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Monday, May 25, 2009

Broccoli Stir Fry

Ingredients:

3-4 florets of Broccoli 

Salt to taste

Pinch of Pepper powder

1-2 Green Chillies

2 Garlic pods

2 tsp Butter

Recipe:

Wash the broccoli and cut them into medium sized pieces as shown in the picture below. Cut green chillies and garlic into small pieces as shown in the picture below.
Put butter in a thick bottomed vessel/pan and heat. Add finely chopped garlic and fry them for about 1-2 mins in medium flame until it gives nice aroma. Add chopped green chillies and fry them for about 1 min. Add chopped broccoli, salt and fry them for about 15 mins in medium flame. 
Sprinkle little amount of pepper and serve hot. This recipe is from Nan Prapancha. Thanks Vanitha for this recipe.

Kadle Usli

Ingredients:

1 cup Chickpeas/Kabool Kadle/Chana

Salt to taste

Pinch of Chilly powder

1-2 Green Chillies

3-4 tsp grated Coconut

2-3 Curry leaves

2-3 strands of Coriander leaves

1/2 tsp Mustard seeds

2-3 tsp Oil

Recipe:

Soak chickpeas in water for about 8-10 hrs. Wash them in water for about 2-3 times.
Cook soaked chickpeas by adding salt, chilly powder and little amount of water in a pressure cooker.(2-3 whistles).
Cut green chillies into two pieces. Chop coriander leaves into small pieces.
Put mustard seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and chopped green chillies and fry them for few seconds. Add cooked chickpeas, 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.

Sweet Corn Dosa

Ingredients:
3 - 3.5 cups Sweet Corn / Corn
1.5 cups White Rice
1-2 tsp grated Coconut
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, grated coconut, sweet corn into smooth paste by adding sufficient amount of water. 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 8-10 Sweet Corn Dosas.

Taro Root Pulusu

Ingredients:

3-4 Taro Roots / Beenu Kesavu / Kesuvina Gadde

6-7 Curry leaves

2-3 Green Chillies

1-2 Red Chillies

1/2 tsp Ginger Garlic Paste

1 tsp grated Coconut

5-6 strands of Coriander leaves

1/2 small Onion

Salt to taste

2 grape sized Tamarind

Grape sized Jaggary

Pinch of Asafotida powder / Hingu

Pinch of Turmeric powder

3/4 tsp Coriander powder

1/4 tsp Red Chilly powder

1/2 tsp Mustard seeds

1/4 tsp Cumin seeds

6-7 Fenugreek seeds

4-5 Curry leaves

2-3 tsp Oil

Recipe:

Put tamarind, little amount of water in a bowl. squeeze it and keep it aside.

Peel the taro roots, wash them and cut them into medium sized pieces as shown in the picture below. Chop onion, coriander leaves into small pieces as shown in the picture below. Chop green chillies into medium sized pieces. 

Put oil, red chillies, mustard seeds, cumin seeds, fenugreek seeds in a thick bottomed vessel/pan. Once it starts spluttering, add asafotida powder, curry leaves, ginger garlic paste, chopped onion, green chillies and fry them for about 4-5 mins in medium flame until onion turns golden brown. Add turmeric powder and fry them for few seconds.

Add tamarind juice. Add little amount of water, salt, coriander powder, red chilly powder, finely grated coconut, jaggary and bring them to boil. Keep this in medium flame for about 5 mins. Add the taro roots and cook them properly.(Add water, salt, tamarind juice if required.) This recipe is from vahrehvah. Thanks Sanjay for this recipe. It goes well with rice.

Taro Root(Kesuvina Gadde) Palya

Ingredients:
3-4 medium sized Taro Roots / Beenu Kesavu / Kesuvina Gadde
Pinch Of Turmeric powder
Pinch of tamarind powder / Little amount of Tamarind pulp
1/2 tsp Chilly Powder
Salt to taste
3-4 tsp grated Coconut
2-3 Curry leaves
1/2 tsp Black Gram seeds
1/4 tsp Mustard seeds
2 tsp Oil

Recipe:

Peel the taro roots and chop them into medium sized thin pieces as shown in the picture below. Wash the chopped taro root 2-3 times in water.

Put chopped taro roots in a thick bottomed vessel/pan. Add pinch of turmeric powder, chilly powder, tamarind powder, salt, water and cook them by covering a lid. Stir it once in every 2-3 mins.

Once the water is almost dried, add grated coconut and keep the palya in low flame for about 2-3 mins.
Add black gram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with rice.

