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Monday, November 30, 2009

Badam Puri / Lavanga Peda

Ingredients:
2 cups All Purpose flour / Maida hudi
1/2 cup Ghee
1/2 tsp Salt
2.5 cups of Sugar
2-3 Cardamom / Elakki / Elachi
Few Cloves / Lavanga
Ghee/Oil
Recipe:
Add all purpose flour flour, salt, hot ghee in a vessel and mix them well. Knead the dough by adding sufficient amount of water. Keep it aside by covering a lid for about 20 mins.

Add 2.5 cups of sugar,1 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb, the syrup is done.) Add cardamom powder and mix well. Switch of the flame and stir once in a minute for about 5 mins.
Kneed the dough once again and take little amount of dough and make a small lemon sized ball. Roll the ball to a thin round shape as shown in the picture below.

Fold the rolled dough as shown in the picture below.

Fold it again into a cone shape as shown in the picture below. Stick a clove at the corner to bind the edges together as shown in the picture below.

Keep ghee/oil in a thick bottomed vessel and heat it. Deep fry this badam puris one by one in medium flame as shown in the picture below.

Keep this aside in a tissue paper for about 2-3 mins until they become crisp.

Keep the sugar syrup in low flame. Put this deep fried badam puris in sugar syrup vessel, mix and keep them in sugar syrup for about 2 mins.

Remove the badam puris from sugar syrup and store them in an airtight container.

Bread Dose

Ingredients:

1.5 cups White Rice

1 cup grated Coconut

1 cup grated Jaggary

1 cup Milk

1/4 cup Curd

Salt to taste

Oil/Ghee

Recipe:

Soak white rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice, grated coconut into smooth thick batter by adding around one cup of milk. Add grated jaggary and grind them for about 1 min. Then add curd and grind them together for few seconds. Keep it in warm place for fermentation for about 10-12 hrs. After fermentation the batter will look like thick curd/yogurt.

Add salt, required amount of water and mix them well. The consistency of the batter should be like that of milkshake.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter spread 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.

Serve hot with any spicy chutney or sambar. Ingredients mentioned above will serve 7-8 Bread Dosas.

Coke Masala

Ingredients:

1 cup Coke

1/2 tsp Chat Masala / Chunky Chat

1/4 - 1/2 tsp Salt

1/4 tsp Pepper

Recipe:

Put pepper, salt, chat masala in a bowl and mix. Add coke and mix them well.
Transfer this to juice glass, add 2 ice cubes and serve.

Monday, November 23, 2009

Biscuit Rotti

Ingredients:
2.5 cups All Purpose flour / Maida
1/2 cup Bombay Rava / Small Rava
1 tsp Bengal Gram flour / Kadle hudi
1/2 cup finely grated Coconut
15-20 Curry leaves
Small piece of Ginger
Pinch of Turmeric powder
1 tsp Chilly powder
5-6 Green Chillies
1/2 tsp Mustard seeds
1/4 tsp Asafetida powder
Salt to taste
Oil

Recipe:
Dry roast the rava and bengal gram flour in a pan for about 4-5 mins in medium flame until it gives nice aroma.

Chop the ginger, green chillies and curry leaves into small pieces as shown in the picture below.

Put 2 tsp oil, mustard seeds in a pan/thick bottomed vessel and heat it. Once it starts spluttering, add chopped ginger, green chillies, curry leaves and fry them for about 2-3 mins in medium flame. Add asafetida powder, turmeric powder and fry them for about 1 min. Add grated coconut and fry them for about 3-4 mins until it turns light golden in color. Add 1/2 tsp chilly powder and fry them for few seconds.

Add dry roasted rava, salt and fry them together for about 2-3 mins in medium/low flame.

Mix all purpose flour, 2-3 tsp hot oil/ghee, salt, 1/2 tsp chilly powder and knead the dough by adding sufficient amount of warm water. Keep the dough aside for about 15 mins by covering a lid.

Take little amount of dough and make a round ball. Roll the ball little bit and put around 1 tsp prepared rava mixture 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 as shown in the picture below by using sufficient amount of dry all purpose flour.

Keep oil in a thick bottomed vessel and heat it. Put rolled biscuit rotti in oil. Fry both the sides of biscuit rotti until it turns golden in color.

Serve hot along with tea or coffee. The above mentioned ingredients will server around 10 Biscuit Rottis.

Mixed Flour Dosa

Ingredients:

1 cup Bombay Rava / Small Rava

1/2 cup Wheat Flour

1/2 cup All Purpose flour

1/2 cup Rice flour

Salt to taste

1 medium sized Onion

3-4 Green Chillies

1-2 grated Coconut

5-6 Curry leaves

5-6 strands of Coriander leaves

Oil/Ghee

Recipe:

Chop onion, coriander leaves, curry leaves and green chillies into very small pieces as shown in the picture below.

Put all the flours together in a vessel. Add required amount of water and mix well. (The consistency of the batter should be like that of milkshake.) Add chopped ingredients, grated coconut, salt to the vessel containing batter and mix well.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter and spread 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 in medium flame.

Serve hot along with any chutney or sambar. Ingredients mentioned above will serve 10-12 Mixed Flour Dosas.

