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Saturday, December 28, 2013

Elephant Yam (Suvarnagadde) Palya

Ingredients:
1/2 medium sized Elephant Yam / Suvarnagadde
Small lemon sized Jaggary
Grape sized Tamarind
1/4 tsp Chilly powder
1/4 tsp Turmeric powder
1/4 cup grated Coconut
1 - 2 Red Chilly
Salt to taste
1 tsp Black Gram seeds
3/4 tsp Mustard seeds
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Remove the skin of yam and chop it into small pieces as shown in the picture below.

Wash the chopped yam and put them in a pressure cooker. Put tamarind and little amount of water in a bowl. Squeeze it and add it to cooker. Add chilly powder, pinch of turmeric powder, jaggary, salt, around 1 cup of water and cook them well. (2-3 whistles)

Put grated coconut, red chillies, 1/4 tsp mustard seeds, pinch of turmeric powder in a mixer and grind them coarsely without adding any water as shown in the picture below.
Once all the pressure goes off, transfer this to a heavy bottomed vessel/pan and heat. Once the water content is evaporated, add ground coconut and mix well. Keep the playa in low flame for about 2-3 mins. Put black gram seeds, 1/2 tsp mustard seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice/Chapathi.

Saturday, December 21, 2013

Uppu Neeru Sole(Brined Raw Jackfruit) Sonte

Ingredients:
Brined Raw Jackfruit / Uppu Neeru Sole
Oil

Recipe:
Wash brined raw jackfruits in water 2-3 times. If it is too salty soak it in water for around 30 minutes and wash it 2-3 times. Squeeze the water content and keep it aside.

Cut the brined jackfruits into thin long pieces as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put the chopped jackfruits into hot oil and fry them in medium high flame until they turn golden in colour.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Saturday, December 14, 2013

Elephant Yam (Suvarnagadde) Fry

Ingredients:
15 thin slices of Elephant Yam / Suvarnagadde
1/2 cup Rice flour
1/3 cup Semolina / Bombay Rava (Preferred: Small)
1/2 tsp Turmeric powder
Salt to taste
Big pinch of Asafoetida powder
1 tsp Chilly powder
Large grape sized Tamarind
Oil

Recipe:

Peel the yam and cut it into medium sized thin pieces as shown in the picture below.

Put tamarind in a bowl, add little amount of water, squeeze it and keep it aside.
In a thick bottomed vessel add around 5 cups of water, salt , tamarind juice and bring it to boil. Add yam pieces and cook.

Once its almost cooked remove the pieces from water and keep it aside.

Put rice flour, semolina, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.

Roll the yam pieces over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava and place the yam pieces as shown in the picture below.

Turn both the sides of yam frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It goes well along with rice and any kind of mild Thove/Dal (Heerekayi Thove / Thove) or Rasam.

Saturday, December 7, 2013

Sapada Bhakshya

Ingredients:
5 cups Wheat flour
5 cups Sugar
32 medium sized well ripened Bananas (Preferred: KadaLi / Elakki)
5 cups Ghee
5 cups Milk

Recipe:
Remove the outer skin of each banana and mash. Add ghee, mashed banana in a heavy bottomed vessel and heat.

Keep stirring the mixture until it is cooked and it turns golden in color as shown in the picture below.

Add wheat flour and keep stirring the mixture until they turn golden in color as shown in the picture below.

Add milk and mix them well.

Keep stirring this mixture in medium/low flame for about 10 mins.

Add sugar and mix them well.

Keep stirring this mixture in medium/low flame for about 5 mins and switch off the flame.

Prepare small lemon sized balls and serve them for Naivedyam. This is prepared only during Sathya Narayana Pooja for Naivedyam.

Saturday, November 30, 2013

Kumbalakayi Sippe Palya

Ingredients:
4 - 5 cups of chopped Ash Pumpkin Rind / Budu Kumbalakyi Sippe
Pinch of Turmeric powder
1/3 tsp Chilly powder
Large lemon sized Jaggary
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
4 - 5 Curry leaves
1 tsp Oil

Recipe:

Chop the ash pumpkin rind into small pieces as shown in the picture below.

Put chopped ash pumpkin rind in a pressure cooker container. Add chilly powder, turmeric powder, jaggary, salt, little amount of water and cook them well. (2 whistles)
Once all the pressure goes off, remove the container and transfer this to a thick bottemed vessel/pan and heat. Once the water content is evaporated, add grated coconut and mix well. Keep the playa in low flame for about 2-3 mins.
Add black gram seeds, mustard seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice/Chapathi.

Saturday, November 23, 2013

Bhel Puri

Ingredients:
3 cups Puffed Rice
1/2 small Tomato
1/2 Potato
1/2 small Onion
2 - 3 strands of Coriander leaves
2 tsp grated Carrot
Salt to taste
1/2 tsp Chat Masala
1 tsp Sweet Chutney
2 tsp Green Chutney
4 - 5 Paapdis
1/3 - 1/2 cup Sev
3 - 4 tsp Congress Kadle

Recipe:
Take 3 cups of puffed rice, put it in a microwave for about 1-2 mins and keep it aside.
Cook the potato in a pressure cooker. Once the pressure goes off, remove the skin and cut it into medium sized cubes. Grate the carrot, chop the tomato, onion, coriander leaves into small pieces. Put these ingredients in a vessel, add chat masala, salt and mix them well.

Transfer this to another bowl, add green chutney, sweet chutney, salt, congress kadle and mix well.

