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Archive for August 3rd, 2010

KATHALI BHAJJILLI GHASSI(COCONUT MASALA CURRY)

This curry can be made using a variety of vegetables like, suran(yam), avla mande(colocasia), potato, beans, cluster beans,drumstick, brinjal, chouli(long beans) etc. The masala is simple to make, but it adds to the taste of the vegetable dish immensely.

Ingredients:

vegetables-50gms each(4 to 5 varieties),

coconut cut into small pieces(kathali)-1 cup,

corriander seeds-1tbsp,

red chillies-5,

sol-2 small pieces,

salt to taste and

little oil

Method:

Clean and cut the vegetables into large pieces.

Fry the coconut pieces, corriander seeds and chillies on a low flame to a golden brown shade.

Grind them to a fine masala paste.

Cook the vegetables in  a pressure cooker to 2 whistles.

Boil the masala for 5 mts adding 2 cups of water.

Add the sol, salt and the cooked vegetables and cook for another 2 mts.

Remove from the flame and keep it aside for 15 mts .

The Ghassi is ready for serving.

NOTE: Different vegetables can be used at different times.

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DHOVO APPOLU(PLAIN PAPAD)

DHOVO  APPOLU(PLAIN PAPAD)

Ingredients:
urid flour-2cups,
papad khaar solution(Click on category ‘Papad Khaar Solution’ for details)   and
coconut oil(for making the dough soft).

WHITE PAPAD

Method:
Add just enough Khaar solution to the flour and knead it to make a tough dough.
Apply a little oil and  hammer it with a heavy stone or a heavy iron rod to make it soft.
Repeat it 3 to 4 times after applying oil.
Then roll the dough to about 3/4″ dia. cylindrical shape, cut the roll into small pieces.
Roll each piece very thin to round shape.
Dry them under the Sun to a mellowed texture(Drying should not be overdone to make the papad bone-dry).
NOTE:
The quality of papad is maintained for a month, if it is stored in a freezer and used occasionally.

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KHAARA UDHAAK(PAPAD KHAR SOLUTION)

For preparing any kind of papad, papad khar(soda bicarb) is required. It is available in the market. Normally, a solution of papad Khar is prepared and kept. It will last very long.

To make the papad khar solution, add one cup of papad khar and 3/4 cup of salt to 10 cups of water and boil for 15 mts.
When it gets cooled and sediments settle down at the bottom, separate the clear water on the top and store in a  clean  bottle.
This solution will not get spoilt for years together.
It can be used as and when required for preparing raw papad.

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KELYA PHAADI(THICK BANANA CHIPS)

These chips are a sort of small thick ones made from the large Kerala banana called Nanderbalein kelein(nentrakkai). These chips form a part of the feast menu on festival days or any other religious/social functions.

Ingredients:

kelein(banana/nentrakkai)-1,

salt-1/2tsp and

oil for frying.

Method:

Thoroughly remove the skin of the banana. Only the white part is to be used.

First, cut it into four, length-wise, and then cut across to make small thick pieces.

Make salt solution with 2 spoons of water.

Heat oil in a pan and deep fry the chips.

When it is mostly done, sprinkle the salt solution on the top and roll over the chips with the help of a perforated laddle.

Once done and the chips are fully crispy, remove them wih the help of a perforated laddle and lay it on a paper knapkin to have remaining oil absorbed.

Chips are ready.

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NIMBUVYA ADGAI(FRESH LEMON PICKLE)-TYPE-2

NIMBUVYA  ADGAI (FRESH LEMON PICKLE)-:Type-2

This pickle is also an instant pickle and easy to prepare.

Ingredients:

lemons-4,

green chillies-5,

ginger-2″ piece,

salt-1tbsp,

mustard-1tsp,

hing powder-1/4tsp and

oil-2tbsps.

Method:

Clean, dry and cut lemons, ginger and chillis to small pieces and mix.

Add hing and salt and mix.

Do phannu(season) with mustard seeds in oil.

Keep aside for 2 days.

Shake well and store it inside the fridge.

It will last for a month.

Optional:

Peel garlic and add to the pickle and mix well.

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