Saturday, September 28, 2013

Sweet Chutney(Dates Tamarind Chutney)

12 - 15 Dates
Large grape sized Tamarind
Salt to taste
Lemon sized Jaggary
1/4 tsp roasted Cumin seeds powder
1/2 tsp Chilly powder

Remove the seeds of dates and put it in bowl containing hot water for about 5 mins.

Put the tamarind in a bowl and add little amount of water and squeeze it properly. Grind dates, tamarind pulp, jaggary, cumin seeds powder, chilly powder, salt into smooth paste by adding little amount of water. Bring this to boil.

This can be used while preparing Chat items, Sandwiches, etc and can be served along with Samosas, Cutlets, etc. This can be preserved in a refrigerator for about 1-2 months.

Saturday, September 21, 2013

Congress Kadle

1 cup Peanuts / Ground Nuts / Shenga / Nelakadle
1 Garlic Clove
Big pinch of Asafoetida powder
1/3 tsp Turmeric powder
1 tsp Chilly powder
1/2 tsp Chat Masala
Pinch of Dry Mango powder / Amchoor powder
Salt to taste
1 tsp Oil

Dry roast the peanuts in a pan or microwave and keep them aside for about 20-30 mins.

Remove the outer skin of peanuts and split it into halves as shown in the picture below.

Mash the garlic and add it to a heavy bottomed vessel/pan. Add oil and fry it in a medium flame until it turns golden in colour. Add asafoetida powder, turmeric powder and fry them for few seconds. Add peanuts, salt, mix well and switch off the flame. Add chilly powder, chat masala, dry mango powder and mix well.

Once it comes to room temperature store this in a airtight container. Serve along with tea/coffee.

Saturday, September 14, 2013

Doddapatre(SaambraaNi) Soppina Raitha

4 - 5 cups of chopped Coleus Aromaticus / Doddapatre / SaambraaNi
2.5 - 3 cups Curd / Yogurt
2 Green Chillies
Pinch of Turmeric powder
Salt to taste
Pinch of Chilly powder
1/4 - 1/2 tsp Chat Masala
Pinch of Asafoetida powder
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
4 - 5 Curry leaves
2 tsp Ghee
1 tsp Oil

Clean the Doddapatre leaves and wash them.

Chop them into small pieces as shown in the picture below. Cut green chillies into two pieces.

Put 2 tsp ghee in a thick bottomed vessel and heat. Add chopped Doddapatre leaves, green chillies, salt, turmeric powder and fry them for about 5 mins in medium flame until its cooked.  Keep it aside until it comes to room temperature.

Put cooked Doddapatre leaves, yogurt(If it is sour add required amount of milk), pinch of salt in a bowl and mix well. Sprinkle chat masala and chilly powder as shown in the picture below.

Put musatrd seeds, cumin seeds, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and add the seasoning to Raitha. Mix well before serving. It goes well with Rice / Pulav / Chapathis / Paratas, etc.

Saturday, September 7, 2013

Bondada(Bannangayi) Dose / Tender Coconut Dosa

3 cups White Rice
3.5 - 4 cups Tender Coconut / Bannangayi / Bonda
Salt to taste
Oil/Ghee (Optional)

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside. Grate the tender coconut and keep it aside.

Grind soaked rice, tender coconut into smooth paste by adding required amount of water. Add salt and water(if required). Consistency of the batter should be like that of milkshake.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa(optional), cover it in a lid and cook it for a minute in medium flame.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve around 20 Dosas.