Coconut Jaggery Balls

Coconut Jaggery Balls

The coconut jaggery balls….this is a favorite sweet for many and reminds me my childhood. My Mom used to make these small roundels frequently. We in India have many festivals and for all the festivals it is a ritual to break the coconut and offer it to God. The very next day my Mom used to grate the coconuts, mixed it with sugar or jaggery and cooked on a slow flame till all the juices from the coconut combines with jaggery. The sweet smelling mixture would tempt me and my sister and we would try to eat it right away from the hot wok, end up burning our little fingers. When jaggery is used my Mom made the balls, when sugar is used she made the barfi. This flavorful chewy sweet is very simple to make, tastes very yummy, makes you crave for more and more.       
INGREDIENTS

• Freshly Grated coconut          2 cups
• Grated jaggery                       1 cup
• Sugar                                      1/2 cup
• Elaichi powder                       1/2 tsp
• Ghee                                      2 Tsp

PROCEDURE
In a large thick bottomed pan add the grated coconut, Grated jaggery, sugar. Cook on a slow flame till all the coconut incorporates well in the jaggery syrup. I used one part of sugar as it enhances the taste. Mixing intermittently cook the mixture for about 20 minutes. By now the mixture will slightly turn to golden brown and will leave the edges of the pan. Now add the cardamom powder and the ghee. Remove the mixture into a plate. Let the mixture cool for a while. Apply some ghee to your hands and form round balls out of the mixture. See that you don’t burn your hand. Wait for some more time if it is too hot.                     
TIPS

• Use only sugar instead of jaggery. With this process you can grease the plate pour the cooked mixture and cut into the desired shape.
• Use fried nuts for a different enhanced taste.

Coconut Jaggery Balls

TOMATO SOUP

When it comes to a perfect healthy appetizer soup takes the top position. And a simple tomato soup takes the top position in soups. This tomato soup can be made in many different ways. There are many instant soup mixes available in market. These tastes good but the soup made with fresh ingredients is not only simple and healthy but also makes you proud and satisfactory for making best dish.
INGREDIENTS

• Tomatoes                  6
• Butter                       1 Tsp
• Garlic                         2 small pods
• Maida       1 tsp
• Salt                            to taste
• Pepper                       to taste
• Water                         as required
• Bread croutons          as required
• Cream                        1/4 cup           

PROCEDURE
Blanch the tomatoes and remove the skins. Now take a pan, heat it and add the butter. Add the garlic cloves. Sautee for a minute and switch off the flame. Now grind the garlic and blanched tomatoes with a cup of water to a puree.
Again heat the butter in the pan. Add the maida. Fry for a minute. Now add the tomato puree using a sieve. There should be no seeds or tomato pieces in the soup. Now mix well. See that there are no lumps formed. Reduce the flame to minimum  and cook till the tomato puree looses the raw flavor. Add the salt and pepper according to ur taste. When the soup slightly becomes thick add the cream. Mix well and serve hot by topping it with crunchy bread croutons. 
TIPS

• Add the spices of your taste, jeera powder, garlic powder etc.
• Coriander leaves can also be added to increase the flavor and taste.
• Sauté half an onion along with garlic cloves and grind this also along with tomatoes.
• Don’t forget to sieve the puree to get smooth, silky textured soup.

KANDIPACHADI AND PACHIPULUSU

When it comes to the best Authentic combination dishes from Andhra, kandipachadi-pachipulusu will be in the top list. Many know these two dishes individually, but their combination tastes heavenly. Hot rice with toor dal chutney and eggplant in raw tamarind sauce is the favorite for every one in my family. There is no much difficulty in doing these delicious dishes. When I am bored of the regular curries I go for the traditional Andhra recipes. Toor dal is fried on a very slow flame and is combined with just salt and chillies, made into a chutney in a blender to get a great tasting kandi pachadi. On the other hand for making the pachipulusu tender eggplant is roasted and mashed, combined with raw tamarind juice, given a tadka with dals and onions.   
KANDIPACHADI
INGREDIENTS

• Toor dal                1 cup
• Jeera                    1 Tsp
• Red chillies            10
• Salt                        to taste

PROCEDURE
Heat a pan and dry roast the dal and chillies on a slow flame till crisp. It takes about 10 minutes to fry the dal without burning. Keep on stirring continuously so that the dal is fried evenly without burning. Cool the dal and grind along with salt, jeera and water. Adjust the water according to the consistency you needed. Now your kandipachadi is ready.

PACHIPULUSU
INGREDIENTS

• Big Round brinjals                  3
• Onions                                    1 large
• Tamarind                                lemon size ball
• Green chillies                          2(chopped)
• Coriander leaves                     2 Tsp(chopped)
• Salt                                         to taste
• Oil                                           2 Tsp
• Chana and urad dals                1 tsp each
• Jeera and mustard                  1/2 tsp each
• Hing                                        a pinch
• Turmeric                                 a pinch
• Sugar                                      2 Tsp

PROCEDURE
Roast the brinjals on a flame. When the brinjals are fully roasted and turn soft let them cool. You can also bake the brinjals in the 450 degree oven for 30 minutes. Remove the skin on the brinjals and mash them. Soak the tamarind in water and extract the juice.
In a pan add the oil and heat it. Add the dals, jeera, mustard, hing. When the dals turn golden brown add the finely chopped onions(1 cup). Add the green chillies and turmeric. When the onions turn soft and slightly golden brown add the salt, mashed brinjals. Remove from fire and let cool for a little while. Add the tamarind extract, chopped coriander leaves, sugar into the brinjal, onion mixture. Add water to get the consistency you want.  Mix thoroughly and your pachipulusu is ready.  Serve with hot rice and kandipachadi.

TIPS

• Garlic pods can also be used in toor dal chutney
• I like the pachipulusu to be a little bit sweeter so I add more of sugar. Adjust sugar and tamarind according to your taste.
• Smear some oil onto the brinjals before roasting or baking. This way, the skin can be removed easily after roasting.
• The brinjals should literally turn black and this is when they turn soft and fully cooked.
• If the brinjals cannot be roasted on a flame(if you have electric stove) baking in the oven is also perfect. Turn the brinjals every 5 minutes to roast them evenly.