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Saturday, May 25, 2013

Balekayi Chakkuli

Ingredients:
20 - 25 medium sized Raw Banana(Preferred: Amunda/Manga/Bajji Balekayi)
30 - 40 spicy Green Chillies
2 tsp Sesame seeds
1 tsp Asafetida powder or grape sized Asafetida
1 tsp Carom seeds / Oma
3.5 - 4 cups sour Buttermilk
Salt to taste

Recipe:

Put green chillies, asafetida, around 1/2 cup of buttermilk, salt in a mixer and grind them together into medium smooth paste. Add carom seeds and grind them for few seconds. Keep this paste aside.


Cook the raw banana in a pressure cooker by adding sufficient amount of water(2-3 whistles).

As soon as the pressure goes off, remove the outer skin of raw bananas as shown in the picture below.

Mash the cooked hot bananas using any hard material as shown in the picture below.

Put mashed banana, ground masala, remaining buttermilk in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add sesame seeds, salt, water if required and mix them well. The consistency of the batter should be thick as shown in the picture below.

Take one plastic sheet and put little amount of prepared batter in a Chakkuli maker and press them in a round shape as shown in the picture below.

Sun dry the Chakkulis for about 5-6 days. Store them in an airtight container.

Fry them in oil and serve. It goes well along with Rice and Rasam or curd or buttermilk. The above mentioned ingredients will serve around 90 Chakkulis.

Saturday, May 18, 2013

Majjige Menasu(Menasina Baalakku) / Sun Dried Buttermilk Chillies

Ingredients:
1/2 KG of Green Chillies
2.5 - 3 cups sour Buttermilk
1/2 tsp Asfeotdia powder
Salt to taste

Recipe:
Wash the green chillies and keep them aside.

Slit each green chilly as shown in the picture below.

Put buttermilk, salt, asafoetida powder in a vessel and mix well.

Add the slit green chillies and mix well.

Cover one plastic sheet, place some hard material over that and keep it aside for about 7-8 hrs.

Remove the green chillies from buttermilk and sun dry.

Evening put this green chillies again in the leftover buttermilk. Repeat this step until all the buttermilk gets absorbed(3-4 days). Sun dry the buttermilk chillies for next 6-8 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk.

Saturday, May 11, 2013

Mango Icecream

Ingredients:
5 medium sized Mangoes
2.5 Liters (15 cups) Milk
1.5 - 2 tsp Custard powder
10 cups Sugar

Recipe:

Remove the outer skin of each mango and remove the pulp as shown in the picture below.

Put milk, custard powder in a vessel and mix well. Add sugar and bring it to boil. Keep this in low flame and stir it continuously for about 15-20 mins. Keep it aside for about one hour till it comes to room temperature.

Put mango pulp, required amount of the above prepared milk in a mixer and grind them to smooth paste. Add this to the remaining prepared milk and mix them well.

Put them together in a mixer and grind them for few seconds. Pour this content in a box.

Put the lid and keep it in a freezer for about 3-4 hrs. Put it again in a mixer and grind it for about 1 min. Pour the content to the same box and place it in a freezer for next 5-6 hrs. (This step can be avoided if you like crunchy icecream)

Saturday, May 4, 2013

Mango Pulp (Squash / Juice Syrup)

Ingredients:
80 - 100 medium sized Mangoes (Preferred: Wild Mangoes / Kaadu Mavina Hannu)
15 - 20 cups Sugar
5 cups Water

Recipe:


Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.


Squeeze the mango skin, mango fruits and extract the mango pulp as shown in the picture below.

Put this in a mixer for few seconds as shown in the picture below.


Put sugar, water in a vessel, mix them well, 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 prepared mango pulp, mix them well. Bring it to boil and switch off the flame.

Once it is cooled to room temperature, store it in an airtight container/bottles. For longer shelf life store this in a refrigerator.

To prepare the juice, add mango squash and water in 1:3 ratio and mix well. Put ice cubes (if required) and serve.