Tuesday, May 31, 2011

Benne Masala Dosa.

ಬೆಣ್ಣೆ ಮಸಾಲ ದೋಸ

Usually during any family outing to a restaurant especially in Bangalore, there will surely be a masala dosa ordered. I used to always order for masala dosa. (Especially in Vidyarthi Bavan, Gandhi Bazaar or Hotel Janatha, Malleshwaram)

My Dad loves masala dosa, and he used to have it during his office break. He never gets bored of it. :)

This is the dosa eaten with the masala made out of potato and chutney made out of coconut. Surely a very delicious dish and is a must try recipe.


Ingredients
For the batter:
Urad dal - 1 cup
Dosa Rice - 3 cups
Channa Dal - 2 tbl spn
Toor Dal - 2 tbl spn
Fenugreek seeds - 1 tbl spn
Beaten rice / poha - 1 handful
Sugar - 1 tbl spn
Salt to taste.

Method:
1) Soak all the above ingredients together for about 8 hours with sufficient water
2) Then, grind the mixture into a fine paste and add salt to this and set aside to ferment for about 8 hours.
(I usually soak the mixture in the morning, grind in the night before going to bed, and let it to ferment through the night)
3) Once the batter is fermented (You will notice a increase in quantity so place the bowl on a big plate or give enough space in the bowl for the mixture to increase) give it another good mix with some sugar and its ready to make dosas.

For making the masala:

ಆಲೂಗಡ್ಡೆ ಪಲ್ಯ

Ingredients:
Potatoes - 4 nos. (Boiled and mashed)
Onions - 2 nos. (Finely chopped)
Coriander leaves - 2 tbl spn
Curry leaves - 5 - 6 nos.
Green Chillies - 5 - 6 nos.
Turmeric - 1/2 tblspn
Oil - 3 tbl spn
Mustard - 1 tbl spn
Jeera - 1 tbl spn
Salt to taste

Method:
1) In a pan, heat oil, once hot add mustard seeds,jeera and once they splutter, add green chillies, curry leaves and onions and add salt immediately.
2) Then add turmeric powder and saute for 2 min and then add mashed potatoes and mix well.
3) To this add chopped coriander and mix well and keep aside.

Red chutney: (Optional)
Ingredients:
Garlic - 4  pods
Coriander seeds - 1 tspn
Fried channa dal - 2 tspn
Red chillies - 3 nos.
Tamarind Juice - 2 tbl spn
Oil- 1 tbl spn
Jeera - 1/4 tspn
Salt to taste.

Method:
1) In a pan, add oil, once hot add jeera, and coriander seeds and once they are hot, add red chillies and fry till done.
2) Then add garlic and fry.
3) Grind the above mixture along with fried channa dal, tamarind juice, and salt and keep aside

Making of dosas:
1) Take a flat pan, and once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread it in circular motion forming a thin dosa.
2) Spread oil around the dosa and allow it to cook/roast well.
3) On this, spread a little (About 1/2 tblspn) of red chutney and place one tble spn full of potato masala in the center of the dosa.
4)Take a spatula and try to lifit the dosa starting from the edges.
5) Close the dosa on the masala and put it on the serving plate.
6) Top it up with some butter. and serve with coconut chutney and sambar.

Cheers!
Madhavi

Rava Idli (Using Idli Rava)

ತರಿ ಇಡ್ಲಿ


Ingredients

Idli Tari / Idli rava - 3 cup
Urad dal - 1 cup


Method:
1) Soak all the two ingredients separately for about 8 hours with sufficient water
2) Then, grind the urad dal into a fine paste and mix idli rava and salt to this and set aside to ferment for about 8 hours.
(I usually soak the mixture in the morning, grind in the night before going to bed, and let it to ferment through the night)
3) Once the batter is fermented (You will notice a increase in quantity so place the bowl on a big plate or give enough space in the bowl for the mixture to increase) give it another good mix, and add soda and beat it well.

4) Now take the Idly plates, slightly grease them with ghee and pour the mixture into the idly plate and steam it for 5 mins. (as shown in the pic)
(You can use the pressure cooker as well, but do not put the weight on it)
5) Once the idlis are steamed scoop them out carefully using a sharp edged spoon.
6) Serve hot with Coconut chutney / Sambar.

