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Sunday, October 25, 2009

Uddina Masala Vade

Ingredients:

2 cups Black Gram seeds / Uddina bele

10-12 Green Chillies

3/4 inch sized Ginger

15-20 Curry leaves

Salt to taste

Oil

Recipe:

Soak black gram seeds in water for about 3-4 hrs. Grind green chillies, ginger, curry leaves, little amount of soaked black gram seeds into smooth paste without adding water. Grind remaining soaked black gram seeds coarsely without adding water. Add salt and mix them well.
Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put patted vadas in oil and deep fry until they turn golden in color.
Serve hot along with tea or coffee. (It can be preserved for about 15 days by making the vadas thin and crisp)

Avalakki Tari Uppittu

Ingredients:
1 cup thick Beaten Rice / Dappa Avalakki / thick Poha
1/2 small Onion
1 Green Chilly
3 - 4 strands of Coriander leaves
1/2 small Carrot
2 - 2.5 tsp Sambar powder / Rasam powder
Large grape sized Tamarind
Small lemon sized Jaggary
Pinch of Turmeric powder
Salt to taste
2 - 3 tsp grated Coconut
4 - 5 Curry leaves
1 tsp Mustard seeds
1 tsp Black Gram seeds
1 tsp Bengal Gram seeds / Chana dal / Kadle bele
1 - 2 tsp Peanuts / Ground Nuts
2 tsp Oil

Recipe:

Put beaten rice in a mixer and crush them for few seconds as shown in the picture below.


Take 2 cups of water in a bowl. add tamarind and squeeze it properly. Add jaggary, sambar powder, turmeric powder, salt and mix them well.

Add crushed beaten rice, mix them well and keep it aside.


Grate the carrot and chop the onion, green chillies, coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, black gram seeds, bengal gram seeds, peanuts, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies and onion. Fry them for around 4-5 minutes in medium flame, until onion turns golden in color. Add grated carrot and fry them for about 1 min.

Add soaked beaten rice and mix them well. Keep the Uppittu in low flame for about 3-4 minutes by covering a lid.

Garnish with chopped coriander leaves, grated coconut, mix them well and keep the Uppittu in low flame for about 2-3 mins. Serve hot.

Ridge Gourd Curry

Ingredients:

1.5 medium sized Ridge Gourds / Heerekayi

1/2 small Onion

1-2 Green Chillies

3-4 cups Milk

Pinch of Turmeric powder

1/2 tsp Coriander powder

Salt to taste

2-3 strands of Coriander leaves

1 Red Chilly

1/2 tsp Mustard seeds

1/4 tsp Cumin seed

1/2 tsp Black gram seeds

1/2 tsp Bengal gram seeds / Chana dal

3-4 Curry leaves

1-2 tsp Oil

Recipe:

Peel the ridge gourds and chop them into medium sized pieces. Chop the onion into small pieces. Cut the green chillies into two halves.

Put oil in a pan and heat. Add mustard seeds, black gram seeds, cumin seeds, bengal gram seeds and red chillies and fry. Once they start spluttering, add curry leaves, green chillies, chopped onion and fry them in medium flame until onion turns light golden in color. Add turmeric powder, coriander powder and fry them for about 1 min.

Add chopped ridge gourd and milk. Mix them well and bring them to boil.

Cook this mixture in a low/medium flame for about 20-30 mins by covering a lid. Keep stirring the mixture once in 2-3 mins.

Switch off the flame, garnish with chopped coriander leaves. It goes well with Chapathi. I have tried this recipe from Vahrehvah. Thanks Sanjay.

Sunday, October 18, 2009

Kharjura Rasayana / Dates Rasayana

Ingredients:

1.5 cups Dates / Kharjura

1/2 - 3/4 cup Sugar

2.5-3 cups Coconut Milk

2 Cardamom / Elakki / Elachi

1-2 tsp broken Cashew nuts

1-2 tsp chopped Almonds / Badami

1 tsp broken Pistachio / Pista

1 tsp Raisins / Ona Drakshi

Pinch of Salt

Recipe:

Remove the seeds from dates and chop them into small pieces as shown in the picture below.

Take around 1.2 cup coconut milk in a bowl and soak this chopped dates in it for about 5-10 mins. Grind this mixture coarsely for few seconds in a mixer as shown in the picture below.

Put 1 tsp ghee in a pan and heat it. Add broken cashew nuts, almond pieces, pistachio, raisins and fry them for few mins in medium flame until they turn golden in color. Transfer this to a bowl and keep them aside.

Add coconut milk and mix well.(For Coconut milk: Grind 2 cups of fresh grated coconut into smooth paste by adding little amount of water. Squeeze the ground coconut, by placing it in a clean cotton cloth. Note: After this process, add little amount of water to the squeezed coconut, mix well and squeeze it again. This thin coconut milk can be used for soaking & grinding the chopped dates.)

Remove the outer cover of cardamom and mash the seeds into smooth powder using any hard material. Add this cardamom powder to the rasayana. Add sugar, pinch of salt, fried dry fruits & nuts to the rasayana and mix them well.

Refrigerate and serve chilled.

Godhi Hudi Dose / Wheat Flour Dosa

Ingredients:

2.5 cups Wheat Flour / Godhi Hudi

Salt to taste

1 medium sized Onion

2-3 Green Chillies

5-6 Curry leaves

5-6 strands of Coriander leaves

1 tsp grated Coconut

Oil/Ghee

Recipe:

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

Put wheat flour and salt in a vessel. Add required amount of water and mix well. (The consistency of the batter should be like that of milkshake.) Add chopped ingredients, grated coconut to the vessel containing batter and mix well.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter and spread it over the Tava as shown in the picture below. 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 1-2 mins in medium flame.

