tag:blogger.com,1999:blog-34092416204183449062024-03-13T14:18:15.518-07:00Puttu's kitchen by Vaniputtuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-3409241620418344906.post-68498995241844713132020-12-11T03:36:00.003-08:002020-12-11T03:43:28.359-08:00NUCHHINUNDE AND HASI MAJJIGE HULI<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-aSnOsYMGAmA/X9NYRTXvxpI/AAAAAAAALjI/dQR5F6IqOxEN7sVQxaQEuLR6KlpVemgyACLcBGAsYHQ/s610/5.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="520" data-original-width="610" src="https://1.bp.blogspot.com/-aSnOsYMGAmA/X9NYRTXvxpI/AAAAAAAALjI/dQR5F6IqOxEN7sVQxaQEuLR6KlpVemgyACLcBGAsYHQ/s320/5.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">NUCHHINUNDE</td></tr></tbody></table><br /><p></p><p class="MsoNormal"><i style="mso-bidi-font-style: normal;">Nuchhuna unde</i> is
prepared from Tuvar dhal (Pigeon peas). Some people use a mixture of Tuvar dhal
and Bengal gram dhal. <i style="mso-bidi-font-style: normal;">Nuchhu </i>is
broken pieces of grains. In olden days de hulling was done by stone <span style="mso-spacerun: yes;"> </span>chakki consisting of 2 grinding stones, where
the lower one was immovable and the upper one rotating, which was operated
manually. During the process of dehulling of Tuvar dhal beans, plenty of seeds
used to get broken in to small pieces which are called Thogari nuchhu. These
broken pieces of tovar dhal are used in the preparation <i style="mso-bidi-font-style: normal;">Thogari nuchhina unde</i>. Due to modern technology there will not be
much nuchhu formed during dehulling in dhal mills. As Thogari nuchhu is not available
we brake whole dhal and prepare nuchhinunde! Nuchhinunde is prepared with
onion, carrot gratings, Pudina leaves, Sabsige soppu (Dill leaves). Fenugreek
leaves can also be added. <span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal">Along with nuchhinunde, <i style="mso-bidi-font-style: normal;">Hasi
maggige huli</i> is prepared as dip which is prepared from thick curds.<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">INGREDTENTS <o:p></o:p></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For Nuchhinunde <o:p></o:p></b></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JhT8JVteA24/X9NYopuPd8I/AAAAAAAALjQ/OGjLfVnRQ-0HITPnEP8-utLf3t3QMo4qgCLcBGAsYHQ/s610/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="610" src="https://1.bp.blogspot.com/-JhT8JVteA24/X9NYopuPd8I/AAAAAAAALjQ/OGjLfVnRQ-0HITPnEP8-utLf3t3QMo4qgCLcBGAsYHQ/s320/1.jpg" width="320" /></a></div><br /><b style="mso-bidi-font-weight: normal;"><br /></b><p></p>
<p class="MsoNormal">Tuvar dhal: 1 cup<o:p></o:p></p>
<p class="MsoNormal">Green chillies: 6<o:p></o:p></p>
<p class="MsoNormal">Onion: 1 finely chopped<o:p></o:p></p>
<p class="MsoNormal">Carrot: 1, grated<o:p></o:p></p>
<p class="MsoNormal">Curry leaves: 2 sprigs, broken into small pieces<o:p></o:p></p>
<p class="MsoNormal">Chopped coriander leaves: 2 table spoons<o:p></o:p></p>
<p class="MsoNormal">Asafoetida<o:p></o:p></p>
<p class="MsoNormal">Turmeric powder: ½ teaspoon<o:p></o:p></p>
<p class="MsoNormal">Salt: to taste<o:p></o:p></p>
<p class="MsoNormal">Coconut gratings: 2 table spoons<o:p></o:p></p>
<p class="MsoNormal">Coconut pieces: 2 table spoons<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For Hasi majjige huli<o:p></o:p></b></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZXF1TZDMxlU/X9NYxhZ7W1I/AAAAAAAALjU/4-yfRKCH8qQKKinWIpse79PeAyH2ZxRqwCLcBGAsYHQ/s610/20201122_141456.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="610" src="https://1.bp.blogspot.com/-ZXF1TZDMxlU/X9NYxhZ7W1I/AAAAAAAALjU/4-yfRKCH8qQKKinWIpse79PeAyH2ZxRqwCLcBGAsYHQ/s320/20201122_141456.jpg" width="320" /></a></div><br /><b style="mso-bidi-font-weight: normal;"><br /></b><p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></p>
<p class="MsoNormal">Thick curds: 2 cups<o:p></o:p></p>
<p class="MsoNormal">Green chillies: 3<o:p></o:p></p>
<p class="MsoNormal">Coconut gratings: 4 table spoons<o:p></o:p></p>
<p class="MsoNormal">Mustard: ½ teaspoon<o:p></o:p></p>
<p class="MsoNormal">Asafoetida<o:p></o:p></p>
<p class="MsoNormal">Salt<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For seasoning<o:p></o:p></b></p>
<p class="MsoNormal">Cumin seed: ½ tea spoon<o:p></o:p></p>
<p class="MsoNormal">Mustard seeds: ½ tea spoon <o:p></o:p></p>
<p class="MsoNormal">Red chilli: 1 broken in to pieces<o:p></o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span>Asafoetida: one pinch<o:p></o:p></p>
<p class="MsoNormal">Turmeric powder: ½ teaspoon<o:p></o:p></p>
<p class="MsoNormal">Curry leaves: 2 sprigs<o:p></o:p></p>
<p class="MsoNormal">Chopped coriander leaves: 1 table spoon<o:p></o:p></p>
<p class="MsoNormal">Salt: ½ teaspoon<o:p></o:p></p><p class="MsoNormal">Oil or ghee 2 tea spoons</p>
<p class="MsoNormal">Method<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Nuchhinunde<o:p></o:p></b></p>
<p class="MsoNormal">Wash and soak Tuvar dhal for 2 hours. Drain the water well. Pulse
the dhal in to a coarse paste along with green chillies, salt, turmeric powder
and asafoetida without adding water. I prefer to grind in a chutney jar to the
big jar for this purpose as I get uniform coarse paste. <o:p></o:p></p>
<p class="MsoNormal">Transfer the paste in to a bowel. Add chopped onion, curry
leaves, coriander leaves, coconut gratings, coconut pieces and mix well. Add
more salt if needed. Allow to stand for a few minutes.<o:p></o:p></p>
<p class="MsoNormal">Paste should not be too thick or thin. Add some water to the
paste if needed. If the paste is too tight Nuchhinunde will become very hard
after it is cooked, if it is thin you cannot shape bolls. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OfGW4Er0BHk/X9NY_vQKsaI/AAAAAAAALjc/RNTuIDxUdbo23XW2hHBguZChXO-WT2W_gCLcBGAsYHQ/s610/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="610" src="https://1.bp.blogspot.com/-OfGW4Er0BHk/X9NY_vQKsaI/AAAAAAAALjc/RNTuIDxUdbo23XW2hHBguZChXO-WT2W_gCLcBGAsYHQ/s320/2.jpg" width="320" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jN6lCBdjgBs/X9NZOM5qtKI/AAAAAAAALjk/vPvA0eHtK5gHKNBUCC_lTirqGjN_GXi1ACLcBGAsYHQ/s610/20200426_113330.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="348" data-original-width="610" src="https://1.bp.blogspot.com/-jN6lCBdjgBs/X9NZOM5qtKI/AAAAAAAALjk/vPvA0eHtK5gHKNBUCC_lTirqGjN_GXi1ACLcBGAsYHQ/s320/20200426_113330.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">STEAMED NUCHHINUNDE</td></tr></tbody></table><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Make oval shaped balls and place them in a greased idli
mould and steam for 20 minutes in a pressure cooker covering the vent with a
tumbler. Cool it and transfer to a dish. Serve worm nuchhinunde with ghee and
Hasi majjige huli <o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">HASI MAJJIGE HULI</b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-DHNKe7hK6dk/X9NZWFJsHfI/AAAAAAAALjs/TIkn42-lWBEPXVXdUZMxbXnVtnc32GxnQCLcBGAsYHQ/s610/4.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="541" data-original-width="610" src="https://1.bp.blogspot.com/-DHNKe7hK6dk/X9NZWFJsHfI/AAAAAAAALjs/TIkn42-lWBEPXVXdUZMxbXnVtnc32GxnQCLcBGAsYHQ/s320/4.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">HASI MAJJIGE HULI</td></tr></tbody></table><b style="mso-bidi-font-weight: normal;"><br /><o:p></o:p></b><p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Method<o:p></o:p></b></p>
<p class="MsoNormal">Grind coconut gratings, mustard, salt, turmeric powder, asafoetida
with 2 spoons of curds to a smooth paste. Beat the remaining curds well. Add
ground paste and mix well. Add salt if needed.<o:p></o:p></p>
<p class="MsoNormal">Heat 2 teaspoons of refined oil or ghee in a pan. Add mustard,
cinnamon, turmeric powder, broken red chilli pieces. When they are done add
curry leaves, mix well and cool. Add the seasoning to the curd mixture and mix well.
Hasi majjige huli is ready.<o:p></o:p></p>
<p class="MsoNormal">Serve hot Nuchhinunde with ghee and Hasi majjige huli.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com1tag:blogger.com,1999:blog-3409241620418344906.post-65045347725125805282020-11-25T20:08:00.007-08:002020-11-25T20:14:11.536-08:00TOMATO SARU<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-I_s4t50GAmU/X78oSgaoToI/AAAAAAAALhk/teDRKtx5NXoJkyi_ADJ4U_Zi67lNdCQbwCLcBGAsYHQ/s610/20201116_125011.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="463" data-original-width="610" src="https://1.bp.blogspot.com/-I_s4t50GAmU/X78oSgaoToI/AAAAAAAALhk/teDRKtx5NXoJkyi_ADJ4U_Zi67lNdCQbwCLcBGAsYHQ/s320/20201116_125011.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">TOMATO SARU<br /></td></tr></tbody></table><br /><p></p><p class="MsoNormal">Saru is a simple dish which is almost prepared daily in
south India. In summer season we feel like eating simple ‘Thilisaru” saru and rice.
Thilisaru” is the top watery portion of the dish. In winter we like to drink “Bisi
–bisi” (Hot-hot) saru and little ghee. <o:p></o:p></p>
<p class="MsoNormal">Saru is prepared with Tuvar dhal, Green gram dhal, Green
gram, Horse gram; Avare kai (hyacinth beans).We can say it is also a type of
clear soup of South India!<o:p></o:p></p>
<p class="MsoNormal">The one I am going to explain now is Tomato saru which is
prepared with tuvar dhal and tomato.<o:p></o:p></p>
<p class="MsoNormal">I always want to finish cooking fast so that I can pursue my
other hobbies. I take maximum advantage of pressure cooker, microwave to cook vegetables
and electric kettle to heat water.<o:p></o:p></p>
<p class="MsoNormal">I am going to explain my method of preparing saru very fast.<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></p>
<p class="MsoNormal">Tour dhal: ½ cup<o:p></o:p></p>
<p class="MsoNormal"><a href="https://puttuskitchen.blogspot.com/2013/07/mysore-sarinapudi-menasinapudi.html">Sarina pudi (Rasam powder)</a>: 3 Tea spoons<o:p></o:p></p>
<p class="MsoNormal">Tamarind: I lemon size or tamarind paste 2 teaspoons<o:p></o:p></p>
<p class="MsoNormal">Salt: To taste<o:p></o:p></p>
<p class="MsoNormal">Chopped coriander leaves: 2 table spoons <o:p></o:p></p>
<p class="MsoNormal">Turmeric powder: ½ teaspoon <o:p></o:p></p>
<p class="MsoNormal">Tomato: 4 numbers<o:p></o:p></p>
<p class="MsoNormal">Oil: 1 tea spoon<o:p></o:p></p>
<p class="MsoNormal">For seasoning<o:p></o:p></p>
<p class="MsoNormal">Ghee: 1 teaspoon<o:p></o:p></p>
<p class="MsoNormal">Mustard: ½ teaspoon<o:p></o:p></p>
<p class="MsoNormal">Cumin seeds: ½ teaspoon<o:p></o:p></p>
<p class="MsoNormal">Asafoetida: One big pinch<o:p></o:p></p>
<p class="MsoNormal">Curry leaves: 2 sprigs<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Method<o:p></o:p></b></p>
<p class="MsoNormal">Wash and cut tomatoes in to big pieces<o:p></o:p></p>
<p class="MsoNormal">Wash tamarind well and place it in a tumbler and cover it
with hot water.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-F5QQ8uUtBmQ/X78ohtQc8cI/AAAAAAAALho/D21pLLp4-nkyFlEHH24iAEPUMbipgKyTwCLcBGAsYHQ/s610/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="610" src="https://1.bp.blogspot.com/-F5QQ8uUtBmQ/X78ohtQc8cI/AAAAAAAALho/D21pLLp4-nkyFlEHH24iAEPUMbipgKyTwCLcBGAsYHQ/s320/5.jpg" width="320" /></a></div><br /><p class="MsoNormal">Take tour dhal in a pressure cooker and wash well. Add 2½ cups
of hot water and boil on a high flame for 1 or 2 minutes. You see froth forming
on the top. Remove it with the help of a ladle. This avoids the water spillage from
the pressure cooker. Add turmeric powder, 1 tea spoon of ghee (or refined oil).Add
tomato pieces. Place the tumbler with tamarind in the cooker so that no dhal is
under it. Cover the cooker with its lid. Place the cooker weight on the vent as
soon as the steam gushes out. Cook on high flame. Reduce the fame as soon as
you hear the whistle of the cooker. Cook for 5 minutes. And switch off the stove.
Open the cooker when the pressure is completely released. Transfer the tamarind
to a dish and extract the pulp. Mash dhal and tomatoes well.</p><p class="MsoNormal"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-3tsKQLzVU94/X78orFxCeZI/AAAAAAAALhw/GaUzWK7rxz4AXwSNfXqU4fT0wlDnINDggCLcBGAsYHQ/s610/4.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="460" data-original-width="610" src="https://1.bp.blogspot.com/-3tsKQLzVU94/X78orFxCeZI/AAAAAAAALhw/GaUzWK7rxz4AXwSNfXqU4fT0wlDnINDggCLcBGAsYHQ/s320/4.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">COOKED DHAL,TAMRIND AND TOMATOES<br /></td></tr></tbody></table><br /><o:p></o:p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-QF-q7EsE9MI/X78pOPEiVvI/AAAAAAAALiE/aHLDL84Yb6MFpxW5LUje2CIut7nz6co9ACLcBGAsYHQ/s610/3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="486" data-original-width="610" src="https://1.bp.blogspot.com/-QF-q7EsE9MI/X78pOPEiVvI/AAAAAAAALiE/aHLDL84Yb6MFpxW5LUje2CIut7nz6co9ACLcBGAsYHQ/s320/3.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">TOMATOES FOR MASHING<br /></td></tr></tbody></table><p class="MsoNormal">Add salt and tamarind pulp. Boil for two minutes. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-F_ltP5Ih2yI/X78o9dYEGeI/AAAAAAAALh8/SCZOvCIMCeonS5nwITw6KDp5Eiai7KlcQCLcBGAsYHQ/s610/2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="484" data-original-width="610" src="https://1.bp.blogspot.com/-F_ltP5Ih2yI/X78o9dYEGeI/AAAAAAAALh8/SCZOvCIMCeonS5nwITw6KDp5Eiai7KlcQCLcBGAsYHQ/s320/2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">SARU BOILING<br /></td></tr></tbody></table><p class="MsoNormal">We need
not boil for long as the tamarind is already cooked!</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Heat Ghee in a pan. Add mustard, cumin and asafoetida. When
crackling of seeds stop add curry leaves. Pour it over the saru. Add coriander leaves.
