3/4 - 1 cup of prepared Whipped Cream | ತಯಾರಿಸಿದ ಹಾಲಿನ ಕೆನೆ
2 cups prepared Gravy Base (Masala) | ತಯಾರಿಸಿದ ಗ್ರೇವಿಯ ಮಸಾಲೆ
10 - 12 strands of Coriander leaves | ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು
Recipe (ಮಾಡುವ ವಿಧಾನ):
Gravy Base (ಗ್ರೇವಿಯ ಮಸಾಲೆ): Chop onion into medium sized thin pieces as shown in the picture below. Chop the tomato into medium sized pieces. Grate or finely chop the ginger, garlic as shown in the picture below.
Put 4 tsp oil or ghee in a pan and heat. Add cashew nuts, cloves, 1 bay leaf, cinnamon, red chillies, poppy seeds and fry them for about 1-2 mins in medium low flame.
Add chopped ginger garlic and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 3-4 mins in low/medium flame.
Add chopped tomatoes, salt and mix them well. Cook them well in a low flame without adding any water by covering the lid.
Once cooled, put this mixture, add coconut and grind it to smooth paste.
Whipped Cream (ಹಾಲಿನ ಕೆನೆ):
Put cashews, cream of milk, milk in a mixer and grind it to smooth paste. (Consistency should be like that of milkshake - Adjust it by adding more milk)
Kaju Paneer Masala (ಕಾಜು ಪನೀರ್ ಮಸಾಲೆ):
Dice the paneer into medium sized pieces as shown in the picture below.
Put 2 Tbs ghee in a pan and heat. Add turmeric powder, broken cashews, dried fenugreek leaves, bay leaf and fry them for 1-2 mins in low/medium flame.
Add diced paneer, sprinkle some salt and saute them in low flame for about 3-4 mins.
Add the prepared gravy masala, saute this in low flame for about 4-5 mins.
Add required amount of water and mix well & bring it to boil.
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 1-2 mins.
Mix well & serve hot. It goes well with Chapathi, Parata, Roti, Some Dosas, Rice, Rice Items.
* Gravy base can be prepared in bulk & stored in freezer for instant usage
* Instead of Paneer, mixed vegetables or Okra or Cauliflower, Potato with Green Peas can also be used for this gravy
Put around 1 litre water and 1/4 cup of sour buttermilk in a vessel and keep it aside. Chop banana skin into thin pieces as shown in the picture below and put it in a vessel containing buttermilk water.
Wash the yellow lentils in water for about 2-3 times and put it in a pressure cooker container. Put this chopped banana skin in another cooker container or pressure cooker. Add turmeric powder, chilly powder, tamarind water or monkey jack powder, jaggery, salt, 1.5 cups of water and cook. (3-4 whistles)
Once the pressure goes off, put this cooked banana skin in a vessel.
Put grated coconut, 2 Tbs cooked yellow lentils, rasam powder, tamarind, salt, required amount of water and grind it to smooth paste.
Add the remaining cooker yellow lentils to the cooked banana skin. Add this ground masala, required amount of water and bring it to boil.(Add other ingredients like rasam powder, tamarind water, salt, jaggery if required). Keep the rasam in low flame for about 3-4 mins.
Remove outer cover of garlic and mash it. Put mashed garlic, 4-5 tsp oil in a pan. Once it turns golden in color, add mustard seeds asafoetida. Once it starts spluttering, add curry leaves, keep it for few seconds and then add it to Rasam. Mix well before serving. Serve hot along with Rice.
* Putting the chopped Banana skin in Buttermilk water reduces the bitterness and helps to retain it's color
Hibiscus flower in Coconut, Buttermilk gravy for Rice
20 - 30 Hibiscus flower | ದಾಸವಾಳ ಹೂವು
1 cup grated Coconut | ತುರಿದ ತೆಂಗಿನಕಾಯಿ
4 - 5 Black Pepper | ಕಾಳು ಮೆಣಸು
1 - 2 Green Chillies | ಹಸಿಮೆಣಸು
1/2 tsp Cumin seeds | ಜೀರಿಗೆ (1/4 tsp for Masala + 1/4 tsp for Seasoning)
1.5 cups fresh Buttermilk | ತಾಜಾ ಮಜ್ಜಿಗೆ
1/2 tsp Mustard seeds | ಸಾಸಿವೆ
1 - 2 broken Red Chillies | ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು
1 strand of Curry leaves | ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು
5 - 6 tsp Ghee | ತುಪ್ಪ
Separate the Petals from Hibiscus.
Put 3 tsp ghee in a thick bottomed vessel and heat. Add 1/4 tsp cumin seeds, black peppers and saute for 1 min in low flame. Add slit green chillies and fry them for few seconds. Add Hibiscus petals and fry them for about 5-6 mins in low flame.
Grind grated coconut, fried hibiscus flowers into smooth paste by adding sufficient amount of water, salt. (If it is frozen coconut, use hot water while grinding.)
Transfer this ground coconut to a vessel. Add buttermilk, salt, water(if required) to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)
Put mustard seeds, cumin seeds, broken red chillies and 2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli.
Mix well before serving. It goes well with Rice.
* Use hot water to grind frozen/refrigerated Coconut
* Use white part of the Coconut & grind it to smooth paste for best results
* For Yogurt/Curd, add little water and put it in a Mixer for few seconds
* Grind the fried Hibiscus only after it is completly cooled