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Saturday, August 25, 2012

Doddapatre(SaambraaNi) Bajji(Pakoda/Podi)

25 - 30 Coleus Aromaticus / Doddapatre / SaambraaNi
1 cup Bengalgram flour / Besan flour / Kadle hudi
1/4 cup Rice flour / Akki hudi
1/4 tsp Garam Masala
Pinch of Cooking Soda
Big pinch of Asafetida powder / Hingu
Salt to taste
1/4 tsp Cumin seeds / Jeerige
15 - 20 Ajwain seeds / Oma
1 tsp Chilly powder

Separate the Doddapatre leaves, wash them and keep it aside.

Take two leaves and place it together face to face as shown in the picture below.

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 pair of Doddapatre leaves, dip it in batter and deep fry it in oil.

Serve hot along with tomato ketchup.

Saturday, August 18, 2012

Neeru Mavinakayi(Brined Raw Mangoes) Hasi Gojju

4 Brined Raw Mangoes / Neeru Mavinakayi (Mangoes that are smooth in texture are preferred)
3 - 4 Green Chillies
5 - 6 Curry Leaves
1 tsp Mustard seeds
1-2 broken Red Chillies
3 - 4 flakes of Garlic
Big pinch of Asafeotida powder
2 tsp Oil

Wash the mangoes and keep it aside.

Remove the outer cover of mangoes and put them in a mixer and grind it to smooth paste by adding little amount of water. Squeeze the mangoes and add around 1/2 cup of water. Mash the green chillies as shown in the picture below.

Remove outer cover of garlic flakes, mash and put them in a pan. Add 1-2 tsp oil to this pan and fry them for few minutes until they turn golden in colour. Add mustard seeds, broken red chillies and fry. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and add it to Gojju. Mix well before serving. It goes well with Rice.

Saturday, August 11, 2012

Mohana Laadu(Laddu)

4 cups All Purpose flour / Maida Hudi
2 tsp Rice flour / Akki Hudi
1/4 tsp Salt
4 cups of Sugar
1/4 cup Ghee
4 - 5 Cardamoms
2 tsp broken Cashew Nuts
2 tsp Raisins
Fresh Ghee / Oil for frying

Put rice flour, salt, 1/4 cup of ghee in a vessel and mix well. Add all purpose flour and mix well. Knead the dough by adding sufficient amount of water as shown in the picture below.

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

Take little amount of dough and make a lemon sized ball.

Dip the ball in all purpose flour. Roll this dipped ball to a thin round shape(as thin as possible) using sufficient amount of dry all purpose flour as shown in the picture below.

Keep fresh ghee/oil in a thick bottomed vessel and heat. Deep fry this rolled chapathi in medium flame as shown in the picture below.

Crush the fried chapathis as shown in the picture below.

Put 4 cups of sugar, 2 cups of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.)

Add crushed fried chapathis, cardamom powder, fried cashew nuts, raisins and mix well. Switch off the flame and allow it to cool for about 1-2 mins.

Apply little rice flour/ghee on your palms and make lemon sized balls as shown in the picture below. Once it is cooled to room temperature, store it in an airtight container. The above mentioned ingredients will serve around 60 Laddus.

Saturday, August 4, 2012

Nugge Soppu(Drumstick Leaves) Bath

1.5 cups White Rice (Preferred Sona Masuri or Basmathi)
2 Tomatoes
2 Onions
1 bunch of Drumstick leaves / Nugge Soppu
1/2 inch sized Ginger
2 - 3 cloves of Garlic
1 tsp Garam Masala
1/2 cup frozen / cooked Green Peas
2 Green Chillies
1.5 tsp Bengal Gram seeds
1 tsp Mustard seeds
Pinch of Turmeric powder
1 tsp Sugar
Salt to taste
4 - 5 strands of Coriander leaves
5 - 6 tsp Oil

Cook the rice and keep it aside.

Chop onion, ginger, garlic, tomato, drumstick leaves, coriander leaves into small pieces as shown in the picture below. Cut green chillies into medium sized pieces.

Put mustard seeds, bengal gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add chopped ginger, garlic, green chillies, frozen green peas, turmeric powder, salt and chopped onion. Fry them for about 3-4 mins in medium flame until onion turns golden in color. Add chopped drum stick leaves and fry them in medium flame for about 3-4 mins. Add chopped tomato and fry them in medium flame for about 3-4 mins. Add garam masala, sugar and fry them together for about 2-3 minutes.

Add cooked rice and mix well.

Add chopped coriander leaves and mix well. Keep the rice bath in low flame for about 3-4 mins. Serve hot.