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Saturday, June 29, 2013

Halasina Hannina Oggarane

12 - 15 Jackfruits / Halasina Hannina Sole
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
Salt to taste
3 Red Chillies
2 tsp Coconut Oil

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Put black gram seeds, mustard seeds, broken red chillies, oil in a thick bottomed vessel and heat. Once it starts spluttering, add jackfruit and mix them well. Add salt and cook the jackfruits in low flame by covering a lid until its cooked. Stir this once in 2-3 mins.

Serve hot.

Saturday, June 22, 2013

Ambate(Amte) Midi Uppinakayi(Pickle)

50 Tender Ziziphus Mauritiana / Hog Plum / Ber / Ambate(Amte) Midi
3/4 cup Coarse Salt
3/4 - 1 cup Pickle Masala
1/2 tsp Mustard seeds
1/2 tsp Oil
Pinch of Asafoetida powder

Clean and wipe the using a clean cotton cloth.

Put around 20 tender Ambates in a porcelain jar(Bharani) or glass jar or plastic jar and add around 1/4 cup of salt. Similarly repeat this step for remaining Ambates.

Cover one plastic sheet, place one heavy stone(cleanly washed and dried) on top of it as shown in the picture below.

Cover the lid properly and keep it for about 5-6 days. Once in a day mix them well and cover the lid properly by placing the plastic sheet and stone. Remove the Ambates from salt water and keep them aside for about 1-2 hrs.

Prepare the pickle masala(Around 3/4 cup masala) as mentioned in Mavina Midi Uppinakayi recipe.

Transfer this ground masala to a vessel containing Ambates and mix them well. Add the salt water(boiled and cooled) if required. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, cover the lid tightly. This can be used after a day. For longer shelf life store it in a refrigerator.
Put 1/2 tsp mustard seeds, 1/2 tsp oil in a pan and heat. Once it starts spluttering, add asafoetida powder, keep it for few seconds and then add it to pickle. Mix well before serving. It goes well with rice, dosas, etc.

Saturday, June 15, 2013

Ghee (Tuppa) | ತುಪ್ಪ

Home made purified butter.

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):
Required amount of Butter  |  ಬೇಕಷ್ಟು ಬೆಣ್ಣೆ

Recipe (ಮಾಡುವ ವಿಧಾನ):
Wash the butter in water for about 5-6 times until all the buttermilk content is completely removed. Drain the water content and keep it aside.

Put this butter in a heavy bottomed vessel and heat. Keep this in high flame until the butter melts completely.

Keep this in low/medium flame and keep stirring the mixture once in 2-3 mins until it is done.(When it starts giving nice aroma and when it becomes transparent as shown in the picture below.) Switch off the flame and keep it aside for 3-4 mins to cool down.

When it is still hot, drain this in a clean cotton cloth or strainer to separate the solid particles.

Keep it aside until it comes to room temperature. 4 cups of butter will serve around 3 - 3.5 cups of Ghee. 

Tips (ಸಲಹೆ):
 * Before making Ghee, wash the butter properly for about 5-6 times. Buttermilk content should not be there in Butter otherwise Ghee will get spoiled soon
 * Use heavy bottomed bigger utensil for preparing Ghee to avoid overflowing. This will also prevent the ghee from getting burnt while cooking
 * Once the butter gets melted, cook the ghee in low flame
 * ತುಪ್ಪವನ್ನು ಮಾಡುವ ಮೊದಲು, ಬೆಣ್ಣೆಯನ್ನು ಚೆನ್ನಾಗಿ 5-6 ಸಲ ನೀರಿನಲ್ಲಿ ತೊಳೆದುಕೊಳ್ಳಬೇಕು. ಮಜ್ಜಿಗೆಯ ಅಂಶ ಪೂರ್ತಿಯಾಗಿ ಹೋಗಬೇಕು, ಇಲ್ಲದಿದ್ದರೆ ತುಪ್ಪ ಬೇಗನೆ ಕೆಟ್ಟ ವಾಸನೆ ಬರುತ್ತದೆ / ಹಾಳಾಗುತ್ತದೆ
 * ತುಪ್ಪವನ್ನು ಕಾಯಿಸಲು ಸ್ವಲ್ಪ ದಪ್ಪ ತಳದ ದೊಡ್ಡ ಪಾತ್ರೆಯನ್ನು ಉಪಯೋಗಿಸಿ, ಇಲ್ಲದಿದ್ದರೆ ಬೆಣ್ಣೆ ಕರಗಿ ಕುದಿಯುವಾಗ ಬೇಗನೆ ತಳ ಹಿಡಿಯುತ್ತದೆ ಹಾಗು ಹೊರಚೆಲ್ಲುವ ಸಾಧ್ಯತೆಯಿದೆ 
 * ಬೆಣ್ಣೆ ಕರಗಿದ ಮೇಲೆ ತುಪ್ಪವನ್ನು ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಕಾಯಿಸಿ

Saturday, June 8, 2013

Curd (Yogurt), Buttermilk, Butter (Milk Products) | ಮೊಸರು, ಮಜ್ಜಿಗೆ, ಬೆಣ್ಣೆ (ಹಾಲಿನ ಉತ್ಪನ್ನಗಳು) | Mosaru, Majjige, Benne

Home made milk products 

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು:):
Curd (ಮೊಸರು):
Required amount of Milk  |  ಬೇಕಷ್ಟು ಹಾಲು
Little amount of Curd or Buttermilk  |  ಸ್ವಲ್ಪ ಮೊಸರು ಅಥವಾ ಮಜ್ಜಿಗೆ

Buttermilk, Butter (ಮಜ್ಜಿಗೆ, ಬೆಣ್ಣೆ):
Required amount of Curd  |  ಬೇಕಷ್ಟು ಮೊಸರು

Recipe (ಮಾಡುವ ವಿಧಾನ):
Boil the milk and allow it to cool to room temperature. When it is lukewarm, transfer this milk to a bowl. Add curd/buttermilk (Around 1/4 tsp Curd/Buttermilk for 2 cups of Milk) to the bowl and mix well. (To prepare the buttermilk, use the creamy layer of milk that forms when its boiled & cooled along with the required amount of milk.)

