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Sunday, August 9, 2009

Ribbon Pakoda


3 cups White Rice (Sona Masuri preferred)

1.5 cups Bengal gram flour / Besan / Kadle hudi

15-20 Red Chillies

15-20 Curry leaves

1/2 medium sized Onion

1/2 tsp Ajwain seeds / Oma

1/2 tsp Cumin seeds / Jeera

Pinch of Asafetida powder

2-3 tsp Butter / 4-5 tsp hot Oil

Salt to taste



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

Grind washed rice, red chillies, curry leaves and onion into smooth thick paste by adding sufficient amount of water.

Put bengal gram flour, salt, chilly powder, asafetida, ajwain seeds, cumin seeds and 4-5 tsp hot oil in a vessel and mix well. Add ground rice into the same vessel and mix them well. Don't make the dough too thin.

For making ribbon pakoda use chakkuli maker machine with the disc having two flat holes as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Fill the chakkuli maker with this dough and press the ribbon pakoda directly to the vessel containing hot oil.

Fry until it turns golden in color. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Pineapple Jam

1 medium sized Pineapple (3 cups of grated Pineapple)
3 - 4 cups Sugar / Sakkare (Depends on the sweetness of pineapple)
Pinch of  Saffron / Kesari
1 cup Water

Remove the outer skin, innermost (hard) part of the pineapple and grate it.

Put grated pineapple and 1 cup of water in a thick bottomed vessel and cook them by covering a lid. Once the water content is evaporated, add sugar and mix them well.
Take around 2-3 tsp pineapple sugar juice, add saffron and mix them well.

Add this saffron water and stir the jam continuously for about 15-20 mins in medium flame until the foam gets generated.

Transfer the jam to glass bowl. Once it comes to room temperature store it in an airtight glass container. Serve along with bread, dosa, chapathi etc.

Badanekayi Khara Gojju / Brinjal Gojju

1 large American Eggplant or 2 medium sized Eggplant(Gulla) / Brinjal / Badanekayi
2 - 4 Green Chillies
1/2 medium sized Onion
Grape sized Tamarind
Salt to taste
1/2 tsp Mustard Seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
2 tsp Oil

Apply 1 tsp oil over the eggplant. Prick the eggplant with a fork/knife, so it won't burst in the oven. Put one aluminium foil over the oven tray and place the oil applied eggplant in a tray as shown in the picture below. Cook this eggplant in the oven for about 30-45 mins in 500-600 degree F. (You can also use gas flame / hot charcoal for cooking the eggplant)
Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside. Chop onion into small pieces and keep it aside.
Remove the outer skin of eggplant and chop it into small pieces using a spoon as shown in the picture below.
Put this chopped eggplant, tamarind water, salt in a vessel. Mash green chillies and mix them well. Add finely chopped onion, required amount of water and mix well. (Note: Instead of raw onion, you can fry the onion along with little amount of ghee until it turns light golden in colour and add.)
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Gojju. Mix well before serving. It goes well with rice.