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Monday, July 27, 2009

Aloo Gobi Mutter

Ingredients:
5-6 flakes of Cauliflower /Gobi
1 small Potato
1/4 cup Frozen Green Peas / Soaked Green Peas
1 small Onion
1-1.5 tsp Ginger Garlic Paste
1 large Tomato
1-2 Green Chillies
3 tsp Cashew nuts
3/4 cup Heavy Whipping Cream
Salt to taste
Pinch of Turmeric powder
1/4 tsp Chilly Powder
1/4 tsp Coriander seed powder
1/4 tsp Cumin seed powder
1/4 tsp Garam Masala powder
1/4 tsp Amchoor powder
1 tsp Kasuri Methi leaves
2-3 Coriander leaves
1/4 tsp Cumin seeds
2-3 tsp Oil / Butter

Recipe:
Peel the potato and chop it into medium sized pieces as shown in the picture below. Chop cauliflower into medium sized pieces as shown in the picture below. Chop onion into small pieces as shown in the picture below.

Chop tomato, green chilly into medium sized pieces as shown in the picture below. Put chopped tomato, green chilly and cashew nuts in a mixer and grind it to smooth paste by adding little amount of water.

Put little amount of water in a bowl. Add coriander seed powder, cumin seed powder, garam masala, red chilly powder, amchoor powder and mix them well and keep it aside.
Put oil, cumin seeds in a pan and heat it. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min in medium flame. Add chopped onion, turmeric powder and fry them for about 3-4 mins in medium flame until onion turns golden in color. Add ground tomato mixture and fry them for about 4-5 mins in medium flame. Add chopped potato, cauliflower, green peas, prepared masala water, salt and fry them for about 4-5 mins in medium flame. Add sufficient amount of water and cook them well by covering a lid for about 20-30 mins in medium flame.

Once they are cooked, mash the kasuri methi leaves and add it to the curry. Add heavy whipping cream and mix them well. Keep the curry in low flame for about 4-5 mins. Garnish with coriander leaves and serve hot. It goes well with Chapathis/Paratas.

Beet Root Chapathi

Ingredients:

2 cups grated Beet root 

3 cups Wheat flour

5-6 strands of Coriander leaves

4-5 Green Chillies

Salt to taste

Ghee / Oil

Recipe:

Peel the beet root and grate it as shown in the picture below. Put grated beet root in a pressure cooker container, sprinkle little amount of water and cook.(3-4 whistles)

Chop coriander leaves, green chillies into small pieces.

Mix wheat flour, 3-4 tsp hot oil/ghee, salt. Add cooked beet root, chopped coriander leaves, green chillies, and knead the dough by adding sufficient amount of warm water.

Take little amount of dough and make a round ball. Roll the ball to a thin round shape by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the chapathi by putting ghee/oil on both the sides of chapathi.

Serve hot along with any palya or curry. The above mentioned ingredients will serve 12-15  beet root chapathis.

Southekayi Tove / Yellow Cucumber Dal

Ingredients:
1 medium sized Yellow Cucumber / Bannada Southekayi
1/2 small sized Onion
1/2 medium sized Tomato
2-3 Green Chillies
1-2 Red Chillies
2-3 flakes of Garlic
4-5 strands of Coriander leaves
Salt to taste
Pinch of Asafetida powder / Hingu
Pinch of Turmeric powder
1.5 - 2 cups cooked Yellow Lentils/Toor dal /Togaribele
1 tsp Mustard seeds
1/2 tsp Cumin seeds
4-5 Curry leaves
2 tsp Oil
1/2 - 1 tsp Butter (optional)

Recipe:
Chop onion, tomato into small pieces as shown in the picture below. Cut green chillies into medium sized pieces.  Remove the outer cover of garlic flakes and chop them into small pieces as shown in the picture below. Remove the inner part of cucumber and cut them into medium sized pieces as shown in the picture below.

Put mustard seeds, cumin 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, asafetida 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 chopped yellow cucumber, little amount of water, salt and mix them well. Cook them well by covering a lid for about 20-30 mins.

Once yellow cucumber is cooked, add cooked yellow lentils and bring them to boil. Add salt, water if required. (Cook the yellow lentils in a pressure cooker (3-4 whistles)by adding sufficient amount of water. The cooked yellow lentils can preserved in refrigerator for about 8-10 days.) Add butter and keep the tove in medium/low flame for about 3-4 mins. Add chopped coriander leaves, mix them well and cover the lid. Mix well before serving. It goes well with Rice/Chapathis. This recipe is from vahrehvah. Thanks Sanjay for this recipe.

Sunday, July 19, 2009

Mavina Hannu Rasayana / Mango Rasayana

Ingredients:
2 large Mangoes / Mavina Hannu
1 cup grated Jaggary / Bella
1/2 cup Sugar
1.5 cup Coconut Milk
2 Cardamom / Elakki / Elachi
2 tsp Sesame seeds / Ellu (optional)
2-3 tsp grated Coconut (optional)
Pinch of Salt

Recipe:
Peel the mangoes and chop them into small pieces as shown in the picture below.

Put this chopped mangoes in a bowl, add sugar, jaggary, pinch of salt, mix them well and keep them aside for about 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 mangoes. Add coconut milk and mix well.(For Coconut milk: Grind 2 cups 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.
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.

