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Saturday, September 16, 2017

Bamboo Rice(Bidirakki) Payasa

Ingredients:
1 cup Bamboo Rice
1/2 - 3/4 cup broken Cashew nuts
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
1.5 - 2 cups Jaggary
2 - 3 Cardamoms / Elakki / Elachi
2 - 3 Cloves / Lavanga
Pinch of Salt (optional)

Recipe:

Crush the bamboo rice in a mixer as shown in the picture below.

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 2 cups of water to the squeezed coconut, mix well and squeeze it again and keep it aside. Add 6-7 cups of water and repeat the step.

Wash the crushed bamboo rice in water for 2-3 times and put this in a cooker. Add broken cashew nuts, around 6-7 cups think coconut water and cook them well. (After one whistle, keep this in low/medium flame for about 15 - 20 mins.) Once the pressure goes off, put 2 cups of thin coconut milk to a cooked bamboo rice, add jaggery, pinch of salt and bring it to boil.

Keep this in low flame for about 10-15 mins until jaggery dissolves.

Add thick coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom, cloves and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot.

Saturday, September 9, 2017

Elephant Yam Stem(Suvarnagadde Dantu) Sambar

Ingredients:
3 medium sized tender Elephant Yam Stems / Suvarnagadde Dantu / Kene Pille
1 cup grated Coconut
1-2 medium sized Onion (Optional)
1/4 - 1/2 cup cooked Yellow Lentils
1/4 tsp Chilly powder
Pinch of Turmeric powder
2-3 flakes of dried Turmeric
Large grape sized Jaggary
Small grape sized Tamarind
3 - 4 Red Chillies
1.5 - 2 tsp Coriander seeds
1/2 tsp Cumin seeds
3/4 tsp Fenugreek seeds
1 tsp Black Gram seeds
1.5 tsp Mustard seeds (1/2 tsp for Masala + 1 tsp Seasoning)
Big pinch of Asafoetida powder
Salt to taste
2 strands of Curry leaves(Half for Masala and remaining half for Seasoning)
2-3 tsp Oil

Recipe:
Remove outer skin, innermost part of the breadfruit and put them in water for about 3-4 mins. Chop them into medium sized pieces as shown in the picture below. Chop the onion into medium sized pieces as shown in the picture below.

Put chopped elephant yam stem, onion in a vessel. Add chilly powder, jaggary, salt, 1/4 tsp turmeric powder, required amount of water and cook them well.

Once it is cooked, add cooked yellow lentils and bring it to boil.

Put red chillies, cumin seeds, coriander seeds, fenugreek seeds, black gram seeds, 1/2 tsp mustard seeds, 10-12 curry leaves, turmeric flakes(if its turmeric powder add it along with asafeotida), 1-2 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida and fry them for about 1 min in low flame.


Put grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.)

Add this ground masala to the vessel containing cooked breadfruit and bring it to boil and stir well. (Add water, salt if required.) Keep the sambar in low flame for about 2 mins.

Put 1 tsp mustard seeds, oil in a pan and heat. Once it starts spluttering, add 5-6 curry leaves and add it to Sambar. It goes well with Rice/Dosas/Chapathis.

Saturday, September 2, 2017

Elephant Yam Stem(Suvarnagadde Dantu) Chutney

Ingredients:
2 cups chopped tender Elephant Yam Stems / Suvarnagadde Dantu / Kene Pille
10-12 Bird's Eye Chilly / Gandhari Menasu
Grape sized Tamarind or 1/2 Hog Plum/ Ambate
1/2 - 3/4 cup grated Coconut
Salt to taste
1 tsp Mustard seeds
1/2 tsp Cumin Seeds
Pinch of Asafoetida Powder
6 - 8 Curry leaves
1 tsp Oil

Recipe:
Remove the skin of Elephant Yam stems and cut it into medium sized pieces as shown in the picture.

Put bread fruit skin, green chilly, hog plum pieces, salt, little amount of water and cook.

Put cooked elephant yam stem and grated coconut in a mixer. Grind them together into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Pour this ground mixture to a vessel, add enough salt and water(If required).

Put oil, mustard seeds, cumin seeds in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and add it to chutney. Mix well before serving. It goes well with rice and dosas.

Saturday, August 26, 2017

Elephant Yam Stem(Suvarnagadde Dantu) Majjige Huli

Ingredients:
3 medium sized tender Elephant Yam Stems / Ele Suvarnagadde Dantu / Kene Pille
1.5 cup grated Coconut
3 - 4 Green Chillies
Pinch of Turmeric powder
Pinch of Chilly powder
Grape sized Jaggary
Salt to taste
3/4 - 1 cup Buttermilk / Yogurt / Curd
1 tsp Mustard seeds
2 broken Red Chillies
1 tsp Butter

Recipe:


Remove the skin of elephant yam stems and cut it into medium sized pieces as shown in the picture below. Cut the green chilly into two pieces.

Put chopped vegetable and green chilly in a vessel. Add turmeric powder, salt, chilly powder, jaggery and around 2 cups of water and cook.

Once it comes to room temperature add the butter milk and keep it aside for 20-30 mins. (If it is yogurt / curd put it in a mixer for few seconds before adding it to majjige huli.)

Put grated coconut and remaining green chillies in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.)

Pour this ground mixture to the vessel containing cooked vegetable. (Add salt, water if required) Bring it to boil and mix well.

Put butter, red chilly pieces, mustard seeds in a pan and heat. Once it starts spluttering, add it to Majjige Huli. Mix well before serving. It goes well with Rice/Dosas.

Saturday, August 19, 2017

Pumpkin Flower Tava Fry

Ingredients:
15 - 20 Pumpkin flower
4 tsp Semolina / Bombay Rava (Preferred: Small)
2 tsp Rice flour
2 tsp Corn flour
¼ tsp turmeric
Big pinch Asafeotida powder
¾ tsp Chilly powder
Salt to taste
½ tsp Mustard seeds
1 strand of curry leaves
3 - 4 TBS Oil

Recipe:
Wash the pumpkin flowers and keep them aside.

Cut them into medium sized pieces as shown in the picture below.

Put rice flour, semolina, corn flour, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.


Roll the pumpkin flowers over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava, place the coated flowers and apply little oil over the pieces as shown in the picture below.

Turn both the sides frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It goes well along with rice and any kind of mild Thove/Dal or Rasam.

Saturday, August 12, 2017

Mixed Vegetable Rasam

Ingredients:
Small piece of Beetroot
1 Medium sized Carrot
1 small Onion
2 - 3 Tomatoes
1 - 1.5 tsp Rasam powder
Pinch of Turmeric powder
Lemon sized Jaggery
Salt to taste
4 - 5 strands of Coriander leaves
1 tsp Mustard seeds
Big pinch of Asafoetida powder
1 - 2 broken Red Chillies
5 - 6 Curry leaves
1 tsp Ghee

Recipe:
Remove the outer skin of beetroot and chop it into medium sized pieces as shown in the picture below. Chop the onion, tomato and carrot into medium sized pieces as shown in the picture below.

Put all chopped vegetables, rasam powder in a mixer and grind them into smooth paste by adding required amount of water.  Add turmeric powder, jaggery, salt, required amount of water in a pressure cooker and cook. (1 whistle)

Once the pressure goes off, adjust the ingredients and bring it to boil. Add chopped coriander leaves and switch off the flame.

Put mustard seeds, broken red chillies, ghee in a pan and heat. Once it starts spluttering, add curry leaves, asafoetida powder, keep it for few seconds and then add it to Rasam. Mix well before serving. It goes well with Rice.

Saturday, August 5, 2017

Sorekayi(Bottle Gourd) Tove

 Ingredients:
1 medium sized Sorekayi / Bottle Gourd
1/4 cup Bengal Gram seeds / Kadle bele
1 cup Yellow Lentils / Togari bele / Toor Dal
1 tsp Hunasekayi Tokku
2 - 3 medium sized Tomatoes
1/4 tsp Turmeric powder
1 medium sized Onion
2 -3 cloves of Garlic
3 - 4 Green Chillies
1 - 2 broken Red Chillies
1/4 tsp Turmeric powder
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 strand of Curry leaves
4 - 5 stands of  Coriander leaves
Big pinch of Asafoetida powder
Salt to taste
1 tsp Butter
2 tsp Oil

Recipe:
Wash yellow lentils, bengal gram seeds and put them in a pressure cooker. Add pinch of turmeric powder, salt, tomatoes, required amount of water and cook them well. Once the pressure goes off, mash them properly as shown in the picture below.

Chop onion into small pieces as shown in the picture below. Cut green chillies into two halves. Remove the outer cover of garlic pods and chop them into small pieces. Peel the bottle gourd, remove the seeds if its ripen and cut them into medium sized pieces as shown in the picture below.

Put mustard seeds, cumin seeds, broken red chillies and oil in a thick bottomed vessel/pan. Once it starts spluttering, add garlic and fry them for about 1-2 mins. Add curry leaves, green chillies, asafoetida powder, chopped onion and pinch of turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in colour.

Add chopped bottle gourd, hunasekayi tokku, salt and mix them well.

Add required amount of water and cook them well by covering a lid for about 15-20 mins. Add cooked lentils and bring them to boil. Add salt, water if required. Keep the tove in medium/low flame for about 3-4 mins. 

Add chopped coriander leaves, butter, mix them well and switch off the flame. 

Mix well before serving. It goes well with Rice/Chapathis.