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Saturday, September 29, 2012

Badanekayi(Eggplant/Brinjal) Masale Palya

4 medium sized Brinjal(Eggplant) / Badanekayi (Long one preferred) or 6 cups of chopped Brinjal
3 - 4 Red Chillies
3/4 tsp Coriander seeds
1/8 tsp Cumin seeds
1/8 tsp Fenugreek seeds
Pinch of Asafetida powder
1/2 - 3/4 cup grated Coconut
Large grape sized Tamarind
Large lemon sized Jaggary
Pinch of Turmeric powder
Salt to taste
1 1/4 tsp Black Gram seeds (1/4 tsp for Masala and remaining for Seasoning)
1 tsp Mustard seeds
10 - 12 Curry leaves(5-6 for Masala and remaining for Seasoning)
3 tsp Oil


Put water, little amount of butter milk in a vessel. Chop the eggplant into thin longer pieces(1 inch sized) and put it in a vessel containing buttermilk water for about 5 mins.

Put 1 tsp oil, red chillies, 1/4 tsp black gram seeds, coriander seeds, cumin seeds, fenugreek seeds in a pan and fry them in medium/low flame until they give nice aroma. Add asafetida powder, 5-6 curry leaves and fry them together for about 1 min and switch off the flame.

Put fried masala in a mixer and crush them for few seconds. Add grated coconut, jaggary, tamarind, salt  and grind them coarsely by adding little amount of water as shown in the picture below.

Put mustard seeds, 1tsp blackgram seeds and 2 tsp oil in a thick bottomed vessel. Once it starts spluttering, add remaining curry leaves, chopped eggplant, turmeric powder, pinch of salt and fry them for about 2-3 mins in medium flame. Add the ground masala, mix them well and cook the eggplant in low flame by covering a lid. It goes well with Rice, Chapathis.

Saturday, September 22, 2012

Papaya Payasa

1 medium sized Raw Papaya or 4 - 5 cups chopped Papaya
3 cups fresh thick Coconut Milk
3 cups Jaggary
1 - 1.5 tsp Rice Flour or Ground Rice Batter
Pinch of Salt
2 Cardamoms / Elakki / Elachi
2 Cloves / Lavanga


Peel the Papaya, removed the inner part, seeds and chop them into medium sized pieces as shown in the picture below.

Grind around 3 cups of fresh grated coconut into smooth paste by adding little amount of water. 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. Add this thin coconut milk, chopped papaya in a vessel and cook. Once its cooked, add jaggary, pinch of salt and bring them to boil. Keep this in low flame for about 5 mins.

Take little amount of thin coconut milk or milk in a bowl, add rice flour / batter and mix them well. Add this to the vessel containing cooked papaya and bring them to boil. Add thick coconut milk and bring them to boil. Add mashed cardamom seeds, cloves and keep the payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve 7-8 cups of Payasa.

Saturday, September 15, 2012

Neeru Mavinakayi(Brined Raw Mangoes) Gojju

8-10 Raw Brined Raw Mangoes / Neeru Mavinakayi
2 - 3 large Lemon sized Jaggary
Pinch of Turmeric powder
1 - 2 Green Chillies
1/2 tsp Chilly powder
1 tsp Rasam powder / Sambar powder
3 - 4 flakes of Garlic
Big pinch of Asafetida powder
1/2 tsp Cumin seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
2 tsp Oil

Wash the mangoes and keep them aside. Soak this in a water to remove the extra salt content.

Cut each mango into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put this chopped mangoes, green chillies in a pressure cooker. Add jaggary, turmeric powder, chilly powder, sufficient amount of water and cook them well (2-3 whistles). Once the pressure goes off, add rasam powder and keep the Gojju in medium/low flame for about 5-10mins.

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 colour. Add mustard seeds 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 Gojju. Mix well before serving. It goes well with Rice & Ghee, Rice & Curd combination.

Saturday, September 8, 2012

Kesavina Soppina Dose / Colocasia Leaves Dosa

10-12 Colocasia leaves / Kesavina Ele (Small or medium sized)
2 cups White Rice
1 tsp Black Gram seeds / Uddina Bele
1 tsp Yellow Lentils / Togari Bele
1 tsp Bengal Gram seeds / Kadle Bele
1/2 cup grated Coconut
Small lemon sized Tamarind
2 tsp Jaggary
6 - 8 Red Chillies
2 tsp Coriander seeds
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
1/2 tsp Mustard seeds
Few pieces of dried Turmeric or 1/4 tsp Turmeric powder
Big pinch of Asafetida
1 medium sized Onion
Salt to taste
Oil / Ghee

Soak white rice, black gram seeds, yellow lentils, bengal gram seeds together in water for about 4- 5 hrs. Wash the soaked ingredients 2-3 times in water and keep it aside. Put red chillies, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, dried turmeric, 1 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafetida powder and fry them together for few seconds.

Chop the colocasia leaves and onion into small pieces as shown in the picture below.

Grind soaked rice along with fried masala, tamarind, jaggary, grated coconut, salt into medium smooth paste by adding required amount of water. The consistency of the batter should be like that of milkshake. Add the chopped colocasia leaves, onion to the vessel containing rice batter and mix them well.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the flat 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 - 3 mins in medium flame.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve around 12 - 15 dosas.

Saturday, September 1, 2012

Dasavala Huvina Saru / Hibiscus Rasam

20 - 25 Hibiscus / Dasavala
1 - 2 Green Chillies
Pinch of Turmeric powder
Medium grape sized Tamarind
Large grape sized Jaggary
Salt to taste
1 tsp Mustard seeds
5 - 6 Curry leaves
Pinch of Asafetida powder
1 tsp Oil


Separate the petals from hibiscus as shown in the picture below. Cut the green chillies into two halves.

Put tamarind and little amount of water in a bowl. Squeeze it and keep it aside.
Put hibiscus petals, salt, jaggary, tamarind water, turmeric powder, green chillies, around 4 cups of water in a bowl and cook them well by covering a lid.
Put mustard seeds, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few second and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.