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Saturday, October 30, 2010

Nugge Soppu(Drumstick Leaves) Vade

Ingredients:
2 cups Drumstick leaves / Ele Nugge Soppu
1/4 cup Yellow Lentils / Thogari bele
1/4 cup Black Gram seeds / Uddina bele
1/4 cup White Rice
3/4 cup Bengal Gram seeds / Kadle bele
Small grape sized Tamarind
8 - 10 Curry leaves
4 - 5 Green Chillies
2 - 3 Red Chillies
1 large Onion
10 - 12 strands of Coriander leaves
2 tsp Rice flour
1/4 tsp Asafetida powder
Salt to taste
Oil

Recipe:
Soak bengal gram seeds, rice, yellow lentils, black grams seeds together in water for about 3-4 hrs. Wash them properly in water for about 2-3 times, drain the water content and keep them aside.

Grind green chillies, red chillies, curry leaves, tamarind, little amount of soaked ingredients into smooth paste without adding water. Grind remaining soaked ingredients coarsely without adding water.
Clean and wash the drumstick leaves and keep it aside.

Chop onion, drumstick leaves and coriander leaves into small pieces as shown in the picture below.

Add chopped ingredients, salt to the vada batter and mix well.

Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.


Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until it turns golden in color.

Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will serve around 20 Vadas.

Saturday, October 23, 2010

Mixed Vegetable Soup

Ingredients:
Small piece of Carrot
2 florets of Broccoli
2 - 3 tsp Corn Kernels
2 - 3 tsp Frozen Green Peas
3 tsp Corn flour
Pinch of Pepper powder
Salt to taste
3 cups of Water

Recipe:
Chop the carrot into one inch long thin pieces as shown in the picture below. Cut the broccoli into medium sized pieces as shown in the picture below.

Take little amount of water in a bowl and add the corn flour. Mix them well and keep aside.

Put 3 cups of water in a vessel. Add all the vegetables, salt and bring them to boil. Keep this in medium flame for about 2-3 mins. Add corn flour water and bring them to boil. Add pepper powder and keep the soup in medium flame for about 1 min.

Transfer this to a soup bowl and serve hot.

Saturday, October 16, 2010

Banana Flower(Bale Hu) Rotti

Ingredients:
1 cup Rice flour/ Akki hudi
1/2 cup Millet flour / Raagi hudi
1 cup Semolina / Bombay Rava / Sanna Sajjige
1.5 cups finely chopped Banana Flower
1 medium sized Onion
10 - 12 strands of Coriander leaves
1 - 2 tsp grated Coconut
2 tsp grated Carrot
2 - 3 Green Chillies
3/4 -  1 cup Curd / Yogurt
Salt to taste
Ghee/Oil
Banana leaves / Aluminium foil / Wax paper

Recipe:
Take 6-7 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little amount of buttermilk in a vessel and keep it aside. Chop banana flower into very small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Chop coriander leaves, green chillies and onion into small pieces as shown in the picture below. Grate the carrot as shown in the picture below. Remove the chopped banana flower from the water, squeeze and keep it aside.

Put all the chopped ingredients, rice flour, millet flour, semolina, grated carrot, grated coconut, salt, curd in a vessel and mix them well. Add enough water and mix them well. 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 10-12 Rottis.

Cooked Banana Flower(Bale Hu) Chutney

Ingredients:
4 - 5 florets of Banana Flower / Poombe / Kundige / Bale Hu
1/2 cup grated Coconut
Large grape sized Tamarind
Large grape sized Jaggary
Salt to taste
1-2 Green Chillies
2 Red Chillies
1/2 tsp Coriander seeds
Big pinch of Asafetida powder
3 - 4 Garlic pods
1 tsp Mustard seeds
5 - 6 Curry leaves
2 tsp Oil

Recipe:
Take 3-4 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little amount of buttermilk in a vessel and keep it aside. Chop banana flower into medium sized pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins. Remove the chopped banana flower from the water, cut the green chillies into two halves as shown in the picture below.

