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Saturday, December 29, 2012

Beetroot Rasam

Ingredients:
1 medium sized Beetroot / 1 cup grated Beetroot
Large grape sized Tamarind
Grape sized Jaggary
Pinch of Turmeric powder
Salt to taste
1.5 - 2 tsp Rasam powder
1/2 - 3/4 cup cooked Yellow Lentils /Toor dal / Togari bele
2 cloves of Garlic
1 tsp Mustard seeds
2 broken Red Chillies
3-4 Curry leaves
Pinch of Asafetida powder
2 tsp Oil

Recipe:
Put tamarind, little amount of water in a bowl, mash it and keep it aside.
Remove the outer skin of beetroot and grate it as shown in the picture below.

Put this grated beetroot in a cooker container. Add turmeric powder, tamarind water, jaggary, salt, 1 cup of water and cook. (3 whistles)
Once the pressure goes off, put this cooked beetroot in a vessel. Add rasam powder, required amount of water, cooked yellow lentils and bring it to boil.(Add other ingredients like salt, rasam powder, tamarind water if required) Keep the rasam in low flame for about 3-4 mins.

Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds, broken red chillies and fry. Once it starts spluttering, add curry leaves, asafetida powder, keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice.

Saturday, December 22, 2012

Doodh Candy

Ingredients:
5 cups Milk
1.25 cups Sugar
3/4 tsp Custard powder

Recipe:
Put milk, custard powder in a vessel and mix them well. Add sugar and bring it to boil.  Keep it in low flame and stir it continuously for about 10-15 mins.Keep it aside for about one hour till it comes to room temperature.

Mix them well and pour this in a ice candy molds as shown in the picture below.


Place this in a freezer for about 5-6 hrs. Remove it from mold and serve.

Saturday, December 15, 2012

Star Apple (Nakshatra Nerale) Raitha (Mosaru Gojju)

Ingredients:
20 - 25 Star Apples / Nakshatra Nerale
1 medium sized Onion
2 cups Curd / Yogurt
1 cup Milk
1 - 2 Green Chillies
4 - 5 strands of Coriander leaves
Small piece of Ginger
3 - 4 flakes of Garlic
Pinch of Asafetida powder
1 tsp Mustard seeds
4 - 5 Curry leaves
Salt to taste
1-2 tsp Oil

Recipe:

Cut each star fruit, remove the seeds and chop them into small pieces as shown in the picture below. Chop the onion, coriander leaves, ginger into small pieces as shown in the picture below.

Put this chopped ingredients in a vessel, add curd, milk, salt and mix them well. Mash the green chillies and mix them well. Remove the outer cover of garlic and mash them. Put the mashed garlic, oil in a pan and fry them in medium flame until they turn light golden in color. Add mustard seeds and once it starts spluttering, add pinch of asafetida powder, curry leaves and keep this for few seconds and add it to Raitha. Mix well before serving. It goes well with rice or any rice items like Pulao, Bisi Bele Bath, etc.

Saturday, December 8, 2012

Badanekayi (Eggplant/Brinjal) Bajji (Podi / Fritters)

Ingredients:
2 medium sized Eggplant / Brinjal / Badanekayi
1.5 - 2 cups Bengal Gram flour / Besan flour / Kadle hudi
1/4 cup Rice flour / Akki hudi
1/2 tsp Garam Masala
1.5 - 2 tsp Chilly powder
Pinch of Cooking Soda
Big pinch of Asafoetida powder / Hingu
Salt to taste
1/4 tsp Cumin seeds / Jeerige
15 - 20 Carom seeds / Ajwain seeds / Oma
Oil

Recipe:

Cut the eggplant into medium sized pieces as shown in the picture below. Put little amount of buttermilk, salt, around 3-4 cups of water in a vessel and soak the chopped eggplant in this water for about 5 mins. Remove the eggplant pieces from water and keep it aside.

Put rice flour, bengal gram flour, asafetida, cumin seeds, ajwain seeds, cooking soda, garam masala, 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 piece of eggplant, dip it in batter and deep fry it in oil.

Serve hot along with tomato ketchup.

