Saturday, October 22, 2016

Taro Root Chips

1.5 KG Taro Roots / Kesavina Pille
Salt to taste
Chilly powder

Remove the outer skin of taro roots and put them in water for about 3-4 mins. Remove the taro roots from water and keep them aside for about 4-5 mins.

Slice the taro roots into thin round shapes using a chips grated as shown in the picture below.

Put 1/2 tsp salt and 1/2 tsp chilly powder in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Separate the slices and put them into the vessel containing hot oil.

Fry them until they turn golden in color.

Sprinkle required amount of salt, chilly powder mixture and toss them well.
Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Saturday, October 15, 2016

Gandhari Kodi(Tender Bird's Eye Chilly Leaves) Tambli

1 cup Tender Bird's Eye Chilly Leaves with some flowers and 1-2 tender Chillies / Gandhari Menasina Chiguru, Hu, Ele Menasu
3/4 - 1 cup grated Coconut
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups fresh Buttermilk
1.5 tsp Ghee
1/2 tsp Mustard seeds
Salt to taste
4 - 5 Curry leaves
1 - 2 broken Red Chillies

Wash the leaves properly, chop it into medium sized pieces and keep it aside.

Put 1 tsp ghee, 1/4 tsp cumin seeds in a thick bottomed vessel and heat. Once it turns golden in colour, add chopped leaves and fry them for about 4-5 mins in medium flame

Grind grated coconut, fried leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with Rice.