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Saturday, December 31, 2016

Nelli Sattu(Sun Dried Gooseberry) Tambli

Ingredients:
6-8 pieces of Sun Dried Gooseberry pieces / Nelli Sattu
1 Green Chilly
5 - 8 Black Peppers
1 cup grated Coconut
2 cups of fresh Buttermilk
1 - 2 broken Red Chillies
1/2 tsp Mustard seeds
2 - 3 cloves of Garlic
1 strand of Curry Leaves
2 tsp Ghee

Recipe:
Put 1 tsp ghee in a pan and heat. Add sun dried gooseberry pieces, black pepper and fry them in low flame until it puffs up as shown in the picture below.

Grind coconut along with fried gooseberry, 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.)

Remove the outer cover of garlic, mash them and put it in a pan. Add 1 tsp ghee and fry them in low flame until they turn golden in colour. Add mustard seeds, broken red chillies and fry them in low flame. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with rice.

Saturday, December 24, 2016

Akki Kadle Payasa

Ingredients:
1 cup Bengal Gram seeds / Kadle Bele / Chana Dal
1 cup broken Cashew Nuts / Geru Beeja
3/4 cup White Rice (Preferred: Sona Masuri)
2 - 2.5 cups Jaggary / Bella
3 - 3.5 cups fresh thick Coconut Milk
4 - 5 Cardamoms / Elakki / Elachi
Pinch of Salt

Recipe:
Wash bengal gram seeds, rice in water for about 2-3 times add it to a pressure cooker. Add the broken cashew nuts, 1/2 cup jaggary, around 5 cups of thin coconut milk or water and pressure cook.(4-5 whistles in cooker.)

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 6-7 cups of water to the squeezed coconut, mix well and squeeze it again and prepare the thin coconut milk. Once the pressure goes off, add the remaining jaggary, around 2 cups of thin coconut milk and bring it to boil. Keep the payasa in low flame until all the jaggary gets melted.

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 around 10 - 12 cups of Payasa.

Saturday, December 17, 2016

Stuffed Bread Pakoda

Ingredients:
18 - 20 Bread Slices
3 - 4 medium sized Potatoes
1 large Onion
20 - 25 beans
2 medium sized Carrots
Small piece of Beetroot
1/2 cup soaked / frozen Green Peas
1/2 tsp Ginger Garlic paste
Pinch of Turmeric powder
1 tsp Green Chutney
1/2 tsp Cumin seed powder
1/4 tsp Dry Mango powder / Amchoor powder
2.5 tsp Chilly powder(1/4 tsp for Masala + Remaining for Batter)
2 tsp Garam Masala (1 tsp for Masala + 1 tsp for Batter)
18 - 20 strands of Coriander leaves(10 strands for Batter + Remaining for Masala)
2 cups Gram flour
1 cup Rice flour
1/2 cup Corn flour
Big pinch of Asafoetida powder
1/3 tsp Cumin seeds
1/4 tsp Carrom seeds
2 - 3 Green Chillies
Pinch of Baking Soda
Salt to taste
Oil

Recipe:
Chop the beans, carrot, beetroot into small pieces as shown in the picture below.

Put these chopped ingredients, soaked green peas, salt and little amount of water in a pressure cooker container and cook them well(3 whistles). Once the pressure goes off, squeeze them to remove the excess water content.
Cook the potatoes in pressure cooker by adding sufficient amount of water.(2 whistles). As soon as the pressure goes off, remove the cooked potatoes from the water and keep them aside for about 10-15 mins. Remove the outer cover of cooked potatoes and mash them as shown in the picture below. Chop the coriander leaves, onion into small pieces as shown in the picture below.

Put 2 tsp oil in a pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add chopped onion, pinch of salt, turmeric powder and fry them for about 3-4 mins in medium flame. Add 1/4 tsp chilly powder, green chutney, 1 tsp garam masala, cumin seed powder, mango powder and saute them for about 1-2 mins in low flame. Add mashed potatoes, vegetables, coriander leaves and mix them well and switch off the flame.

Put rice flour, bengal gram flour, corn flour, finely chopped coriander leaves, green chillies, asafoetida powder, salt, cumin seeds, carom seeds, 1 tsp garam masala, 2 tsp chilly powder, baking soda in a vessel and mix them well.

Add required amount of water and prepare the batter as shown in the picture below. (Don't make the batter too thin.)

Remove thick sides of bread slices and keep them aside. Take one bread slice and spread the prepared masala as shown in the picture below.

Place another bread slice over this as shown in the picture below and press the sides.

Cut them diagonally as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Take each piece of stuffed bread, dip it in batter and deep fry it in oil.

Serve hot along with tomato ketchup. 

