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Saturday, March 25, 2017

Masale Kadle / Masala Peanuts

Ingredients:
1 cup Peanuts / Shenga
2 tsp Rice flour
1.5 tsp Corn flour
3 tsp Bengal Gram flour
Big pinch of Asafoetida powder
1 - 2 strands of Curry leaves
1 - 1.5 tsp Red Chilly powder
1/2 tsp Sesame seeds
Salt to taste
Pinch of Baking Soda
Oil

Recipe:
Microwave the peanuts for around 2 mins and keep them aside for about 10 mins. Remove the outer skin and keep them aside.

Put bengal gram flour, rice flour, corn flour, crushed curry leaves, asafoetida powder, chilly powder, baking soda, sesame seeds, salt in a bowl and mix them well.

Add peanuts, little amount of water and mix them well.

Keep oil in a heavy bottomed vessel and heat. Scatter the prepared peanut batter over the hot oil and deep fry until they turn golden in colour.

Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Saturday, March 18, 2017

Ade Payasa

Ingredients:
1 cup thick Rice Batter
1.5 - 2 cups Jaggary / Bella
3 cups fresh/frozen Coconut or 3 cups fresh Coconut Milk
Pinch of Salt
3 - 4 Cardamoms / Elakki / Elachi
4 Banana Leaves

Recipe:
Soak rice in water for about 3-4 hrs. Grind soaked rice along with salt into smooth paste by adding little amount of water. The consistency of the batter should be very thick as shown in the picture below.

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.
Take lemon sized rice batter and pat it on the banana leave as shown in the picture below.

Fold each banana leaf as shown in the picture below. Steam cook this in a pressure cooker/traditional steamer for about 12-15 mins.  (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).



Once the pressure goes off, make them into medium sized pieces as shown in the picture below.


Grind 3 cups of 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 around 3 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel. Add jaggary and bring it to boil.

Add prepared hot ade pieces and cook this in medium flame by covering a lid for about 15 mins.

Once it is cooked, add thick coconut milk and bring it to boil.

Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving.

Saturday, March 11, 2017

Maragenasu(Yucca) Raitha

Ingredients:
2 medium sized Yucca / Maragenasu
2 Green Chillies
1/4 inch sized Ginger
4 - 5 strands of Coriander leaves
2 - 3 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut
Salt to taste
1 tsp Mustard Seeds
1/2 tsp Cumin seeds
4 - 5 Buttermilk Chillies / Majjige Menasu / Balka (Optional)
Big pinch of Asafoetida
5 - 6 Curry leaves
2 tsp Oil

Recipe:

Cook yucca in a pressure cooker(2-3 whistles) by adding sufficient amount of water. Once the pressure goes off, remove the outer cover of yucca and mash them properly as shown in the picture below. Chop coriander leaves, ginger into small pieces as shown in the picture below. Grind the grated coconut in a mixer for about 3-4 mins by adding little amount of water as shown in the picture below.

Put mashed yucca, chopped coriander leaves, ginger, salt in a vessel and mix them well. Add curd, ground coconut and mix well.(If curd is too sour, little amount of milk can be added.) Mash the green chillies and add it to Gojju.

Put buttermilk chillies and 2 tsp oil in a pan. Fry them in medium flame for about 2 mins until they turn light golden in colour. Add mustard seeds and cumin seeds to the same pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Gojju. Mix well before serving. It goes well with Rice /Pulav, etc.

Saturday, March 4, 2017

Oats Tukkudi (Shankarapole)

Ingredients:
2 cups Oats
3 cups All Purpose flour
2 cups Wheat flour
1/2 tsp Asafoetida powder / Small Grape sized Asfeotida
2 tsp Sesame seeds
1.5 tsp Chilly powder
Salt to taste
1/4 cup of hot Oil
Oil

Recipe:
Dry roast the oats in medium flame for about 5 mins until it gives nice aroma. Once its cooled to room temperature, put it in a mixer and grind it to smooth powder as shown in the picture below.


Put all purpose flour, wheat flour, oats powder, chilly powder, sesame seeds, asafoetida powder, salt and 1/4 cup of hot oil in a vessel and mix them well. Knead the dough by adding sufficient amount of hot water as shown in the picture below.

Take little amount of dough and make a round ball.

Roll the ball like Chapathi as shown in the picture below.

Cut the rolled Chapathi into medium sized diamond shaped pieces as shown in the picture below. Separate each pieces and place it in a paper or plate.

Keep oil in a thick bottomed vessel and heat. Put Thukkudi pieces in hot oil and deep fry until it turns golden in colour.

When it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.