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Saturday, August 27, 2016

Hurigadale (Fried Gram | Putani | Hurikadle | Chutney Kadle) Panchakajjaya | ಹುರಿಗಡಲೆ (ಹುರಿಕಡ್ಲೆ | ಪುಟಾಣಿ | ಚಟ್ನಿ ಕಡ್ಲೆ) ಪಂಚಕಜ್ಜಾಯ

Naivedyam for festivals

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):
1 cup Fried Gram (Dalia Split)  |  ಹುರಿಗಡಲೆ (ಪುಟಾಣಿ | ಚಟ್ನಿ ಕಡ್ಲೆ)
1 cup Sugar  |  ಸಕ್ಕರೆ
1/2 cup grated Dry Coconut  |  ಕೊಬ್ಬರಿ (ಕೊಪ್ಪರ ಕಾಯಿ)
2 tsp Sesame seeds  |  ಎಳ್ಳು
2 - 3 tsp broken Cashew Nuts  |  ಗೇರುಬೀಜ (ಗೋಡಂಬಿ

Recipe (ಮಾಡುವ ವಿಧಾನ):

Put finely grated dry coconut in a pan and fry them in medium flame until it turns light golden in colour. Add sesame seeds, cashew nuts and fry it until they turn light golden in color. Put dalia split, sugar in a mixer and grind it to smooth powder without adding any water. 

Put all these powdered ingredients in a vessel, add fried coconut, sesame seeds, cashew nuts and mix well. This is usually offered to lord Ganesha during Chowthi festival.

Saturday, August 20, 2016

Nugge(Drumstick) Tomato Boluhuli

3 - 4 medium sized Tomatoes
4 - 5 Drumsticks / Nugge Kayi
Salt to taste
Large Grape sized Tamarind
2 Lemon sized Jaggary
Pinch of Turmeric powder
1.5 cups cooked Yellow Lentils
1 tsp Mustard seeds
Big pinch of Asafetida powder
5 - 6 Curry leaves
1 tsp Oil

Cut the tomatoes into medium sized pieces and drumsticks into 1 inch sized pieces as shown in the picture below.

Put tamarind little amount of water in a bowl, mash it and keep it aside.
Put chopped tomatoes, drumsticks, turmeric powder, tamarind water, salt, jaggary, sambar powder, required amount of water in a vessel and cook them well by covering the lid. Add cooked yellow lentils and bring them to boil. 

Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder, curry leaves and add it to Boluhuli. Mix well before serving. It goes well with Rice.

Saturday, August 13, 2016

Baale Dindu(Banana Stem) Hesaru Kalu Gasi

3 cups chopped Banana Stems / Baale Dindu
1.5 cups soaked Green Gram seeds
1 Onion
Pinch of Turmeric powder
Pinch of Chilly powder
Grape sized Jaggery
1.25 cups grated Coconut
3 - 4 Red Chillies
1/2 tsp Coriander seeds
1/4 tsp Cumin seeds
Grape sized Tamarind
5 - 6 pods of Garlic (2 for Grinding + Remaining for Seasoning)
1 tsp Mustard seeds
5 - 6 Curry leaves
Salt to taste
2 tsp Oil

Soak green gram seeds in water for about 8-10 hrs. Wash the soaked green gram seeds for about 2-3 times and keep them aside. Chop the onion into medium sized thin pieces as shown in the picture below. Put little amount of buttermilk, water in a vessel and keep it aside. Make thin round pieces of banana stem by removing its fibre content and put this in a vessel containing buttermilk water for about 5 mins. Chop them into small pieces as shown in the picture below.

Put the soaked green gram seeds, chopped onion, banana stems in a pressure cooker. Add salt, jaggary, chilly powder, turmeric powder, sufficient amount of water and cook. (2 whistles)

Put grated coconut, red chillies, coriander seeds, cumin seeds, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add 1-2 garlic pods and grind them together for about 1-2 mins.

Add the ground masala and cooked ingredients in a vessel. Add required amount of water, salt and bring them to boil. Keep the curry in medium flame for about 3-4 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves and keep this in low flame for about 10-20 seconds. Add the seasoning to Curry. Mix well before serving. It goes well with Rice/Rottis/Chapathis.

Saturday, August 6, 2016

Sabbassige Soppu Tukkudi(Shankarpole)

6 cups All Purpose flour
2 tsp Rice flour
1/2 bunch of Dil Leaves / Sabbassige Soppu
1/2 tsp Asafoetida powder / Small Grape sized
2 tsp Sesame seeds
2 tsp Chilly powder
1/4 tsp Carom seeds
Salt to taste
8-10 tsp of hot Oil

Clean and wash the dill leaves, chop them into very small pieces as shown in the picture below.

Put all purpose flour, chilly powder, sesame seeds, rice flour, asafoetida powder, salt and 8-10 tsp of hot oil in a vessel and mix them well. Knead the dough by adding sufficient amount of hot water as shown in the picture below.

Take little amount of dough and make a round ball.

Roll the ball like Chapathi as shown in the picture below.

Cut the rolled Chapathi into medium sized diamond shaped pieces as shown in the picture below.

Separate each pieces and place it in a paper or plate.

Keep oil in a thick bottomed vessel and heat. Put Thukkudi pieces in hot oil and deep fry until it turns golden in colour.

When it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.