Ruchi Ruchi Aduge

Ghee / Tuppa

noreply@blogger.com (Krishnaveni Nalka) — Sat, 15 Jun 2013 02:30:00 +0000

Ingredients:
3.5 cups Butter

Recipe:
Wash the butter in water for about 2-3 times, drain the water content and keep it aside.

Put this butter in a heavy bottomed vessel and heat. Keep this in high flame until the butter melts completely.

Keep this in low/medium flame and keep stirring the mixture once in 2-3 mins until it is done.(When it starts giving nice aroma and when it becomes transparent as shown in the picture below.) Switch off the flame and keep it aside for 3-4 mins to cool down.

When it is still hot, drain this in a clean cotton cloth to separate the solid particles.

Keep it aside until it comes to room temperature. The above mentioned ingredient will serve around 3 cups of Ghee.

Mosaru, Benne, Majjige / Curd(Yogurt), Butter, Buttermilk

noreply@blogger.com (Krishnaveni Nalka) — Sat, 08 Jun 2013 02:30:00 +0000

Ingredients:
2 ltrs Milk
1/2 - 1 tsp of Curd or Yogurt Culture or Buttermilk / Mosaru or Majjige (Quantity of this should be varied depending on the weather. During summer less amount of yogurt culture is sufficient and during winter/rainy season more quantity is required.)

Recipe:
Boil the milk and allow it to cool to room temperature. When it is lukewarm, transfer this milk to a bowl. Add around 1/2 - 1 tsp curd/buttermilk to the bowl and mix well. (To prepare the buttermilk, use the creamy layer of milk that forms when its boiled & cooled along with the required amount of milk.)

Keep it aside for about 6-8 hrs without disturbing so that thick curd is formed. Refrigerate and use.

Beat/Churn the curd using buttermilk churner/mixer for few minutes until butter is formed on the top layer as shown in the picture below.

Dip the hand in warm water once and separate the butter from buttermilk as shown in the picture below.

Wash the butter properly in water for about 2-3 times and place it in a vessel containing buttermilk/water. Refrigerate the butter for longer shelf life. Butter can be used to prepare Ghee and can be eaten as it is along with Rottis/Chapathis/Dosas, etc. This can also be used in preparing some curries, cookies, etc.

Buttermilk can be used to prepare the Masala Buttermilk drink or in some curries like Majjige Huli, Tambli, Sasive, etc.

Kaju Katli(Burfi)

noreply@blogger.com (Krishnaveni Nalka) — Sat, 01 Jun 2013 02:30:00 +0000

Ingredients:
2 cups Cashew nuts / Geru Beeja / Kaju
1.5 cups Milk powder
2 cups powdered Sugar
3 - 4 Cardamoms / Elakki / Elachi

Pinch of Saffron

Recipe:
Microwave the cashew nuts for 1-2 mins and keep it aside for about 20 mins. Put this in a mixer and powder them as shown in the picture below. Put sugar in a mixer and make it into smooth powder. Put saffron, 2 tsp of warm water and keep it aside.

Put powdered sugar and milk powder in a heavy bottomed vessel and fey them in very low flame for about 15 mins.

Add powdered cashew nuts, powdered cardamoms, saffron water and mix them well. Add little amount of water and kneed the dough until it oozes the oil.

Spread this in a flat tray and flatten it using Chapathi roll as shown in the picture below.

Once it is cooled to room temperature, cut it into diamond shaped pieces as shown in the picture below.

Refrigerate for about 15 mins(if required), remove the pieces and store them in an airtight container.

Balekayi Chakkuli

noreply@blogger.com (Krishnaveni) — Sat, 25 May 2013 02:30:00 +0000

Ingredients:
20 - 25 medium sized Raw Banana(Preferred: Amunda/Manga/Bajji Balekayi)
30 - 40 spicy Green Chillies
2 tsp Sesame seeds
1 tsp Asafetida powder or grape sized Asafetida
1 tsp Carom seeds / Oma
3.5 - 4 cups sour Buttermilk
Salt to taste

Recipe:

Put green chillies, asafetida, around 1/2 cup of buttermilk, salt in a mixer and grind them together into medium smooth paste. Add carom seeds and grind them for few seconds. Keep this paste aside.

