Besan Burfi

Ingredients:
3 cups Dalia Split / Hurigadale / Putani
3 cups Sugar
3/4 - 1 cup Ghee
5 - 6 Cardamoms / Elakki / Elachi
2 - 3 tsp Cashew nuts / Gerubeeja
2 tsp Almonds / Baadami

Recipe:
Put 1 tsp ghee in a pan and heat. Add cashew nuts, almonds and fry them for few mins in medium flame until they turn light golden in color.

Once it is cooled to room temperature, put it in a mixer and grind it coarsely as shown in the picture below. Put dalia split in a mixer and make it into smooth powder. Put sugar in a mixer and make it into smooth powder.

Take around 3/4 cup of ghee in a thick bottomed vessel/pan, heat and melt. Add dalia split powder and fry them for about 10 mins in low flame until it gives nice aroma.

Add powdered sugar, powdered nuts, mashed cardamoms and mix well. Add little amount of ghee if required.

Put this into a ghee applied plate and spread it using one flat spoon as shown in the picture below.

Once it is cooled to room temperature, cut it into diamond shaped pieces as shown in the picture below.

Refrigerate for about 15 mins, remove the pieces and store them in an airtight container. I tried this recipe from Saffron Hut. Thanks Saffron for the recipe.

Harive Soppu Bendi(Curry)

Ingredients:
1 bunch of Tender Amaranth leaves / Ele Harive Soppu
2 cups grated Coconut
Pinch of Turmeric powder
1/2 tsp Chilly powder
Small lemon sized Jaggary
1.5 cups cooked Yellow Lentils / Thogari Bele
Salt to taste
1 - 2 Red Chilly pieces
1 tsp Mustard seeds
4 - 5 Curry leaves
1 tsp Oil

Recipe:

Clean amaranth leaves and chop it into small pieces as shown in the picture below. 

Put chopped amaranth leaves, turmeric powder, salt, chilly powder, jaggary, little amount of water in a vessel and cook them well. Add cooked yellow lentils and mix them well.
Grind grated coconut into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel containing cooked amaranth leaves, mix them well and bring it to boil.
Put mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to curry. It goes well with Rice/Chapathi/Rotti.