Saturday, March 28, 2015

Pudina(Mint Leaves) Sandige

2 cups All Purpose flour / Maida
2 cups Sago Pearls / Sabbakki
1/2 tsp Asafoetida powder or small grape sized Asafoetida
15 - 20 Green Chillies
1 bunch of Mint leaves
Salt to taste

Clean the mint leaves, green chillies, wash and keep them aside.

Grind the green chillies, mint leaves, salt, asafoetida powder in a mixer by adding little amount of water as shown in the picture below.

Soak sago pearls in water for about 3-4 hrs. Wash them, drain the water and add it to pressure cooker. Add around 5-6 cups of water, salt and cook them well.(2-3 whistles)

Put all purpose flour and around 10 cups of water in a heavy bottomed vessel and mix well and make sure that no lumps in it.

Heat this mixture, keep stirring the mixture until it is cooked (add water if required) and thick like that of milkshake. Add the ground mint paste and mix well.

Add cooked sago pearls and mix well. Allow it to cool for about 10-15 mins.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice, Rasam, etc. The above mentioned ingredients will serve around 300 Sandiges.

Saturday, March 21, 2015

Sambar Onion Palya

25 - 30 medium/small sized Sambar Onion / Sanna Eerulli
10 - 12 Green Chillies
Salt to taste
1/4 cup grated Coconut
1 tsp Mustard seeds
1 tsp Black Gram seeds
2 - 3 strands of Curry leaves
3 - 4 tsp Oil

Remove the outer cover of each onion, wash them and keep them aside. Cut the green chillies into two halves.

Put mustard seeds, black gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and slit green chillies. Fry this for few seconds and then add the onions, salt and fry them for about 10-15 minutes in low flame until they are cooked.(Sprinkle little amount of water in-between if required.)

Add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 mins. Serve hot. It goes well with Chapathis/Rottis.
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