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Saturday, September 26, 2015

Uppu Neeru Sole Happala / Brined Raw Jackfruit Papad

Ingredients:
3 ltr utensil full of Brined Raw Jackfruits / Uppu Neeru Sole
3 tsp Chilly powder
1.5 tsp Sesame seeds
Small grape sized Asafoetida
1/4 tsp Carom seeds / Ajwain seeds / Oma
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.

Place them in a traditional steamer or pressure cooker. Add chilly powder, around 3 cups of water and steam cook for about 20-30 mins.

Grind the cooked jackfruit along with carom seeds, asafoetida into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.

Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.


Remove one plastic sheet, place the papad upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.


Sun dry the Happalas for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or other curries. The above mentioned ingredients will serve around 90 Happalas.

Saturday, September 19, 2015

Coconut Rava Burfi

Ingredients:
4 cups Coconut
1.5 cups small Semolina / Bombay Rava / Sanna Sajjige
4 cups Sugar
2 cups Milk
4 - 5 Cardamoms
1 - 2 tsp Ghee

Recipe:

Finely grate the coconut or put the coconut in a mixer for few seconds and keep it aside.

Put ghee in a heavy bottomed vessel and heat. Add semolina and fry them in medium flame for about 2 min. Add finely grated coconut and fry them together for about 4-5 mins in medium/low flame.

Add milk, sugar and mix them well.

Keep stirring this mixture in medium/low flame until it starts leaving from the bottom as shown in the picture below. Add the mashed cardamom powder and mix them well.

Put this into a ghee applied plate and spread it using one flat spoon as shown in the picture below.

Cut it into diamond shaped pieces as shown in the picture below.

Remove the pieces and serve. Store them in an airtight container.

Saturday, September 12, 2015

Hesarubele Panchakajjaya Type-2

Ingredients:
2 cups split Green Gram seeds / Hesaru bele
2 cups Grated Coconut
2.5 cups powdered Sugar
1/4 cup Sesame seeds / Ellu
1/2 cup Cashew Nuts / Gerubeeja

Recipe:
Put split green gram seeds in a pan, fry it until it gives nice aroma and keep it aside. Put finely grated coconut in a pan and fry them in medium flame until it turns light golden in colour. Put sesame seeds in a pan, fry it until it gives nice aroma and starts spluttering. Fry the cashew nuts in microwave/pan until it turns light golden in colour.

Put fried green gram seeds in a mixer and grind it to smooth powder without adding any water. Put fried coconut in a mixer and make fine powder. Put sugar in a mixer and make fine powder as shown in the picture below.

Put all these powdered ingredients in a vessel, add fried sesame seeds, cashew nuts and mix well. This is usually offered to lord Ganesha during Chowthi festival.

Saturday, September 5, 2015

Seke Undalakalu / Steamed Thick Rice Noodles

Ingredients:
5 cups White Rice (Sona Masuri preferred)
Salt to taste

Ingredients for Sihi Seke Undalaklu:
1/2 cup grated Jaggery / Bella
1 cup grated Coconut
1 tsp Butter

Ingredients for Chappe/Khara Seke Undalakalu:
1 large Onion
1.5 tsp Black Gram seeds
1 tsp Mustard seeds
1 - 2 Green Chillies
1 strand of Curry leaves
1/4 cup grated Coconut
Salt to taste
2 - 3 tsp Oil

Recipe:
Soak rice in water for about 2-3 hrs. Wash soaked rice 2-3 times and grind soaked rice, salt to smooth paste by adding sufficient amount of water water. The consistency of the batter should be like that of milk.

Put this batter in a thick bottomed vessel and keep stirring the mixture, making sure that it doesn't stick to the bottom of the vessel. Stir this mixture continuously over a medium flame until it becomes solid as shown in the picture below. Transfer this dough to a plate.

Fill the Kharakaddi maker(The disc with many big round holes in it.) with this dough and press this to one plate as shown in the picture. (Press the dough when it is hot.)

Place this in a traditional steamer as shown in the picture below and steam cook for about 15-20 mins in high flame and another 15-20 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).

For preparing Sihi Seke Undalakalu(Sweet version of rice noodles), take half of the cooked rice noodles, make them into medium sized pieces as shown in the picture below.

Put grated coconut, grated jaggery in a vessel and mix them well as shown in the picture below.

Put the prepared coconut jaggery mix, butter over the hot noodles, mix them well and serve. This can be used for Naivedyam.


For preparing Chappe/Khara Seke Undalaku(Spicy version of rice noodles), take remaining half of the cooked rice noodles, make them into medium sized pieces and keep them aside.
Chop the onion into medium sized thin pieces as shown in the picture below. Cut the green chillies into two halves.

Put black gram seeds, mustard seeds, oil in a heavy bottomed vessel and heat. Once it starts spluttering, add curry leaves, chopped onion, green chillies, little amount of salt and saute until onion becomes light golden in colour.

Add cooked rice noodles, grated coconut and mix well.

Keep this in low flame for about 2 mins and serve hot.