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Saturday, March 26, 2016

Dry Mango(Amchoor) Powder

 Ingredients:
20 medium sized Raw Mangoes
1/4 cup Salt
1-2 tsp Chat Masala (Optional)

Recipe:
Wash the mangoes and wipe them in a clean cotton cloth.

Slice them into thin pieces as shown in the picture below. (Remove the skin if its bitter in taste.) Add salt and mix them well.

Dry them in a food drier or under sunlight(around 6-8 days).

Put this dried mango pieces, chat masala in a mixer and make smooth powder as shown in the picture below.

Saturday, March 19, 2016

Karibevina Soppu Chutney Pudi / Curry Leaves Chutney Powder

 Ingredients:
4 cups Curry leaves / Karibevina Soppu
2.5 - 3 cups grated Dry Coconut / Kobbari
2 cups Red Chillies (Around 30-40)
1/4 cup of Tamarind powder or Dry Mango(Amchoor) powder
Salt to taste

Recipe:

Dry roast the red chillies, grated dry coconut and curry leaves separately in a pan / microwave without adding any oil in medium flame until it gives nice aroma. Let it cool for about 20 mins.

Put this fried ingredients in a mixer and make smooth powder. Add tamarind powder, salt and mix well.

Put this together in a mixer for few seconds and store it in an airtight container. For longer shelf life store this in a refrigerator.

Saturday, March 12, 2016

Sakkare Berati / Sharkara Upperi

 Ingredients:
5 Nendra Bananas / Nendra Balekayi
1.25 cups Jaggery
1/4 - 1/2  tsp Black Pepper Powder
1/4 - 1/2 tsp Cumin powder
1 - 1.5 tsp Ginger powder
4 -5 Cardmoms / Elakki
1/2 cup powdered Sugar
Salt to taste

Recipe:

Remove the outer skin of bananas and put it in water for about 3-4 mins. Remove the raw bananas from water and keep them aside for about 4-5 mins.

Chop them into 1/4 inch thick medium sized pieces as shown in the picture below.

Put 1/2 tsp salt and 2 tsp water in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put the sliced bananas into hot oil and fry. Once it is almost fried, sprinkle around 1.5 tsp salt water and fry until it turns golden in colour.


Place this in a tissue paper to absorb the oil content.

Put jaggery in a thick bottomed vessel, add little amount of water(less than 1/4 cup) and bring it to boil in low flame. Keep stirring the syrup in low flame until it forms a single thread consistency and forms a froth like texture as shown in the picture below. (Carefully dip the tip of your index finger into the syrup, touch your index finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.)

Add the ginger powder, cumin powder, black pepper powder and mix them well. Add fried banana pieces, cardamom powder and mix them well and switch off the flame.

After a minute, sprinkle the powdered sugar and mix them well and transfer this to another plate.

Once it is cooled, separate them and store it in an airtight container. This can be used for Naivedyam.

Saturday, March 5, 2016

Capsicum Sada Masale

 Ingredients:
5 medium sized Capsicums
1 large Onion
1 tsp Ginger Garlic paste
3/4 tsp Chilly powder
1/4 cup finely grated Dried Coconut / Kopra / Coconut powder
3/4 - 1 tsp Coriander seed powder
Pinch of Turmeric powder
4 - 5 strands of Coriander leaves
Salt to taste
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 strand of Curry leaves
3 - 4 tsp Oil

Recipe:
Chop capsicum into medium sized pieces as shown in the picture below. Chop onion and green chilies into small pieces as shown in the picture below.

Put oil, mustard seeds and cumin seeds in a thick bottomed vessel /pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min in medium flame. Add finely chopped onion, curry leaves, pinch of turmeric powder, pinch of salt and fry them for about 4-5 mins in medium flame until onion turns golden in colour.

Add chopped capsicum and mix them well. Once its almost cooked add coriander seed powder, chilly powder and mix them well.

Cook this in a low flame for about 8-10 mins. Add coconut powder and mix well.

Keep the subji in low flame for about 3-4 mins. Garnish with chopped coriander leaves and serve hot.

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