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Wednesday, July 23, 2008

Khara Kendattadya

Method 1: Using thick bottomed vessel / pan:
Ingredients:
1.5 cups White Rice (Preferred: Sona Masuri)
1 - 2 tsp Grated Coconut (Optional)
2 Medium sized Cucumber or 4 - 5 cups grated Cucumber
2 - 3 Green Chillies
8 - 10 Curry Leaves
Salt to taste
1.5 tsp Mustard seeds
2.5 tsp Black Gram seeds
2 - 3 medium sized Onions
6 - 8 strands of Coriander Leaves
Oil

Recipe:
Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.
Peel the cucumber, grate it and keep it aside. (Remove the seeds and inner part of cucumber if it is ripened.)
Grind soaked rice along with green chillies, curry leaves and grated coconut into medium smooth thick paste by adding little amount of water.(Grated cucumber water can be used while grinding) Don't make the batter too thin. Pour this batter to a vessel containing grated cucumber. Add salt and mix them well.

Chop onion into smaller thin pieces. Chop Coriander leaves into small pieces as shown in the picture below.
Add 1/2 tsp black gram seeds, 1/4 tsp mustard seeds and 2 tsp oil in a thick bottomed vessel.

Once it starts spluttering,  add chopped onions, fry it for few seconds and spread it over the vessel as shown in the picture below.

Pour cucumber batter to a vessel and spread it over the vessel as shown in the picture below.

Sprinkle chopped onion, coriander leaves on top of kendattadya and stick it by using hand or spoon. Put 1-2 tsp oil over it and cook it for about 10-12 mins in low/medium flame by covering the lid.

Cook other side of kendattadya as well for about 10-12 mins in low/medium flame.
It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve 4-5 Kendattadyas.

Method 2: Using Oven / Microwave / Charcoal
Ingredients:
1.5 cups White Rice (Preferred: Sona Masuri)
1 - 2 tsp Grated Coconut (optional)
4 - 5 cups finely chopped Cucumber
3 - 4 Green Chillies
8 - 10 Curry Leaves
Salt to taste
1 tsp Mustard seeds
1.5 tsp Black Gram seeds
1/2 Red Chilly
Oil
1 large Onion

Recipe:
Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.
Peel the cucumber and chop them into small pieces as shown in the picture below. (Remove the seeds and inner part of cucumber if it is ripened.)
Chop onion into medium sized thin pieces as shown in the picture below.
Grind soaked rice, green chillies, curry leaves and grated coconut coarsely by adding little amount of water.(Cucumber water can be used while grinding.) Don't make the batter too thin. Pour this batter to a vessel.
Add chopped cucumber, salt to a vessel containing ground batter and mix them well.
Preheat the oven to 350-400 degree F in Bake mode.
Put mustard seeds, black gram seeds, red chilly, 2-3 tsp oil in a pan. Once it starts spluttering, add chopped onion and fry them for about 3-4 mins in medium flame.
Put this mixture in a microwave/oven compatible tray as shown in the picture below. Apply little oil to the sides of the tray.
Add 2-3 tsp prepared batter to the tray and mix them. Pour remaining batter and spread evenly over the tray as shown in the picture below.(Its better to keep the thickness of kendattadya around half(0.5) inch.) Sprinkle few pieces of onion on top of the kendattadya and press. Put 2-3 tsp oil on top of the kendattadya.
Place the tray in oven and cook the kendattadya in 350-400 degree F for about 45-50 mins in bake mode till bottom part of kendattadya turns light golden in color. Then cook the kendattadya in 300-350 degree F for about 30-40 mins in broil mode till upper part of the kendattadya becomes golden in color.
Remove the kendattadya from the oven and cut them into medium pieces as shown in the picture below.
Remove from the oven tray and serve hot along with ghee chutney or sambar. The link for Sihi Kendattadya recipe: Sihi Kendattadya

Note: 
1. For microwave, use the convection mode (Preheat the microwave in 200 degree Celsius and cook the Kendattadya for about 1 hr.)

2. For charcoal method: Put the seasoning in heavy bottomed(flat surfaced) vessel, add the batter, mix well. Place another flat surfaced Iron/Clay Tava on top of the heavy bottomed vessel. Place the charcoal and put fire using wooden pieces on Iron/Clay Tava for about 30-45 minutes until its cooked and roasted. Put low/medium fire to cook the bottom of the Kendattadya and for about 20-30mins.



Sharja

Ingredients:

1 Banana/Baalehannu

2 cups of Frozen Milk

Sugar

3-4 tsp Cashews

Recipe:

Keep 2 cups of milk in freezer for about 3-4 hrs. Add cashews to a pan and fry it for about 4-5 mins in medium/low flame. Keep the fried cashews aside for about 5-10 mins. Put fried cashews in a blender and crush it for few seconds.

Add banana, sugar(Around 8-10 tsp) to a blender and grind it for few seconds. Add frozen milk to this mixture and blend it for few seconds again. Pour this ground mixture to a glass, sprinkle crushed cashewes on top of Sharja. Mix it well and eat.

