Pancha Kajjaya
Ingredients: Thick poha – ½ cup, rice aralu – ½ cup, roasted black til – ½ cup, ghee – ½ cup, banana sliced – 2, honey – 2tbsp, cardamom powder – ½ tsp.
Method: Mix above ingredients in a bowl.
Til Unde
Ingredients: Nylon til – 1 cup roasted and coarsely ground, jaggery powder – 1 cup, cardamom powder – ½ tsp.
Method: Mix together the til powder, jaggery powder, cardamom powder in a mixie. Take out the fine mixture and roll them into small-sized undes.
Dry Peas Usali
Ingredients: White and green peas soaked overnight, green chillies — 2, mustard seeds, spices, coriander leaves — a few strands, chopped, grated coconut, half a lemon.
Method: Cook the peas with salt, strain it and keep aside. Heat a tablespoon of oil and add mustard seeds, hing, curry leaves, green chillies chopped and saute this mixture.
Once it is done, add the cooked peas and mix well. Add coriander leaves, coconut gratings and the juice of one lemon.
Cashew Nut Modak or Kadubu
Ingredients: Cashew nuts – 100 gms, copra – ½ cup, fine sugar – ¾ cup, cardamom powder – half a teaspoon.
Method: Blend cashew to a fine powder. Add copra and blend it with the cashew powder. Add fine sugar and cardamom powder.
Ingredients for Kanaka: Rice – 1½ cups, water – 3 cups, salt – pinch, oil – 1 tsp.
Method: Soak the rice for an hour, drain the water and blend it in a mixie to a fine medium thick batter using 1½ cups of water. Heat 1½ cups water with a teaspoon of salt and oil each. Once it has boiled, add rice batter. Cook till it turns into a thick paste over a low flame. While this is hot, knead it into a dough.
Once it cools down, divide it into small balls. Roll them out and make a fold, to a half moon shape. Steam it for 8 to 10 minutes in a cooker without weight.
