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Sunday, March 29, 2009

Hayagreeva

Ingredients:
3/4 cup Bengal Gram seeds / Kadle bele / Chana dal
1 cup Jaggary
1 - 2 tsp Cashew nuts
1 tsp Raisins
2 Cloves / Lavanga
3 - 4 tsp grated Dry Coconut / Kobbari Thuri
1 Cardamom / Elakki / Elachi
Pinch of Salt (Optional)
2 tsp Ghee

Recipe:
Wash bengal gram seeds in water for 2-3 times and pressure cook by adding sufficient amount(Around 1.5 cup) of water.(5-6whistles in cooker) Once the pressure goes off, drain the extra water content and keep it aside.

Put 1 tsp ghee in a thick bottomed vessel and fry cashew nuts, raisins, cloves, grated coconut one by one for about 1-2 mins in medium flame and keep them aside. Remove the outer cover of cardamom and mash the seeds and keep it aside.

Put 1 cup of jaggary and little amount of water(Less than 1/4 cup) and bring it to boil. Once jaggary is dissolved in water add cooked bengal gram seeds, pinch of salt and mix well. Cook this mixture for about 4-5 mins in medium flame by covering a lid. Keep stirring the mixture once in 40-50 seconds.

Add all the fried ingredients and mashed cardamom and mix well. Add 1 tsp ghee and mix well. Keep the Hayagreeva in low flame for about 2-3 mins.
Serve hot.

Uddina Nippattu

Ingredients:
1 cup Rice flour / Akki hudi
1/2 cup Roasted Black gram seeds powder / Hurida Uddina hudi
2 tsp Dalia Split / Putani
10 - 15 Curry leaves
1  tsp Chilly powder
Pinch of Asafotida powder
1 tsp Butter
Salt to taste
Oil

Recipe:
Roasted Black gram seed powder Recipe:
Take around 3/4 cup of black gram 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.

Uddina Nippattu Recipe:
Add rice flour, salt, chilly powder, roasted black gram seeds powder, asafotida powder, butter, dalia split in a vessel. Microwave the curry leaves for few seconds, crush it and add it to the same vessel and mix all the ingredients. Add sufficient amount of water and kneed the dough.

Put 1 tsp oil on a clean plastic sheet and spread it over the plastic sheet. Make grape sized ball from the dough and pat it on plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Put patted nippattu in oil and deep fry until it turns golden in color.

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

Hesaru Kaalu Usli

Ingredients:

1 cup Green gram seeds / Hesaru Kaalu

1 small Onion

1-2 Green Chillies

3-4 strands of Coriander leaves

Salt to taste

Pinch of Chilly powder

Small grape sized Jaggary

3-4 tsp grated Coconut

4-5 Curry leaves

1/4 tsp Mustard seeds

1/2 tsp Black gram seeds

2-3 tsp oil

Recipe:

Soak green gram seeds in water for about 8-10 hrs. Cook soaked green gram seeds by adding salt, chilly powder,  jaggary and little amount of water in a pressure cooker.(1 whistle). Once the pressure goes off, drain the extra water content if exists. 
Chop onion into medium sized thin pieces. Chop coriander leaves into small pieces. Cut green chilly into medium sized pieces as shown in the picture below.

Add mustard seeds, blackgram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies and onion. Fry them for around 4-5 minutes, until onion turns golden in color. Add cooked green gram seeds, grated coconut and mix them well. Keep the usli in low flame for about 2-3 minutes.

Garnish with chopped coriander leaves and serve hot.

Bendekayi Tomato Sambar

Ingredients:
4 - 5 long Okra / Bendekayi
1 large Tomato
Small Grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Small Grape sized Tamarind(If tomato is sour no need to add tamarind)
Salt to taste
1/2 cup grated Coconut
5 - 6 Red Chillies
1 tsp Mustard seeds(1/2 tsp for Sambar Masala ; 1/2 tsp for Seasoning)
1/4 tsp Cumin seeds / Jeera
1/2 tsp Black Gram seeds
1 - 1.5 tsp Coriander seeds
3 - 4 Fenugreek seeds
Big Pinch of Asafoetida powder
8 - 10 Curry leaves
3/4 - 1 cup cooked yellow lentils/Thogari bele/Toor dal
2 - 3 tsp Oil

Recipe:
Chop tomato and okra(1 inch sized) into medium sized pieces as shown in the picture below.