Neerulli Baje / Onion Pakoda

Ingredients:
2 - 3 medium sized Onions
1/2 - 3/4 cup Rice Flour or thick Rice Batter
Big pinch of Asafetida/Hingu
3/4 - 1 tsp Chilly powder
10 -12 Cumin seeds
8 - 10 Carom seeds / Ajwain seeds
Salt to taste
Oil

Recipe:
Remove the outer skin of the onions and chop them into long thin pieces as shown in the picture below.

Put this chopped onion, rice flour, asafetida powder, cumin seeds, carom seeds, salt, chilly powder in a vessel and mix them well and keep them aside for about 5 mins. Sprinkle little amount of water and mix them well. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and drop it in oil. Fry both the sides of onion pakoda until it turns golden in color. Serve hot along with tomato ketchup or any chutney.

Oggarane Dose

Ingredients:

1 Cup White Rice

3-4 Red Chillies

5-6 Curry Leaves

5-6 Coriander seeds

Salt to taste

2-3 tsp Grated Coconut

Button sized Asafotida

1 Large Onion

Mustard seeds

Blackgram seeds

Oil/Ghee

Recipe:

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with Red Chilly, grated coconut, curry leaves, salt, asafotida, coriander seeds to smooth paste by adding sufficient amount of water. Pour this ground mixture in a vessel and make it to a thin batter by adding sufficient amount of water.(Batter should be thin enough like Milk or Neeru dosa batter.)

Add blackgram seeds, mustard seeds together in a bowl and keep it aside. Chop onion and keep it aside.

Heat the Tava(Iron Tava preferred). Add 1/2 tsp of blckgram, mustard seeds mixture, oil and fry it for few seconds.

When it turns golden in color, add 2 tsp finely chopped onion, little bit of oil and fry it for few seconds again.

Spread it over the Thava as shown in the following picture.

Take a spoonful of batter and spalsh it over the Tava. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1 min.

Serve hot with any chutney or sambar. It also goes well with Curd and Pickle/Chutney Powder.

The ingredients mentioned above will serve 8-10 Oggarane Dosas.

Avil

Ingredients:
4-5 Alasande/ Long beans/Lentils
10-12 Beans
1/2 Carrot
1 Small Raw Banana/Baalekai
1/2 Brinjal/Egg plant/Badanekai
1/2 Cucumber/Southekai
10-12 Tindora/Thondekai
15-20 Green peas/Batani
Salt to taste
Pinch of Turmeric powder
1/4 cup Butter milk/Yogurt/Curd
3/4 Cup Grated Coconut
10-15 Cumin Seeds
1 Green Chilly
2-3 Curry leaves
1 tsp Oil
Recipe: Chop all vegitables into long thin pieces (1 1/2 inch sized). Add all chopped vegitables except brinjal in a vessel. Add salt, turmeric powder, water and bring it to boil. After 5 mins add brinjal and cook it. Add grated oconut, cumin seeds, green chilly, water in a mixer and grind it to smooth paste. (If it is frozen coconut add hot water while grinding) Once all the vegitables are cooked, add ground coconut masala, butter milk and bring it to boil. (If it is curd/yogurt put it in a mixer for few seconds and then add it.) (Add salt and water if required.) Put curry leaves on top of the curry and add 1 tsp oil. Mix it well before serving. It goes well with rice or akki/raagi rotti.

Bendekayi Mosaru Gojju / Dahi Bhindi

Ingredients:
15 small or 2 cups chopped Ladies Fingers / Okra / Bhindi / Bendekayi
1 medium sized or 1 cup chopped Onion
2 Green Chillies
2 - 3 Coriander leaves
1.5 - 2 cups Yogurt / Curd / Mosaru / Dahi
Pinch of Turmeric powder
Salt to taste
1 tsp Mustard seeds (1/2 + 1/2)
1/2 tsp Cumin seeds (1/4 + 1/4)
Big pinch of Asafoetida
2 - 3 strands of Coriander leaves
3 - 4 Curry leaves
4 Buttermilk Chillies / Majjige Menasu / Baalakka
3 - 4 tsp Oil

Recipe:
Chop okra, onion into small pieces as shown in the picture below. Cut the green chillies into two halves.

Add 1/2 tsp mustard seeds, 1/4 tsp cumin seeds, 2-3 tsp oil in a thick bottomed vessel and heat. Once it starts spluttering, add pinch of asafoetida powder, curry leaves, chopped onion and green chillies. Fry them for about 4-5 mins in medium flame until onion turns golden in colour. Add chopped ladies fingers, salt, pinch of turmeric powder and fry them for about 20 - 25 mins in medium flame. Transfer this fried okra masala to a vessel and keep it aside.

Once the fried okra masala is cooled to room temperature, add yogurt, chopped coriander leaves and mix them well.(1/2 cup of milk can be added if the yogurt is too sour.) Put buttermilk chillies and 1 tsp oil in a pan. Fry them in medium flame for about 2 mins until they turn light golden in colour. Add 1/2 tsp mustard seeds and 1/4 tsp cumin seeds to the same pan. Once it starts spluttering, add pinch of asafoetida 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/Roti/Parata.