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Saturday, December 26, 2015

Pudina(Mint) Parata

Ingredients:
2 cups Wheat Flour
3/4 cup Dry Mint leaves
1/2 tsp Black Pepper powder
1 tsp Cumin seed powder / Jeera powder
Salt to taste
Butter / Ghee

Recipe:
Mash the dry mint leaves and put it in a bowl. Add cumin seed powder, black pepper powder, salt and mix well.

Put wheat flour, salt in a vessel and mix. Knead the dough by adding sufficient amount of warm/hot water.

Take little amount of dough and make a round ball.

Roll the ball like Chapathi using sufficient amount of dry wheat flour as shown in the picture below.

Apply little amount of ghee/butter over the rolled Chapathi and sprinkle the dry mint leaves mixture and little amount of wheat flour as shown in the picture below.

Fold them in layers as shown in the picture below.

Fold it again as shown in the picture below. Make sure that layers are facing outside.

Roll this again using required amount of wheat flour as shown in the picture below.

Heat the tava and cook the Parata by putting butter/ghee on both the sides of Parata.

Serve hot along with any palya/ curry /curd masala (Add 1 cup of curd, salt, pinch of chat masala, pinch of pepper powder in a bowl and mix them well). The above mentioned ingredients will serve 8-10 Mint Paratas. I tried this recipe from Vahrehvah. Thanks Sanjay for the recipe.

Saturday, December 19, 2015

Kumbalakayi(Ash Gourd) Sandige

Ingredients:
1/2 medium sized(5-6 cups grated) Ash Gourd / Budu Kumbalakayi
12 - 15 cups Puffed Paddy Grains / Aralu / Hodalu
2 cups Black Gram seeds
1.5 - 2 cups Sago Pearls / Sabbakki
1 cup sour Buttermilk
2 cups Green Chillies
3/4 tsp Asafoetida powder or grape sized Asafoetida
Salt to taste

Recipe:

Peel the ash gourd, remove the inner part, seeds and grate it as shown in the picture below.

Soak black gram seeds in water for about 3-4 hrs. Wash them in water for 2-3 times and grind them into smooth paste by adding required amount of grated ash gourd/ ash gourd water.
Remove the stem of each green chilly, wash them and keep them aside. Grind the green chillies in a mixer by adding salt, asafoetida powder, little amount of grated ash gourd as shown in the picture below.
Soak sago pearls in water for about 3-4 hrs. Wash them, drain the water and add it to pressure cooker. Add 3-4 cups of water, salt and cook them well.(1-2 whistles)

Put ground green chillies, salt, ground black gram seeds, cooked sago pearl in a vessel. Add buttermilk and mix them well. Put grated ash gourd, puffed paddy grains in a mixer and grind them together for few seconds. Add this to the same vessel and mix them well.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

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

Fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk. The above mentioned ingredients will serve around 200 Sandiges.

Saturday, December 12, 2015

Nelli Hindi Gojju

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

Recipe:

Put buttermilk, Nelli Hindi, salt(if required) in a vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds.) Mash the green chillies.


Put mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Gojju. Mix well before serving. It goes well with rice.

Saturday, December 5, 2015

Gase Gase(Poppy Seeds) Payasa

Ingredients:
1/4 cup White Rice
1/4 cup Poppy Seeds /  Gase Gase
1.5 cups grated Coconut
1/4 cup Almonds
1/4 cup broken Cashew Nuts
3 - 4 Cardamom
3  cups Jaggary
2 tsp Raisins
1/2 tsp Ghee
Pinch of Salt

Recipe:
Soak poppy seeds and white rice in water for about 5-6 hrs. Soak the almonds in warm water for about 5-6 hrs.

Drain the water content and keep the soaked poppy seeds and rice aside. Remove the outer skin of almonds and keep them aside.

Grind fresh/frozen grated coconut, soaked poppy seeds, rice and cardamom seeds into smooth paste by adding required amount of water. (If it is frozen coconut use hot water while grinding.) Add the almonds, cashew nuts and grind them together for few seconds.

Add required amount of water and mix well.(The consistency should be like that of milk.) Add jaggary, mix well and bring it to boil. Keep the Payasa in low flame for about 5-8 mins until jaggary dissolves and the consistency of the Payasa is like that of milkshake.

Put 1/2 tsp ghee in a pan and heat. Add raisins and fry them in low flame until they puff. Add this to Payasa and mix well. Serve it hot or chilled.