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Sunday, January 25, 2009

Tomato Omelet

Ingredients:

2 cups All Purpose flour / Maida hudi

2 tsp Rice flour / Akki hudi

Salt to taste

1 medium sized Onion

1 large Tomato

3-4 Green Chillies

5-6 Curry leaves

7-8 Coriander leaves

Oil/Ghee

Recipe:

Chop onion, coriander leaves, curry leaves, tomato and green chillies into very small pieces as shown in the picture below.

Put all purpose flour, rice flour, salt in a vessel. Mix well by adding sufficient amount of water. The consistency of the batter should be like that of milkshake. Add chopped ingredients to the vessel containing batter and mix well.

Heat the Tava(Iron Tava preferred). Put spoonful of batter at the center and make a round omelet by using back side of the spoon as shown in the picture below.

Add 1 tsp of oil/ghee on top of omelet, cover it in a lid and cook it for a minute in medium flame. Cook other side of the omelet as well for about 2-3 mins in medium flame.

Serve hot along with any chutney or sambar. Ingredients mentioned above will serve 6-8 Tomato Omelets.

Padar Peni

Ingredients:
2 cups All Purpose flour / Maida hudi
1/2 tsp Salt
3 cups of Sugar
2-3 Cardamom
Pinch of Saffron(Optional)
Ghee/Oil

Recipe:
Add all purpose flour flour, salt, 2-3 tsp ghee in a vessel and mix them well. Knead the dough by adding sufficient amount of water. Keep it aside for about 20 mins.
Add 3 cups of sugar,1 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.) Add cardamom powder, saffron and mix well. Take little amount of dough and make a lemon sized ball. Dip the ball in all purpose flour. Roll this dipped ball to a thin round shape using sufficient amount of dry all purpose flour as shown in the picture below. Apply ghee all over the chapathi as shown in the picture below. Make another chapathi and place it over ghee applied chapathi. Apply ghee on top of the 2nd chapathi. Repeat this procedure for another 3-4 chapathis.
Roll the chapathi stack as shown in the picture below. Cut the chapathi roll into 1 inch sized piece as shown in the picture below.
Take one roll and roll it again as shown in the picture below.
Keep ghee/oil in a thick bottomed vessel and heat it. Deep fry this padar peni in medium/low flame as shown in the picture below. Let them cool to room temperature.Keep the sugar syrup in low flame. Put this deep fried padar peni in sugar syrup vessel and keep it aside for about 5-10 mins.
Remove the padar peni from sugar syrup and store it in an airtight container.

Jolada Masale Rotti

Ingredients:

2 cups Jowar flour/ Jolada hudi

2-3 Green Chillies

1 Large Onion

8-10 Coriander leaves

5-10 Curry leaves

1-2 tsp grated Coconut

Ghee/Oil

Salt to taste

Banana leaves / Aluminium foil/ Wax paper

Recipe:

Chop coriander leaves, green chilly, curry leaves, onion into small pieces as shown in t6he picture below.

Add jowar flour, salt, grated coconut, chopped ingredients in a vessel and mix them well by adding sufficient amount of hot water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and spread 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 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 Brinjal Tomato Hot & Sweet Curry /Avil / Mudde Palya /Badanekai Ennegayi / Avarekalu Subji / Hesaru Kalu Sagu The above mentioned ingredients will serve 6-8 Jolada Masale Rottis.

Banana Milkshake

Ingredients:

1 large Banana / Balehannu

2 cups cold Milk

2 tsp Honey

Sugar(1 cup)

Recipe:

Remove the outerskin of banana. Add banana, sugar, honey, milk in a mixer/blender and grind it for 1 min. Pour the ground mixture to a juice glass and serve.

Beetroot Sasive

Ingredients:

1/2 cup grated Coconut

1 medium sized Beetroot

1/4 - 1/2 cup Curd/Yogurt/Buttermilk

1/4 tsp Chilly powder

Pinch of Jaggary(Optional)

1 Green Chilly

Salt to taste

1/4 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Peel beetroot and cut it into small pieces as shown in the picture below. Add salt, chilly powder, jaggary, little bit of water in a pressure cooker and cook.(3 whistles)

Add grated coconut, green chilly and 6-7 mustard seeds to a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour ground mixture to the vessel containing cooked beetroot. Add buttermilk to the same vessel and mix it well. (If it is yogurt/curd put it in a mixer for few seconds before adding it to sasive.)

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to sasive. Mix well before serving. It goes well along with rice.

Sunday, January 18, 2009

Beetroot Halwa

Ingredients:
3 cups grated Beetroot
3 cups Milk
1 1/2 - 2 cups Sugar
3-4 Cardamom / Elachi / Elakki
2-3 tsp Cashew nuts / Gerubeeja / Godambi
1-2 tsp Raisins / Ona Drakshi
3-4 tsp Ghee / Thuppa


Recipe:

Put the grated beetroot in a pressure cooker container and cook it without adding water.(3 whistles)
Put pieces of cashew nuts, little bit of ghee, fry it for few mins until it turns golden in color and keep it aside.
Put raisins and 1 tsp ghee in a pan. Fry it for few mins until it puffs and keep it aside.

