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Saturday, October 29, 2016

Mixed Flour Laddu

Ingredients:
1.5 cups Dalia Split / Putani
1 cup Wheat Flour / Godhi Hudi
1/2 cup All Purpose Flour / Maida
1 cup Millet Flour / Ragi Hudi
4 cups powdered Sugar
2.5 cups Ghee
1/2 cup MTR Badam powder
1/2 cup broken Cashew Nuts
1/4 cup Almonds / Badami
1/4 cup Raisins
7-8 Cloves / Lavanga
5 - 6 Cardamoms / Elakki

Recipe:
Remove the outer cover of cardamoms and mash the cardamom seeds, cloves. Put sugar in a mixer and make fine powder as shown in the picture below.

Put cashew nuts in a mixer, crush them and keep it aside.

Put raisins, crushed nuts and 1 3/4 cup of ghee in a pan/heavy bottomed vessel. Fry them for few mins in medium flame until they puff. Add all the flours and fry them for about 15-20 mins in low flame until they give nice aroma.

Add powdered sugar, remaining ghee and switch of the flame and mix well. Let it cool for about 5 - 6 mins.

Apply some ghee to your palms and make small balls from the mixture. Once they are cooled to room temperature, store them in an airtight container.

Saturday, October 22, 2016

Taro Root Chips

Ingredients:
1.5 KG Taro Roots / Kesavina Pille
Salt to taste
Chilly powder
Oil

Recipe:
Remove the outer skin of taro roots and put them in water for about 3-4 mins. Remove the taro roots from water and keep them aside for about 4-5 mins.

Slice the taro roots into thin round shapes using a chips grated as shown in the picture below.

Put 1/2 tsp salt and 1/2 tsp chilly powder in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Separate the slices and put them into the vessel containing hot oil.

Fry them until they turn golden in color.

Sprinkle required amount of salt, chilly powder mixture and toss them well.
Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Saturday, October 15, 2016

Gandhari Kodi(Tender Bird's Eye Chilly Leaves) Tambli

Ingredients:
1 cup Tender Bird's Eye Chilly Leaves with some flowers and 1-2 tender Chillies / Gandhari Menasina Chiguru, Hu, Ele Menasu
3/4 - 1 cup grated Coconut
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups fresh Buttermilk
1.5 tsp Ghee
1/2 tsp Mustard seeds
Salt to taste
4 - 5 Curry leaves
1 - 2 broken Red Chillies

Recipe:
Wash the leaves properly, chop it into medium sized pieces and keep it aside.

Put 1 tsp ghee, 1/4 tsp cumin seeds in a thick bottomed vessel and heat. Once it turns golden in colour, add chopped leaves and fry them for about 4-5 mins in medium flame

Grind grated coconut, fried leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt 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, cumin seeds, red chilly pieces and 1/2 tsp 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, October 8, 2016

Pindi Payasa

Ingredients:
1 cup White Rice (Preferred: Basmathi or Sona Masuri)
2 cups Jaggery
1.5 cups finely grated Coconut
6 - 7 Cardamoms / Elakki / Elachi
Pinch of Salt
2 - 3 tsp Ghee

Recipe:

Wash rice and put it in a vessel. Add 8 cups water in a vessel and bring it to boil. Add washed rice and cook it for around 15 mins in medium flame.

Add jaggery, pinch of salt and bring it to boil. Keep it in low/medium flame for about 8-10 mins.

Add the finely grated coconut and mix them well. Cook this in low flame for about 5 mins until almost all the water content gets evaporated.

Add mashed cardamom seeds, ghee and mix them well.

This can be used for Naivedyam. Serve hot or cold.

Saturday, October 1, 2016

Dry Aloo Gobi Mutter

Ingredients:
4 medium sized Potatoes / Aloo
1 medium sized Cauliflower / Gobi
1/2 cup Green Peas
1 medium sized Onion
2 medium sized Tomatoes
1 Green Chilly
1 tsp Chilly powder
1 tsp Garam Masala powder
1 tsp Coriander seed powder
1/4 tsp Cumin seed powder
1/4 tsp Dry Mango / Amchoor powder
Pinch of Asafoetida powder
1/2 tsp Cumin seeds
1 tsp Ginger Garlic paste
Salt to taste
5 - 6 strands of Coriander leaves
1 - 1.5 tsp Dry Fenugreek leaves / Kasuri Methi
2 - 3 tsp Oil

Recipe:
Soak the green peas in water for about 8-10 hrs. Chop cauliflower into medium sized pieces as shown in the picture below. Put this in a vessel containing around 1 litre of water, add 1/4 tsp turmeric powder, salt and bring them to boil. Keep this in low flame for about 2-3 mins, drain the water and keep it aside.


Chop tomato, onion, green chilly, coriander leaves into small pieces as shown in the picture below.

Peel the potato and chop it into medium sized pieces as shown in the picture below. Put chopped potatoes, soaked green peas, salt, little amount of water in a pressure cooker and cook.

Put little amount of water in a bowl. Add coriander seed powder, cumin seed powder, garam masala, red chilly powder, dry mango powder and mix them well and keep it aside.
Put oil, cumin seeds in a pan and heat. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min in medium flame. Add chopped onion, salt and fry them for about 3-4 mins in medium flame until onion turns golden in colour. Add finely chopped tomato and fry them for about 4-5 mins in medium flame.

Add dry fenugreek leaves, prepared masala water and saute this mixture until all the ingredients are well cooked and mashed as shown in the picture below.

Add cooked potato, cauliflower, green peas and mix them well. Keep this in low flame for about 4-5 mins.

Garnish with coriander leaves and serve hot. It goes well with Chapathis/Paratas. I tried this recipe from vahrevah. Thanks Sanjay for the recipe.