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Saturday, January 26, 2013

Kumbalakayi Thirulina Sasive

Ingredients:
1 cup Inner Part of Ash Pumpkin / Budu Kumbalakayi Thirulu
Salt to taste
1/4 tsp Chilly powder
Large lemon sized Jaggary
1 Green Chilly or Red Chilly
1 cup grated Coconut
1/2 cup Buttermilk
3/4 tsp Mustard seeds(1/8 tsp for Grinding + Remaining for Seasoning)
1 - 2 Red Chilly pieces
4 - 5 Curry leaves
1/2 tsp Oil

Recipe:
Remove the seeds from inner part of the ash pumpkin, wash them and keep them aside.

Chop it into medium sized pieces as shown in the picture below.

Pu this chopped pieces, jaggary, salt, chilly powder, little amount of water in a vessel and cook them well by covering a lid.
Put grated coconut, green chilly or red chilly and 1/8th tsp of mustard seeds in a mixer. Add enough water and grind it to smooth paste.(If it is frozen coconut, add hot water while grinding.)

Add this ground coconut to the vessel containing cooked inner part of ash pumpkin pieces. Add buttermilk to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Sasive.) Add water, salt if required.
Put oil, red chilly pieces, mustard seeds in a pan and heat. Once it starts spluttering, add curry leaves and add it to Sasive. Mix well before serving. It goes well with rice.

Saturday, January 19, 2013

Banana Flower(Baale Hu) Pathrode

Ingredients:
3 cups White Rice
1 large Banana(Plantain) Flower / Baale Hu
1/2 cup grated Coconut
1.5 tsp Blackgram seeds
1 tsp Fenugreek seeds
3 tsp Coriander seeds
Lemon sized Tamarind
Large lemon sized Jaggary
10 Red Chillies
1/2 tsp Turmeric powder
Salt to taste
5 - 6 Banana leaves

Recipe:
Soak rice in water for about 6-7 hrs. Soak black gram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash the soaked ingredients 2-3 times and keep it aside.
Grind soaked fenugreek seeds, black gram seeds, grated coconut, red chillies, coriander seeds into smooth paste. Add soaked rice, jaggary, tamarind, salt, turmeric powder and grind them coarsely by adding little amount of water and keep it aside. Consistancy of the batter should be like Idli batter.

Separate the 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 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.

Remove the chopped banana flower from buttermilk water and keep it aside.

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside. Put chopped banana flower, rice batter together and mix well.

Take little amount of this batter and spread it over the banana leaf as shown in the picture below.

Fold the banana leaf as shown in the picture below.

Fold both the sides of banana leaf and place it in a cooker conatainer / traditional steamer upside down as shown in the picture below.


Steam cook for about 15-20 mins in high flame and another 30-40 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Switch off the flame and allow it to cool for about 5-10 mins. Cut them into medium sized pieces and serve them along with coconut oil and any kind of sambar or chutney. The above mentioned ingredients will serve 4-5 Pathrodes. You can also preapre Pathrode Khara OggaranePathrode Sihi Oggarane and Roasted Pathrode from this.

Saturday, January 12, 2013

Sankranthi Ellu Bella

Ingredients:
1 cup Ground Nuts / Peanuts/ Nelagadale / Shenga
1 cup chopped dried Coconut / Kobbari / Koppara
1 cup Dalia Split / Putani
1 cup Jaggary pieces
3/4 - 1 tsp Sesame seeds / Ellu

Recipe:

Dry roast the peanuts and sesame seeds separately in medium flame until they turn light golden in color as shown in the picture below. Remove the outer cover of peanuts and make them into two halves. Scrape the outer skin of dried coconut and chop the jaggary, dried coconut into small pieces as shown in the picture below.

Mix them well and serve. This can be used for Naivedyam.

Saturday, January 5, 2013

Lime Ginger Squash(Syrup)

Ingredients:
1- 1.25 cups fresh Lemon Juice
1/2 cup of crushed Ginger
8 cups Sugar
1.5 - 2 cups Water

Recipe:
Cut the lemons, remove the seeds, squeeze and collect the fresh lemon juice in a vessel.
Crush the ginger in a mixer and keep it aside.

Put sugar, water in a vessel, mix them well and bring it to boil.

Add the crushed ginger, bring it to boil and prepare the sugar syrup. (Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.)

Add the lemon juice and mix well and switch off the flame.

Strain this syrup to get rid of the pulp ingredients as shown in the picture below.

Once it is cooled to room temperature, store it in an airtight container/bottles. This can be preserved for more than 6 months in refrigerator.

To prepare the juice, add lime ginger squash and water in 1:4 ratio and mix well. Put ice cubes (if required) and serve.