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Saturday, May 27, 2017

Nugge Hu(Drumstick Flower) Tambli

Ingredients:
1 cup Drumstick flower / Nugge Hu
1 cup grated Coconut
2 cups Buttermilk
5 Black Pepper
1 Green Chilly
1/2 tsp Cumin seeds (1/4 for Frying + 1/4 for Seasoning)
10 - 12 Fenugreek seeds
1/2 tsp Mustard seeds
2 broken Red Chillies
1 strand of Curry leaves
Salt to taste
3 tsp Ghee

Recipe:

Put 2 tsp ghee in a thick bottomed vessel and heat. Add cumin seeds, black peppers, green chilly and fry them for few seconds. Add drumstick flowers and fry them for about 8-10 mins in medium/low flame.

Grind grated coconut, fried drumstick flowers into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt, water(if required) 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, fenugreek seeds, broken red chillies and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. Mix well before serving. It goes well with Rice.

Saturday, May 20, 2017

Salted Dry Ginger / Uppu Shunti

Ingredients:
2 cups chopped Ginger / Shunti
Salt to taste
1.5 cups Water

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

Chop them into medium thin pieces as shown in the picture below.

In a vessel add 1.5 cups water, salt to taste and bring them to boil. Add ginger pieces and keep this in low flame for about 2-3 mins.

Drain the water and keep it aside.

Dry them in a food drier or under sunlight(around 6-8 days). Store this in an airtight container.

Saturday, May 13, 2017

Menasu - Pudina Sandige / Green Chillies - Mint Leaves Sandige

Ingredients:
5 cups Green Chillies / Hasimenasinakayi
1 bunch of Mint Leaves / Pudina
1 cup Black Gram seeds
1.5 cups Sago Pearls / Sabudana / Sabbakki
1/4 tsp Asafoetida
Salt to taste

Recipe:
Soak black gram seeds in water for about 3-4 hrs. Wash them in water for 2-3 times and grind them into smooth paste by adding little amount of water. Soak the sago pearls in water for about 5-6 hrs.

Remove the stem of each green chilly and mint, wash them and keep them aside.

Grind the green chillies, mint leaves in a mixer by without adding any water as shown in the picture below. Pressure cook the sago pearls by adding required amount of water(1-2 whistles). Once the pressure goes off, allow it to cool to room temperature.

Put all these ingredients in a vessel. Add salt, asafoetida  powder and mix well.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk. The above mentioned ingredients will serve around 80 Sandiges.

Saturday, May 6, 2017

Ginger Powder / Shunti Hudi

Ingredients:
Ginger pieces

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

Slice them into thin pieces as shown in the picture below.

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

Put this dried ginger pieces in a mixer and make smooth powder as shown in the picture below. It can also be used as a remedy for cough and cold.

Saturday, April 29, 2017

Baale Dindu(Banana Stem) Kocchusalli

Ingredients:
3 cups of finely chopped Banana Stem / Baale Dindu
1/2 cup grated Coconut
Small piece of Ginger
1 - 2 Green Chillies
1 tsp Mustard seeds (1/3 tsp Grinding + Remaining for Seasoning)
1/4 tsp Cumin seeds
Pinch of Asafoetida powder
1 cup Curd / Yogurt / Buttermilk
3 - 4 stands of Coriander leaves
Salt to taste
1 tsp Oil

Recipe:
Put little amount of buttermilk, water in a vessel and keep it aside. Make thin round pieces of banana stem by removing its fiber contents as shown in the picture below. Put this in a vessel containing buttermilk water for about 5 mins. 
Chop this thin round pieces of banana stem into small pieces as shown in the picture below. Chop coriander leaves into small pieces.

Put grated coconut, green chillies, ginger and 1/3 tsp mustard seeds 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 chopped banana stem. Add salt, buttermilk to the same vessel and mix.(If it is yogurt/curd grind it in a mixer for few seconds before adding it to Kocchusalli.)

Put oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to Kocchusalli. Mix well before serving. It goes well with rice.

Saturday, April 22, 2017

Nelabasale(Waterleaf) Tambli

Ingredients:
1/2 bunch of Waterleaf / Nela Basale / Talinum Fruticosum
3/4 - 1 cup grated Coconut
2 - 3 Black Peppers / Kaalu Menasu
1/4 tsp Cumin seeds
1 Green Chilly
1.5 - 2 cups Buttermilk / Majjige
Salt to taste
1/2 tsp Mustard seeds
10-12 Fenugreek seeds
1-2 broken Red Chillies
4 - 5 Curry leaves
1.5 - 2 tsp Ghee

Recipe:
Wash the waterleaf leaves and keep them aside.

Chop the leaves into small pieces as shown in the picture below. Cut the green chilly into two halves.

Put 1-1.5 tsp ghee in a thick bottomed vessel and heat. Add cumin seeds, black peppers, green chilly and fry them for few seconds. Add chopped leaves and fry them for about 5-6 mins in medium flame.

Grind grated coconut, fried waterleaf leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt, water(if required) 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, fenugreek seeds, broken red chillies and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. Mix well before serving. It goes well with rice.

Saturday, April 15, 2017

Shahi Paneer

Ingredients:
180 grams of diced Paneer
4 medium sized Tomatoes (1 for Puree + Remaining for Masala)
1 large Onion
1/3 cup broken Cashew nuts
10 - 12 Almonds
3 Tbs cream of Milk / Halina Kene
2 Tbs of Curd / Yogurt
1 tsp Ginger Garlic Paste
2 - 3 Red Chillies
Salt to taste
1/4 tsp Chilly Powder
1/4 tsp Garam Masala powder
1.5 - 2 tsp Kasuri Methi leaves
1 inch Cinaman Stick / Chekke
1 Bay Leaf
2 Cloves / Lavanga
2 - 3 Coriander leaves
4 tsp Oil

Recipe:
Put almonds in hot water for about 10-15 min. Remove the outer skin and put it in a mixer. Add 1 tsp cashew nuts, 3 Tbs of cream of milk, required amount of milk and grind them together. The consistency of the cream should be like that of milkshake.

Chop tomato into medium sized pieces as shown in the picture below. Chop onion into thin long pieces as shown in the picture below.

Put 2 tsp oil in a pan and heat. Add cashew nuts, red chillies and fry them for about 1-2 mins. Add chopped onions and fry them for about 2 mins in low/medium flame. Add chopped tomatoes, salt and mix them well.

Add little amount of water and cook them well. Put this in a mixer and grind it to smooth paste.

Put 2 tsp oil in a heavy bottomed vessel and heat. Add ginger garlic paste, cinnamon stick, bay leaf, cloves and fry them for 1-2 mins in low/medium flame. Add tomato puree(Put the tomato in mixer and grind it to smooth paste), 2 tsp water, kasuri methi, garam masala and saute them for about 2-3 mins in medium/low flame.

Add the ground masala and mix them well. Keep this in low flame for about 3-4 mins.

Put the yogurt in mixer for few seconds and add it to gravy.

Add diced paneer, 2 tbs of prepared almond cream, salt and mix them well. Keep the gravy in low flame for about 2-3 mins.

Add heavy whipping cream and mix them well. Keep the curry in low flame for about 4-5 mins.

Garnish with chopped coriander leaves, almond cream, chopped cashews and serve hot. It goes well with Chapathis/Paratas. I tried this recipe from "Shahi Paneer by Vikas Khanna" source. Thanks Vikas Khanna for the recipe.

Saturday, April 8, 2017

Baale Dindu(Banana Stem) Rotti Type - 2

Ingredients:
1.5 cups Boiled Rice
3/4 cup White Rice
2.5 - 3 cups chopped Banana Stem
1.5 - 2 cups Rice flour
1.5 cups grated Coconut
4 - 5 Green Chillies
8 - 10 strands of Curry leaves
1/2 inch sized Ginger
2 large Onions
1 large Carrot
Salt to taste
Ghee / Oil
Banana Leaves / Aluminium Foil / Wax Paper

Recipe:
Soak white rice and boiled rice together in water for about 5-6 hrs.
Put little amount of buttermilk, water in a vessel and keep it aside. Make thin round pieces of banana stem by removing its fiber contents as shown in the picture below. Put this in a vessel containing buttermilk water for about 5 mins.

Put chopped banana stems, green chillies, grated coconut, curry leaves, ginger in a mixer and crush them together as shown in the picture below.

Grind soaked rice along with crushed ingredients into smooth thick dough as shown in the picture below.

Chop the onions, coriander leaves into small pieces and grate the carrot as shown in the picture below.

Add rice flour, chopped onion, grated carrot and mix them well.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the banana leaf and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 1-2 min in medium/low flame.
 
Serve hot along with any curry. The above mentioned ingredients will serve around 15 Rottis.