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Saturday, August 30, 2014

Ash Gourd Spongy Dosa (Kumbalakayi Kannu (Mente) Dose) | ಕುಂಬಳಕಾಯಿ ಕಣ್ಣು(ಮೆಂತೆ) ದೋಸೆ

Spongy pancake from Ash Gourd

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):
2 cups White Rice  |  ಬೆಳ್ತಿಗೆ ಅಕ್ಕಿ  (Preferred: Sona Masuri / Broken Steam Rice)
3 - 4 cups chopped Ash Gourd  |  ಬೂದು ಕುಂಬಳಕಾಯಿ
3/4 - 1 Tbs Fenugreek seeds  |  ಮೆಂತೆ
1/2 cup Curd  |  ಮೊಸರು
Small lemon sized Jaggery  |  ಸಣ್ಣ ನಿಂಬೆ ಗಾತ್ರದ ಬೆಲ್ಲ
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
Ghee or Oil  |  ತುಪ್ಪ ಅಥವಾ ಎಣ್ಣೆ 

Recipe (ಮಾಡುವ ವಿಧಾನ):
Soak rice in water for about 2-6 hrs.  Soak fenugreek seeds in Curd for 2-6 hrs. Wash soaked rice 2-3 times and keep it aside. 

Cut the Ash Gourd, peel the skin, remove the seeds from inner part of ash gourd, wash it properly and cut it into medium thin pieces.

Grind soaked rice, ash gourd along with fenugreek seeds, curd, jaggery into smooth paste. Mix well & ferment the batter overnight(For about 8-10 hrs.) 

Add salt and water(if required). The consistency of the batter should be like that of medium thin milkshake.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it little with the back of the spoon as shown in the picture below. Cover the lid & cook for about 1 min in medium flame. 

Remove the lid, apply Ghee (Around 1-2 tsp) & cook other side of the dosa as well for about 1-2 mins.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve 8-10 Dosas.

Tips (ಸಲಹೆ):
 * Make sure that Dosa batter is fermented well, otherwise it wont be soft & spongy as shown in the video
 * If you don't like thick Dosas, you can make thin Dosas from the same Batter
 * ದೋಸೆ ಹಿಟ್ಟು ಚೆನ್ನಾಗಿ ಹುದುಗಿರಬೇಕು. ಇಲ್ಲದಿದ್ದರೆ ದೋಸೆಯು ವಿಡಿಯೋದಲ್ಲಿ ತೋರಿಸಿದ ಹಾಗೆ ಕಣ್ಣು ಕಣ್ಣು ಬೀಳುವುದಿಲ್ಲ
 * ದಪ್ಪ ದೋಸೆ ಇಷ್ಟ ಇಲ್ಲದಿದ್ದರೆ, ಇದೇ ಹಿಟ್ಟಿನಿಂದ ತೆಳ್ಳಗೆ ದೋಸೆಯನ್ನು ಮಾಡಬಹುದು

Saturday, August 23, 2014

Doddapatre(SambraNi Soppina) Sasive

4 cups of chopped Coleus Aromaticus / Doddapatre / SaambraaNi
Pinch of Turmeric powder
Salt to taste
3/4 cup grated Coconut
1 Green Chilly
1/4 tsp Mustard seeds
1 - 1.5 cups of fresh buttermilk / Curd / Yogurt
2 tsp Ghee

Clean the doddapatre leaves and wash them.

Chop them into small pieces as shown in the picture below. 

Put 2 tsp ghee in a thick bottomed vessel and heat. Add chopped doddapatre leaves, 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.

Grind grated coconut, green chilly and mustard seeds into smooth paste by adding sufficient amount of water.

Put cooked doddapatre leaves, buttermilk (If it is yogurt/curd, put it in a mixer for few seconds before adding it to sasive.), ground masala in a bowl and mix well. Add water and salt if required. It goes well with Rice.

Saturday, August 16, 2014

Spicy Banana Chips

3 - 4 Raw Plantain / Balekayi (Preferred: Amunda(Manga) or Cavendish)
2 tsp Chilly powder
1/4 - 1/3 tsp Turmeric powder
1/4 - 1/3 tsp Asafoetida powder
Salt to taste


Remove the outer skin of bananas and put them in water for about 3-4 mins. Remove the raw bananas from water and keep them aside for about 4-5 mins.

Slice the banana into thin long shapes as shown in the picture below.

Put 1/4 tsp salt and around 1/2 tsp water in a bowl, mix it well and keep it aside.
Add chilly powder, around 3/4-1 tsp salt, asafoetida powder, turmeric powder in a bowl, mix them well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put the sliced banana into the vessel containing hot oil and fry. Once they are almost fried, sprinkle salt water and fry them until they are crisp.

Remove them from oil and keep them in a tissue paper to remove the extra oil. Sprinkle the chilly powder mixture over the hot chips and mix them well. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Saturday, August 9, 2014

Balekayi(Raw Banana / Plantain) Raitha

2 Raw Banana(Plantain) / Balekayi (Preferred: Amunda/ Manga Balekayi)
2 - 3 Green Chillies
3 - 4 strands of Coriander leaves
2 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut
Salt to taste
1 tsp Mustard Seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 - 2 broken Red Chillies
1 tsp Oil


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

Once the pressure goes off, remove the outer cover of the cooker banana, mash them as shown in the picture below. Grind the grated coconut in a mixer for about 1 min by adding little amount of water and add it to the vessel containing mashed banana. Mash the green chillies and chop the coriander leaves into small pieces as shown in the picture below.

Add yogurt, salt and mix them well. (If yogurt is sour, add required amount of milk and mix them well.)

Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice/Pulao/Biriyani.

Saturday, August 2, 2014

Heerekayi(Ridge Gourd) Payasa

4 medium sized Tender Ridge Gourd / Heerekayi
3.5 - 4 cups fresh Coconut Milk
2.5 - 3 cups Jaggary
1.5 tsp Rice flour / Ground Rice Batter
3 - 4 Cardamoms / Elakki
Pinch of Salt


Peel the ridge gourd and chop them into medium sized thin pieces as shown in the picture below.

Grind around 4 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water. (If it is frozen coconut use hot water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 3 cups of water to the squeezed coconut, mix well and squeeze it again. Cook the chopped ridge gourd in a vessel by adding around 2.5 cups of thin coconut milk. Once its cooked, add jaggary, pinch of salt and bring them to boil.

Keep this in low/medium flame for about 5 mins.

Take around 1/2 cup of thin coconut milk in a bowl, add rice flour / batter and mix them well. Add this to the vessel containing cooked ridge gourd and bring them to boil.

Add thick coconut milk and bring them to boil. Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve 7-8 cups of Payasa.