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Friday, October 24, 2008

Kharada Rotti / Kavalige Rotti

Ingredients:
2 cups Boiled Rice/Brown Rice/ Kucchulakki
1/2 cup White Rice
1/2 - 1 cup Rice flour (Optional)
8 - 10 Red Chillies
1 cup grated Coconut
1/2 inch sized Ginger
4 - 5 strands Curry leaves
2 medium sized Onion
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil / Wax Paper

Recipe:
Soak white rice and boiled rice together in water for about 5-6 hrs. Grind soaked rice along with grated coconut, salt, curry leaves, ginger and red chillies into smooth thick dough by adding little amount of water. If water content is in excess add rice flour and mix.
Chop the onions into small pieces and add it to the dough. Mix well and keep it aside. Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf 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 banana leaf 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 Avil / Badanekai Ennegayi or any kind of sambar. The above mentioned ingredients will serve 15 Rottis.

Kharada Kaddi

Ingredients:
5 cups Bengalgram flour / Besan / Kadle hudi
2 - 2.5 tsp Chilly powder
1/2 tsp Carom seeds/ Ajwain seeds / Oma
1/2 tsp Cumin seeds / Jeera
1/2 tsp Asafoetida powder
Pinch of Turmeric powder
Salt to taste
Oil

Recipe:
Put bengal gram flour, salt, chilly powder, asafoetida powder, carom seeds, cumin seeds, 1/4 cup of hot oil in a vessel and mix them well. Add sufficient amount of water and prepare the dough. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Fill the Chakkuli maker having Kahra Kaddi disc(The disc with many big round holes in it.) with this dough.



Press the kharakaddi directly to the vessel containing hot oil. Fry until they turn golden in color.

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

Crunchy Icecream

Ingredients:
6 cups Milk
2 cups Sugar
4 tsp Icecream powder
2 tsp Custard powder

Recipe:
Take 1 cup of cold milk, add custard, icecream powder and mix them well.
Put remaining milk in a vessel. Add sugar and bring it to boil. Add milk with custard powder and icecream powder to the same vessel and bring it to boil. Keep it in low flame and stir it continuously for about 15-20 mins. Keep it aside for about one hour till it comes to room temperature. Put this in a mixer for about 1 min. Pour the content in a box. Put the lid and keep it in a freezer for about 5-6 hrs.

KaTina Payasa

Ingredients:
1 cup White Rice (Sona Masuri preferred)
1.5-2 cups Jaggary
1 cup grated Coconut
Pinch of Salt
1/2- 3/4 cup Cashew nuts
2 Cardamom / Elakki / Elachi
5 - 6 tsp Ghee

Recipe:
Wash rice and put it in a vessel. Add 4.5 cups water in a vessel and bring it to boil. Add washed rice. After 5-6 mins add jaggary, pinch of salt and bring it to boil. Keep it in low/medium flame until almost all the water content is dried.

Add ghee, cashewnuts in a thick bottomed vessel. Fry it in medium/low flame until it turns golden in color.

Add grated coconut and fry them in medium/low flame until they turn golden in color.

Add mashed cardamom seeds, cooked rice and mix them well. Keep the payasa in low flame for about 2-3 mins.

Budu Kumbalakayi Sambar

Ingredients:
1/2 medium sized Ash Pumpkin / Budu Kumbalakayi
Pinch of Chilly powder
Grape sized Jaggary
Salt to taste
1/2 - 3/4 cup grated Coconut
4 - 5 Red Chillies
1 tsp Mustard seeds(1/4 tsp for Sambar Masala, Remaining for Seasoning)
12 - 15 Black Gram seeds
6 - 8 Fenugreek seeds
3/4 tsp Coriander seeds
1/4 tsp Cumin seeds
Small piece of Turmeric or 1/8 tsp Turmeric powder
Pinch of Asafoetida powder
Small grape sized Tamarind
1/2 cup cooked yellow lentils / Thogari bele / Toor dal
12 - 15 Curry leaves (8-10 for Sambar Masala, Remaining for Seasoning)
2 tsp Oil

Recipe:

Remove the outer skin, seeds of ash pumpkin and chop it into medium sized pieces as shown in the picture below.

Put chopped ash pumpkin in a vessel. Add chilly powder, jaggary, salt, required amount of water and cook them well. Once it is cooked, add cooked yellow lentils and bring it to boil.

Put red chillies, cumin seeds, coriander seeds, fenugreek seeds, black gram seeds, 1/4 tsp mustard seeds, turmeric, 1 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida powder, curry leaves and fry them for about 1 min in low flame.

