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Sunday, March 1, 2009

Khara Boondi

Ingredients:
2 cups Bengal Gram flour / Besan / Kadle hudi
3/4 tsp Chilly powder(1/4 for batter(optional), 1/2 for masala)
2 tsp Butter
Salt to taste
7-8 Curry leaves
2 tsp Cashew nut pieces
2 tsp Groundnut / Peanuts
1/4 tsp Mustard seeds
Oil

Recipe:
Take one perforated spoon with round holes or boondi maker.
Put bengal gram flour, salt, butter, 1/4 tsp chilly powder in a vessel. Mix them well by adding sufficient amount of water. The consistency of the batter should be like that of milkshake.

Keep oil in a thick bottomed vessel and heat it. Keep the spoon above the heated oil and put little amount of batter to the spoon as shown in the picture below.

Stir it using another spoon carefully as shown in the picture below.

Fry until it turns golden in color.

Take it from the oil using another clean perforted spoon and put it in a tissue paper to absorb the oil content. This is the recipe for plain boondi.

Put curry leaves in a microwave for few seconds and mash it into small pieces. Put mustard seeds, peanuts, cashew nut pieces and 2-3 tsp oil in a pan. Once it turns golden in color add curry leaves, 1/2 tsp chilly powder and fry them for about 5-10 seconds. Add plain boondi, pinch of salt and mix well. Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Boondi Raitha

Ingredients:

1/2 cup Boondi

2 cups Curd / Yogurt

1/4 tsp Chilly powder

Pinch of Chat Masala

Pinch of Pepper powder

2 Coriander leaves

Salt to taste

Recipe:

Prepare plain boondi as shown in Khara Boondi link.

Put 1/2 cup of boondi, 2 cups of curd, salt, chilly powder in a bowl and mix well.(You can add little amount of milk if curd is too thick or it is sour.) Keep it in a refrigerator for about 20-30 mins. Sprinkle chat masala and pepper powder. Garnish chopped coriander leaves, little amount of boondi and serve. It goes well with rice/ chapathis/paratas.

Sweet Potato Masala / Genasina Oggarane


Ingredients:
1 medium sized Sweet Potato / Genasu
1/2 medium sized Onion
1 Green Chilly
1/4 tsp Chilly Powder
2-3 Coriander leaves
1/4 tsp Mustard seeds
1/4 tsp Black Gram seeds
2 tsp Oil
2 Curry leaves
2- 3 tsp grated Coconut
Salt to taste

Recipe:
Peel sweet potato and chop it into medium sized thin pieces as shown in the picture below. Put it in a bowl containing water for about 5 mins.
Chop onion into medium sized thin pieces, cut green chilly into small pieces as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.
Put mustard seeds, black gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, chopped onion and chopped green chilly. Fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped sweet potatoes, chilly powder, salt, 1/2 cup of water and cook. Once the water content is almost dried, add grated coconut and keep the masala in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and serve hot.

Nukolu Dose

Ingredients:

2 Cabbage Turnips / Nukolu / Navil Kosu

1.5 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.

Peel the cabbage turnips and chop it into medium sized pieces as shown in the picture.

Grind soaked rice along with chopped cabbage turnips into smooth paste. 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. 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. The ingredients mentioned above will serve 8-10 Nukolu Dosas.

Nukolu Palya

Ingredients:

2 Cabbage Turnips / Nukolu / Navil Kosu

Salt to taste

Pinch of Turmeric powder

Pinch of Tamarind powder

1/4 tsp Chilly powder

2-3 tsp grated Coconut

2-3 Curry leaves

1/4 tsp Mustard seeds

1/2 tsp Blackgram seeds

2 tsp Oil

Recipe:

Peel cabbage turnips and chop it into small pieces as shown in the picture below.

Put this chopped cabbage turnips in a pressure cooker container. Add chilly powder, turmeric powder, tamarind powder, salt and little amount of water and cook.(2 whistles)

Add mustard seeds, blackgram seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves and cooked cabbage turnips. Once the water content is almost dried, add grated coconut and stir it. Keep the palya in low flame for about 2-3 minutes. It goes well with Rice.