Ingredients:
150 gms Thick Rice flakes (Avalakki)
15 gms Khus Khus
75 gms fresh grated Coconut
250 gms Jaggery - grated
80 gms ghee
25 gms Cashew nuts - break into pieces
20 gms raisins
1/2 tsp cardamom powder
Method:
Wash and soak rice flakes in water for 10 minutes. Drain the water and keep aside, for 1 hour.
Powder khus khus in a small jar of a mixer and now add fresh grated coconut, water and grind it to a smooth paste.
Heat 20 gms of ghee, add cashew and fry till golden. Switch off and add the raisins.
In a thick pan add the ground coconut, khus khus along with 50 ml of water and boil till good smell comes. Now add grated jaggery and let it melt. Boil for 2-3 minutes, add the remaining 60 gms ghee, mix well and add soaked rice flakes. (Before adding, if the rice flakes are hard, you can sprinkle a little water on them). Heat it for a couple of minutes. Switch off. Lastly add, cashew, raisins and cardamom powder. Serve.
Wednesday, August 26, 2009
Wednesday, August 12, 2009
Nippat
Ingredients:
700 gms Rice flour (4 cups)
45 gms Urad dal flour (1/16 cup)
300 gms Groundnuts (1 1/2 cups)
150 gms Fried gram (1 cup)
80 gms Dry grated coconut (1/2 dry coconut)
35 gms Guntur chilli
25 gms Salt
20 gms Dalda Vanaspati (CRISCO can be used in U.S.)
20 gms Curry leaves
10 gms Coriander leaves
Method:
Fry urad dal in a pan till slightly golden, cool, and powder smoothly in a mixer and sieve.
Fry groundnuts in a pan for 3-4 minutes (or spread on a plate and microwave for 1 minute, mix and again microwave for 1 more minute). Let it cool for 5 minutes. Remove skin. Prepare a coarse powder in a mixer.
Fried gram - powder coarsely in a mixer.
Dry grated coconut - powder coarsely in a mixer along with 1 tbsp of rice flour.
Guntur chilli & salt - together powder in a mixer.
Curry leaves & coriander - chop finely
Dalda - In a big basin, take dalda and smoothen it with your fingers - add 1 tbsp of rice flour and smoothen again.
To this add the rest of the rice flour and mix without lumps. Now add all the other ingredients and mix well.
Divide into 6 portions. Mix water to 1 portion at a time, and prepare a hard dough. Divide into small lemon size balls (approx. 25-30 gms each) flatten in between 2 plastic sheets, using a chapati/poori press. Or press with fingers, 3"-3 1/2" diameter. Fry in hot oil.
Makes about 70-75 nippats.
700 gms Rice flour (4 cups)
45 gms Urad dal flour (1/16 cup)
300 gms Groundnuts (1 1/2 cups)
150 gms Fried gram (1 cup)
80 gms Dry grated coconut (1/2 dry coconut)
35 gms Guntur chilli
25 gms Salt
20 gms Dalda Vanaspati (CRISCO can be used in U.S.)
20 gms Curry leaves
10 gms Coriander leaves
Method:
Fry urad dal in a pan till slightly golden, cool, and powder smoothly in a mixer and sieve.
Fry groundnuts in a pan for 3-4 minutes (or spread on a plate and microwave for 1 minute, mix and again microwave for 1 more minute). Let it cool for 5 minutes. Remove skin. Prepare a coarse powder in a mixer.
Fried gram - powder coarsely in a mixer.
Dry grated coconut - powder coarsely in a mixer along with 1 tbsp of rice flour.
Guntur chilli & salt - together powder in a mixer.
Curry leaves & coriander - chop finely
Dalda - In a big basin, take dalda and smoothen it with your fingers - add 1 tbsp of rice flour and smoothen again.
To this add the rest of the rice flour and mix without lumps. Now add all the other ingredients and mix well.