Cook the raw banana in a pressure cooker by adding sufficient amount of water(2-3 whistles).

As soon as the pressure goes off, remove the outer skin of raw bananas as shown in the picture below.

Mash the cooked hot bananas using any hard material as shown in the picture below.

Put mashed banana, ground masala, remaining buttermilk in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add sesame seeds, salt, water if required and mix them well. The consistency of the batter should be thick as shown in the picture below.

Take one plastic sheet and put little amount of prepared batter in a Chakkuli maker and press them in a round shape as shown in the picture below.

Sun dry the Chakkulis for about 5-6 days. Store them in an airtight container.

Fry them in oil and serve. It goes well along with Rice and Rasam or curd or buttermilk. The above mentioned ingredients will serve around 90 Chakkulis.

Majjige Menasu(Menasina Baalakku) / Sun Dried Buttermilk Chillies

noreply@blogger.com (Krishnaveni Nalka) — Sat, 18 May 2013 02:30:00 +0000

Ingredients:
1/2 KG of Green Chillies
2.5 - 3 cups sour Buttermilk
1/2 tsp Asfeotdia powder
Salt to taste

Recipe:
Wash the green chillies and keep them aside.

Slit each green chilly as shown in the picture below.

Put buttermilk, salt, asafoetida powder in a vessel and mix well.

Add the slit green chillies and mix well.

Cover one plastic sheet, place some hard material over that and keep it aside for about 7-8 hrs.

Remove the green chillies from buttermilk and sun dry.

Evening put this green chillies again in the leftover buttermilk. Repeat this step until all the buttermilk gets absorbed(3-4 days). Sun dry the buttermilk chillies for next 6-8 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk.

Mango Icecream

noreply@blogger.com (Krishnaveni Nalka) — Sat, 11 May 2013 02:30:00 +0000

Ingredients:
5 medium sized Mangoes
2.5 Liters (15 cups) Milk
1.5 - 2 tsp Custard powder
10 cups Sugar

Recipe:

Remove the outer skin of each mango and remove the pulp as shown in the picture below.

Put milk, custard powder in a vessel and mix well. Add sugar and bring it to boil. Keep this in low flame and stir it continuously for about 15-20 mins. Keep it aside for about one hour till it comes to room temperature.

Put mango pulp, required amount of the above prepared milk in a mixer and grind them to smooth paste. Add this to the remaining prepared milk and mix them well.

Put them together in a mixer and grind them for few seconds. Pour this content in a box.

Put the lid and keep it in a freezer for about 3-4 hrs. Put it again in a mixer and grind it for about 1 min. Pour the content to the same box and place it in a freezer for next 5-6 hrs. (This step can be avoided if you like crunchy icecream)

Mango Pulp (Squash)

noreply@blogger.com (Krishnaveni Nalka) — Sat, 04 May 2013 02:30:00 +0000

Ingredients:

80 - 100 Mangoes (Preferred: Wild Mangoes / Kaadu Mavina Hannu)
15 - 20 cups Sugar
5 cups Water

Recipe:

Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.

Squeeze the mango skin, mango fruits and extract the mango pulp as shown in the picture below.

Put this in a mixer for few seconds as shown in the picture below.

Put sugar, water in a vessel, mix them well, bring it to boil and prepare the sugar syrup. (Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.) Add the prepared mango pulp, mix them well. Bring it to boil and switch off the flame.

Once it is cooled to room temperature, store it in an airtight container/bottles. For longer shelf life store this in a refrigerator.

To prepare the juice, add mango squash and water in 1:3 ratio and mix well. Put ice cubes (if required) and serve.

Deevi Halasu(Deegujje / Breadfruit) Chips

noreply@blogger.com (Krishnaveni Nalka) — Sat, 27 Apr 2013 02:30:00 +0000

Ingredients:
2 large Breadfruits / Deegujje / Deevi Halasu
Salt to taste
Oil

Recipe:

Remove outer skin, innermost part of the breadfruit and put them in water for about 3-4 mins. Chop them into medium sized thin pieces as shown in the picture below.

Put little amount of water, salt in a bowl. Mix them well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put the chopped breadfruits into hot oil and fry them in medium high flame. Once it is almost fried sprinkle salt water and fry them until they turn golden in color.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea. (For spicy version, mix salt and chilly powder in a bowl, sprinkle this masala once we remove the chips from the hot oil and skip adding of salt water to the oil.)

