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Monday, April 27, 2009

Stuffed Bhindi(Okra) Fry

Ingredients:
12- 15 small Okra / Bhindi / Bendekayi
2 tsp Rasam Powder / Sambar Powder
1 tsp Putani Pudi or Bengal gram flour
1 tsp Mango powder / Amchoor powder
1/4 - 1/2 tsp Chilly powder
Pinch of Turmeric powder
1/2 - 1 tsp Lemon Juice
Salt to taste
5-6 strands of Coriander leaves
2-3 tsp Oil
Recipe:
Chop off the end parts of okra and slit them vertically as shown in the picture below.

Put putani pudi/bengal gram flour, rasam powder, chilly powder, turmeric powder, mango powder, salt in a bowl and mix them well.

Put few drops of lemon juice and mix them well. Sprinkle little amount of water and make paste as shown in the picture below.

Take little amount of prepared masala and stuff the okra with masala as shown in the picture below.

Heat the non stick pan and place the okra as shown in the picture below. Sprinkle 1-2 tsp oil and cover it with a lid and cook them in medium flame for about 2-3 mins.

Sprinkle little amount of water and shallow fry the okras in medium flame by covering a lid and turning the okras around to be cooked evenly. Once the okras are cooked, garnish with chopped coriander leaves and fry them for about 4-5 mins in low flame.

Sprinkle 2-3 drops of lemon juice and serve hot. It goes well along with rice and ghee or any kind of mild Rasam / Tove(Heerekayi Thove / Thove) Thanks to Vahrehvah for this recipe.

Avalakki Dose

Ingredients:
1.5 cup White Rice
1/2 cup Boiled Rice / Kuchulakki
1 cup Beaten Rice / Avalakki / Poha
1/2 cup Buttermilk / Curd
Salt to taste
Oil/Ghee

Recipe:

Soak both the rice in water for about 7-8 hrs. Wash soaked rice 2-3 times and keep it aside. Grind soaked rice coarsely by adding sufficient amount of water. Add beaten rice, buttermilk/curd and grind it to 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 12-14 Avalakki Dosas.

Kadle Bele Chutney

Ingredients:

4-5 tsp Bengal gram seeds / Kadle Bele

3/4 - 1 cup grated Coconut

2-3 Green Chillies

Grape sized Tamarind

3-4 strands of Coriander leaves

small piece of Ginger

Salt to taste

8-10 Curry leaves

1/2 tsp Mustard seeds

1/2 tsp Black gram seeds

Pinch of Asafoetida powder

2 tsp Oil

Recipe:

Put 1 tsp oil in a pan and heat it. Add bengal gram seeds and fry them for about 1-2 mins in medium flame. Add ginger, cut green chillies, tamarind, 4-5 curry leaves and fry them for about 1-2 mins in medium flame.

Put this fried ingredients, coconut, coriander leaves in a mixer and grind it to smooth paste by adding sufficient amount of water. Put 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. Add curry leaves and add it to Chutney. Mix well before serving. It goes well with Dosas/Idlis. This recipe is from malaskitchen. Thanks Vanamala for this wonderful recipe.

Shavige Uppittu / Vermicelli Upma

Ingredients:
1 cup Vermicelli
2 cups Water
8-10 beans
1/2 Carrot
15-20 frozen Green Peas /soaked Green Peas
1 small Onion
1-2 Green Chillies
2-3 Curry leaves
2-3 Coriander leaves
1/2 tsp Vangibath powder(optional)
1/2 tsp Black gram seeds
1/2 tsp Bengal gram seeds
1/4 tsp Mustard seeds
Salt to taste
2-3 tsp Oil

Recipe:
Put vermicelli in a thick bottomed vessel and fry it for around 4-5 mins in medium flame until it turns golden in color.

Chop beans and carrot into small pieces as shown in the picture below. Cook chopped vegetables, green peas together by adding little amount of water and salt in a pressure cooker. (2 whistles)
Cut green chillies into medium sized pieces. Chop onion, coriander leaves into small pieces as shown in the picture below.
Put mustard seeds, black gram seeds, bengal gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, green chillies, onion and fry them for about 3-4 mins. Add vangibath powder and fry them for about 1 min. Add cooked vegetables, 2 cups of water(cooked vegetable water can be used), salt and bring it to boil.

