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Saturday, August 28, 2010

Avalakki(Poha) Mixture

Ingredients:
1.5 cups thick Beaten Rice / Poha / Mixture Avalakki / Dappa Avalakki
1 - 1.5 cups Flat Bean seeds / Avarekalu
2 - 3 tsp Groundnut /  Peanuts
2 - 3 tsp Dalia Split / Putani
3/4 tsp Black Gram seeds
3/4 tsp Mustard seeds
1/2 tsp Turmeric powder
1 tsp Chilly powder
8 - 10 Curry leaves
4 - 5 broken Red Chillies
1/8 tsp Asafetida powder
Small piece of Dry Coconut / Koppara
Salt to taste
Oil

Recipe:

Separate the seeds from fresh flat beans.

Soak the flat bean seeds in water for about 4-5 hrs. Press each soaked seed and remove the outer layer. Put them in a tissue paper to remove the water content.

Keep oil in a thick bottomed vessel and heat it. Put flat bean seeds in oil and fry them until they turn golden in color. Take them from the oil and put them in a kitchen paper towel to absorb the oil content.

Similarly fry the beaten rice in batches and put them in a kitchen paper towel to absorb the oil content.

Cut the dry coconut into thin long pieces as shown in the picture below.

Put peanuts, dry coconut pieces, 2-3 tsp oil in a pan and fry them in medium flame. Once they turn light golden in color, add curry leaves, red chilly pieces, mustard seeds, black gram seeds, dalia split and fry them in medium flame for about 1-2 mins. Add turmeric powder, asafetida powder, salt and fry them for about 30 seconds. Add red chilly powder and fry them for about 15 seconds.

Add fried flat bean seeds, fried beaten rice and mix them well. Switch off the flame and keep it aside. Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Aloo Rajma

Ingredients:
1 cup Kidney Beans / Rajma
1 medium sized Potato
1 small Onion
2 medium sized Tomatoes
2 - 3 Garlic pods
Grape sized Jaggary
1.5 - 2 tsp MTR Pav Bhaji Masala
1/4 - 1/2 cup Whipping Cream / thick Milk
1 tsp Yogurt / Curd
Salt to taste
1 tsp Kasuri Methi leaves
3 - 4 strands of Coriander leaves
2 tsp Oil

Recipe:
Soak the kidney beans in water for about 6-7 hrs. Wash them properly in water for about 2-3 times and keep them aside. Peel the potato as shown in the picture below.

Put this soaked kidney beans, potato in a pressure cooker and cook them well by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, mash the potatoes and some of the kidney beans.

Chop the onion, tomato into small pieces as shown in the picture below. Remove the outer cover of garlic and mash them as shown in the picture below.

Put oil in a heavy bottomed pan and heat it. Add garlic and fry them for about 2-3 mins until they turn light golden in color. Add chopped onion and fry them for about 3-4 mins in medium flame until onion turns golden in color. Add chopped tomato, salt and fry them for about 3-4 mins in medium flame.

Add cooked kidney beans,potatoes, jaggary, salt, pav bhaji masala and bring them to boil. Mash the kasuri methi leaves and add it to the curry. Add whipping cream, mix them well and bring them to boil. Add yogurt and bring them to boil. Keep the curry in low flame for about 4-5 mins.

Garnish with coriander leaves and serve hot. It goes well with Chapathis.

Saturday, August 21, 2010

Dose Hittina Bonda(Ambode)

Ingredients:
2 cups thick Dosa Batter / Uddina Dose Hittu
1/3 cup Bengal Gram flour / Besan / Kadle hudi
2 - 3 tsp Curd / Yogurt
5 - 6 strands of Coriander leaves
3 - 4 strands of Mint leaves / Pudina soppu
3 - 4 Green Chillies
1/2 small Onion
8 - 10 Curry leaves
Salt to taste
1/4 tsp Cumin seeds
Oil

Recipe:
Prepare the dosa batter as specified in Dosa Batter recipe.
Chop green chillies, curry leaves, mint leaves, coriander leaves and onion into small pieces as shown in the picture below.

Put dosa batter, bengal gram flour, cumin seeds, salt, curd in a vessel and mix them well. Add chopped ingredients and mix them well. Add sufficient amount of water if required. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and slowly drop it into oil. Deep fry until they turn golden in color.

Serve hot along with chutney or sambar. The above mentioned ingredients will serve 12-15 Ambodes.

Kallangadi Sippe(Watermelon Rind) Sasive

Ingredients:
1.5 cups grated Watermelon Rind / Kallangadi sippe
1/2 - 3/4 cup grated Coconut
1.5 tsp Mustard seeds (3/4 grinding + 3/4 for seasoning)
Small piece of Ginger
1 - 2 Green Chillies
4 - 5 Coriander leaves
3/4 cup Buttermilk / Yogurt / Curd
Salt to taste
1/2 tsp Cumin seeds
Pinch of Asafetida powder
4 - 5 Curry leaves
1 tsp Oil

Recipe:

Grate the watermelon rind as shown in the picture below. Chop the coriander leaves into small pieces.

Put grated coconut, green chillies and 3/4 tsp mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add ginger and grind them together for about 2 mins.

Put grated watermelon rind, coriander leaves, salt in a vessel and mix them well. Add ground coconut, buttermilk and mix well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to sasive.)

Put oil, mustard seeds, cumin seeds in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to sasive. Mix well before serving. It goes well along with rice.