Saturday, December 1, 2012

Baale Dindu Beyisida Chutney / Cooked Banana Stem Chutney

Ingredients:
2 cups chopped Banana Stem / Baale Dindu
1 cup grated Coconut
Grape sized Tamarind
1 -2 Green Chillies
Salt to taste
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 2 broken Red Chilly pieces
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:


Make thin round pieces of banana stem by removing its fibre content and chop them into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put chopped banana stems, green chillies, tamarind, salt in a pressure cooker container.  Add little amount of water and cook. (2-3 whistles).
Put grated coconut, cooked banana stem pieces, salt, in a mixer and grind them into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

Put mustard seeds, cumin seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to chutney. It goes well with Idli, Dosa, Rice, etc.

Saturday, November 24, 2012

Baale Dindu(Banana Stem) Dosa

Ingredients:
3 cups White Rice
9 cups chopped Banana Stem / Bale Dindu
Salt to taste
Oil / Ghee

Recipe:
Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.


Make thin round pieces of banana stem by removing its fibre content as shown in the picture below.

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

Grind soaked rice along with sliced banana stem pieces into smooth paste. Add salt and water(if required). (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 to a thin round. 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 1-2 mins in medium flame.

Serve hot with any chutney or sambar.The ingredients mentioned above will serve 18-20 Dosas.

Saturday, November 17, 2012

Baale Dindu Hasi Chutney / Banana Stem Chutney

Ingredients:
5 - 6 inch sized Banana Stem / Baale Dindu
1.5 cups grated Coconut
1 -2 Green Chillies
1/2 cup fresh Buttermilk 
1 tsp Mustard seeds(1/4 for grinding, 3/4 tsp for seasoning)
Salt to taste
1 - 2 broken Red Chilly pieces
5 - 6 Curry leaves
1 tsp Oil

Recipe:


Make thin round pieces of banana stem by removing its fibre content as shown in the picture below. 

Put the chopped banana stem in buttermilk for about 5 mins. Remove the banana stems from buttermilk and put it in a mixer. Add grated coconut, 1/4 tsp mustard seeds, salt, green chillies 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 the remaining buttermilk to Chutney and mix well.
Put 3/4 tsp mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and keep it for few seconds and then add it to chutney. It goes well with Dosa, Rice, etc.

Saturday, November 10, 2012

Baalehannu(Banana) Halwa

Ingredients:
150 medium sized Banana / Baalehannu or 30 cups mashed Banana
15 - 17 cups Sugar
4 cups Ghee
10-12 Cardamom
1/2 cup broken Cashew Nuts (Optional)

Recipe:


Remove the outer cover of each banana and mash them as shown in the picture below.

Put broken cashew nuts, little amount of ghee, fry them for few mins until they turn light golden in color. Transfer this to another bowl and keep it aside. Remove the cardamom seeds from cardamom, mash them and keep them aside.
Put the mashed banana in a heavy/thick bottomed vessel and heat. Add sugar and mix them well and cook them in medium flame for about 15-20 mins. Add around 2 cups of ghee and mix them well. 

Keep stirring the mixture in medium flame and add the remaining ghee in regular intervals until it turns light golden brown in color.

Stir the halwa continuously in medium flame until ghee starts separating or until it leaves from the bottom. Add fried 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.

Once it is cooled to room temperature make them into slices and store them in an airtight container.

Saturday, November 3, 2012

Onion(Eerulli) Sambar

Ingredients:
3/4 - 1 liter vessel full of Sambar Onion
4 Tomatoes
1 Green Chilly
3/4 cup grated Coconut
3/4 - 1 cup cooked Yellow Lentils
Small grape sized Tamarind (Optional)
Large grape sized Jaggary
Salt to taste
3 tsp Coriander seeds
1 tsp Yellow Lentils
1.5 tsp Mustard seeds (1/2 tsp for Masala, 1 tsp for Seasoning)
1/2 tsp Black Gram seeds
1/4 tsp Fenugreek seeds
1/3 tsp Cumin seeds
4 - 5 Red Chillies
12 - 15 Curry leaves (Half for Masala and remaining half for Seasoning)
Big pinch of Asafoetida
Pinch of Turmeric powder or small piece of dried Turmeric
4 - 5 strands of Coriander leaves
2 tsp Oil

Recipe:

Remove the outer cover of onion, wash and keep them aside. Cut the tomatoes into medium sized pieces as shown in the picture below. Cut the green chilly into two halves.

