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Saturday, November 28, 2015

Nellikayi(Gooseberry) Tambli

Ingredients:
2 medium sized Gooseberry / Nellikayi
1.5 cups grated Coconut
2 - 2.5 cups fresh Buttermilk
12 - 15 Cumin seeds / Jeerige
3 - 4 Black Pepper / Kari Menasu
1 Green Chilly
1/2 tsp Mustard seeds
10-12 Fenugreek seeds
5 - 6 Curry leaves
1- 2 broken Red Chillies
1 tsp Ghee

Recipe:
Remove the seeds from gooseberry and grind the gooseberry pieces along with coconut, green chilly, cumin seeds, black pepper 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, fenugreek seeds, broken red chillies and 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, November 21, 2015

Nelli Hindi Tambli

Ingredients:
Large grape sized Nelli Hindi
1 cup grated Coconut
1 cup fresh Buttermilk
1 Green Chilly
Salt to taste
1/2 tsp Mustard seeds
5 - 6 Curry leaves
1- 2 broken Red Chillies
1 tsp Oil

Recipe:
Grind coconut along with Nelli Hindi, green 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, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with rice.

Saturday, November 14, 2015

Palak(Spinach) Tukkudi

Ingredients:
1 bunch of Spinach Leaves / Palak
4 cups All Purpose flour
1 cup Wheat flour
5 - 6 Green Chillies
1/4 inch sized Ginger
3 - 4 Garlic pods
1.5 tsp Dried Fenugreek Leaves / Kasuri Methi
1/2 tsp Cumin seeds / Jeerige
1/4 tsp Carom seeds / Oma / Ajwain
1/4 tsp Asafoetida
Salt to taste
Oil

Recipe:
Clean and drench the spinach leaves as shown in the picture below.

Put drenched spinach leaves, ginger, garlic, green chillies in a mixer and grind them together into smooth paste.

Put wheat flour, all purpose flour, mashed dry fenugreek leaves, chilly powder, asafoetida, carom seeds, around 1/4 cup of hot oil in a vessel and mix well.

Add the spinach puree, salt and mix well. Knead the dough by adding sufficient amount of hot water as shown in the picture below.

Take little amount of dough and make a round ball.

Roll the ball like Chapathi as shown in the picture below.

Cut the rolled Chapathi into medium sized diamond shaped pieces as shown in the picture below.

Separate each pieces and place it in a paper or plate.

Keep oil in a thick bottomed vessel and heat. Put Thukkudi pieces in hot oil and deep fry until it turns golden in colour.

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

Saturday, November 7, 2015

Baddode(Ubbode) / Rice Poori

Ingredients:
2 cups Boiled Rice/Brown Rice/ Kucchulakki
2 cups White Rice
10-12 Red Chillies
3/4 cup grated Coconut
Small piece of Ginger
5 strands of Curry leaves
1 large Onion
Salt to taste
Oil

Recipe:
Soak white rice and boiled rice together in water for about 5-6 hrs. Grind soaked rice along with grated coconut, salt, curry leaves, ginger and red chillies into smooth thick dough by adding little amount of water. Add chopped/crushed onion and grind them together for few mins. If water content is in excess add rice flour and mix.


Make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over 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.


Keep oil in a thick bottomed vessel and heat. Put the pressed rice poori in hot oil. Fry both the sides of poori as shown in the picture below.

Serve hot along with any chutney or sambar or as it is along with tea or coffee. The above mentioned ingredients will serve around 30 Rice Pooris.