Divide into 6 portions. Mix water to 1 portion at a time, and prepare a hard dough. Divide into small lemon size balls (approx. 25-30 gms each) flatten in between 2 plastic sheets, using a chapati/poori press. Or press with fingers, 3"-3 1/2" diameter. Fry in hot oil.
Makes about 70-75 nippats.
Rava Burfi
Ingredients:
400 gms sugar (2 measuring cups)
150 gms Chiroti Rava (1 measuring cup)
175 gms ghee (1 measuring cup)
200 gms milk (1 measuring cup)
2 drops any food colour
2 drops vanilla essence
1/4 tsp ghee to grease the tray
Method:
Mix sugar and chiroti rava in a thick copper bottom vessel. To this add ghee and milk. Keep it on a stove on medium flame. Stir continuously. When it starts boiling, simmer and continue to stir. After 10 minutes add 2 drops of food colour and 2 drops of vanilla essence. Continue to stir for 2-5 minutes more.
If it starts changing colour slightly, and the bubbles remain continuously, it is done. When the burfi consistency is reached, pour in a 8" X 10" greased tray. Tap the tray to settle it evenly.
Cool for 5 minutes. Cut into squares. Let it cool completely. Transfer to an air tight container.
400 gms sugar (2 measuring cups)
150 gms Chiroti Rava (1 measuring cup)
175 gms ghee (1 measuring cup)
200 gms milk (1 measuring cup)
2 drops any food colour
2 drops vanilla essence
1/4 tsp ghee to grease the tray
Method:
Mix sugar and chiroti rava in a thick copper bottom vessel. To this add ghee and milk. Keep it on a stove on medium flame. Stir continuously. When it starts boiling, simmer and continue to stir. After 10 minutes add 2 drops of food colour and 2 drops of vanilla essence. Continue to stir for 2-5 minutes more.
If it starts changing colour slightly, and the bubbles remain continuously, it is done. When the burfi consistency is reached, pour in a 8" X 10" greased tray. Tap the tray to settle it evenly.
Cool for 5 minutes. Cut into squares. Let it cool completely. Transfer to an air tight container.
Stuffed Brinjal
Ingredients:
250 gms small round green Brinjal
200 gms small round onions
20 gms groundnuts
8 gms tamarind - soak
7 gms Rasam powder
5 gms Red chilli powder
8 gms salt
12 gms jaggery
20 gms fresh grated coconut
5 gms coriander
3 gms curry leaves
4 gms ginger
2 gms garlic
1 pinch turmeric
For the seasoning :
3 Tbsp Oil
1/2 tsp mustard
1/4 tsp jeera
2 strings curry leaves
1 pinch hing
Method:
Peel the skin of the onions and keep aside. Cut the stem of the brinjal, and from the opposite side slit brinjal into 4, without cutting into pieces. Soak in salted water.
Grind together groundnuts, tamarind, rasam powder, red chilli powder, salt, jaggery, coconut, coriander leaves, curry leaves, ginger, garlic and a little turmeric powder, with sufficient water.
Stuff this mixture into the slit brinjal - a little in each brinjal. Reserve the rest of it.
Heat oil in a pressure pan, add the mustard, jeera, curry leaves and hing. Now add the peeled onions, and fry on a low flame for 5 minutes, with a lid. Keep stirring every 2 minutes.
Now arrange the stuffed brinjals on top of the onions, and pour the reserved masala paste over them. If the paste is thick, add water to make it into a pouring consistency and then pour over the brinjals. Keep the lid and pressure cook till 1 whistle.
Let it cool. Remove the lid, mix and transfer to a serving bowl.
Variation: Cut the onions and the brinjal lengthwise. Heat oil, add mustard, jeera, curry leaves and hing. Add the cut brinjal and onion and fry on a low flame, till they are cooked. Now add the ground masala and fry till done.
