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Monday, September 28, 2009

Kharjura Halwa / Dates Halwa

Ingredients:
2 cups Chopped Dates / Kharjura
4 cups Milk
1 - 1 1/4 cups Sugar
2 - 3 Cardamoms / Elachi / Elakki
2-3 tsp broken Cashew nuts / Gerubeeja / Godambi
2-3 tsp Almonds / Badami
1-2 tsp Raisins / Ona Drakshi
3-4 tsp Ghee / Thuppa
Recipe:
Remove the seeds from dates and chop them into small pieces as shown in the picture below.

Soak the dates in warm milk for about 1hr.

Grind this mixture coarsely as shown in the picture below.

Put 2 tsp ghee in a pan and heat it. Add broken cashew nuts, almond pieces and fry them for few mins in medium flame until they turn golden in color. Transfer this to a bowl and keep them aside.

To the same pan and raisins and fry them for few mins in medium flame until they puff. Transfer this to another bowl and keep them aside.

Put ground dates mixture in a thick bottomed vessel 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.(It takes around 45 mins) Add 2-3 tsp ghee and stir the halwa continuously in medium flame until it leaves from the bottom. Add fried raisins, mashed cardamom, fried cashew nuts & almonds and mix well.

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

Once it is cooled to room temperature refrigerate for about 1 hr and then cut into square pieces as shown in the picture below.

Separate each pieces as shown in the picture below and serve.

Sihi Avalakki / Sweet Poha

Ingredients:
2 cups Beaten Rice / Avalakki / Poha
1 cup Grated Coconut
1/2 cup grated Jaggary
2 Cardamoms / Elakki / Elachi
1/2 tsp Ghee
Pinch of Salt

Recipe:
Remove the outer cover of cardamom and mash the cardamom seeds. Put grated coconut, grated jaggary, mashed cardamom, pinch of salt, ghee in a vessel and mix them well.
Put beaten rice to this vessel and mix well. Serve it after 2-3 mins. This dish is prepared during festivals for naivedyam.

Beetroot Masala Palya

Ingredients:

1 medium sized Beetroot

3 tsp soaked split Green Gram seeds / Moong Dal

1/2 medium sized Onion

2-3 Green Chillies

5-6 Curry leaves

3-4 Coriander leaves

Pinch of Turmeric powder

1/4 tsp Cumin seed powder

1/2 tsp Coriander seed powder

1/4 tsp Garam Masala powder

1/2 tsp Sesame seed powder

Salt to taste

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

Pinch of Asafetida powder

2 tsp Oil

Recipe:

Soak split green gram seeds for about 1 hr.
Peel and grate the beetroot as shown in the picture below. Chop green chillies, coriander leaves, onion into small pieces.

Put mustard seeds, cumin seeds, oil in a pan. Once it starts spluttering, add curry leaves, chopped green chillies, asafetida powder and fry them for few seconds. Add chopped onion, turmeric powder and fry them for about 3-4 mins in medium flame. Add soaked split green gram seeds and fry them for about 1 min. Add grated beetroot, salt and sprinkle little amount of water. Cook this mixture in medium flame by covering a lid for about 15-20 mins. Keep stirring the mixture once in 2-3 mins. Add cumin seed powder, coriander seed powder, sesame seed powder, garam masala and mix them well. Keep the palya in low flame for about 2-3 mins. Garnish with coriander leaves and serve hot. It goes well with Chapathi/Poori. I tried this recipe from vahrehvah. Thanks Sanjay for this recipe.

Monday, September 21, 2009

Thengolu / Thengolalu Type 1

Ingredients:
1/2 cup Black Gram seeds / Uddina bele / Urad dal
3 cups Rice flour
1/4 tsp Asafetida powder
1/2 tsp Cumin seeds / Jeera
1/2 tsp Chilly powder
2-3 tsp Butter/ Benne
Salt to taste
Oil

Recipe:
Soak black gram seeds in water for about 3-4 hrs. Wash it properly and grind it to smooth paste by adding sufficient amount of water.
Put rice flour, chilly powder, asafetida powder, salt in a vessel. Add melted butter and mix them well. Add ground black gram seeds batter and mix them well by adding sufficient amount of water. (Don't make the dough too thin.) Kneed the dough properly and keep it aside for about 15-20 mins by covering a lid.

For making thengolu use chakkuli maker machine with disc having 3 round big holes as shown in the picture below.

Fill the Chakkuli maker with the prepared dough and press into round shape in a plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Put pressed thengolus in oil and deep fry until they turn golden in color.

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

Curry Leaf Rice

Ingredients:

2 cups cooked White Rice

25-30 Curry leaves

2 green Chillies

3 tsp grated Coconut

Large grape sized Tamarind

Salt to taste

Pinch of Turmeric powder

1/2 tsp Red Chilly flakes(Crushed Red Chillies)

1/2 tsp Black Gram seeds

1/2 tsp Mustard seeds

2 tsp Butter

Recipe:

Cook rice and keep it aside.
Put curry leaves, green chillies, coconut and tamarind in a blender. Grind them to smooth paste.

Put butter in a thick bottomed vessel/pan and heat it. Add red chilly flakes, mustard seeds, black gram seeds. Once it starts spluttering, add ground curry leaves masala and salt. Fry them for about 4-5 mins in medium flame until all the water content gets evaporated.

Add cooked rice and mix well. Keep the curry leaf rice in low flame for about 1-2 mins. Serve hot along with any fried items or raitha. I tried this recipe from vahrehvah. Thanks Sanjay for this recipe.

