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Saturday, June 29, 2013

Halasina Hannina Oggarane

Ingredients:
12 - 15 Jackfruits / Halasina Hannina Sole
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
Salt to taste
3 Red Chillies
2 tsp Coconut Oil

Recipe:
Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Put black gram seeds, mustard seeds, broken red chillies, oil in a thick bottomed vessel and heat. Once it starts spluttering, add jackfruit and mix them well. Add salt and cook the jackfruits in low flame by covering a lid until its cooked. Stir this once in 2-3 mins.

Serve hot.

Saturday, June 22, 2013

Ambate(Amte) Midi Uppinakayi(Pickle)

Ingredients:
50 Tender Ziziphus Mauritiana / Hog Plum / Ber / Ambate(Amte) Midi
3/4 cup Coarse Salt
3/4 - 1 cup Pickle Masala
1/2 tsp Mustard seeds
1/2 tsp Oil
Pinch of Asafoetida powder

Recipe:
Clean and wipe the using a clean cotton cloth.

Put around 20 tender Ambates in a porcelain jar(Bharani) or glass jar or plastic jar and add around 1/4 cup of salt. Similarly repeat this step for remaining Ambates.

Cover one plastic sheet, place one heavy stone(cleanly washed and dried) on top of it as shown in the picture below.

Cover the lid properly and keep it for about 5-6 days. Once in a day mix them well and cover the lid properly by placing the plastic sheet and stone. Remove the Ambates from salt water and keep them aside for about 1-2 hrs.

Prepare the pickle masala(Around 3/4 cup masala) as mentioned in Mavina Midi Uppinakayi recipe.

Transfer this ground masala to a vessel containing Ambates and mix them well. Add the salt water(boiled and cooled) if required. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, cover the lid tightly. This can be used after a day. For longer shelf life store it in a refrigerator.
Put 1/2 tsp mustard seeds, 1/2 tsp oil in a pan and heat. Once it starts spluttering, add asafoetida powder, keep it for few seconds and then add it to pickle. Mix well before serving. It goes well with rice, dosas, etc.

Saturday, June 15, 2013

Ghee / Tuppa

Ingredients:
3.5 cups Butter

Recipe:
Wash the butter in water for about 2-3 times, drain the water content and keep it aside.

Put this butter in a heavy bottomed vessel and heat. Keep this in high flame until the butter melts completely.

Keep this in low/medium flame and keep stirring the mixture once in 2-3 mins until it is done.(When it starts giving nice aroma and when it becomes transparent as shown in the picture below.) Switch off the flame and keep it aside for 3-4 mins to cool down.

When it is still hot, drain this in a clean cotton cloth to separate the solid particles.

Keep it aside until it comes to room temperature. The above mentioned ingredient will serve around 3 cups of Ghee. 

Saturday, June 8, 2013

Mosaru, Benne, Majjige / Curd(Yogurt), Butter, Buttermilk

Ingredients:
2 ltrs Milk
1/2 - 1 tsp of Curd or Yogurt Culture or Buttermilk / Mosaru or Majjige (Quantity of this should be varied depending on the weather. During summer less amount of yogurt culture is sufficient and during winter/rainy season more quantity is required.)

Recipe:
Boil the milk and allow it to cool to room temperature. When it is lukewarm, transfer this milk to a bowl. Add around 1/2 - 1 tsp curd/buttermilk to the bowl and mix well. (To prepare the buttermilk, use the creamy layer of milk that forms when its boiled & cooled along with the required amount of milk.)


Keep it aside for about 6-8 hrs without disturbing so that thick curd is formed. Refrigerate and use.

Beat/Churn the curd using buttermilk churner/mixer for few minutes until butter is formed on the top layer as shown in the picture below.


Dip the hand in warm water once and separate the butter from buttermilk as shown in the picture below.

Wash the butter properly in water for about 2-3 times and place it in a vessel containing buttermilk/water. Refrigerate the butter for longer shelf life. Butter can be used to prepare Ghee and can be eaten as it is along with Rottis/Chapathis/Dosas, etc. This can also be used in preparing some curries, cookies, etc.

Buttermilk can be used to prepare the Masala Buttermilk drink or in some curries like Majjige Huli, Tambli, Sasive, etc.

Saturday, June 1, 2013

Kaju Katli(Burfi)

Ingredients:
2 cups Cashew nuts / Geru Beeja / Kaju
1.5 cups Milk powder
2 cups powdered Sugar
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Saffron

Recipe:
Microwave the cashew nuts for 1-2 mins and keep it aside for about 20 mins. Put this in a mixer and powder them as shown in the picture below. Put sugar in a mixer and make it into smooth powder. Put saffron, 2 tsp of warm water and keep it aside.

Put powdered sugar and milk powder in a heavy bottomed vessel and fry them in very low flame for about 15 mins. 

Add powdered cashew nuts, powdered cardamoms, saffron water and mix them well. Add little amount of water and kneed the dough until it oozes the oil. 

Spread this in a flat tray and flatten it using Chapathi roll as shown in the picture below.

Once it is cooled to room temperature, cut it into diamond shaped pieces as shown in the picture below.

Refrigerate for about 15 mins(if required), remove the pieces and store them in an airtight container.