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Monday, October 12, 2009

Drumstick Chops

4 - 5 Drumsticks
3/4 cup Rice flour / Akki hudi
1/2 tsp Bengal gram powder / Besan / Kadle Hudi
Big pinch of Asafoetida powder / Hingu
Pinch of Turmeric powder
Salt to taste
8 - 10 Cumin seeds / Jeerige
5 - 6 Carom seeds / Oma
3/4 - 1 tsp Chilly powder

Chop drum sticks into 1.5 inch sized pieces as shown in the picture below. Sprinkle little amount of salt, turmeric powder, mix them well and keep them aside for about 30 mins.

Add rice flour, bengal gram flour, asafoetida powder, cumin seeds, carom seeds, salt, 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. Take each drumstick piece, dip it in batter and put it into the oil. Deep fry them in oil.

Serve hot. It goes well with Rice and Rasam/Tove or any Rice items.

Aloo Lobia

2 medium sized Potatoes
1 - 1.5 soaked Black Eyed Beans / Alasande Beeja / Lobia
1.5 medium sized Tomatoes
1 medium sized Onion
1-2 Green Chillies
1.5 - 2 tsp Sambar powder
1/2 tsp Coriander powder
1/4 tsp Cumin seed powder
1/2 tsp Ginger Garlic paste
Pinch of Turmeric powder
Grape sized Jaggery
4-5 Curry leaves
1/2 tsp Cumin seeds
1/4 tsp Mustard seeds
A big pinch of Asafoetida powder
4-5 Coriander leaves
Salt to taste
2 tsp Oil

Soak black eyed beans in water for about 8-10 hrs.
Peel the potatoes and chop them into medium sized pieces as shown in the picture below. Chop onion, tomato and green chillies into small pieces as shown in the picture below.

Put oil in a pressure cooker and heat. Add mustard seeds, cumin seeds and fry. Once it starts spluttering, add asafetida powder, curry leaves, green chillies, 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 chopped tomato and fry them for about 3-4 mins in medium flame, until oil is separated. Add chopped potatoes, soaked black eyed beans, sambar powder, cumin seed powder, coriander powder, jaggary and mix well.

Add salt and required amount of water(2-3 cups) and cook them well. (2-3 whistles)

Once the pressure goes off, add chopped coriander leaves and serve hot. It goes well with chapathi/poori. I have tried this recipe from Monsoon Spice. Thanks Sia.

Harive Sasive


3/4 cup grated Coconut

1/2 bunch Tender Amaranth leaves / Ele Harive soppu

1/4 - 1/2 cup fresh Curd/Yogurt/Buttermilk

1-2 Green Chillies

Pinch of Turmeric powder

1/4 tsp Chilly powder

Lemon sized Jaggary

Salt to taste

1/2 tsp Mustard seeds

2 Curry leaves

1 tsp Oil


Wash the amaranth leaves and chop them into small pieces as shown in the picture below.

Put chopped amaranth leaves in a vessel. Add turmeric powder, jaggary, salt, chilly powder, water and cook them well.

Put grated coconut, green chillies and 6-7 mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour ground mixture to the vessel containing cooked amaranth leaves. Add buttermilk to the same vessel and mix them well. (If it is yogurt/curd put it in a mixer for few seconds before adding it to sasive.)

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to sasive. Mix well before serving. It goes well along with rice.