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Saturday, March 28, 2015

Pudina(Mint Leaves) Sandige

2 cups All Purpose flour / Maida
2 cups Sago Pearls / Sabbakki
1/2 tsp Asafoetida powder or small grape sized Asafoetida
15 - 20 Green Chillies
1 bunch of Mint leaves
Salt to taste

Clean the mint leaves, green chillies, wash and keep them aside.

Grind the green chillies, mint leaves, salt, asafoetida powder in a mixer by adding little amount of water as shown in the picture below.

Soak sago pearls in water for about 3-4 hrs. Wash them, drain the water and add it to pressure cooker. Add around 5-6 cups of water, salt and cook them well.(2-3 whistles)

Put all purpose flour and around 10 cups of water in a heavy bottomed vessel and mix well and make sure that no lumps in it.

Heat this mixture, keep stirring the mixture until it is cooked (add water if required) and thick like that of milkshake. Add the ground mint paste and mix well.

Add cooked sago pearls and mix well. Allow it to cool for about 10-15 mins.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

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

Fry this in oil and serve. It goes well with Rice, Rasam, etc. The above mentioned ingredients will serve around 300 Sandiges.

Saturday, March 21, 2015

Sambar Onion Palya

25 - 30 medium/small sized Sambar Onion / Sanna Eerulli
10 - 12 Green Chillies
Salt to taste
1/4 cup grated Coconut
1 tsp Mustard seeds
1 tsp Black Gram seeds
2 - 3 strands of Curry leaves
3 - 4 tsp Oil

Remove the outer cover of each onion, wash them and keep them aside. Cut the green chillies into two halves.

Put mustard seeds, black gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and slit green chillies. Fry this for few seconds and then add the onions, salt and fry them for about 10-15 minutes in low flame until they are cooked.(Sprinkle little amount of water in-between if required.)

Add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 mins. Serve hot. It goes well with Chapathis/Rottis.

Saturday, March 14, 2015

Cabbage Vada

3/4 - 1 cup Cabbage Dosa Batter
1/2 medium sized Cabbage(3.5 cups of chopped Cabbage)
1 medium sized Potato
2 medium sized Onion
2 Green Chillies
5 - 6 strands of Coriander leaves
2 strands of Curry leaves
1/2 cup Rice flour
2 tsp Gram Flour / Besan Flour / Kadle Hudi
2 tsp Corn flour
1/4 tsp Asafoetida powder
1/2 tsp Chilly powder
Salt to taste

Prepare the dosa batter as specified in Cabbage Khara Dosa recipe. Cook the potato in a pressure cooker by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, remove the outer cover of cooked potato and mash it as shown in the picture below. Chop cabbage, onion, curry leaves, coriander leaves and green chillies into small pieces as shown in the picture below.

Put dosa batter, rice flour, gram flour, corn flour, asafoetida powder, salt, chilly powder and little amount of water in a vessel and mix well.

Add chopped ingredients, mashed potato and mix well.

Take one plastic sheet/banana leaf. Make lemon sized balls from the mixture and pat them on plastic sheet/banana leaf as shown in the picture below. (Or directly pat it on hand and put it to hot oil.)

Keep oil in a thick bottomed vessel and heat. Put patted Vada in oil and deep fry until they turn golden in colour.

Serve hot along with any chutney or tomato ketchup.

Saturday, March 7, 2015

Kodi Tambli

2 - 3 tender Guava leaves / Perale Chiguru
2 - 3 tender Bael leaves / Bilvapatre Chiguru
2 - 3 tender Emilia Sonchifolia(Botanical Name) / Ili Kivi Soppu
1 - 2 tender Cashew leaves / Gerubeeja Marada Chiguru
1 - 2 tender Mango leaves / Maavina Marada Chiguru
1 - 2 tender wild Ixora leaves / Kaadu Kepule Chiguru
1 bunch of wild Ixora Flower / Kaadu Kepule Hu
5 - 6 tender Melastoma Affine / Nekkarika Chiguru
6 - 8 tender Melastoma / Nela Nekkarika Chiguru
2 - 3 tender Kokum leaves / Punarpuli Chiguru
1 - 2 Java Plum / Kuntala Chiguru
2 - 3 tender Enjira leaves / Enjira Chiguru
5 - 6 tender Chera leaves / Chera
1 - 2 Red Chillies
1 cup grated Coconut
1 cup fresh Buttermilk
Salt to taste
2 broken Red Chillies
3 - 4 flakes of Garlic
4 - 5 Curry leaves
1 tsp Mustard seeds
2 tsp Oil

Wash all the above tender leaves, ixora flower and keep them aside.

Put this in a vessel/pressure cooker, add red chillies, sprinkle little amount of water and cook.

Grind grated coconut, cooked ingredients into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt, required amount of water to the same vessel, mix and bring it to boil.(If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Remove outer cover of garlic pods and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in colour. Add mustard seeds, broken red chillies and fry. As soon as it starts spluttering, add curry leaves and then add it to Tambli. It goes well with rice.