Halasina Hannu(Jackfruit) Happala(Papad)

noreply@blogger.com (Krishnaveni Nalka) — Sat, 20 Apr 2013 02:30:00 +0000

Ingredients:
3 ltr utensil full of Jackfruits
Salt to taste(Little amount)

Recipe:

Apply little oil on your hands and cut the whole jackfruit into two halves. Take each piece and cut it into two halves.Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

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.

Place the jackfruits in a traditional steamer or pressure cooker. Add salt and steam cook for about 20-30 mins.

Grind the cooked jackfruit into smooth paste by without adding any water as shown in the picture below.

Take little amount of prepared dough and spread it over the banana leaf/plastic sheet as shown in the picture below.

Sun dry the Happalas for about 2-3 days. Store them in an airtight container. Serve it as it is. The above mentioned ingredients will serve around 20 Happalas.

Mambala / Sun Dried Mango Pulp

noreply@blogger.com (Krishnaveni Nalka) — Sat, 13 Apr 2013 02:30:00 +0000

Ingredients:

Mangoes (Preferred: Wild Mangoes / Kaadu Mavina Hannu)
Salt to taste

Recipe:

Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.

Put around 1/4 cup of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Mash them well and remove the seeds. Add required amount of salt and mix them well. Put this in a mixer for about a minute to get rid of lumps.

Put one plastic sheet over the tray and spread one clean cotton cloth as shown in the picture below.

Spread the prepared mango pulp over the cotton cloth as shown in the picture below. Sun dry this for a day, next day repeat the same steps as mentioned above, spread another layer of mango pulp over the cotton cloth and sun dry. Repeat this for next 8-10 days.

Sun dry the sheet for about 5-6 days until its dried properly as shown in the picture below.

Remove the sheet from the cotton cloth. Place it upside down and sun dry this for about 2-3 days.

Cut them into long pieces. Roll it over and place them in an airtight container. This can be preserved
as it is for a year and for longer shelf life store this in a refrigerator. This can be eaten as it is or can be used to prepare Mambala Gojju.

Deevi Halasu(Deegujje / Breadfruit) Palya

noreply@blogger.com (Krishnaveni Nalka) — Sat, 06 Apr 2013 02:30:00 +0000

Ingredients:
1 medium sized Breadfruit / Deegujje / Deevi Halasu
1/2 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
Grape sized Jaggary
2 - 3 tsp grated Coconut
1 tsp Mustard seeds
1 tsp Black Gram seeds
5 - 6 Curry leaves
2 tsp Oil

Recipe:

Remove outer skin, innermost part of the breadfruit and put it in water for about 3-4 mins. Chop it into medium sized thin pieces as shown in the picture below.

Put chopped breadfruit in a thick bottomed vessel/pan. Add turmeric powder, chilly powder, jaggary, salt, little amount of water and cook them well by covering a lid. Stir it once in every 2-3 mins. Once the water is almost dried, add grated cocount and keep the palya in low flame for about 2-3 mins.

Put black gram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and put it on palya. Mix well before serving. It goes well with rice/chapathis.

Halasinakayi Kharada Happala / Jackfruit Spicy Papad

noreply@blogger.com (Krishnaveni Nalka) — Sat, 30 Mar 2013 02:30:00 +0000

Ingredients:
2 medium sized Ripen Raw Jackfruits / Halasinakayi
3/4 cup Coriander seeds
1.5 tsp Carom seeds/ Ajwain Seeds / Oma
3 tsp Cumin seeds
10 Red Chillies
5-6 springs of Curry leaves
3/4 tsp Asafoetida Powder
2 tsp Black Pepper
6 - 8 tsp Chilly powder
1/4 cup Sesame seeds
Salt to taste
Oil

Recipe:

Apply little oil on your hands and cut the whole raw jackfruit into two halves. Take each piece and cut it into two halves as shown in the picture below.

Take one half and cut it into medium sized long pieces, remove the inner part of the 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.

