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Saturday, June 26, 2010

Potato Chips

Ingredients:
4 - 5 large Potatoes / Aloo
1/2 tsp Salt
1/2 tsp Chilly powder (Optional)
Oil

Recipe:
Put around 8-10 cups of water, little amount of buttermilk in a vessel. Peel the potato and put it in buttermilk water for about 30-45 mins. Remove the potato from water and keep them aside.

Put 1/2 tsp salt and 2 - 3 tsp water in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Once the oil is hot, grate the potatoes directly to the hot oil using chips maker as shown in the picture below. Fry them in medium high flame and once they are almost fried sprinkle the salt water and fry them in medium flame until they are crisp.

Remove the chips from oil and place them in a kitchen paper towel to absorb the extra oil content.
For spicy chips, sprinkle little amount of chilly powder over the chips and toss them well. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Punarpuli Tambli / Kokum Tambli

Ingredients:
5 - 6 dried Kokum Skins / Onagisida Punarpuli Sippe
1 tsp Cumin seeds(1/2 for grinding + 1/2 for seasoning)
4 - 5 Black Pepper
1 cup grated Coconut
1/4 -1/2 cup Curd / Buttermilk
1 - 2 Green Chillies
Large grape sized Jaggary
1/2 tsp Mustard seeds
4 - 5 Curry leaves
1 - 2 Red Chilly pieces
1 tsp Ghee / Oil

Recipe:
Grind grated coconut, dried kokum skins, green chillies, black peppers, 1/2 tsp cumin seeds into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add jaggary and grind them together for about 1 min.

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.) 1/2 cup of milk can be added if the tambli is too sour. Put mustard seeds, red chilly pieces and oil in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.

Saturday, June 19, 2010

Mixed Flour Rotti

Ingredients:
1 cup Rice flour/ Akki hudi
1 cup Millet flour / Raagi hudi
1 cup Corn flour/ Jower flour / Jolada hudi
1 cup Wheat flour / Godhi hudi
4 - 5 Green Chillies
1/2 bunch of Dill leaves / Sabbasige soppu
1 large Onion
3 - 4 tsp grated Coconut
15 - 20 Coriander leaves
10 - 12 Curry leaves
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil / Wax paper

Recipe:
Chop coriander leaves, green chillies, dill leaves,curry leaves and onion into small pieces as shown in the picture below. Grate the carrot as shown in the picture below.

Put all the chopped ingredients, rice flour, wheat flour, jower flour, millet flour, grated carrot, grated coconut, salt in a vessel and mix them well by adding sufficient amount of water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and pat it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and put 1 tsp ghee/oil over the rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame. Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 20-22 Rottis.

Basale Huruli Sambar / Malbar Spinach & Horse Gram Sambar

Ingredients:
1 bunch Malbar Spinach / Basale
1 cup Horse Gram / Huruli / Kudu
1 - 1 1/4 cup grated Coconut
4 - 5 Red Chillies
Large grape sized Jaggary
Grape sized Tamarind
1/4 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
2 tsp Mustard seeds(1 tsp for Sambar Masala + 1 tsp for Seasoning)
1/2 tsp Cumin seeds / Jeera
2.5 - 3 tsp Coriander seeds
3 - 4 Garlic flakes
4 - 5 Curry leaves
2 - 3 tsp Oil

Recipe:
Put horse gram in a heavy bottomed pan and fry them for about 10 mins in medium flame until they start spluttering and give nice aroma. Once they are cooled to room temperature crush them in a mixer as shown in the picture below.

Wash malabar spinach properly, separate the leaves from its stem and keep them aside. Chop the leaves into small pieces and stems into 1 inch sized pieces.


Put this chopped leaves, stems and crushed horse gram in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, little amount of water and cook them well. (2 whistles)

Put red chillies, cumin seeds, coriander seeds, 1 tsp mustard seeds and 1 tsp oil in a pan and heat. Fry them in medium flame until the mustard seeds starts spluttering.

Put grated coconut, fried sambar masala, tamarind 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 malabar spinach, bring it to boil and stir well. (Add water, salt if required.)
Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add 1 tsp mustard seeds and fry. As soon as it starts spluttering, add 2-3 curry leaves and then add it to Sambar. It goes well with Rice/Dosas.

Saturday, June 12, 2010

Saatu

Ingredients:
2 cups All Purpose flour / Maida hudi
1/2 cup Ghee
1/4 tsp Salt
2 cups of Sugar
2-3 Cardamom
Ghee / Oil for frying

Recipe:
Add all purpose flour, salt, hot ghee in a vessel and mix them well. Knead the dough by adding sufficient amount of water. Keep it aside for about 15 mins.

Make lemon sized ball and rub in between the hands properly and then flatten the ball little bit and press the thumb finger at the middle as shown in the picture below.



