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Monday, June 1, 2009

Taro Root Pakoda

Ingredients:

4 medium sized Taro Roots / Kesuvina Gadde / Beenu Kesavu

1/2 medium sized Onion

Small piece of Butter

1/2 tsp Red Chilly flakes

1/4 tsp Chilly powder

7-8 Curry leaves

3-4 Coriander leaves

2-3 tsp All Purpose Flour / Maida Hudi

Pinch of baking powder

Salt to taste

Oil

Recipe:

Peel the taro roots, wash them and grate them as shown in the picture below. Grate the onion and squeeze it properly to remove the water content. Chop coriander leaves, curry leaves into small pieces as shown in the picture below.

Mix all purpose flour and baking powder in a bowl and keep it aside.

Put grated taro roots, squeezed onion, butter in a vessel and mix them well. Add red chilly flakes, red chilly powder, chopped coriander leaves, curry leaves, salt, all purpose flour and mix them well.

Keep oil in a thick bottomed vessel and heat it. Take little amount of prepared batter, make thin vada shape and put it into oil. Fry both the sides of taro root pakoda until it turns golden in color. Serve hot along with tomato ketchup. This recipe is from vahrehvah. Thanks Sanjay for this recipe.

Akki Enne Rotti

Ingredients:

2.5 cups Rice flour/ Akki hudi

6-7 Green Chillies

Small piece of dry Coconut

1 medium sized Onion

4-5 Coriander leaves

10-15 Curry leaves

Pinch of Asafotida powder

1-1.5 cups Curd

Salt to taste

Oil

Recipe:

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

Add all these ingredients, salt, asafotida powder, rice flour in a vessel and mix them well. Add curd and mix. Add sufficient amount water and mix them well. Don't make the dough too thin.

Take one thick plastic sheet, put 1 tsp of oil and spread it over the sheet. Take little amount of dough and pat it over the sheet to a medium thin round. Make one small hole in the middle as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Take each enne rotti and slowly drop it into oil. Fry both the sides of enne rotti for about 1 min.

Serve hot along with salted butter or any curry. The above mentioned ingredients will serve 18-20 Akki Enne Rottis.

Stuffed Vegetable Parata

Ingredients:

1 large sized Potato / Aloo

1/2 cup soaked Peas / frozen Peas

1/2 cup chopped Beans

1/2 cup chopped Carrots

1/2 cup chopped Cauliflower

1/2 tsp Chilly powder

1/2 tsp Garam Masala

1/4 tsp Cumin seed powder

1/4 tsp Coriander seed powder

Salt to taste

1/4 tsp Mustard seeds

1.5 cups Wheat flour

3 tsp Oil / Ghee

Butter

Recipe:

Chop beans, carrot, cauliflower into small pieces as shown in the picture below. Put this chopped vegetables, green pies in a cooker container. Add little amount of salt, water and cook them without adding any water.(3 whistles) Drain the excess water.

Cook the potato in a pressure cooker. (3-4 whistle) Once the pressure goes off, remove the outer cover of potato and mash it as shown in the picture below.

Put 1 tsp oil, mustard seeds in a thick bottomed vessel. Once it starts spluttering add these cooked vegetables, chilly powder, garam masala, coriander seed powder, cumin seed powder, salt and mix them well. Fry this masala in medium flame for about 2 mins. Keep it aside for about 10 mins to cool down.

Mix wheat flour, 2 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water. keep it aside for about 30 mins by covering a lid.

Take little amount of dough and make a round ball. Roll the ball to a thin chapathi by using sufficient amount of dry wheat flour as shown in the picture below. Keep it aside.

Make another chapathi and fill the chapathi with the vegetable masala evenly as shown in the picture below. Cover this chapathi with another chapathi and press the edges as shown in the picture below.

Heat the tava and cook the parata by putting butter on both the sides of parata.

It goes well along with curd masala. (Add 1 cup of curd, salt, chunky chat, pepper powder in a bowl and mix them well.) Serve hot along with curd masala and pickle. The above mentioned ingredients will serve 6-7 stuffed vegetable paratas.

Rava Idli

Ingredients:

2 cups medium sized Semolina / Sajjige

1/2 tsp Black Gram seeds

1/2 tsp Mustard seeds

1 tsp Bengal Gram seeds

1.5-2 tsp broken Cashew nuts

Small piece of Ginger

6-7 Curry leaves

2-3 Green Chillies

Pinch of Baking powder

4-5 strands of Coriander leaves

2.5 - 3 cups Curd

Salt to taste

2-3 tsp Oil

Recipe:

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

Put oil, mustard seeds, black gram seeds, bengal gram seeds, cashew nuts in a thick bottomed vessel and fry. Once it starts spluttering add chopped green chillies, ginger, curry leaves and fry them for few seconds. Add semolina and fry them for about 5-6 mins in medium flame until it starts giving nice aroma. Let it cool to room temperature. 

Add  this fried semolina in a vessel. Add salt, baking soda and mix well. Add 1 cup of curd and mix well. Add chopped coriander leaves and mix well. Add remaining curd and mix well. The consistency of the batter should be that of thick milkshake.
Wash Idli holders/cups and fill each of them with 3/4 full of batter. Steam cook Idlis for about 20-30 mins. (Don't put the weight, place one steel glass over the weight stand). Let them cool down a bit before you serve.
Serve them hot with any Sambar, Chutney. The above mentioned ingredients will serve around  10-12 Idlis.

Tindora Fry

Ingredients:

30-40 Tindora / Thondekayi

3-4 tbs finely grated Coconut / Coconut Powder

1/2 tsp Chilly powder

Pinch of Turmeric powder

Salt to taste

1 Red Chilly

1/2 tsp Mustard seeds

1.5 tsp Black Gram Seeds

1.5 tsp Bengal Gram seeds

1.5 tsp Cashew nuts

Pinch of Asafotida powder

6-7 Curry leaves

Oil

Recipe:

Chop tindora into thin pieces as shown in the picture below.
Heat oil in a thick bottomed vessel and fry this chopped tindora in medium flame. Once they are cooked remove the tindora pieces from oil and place them in a kitchen towel.
Put 2 tsp oil in a pan. Add mustard seeds, black grams seeds, bengal gram seeds, red chilly pieces, cashew nuts and fry them. Once it starts spluttering add asafotida powder, turmeric powder, salt, curry leaves, chilly powder and fry them for few seconds. Add finely grated coconut and fry them for few seconds.
Add fried tindora pieces and mix well. Keep the palya in low flame for about 1-2 mins. Serve hot. It goes well with rice & ghee, chapathis and pooris. This recipe is from vahrehvah. Thanks Sanjay for this recipe.