Put red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, black gram seeds, yellow lentils, fenugreek seeds, 1 tsp oil in a pan and heat. Once it starts giving nice aroma, add asafoetida powder, 5-6 curry leaves, turmeric powder and fry them for about 1 min in low flame.(If you are using dried turmeric, add it at the beging along with other ingredients.) Put grated coconut, fried sambar masala, 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.)

Put chopped tomato, green chilly, onion in a vessel. Add salt, jaggary, little amount of water and cook them well by covering a lid. Once its cooked add cooked yellow lentils and bring them to boil.
Add the ground masala, mix well and bring them to boil. (Add salt, water if required.) Add chopped coriander leaves mix well and switch off the flame.
Put 1 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 5-6 curry leaves and add it to Sambar. It goes well with Idli/Rice/Dosa/Chapathi.

Saturday, October 27, 2012

Ambate(Amte) Kayi Uppinakayi(Pickle)

Ingredients:
50 Ambate(Amte) Kayi / Hog Plum / Ziziphus Mauritiana / Ber
3 - 4 cups of coarse Salt
6  cups of Water
3 cups(around 50) Red Chillies 
Grape sized Asafetida or 1/2 tsp Asafetida powder
1 tsp Cumin seeds
1.5 tsp Fenugreek seeds
10 - 12 Black Pepper
3 - 4 tsp Mustard seeds (Preferred: Small one)
Few pieces of dried Turmeric or 1 tsp Turmeric powder

Recipe:
Clean and wipe the ambates using a clean cotton cloth.

Sun dry the ambates for about 2-3 hours and mash them into pieces as shown in the picture below.

Put around 3 cups of water, 1 cup of salt in a vessel and bring it to boil. Add mashed ambates, bring it to boil and cook well. Put around 3 cups of water and around 2 cups salt in another vessel, bring it to boil and keep it aside until it comes to room temperature.

Drain the water content and spread the ambates in a clean dry cotton cloth as shown in the picture below.


Wash the red chillies and sun dry it for about 4-5 days. Wash the mustard seeds and sun dry it for about 4-5 days.

Put red chillies, black pepper in a pan and dry roast them in medium/low flame for about 3-4 mins. Add fenugreek seeds, cumin seeds, turmeric pieces. (If turmeric powder, add it at the end along with asafoetida.) Fry them for about 2-3 min until they give nice aroma. Add mustard seeds and fry them for about 2 mins until mustard seeds splutter. Add asafoetida and fry them for about 1 min in medium/low flame. Keep this masala aside until it comes to room temperature.


Put this fried masala in a mixer/grinder, add sufficient amount of prepared salted water and grind them to smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 2 cups of ground masala)

Transfer this ground masala to a vessel, add the cooked ambates, required amount of salt water and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, dosas, etc.

Saturday, October 20, 2012

Ambate(Amte) Kayi Saru(Rasam)

Ingredients:
8 - 10 Hog Plum / Ambate(Amte) Kayi / Ziziphus Mauritiana / Ber
2 large Lemon sized Jaggary
2 - 3 Green Chillies
1 tsp fried Fenugreek seeds powder (Optional)
Pinch of Turmeric powder
Salt to taste
4 - 5 cloves of Garlic
5 - 6 Curry Leaves
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1-2 broken Red Chillies
Pinch of Asafoetida powder
2 tsp Oil

Recipe:


Wash the ambates and chop them as shown in the picture below. Cut the green chillies into two halves.

Put chopped ambates, green chillies, turmeric powder, jaggary, salt, around 5 cups water in a vessel and cook them well by covering a lid. Add fried fenugreek seeds powder and bring them to boil. Keep the rasam in low flame for about 2-3 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds, cumin seeds, broken red chillies and fry. As soon as it starts spluttering, add curry leaves, asafoetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Rasam. Mix well before serving. It goes well with Rice and it can also be served as soup.