Once the pressure goes off, pour the cooked beetroot in a thick bottomed vessel. Add milk and bring it to boil. Add sugar, keep the halwa in medium flame and stir this mixture once in 2-3 mins until all the milk gets dried up.

Add 2-3 tsp ghee and stir the halwa continuously in medium flame until ghee starts separating. Add fried raisins, smashed cardamom, fried cashew nuts and mix well.

Apply little bit of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

BaaNale Rotti

Ingredients:

3/4 cup White Rice

3/4 cup Boiled Rice / Kucchulakki

4-5 tsp Grated Coconut

2-3 Green Chillies

1/4 inch sized Ginger

1 medium sized Onion

8-10 Curry Leaves

Salt to taste

Ghee

Recipe:

Soak white rice and boiled rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.

Chop onion, green chillies, curry leaves and ginger into small pieces.

Grind soaked rice, coconut coarsely by adding sufficient amount of water. Add chopped ingredients and grind it for a min. Don't make the batter thin. Add salt and mix it well.

Add 2-3 tsp ghee and spread it over the thick bottomed vessel as shown in the picture below.

Pour little amount of batter to a thick bottomed vessel and spread it over the vessel as shown in the picture below.

Put 1 tsp ghee over it and cook it for about 5-8 mins in low/medium flame by covering the lid.

Cook other side of banale rotti as well for about 5-8 mins in low/medium flame.

It goes well with ghee or any kind of chutney, saambar. The ingredients mentioned above will serve 5-6 Banale Rottis.

Kumbalakayi Dose

Ingredients:
1/8th part of medium sized Ash Pumpkin / Budu Kumbalakayi or 2 cups of chopped Ash Gourd
1 cup White Rice
Salt to taste
Oil/Ghee

Recipe:

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.
Peel the ash pumpkin, remove the seeds and chop it into small pieces as shown in the picture.

Grind soaked rice along with sliced ash pumpkin pieces into smooth paste. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1 min.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve 6-8 Kumbalakayi Dosas.

Unde Gasi

Ingredients:

8-10 Rice Balls / Akki Unde

1/2 medium sized Onion

1/2 cup grated Coconut

2-3 Red Chillies

1/4 tsp Coriander seeds

Pinch of Turmeric powder

Small grape sized Tamarind

Grape sized Jaggary

1/2 tsp Mustard seeds

2-3 Curry leaves

2 tsp Oil

Salt to taste

Recipe:

Cut rice balls into medium sized pieces as shown in the picture below.

Add red chilly, coriander seeds, turmeric powder and 1 tsp oil in a pan. Fry them for about 2-3 mins until it gives nice aroma.

Add grated coconut, fried masala,onion 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.)

Put tamarind, little bit of water in a bowl, smash it and keep it aside.

Put this ground masala in a thick bottomed vessel. Add tamarind water, jaggary, salt and mix well. Add chopped rice balls and bring it to boil. Keep the unde gasi in low flame for about 2-3 mins.

Put mustard seeds and oil in a pan. Once it starts spluttering, add 2-3 curry leaves and add it to unde gasi. Serve hot.

Nukolu(Navil Kosu) Sambar

Ingredients:
5 - 6 Cabbage Turnips / Nukolu / Navil Kosu
2 - 3 medium sized Onion
3/4 -1 cup soaked/frozen Green Peas
Grape sized Jaggary
1/4 tsp Chilly powder
1/4 tsp of Turmeric powder
Grape sized Tamarind
Salt to taste
1 - 1.5 cups grated Coconut
4 - 5 Red Chillies
1 tsp Mustard seeds(1/4 tsp for Masala and 3/4 tsp for Seasoning)
1/4 tsp Cumin seeds / Jeera
1/2 tsp White Rice
1/2 tsp Black Gram seeds
1/2 tsp Yellow Lentils / Togari bele / Toor dal
2 Cloves
1/4 inch sized Cinnamon / Chekke
1.5 tsp Coriander seeds
8 -10 Fenugreek seeds
Pinch of Asafetida powder
10 - 12 Curry leaves (5-6 for Masala and remaining for Seasoning)
1/2 cup cooked yellow lentils/Thogari bele/Toor dal
2 - 3 tsp Oil

Recipe:
Peel cabbage turnips and chop them into medium sized pieces as shown in the picture below. Cut the onion into medium sized pieces.

Put chopped cabbage turnips, soaked green peas in a pressure cooker. Add salt, chilly powder, jaggary, little amount of water and cook them well. (2-3 whistles) Once the pressure goes off, add the chopped onion and cook them for about 4-5 mins until onion is cooked.

Add red chillies, cumin seeds, coriander seeds, 1/4 tsp mustard seeds, black gram seeds, yellow lentils, fenugreek seeds, white rice, cloves, cinnamon and 1-2 tsp oil in a pan. Once it starts giving nice aroma, add asafetida powder, 5-6 curry leaves, turmeric powder and fry them for about 1 min in  low flame.

Add 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 cabbage turnips, add cooked yellow lentils, bring them to boil and stir well. (Add water, salt if required.)

Put 3/4 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 5-6 curry leaves and add it to sambar. It goes well with Rice/Dosas/Chapathi.