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Saturday, August 3, 2019

Cabbage Soppina(Leaves) Rotti

Ingredients:
1 cup White Rice
1.5 cups cooked Boiled Rice
5 cups finely chopped Tender Cabbage Leaves
1 - 1.5 cups grated Coconut
2 cups Rice flour
2 - 3 Red Chillies
3/4 tsp Coriander seeds
1/4 tsp Cumin seeds
Grape sized Tamarind
Lemon sized Jaggery
3/4 -1 tsp Sambar powder
Big pinch of Asafoetida
1/2 tsp Turmeric powder
8 - 10 strands Curry leaves
2 - 3 medium sized Onion
Salt to taste
Ghee/Oil
Banana leaves / Aluminium foil / Wax Paper

Recipe


Soak white rice in water for about 5-6 hrs. Grind soaked rice along with grated coconut, cooked rice, salt, curry leaves and red chillies, sambar powder, jaggery, tamarind, turmeric powder, asafoetida into smooth thick dough. (Add water if required).

Chop the onions and cabbage leaves into small pieces as shown in the picture below. Add them to the dough. Add rice flour.

Mix it well and keep aside.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.Remove the banana leaf and spread 1-2 tsp ghee/oil over the Rotti and cook other side of the Rotti for about 1-2 min in medium/low flame.

Serve hot along with any kind of Sambar or Chutney. The above mentioned ingredients will serve around 15-18 Rottis.

Cabbage Soppina(Leaves) Palya

Ingredients:
8 - 10 tender Cabbage Leaves (Soppu)
1 large Onion
Salt to taste
Pinch of Turmeric powder
2 - 3 Green Chillies
2 - 3 tsp grated Coconut
Grape sized Jaggery
2 strands of Curry leaves
1/2 tsp Mustard seeds
1 tsp Black gram seeds
3 - 4 tsp Oil

Recipe:

Chop cabbage leaves and onion into small pieces as shown in the picture below. Cut green chillies into medium sized pieces as shown in the picture below.

Add mustard seeds, black gram seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies and chopped onion and fry them for around 2-3 minutes.

Then add chopped cabbage leaves, turmeric powder, salt, jaggery and cook well by adding sufficient amount of water.

Once the water content is almost dried, add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 minutes.

It goes well with Rice/Chapathis.

Saturday, July 27, 2019

Masala Sonte / Raw Jackfruit Masala French Fries Type - 1

Ingredients:
3 cups chopped Raw Jackfruit
Salt to taste
1/3 cups of Rice flour
1/2 cup Corn flour
1/4 tsp Turmeric powder
1/2 - 1 tsp Chilly powder
Big pinch of Asafoetida
1/2 tsp Chat Masala
Oil

Recipe:
Apply little oil on your hands, cut the raw jackfruit and separate the jackfruits as shown in the picture below.

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Cut the jackfruits into thin long pieces as shown in the picture below.

Add salt, chilly powder, turmeric powder, asafoetida to the chopped raw jackfruit and mix them well and keep it aside for about 15-20 mins.

Add rice flour, corn flour and mix them well. Sprinkle little amount of water and mix them well.

Keep oil in a thick bottomed vessel and heat. Put the masala quoted raw jackfruit pieces into hot oil and fry them in medium/low flame. Fry them until they turn golden in color.

Sprinkle chat masala and mix them well and serve hot along with coffee or tea.

Saturday, June 22, 2019

Avalakki(Poha) Cutlet

Ingredients:
2 cups medium thin Beaten Rice / Avalakki
3 medium sized Potatoes
1/2 cup frozen Green Peas
2 - 3 Green Chillies
1 medium sized Onion
1/2 - 3/4 tsp Ginger Garlic paste
Pinch of Asafoetida powder
1/2 - 1 tsp Chilly powder
3/4 tsp Turmeric powder
1.5 tsp Chat Masala
1/2 tsp Garam Masala
1/4 tsp Cumin seed powder
1/4 tsp Coriander seed powder
1/2 tsp dry Mango powder / Amchoor powder or 1 tsp fresh Lime Juice
10 - 12 strands of Coriander leaves
1 tsp dried Fenugreek leaves / Kasuri Methi
Salt to taste
1/2 cup Rice flour
1/4 cup Bombay Rava / Fine Semolina
8 - 10 tsp Oil

Recipe:
Put potatoes in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potatoes from the cooker and keep them aside. Once they come to room temperature remove the outer cover and mash them as shown in the picture.
Wash the medium thin beaten rice in water, drain the water and keep it aside.
Chop the coriander leaves, green chillies, onion into small pieces as shown in the picture below.