Heerekayi Menthe Soppu Palya

Ingredients:
2 medium sized Ridge Gourd / Heerekayi
1/2 bunch of Fenugreek leaves / Menthe soppu
1/2 medium sized Onion
1/2 tsp Ginger Garlic paste
2-3 Green Chillies
5-6 Curry leaves
4-5 Coriander leaves
Pinch of Turmeric powder
1/2 - 3/4 tsp Coriander seed powder
Salt to taste
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1/2 tsp Black Gram seeds
2 tsp Oil

Recipe:
Clean, wash the fenugreek leaves and keep them aside. Peel the ridge gourds and cut them into medium sized pieces as shown in the picture below. Chop fenugreek leaves and onion into small pieces. Cut green chillies into two halves.

Put mustard seeds, black gram seeds, cumin seeds, oil in a pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min. Add chopped onion, chopped green chillies, curry leaves, turmeric powder, pinch of salt and fry them for about 3-4 mins in medium flame. Add chopped fenugreek leaves and fry them fro about 3-4 mins. Add chopped ridge gourd, coriander powder, salt and mix them well. Cook this mixture in medium flame for about 15-20 mins by covering a lid.

Garnish with chopped coriander leaves and serve hot. It goes well with Chapathi. I tried this recipe from vahrehvah. Thanks Sanjay for this recipe.

Monday, November 16, 2009

Mullu Southekayi Payasa / Cucumber Payasa

Ingredients:
2 - 3 cups chopped Cucumber / Mullu Southe (Preferred: Tender)
3/4 - 1 tsp Rice flour / Ground Rice Batter
1.5 - 2 cups Jaggary / Bella
2.5 - 3 cups Coconut Milk
2 Cardamoms / Elakki / Elachi
Pinch of Salt

Recipe:
Peel the cucumber, remove the inner part, seeds and chop them into medium sized pieces as shown in the picture below.

Grind 2.5 - 3 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.

After this process, add around 1.5 cups of water to the squeezed coconut, mix well and squeeze it again. Cook the chopped cucumber in a vessel by adding around 1 cup of thin coconut milk. Once its cooked, add jaggary, pinch of salt and bring them to boil. Keep this in low/medium flame for about 3-5 mins.


Take around 1/4 cup of thin coconut milk in a bowl, add rice flour / batter and mix them well. Add this to the vessel containing cooked cucumber and bring them to boil. Add thick coconut milk and bring them to boil.
Add mashed cardamom seeds and keep the payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve 3-4 cups of Payasa.

Sabudana Rotti / Sabbakki Rotti

Ingredients:

1/2 cup Sago/ Sabudana / Sabbakki

1/2 cup Rice flour

1 large Potato

4-5 Green Chillies

12-15 Coriander leaves

3-4 tsp Shenga Pudi / Roasted peanut powder

Salt to taste

Ghee/Oil

Banana leaves / Aluminium foil / Wax paper

Recipe:

Soak sago in water for about 3-4 hrs. Drain the water and keep it aside.

Cook potato in a pressure cooker by adding sufficient amount of water(3 whistles). Once the pressure goes off, remove the outer cover and grate it as shown in the picture below. Chop green chillies, coriander leaves into small pieces as shown in the picture below.

Put all the chopped ingredients, rice flour, soaked sago, grated potato, salt in a vessel and mix them well by adding sufficient amount of water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and pat it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and put 1 tsp ghee/oil over the rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 5 Rottis.

Onion Tomato Rasam

Ingredients:

1 large Tomato

1/2 medium Onion

3-4 Green Chillies

4-5 strands of Coriander leaves

10-12 Curry leaves

Grape sized Tamarind

1 tsp Sugar / Small piece of Jaggary

Salt to taste

Big pinch of Asafetida powder / Hingu

Pinch of Turmeric powder

1-1.5 cups cooked Yellow Lentils/Toor dal /Togaribele

1 tsp Mustard seeds

2 tsp Oil

Recipe:

Chop onion, tomato into small long thin pieces as shown in the picture below. Cut green chillies vertically into two long halves as shown in the picture below.

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.

Put mustard seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, 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 water, salt, jaggary/sugar, sufficient amount of water and mix them well.Cook them well by covering a lid for about 20-30 mins. Add cooked yellow lentils and bring them to boil. Add salt, tamarind water and 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.)Keep the rasam in medium/low flame for about 4-5 mins.

Add chopped coriander leaves, mix them well and cover the lid. Mix well before serving. It goes well with Rice.

Monday, November 9, 2009

Onion Rings

Ingredients:

1 large Onion

1/4 cup Rice flour/ Akki hudi

3 tsp Bengal Gram flour/ Besan flour/ Kadle hudi

4-5 tsp Corn flour

1/4 tsp Cumin seed powder

Pinch of Asafetida powder/Hingu

3/4 - 1 tsp Chilly powder

Salt to taste

Oil

Recipe:

Cut onion into round pieces and separate the rings as shown in the picture below.

Add rice flour, bengal gram flour, corn flour, asafetida, cumin seed powder, salt and 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 onion, dip it in batter and deep fry it in oil.

Serve hot along with Tomato ketchup.