Saturday, September 16, 2017

Bamboo Rice(Bidirakki) Payasa

1 cup Bamboo Rice
1/2 - 3/4 cup broken Cashew nuts
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
1.5 - 2 cups Jaggary
2 - 3 Cardamoms / Elakki / Elachi
2 - 3 Cloves / Lavanga
Pinch of Salt (optional)


Crush the bamboo rice in a mixer as shown in the picture below.

Grind 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 2 cups of water to the squeezed coconut, mix well and squeeze it again and keep it aside. Add 6-7 cups of water and repeat the step.

Wash the crushed bamboo rice in water for 2-3 times and put this in a cooker. Add broken cashew nuts, around 6-7 cups think coconut water and cook them well. (After one whistle, keep this in low/medium flame for about 15 - 20 mins.) Once the pressure goes off, put 2 cups of thin coconut milk to a cooked bamboo rice, add jaggery, pinch of salt and bring it to boil.

Keep this in low flame for about 10-15 mins until jaggery dissolves.

Add thick coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom, cloves and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot.

Saturday, September 9, 2017

Elephant Yam Stem(Suvarnagadde Dantu) Sambar

3 medium sized tender Elephant Yam Stems / Suvarnagadde Dantu / Kene Pille
1 cup grated Coconut
1-2 medium sized Onion (Optional)
1/4 - 1/2 cup cooked Yellow Lentils
1/4 tsp Chilly powder
Pinch of Turmeric powder
2-3 flakes of dried Turmeric
Large grape sized Jaggary
Small grape sized Tamarind
3 - 4 Red Chillies
1.5 - 2 tsp Coriander seeds
1/2 tsp Cumin seeds
3/4 tsp Fenugreek seeds
1 tsp Black Gram seeds
1.5 tsp Mustard seeds (1/2 tsp for Masala + 1 tsp Seasoning)
Big pinch of Asafoetida powder
Salt to taste
2 strands of Curry leaves(Half for Masala and remaining half for Seasoning)
2-3 tsp Oil

Remove outer skin, innermost part of the breadfruit and put them in water for about 3-4 mins. Chop them into medium sized pieces as shown in the picture below. Chop the onion into medium sized pieces as shown in the picture below.

Put chopped elephant yam stem, onion in a vessel. Add chilly powder, jaggary, salt, 1/4 tsp turmeric powder, required amount of water and cook them well.

Once it is cooked, add cooked yellow lentils and bring it to boil.

Put red chillies, cumin seeds, coriander seeds, fenugreek seeds, black gram seeds, 1/2 tsp mustard seeds, 10-12 curry leaves, turmeric flakes(if its turmeric powder add it along with asafeotida), 1-2 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida and fry them for about 1 min in low flame.

Put grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.)

Add this ground masala to the vessel containing cooked breadfruit and bring it to boil and stir well. (Add water, salt if required.) Keep the sambar in low flame for about 2 mins.

Put 1 tsp mustard seeds, oil in a pan and heat. Once it starts spluttering, add 5-6 curry leaves and add it to Sambar. It goes well with Rice/Dosas/Chapathis.