Add fried vermicelli and stir the uppittu. Cook them by covering a lid until all the water content gets evaporated in medium flame. Keep stirring the uppittu once in 2 mins.

Add chopped coriander leaves and mix well. Keep the Uppittu in low flame for about 2-3 mins. Mix well and serve hot. The above mentioned ingredients will serve 2 plates of Shavige Uppittu.

Palak Palya / Spinach Palya

Ingredients:

1 bunch of Spinach Leaves /Palak Soppu

1-2 tsp Grated Coconut

3-4 Green Chillies

Small grape sized Jaggary

Pinch of Turmeric Powder

Salt to taste

1/2 tsp Black gram Seeds

1/4 tsp Mustard Seeds

2-3 Curry Leaves

2-3 tsp Oil

Recipe:

Clean and wash spinach leaves properly and keep it aside for about 5 mins. Chop spinach leaves and green chillies into small pieces as shown in the picture below.

Put mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chilly, chopped spinach leaves, turmeric powder, salt, and fry them for about 2-3 mins in medium flame. Sprinkle 1 tsp water and cook them well by covering a lid. Once it is cooked add grated coconut and mix well. Keep the palya in low flame for about 2-3 mins. It goes well with Rice.

Monday, April 20, 2009

Bread Pakoda

Ingredients:
4 slices of Bread
1 cup Bengal Gram flour/ Besan flour/ Kadle hudi
2 tsp Rice flour/Akki hudi
Pinch of Asafoetida powder/Hingu
Pinch of Garam Masala
10 Cumin seeds
1/4 tsp Chilly powder
Salt to taste
2-3 Green Chillies
5 - 6 strands of Coriander leaves
Oil

Recipe:
Remove thick sides of bread slices and cut them into medium sized pieces as shown in the picture below. Keep them in a microwave for about 30 seconds and keep it aside for about 2-3 mins.(optional)
Chop coriander leaves, green chillies into small pieces as shown in the picture below.

Add rice flour, bengalgram flour, asafotida powder, cumin seeds, garam masala, chilly powder, salt,  chopped green chillies, coriander leaves 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 bread, dip it in batter and deep fry it in oil.

Serve hot along with tomato ketchup. This recipe is from Manjula's kitchen. Thanks for the recipe.

Bread Masala

Ingredients:

8 Bread slices

1 medium sized Onion

1 medium sized Tomato

1-2 Green Chillies

1-2 tsp Frozen Green Peas or Cashew nuts

4-5 strands of Coriander leaves

2-3 drops of Lemon Juice

1/4 - 1/2 tsp Garam Masala

1/4 tsp Mustard seeds

2 tsp Oil / Ghee

Pinch of Salt

Recipe:

Remove thick sides of bread slices and cut them into small pieces as shown in the picture below.

Put 2 tsp ghee/oil in a pan and fry chopped bread pieces for about 4-5 mins in medium flame.

Chop onion, tomato into medium sized thin pieces, cut green chilly into two pieces as shown in the picture below. 

Put mustard seeds, 1 tsp oil in a thick bottomed vessel/pan. Once it starts spluttering, add green chillies, chopped onion, frozen green peas. Fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped tomatoes, pinch of salt, garam masala and fry them for about 4-5 mins in medium flame. 

Add fried bread pieces and mix well. Keep the masala in low flame for about 1-2 mins.

Garnish with chopped coriander leaves and serve hot.

Jeera Rice

Ingredients:

1 cup Basmathi Rice

1 tsp Cumin seeds / Jeera / Jeerige

1/4 medium sized Onion

1/2 Bey leaf

2 Green Chillies

5-6 strands of Coriander leaves

Salt to taste

2 tsp Ghee

Recipe:

Wash the rice and soak it in water for about 20-30 mins. 

Chop onion, green chillies into medium sized pieces as shown in the picture below. Chop coriander leaves into small pieces as shown in the picture below.

Put 2 tsp Ghee, cumin seeds, bay leaf in a pan. Once cumin seeds starts spluttering add chopped green chillies and onion. Fry them for about 4-5 mins in medium flame until onion turns golden in color. Add 2 1/4 cups of water, salt and bring it to boil. Add soaked rice and cook in high flame by covering a lid until almost all the water content is dried up.

