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Saturday, July 27, 2013

Palak(Spinach) Chakkuli

Ingredients:
4 cups White Rice(Preferred: Sona masuri)
2 cups Blackgram seeds / Uddina bele
4 bunch of Spinach leaves / Palak Soppu or 3 cups Spinach Puree
3 Green Chillies
1 tsp Chilly powder
1 tsp Cumin seeds / Jeera
2 tsp Sesame seeds
1/2 tsp Asafoetida powder
6 - 8 tsp Butter/ Benne
Salt to taste
Oil

Recipe:
Take 2 cups of black gram seeds in a pan and fry it in a microwave or stove until it gives nice aroma or it turns golden in color by without adding any oil. Once it is cooled, make smooth powder by grinding it in a mixer as shown in the picture below.

Clean and blanch the spinach leaves shown in "Spinach Poori" recipe. Drain the water content and keep it aside. Grind the spinach and green chillies into smooth paste by without adding any water as shown in the picture below.

Soak white rice in water for about 3-4 hrs. Grind soaked rice into smooth thick paste b adding prepared spinach puree. Add butter, salt, cumin seeds, sesame seeds, chilly powder, asafoetida powder and mix them well.

Add prepared black gram seeds powder to the same vessel and mix them well. Add water if required. (Don't make the dough too thin.) Kneed the dough properly and keep it aside by covering a lid for about 15 mins.

Fill the Chakkuli maker with this dough and press into round shape in a wax paper or a plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put pressed Chakkulis in oil and deep fry until they turn golden in color.

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

Saturday, July 20, 2013

Kaanakalyate(Curry Fruit) Palya(Subji)

Ingredients:
60 - 75 Kaanakalyate / Curry Fruit
Medium Lemon sized Jaggary
Salt to taste
Large grape sized Tamarind
Pinch of Turmeric powder
1/2 - 3/4 tsp Chilly powder
4 - 5 tsp finely grated Coconut
1 tsp Mustard seeds
1 tsp Black Gram seeds
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Cut each curry fruit into two halves as shown in the picture below.

Put this chopped curry fruit in a vessel. Boil around 5 cups of water in an another vessel and pour it to the vessel containing chopped curry fruit. Keep it aside for about 5-10 mins. Remove the seeds of curry fruit and keep them aside.

Put tamarind in a bowl, add little amount of water and keep it aside for about 5 mins. Squeeze it and keep it aside. Put curry fruit, tamarind water, jaggary, salt, turmeric powder, chilly powder, little amount of water in a heavy bottomed vessel and cook them in medium flame. Stir it once in every 3-4 mins. Once the water is almost dried, add grated coconut and keep the Palya in low flame for about 5 mins.

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

Saturday, July 13, 2013

Jalebi (Jilebi)

Ingredients:
2 cups All Purpose flour / Maida Hudi
1.5 tsp Semolina / Bombay Rava
1.5 tsp Rice flour
Pinch of Baking Soda
Pinch of Salt
1.5 cups sour Curd / Yogurt / Mosaru
2.5 cups sugar (1.5 cups of water)
1 tsp Lemon Juice
4 - 5 Cardamoms / Elakki / Elachi
Pinch of Food Color (Optional)
Oil for frying

Recipe:
Put all purpose flour, salt in a vessel and mix them well. Add curd and mix them well.  Add 2 tsp oil on top of the batter and keep it aside for fermentation for about 8-10 hrs.

Add semolina, rice flour, baking soda and mix them well. The consistency of the batter should be as shown in the picture below.

Put this batter in a Jalebi maker.

Put 2.5 cups of sugar, 1.5 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.) Add cardamom powder, lemon juice, food color, mix well, bring them to boil and switch off the flame.

Keep oil(Use fresh oil) in a thick bottomed vessel and heat. Press the batter directly to the oil in a round shape as shown in the picture below.

Deep fry this in medium/low flame until they turn golden in color.

Put this deep fried Jalebis in hot sugar syrup and turn both the sides and keep them in sugar syrup for about one min.

Remove the Jalebis from sugar syrup and keep them aside. Once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve around 50-60 Jalebis.

Saturday, July 6, 2013

Neeru Mavinakayi(Brined Raw Mangoes) Tambli

Ingredients:
3 - 4 medium sized Brined Mangoes / Neeru Mavinakayi
1.5 cups grated Coconut
1 Green Chilly
1.5 cups fresh Buttermilk / Yogurt /Curd
Salt to taste
1 tsp Mustard seeds
1/4 tsp Cumin seeds
1 - 2 broken Red Chillies
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Squeeze the brined mangoes and separate the seeds. Grind the squeezed pulp along with coconut, green chilly into smooth paste by adding required amount of water. (If it is frozen coconut, use hot water while grinding.)
Add this ground coconut, squeezed mango seeds to a vessel. Add buttermilk, required amount of water, salt(if required) to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, broken red chillies and oil in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with rice.