Monday, May 18, 2009

Capsicum Bajji

Ingredients:

1 medium sized Capsicum

1/4 cup Bengal gram flour/ Besan flour/ Kadle hudi

1/4 cup Rice flour/ Akki hudi

Pinch of Asafotida powder/Hingu

8-10 Cumin seeds/Jeerige

8-10 Ajwain seeds / Oma

1/2 tsp Chilly powder

Pinch of Garam masala powder

Pinch of baking powder

Salt to taste

Oil

Recipe:

Chop capsicum into thin round pieces as shown in the picture below.

Add rice flour, bengal gram flour, asafotida, cumin seeds, ajwain seeds, salt, chilly powder, garam masala, baking 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 capsicum, dip it in batter and deep fry it in oil.

Serve hot along with Tomato ketchup.

Capsicum Rice

Ingredients:
1 cup White Rice(Sona Masuri / Basmathi preferred)
1 large Capsicum
2-3 Spring Onions
6-7 strands of Coriander leaves
2 tsp Butter
1 tsp Ghee
Salt to taste

Ingredients for Masala:
6-7 Red Chillies
1/2 tsp Cumin seeds
3/4 tsp Mustard seeds
1 tsp Coriander seeds
2 tsp Black Gram seeds / Urad dal / Uddina bele
4 tsp Peanuts / Ground nuts
10-15 Curry leaves

Recipe for Masala/Powder:
Add red chillies, mustard seeds, cumin seeds, coriander seeds, black gram seeds, peanuts and fry them for about 3-4 mins in medium flame until it starts giving nice aroma or black gram seeds turn golden in color. Add curry leaves and fry them for about 1 min in low flame.

Put this fried ingredients in a mixer/blender and grind them to coarse powder as shown in the picture below. This can be stored in an airtight container.


Recipe:
Wash the rice in water for about 2-3 times and put it in a vessel. Boil the rice till each grain is separate and almost done. Drain the water content. Add 1 tsp ghee, salt, mix them well and keep it aside for about 2-3 hrs to cool.
Chop capsicum into medium sized thin pieces as shown in the picture below. Chop spring onions and coriander leaves into small pieces as shown in the picture below.

Put butter in a thick bottomed vessel/pan and heat it. Add chopped capsicum and fry them for about 4-5 mins medium flame. Add 4-5 tsp prepared masala powder, salt and fry them  for about 1 min. Add chopped spring onions and fry them for about 1 min. 

Add rice, chopped coriander leaves and mix well. Keep the capsicum rice in low flame for about 2-3 mins.

Serve hot along with any raita. This recipe is from vahrehvah. Thanks Sanjay for this recipe.

Palak Tove / Spinach Tove

Ingredients:

1/2 bunch of Spinach leaves/Palak soppu

1/2 medium sized Onion

1 medium sized Tomato

2-3 Green Chillies

1-2 Red Chillies

2-3 flakes of Garlic

3-4 strands of Coriander leaves

1 tsp Lemon Juice

Salt to taste

Pinch of Asafotida powder / Hingu

Pinch of Turmeric powder

1.5 - 2 cups cooked Yellow Lentils/Toor dal /Togaribele

1/2 tsp Mustard seeds

4-5 Curry leaves

2 tsp Oil

1/2 - 1 tsp Butter

Recipe:

Chop onion, tomato into small pieces as shown in the picture below. Cut green chillies into medium sized pieces. Chop coriander leaves into small pieces. Remove the outer cover of garlic flakes and mash them.

Clean, wash the spinach leaves and chop them into medium sized pieces as shown in the picture below.

Add mustard seeds, red chillies and oil in a thick bottomed vessel/pan. Once it starts spluttering, add garlic and fry them for about 1-2 mins. Add curry leaves, green chillies, asafotida powder, chopped onion and turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in color. Add chopped tomato and fry them for about 1-2 mins. Add little amount of water, salt and cook them well.

Add chopped spinach leaves and cook. Add cooked yellow lentils and bring them to boil. (Add salt, water if required.) 

Add chopped coriander leaves, lemon juice, butter and keep the tove in medium/low flame for about 3-4 mins. It goes well with Rice/Chapathis / Pooris.

Watermelon Rind Palya / Kallangadi Sippe Palya

Ingredients:

4-5 pieces of Watermelon Rind(White part of watermelon) / Kallangadi Sippe

1/3 cup soaked Green Gram seeds / Hesaru Kalu

2-3 tsp finely grated Coconut

Salt to taste

Pinch of Turmeric powder

1/2 tsp Chilly powder

1 green Chilly

Small grape sized Jaggary

1/4 tsp Tamarind Juice

2-3 Curry leaves

1/2 tsp Mustard seeds

1 tsp Black gram seeds

1 tsp Oil

Recipe:

Soak green gram seeds in water for about 6-8 hrs. Wash it properly and keep it aside.

