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Sunday, March 29, 2009

Hayagreeva

Ingredients:
3/4 cup Bengal Gram seeds / Kadle bele / Chana dal
1 cup Jaggary
1 - 2 tsp Cashew nuts
1 tsp Raisins
2 Cloves / Lavanga
3 - 4 tsp grated Dry Coconut / Kobbari Thuri
1 Cardamom / Elakki / Elachi
Pinch of Salt (Optional)
2 tsp Ghee

Recipe:
Wash bengal gram seeds in water for 2-3 times and pressure cook by adding sufficient amount(Around 1.5 cup) of water.(5-6whistles in cooker) Once the pressure goes off, drain the extra water content and keep it aside.

Put 1 tsp ghee in a thick bottomed vessel and fry cashew nuts, raisins, cloves, grated coconut one by one for about 1-2 mins in medium flame and keep them aside. Remove the outer cover of cardamom and mash the seeds and keep it aside.

Put 1 cup of jaggary and little amount of water(Less than 1/4 cup) and bring it to boil. Once jaggary is dissolved in water add cooked bengal gram seeds, pinch of salt and mix well. Cook this mixture for about 4-5 mins in medium flame by covering a lid. Keep stirring the mixture once in 40-50 seconds.

Add all the fried ingredients and mashed cardamom and mix well. Add 1 tsp ghee and mix well. Keep the Hayagreeva in low flame for about 2-3 mins.
Serve hot.

Uddina Nippattu

Ingredients:
1 cup Rice flour / Akki hudi
1/2 cup Roasted Black gram seeds powder / Hurida Uddina hudi
2 tsp Dalia Split / Putani
10 - 15 Curry leaves
1  tsp Chilly powder
Pinch of Asafotida powder
1 tsp Butter
Salt to taste
Oil

Recipe:
Roasted Black gram seed powder Recipe:
Take around 3/4 cup of black gram seeds in a pan and fry it in a microwave or stove until it gives nice aroma by without adding any oil.
Once it is cooled, make smooth powder by grinding it in a mixer as shown in the picture below.

Uddina Nippattu Recipe:
Add rice flour, salt, chilly powder, roasted black gram seeds powder, asafotida powder, butter, dalia split in a vessel. Microwave the curry leaves for few seconds, crush it and add it to the same vessel and mix all the ingredients. Add sufficient amount of water and kneed the dough.

Put 1 tsp oil on a clean plastic sheet and spread it over the plastic sheet. Make grape sized ball from the dough and pat it on plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Put patted nippattu in oil and deep fry until it turns golden in color.

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

Hesaru Kaalu Usli

Ingredients:

1 cup Green gram seeds / Hesaru Kaalu

1 small Onion

1-2 Green Chillies

3-4 strands of Coriander leaves

Salt to taste

Pinch of Chilly powder

Small grape sized Jaggary

3-4 tsp grated Coconut

4-5 Curry leaves

1/4 tsp Mustard seeds

1/2 tsp Black gram seeds

2-3 tsp oil

Recipe:

Soak green gram seeds in water for about 8-10 hrs. Cook soaked green gram seeds by adding salt, chilly powder,  jaggary and little amount of water in a pressure cooker.(1 whistle). Once the pressure goes off, drain the extra water content if exists. 
Chop onion into medium sized thin pieces. Chop coriander leaves into small pieces. Cut green chilly into medium sized 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 green chillies and onion. Fry them for around 4-5 minutes, until onion turns golden in color. Add cooked green gram seeds, grated coconut and mix them well. Keep the usli in low flame for about 2-3 minutes.

Garnish with chopped coriander leaves and serve hot.

Bendekayi Tomato Sambar

Ingredients:
4 - 5 long Okra / Bendekayi
1 large Tomato
Small Grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Small Grape sized Tamarind(If tomato is sour no need to add tamarind)
Salt to taste
1/2 cup grated Coconut
5 - 6 Red Chillies
1 tsp Mustard seeds(1/2 tsp for Sambar Masala ; 1/2 tsp for Seasoning)
1/4 tsp Cumin seeds / Jeera
1/2 tsp Black Gram seeds
1 - 1.5 tsp Coriander seeds
3 - 4 Fenugreek seeds
Big Pinch of Asafoetida powder
8 - 10 Curry leaves
3/4 - 1 cup cooked yellow lentils/Thogari bele/Toor dal
2 - 3 tsp Oil

Recipe:
Chop tomato and okra(1 inch sized) into medium sized pieces as shown in the picture below.

Put okra in a thick bottomed vessel and fry them for about 4-5 mins in medium flame to get rid of the stickiness of okra. Put this fried okra in a vessel. Add salt, chilly powder, turmeric powder, jaggary, salt, little amount of water and cook them well. 
Once it is almost cooked add chopped tomato and bring it to boil. Add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 8-10 days)
Add red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, black gram seeds, fenugreek seeds and 1-2 tsp oil in a pan. Once it starts giving nice aroma, add asafoetida powder and fry them for about 5-10 seconds. Add 5-6 curry leaves and fry them for about 20-30 seconds.
Add grated coconut, fried sambar masala, tamarind(optional) 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 okra , bring it to boil and stir well. (Add water, salt if required.)
Put 1/2 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 3-4 curry leaves and add it to sambar. It goes well with Rice/Dosas.

Mango Lassi

Ingredients:

1 medium sized Mango

1/2 cup cold Yogurt / Curd

1/4 cup cold Milk

3/4 - 1 cup Sugar

1-2 Cardamom seeds(Inside seed)

Recipe:

Peel the mango and chop it into medium sized slices as shown in the picture below.

Add chopped mango, milk, yogurt, sugar, cardamom seed in a mixer/blender and grind it for 1 min and serve.