-->

Thursday, July 31, 2008

Gobi Parata

Ingredients:

8-10 florets of Cauliflower/Gobi

2 cup Wheat flour

2-3 Green Chilly

6-7 Coriander leaves

Salt to taste

Pinch of Pepper powder

Pinch of Turmeric powder

Pinch of Chunkey Chat powder

2 tsp Oil / Ghee

Butter

Recipe:

Grate the cauliflower into very small pieces and put it in a vessel. Chop coriander leaves, green chilly into small pieces and add it to the same vessel. Add salt, turmeric powder, chunky chat, pepper powder to the same vessel. Mix it well and keep it aside.

Mix wheat flour, 2 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water. Take little amount of dough and make a round ball. Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour. Squeeze the grated cauliflower mixture to get rid of water content and place it over the rolled dough as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below. Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the parata by putting butter on both the sides of parata.

It goes well along with curd masala. (Add 1 cup of curd, salt, chunky chat, pepper powder in a bowl and mix it well)Serve hot along with curd masala and pickle. The above mentioned ingredients will serve 5-6 paratas.

Menasinakai Bajji / Mirchi Bajji

Ingredients:

6-7 Chilly / Menasinakai / Mirchi /

3/4 - 1 cup Bengal gram flour/Besan flour/Kadle hudi

3-4 tsp Rice flour/Akki hudi

Big pinch of Asafetida powder/Hingu

Salt to taste

10 Cumin seeds/Jeerige

10 Ajwain seeds / Oma

1/2 tsp Chilly powder

Pinch of Baking Soda

1 tsp Chunky Chat / Chat Masala

Oil

Recipe:

Slit the chilly as show in the picture below. (If you feel it is very hot/spicy remove the seeds.) Mix chat masala and little amount of salt in a bowl. Take little amount of this mixture and spread inside each chilly. Keep them aside for about 5-10 mins.

Add rice flour, bengal gram flour, baking soda, asafetida powder, cumin seeds, ajwain seeds, salt, chilly powder in a vessel and mix well. Add sufficient amount of water and prepare the batter. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat it. Take each chilly, dip it in batter and deep fry it in oil. Serve hot along with Tomato ketchup.

Thondekayi Huli Menasina Kodilu

Ingredients:
25-30 Tindora/Thondekayi
1/4 tsp of Turmeric
Pinch of Chilly powder
Small grape sized Jaggary
grape sized Tamarind
3-4 Red Chillies
1 cup grated Coconut
5-6 Curry Leaves
Salt to taste
1/2 tsp Mustard seeds
3-4 flakes of Garlic
2 tsp Oil

Recipe:
Mash the tindoras using any hard material or stone as shown in the picture below.

Add mashed tindora, water, pinch of turmeric powder, chilly powder and salt to a pressure cooker container and cook.(2 whistles)

Put grated coconut, tamarind, 1/4 tsp of turmeric powder, red chillies 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) Transfer this ground masala to a vessel. Add cooked tindora, jaggary, required amount of salt, water and bring it to boil. Keep it in low flame for about 5 mins.
Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Kodilu. Remove the outer cover of garlic flakes, mash them and add them to a pan. Add 1-2 tsp oil to this pan and fry them in medium flame for few minutes until they turn golden in color. Add this fried garlic to Kodilu. Mix well before serving. It goes well with Rice.

Heerekayi(Ridge Gourd) Palya

Ingredients:
2 medium sized Ridge Gourd / Heerekayi
3 - 4 tsp Grated Coconut
1/4 - 1/2 tsp Chilly powder
Pinch of Turmeric powder
Small grape sized Jaggary
Salt to taste
1/2 tsp Black Gram Seeds
1/4 tsp Mustard Seeds
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Remove the outer skin of ridge gourd and chop it into longer thin pieces(1 inch sized) as shown in the picture below.
Put mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped ridge gourd and fry them for few seconds. Add 1/4 cup of water, chilly powder, turmeric powder, jaggary and cook them well by covering a lid. Add grated coconut into mixer for about 1 min by adding little amount of water and keep it aside. Once the water content is almost dried, add ground coconut to palya and mix it well. Keep the palya in low flame for about 2 mins. It goes well with Rice, Chapathis and Rotti.

Ragi Rotti

Ingredients:
2 cup Millet flour/Ragi hudi
2 tsp Plain flour/All Purpose flour/Maida hudi
1 small cucumber
2 Green Chilly
1 Large Onion
8-10 Coriander leaves
2 tsp grated Coconut
5-10 Curry leaves
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil/ Wax paper

Recipe:
Peel the cucumber, grate it and put it in a vessel. Chop coriander leaves, green chilly, curry leaves, onion into small pieces and add it to the same vessel. Add grated coconut, salt. Add millet flour, plain flour and mix it well by adding sufficient amount of hot water. Don't make the dough too thin.




Take one aluminium foil, put 1 tsp of oil and spread it over the foil.Take handful of dough and spread it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with Brinjal Tomato Hot & Sweet Curry / Avil / Mudde Palya. The above mentioned ingredients will serve 8-10 Rottis.

