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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 a vessel. 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.