Cheers!
Madhavi

GasaGase Payasam

ಗಸಗಸೆ ಪಾಯಸ

Ingredients:

Poppy seeds  5 tspn
Rice  (uncooked) - 1/2 tspn (Optional) - Preferably Basmati rice
Cashews and Almonds  handful.
Grated Coconut (Fresh) 1/2 cup
Grated Coconut (Dry) 1/2 cup
Jaggery 1/2 cup (melted and drained for any impurities)
Milk 1/4 cup
Elaichi, powdered 1/4 tspn

Method:

1) Soak poppy seeds, cashews and badam and rice for about an hour.
2) Now grind the above soaked mixture to a fine paste along with grated coconut and keep aside.
3) Heat the jaggery syrup and bring it to a boil  and keep aside.
4) Heat the above ground paste with little water and bring it to a boil till the raw smell of all the ingredients disappear (Make sure you are mixing it continuously as it will stick to the bottom very fast
5) Now add the jaggerysyrup to this mixture and bring it to a boil and keep aside.
6) Before serving add milk (either hot or cold)
7) Serve by garnishing with little heavy cream and fried cashews.

Cheers!
Madhavi.

Wednesday, May 25, 2011

Coconut chutney

ಕೊಬ್ಬರಿ ಚಟ್ನಿ



Ingredients:
Coconut - 1 cup.
Green Chilles - 3 - 4 nos.
Milk - 1/4 cup
salt  as per taste
sugar - 1/3 tspn
Tamarind juice - 1/4 tspn

For temparing
Mustard seeds - 1/4 tspn
Urad dal - 1/ 4 tspn
Hing - a pinch
Oil - 1 tspn
Curry leaves - 3 - 4 nos.

Method:
1) In a blender add all the ingredients mentioned above other than the temparing ingredients, and blend well.
2) In a small pan, add oil, once hot  add mustard seeds, urad dal, and curry leaves, once they splutter add hing and pour this into the above made mixture. and coconut chutney is ready to serve with dosa, idli, etc..
Cheers!
Madhavi

Kesari Bath and khara bath (Chow chow Bath)

ಚೌ ಚೌ ಬಾತ್

Chow Chow bath is the name given to a pair who is sweet and hot in Bengalooru. And this is one of our favourite breakfast which we crave to eat in the Dharshanis in Bengalooru. So, if you happen to visit Bengalooru dont miss to ask for Chow Chow Bath in the resturants..

You dont have to wait till you go to Bengalooru to taste it exactly the way it is in the resturants. Just try the recipe below and enjoy Desi Breakfast.



Khara Bath

Ingredients:

Rava/semolina – 1 cup
tomato – 1/2 / 1 small
green chillies – 2 slit
curry leaves – 1 sprig
salt to taste
mustard seeds – 1 tsp
channa dhal - 1 tsp
urad dhall – 1 tsp
asafoteida a pinch
turmeric powder – 1/4tsp
chilli powder/any curry powder available.
mixed vegetables cut into small chunks
Cashews - broken 1 tspn
Ghee - 1 - 2 tspn
Oil - 1 - 3 tspn

Method:

1) Dry roast Rava in 1 tsp oil/ghee until light golden color and keep aside
2) In a kadai prepare tempering with channa dal, Urad dal, cashews, mustard, hing, curry leaves and turmeric powder.
3) Now add split green chillies, and add veges and fry for 2 minutes now add tomatoes and fry.
4) Then add 1.5 to 2 times Hot water allow it to boil and add salt.
5) Once the water is boiling and the veges are cooked, add the fried rava slowly and stir well to avoid any lumps. Add some more water enough to cook the rava well add some ghee and close the lid for few seconds.
6) Garnish with grated coconut and coriander leaves and little ghee and set aside.

