7 Cup Burfi

Ingredients 
1 Cup Chickpea Flour/Besan

1 Cup Milk (skimmed/whole fat)

3 cups Granulated Sugar

1 cup Ghee( melted completely)

1 cup Shredded coconut(fresh/frozen)

Method

1.Stir all the ingredients together and add to a heavy bottomed wide nonstick pan.

2.Stir continuously at low medium flame until the mixture becomes thick and leaves the sides.

3.As you stir you could see the bubbles forming on the top at one point of time.Reduce to low flame. Take a small amount of mixture and make a ball.The mixture should retain the shape- It means the burfi is ready to be transferred from the pan, else continue stirring, but don't allow it burn.Keep on checking . Grease a plate with 1 tsp ghee and pour the mixture into the plate.

4.Allow the mixture to cool. And when is almost cool,but not hard, cut into desired shapes with a knife.

5.Once it is fully cooled down, remove the side pieces first, leaving room for the other pieces to come easily. Store it in the airtight container.

Ananus mudduli


This sweet and sour pineapple curry is an authentic Udupi dish savoured with rice.This curry can also be prepared with, mango or sour grapes or capsicum or amate kayi or hagalakayi. This is also called as kayirasa.

Ingredients:
2 cup pineapple pieces
1/2 cup fresh coconut
1/4 cup jaggery
1 spoon cooking oil
1/2 teaspoon coriander seeds
1/4 teaspoon methi seeds (Fenugreek seeds)
1 table spoon til (sesame seeds)
8 dry red chiili
1 table spoon urad dal
2 strands of curry leaves
1/4 teaspoon hing (asefitoda)
1/4 teaspoon turmeric  powder
1/2 teaspoon of mustard seeds..
Salt to taste

Preparation:
 1. Wash and cut the pineapple into 1" pieces.
 2. In a heavy bottom pan add the pineapple pieces, jaggery, turmeric powder,   salt and 1 cup water.  Cook, covered till pineapple are just cooked. Do not over cook the pineapple.
 3. Heat 1/2 teaspoon oil in another pan, add red chillies, coriander seeds, til, methi  seeds, hing, urad dal,   and 1 strand curry leaves and roast till,  til starts to pop.
 4. Grind this roasted masala with coconut adding water to a fine paste.
 5. Mix this ground paste with cooked pineapple, add 1/2 cup water and cook on a low flame till  the mixture boils well. Adjust salt if required. Put off the heat.
 6. Prepare the tadaka in a  tadaka pan by adding . 1/2 teaspoon of oil, 1/2 teaspoon mustard seeds, and 1 strand of curry leaves. When mustard splits add the tadaka to the prepared pineapple curry.
 7. Serve hot with rice or idli or dosa .