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Thursday, October 2, 2008


2 cups White Rice(preferred: Sona masuri)
1 cup Blackgram seeds / Uddina bele
1/2 tsp Cumin seeds / Jeera
3-4 tsp Butter/ Benne
Salt to taste

Take around 1 cup of blackgram seeds in a pan and fry it in a microwave or stove until it gives nice aroma by without adding any oil. Once it is cooled, make smooth powder by grinding it in a mixer as shown in the picture below.
Soak white rice in water for about 3-4 hrs. Grind soaked rice into smooth thick paste b adding sufficient amount of water. Add butter, salt, cumin seeds and mix them well.

Add 1 cup of blackgram seeds powder to the same vessel and mix them well. Add water if required. (Don't make the dough too thin.) Kneed the dough properly and keep it aside for about 20-30 mins.
Fill the Chakkuli maker with this dough and press into chakkuli shape in a wax paper or a plastic sheet as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put pressed Chakkulis in oil and deep fry until they turn golden in color. Once they are cooled to room temperature, keep them in an airtight container.  Serve along with coffee or tea.

Bendekayi Pakoda

2 large Ladies Fingers / Bendekayi / Okra
1 medium sized Onion
2 - 3 tsp Rice flour/Akki hudi
4 - 5 tsp Bengalgram flour/Besan flour/Kadle hudi
Pinch of Asafotida powder/Hingu
Salt to taste
10 - 12 Cumin seeds / Jeera
1/2 - 3/4 tsp Chilly powder
1/2 tsp Garam Masala powder
1 Green Chilly
2 - 3 Coriander leaves
4 - 5 Curry leaves

Chop okra, onion, green chilly, coriander leaves, curry leaves into small pieces and put them in a vessel.

Add rice flour, bengal gram flour, asafoetida powder, salt, chilly powder, garam masala, cumin seeds to the same vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)
Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and put it in oil. Fry both the sides of pakoda until they turn golden in colour. Serve hot along with tomato ketchup or any chutney. The above mentioned ingredients will serve 15-20 Bendekayi Pakodas.

Bendekayi(Okra / Ladis Finger) Majjige Huli

5 - 6 Ladies Fingers / Okra / Bendekayi
1 - 1.5 cup grated Coconut
2 - 3 Green Chillies
1/2 - 3/4 cup Buttermilk / Yogurt /Curd
Pinch of Turmeric powder
Pinch of Chilly powder
1/4 tsp Tamarind Juice
Salt to taste
1 tsp Mustard seeds
1 - 2 broken Red Chilly pieces
1 tsp Oil

Chop okra into medium sized pieces(3/4 inch sized), cut one green chilly into two pieces and put them in a thick bottomed vessel/pan. Fry them for about 4-5 mins in medium flame to get rid of the stickiness of ladies finger.

Add fried ladies fingers, turmeric powder, tamarind juice, salt, chilly powder, water in a vessel and cook them well. Grind grated coconut and one green chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to a vessel containing cooked ladies fingers and mix them well. Add buttermilk to the same vessel and mix them well and bring it to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)
Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering add it to majjige huli. It goes well with rice.