Cut the watermelon rinds into small pieces as shown in the picture below. Cut the green chilly into small pieces.

Put chopped watermelon rind, soaked green gram seeds and green chillies in a thick bottomed vessel. Add turmeric powder, chilly powder, salt, tamarind water, jaggary, sufficient amount of water and cook them well by covering a lid. Once the water content is almost dried, add finely grated coconut and mix well. Keep the palya in low flame for about 2-3 minutes.

Add mustard seeds, black gram seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with Rice. I tried this recipe from Paka Chandrike. Thanks to Naavada for this recipe.

Watermelon Juice / Kallangadi Hannu Juice

Ingredients:

1/4 piece of small Watermelon / Kallangadi Hannu

Little amount of cold Water (Less than 1/4 cup)

1/2 cup Sugar

Recipe:

Remove the seeds and cut the watermelon into medium sized pieces as shown in the picture below.
Put watermelon pieces, water, sugar in a mixer/blender and grind them for about 1-2 mins. Put ice cubes (if required) and serve.

Sunday, May 10, 2009

Spinach Cutlet

Ingredients:

1/2 bunch Spinach leaves

2 tsp Bengal gram flour / Besan / Kadle hudi

1/4 cup Corn flour

1/2 tsp Mango powder

1/2 tsp cumin seed powder

1/2 tsp Coriander seed powder

1/4 tsp Garam Masala

1.5 tsp Chilly powder

Pinch of Asafotida powder

1/4 cup Bread crumbs

Salt to taste

Oil

Recipe:

Chop spinach leaves into small pieces as shown in the picture below.

Put chopped spinach leaves, bengal gram flour, corn flour, salt, chilly powder, mango powder, asafotida powder, coriander seed powder, cumin seed powder, garam masala and mix them well. Sprinkle little amount of water and mix them well.

Take little amount of batter and pat it to medium thick round shapes as shown in the picture below.

Roll this patted cutlet in bread crumb mixture and keep it aside.

Keep oil in a thick bottomed vessel and heat it. Put this rolled cutlet in oil and deep fry until it turns golden in color. Serve hot along with chutney or tomato ketchup. This recipe is from http://savioota.blogspot.com. Thanks Priya for this recipe.

Stuffed Karela Fry

Ingredients:

4 small Bitter Guard / Hagalakayi

1 small Onion

2-3 tsp grated Coconut

4-5 strands of Coriander leaves

1 tsp Mango powder / Amchoor powder

1 tsp Bengal gram flour/ Besan

1 tsp Sugar / Jaggary

1 tsp Chilly powder

Pinch of Turmeric powder

1/2 tsp Ginger Garlic paste.

Pinch of Asafotida powder

Salt to taste

1/4 tsp Mustard seeds

6-7 tsp Oil

Recipe:

Put grated coconut in a mixer and grind it for about 1 min and keep it aside.

Peel the bitter guard little bit and make a slit as shown in the picture below. Remove the inner part of the bitter guard.

Remove the seeds from the inner part of bitter guard and chop it into small pieces as shown in the picture below.

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

Put mustard seeds, 3-4 tsp oil in a pan. Once it starts spluttering, add asafotida powder, chopped onion. Add little amount of salt and fry them in medium flame for about 4-5 mins until onion turns golden in color. Add pinch of turmeric powder, 1 tsp bengal gram flour and fry them for about 1 min in medium flame. Add ginger garlic paste and fry them fro about 2 mins in medium flame. Add red chilly powder, inside part of bitter guard and fry them for about 2-3 mins in medium flame. Add grated coconut and fry them for about 1-2 mins. Add mango powder, sugar, salt and chopped coriander leaves and fry them for about 2-3 mins in medium flame. Keep this masala aside for about 10-15 mins.

Take little amount of prepared masala and stuff the bitter guard with masala and tie them as shown in the picture below.

Take a non stick pan/tava and put 3-4 tsp oil and heat it little bit. Place the bitter guard as shown on the picture below.

Cover it with a lid and cook them in low flame for about 3-4 mins. Sprinkle little amount of sugar and salt and shallow fry the bitter guards in low flame by covering a lid and turning the bitter guards around to be cooked evenly.

Serve hot along with Rice. It goes well with rice and ghee. This recipe is from http://www.vahrehvah.com. Thanks Sanjay for this recipe.