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Saturday, September 25, 2010

Palak(Spinach) Pakoda

Ingredients:
25 - 30 baby Spinach leaves / Ele Palak soppu
1/4 medium sized Onion
2 - 3 Green Chillies
5 - 6 strands of Coriander leaves
1/4 cup Rice flour / Akki hudi
2 - 3 tsp Bengal Gram flour / Besan flour / Kadle hudi
1/2 tsp Chilly powder
10 - 12 Cumin seeds / Jeera
10 - 12 Carom seeds / Ajwain seeds / Oma
Big pinch of Asafetida powder
1.5 tsp Chat Masala
Salt to taste
Oil

Recipe:
Remove the stems and roughly cut the spinach leaves as shown in the picture below. Cut the onion into thin pieces as shown in the picture below. Chop the green chillies and coriander leaves into small pieces as shown in the picture below.

Put this chopped ingredients in a vessel. Add salt, chilly powder, cumin seeds, carom seeds, asafetida powder, 1/2 - 3/4 tsp chat masala, bengal gram flour, rice flour and mix them well by adding little amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and put it in oil as shown in the picture below. Fry them in oil until they turn golden in color.

Sprinkle little amount of chat masala and serve hot along with tomato ketchup.

Palak(Spinach) Tambli

Ingredients:
1/2 bunch of baby Spinach / Ele Palak soppu
1/2 - 3/4 cup grated Coconut
2 - 3 Black Peppers / Kaalu Menasu
4 - 5 Cumin seeds
1 Green Chilly
1.5 - 2 cups Buttermilk / Majjige
Salt to taste
1 tsp Mustard Seeds
2 - 3 Curry leaves
2 broken Red Chillies
1 tsp Ghee

Recipe:
Wash the baby spinach leaves and keep them aside. Cut the green chilly into two pieces.

Put 1/2 tsp ghee in a thick bottomed vessel and heat. Add cumin seeds, black peppers, green chilly and fry them for few seconds. Add spinach leaves and fry them for about 3-4 mins in medium flame.

Grind grated coconut, fried spinach leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt 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 tambli.)
Put mustard seeds, broken red chillies and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. It goes well with rice.

Saturday, September 18, 2010

Huli Avalakki(Poha) / Gojjavalakki

Ingredients:
2 cups thick Beaten Rice / Avalakki / Poha
1/2 cup grated coconut
2 - 3 Red Chillies
Large grape sized Tamarind
2 - 3 tsp Jaggary
1 tsp Mustard seeds (1/2 for Masala + 1/2 for Seasoning)
1/2 tsp Turmeric powder
5 - 6 Curry leaves
1 tsp Black Gram seeds
2 tsp Bengal Gram seeds
2 tsp Peanuts
Salt to taste
2 - 3 tsp Oil

Recipe:

Put beaten rice in a vessel, add enough water and keep it aside. After 15 - 20 mins, drain the excess water and keep it aside.

Put grated coconut, red chillies, turmeric powder, tamarind, jaggary, salt, 1/2 tsp mustard seeds in a mixer.

Grind them coarsely by adding little amount of water as shown in the picture below.

Put mustard seeds, black gram seeds, bengal gram seeds, peanuts, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves and ground masala. Fry them for around 4-5 minutes in medium flame.

Add soaked beaten rice and mix them well. Keep this in low flame for about 4-5 mins.

Mix them well and serve hot.

Balekayi Uppukari (Usli)

Ingredients
4 medium sized Raw Banana / Balekayi
1/2 medium sized Onion
1/2 cup thick Beaten Rice / Poha / Dappa Avalakki
2 - 3 Green Chillies
2 tsp Grated Coconut
4 - 5 strands of Coriander leaves
4 - 5 Curry leaves
1 tsp fresh Lemon Juice
1/4 tsp Chilly powder
1/4 tsp Turmeric powder
1/2 tsp Sugar
Salt to taste
1 tsp Mustard seeds
1 tsp Bengal Gram seeds
1 tsp Black Gram seeds
Pinch of Asafetida powder
2 tsp Oil

Recipe:

Cook the raw banana in a pressure cooker by adding sufficient amount of water(2-3 whistles).

As soon as the pressure goes off, remove the outer skin of raw bananas as shown in the picture below.

Mash the cooked hot bananas using any hard material as shown in the picture below.

Chop the coriander leaves into small pieces as shown in the picture below. Cut the green chillies into two halves. Chop the onion into medium sized thin pieces as shown in the picture below.


Put beaten rice in a bowl, add around 1 cup of water and mix well. Keep this aside for about 10 mins. Drain the excess water and keep it aside. Put fresh lemon juice, salt, sugar, turmeric powder, chilly powder in a bowl and mix them well. Add this lemon juice mix to the mashed bananas and mix them well.

Put mustard seeds, black gram seeds, bengal gram seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies, asafetida powder and fry them for about 30-40 seconds. Add chopped onion and fry them in medium flame until onion turns light golden in color. Add grated coconut, chopped coriander leaves and fry them in medium flame for about 2 mins.

