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Saturday, May 28, 2011

Mango Juice / Mavina Hannina Sharabattu

Ingredients:
5 - 6 Wild Mangoes / Kaadu Mavina Hannu
1 - 1.5 cups Sugar
6 cups cold Water

Recipe:


Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.


Put around 1/4 cup of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Mash them well and remove the seeds. Add around 6 cups of water, sugar and mix them well.
Put ice cubes (if required) and serve. The above mentioned ingredients will serve around 6 cups of Mango Juice.

Saturday, May 21, 2011

Aralina Khara Sandige

Ingredients:
12 cups Puffed Paddy Grains / Aralu / Hodalu
1 cup Sago / Sabudana / Sabbakki
1 medium sized Onion
3 tsp Chilly powder
Small grape sized Asafetida / 1/4 tsp Asafetida powder
1 tsp Carom seeds / Ajwain seeds / Oma
Salt to taste

Recipe:
Soak sago pearls in water for about 6-8 hrs. Drain the water and keep them aside. Chop the onion into medium sized thin pieces as shown in the picture below.

Put soaked sago, salt, asafetida, red chilly powder in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add chopped onion and grind them together for few seconds.

Transfer this to a thick bottomed vessel, add required amount of water and mix them well. The consistency of the batter should be like that of milk. Add carom seeds, mix them well and heat. 

Continuously mix them for about 10-15 mins in medium flame.

Add puffed paddy grains, mix them well and switch off the flame.

Transfer this to another bowl and keep it aside for about 10 mins.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or with other curries or buttermilk/yogurt. The above mentioned ingredients will serve around 80 Sandiges.

Saturday, May 14, 2011

Mavina Hannina Palya

Ingredients:
15 - 20 Wild Mangoes / Kaadu Mavina Hannu
3 - 4 large Lemon sized Jaggary
1 - 1.5 Chilly powder
Pinch of Turmeric powder
4 - 5 tsp finely grated Coconut
Salt to taste
1 tsp Black Gram seeds
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
8 - 10 Curry leaves
2 tsp Oil

Recipe:

Wash the mango fruits and cut them into medium thin long sized pieces as shown in the picture below.

Put mustard seeds, black gram seeds, red chilly pieces and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped mango fruits and mix them well. Add salt, turmeric powder, chilly powder, jaggary and around 2 cups 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 5 mins. It goes well with Rice.

Saturday, May 7, 2011

Gujje(Tender Raw Jackfruit) Majjige Huli

Ingredients:
1/2 medium sized Tender Raw Jackfruit / Ele Halasinakayi / Gujje
2 cups grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
1 - 1.5 fresh Buttermilk / Yogurt / Curd
1 - 2 Green Chillies
Salt to taste
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
1 tsp Oil

Recipe:



Apply little oil on your hands and cut it into two halves. Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the outer skin of jackfruit. Gently remove the inner part and cut them into medium sized pieces as shown in the picture below.

Put them in water for about 4-5 mins. Remove them from water and put them in a pressure cooker, add little amount of water, salt, chilly powder, turmeric powder and cook them well.(1-2 whistles)

Put grated coconut, green 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 coconut to a vessel containing cooked tender raw jackfruit 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.