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Friday, August 15, 2008

Idli Oggarane

Ingredients:

4-5 Idlis or Kucchulakki Idlis

1 medium sized Onion

1-2 Green Chilly

2 Curry leaves

2-3 Coriander leaves

2-3 tsp Grated Coconut

Pinch of Salt

1/4 tsp Mustard seeds

1/2 tsp Black Gram seeds

2 tsp Oil

Recipe:

Smash idlis into small pieces as shown in the picture below.

Chop onion, green chilly and coriander leaves into small pieces as shown in the picture below.

Add mustard seeds, blackgram 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, chopped coriander leaves and fry it for 1 min. Add smashed idlis and fry it for 2-3 mins in low flame. It goes well with potato chips or you can eat it as it is.

Salli / Cucumber Salad

Ingredients:
1 Tomato
1 small Cucumber
1/4 Onion
1 Green Chilly
2 - 3 strands of Coriander leaves
2 - 3 tsp grated Coconut
Salt to taste
1/2 tsp Mustard seeds
4 - 5 Curry leaves
Pinch of Asafotida powder
1/2 tsp Oil

Recipe:
Chop cucumber, tomato, coriander leaves and onion into small pieces. Cut green chilly into 2 pieces. Add all these chopped ingredients in a vessel. Add salt, grated coconut and mix well. Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder and keep it for few seconds. Add curry leaves and then add it to salli. Mix well before serving. It goes well with rice.

Idli Manchurian

Ingredients:

4-5 Idlis or Kucchulakki Idlis

1 medium sized Onion

1/2 Capsicum

2-3 Coriander leaves

Grape sized Ginger

2-3 flakes of Garlic

1 tsp Corn flour

Salt to taste

3 tsp Tomato sauce

2 tsp Chilly sauce

3/4 - 1 tsp Soya sauce

2-3 tsp Oil/Butter

Recipe:

Keep the Idlis in Refrigerator for about 4-5 hrs.

Chop Idlis into medium sized pieces as shown in the picture below.

Keep oil in a thick bottommed vessel and heat it. Put chopped idli pieces in oil and deep fry untill it turns golden in color.

Chop onion and capsicum into medium sized thin pieces as shown in the picture below.

Add 1 tsp corn flour and little bit of water in a bowl, mix it well and keep it aside. Remove outer cover of garlic and smash it properly put it in an another bowl. Smash the ginger and add it to the vessel containing smashed garlic. Mix well and keep it aside.

Keep 2 tsp oil in a thick bottomed vessel, add chopped onion and fry it for about 4-5 mins. Add chopped capsicum, salt and fry them for about 4-5 mins. Add ginger garlic mix, corn flour water and fry them for about 2-3 mins. Add tomato sauce, chilly sauce, soya sauce and fry them for about 2-3 mins.

Add chopped coriader leaves, fried Idli, mix well and serve hot.

Khara Tukkudi / Shankarpole

Ingredients:
1.5 cups All Purpose flour / Plain flour / Maida hudi
1/2 cup Wheat flour / Godhi hudi
2 tsp Rice flour / Akki hudi
Big pinch of Asafoetida powder / Hingu
1/4 tsp Cumin seeds/Jeera/Jeerige
1/2 tsp Sesame seeds / Ellu
Salt to taste
3/4 -1 tsp Chilly powder
2-3 tsp hot Oil / Ghee
Oil

Recipe:
Put wheat flour, all purpose flour, chilly powder, cumin seeds, rice flour, asafoetida powder, sesame seeds, salt and 2-3 tsp hot oil/ghee in a vessel and mix well. Knead the dough by adding sufficient amount of water.
Take little amount of dough and make a round ball. Roll the ball like chapathi as shown in the picture below. (Don't make the chapathi too thin.) Cut the rolled chapathi into medium sized diamond shaped pieces as shown in the picture below. Separate each pieces and place it in a tissue or plate.
Keep oil in a thick bottomed vessel and heat it. Put thukkudi pieces in oil and deep fry until it turns golden in colour.
When they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Aloo Parata

Ingredients:

2 medium sized Potatoes/Aloo

2 cup Wheat flour

1/4 tsp Chilly powder

1 medium sized Onion

Salt to taste

2 tsp Oil / Ghee

Pinch of Pepper powder

Pinch of Turmeric powder

Butter

Recipe:

Cook the potatoes in a pressure cooker. (3-4 whistle) Once the pressure goes off, remove the outer cover of potatoes, smash it properly and keep it aside. Finely chop onion and fry it in a pan by adding 1 tsp oil, pinch of turmeric powder, 1/4 tsp chilly powder unitill onion turns golden in color. Add this fried onion to the vessel containing smashed potatoes. Add salt and pepper powder to the same vessel. Mix it well and keep it aside.

Mix wheat flour, 1-2 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 by using sufficient amount of dry wheat flour as shown in the picture below. Take little amount of potato masala and place it over the rolled chapathi 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 7-8 aloo paratas.

Hagalakai Palya

Ingredients:

3 medium sized Bitter gourd / Hagalakai

Pinch of Turmeric

Small lemon sized Tamarind

3 lemon sized Jaggary

1 tsp chilly powder

2-3 Curry leaves

4 tsp grated Coconut

Salt to taste

1/4 tsp Mustard seeds

1/2 tsp Blackgram seeds

1 tsp Oil

Recipe:
Add tamarind and 1/2 cup of water in a bowl, smash it and keep it aside.
Cut bitter guard into two pieces and remove the seeds. Chop bitter gourd into long thin pieces as shown in the picture below.
Put chopped bitter gourd in a thick bottomed vessel. Add 3/4 th of water, bring it to boil and drain the water. Do this step 2 or 3 times, so that bitterness of the bitter guard goes off.
Add jaggary, salt, tamrind water, pinch of turmaric powder, chilly powder, water and cook them well.
Once it is cooked, keep the palya in medium flame for around 45 mins. Keep stirring the palya once in 5 mins. Once the water content is almost dried, add grated coconut and mix well. Keep the palya in low flame for about 10-15 mins.
Add mustard seeds, blackgram seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice.