-->

Saturday, January 28, 2017

Chinese Orange Squash(Syrup)

Ingredients:
4 cups fresh Chinese Orange Juice
16 cups Sugar
3 - 3.5 cups Water

Recipe:
Wipe the chinese oranges.

Cut them into two halves, remove the seeds, squeeze and collect the fresh chinese orange juice in a vessel.


Put sugar, water in a vessel, mix them well and bring it to boil.

Prepare the sugar syrup. (Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.)

Add the chinese orange juice, mix well and bring it to boil and then switch off the flame. Once it is cooled to room temperature, store it in an airtight container/bottles. This can be preserved for more than 6 months in refrigerator.

To prepare the juice, add chinese orange squash and water in 1:5 ratio and mix well(Adjust the sugar/water depending upon the sourness of chinese orange). Put ice cubes (if required) and serve.

Saturday, January 21, 2017

Baale Dindu(Banana Stem) Rotti Type-1

Ingredients:
1.5 cups Boiled Rice
3/4 cup White Rice
2.5 - 3 cups chopped Banana Stem
2 cups Rice flour
1.5 cups grated Coconut
4 - 5 Red Chillies
1/2 tsp Coriander seeds
4 - 5 strands of Curry leaves
Pinch of Turmeric powder
1/4 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, red chillies, grated coconut, curry leaves, ginger, coriander seeds, asafoetida, turmeric powder 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 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.

Saturday, January 14, 2017

Harive Soppu, Hesaru Kalu Bendi / Amaranth Leaves, Green Gram Seeds Curry

Ingredients:
1.5 - 2 bunches of tender Amaranth Leaves / Ele Harive Soppu
2 medium sized Onions
1.5 cups soaked / sprouted Green Gram seeds
Pinch of Turmeric powder
1/4 tsp Chilly powder
Small lemon sized Jaggary
Grape sized Tamarind
1cup grated Coconut
3 - 4 Red Chillies
1.5 tsp Coriander seeds
3/4 tsp Cumin seeds
Pinch of Asafetida powder
3 - 4 Garlic cloves
1 tsp Mustard seeds
1 strand Curry leaves(3-4 curry leaves for Masala + Remaining for Seasoning)
Salt to taste
2 tsp Oil

Recipe:
Soak green gram seeds in water for about 8-10 hrs. Wash the soaked green gram seeds for about 2-3 times and keep them aside. Chop the onion into medium sized thin pieces as shown in the picture below. Chop the amaranth leaves into small pieces as shown in the picture below.

Put the soaked green gram seeds, chopped onion, chopped amaranth leaves in a pressure cooker. Add salt, jaggary, chilly powder, turmeric powder, sufficient amount of water and cook. (2 whistles)

Put red chillies, coriander seeds, cumin seeds, asafetida, 3-4 curry leaves, 1 tsp oil in a vessel and fry in medium/low flame until it gives nice aroma.
Put grated coconut, fried 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 the ground masala and cooked ingredients in a vessel. Add required amount of water, salt and bring them to boil. Keep the curry in medium flame for about 3-4 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves and keep this in low flame for about 10-20 seconds. Add the seasoning to Curry. Mix well before serving. It goes well with Rice/Rottis/Chapathis.

Saturday, January 7, 2017

Chocolate Burfi

Ingredients:
5 cups Milk powder
5 cups Sugar
1 - 1.5 Tbs Venilla powder
6 - 7 Tbs of Cocoa powder
1 Tbs Ghee

Recipe:
Put milk powder, cocoa powder, venilla powder in a vessel and mix them well.

Put sugar, around 1 cup of water in a heavy bottomed vessel and prepare the sugar syrup.(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.)


Add milk powder mix, ghee and mix them well.

Put this into a ghee applied plate and spread it evenly using one flat spoon as shown in the picture below.

Once its cooled to room temperature, cut it into diamond shaped pieces as shown in the picture below.

Place this in a refrigerator for about 1 hr and remove the pieces and store them in an airtight container.