once the sugar dissolves, add lime juice and mix well. Cook until the mixture thickens to a jam consistency.

       

       

Cool and store in a cool and dry place or in refrigerator. Serve with the dish of your choice.

Tip:

1. Add more sugar if required after you are halfway through if you feel the sweetness is less.

2. You can make pineapple jam similarly. Save some pineapple pieces to get enhanced flavor.

3. You can use fruits of your choice. Also you can add more fruits if you wish to.

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Apple Jam

Servings: 200grams

Ingredients:

Content	Quantity	Comment
Apples	2 big	Peeled and grated
Sugar	1 cup powdered	More if needed based on the sweetness of the apple
Clove	1
Lime juice	1 tsp
Salt	A pinch

Method:

Take the grated apple and powdered sugar in a large heavy bottom pan, mix well. Allow the sugar to dissolve. Add just a nominal pinch of salt and the clove and mix well. Let the apple cook on low flame. Continue cooking till you get the jam consistency.

       

       

Cool and enjoy with the dish of your choice. Store in a cool and dry place or refrigerate.

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Sandige Menasinakayi / Curd Chillies

Servings: 35-40 chillies

Ingredients:

Content	Quantity	Comment
Bajji chillies	500 grams
Curd	½ litre	Preferably sour curd
Salt	¾ - 1 cup
Jeera powder	4-5 tbsp

Method:

Cut the chillies if too long else you can choose to split it in between if you want long ones. Mix curd, salt and jeera powder. Salt should slightly more else after drying the chillies will be very spicy. Soak the chillies in curd mixture and sit it for 2 nights.

Remove the chillies from the curd and save the curd. Dry the chillies in sun till evening. Soak again in the curd overnight. Repeat the procedure till all the curd is over.

Dry in sun well till the chilies are crisp. After drying it will look like this.

Deep fry in oil before serving. 

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How to make butter at home??

Servings: 100-150 grams

Ingredients:

Content	Quantity	Comment
Milk cream (Malai / kene)	1 cup
Water	As required

Method:

Take the cream in a grinder jar. Add water bit by bit and grind. Wet your palms and make small balls of butter and put in a bowl of water. Transfer this to a different bowl of water and store in refrigerator. 

Tip:

1. You can collect the malai over a week or so from the milk and store in refrigerator for this. 

2. The milk left over after making the butter can be reheated and used to form curd. 

3. If you are storing it for a long time, change the water every 2-3 days to retain freshness.

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