Add chopped coriander leaves and mix well. Keep jeera rice in low flame for about 5-10 mins. 

Serve along with Capsicum Raitha / Any Kind of curries.

Capsicum Raitha

Ingredients:

1 large Capsicum / Bell Pepper

1/2 medium sized Onion

2 cups Curd / Yogurt

1-2 Green Chillies

Pinch of Turmeric powder

Pinch of Asafotida powder

1/4 tsp Cumin seeds

1/2 tsp Mustard seeds

1/2 tsp Black gram seeds

2-3 Curry leaves

2-3 strands of Coriander leaves

Salt to taste

1-2 tsp Oil

Recipe:

Chop capsicum, onion into small pieces as shown in the picture below. Cut green chillies into medium sized pieces.
Put oil, mustard seeds, cumin seeds. black gram seeds in a thick bottomed vessel/pan. Once it starts spluttering add pinch of asafotida powder, curry leaves, green chillies, onion, turmeric powder and fry them for about 3-4 mins in medium flame. Add chopped capsicum, salt and fry them for about 4-5 mins in medium flame. Keep it aside till it comes to room temperature.
Put fried capsicum mixture, 2 cups of curd, pinch of salt in a bowl and mix well.(You can add little amount of milk if curd is too thick or it is sour.) Garnish with chopped coriander leaves. Mix well before serving. It goes well with Rice/Pulav/Jeera Rice.

Lemon Juice

Ingredients:

1 medium sized Lemon

3-4 cups Water

1 - 1.5 cups Sugar

Recipe:

Cut lemon into two halves from the middle and remove the seeds if any. Put 3-4 cups of water, sugar and mix it properly. Squeeze the lemon piece and add the lemon juice to the sugar water and mix well.(Adjust sweet & sour according to your taste) 
Put 2 pieces of ice cubes and serve.

Monday, April 13, 2009

Hara Bhara Kabab

Ingredients:

1/2 bunch Spinach leaves / Palak Soppu

1 large Potato

1-2 Green Chillies

Small piece of Ginger

1/2 cup soaked Green Peas / Frozen Green Peas / Batani

2-3 strands of Coriander leaves

3-4 tsp Corn flour

1/2  tsp Chat Masala

1/2 tsp Garam Masala

Pinch of Coriander seeds powder

Pinch of Cumin seeds powder

Pinch of Pepper powder

Pinch of Amchur powder / Mango powder

Salt to taste

8-10 Cashew nuts

Oil

Recipe:

Clean spinach leaves, wash them and keep them aside.
Put 6-7 cups of water in a vessel and bring it to boil. Add little amount of spinach leaves to this water and stir them for about 2-3 mins. Remove the spinach leaves from boiling water and put them into the vessel containing cold water. Repeat this procedure for all the spinach leaves. 
Squeeze the spinach leaves properly and keep them aside as shown in the picture below.
Cook soaked/frozen green peas in a pressure cooker by adding little amount water and salt.(2-3 whistles) Once the pressure goes off, drain the extra water content and keep it aside.
Cook potato in a pressure cooker by adding sufficient amount of water(3-4 whistles). Once the pressure goes off, peel the potato and mash it properly as shown in the picture below.
Chop squeezed spinach leaves, green chillies, ginger into small pieces as shown in the picture below.
Put 1 tsp oil in a pan. Add chopped green chillies, ginger and fry them for about 1 min. Add chopped spinach leaves, green peas and fry them for about 1-2 mins.
Put this fried mixture, coriander leaves in a mixer and grind them into smooth paste as shown in the picture below.(Don't add water while grinding)
Put this ground mixture to a vessel containing mashed potatoes. Add corn flour, salt, garam masala, cumin seed powder, coriander seed powder, chat masala, pepper powder, mango powder and mix them well.
Put 1 tsp oil on a plastic sheet and spread it over the sheet. Make lemon sized ball from the mixture and pat it on a plastic sheet as shown in the picture below. Place half piece of cashew nut on the kabab as shown in the picture below.
Keep oil in a thick bottomed vessel and heat it. Put patted kabab in oil and deep fry until it turns golden in color. Serve hot along with tomato ketchup or green chutney.