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Saturday, September 24, 2016

Baale Dindu Sihi Dose / Banana Stem Sweet Dosa

2 cups White Rice (Preferred: Sona Masuri)
3 cups chopped/crushed Banana Stem
1.5 cups Coconut or Tender Coconut
1.5 cups Jaggery
Salt to taste
2 Cardamoms

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

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 as shown in the picture below. Put this in a vessel containing buttermilk water for about 5 mins. Chop them into medium sized pieces.

Grind soaked rice along with chopped banana stem, coconut into smooth paste. Add grated Jaggary, cardamom and grind them together for few minutes. 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 ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 1-2 mins in medium flame.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve around 18 Dosas.

Saturday, September 17, 2016

Sambrani Gadde(Chinese Potato) Palya

1 KG Chinese Potato/ Sambrani Gadde/ Kooka
1 tsp Chilly powder
Pinch of Turmeric powder
Lemon sized Jaggary
Salt to taste
3 - 4 tsp grated Coconut
1 tsp Black Gram seeds
1 tsp Mustard seeds
2 - 3 broken Red Chillies
6 - 8 Curry leaves
2 - 3 tsp Oil


Remove the outer skin of Chinese potatoes and chop them into medium sized thin pieces as shown in the picture below. Wash the chopped Chinese potatoes in water for 2-3 times.

Put the chopped Chinese potatoes in a pressure cooker. Add turmeric powder, chilly powder, jaggary, salt, required amount of water and cook them well(3-4 whistles).

Once the pressure goes off, keep the palya in medium flame. Once the water content is almost dried, add grated coconut and keep the palya in low flame for about 2-3 mins.

Put black gram seeds, mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with rice.

Saturday, September 10, 2016

Godhi (Whole Wheat Grains) Halwa

5 cups Whole Wheat Grains
15 cups of Sugar
3 - 3.5 cups Ghee
1.5 cups broken Cashew Nuts
10 - 12 Cardamoms


Wash the whole wheat grains properly in water and grind it into smooth paste by adding sufficient amount of water as shown in the picture below.

Add little amount of the ground batter to a cotton cloth/strainer as shown in the picture below.

Extract the wheat milk by adding the water little by little and mixing them well as shown in the picture below. Repeat this process for remaining batter. (For entire batter, around 10 ltrs of water is required.)

Discard the husk and keep the wheat milk aside for about 15-20 hrs.  Discard the clear water collected at the top. Add the same amount of fresh water, mix them well and keep this aside. Next day repeat the process. Do this for next 2-3 days. 

After this process of 3-4 days, discard the clear water, transfer the thick milk which is settled at the bottom to a heavy bottomed vessel.

Add around 3.5 ltrs of water, sugar and mix them well.  The consistency of batter should be like that of milk as shown in the picture below.

Remove the cardamom seeds from cardamom, mash them and keep them aside. Keep the broken cashew nuts aside.

Heat the wheat milk, sugar mixture in a medium flame stirring it continuously for about 15-20 mins. 
Add half of the ghee and mix them well. Keep stirring the mixture in medium flame for another 15-20 mins and add the remaining ghee and mix them well.

Stir the halwa continuously in medium flame until it thickens, add broken cashew nuts and mix them well.

Stir the halwa continuously in medium flame until ghee starts separating or until it leaves from the bottom. Add mashed cardamom and mix well.

Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Once it is cooled to room temperature make them into slices and store them in an airtight container.

Saturday, September 3, 2016


5 cups grated Dry Coconut / Kobbari / Kopra
5 cups powdered Sugar
1/2 cup crushed Cashew Nuts
1/2 cup crushed Almonds
6 - 8 Cardamoms
4 tsp Rice flour
5 cups All Purpose flour
Salt to taste

Dry roast the sesame seeds until it gives nice aroma. Crush the almonds and cashew nuts as shown in the picture below.

Grate the dry coconut and crush it in a mixer as shown in the picture below. Powder the sugar and cardamom in a mixer as shown in the picture below.

Put all these ingredients in a vessel and mix.

Put purpose flour, salt in a vessel and knead the dough by adding sufficient amount of water. Keep the dough aside for about 15 mins by covering a lid.

Take small lemon sized dough and make a round ball.

Roll the ball into thin round shape as shown in the picture below.

Put around 1 Tbs of prepared mixture as shown in the picture below.

Apply little water over the edges and close and press the edges as shown in the picture below.

Cut the edge using Tukkudi Maker as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put rolled Karjikayi to hot oil and fry both the sides of Karjikayi until it turns golden in colour.

Serve along with tea or coffee. This is usually offered to lord Ganesha during Chowthi festival.