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Sunday, November 1, 2009

Almond Cookies / Badam Biscuits

Ingredients:
2 cups All Purpose flour / Maida Hudi
1- 1.5 cups powdered Sugar
1/2 cup Almonds / Badami (You can also add cashew nuts and pistachios)
1/4 tsp Baking Soda
3/4 - 1 cup melted Ghee
2 - 3 Cardamoms / Elakki
1/2 tsp Venilla powder (Optional)

Recipe:
Put sugar in a mixer and grind it to very fine powder as shown in the picture below. Put almonds to the mixer and crush them as shown in the picture below. Put all purpose flour, crushed almonds, powdered sugar, powdered cardamoms, venilla powder and baking soda in a vessel and mix them well. Add the melted ghee little by little, kneed and prepare the soft dough. Preheat the oven to 300-350 degree F. (For microwave, please follow the steps mentioned Mixed Flour Cookies recipe.)
Put one aluminum foil/sheet over the oven tray. Take lemon sized dough and make a round ball. Press it little to a round shape(1/4 inch thick) and place it over the aluminium foil as shown in the picture below.
Place this cookies in a oven(Upper shelf) and cook them at 300-350 degree F temperature for about 15-20 mins until the bottom part of the biscuits turn light golden in color.
Take it outside from the oven and allow them to cool for about 5-10 mins.
Once they are cooled, store them in an airtight container. The above mentioned ingredients will serve 30-35 Almond Cookies.

Badane Nugge Majjige Huli

Ingredients:
1/2 medium sized American Eggplant / 1 Udupi Gulla
2-3 Drumsticks / Nugge kayi
1 - 1.5 cup grated Coconut
4-5 Green Chillies
1/2 cup fresh Buttermilk / Yogurt /Curd
Pinch of Turmeric powder
1/4 tsp Chilly powder
1/4 tsp Tamarind Juice
Small grape sized Jaggary
Salt to taste
1/2 tsp Mustard Seeds
1/2 Red Chilly
1 tsp Oil

Recipe:
Cut eggplant into large pieces and put them in buttermilk water for about 5 mins.Chop drumsticks into 1.5 inch sized pieces. Cut 2-3 green chillies into two halves. Remove the eggplant pieces from water and keep them aside.

Put chopped drumsticks, green chillies in a heavy bottomed vessel/pan and cook them well by adding sufficient amount of water and covering a lid. Add chopped eggplant, salt, tamarind juice, chilly powder, turmeric powder, jaggary and cook them well by covering a lid.

Grind grated coconut and 2 green chillies into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to a vessel containing cooked eggplant and mix them well. Add buttermilk, pinch of salt to the same vessel, mix them well and bring them to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)
Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice.

Badanekayi Chutney / Eggplant Chutney

Ingredients:

1 medium sized American Eggplant / Brinjal / Badanekayi

1 medium sized Tomato

Grape sized Tamarind

2-3 Green Chilies

1-2 Red chillies

1/2 inch sized Ginger

2 cloves of Garlic

8-10 Curry leaves

Salt to taste

2-3 tsp Cashew nuts

1 tsp Dalia Split / Hurigadale / Putani

1/2 tsp Cumin seeds

1 tsp Mustard seeds

1/2 tsp Black Gram seeds

Big pinch of Asafetida powder

2-3 strands of Coriander leaves

3-4 tsp Oil

Recipe:

Cut eggplant into medium sized pieces and put them in buttermilk water for about 5 mins.

Cut tomatoes into medium sized pieces as shown in the picture below. Cut green chillies into 2 pieces. Cut the ginger into small pieces. Remove the outer cover of garlic and mash it. Remove eggplant pieces from buttermilk water and keep them aside.

Put 2 tsp oil in a pan and heat it little bit. Add red chillies, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, ginger pieces, garlic, tamarind and fry them for about 2 mins. Add green chillies, cashew nuts, dalia split and fry them for about 3-4 mins until cashew nuts turn light golden in color. Add 6-7 curry leaves, pinch of asafetida powder and fry them for a minute. Add chopped tomatoes, salt and fry them for about 1 min.

Add chopped eggplant, sprinkle little amount of water and cook this mixture by covering a lid for about 20-30 mins in low/medium flame.

Put this cooked eggplant in a mixer and grind it coarsely for few seconds. Add little amount of water if required. Put 1/2 tsp mustard seeds, blackgrams seeds, little bit of cumin seeds, 1 tsp oil in a pan. Once it starts spluttering, add pinch of asafotida powder, 2-3 curry leaves and keep it for few seconds and then add it to Chutney. Garnish with chopped coriander leaves. Mix well before serving. It goes well with Dosa/Rotti/ Chapathi. I tried this recipe from vahrehvah. Thanks Sanjay.