Saturday, February 25, 2017

Suvarnagadde Gasi / Elephant Yam Kurma

1 small Elephant Yam / Suvarnagadde (2 - 2.5 cups of chopped )
3/4 cup of dry Flat Bean Seeds / Avarekalu
1 large Tomato
2 medium sized Onion
2 - 3 cloves of Garlic
Small piece of Ginger
5 Black Pepper / Karimenasu
1 small Cardamom / Elakki / Elachi
3 Cloves / Lavanga
1/2 inch sized Cinnamon / Chekke
1/4 tsp Cumin seeds / Jeerige
12 - 15 Fennel seeds / Sompu
1 tsp Coriander seeds / Kottambari
1 tsp Bengal Gram seeds / Kadle Bele
1 tsp Poppy seeds / Gase-gase
3 Red Chillies
1 tsp Cashew nuts
3/4 cup grated Coconut
Pinch of Turmeric powder
5 - 6 strands of Coriander leaves
Salt to taste
3 - 4 tsp Oil

Soak the flat bean seeds in water for about 8-10 hrs. Wash them in water for 2-3 times and keep it aside. Remove the outer skin of elephant yam and chop them into medium sized pieces as shown in the picture below. Chop the 1.5 of onion into medium long thin pieces as shown in the picture below. Chop the tomato into small pieces as shown in the picture below.

Put 2 tsp oil in a pressure cooker and heat. Add chopped onion and fry them in medium flame for about 2-3 mins. Add chopped tomato and saute them for about 3-4 mins. Add turmeric powder, salt, soaked flat bean seeds, chopped elephant yam and mix them well. Add required amount of water and pressure cook. (2-3 whistles)

Chop the remaining half of the onion into medium thin long pieces as shown in the picture below. Chop the ginger and garlic into medium sized pieces as shown in the picture below.

Put all the dry ingredients, 2 tsp oil in a pan and heat. Fry them in medium/low flame until they give nice aroma. Add chopped ginger garlic, onion and saute them for about 3-4 mins in low flame. Add grated coconut and saute them together for about 2 mins.

Put this masala in a mixer and grind them together into smooth paste by adding sufficient amount of water. Put this ground coconut masala to the vessel containing cooked elephant yam. Add required amount of salt, water, mix them well and bring them to boil.

Keep the curry in low flame for about 2-3 mins and garnish with chopped coriander leaves. Serve hot along with Chapathi/Poori/Rice.

Saturday, February 18, 2017

Gujje(Tender Raw Jackfruit) 65

1/4 piece of medium Tender Raw Jackfruit / Gujje
3/4 - 1 tsp Ginger Garlic Paste
1/2 - 3/4 tsp Garam Masala
2 tsp Red Chilly paste / sauce
1 - 1.5 tsp Chilly powder
Salt to taste
4 - 5 strands of Coriander leaves
4 - 5 strands of Curry leaves (3 strand for Masala + 2 strand for Frying)
Big pinch of Asafoetida powder
2 tsp All Purpose flour
3/4 cup Corn flour
1/2 cup Rice flour
5 - 6 Green Chillies

Remove the outer skin, innermost part of tender raw jack fruit, cut them into medium sized pieces as shown in the picture below.

Put 2-3 tsp oil in a thick bottomed vessel. Add chopped jackfruit, salt and fry them for about 4-5 mins in medium flame.

Add rice flour, all purpose flour, corn flour, chilly powder, asafeotida powder, finely chopped coriander leaves, curry leaves, ginger garlic paste, red chilly sauce and salt in a vessel. Mix them well by adding sufficient amount of water. Don't make the batter too thin.

Add jackfruit pieces and mix them well.

Keep oil in a thick bottomed vessel and heat. Put batter coated jackfruit pieces in hot oil and deep fry until it turns golden in colour.

Cut green chillies into two halves, remove seeds and apply pinch of salt and keep them aside.

Add this fried jackfruit pieces again in hot oil, add cut green chillies, curry leaves and fry them together for about 1-2 mins.

Remove this from oil, serve hot along with tomato ketchup.