Saru is ready!<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com2tag:blogger.com,1999:blog-3409241620418344906.post-36303771195234602692020-11-20T20:35:00.003-08:002020-11-22T19:34:12.976-08:00DODDA PATHRE THAMBULI<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-rgcikVxHZ4k/X7iTKbC2kZI/AAAAAAAALgQ/wvOFYQO8c_E7w7CtpgLgRkMfenKANSLcgCLcBGAsYHQ/s610/1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="541" data-original-width="610" src="https://1.bp.blogspot.com/-rgcikVxHZ4k/X7iTKbC2kZI/AAAAAAAALgQ/wvOFYQO8c_E7w7CtpgLgRkMfenKANSLcgCLcBGAsYHQ/s320/1.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">THAMBULI<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-V1miPw3UV0k/X7stR3SDXZI/AAAAAAAALhM/Yf-ZPf3xzKccPAKW1xg2W5hSmjzHN68GgCLcBGAsYHQ/s610/20200513_081346.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="348" data-original-width="610" src="https://1.bp.blogspot.com/-V1miPw3UV0k/X7stR3SDXZI/AAAAAAAALhM/Yf-ZPf3xzKccPAKW1xg2W5hSmjzHN68GgCLcBGAsYHQ/s320/20200513_081346.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">DODDA PATHRE PLANT IN MY GARDEN</td></tr></tbody></table><p class="MsoNormal">Thambuli is a side dish prepared out of curds and it simple
to prepare. Some call it thambli. Thambuli has derived from Kannada word “Thampu”
which means cold. It is very soothing and very tasty dish. Thambuli is prepared
with greens, vegetables or even with spices such as coriander, pepper, ginger, fenugreek
seeds and cumin seeds. Thambuli is prepared with ground Black gram dhal paste
also. Dodda pathre thambuli is very tasty preparation which I am going to
explain here.</p><p class="MsoNormal"><o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-sHyhHyqKoE4/X7iTUXexJVI/AAAAAAAALgU/mX9T4yYprFMQhF74Z5paYtFV6bZiqX77ACLcBGAsYHQ/s610/5.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="486" data-original-width="610" src="https://1.bp.blogspot.com/-sHyhHyqKoE4/X7iTUXexJVI/AAAAAAAALgU/mX9T4yYprFMQhF74Z5paYtFV6bZiqX77ACLcBGAsYHQ/s320/5.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">DODDAPATHRE<br /></td></tr></tbody></table><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal"><b>Ingredients<o:p></o:p></b></p>
<p class="MsoNormal">Doddapathre leaves 2 fists full. <o:p></o:p></p>
<p class="MsoNormal">Pepper: 1½ teaspoon<o:p></o:p></p>
<p class="MsoNormal">Cumin seeds: 1½ teaspoon<o:p></o:p></p>
<p class="MsoNormal">Fresh coconut gratings: 4 table spoons<o:p></o:p></p>
<p class="MsoNormal">Curry leaves: 2 sprigs<o:p></o:p></p>
<p class="MsoNormal">Salt: to taste<o:p></o:p></p>
<p class="MsoNormal">Ghee: 2 teaspoons<o:p></o:p></p>
<p class="MsoNormal"><b>For seasoning <o:p></o:p></b></p>
<p class="MsoNormal">Mustard: 1 tea spoon<o:p></o:p></p>
<p class="MsoNormal">Cumin seed: 1 teaspoon<o:p></o:p></p>
<p class="MsoNormal">Red chillies: 2, broken into pieces<o:p></o:p></p>
<p class="MsoNormal">Asafoetida: one pinch<o:p></o:p></p>
<p class="MsoNormal"><b>Method</b><o:p></o:p></p>
<p class="MsoNormal">Wash doddapathre leaves and pat them dry. Cut them in to
small pieces.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lwHlGgBswp4/X7iTgLxRXtI/AAAAAAAALgY/R1ebGWcP8FMTYZzmxCOx0Il2da9blbY3QCLcBGAsYHQ/s610/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="344" data-original-width="610" src="https://1.bp.blogspot.com/-lwHlGgBswp4/X7iTgLxRXtI/AAAAAAAALgY/R1ebGWcP8FMTYZzmxCOx0Il2da9blbY3QCLcBGAsYHQ/s320/3.jpg" width="320" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Heat 1 teaspoon of ghee in a pan and roast cumin seeds and
pepper till they are aromatic. Add doddapathre and fry. Plenty of water is
released.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Rcw6WZs836o/X7iTraRj3qI/AAAAAAAALgg/wkePR2w2E3EriH2HAjApvklUWuRkOPQUwCLcBGAsYHQ/s610/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="355" data-original-width="610" src="https://1.bp.blogspot.com/-Rcw6WZs836o/X7iTraRj3qI/AAAAAAAALgg/wkePR2w2E3EriH2HAjApvklUWuRkOPQUwCLcBGAsYHQ/s320/4.jpg" width="320" /></a></div><br /><p class="MsoNormal"> Fry till all the water gets evaporated and leaves change in colour. Allow
to cool. Transfer these in to mixer jar, add coconut gratings and ½ cup of
curds and grind it to a smooth paste. Add remaining curds and salt to taste
give one turn. Transfer the paste in to a serving dish.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p><p>Heat one spoon of ghee in a pan. Add mustard seeds, cumin
seeds red chilli pieces and asafoetida. Allow them to crackle. Add curry leaves and fry for a few
seconds. Add the seasoning to the dish and serve with steaming rice. </p>puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com2tag:blogger.com,1999:blog-3409241620418344906.post-40748815545373266172020-11-13T20:29:00.000-08:002020-11-13T20:29:22.392-08:00THUPPANNA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xYgTR65dr0E/X69c1Kj4hAI/AAAAAAAALe0/fzsD0Hdnkm4RSyjlL15HyemLVTXVWADFgCLcBGAsYHQ/s610/20201113_190416%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="610" src="https://1.bp.blogspot.com/-xYgTR65dr0E/X69c1Kj4hAI/AAAAAAAALe0/fzsD0Hdnkm4RSyjlL15HyemLVTXVWADFgCLcBGAsYHQ/s320/20201113_190416%2B%25281%2529.jpg" width="320" /></a></div><br /><p></p><p class="MsoNormal">THUPPANNA<o:p></o:p></p>
<p class="MsoNormal">Thuppanna is a simple dish which can be prepared in a few minutes.
It is also called uddinabeleanna.<o:p></o:p></p>
<p class="MsoNormal">Some call it Happala thuppanna. In our house we prepare it on” Neeruthumbo habba.”<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></p>
<p class="MsoNormal">Rice: 1 cup<o:p></o:p></p>
<p class="MsoNormal">Black gram dhal: 3 table spoons<o:p></o:p></p>
<p class="MsoNormal">Grated coconut: 1 big cup<o:p></o:p></p>
<p class="MsoNormal">Uddina happala: 6<o:p></o:p></p>
<p class="MsoNormal">Salt: to taste<o:p></o:p></p>
<p class="MsoNormal">Sugar:<span style="mso-spacerun: yes;"> </span>¼ tea spoon<o:p></o:p></p>
<p class="MsoNormal">Curry leaves: 2 to3 prigs<o:p></o:p></p>
<p class="MsoNormal">Finely chopped coriander leaves <o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For seasoning<o:p></o:p></b></p>
<p class="MsoNormal">Ghee: 3 table spoons<o:p></o:p></p>
<p class="MsoNormal">Mustard: I teaspoon<o:p></o:p></p>
<p class="MsoNormal">Bengal gram dhal: 2 teaspoons<o:p></o:p></p>
<p class="MsoNormal">Black gram dhal: 2 teaspoons<o:p></o:p></p>
<p class="MsoNormal">Red chillies: 3 broken in to pieces.<o:p></o:p></p>
<p class="MsoNormal">Ground nut or cashew pieces: 3 table spoons<o:p></o:p></p>
<p class="MsoNormal">Asafoetida 1 pinch<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Method:<o:p></o:p></b></p>
<p class="MsoNormal">Cook I cup of rice in a pressure cooker. I have explained <a href="https://puttuskitchen.blogspot.com/2020/11/sasive-chitranna.html">here</a>
the method of cooking rice for rice preparations. Spread it on a plate.<span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal">Fry Black gram dhal with a little ghee on a low flame till
it becomes golden brown in colour. Allow it to cool. Grind it to a coarse
powder like lapsi or “Broken wheat”.<o:p></o:p></p>
<p class="MsoNormal">Fry in oil or Roast “Uddinahappala” in a microwave.<o:p></o:p></p>
<p class="MsoNormal">Heat ghee in a pan and prepare seasoning with Mustard,
asafoetida, Bengal gram dhal, Black gram dhal, red chilli pieces and ground nut
on a low flame. Finally add curry leaves and mix well. Pour the seasoning on to
the rice prepared. Add salt to taste.do not forget to add ¼ teaspoon full of
sugar and mix well. Add grated coconut and chopped coriander and mix. Just
before serving add roasted and powdered black gram dhal and pieces of “Uddinahappala”.
Crunchiness of black gram dhal and happala makes the dish tasty.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com2tag:blogger.com,1999:blog-3409241620418344906.post-54755167352054881592020-11-13T10:49:00.005-08:002020-11-13T18:52:58.836-08:00SASIVE CHITRANNA<p> During functions and festivals varieties of dishes prepared
and served. Types of dishes and their numbers are fixed. Each dish has its own
place. Payasa and sweets are served on to the right side of the plate or banana
leaf and chithranna and happala sandige will be on the left. Chithranna is a must for any function. Amongst
them sasive chitranna is one. It is also called kai sasive anna.</p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qS7lEbYbOFk/X67S7j3HpoI/AAAAAAAALdo/ihtUuYLUh40ztvS2DsWY7y8d9eV9MhBXQCLcBGAsYHQ/s610/20201112_130807.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="610" src="https://1.bp.blogspot.com/-qS7lEbYbOFk/X67S7j3HpoI/AAAAAAAALdo/ihtUuYLUh40ztvS2DsWY7y8d9eV9MhBXQCLcBGAsYHQ/s320/20201112_130807.jpg" width="320" /></a></div><p class="MsoNormal">For preparing any Chithranna care must be taken while cooking
rice. We must cook such that the grains are separate but well cooked. This can
be done by adding one spoon full of oil while cooking, reducing the amount of
water used and also reducing the time of cooking. As soon as the rice is cooked
it should be spread on to a plate so that the grains stay separate. While grinding the masala we have to use less
amount water such that ground masala can be shaped in to a ball .</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">INGRADIENTS<o:p></o:p></b></p>
<p class="MsoNormal">Rice: I cup<o:p></o:p></p>
<p class="MsoNormal">Lemon: 1 big<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For masala paste<o:p></o:p></b></p><p class="MsoNormal"></p><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-Iiw6O_mPgpA/X67U39h7_3I/AAAAAAAALeY/9Ac3CK_SrcgYhFd_fmbwYlx-ODkzQR0wACLcBGAsYHQ/s610/20201112_124310.jpg"><img border="0" data-original-height="480" data-original-width="610" src="https://1.bp.blogspot.com/-Iiw6O_mPgpA/X67U39h7_3I/AAAAAAAALeY/9Ac3CK_SrcgYhFd_fmbwYlx-ODkzQR0wACLcBGAsYHQ/s320/20201112_124310.jpg" width="320" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;">MASALA FOR GRINDING</div><p></p>
<p class="MsoNormal">Grated coconut: 4 table spoons<o:p></o:p></p>
<p class="MsoNormal">Mustard: 1 tea spoon <o:p></o:p></p>
<p class="MsoNormal">Turmeric powder: ½ teaspoon<o:p></o:p></p>
<p class="MsoNormal">Asafoetida: 1 pinch<o:p></o:p></p>
<p class="MsoNormal">Red chillies: 6, you can use more if you want spicier<o:p></o:p></p>
<p class="MsoNormal">Salt: 1 teaspoon<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For seasoning<o:p></o:p></b></p>
<p class="MsoNormal">Oil: 3 table spoons<o:p></o:p></p>
<p class="MsoNormal">Bengal gram dhal: 2 teaspoons<o:p></o:p></p>
<p class="MsoNormal">Black gram dhal: 2 teaspoons<o:p></o:p></p>
<p class="MsoNormal">Mustard: 1 teaspoon<o:p></o:p></p>
<p class="MsoNormal">Asafoetida: 1 big pinch<o:p></o:p></p>
<p class="MsoNormal">Ground nut: 4 table spoons<o:p></o:p></p>
<p class="MsoNormal">Turmeric: ¼ teaspoon<o:p></o:p></p>
<p class="MsoNormal">Curry leaves:<span style="mso-spacerun: yes;"> </span>2
sprigs<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For Garnishing<o:p></o:p></b></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span>Chopped coriander 2
table spoons<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Method<o:p></o:p></b></p>
<p class="MsoNormal">Wash and soak rice for 15 minutes. Drain water and transfer
in to a cooker. Add one teaspoon of oil, and ½ spoon of turmeric powder. Add 2
and ¾cups of water. Amount of water used varies according to the rice used. Use
quarter cup less than you use for every day cooking of rice .Place the cooker
on a high flame. When steam gushes out through the vent cover it with the
cooker weight. As soon as the cooker whistles reduce the flame so that you will
be able to hear just the hissing sound. Cook for 7 to 8 minutes and switch off
the stove. Allow the cooker to cool. While cooking in a pressure cooker I count
the time taken and not the number of whistles. <o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-faQQJ8e4Qt8/X69FBHvqBtI/AAAAAAAALeo/pKvrdd_WdtwDfGXcdEowOVPKx66cdc_1gCLcBGAsYHQ/s610/20201112_114849.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="460" data-original-width="610" src="https://1.bp.blogspot.com/-faQQJ8e4Qt8/X69FBHvqBtI/AAAAAAAALeo/pKvrdd_WdtwDfGXcdEowOVPKx66cdc_1gCLcBGAsYHQ/s320/20201112_114849.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">COOKED RICE<br /></td></tr></tbody></table><p class="MsoNormal">Grind coconut, red chillies, turmeric powder, salt and
asafoetida to a thick paste.<span style="mso-spacerun: yes;"> </span>Spread the cooked
rice on to a plate.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Heat oil in a pan; add mustard seeds, Bengal gram dhal,
black gram dhal, and peanuts and sauté till the seeds become golden brown in
colour. Add Turmeric powder and asafoetida fry for a minute. Switch off the
flame.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-m5LwSIr4dto/X67T1M8II8I/AAAAAAAALeA/_1a7o9FY5ZsaIz22U0wry6jKi7EPf870QCLcBGAsYHQ/s610/20201112_125857.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="497" data-original-width="610" src="https://1.bp.blogspot.com/-m5LwSIr4dto/X67T1M8II8I/AAAAAAAALeA/_1a7o9FY5ZsaIz22U0wry6jKi7EPf870QCLcBGAsYHQ/s320/20201112_125857.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">SEASONING<br /></td></tr></tbody></table><p class="MsoNormal">Add curry leaves and mix well. Pour the seasoning on to the rice and
spread with a spoon. Add ground masala and Lemon juice and mix well. Add salt
if needed. Quantity of salt lemon juice and red chillies can be changed
according to taste.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-xdTzZav66_0/X67UOX9NgAI/AAAAAAAALeQ/9KDIScCK8ow_AR0TM2Fd3j0esyDQeoKggCLcBGAsYHQ/s610/20201112_130554.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="460" data-original-width="610" src="https://1.bp.blogspot.com/-xdTzZav66_0/X67UOX9NgAI/AAAAAAAALeQ/9KDIScCK8ow_AR0TM2Fd3j0esyDQeoKggCLcBGAsYHQ/s320/20201112_130554.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">CHITHRANNA<br /></td></tr></tbody></table><p class="MsoNormal">This dish also not served hot. It is served at room temperature.
