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Saturday, November 24, 2012

Baale Dindu(Banana Stem) Dosa

Ingredients:
3 cups White Rice
9 cups chopped Banana Stem / Bale Dindu
Salt to taste
Oil / Ghee

Recipe:
Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.


Make thin round pieces of banana stem by removing its fibre content as shown in the picture below.

Cut them into medium sized pieces as shown in the picture below.

Grind soaked rice along with sliced banana stem pieces into smooth paste. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1-2 mins in medium flame.

Serve hot with any chutney or sambar.The ingredients mentioned above will serve 18-20 Dosas.

Saturday, November 17, 2012

Baale Dindu Hasi Chutney / Banana Stem Chutney

Ingredients:
5 - 6 inch sized Banana Stem / Baale Dindu
1.5 cups grated Coconut
1 -2 Green Chillies
1/2 cup fresh Buttermilk 
1 tsp Mustard seeds(1/4 for grinding, 3/4 tsp for seasoning)
Salt to taste
1 - 2 broken Red Chilly pieces
5 - 6 Curry leaves
1 tsp Oil

Recipe:


Make thin round pieces of banana stem by removing its fibre content as shown in the picture below. 

Put the chopped banana stem in buttermilk for about 5 mins. Remove the banana stems from buttermilk and put it in a mixer. Add grated coconut, 1/4 tsp mustard seeds, salt, 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 the remaining buttermilk to Chutney and mix well.
Put 3/4 tsp mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and keep it for few seconds and then add it to chutney. It goes well with Dosa, Rice, etc.

Saturday, November 10, 2012

Baalehannu(Banana) Halwa

Ingredients:
150 medium sized Banana / Baalehannu or 30 cups mashed Banana
15 - 17 cups Sugar
4 cups Ghee
10-12 Cardamom
1/2 cup broken Cashew Nuts (Optional)

Recipe:


Remove the outer cover of each banana and mash them as shown in the picture below.

Put broken cashew nuts, little amount of ghee, fry them for few mins until they turn light golden in color. Transfer this to another bowl and keep it aside. Remove the cardamom seeds from cardamom, mash them and keep them aside.
Put the mashed banana in a heavy/thick bottomed vessel and heat. Add sugar and mix them well and cook them in medium flame for about 15-20 mins. Add around 2 cups of ghee and mix them well. 

Keep stirring the mixture in medium flame and add the remaining ghee in regular intervals until it turns light golden brown in color.

Stir the halwa continuously in medium flame until ghee starts separating or until it leaves from the bottom. Add fried cashew nuts, mashed cardamom and mix well.

Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Once it is cooled to room temperature make them into slices and store them in an airtight container.

Saturday, November 3, 2012

Onion(Eerulli) Sambar

Ingredients:
3/4 - 1 liter vessel full of Sambar Onion
4 Tomatoes
1 Green Chilly
3/4 cup grated Coconut
3/4 - 1 cup cooked Yellow Lentils
Small grape sized Tamarind (Optional)
Large grape sized Jaggary
Salt to taste
3 tsp Coriander seeds
1 tsp Yellow Lentils
1.5 tsp Mustard seeds (1/2 tsp for Masala, 1 tsp for Seasoning)
1/2 tsp Black Gram seeds
1/4 tsp Fenugreek seeds
1/3 tsp Cumin seeds
4 - 5 Red Chillies
12 - 15 Curry leaves (Half for Masala and remaining half for Seasoning)
Big pinch of Asafoetida
Pinch of Turmeric powder or small piece of dried Turmeric
4 - 5 strands of Coriander leaves
2 tsp Oil

Recipe:

Remove the outer cover of onion, wash and keep them aside. Cut the tomatoes into medium sized pieces as shown in the picture below. Cut the green chilly into two halves.

Put red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, black gram seeds, yellow lentils, fenugreek seeds, 1 tsp oil in a pan and heat. Once it starts giving nice aroma, add asafoetida powder, 5-6 curry leaves, turmeric powder and fry them for about 1 min in low flame.(If you are using dried turmeric, add it at the beging along with other ingredients.) Put grated coconut, fried sambar masala, tamarind 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.)

Put chopped tomato, green chilly, onion in a vessel. Add salt, jaggary, little amount of water and cook them well by covering a lid. Once its cooked add cooked yellow lentils and bring them to boil.
Add the ground masala, mix well and bring them to boil. (Add salt, water if required.) Add chopped coriander leaves mix well and switch off the flame.
Put 1 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 5-6 curry leaves and add it to Sambar. It goes well with Idli/Rice/Dosa/Chapathi.