Saturday, September 27, 2014

Potato(Aloogadde) Murku

3 cups White Rice (Preferred: Sona Masuri)
3 medium sized Potatoes
4 - 5 Red Chillies
1/2 tsp Asafoetida powder
3/4 cup Black Gram seeds
1 cup Dalia Split
2 cups Rice flour
1.5 tsp Sesame seeds
1/2 tsp Cumin seeds
5 - 6 tsp Butter
Salt to taste

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it along with red chillies, asafoetida powder, salt into smooth paste by adding sufficient amount of water.

Dry roast the black gram seeds in a microwave or stove until it turns light golden in colour or it gives nice aroma by without adding any oil.

Once it is cooled to room temperature, put the dry roasted black gram seeds, dalia split separately in a mixer and grind them into smooth powder as shown in the picture below.

Wash the potatoes, cook the potatoes in pressure cooker by adding required amount of water. (2-3 whistles) Once the pressure goes off, remove the outer cover and grind it into smooth paste by adding little amount of water as shown in the picture below.

Add butter, cumin seeds, sesame seeds, ground potato paste to the vessel containing rice batter and mix them well. Add powdered black gram seeds, dalia split, rice flour and mix them well. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Put the Chakkuli/Murku disk in the Chakkuli Maker fill the prepared dough and press the Murku directly to the vessel containing hot oil. Fry it in medium flame until it turns golden in colour.

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

Saturday, September 20, 2014

Bilvapatre Tambli

1/2 bunch of Bael / Bilvapatre Ele (Preferred: Tender one)
1 cup grated Coconut
1 Green Chilly
1.5 - 2 cups of fresh Buttermilk
Salt to taste
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
4 - 5 Curry leaves
1 - 2 broken Red Chillies
1.5 tsp Ghee

Remove the stems, wash the leaves properly and keep it aside.

Put 1 tsp ghee in a thick bottomed vessel. Add Bilvapatre leaves and fry them for about 4-5 mins in medium flame.

Grind grated coconut, fried Bilvapatre leaves, green chilly 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.
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