Saturday, November 15, 2014

Paduvalakayi (Snake Gourd) Sasive

Ingredients:
1 large Snake Gourd / Paduvalakayi
1 - 1.5 cups grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
Grape sized Jaggary
1 green Chilly
1/2 tsp Mustard seeds
1 cup Buttermilk
Salt to taste

Recipe:

Wash the snake gourd, chop it into small pieces as shown in the picture below. (Remove the seeds if its ripen.)

Put chopped snake gourd, salt, turmeric powder, jaggary, chilly powder in a vessel. Add little amount of water and cook them well. Keep it aside until it comes to room temperature.

Grind grated coconut, green chilly and mustard seeds into smooth paste by adding sufficient amount of water.

Put cooked snake gourd, buttermilk (If it is yogurt/curd, put it in a mixer for few seconds before adding it to sasive.), ground masala in a bowl and mix well. Add water and salt if required. It goes well with Rice.

Saturday, November 8, 2014

Eerulli(Onion) Sandige

Ingredients:
4 cups white Rice
5 - 6 Red Chillies
1 tsp  Chilly powder
1/2 tsp Asafoetida powder
2 large sized Onions
Salt to taste

Recipe:
Soak white rice in water for about 4-5 hrs. Wash it properly and grind it along with red chillies, asafoetida powder, salt into smooth paste by adding sufficient amount of water.

Chop the onions into thin long pieces, put them in a mixer for few seconds and crush them as shown in the picture below.

Put the ground rice batter in a heavy bottomed vessel, add chilly powder, enough water(The consistency of the batter should be like that of Milk.), mix well and make sure that no lumps in it.

Heat this mixture, keep stirring the mixture until it is almost cooked (add water if required). Add crushed onions and mix well. Keep stirring the mixture until is its cooked well and thick as shown in the picture below.

Allow it to cool for about 10-15 mins. Add little amount of water, mix well and prepare the medium thick dough.

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.
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