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Friday, August 8, 2008

Lime Ginger Juice

Ingredients:
1/4 Lemon
Small piece of Ginger
Pinch of Pepper powder
3-4 cups cold Water
10-15 tsp Sugar

Recipe:

Add lemon along with its outer skin, ginger, water, sugar, pepper powder in a mixer/blender and grind it for 1 min. Filter this lemon ginger juice to get rid of the pulp ingredients as shown in the picture below.

Put ice cubes (if required) and serve. The speciality of this juice is, it tastes like sugarcane juice!

Kodubale

Ingredients:

3 cup Rice Flour/Akki Hudi

1/3 cup Dalia Split powder/Putani hudi/Chutney Kadle Hudi

Pinch of Asafotida powder/Hingu

2 tsp Sesame seeds/ Ellu

Salt to taste

3/4 tsp Chilly powder

Oil

Recipe: Take little amount of dalia split and put it in a mixer. Add 1/3 cup of finely powdered dalia split in a pan and fry it for about 3-4 mins.

Add rice flour, fried dalia split powder, asafotida powder, sesame seeds, salt and chilly powder in a vessel. Add 5 tsp hot oil. Mix it well by adding sufficient amount of water. (Don't make the dough too thin.)

Take grape sized dough and make a round ball in it. Roll the ball on a flat plate to make a long thread like structure. Roll the thread to a bangle shape. Repeat this step and keep the rolled kodubale aside as shown in the picture below.

Keep oil in a thick bottommed vessel and heat it. Put rolled kodubale in oil and deep fry untill it turns golden in color.

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

Badanekayi Mosaru Gojju / Eggplant Raitha

Ingredients:
2 medium sized Eggplant / Brinjal / Badanekayi (Preferred: Gulla / American Eggplant)
2 - 4 Green Chillies
2 - 3 strands of Coriander leaves
1.5 - 2 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut (Optional)
Salt to taste
1 tsp Mustard Seeds
1/2 tsp Cumin seeds
Big pinch of Asafoetida
5 - 6 Curry leaves
2 tsp Oil

Recipe:


Apply little amount of oil over the eggplant, prick it using a knife/fork. Cook it over the hot charcoal / gas flame / microwave/ oven for about 5-6 mins. (For Oven, please refer the procedure as specified in "Badanekayi Khara Gojju" recipe.)

Remove the outer skin of eggplant and mash them into small pieces using a spatula as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Grind the grated coconut in a mixer for about 1 min by adding little amount of water and keep it aside.

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

Put mustard seeds, cumin seeds and oil in a pan. Once it starts spluttering, add 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/pulav/biriyani.

Eerulli / Onion Chutney

Ingredients:
1/2 cup grated Coconut
Small piece of Onion
Salt to taste
1 - 2 Red Chillies
Small grape sized Tamarind
1/2 tsp Mustard seeds
2 - 4 Curry leaves
1 tsp Oil

Recipe:
Put red chillies, 1/2 tsp oil in a pan and fry them for 1-2 mins in medium flame until they give nice aroma.
Put this fried chilly, tamarind and grated coconut in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add onion to the mixer and grind them together for about 2 mins. 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. It goes well with any kind of dosas.

Bendekayi Kayirasa

Ingredients:
8-10 Small Ladies Fingers / Bendekayi / Bhindi
Pinch of Turmeric powder
Pinch of Chilly powder
Grape sized Jaggary
Pinch of Tamrind
Salt to taste
1 tsp Blackgram seeds
3-4 Red Chillies
1/2 cup grated Coconut
1/4 tsp Mustard seeds
2-3 Curry leaves
2 tsp Oil

Recipe:
Add tamarind, little bit of water in a bowl, smash it and keep it aside. Chop ladies fingers into medium sized pieces(1/2 inch sized) and put it in a vessel/pan. Fry it for around 4-5 mins in medium flame to get rid of the stickiness of ladies finger. Add turmeric powder, jaggary, tamarind water, salt, chilly powder, water and cook it well.
Add 1 tsp of blackgram seeds, red chillies and oil in a pan. Fry it till blackgram seeds turns golden in color. Then add this fried masala, grated coconut in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.)
Add this ground coconut masala to the vessel containing cooked ladies fingers and bring it to boil. Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Kayirasa. Mix well before serving. It goes well with rice.