Thursday, 26 May 2016

Heerekai Huli Thovve


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Prep time                        10 mins
Cooking time                   20 mins
Serves                             4


Ingredients

Heerekai / Ridge Gourd  :      1 bowl ( 2 medium sized)
Toor Dal                        :      1 Cup 
Coriander seeds             :      1 Tablespoon
Urad dal                         :      1 1/2  Teaspoon
Channa Dal                    :      1 1/2 Teaspoon
Methi / Fenugreek seeds :      1/4 Teaspoon
Jeera                             :      1/2 spoon 
Cinnamon:                     :      1/2 Inch 
Red chilli (Byadagi )        :      5 to 6
Coconut                         :      1/2 Cup
Tamarind                       :      Small marble size (Optional)

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Jaggery                         :       1/2 Teaspoon (Optional)
Curry leaves                   :     6 to 8
Coriander Leaves            :     2 Tablespoons. 
Hing (Asafoetida)            :     a pinch
Turmeric Powder             :     a pinch
Oil : 2 Teaspoons. 
Mustard seeds : 1/2 
Teaspoon
Salt to taste


Method : 


1. Wash and cook toor dal in pressure cooker.
2. Wash and remove the outer skin of ridge gourd and cut it into small cubes and cook it with required water. 



3. In a pan fry chana dal, fenugreek seeds and urad dal with little oil .
4. Fry them till they turn golden brown. Add cinnamon, red chilly and coriander seeds. Fry for 10 seconds.
5. Add hing and 4 to 5 curry leaves and put off the fire. Add coconut and jeera. Grind all this to a nice paste with little water.



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6. In a thick bottomed kadai add a spoon of oil and heat.
7. Add 1/2 Teaspoon of  mustard seeds and let them splutter. Add channa dal and urad dal. 
8. Add Hing and cooked vegetables and dal.
9. Add required salt, turmeric powder and mix it well. If you are adding, add the tamarind juice and jaggery now.Let it boil for 3 to 4 minutes. While boiling add curry leaves.

10. Add ground coconut mixture and mix it well. Add water if it required. Let it boil for 5 to 6 minutes.
11. Boil it nicely and shift the Huli -Tovve to a serving bowl.
12. Add coriander leaves and a spoon of ghee.
13. Serve hot rice and a spoon of ghee.

14. It can be relished with chapati and rotis too.

Wednesday, 25 May 2016

Corn Pulav


Ingredients:
Basmathi rice- 1 big cup 
Finely chopped Onions-2

Sweet corn kernels-1/4 cup

Masala grinding:

Cinnamon-1/2″
Cloves-2
Cardamom-1-2

Poppy seeds 1 tsp
Green chilly – 6
Ginger 1 small piece

Garlic 2 cloves
Mint leaves- 10 leaves
Coriander leaves
Turmeric powder 1/4 tsp

Sugar 1/2 tsp
Cashewnuts   10-15Water – 1 1/2 cups
Ghee/Refined oil - 2 tbsp

Method:

  1. Wash and keep aside Basmathi rice for 30 minutes.
  2. Grind the masala with all the above mentioned ingredients.
  3. Fry the cashewnuts in ghee and set aside.
  4. In a thick bottomed pan heat ghee, add onions and fry till translucent.
  5. Add the ground masala and fry for a minute.
  6. Add sweetcorn kernels, soaked and drained rice and saute for a minute.
  7. Add water,sugar and salt to taste.
  8. Pour everything to a big cooker vessel and close the lid.
  9. Cook till 4 whistles.
  10. Once the pressure releases open the lid and slightly fluff it with a fork.
  11. Garnish with roasted cashewnuts.
  12. Serve hot.

Thursday, 19 May 2016

Sabudana Khichdi - Sabbakki Uppittu


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Sabbakki Khichadi or Sabudana khees, as it's known in Marathi is the most popular dish of Maharashtra. It is specially made on Ekadashi day, along with Kadlekai unde - groundnut ladoos - as its quite filling, besides being very tasty and nutritious.

By the way have you ever wondered how and from what the sabbakki is prepared? I too was ignorant and was very very curious. It was back then when Google had not entered our homes. I have always been very inquisitive and curious about such things. There is this insatiable hunger to learn and find out. Like I wanted to know what is the difference between Maida and Wheat flour, whether sabbakki was grown or manufactured, how the planes fly, how the ships stay afloat on water, how the data is compressed and stored in microchips ........ the list was endless.


But the sources of knowledge back then when we were kids and students were very limited. There were parents and then there were teachers. But beyond the scope of their knowledge, they were also helpless. I would go and pester my father and my teachers with my inquisitive questions and beyond a point, exasperated, they would say “ Go and find in encyclopedia.”


Alas, encyclopedia was beyond the reach of – leave alone me – even my school! When I got married and came to Bangalore and had kids, a friend of my husband had taken the agency of Encyclopedia and invited us once to his home to market them. And the price? Just 40000 rupees!! By that money, I could have easily bought a 30x40 site in Bangalore's outskirts! So we said thanks but no thanks and came back.


And then came the baap of all the knowledge, Google and Internet and fortunately the world is at my fingertips now and there is no stopping me :-)
By the way do you know how sabbakki is prepared? And what is the raw material? You would be surprised to know! Sabbakki, called Sago in English, taking its name from the tree from which it is prepared. After removing the bark of the thick trunk of the tree, the inner part is washed, cut, ground, powdered and processed! Go and check in Youtube. Its an interesting process!

OK. After a long introduction and a lot of deviation, here is the recipe of Sabudana Khichdi / Sabakki Uppittu. Enjoy!

Prep time                 10 minutes
Cooking time            10 Minutes
Serves                       4

Ingredients :


Sabudana                                                           6 cups
Thick curds                                                         1 cup
Roasted and coarsely powdered groundnuts           ½ cup
Groundnut oil                                                     ¼ cup
Mustard seeds                                                    1 teaspoon
Jeera                                                                 1 teaspoon
Hing                                                                  2 pinch
Turmeric                                                            ½ teaspoon
Coarsely ground green chillies                             1 tablespoon
Finely chopped Coriander leaves
Curry leaves
Salt to taste

Preparation :

Wash the Sabudana in a sieving plate or bowl  under running water.


This step is extremely important. Only if we wash them under running water,
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the powdered sabudana will be washed off and we can cook the khichdi with separated and well cooked grains. Wash till all the powder is washed off and you get the clean and clear sabudana.


Transfer them to a bowl and soak in thick curds for at least 4-5 hours. If you are preparing this for breakfast, you can keep them soaked in the night itself.
In the morning rub the soaked sabudana with your hands so that  they are separated and there are no lumps.

In a thick bottomed kadai heat groundnut oil.
Put mustard seeds and let them splutter. Reduce the gas heat.
Add Jeera, turmeric powder, hing, ground chillies and  curry leaves.
Pour in the soaked sabudana and add salt. Mix well and add a little water.

Here is the trick to cook sabudana in a perfect way. keep adding very very little water, mix well and close the lid for a minute. Repeat this process till the sabudana expand fully and cooked softly. The quantity of the water, heat and mixing here is very important. Keep mixing thoroughly so that they don't stick to the bottom, nor overcooked or burnt.

Once it is cooked perfectly, add the coarsely powdered groundnut and nicely chopped coriander leaves.


Serve hot.


Sunday, 15 May 2016

Bitter gourd fry



Prep time                        10 mins
Cooking time                  20 mins
Serves                             4

Ingredients :

Bitter Gourd thinly sliced circles          4
Thinly sliced onions                              3
Sour curds                                             1 cup

Sambar powder                                     2 tablespoon
Turmeric powder                                  1 teaspoon
Jaggery powder                                    1 tablespoon
Oil                                                        4 tablespoon
Mustard seeds                                      1 teaspoon
Jeera                                                    2 teaspoon
Grated coconut                                    2 tablespoon
Chopped coriander leaves
Curry leaves
Hing
Salt to taste

Preparation :

Soak the bittergourd slices in sour curds for 20-30 minutes.
Heat oil in a kadai, add mustard and jeera seeds, hing,turmeric powder and curry leaves.
Add sliced onions and fry till golden brown, stirring occasionally taking care not to burn them.
Squeeze the bittergourd from the curds and add.
Also add salt, sambar powder.
Cook on a medium flame covered with a lid and stirring occasionally.
Add a little oil if you prefer and keep frying till the bitter gourd turn golden brown.
Turn off the fire and add jaggery powder.
Garnish with coriander and grated coconut. 

Serve with rotis/chapati and rice. 


Friday, 6 May 2016

Rava Pongal


Prep time                        10 mins
Cooking time                  20 mins
Serves                             4

Ingredients :

Rava/semolina                 4 cups
Moong Dal                       2 cups
Salt to taste

Ghee                                3 tablespoon
Black pepper                   1 tablespoon
Black pepper powder      1 tablespoon
Grated coconut                1 small cup
Cumin seeds                    1 tablespoon
Cashew nuts                    20
Finely chopped ginger    2 tsp
Slit green chillies            10
Turmeric powder            ½ tsp
Curry leaves

Preparation :

Dry roast moong dal till golden brown.
Pressure cook nicely with 4-5 cups of water.
Dry roast rava with a little oil.

In a kadai, heat ghee and on a low flame lightly roast black pepper, cumin seeds,cashew nuts,finely chopped ginger, green chillies, grated coconut and turmeric powder in that order..
Add 3-4 cups of water and while boiling add curry leaves, salt and the rava and cook stirring occasionally.
When the rava is cooked, add the cooked moong dal after mashing it nicely.

If you prefer, add some more ghee, water, if required,depending on the consistency you prefer and put some pepper powder. Cook a little more, stirring occasionally. Garnish with finely chopped coriander leaves.