Add puffed rice, mashed paapdis, sev and mix them well.

Serve immediately.

Saturday, November 16, 2013

Pani Puri Using Paapdi Chat Masala

Ingredients:
1 cup of thick Papdi Chat Gravy
2 cups Pani
25 Chat Puris
1/4 tsp Chat Masala
Salt to taste
1/4 medium sized Onion
2 - 3 strands of Coriander leaves
1/4 carrot

Recipe:
Prepare the Pani as specified in Pani Puri recipe.

Prepare the gravy as specified in Paapdi Chat recipe. The consistency should be thick as shown in the picture below.

Grate the carrot and chop the onion and coriander leaves into small pieces. Put this in a bowl, add little amount of salt, 1/4 tsp chat masala and mix them well.

Take 6-7 puffed Chat puris and poke a small hole in the center of each Puri.

Add little amount of prepared Paapdi chat gravy.

Garnish each Puri with little amount of chopped coriander leaves, onion and grated carrot as shown in the picture below. Dip it with Pani and serve immediately.

Saturday, November 9, 2013

Dahi Paapdi Chat

Ingredients:
1/4 cup White Peas
2 medium sized Potatoes
15 - 20 Paapdis
2.5 - 3 cups fresh Curd
2.5 tsp Chat Masala (1.5 tsp for Masala, 1/4 tsp for Curd, 3/4 tsp for Sprinkling)
1 tsp Chilly powder (1/4 tsp for Curd, 3/4 tsp for Sprinkling)
1/4 tsp roasted Cumin seeds powder
4 - 5 tsp Green Chutney
2 - 3 tsp Sweet Chutney (Optional)
Salt to taste
1 medium sized Tomato
6 - 8 strands of Coriander leaves
1/2 Carrot
1/4 cup of Sev

Recipe:
Soak white peas in water for about 6-8 hrs. Wash it properly and keep it aside.

Cook soaked peas, potatoes in a pressure cooker by adding little amount of salt and sufficient amount of water.(3 whistles) Once the pressure goes off, remove the outer skin of potatoes and mash them. Add 1.5 tsp chat masala, salt, cumin seeds powder and mix them well.

Put curd, salt, 1/4 tsp chat masala, 1/4 tsp chilly powder in a vessel and mix them well.

Chop tomato, coriander leaves into small pieces as shown in the picture below. Grate the carrot as shown in the picture below.

Take 4-5 Paapdis and arrange them in a plate as shown in the picture below. Sprinkle little amount of green chutney, sweet chutney(optional) and prepared masala as shown in the picture below.

Take around 3/4 cup of prepared curd and pour it over the Paapdis as shown in the picture below. Sprinkle little amount of chilly powder and chat masala as shown in the picture below.

Garnish with chopped tomato, coriander leaves, grated carrot and sprinkle little amount of Sev as shown in the picture below. Serve immediately. The above mentioned ingredients will server around 4 plates of Dahi Paapdi Chat. 

Saturday, November 2, 2013

Paapdi Chat

Ingredients for Gravy:
1.5 cups White Peas
3 medium sized Potatoes
1.5 tsp Chat Masala
1/4 tsp Ginger Garlic paste
1/2 tsp Garam Masala
1/4 tsp roasted Cumin seeds powder
1/4 tsp Turmeric powder
1/2 tsp Chilly powder
2 - 3 tsp Green Chutney
1/2 - 1 tsp Sweet Chutney
3 - 4 strands of Coriander leaves
1 tsp Oil
Salt to taste

Ingredients for Papdi Chat:
25 - 30 Paapdis
1/2 tsp Chat Masala
1/4 tsp Chilly powder
1 medium sized Tomato
1 medium sized Onion
4 - 5 strands of Coriander leaves
1/2 Carrot
Pinch of Chilly powder
Pinch of Salt
1/2 cup of Sev
Few drops of fresh Lemon Juice (Optional)

Gravy Recipe:
Soak white peas in water for about 6-8 hrs. Wash it properly and keep it aside. Remove the outer skin of potato and cut them into cubes as shown in the picture below.

Cook soaked peas, potato cubes together in a pressure cooker by adding salt and sufficient amount of water.(3 whistles) Once the pressure goes off, gently mash them as shown in the picture below.

Put 1 tsp oil, ginger garlic paste in a heavy bottomed vessel/pan and heat. Fry this in medium flame until it turns light golden in colour. Add turmeric powder and fry them for few seconds. Add the mashed potatoes, peas, required amount of water, salt, chilly powder, chat masala, green chutney, sweet chutney, garam masala, mix well and bring it to boil.

Keep the gravy in low flame for about 10 mins and add the chopped coriander leaves, mix them well.


Papdi Chat Recipe:
Prepare the Paapdis as described in "Paapdi" recipe.

Chop onion, tomato, coriander leaves into small pieces as shown in the picture below. Grate the carrot as shown in the picture below.

Take 5-6 Paapdis and mash them as shown in the picture below. Sprinkle little amount chilly powder and chat masala as shown in the picture below.

Take around 1 cup of prepared hot gravy and pour it over the mashed Paapdis as shown in the picture below.

Garnish with chopped tomato, onion, coriander leaves, grated carrot as shown in the picture below.

Sprinkle little amount of Sev as shown in the picture below. Garnish 2-3 drops of lemon juice and serve immediately. The above mentioned ingredients will server around 5-6 plates of Paapdi Chat.