Keep oil/ghee(Use fresh oil or ghee) in a thick bottomed vessel and heat it. Deep fry this pressed dough in medium/low flame for about 20 mins until they turn golden in color.

Keep them aside for about 20-30 mins until they come to room temperature.

Add 2 cups of sugar, 1/2 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.) Add cardamom powder, mix well and switch off the flame.

Put this deep fried patties in sugar syrup. Make sure that all the patties are dipped in the sugar syrup.

Remove the patties from sugar syrup and keep them aside as shown in the picture below.

Heat the remaining sugar syrup for about 1 min and then switch off the flame. Let it cool for about 5 mins until it becomes little thick as shown in the picture below.

Put the patties again in sugar syrup and mix well. Remove the patties again from the sugar syrup and keep them aside. Pore little amount of the remaining thick sugar syrup on top of each Saatu as shown in the picture below.

Once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve around 15 Saatus.

Gongura Ellupudi Chutney / Sorrel Leaves Chutney

Ingredients:
1 bunch of Sorrel leaves / Gongura soppu / Pandi soppu
4 - 5 tsp fried Sesame seed powder
5 - 6 Green Chillies
1/4 tsp Asafoetida powder
1.5 tsp Cumin seeds (1 tsp for Chutney + 1/2 tsp for Seasoning)
1/2 tsp Mustard seeds
4 - 5 Curry leaves
Salt to taste
4 - 5 tsp Oil

Recipe:
Clean the sorrel leaves, wash them and keep them aside. Cut the green chillies into medium sized pieces as shown in the picture below.

Put sesame seeds in a pan and fry them in medium flame until it starts spluttering. Put them in a mixer and make coarse powder as shown in the picture below.

Put 2 tsp oil and 1 tsp cumin seeds in a heavy bottomed vessel/pan. Once it turns to golden in color, add asafetida powder, chopped green chillies and fry them for about 1 min. Add sorrel leaves and fry them for about 2 mins. Cook them well by covering a lid for about 10 mins in medium flame.

Once it is cooled, put it in a mixer and grind it to smooth paste as shown in the picture below. (Don't add any water.) Put mustard seeds, 1/2 tsp cumin seeds, 3-4 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves and then add it to chutney. It goes well with dosas, rice and ghee.

Saturday, June 5, 2010

Peas Parata

Ingredients:
2.5 cups Wheat flour
3 cups soaked Green Peas / frozen Green Peas
2 medium sized Potatoes / Aloo
12 - 15 Coriander leaves
Pinch of Turmeric powder
1/2 - 3/4 tsp Ginger Garlic paste
1/2 tsp Garam Masala
1 - 1.5 tsp Chilly powder
1/4 tsp Cumin seed powder
1/4 tsp Coriander seed powder
3/4 tsp Mango powder / Amchoor powder
Salt to taste
4 tsp Oil / Ghee
Butter

Recipe:
Cook the potatoes in a pressure cooker. (2-3 whistles) Once the pressure goes off, remove the outer cover of potatoes, grate them as shown in the picture below. Pressure cook the soaked/frozen green peas by adding very little amount of water. (2-3 whistles) Once the pressure goes off, drain the water and mash them properly as shown in the picture below. Chop the coriander leaves into small pieces.

Put 2 tsp oil in a pan and heat it. Add ginger garlic paste and fry them for about 1 min. Add chopped coriander leaves, turmeric powder and fry them for about 1-2 mins in medium flame. Add grated potato, mashed green peas, salt, garam masala, mango powder, chilly powder, cumin seed powder, coriander seed powder and mix them well. Keep the palya in low flame for about 2-3 mins.

Mix wheat flour, 2 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water. Keep the dough aside by covering a lid for about 20-30 mins.

Take little amount of dough and make a round ball.

Roll the ball little bit by using sufficient amount of dry wheat flour as shown in the picture below. Take little amount of prepared masala and place it over the rolled chapathi as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below.

Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the parata by putting butter on both the sides of parata as shown in the picture below.

Serve hot along with curd masala and pickle or any curries. The above mentioned ingredients will serve 10-12 Peas Paratas.

Shunti Saaru / Ginger Rasam

Ingredients:
3/4 - 1 inch sized Ginger
Large lemon sized Jaggary
Large grape sized Tamarind
2 Green Chillies
8 - 10 Curry leaves
1 - 2 pieces of Red Chillies
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Big pinch of Asafetida powder
Salt to taste
1 tsp Ghee
5 - 6 cups Water

Recipe:
Cut the green chillies vertically into two long halves as shown in the picture below. Mash the ginger as shown in the picture below.

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.

Put tamarind water, jaggary, water, salt, mashed ginger, green chillies and bring them to boil. Keep the rasam in medium flame for about 3-4 mins.
Put mustard seeds, cumin seeds, red chilly pieces and ghee in a pan. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.