Put 3 - 4 tsp oil in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped green chillies, asafoetida powder, chopped onion and fry them for about 2-3 mins in medium / low flame. Add dried fenugreek leaves, chopped coriander leaves, 1/2 tsp of turmeric powder, salt and mix them well.

Add frozen green peas and mix them well. Cook them well by covering the lid.

Add cumin seed powder, coriander seed powder, garam masala, chilly powder, chat masala salt and mix them well. Fry them for about 2-3 mins in medium/low flame.

Add mashed potatoes and soaked beaten rice and mix them well.

Take little amount of prepared masala and make lemon sized balls as shown in the picture below.

Put rice flour, semolina, 1/4 tsp turmeric powder, pinch of asafoetida powder, salt and mix them well.

Pat the cutlet balls into medium thick round shapes and roll them in above rice flour, semolina mixture as shown in the picture below.

Sprinkle 1-2 tsp oil in a nonstick pan and heat. Place the patties as shown in the picture below.

Shallow fry both the sides of patties in medium flame for about 4-5 mins as shown in the picture below.

Serve hot along with green mint chutney and tomato ketchup. The above mentioned ingredients will serve around 15 Cutlets.

Saturday, June 15, 2019

Sambar Powder Fried Rice

Ingredients:
1.5 cups White Rice(Sona Masuri / Basmathi preferred)
3 small sized coloured Capsicums / Bell Pepper
2 medium sized Onions
2 strands of Curry leaves
8 - 10 strands of Curry leaves
2 tsp Coconut
1 medium sized Tomato
2 - 3 Green Chillies
4 - 5 tsp Sambar Powder
2 cloves of Garlic
2 Tbs Butter

Recipe:
Wash the rice in water for about 2-3 times and put it in a vessel. Boil the rice till each grain is separate and almost done. Drain the water content and keep it aside for about 2-3 hrs to cool or pressure cook the rice and keep it aside.

Chop the capsicums, tomato, green chillies and coriander leaves into small pieces as shown in the picture below.

Chop the onion and garlic into small pieces as shown in the picture below.

Put around 1.5 Tbs of butter in a vessel. Add chopped capsicums, tomato, green chillies, half of the coriander leaves, curry leaves, grated coconut, salt, sambar powder and mix them well.

Put remaining butter in a pan, heat it and add chopped garlic and fry it for a min in a low/medium flame. Add chopped onion and fry them for about 4-5 mins in medium flame until onion turns golden in color.

Add the chopped vegetable masala, salt and fry them for about 4-5 mins.


Add cooked rice, chopped coriander leaves, salt(if required) and mix well.

Keep the fried rice in low flame for about 2-3 mins.

Serve hot along with any Raitha or as it is. I tried this recipe from Vahrehvah. Thanks Sanjay for the recipe.

Saturday, June 8, 2019

Zucchini Palya

Ingredients:
2 medium sized Zucchini
1/4 tsp Turmeric powder
1/3 tsp Chilly powder
Grape sized Jaggery
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1 strand of Curry leaves
1 - 2 broken Red Chilly pieces
2 tsp Oil

Recipe:

Chop the Zucchini into medium sized thin pieces as shown in the picture below.

Add black gram seeds, mustard seeds, broken red chillies, oil in a pan/heavy bottomed vessel and heat. Once it starts spluttering, add curry leaves and add the chopped zucchini. Add turmeric, jaggery, chilly powder, salt and mix them well. Cook them well by covering the lid by without adding any water in medium flame.

Once the water content is evaporated and its cooked, add grated coconut and mix well. Keep the playa in low flame for about 2-3 mins.

Mix well before serving. It goes well with Rice/Chapathi.