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Saturday, January 30, 2016

Thengolu(Thengolalu) Type 2

Ingredients:
2 cups Black Gram seeds / Uddina Bele / Urad Dal
4 cups White Rice (Preferred: Sona Masuri)
3/4 tsp Cumin seeds / Jeerige (1/4 for Grinding and remaining for mixing the batter)
1 tsp Sesame seeds / Ellu
3 - 4 Tbs Butter
Salt to taste
Oil

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.

Dry roast the black gram seeds in medium flame for about 3-4 mins until its raw smell is off as shown in the picture below.

Once it comes to room temperature, put the dry roasted black gram seeds in a mixer and grind it into smooth powder as shown in the picture below.

Put butter, cumin seeds, sesame seeds, salt to the vessel containing ground rice batter and mix them well. Add powdered black gram seeds and mix them well. (Add water if required. Don't make the dough too thin.) 

Put the disc having 3/6 round big holes in it in a Chakkuli Maker as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Fill the Chakkuli Maker with the prepared dough and press the dough directly to the hot oil and deep fry until they turn golden in color.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Saturday, January 23, 2016

Thondekayi(Thindora) Bath

Ingredients:
1 KG of Indian Ivy Gourd / Thondekayi / Thindora
1.75 - 2 cups of White Rice(Preferred: Basmathi or Sonamasuri)
1 tsp Mustard seeds
1 tsp Black Gram seeds
1 tsp Bengal Gram seeds
2 tsp broken Cashew nuts
Large Grape sized Jaggary
Small lemon sized Tamarind
Pinch of Turmeric powder
Salt to taste
2 strands of Curry leaves
4-5 tsp Oil
1-2 tsp Ghee

Ingredients for Masala:
5 - 6 Red Chillies
1 tsp Mustard seeds
2 tsp Black Gram seeds
4 tsp Bengal Gram seeds / Kadle Bele
1/2 tsp Fenugreek seeds / Menthe
1 tsp Cumin seeds / Jeerige
4 Cloves
3/4 - 1 inch sized Cinnamon / Chekke / Dalchini
1/4 cup grated Coconut
1 tsp Oil

Recipe for Masala/Powder:

Put red chillies, black gram seeds, mustard seeds, bengal gram seeds, cumin seeds, fenugreek seeds, cloves, cinnamon and 1 tsp oil in a pan. Fry them in medium flame until they give nice aroma. Add grated coconut and fry them together in medium/low flame for about 3-4 mins until it turns light golden in colour.

Put fried masala and coconut in a mixer and grind them together without adding any water as shown in the picture below. This can be stored in an airtight container.

Recipe:
Wash the rice in water for about 2-3 times, cook it by adding sufficient amount of water and keep it aside.
Remove the edges of ivy gourd and chop them into medium sized long pieces as shown in the picture below.

Put tamarind and little amount of water in a bowl. Squeeze it properly and keep it aside.
Put mustard seeds, broken cashew nuts, black gram seeds, bengal gram seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves, turmeric powder, chopped ivy gourd and fry them for about 3-4 mins. Add tamarind water, jaggary, salt, required amount of water and cook them well by covering the lid.

Once the water content is almost dried, add the ground masala and mix them well. Keep this in low flame for about 2-3 mins. 

Add rice, ghee and mix well. Keep the rice in low flame for about 2-3 mins.

Serve hot along with any Raita.

Saturday, January 16, 2016

Maida Milk Chocolate Burfi

Ingredients:
3 3/4 cups All Purpose Flour
3 cups Milk powder
6 cups Sugar
1/2 cup or 50 grams of Cocoa powder
1/2 cup broken Cashew Nuts
1/2 tsp Venilla powder
2 cups of Ghee (1/2 cup for frying All Purpose flour, Remaining for Burfi)

Recipe:
Dry roast the cashew nuts and keep it aside.

Put 1/2 cup of ghee in a heavy bottomed vessel and heat. Once its hot, add all purpose flour and fry them in medium/low flame until it gives nice aroma.

Add milk powder, cocoa powder, mix them well and switch off the flame.

In another heavy bottomed vessel, add sugar, around 2.5 cups of water and prepare the sugar syrup.(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.)

Add all purpose flour, milk powder mix and mix them well.

Add ghee little by little and mix them well until it forms a single mass like texture.


Put this into a ghee applied plate, sprinkle cashew nuts 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 store them in an airtight container.
Original source: Maida Burfi. Thanks Divya Pramil for the recipe.

Saturday, January 9, 2016

Genasina Podi / Sweet Potato Fritters

Ingredients:
1 medium sized Sweet Potato / Sihi Genasu
3/4 cup Bengal Gram flour / Besan flour / Kadle hudi
3/4 cup Rice flour / Akki hudi or Rice Batter / Akki Hittu
1.5 tsp Chilly powder
Pinch of Cooking Soda
Big pinch of Asafoetida powder / Hingu
Salt to taste
1/4 tsp Cumin seeds / Jeerige
15 - 20 Carom seeds / Ajwain seeds / Oma
Oil

Recipe:
Peel the skin of sweet potato and cut it into medium thin round pieces as shown in the picture below. Put little amount of water, salt in a vessel and mix well. Soak the chopped sweet potato in this water for about 5 mins. Remove the sweet potatoes pieces from water and keep it aside.

Put rice flour/batter, bengal gram flour, asafoetida, cumin seeds, carom seeds, cooking soda, salt, chilly powder in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

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

Serve hot along with tomato ketchup or as it is along with tea or coffee.

Saturday, January 2, 2016

Tindora Channa Masala

Ingredients:
1/2 kg of Indian Ivy Gourd / Tindora / Thondekayi
1/2 cup Bengal Gram seeds / Kadle Bele / Channa Dal
2 medium sized Tomatoes
1 large Onion
2 - 3 Garlic pods
1/2 tsp Chilly powder
1/2 tsp Garam Masala
1 tsp Coriander powder
Pinch of Turmeric powder
Grape sized Jaggery
1 tsp Butter
6 - 8 Curry leaves
1/4 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafoetida powder
1 - 2 broken Red Chillies
4 - 5 Coriander leaves
Salt to taste
2 tsp Oil

Recipe:
Wash the bengal gram seeds in water, add required amount of water and cook them in a pressure cooker. (2-3 whistles).

Chop ivy gourd into medium thick round pieces as shown in the picture below. Chop the onion, tomato, garlic into small pieces as shown in the picture below.

Put oil, cumin seeds, mustard seeds, broken red chillies in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves, chopped garlic and fry them for about 2 min in medium flame. Add chopped onion, salt, turmeric powder and fry them for about 3-4 mins in medium flame, until onion turns golden in colour. Add garam masala, chilly powder, coriander powder, chopped tomato and fry them for about 2-3 mins in medium flame. Add chopped ivy gourd, salt, jaggery, little amount of water and mix them well.

Cook them well by covering a lid for about 15 mins.

Add cooked bengal gram seeds, mix it well and bring it to boil. Add butter and mix them well.

Add chopped coriander leaves, mix them well and serve hot.

It goes well with Chapathi / Rotti. I tried this recipe from vahrehvah.com. Thanks Sanjay for the recipe.