250 gms small round green Brinjal
200 gms small round onions
20 gms groundnuts
8 gms tamarind - soak
7 gms Rasam powder
5 gms Red chilli powder
8 gms salt
12 gms jaggery
20 gms fresh grated coconut
5 gms coriander
3 gms curry leaves
4 gms ginger
2 gms garlic
1 pinch turmeric
For the seasoning :
3 Tbsp Oil
1/2 tsp mustard
1/4 tsp jeera
2 strings curry leaves
1 pinch hing
Method:
Peel the skin of the onions and keep aside. Cut the stem of the brinjal, and from the opposite side slit brinjal into 4, without cutting into pieces. Soak in salted water.
Grind together groundnuts, tamarind, rasam powder, red chilli powder, salt, jaggery, coconut, coriander leaves, curry leaves, ginger, garlic and a little turmeric powder, with sufficient water.
Stuff this mixture into the slit brinjal - a little in each brinjal. Reserve the rest of it.
Heat oil in a pressure pan, add the mustard, jeera, curry leaves and hing. Now add the peeled onions, and fry on a low flame for 5 minutes, with a lid. Keep stirring every 2 minutes.
Now arrange the stuffed brinjals on top of the onions, and pour the reserved masala paste over them. If the paste is thick, add water to make it into a pouring consistency and then pour over the brinjals. Keep the lid and pressure cook till 1 whistle.
Let it cool. Remove the lid, mix and transfer to a serving bowl.
Variation: Cut the onions and the brinjal lengthwise. Heat oil, add mustard, jeera, curry leaves and hing. Add the cut brinjal and onion and fry on a low flame, till they are cooked. Now add the ground masala and fry till done.
Thursday, July 30, 2009
Palak Dal
Ingredients:
300 gms Palak - clean, wash and cut
130 gms Onion - chop
100 gms Toor dal
10 gms green chilli - slit in the centre and cut finely
250 ml water
1 pinch turmeric
30-35 gms grated raw mango
10 gms salt.
For the seasoning:
1 tbsp oil
1/2 tsp mustard
1/2 tsp jeera
8 pods garlic
2 strings curry leaves
1 pinch hing
Method:
Pressure cook dal, palak, onion, green chilli, turmeric and water. When the pressure is released, mash dal, add grated raw mango, salt and boil. No need to add water. Heat oil, add all seasonings and pour this on top.
300 gms Palak - clean, wash and cut
130 gms Onion - chop
100 gms Toor dal
10 gms green chilli - slit in the centre and cut finely
250 ml water
1 pinch turmeric
30-35 gms grated raw mango
10 gms salt.
For the seasoning:
1 tbsp oil
1/2 tsp mustard
1/2 tsp jeera
8 pods garlic
2 strings curry leaves
1 pinch hing
Method:
Pressure cook dal, palak, onion, green chilli, turmeric and water. When the pressure is released, mash dal, add grated raw mango, salt and boil. No need to add water. Heat oil, add all seasonings and pour this on top.
Tuesday, July 28, 2009
Sambar for Idli
Ingredients:
80 gms toor dal
150 gms onion - chop
one pinch haldi
250 gms tomato - chop
30 gms fresh grated coconut
20 gms sambar masala
15 gms tamarind - soak
15 gms salt
20 gms jaggery
100 gms tomato - chop
For the seasoning
2 tsp oil
1/2 tsp mustard
1/2 tsp jeera
2 strings curry leaves
one pinch hing
2 pinches garam masala
1 tbsp finely chopped coriander leaves
1) Pressure cook dal and onion with little turmeric powder. When the pressure is released, mash dal.
2) Grind together tomato, coconut and sambar masala powder with little water in a mixer, to a fine paste.
3) Add the above paste to the dal, add tamarind pulp, salt, jaggery, cut tomatoes and add water to adjust consistency and boil till tomato is cooked. Transfer to a serving bowl.
4) Heat oil add seasoning. Add this to the serving bowl and garnish with garam masala and chopped coriander.
Variation: Vegetables like carrot, beans, potatoes, and peas can be added in small quantities, if desired, to the pressure cooker.