Aroma and taste of fresh lemon juice, raw mustard seeds and raw red chillies enhances
the taste of sasive chitranna.</p><p class="MsoNormal"><o:p></o:p></p>puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com4tag:blogger.com,1999:blog-3409241620418344906.post-32074390544591436492020-11-13T10:21:00.008-08:002020-11-13T18:59:10.415-08:00RIDGE GOURD ( HEEREKAI) HULITHOVVE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-QNUwUwRq-t4/X67Mzt4PoeI/AAAAAAAALcU/kyo06P3l_ocwVL9WPmst-S5coBfZbCVWQCLcBGAsYHQ/s610/%25231a.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="410" data-original-width="610" src="https://1.bp.blogspot.com/-QNUwUwRq-t4/X67Mzt4PoeI/AAAAAAAALcU/kyo06P3l_ocwVL9WPmst-S5coBfZbCVWQCLcBGAsYHQ/s320/%25231a.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">HULITHOVVE<br /></td></tr></tbody></table><br /> Hulithovve is a famous dish prepared during festivals and
wedding. Hulithovve and Majjige huli is a famous combination. Hulithovve is
rich compared to regular huli. Quantity of tuvar dhal and dry coconut used will
be more and the consistency of the dish will be thick. Commonly used vegetables
are sweet pumpkin or ridge gourd. Spices like poppy seeds, clove, Maratimoggu (
Kopak buds)cinnamon and dried coconut give special taste for this dish.<p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>INGREDIENTS<o:p></o:p></u></b></p>
<p class="MsoNormal">Ridge gourd: 1 kg<o:p></o:p></p>
<p class="MsoNormal">Tuvar dhal: 1½ tea cup (250 grams) heaped<o:p></o:p></p>
<p class="MsoNormal">Tamarind: size of a medium lemon. Soak in hot water and
extract pulp. or tamarind paste I table spoon.<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Roast and grind<o:p></o:p></b></p><p class="MsoNormal"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-VLAfTHXcgJU/X67M7VnBHRI/AAAAAAAALcY/0PNyOLZ0kjkQkIhAfZGSBDOGryo9TdfHgCLcBGAsYHQ/s610/%2523%2B2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="603" data-original-width="610" src="https://1.bp.blogspot.com/-VLAfTHXcgJU/X67M7VnBHRI/AAAAAAAALcY/0PNyOLZ0kjkQkIhAfZGSBDOGryo9TdfHgCLcBGAsYHQ/s320/%2523%2B2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MASALA TO GRIND<br /></td></tr></tbody></table><br /><b style="mso-bidi-font-weight: normal;"><br /></b><p></p>
<p class="MsoNormal">Coriander seeds: 1 ½ <span style="mso-spacerun: yes;"> </span>table spoon</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Bengal gram 1 table spoon<o:p></o:p></p>
<p class="MsoNormal">Black gram dhal 1 table spoon<o:p></o:p></p>
<p class="MsoNormal">Byadagi chillies: 10 numbers<o:p></o:p></p>
<p class="MsoNormal">Cinnamon ½ inch piece<o:p></o:p></p>
<p class="MsoNormal">Cloves: 4<o:p></o:p></p>
<p class="MsoNormal">Poppy seeds: 1 table spoon<o:p></o:p></p>
<p class="MsoNormal">Marathi moggu: 2<o:p></o:p></p>
<p class="MsoNormal">Nut meg:<span style="mso-spacerun: yes;"> </span>small piece<o:p></o:p></p>
<p class="MsoNormal">Mace(Jaipathre) small bit<o:p></o:p></p>
<p class="MsoNormal">Dry coconut: 1 cup<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For tempering<o:p></o:p></b></p>
<p class="MsoNormal">Oil (of your choice): 2 table spoons<o:p></o:p></p>
<p class="MsoNormal">Mustard seeds: ½ tea spoon <o:p></o:p></p>
<p class="MsoNormal">Curry leaves: 2 sprigs<o:p></o:p></p>
<p class="MsoNormal">Asafoetida: a little pinch<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Method<o:p></o:p></b></p>
<p class="MsoNormal">Wash, peel and dice ridge gourd in to small pieces.<o:p></o:p></p><p class="MsoNormal"><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SJbHe_wr5-0/X67NHzgQRzI/AAAAAAAALcg/-gNTbQzdasEFfXfwzN6MgElvCrqeQ_dfACLcBGAsYHQ/s610/%2523%2B1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="465" data-original-width="610" src="https://1.bp.blogspot.com/-SJbHe_wr5-0/X67NHzgQRzI/AAAAAAAALcg/-gNTbQzdasEFfXfwzN6MgElvCrqeQ_dfACLcBGAsYHQ/s320/%2523%2B1.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">HEEREKAI DICED<br /></td></tr></tbody></table><p class="MsoNormal">Take 1 heaped cup full of tuvar dhal in a pressure cooker
and wash well. Add 2.5 cups of water, 1 tea spoon full of and ½ teaspoon of
turmeric and close the lid and keep it on high flame. Place the cooker weight
as soon as steam gushes out. When the cooker whistles, lower the flame
immediately and cook for exactly 5 minutes and switch off the stove. Open the
lid of the cooker when the pressure has completely released. With this
approach, you can be ensured that the dhal will be cooked in an optimal manner.
Transfer the cooked dhal to a vessel where you will store the final dish.</p><p class="MsoNormal"><o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-D-Y4_6Mwv6U/X67OIbjpJGI/AAAAAAAALcw/F3k1_AQ2QpgNUG3Ka49CcwxwECMCMfFIACLcBGAsYHQ/s610/COOKED%2BDHAL.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="460" data-original-width="610" src="https://1.bp.blogspot.com/-D-Y4_6Mwv6U/X67OIbjpJGI/AAAAAAAALcw/F3k1_AQ2QpgNUG3Ka49CcwxwECMCMfFIACLcBGAsYHQ/s320/COOKED%2BDHAL.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">COOKED DHAL<br /></td></tr></tbody></table><br /><p class="MsoNormal">place the chopped ridge gourd pieces in the same cooker used
for cooking dhal. Add 1 cup of water, a teaspoon full of salt 1tea spoon full
of <a href="https://puttuskitchen.blogspot.com/2013/07/mysore-sarinapudi-menasinapudi.html">sarinapudi</a>
and stir well. Close the cooker lid and keep the cooker on high flame. When
steam gushes out from the vent, cover it with a cup or tumbler. Steam cook for
3 minutes and then place the weight on the vent. Subsequently, turn off the
heat and allow the cooker to cool. In this method, the cooked vegetables will
not become mushy. Ridge gourd cooks very fast. Add cooked dhal and mix well</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Heat 2 teaspoon full of oil in a pan and roast coriander
seeds, Bengal gram dhal, black gram dhal and Byadagi chillies till dhals become
golden in colour and aromatic. Add poppy seeds and fry for a few minutes. Add
dry coconut gratings and fry for a minute. Transfer them to a plate and allow
to cool. In the same pan roast cinnamon, cloves, Nutmeg, Mace and Marathi moggu
with little oil. Mix them all and grind to a coarse powder. <o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-NVKd6EIP66o/X67Oa8EckpI/AAAAAAAALc8/Oh5mJwEy628amvjq3BN-aGmwSB6IhtragCLcBGAsYHQ/s610/%2523%2B3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="544" data-original-width="610" src="https://1.bp.blogspot.com/-NVKd6EIP66o/X67Oa8EckpI/AAAAAAAALc8/Oh5mJwEy628amvjq3BN-aGmwSB6IhtragCLcBGAsYHQ/s320/%2523%2B3.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">GROUND MASALA<br /></td></tr></tbody></table><p class="MsoNormal">Add some cold water to the ground masala and make a paste
without any lumps. Add this paste to the mixture of cooked vegetable and dhal
and mix well. Add more water to get the required consistency. Hulithovve should
be thick. Add salt to taste and boil for 5 more minutes stirring in between.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Prepare seasoning by heating 2 table spoons full of oil in a
pan. Add 1 tea spoon of mustard seed and asafoetida and allow to splutter.
Break 2 red chillies in to pieces and fry. Add curry leaves and mix. Add this
to hulithovve. Searve with hot rice and ghee.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com5tag:blogger.com,1999:blog-3409241620418344906.post-46068456601311626462020-11-11T19:44:00.004-08:002020-11-12T02:57:14.591-08:00SASIVE KOOTU<p class="MsoNormal"><br /></p><p class="MsoNormal"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-fsX2BP034Bs/X6ysRgzmKfI/AAAAAAAALbs/ALKOCXUBMzA4KD2zd48cd0Ok4WgQrcWSQCLcBGAsYHQ/s526/3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="498" data-original-width="526" src="https://1.bp.blogspot.com/-fsX2BP034Bs/X6ysRgzmKfI/AAAAAAAALbs/ALKOCXUBMzA4KD2zd48cd0Ok4WgQrcWSQCLcBGAsYHQ/s320/3.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">SASIVE KOOTU<br /></td></tr></tbody></table><br />Sasive kootu as the name suggests has the flavour and taste
of mustard predominant. In English name for sasive is mustard. This kootu can
be prepared with mixed vegetables or with a single vegetable of your choice. Some
of the vegetables used for this dish are ridge gourd, chow-chow, peas, carrot,
potato, beans and knol-khol.<o:p></o:p><p></p>
<p class="MsoNormal"><b>Ingredients<o:p></o:p></b></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rzX58s21IHo/X6ys3osxbaI/AAAAAAAALb0/drRv7CM5sJISJX6ILMarVunvw6YIwGRlgCLcBGAsYHQ/s584/INGREDIENTS.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="584" src="https://1.bp.blogspot.com/-rzX58s21IHo/X6ys3osxbaI/AAAAAAAALb0/drRv7CM5sJISJX6ILMarVunvw6YIwGRlgCLcBGAsYHQ/s320/INGREDIENTS.jpg" width="320" /></a></div><br /><b><br /></b><p></p>
<p class="MsoNormal">Mixed vegetables of your choice cut in to 1” long pieces: 4
cups<o:p></o:p></p>
<p class="MsoNormal">Tuvar dhal: 1 heaped cup<o:p></o:p></p>
<p class="MsoNormal">To grind <o:p></o:p></p>
<p class="MsoNormal">Mustard: 2 tea spoons<o:p></o:p></p>
<p class="MsoNormal">Byadagi red
chillies: 10 <o:p></o:p></p>
<p class="MsoNormal">Rice: 2 tea spoons
full soaked in water.</p><p class="MsoNormal">Fresh grated coconut: 4
table spoons full.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Turmeric powder: ½ spoon<o:p></o:p></p>
<p class="MsoNormal">Coriander leaves: chopped 2 table spoons <o:p></o:p></p>
<p class="MsoNormal"><b>For tempering<o:p></o:p></b></p>
<p class="MsoNormal">Oil (of your choice): 2 table spoons<o:p></o:p></p>
<p class="MsoNormal">Mustard seeds: ½ tea spoon <o:p></o:p></p>
<p class="MsoNormal">Ground nut: 2 fist-full<o:p></o:p></p>
<p class="MsoNormal">Curry leaves: 2 sprigs<o:p></o:p></p>
<p class="MsoNormal">Asafoetida: a little pinch<o:p></o:p></p>
<p class="MsoNormal">Take 1 heaped cup full of tuvar dhal in a pressure cooker
and wash well. Add 2.5 cups of water, 1 tea spoon full of oil and ½ teaspoon of
turmeric and close the lid and keep it on high flame. Place the cooker weight
as soon as steam gushes out. When the cooker whistles, lower the flame
immediately and cook for exactly 5 minutes and switch off the stove. Open the
lid of the cooker when the pressure has completely released. With this
approach, you can be ensured that the dhal will be cooked in an optimal manner.
Transfer the cooked dhal to a vessel where you will store the final dish.<o:p></o:p></p>
<p class="MsoNormal">Place the chopped mixed vegetable pieces in the
same cooker used for cooking dhal. Add 1 cup of water, a teaspoon full of salt
and stir well. Close the cooker lid and keep the cooker on high flame. When
steam gushes out from the vent, cover it with a cup or tumbler. Steam cook for
5 minutes and then place the weight on the vent. Subsequently, turn off the
heat and allow the cooker to cool. In this method, the cooked vegetables will
not become mushy.<o:p></o:p></p>
<p class="MsoNormal">Grind coconut, red chillies, mustard seeds, soaked rice and turmeric
powder in to a paste. <o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-uH0J34HysHw/X6yuLuUCN5I/AAAAAAAALcA/Jzu36WiCbm4VbzRps9gTd0HDzw5Hihe8ACLcBGAsYHQ/s610/GROUND%2BMASALA.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="558" data-original-width="610" src="https://1.bp.blogspot.com/-uH0J34HysHw/X6yuLuUCN5I/AAAAAAAALcA/Jzu36WiCbm4VbzRps9gTd0HDzw5Hihe8ACLcBGAsYHQ/s320/GROUND%2BMASALA.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">GROUND MASALA<br /></td></tr></tbody></table><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Add cooked dhal to the cooked vegetable in the cooker and
mix well. Add ground masala paste, 2 additional tea spoons full of salt along
with required amount of water based on consistency of your choice and cook for
five minutes under medium flame until raw smell disappears. Keep on stirring often to
ensure that the Kootu does not stick to the bottom of cooker and get burnt.<o:p></o:p></p>
<p class="MsoNormal">Check for the taste of salt. If required, add more water and
boil.<o:p></o:p></p>
<p class="MsoNormal">Heat 2 table spoons of oil in a pan. Add mustard seeds,
asafoetida and ground nut. Fry ground nut till it becomes light brown in
colour. Add curry leaves. Add the final seasoning to the Kootu. Garnish with chopped
coriander. Mix the seasoning just before serving so that ground nut will be
crunchy.<o:p></o:p></p>
<p> </p>puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com3tag:blogger.com,1999:blog-3409241620418344906.post-52130507338762116092020-11-10T19:17:00.000-08:002020-11-10T19:17:15.792-08:00AVAREKALU SARU<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-apa7F2DYtYM/X6tSAkQYhYI/AAAAAAAALac/EhBd50a20PkaSWvIikYB-FqnrP1nRj-WwCLcBGAsYHQ/s610/%2523%2B1%2B%2BAVARE%2BKALU%2BSARU.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="460" data-original-width="610" src="https://1.bp.blogspot.com/-apa7F2DYtYM/X6tSAkQYhYI/AAAAAAAALac/EhBd50a20PkaSWvIikYB-FqnrP1nRj-WwCLcBGAsYHQ/s320/%2523%2B1%2B%2BAVARE%2BKALU%2BSARU.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">AVAREKALU SARU<br /></td></tr></tbody></table><br /><p></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%;">Avarekalu <span style="mso-spacerun: yes;"> </span>saru<o:p></o:p></span></b></p>
<p class="MsoNormal">Avarekalu <span style="mso-spacerun: yes;"> </span>is known as
hyacinth beans in English. It is a winter crop. During avrekai season people prepare
avarekalu almost every day. Many types of dishes are prepared with avarekai.
