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Monday, May 18, 2009

Capsicum Bajji

Ingredients:

1 medium sized Capsicum

1/4 cup Bengal gram flour/ Besan flour/ Kadle hudi

1/4 cup Rice flour/ Akki hudi

Pinch of Asafotida powder/Hingu

8-10 Cumin seeds/Jeerige

8-10 Ajwain seeds / Oma

1/2 tsp Chilly powder

Pinch of Garam masala powder

Pinch of baking powder

Salt to taste

Oil

Recipe:

Chop capsicum into thin round pieces as shown in the picture below.

Add rice flour, bengal gram flour, asafotida, cumin seeds, ajwain seeds, salt, chilly powder, garam masala, baking 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 it. Take each piece of capsicum, dip it in batter and deep fry it in oil.

Serve hot along with Tomato ketchup.

Capsicum Rice

Ingredients:
1 cup White Rice(Sona Masuri / Basmathi preferred)
1 large Capsicum
2-3 Spring Onions
6-7 strands of Coriander leaves
2 tsp Butter
1 tsp Ghee
Salt to taste

Ingredients for Masala:
6-7 Red Chillies
1/2 tsp Cumin seeds
3/4 tsp Mustard seeds
1 tsp Coriander seeds
2 tsp Black Gram seeds / Urad dal / Uddina bele
4 tsp Peanuts / Ground nuts
10-15 Curry leaves

Recipe for Masala/Powder:
Add red chillies, mustard seeds, cumin seeds, coriander seeds, black gram seeds, peanuts and fry them for about 3-4 mins in medium flame until it starts giving nice aroma or black gram seeds turn golden in color. Add curry leaves and fry them for about 1 min in low flame.

Put this fried ingredients in a mixer/blender and grind them to coarse powder as shown in the picture below. This can be stored in an airtight container.


Recipe:
Wash the rice in water for about 2-3 times and put it in a vessel. Boil the rice till each grain is separate and almost done. Drain the water content. Add 1 tsp ghee, salt, mix them well and keep it aside for about 2-3 hrs to cool.
Chop capsicum into medium sized thin pieces as shown in the picture below. Chop spring onions and coriander leaves into small pieces as shown in the picture below.

Put butter in a thick bottomed vessel/pan and heat it. Add chopped capsicum and fry them for about 4-5 mins medium flame. Add 4-5 tsp prepared masala powder, salt and fry them  for about 1 min. Add chopped spring onions and fry them for about 1 min. 

Add rice, chopped coriander leaves and mix well. Keep the capsicum rice in low flame for about 2-3 mins.

Serve hot along with any raita. This recipe is from vahrehvah. Thanks Sanjay for this recipe.

Palak Tove / Spinach Tove

Ingredients:

1/2 bunch of Spinach leaves/Palak soppu

1/2 medium sized Onion

1 medium sized Tomato

2-3 Green Chillies

1-2 Red Chillies

2-3 flakes of Garlic

3-4 strands of Coriander leaves

1 tsp Lemon Juice

Salt to taste

Pinch of Asafotida powder / Hingu

Pinch of Turmeric powder

1.5 - 2 cups cooked Yellow Lentils/Toor dal /Togaribele

1/2 tsp Mustard seeds

4-5 Curry leaves

2 tsp Oil

1/2 - 1 tsp Butter

Recipe:

Chop onion, tomato into small pieces as shown in the picture below. Cut green chillies into medium sized pieces. Chop coriander leaves into small pieces. Remove the outer cover of garlic flakes and mash them.

Clean, wash the spinach leaves and chop them into medium sized pieces as shown in the picture below.

Add mustard seeds, red chillies and oil in a thick bottomed vessel/pan. Once it starts spluttering, add garlic and fry them for about 1-2 mins. Add curry leaves, green chillies, asafotida powder, chopped onion and turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in color. Add chopped tomato and fry them for about 1-2 mins. Add little amount of water, salt and cook them well.

Add chopped spinach leaves and cook. Add cooked yellow lentils and bring them to boil. (Add salt, water if required.) 

Add chopped coriander leaves, lemon juice, butter and keep the tove in medium/low flame for about 3-4 mins. It goes well with Rice/Chapathis / Pooris.

Watermelon Rind Palya / Kallangadi Sippe Palya

Ingredients:

4-5 pieces of Watermelon Rind(White part of watermelon) / Kallangadi Sippe

1/3 cup soaked Green Gram seeds / Hesaru Kalu

2-3 tsp finely grated Coconut

Salt to taste

Pinch of Turmeric powder

1/2 tsp Chilly powder

1 green Chilly

Small grape sized Jaggary

1/4 tsp Tamarind Juice

2-3 Curry leaves

1/2 tsp Mustard seeds

1 tsp Black gram seeds

1 tsp Oil

Recipe:

Soak green gram seeds in water for about 6-8 hrs. Wash it properly and keep it aside.

Cut the watermelon rinds into small pieces as shown in the picture below. Cut the green chilly into small pieces.

Put chopped watermelon rind, soaked green gram seeds and green chillies in a thick bottomed vessel. Add turmeric powder, chilly powder, salt, tamarind water, jaggary, sufficient amount of water and cook them well by covering a lid. Once the water content is almost dried, add finely grated coconut and mix well. Keep the palya in low flame for about 2-3 minutes.

Add mustard seeds, black gram seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with Rice. I tried this recipe from Paka Chandrike. Thanks to Naavada for this recipe.

Watermelon Juice / Kallangadi Hannu Juice

Ingredients:

1/4 piece of small Watermelon / Kallangadi Hannu

Little amount of cold Water (Less than 1/4 cup)

1/2 cup Sugar

Recipe:

Remove the seeds and cut the watermelon into medium sized pieces as shown in the picture below.
Put watermelon pieces, water, sugar in a mixer/blender and grind them for about 1-2 mins. Put ice cubes (if required) and serve.