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Saturday, February 23, 2013

Addathali Palya

Ingredients:
3 - 4 medium sized Dioscorea Alata / Addathali / Uppu Kirengu or 5-6 cups chopped Addathali
1 - 1.5 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
3 - 4 tsp grated Coconut
1.5 tsp Black Gram seeds
1 tsp Mustard seeds
2 - 3 broken Red Chillies
6 - 8 Curry leaves
2 - 3 tsp Oil

Recipe:

Remove the outer skin of Dioscorea Alata and chop them into medium sized thin pieces as shown in the picture below. Wash the chopped Dioscorea Alata 5-6 times in water.

Put the chopped Dioscorea Alata in a pressure cooker. Add turmeric powder, chilly powder, salt, around 2.5 cups of water and cook them well(3-4 whistles). Once the pressure goes off, keep the palya in medium flame. Once the water content is almost dried, add grated coconut and keep the palya in low flame for about 2-3 mins.
Put black gram seeds, mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with rice.

Saturday, February 16, 2013

7 Cups Sweet

Ingredients:
1 cup Bengal Gram flour / Kadle hudi
1 cup grated Coconut
1 cup Milk
1 cup Ghee
2.5 - 3 cups Sugar
4 - 5 Cardamoms

Recipe:
Sieve the flour, crush the grated coconut as shown in the picture below. Remove the outer cover of cardamom and mash them as shown in the picture below.


Apply little ghee on a plate and keep it aside.
Put bengal gram flour, crushed coconut, sugar, milk, ghee in a thick bottomed vessel and mix them well and heat.

Stir this mixture in medium flame for about 15-20 mins in medium flame. Add the crushed cardamom and mix them well.

Once the mixture starts leaving the edges and becomes frothy in texture, pour this to a ghee applied plate.(Gently tap the plate to spread the mixture evenly as shown in the picture below.)

Cut it into diamond shaped pieces immediately as shown in the picture below.

Keep it aside for about 30-40 mins and then separate each pieces as shown in the picture below. Store them in an airtight container.

Saturday, February 9, 2013

Thondekayi Hannu Gojju

Ingredients:
25 - 30 Tindora / Thondekayi
Grape sized Jaggary
Small grape sized Tamarind
2 Green Chillies
1 small Onion
Salt to taste
1 tsp Mustard seeds
Pinch of Asafetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Wash the tindoras, remove the edges as shown in the picture below.

Mash the tindoras using any hard material or stone as shown in the picture below.

Put mashed tindoras, little amount of water and salt in a pressure cooker container and cook.(2 whistles) Once the pressure goes off, mash them as shown in the picture below.

Put tamarind and little amount of water in a bowl, squeeze it and keep it aside. Chop onion, coriander leaves into small pieces as shown in the picture below.

Add tamarind water, chopped ingredients, jaggary to the vessel containing mashed cooked tindoras. Mash green chillies and mix them well. Add salt, water if required.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder and keep it for few seconds. Add curry leaves and then add it to gojju. Mix well before serving. It goes well with rice.

Saturday, February 2, 2013

Aloo Bhujia

Ingredients:
6 medium sized Potatoes / 4 - 5 cups cooked ground Potato
6-7 cups Bengal Gram flour / Besan / Kadle hudi
1/2 tsp Asafoetida powder
1/4 tsp Turmeric powder
1.5 tsp Chilly powder
1.5 - 2 tsp Chat Masala
1 - 1.5 tsp Garam Masala
Salt to taste
2 - 3 tsp hot oil
Oil

Recipe:
Wash the potatoes, cook the potatoes in pressure cooker by adding required amount of water. (2-3 whistles) Once the pressure goes off, remove the outer cover and grind it into smooth paste by adding little amount of water as shown in the picture below.

Put bengal gram flour, salt, hot oil, asafoetida powder, chilly powder, turmeric powder in a vessel and mix them well. Add the ground potato and mix well. Add little water if required, the consistency of the batter should be thick as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put the disc having many small round holes in it in the Chakkuli Maker. Fill it with the prepared dough and press the Aloo Bhujia directly to the vessel containing hot oil. Fry until it turns golden in colour.


Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.