Saturday, March 25, 2017

Masale Kadle / Masala Peanuts

1 cup Peanuts / Shenga
2 tsp Rice flour
1.5 tsp Corn flour
3 tsp Bengal Gram flour
Big pinch of Asafoetida powder
1 - 2 strands of Curry leaves
1 - 1.5 tsp Red Chilly powder
1/2 tsp Sesame seeds
Salt to taste
Pinch of Baking Soda

Microwave the peanuts for around 2 mins and keep them aside for about 10 mins. Remove the outer skin and keep them aside.

Put bengal gram flour, rice flour, corn flour, crushed curry leaves, asafoetida powder, chilly powder, baking soda, sesame seeds, salt in a bowl and mix them well.

Add peanuts, little amount of water and mix them well.

Keep oil in a heavy bottomed vessel and heat. Scatter the prepared peanut batter over the hot oil and deep fry until they turn golden in colour.

Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Saturday, March 18, 2017

Ade Payasa

1 cup thick Rice Batter
1.5 - 2 cups Jaggary / Bella
3 cups fresh/frozen Coconut or 3 cups fresh Coconut Milk
Pinch of Salt
3 - 4 Cardamoms / Elakki / Elachi
4 Banana Leaves

Soak rice in water for about 3-4 hrs. Grind soaked rice along with salt into smooth paste by adding little amount of water. The consistency of the batter should be very thick as shown in the picture below.

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.
Take lemon sized rice batter and pat it on the banana leave as shown in the picture below.

Fold each banana leaf as shown in the picture below. Steam cook this in a pressure cooker/traditional steamer for about 12-15 mins.  (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).

Once the pressure goes off, make them into medium sized pieces as shown in the picture below.

Grind 3 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 3 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel. Add jaggary and bring it to boil.

Add prepared hot ade pieces and cook this in medium flame by covering a lid for about 15 mins.

Once it is cooked, add thick coconut milk and bring it to boil.

Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving.