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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.