Brinjal Tomato Hot & Sweet Curry

Ingredients:
1 medium sized Eggplant / Brinjal / Badanekayi
1 small Tomato
5-6 Fenugreek leaves/ Methi leaves/Menthe soppu
Salt to taste
2 tsp grated Coconut
Pinch of Turmeric powder
Small piece of Jaggary
1 1/2 tsp Sambar powder
2-3 Curry leaves
2-3 Coriander leaves
1/4 tsp Mustard seeds
1/4 tsp Blackgram seeds
8-10 Fenugreek seeds/Menthe
2 tsp oil
Recipe:
Chop brinjal into long(1 inch sized) thin pieces and put in a vessel containing buttermilk water. Keep it aside for about 5 mins. Chop tomato into long thin pieces(1 inch sized). Chop fenugreek leaves into small pieces. Add mustard seeds, blackgram seeds, fenugreek seeds and oil in a thick bottomed vessel. Once it turns golden in color, add curry leaves, chopped fenugreek leaves, tomato and fry it for 3-4 mins. Add turmeric powder, salt, jaggary, chopped brinjal, water and cook it well. Once brinjal is cooked well, add 1-2 tsp sambar powder bring it to boil. Add grated coconut, mix it well and keep it in low flame for about 2-3 mins. Add chopped coriander leaves and mix it well. It goes well with Ragi Rotti, Spinach Rotti, Akki Rotti.

Wednesday, July 30, 2008

Methi Pulav

Ingredients:

1 cup White Rice(Basmathi or Sona Masuri)

1/2 bunch of Methi leaves/ Menthe soppu/ Fenugreek leaves

MTR Pulav Mix

1/4 cup Green peas

10-15 Coriander leaves

1 medium sized Onion

2-3 flakes of Garlic

1-2 Green Chillies

4-5 tsp Ghee/Oil

Salt to taste

Recipe:

Wash fenugreek leaves and keep it aside. Chop fenugreek leaves, coriander leaves into small pieces. Chop onion medium sized thin pieces. Cut green chillies into two pieces. Wash rice in water for about 2-3 times, drain the water and keep it aside.

Remove the outer cover of garlic and smash it. Add 4-5 tsp ghee/oil, smashed garlic in a pressure cooker and fry it for about 1-2 mins. Add 2 tsp MTR Pulav mix, chopped green chillies and fry. Once garlic turns golden in color, add chopped onion and fry them for about 3-4 mins in medium flame. Add washed white rice and fry it for about 1-2 mins. Add chopped fenugreek leaves, coriander leaves, green peas and fry them for about 1 min in medium flame. Add 2 cups of water, salt, mix them well and cook.(3 whistles in a pressure cooker.)

It goes well with any kind of Raithas/ Mosaru gojju. Above mentioned ingredients will serve 4-5 plates of Methi pulav.

Seeme Badanekayi Mosaru Gojju / Chayote Squash Raitha

Ingredients:
2 medium sized Chayote Squash / Seeme Badanekayi
1- 2 Green Chillies
3 - 4 strands of Coriander leaves
1.5 - 2 cups Yogurt / Curd / Mosaru
1/4 cup grated Coconut
Salt to taste
1 tsp Mustard Seeds
1/4 tsp Cumin seeds
Pinch of Asafetida powder
1 - 2 broken Red Chillies
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Cut chayote squash into two pieces, remove the seed, cook it in a pressure cooker(2-3 whistle) by adding little amount of water and salt.

Once the pressure goes off, remove the outer cover of Chayote Squash and mash them into small pieces as shown in the picture below. Chop the coriander leaves into small pieces. Put the coconut, little amount of water in a mixer and grind it to coarse paste as shown in the picture below.

Put mashed chayote squash, chopped coriander leaves, ground coconut, salt, curd in a vessel and mix them well. (If curd is sour, add required amount of milk) Mash the green chillies and mix them well.

Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafetida powder and keep it for few seconds. Add curry leaves and then add it to gojju. Mix well before serving. It goes well with Rice/Pulav/Biriyani, etc.

Hagalakayi(Bitter Guard) Gojju

Ingredients:
4 medium sized Bitter Gourd / Hagalakayi
1/2 tsp of Turmeric powder
Medium lemon siized Tamarind
5 - 6 medium lemon sized Jaggary
3/4 - 1 tsp Chilly powder
1.5 - 2 tsp Rasam powder / Sambar powder
4 - 5 Curry Leaves
Salt to taste
2 - 3 flakes of Garlic
1 tsp Mustard seeds
Pinch of Asafetida powder
1 - 2 tsp Oil

Recipe:
Cut each bitter gourd into two halves and remove the seeds. Chop the bitter gourds into small pieces as shown in the picture below.

Put this chopped bitter gourds in a vessel. Add around 5 cups of water, 1/2 tsp salt and keep them aside for about 30 mins. (This step is optional)

Put tamarind in a bowl and add little amount of water and keep it aside for about 10 mins. Squeeze the tamarind and keep the tamarind pulp aside.