Cabbage Fry

Ingredients:

1/4 medium sized Cabbage

2 tsp grated Coconut

1/2 tsp Chilly powder / Rasam powder

Salt to taste

1/2 tsp Mustard Seeds

5-6 Curry leaves

3-4 tsp Oil

Recipe:

Chop cabbage into small pieces as shown in the picture below.
Put mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves, finely chopped cabbage, salt and fry them for about 4-5 mins in medium flame. Cover the lid and fry the cabbage by stirring in between for about 10-15 mins in low/medium flame.
Once they are almost fried remove the lid, add rasam powder/chilly powder and fry them for about 5 mins. Add grated coconut and fry them for about 3-4 mins. Serve hot along with Rice or Chapathis.

Sunday, September 13, 2009

Aloo Gobi Parata

Ingredients:

2 medium sized Potatoes/Aloo

6-7 florets of Cauliflower / Gobi

1/2 medium sized Onion

Pinch of Turmeric powder

1-2 Green Chillies

10-12 Coriander leaves

1/2 tsp Chilly powder

2 cups Wheat flour

Salt to taste

4 tsp Oil / Ghee

Butter

Recipe:

Cook the potatoes in a pressure cooker. (3-4 whistle) Once the pressure goes off, remove the outer cover of potatoes, grate them as shown in the picture below. Grate the cauliflower as shown in the picture below. Chop onion, green chillies, coriander leaves, into small pieces.

Put 2 tsp oil in a pan and heat it. Add onion, green chillies, coriander leaves and fry them for about 4-5 mins in medium flame until onion turns golden in color. Add grated cauliflower, pinch of turmeric powder, salt and fry them for about 4-5 mins in medium flame until the cauliflower is cooked well. Add red chilly powder and mix well.

Add grated potato, salt and fry them for about 3-4 mins in medium flame.

Mix wheat flour, 2-3 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water. Keep the dough aside by covering a lid for about 20-30 mins.

Take little amount of dough and make a round ball.
Roll the ball little bit by using sufficient amount of dry wheat flour as shown in the picture below. Take little amount of aloo gobi masala and place it over the rolled chapathi as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below.

Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the parata by putting butter on both the sides of parata as shown in the picture below.

Serve hot along with curd masala and pickle or any curries. The above mentioned ingredients will serve 8-9 Aloo Gobi Paratas.

Stuffed Bottle Gourd / Stuffed Sorekayi

Ingredients:

1 medium sized Tender Bottle Gourd/ Ele Sorekayi

1 large Potato / Aloo

1/2 medium sized Onion

1-2 Green Chillies

1/2 tsp Ginger Garlic paste

1/2 - 3/4 tsp Red Chilly powder

1 tsp Coriander powder

1/2 tsp Garam Masala

3/4 tsp Mango powder / Amchoor powder

Pinch of Turmeric powder

Salt to taste

1/4 tsp Mustard seeds

3-4 tsp Oil

Recipe:

Peel the bottle gourd and cut the end parts of bottle gourd. Insert a knife and carefully remove the inner part of bottle gourd. (If it is too long, cut into two halves and then remove the inner part.)

Put potato in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off remove the outer cover and mash it as shown in the picture below. Chop inner part of bottle gourd, onion, green chillies into small pieces as shown in the picture below.

Put 6-7 cups of water in a vessel, 1 tsp salt and bring it to boil. Blanch the peeled bottle gourd for about 5-6 mins until it becomes little tender. Take off the bottle gourd from water and keep it in a tissue paper to absorb the water content.

Put mustard seeds, 2 tsp oil in a pan and heat. Once it starts spluttering, add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add chopped onion, green chillies, turmeric powder, salt and fry them for about 3-4 min in medium flame until onion turns golden in color. Add inside part of bottle gourd and fry them for about 1 min. Sprinkle little amount of water and cook them well by covering a lid.

Add mashed potatoes, garam masala, coriander powder, mango powder, red chilly powder, salt and mix them well. Fry this masala in medium/low flame for about 5 mins.

Fill this prepared masala inside blanched bottle gourd as shown in the picture below.

Sprinkle 1-2 tsp oil on a non stick pan and heat. Place the stuffed bottle gourd as shown in the picture below.

Shallow fry the bottle gourd in medium/low flame by covering a lid and turning the bottle gourd around to be cooked evenly for about 15-20 mins.

Slice it and serve hot. It goes well with Chapathi/Rice. I tried this recipe from 365 days Veg. Thanks for the recipe.

Aloo Sambar

Ingredients:
1 large Potato / Aloo
1/2 medium sized Onion
1 medium sized Tomato
1/3 cup soaked/frozen Green Peas
Small grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
1/4 cup grated Coconut
1-1.5 tsp Sambar powder
4-5 strands of Coriander leaves
1 tsp Mustard seeds
4-5 Curry leaves
Pinch of Asafetida powder
1-2 tsp Oil

Recipe:
Peel the potato and chop it into medium sized pieces. Chop the onion into medium sized thin pieces. Chop the tomato into medium sized pieces.

Put chopped potato, green peas, chopped onion, tomato in a pressure cooker container. Add salt, chilly powder, turmeric powder, jaggary, little amount of water and cook them well. (1-2 whistles)Once the pressure goes off, transfer this to a vessel.
Add grated coconut and sambar powder 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 vegetables, bring them to boil and stir well. Add required amount of water, salt and mix well. Keep the sambar in low flame for about 3-4 mins. Switch off the flame, garnish with chopped coriander leaves and cover the lid.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder and keep it for few seconds. Add curry leaves and add it to sambar. It goes well with Idli/Rice/Dosa/Chapathi.