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Saturday, March 31, 2012

Chikku(Sapota) Icecream

Ingredients:
10 cups Milk
4 cups Sugar
7 - 8 Chikku / Sapota/ Sapodilla
1 tsp Icecream powder
1.5 tsp Custard powder

Recipe:
Remove the outer skin, seeds of sapota and chop them into mediam sized pieces as shown in the picture below.

Put milk, custard powder, icecream powder in a vessel and mix well. Add sugar and bring it to boil. Keep this in low flame and stir it continuously for about 15-20 mins. Keep it aside for about one hour till it comes to room temperature.

Put sapota, required amount of the above prepared milk in a mixer and grind them to smooth paste. Add this to the remaining prepared milk and mix them well. Put them together in a mixer and grind them for few seconds. Pour this content in a box.

Put the lid and keep it in a freezer for about 3-4 hrs. Put it again in a mixer and grind it for about 1 min. Pour the content to the same box and place it in a freezer for next 5-6 hrs. (This step can be avoided if you like crunchy icecream)

Saturday, March 24, 2012

Avalakki Pulav

Ingredients:
3 cups thick Beaten Rice / Dappa Avalakki
20 - 25 Beans
1 medium sized Carrot
1 small Potato
1 medium sized Onion (1/3 for Masala + 2/3 for Frying)
3/4 inch sized Cinnamon / Chekke / Dalchini
2 Cloves / Lavanga
1 medium sized Bay leaf (3/4 for Masala + 1/4 for Frying)
2 - 3 Black Peppers
1 Cardamom / Elakki / Elachi
1/2 tsp Cumin seeds
1 Garlic clove
1/4 inch sized Ginger
6 - 8 strands of Coriander leaves
6 - 8 Mint leaves
1 - 2 Green Chillies
1/2 cup grated Coconut
Pinch of Turmeric powder
Salt to taste
2 - 3 tsp Ghee / Oil

Recipe:
Remove the outer skin of potato and chop the potato, carrot into medium sized thin pieces as shown in the picture below. Chop the beans into medium sized pieces as shown in the picture below.

Put this chopped vegetables in a pressure cooker, add salt, little amount of water and cook.(2 whistles) Once the pressure goes off, drain the excess water content and keep it aside.

Put beaten rice in a vessel, add enough water and keep it aside for about 10-15 mins. Drain the water and keep it aside.

Chop the onion into medium sized thin pieces. Chop the coriander leaves as shown in the picture below. Remove the outer cover of garlic and mash. Mash the ginger and cut the green chillies into two halves as shown in the picture below.

Put 1/3 of chopped onion, chopped coriander leaves, mint leaves, chopped green chillies, 3/4 bay leaf, cumin seeds, cloves, cinnamon, black peppers, cardamom and coconut in a mixer and grind them coarsely by adding very little amount of water.

Put 4-5 tsp ghee/oil, bay leaf in a pressure cooker and fry for few seconds. Add 2/3 of chopped onion and fry them in medium flame until they turn light golden in color.

Add ground masala and fry them for about 2 mins in medium flame.

Add cooked vegetables and fry them for about 1 min in medium flame.

Add soaked beaten rice, salt and mix well. It goes well with any kind of Raithas/ Mosaru gojju. Above mentioned ingredients will serve 3-4 plates of Avalakki Pulav. I tried this recipe from ETV SaviRuchi. Thanks for the recipe.

Saturday, March 17, 2012

Badanekayi Kutu

Ingredients:
2 large Brinjal  / Eggplant / Badanekayi (Preferred: Gulla)
1 - 2 Green Chillies
1.5 -2 tsp Sambar powder
Salt to taste
Grape sized Tamarind
Lemon sized Jaggary
Pinch of Turmeric powder
3/4 - 1 cup cooked Yellow Lentils
1/2 cup finely grated Coconut
1 tsp Mustard seeds
Big pinch of Asafetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Put water and little amount of buttermilk in a vessel. Chop eggplants into medium sized pieces, put them in a vessel containing buttermilk water and keep it aside for about 4-5 mins. Cut the green chillies into two halves as shown in the picture below.

Put tamarind little amount of water in a bowl, mash it and keep it aside.
Remove the brinjal pieces from buttermilk water and put it in a vessel. Add chopped green chillies, turmeric powder, tamarind water, salt, jaggary, sambar powder, required amount of water and cook them well by covering the lid. Add cooked yellow lentils and bring them to boil. 

Put finely grated coconut in a pan and fry them in low/medium flame until it gives nice aroma and turns golden in color. Put this fried coconut to kutu and mix well.


Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder, curry leaves and add it to kutu. Mix well before serving. It goes well with Rice.

Saturday, March 10, 2012

Annada Sandige

Ingredients:
10 cups cooked White Rice
1 large Onion
1 - 2 tsp Sesame seeds
1/4 tsp Asafetida powder or Small grape sized Asafetida
Salt to taste

Recipe:
Cook the rice and keep it aside or use left over cooked rice.

Chop the onion into medium sized thin pieces as shown in the picture below.

Put chopped onion, asafetida, salt in a mixer and crush them for few seconds. Grind the rice by adding required amount of water. (Don't make the batter thin, the consistency should be as shown in the picture below.) Put this ground rice, crushed onion, sesame seeds, salt(if required) and mix them well as shown in the picture below.

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. The above mentioned ingredients will serve around 90 Sandiges.

Friday, March 2, 2012

Harive Dantu Majjige Huli

Ingredients:
5 - 6 Amaranth Stems / Harive Dantu
1.5 cups grated Coconut
1/4 tsp Chilly powder
Large grape sized Jaggary
Pinch of Turmeric powder
1 Green Chilly
3/4 cup Buttermilk / Yogurt / Curd
Salt to taste
1 tsp Mustard seeds
2 broken Red Chillies
1 tsp Oil

Recipe:
Chop the amaranth stems into 1.5 inch sized pieces as shown in the picture below.

Put chopped amaranth stems, turmeric powder, salt, chilly powder, jaggary, little amount of water in a vessel and cook them well.

Grind grated coconut and 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 containing cooked amaranth stems and mix them well. Add buttermilk to the same vessel, mix them well and bring it to boil. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to majjige huli.)
Put mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add it to majjige huli. It goes well with rice.