-->

Saturday, September 30, 2017

Kadi Type 2

Ingredients:
3/4 cup Bengal Gram flour / Kadle Hudi
2 cups sour Buttermilk
3 - 4 Green Chillies
1/2 inch sized Ginger
1 tsp Kasuri Methi / Dried fenugreek leaves
1 small Carrot
2 tsp grated Coconut
3 - 4 strands of Coriander leaves
Pinch of Turmeric powder
Salt to taste
3/4 tsp Mustard seeds
3/4 tsp Cumin seeds
10-12 Black Pepper seeds
2 broken Red Chillies
10 -12 Curry leaves
Big pinch of Asafoetida powder
1 tsp Butter

Recipe:
Grate the carrot, cut the green chillies, coriander leaves and mash the ginger as shown in the picture below.

Put Bengal gram flour, buttermilk, salt in a vessel and mix them well. 

Add around 2-3 cups of water, cut green chillies, mashed ginger pieces, grated carrot, kauri methi, grated coconut, turmeric powder in a vessel and bring them to boil.

Keep this in low flame for about 5 mins. Add water, salt, buttermilk if required. Add chopped coriander leaves and mix well.

Put butter, red chilly pieces, mustard seeds, cumin seeds, asafoetida powder in a pan and heat. Once it starts spluttering, add curry leaves and add it to Kadi. Mix well before serving. It goes well with Rice, Chapathis, Paratas, etc.

Saturday, September 23, 2017

Kadi Type 1

Ingredients:
3/4 cup Bengal Gram flour / Kadle Hudi
3 - 4 cups sour Buttermilk
3 - 4 Green Chillies
1/2 inch sized Ginger
3 - 4 strands of Coriander leaves
Pinch of Turmeric powder
Salt to taste
3/4 tsp Mustard seeds
3/4 tsp Cumin seeds
10-12 Black Pepper seeds
2 broken Red Chillies
10 -12 Curry leaves
Big pinch of Asafoetida powder
1 tsp Butter

Recipe:
Put Bengal gram flour, buttermilk, salt in a vessel and mix them well. 

Add around 1 litre of water, cut green chillies, mashed ginger pieces, turmeric powder in a vessel and bring them to boil.

Keep this in low flame for about 5 mins. Add water, salt, buttermilk if required.

Add chopped coriander leaves and mix well.

Put butter, red chilly pieces, mustard seeds, black pepper seeds, cumin seeds, asafoetida powder in a pan and heat. Once it starts spluttering, add curry leaves and add it to Kadi. Mix well before serving. It goes well with Rice.

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.