Avarekayi is known for its distinct aroma which is called in Kannada “sogadu”. Avarekai
has taste and flavour of its own. Now a days <span style="mso-spacerun: yes;"> </span>we do not<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span>get “Sogadavarekai” . By the time
it comes to the market while transporting <span style="mso-spacerun: yes;"> </span>all its Sogadu would have gone. I have heard
my grandmother saying in villages they used pluck avrekai in the garden, shell
it then and there and put it in clean vessel containing water so that no sogadu
is last. They used to add some tender pods also. <o:p></o:p></p>
<p class="MsoNormal" style="tab-stops: 163.05pt;">No need to add onion, garlic etc.;
to enhance the taste. I like simple avarekalu saru which I am going to explain
below.<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients <o:p></o:p></b></p><p class="MsoNormal"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-gxicGBhHFH0/X6tSMykFlMI/AAAAAAAALag/GQge2ScyEcM_keGhALR5Gp0lYrpGLdBJACLcBGAsYHQ/s610/%2523%2B2%2BSHELLED%2BAVAREKAI.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="460" data-original-width="610" src="https://1.bp.blogspot.com/-gxicGBhHFH0/X6tSMykFlMI/AAAAAAAALag/GQge2ScyEcM_keGhALR5Gp0lYrpGLdBJACLcBGAsYHQ/s320/%2523%2B2%2BSHELLED%2BAVAREKAI.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">SHELLED AVAREKALU<br /></td></tr></tbody></table><br /><b style="mso-bidi-font-weight: normal;"><br /></b><p></p>
<p class="MsoNormal">Shelled and cleaned fresh avarekalu: 4cups<o:p></o:p></p>
<p class="MsoNormal">Sarina pudi : 3 heaped spoon full<o:p></o:p></p>
<p class="MsoNormal">Method of preparing sarina pudi is here (<a href="https://puttuskitchen.blogspot.com/2013/07/mysore-sarinapudi-menasinapudi.html">https://puttuskitchen.blogspot.com/2013/07/mysore-sarinapudi-menasinapudi.html</a>
)<o:p></o:p></p>
<p class="MsoNormal">Salt: to taste<o:p></o:p></p>
<p class="MsoNormal">Curry leaves: 3 sprigs<o:p></o:p></p>
<p class="MsoNormal">Chopped coriander leaves: 3 teaspoons<span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"><span style="mso-spacerun: yes;">Turmeric powder : 1/2 tea spoon</span></p>
<p class="MsoNormal">Tamarind: <span style="mso-spacerun: yes;"> </span>1 big lemon
size. Pulp is extracted by soaking in hot water or 1 table spoon full of pre
prepared tamarind paste .This depends on each ones taste<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For masala to grind<o:p></o:p></b></p><p class="MsoNormal"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-z00BWVTG9Hc/X6tTGT-lCEI/AAAAAAAALa0/yCt5_pIpOzItOQ5cpin2t7wxks-SC2J7QCLcBGAsYHQ/s610/%2523%2B5%2BMasala%2Bto%2Bgrind.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="603" data-original-width="610" src="https://1.bp.blogspot.com/-z00BWVTG9Hc/X6tTGT-lCEI/AAAAAAAALa0/yCt5_pIpOzItOQ5cpin2t7wxks-SC2J7QCLcBGAsYHQ/s320/%2523%2B5%2BMasala%2Bto%2Bgrind.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">FOR MASALA<br /></td></tr></tbody></table><br /><b style="mso-bidi-font-weight: normal;"><br /></b><p></p>
<p class="MsoNormal" style="tab-stops: center 225.65pt;">Raw coriander seeds:<span style="mso-spacerun: yes;"> </span>2 tsp.<span style="mso-tab-count: 1;"> </span><o:p></o:p></p>
<p class="MsoNormal">Raw cumin seeds: ½ tsp.<o:p></o:p></p>
<p class="MsoNormal">Cooked avre kalu: <span style="mso-spacerun: yes;"> </span>1
small cup.<o:p></o:p></p>
<p class="MsoNormal">Grated coconut: 4 table spoons<o:p></o:p></p>
<p class="MsoNormal">Byadagi chillies:<span style="mso-spacerun: yes;"> </span>3
to 4 numbers. <span style="mso-spacerun: yes;"> </span>If you want spicier you
can add more. <o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For seasoning <o:p></o:p></b></p><p class="MsoNormal"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-nd2_jp0VZ3Q/X6tUACla8FI/AAAAAAAALa8/SU43mbPLVssM8Ryrf1SsvIBF5c4PQutEACLcBGAsYHQ/s620/%2523%2B7%2Bseasoning.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="620" data-original-width="610" height="320" src="https://1.bp.blogspot.com/-nd2_jp0VZ3Q/X6tUACla8FI/AAAAAAAALa8/SU43mbPLVssM8Ryrf1SsvIBF5c4PQutEACLcBGAsYHQ/s320/%2523%2B7%2Bseasoning.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">FOR SEASONING<br /></td></tr></tbody></table><br /><b style="mso-bidi-font-weight: normal;"><br /></b><p></p>
<p class="MsoNormal">Oil or ghee: 2 teaspoons<o:p></o:p></p>
<p class="MsoNormal">Mustard seeds: ½tsp<o:p></o:p></p>
<p class="MsoNormal">Cumin seeds: <span style="mso-spacerun: yes;"> </span>½tsp<o:p></o:p></p><p class="MsoNormal">Curry leaves: a few sprigs</p>
<p class="MsoNormal">Asafoetida:<span style="mso-spacerun: yes;"> </span>one
pinch<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Cook avarekalu in a pressure cooker with 6 cups of water, 1
teaspoon full of salt, turmeric powder, and sarinapudi.Cook for 10
minutes. Avare kalu takes more time to cook. If it is not cooked properly saru
doesn’t taste good. Take out a small cup of cooked avrekai and allow it to
cool.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5gbGFvU2hJQ/X6tVnlGzK1I/AAAAAAAALbI/E6WiRqjrHtMURTFe0WL9wQw035ZVc8h8gCLcBGAsYHQ/s610/%2523%2B4%2BCOOKED%2BAVRE%2BKALU.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="358" data-original-width="610" src="https://1.bp.blogspot.com/-5gbGFvU2hJQ/X6tVnlGzK1I/AAAAAAAALbI/E6WiRqjrHtMURTFe0WL9wQw035ZVc8h8gCLcBGAsYHQ/s320/%2523%2B4%2BCOOKED%2BAVRE%2BKALU.jpg" width="320" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Make a smooth paste with coriander seeds, cumin seeds red
chillies and fresh coconut. Finally add cooked avarekalu and grind well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IRfRD_Wwxnk/X6tVwkOstnI/AAAAAAAALbM/aubLx_hUMqAjpVDnCOwa6RV8MsQ7qQkpwCLcBGAsYHQ/s2048/%2523%2B6%2Bground%2Bmasala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-IRfRD_Wwxnk/X6tVwkOstnI/AAAAAAAALbM/aubLx_hUMqAjpVDnCOwa6RV8MsQ7qQkpwCLcBGAsYHQ/s320/%2523%2B6%2Bground%2Bmasala.jpg" width="320" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal"> Add
this paste to the rest of cooked avrekalu in the cooker mix well. Add salt
according to your taste and tamarind paste and boil well. Adjust the
consistency of saru by adding more water if needed.<span style="mso-spacerun: yes;"> </span>Check if more salt is needed. Add curry
leaves and coriander leaves and boil.<o:p></o:p></p>
<p class="MsoNormal">Heat oil or ghee in a pan.<span style="mso-spacerun: yes;">
</span>Add mustard seeds and cumin seeds and asafoetida. Allow it to splutter,add curry leaves and close the lid. Avarekalu saru is ready!<o:p></o:p></p>puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com0tag:blogger.com,1999:blog-3409241620418344906.post-76518530001559080202020-11-08T09:42:00.002-08:002020-11-08T09:42:36.759-08:00SABSIGE SOPPU AND AVRE KALU KOOTU<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-VhWXotElgfA/X6gtKc9WR1I/AAAAAAAALaA/vO6d3qHqvmMsW0cE0TwMwIUbs-e2mWD-QCLcBGAsYHQ/s610/sabsige%2Bsoppu%2Bkootu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="422" data-original-width="610" src="https://1.bp.blogspot.com/-VhWXotElgfA/X6gtKc9WR1I/AAAAAAAALaA/vO6d3qHqvmMsW0cE0TwMwIUbs-e2mWD-QCLcBGAsYHQ/s320/sabsige%2Bsoppu%2Bkootu.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">SABSIGE SOPPU AND AVAREKALU KOOTU<br /></td></tr></tbody></table><br /></p><p></p><p class="MsoNormal">Sabsige soppu is called Dill in English. It is well known
for its peculiar aroma.<o:p></o:p></p>
<p class="MsoNormal">Sabsige soppu and Avarekaalu kootu is very popular in
Bangalore and Mysore.<o:p></o:p></p>
<p class="MsoNormal">Method of preparation is almost similar to that of snake
gourd kootu, except for a few changes. Tuvar dhal is usually not used here as
it masks the taste of avarekaalu. If we don’t have sufficient quantity of avarekaalu,
then tuvar dhal is also used. Kootu prepared with Sabsige soppu, beans (Hurali
kayi) and tuvar dhal also tastes very good. <o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-4xeX38Wat0M/X6gtcxYbj5I/AAAAAAAALaI/DYEE2zt8CMo_E9NqCT8TzIYzBSIjIprrQCLcBGAsYHQ/s610/sabsige%2Bsoppu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="470" data-original-width="610" src="https://1.bp.blogspot.com/-4xeX38Wat0M/X6gtcxYbj5I/AAAAAAAALaI/DYEE2zt8CMo_E9NqCT8TzIYzBSIjIprrQCLcBGAsYHQ/s320/sabsige%2Bsoppu.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">SABSIGE SOPPU<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-B1Qeshfvrz8/X6gtitJBIWI/AAAAAAAALaM/48i_czfz5EEB0EshseFKhr4p4U7JzCj9wCLcBGAsYHQ/s610/avare%2Bkalu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="434" data-original-width="610" src="https://1.bp.blogspot.com/-B1Qeshfvrz8/X6gtitJBIWI/AAAAAAAALaM/48i_czfz5EEB0EshseFKhr4p4U7JzCj9wCLcBGAsYHQ/s320/avare%2Bkalu.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">AVAREKALU<br /><br /></td></tr></tbody></table><p class="MsoNormal"><b><u>INGREDIENTS</u></b></p>
<p class="MsoNormal">Sabsige soppu: 1 big bundle<o:p></o:p></p>
<p class="MsoNormal">Avare kaalu: 3 cups<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Roast and grind<o:p></o:p></b></p>
<p class="MsoNormal">Coriander seed: 1 fist-full or 2 table spoons<o:p></o:p></p>
<p class="MsoNormal">Black gram dhal: 1 fist-full or 2 table spoons<o:p></o:p></p>
<p class="MsoNormal">Black Pepper: 1 tea spoon (you can add more if you want the
dish to be spicier)<o:p></o:p></p>
<p class="MsoNormal">Byadagi chillies: 4 numbers<o:p></o:p></p>
<p class="MsoNormal">Dry coconut: 2 fist-full<o:p></o:p></p>
<p class="MsoNormal">Rice: I first full or 2 table spoons<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For tempering<o:p></o:p></b></p>
<p class="MsoNormal">Oil (of your choice): 2 table spoons<o:p></o:p></p>
<p class="MsoNormal">Mustard seeds: ½ tea spoon <o:p></o:p></p>
<p class="MsoNormal">Ground nut: 2 fist-full<o:p></o:p></p>
<p class="MsoNormal">Curry leaves: 2 sprigs<o:p></o:p></p>
<p class="MsoNormal">Asafoetida: a little pinch<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Method<o:p></o:p></b></p>
<p class="MsoNormal">Clean, wash and cut sabsige soppu into small pieces. Clean
avarekaalu and wash well.<o:p></o:p></p>
<p class="MsoNormal">Place avarekaalu in a pressure cooker and add 4 cups of
water, I tea spoon full of salt ,1 tea spoon full of oil and ½ teaspoon of
turmeric and close the lid and keep it on high flame. Place the cooker weight
as soon as steam gushes out. When the cooker whistles, lower the flame and cook
for exactly 10 minutes and switch off the stove. Open the lid of the cooker
when the pressure has completely released. Add chopped sabsige soppu to the
cooked avarekaalu and close the lid. When the steam gushes out close the vent
with cooker weight and cook for one whistle. Allow the cooker to cool.<o:p></o:p></p>
<p class="MsoNormal">Roast coriander seeds, black gram dhal, pepper and byadagi
chillies and rice in a kadai after adding ½ teaspoon full of oil with a low
flame till the above ingredients become aromatic. Finally add dry coconut and
fry for few more minutes. Allow to cool and grind them to a coarse powder. Rice
is added to give thickness as tuvar dhal is not used in this recipe. Add cold
water to the ground masala and make a smooth paste. Add this paste to the cooked
vegetables. This is done to avoid lumps. Add 2 additional tea spoons full of
salt along with required amount of water based on consistency of your choice and
cook for five minutes under medium flame. Keep on stirring often to ensure that
the Kootu does not stick to the bottom of cooker and get burnt.<o:p></o:p></p>
<p class="MsoNormal">At this stage checks for the taste of salt. If required, add
more water and boil.<o:p></o:p></p>
<p class="MsoNormal">Heat oil in a pan. Add mustard seeds, asafoetida and ground
nut. Fry ground nut till it becomes light brown in colour. Add curry leaves and
the final seasoning to the Kootu. Mix the seasoning just before serving so that
ground nut will be crunchy.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p><br /><p></p>puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com0tag:blogger.com,1999:blog-3409241620418344906.post-57222726970810881722020-11-08T05:32:00.031-08:002020-11-08T05:45:05.211-08:00SNAKE GOURD (PADAVALAKAYI) KOOTU<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-j6JrVg71l7c/X6fwJ68OXeI/AAAAAAAALZM/-V9mCK2xI683BScse-PAQnLSCkrhlv5_gCLcBGAsYHQ/s610/%2523%2B1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="488" data-original-width="610" src="https://1.bp.blogspot.com/-j6JrVg71l7c/X6fwJ68OXeI/AAAAAAAALZM/-V9mCK2xI683BScse-PAQnLSCkrhlv5_gCLcBGAsYHQ/s320/%2523%2B1.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">SNAKE GOURD KOOTU<br /></td></tr></tbody></table><br /><p></p><p><br /></p><p></p><p class="MsoNormal">There are many types of Kootu. Sihi Kootu, Khaarada Kootu
(Menasina Kootu), Jeerige Kootu, Huli Kootu, Sasive Kootu are a few that I am
aware of. Tamarind is not used for the preparation except for Huli Kootu and
Jeerige Kootu which are usually prepared during weddings in Bangalore and
Mysore. <o:p></o:p></p>
<p class="MsoNormal">I am sharing the recipe for Menasina Kootu below. Pepper and
Black gram dhal give special taste and flavour for this dish. We can prepare Kootu
with a single choice of vegetable or mixed vegetables. Combination of one leafy
vegetable such as dill or mountain spinach (chakkottina soppu) along with
hyacinth beans (avarekaayi) tastes superb. Some of the vegetables used for Kootu
are potato, pumpkin, knol khol, chow chow (seemebadane kaayi), snake gourd, sweet
potato, beans, carrot and peas.<o:p></o:p></p>
<p class="MsoNormal">Captured below is the method of preparing snake gourd Kootu.<o:p></o:p></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>INGREDIENTS<o:p></o:p></u></b></p>
<p class="MsoNormal">Snake gourd:<span style="mso-spacerun: yes;"> </span>4
numbers (small variety) cut into 1 inch pieces. Do not cut then very small.
