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Saturday, July 22, 2017

Drumstick Flower(Nugge Hu) Curry

Ingredients:
3 cups Drumstick Flower / Nugge Hu
4 medium sized Tomatoes
2 medium sized Onions
6 - 8 tender Drum Sticks
Pinch of Turmeric powder
Lemon sized Jaggary
1.5 - 2 tsp Sambar powder
3 - 4 strands Coriander leaves
1 tsp Mustard seeds
1 tsp Black Gram seeds
1 tsp Bengal Gram seeds
Pinch of Asafetida powder
5 - 6 Curry leaves
Salt to taste
3 - 4 tsp Oil

Recipe:
Clean the drum stick flower, wash and keep it aside. Chop the onion and tomatoes into medium sized thin pieces as shown in the picture below. Cut the drumsticks into 1.5 inch sized long pieces as shown in the picture below.

Put mustard seeds, black gram seeds, Bengal gram seeds, oil in a thick bottomed vessel and heat. Once it starts spluttering, add curry leaves, asafetida, turmeric, chopped onion, salt and fry them for about 3-4 mins. Add drumstick flowers and fry them for about 2-3 mins.

Add chopped tomatoes, drumsticks and mix them well.

Add jaggary, sambar powder, salt, little amount of water and cook them well by covering the lid.

Add chopped coriander leaves and mix well. It goes well with Chapathi / Rottis.

Saturday, July 15, 2017

Halasina Hannu(Jackfruit) Buns

Ingredients:
4 - 5 cups Jackfruit Puree
7 - 8 cups All Purpose flour
1/2 - 1 cup Wheat flour
1 cup Curd / Yogurt
Pinch of Baking powder
1/2 tsp Cumin seeds / Jeera
8 - 10 tsp Sugar
1 tsp Butter
Salt to taste
Oil

Recipe:
Remove the seed and other unwanted part from the jackfruit as shown in the picture below.

Put jackfruit, sugar in a mixer and grind them into smooth paste as shown in the picture below. Add butter, salt, sugar, cumin seeds, baking powder, curd and mix well.

Add wheat flour, all purpose flour and kneed the dough properly. Keep it aside for about 7-8 hours.

Take large lemon sized dough and roll it into thick(1/2 inch) round shape by using sufficient amount of dry all purpose flour/rice flour as shown in the picture below.


Keep oil in a thick bottomed vessel and heat it. Put rolled buns to oil. Fry both the sides of buns until it turns golden in color.

Serve along with chutney or sambar. The above mentioned ingredients will serve 35-40 buns.

Saturday, July 8, 2017

Halasina Hannu(Jackfruit) Halwa

Ingredients:
8-10 cups crushed Jackfruit
3 - 4 cups Sugar
1/2 - 1 cup Ghee
1/2 cup Cashew nuts
5-8 Cardamom

Recipe:
Remove the seed and other unwanted part from the jackfruit as shown in the picture below.



Put it in a mixer and crush it as shown in the picture below.

Put this in a heavy bottomed vessel and cook it well. 

Add sugar and keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.


Add 1/2 cup of ghee, cashew nuts and stir the halwa continuously in medium flame. After 15 mins add little more ghee and stir continuously until ghee starts separating.  

Add mashed cardamom and mix well.

Apply little amount of ghee to the plate/vessel, pour this halwa and spread it using one flat spoon as shown in the picture below.

This can be preserved in refrigerator for longer shelf life.

Saturday, July 1, 2017

Sabudana(Sago) Mixture

Ingredients:
1 cup large Sabudana / Sabbakki / Sago Pearls
10 - 15 strands of curry leaves
3 tsp Peanuts / Ground Nuts / Shenga / Nelagadale
1.5 tsp Cashew nuts
¼ tsp Mustard seeds
2 - 3 broken Red Chillies
Big pinch of Asafoetida
Pinch of Turmeric powder
Salt to taste
Few pieces of Dried Coconut / Kobbari
Oil

Recipe:
Take 1 cup of raw sago pearls in a bowl.

Keep oil in a thick bottomed vessel and heat. Fry the sago pearls in hot oil. Take them from the oil and put them in a tissue paper to absorb the oil content.

Put mustard seeds, peanuts, broken red chillies, 2-3 tsp oil in a pan and fry them for about 2 mins in medium flame. Add broken cashew nuts, thin sliced dried coconut and fry them in medium flame. Once they turn light golden in color, add curry leaves and fry them for about 5-10 seconds. Add asafetida powder, turmeric powder and fry them for about 5-10 seconds in medium flame.

Add fried sago, chilly powder, salt and mix them well.
Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Saturday, June 24, 2017

Tomato Jam

Ingredients:
4 Large Tomatoes
3/4 - 1 cup Sugar

Recipe:
Wash the tomatoes and chop them into medium sized pieces as shown in the picture below.

Put this in a heavy bottomed vessel and cook them in medium flame without adding any water.

Put this in a mixer and make a smooth paste as shown in the picture below.

Transfer this to a heavy bottomed vessel, add sugar and mix them well.

Continuously stir this mixture for about 15-20 mins in medium flame until it thickens as shown in the picture below.

Once it comes to room temperature store it in an airtight glass container. Serve along with bread, dosa, chapathi etc.

Saturday, June 17, 2017

Avarekalu Saru / Flat Bean Seeds Rasam

Ingredients:
1.5 cups fresh Flat Bean Seeds / Avarekalu
1/2 cup grated Coconut
Large Lemon Sized Jaggery
Large grape sized Tamarind
1.5 tsp finely grated Dry Coconut / Kopra
3 - 4 Red Chillies
1.5 tsp Yellow Lentils
1.5 tsp Coriander seeds
3/4 tsp Cumin seeds (1/2 tsp for Masala + 1/4 tsp Seasoning)
1/2 tsp Fenugreek Seeds
11/4 tsp Mustard seeds(1/4 tsp for Masala + 1 tsp Seasoning)
2 strands of Curry leaves (1 strand for Masala + 1 strand for Seasoning)
1/4 tsp Asafoetida (Half for Masala + Half for Seasoning)
Pinch of Turmeric powder
3 - 4 strands of Coriander Leaves
1 tsp Oil
1 tsp Ghee

Recipe:
Put red chillies, 1/2 tsp cumin seeds, coriander seeds, yellow lentils, fenugreek seeds, 1/4 tsp mustard seeds, curry leaves, 1 tsp oil in a pan and fry them in medium flame. Once it starts giving nice aroma, add asafoetida powder, turmeric powder and fry them for about 30 seconds.

Wash the flat been seeds, add required amount of water, salt and pressure cook.(2-3 whistles)

Put fried masala, grated coconut, tamarind in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add half of the cooked flat bean seeds and grind them together for about 1 min.

Mash the remaining cooked flat bean seeds and put it in a vessel. Add salt, jaggary, ground masala, required amount of water and bring it to boil. Keep the Rasam in low flame for about 2-3 mins.

Dry roast the grated dry coconut until it turns light golden in colour and add it to Rasam. Add the chopped coriander leaves and keep the Rasam in low flame for about 1 min.

Put mustard seeds, cumin seeds, ghee in a pan and heat. As soon as it starts spluttering, add pinch of asafoetida powder, curry leaves, keep them for about 4-5 seconds and then add it to Rasam. It goes well with Rice along with Ghee and Paapad.

Saturday, June 10, 2017

Pudina(Mint) Poori

Ingredients:
1 cup Mint Leaves / Pudina Soppu
2.5 cups Wheat Flour / Godhi Hudi
1/2 cup All Purpose Flour / Maida
1.5 tsp Small Semolina / Bombay Rava / Sanna Sajjige
2-3 Green Chilies
2 Garlic cloves
Small piece of Ginger
3 - 4 strands of Coriander Leaves
Salt to taste
Oil

Recipe:
Clean the mint leaves, wash them and keep them aside.

Put mint leaves, ginger, garlic, green chilies, coriander leaves in a mixer and grind them together into smooth paste as shown in the picture below.

Put wheat flour, all purpose flour, semolina, ground mixture, salt in a vessel and mix. Knead the dough by adding sufficient amount of water. Cover the dough and keep it aside for about 15 mins.

Take little amount of dough and make a round ball.

Roll the ball to a medium thin round as shown in the picture below by using sufficient amount of dry wheat flour.

Keep oil in a thick bottomed vessel and heat. Put rolled poori to the hot oil. Fry both the sides of poori.

Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve around 25 Mint Pooris.