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Saturday, December 26, 2009

Bhindi Jaipuri

Ingredients:

10-12 small Okra / Ladies Fingers / Bendekayi

1/2 small Onion

1 tsp broken Cashew nuts

1/2 cup Bengal gram flour/Besan flour/Kadle hudi

2-3 tsp Rice flour/Akki hudi

1/2 - 3/4 tsp Mango Powder / Amchoor powder

1 tsp Vinegar

1 tsp Chilly powder

1/4 tsp Cumin seeds / Jeera
Salt to taste

Oil

Recipe:

Chop the okras into thin oval shape as shown in the picture below. Cut the onion into medium sized thin pieces as shown in the picture below.

Put chopped okra and onion in a vessel. Add salt, chilly powder, cumin seeds, broken cashew nuts, mango powder, vinegar and mix them well. Keep them aside for about 5 mins.

Add rice flour, bengal gram flour and mix them well by adding very little amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat it. Take little amount of prepared batter and put it in oil. Fry them in oil until they turn golden in color.

Serve hot along with tomato ketchup or any chutney. I tried this recipe from vahrehvah. Thanks Sanjay for this recipe.

Green Rice

Ingredients:

1 cup White Rice(Preferred Sona Masuri / Basmathi)

1.5 cup finely chopped Spinach leaves / Palak soppu

1/4 cup finely chopped Mint leaves / Pudina soppu

1/4 cup finely chopped Coriander leaves / Kottambari soppu

1/4 cup frozen Green Peas / cooked Green Peas

3-4 Black Pepper / Kaalu Menasu / Kari Menasu

3/4 inch sized Cinnamon / Chekke

1 Clove / Lavanaga

1/4 tsp Cumin seeds / Jeerige

2 cloves of Garlic / Bellulli

Small piece of Ginger / Shunti

1 medium sized Onion ( 1/2 for Masala, 1/2 for Frying)

2 - 3 Green Chillies

Pinch of Turmeric powder

1/4 tsp Sugar

1/2 tsp Lemon Juice

Salt to taste

3-4 tsp Oil / Ghee

Recipe:

Wash the rice and cook. Once it is cooled transfer this to a bowl and keep it aside.
Chop mint leaves, spinach leaves and coriander leaves into small pieces as shown in the picture below.
Chop half of the onion into medium sized thin pieces. Remove the outer cover of garlic and cut the green chillies into two halves.
Put 2 tsp ghee / oil in a thick bottomed vessel/pan and heat it. Add cinnamon, clove, black pepper, cumin seeds and fry them for about 1 min. Add ginger, garlic and fry them for about 1 min in medium flame. Add green chillies, onion and fry them for about 2 mins in medium flame. Add chopped mint, coriander leaves and fry them for about 1 min in medium flame. Add spinach, salt, turmeric and fry them for about 3-4 ins in medium flame.

Put this mixture in a blender and grind them into smooth paste as shown in the picture below.

Chop the remaining half onion into medium sized thin pieces as shown in the picture below.

Put 2 tsp ghee / oil in a thick bottomed vessel/pan and heat it. Add chopped onion and fry them for about 4-5 mins in medium flame until onion turns light golden in color. Add frozen green peas and fry them for about 2 mins. Add ground masala and fry them for about 1 - 2 mins in medium flame. Add cooked rice, salt, lemon juice and mix well. Keep the green rice in low flame for about 2-3 mins.

Serve hot along with any fried items or Raitha.

Sweet Lassi

Ingredients:

1.5 cups Curd/Yogurt

5-6 tsp Sugar

Recipe:

Put curd and sugar in a mixer/blender and grind them for few seconds. Transfer this to a juice glass. Add ice cubes if required and serve.

Saturday, December 19, 2009

Aloo Jeera Dry Subji

Ingredients:

2 medium sized Potatoes

1 small Onion

1-2 Green Chillies

1/2 - 3/4 tsp Ginger Garlic paste

2-3 tsp Dried Fenugreek leaves / Kasuri Methi

1/2 tsp Chilly powder

1/2 tsp Coriander seed powder

1/4 - 1/2 tsp Cumin seed powder

Pinch of Turmeric powder

4-5 Coriander leaves

Salt to taste

1/4 tsp Mustard seeds

3/4 - 1 tsp Cumin seeds

2-3 tsp Oil

Recipe:
Cook potatoes in a pressure cooker by adding sufficient amount of water.(2-3 whistles) Once the pressure goes off, remove the outer cover and cut them into medium sized pieces as shown in the picture below. Chop onion and green chilies into small pieces as shown in the picture below.
Put oil, mustard seeds and cumin seeds in a thick bottomed vessel /pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min in medium flame. Add finely chopped onion, green chillies, pinch of turmeric powder, pinch of salt and fry them for about 4-5 mins in medium flame until onion turns golden in color. Mash the dried fenugreek leaves in hand and add. Fry them together for about 1 min.
Put coriander seed powder, cumin seed powder and chilly powder in a bowl. Add little amount of water and mix them well. Add this mixture to the vessel containing fried onion and fry them together in medium flame for about 3-4 mins until the oil oozes out from the masala. Add required amount of salt and mix well.
Add diced potatoes and mix well. Keep the subji in low flame for about 3-4 mins. Garnish with chopped coriander leaves and serve hot. It goes well with Chapathi. I tried this recipe from vahrehvah. Thanks Sanjay for the recipe.

Cabbage Rotti

Ingredients:

1 cup White Rice

1 - 1.5 cups Rice flour/ Akki hudi

2 cups chopped Cabbage

Small piece of Ginger

1/4 - 1/2 cup grated Coconut

4-5 Green Chillies

8-10 Curry leaves

1 medium sized Onion

10-15 Coriander leaves

Salt to taste

Ghee/Oil

Banana leaves / Aluminium foil / Wax paper

Recipe:

Soak white rice in water for about 3-4 hrs. Wash the soaked rice in water for about 2-3 times and keep it aside.

Chop the cabbage into small pieces as shown in the picture below.

Grind soaked rice, grated coconut, curry leaves, green chillies and ginger into medium smooth paste by adding very little amount of water. Add chopped cabbage and grind them together for few seconds.

Chop coriander leaves and onion into small pieces as shown in the picture below.

Put rice flour, salt to the ground batter and mix well. Add chopped onion and coriander leaves and mix them well. The consistency of the dough should be like that of regular akki rotti.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and pat it over the foil 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 aluminium foil and put 1 tsp ghee/oil over the rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame. Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 10-12 Cabbage Rottis.

Broccoli Capsicum Majjige Huli / Broccoli Capsicum Coconut Buttermilk Gravy

Ingredients:
1 medium sized Capsicum / Donne Menasinakayi
1 medium sized Broccoli
1 - 1.5 cup grated Coconut
4 Green Chillies
1/2 - 3/4 cup fresh Buttermilk / Yogurt /Curd
Pinch of Turmeric powder
1/4 tsp Chilly powder
Salt to taste
1 tsp Mustard seeds
1/2 Red Chilly
1 tsp Oil

Recipe:
Cut capsicum and broccoli into medium sized pieces as shown in the picture below. Cut 2 green chillies into two halves.

Put chopped capsicum, green chillies, chilly powder, turmeric powder, salt in a vessel, add sufficient amount of water and cook them until capsicum is half cooked by covering a lid. Add chopped broccoli and cook them together by covering a lid. (Note: Broccoli florets cook very fast. The broccoli stems take bit longer time and hence can be cooked along with capsicum.)

Grind grated coconut and 2 green chillies 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 broccoli-capsicum and mix them well. Add buttermilk, pinch of salt to the same vessel, mix them well and bring them 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.

Saturday, December 12, 2009

Kayi Vade

Ingredients:
1.5 cup White Rice (Preferred: Sona Masuri or Basmathi)
1/2 - 3/4 cup Rice flour
1.5 cup grated Coconut
1/4 tsp Cumin seeds
Salt to taste
Oil

Recipe:
Soak rice in water for about 3-4 hrs. Wash the soaked rice 2-3 times and keep it aside.
Grind soaked rice, coconut into smooth thick batter by adding little amount of water. Add rice flour(to remove the excess water content), salt, cumin seeds and mix them well.
Sprinkle little amount of oil on a plastic sheet and spread it over the sheet. Make grape sized ball from the prepared dough and place it on the plastic sheet as shown in the picture below.
Pat them on the plastic sheet using another small plastic sheet and bowl as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vadas in oil and deep fry until they turn golden in color.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Spinach Methi Rasam

Ingredients:
1/4 bunch of Fenugreek leaves / Methi / Menthe Soppu
1/3 bunch Spinach leaves / Palak Soppu
1-2 Green Chillies
Pinch of Turmeric powder
Large grape sized Tamarind
Large grape sized Jaggary
1 - 1.5 tsp Rasam powder
Salt to taste
1-1.5 Cooked Yellow Lentils / Toor Dal / Thogari Bele
2-3 florets of Garlic
1/2 tsp Mustard seeds
Pinch of Asafetida powder
3-4 Curry leaves
1 tsp Ghee
2 tsp Oil

Recipe:
Clean the fenugreek leaves, spinach leaves and wash them. Chop fenugreek leaves, spinach leaves into small pieces as shown in the picture below. Cut green chillies into two pieces.