Put okra in a thick bottomed vessel and fry them for about 4-5 mins in medium flame to get rid of the stickiness of okra. Put this fried okra in a vessel. Add salt, chilly powder, turmeric powder, jaggary, salt, little amount of water and cook them well. 
Once it is almost cooked add chopped tomato and bring it to boil. Add cooked yellow lentils 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)
Add red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, black gram seeds, fenugreek seeds and 1-2 tsp oil in a pan. Once it starts giving nice aroma, add asafoetida powder and fry them for about 5-10 seconds. Add 5-6 curry leaves and fry them for about 20-30 seconds.
Add grated coconut, fried sambar masala, tamarind(optional) 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 okra , bring it to boil and stir well. (Add water, salt if required.)
Put 1/2 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 3-4 curry leaves and add it to sambar. It goes well with Rice/Dosas.

Mango Lassi

Ingredients:

1 medium sized Mango

1/2 cup cold Yogurt / Curd

1/4 cup cold Milk

3/4 - 1 cup Sugar

1-2 Cardamom seeds(Inside seed)

Recipe:

Peel the mango and chop it into medium sized slices as shown in the picture below.

Add chopped mango, milk, yogurt, sugar, cardamom seed in a mixer/blender and grind it for 1 min and serve.

Monday, March 23, 2009

Ridge Gourd Dose / Heerekayi Dose

Ingredients:
1 cup White Rice
1 - 2 Ridge Gourd / Heerekayi
3 - 4 Red Chillies
2 tsp grated Coconut
8 - 10 Coriander seeds
5 - 6 Cumin seeds
Button sized Asafoetida
5 - 6 Curry Leaves
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. Grind soaked rice along with red chillies, cumin seeds, coriander seeds, grated coconut, curry leaves, salt, asafoetida and water into smooth paste. Pour this ground mixture in a vessel and add water if required. Don't make the batter too thin.

Peel the ridge gourd and chop it into thin round pieces as shown in the picture below.

Heat the Tava(Iron Tava preferred). Dip the ridge gourd pieces in the prepared rice batter and place it over the tava as shown in the picture below. 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 1-2 mins by covering the lid. Serve hot along with any chutney/ sambar. The ingredients mentioned above will serve 4-5 Ridge Gourd Dosas.

Ridge Gourd Pakoda / Heerekayi Bajji

Ingredients:
1/2 Ridge Gourd / Heerekayi
1/2 cup Bengalgram flour/ Besan flour/ Kadle hudi
2 tsp Rice flour/ Akki hudi
Pinch of Asafoetida powder/ Hingu
Salt to taste
10 - 12 Cumin seeds/Jeerige
5 - 6 Carom seeds/ Ajwain seeds/ Oma
1/2 - 3/4 tsp Chilly powder
Pinch of Cooking Soda(Optional)
Oil

Recipe:
Peel the ridge gourd as shown in the picture below.
Chop it into medium thin pieces(1/4 inch) as shown in the picture below.

Add rice flour, bengal gram flour, asafoetida, cumin seeds, carom seeds, salt, cooking soda chilly powder in a 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 it. Take each piece of ridge gourd, dip it in batter and deep fry it in oil.

Serve hot along with tomato ketchup.

Ridge Gourd Chutney / Heerekayi Chutney

Ingredients:
1 medium sized Ridge Gourd / Heerekayi
1/2 medium sized Onion
1 - 2 tsp Cashew nuts
1 tsp Dalia Split / Putani / Chutney Kadle
2 - 3 Green Chillies
1 - 2 Garlic flakes
Small grape sized Tamarind
2 - 3 strands of Coriander leaves
Salt to taste
1/4 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Black Gram seeds
Pinch of Asafoetida powder
1 - 2 broken Red Chillies
3 - 4 tsp Oil

Recipe:
Peel the ridge gourd  as shown in the picture below.

Cut the peeled ridge gourd into medium sized pieces. Chop onion into small pieces. Cut the green chillies into two pieces. Remove the outer cover of garlic and mash it.

Put 3 tsp oil in a pan and heat. Add tamarind and fry it for 1-2 mins in medium flame, remove it from oil and keep it aside. Similarly fry green chillies, cashew nuts & dalia split, garlic one by one for about 1-2 mins in medium flame and keep them aside. Put 1/2 tsp mustard seeds, 1/4 tsp cumin seeds, chopped onion and fry them for about 4-5 mins until onion turns golden in colour. Add chopped ridge gourd, salt and mix well. Add little amount of water and cook them well by covering a lid for about 7-8 mins.