Put coriander seeds, carom seeds, cumin seeds, red chillies, black pepper in a heavy bottomed vessel and dry roast the ingredients in low/medium flame for about 3 mins. Add the curry leaves, asafoetida powder and fry them for about 2-3 mins until it gives nice aroma.

Once it comes to room temperature, powder it in a mixer as shown in the picture below.

Wash the jackfruit and place them in a traditional steamer or pressure cooker. Add salt, prepared masala, chilly powder and steam cook for about 20-30 mins.

Mix the cooked jackfruit and grind it into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.

Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.

Remove one plastic sheet, place the happala upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.

Sun dry the Happalas for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or with other curries. It can be eaten as it is along with coconut. The above mentioned ingredients will serve around 300 Happalas.

Deevi Halasu(Deegujje / Breadfruit) Sambar

noreply@blogger.com (Krishnaveni Nalka) — Sat, 23 Mar 2013 02:30:00 +0000

Ingredients:
1 medium sized Breadfruit / Deegujje / Deevi Halasu
1 cup grated Coconut
1 medium sized Onion (Optional)
1/4 - 1/2 cup cooked Yellow Lentils
1/4 tsp Chilly powder
1/2 tsp Turmeric powder(1/4 for Cooking, 1/4 for Masala)
Large grape sized Jaggary
Small grape sized Tamarind
3 - 4 Red Chillies
1.5 tsp Coriander seeds
3/4 tsp Cumin seeds
3/4 tsp Yellow Lentils
1/2 tsp fenugreek seeds
1/2 tsp Black Gram seeds
1.5 tsp Mustard seeds (1/2 tsp for Masala + 1 tsp Seasoning)
Big pinch of Asafoetida powder
Salt to taste
10 - 12 Curry leaves(Half for Masala and remaining half for Seasoning)
2 tsp Oil

Recipe:

Remove outer skin, innermost part of the breadfruit and put them in water for about 3-4 mins. Chop them into medium sized pieces as shown in the picture below. Chop the onion into medium sized pieces as shown in the picture below.

Put chopped breadfruit, onion in a vessel. Add chilly powder, jaggary, salt, 1/4 tsp turmeric powder, required amount of water and cook them well. Once it is cooked, add cooked yellow lentils and bring it to boil.

Put red chillies, cumin seeds, coriander seeds, fenugreek seeds, yellow lentils, black gram seeds, 1/2 tsp mustard seeds, 1-2 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida, turmeric powder, 5-6 curry leaves and fry them for about 1 min in low flame.

Put grated coconut, fried sambar masala, 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 this ground masala to the vessel containing cooked breadfruit and bring it to boil and stir well. (Add water, salt if required.)

Put 1 tsp mustard seeds, oil in a pan and heat. Once it starts spluttering, add 5-6 curry leaves and add it to saambar. It goes well with Rice/Dosas/Chapathis.

Mavinakayi Idkayi Uppinakayi /Whole Mango Pickle

noreply@blogger.com (Krishnaveni Nalka) — Sat, 16 Mar 2013 02:30:00 +0000

Ingredients:
75 - 80 small Ripen Raw Mangoes (Preferred: Wild Mangoes / Kaadu Mavinakayi)
3 - 3.5 cups Coarse salt
12 cups Water
6 cups Red Chillies (Preferred: Harekala Menasu)
1/2 - 3/4 cup Mustard seeds
2 tsp Cumin seeds
2 tsp Fenugreek seeds
3 tsp Black Pepper
1/2 tsp Asafoetida powder / Grape sized Asfeotida
2 strands of Curry leaves (Optional)
1/2 inch Dried Turmeric or 1.5 tsp Turmeric powder
3 tsp Oil

Recipe:

Remove the stem, clean and wipe the raw mangoes using a clean cotton cloth.

Remove the edge of the mango and slit it as showin in the picture below.

Put around 12 cups of water, salt in a vessel and bring it to boil. Add mangoes, bring them to boil and cook well for around 10 mins in low/medium flame.

Remove the mangoes from salt water and keep them aside until it comes to room temperature. Keep the salt water aside until it comes to room temperature. Filter the salt water and it can be used for preparing the pickle masala. (Instead fresh salt water can be used for longer shelf life. For fresh salt water: Add around 3 cups water, 1 cup of salt in a vessel and bring it to boil. Once it is cooled to room temperature, use this for pickle masala.)

