Banana Kesaribath

Kesaribath with a variation. Plain sooji with simple twist - the way all like it at home.

Ingredients:
1. Ripe Banana - 1 or 2
2. Rava/Sooji  - 1 cup
3. Ghee - 2 tsp
4. Cashew and Raisins - 8 to 10 each
5. Sugar - 2 tsp


Method:
1. Fry the cashew and raisins in a tsp of ghee. Remove them into a plate after 3 minutes.
2. In the same pan saute Rava for about 5 min.
3. Add a 2 cups of water and allow it to cook.
4. Cut the ripe banana into small cubes and add it to the boiling mix.
5. Add the sugar and cook on medium flame for about another 5 min.
6. Finally garnish with cashews and raisins.

Didheer KodubaLe

KodubaLe is a tea - time snacking dish which is crispy fried and just right about the way one longs to munch along with a cup of hot coffee.

Ingredients:
1. Grated Coconut - 1/2 cup
2. Chopped Coriander leaves - 1/4 cup
3. Chopped Curry leaves - 1/4 Cup
4. Rice Flour - 1.5 cup
5. Oil - to fry
6. Salt - to taste
7. Chilli powder - 2 tsp
8. Jeera - 1.5 tsp

Method:

1. Mix all the ingredients[Except oil] into a dough similar to chapati/roti.
2. Make small balls of the dough and shape each one into a bangle.
3. Deep fry in oil to get yummy crispy KodubaLe to munch on.

Above ingredients will make about 30 KodubaLe's of a size of 2 inches diametered bangles.

Kayi bella Barfi/Cocount Barfi

Navraatri calls for special cooking and here is what I cooked on the first day.- Kayi bella Barfi.


Ingredients:

1. Fresh grated Coconut 1 cup
2. Jaggery 3/4th cup
3. Salt - a pinch
4. Elachi/Cardomom powder - 1/4 tsp
5. Ghee - 3 to 4 tsp


Method
1. Place a pan on low flame.
2. Add 2 tsp of ghee.
3. Add the coconut and powdered jaggery into it.
4. Mix it well until it blends and entire mixture starts leaving the pan.
5. Add the Elachi powder and the remaining ghee for extra flavour and taste.
6. Pour the contents onto a plate greased with a drop of ghee.
7. Cut into square or diamond shaped pieces and allow it to cool.


Note: For garnishing you can use raisins, cashews or any other nuts.