Put chopped banan flower, green chillies, salt, tamarind and jaggary in a pressure cooker container. Add little amount of water and pressure cook. (2-3 whistles)

Put red chillies, coriander seeds, 1 tsp oil in a pan and heat. Fry these ingredients in medium flame until they give nice aroma. Add big pinch of asafetida powder, 2-3 curry leaves and fry them for about 30 seconds.

Put grated coconut, cooked banana flower, fried red chillies in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Transfer this ground mixture to a vessel, add enough salt and water(If required).

Remove the outer cover of garlic pods and mash them. Put this mashed garlic in a pan, add 1 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 pinch of asafetida powder, 2-3 curry leaves and then add it to Chutney. It goes well with Dosas/Rottis/Rice.

Saturday, October 9, 2010

Kumbalakayi Halwa / Kashi Halwa

Ingredients:
6 cups grated Ash Gourd / Budu Kumbalakayi
3.5 - 4 cups Sugar
4 - 5 Cardamoms / Elachi / Elakki
1 - 2 tsp Cashew nuts / Gerubeeja
1 tsp Raisins / Ona Drakshi
3/4 cup Ghee / Thuppa
Pinch of Saffron / Kesari
2 - 3 tsp Milk

Recipe:

Cut the ash gourd and remove the inner part, seeds and outer skin as shown in the picture below.

Grate the ash gourd pieces as shown in the picture below.

Put the grated ash gourd in a pressure cooker container and cook it without adding water.(1-2 whistles) 

Put broken cashew nuts, little amount of ghee, fry them for few mins until they turn light golden in colour. Add raisins and fry them together for about 2-3 mins until raisins get puffed. Transfer this to another bowl and keep it aside.

Put saffron in warm milk and keep it aside. Remove the cardamom seeds from cardamom, mash them and keep them aside.

Once the pressure goes off, transfer this to a heavy bottomed vessel and cook until almost all the water content is evaporated.

Once the water content is almost evaporated from the cooked ash gourd, add the sugar and mix them well.

Keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.

Add the saffron milk and mix them well. Add the ghee little by little and stir the halwa continuously in medium flame until ghee starts separating.

Add fried raisins, cashew nuts, mashed cardamom and mix well.

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

Serve hot/cold.

Nimbe Huli Saru / Lemon Rasam

Ingredients:
1 medium Lemon
1/4 - 1/2 inch sized Ginger
Small lemon sized Jaggary
1/8th tsp Turmeric powder
2 - 3 Green Chillies
5 - 6 Curry leaves
1 - 2 pieces of Red Chillies
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafetida powder
Salt to taste
1 tsp Ghee
4 - 5 cups Water

Recipe:
Cut the green chillies vertically into two long halves as shown in the picture below. Cut the lemon into two halves. Mash the ginger as shown in the picture below.

Put water, jaggary, salt, mashed ginger, turmeric powder, green chillies and bring them to boil. Keep the rasam in medium flame for about 3-4 mins. Squeeze the lemon piece, add the lemon juice to the Rasam and switch off the flame.

Put mustard seeds, cumin seeds, red chilly pieces and ghee in a pan. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.

Saturday, October 2, 2010

Menthe Soppu Dose

Ingredients:
2 cups White Rice
2.5 - 3 cups finely chopped Fenugreek leaves / Menthe soppu
1/2 Cup grated Coconut
Large grape sized Tamarind
Large grape sized Jaggary
3 - 4 Red Chillies
1 tsp Coriander seeds
1/4 tsp Cumin seeds
Big pinch of Asafetida powder
3 - 4 Curry leaves
Salt to taste
Oil/Ghee

Recipe:
Soak white rice in water for about 6-7 hrs. Wash the soaked rice 2-3 times and keep it aside.
Grind soaked rice along with red chillies, grated coconut, salt, cumin seeds, coriander seeds, curry leaves, jaggary, asafetida powder and tamarind to smooth paste by adding sufficient amount of water.

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

Put the chopped fenugreek leaves to the vessel containing dosa batter and mix them well. Add water, salt if required. The consistency of the batter should be like that of milkshake.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon 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 2 mins.

Serve hot with any Chutney or Sambar. The ingredients mentioned above will serve 12-14 Dosas.