They will become mushy when they are cooked. If the seeds are tender, wash them
well to remove the fleshy covering and use them also.<o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-2NKJWQLbO5s/X6fwzTeEP9I/AAAAAAAALZU/f5K08hNlFeIJfEPgvN6gUUZIG1VeiE8KgCLcBGAsYHQ/s580/%2523%2B2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="380" data-original-width="580" src="https://1.bp.blogspot.com/-2NKJWQLbO5s/X6fwzTeEP9I/AAAAAAAALZU/f5K08hNlFeIJfEPgvN6gUUZIG1VeiE8KgCLcBGAsYHQ/s320/%2523%2B2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">DICED SNAKE GOURD AND IT'S SEEDS<br /></td></tr></tbody></table><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Tuvar dhal: 1 tea cup (250 grams) heaped<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Roast and grind<o:p></o:p></b></p>
<p class="MsoNormal">Coriander seed: 1 fist-full or 2 table spoons<o:p></o:p></p>
<p class="MsoNormal">Black gram dhal: 1 fist-full or 2 table spoons<o:p></o:p></p>
<p class="MsoNormal">Black Pepper: 1 tea spoon (you can add more if you want the
dish to be more spicy)<o:p></o:p></p>
<p class="MsoNormal">Byadagi chillies: 4 numbers<o:p></o:p></p>
<p class="MsoNormal">Dry coconut: 2 fist-full<o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-qW1h9mE4D9o/X6fxDwdATnI/AAAAAAAALZc/fgnGkH-boqYKPpI02rdCbhPWNPKFjgnoACLcBGAsYHQ/s610/%2523%2B3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="568" data-original-width="610" src="https://1.bp.blogspot.com/-qW1h9mE4D9o/X6fxDwdATnI/AAAAAAAALZc/fgnGkH-boqYKPpI02rdCbhPWNPKFjgnoACLcBGAsYHQ/s320/%2523%2B3.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MASALA NEEDED<br /></td></tr></tbody></table><br /><p class="MsoNormal"><br /></p><p class="MsoNormal"><b>For tempering<o:p></o:p></b></p>
<p class="MsoNormal">Oil (of your choice): 2 table spoons<o:p></o:p></p>
<p class="MsoNormal">Mustard seeds: ½ tea spoon <o:p></o:p></p>
<p class="MsoNormal">Ground nut: 2 fist-full<o:p></o:p></p>
<p class="MsoNormal">Curry leaves: 2 sprigs<o:p></o:p></p>
<p class="MsoNormal">Asafoetida: a little pinch<o:p></o:p></p><p class="MsoNormal"><b>Method<o:p></o:p></b></p><p class="MsoNormal"><span face=""Calibri","sans-serif"" style="line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Take
1 heaped cup full of tuvar dhal in a pressure cooker and wash well. Add 2.5 cups
of water, 1 tea spoon full of oil and ½ teaspoon of turmeric and close the lid
and keep it on high flame. Place the cooker weight as soon as steam gushes out.
When the cooker whistles, lower the flame immediately and cook for exactly 5
minutes and switch off the stove. Open the lid of the cooker when the pressure has
completely released. With this approach, you can be ensured that the dhal will
be cooked in an optimal manner. Transfer the cooked dhal to a vessel where you
will store the final dish. By using this method we can cook dhal very fast.</span></p><p class="MsoNormal"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-NL1SIPcNDx0/X6fx4ZiwsrI/AAAAAAAALZo/_HXTlUtU74QoYuDpKtX4WsOVCwyE4O4BwCLcBGAsYHQ/s610/%2523%2B4.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="460" data-original-width="610" src="https://1.bp.blogspot.com/-NL1SIPcNDx0/X6fx4ZiwsrI/AAAAAAAALZo/_HXTlUtU74QoYuDpKtX4WsOVCwyE4O4BwCLcBGAsYHQ/s320/%2523%2B4.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">COOKED DHAL<br /><br /></td></tr></tbody></table><p></p><p class="MsoNormal">Place the chopped snake gourd pieces in the same cooker used
for cooking dhal. Add 1 cup of water, a teaspoon full of salt and stir well. Close
the cooker lid and keep the cooker on high flame. When steam gushes out from the
vent, cover it with a cup or tumbler. Steam cook for 5 minutes and then place
the weight on the vent. Subsequently, turn off the heat and allow the cooker to
cool. In this method, the cooked vegetables will not become mushy.<o:p></o:p></p><p class="MsoNormal">Roast coriander seeds, black gram dhall, pepper and byadagi
chillies in a kadai after adding ½ teaspoon full of oil with a low flame till
the above ingredients become aromatic. Finally add dry coconut and fry for few minutes.
Allow to cool and grind them to a coarse powder.<o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-rGDsfuX5a6I/X6fyis0KHmI/AAAAAAAALZw/vZ0IukB1PX4pAkgxRvkI7JFCEQ1utXCBgCLcBGAsYHQ/s563/%2523%2B5.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="518" data-original-width="563" src="https://1.bp.blogspot.com/-rGDsfuX5a6I/X6fyis0KHmI/AAAAAAAALZw/vZ0IukB1PX4pAkgxRvkI7JFCEQ1utXCBgCLcBGAsYHQ/s320/%2523%2B5.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">GROUND MASALA<br /><br /></td></tr></tbody></table><br /><p class="MsoNormal">Add cooked dhal to the cooked vegetable in the cooker and
mix well. Add ground masala powder, 2 additional tea spoons full of salt along
with required amount of water based on consistency of your choice and cook for
five minutes under medium flame. Keep on stirring often to ensure that the Kootu
does not stick to the bottom of cooker and get burnt.<o:p></o:p></p><p class="MsoNormal">Check for the taste of salt. If required, add more water and
boil.<o:p></o:p></p><p class="MsoNormal">
</p><p class="MsoNormal">Heat oil in a pan to prepare the seasoning. Add mustard
seeds, asafoetida and ground nut. Fry ground nut till it becomes light brown in
colour. Add curry leaves and the final seasoning to the Kootu. Mix the
seasoning just before serving so that ground nut will be crunchy.<o:p></o:p></p><p class="MsoNormal">Snake gourd Kootu is ready! We can cook in 30 minutes!</p><p class="MsoNormal"><span face=""Calibri","sans-serif"" style="font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /><br /></span></p><p></p>puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com0tag:blogger.com,1999:blog-3409241620418344906.post-5404431897456621142020-02-04T22:58:00.001-08:002020-02-04T23:04:41.857-08:00Low calorie Ridge gourd curry<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
Ridge gourd is low in calorie and with plenty of fibre. It
has got high moisture content. It is very good for weight watchers and
diabetics. Tender ridge gourd can be eaten raw and it tastes sweet.<o:p></o:p></div>
<div class="MsoNormal">
During summer season ridge gourd tastes bitter. This
bitterness is due to the presence of a compound called Cucurbitacin. In small
quantity, Cucurbitacin gives flavour to the vegetable. During summer
concentration of Cucurbitacin becomes high, hence the bitterness. Usually ridge
gourd with deep ridges will not be bitter.<o:p></o:p></div>
<div class="MsoNormal">
While buying ridge gourd select those that are tender and
deep green in colour. It should be heavy and firm. Avoid the ones that have
dark spots and blemishes. Ridges should not be brown. I prefer ridge gourd
which are straight and not twisted. Usually twisted ones will have blemishes inside.
If the ridge gourd is spongy and fibrous it is not fit for cooking.<o:p></o:p></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>After washing it is
better if we taste the vegetable by tasting small pieces here and there all
along its length and then start peeling. This enables us to cut the portion
which is bitter and use the rest.<o:p></o:p></div>
<div class="MsoNormal">
In this recipe I have not used coconut or cashew for
thickening agent. I am only using vegetables which are low in calories.<o:p></o:p></div>
<br />
<br />
<div class="MsoNormal">
Ingredients <o:p></o:p></div>
<div class="MsoNormal">
Ridge gourd<span style="mso-spacerun: yes;"> </span>1kg<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
Tomatoes<span style="mso-spacerun: yes;"> </span>4 <o:p></o:p></div>
<div class="MsoNormal">
Onion<span style="mso-spacerun: yes;"> </span>3<o:p></o:p></div>
<div class="MsoNormal">
Turmeric powder ½ tsp<o:p></o:p></div>
<div class="MsoNormal">
Chilli powder 1 tsp. or to taste<o:p></o:p></div>
<div class="MsoNormal">
Coriander powder 1 tsp.<o:p></o:p></div>
<div class="MsoNormal">
Cumin powder ½ tsp. <o:p></o:p></div>
<div class="MsoNormal">
Garam masala powder ½ tsp.<o:p></o:p></div>
<div class="MsoNormal">
Salt to taste<o:p></o:p></div>
<div class="MsoNormal">
Oil 2 table spoon<o:p></o:p></div>
<div class="MsoNormal">
Cumin seeds 1 tsp<o:p></o:p></div>
<div class="MsoNormal">
Coriander leaves chopped 2 table spoon<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method<o:p></o:p></div>
<div class="MsoNormal">
Wash, peel and dice ridge gourd in to small pieces. Cut
onions and tomatoes in to small pieces.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-rla7mDUajwU/XjpmMhNDNpI/AAAAAAAAKog/w0vntXlA22INX5QddTxKoS7shBvemdk8QCLcBGAsYHQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="560" height="230" src="https://1.bp.blogspot.com/-rla7mDUajwU/XjpmMhNDNpI/AAAAAAAAKog/w0vntXlA22INX5QddTxKoS7shBvemdk8QCLcBGAsYHQ/s320/1.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-MD0NnJKLkFE/XjpmRnN_o9I/AAAAAAAAKok/EffJTxAPk2Q11gtQIAgq4QWSMz3WD5wywCLcBGAsYHQ/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="422" data-original-width="560" height="241" src="https://1.bp.blogspot.com/-MD0NnJKLkFE/XjpmRnN_o9I/AAAAAAAAKok/EffJTxAPk2Q11gtQIAgq4QWSMz3WD5wywCLcBGAsYHQ/s320/2.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; line-height: 115%;">Heat oil in a pan. Add cumin seeds. When it
becomes aromatic and brown in colour, add onion and </span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-GlLachdHQ0I/XjpmkWuVgjI/AAAAAAAAKow/CsarNtXHeto8-nR13THvAgi373m2vcIWgCLcBGAsYHQ/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="397" data-original-width="560" height="226" src="https://1.bp.blogspot.com/-GlLachdHQ0I/XjpmkWuVgjI/AAAAAAAAKow/CsarNtXHeto8-nR13THvAgi373m2vcIWgCLcBGAsYHQ/s320/3.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; line-height: 115%;">fry
till they golden brown in colour. Now add tomato pieces and fry till they
become soft. Add masala powders one by one and fry till the raw smell reduces.
Since we have used less oil we cannot see the oil getting separated. </span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 115%;"></span></div>
<div class="MsoNormal">
Add ridge gourd pieces and a spoon of salt and mix well.
Ridge gourd releases lot of water and hence there is no need to add extra
water.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-p7xVJYfLADY/Xjpm-eA7pUI/AAAAAAAAKpA/rXWwDmuznyU08b4cKBsNGTF-yzZw3rXqgCEwYBhgL/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="351" data-original-width="560" height="200" src="https://1.bp.blogspot.com/-p7xVJYfLADY/Xjpm-eA7pUI/AAAAAAAAKpA/rXWwDmuznyU08b4cKBsNGTF-yzZw3rXqgCEwYBhgL/s320/4.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cover with a lid and cook over a low flame till the vegetable becomes soft.
Take out 2 or 3 ladles full of the cooked vegetables and <span style="mso-spacerun: yes;"> </span>allow it to cool. Grind it to a smooth paste
and mix it with the rest of the vegetables in the pan. This gives body to the gravy.
Add salt to taste.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-YVq4cXPRkEY/XjpnKjtgc0I/AAAAAAAAKo8/wKLHaJ1VkuEju9foOWawTTlS1uh8WZjbQCLcBGAsYHQ/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="358" data-original-width="560" height="204" src="https://1.bp.blogspot.com/-YVq4cXPRkEY/XjpnKjtgc0I/AAAAAAAAKo8/wKLHaJ1VkuEju9foOWawTTlS1uh8WZjbQCLcBGAsYHQ/s320/5.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Garnish with chopped coriander leaves.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br /></div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com0tag:blogger.com,1999:blog-3409241620418344906.post-59344469958404073432020-01-05T02:24:00.000-08:002020-01-05T02:34:56.197-08:00EASY METHOD OF PREPARING HUNASE KAI RASA<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-u5G_DeRebU0/XhG7rENl0FI/AAAAAAAAKl8/FfHd7madh_8_aBsntXlHuHc_J1qOEaRIQCLcBGAsYHQ/s1600/RASA%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="401" data-original-width="534" height="240" src="https://1.bp.blogspot.com/-u5G_DeRebU0/XhG7rENl0FI/AAAAAAAAKl8/FfHd7madh_8_aBsntXlHuHc_J1qOEaRIQCLcBGAsYHQ/s320/RASA%2B2.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal">
Raw tamarind is called <i style="mso-bidi-font-style: normal;">Hunaseka</i>i
in Kannada. Tamarind pods are brown in colour with a shell like covering.