Prepare the pickle masala as mentioned in Mavinakayi Beyisida Uppinakayi recipe.

Transfer this ground masala to a vessel, add the cooked mangoes, required amount of salt water and mix them well.

Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, dosas, etc.

Southekayi(Yellow Cucumber) Tambli

noreply@blogger.com (Krishnaveni) — Sat, 09 Mar 2013 02:30:00 +0000

Ingredients:
1 cup chopped Tender Yellow Cucumber / Ele Mangalore Southekayi
1 cup grated Coconut
1 Green Chilly
1/4 tsp Cumin seeds
1 cup fresh Buttermilk / Curd / Yogurt
Salt to taste
1 - 2 Red Chilly pieces
1/2 tsp Mustard seeds
3 - 4 Curry leaves
1 tsp Oil

Recipe:
Peel the yellow cucumber, remove the inner part and cut it into medium sized pieces as shown in the picture below.

Grind grated coconut into medium smooth paste by adding sufficient amount of water.(If it is frozen coconut, use hot water while grinding.) Add chopped yellow cucumber, cumin seeds, green chilly and grind them together into smooth paste. Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)
Add mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to tambli. Mix well before serving. It goes well with rice.

Beempuli Uppinakayi / Bilimbi Pickle

noreply@blogger.com (Krishnaveni Nalka) — Sat, 02 Mar 2013 02:30:00 +0000

Ingredients:
50 Beempuli / Bilimbi
1 cup of coarse Salt
1 cup Pickle Masala
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
Big pinch of Asafetida powder

1 tsp Oil

Recipe:
Clean and wipe the Bilimbis using a clean cotton cloth.

Cut them into medium sized pieces as shown in the picture below.

Add salt and mix them well.

Keep this aside for about 5-6 hrs until it absorbs the salt content.

Prepare the pickle masala as mentioned in "Ambate Kayi Uppinakayi" recipe.

Put the pickle masala to the vessel containing chopped bilimbi, add salt water(Boiled and cooled) if required and mix them well. Put mustard seeds, cumin seeds, oil in a pan and heat. Once it start spluttering, add asafetida powder, keep this for few seconds and add it to pickle. Mix well and transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in a refrigerator. The life time of the pickle is about 1 month. It goes well with rice, dosas, etc.

Addathali Palya

noreply@blogger.com (Krishnaveni Nalka) — Sat, 23 Feb 2013 02:30:00 +0000

Ingredients:
3 - 4 medium sized Dioscorea Alata / Addathali / Uppu Kirengu or 5-6 cups chopped Addathali
1 - 1.5 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
3 - 4 tsp grated Coconut
1.5 tsp Black Gram seeds
1 tsp Mustard seeds
2 - 3 broken Red Chillies
6 - 8 Curry leaves
2 - 3 tsp Oil

Recipe:

Remove the outer skin of Dioscorea Alata and chop them into medium sized thin pieces as shown in the picture below. Wash the chopped Dioscorea Alata 5-6 times in water.

Put the chopped Dioscorea Alata in a pressure cooker. Add turmeric powder, chilly powder, salt, around 2.5 cups 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.

7 Cups Sweet

noreply@blogger.com (Krishnaveni) — Sat, 16 Feb 2013 02:30:00 +0000

Ingredients:
1 cup Bengal Gram flour / Kadle hudi
1 cup grated Coconut
1 cup Milk
1 cup Ghee
2.5 - 3 cups Sugar
4 - 5 Cardamoms

Recipe:
Sieve the flour, crush the grated coconut as shown in the picture below. Remove the outer cover of cardamom and mash them as shown in the picture below.

Apply little ghee on a plate and keep it aside.
Put bengal gram flour, crushed coconut, sugar, milk, ghee in a thick bottomed vessel and mix them well and heat.

Stir this mixture in medium flame for about 15-20 mins in medium flame. Add the crushed cardamom and mix them well.

Once the mixture starts leaving the edges and becomes frothy in texture, pour this to a ghee applied plate.(Gently tap the plate to spread the mixture evenly as shown in the picture below.)

Cut it into diamond shaped pieces immediately as shown in the picture below.

Keep it aside for about 30-40 mins and then separate each pieces as shown in the picture below. Store them in an airtight container.