Put this cooked ridge gourd in a mixer and grind it for a minute. Add little amount of water if required. Garnish with chopped coriander leaves. Put 1/2 red chilly, 1/2 tsp mustard seeds, black gram seeds, 1 tsp oil in a pan. Once it starts spluttering, add pinch of asafoetida powder and keep it for few seconds and then add it to Chutney. Mix well before serving. It goes well with Dosas/Rottis. Thanks to Vahrehvah for the recipe.

Sunday, March 22, 2009

Menthe Soppu Tambli

Ingredients:
1/2 bunch of Fenugreek leaves / Menthe soppu
1/2 - 3/4 cup grated Coconut
2-3 Black Peppers / Kaalu menasu
8-10 Cumin seeds
1 Green Chilly
2-3 cups Buttermilk / Majjige
Salt to taste
1/2 tsp Mustard Seeds
1 tsp Ghee

Recipe:
Clean fenugreek leaves and chop them into small pieces as shown in the picture below. Cut the green chilly into two pieces.
Put ghee in a thick bottomed vessel and heat it. Add cumin seeds, black peppers, green chilly and fry them for few seconds. Add chopped fenugreek leaves and fry them for about 3-4 mins in medium flame.
Grind grated coconut, fried fenugreek leaves 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. Add buttermilk, salt 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 tambli.)
Add mustard seeds and oil in a pan. Once it starts spluttering, add it to tambli. It goes well with rice.

Grape Juice

Ingredients:

1 bunch of seedless Grapes

1 cup Water

1 tsp Honey

1 - 1.5 cups Sugar

Recipe:

Separate the grapes and wash them properly.
Put grapes, water, sugar, honey in a mixer/blender and grind it for 1-2 mins. Filter the grape juice to get rid of the pulp ingredients. Put ice cubes (if required) and serve.

Monday, March 16, 2009

Masala Puri

Ingredients for Gravy:
2 cups of soaked Green Peas / frozen Green Peas / Batani
1/4 cup soaked Green Grams / Hesaru Kaalu
2 Green Chillies
4-5 strands of Coriander leaves
2-3 Mint leaves / 0.5 tsp Mint leaves powder
4-5 Pepper
2 Cloves
1 inch sized Cinnamon
1 Bay leaf
Grape sized Tamarind
Salt to taste
1/4 tsp Coriander powder
1 tsp Corn flour
3/4 tsp Rice flour
3/4 tsp Wheat flour
1-2 tsp Oil
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/2 medium sized Onion
1/4 tsp Ginger Garlic paste
Pinch of Asafoetida powder

Ingredients for Garnishing:
1/2 cup soaked Green Peas / frozen Green Peas / Batani
1/2 medium sized Tomato
1/2 medium sized Onion
4-5 strands of Coriander leaves
1/2 Carrot
Pinch of Chilly powder
Pinch of Salt
1/4 cup of Sev / Bombay Mixture
2-3 drops of Lemon Juice
Dates Tamarind Sweet Chutney (Optional)
Coriander Mint Leaves Chutney (Optional)

Other Ingredients:
20 Chat Puris

Gravy Recipe:
Cook soaked green grams and soaked green peas together in a pressure cooker by adding salt and sufficient amount of water.(3 whistles)
Put mustard seeds, cumin seeds, 1 tsp oil in a pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min. Add chopped onion, asafoetida powder and fry them for about 2 mins. Grind cooked green grams, green peas, fried onion masala, coriander leaves,cinnamon, 1/2 bay leaf, cloves, peppers, green chillies, tamarind, mint leaves into smooth paste by adding sufficient amount of water.

Pour this ground masala in a vessel. Add sufficient amount of water, salt, coriander powder, rice flour, corn flour, wheat flour and bring it to boil. The consistency of the gravy should be like that of thin milkshake. Put 1/2 bay leaf to gravy. Keep the gravy in low flame for about 1 hr and keep stirring the gravy once in 5 mins. Take off the bay leaf from the gravy.

Masala Puri Recipe:
Cook green peas by adding little amount of water and salt.

Chop onion, tomato, coriander leaves into small pieces as shown in the picture below. Grate the carrot as shown in the picture below.

Take 6-7 Chat puris and mash them little bit as shown in the picture below.

Garnish little amount of cooked green peas as shown in the picture below.

Sprinkle little amount salt and chilly powder.(Add hot green chutney or sweet tamarind chutney if required)
Take around 1 cup of prepared gravy and pour it over the mashed puris as shown in the picture below.

Garnish with chopped tomato, onion, coriander leaves, grated carrot. Sprinkle little amount of bombay mixture / Sev as shown in the picture below. Garnish 2-3 drops of lemon juice and serve immediately.