-->

Saturday, November 17, 2018

Nerugala Soppu Chutney Pudi

 Ingredients:
1 - 1.5 cups Nerugala Soppu (More Info: Click Here)
1 cup grated Dry Coconut / Kobbari
20 - 25 Red Chillies
1.5 - 2 tsp of Monkey Jack(Unde Huli) powder or Tamarind powder or Dry Mango(Amchoor) powder
Salt to taste

Recipe:

Remove the leaves from the stem as shown in the picture below.

Dry roast the red chillies, grated dry coconut and nerugala soppu, separately in a pan / microwave without adding any oil in medium flame until it gives nice aroma. Let it cool for about 20 mins.


Put this fried ingredients, tamarind powder, salt in a mixer and make smooth powder.

Store it in an airtight container. For longer shelf life store this in a refrigerator.

Saturday, November 10, 2018

Mixed Vegetable Halwa

Ingredients:
7 cups grated Carrot
7 cups grated Beetroot
4 cups Ripen Raw Papaya
9 cups Milk
10 - 11 cups Sugar
10 - 12 Cardamom / Elachi / Elakki
1/2 cup Cashew nuts / Gerubeeja
1/4 cup Raisins / Ona Drakshi
11/4 - 1.5 cups Ghee / Thuppa
Few strands of Saffron / Kesari

Recipe:
Peel the skin of vegetables and grate them as shown in the picture below.

Put the grated vegetables in a pressure cooker container and cook them without adding water.(3-4 whistles). Once the pressure goes off, pour the cooked vegetables in a thick bottomed vessel. Add milk and bring them to boil.


Put broken of cashew nuts, 1-2 tsp ghee, fry them for few mins until they turn light golden in colour. Add raisins and fry them together for about 1-2 mins in low flame. Put Saffron in 3 - 4 tsp hot milk and keep it aside.

Add sugar, keep the halwa in medium flame and stir this mixture once in 2-3 mins until all the milk gets dried up.

Add half of the ghee and stir the halwa continuously in medium flame for about 10 mins.

Add saffron milk and stir the halwa in medium flame for about 10 mins. Add remaining ghee, fried cashew nuts, raisins and stir the halwa continuously in medium flame until ghee starts separating.

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.

Serve hot or cold.

Saturday, November 3, 2018

Dal Kichdi

 Ingredients:
1.5 cups Basmati Rice
11/4 cup Yellow Lentils / Togari Bele / Toor Dal
2 tsp Bengal Gram seeds / Kadle bele
3 large Tomatoes
3 medium sized Onion
4 cloves of Garlic
1/2 inch sized Ginger
1.5 tsp Turmeric powder
1.5 tsp Kasuri Methi / Dried Fenugreek leaves
3 - 4 Green Chillies
1 - 2 broken Red Chillies
1 tsp Mustard seeds
3/4 tsp Cumin seeds
Big pinch of Asafoetida powder
3 - 4 strand of Curry leaves
6 - 8 strands of  Coriander leaves
Salt to taste
1 tsp fresh Lime Juice
1 tsp Butter (Optional)
3 - 4 tsp Ghee

Recipe:


Soak yellow lentils, bengal gram seeds rice in wanter for about 15- 20 mins. Wash them properly in water for about 3-4 times and put them in a pressure cooker. Add 1/2 tsp turmeric powder, salt, around 10 cups of water and cook them well(3-4 whistles).

Chop onion, tomato, green chillies, coriander leaves into small pieces as shown in the picture below. Grate the ginger and garlic as shown in the picture below.

Put mustard seeds, cumin seeds, broken red chillies and ghee in a thick bottomed vessel/pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1-2 mins. Add curry leaves, chopped green chillies, asafoetida powder, chopped onion, kasuri methi and 1 tsp of turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in colour.

Add chopped tomato, salt and cook them well by covering the lid.

Add cooked rice and lentils, add required amount of water, salt and bring them to boil.

Add chopped coriander leaves, 1 tsp fresh lime juice, butter(optional) and mix them well.

