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Saturday, August 30, 2014

Kumbalakayi Menthe Dose

Ingredients:
2.5 cups White Rice
2-3 cups Ash Gourd / Kumbalakayi or Inner part of Ash Gourd / Kumbalakayi Thirulu
2 tsp Fenugreek Seeds
1/2 cup Curd
Small lemon sized Jagagry
Salt to taste
Oil/Ghee

Recipe:
Soak rice, fenugreek seeds in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside. Remove the seeds from inner part of ash gourd, wash it properly and keep it aside or ash gourd can be used.

Grind soaked rice, ash gourd along with curd, salt into smooth paste. Add jagagry grind for few minutes. Ferment the batter overnight(For about 8-10 hrs.) Add salt and water(if required). The consistency of the batter should be like that of medium thin milkshake.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 1 min.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve 12-15 Dosas.

Saturday, August 23, 2014

Doddapatre(SambraNi Soppina) Sasive

Ingredients:
4 cups of chopped Coleus Aromaticus / Doddapatre / SaambraaNi
Pinch of Turmeric powder
Salt to taste
3/4 cup grated Coconut
1 Green Chilly
1/4 tsp Mustard seeds
1 - 1.5 cups of fresh buttermilk / Curd / Yogurt
2 tsp Ghee

Recipe:
Clean the doddapatre leaves and wash them.

Chop them into small pieces as shown in the picture below. 

Put 2 tsp ghee in a thick bottomed vessel and heat. Add chopped doddapatre leaves, salt, turmeric powder and fry them for about 5 mins in medium flame until its cooked.  Keep it aside until it comes to room temperature.

Grind grated coconut, green chilly and mustard seeds into smooth paste by adding sufficient amount of water.

Put cooked doddapatre leaves, buttermilk (If it is yogurt/curd, put it in a mixer for few seconds before adding it to sasive.), ground masala in a bowl and mix well. Add water and salt if required. It goes well with Rice.

Saturday, August 16, 2014

Spicy Banana Chips

Ingredients:
3 - 4 Raw Plantain / Balekayi (Preferred: Amunda(Manga) or Cavendish)
2 tsp Chilly powder
1/4 - 1/3 tsp Turmeric powder
1/4 - 1/3 tsp Asafoetida powder
Salt to taste
Oil

Recipe:

Remove the outer skin of bananas and put them in water for about 3-4 mins. Remove the raw bananas from water and keep them aside for about 4-5 mins.

Slice the banana into thin long shapes as shown in the picture below.

Put 1/4 tsp salt and around 1/2 tsp water in a bowl, mix it well and keep it aside.
Add chilly powder, around 3/4-1 tsp salt, asafoetida powder, turmeric powder in a bowl, mix them well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put the sliced banana into the vessel containing hot oil and fry. Once they are almost fried, sprinkle salt water and fry them until they are crisp.

Remove them from oil and keep them in a tissue paper to remove the extra oil. Sprinkle the chilly powder mixture over the hot chips and mix them well. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Saturday, August 9, 2014

Balekayi(Raw Banana / Plantain) Raitha

Ingredients:
2 Raw Banana(Plantain) / Balekayi (Preferred: Amunda/ Manga Balekayi)
2 - 3 Green Chillies
3 - 4 strands of Coriander leaves
2 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut
Salt to taste
1 tsp Mustard Seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 - 2 broken Red Chillies
1 tsp Oil

Recipe:

Cook the raw banana in a pressure cooker by adding sufficient amount of water and salt. (2-3 whistles)

Once the pressure goes off, remove the outer cover of the cooker banana, mash them as shown in the picture below. Grind the grated coconut in a mixer for about 1 min by adding little amount of water and add it to the vessel containing mashed banana. Mash the green chillies and chop the coriander leaves into small pieces as shown in the picture below.

Add yogurt, salt and mix them well. (If yogurt is sour, add required amount of milk and mix them well.)

Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice/Pulao/Biriyani.

Saturday, August 2, 2014

Heerekayi(Ridge Gourd) Payasa

Ingredients:
4 medium sized Tender Ridge Gourd / Heerekayi
3.5 - 4 cups fresh Coconut Milk
2.5 - 3 cups Jaggary
1.5 tsp Rice flour / Ground Rice Batter
3 - 4 Cardamoms / Elakki
Pinch of Salt

Recipe:

Peel the ridge gourd and chop them into medium sized thin pieces as shown in the picture below.

Grind around 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 ridge gourd in a vessel by adding around 2.5 cups of 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 1/2 cup of thin coconut milk in a bowl, add rice flour / batter and mix them well. Add this to the vessel containing cooked ridge 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 7-8 cups of Payasa.