Thondekayi Hannu Gojju

noreply@blogger.com (Krishnaveni Nalka) — Sat, 09 Feb 2013 02:30:00 +0000

Ingredients:
25 - 30 Tindora / Thondekayi
Grape sized Jaggary
Small grape sized Tamarind
2 Green Chillies
1 small Onion
Salt to taste
1 tsp Mustard seeds
Pinch of Asafetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Wash the tindoras, remove the edges as shown in the picture below.

Mash the tindoras using any hard material or stone as shown in the picture below.

Put mashed tindoras, little amount of water and salt in a pressure cooker container and cook.(2 whistles) Once the pressure goes off, mash them as shown in the picture below.

Put tamarind and little amount of water in a bowl, squeeze it and keep it aside. Chop onion, coriander leaves into small pieces as shown in the picture below.

Add tamarind water, chopped ingredients, jaggary to the vessel containing mashed cooked tindoras. Mash green chillies and mix them well. Add salt, water if required.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder and keep it for few seconds. Add curry leaves and then add it to gojju. Mix well before serving. It goes well with rice.

Aloo Bhujia

noreply@blogger.com (Krishnaveni Nalka) — Sat, 02 Feb 2013 02:30:00 +0000

Ingredients:
6 medium sized Potatoes / 4 - 5 cups cooked ground Potato
6-7 cups Bengal Gram flour / Besan / Kadle hudi
1/2 tsp Asafetida powder
1/4 tsp Turmeric powder
1.5 tsp Chilly powder
1.5 - 2 tsp Chat Masala
1 - 1.5 tsp Garam Masala
Salt to taste
2 - 3 tsp hot oil
Oil

Recipe:
Wash the potatoes, cook the potatoes in pressure cooker by adding required amount of water. (2-3 whistles) Once the pressure goes off, remove the outer cover and ground it into smooth paste by adding little amount of water as shown in the picture below.

Put bengal gram flour, salt, hot oil, asafetida powder, chilly powder, turmeric powder in a vessel and mix them well. Add the ground potato and mix well. Add little water if required, the consistency of the batter should be thick as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put the disc having many small round holes in it in the Chakkuli Maker. Fill it with the prepared dough and press the aloo bhujia directly to the vessel containing hot oil. Fry until it turns golden in color.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Kumbalakayi Thirulina Sasive

noreply@blogger.com (Krishnaveni) — Sat, 26 Jan 2013 02:30:00 +0000

Ingredients:
1 cup Inner Part of Ash Pumpkin / Budu Kumbalakayi Thirulu
Salt to taste
1/4 tsp Chilly powder
Large lemon sized Jaggary
1 cup grated Coconut
1/2 cup Buttermilk
3/4 tsp Mustard seeds(1/8 tsp for Grinding + Remaining for Seasoning)
1 - 2 Red Chilly pieces
4 - 5 Curry leaves
1/2 tsp Oil

Recipe:
Remove the seeds from inner part of the ash pumpkin, wash them and keep them aside.

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

Pu this chopped pieces, jaggary, salt, chilly powder, little amount of water in a vessel and cook them well by covering a lid.
Put grated coconut and 1/8th tsp of mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add this ground coconut to the vessel containing cooked inner part of ash pumpkin pieces. Add buttermilk 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 sasive.) Add water, salt if required.
Put oil, red chilly pieces, mustard seeds in a pan and heat. Once it starts spluttering, add curry leaves and add it to sasive. Mix well before serving. It goes well with rice.

Banana Flower(Baale Hu) Pathrode

noreply@blogger.com (Krishnaveni Nalka) — Sat, 19 Jan 2013 02:30:00 +0000

Ingredients:
3 cups White Rice
1 large Banana(Plantain) Flower / Baale Hu
1/2 cup grated Coconut
1.5 tsp Blackgram seeds
1 tsp Fenugreek seeds
3 tsp Coriander seeds
Lemon sized Tamarind
Large lemon sized Jaggary
10 Red Chillies
1/2 tsp Turmeric powder
Salt to taste
5 - 6 Banana leaves

Recipe:
Soak rice in water for about 6-7 hrs. Soak black gram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash the soaked ingredients 2-3 times and keep it aside.
Grind soaked fenugreek seeds, black gram seeds, grated coconut, red chillies, coriander seeds into smooth paste. Add soaked rice, jaggary, tamarind, salt, turmeric powder and grind them coarsely by adding little amount of water and keep it aside. Consistancy of the batter should be like Idli batter.