Inside, the seeds are covered by pulp and strands of fibre. The pulp of the
young fruit is green and sour. Raw tamarind pulp is used to make Tamarind <i style="mso-bidi-font-style: normal;">Tokku</i> (<i style="mso-bidi-font-style: normal;">Hunase thokku</i>) <i style="mso-bidi-font-style: normal;">and Hunase kai</i><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">rasa</i>
or extract<i style="mso-bidi-font-style: normal;">. Hunase kai rasa</i> is used
as base to prepare many types of pickles such as <i style="mso-bidi-font-style: normal;">Makali beru/</i> Swallow root<i style="mso-bidi-font-style: normal;">,
Mavina kai shunti/</i> Curcuma amada<i style="mso-bidi-font-style: normal;">,</i>
<i style="mso-bidi-font-style: normal;">Bettada nalli kai</i>/Indian gooseberry
and mixed vegetable pickle. The <i style="mso-bidi-font-style: normal;">thokku</i>
should be prepared when seeds are tender. <i style="mso-bidi-font-style: normal;">Hunase
rasa</i><span style="mso-spacerun: yes;"> </span>can be prepared when the seeds
are hard (but not brown).<o:p></o:p></div>
<div class="MsoNormal">
Extracting the juice and separating the outer covering,
seeds and fiber (<i style="mso-bidi-font-style: normal;">Naru)</i> is a tedious process
while preparing <i style="mso-bidi-font-style: normal;">Hunise kai rasa</i>. The
typical procedure followed is to crush tamarind in a pestle and mortar, taking
care not to crush the seeds .Then the juice is extracted adding boiled and
cooled water. My friend Rajalakshmi taught me a simplified procedure, which I
am going to share with you below.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;">HUNISEKAI RASA<o:p></o:p></i></div>
<div class="MsoNormal">
Ingredients required:<o:p></o:p></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="mso-spacerun: yes;"> </span>Hunase</i> <i style="mso-bidi-font-style: normal;">kai</i>
or Raw tamarind<span style="mso-spacerun: yes;"> </span>500 grams<o:p></o:p></div>
<div class="MsoNormal">
Pieces of <i style="mso-bidi-font-style: normal;">Bettada
nalli kai</i>/ Indian gooseberry, <i style="mso-bidi-font-style: normal;">Makali
beru</i>/ Swallow root, <i style="mso-bidi-font-style: normal;">Mavina kai shunti</i>
/ Curcuma amada<span class="binomial"><b><i><span style="background: #f8f9fa; color: black; font-family: "arial" , "sans-serif"; font-size: 10.5pt; line-height: 115%;">
</span></i></b></span><o:p></o:p></div>
<div class="MsoNormal">
Byadagi chillies<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Sun dried <span style="mso-spacerun: yes;"> </span>250 Grams or to taste<o:p></o:p></div>
<div class="MsoNormal">
Mustard 2 table spoon full <o:p></o:p></div>
<div class="MsoNormal">
Salt to taste<o:p></o:p></div>
<div class="MsoNormal">
Asafoetida powder<o:p></o:p></div>
<div class="MsoNormal">
Oil<span style="mso-spacerun: yes;"> </span>4 table spoon<o:p></o:p></div>
<div class="MsoNormal">
Turmeric powder 1 table spoon <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-P4BVJRmzcpc/XhG0IrWrJ-I/AAAAAAAAKk8/yYL3nONxMZ8gIh2DOiU1X7XI4otzgO3KgCLcBGAsYHQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="418" data-original-width="554" height="241" src="https://1.bp.blogspot.com/-P4BVJRmzcpc/XhG0IrWrJ-I/AAAAAAAAKk8/yYL3nONxMZ8gIh2DOiU1X7XI4otzgO3KgCLcBGAsYHQ/s320/1.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Instructions </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Wash raw tamarind 3 to 4 times with clean water and dry them
by spreading on a clean towel. Break each tamarind into 2 pieces by hand, do
not use knife. Remove the strings by pulling the same with your hands as much
as possible.<o:p></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--NXJlVk5i8E/XhG1WhqDnuI/AAAAAAAAKlE/lwUsIUdPfWE-o_ksb5GP_dWEj4vIDLwLQCLcBGAsYHQ/s1600/2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="450" data-original-width="554" height="259" src="https://1.bp.blogspot.com/--NXJlVk5i8E/XhG1WhqDnuI/AAAAAAAAKlE/lwUsIUdPfWE-o_ksb5GP_dWEj4vIDLwLQCLcBGAsYHQ/s320/2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tamarind pieces with fiber</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1bmHehIlCfA/XhG1e-USiLI/AAAAAAAAKlI/-NiUWehP0JIfeW0Bj-zY6rASJLXeDM77wCLcBGAsYHQ/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="327" data-original-width="554" height="188" src="https://1.bp.blogspot.com/-1bmHehIlCfA/XhG1e-USiLI/AAAAAAAAKlI/-NiUWehP0JIfeW0Bj-zY6rASJLXeDM77wCLcBGAsYHQ/s320/3.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the cleaned tamarind in a pressure cooker and add
water such that it covers the tamarind. Cook for 5 minutes.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-UVVceNw7xJw/XhG1tx3Ek5I/AAAAAAAAKlM/rqUrGKLdhz8PqnnqyMtDjmAIIgtaTMj6wCLcBGAsYHQ/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="385" data-original-width="524" height="235" src="https://1.bp.blogspot.com/-UVVceNw7xJw/XhG1tx3Ek5I/AAAAAAAAKlM/rqUrGKLdhz8PqnnqyMtDjmAIIgtaTMj6wCLcBGAsYHQ/s320/5.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br />
Allow the contents to
cool. When you open the lid, you will see that the hard outer layer of tamarind
has become loose and separated from its pulp.<br />
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-F1Ru_S680gI/XhG11nMVhNI/AAAAAAAAKlQ/_m05uh7JNxcGXPx1lxt7f0U8FZNcCQlXgCLcBGAsYHQ/s1600/6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="396" data-original-width="524" height="241" src="https://1.bp.blogspot.com/-F1Ru_S680gI/XhG11nMVhNI/AAAAAAAAKlQ/_m05uh7JNxcGXPx1lxt7f0U8FZNcCQlXgCLcBGAsYHQ/s320/6.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">COOKED TAMARIND</td></tr>
</tbody></table>
<div class="MsoNormal">
Remove the hard shell by separating
them slowly without crushing. </div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-xnW713U1Zt8/XhG1_-h8AwI/AAAAAAAAKlY/YZNXPt-Us6Et2ctJgokowXjNrJ1PFRshACLcBGAsYHQ/s1600/7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="376" data-original-width="534" height="225" src="https://1.bp.blogspot.com/-xnW713U1Zt8/XhG1_-h8AwI/AAAAAAAAKlY/YZNXPt-Us6Et2ctJgokowXjNrJ1PFRshACLcBGAsYHQ/s320/7.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SHELL IS SEPARATED</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Take out
the pulp and squeeze and remove the seeds from the pulp. If needed add some
more boiled and cooled water. <span style="mso-spacerun: yes;"> </span>Mix it
with the juice in the pressure cooker. Strain it to remove small bits of fibre
and outer shell pieces. Grind red chillies along with mustard seeds, asafoetida
and turmeric powder in to a smooth powder. To this powder add required amount
of tamarind extract and grind it to a smooth paste. You can also use boiled and
cooled salt water or vinegar for grinding. Add the chilli paste to the
remaining tamarind extract and mix well.<o:p></o:p><br />
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wrw8Kqn2xR4/XhG2MVSMbXI/AAAAAAAAKlc/3Lt-_kC2cCY56J_IbWtPefqss3306JA6gCLcBGAsYHQ/s1600/Add%2Bmasala%2Bpaste.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="306" data-original-width="514" height="190" src="https://1.bp.blogspot.com/-wrw8Kqn2xR4/XhG2MVSMbXI/AAAAAAAAKlc/3Lt-_kC2cCY56J_IbWtPefqss3306JA6gCLcBGAsYHQ/s320/Add%2Bmasala%2Bpaste.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HUNASE KAI RASA</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /> </span>Heat required amount
of oil in a pan for tempering. When the oil is heated, add mustard seeds and
asafoetida. Cool it and add to the <i style="mso-bidi-font-style: normal;">Hunese
kai rasa</i> or tamarind juice.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="mso-spacerun: yes;"> </span>Hunase kai rasa</i> is ready! <o:p></o:p></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>It will be very tasty
if you mix the rasa with hot rice and Ghee or gingelly oil and eat.<o:p></o:p></div>
<div class="MsoNormal">
You can add sliced green chillies, green pepper, and pieces
of gooseberry, <i style="mso-bidi-font-style: normal;">Makali beru , mavina kai
shunti.<o:p></o:p></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QEguy2K4WHI/XhG2hLHXnVI/AAAAAAAAKls/o8ERghApHe0K2anflmWLFwKi226wmN_XgCLcBGAsYHQ/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="316" data-original-width="554" height="182" src="https://1.bp.blogspot.com/-QEguy2K4WHI/XhG2hLHXnVI/AAAAAAAAKls/o8ERghApHe0K2anflmWLFwKi226wmN_XgCLcBGAsYHQ/s320/4.jpg" width="320" /></a></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><br /></i></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><br /></i></div>
<div class="MsoNormal">
Mixed vegetable pickle can be prepared by adding pieces of
mixed vegetable to this juice. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br /></div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com8tag:blogger.com,1999:blog-3409241620418344906.post-80588765087304368082014-03-11T06:00:00.002-07:002014-03-11T18:36:33.590-07:00Methods of cooking rice <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: 13.5pt;">There are many methods of cooking rice. Quantity of water used
varies from method to method and verity of rice. If we want cooked rice to be
soft we have to add more water. For Chitranna, vegetable bath, Vangi bath and
Puliyogare rice grains should be separate so quantity of water used will be
less.We can find out exact quantity of water needed by cooking the rice once or twice.</span><br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><u><span style="font-size: 13.5pt;">Ingredients<o:p></o:p></span></u></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">Rice 1cup<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">Water 3½Cups<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><u><span style="font-size: 13.5pt;">Method 1</span></u></b><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">Wash rice well and transfer it to thick bottomed vessel. Add
required quantity of water and allow it to boil. Reduce the flame, stir well and close the vessel with a lid.Cook till rice is done.You can test it by pressing a rice grain with your thumb and fore finger.Add one more cup of water, cover
the vessel with a lid, hold the vessel and plate together using a kitchen towel
and drain out the water from the rice in to another vessel. (Water drained from
the rice is called “annada ganji".Do not through it. it is very nutritious.)
Once again keep the cooked rice on a slow flame and cook for a few minutes. In
this method there will be nutrition loss.<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><u><span style="font-size: 13.5pt;">Method 2</span></u></b><span style="font-size: 13.5pt;"><o:p></o:p></span><br />
<b><u><span style="font-size: 13.5pt;"><br /></span></u></b>
<span style="font-size: 13.5pt;">Rice 1 cup</span><br />
<span style="font-size: 13.5pt;">Water 3 cups</span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">In this method amount of taken is ½ cup less than the
previous method. Rice is cooked in the same manner as in method 1 but water is
allowed evaporate completely and no extra water is added. Here there will be no
nutrition loss.</span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><u><span style="font-size: 13.5pt;">Method 3</span></u></b><span style="font-size: 13.5pt;"><o:p></o:p></span><br />
<b><u><span style="font-size: 13.5pt;"><br /></span></u></b>
<span style="font-size: 13.5pt;">Rice 1 cup</span><br />
<span style="font-size: 13.5pt;">Water 3 cups</span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;"> In this method rice is cooked in a pressure cooker. Take
washed rice in a cooker separator add 3 cups of water. Boil 1 cup of water in a
pressure cooker. Place the cooking rack or grid in the cooker. Place the vessel
containing rice on the cooking rack and close the lid of the cooker and place
the cooker on high flame. Steam gushes out of the nozzle of the cooker. Place
the weight of the cooker on the vent and press. When the cooker whistles, reduce
the flame and cook for 8 to 10 minutes. Allow it to cool. Open the lid rice
will be ready to serve.<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><u><span style="font-size: 13.5pt;">Method 4</span></u></b><span style="font-size: 13.5pt;"><o:p></o:p></span><br />
<b><u><span style="font-size: 13.5pt;"><br /></span></u></b>
<span style="font-size: 13.5pt;">Rice 1 cup</span><br />
<span style="font-size: 13.5pt;">Water 3 cups</span><br />
<b><u><span style="font-size: 13.5pt;"><br /></span></u></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-J5uAyl3qReE/Ux8I-vlUadI/AAAAAAAABpc/nnu2rybJlv0/s1600/rice+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-J5uAyl3qReE/Ux8I-vlUadI/AAAAAAAABpc/nnu2rybJlv0/s1600/rice+2.jpg" height="242" width="320" /></a></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><u><span style="font-size: 13.5pt;"><br /></span></u></b></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">In this method rice is cooked directly in a pressure cooker. It is
a quick method. Quantity of rice that can be cooked in this method is less as
we cannot fill the cooker more than half.<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">Take rice and water in cooker and place it on a high flame. When
it starts boiling close the lid. Steam gushes out of the vent. Place the weight
of the cooker on the vent and press. Do not wait for the cooker to whistle.
Reduce the flame. And cook for five minutes. Open the lid when cooker cools down.
