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Monday, April 27, 2009

Stuffed Bhindi(Okra) Fry

Ingredients:
12- 15 small Okra / Bhindi / Bendekayi
2 tsp Rasam Powder / Sambar Powder
1 tsp Putani Pudi or Bengal gram flour
1 tsp Mango powder / Amchoor powder
1/4 - 1/2 tsp Chilly powder
Pinch of Turmeric powder
1/2 - 1 tsp Lemon Juice
Salt to taste
5-6 strands of Coriander leaves
2-3 tsp Oil
Recipe:
Chop off the end parts of okra and slit them vertically as shown in the picture below.

Put putani pudi/bengal gram flour, rasam powder, chilly powder, turmeric powder, mango powder, salt in a bowl and mix them well.

Put few drops of lemon juice and mix them well. Sprinkle little amount of water and make paste as shown in the picture below.

Take little amount of prepared masala and stuff the okra with masala as shown in the picture below.

Heat the non stick pan and place the okra as shown in the picture below. Sprinkle 1-2 tsp oil and cover it with a lid and cook them in medium flame for about 2-3 mins.

Sprinkle little amount of water and shallow fry the okras in medium flame by covering a lid and turning the okras around to be cooked evenly. Once the okras are cooked, garnish with chopped coriander leaves and fry them for about 4-5 mins in low flame.

Sprinkle 2-3 drops of lemon juice and serve hot. It goes well along with rice and ghee or any kind of mild Rasam / Tove(Heerekayi Thove / Thove) Thanks to Vahrehvah for this recipe.

Avalakki Dose

Ingredients:
1.5 cup White Rice
1/2 cup Boiled Rice / Kuchulakki
1 cup Beaten Rice / Avalakki / Poha
1/2 cup Buttermilk / Curd
Salt to taste
Oil/Ghee

Recipe:

Soak both the rice in water for about 7-8 hrs. Wash soaked rice 2-3 times and keep it aside. Grind soaked rice coarsely by adding sufficient amount of water. Add beaten rice, buttermilk/curd and grind it to 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 12-14 Avalakki Dosas.

Kadle Bele Chutney

Ingredients:

4-5 tsp Bengal gram seeds / Kadle Bele

3/4 - 1 cup grated Coconut

2-3 Green Chillies

Grape sized Tamarind

3-4 strands of Coriander leaves

small piece of Ginger

Salt to taste

8-10 Curry leaves

1/2 tsp Mustard seeds

1/2 tsp Black gram seeds

Pinch of Asafoetida powder

2 tsp Oil

Recipe:

Put 1 tsp oil in a pan and heat it. Add bengal gram seeds and fry them for about 1-2 mins in medium flame. Add ginger, cut green chillies, tamarind, 4-5 curry leaves and fry them for about 1-2 mins in medium flame.

Put this fried ingredients, coconut, coriander leaves in a mixer and grind it to smooth paste by adding sufficient amount of water. Put mustard seeds, black gram seeds, 1 tsp oil in a pan. Once it starts spluttering, add pinch of asafoetida powder and keep it for few seconds. Add curry leaves and add it to Chutney. Mix well before serving. It goes well with Dosas/Idlis. This recipe is from malaskitchen. Thanks Vanamala for this wonderful recipe.

Shavige Uppittu / Vermicelli Upma

Ingredients:
1 cup Vermicelli
2 cups Water
8-10 beans
1/2 Carrot
15-20 frozen Green Peas /soaked Green Peas
1 small Onion
1-2 Green Chillies
2-3 Curry leaves
2-3 Coriander leaves
1/2 tsp Vangibath powder(optional)
1/2 tsp Black gram seeds
1/2 tsp Bengal gram seeds
1/4 tsp Mustard seeds
Salt to taste
2-3 tsp Oil

Recipe:
Put vermicelli in a thick bottomed vessel and fry it for around 4-5 mins in medium flame until it turns golden in color.

Chop beans and carrot into small pieces as shown in the picture below. Cook chopped vegetables, green peas together by adding little amount of water and salt in a pressure cooker. (2 whistles)
Cut green chillies into medium sized pieces. Chop onion, coriander leaves into small pieces as shown in the picture below.
Put mustard seeds, black gram seeds, bengal gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, green chillies, onion and fry them for about 3-4 mins. Add vangibath powder and fry them for about 1 min. Add cooked vegetables, 2 cups of water(cooked vegetable water can be used), salt and bring it to boil.

Add fried vermicelli and stir the uppittu. Cook them by covering a lid until all the water content gets evaporated in medium flame. Keep stirring the uppittu once in 2 mins.

Add chopped coriander leaves and mix well. Keep the Uppittu in low flame for about 2-3 mins. Mix well and serve hot. The above mentioned ingredients will serve 2 plates of Shavige Uppittu.

Palak Palya / Spinach Palya

Ingredients:

1 bunch of Spinach Leaves /Palak Soppu

1-2 tsp Grated Coconut

3-4 Green Chillies

Small grape sized Jaggary

Pinch of Turmeric Powder

Salt to taste

1/2 tsp Black gram Seeds

1/4 tsp Mustard Seeds

2-3 Curry Leaves

2-3 tsp Oil

Recipe:

Clean and wash spinach leaves properly and keep it aside for about 5 mins. Chop spinach leaves and green chillies into small pieces as shown in the picture below.

Put mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chilly, chopped spinach leaves, turmeric powder, salt, and fry them for about 2-3 mins in medium flame. Sprinkle 1 tsp water 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.