Add mashed bananas, soaked beaten rice and mix them well. Keep this in medium flame for about 3-4 mins. Garnish with mixture or sev and serve hot.

Saturday, September 11, 2010

Tellavu (Neeru Dose) Payasa

Ingredients:
4 Neeru Dosas / Tellavu
1 - 1.5 cups Jaggary / Bella
2 cups fresh/frozen Coconut or 2 cups Coconut Milk
2 - 3 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)

Recipe:
Prepare Neeru Dosas as mentioned in Neeru Dosa recipe.

Cut the Neeru Dosas into medium sized pieces as shown in the picture below.

Grind 2 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 2 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel. Add jaggary and bring them to boil.

Add Neeru Dosa pieces, pinch of salt(optional) and cook them in medium flame by covering a lid for about 5 mins without stirring it.

Add the coconut milk, stir the Payasa slowly and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins. Mix well before serving.

Serve hot.

Hesaru Kaalu Khara Bendi / Green Gram With Spicy Coconut Gravy

Ingredients:
2 cups soaked Green Grams seeds / Hesaru Kaalu
3/4 cup grated Coconut
5 - 6 Red Chillies
1/2 tsp Coriander seeds
1/4 tsp Cumin seeds
Small grape sized Tamarind
Small grape sized Jaggary
5 - 6 Garlic pods (1-2 for Masala , 3-4 for Seasoning)
1 medium sized Onion
1 tsp Mustard seeds
4 - 5 Curry leaves
Salt to taste
2 tsp Oil

Recipe:
Soak greengram seeds in water for about 8-10 hrs. Wash the soaked green gram seeds for about 2-3 times and keep them aside.Chop the onion into medium sized thin pieces as shown in the picture below.

Put the soaked green gram seeds, chopped onion in a pressure cooker container. Add salt, jaggary, sufficient amount of water and cook. (2 whistles)

Put grated coconut, red chillies, coriander seeds, cumin seeds, tamarind 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 1-2 garlic pods and grind them together for about 2 mins.

Add the ground masala and cooked green gram seeds in a vessel. Add required amount of water, salt and bring them to boil. Keep the curry in medium flame for about 3-4 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves and keep this in low flame for about 10-20 seconds. Add the seasoning to Curry. Mix well before serving. It goes well with Rice/Rottis/Chapathis.

Saturday, September 4, 2010

Roasted Pathrode

Ingredients:
40 - 45 pieces of  Pathrode Roll / Pathrode / Menthe Soppu Pathrode
5 - 6 coriander leaves
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tsp Sesame seeds
7 - 8 Curry leaves
2 broken Red Chillies
2 - 3 Green Chillies
Pinch of Asafoetida powder
Pinch of Salt
Pinch of Sugar
3 - 4 tsp Oil

Recipe:
Cut the Pathrode into 1/2 inch thick and 1 inch long sized pieces as shown in the picture below. Cut the green chillies into two halves. Chop the coriander leaves into small pieces.

Put mustard seeds, cumin seeds, sesame seeds, broken red chillies, oil in a Pan/Tava and heat. Once it starts spluttering, add curry leaves, asafoetida powder, green chillies and fry them for about 30 seconds.

Spread the seasoning evenly over the pan and place the Pathrode pieces as shown in the picture below.

Roast all the sides of Pathrode in medium/low flame for about 15 mins. Add chopped coriander leaves, sprinkle little amount of salt and sugar.

Mix them well and again roast all the sides of Pathrode for about 15 - 20 mins in medium/low flame. Transfer this to serving bowl and serve hot.

Menthe Soppu Pathrode

Ingredients:
1.5 cups White Rice
2.5 - 3 cups chopped Fenugreek leaves / Menthe soppu
6 - 7 Red Chillies
Large grape sized Tamarind
Small lemon sized Jaggary
1 tsp Black Gram seeds
1 tsp Coriander seeds
1/4 - 1/3 cup grated Coconut
1/4 tsp Turmeric powder

Recipe:
Soak white rice in water for about 5-6 hrs. Soak black gram seeds separately in water for about 5-6 hrs. Wash the soaked ingredients 2-3 times and keep them aside.
Put soaked black gram seeds, red chillies, coriander seeds, tamarind, turmeric powder, jaggary in a mixer. Grind them together for about 2 mins by adding sufficient amount of water. Add soaked rice and grind them coarsely by adding little amount of water if required. Add grated coconut and grind them together for about 1 min. Consistency of the batter should be like that of Idli batter.

Clean and wash the fenugreek leaves and chop them into small pieces as shown in the picture below.

Put chopped fenugreek leaves, rice batter together and mix well. Put 1 tsp oil in a pressure cooker container and spread it properly. Put the prepared pathrode batter in the container as shown in the picture below.

Cover one plate, steam cook for about 10 mins in high flame and another 35-40 mins in medium/low flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Instead of pressure cooker a traditional steamer and banana leaves can also be used(Please refer the recipe of Pathrode). Switch off the flame and allow it to cool for about 15 mins.

You can preapre Pathrode Khara OggaranePathrode Sihi Oggarane and Roasted Pathrode from this.