Serve hot along with any chutney or sambar. Ingredients mentioned above will serve 10-12 Wheat Flour Dosas.

Coconut Chutney

Ingredients:

1 cup grated Coconut

1 tsp Dalia Split/Hurigadale/Putani/Chutney Kadle

1-2 tsp Cashew nuts

Grape sized Tamarind

Small piece of Ginger

10-12 Cumin seeds / Jeera

1-2 Green Chillies

2-3 Coriander leaves

Salt to taste

1/4 tsp Mustard seeds

1/2 tsp Black Gram seeds

Pinch of Asafetida powder

5-6 Curry leaves

1 tsp Oil

Recipe:

Chop ginger, green chillies, 2-3 curry leaves, coriander leaves into small pieces as shown in the picture below.

Put grated coconut, chopped green chillies, ginger, curry leaves, coriander leaves, dalia split, cashew nuts, cumin seeds, salt and tamarind in a mixer. Add enough water and grind them to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to a vessel, add enough salt and water(If required).

Add oil, mustard seeds and black gram seeds in a pan. Once it starts spluttering, add asafetida powder, curry leaves and add it to chutney vessel.

It goes well with any kind of Dosa, Idli, etc. I have tried this recipe from Vahrehvah. Thanks Sanjay.

Monday, October 12, 2009

Drumstick Chops

Ingredients:
4 - 5 Drumsticks
3/4 cup Rice flour / Akki hudi
1/2 tsp Bengal gram powder / Besan / Kadle Hudi
Big pinch of Asafoetida powder / Hingu
Pinch of Turmeric powder
Salt to taste
8 - 10 Cumin seeds / Jeerige
5 - 6 Carom seeds / Oma
3/4 - 1 tsp Chilly powder
Oil

Recipe:
Chop drum sticks into 1.5 inch sized pieces as shown in the picture below. Sprinkle little amount of salt, turmeric powder, mix them well and keep them aside for about 30 mins.

Add rice flour, bengal gram flour, asafoetida powder, cumin seeds, carom seeds, salt, chilly powder, in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat. Take each drumstick piece, dip it in batter and put it into the oil. Deep fry them in oil.

Serve hot. It goes well with Rice and Rasam/Tove or any Rice items.

Aloo Lobia

Ingredients:
2 medium sized Potatoes
1 - 1.5 soaked Black Eyed Beans / Alasande Beeja / Lobia
1.5 medium sized Tomatoes
1 medium sized Onion
1-2 Green Chillies
1.5 - 2 tsp Sambar powder
1/2 tsp Coriander powder
1/4 tsp Cumin seed powder
1/2 tsp Ginger Garlic paste
Pinch of Turmeric powder
Grape sized Jaggery
4-5 Curry leaves
1/2 tsp Cumin seeds
1/4 tsp Mustard seeds
A big pinch of Asafoetida powder
4-5 Coriander leaves
Salt to taste
2 tsp Oil

Recipe:
Soak black eyed beans in water for about 8-10 hrs.
Peel the potatoes and chop them into medium sized pieces as shown in the picture below. Chop onion, tomato and green chillies into small pieces as shown in the picture below.

Put oil in a pressure cooker and heat. Add mustard seeds, cumin seeds and fry. Once it starts spluttering, add asafetida powder, curry leaves, green chillies, ginger garlic paste and fry them for about 1 min in medium flame. Add chopped onion, turmeric powder and fry them for about 3-4 mins in medium flame, until onion turns golden in color. Add chopped tomato and fry them for about 3-4 mins in medium flame, until oil is separated. Add chopped potatoes, soaked black eyed beans, sambar powder, cumin seed powder, coriander powder, jaggary and mix well.

Add salt and required amount of water(2-3 cups) and cook them well. (2-3 whistles)

Once the pressure goes off, add chopped coriander leaves and serve hot. It goes well with chapathi/poori. I have tried this recipe from Monsoon Spice. Thanks Sia.

Harive Sasive

Ingredients:

3/4 cup grated Coconut

1/2 bunch Tender Amaranth leaves / Ele Harive soppu

1/4 - 1/2 cup fresh Curd/Yogurt/Buttermilk

1-2 Green Chillies

Pinch of Turmeric powder

1/4 tsp Chilly powder

Lemon sized Jaggary

Salt to taste

1/2 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Wash the amaranth leaves and chop them into small pieces as shown in the picture below.

Put chopped amaranth leaves in a vessel. Add turmeric powder, jaggary, salt, chilly powder, water and cook them well.

Put grated coconut, green chillies and 6-7 mustard seeds in 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 amaranth leaves. Add buttermilk to the same vessel and mix them well. (If it is yogurt/curd put it in a mixer for few seconds before adding it to sasive.)

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 along with rice.

Monday, October 5, 2009

Sihi Kendattadya

Ingredients:
1 cup White Rice (Preferred: Sona Masuri)
1/2 cup grated Coconut
3/4 -1 cup grated Jaggary
2 - 2.5 cups finely chopped Cucumber
1 - 2 Cardamoms / Elakki
Salt to taste
3 - 4 tsp Ghee

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.)
Grind soaked rice and grated coconut coarsely by adding very little amount of water.(Cucumber water can be used while grinding.) Add grated jaggary, cardamom and grind them together for about 1 min. 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.
Apply 2-3 tsp ghee to the bottom and sides of the microwave/oven compatible tray. Pour the prepared 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.) 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.
Apply little amount of ghee on top the kendattadya and 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. The link for Khara Kendattadya recipe: Khara Kendattadya