Keep this in low flame for about 2 mins and serve hot.

Saturday, October 13, 2018

Baale Dindu(Banana Stem) Rotti Type - 3

Ingredients:
1.5 cups White Rice
1.5 cups Boiled Rice /Brown Rice / Kucchulakki
3 cups chopped Banana Stem
2.5 - 3 tsp Coriander seeds
4 - 5 Red Chillies
3 medium sized Onion
Grape sized Ginger
15 - 20 strands of Curry leaves
1/4 tsp Turmeric powder
1/2 tsp Asafoetida powder / Big pinch of Asafoetida
1 cup grated Coconut
Salt to taste
Oil/Ghee

Recipe:
Remove the fibre content from banana stem and chop them into medium sized pieces as shown in the picture below.

Soak white rice and boiled rice together in water for about 6-7 hrs. Wash soaked rice 2-3 times and keep it aside. Grind soaked rice along with red chillies, salt, coriander seeds, chopped banana stem, into medium smooth paste as shown in the picture below.

Chop the onion into thin pieces.

Put grated coconut, ginger, turmeric powder, asafoetida in a mixer and crush them. Add chopped onion and crush them together for few seconds as shown in the picture below.

Put this to ground batter, add required amount of water and mix them well. (The 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 flat spoon to a thin round.

Add 1 tsp of oil/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 min.

Serve hot with any chutney or sambar. It also goes well with curd and chutney powder. The ingredients mentioned above will serve 13-15 Rottis.

Saturday, September 22, 2018

Palak Paneer

Ingredients:
400 grams of Paneer
3 medium sized Tomatoes
2 medium sized Onions
1 large bunch of Spinach(Palak) Leaves or Nelabasale(Water leaves)/ 6-8 cups chopped Spinach(Palak) Leaves or Nelabasale(Water leaves)
4 Cloves
1/2 inch sized Cinnamon
2 Bay leaf
3 Garlic pods
1/4 inch sized Ginger
2 - 2.5 tsp Kasuri Methi / Dried Fenugreek leaves
2-2.5 tsp Cashew nuts
1/2 tsp Poppy seeds
3 - 4 Green Chillies
1/2 tsp Chilly powder
3/4 tsp Garam Masala
3/4 tsp Coriander powder
3/4 tsp Cumin powder
1/4 tsp Turmeric powder
3/4 cup of Cream of Milk , Halina Kene
1/2 cup of Milk
4-5 strands of Coriander leaves
3/4 tsp Sugar
Salt to taste
2 Tbs Oil

Recipe:
Dice the paneer into medium sized pieces as shown in the picture below.

Chop spinach leaves, tomato, onion, ginger, garlic into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put 1 TBs of oil in a pan and heat. Add cloves, 1 bay leaf, cinnamon, poppy seeds and fry them for about 1-2 mins.
Add chopped ginger garlic, green chillies and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 2 mins in low/medium flame.

Add chopped tomatoes, spinach leaves, salt and mix them well. Cook them well in a low flame.


Once its cooled to room temperature, put this in a mixer and grind it to smooth paste.

Put 1-1.5 Tbs oil/butter in a pan and heat. Add remaining bay leaf, Kasuri methi, turmeric powder and dry them for few seconds.

Add the ground masala and mix them well. Keep this in low flame for about 3-4 mins.
Put garam masala, chilly powder, coriander seed powder, cumin seed powder, salt, sugar, little amount of water and mix them well. Put this to gravy and mix them well. Keep this in low flame for about 2-3 mins.

Put cream of milk, milk, cahsewnuts in a mixer and grind them together for few seconds. The consistency of this should be like that of milkshake.

Roast the diced paneer until it turns light golden colour as shown in the picture in a tawa by sprinkling little amount of oil. Sprinkle little amount of salt.


Add the roasted paneer immediately and mix well.

Add prepared cream of milk and mix them well. Keep the gravy in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and keep the curry in low flame for about 2 mins.

Serve hot. It goes well with Chapathis/Paratas.