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Saturday, September 24, 2016

Baale Dindu Sihi Dose / Banana Stem Sweet Dosa

Ingredients:
2 cups White Rice (Preferred: Sona Masuri)
3 cups chopped/crushed Banana Stem
1.5 cups Coconut or Tender Coconut
1.5 cups Jaggery
Salt to taste
2 Cardamoms
Ghee

Recipe:
Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Put little amount of buttermilk, water in a vessel and keep it aside. Make thin round pieces of banana stem by removing its fibre content as shown in the picture below. Put this in a vessel containing buttermilk water for about 5 mins. Chop them into medium sized pieces.

Grind soaked rice along with chopped banana stem, coconut into smooth paste. Add grated Jaggary, cardamom and grind them together for few minutes. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 1-2 mins in medium flame.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve around 18 Dosas.

Saturday, September 17, 2016

Sambrani Gadde(Chinese Potato) Palya

Ingredients:
1 KG Chinese Potato/ Sambrani Gadde/ Kooka
1 tsp Chilly powder
Pinch of Turmeric powder
Lemon sized Jaggary
Salt to taste
3 - 4 tsp grated Coconut
1 tsp Black Gram seeds
1 tsp Mustard seeds
2 - 3 broken Red Chillies
6 - 8 Curry leaves
2 - 3 tsp Oil

Recipe:

Remove the outer skin of Chinese potatoes and chop them into medium sized thin pieces as shown in the picture below. Wash the chopped Chinese potatoes in water for 2-3 times.

Put the chopped Chinese potatoes in a pressure cooker. Add turmeric powder, chilly powder, jaggary, salt, required amount of water and cook them well(3-4 whistles).

Once the pressure goes off, keep the palya in medium flame. Once the water content is almost dried, add grated coconut and keep the palya in low flame for about 2-3 mins.

Put black gram seeds, mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with rice.