Rice will be ready to serve.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
</div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com1tag:blogger.com,1999:blog-3409241620418344906.post-34965708674503743952014-02-07T02:14:00.004-08:002015-07-23T23:31:39.405-07:00Bisibele bath pudi<div dir="ltr" style="text-align: left;" trbidi="on">
<b><u><br /></u></b>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MJlcXlwIko0/UvSzVdQsNHI/AAAAAAAABpE/Vf_RDLPsCyM/s1600/bisibele+bath+pudi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="http://1.bp.blogspot.com/-MJlcXlwIko0/UvSzVdQsNHI/AAAAAAAABpE/Vf_RDLPsCyM/s1600/bisibele+bath+pudi.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bisibele bath pudi</td></tr>
</tbody></table>
<b><u><br /></u></b>
<b><u><br /></u></b>
<b><u>Ingredients</u></b><br />
<div>
<br />
<div class="MsoNormal">
Bengal gram dhal ½ cup<o:p></o:p></div>
<div class="MsoNormal">
Black gram dhal ½ cup<o:p></o:p></div>
<div class="MsoNormal">
Coriander seeds 1
cup<o:p></o:p></div>
<div class="MsoNormal">
Byadagi chillies 200gms<o:p></o:p></div>
<div class="MsoNormal">
Dry coconut grated 1½ cup<o:p></o:p></div>
<div class="MsoNormal">
Cinnamon 2” pieces 4<o:p></o:p></div>
<div class="MsoNormal">
Cloves 4<o:p></o:p></div>
<div class="MsoNormal">
Cardamom 2<o:p></o:p></div>
<div class="MsoNormal">
Poppy seeds 1 table spoon<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While preparing Bisibele bath 1 table spoon of Sarinapudi is also used.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><b><u>Method</u></b></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Fry all the ingredients using low
flame till with little oil using medium flame one by one. As you fry they give
out aroma .Stop frying when the colour turns to golden brown. Transfer the
spice to a plate and spread so that it cools. Crush fried chillies with your
hand so that its volume reduces. Mix all the spices together and powder them in
a mixer grinder. Let the powder be little coarse. Mix it with coconut gratings
and grind again for a few minutes so that coconut mixes uniformly with the
powder. Let it cool. Store it in an airtight container.<o:p></o:p></div>
</div>
</div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com0tag:blogger.com,1999:blog-3409241620418344906.post-17983339972761212922013-11-22T04:32:00.001-08:002013-11-22T10:48:22.882-08:00Pudi kutti hakida palya <div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9JKselc20-M/Uo9Ov1KZ3TI/AAAAAAAABmw/Ye41ffQCyN4/s1600/palya+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="224" src="http://1.bp.blogspot.com/-9JKselc20-M/Uo9Ov1KZ3TI/AAAAAAAABmw/Ye41ffQCyN4/s320/palya+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ಪು ಡಿ ಕು ಟ್ಟಿ ಹಾ ಕಿ ದ ಪ ಲ್ಯ </td></tr>
</tbody></table>
<br /></div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com0tag:blogger.com,1999:blog-3409241620418344906.post-59375270731020866572013-11-21T09:15:00.000-08:002015-07-23T23:35:22.769-07:00Palyada pudi / vegetablebath na pudi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hyYWaQUzaq4/Uo4-0o69sqI/AAAAAAAABmc/d1oemPRy29s/s1600/Palyada+pudi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="http://2.bp.blogspot.com/-hyYWaQUzaq4/Uo4-0o69sqI/AAAAAAAABmc/d1oemPRy29s/s320/Palyada+pudi.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ಪಲ್ಯ ದ ಪುಡಿ/ವಾಂಗಿ ಬಾತ್ ಪುಡಿ </td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bengal gram dhal 1 cup<o:p></o:p></div>
<div class="MsoNormal">
Black gram dhal ¾ cup<o:p></o:p></div>
<div class="MsoNormal">
Coriander seeds 1
cup<o:p></o:p></div>
<div class="MsoNormal">
Byadagi chillies 200gms<o:p></o:p></div>
<div class="MsoNormal">
Dry coconut grated 1 cup<o:p></o:p></div>
<div class="MsoNormal">
Cinnamon 2” pieces 4<o:p></o:p></div>
<div class="MsoNormal">
Cloves 4<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Fry all the ingredients using low
flame with little oil using medium flame one by one As you fry they give
out aroma .Stop frying when the colour turns to golden brown. Transfer the
spice to a plate and spread so that it cools. Crush fried chillies with your
hand so that its volume reduces. Mix all the spices together and powder them in
a mixer grinder. Let the powder be little coarse. Mix it with dry coconut gratings
and grind again for a few minutes so that coconut mixes uniformly with the
powder. Let it cool. Store it in an airtight container.<o:p></o:p><br />
<br />
This powder is used to make palya which is called pudikuttihakidapalya "ಪುಡಿ ಕುಟ್ಟಿಹಾಕಿದ ಪಲ್ಯ"<br />
Vegetables used are Brinjal,Capsicum,Ivy gourd " ತೊಂಡೆ ಕಾಯಿ"cabbage, knol-khol and with mixed vegetables.<br />
This powder is also used to prepare vegetable bath. Vangibath is very famous<br />
<br /></div>
<div class="MsoNormal">
<br /></div>
</div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com3tag:blogger.com,1999:blog-3409241620418344906.post-88305804494112053852013-11-18T06:07:00.002-08:002015-07-23T23:49:20.929-07:00sihi kumbala kai ( sweet pumpkin) mosarubajji<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ksL0nPE6-LI/UooYlyGxLVI/AAAAAAAABlI/sDorwCBZxl4/s1600/sihi+kumbala+kai+mosaru+bajji.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="http://2.bp.blogspot.com/-ksL0nPE6-LI/UooYlyGxLVI/AAAAAAAABlI/sDorwCBZxl4/s320/sihi+kumbala+kai+mosaru+bajji.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sihi kumbalakai ( Sweet pumpkin) Mosarubajji</td></tr>
</tbody></table>
This is a simple recipe and also tastes good. You can also prepare it very fast.<br />
<br />
<div class="MsoNormal">
<b><u>Ingredients</u></b><o:p></o:p></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="MsoNormal">
Sweet pumpkin ½Kg<o:p></o:p></div>
<div class="MsoNormal">
Curds 2 cups well
beaten<o:p></o:p></div>
<div class="MsoNormal">
Salt to taste<o:p></o:p></div>
<div class="MsoNormal">
Coriander leaves -
chopped 2 table spoons<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>For seasoning</u></b><o:p></o:p></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="MsoNormal">
Oil 1 table spoon<o:p></o:p></div>
<div class="MsoNormal">
Red chillies 2 or 3 cut into pieces<o:p></o:p></div>
<div class="MsoNormal">
Mustard seeds ½
teaspoon<o:p></o:p></div>
<div class="MsoNormal">
Cumin seeds ½
teaspoon<o:p></o:p></div>
<div class="MsoNormal">
Asafoetida 1 pinch<o:p></o:p></div>
<div class="MsoNormal">
<o:p>Curry leaves 2 sprigs</o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Method </u></b><o:p></o:p></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="MsoNormal">
Peel Pumpkin and cut in to big pieces and cook in a pressure
pan for 3 to 4 minutes with ½ teaspoon of salt and ¼ cup of water. Allow to cool.
Mash pumpkin well.<o:p></o:p></div>
<div class="MsoNormal">
To this add beaten curds and salt to taste.<o:p></o:p></div>
<div class="MsoNormal">
Heat oil in a pan and add mustard seeds cumin seeds and red
chilli pieces. When seeds splutter add curry leaves and mix.<o:p></o:p></div>
<div class="MsoNormal">
Pour this seasoning to the pumpkin and curd mixture. Mix
well. And garnish with coriander leaves.<o:p></o:p></div>
<div class="MsoNormal">
If you want mosaru bajji to be spicy you can use green chillies
instead of red chillies. <o:p></o:p></div>
<div class="MsoNormal">
This type of Mosaru bajji can be prepared with sweet potato
and potato.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<br />
<br />
<br /></div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com2tag:blogger.com,1999:blog-3409241620418344906.post-53463659335641947892013-10-28T01:09:00.002-07:002015-07-23T23:46:37.742-07:00Ragi dose<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YnFos3qssLU/Um4cLw7i3bI/AAAAAAAABkQ/1d5p14UMiTw/s1600/ragidose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://1.bp.blogspot.com/-YnFos3qssLU/Um4cLw7i3bI/AAAAAAAABkQ/1d5p14UMiTw/s320/ragidose.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal">
Last weekend I had prepared dose batter for two days. But it
was not enough for the second day. Suddenly I remembered my walking friend
Sarojamma’s method of making Ragi dose. Here it is.<o:p></o:p><br />
<br /></div>
<b><u>Ingredients</u></b><br />
<div>
<b><br /></b>
<br />
<div class="MsoNormal">
1. Leftover dose batter 2 cups (measurement need not be exact)<o:p></o:p></div>
<div class="MsoNormal">
2. Ragi floor 2 to 3 cups
(according to the need)<o:p></o:p></div>
<div class="MsoNormal">
3. Salt to taste<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
<u><b>Method</b><o:p></o:p></u></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
Mix Ragi floor with water so that there are no lumps. Add
this to the leftover dose batter. Add salt to taste and mix well.If you like sour taste keep the batter overnight to ferment. Or you can keep it for 2 to 3 hours if
you do not like sour taste. Prepare dose as usual.<o:p></o:p></div>
<div class="MsoNormal">
If the batter is sour add finely chopped green chillies and
finely chopped onion to the batter and prepare the dose.</div>
<div class="MsoNormal">
Serve ragidosa with Coconut chutney or Chatnipudi or any
pickle.</div>
<a href="http://s416.photobucket.com/albums/pp249/artvani/?action=view&current=Mysignature.png" target="_blank"><img alt="Photobucket" border="0" src="http://i416.photobucket.com/albums/pp249/artvani/Mysignature.png" /></a></div>
</div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com0tag:blogger.com,1999:blog-3409241620418344906.post-76762312881764832202013-08-14T02:07:00.000-07:002013-10-28T03:37:51.263-07:00Method of preparing Huli( ಹುಳಿ) wiith Hulipudi ( ಹುಳಿಪುಡಿ)<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fJeJP0oQHGo/UgtIXZK4CmI/AAAAAAAABjQ/8nDpsKYjRBw/s1600/huli+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="http://3.bp.blogspot.com/-fJeJP0oQHGo/UgtIXZK4CmI/AAAAAAAABjQ/8nDpsKYjRBw/s320/huli+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Huli with Brinjal,Potato and Ripe french beans seeds</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In Karnataka we prepare huli(ಹುಳಿ) and saru(ಸಾರು) regularly. Usual daily menu
will be rice and huli or rice, saru and a vegetable dish. If huli prepared no
need to prepare another dish with vegetable. So when we are very busy rice and
huli is the best menu.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Huli can be prepared with a single vegetable or mixed vegetables.
Huli can also prepared with vegetable mixed with Beans (ಕಾಳುಗಳು) .Brinjal and
Bengal gram, Amaranth (ದನ್ಟಿನ ಸೊಪ್ಪು) and Bengal gram, Ash gourd and Bengal gram.
Chow-chow and black eyed peas (ಅಲಸಂದೆ ಕಾಳು ), Brinjal and Flat beans (ಅವರೇಕಾಳು) are a few well known combinations.</div>
<div class="MsoNormal">
When we do not have vegetable at home Menthya bele huli( ಮೆಂತ್ಯಬೇಳೆಹುಳಿ) can be prepared.It goes very well with Aralu sandige( ಅರಳುಸಂಡಿಗೆ)!.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Huli can be prepared with stored huli pudi or freshly
prepared masala. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Huli (ಹುಳಿ) with huli pudi (ಹುಳಿಪುಡಿ)<o:p></o:p></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b><o:p></o:p></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="MsoNormal">
Tovar dhal(ತೊಗರಿಬೇಳೆ) 1 cup <o:p></o:p></div>
<div class="MsoNormal">
Vegetable of Your choice 1/ Kg<o:p></o:p></div>
<div class="MsoNormal">
Mysore Sarinapudi 1 tea spoon<o:p></o:p></div>
<div class="MsoNormal">
Huli pudi 3 tea spoons.<o:p></o:p></div>
<div class="MsoNormal">
Salt 3 tea spoons.<o:p></o:p></div>
<div class="MsoNormal">
Tamarind size of a lemon<o:p></o:p></div>
<div class="MsoNormal">
Seasoning<o:p></o:p></div>
<div class="MsoNormal">
Oil 3 teaspoons</div>
<div class="MsoNormal">
Mustard seeds ½ tea spoon<o:p></o:p></div>
<div class="MsoNormal">
Byadagi chillies 2 broken into pieces<o:p></o:p></div>
<div class="MsoNormal">
Asafoetida 1 pinch<o:p></o:p></div>
<div class="MsoNormal">
Curry leaves 2
sprigs<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Method</u></b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Take washed Tovar dhal
in a medium size pressure cooker and 4 cups of water and boil. Remove froth
that forms with a ladle. Add ¼ tea spoon of turmeric powder and 1 tea spoon of
cooking oil and close the lid .When steam comes out of the vent place the
weight on the vent and press. As soon as the cooker “whistles”, reduce the flame
and cook for just 3 minutes. Allow to cool.<o:p></o:p></div>
<div class="MsoNormal">
(You can also cook dhal in a separator in a big cooker along
with rice. In this method we have to wait for a long time as cooker takes
longer time to cool)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Soak tamarind in a cup of hot water. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Wash, peel and cut vegetables .Pieces should be approximately
equal in size. Place them in a small pressure cooker with ¼ cup of water add ½
tea spoon of salt and 1 teaspoon of sarina pudi. Mix well and cover the lid.</div>
<div class="MsoNormal">
Steam comes out of the vent.If you are cooking vegetables which take less time to cook
such as Brinjal, cucumber, and snake gourd, cover the vent with a tumbler and
reduce the heat and cook for 2 to 3 minutes on a slow flame.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
For other vegetables which take more time for cooking, such
as French beans cluster beans Knol –kohl, place the weight on the vent reduce
the flame and cook for 1 minute and switch off the stove.Do not wait till the cooker whistles. Allow to cool.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
By practice you will come to know the exact cooking time.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Squeeze and extract
tamarind pulp from the soaked tamarind.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Transfer cooked vegetable to the cooker containing dhal. Add water
if needed. Mix Huli pudi with ¼ cup of water and add. Add salt and boil for 2
to 3 minutes stirring in between. Finally add tamarind paste, reduce the flame
and boil for few more minutes so that vegetable absorbs salt,sour and spicy taste.<o:p></o:p></div>
<div class="MsoNormal">
Heat 3 teaspoons of oil in a ladle; add mustard seed Byadagi
chillies pieces and asafoetida. When mustard seeds splutter add curry leaves
and add to the Huli.</div>
<div class="MsoNormal">
Serve with hot rice. Aralu sandige goes well with Huli. <o:p></o:p></div>
</div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com1tag:blogger.com,1999:blog-3409241620418344906.post-16367012840743380842013-08-13T06:45:00.001-07:002015-07-23T23:46:37.724-07:00Kharada kadubu<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-h5vYJaT9Ws0/Ugo357RY_yI/AAAAAAAABi0/Pb9UWvjtTSQ/s1600/kadubu+press+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="http://3.bp.blogspot.com/-h5vYJaT9Ws0/Ugo357RY_yI/AAAAAAAABi0/Pb9UWvjtTSQ/s320/kadubu+press+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poori press and fillings</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OG3d2PtCkPA/Ugo4ApAluAI/AAAAAAAABi8/MCPJZ7rjAVM/s1600/khara+kadubu+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="172" src="http://4.bp.blogspot.com/-OG3d2PtCkPA/Ugo4ApAluAI/AAAAAAAABi8/MCPJZ7rjAVM/s320/khara+kadubu+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kharada kadubu</td></tr>
</tbody></table>
<div class="MsoNormal">
<u><b>For casing </b></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Follow the procedure as explained<b><a href="http://puttuskitchen.blogspot.in/2013/08/kai-kadubu.html"> here</a></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><b>For filling</b></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Ingredients</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Tovar dhal<span style="mso-spacerun: yes;"> </span>1 cup</div>
<div class="MsoNormal">
Grated coconut<span style="mso-spacerun: yes;">
</span>2 to 3 table spoon full</div>
<div class="MsoNormal">
Diced coconut<span style="mso-spacerun: yes;"> </span>2 table spoon full</div>
<div class="MsoNormal">
Mint<span style="mso-spacerun: yes;"> </span>leaves ( Chopped
fine)<span style="mso-spacerun: yes;"> </span>4 table
spoons</div>
<div class="MsoNormal">
Asafoetida <span style="mso-spacerun: yes;"> </span>1
pinch</div>
<div class="MsoNormal">
Salt <span style="mso-spacerun: yes;"> </span>to taste</div>
<div class="MsoNormal">
Green chilli <span style="mso-spacerun: yes;"> </span>1(Chopped)<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
Byadagi chilli<span style="mso-spacerun: yes;"> </span>4</div>
<div class="MsoNormal">
Coriander leaves (Chopped)<span style="mso-spacerun: yes;">
</span>2 table spoons</div>
<div class="MsoNormal">
Turmeric<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>1 pinch</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><b>Method</b></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Soak Tovar dhal and Byadagi <span style="mso-spacerun: yes;"> </span>chillies together for <span style="mso-spacerun: yes;"> </span>an hour. Grind it into a coarse paste. Add
rest of the ingredients and mix well. Dhal paste should not be stiff. It should
be little soft.</div>
<div class="MsoNormal">
Roll out the rice flour dough like poori and place the
filling in the middle.Fold in to half. Press and seal the edges with wet
fingers .Do not seal the two ends.</div>
<div class="MsoNormal">
I did not roll the dough .I used poori press which I
purchased recently. It is very easy to operate. I feel it is really worth
buying. </div>
<div class="MsoNormal">
Arrange these kadubus on grease plates and steam cook like idlies
for 20 minutes .</div>
<div class="MsoNormal">
Kharada kadubu is ready. Serve with coconut chutney.</div>
</div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com0tag:blogger.com,1999:blog-3409241620418344906.post-59530823579913558402013-08-12T07:01:00.001-07:002015-07-23T23:46:37.745-07:00Kaai kadubu<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-aDTAJ8za5YA/UgjqnreSpKI/AAAAAAAABik/xcoI7DD6UPc/s1600/20130811_154945.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="http://3.bp.blogspot.com/-aDTAJ8za5YA/UgjqnreSpKI/AAAAAAAABik/xcoI7DD6UPc/s320/20130811_154945.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kaai kadubu</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<u><b></b></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><b>Ingredients</b></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>For outer casing</u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Rice flour (Should be very fine) 1 cup</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Salt <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>1
pinch</div>
<div class="MsoNormal">
Refined oil <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>1 table spoon</div>
<div class="MsoNormal">
<br /></div>
<u><span style="mso-spacerun: yes;"> </span>For filling</u><br />
<br />
<div class="MsoNormal">
Coconut<span style="mso-spacerun: yes;"> </span>1 big,
grated</div>
<div class="MsoNormal">
Jaggery<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> 1/2</span> cup ( or to taste), powdered </div>
<div class="MsoNormal">
Cardamom powder <span style="mso-spacerun: yes;"> </span>1 pinch</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><b>Method</b></u><br />
<br />
<u><b>Preparation of filling </b></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Take Jaggery in a pan and heat it with little water till Jaggery
melts completely. </div>
<span style="mso-spacerun: yes;"> </span>Add grated coconut and
mix well. <span style="mso-spacerun: yes;"> </span>As soon as you add coconut and
Jaggery <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>mixture will become watery. Fry till water evaporates
completely. Add cardamom powder and mix well. Allow to cool. This filling should
be soft. Allow to cool.<br />
<br />
<u><b>Preparation of casing </b></u><br />
<br />
<div class="MsoNormal">
Sieve rice flour and remove lumps if any.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Boil 1/½ cup of water in a thick bottom vessel. When water
starts boiling remove ¼ cup of boiling water and keep it aside.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add salt and oil to the rest of the water that is boiling. Dissolve
one table spoon of rice flour in a little cold water and add this solution to
the boiling water and stir.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Sprinkle the rest of
the rice flour on the boiling water slowly. Rice flour forms a layer. <b><u>Do not mix
at this stage.</u></b> You can see water coming out here and there making holes. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Make some more holes in the flour layer with
the handle of a wooden ladle, so that water comes out through those holes also.
