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Saturday, June 25, 2011

Mavina Hannina Beyisida Gojju / Chandrupuli

Ingredients:
12 - 15 Wild Mangoes / Kaadu Mavina Hannu
2.5 - 3.5 large Lemon sized Jaggary
Salt to taste
1 - 2 Green Chillies
Pinch of Turmeric powder
1 tsp Mustard seeds
1 - 2 broken Red Chillies
Pinch of Asafoetida powder (Optional)
7 - 8 Curry leaves
1 tsp Oil

Recipe:

Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below. Cut the green chillies into two halves.


Put around 1/2 cup of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Mash the mango fruits gently and add cut green chillies, turmeric powder, jaggary, salt, around 3-4 cups of water and cook them well by covering a lid.
Put mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and then add it to Chandrupuli. Mix well before serving. It goes well with Rice.

Saturday, June 18, 2011

Mavina Hannina Sasive

Ingredients:
10 - 12 Wild Mangoes / Kaadu Mavina Hannu
1.5 - 2.5 large Lemon sized Jaggary
Salt to taste
1.5 - 2 cups grated Coconut
1 - 2 Green Chillies or Red Chillies
1/2 tsp Mustard seeds

Recipe:


Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.


Put around 1/2 cup of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Grate the jaggary and add it to the vessel containing mango fruits. Add salt and mash them properly as shown in the picture below.

Put grated coconut, mustard seeds and green chilly in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, use hot water while grinding.) Pour ground mixture to the vessel containing mashed mangoes and mix them well. It goes well with rice.

Saturday, June 11, 2011

Sabudana(Sabbakki) Sandige

Ingredients:
3 cups Sago / Sabudana / Sabbakki
1 medium sized Onion
2 tsp Sesame seeds
1/4 tsp Asafetida powder or Peanut sized Asafetida
Salt to taste
9 cups of water

Recipe:
Soak sago pearls in water for about 6-8 hrs. Drain the water and keep them aside. Chop the onion into medium sized thin pieces as shown in the picture below.

Put chopped onion, asafetida, salt in a mixer and crush them for few seconds. Put this crushed onion, soaked sago, 9 cups of water in a thick bottomed vessel and heat. 

Add sesame seeds, salt(if required) and continuously mix them for about 25 mins in medium flame.

Transfer this to another bowl and keep it aside for about 20 mins.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or with other curries. The above mentioned ingredients will serve around 130 Sandiges.

Saturday, June 4, 2011

Maavina Hannina Hasi Gojju

Ingredients:
12 - 15 Wild Mangoes / Kaadu Mavina Hannu
2 - 3 large Lemon sized Jaggary
Salt to taste
1 - 2 Green Chillies
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
Pinch of Asafetida powder (Optional)
6 - 8 Curry leaves
1 tsp Oil

Recipe:


Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.


Put around 1/2 cup of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Grate the jaggary and add it to the vessel containing mango fruits. Add salt and mash them properly as shown in the picture below. Mash the green chillies as shown in the picture below.

Put mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafetida powder and keep this for few seconds and then add curry leaves and add it to Gojju. Mix them well before serving. It goes well with rice.