Add grated coconut, fried sambar masala, tamarind 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.) Add this ground masala to the vessel containing cooked ash pumpkin and bring it to boil and stir well. (Add water, salt if required.) Add 1/2 tsp mustard seeds, oil in a pan and heat. Once it starts spluttering, add 5-6 curry leaves and add it to Sambar. It goes well with Rice/Dosas.

Kaanakalyate Sasive

Ingredients:
3/4 cup grated Coconut
20-25 Kaanakalyate
1/4-1/2 cup Curd/Yogurt/Buttermilk
1/4 tsp Chiily powder
Large grape sized Jaggary
Salt to taste
1/4 tsp Mustard seeds
2 Curry leaves
1 tsp Oil

Recipe:

Cut each kaanakalyate into two halves as shown in the picture below.

Put this chopped kaanakalyate in a vessel. Boil 4 cups of water in an another vessel and pour it to the vessel containing chopped kaanakalyate. Keep it aside for about 5-10 mins. Remove the seeds of kaanakalyate and put it in a vessel. Add jaggary, salt, chilly powder, water to the same vessel and cook them well. Once it is cooked, keep it aside for about 5-10 mins. Add buttermilk to the vessel containing cooked kaanakalyate and keep it aside for about 5-10 mins. (If it is yogurt/curd put it in a mixer for few seconds before adding it to sasive.)

Put grated coconut and 10-12 mustard seeds to a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour ground mixture to the vessel containing cooked kaanakalyate.

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to sasive. Mix well before serving. It goes well with rice.

Harive Palya

Ingredients:
1 bunch of Amaranth Leaves /Harive Soppu
3-4 tsp Grated Coconut
4-5 Green Chillies
Large grape sized Jaggary
Pinch of Turmeric Powder
Salt to taste
1/2 tsp Blackgram Seeds
1/2 tsp Mustard Seeds
2-3 tsp Oil

Recipe:
Wash amaranth leaves properly and keep it aside.
Chop amaranth leaves and green chillies into small pieces as shown in the picture below.

Add mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add chopped green chillies and fry them for few seconds in medium flame. Add chopped amaranth leaves, turmeric powder, jaggary, salt and fry them for about 1-2 mins. Sprinkle litte amount of water(if required) and cook them well by covering a lid. Once it is cooked add grated coconut and mix well. Keep the palya in low flame for about 2-3 mins. It goes well with Rice.

Halasinakayi Happalada Uppukari

Ingredients:
10 - 12 Jackfruit Papad / Halasinakayi Happala
1/2 cup Grated Coconut
1/4 cup Beaten Rice / Avalakki / Poha
Pinch of Chilly powder
1/2 tsp Sugar
Pinch of Salt
4 - 5 tsp Coconut Oil

Recipe:
Roast the papad in wood Charcoal /Gas flame /Microwave as shown in the picture below.

Mash the roasted papad as shown in the picture below.

Put grated coconut, chilly powder, pinch of salt, sugar and oil in a vessel. Add beaten rice to the same vessel and mix them well.

Add mashed papad, mix well and serve immediately.

Halasinakayi Palya

Ingredients:
1/4 medium sized Raw Ripen Jackfruit / Balitha Halasinakayi or 8 - 10 cups of chopped Raw Jackfruit
1/4 tsp Turmeric powder
3 - 4 tsp Chilly Powder
Salt to taste
1/4 cup grated Coconut
8 - 10 Curry leaves
1.5 tsp Black Gram seeds
1 tsp Mustard seeds
5 - 6 tsp Oil

Recipe:
                              
Apply little oil on your hands and cut the whole raw jackfruit into two halves. Take each piece and cut it into two halves as shown in the picture below.

Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

Slit each jackfruit and remove the seeds of jackfruit as shown in the picture below.

Remove the outer skin of jackfruit and chop it into small pieces as shown in the picture below. Put this in a vessel containing water, wash them properly and keep them aside.

Put black gram seeds, mustard seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and chopped jackfruit. Add turmeric powder, chilly powder, salt, around 2 cups of water and cook them well by covering a lid. Stir it once in every 2-3 mins.

Once the water content is almost dried, add grated cocount and keep the palya in low flame for about 2-3 mins. It goes well with rice.

Halasinakayi Dose

Ingredients:
8 - 10 cups Raw Ripen Jackfruit / Balitha Halasinakayi Sole
2 cups White Rice
Salt to taste
Oil/Ghee

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

Separate the jackfruits as shown in the picture below.

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Cut the jackfruits into small pieces.
                            
Grind soaked rice along with sliced jackfruits into smooth paste, by adding sufficient amount of water. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Cover it in a lid and cook it for a minute in medium flame. Roast the dosa in low flame for about 2-3 mins.

Serve hot along with coconut oil and any chutney or sambar.The ingredients mentioned above will serve around 15 Halasinakayi Dosas.