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Saturday, June 28, 2014

Kesuvina Soppina(Colocasia Leaves) Chutney

Ingredients:
15-18 medium sized Colocasia leaves / Kesuvina Eele or (4-5 cups of chopped leaves)
15 Red Chillies
1.5 cups grated Coconut
3 tsp Black Gram seeds
3 strands of Curry leaves (1.5 for Masala, 1.5 for Seasoning)
1/4 tsp Turmeric powder
1/2 tsp Asafoetida powder (2/3 for Masala, Remaining for Seasoning)
Salt to taste
Medium Lemon sized Tamarind
Small lemon sized Jaggary
1 tsp Mustard seeds
1/2 tsp Cumin seeds
5 tsp Coconut Oil (2 tsp for Masala, 3 tsp for Seasoning)

Recipe:
Wash colocasia leaves, remove the stem and keep them aside.

Chop them into medium sized pieces as shown in the picture below.

Put 2 tsp oil, red chillies, black gram seeds in a pan and heat. Once it turns into light golden in colour, add asafoetida powder, turmeric powder, curry leaves and fry them for few seconds. Add grated coconut and fry them in medium/low flame for about 2-3 mins.

Put chopped colocasia leaves, tamarind, jaggary, salt and little amount of water in a heavy bottomed vessel and cook them well.

Once its cooled room temperature, ground the fried masala and cooked colocasia leaves together into smooth paste by adding little amount of water.
Put 3 tsp oil, mustard seeds, cumin seeds in a heavy bottomed vessel and heat. Once it starts spluttering, add asafoetida powder, curry leaves, ground chutney and mix them well.

Keep this in low flame for about 3-4 mins. (You can also add the garlic seasoning at the end.) It goes well with Dosas/Rottis/Rice.

Saturday, June 21, 2014

Sorekayi(Bottle Gourd) Payasa

Ingredients:
1 large Bottle Gourd / Sorekayi or 7-8 cups chopped Bottle Gourd
1.5 - 2 tsp Rice flour / Ground Rice Batter
3 - 4 cups Jaggary / Bella
4 cups fresh Coconut Milk
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt

Recipe:
Peel the bottle gourd, remove the inner part, seeds and chop them into medium sized thin pieces as shown in the picture below.

Grind 4 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 cups of water to the squeezed coconut, mix well and squeeze it again. Cook the chopped bottle gourd 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 cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve 10 cups of Payasa.

Saturday, June 14, 2014

Garga Soppina Tambli

Ingredients:
1 bunch of Garga Soppu (Tender one) / Trailing Eclipta / False Daisy / Bhringaraja / Kesharaja
3/4 cup grated Coconut
5 Black Pepper
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups Buttermilk
1.5 tsp Ghee
1/2 tsp Mustard seeds
Salt to taste
4 - 5 Curry leaves
1 - 2 broken Red Chillies

Recipe:

Wash the Garga leaves and keep it aside.

Chop the leaves into medium sized pieces. Put 1 tsp ghee, 1/4 tsp cumin seeds, black pepper in a thick bottomed vessel and heat. Once it turns golden in colour, add Garga leaves and fry them for about 4-5 mins in medium flame.

Grind grated coconut, fried Garga leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt 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, red chilly pieces and 1/2 tsp ghee 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, June 7, 2014

Vegetable Rice

Ingredients:
1.5 cups White Rice(Basmathi or Sona Masuri)
20 - 30 Benas
2 medium sized Carrot
1 small Potato
1/2 cup frozen/soaked Green Peas
1 Tomato
1 medium sized Onion
6 - 8 cloves of Garlic
1/2 inch sized Ginger
8 - 10 Curry leaves
4 - 6 strands of Coriander leaves
3 - 4 Green Chillies
1.5 - 2 tsp fresh Lemon Juice
Salt to taste
4 - 5 tsp Ghee
1/2 tsp Cumin seeds
1 tsp Mustard seeds
Pinch of Turmeric powder

Recipe:
Chop beans, carrot, tomato, potato into medium sized thin pieces as shown in the picture below.

Chop coriander leaves into small pieces. Cut the green chillies into two halves. Finely chop the ginger garlic as shown in the picture below(Ginger-Garlic paste can be used). Chop the onion into thin medium sized pieces as shown in the picture below.


Wash rice in water for about 2-3 times, drain the water and keep it aside.
Put 4-5 tsp ghee, mustard seeds, cumin seeds in a pressure cooker and heat. Once it starts spluttering, add chopped ginger garlic and fry them for about 2 mins in medium flame. Add chopped green chillies, curry leaves, turmeric powder, onion, salt and fry them for about 3-4 mins in medium flame. Add washed white rice and fry them for about 1-2 mins. Add chopped coriander leaves and mix them well. Add all chopped vegetables, green peas and fry them for about 1-2 mins. Add 3 cups(It may vary depending upon the rice quality.) of water, salt, mix them well and cook.(3 whistle in pressure cooker.)

Once the pressure goes off, add the fresh lemon juice, mix them well and serve it along with any kind of Raithas/ Mosaru gojju. Above mentioned ingredients will serve around 5 plates of Vegetable Rice.