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Saturday, October 29, 2011

Thondekayi Idigayi

Ingredients:
30 - 40 Tindoras / Thondekayi
1/4 cup grated Coconut
Small lemon sized Tamarind
Grape sized Jaggary
Salt to taste
2 tsp Mustard seeds(1 tsp for Masala + 1 tsp for Seasoning)
1 tsp Cumin seeds
1/3 tsp Fenugreek seeds / Menthe
3 tsp Black Gram seeds
6 tsp Bengal Gram seeds / Kadle bele
4 Red Chillies (2 for Masala + 2 for Seasoning)
Small piece of Cinnamon / Chekke / Dalchini
2 Cloves / Lavanga
6 - 8 Curry leaves
3 tsp Oil

Recipe:
Remove the edges of each tindora and slit both the sides of tindora as shown in the picture below.

Put 2 red chillies, black gram seeds, 1 tsp mustard seeds, bengal gram seeds, cumin seeds, fenugreek seeds, cloves, cinnamon and 1 tsp oil in a pan. Fry them in medium flame until they give nice aroma. Put grated coconut in a pan and fry it in medium/low flame for about 3-4 mins until it turns light golden in color.


Put fried masala and coconut in a mixer and grind them together without adding any water as shown in the picture below.


Put tamarind and little amount of water in a bowl. Squeeze it properly and keep it aside.
Put 1 tsp mustard seeds, 2 red chillies, 2 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves, tindoras and fry them for about 3-4 mins.

Add tamarind pulp, jaggary, salt, required amount of water and cook them well by covering the lid.

Once the water content is almost dried, add the ground masala and mix them well. Keep the palya in low flame for about 2-3 mins. Serve hot. It goes well with rice & ghee, chapathis. I tried this recipe from ETV Saviruchi. Thanks for the recipe.

Saturday, October 22, 2011

Oduppale Kayihalu

Ingredients:
4 Oduppale
3 - 3.5 cups fresh/frozen Coconut or 4 cups Coconut Milk
1.5 cups Jaggary / Bella
1 - 2 Cardamoms / Elakki / Elachi (Optional)

Recipe:
Prepare the Oduppales as mentioned in Oduppale recipe. Keep it aside for about 15 mins.

Prepare the kayi halu as mentioned in Sihi Kayi Halu recipe.

Place the Oduppales one by one in a vessel containing prepared coconut milk as shown in the picture below.

Keep them aside for about 1 hr and serve.

Saturday, October 15, 2011

Oduppale / Odu Dose

Ingredients:
2 cups White Rice
1 cup Boiled Rice
Salt to taste
Clay Tawa

Recipe:
Soak both boiled and white rice together in water for about 8-10 hrs. Wash soaked rice 2-3 times and keep them aside.
Grind soaked rice into smooth paste by adding sufficient amount of water. Add salt, required amount of water and mix them well. (Consistency of the batter should be in between milkshake & milk)


Heat the Clay Tawa and pour a spoonful of batter over the Tawa. Gently spread it over the Tawa as shown in the picture below.


Cover the lid and cook it for a about 4-5 mins in medium flame.

Hold the other side of the Tawa and remove the Oduppale using spatula as shown in the picture below.

Serve hot with ghee or coconut oil along with any chutney or sambar or sihi kayi halu. The ingredients mentioned above will serve 7-8 Oduppales.

Saturday, October 8, 2011

Sihi Kayi Halu

Ingredients:
2 cups fresh / frozen Coconut
1 cup Jaggary / Bella
1 - 2 Cardamoms / Elakki / Elachi (Optional)

Recipe:

Grind grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth. After this process, add 1/2 cup of water to the squeezed coconut, mix well and squeeze it again.

Grate the jaggary as shown in the picture below.

Add the grated jaggary to the coconut milk and mix well. Add crushed cardamom and mix well(Optional). The above mentioned ingredients will server around 2 cups of Sihi Kayi Halu. It goes well with Idli, Dosas, Semige, Oduppale, Aappam, etc.

Saturday, October 1, 2011

Ubbu Rotti

Ingredients:
2 cups Boiled Rice/Brown Rice/ Kucchulakki
1/4 cup White Rice
Salt to taste
20 - 25 Banana leaves

Recipe:
Soak white rice and boiled rice together in warm water for about 8-10 hrs. Grind soaked rice into smooth dough by adding little amount of water. If water content is in excess either add little amount of rice flour or keep it in a stove and stir it in medium flame till the water content gets evaporated.
Take one banana leaf and place it over the flat wooden plate. Take handful of dough, make round ball shape and place it over the banana leaf as shown in the picture below.
Place another banana leaf over the ball as shown in the picture below.
Press this ball into medium thin round shaped rotti using any flat hard material as shown in the picture below. Make sure that the rotti does not contain any holes in it.
Heat the Tava(Made using clay) and place the rotti along with both the banana leaves. Cook both sides of rotti by frequently alternating the sides.

After 2-3 mins remove the banana leaves and cook both the sides of the rotti as shown in the picture below.
Once it starts puffing up, remove the rotti from the Tava and place it over the charcoal or high gas flame as shown in the picture below.


Serve hot along with Basale Bendi, Basale Sambar, Basale Kutu, Suvarnagadde Bendi, Hesaru Kaalu Khara Bendi or any other curry. The above mentioned ingredients will serve 8-10 Rottis.

Note: Those who are using Gas stove and can't grind the batter thick as shown in the above recipe can follow the following recipe:
Soak equal amount of white and boiled rice in water for about 6-8 hrs. Grind them into smooth paste by adding required amount of water. Transfer this to a heavy bottomed vessel and heat. Stir this mixture continuously until it is solid enough to make balls. Follow the same steps as specified above and cook the Rottis in gas flame and puff it in high flame just like Pulkas.