Cover the vessel with a lid and reduce the flame to minimum. Cook for ten minutes.
This is a very important step. If flour is mixed with boiling water as soon as
it is poured in, rice flour does not get cooked well and the dough breaks when
we roll it.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix the flour and water well so that there are no lumps. Sprinkle
the rest of water if needed, cover it with lid and cook again for 3 to 4
minutes. And cool for a few minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Grease your hands
well .Place the dough on a big plate and knead it well when it is still hot.
Wet your hands in between with cold water if dough is too hot to knead.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Make lemon sized bolls .Cover them with moist cloth and keep
aside. Do not allow them to dry. Take a few bolls out and roll them like poori They
should <span style="mso-spacerun: yes;"> </span>not be <span style="mso-spacerun: yes;"> </span>too thin or too thick .Place coconut and Jaggery
filling in the middle <span style="mso-spacerun: yes;"> </span>and fold in to half.
You will get a semi-circular shape. Seal the edges pressing them with wet fingers,
leaving gaps at both the ends. While cooking steam escapes through these gaps.
Prepare many <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>more like this and place them on greased
plates or idli stand and steam for 5 minutes. If it is steamed for a long lime kadubu
breaks. </div>
<div class="MsoNormal">
Kai kadubu is ready to serve .</div>
</div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com1tag:blogger.com,1999:blog-3409241620418344906.post-36747999010779703482013-07-16T06:01:00.000-07:002015-07-23T23:46:37.728-07:00Avalakki Khara pongal<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-yfxRTdnD7cE/UeVD-hZhs8I/AAAAAAAABgI/aXblSC9NMYs/s1600/Avalakki+pongal+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="304" src="http://1.bp.blogspot.com/-yfxRTdnD7cE/UeVD-hZhs8I/AAAAAAAABgI/aXblSC9NMYs/s320/Avalakki+pongal+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avalaki khara pongal</td></tr>
</tbody></table>
<br />
<br />
<br />
<div class="MsoNormal">
<b><u>Ingredients</u></b><br />
<b><u><br /></u></b>
Thick avalakki 2 cups</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Green gram dhal ½ cup<o:p></o:p></div>
<div class="MsoNormal">
Coconut scrapings 4 table spoons<o:p></o:p></div>
<div class="MsoNormal">
Coriander leaves chopped<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>For seasoning<o:p></o:p></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Oil 2
table spoons</div>
<div class="MsoNormal">
Green chillies 2- chopped</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Mustard seeds 1 tea spoon<o:p></o:p></div>
<div class="MsoNormal">
Bengal gram dhal 1 table spoon<o:p></o:p></div>
<div class="MsoNormal">
Black gram dhal 1 table spoon<o:p></o:p></div>
<div class="MsoNormal">
Cashew nut <o:p></o:p></div>
<div class="MsoNormal">
Broken in to pieces 2 table spoons <o:p></o:p></div>
<div class="MsoNormal">
Pepper 1 teaspoon<o:p></o:p></div>
<div class="MsoNormal">
Cumin seeds 1 teaspoon<o:p></o:p></div>
<div class="MsoNormal">
Ginger ½” piece
chopped<o:p></o:p></div>
<div class="MsoNormal">
Turmeric ½ tea spoon<o:p></o:p><br />
<br />
<b><u>For garnishing</u></b><br />
<b><u><br /></u></b>
Coriander leaves chopped 1 table spoon<br />
<div class="MsoNormal" style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<div style="margin: 0px;">
<br /></div>
</div>
</div>
<div class="MsoNormal">
<b><u>Method </u></b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Wash avalakki well and soak it in 2 cups of water 15 minutes.
To hasten the process you can soak it in hot water. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Dry roast green gram till it gives out aroma and colour
starts to change.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Transfer it in to a pressure cooker and wash it well. Pour 2
cups of water and ½ tea spoon of Turmeric powder and cook. After the whistle
continue cooking for 3 more minutes under low flame.<o:p></o:p></div>
<div class="MsoNormal">
When cooker cools open the lid. Add soaked avalakki, coconut
scrapings salt to taste and 3 to 4 cups of water and continue cooking in open
cooker for 2 to 3 minutes, stirring occasionally till salt mixes well. Add 2
more cups of water and cook if needed. Consistency of pongal should be like Dosa
batter. Otherwise when it cools it will become a lump.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat oil in a pan. Add mustard seeds. When it splutters add
Bengal gram dhal, Black gram dhal and pepper corns. If you want pongal to be hot
you can pound pepper corns and use. When dhals become golden brown add cashew
nut pieces fry for a minute. Cashew nut pieces will become brown very fast. Add
chopped chillies, chopped ginger and curry leaves and fry for a minute .Add seasoning
to the pongal mixture and cook. Garnish with chopped coriander leaves. If you
add Ghee pongal tastes great!!! Serve with Tomato and onion raitha. or Coconut chantey<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com1tag:blogger.com,1999:blog-3409241620418344906.post-60881366218773322532013-07-15T04:37:00.002-07:002015-07-23T23:46:37.748-07:00Nimbe Avalakki ( Lemon beaten rice)<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sihYXFOmUCM/UePeyEGJYfI/AAAAAAAABf0/_rtk3x4lQ3Q/s1600/20130710_183816.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="http://1.bp.blogspot.com/-sihYXFOmUCM/UePeyEGJYfI/AAAAAAAABf0/_rtk3x4lQ3Q/s320/20130710_183816.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nimbe avalakki</td></tr>
</tbody></table>
<br />
<br />
<div class="MsoNormal">
This is a simple dish and very easy to make. Long-time back in
a temple they had distributed it as “prasada” in Dhanurmasa.I liked it a lot .When it is hot, the tangy taste of lemon and the pungent smell of green chillies make the dish
very tasty.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thick Avalakki 2
cups <o:p></o:p></div>
<div class="MsoNormal">
Lemon 1 big <o:p></o:p></div>
<div class="MsoNormal">
Fresh coconut gratings 4 table spoons<o:p></o:p></div>
<div class="MsoNormal">
Salt to taste<o:p></o:p></div>
<div class="MsoNormal">
Coriander leaves chopped
2 table spoon full<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>For seasoning<o:p></o:p></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mustard seeds ½ tea spoon<o:p></o:p></div>
<div class="MsoNormal">
Gram dhal 1 table
spoon<o:p></o:p></div>
<div class="MsoNormal">
Black gram dhal 1 table spoon<o:p></o:p></div>
<div class="MsoNormal">
Green chillies 6-
chopped<o:p></o:p></div>
<div class="MsoNormal">
Ground nut 2 to
3 table spoon<o:p></o:p></div>
<div class="MsoNormal">
Asafoetida 2 pinches<o:p></o:p></div>
<div class="MsoNormal">
Curry leaves 2
sprigs<o:p></o:p></div>
<div class="MsoNormal">
Oil 3 table
spoon full<o:p></o:p></div>
<div class="MsoNormal">
Turmeric powder ¼ teaspoon<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Method</u></b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Grind Avalakki in to a coarse powder in a mixer grinder and
remove fine powder by sieving through a sieve which has got fine mesh.<o:p></o:p></div>
<div class="MsoNormal">
Transfer it into a dish .Pour plenty of water and squeeze
the avalakki well to remove dirt and drain it through a sieve quickly. Press
and remove water as much as possible. Keep it for 15 minutes.<o:p></o:p></div>
<div class="MsoNormal">
Heat oil in a frying pan. Add mustard seeds. When it mustard
seeds start spluttering add Bengal gram dhal and Black gram dhal and fry for a minute .Add groundnut
and fry till they all become golden brown in colour. Add chopped green chillies
and curry leaves fry for a few minutes. Finally add asafoetida and tuemeric powder. Add soaked
avalakki powder coconut gratings and salt to taste. Reduce the flame and mix well. If avalakki
is too dry sprinkle water as much as needed and mix. Cover it with a lid and
cook for a few minutes .Switch off the flame and add lemon juice and mix well.
Garnish with chopped coriander leaves.<o:p></o:p></div>
<br />
<div class="MsoNormal">
Serve hot. It will be very nice to eat when the dhals and
ground nut are crisp.<o:p></o:p></div>
</div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com0tag:blogger.com,1999:blog-3409241620418344906.post-49697865676323885502013-07-14T07:23:00.003-07:002015-07-23T23:46:37.739-07:00Rave dose with Black gram dhal<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--kRW6iwNKdk/UeK0QH32z5I/AAAAAAAABfg/LsgUd_sFg8Y/s1600/Doce4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/--kRW6iwNKdk/UeK0QH32z5I/AAAAAAAABfg/LsgUd_sFg8Y/s320/Doce4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rave dose</td></tr>
</tbody></table>
<br />
<br />
<div class="MsoNormal">
<b><u>Ingredients</u></b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Black gram dhal (uddina bale) 1 cup<o:p></o:p></div>
<div class="MsoNormal">
Fine semolina (Chiroti rave) 4 cups<o:p></o:p></div>
<div class="MsoNormal">
Bengal gram dhal (kadale bele) ¼ cup<o:p></o:p></div>
<div class="MsoNormal">
Fenugreek seeds (Menthya) 2 or 3 table spoons<o:p></o:p></div>
<div class="MsoNormal">
Salt to taste<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Method</u></b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Soak back gram dhal, Bengal gram, and Fenugreek seeds for 2 to 3
hours and grind them to a smooth paste.<o:p></o:p></div>
<div class="MsoNormal">
Dry cook semolina as explained here.Take semolina steel box and close it with the lid. Do not add
water to the semolina. Keep this box in a pressure cooker and cook for 5 minutes .If there is
place in the cooker you can keep it on the top and cook while you are doing
your regular cooking. If the cooking time is more it does not matter. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Open the cooker when the pressure is reduced. Transfer the hot semolina
in a plate and allow it to cool. Crush the lumps.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add ¼ cup of water to the semolina and mix it well so that
there are no lumps.<br />
<br /></div>
<div class="MsoNormal">
Add moist semolina to the ground paste and grind for 2 to 3
minutes more, so that semolina mixes with the dhal paste uniformly.<o:p></o:p></div>
<div class="MsoNormal">
Add salt to taste.<o:p></o:p></div>
<div class="MsoNormal">
Allow it to ferment overnight.</div>
<div class="MsoNormal">
Next morning prepare
Dosa as usual.<o:p></o:p></div>
</div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com0tag:blogger.com,1999:blog-3409241620418344906.post-52102079990509710202013-07-13T00:38:00.001-07:002015-07-23T23:35:22.752-07:00Huli pudi /Sambar powder<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-WDKKUYAS0ks/UeEDrKjZCKI/AAAAAAAABeY/sKJxx0H408k/s1600/hulipudi+samanu+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-WDKKUYAS0ks/UeEDrKjZCKI/AAAAAAAABeY/sKJxx0H408k/s320/hulipudi+samanu+2.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingradients</u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Byadagi chillies ¼
Kg<o:p></o:p></div>
<div class="MsoNormal">
Coriander seeds 170 grams or 2 cups -heaped<o:p></o:p></div>
<div class="MsoNormal">
Bengal gram dhal 250 grams or 1
cup<o:p></o:p></div>
<div class="MsoNormal">
Fenugreek seeds 2 tea spoons<o:p></o:p></div>
<div class="MsoNormal">
Cinnamon sticks 2” pieces 4<o:p></o:p></div>
<div class="MsoNormal">
Grated dry coco 1 cup heaped<o:p></o:p></div>
<div class="MsoNormal">
Oil to fry<o:p></o:p><br />
<br />
<u>Please note- Capacity of 1 cup that I have taken = 250 Ml</u><br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-abKIMu51JoQ/UeEOz8IU-0I/AAAAAAAABfA/WIeYVY7ht48/s1600/hulipudi+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="294" src="http://3.bp.blogspot.com/-abKIMu51JoQ/UeEOz8IU-0I/AAAAAAAABfA/WIeYVY7ht48/s320/hulipudi+3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Huli pudi</td></tr>
</tbody></table>
<br />
<br /></div>
<div class="MsoNormal">
<b><u>Method </u></b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Fry all the ingredients one by one on medium flame with
little oil. Spices give out beautiful aroma.<o:p></o:p></div>
<div class="MsoNormal">
Stop frying seeds when you hear spluttering sound and the
colour changes to brown.<o:p></o:p></div>
<div class="MsoNormal">
I prefer to fry chillies with both hands using wooden
ladles. There will be less chance of chillies <o:p></o:p></div>
<div class="MsoNormal">
getting burnt.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While frying coconut do not use oil.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spread the fried spices in a plate and allow them to cool.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Crush fried chillies and mix it with other spices. Keep
coconut gratings separately.<o:p></o:p></div>
<div class="MsoNormal">
Grind the mixed spices in a grinder and transfer the powder
in to a dish. Grind coconut. Mix coconut <o:p></o:p></div>
<div class="MsoNormal">
powder and spice powder and mix well.
Once again grind them so that Coconut powder mixes with <o:p></o:p></div>
<div class="MsoNormal">
spice powder evenly. Store in an air tight container.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
</div>
puttuhttp://www.blogger.com/profile/14495464874502184019noreply@blogger.com3