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Saturday, October 31, 2015

Nelli(Gooseberry) Hindi

Ingredients:
5 Kg medium sized Gooseberry / Nellikayi(Preferred: Wild Gooseberry)
1.5 cups Salt

Recipe:
Wash the gooseberries, wipe them using a clean cotton cloth.

Keep them under sunlight for about 3-4 hrs, mash them using any hard material like stone.

Remove the seeds from gooseberry, add around 1/2 cup of salt, mix well and put them in a plastic/glass jar and cover the lid tightly.

Keep this for around one week until it becomes smooth and mix this mixture 3 days once.(If it is not smooth, crush them in a mixer and keep it for next 2-3 days.)

Grind them into smooth paste by adding required amount of salt(around 1 cup) without adding any water as shown in the picture below.

Store this in a glass/plastic jar/bottle. Apply little amount of salt on top of it, cover the lid properly. This can be used after 6 months. It can be used up to 3-4 years without any refrigeration. For longer shelf life preserve this in a refrigerator. This can be used for preparing Tambli and Gojju and its good for digestion.

Saturday, October 24, 2015

Tambittu Unde

Ingredients:
3 cups Boiled Rice / Kucchulakki
3.5 cups Jaggary / Bella
1.5 cups finely grated Coconut
1.5 tsp Sesame seeds
3/4  cup of Water

Recipe:
Wash boiled rice in water for about 2-3 mins and spread it in a tray for about 30 mins to dry.

Dry roast the boiled rice in 3-4 batches in medium high flame until it puffs as shown in the picture below.

Once it comes to room temperature, grind it into smooth powder as shown in the picture below.
Put sesame seeds in a pan and fry it for around 4-5 mins in medium flame until it starts spluttering. Add finely grated coconut and dry roast until it turns light golden in colour as shown in the picture below.

Put 3/4 cup of water and jaggary in a thick bottomed vessel and prepare the jaggary syrup.(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.)

Add fried coconut, sesame seeds and mix well.

Add powdered boiled rice and mix well.


Keep stirring this mixture for about 2-3 mins in low flame until it becomes a single mass in consistency as shown in the picture below.

Transfer it to a plate.

Apply little ghee to your palms and make small balls from the mixture. Once they are cooled room temperature store them in an airtight container. The above mentioned ingredients will server around 50 Tambittu Undes.

Saturday, October 17, 2015

Hesaru Bele(Split Green Gram Seeds / Moong Dal) Payasa

Ingredients:
2 cups Split Green Gram seeds / Moong Dal / Hesaru Bele
3 cups fresh thick Coconut Milk
3 - 3.5 cups Jaggary
3 - 4 Cardamoms / Elakki

Recipe:
Dry roast the green gram seeds in a pan/microwave until it turns golden in colour and gives nice aroma.


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

After this process, add around 5 cups of water to the squeezed coconut, mix well and squeeze it again and prepare the thin coconut milk.

Put the fried green gram seeds in a pressure cooker. Add around 4-5 cups of thin coconut milk or water and pressure cook.(4-5 whistles in cooker.) Once the pressure goes off, add jaggary and bring it to boil. Keep the Payasa in low flame until all the jaggary melt.

Add thick coconut milk and bring it to boil. Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

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

Saturday, October 10, 2015

Beetroot, Kempu Harive Soppu(Red Amaranth Leaves) Pulav

Ingredients:
1.5 cups White Rice(Preferred: Basmathi or Sona Masuri)
2 medium sized Beetroots
1 bunch of Red Amaranth Leaves / Kempu Harive Soppu
1/2 - 3/4 cup soaked / frozen Green Peas
1 Green Chilly
1 large Onion
1.5 tsp Ginger Garlic paste
1 Bay leaf / Dalchini Ele
1 cup of Milk
5 - 6 tsp Ghee/Oil (Preferred: Ghee)
Salt to taste

Ingredients for Pulav Masala:
3/4 tsp Cumin seeds / Jeerige
3/4 tsp Fennel seeds / Sompu
3/4 tsp Poppy seeds / Gase-gase
1 Ansi Seed
5 - 6 Cloves / Lavanga
1 tsp Coriander seeds
1 inch sized Cinnamon
Small piece of Nutmeg
2 - 3 Cardamoms
2 - 3 Red Chillies

Recipe:

Dry roast the masala ingredients in a pan in medium/low flame until it gives nice aroma. Allow it to cool to room temperature.

Put this in a mixer and make a fine powder as shown in the picture below.

Peel the skin of beetroot and chop them into medium sized pieces as shown in the picture below. Chop the amaranth leaves as shown in the picture below.


Chop the onion into thin slices and cut the green chillies into two halves as shown in the picture below.

Wash rice in water for about 2-3 times, drain the water and keep it aside.
Put ghee/oil, bay leaf in a pressure cooker and fry for few seconds. Add ginger garlic paste and fry for about 2 mins in medium flame. Add chopped onion, green chilly and fry them in medium flame until they turn light golden in colour. Add rice and fry them for about 2 mins in medium flame. Add chopped vegetables, green peas, masala powder and fry them for about 2 mins in medium flame.

Add 1 cup of milk, around 2.5 cups of water(It may vary depending upon the quality of rice), salt, mix them well and cook.(3 whistles in pressure cooker.)

Once the pressure goes off, remove the lid and mix them well.

It goes well with any kind of Raithas/ Mosaru Gojju. Above mentioned ingredients will serve 4- 5 plates of vegetable pulav. I tried this recipe from Facebook's FOODIE group. Thanks Shri Kripa for the recipe.

Saturday, October 3, 2015

Gongura Thondekayi Chutney

Ingredients:
1 bunch of Sorrel leaves / Gongura soppu / Pandi soppu
1 cup of chopped Thindora / Thondekayi
6 - 8 Green Chillies
2 tsp Black Gram seeds (1 tsp for Masala + 1 tsp for Seasoning)
1 tsp Coriander seeds
1 tsp Mustard seeds
1 tsp Bengal Gram seeds / Channa dal
1 tsp Cumin seeds
1 tsp Fenugreek seeds
Salt to taste
Big pinch of Asafoetida powder
6 - 8 Curry leaves
6 tsp Oil

Recipe:
Clean the sorrel leaves, wash them and keep them aside. Cut the thindora into medium thin round pieces as shown in the picture below. Cut the green chillies into medium sized pieces.

Put 4 tsp oil in a heavy bottomed vessel/pan and heat. Add chopped green chillies, thindora and fry them in medium flame for about 4-5 mins. Add sorrel leaves,salt and fry them for about 2 mins. Cook them well by covering a lid for about 5 mins in low flame without adding any water.

Dry roast 1 tsp black gram seeds, coriander seeds, cumin seeds, fenugreek seeds in a medium/low flame until it gives nice aroma.

Put dry roasted ingredients in a mixer and make smooth powder. Add cooked vegetables and grind them coarsely as shown in the picture below. (Don't add any water.)

Put mustard seeds, bengal gram seeds, black gram seeds, 2 tsp oil in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and then add it to chutney. It goes well with dosas, rice and ghee.