Keep it aside for about 6-8 hrs without disturbing so that thick curd is formed. Refrigerate and use.

Beat/Churn the curd using buttermilk churner/mixer for few minutes until butter is formed on the top layer as shown in the picture below.

Dip the hand in warm water once and separate the butter from buttermilk as shown in the picture below.

Wash the butter properly in water for about 2-3 times and place it in a vessel containing buttermilk/water. Refrigerate the butter for longer shelf life. Butter can be used to prepare Ghee and can be eaten as it is along with Rottis/Chapathis/Dosas, etc. This can also be used in preparing some curries, cookies, etc.

Buttermilk can be used to prepare the Masala Buttermilk drink or in some curries like Majjige Huli, Tambli, Sasive, etc.

Tips (ಸಲಹೆ):
 * Vary the amount of Culture depending on the weather. During summer less amount of culture is sufficient, during winter | rainy season more amount is required
 * You can collect the cream of milk daily in one vessel & store it in Refrigerator or Freezer. Add the culture once in 4-5 days, keep it outside for 6-10 hrs and then prepare the Buttermilk
 * Instead of Electric Churner, buttermilk can be prepared using bottles, vessel with wooden Churner or Mixer
 * Dipping the Churn in hot water before preparing the buttermilk or dipping the hand in hot water before collecting the butter from buttermilk will reduce sticking of butter to it
 * ಹೆಪ್ಪನ್ನು ಹವಾಮಾನಕ್ಕನುಗುಣವಾಗಿ ಹೆಚ್ಚು ಕಡಿಮೆ ಮಾಡಿಕೊಳ್ಳಿ. ಬೇಸಿಗೆಯಲ್ಲಿ ಸ್ವಲ್ಪವೇ ಸಾಕು, ಚಳಿಗಾಲ | ಮಳೆಗಾಲದಲ್ಲಿ ಸ್ವಲ್ಪ ಹೆಚ್ಚು ಬೇಕಾಗುತ್ತದೆ
 * ದಿನಾಲೂ ಹಾಲಿನ ಕೆನೆಯನ್ನು ಒಂದು ಪಾತ್ರೆಗೆ ಹಾಕಿ, ಫ್ರಿಡ್ಜ್ ಅಥವಾ ಫ್ರೀಝರಿನಲ್ಲಿ ಇಟ್ಟು, 4-5 ದಿನಕ್ಕೊಮ್ಮೆ ಬೇಕಿದ್ದಾಗ ಮೊಸರನ್ನು ಹೆಪ್ಪು ಹಾಕಿ, 6-10 ಗಂಟೆಗಳ ಕಾಲ ಹೊರಗೆ ಇಟ್ಟು, ಆಮೇಲೆ ಮಜ್ಜಿಗೆ ಮಾಡಬಹುದು 
 * ವಿದ್ಯುತ್ ಮಂಥನದ ಬದಲಾಗಿ ಮೊಸರನ್ನು ಡಬ್ಬದಲ್ಲಿ ಹಾಕಿ ಅಲ್ಲಾಡಿಸಿ ಅಥವಾ ಕಡೆಗೋಲು ಅಥವಾ ಮಿಕ್ಸಿ ಜಾರಿನಲ್ಲಿ ಹಾಕಿಯೂ ಮಾಡಬಹುದು
 * ಮಜ್ಜಿಗೆ ಕಡೆಯುವುದಕ್ಕಿಂತ ಮೊದಲು ಕಡೆಗೋಲನ್ನು ಬಿಸಿ ನೀರಿನಲ್ಲಿ ಮುಳುಗಿಸುವುದರಿಂದ ಬೆಣ್ಣೆಯು ಅದಕ್ಕೆ ಅಷ್ಟಾಗಿ ಅಂಟಿಕೊಳ್ಳುವುದಿಲ್ಲ. ಹಾಗೆ ಮಜ್ಜಿಗೆಯಿಂದ ಬೆಣ್ಣೆಯನ್ನು ತೆಗೆಯುವ ಮೊದಲು ಕೈಯನ್ನು ಬಿಸಿ ನೀರಿನಲ್ಲಿ ಮುಳುಗಿಸುವುದರಿಂದ ಬೆಣ್ಣೆಯು ಕೈಗೆ ಅಂಟಿಕೊಳ್ಳುವುದಿಲ್ಲ

Saturday, June 1, 2013

Kaju Katli(Burfi)

2 cups Cashew nuts / Geru Beeja / Kaju
1.5 cups Milk powder
2 cups powdered Sugar
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Saffron

Microwave the cashew nuts for 1-2 mins and keep it aside for about 20 mins. Put this in a mixer and powder them as shown in the picture below. Put sugar in a mixer and make it into smooth powder. Put saffron, 2 tsp of warm water and keep it aside.

Put powdered sugar and milk powder in a heavy bottomed vessel and fry them in very low flame for about 15 mins. 

Add powdered cashew nuts, powdered cardamoms, saffron water and mix them well. Add little amount of water and kneed the dough until it oozes the oil. 

Spread this in a flat tray and flatten it using Chapathi roll as shown in the picture below.

Once it is cooled to room temperature, cut it into diamond shaped pieces as shown in the picture below.

Refrigerate for about 15 mins(if required), remove the pieces and store them in an airtight container.