Spring Dosa

Ingredients:

Small piece of Capsicum

1/4 medium sized Carrot

5-6 strands of Coriander leaves

Small piece of Cabbage

1 tsp grated Coconut

Potato Masala / Bhaji

Dosa Batter

Pinch of salt

Oil/Ghee

Recipe:

Prepare the dosa batter and potato masala as specified in Masala Dosa and Bhaji recipes respectively.
Chop capsicum, carrot, cabbage and coriander leaves into small pieces as shown in the picture below.
Put this chopped ingredients and grated coconut in a bowl. Add pinch of salt and mix them well.

Heat the Tava and 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 in medium flame until the dosa turns light golden color. 

Take little amount of prepared potato masala and spread it over the dosa as shown in the picture below.

Sprinkle little amount of prepared vegetable mix over the dosa as shown in the picture below.

Roll and cut the dosa into three equal pieces as shown in the picture below.

Serve hot along with coconut chutney and sambar. The ingredients mentioned above will serve 3 Spring Dosas.

Pepper Rasam

Ingredients:

Ingredients for Masala:

4 tsp Black gram seeds / Uddina Bele

4 tsp Coriander seeds / Kottambari

4 tsp Pepper / Kaalu Menasu

2 tsp Cumin seeds / Jeerige

30-35 Curry leaves

1/8 tsp Asafetida powder

1 tsp grated dry Coconut

Ingredients for Rasam:

1 large Tomato

1/4 small sized Onion

2 Green Chillies

1.5 tsp prepared Pepper Rasam powder

Grape sized Jaggary

Grape sized Tamarind

Pinch of Turmeric powder

7-8 strands of Coriander leaves

1- 1.5 cup cooked Yellow Lentils / Toor dal / Thogari bele

Salt to taste

8-10 Curry leaves

3/4 tsp Ginger Garlic paste

Big pinch of Asafetida powder

1 tsp Mustard seeds

1/2 tsp Cumin seeds

2 tsp Oil

Recipe:

Dry roast all the masala ingredients except asafetida powder till they give nice aroma. Add asafetida powder and fry them for about 20-30 seconds. Cool them to room temperature.

Grind the above fried ingredients into smooth powder. (If refrigerated in an airtight container, can be preserved for longer period.)

Put tamarind and 1/4 cup of water in a bowl, mash, squeeze it properly and keep it aside.

Chop tomato into thin longer pieces as shown in the picture below. Chop onion into small pieces and cut the green chillies into two pieces as shown in the picture below.

Put mustard seeds, cumin seeds and oil 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 curry leaves, green chillies, asafetida 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 min.

Add tamarind juice, salt, jaggary, 1.5 tsp of prepared rasam powder, 2-3 cups of water in a vessel and cook them well well by covering a lid for about 20-30 mins. Add cooked yellow lentils and bring them to boil. (Cook the yellow lentils in a pressure cooker (3-4 whistles)by adding sufficient amount of water. The cooked yellow lentils can preserved in refrigerator for about 8-10 days.) Add salt, tamarind juice, water if required. Keep the rasam in low flame for about 5 mins. Add chopped coriander leaves, mix them well and cover the lid. It goes well with rice.

Sunday, July 12, 2009

Southekayi Khara Guli Appa / Southekayi Khara Paddu

Ingredients:
1 cup White Rice(Sona Masuri Preferred)
2 tsp grated Coconut
1.5 medium sized Cucumber or 3 cups of grated Cucumber
2 - 3 Green Chillies
1 small/medium sized Onion
5 - 6 Curry leaves
Salt to taste
Oil

Recipe:
Soak the rice in water for about 3-4 hours.
Peel the cucumbers, grate them and keep them aside. (Remove the seeds if cucumber is ripened.)

Chop onion, green chillies into small pieces as shown in the picture below.

Grind soaked rice, grated coconut, curry leaves, salt into medium smooth paste by adding little amount of water.(Instead cucumber water can be used.) Add grated cucumber, chopped onion, green chillies into the bowl containing ground batter and mix them well.

Heat the Tava(Tava with depressions). Add around 2-3 tsp oil on each depression as shown in the picture below and heat it. (No need to add the oil each time)

Pour the batter into each depression as shown in the picture below. Cook them for about 3-4 mins in medium flame.

Cook other side of the guli appa as well in medium flame as shown in the picture below.

Take them from tava and serve hot. Ingredients mentioned above will serve 20-25 Southekayi Khara Guli Appas.

Southekayi Sihi Guli Appa / Southekayi Sihi Paddu

Ingredients:
1 cup White Rice(Sona Masuri Preferred)
1 medium sized Cucumber or 2 cups grated Cucumber
1/2 cup Grated Coconut
1 cup Jaggary
Salt to taste
Ghee

Recipe:
Soak rice in water for about 3-4 hours. Grind soaked rice, grated coconut into smooth paste by adding little amount of water.(Instead cucumber water can be used.) Add jaggary, salt and grind them for about 1 min.

Peel the cucumber, grate it and keep it aside. (Remove the seeds if cucumber is ripened.)

Add grated cucumber into the bowl containing ground batter and mix them well.

Heat the Tava(Tava with depressions). Add around 1-2 tsp ghee on each depression as shown in the picture below and heat it. (No need to add the ghee each time)

Pour the batter into each depression as shown in the picture below. Cook them for about 3-4 mins in medium flame.
Cook other side of the guli appa as well in medium flame as shown in the picture below.

Take them from tava and serve hot. Ingredients mentioned above will serve 20-25 Southekayi Sihi Guli Appas.

Sweet Corn Butter Salt

Ingredients:

1 cup Sweet Corn

1 tsp Butter

Salt to taste

Recipe:

Put separated corns in a pressure cooker container and cook them without adding any water.(2 whistles)

Once the pressure goes off, immediately add salt and butter. Mix them well and serve immediately.