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Saturday, July 19, 2008

Mango Milkshake

Ingredients:
1 small Mango
2 cups cold Milk
Sugar
Recipe:
Peel mango and chop it into medium sized slices as shown in the picture below.
Add chopped mango, milk(Cold milk), and sugar in a mixer/blender and grind it for 1 min.

Akki Unde Uppukari / Rice balls Masala

Ingredients:

5 Akki Unde / Rice balls

1/2 Onion

1/4 tsp Mustard seeds

1/4 tsp Black Gram seeds

2 tsp Oil

1 small Green Chilly

2 Curry leaves

2 Coriander leaves

3 tsp grated Coconut

Pinch of Salt

Recipe:

Smash rice balls into small pieces as shown in the picture below.

Chop onion, green chilly into small pieces as shown in the picture below. Add Mustard seeds, Black Gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, chopped onion and chilly. Fry it for 4-5 mins in medium flame. (Till onion becomes golden in color.) Add grated coconut, pinch of salt and fry it for 1 min. Add smashed rice balls and fry it for 2-3 mins in low flame. Add chopped coriander leaves on the top of uppukari as shown below. It goes well with potato chips or you can eat it as it is.

Beetroot Saambar

Ingredients:

1 Beetroot

1/4 cup Yellow Lentils / Thogari bele / Toor dal

2 tsp Sambar Powder

Pinch of Turmeric powder

Pinch of Tamarind powder

Salt to taste

1/2 cup grated Coconut

1/2 tsp Mustard seeds

1 tsp Oil

2 Curry leaves

Recipe:

Chop beetroot into medium sized pieces and put it in a vessel. Add turmeric powder, tamarind powder, salt, 1/2 tsp of sambar powder, water and cook it well. Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days) Add grated coconut, saamabr powder in a mixer and grind to a fine paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Add this masala into the vessel containing cooked beetroot and bring it to boil and stir well. (Add water, salt if required.) Add Mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to saambar.

It goes well with Rice/Dosa/Akki Rotti/Ragi Rotti.

Balekayi Palya / Raw Banana Subji

Ingredients:
1 large Raw Banana / Balekayi (Preferred: Nendra)
Pinch of Turmeric powder
Small grape sized Tamarind / 1/4 tsp Tamarind powder
1/4 - 1/2 tsp Chilly powder
Large grape sized Jaggary
Salt to taste
3 tsp grated Coconut
1/2 tsp Black Gram seeds
1/2 tsp Mustard seeds
2 pieces of Red Chilly
4-5 Curry leaves
2 tsp Oil
Recipe:
Put water and little amount of buttermilk in a vessel. Take off only the fiber from the outer cover of raw banana, chop it into small pices and put them in a vessel containing buttermilk water. (Buttermilk is used to retain the color of banana, otherwise it will become black after chopping.) Keep it for 5 mins and then drain the water.
Put chopped raw banana, tamarind water, salt, chilly powder, jaggary, turmeric powder, around 1/2 cup of water and cook them well by covering a lid. Once the water content is almost dried, add the grated coconut and mix. Keep the palya in low flame for about 2-3 mins.

Put black gram seeds, mustard seeds, red chilly pieces and oil in a pan. Once it starts spluttering, add curry leaves and then add it to palya. Mix well before serving. It goes well with Rice.

Uddinabele Kempu Chutney / Black Gram Red Chutney

Ingredients:
1/2 cup grated coconut
Salt to taste
1 - 2 Red Chillies
Small grape sized Tamarind
1/2 tsp Black Gram seeds
1/2 tsp Mustard seeds
2 - 4 Curry leaves
1 tsp Oil

Recipe:
Put black gram seeds, red chillies, 1/2 tsp oil in a pan and fry them for 1-2 mins until black gram seeds turn light golden in color.
Put this fried mixture, tamarind and grated coconut in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut use hot water while grinding.) Transfer this ground mixture to a vessel, add enough salt and water(If required).
Put 1/2 tsp oil, mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel.

Akki Unde / Oggarane Unde / Rice Balls

Ingredients:
1 cup White Rice
3 tsp grated Coconut
Salt to taste
2 cups Water
1/2 tsp Blackgram seeds
1/2 tsp Mustard seeds
1 small Red Chilly
3-4 Curry leaves
2 tsp Oil

Recipe:
Wash rice and spread it on a tissue or clean cotton cloth to dry.
Once all the water is dried up, grind the rice without adding water. Make sure that you don't grind it to smooth powdery texture. It should be like Idli Rava as shown in the picture below.
Add Black Gram seeds, Mustard seeds, Red chilly and oil in a thick bottemed vessel/pan. Once it starts spluttering, add curry leaves and water. Add salt and bring it to boil. Once the water gets boiled, add ground rice and keep stirring the mixture, making sure that it doesn't stick to the bottom of the vessel. Add grated coconut and stir well. Cook this mixture over a medium flame, stirring continuously till solid enough to be rolled into balls. Pour this dough into a plate.


Make lemon-sized balls by wetting your hands in water. Place this rice balls in a cooker container, cover one plate, steam cook for about 15-20 mins in high flame and another 15-20 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Instead of pressure cooker a traditional steamer can also be used. Let it cool down a bit before you serve them.


Serve them hot with any Sambar, Chutney. Even it goes well with ghee and pickle.
The ingredients mentioned above will serve around 15 rice balls.