Saturday, August 14, 2010

Kucchulakki Unde / Boiled Rice Dumplings

Ingredients:
1.5 cups Boiled Rice / Kucchulakki
1/2 cup grated Coconut
1/2 cup chopped Cucumber (Optional)
Salt to taste

Recipe:
Soak boiled rice in water for about 6-7 hrs. Wash the rice in water for about 2-3 times and it them aside. Peel the cucumber and chop it into medium sized pieces as shown in the picture below. (Remove the seeds if cucumber is ripen.)

Grind soaked rice, cucumber and coconut coarsely by adding sufficient amount of water. Add salt and water. (The consistency of the batter should be like that of milkshake.) Transfer this to a heavy bottomed pan and heat.

Keep stirring the mixture, making sure that it doesn't stick to the bottom of the vessel. Cook this mixture in medium flame for about 30 mins, stirring continuously till solid enough to be rolled into balls.

Transfer this dough to a plate.

Make lemon-sized balls by wetting your hands in water. Place this rice balls in a cooker container, cover one plate, steam cook for about 15 mins in high flame and another 30 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Instead of pressure cooker a traditional steamer can also be used. Let them cool down a bit before you serve.

Serve them hot with any Sambar or Chutney. The ingredients mentioned above will serve around 20 rice dumplings.

Tomato Onion Chutney

Ingredients:
1 medium sized Onion
3 large Tomatoes
15 Curry leaves (10-12 for chutney +  3-4 for seasoning)
10 - 12 Red Chillies
1 tsp Turmeric powder
Large lemon sized Jaggary
Grape sized Tamarind
Salt to taste
1.5 tsp Black Gram seeds
1 - 1.5 tsp Mustard seeds (1 for chutney + 1/2 for seasoning)
1  tsp Cumin seeds (1/2 for chutney + 1/2 for seasoning)
3/4 tsp Fenugreek seeds
1/2 tsp Asafetida powder (3/4 for chutney and 1/4 for seasoning)
2 broken Red Chilly pieces
2 tsp Oil

Recipe:
Chop onion and tomatoes into medium sized thin pieces as shown in the picture below.

Put 1 tsp oil in a pan and heat it. Add red chillies, black gram seeds, 1 tsp mustard seeds, 1/2 tsp cumin seeds, fenugreek seeds and fry them in medium flame. As soon as it starts spluttering, add 10-12 curry leaves, big pinch of asafetida powder and fry them for a minute in medium flame. Add chopped onion and fry them for about 3-4 mins in medium flame. Add tomatoes, salt, jaggary, tamarind and cook them well by covering a lid in medium flame.

Once they come to room temperature, put them in a mixer and grind them to smooth paste for about 1 or 2 mins. Add little amount of water if required. Transfer this to a heavy bottomed vessel and bring it to boil.

Put red chilly pieces, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 tsp oil in a pan and heat. Once it starts spluttering, add pinch of asafetida powder, 3-4 curry leaves and keep it for few seconds and then add it to Chutney. Mix well before serving. It goes well with Dosas/Rottis.

Saturday, August 7, 2010

Dry Gulab Jamoon

Ingredients:
2 cups MTR Gulab Jamoon Mix
4 tsp broken Cashew nuts
12 - 15 Almonds
12 - 15 Pistacho
4 - 5 Cardamoms (3 cardamoms for powder + 2 cardamoms for sugar syrup)
1/4 cup grated dried Coconut / Kobbari
1 tsp MTR Badam Milk powder
4 - 5 tsp powdered Sugar
3 cups Sugar
Ghee / Oil for frying

Recipe:
Scratch and remove the outer thin cover of almonds and pistachio. Remove the outer cover of cardamom (2 - 3 cardamoms).

Crush the nuts and cardamom together in a mixer for about one min as shown in the picture below. Add powdered sugar, badam milk powder, grated dried coconut and mix well.

Put gulab jamoon mix in a vessel and mix. Knead the dough by adding sufficient amount of water. Keep it aside for about 10 - 15 mins.

Put 3 cups of sugar, around 1 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.

Make small round balls from the prepared dough 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 round balls in medium/low flame until they turn golden in color.

Put them in a kitchen paper towel to absorb the oil content for about 2 - 3 mins.
Put this deep fried gulab jamoons in hot sugar syrup.

Keep them aside for about 10 mins. After that bring them to boil and switch off the flame.
Remove the gulab jammons from sugar syrup, roll them in crushed nuts and keep them aside. Once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve around 50 dry gulab jamoons.

Sweet Corn Kosambari

Ingredients:
2 cups of Sweet Corn Kernels
1/4 cup grated Carrot
2 - 3 tsp grated Coconut
Salt to taste
2 - 3 Coriander leaves
1 - 2 Green Chilly
2 - 3 Curry leaves
1 tsp Mustard seeds
Pinch of Asafetida powder
1/4 - 1/2 tsp Lemon juice
1 tsp Oil

Recipe:
Remove the kernels from the sweet corn and keep it aside. Grate the carrot, chop the coriander leaves into small pieces as shown in the picture below.

Put sweet corn kernels, grated coconut, grated carrot and chopped coriander leaves in a vessel. Add salt, lemon juice, mash the green chilly and mix them well.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder, keep it for few seconds. Add curry leaves and then add it to kosambari. Mix them well before serving. It goes well with Rice.