ರವ್ವೆ ಕೇಸರಿ  ಭಾತ್

Rava/semolina – 1 cup
ghee – 4 tbsp
sugar – 1 cup ( or less for low sugar)
saffron strands – 10
orange color (optional)
cashews and raisins – 10 fried in ghee
cardamom powder – 1 tsp
water - 1/2 cup
Milk - 1/2 cup
Fresh Banana - 1/2 (Finely Cut)
Fresh Pineapple - 1 thin piece. (FInely cut)

Method:
1) Fry cashews and rasins and keep aside.
2) Take ghee in a pan and roast rava until nice aroma spreads and keep aside. \
3) Add water in a pan and add milk and add sugar. Also add chopped banana and pineapple.
4) Once the water starts boiling, add the roasted rava and stir continuosly to avoid any lumps.
5) Keep the pan closed for 2 mins and then check the rava, it should be cooked very well.
6) Now add  ghee and mix in cardamom powder and let it cool.
7) Garnish with fried cashews and raisins.

ಕೊಬ್ಬರಿ ಚಟ್ನಿ:

Ingredients:
Coconut - 1 cup.
Green Chilles - 3 - 4 nos.
Milk - 1/4 cup
salt  as per taste
sugar - 1/3 tspn
Tamarind juice - 1/4 tspn

For temparing
Mustard seeds - 1/4 tspn
Urad dal - 1/ 4 tspn
Hing - a pinch
Oil - 1 tspn
Curry leaves - 3 - 4 nos.

Method:
1) In a blender add all the ingredients mentioned above other than the temparing ingredients, and blend well.
2) In a small pan, add oil, once hot  add mustard seeds, urad dal, and curry leaves, once they splutter add hing and pour this into the above made mixture. and coconut chutney is ready to serve.

Setting Chowchowbath

1) Take one portion of khara bath and 1 portion of kesari bath along with coconut chutney. (as shown in the pic)
2) Have all the three together for perfect blend of spiceness and sweetness and enjoy

Cheers!
Madhavi.




Friday, May 20, 2011

Tamarind Chutney / Meeta / Sweet Chutney

Tamarind Chutney



Ingredients for tamarind masala.

Tamarind - big lemon sized soaked in water / tamarind extract/tamarind paste
Jaggery -1/4 cup
Jeera powder - 1/4 tbl spn
Garam masala (optional) - 1/4 tbl spn
Salt a pinch

Method
1) Squeeze the tamarind juice and pour it in a vessel and bring it to boil.
2) Add jaggery, jeera powder, garam masala powder and salt and bring to boil once again.
3) Keep boiling till the mixture thickens. (The mixture will thicken even more while it gets cooled) so turn off from boiling before it gets very thick.

Tip: Once the tamarind juice sticks on the spoon while mixing it, t is almost thickening. 
Cheers!
Karu

Green Chutney (For chats)

Green Chutney (For chats)
Ingredients for Green Chutney
Green chillies - 10 nos
Coriander leaves - 1 cup
Jeera powder / Jeera seeds - 1/4 tbl spn
salt to taste

Method
1) Grind all the above ingredients to fine paste and use it for any chats...

Cheers!
Karu..

Tamarind Rasam

ಮೊಳಗ ರಸಂ

This is a very simple and easy recipe. I used to have it almost daily at lunch and dinner for about 3 months at a stretch. :) You are wondering why.. that was during my confinement period. I almost got addicted to it and it took a while for me get out of the habit of eating this molaga rasam / ಪುಲ್ಚರ್ :) It is very tasty and healthy..



Ingredients
Tamarind - lemon size Soaked in water
Rasam Powder - 1/2 tea spn
Curry Leaves - 3 - 4 nos.
Coriander Leaves - 1-2 strands
Ghee - 1 tea spn
Mustard seeds - 1/4 tea spn
Jeera - 1/4 tea spn
Hing - a pinch
Salt to taste.
Jaggery - 1/2 teaspn

Method:
1) Squeeze out the Juice from the soaked tamarind.
2) Add rasam powder, curry leaves and coriander leaves, jaggery and salt and bring it to a boil.

For tempering
1) In a small pan, add ghee and once hot, add mustard seeds and jeera. Once they splutter add hing and pour it on the boiled rasam.

Serve hot with rice and some papadams.. :)

Cheers!
Karu..