Gently squeeze the bitter gourd pieces and put them in another vessel. Add jaggary, salt, tamarind pulp, turmeric powder, chilly powder, sufficient amount of water and cook them well by covering a lid. Once the bitter gourd pieces are cooked, add rasam powder and keep the gojju in medium/low flame for about 1 hr. Keep stirring the gojju once in 5-10 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves, asafetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Gojju. Mix well before serving. It goes well with Rice & Ghee, Rice & Curd combination.

Carrot Kheer

Ingredients:
3 cups chopped Carrot
3 cups Sugar
9 cups Milk
Pinch of Safron / Kesari
5 - 6 Cardamom / Elakki / Elachi

Recipe:
Peel the carrots and chop them into medium sized pieces as shown in the picture below.

Put them in pressure cooker container and sprinkle little amount of water and cook.(3-4 whistles) Once the pressure goes off, grind the carrot into smooth paste by adding required amount of milk.


Add 1/4 cup of warm milk, pinch of Safron in a bowl and keep it aside.

Put remaining milk in a heavy bottomed vessel and bring it to boil. Keep the milk in low flame for about 10 mins.

Add the ground carrot, sugar, mix them well and bring them to boil. Keep this in low flame for about 15 mins and stirring the mixture once in 2 mins.

Add mashed cardamom, saffron milk and mix them well. Keep this in low flame for about 5 mins.

Once it comes to room temperature, refrigerate for about 5-6 hrs and serve chilled.

Tuesday, July 29, 2008

Bisi Bele Bath - Using MTR Bisi Bele Bath Mix

Ingredients:
2/3 Cup White Rice
1/2 cup Yellow Lentils/ Toor dal/ Thogaribele
2 - 3 tsp MTR Bisi Bele Bath Paste or Powder
1 medium sized Carrot
1 flake of Cauliflower/Gobi
20 - 25 Beans
1/4 cup frozen/soaked Green Peas
1 - 2 tsp broken of Cashews
1 - 2 tsp Bengal Gram seeds / Kadle bele
1 tsp Mustard seeds
5 - 6 Curry leaves
4 tsp Ghee
4 - 5 strands of Coriander leaves
Salt to taste

Recipe:
Chop cauliflower, carrot and beans into small pieces.
Put yellow lentils, rice together in a vessel and wash them for about 2-3 times. Add this in a pressure cooker container. Add chopped vegitables, green peas, around 4 cups of water to the same vessel and cook.(3 - 4 whistles)
Put mustard seeds, bengal gram seeds, cashew nuts, 2 tsp ghee in a thick bottomed pan/vessel and heat. Once it starts spluttering, add curry leaves and cooked rice. Add bisi bele bath paste/powder, salt, required amount of water and bring them to boil. (If you are using the bisi bele bath powder, add the required amount of tamarind water/pulp.) Add 2 tsp ghee, mix them well and keep the bisi bele bath in low flame for about 2-3 mins. Add chopped coriander leaves and mix them well.

Serve hot along with Chips or Mixture. Ingredients mentioned above will serve 5-6 Plates of Bisi Bele Bath.

Set Dosa

Ingredients:

1 Cup White Rice

1/4 cup Blackgram seeds

1/2 cup Avalakki/Poha

1/2 cup Curd/Yogurt

10 Fenugreek seeds/Methi/Menthe

Salt to taste

Oil/Ghee

Recipe:

Soak rice, blackgram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash soaked ingredients 2-3 times and keep it aside.

Grind soaked ingredients along with avalakki/poha into smooth thick batter by adding sufficient amount of water. Keep it in warm place for fermentation for about 10-12 hrs.

Add salt, curd to this batter and mix it well. If batter is too thick add sufficient amount of water. The consistency of the batter should be that of milkshake.

Heat the Tava(Iron Tava preferred). Put small round dosas as shown in the picture below.(Just pour the batter, don't spread it.) Add 1 tsp of oil/ghee on top of dosas, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosas as well for about 1 min.

Serve hot with any chutney or sambar. Ingredients mentioned above will serve 6-7 plates of Set Dosas.

Gobi Palya

Ingredients:

5-6 flakes of Cauliflower /Gobi

1 small Tomato

1 small Onion

Salt to taste

Pinch of Turmeric powder

1/4 tsp Chilly Powder

2-3 tsp grated Coconut

2-3 Curry leaves

1/4 tsp Mustard seeds

3-4 tsp oil

Recipe:

Chop cauliflower, onion, tomato into small pieces as shown in the picture below.

Add mustard seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves and chopped onion. Fry it for few minutes untill onion turns golden in color. Then add chopped tomato, turmeric powder, chilly powder, salt and fry it for 3-4 mins. Add chopped cauliflower and fry it for around 20-25 mins in medium flame. Add grated coconut and stir it. Keep the palya in low flame for about 4-5 minutes.

It goes well with Rice/Chapathis.