Saturday, December 10, 2016

Pappaya & Chinese Orange Pickle

Ingredients:
1/2 medium sized Raw Papaya
5 - 6 Chinese Orange
1 cup coarse Salt + 4 cups of water for cooking
12 - 15 Red Chilies
5 tsp Mustard seeds (Preferred: Small one)
1/4 tsp Asafoetida powder
3/4 tsp Black Pepper
1.5 tsp Cumin seeds
2 tsp Fenugreek seeds
2 tsp Tamarind powder
1 - 1.5 cups salt water

Recipe:
Remove the skin and inner part, seeds of Raw papaya and cut it into medium sized pieces as shown in the picture below. Cut the each chinese orange into 4 pieces and remove the seeds.

Put around 4 cups of water, 1 cup of salt in a vessel and bring it to boil. Add chopped papaya, bring it to boil and cook well. Add chopped chinese orange, bring it to boil, switch off the flame.

Drain the salt water and keep it aside.

Put red chillies, black pepper, fenugreek seeds, cumin seeds, turmeric pieces, mustard seeds in a pan and dry roast them in medium/low flame for about 3-4 mins. Add asafoetida and fry them in low flame until they give nice aroma and fenugreek seeds turn golden brown in colour.(If turmeric powder, add it along with asafoetida.) Add tamarind powder, mix them well and switch off the flame. Keep this masala aside until it comes to room temperature.


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

Add this powder to the vessel containing cooked papaya, add required amount of salt water (To prepare the salt water, put around 1.5 cups of water and around 1 cup salt in another vessel, bring it to boil and keep it aside until it comes to room temperature.) and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, dosas, etc.

Saturday, December 3, 2016

Mango Ginger(Manganari) Chutney

Ingredients:
1.5 inch sized Mango Ginger / Manganari
1 cup grated Coconut
Salt to taste
Small grape sized Tamarind
3 Red Chillies
1 tsp Mustard seeds
1 - 2 broken Red Chillies
5 - 6 Curry leaves
1.5 tsp Oil

Recipe:
Put 1/2 tsp oil, red chillies in a pan and fry them in medium flame until it gives nice aroma.

Grind grated coconut, fried red chillies, tamarind, mango ginger pieces, salt into smooth paste by adding sufficient amount of water.

Put 1 tsp oil, mustard seeds, broken red chillies in a pan and heat. Once it starts spluttering, add curry leaves and add the seasoning to Chutney. Mix well before serving. It goes well with Dosa/Idli/Rotti, etc.

Saturday, November 26, 2016

Nelli Sattu (Dried Gooseberry)

Ingredients:
2 Kg medium sized Gooseberry / Nellikayi(Preferred: Wild Gooseberry)

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

Keep them under sunlight for about 8-10 days.

Mash them using any hard material like stone. Remove the seeds from gooseberry and store them in an airtight container. This can be used for preparing Tambli, Rasam and its good for digestion.

Saturday, November 19, 2016

Mulangi Soppu Palya / Radish Leaves Subji

Ingredients:
1 bunch of Radish Leaves/ Mulangi Soppu
3 medium sized Onion
3 - 4 Green Chilies
Salt to taste
Pinch of Turmeric powder
1/4 tsp Tamarind powder
Large grape sized Jaggary
2 tsp grated Dried Coconut / Kopra
3 tsp Dalia Split
2 - 3 tsp grated Coconut
4 - 5 Curry leaves
1/2 tsp Mustard seeds
1/2 tsp Black Gram seeds
1/2 tsp Cumin seeds (1/4 tsp for Seasoning  + 1/4 tsp for Masala)
Big pinch of Asafeotida 
3 - 4 tsp Oil

Recipe:

Chop radish leaves, green chilies into small pieces as shown in the picture below. Chop the onion into thin medium long pieces as shown in the picture below.

Put dalia split, grated dry coconut, 1/4 tsp cumin seeds, pinch of asafeotida in a mixer and crush them as shown in the picture below.

Put mustard seeds, black gram seeds, 1/4 tsp cumin seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add big pinch of asafeotida, curry leaves, green chilies chopped onion, salt and fry them in low/medium flame for about 4-5 minutes.

Add chopped radish leaves, turmeric powder, tamarind powder, jaggery, salt and cook them well by covering the lid on low flame.


Once its cooked, add dalia split masala, grated coconut and mix them well.

Keep the palya in low flame for about 2-3 minutes. It goes well with Rice / Chapathis.

Saturday, November 12, 2016

Akki(Rice) Sandige

Ingredients:
3 cups white Rice
8-10 Red Chilies
10 strands of Curry leaves
Small grape sized Asafoetida
1.5 tsp Sesame seeds
Salt to taste
3 liters of Water

Recipe:
Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Add crushed red chillies, curry leaves as shown in the picture below.

Put this in a heavy bottomed vessel, add sesame seeds, asafoetida, 3 litres of water and mix them well.

Heat this mixture, keep stirring the mixture until it is cooked. Keep this aside and allow it to cool to room temperature.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below or press this in a Chakkuli Maker 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, Rasam, etc. The above mentioned ingredients will serve around 300 Sandiges.