Kobari Bobbatlu

Ingredients:

• Coconut(Kobbari) - 1
• maida(plain flour) - 1/4 Kg
• Jaggery/sugar - 150 gms
• Cardamom(Elaichi) - 3
• ghee/oil - 100gms

Method:

scrape coconut , scrape jaggery. Mix both coconut and jaggery in a pan, and cook them in low heat.Do not add water, as Jaggery will melt and will make it into a thick paste. After a while when the paste cools down a bit make small balls out of it. This is used as stuffing.

Now mix little water with maida and make chapathi like dough. This dough needs to be kept for 2 hours.This is required for fermenting the dough so that it will become soft. Make small balls of this dough. Take each ball and spread them like chapathi. Place the coconut jaggery paste balls at the center of the dough spread and wrap it completley from all sides very tightly. Again, spread this maida balls flat like chapathi. Heat a pan and pour little ghee in it and fry each spread similar to a chapathi.

GINGER PICKLE

Ingredients:
50g ginger
100g red chilies
Little tamarind
2 tbsp oil
Salt to taste
2 sprigs curry leaves
A small piece of jaggery

Procedure:
Chop the ginger into small pieces and fry in a pan with little oil.
Also add red chilies, curry leaves and fry for a while. Remove and cool.
To this, add tamarind, salt and grind to a fine paste.
At the end add jaggery and blend for another minute.
Transfer it to a tight jar and serve with dosa or idly