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Saturday, March 29, 2014

Mixture

Ingredients:
5 cups Bengal Gram Flour / Kadle Hudi
1/2 cup All Purpose flour / Maida
1/2 tsp Asafoetida powder
1/4 tsp Turmeric powder
1.5 tsp Chilly powder
1/4 tsp Cumin seeds / Jeerige
12 - 15 Carom seeds / Oma
1/2 KG of thick Beaten Rice / Dappa(Mixture) Avalakki
1 - 2 cups fried Flat Beans / Avarekalu
Salt to taste
Oil

Seasoning Ingredients:
2 - 3 Red Chilies
1 tsp Mustard seeds
1 tsp Black Gram seeds
1/4 tsp Asafoetida powder
1/4 tsp Turmeric powder
Salt to taste
1 tsp Chilly powder
2 cups Peanuts / Ground Nuts
1 cup Dalia Split / Hurigadale / Putani
1.5 cups chopped Dried Coconut / Copra / Kobbari
18 - 20 Strands of Curry leaves
7 - 8 tsp Oil

Recipe:
Put 4 cups of bengal gram flour, 1/3 tsp asafoetida powder, 1 tsp chilly powder, 1/4 tsp turmeric powder, salt, 3 tsp hot oil and mix well. Add enough water and prepare the thick dough as shown in the picture below. Divide the dough into 3 equal portions.

Keep oil in a thick bottomed vessel and heat. Place/fix the disk having many small round holes in it with a Chakkuli Maker. Take one portion of the prepared dough, fill and press the dough directly to the vessel containing hot oil. Fry until it turns golden in colour.

Place/fix the disk having many medium sized round holes in it with a Chakkuli Maker. Take another portion of the prepared dough, fill and press the dough directly to the vessel containing hot oil. Fry until it turns golden in colour.

Add little amount of water to the last portion of the dough, mix well and prepare the boondi as specified in "Khara Boondi" recipe.

Put 1 cup of bengal gram flour, 1/2 cup of all purpose flour, big pinch of asafoetida powder, salt, cumin seeds, carom seeds, 1/2 tsp chilly powder, 2 tsp hot oil and mix well. Add enough water and prepare the thick dough. Divide the dough into 2 equal portions. Place/fix the Chakkuli/Murku disk in a Chakkuli Maker. Take one portion of the prepared dough, fill and press the dough directly to the vessel containing hot oil. Fry until it turns golden in colour.

Place/fix the Ribbon Pakoda disk in a Chakkuli Maker. Take remaining dough, fill and press the dough directly to the vessel containing hot oil. Fry until it turns golden in colour.

Separate the seeds from fresh flat beans and fry them in oil as specified in "Avarekalu Mixture" recipe.

Fry the beaten rice in batches and put them in a kitchen paper towel to absorb the oil content.

Mash the prepared Sev, Murku, Ribbon Pakoda and put them in a vessel. Add other fried ingredients and mix well.

Cut the dry coconut into thin long pieces as shown in the picture below.

Separate the curry leaves and cut them into medium sized pieces as shown in the picture below.

Put peanuts, dry coconut pieces, 7-8 tsp oil in a pan and fry them in medium flame. Once they turn light golden in colour, add curry leaves, red chilly pieces, mustard seeds, black gram seeds, dalia split and fry them in medium flame for about 1-2 mins. Add turmeric powder, asafoetida powder, salt and fry them for about 30 seconds. Add red chilly powder and fry them for about 15 seconds.

Add the mixed fried ingredients and mix them well. Switch off the flame and keep it aside.

Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Saturday, March 22, 2014

Thondekayi Sandige

Ingredients:
1 KG Ivy Gourd / Tindora/ Thondekayi
4 - 5 cups Water
3 - 4 tsp Salt
3 tsp Chilly powder
1/4 tsp Turmeric powder

Recipe:

Wash the ivy gourds, remove the edges and cut them into medium thin long pieces as shown in the picture below.

Put 4-5 cups of water in a vessel, add salt, chilly powder, turmeric powder and bring it to boil.

Add the chopped ivy gourds and cook them for about 10 mins.

Remove the ivy gourds from masala water and sun dry.

Evening put this ivy gourds again in the leftover masala water. Repeat this step until all the masala water gets absorbed(3-4 days). Sun dry the ivy gourds for next 6-8 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk.

Saturday, March 15, 2014

Mavinakayi(Raw Mango) Tambli

Ingredients:
1 small Raw Mango or 2 tsp chopped Raw Mango
1 cup grated Coconut
1 Red Chilly
1/2 - 3/4 cup fresh Buttermilk / Yogurt /Curd
Salt to taste
1 tsp Mustard seeds
1 - 2 broken Red Chillies
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Remove the outer skin of mango and chop it into small pieces as shown in the picture below. Put 1/2 tsp oil in a pan and fry the red chilly in medium/low flame until it gives nice aroma.

Grind the mango pieces along with coconut, fried red chilly into smooth paste by adding required amount of water. (If it is frozen coconut, use hot water while grinding.)
Add this ground coconut 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, 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.

Saturday, March 8, 2014

Southekayi Uppinakayi / Cucumber Pickle

Ingredients:
3 medium sized Tender Cucumbers / Ele Mullu Southe
1/4 cup of  Salt
1 cup Pickle Masala
1/2 tsp Mustard seeds
Big pinch of Asafoetida powder
1/2 tsp Oil

Recipe:
Wash the cucumber and wipe it using a clean cotton cloth and make sure that there is no water content.

Cut the cucumber, remove the innermost part and chop it into small pieces as shown in the picture below. Put chopped cucumber, salt in a vessel and keep them aside by covering a lid for about 8 hrs.


Prepare the pickle masala as mentioned in Mavina Midi Uppinakayi recipe.

Add the prepared pickle masala to the vessel containing chopped cucumber and mix them well. Put 1/2 tsp mustard seeds, 1/2 tsp oil in a pan and heat. Once it starts spluttering, add big pinch of asafoetida powder, keep it for few seconds and then add it to pickle. Mix well before serving. Store this in a refrigerator. It goes well with rice, dosas, etc.

Saturday, March 1, 2014

Chinikayi(Sweet Pumpkin) Payasa

Ingredients:
1 medium sized(10 cups of chopped) Tender Sweet Pumpkin / Ele Chinikayi
4.5 - 5 cups of fresh thick Coconut Milk
1.5 - 2 tsp Rice flour / Ground Rice Batter
5 - 6 Cloves / Lavanga
3.5 - 4 cups Jaggary
Pinch of Salt

Recipe:

Peel the sweet pumpkin, remove the inner part, seeds and chop them into medium sized thin pieces as shown in the picture below.

Grind 5 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water. (If it is frozen coconut use hot water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 3-4 cups of water to the squeezed coconut, mix well and squeeze it again. Cook the chopped pumpkin in a vessel by adding this thin coconut milk. Once its cooked, add jaggary, pinch of salt and bring them to boil. Keep this in low/medium flame for about 5 mins.

Take around 1/4 cup of thin coconut milk in a bowl, add rice flour / batter and mix them well. Add this to the vessel containing cooked bottle gourd and bring them to boil. Add thick coconut milk and bring them to boil. Add mashed cloves and keep the Payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve 12-15 cups of Payasa.