80 gms toor dal
150 gms onion - chop
one pinch haldi
250 gms tomato - chop
30 gms fresh grated coconut
20 gms sambar masala
15 gms tamarind - soak
15 gms salt
20 gms jaggery
100 gms tomato - chop
For the seasoning
2 tsp oil
1/2 tsp mustard
1/2 tsp jeera
2 strings curry leaves
one pinch hing
2 pinches garam masala
1 tbsp finely chopped coriander leaves
1) Pressure cook dal and onion with little turmeric powder. When the pressure is released, mash dal.
2) Grind together tomato, coconut and sambar masala powder with little water in a mixer, to a fine paste.
3) Add the above paste to the dal, add tamarind pulp, salt, jaggery, cut tomatoes and add water to adjust consistency and boil till tomato is cooked. Transfer to a serving bowl.
4) Heat oil add seasoning. Add this to the serving bowl and garnish with garam masala and chopped coriander.
Variation: Vegetables like carrot, beans, potatoes, and peas can be added in small quantities, if desired, to the pressure cooker.
Thursday, July 2, 2009
Gojjavalakki
Ingredients:
1 Kg. Thick Avalakki (Poha/Rice flakes) (powder coarsely)
60 gms Byadigi Chilli
65 gms Salt
70 gms Tamarind - cut into small bits
65 gms Dry coconut - grated
175 gms Jaggery - weigh the ball and grate finely
45 gms Rasam powder
50 gms Black Til - fry and powder coarsely
Fry together and powder:
12 gms daniya,
8 gms jeera,
5 gms each pepper, methi, mustard
For the seasoning:
200 gms Refined oil
12 gms Mustard
20 gms Fresh curry leaves
125 gms Groundnuts
A little Hing
A little turmeric powder
Method:
Powder avalakki coarsely in a mixer, sieve and remove fine powder. Keep this tari aside.
Put tamarind, salt, chillies and dry coconut into the mixer and powder it. Now mix this powder to the avalakki. Along with this mix finely grated jaggery, rasam powder, black til powder, prepared masala powder, to the avalakki and mix very well.
Heat oil in a pan, add mustard. When it splutters add hing, curry leaves and groundnuts. When the groundnuts are done add the turmeric powder and the prepared avalakki. Mix well on a low flame for about 3 minutes. Put off the flame. Cool well before storing it in an air tight container.
How to use:
Take 1 cup of gojjavalakki ready mix in a bowl, add 3/4 cup of boiling water to it. Put a lid and let it stand for 10 minutes. Mix and microwave for 1 minute and serve hot.
This recipe is contributed by Mamatha and Chandrakala.
1 Kg. Thick Avalakki (Poha/Rice flakes) (powder coarsely)
60 gms Byadigi Chilli
65 gms Salt
70 gms Tamarind - cut into small bits
65 gms Dry coconut - grated
175 gms Jaggery - weigh the ball and grate finely
45 gms Rasam powder
50 gms Black Til - fry and powder coarsely
Fry together and powder:
12 gms daniya,
8 gms jeera,
5 gms each pepper, methi, mustard
For the seasoning:
200 gms Refined oil
12 gms Mustard
20 gms Fresh curry leaves
125 gms Groundnuts
A little Hing
A little turmeric powder
Method:
Powder avalakki coarsely in a mixer, sieve and remove fine powder. Keep this tari aside.
Put tamarind, salt, chillies and dry coconut into the mixer and powder it. Now mix this powder to the avalakki. Along with this mix finely grated jaggery, rasam powder, black til powder, prepared masala powder, to the avalakki and mix very well.
Heat oil in a pan, add mustard. When it splutters add hing, curry leaves and groundnuts. When the groundnuts are done add the turmeric powder and the prepared avalakki. Mix well on a low flame for about 3 minutes. Put off the flame. Cool well before storing it in an air tight container.
How to use:
Take 1 cup of gojjavalakki ready mix in a bowl, add 3/4 cup of boiling water to it. Put a lid and let it stand for 10 minutes. Mix and microwave for 1 minute and serve hot.
This recipe is contributed by Mamatha and Chandrakala.
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