Bhel Puri

ಭೇಲ್ ಪುರಿ

Ingredients:

Puffed rice - 1 cups
Onion finely chopped - 1/2 cup
Coriander Leaves - 1/4 cup finely chopped
Tomato - Chopped - 1/4 cup
Sev - 1/4 cup
Green Chutney - 2 tea spn
Tamarind Chutney - 2 tea spn
Chat masala - 1/2 tea spn
Salt to taste

Optionals
Fried Channa dal - 1 tea spn
Fried ground nuts - 2 tea spn
Grated Carrot  - 2 tea spn..
lime juice

Method

1) Mix all the dry ingredients first with the puffed rice and keep aside.
2) Then mix all the wet ingredients and mix them with the puffed rice and garnish with same sev and coriander and fried ground nuts.
3) Serve immediately before the crunchy puffed rice gets softened.

Cheers!
Karu...


Wednesday, May 18, 2011

Masala Puri

ಮಸಾಲ ಪುರಿ

Its been a month that I am back from Bangalore and I started missing those snacks and the evening junk food so soon. So wanted to make masala puri and bhel puri for dinner today.. :)

We unfortunately don't get ready made pani puris here and so we have to make even the puri all by ourselves. Anyway its fun and myself and my hubby enjoyed it :)

Below is Masala puri recipe. Click for Bhel puri recipe.


Masala Puri

Ingredients :

For the base masala:
Dry Green Peas - 1 cup (Soaked over night)
Fresh Coriander Leaves - 1/2 cup
Cumin Powder - 1/2 tbl spn
Coriander Powder - 1/4 tbl spn
Garam Masala - 1/2 tbl spn
Black Pepper powder - 1/4 tbl spn
Green Chillies - 2-3 nos
Cinnamon Stick - 1 inch
Garlic paste - 1 tbl spn
Ginger paste - 1 tbl spn
Onion - 1 small
Salt to taste

Method
1) Pressure Cook the soaked peas and keep half of the peas aside for later use.
2) Grind rest of the masala mentioned above along with half of the cooked peas to a fine paste.
3) In a kadai, add little oil and pour the ground masala and cook it for 4-5 min till the raw taste of the masala leaves and keep aside.

Home made Puris

Ingredients for the puris:
All purpose flour/Maida Flour - 1-2 tbl spn
Chiroti Rava/Small semolina - 1 cup
Warm Water enough to mix the dough
Oil for deep frying
Salt as per taste

Method
1)  Take a basin/broad vessel and add Chiroti rava and salt.
2) Pour little warm water and knead well for sometime till all the water is absorbed by the rava.
3) Now add maida and knead well to form a dough. Now add 1 tbl spn of oil and mix well (Make sure its not too soft neither too hard) and keep aside for 10 - 15 mins.
4) Make the dough into small lemon sized balls and roll them just like chapati as thin as possible.
5) Take a cutter / cap of any bottle (Check for the size, it should closely match the puris size) and cut them into small round puris.
6) In the mean while, add enough oil in the deep pan and once the oil is hot, drop the cut puris in and let them puff like a baloon. (Cook on low flame only)
7) Now puris are ready to be used in masala puri/pani puri. whatever you are making.

Ingredients for Green Chutney
Green chillies - 10 nos
Coriander leaves - 1 cup
Jeera powder - 1/4 tbl spn
salt to taste

Method
1) Grind all the above ingredients to fine paste and use ..

Ingredients for tamarind masala.
Tamarind - big lemon sized soaked in water / tamarind extract/tamarind paste
Jaggery -1/4 cup
Jeera powder - 1/4 tbl spn
Garam masala (optional) - 1/4 tbl spn
Salt a pinch

Method
1) Squeeze the tamarind juice and pour it in a vessel and bring it to boil.
2) Add jaggery, jeera powder, garam masala powder and salt and bring to boil once again.
3) Keep boiling till the mixture thickens. (The mixture will thicken even more while it gets cooled) so turn off from boiling before it gets very thick.

Ingredients for the masala puri:
The peas base (Recipe showed above)
Puris (Recipe showed above)
Green Chutney (Recipe showed above)
Tamarind Chutney (recipe showed above)
Chat masala - 1/4 tbl spn
Onions - finely chopped - 1/2 cup
Tomato - finely chopped -1/2 cup
Sev - 1/4 cup
Coriander leaves - finely chopped 1/4 cup.
Boiled peas which we kept aside 2 tbl spn

Method:
1) Crush 5-6 puris on a plate
2) Add boiled peas, and add the base masala.
3) Add chat masala, tamarind chutney and green chutney. Add little salt if required
4) Garnish with chopped  onions, tomato, sev and coriander and serve hot.

(Optionals.. You can add yogurt, lemon juice to this mixture to give you a spl taste.)

Cheers!
Karu..

Beetroot Saagu

ಬೀಟ್ರೂಟ್ ಸಾಗು


Ingredients:
Beetroot - 1/4 kg (Finely chopped)
Mustard seeds - 1/2 tbl spn
Oil - 2/3 tbl spn
Curry leaves - 5 -6 nos.
Salt to taste

To Grind
Fried Channa dal - 2 tbl spn
Poppy seeds - 1 tbl spn
Green Chillies - 4-5 nos.
Cinnamon stick - 1/2 inch stick
Fresh Coriander Leaves - 1/2 cup
Fresh coconut - 1/2  cup

Method:
1) Grind all the ingredients listed in "To Grind" to a smooth paste, and keep aside.
2) Take a heavy bottom vessel, and add oil, once hot add mustard and curry leaves.
3) To this add chopped beetroot fry for 2 mins, then add water and little salt and cook for 3 mins.
4) Now add the ground mixture to this  and add some more water if required to bring to desired consistency.
5) Cook till beetroot and the masala is cooked well.
6) Garnish with chopped coriander and serve with pooris or chapatis.

Cheers!
Karu...

Green Leaves Curry

ಕೀರೈ ಕೊಯೋಮ್ಬ್




Ingredients:
Toor Dal - 1 cup
Turmeric - 1/4 tbl spn
Keerai/Green Leaves - 1 bunch. (I used Dantina Soppu/ದಂಟಿನ ಸೊಪ್ಪು) Finely Chopped

To Grind:
Coriander Seeds - 2 tbl spn
Jeera - 1/4 tbl spn
Urad dal - 1/2 tbl spn
Black pepper - 3-4 nos.
Poppy Seeds - 1/2 tbl spn
Red Chillies - 3-4 nos.
Fresh Coconut - 1/2 cup

To garnish:
Mustard seeds - 1/2 tbl spn.
Hing - a pinch 
Oil - 2-3 tbl spn
Salt - to taste

Method:
1) Cook toor dal with turmeric and keep aside.
2) Cook finely chopped green leaves with little water in a heavy bottom pan
3) Roast all items in the list "to grind" separately except Fresh coconut and Grind them to a medium fine paste.
4) Now add this ground paste, dal and salt to the cooked green leaves and mix well and cook together for another 5 mins
5) Let it boil till done.
6) In another small kadai add 2-3 tbl spn of oil and once hot add mustard seeds and hing. Once they splutter, add this to the curry. and cook for another min.
7) Serve hot with Rice, Mudde/Ragi Ball, pulkas or chapatis.

Cheers!
Madhavi

MaavinaKayi Chitranna (Raw mango rice) - Easy Recipe

ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ




Ingredients:
Raw Mango 1 to 2 nos Grated (Based on the sourness of the mango)
Rice 1 cup Cooked with 1 tbl spn oil
Coconut - 1/2 cup grated (Preferably fresh)
Green chillies 3 - 4 nos .
A pinch of hing
Ground nuts 2 - 3 tbl spn
Chana Dal - 1 tbl spn
Urad Dal - 1 tbl spn
Oil - 2 - 3 tbl spn
Curry leaves 3-4
Mustard seeds 1 tsp
Cashews (Optional) 5-6 nos
Fresh coriander leaves - 1/4 cup finely chopped.
Salt as per taste
Procedure:
1) Cook rice with a spoon of oild, such that each grain is separate and keep aside.
2) Peel and grate the raw mango; Keep aside.
3) Heat oil in a kadai; Temper with mustard seeds, peanuts, chana dal, urad dal, curry leaves, cashew nuts, then add the chopped green chillies and fry till done.  (Make sure the groundnuts are roasted just nice not under fryed or over fryed..)


4) Put the cooked rice in a broad vessel where its easy to mix. Add grated mango, fresh coconut, chopped coriander leaves, salt and the fred mixture and mix well.
5) Check for the seasoning. If required add some more grated mango for more sourness. and serve hot...
Cheers!
Karu...

Monday, May 16, 2011

Ridge guard dal / Beerakayi Pappu

ಹೀರೆಕಾಯಿ ತೊವ್ವೆ

This is a wonderful and easy recipe. Most suitable for any occasions. This can be eaten with rice or chapati.


Ingredients:

Ridge guard - 250 gms Chopped in cubes
Ginger - 1/2 inch piece
Green Chillies - 3- 4 nos
Fresh Coriander Leaves finely chopped - 1/4 cup
Garlic - 2 - 3 pods (Optional)
Jeera - 1/2 tbl spn
Coconut - 1-2 tbl spn (Optional)
Mustard seeds - 1/2 tbl spn
Curry Leaves  - 4 - 5 leaves
Dry Red Chillies - 2 nos
Turmeric powder - 1/4 tbl spn
Oil / Ghee - 2-3 tbl spn
Toor Dal -1cup
Lemon Juice (Optional)

Method:
1) Cook Toor Dal in cooker together with chopped ridgeguard and keep aside.
2) In a hand blender (if you are making small quantity) or a grinder add ginger, garlic, 1/4 tbl spn jeera, coconut, green chillies, turmeric and coriander leaves and grind it to a course paste and keep aside.
3) In a pan add oil/ghee once the oil is hot add mustard seeds, jeera, red chillies broken into two halves and add the ground paste and saute it for 2 - 3 min till they are cooked well.
4) Then add the Dal and ridge guard into the above seasoning and mix well.
5) Add required amount of salt and garnish with little coriander.
6) You can add some lemon juice if desired while serving.

Cheers!
Karu...

Baingan Ka bartha

बैंगन का बर्थ 

Brinjal is one of my favourite vegetable. I am sure it is the same for most of us. Do you like the roasted smell from the brinjal in the curry.. then here is a recipe for you to enjoy.


Ingredients needed:
Big purple Brinjal - 1-2 nos. (about 400 grms) (Check the picture for the variety I used)
Tomatoes - 1 large
Onions - 2 finely chopped
Ginger paste - 1 tbl spn
Garlic Paste - 1 tbl spn
Green Chillies - 2- 3 nos Finely Chopped
Jeera/Cumin Powder - 1/2 tbl spn
Coriander Powder - 1 tbl spn
Turmeric - 1 tbl spn
Chilly Powder - 1/2 tbl spn
Cumin Seeds - 1/4 tbl spn
Oil - 2-3 tbl spn
Salt to taste

Method:
1) Spread oil on the brinjal with your hands or brush and place it on the stove on direct fire and roast it on all sides by turning it once in a while. (If you have a grill you can use that as well)
The oil coated helps in cooking the brinjal crispy on the outside and easy to peel off once roasted.
2) Once the whole brinjal is roasted peel of the outer skin. Just roughly beat the brinjal and keep aside. (Don't worry if it is charred. The inside soft part is what we will use)
3) Take a kadai or non stick pan and add 2 tbl spn of oil and once hot add cumin seeds, onions and little salt and fry till onions are transparent.
4) Then add ginger and garlic paste, Green chilles and saute till the raw smell disappears and good aroma spreads.
5) Then add chopped tomatoes and add all the powders  (Jeera Powder, Coriander powder, Chilly Powder and Turmeric) one by one and saute them well till all are finely cooked.
6) To this add the roasted and peeled brinjal which you kept aside to this mixture and saute.
7) Close a  lid and cook for about 3 mins till done.
8) Check the seasoning and add some salt if required.
9) Garnish with chopped fresh coriander leaves and serve hot with chapatis / pulkas / paratas.

See you soon with the next recipe.

Cheers!
Karu..

Sunday, May 15, 2011

Othu Shavige/Rice Noodles

ವೋತ್ಹು ಶಾವಿಗೆ

This is my Mother in laws recipes and one of our favourite dishes which we enjoy while we fly back to Bangalore. We make these noodles with the rice flour which we make out of red rice grown in our own farm back in our village by name Devaraya samudram (DSM). And my hubby likes these noodles when made out of this rice rice flour (ಕೆಂಪು ಅಕ್ಕಿ ಹಿಟ್ಟು) only. This time in Malaysia I happened to get this rice flour and had some time on hand. So called my MIL and checked on how to make this dish and here is what she exactly said.

Ingredients needed for noodles:
Rice Flour - 2 cups
Water - 4 cups
Ghee / oil - 2 tbl spn.

