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Saturday, September 24, 2011

Sorekayi Sippe Chutney

Ingredients:
1 - 1.5 cups Bottle Gourd Skin / Sorekayi Sippe
1 - 2 Green Chillies
Grape sized Tamarind
Grape sized Jaggary (Optional)
1/2 - 3/4 cup grated Coconut
Salt to taste
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Peel the bottle gourd skin, wash and cut it into medium sized pieces as shown in the picture. Cut the green chilly into two pieces.

Put bottle gourd skin, green chilly, salt, tamarind, jaggary, little amount of water in a pressure cooker container and cook. (1-2 whistles)

Put cooked bottle gourd skin and grated coconut in a mixer. Grind them together into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Pour this ground mixture to a vessel, add enough salt and water(If required).
Put oil, mustard seeds in a pan and heat. Once it starts spluttering, add curry leaves and add it to chutney. Mix well before serving. It goes well with rice and dosas.

Saturday, September 17, 2011

Sweet Potato(Genasu) Chips

Ingredients:
3 large Sweet Potatoes / Genasu
Salt to taste
Oil

Recipe:

Peel the sweet potatoes, wash them in water and keep them aside.

Take each sweet potato and make thin slices using chips grater or knife. 

Put 1 tsp salt and 4-5 tsp water in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put chopped sweet potato to hot oil and fry them in medium high flame.Once they are almost fried sprinkle salt water and fry them in medium flame until they turn golden in color.

Remove the chips from oil and place them in a kitchen paper towel to absorb the extra oil content. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Saturday, September 10, 2011

Ili Kivi Soppina Tambli

Ingredients:
1.5 - 2 cups Ili Kivi Soppu / Emilia Sonchifolia(Botanical Name)
1 Green Chilly
1 cup grated Coconut
3/4 - 1 cup Buttermilk
Salt to taste
2 broken Red Chillies
4-5 Curry leaves
1 tsp Mustard seeds
1.5 tsp Ghee

Recipe:

Separate the ili kivi leaves, wash them properly and keep them aside.

Put 1 tsp ghee in a thick bottomed vessel. Add ili kivi leaves and fry them for about 3-4 mins in medium flame.

Grind grated coconut, fried ili kivi leaves, green chilly 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, September 3, 2011

Halasinakayi Bele(Jackfruit Seeds) Holige

Ingredients:
1.5 ltr vessel full of Jackfruit Seeds / 13 cups of chopped Jackfruit Seeds
5 cups grated Coconut
5 cups Jaggary
4.5 cups of White Rice
Salt to taste
Ghee

Recipe:

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins.

Remove the thin brown colored outer cover as shown in the picture below.

Chop them into thin round pieces as shown in the picture below.

Put around 14 cups of water in a vessel and bring it to boil. Add chopped jackfruit seeds and cook them well by covering a lid.

Once it is cooked, drain the water content. Add around 1/4 tsp Salt, Jaggary, grated coconut and mix them well.

Keep this in medium flame for about 15-20 mins. Keep this aside for about 30 mins until it comes to room temperature.

Grind this mixture into smooth paste by without adding any water as shown in the picture below.

Soak rice in water for about 3-4 hrs. Grind it into smooth thick paste by adding sufficient amount of water as shown in the picture below. Add salt and mix them well. The consistency of the batter should be like that of milkshake.

Apply little oil on your hands and make a lemon sized ball from the prepared dough as shown in the picture below.

Apply little oil over the plastic sheet and pat the prepared ball as shown in the picture below.

Heat the tava, dip the patted dough in rice batter and place it over the tava as shown in the picture below. Put 1 tsp ghee and cook them well by covering the lid.

Cook other side of the Holige as well for about 1-2 mins in medium flame by covering the lid.

Serve hot with ghee. The above mentioned ingredients will serve around 25 Holiges.