Separate the florets from banana flower.

Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.)Put water and little amount of buttermilk in a vessel and keep it aside. Chop banana flower into small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Remove the chopped banana flower from buttermilk water and keep it aside.

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside. Put chopped banana flower, rice batter together and mix well.

Take little amount of this batter and spread it over the banana leaf as shown in the picture below.

Fold the banana leaf as shown in the picture below.

Fold both the sides of banana leaf and place it in a cooker conatainer / traditional steamer upside down as shown in the picture below.

Steam cook for about 15-20 mins in high flame and another 30-40 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Switch off the flame and allow it to cool for about 5-10 mins. Cut them into medium sized pieces and serve them along with coconut oil and any kind of sambar or chutney. The above mentioned ingredients will serve 4-5 Pathrodes. You can also preapre Pathrode Khara Oggarane, Pathrode Sihi Oggarane and Roasted Pathrode from this.

Sankranthi Ellu Bella

noreply@blogger.com (Krishnaveni Nalka) — Sat, 12 Jan 2013 02:30:00 +0000

Ingredients:
1 cup Ground Nuts / Peanuts/ Nelagadale / Shenga
1 cup chopped dried Coconut / Kobbari / Koppara
1 cup Dalia Split / Putani
1 cup Jaggary pieces
3/4 - 1 tsp Sesame seeds / Ellu

Recipe:

Dry roast the peanuts and sesame seeds separately in medium flame until they turn light golden in color as shown in the picture below. Remove the outer cover of peanuts and make them into two halves. Scrape the outer skin of dried coconut and chop the jaggary, dried coconut into small pieces as shown in the picture below.

Mix them well and serve. This can be used for Naivedyam.

Lime Ginger Squash(Syrup)

noreply@blogger.com (Krishnaveni Nalka) — Sat, 05 Jan 2013 02:30:00 +0000

Ingredients:

1- 1.25 cups fresh Lemon Juice
1/2 cup of crushed Ginger
8 cups Sugar
1.5 - 2 cups Water

Recipe:

Cut the lemons, remove the seeds, squeeze and collect the fresh lemon juice in a vessel.

Crush the ginger in a mixer and keep it aside.

Put sugar, water in a vessel, mix them well and bring it to boil.

Add the crushed ginger, bring it to boil and prepare the sugar syrup. (Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.)

Strain this syrup to get rid of the pulp ingredients as shown in the picture below.

Once it is cooled to room temperature, add the lemon juice and mix well. Store it in an airtight container/bottles. This can be preserved for more than 6 months in refrigerator.

To prepare the juice, add lime ginger squash and water in 1:4 ratio and mix well. Put ice cubes (if required) and serve.

Beetroot Rasam

noreply@blogger.com (Krishnaveni) — Sat, 29 Dec 2012 02:30:00 +0000

Ingredients:
1 medium sized Beetroot / 1 cup grated Beetroot
Large grape sized Tamarind
Grape sized Jaggary
Pinch of Turmeric powder
Salt to taste
1.5 - 2 tsp Rasam powder
1/2 - 3/4 cup cooked Yellow Lentils /Toor dal / Togari bele
2 cloves of Garlic
1 tsp Mustard seeds
2 broken Red Chillies
3-4 Curry leaves
Pinch of Asafetida powder
2 tsp Oil

Recipe:
Put tamarind, little amount of water in a bowl, mash it and keep it aside.
Remove the outer skin of beetroot and grate it as shown in the picture below.

Put this grated beetroot in a cooker container. Add turmeric powder, tamarind water, jaggary, salt, 1 cup of water and cook. (3 whistles)
Once the pressure goes off, put this cooked beetroot in a vessel. Add rasam powder, required amount of water, cooked yellow lentils and bring it to boil.(Add other ingredients like salt, rasam powder, tamarind water if required) Keep the rasam in low flame for about 3-4 mins.

Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds, broken red chillies and fry. Once it starts spluttering, add curry leaves, asafetida powder, keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice.