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Saturday, May 29, 2010

Sweet Corn Vada / Jolada Vade

Ingredients:
2.5 - 3 cups Sweet Corn seeds/ Jola
7-8 Green Chillies
1/4 inch sized Ginger
15 - 20 Curry leaves
1 medium sized Onion
10-15 strands of Coriander leaves
2 - 3 strands of Mint Leaves or  Dill leaves
4 - 5 tsp Rice flour
2 - 3 tsp Bengal Gram flour /  Besan / Kadle hudi
Salt to taste
Oil

Recipe:
Remove the outer cover of sweet corns and separate the seeds as shown in the picture below.

Grind green chillies, ginger, curry leaves, little amount of sweet corn into smooth paste without adding water. Grind remaining sweet corns coarsely without adding water.

Chop onion, mint leaves and coriander leaves into small pieces as shown in the picture below.

Add rice flour, bengal gram flour, chopped ingredients, salt to the vada batter and mix well.

Make lemon sized balls from the mixture and pat them on oil applied plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vadas in oil and deep fry until they turn golden in color.

Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will serve 15-18 Vadas.

Beans Carrot Palya

Ingredients:
1.5 cups chopped Carrots
2 cups chopped Beans
Pinch Of Turmeric powder
1 tsp Chilly Powder
Grape sized Jaggary
Salt to taste
3 - 4 tsp grated Coconut
5 - 6 Curry leaves
1 - 2 pieces of Red Chilly
1 tsp Black Gram seeds
1 tsp Mustard seeds
1 - 2 tsp Oil

Recipe:
Chop carrots and beans into small pieces as shown in the picture below.

Put chopped carrot and beans in a thick bottomed vessel/pan. Add turmeric powder, chilly powder, jaggary, salt, around 1 cup of water and cook them well by covering a lid. Stir it once in every 2-3 mins.

Once the water content is almost dried, add grated cocount and keep the palya in low flame for about 3-4 mins. Put mustard seeds, black gram seeds, red chilly pieces, oil in a pan and heat. As soon as it starts spluttering, add curry leaves and then add it to Palya. Mix well before serving. It goes well with Rice/Chapathi.

Saturday, May 22, 2010

Sabbasige Soppu Chitranna / Dill Leaves Lemon Rice

Ingredients:
2 cups cooked White Rice (Preferred: Basmathi or Sona Masuri)
2 cups Dill Leaves / Sabbasige Soppu
1/2 cup frozen or fresh Green Peas
1 medium sized Onion
3-4 Green Chillies
2-3 tsp finely grated Coconut
2 - 3 tsp Lemon Juice
1/2 - 3/4 tsp Turmeric powder
Salt to taste
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Black Gram seeds
6 - 7 Curry leaves
4 - 5 strands of Coriander leaves
3 - 4 tsp Oil

Recipe:
Cook the rice and keep it aside.

Chop onion into medium sized thin pieces as shown in the picture below. Cut green chillies into 2 pieces. Chop coriander leaves, dill leaves into small pieces as shown in the picture below.

Put mustard seeds, black gram seeds, cumin seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add chopped green chillies, curry leaves, frozen green peas, turmeric powder and chopped onion. Fry them for about 3-4 mins in medium flame until onion turns golden in color. Add chopped dill leaves and cook them well by covering a lid in medium flame.

Add cooked rice and mix well.

Add chopped coriander leaves, lemon juice, grated coconut and mix well. Keep the chitranna in low flame for about 3-4 mins. Serve hot. I tried this recipe from cuisineindia. Thanks Pratibha for the recipe.

Pudina Soppu (Mint Leavs) Tambli

Ingredients:
4 - 5 strands of Mint leaves / Pudina soppu
1/2 - 3/4 cup Grated Coconut
4 - 5 Black Peppers / Karimenasu
1/4 tsp Cumin seeds
1 Green Chilly
1/2 - 3/4 cup Buttermilk / Majjige
Pinch of Jaggary
Salt to taste
1/2 tsp Mustard Seeds
1 - 2 pieces of Red Chilly
3 - 4 Curry leaves
1.5 tsp Ghee

Recipe:
Separate the mint leaves, wash them properly and keep them aside.

Put 1 tsp ghee in a thick bottomed vessel. Add cumin seeds, black peppers, green chilly and fry them for about 1 min in medium flame. Add mint leaves and fry them for about 4-5 mins in medium flame.

Grind grated coconut, fried mint leaves 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. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.) Put mustard seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.

Saturday, May 15, 2010

Baasundi

Ingredients:
18 cups(3 liters) Milk
2 - 2.5 cups Sugar
3 tsp Cashew nuts / Godambi
6 - 7 Pistachio
8 -10 Almonds / Baadami
4 - 5 Cardamoms / Elakki / Elachi
Pinch of Saffron

Recipe:
Scratch and remove the outer thin cover of almonds and pistachio.

Crush the nuts and cardamom together in a mixer for about one min as shown in the picture below.

Put 2-3 tsp warm milk in a bowl. Crush the saffron, add it to this bowl and keep it aside.

Put milk in a thick bottomed vessel and bring it to boil. As soon as it starts boiling, keep the milk in medium/low flame for about 20 mins. Keep stirring it once in 3-4 mins.

Add sugar and keep stirring the milk in medium flame for about 30 - 40 mins. The consistency of the milk should be like that of milkshake. Add crushed nuts and mix them well. Stir this mixture in medium flame for about 5 mins.

Add saffron milk and mix them well. Keep the Baasundi in low flame for about 3-4 mins.

Once it is cooled to room temperature, refrigerate and serve chilled.

Baalekayi Huli Menasina Kodilu / Raw Banana Sambar

Ingredients:
1.5 large Raw Banana / Baalekayi
4 - 5 Red Chillies
1/3 - 1/2 tsp Turmeri powder
Grape sized Tamarind
Grape sized Jaggary
Pinch of Chilly powder
Salt to taste
1.5 cups grated Coconut
3-4 flakes of Garlic
1 tsp Mustard seeds
5-6 Curry leaves
2 tsp Oil

Recipe:
Take off the fiber from the banana skin. Chop them into medium sized thin pieces as shown in the picture. Put them in buttermilk water for about 4-5 mins.

Put the chopped banana in a vessel. Add little amount of water, salt, chilly powder, pinch of turmeric powder, jaggary and cook them well by covering a lid.

Put grated coconut, tamarind, 1/4 tsp of turmeric powder, red chillies 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 raw banana. Add required amount of salt, water and bring it to boil. Keep it in low flame for about 5 mins.

Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to sambar. Remove the outer cover of garlic flakes, mash them and add them to a pan. Add 1-2 tsp oil to this pan and fry them in medium flame for few minutes until they turn golden in color. Add this fried garlic to sambar. Mix well before serving. It goes well with Rice.

Saturday, May 8, 2010

Majjige Dose(Surunnali)

Ingredients:
1 cup White Rice
1 tsp Fenugreek seeds / Methi seeds
1/2 cup grated Coconut
1/2 cup Beaten Rice / Avalakki / Poha
Grape sized Jaggary
3/4 - 1 cup Yogurt / Curd / Buttermilk
Salt to taste
Oil / Ghee

Recipe:
Soak white rice in water for about 6-7 hrs. Soak the fenugreek seeds in 3-4 tsp curd for about 3-4 hrs. Wash soaked rice 2-3 times and keep it aside.
Put beaten rice in a bowl and add around 2 cups of water. Drain the water and keep it aside.
Grind soaked rice, fenugreek seeds, salt, grated coconut, beaten rice into smooth thick batter by adding sufficient amount of curd. Add jaggary and grind them together for about 1 min. Keep the batter in warm place for fermentation for about 10-12 hrs. Add required amount of water and mix them well. The consistency of the batter should be like that of milkshake.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter spread it gently over the Tava as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for about 1-2 mins in medium flame.

Cook other side of the dosa as well for about 1-2 mins.

Serve hot with any chutney or sambar. Ingredients mentioned above will serve around 5-6 Majjige Dosas.

Tomato Cut Saaru(Rasam)

Ingredients:
1 large Tomato
2 Green Chillies
2 Red Chillies
1/2 tsp Fenugreek seeds / Methi seeds
1/2 tsp Cumin seeds / Jeera
1.5 - 2 tsp Coriander seeds / Kottambari
10-15 Curry leaves(6-7 for Masala + 5-6 for Seasoning)
1/2 tsp Asafetida powder(2/3 for Masala + 1/3 for Seasoning)
1/4 tsp Turmeric powder
2 tsp Yellow Lentils / Toor dal / Togari bele
3 - 4 tsp grated Coconut
Small grape sized Tamarind
Small lemon sized Jaggary
4-5 strands of Coriander leaves
Salt to taste
1/3 - 1/2 cup cooked Yellow Lentils
1 tsp Mustard seeds
2 tsp Oil

Recipe:
Put red chillies, cumin seeds, coriander seeds, yellow lentils, fenugreek seeds and 1 tsp oil in a pan and fry them in medium flame. Once it starts giving nice aroma, add asafetida powder, turmeric powder, curry leaves and fry them for about 30 seconds.


Put fried masala, grated coconut, tamarind in a mixer and grind them together into smooth paste by adding sufficient amount of water.

Chop the tomato into long thin pieces as shown in the picture below. Cut the green chillies into two halves.

Put chopped tomato and green chillies in a vessel. Add salt, jaggary, around 2 cups of water and cook them well. Add cooked yellow lentils, ground masala and bring them to boil. (Yellow lentils can be cooked(3-4 whistles in a pressure cooker) and preserved in a refrigerator(freezer) for about 8-10 days.) Add required amount of water, salt and keep the rasam in medium flame for about 2-3 mins. Add the chopped coriander leaves and keep the rasam in low flame for about 1 min.

Put mustard seeds and oil in a pan. As soon as it starts spluttering, add big pinch of asafetida powder, 4-5 curry leaves, keep them for about 4-5 seconds and then add it to rasam. It goes well with rice along with ghee and paapad.

Saturday, May 1, 2010

Besan Paare

Ingredients:
1 cup All Purpose flour / Plain flour / Maida hudi
1 cup Bengal Gram flour /Besan / Kadle Hudi
Big pinch of Asafetida powder / Hingu
1/2 tsp Red Chilly flakes
1/2 tsp Chilly Powder
1/4 tsp Cumin seeds / Jeera
1/4 tsp Carom seeds / Ajwain / Oma
Salt to taste
Oil
Recipe:
Put all purpose flour, bengal gram flour, asafetida powder, red chilly flakes, chilly powder, cumin seeds, carom seeds and salt in a vessel. Put 2-3 tsp oil in a pan and heat it. Pour this heated oil to the flour and mix well. Knead the dough by adding sufficient amount of water. Keep it aside for about 15 mins by covering a lid.

Take little amount of dough and make a round ball.

Roll the ball like chapathi as shown in the picture below by using little amount of oil.

Cut the rolled chapathi into medium sized long pieces as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Put rolled paare pieces in oil and deep fry until they turn golden in color.

When they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea. I tried this recipe from Manjula's Kitchen. Thanks Manjula for the recipe.

Broccoli Palya

Ingredients:
2-3 bunch of Broccoli
2-3 tsp Grated Coconut
2-3 Green Chillies
Pinch of Turmeric Powder
Salt to taste
1/4 tsp Black Gram Seeds
1/2 tsp Mustard Seeds
4-5 Curry Leaves
2 tsp Oil
Recipe:
Cut the broccoli into medium sized pieces and green chillies into small pieces as shown in the picture below.

Add mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chillies, chopped broccoli, turmeric powder, salt and fry them for about 2-3 mins in medium flame. Sprinkle little amount of 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 / Chapathis.