Method:

1.Bring water to boil in a thick bottomed wide pan and immediately add salt and oil/ghee. Keep some hot water aside to use it if required
2.When water is boiling just put the rice flour in the water and do nothing. Just close the vessel and let it steam for about 10 - 15 mins .














3.After 15 mins, switch off the stove and mix flour with water using a wooden stick (Mudde koolu) or wooden spatula till it forms a big lump. (If it gets dry and need some more water just add the water you kept aside and keep stirring till done)
4.Take this big lump and place it in a vessel and steam them for another 15- 20 mins.
5. After it is steamed take the dough and knead the dough well to make sure there are no lumps and make them into cylindrical balls just nice to fit in the chakli press/chakli maker/shavige mane whichever you have. (See the picture for an example of chakli maker and shavige mane)
6. Using the chakli maker / shavige mane press each portion separately on a  flat plate to make noodles.
(This is the hard job of the whole recipe... get hold of your hubby or whoever is strong and get their help to press these noodles :) ) 
Make sure you finish pressing the noodles when they are hot. To avoid the dough to cool down faster keep the rest of  cylindrical dough closed while you are in the process of pressing)


Shavige Press / Chakli Maker

For sweet version of Noodles
You will need per serving:
Grated Jaggery - 1tbl spn.
Roasted Till/sesame powder-  1 tbl spn.
Ghee - 1 - 2 tbl spn. (I like to eat with extra ghee ;) )
Hot Milk - 1 cup
Method
1.Place one layer of freshly pressed noodles on the plate.
2. Add the mixture of jaggery and Roasted till powder
3. Add ghee and hot milk on top of the noodles. and serve hot. It tastes too yummy.
Alternatively you can also eat these noodles with gasagase payasa.
For spicy version of noodles
You will need for each serving :
Oil : 2 tbsp
Mustard seeds : 1 tsp
Peanuts : handful
Chana dal : 1 tbsp
Urad dal : 1tbsp
Cashews - 4 -5 nos. (Optional)
Turmeric : 1tsp
Green Chillies : 20 (slit vertically)
Curry Leaves : from 4 lines
Fresh grated coconut - 4 tbl spn
Coriander leaves - 4 tbl spn (Finely chopped)
Lemon juice (Optional)
Salt to taste

Method:
1.Heat oil in a pan.
2.Add mustard once they splutter add peanuts,channa dal, urad dal and cashews and fry them till they turn golden brown. Add turmeric, slit green chillies and curry leaves
3.Pour this over plain shavige and add salt as desired (remember there is salt already in the noodles), lemon juice, grated fresh coconut, chopped coriander leaves and mix well
4. Serve hot with coconut chutney.. It tastes yum... 

Hope you and your family enjoy this recipe.  

Cheers!
Karu...  

Saturday, May 14, 2011

MaavinaKayi Chitranna (Raw mango rice)

ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ


Ingredients for Grinding:
1 or 2 Raw Mango (Based on the sourness of the mango)
1/2 cup Coconut, grated (Preferably fresh)
1-2 tsp Menthya Kaalu / Methi seeds
2-3 Dry red chillies - Low spiced
A pinch of hing

Ingredients for Chitranna:
1 cup Rice
2-3 tbsp Peanuts
1 tbsp Chana - Urad Dal mixture
2-3 tsp Oil
3-4 Curry leaves
1 tsp Mustard seeds
5-6 nos of Cashews (Optional)
Salt as per taste

Procedure:
  • Cook rice with a spoon of oild, such that each grain is separate and keep aside.
  • Peel and grate the raw mango; Keep aside.
  • Dry roast the red chillies and methi seeds and blend them along with grated coconut, raw mango and hing (Asafoetida)  them in a blender to paste. Do not add water while grinding and keep aside.
  • Next Heat oil in a kadai; Temper with mustard seeds, peanuts, chana dal, urad dal, curry leaves. (Make sure the groundnuts are roasted just nice not under fryed or over fryed..)
  • Add the ground mixture to this and cook for about 2 mins. Add salt and mix well.
Next
Put the cooked rice in a broad vessel where its easy to mix the rice with the above prepared chutneyand mix well. Check for the seasoning. If required add some more grated mango for more sourness. and serve hot...

Cheers!
Karu...