Put tamarind and little amount of water in a bowl. Mash it and keep it aside.
Put 1 tsp ghee in a thick bottomed vessel and heat it. Add chopped fenugreek leaves and green chilly and fry them for about 3-4 mins in medium flame. Add chopped spinach leaves and fry them for about 2-3 mins in medium flame.

Put this fried fenugreek and spinach leaves in a vessel. Add tamarind water, salt, turmeric powder, jaggary and sufficient amount water and bring it to boil.

Keep this in medium flame for about 4-5 mins. Add cooked yellow lentils, rasam powder and bring it to boil. (You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 8-10 days)Keep the rasam in low flame for about 3-4 mins.
Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds. Once it starts spluttering, add curry leaves, asafetida powder, keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice.

Guacamole Dip

Ingredients:

1 medium sized Avocado / Butter Fruit / Benne Hannu

Small piece of Onion

1 Green Chilly

2-3 Coriander leaves

1/2 -1 tsp Lime Juice / Tomato Puree

Salt to taste

Recipe:

Cut Avocado into two pieces and remove the seed and outer cover. Finely chop green chilly, onion and coriander leaves as shown in the picture below.

Put the chopped ingredients, lime juice, salt and avocado in a bowl. Mash the avocado and mix them well. Serve with chips.

Saturday, December 5, 2009

Goli Baje / Mangalore Bajji

Ingredients:
1 cup All Purpose flour / Maida
1/2 - 1 tsp Bengal Gram flour/Kadle hudi / Besan
1/2 - 1tsp Bombay Rava / Sanna Sajjige
1/2 - 3/4 cup Curd / Yogurt
Small piece of Ginger
8 - 10 Curry leaves
3 - 4 Green Chillies
2 tsp Sugar
1/4 tsp Cumin seeds / Jeera
Pinch of Baking powder
Salt to taste
Oil

Recipe:
Chop ginger, green chillies, curry leaves into small pieces as shown in the picture below.

Put bengal gram flour, baking powder, bombay rava in a vessel and mix them well. Add yogurt and mix. Add chopped ingredients, cumin seeds, salt, sugar and mix them well. Add all purpose flour and 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 slowly drop it into oil. Deep fry until they turn golden in color.

Serve hot along with chutney or sambar. The above mentioned ingredients will serve 10-12 Goli Bajes.

Banana in Coconut Jaggary

Ingredients:

2 medium sized Bananas / Baale Hannu (Preferred: Kadali or Elakki Bale Hannu)

2-3 tsp grated Jaggary

2-3 tsp finely grated Coconut

1 tsp Sugar

1 tsp Honey

1/2 tsp Ghee

1 tsp broken Almonds

1 tsp broken Cashew nuts

1-2 Cardamoms / Elakki / Elachi

Recipe:

Remove the outer skin of each banana and chop them into medium thick round pieces as shown in the picture below.

Transfer this to a bowl. Add all other ingredients and mix them well.

Refrigerate and serve chilled. This dish is prepared during festivals for Naivedyam.

Baale Hannu Rasayana / Banana Rasayana

Ingredients:

3 medium sized Bananas / Baale Hannu (Preferred: Kadali or Elakki Baale Hannu)

1/3 cup grated Jaggary / Bella

1/4 cup Sugar

1.5 cups Coconut Milk

1 Cardamom / Elakki / Elachi

2 tsp Sesame seeds / Ellu (optional)

2-3 tsp finely grated Coconut (optional)

Pinch of Salt

Recipe:

Remove the outer cover of each banana and chop them into small pieces as shown in the picture below.

Put this chopped bananas in a bowl. Add sugar, jaggary, pinch of salt, mix them well and keep them aside for about 20 -30 mins.

Remove the outer cover of cardamom and mash the seeds into smooth powder using any hard material. Add this cardamom powder to the vessel containing chopped bananas. Add coconut milk and mix well.(For Coconut milk: Grind around 1 cup of fresh grated coconut into smooth paste by adding little amount of water. Squeeze the ground coconut, by placing it in a clean cotton cloth.)

Refrigerate and serve chilled. It also goes well with Neeru Dosa / Semige.

Note:(optional)

Put 2 tsp of sesame seeds in a pan and fry in medium flame. Once it starts spluttering, add 2-3 tsp of finely grated coconut in low flame until they turn light golden in color. Add this to Rasayana before refrigerating.