Saturday, May 16, 2015

Baale Hannu(Banana) Payasa

4 large Banana (Preferred: Nendra)
1.5 - 2 cups Jaggary
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
1.5 tsp Broken Cashew Nuts
1.5 tsp Raisins
4 - 5 Cardamoms
Pinch of Salt (Optional)
2 - 3 tsp Ghee


Remove the outer cover of bananas and mash them properly as shown in the picture below.

Put the mashed bananas in a heavy bottomed vessel, add around 1.5 cups of water and cook them well in medium flame for about 15 mins.

Add jaggary and fry them in low flame for about 15 mins until it turns light golden in color. Add 1-2 tsp ghee and fry them for about 2-3 mins in low flame. (This can be preserved in refrigerator for few months)

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 around 2.5 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing cooked banana, mix them well and bring it to boil. Add pinch of salt and jaggary if required and bring them to boil.

Put 1 tsp ghee in a pan and heat. Add broken cashew nuts, raisins and fry them in medium flame until they turn light golden in color.
Add the thick coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds, fried cashew nuts, raisins and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.

Saturday, May 9, 2015

Ragi Chakkuli

5.5 cups Millet / Ragi or 6 cups Millet Flour / Ragi Hudi
3 cups Black Gram seeds / Uddina bele
2 tsp Chilly powder
1 tsp Cumin seeds / Jeera
2 tsp Sesame seeds
3/4 tsp Asafoetida powder
10 - 12 tsp Butter/ Benne
Salt to taste

Take 2 cups of black gram seeds in a pan and fry it in a microwave or stove until it gives nice aroma or it turns golden in colour by without adding any oil.

Once it is cooled, make smooth powder by grinding it in a mixer as shown in the picture below.

Soak millet in water for about 5-6 hrs. Wash them properly and grind them into smooth paste by adding sufficient amount of water. (For Millet flour, this step can be excluded.)

Add butter, salt, cumin seeds, sesame seeds, chilly powder, asafoetida powder and mix them well.

Add prepared black gram seeds powder to the same vessel and mix them well. Add water if required. (Don't make the dough too thin.) Kneed the dough properly and keep it aside by covering a lid for about 15 mins.

Fill the Chakkuli maker with this dough and press into round shape in a wax paper or a plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put pressed Chakkulis in oil and deep fry until they turn golden in colour.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.
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