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Archive for October 15th, 2010

BHUIN KASALE UNDI(SNACK FROM DWARF VARIETY COLOCASIA LEAVES)

This variety of leaves are available in Kerala. These leaves are generally used for the preparation of a snack.

Ingredients:

dwarf colocasia leaves-20,

raw rice-1/2 cup,

boiled rice-1 cup,

red chillies-10,

turmeric powder-1/4 tsp,

hing-1/4 tsp,

tamarind-a lemon size,

coconut scrapings-1 cup and

salt to taste.

Method:

Soak both the rice for 5 hrs.

Soak tamarind in little water.

Wash and de-vein the leaves.

Grind the rice, tamarind, all the condiments and coconut scrapings together, to a coarse batter.

Chop the leaves with the knife and mix with the batter.

Steam in a cooker vessel or in the idli stand, like idlis, without weight .

Keep the flame on high.

When the steam starts coming out, bring the flame to low.

Cook for  30 mts.

Can be served with used oil or making slices and roasting on a pan, using oil.

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Kappya Hummaan(Spicy Tapioca Dish)

Ingredients:

kappe(tapioca)-5oo gms,

chilli powder-1 1/2 tsps,

turmeric powder-1/4 tsp,

hing-1/4 tsp,

salt to taste,

mustard seeds-1 tsp,

coconut oil 1 tbsp.

Method:

Remove the skin completely.

Wash and cut tapioca into medium size pieces.

Heat oil in a pan, crackle  mustard seeds, add turmeric powder, chilli powder, hing, tapioca pieces and salt.

Mix well.

Add 4 to 5 cups of water and close it with a lid.

Once it boils, bring down the flame to low and cook till the kappe becomes soft.

If necessary, add more water till it becomes soft.

Remove from the flame and splash a little coconut oil on the top.

The dish is ready.

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ChinniKanga Upkeri(Sweet Potato Curry)

This curry is very easy to prepare and children relish it.

Ingredients:

sweet potato-250 gms,

red chillies-4(cut into pieces),

mustard seeds-1 tsp,

coconut scrapings-1/2 cup,

salt to taste, and

oil-2 tsps.

Method:

Peel the sweet potatoes and cut into 1″ square pieces.

Heat oil in a pan, crackle mustard seeds, add chillies  and fry a little.

Add the sweet potatoes and salt.

Add 1/2 cup of water, mix well and cook on a low flame.

When  it is cooked properly, add the coconut scrapings and mix well.

Cook for one more minute.

The curry is now ready for serving.

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