Tuesday, 28 June 2011

Spinach Palya / ಪಾಲಕ್ ಸೊಪ್ಪಿನ ಪಲ್ಯ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Ingredients:
Spinach leaves - 1 bunch
Green chillies - 2
Red chilley - 1
Grated coconut - 4 table spoon
1 onion - sliced
sugar - 1/4 spoon
salt - as per taste
Few drops of lemon squeeze
For seasoning: oil - 3 spoon, urad dal - 1/2 spoon, cumin seeds - 1/2 spoon, 1 red chilley

Procedure:
Wash the spinach leaves thoroughly, chop nicely and keep it aside.
Heat oil in a pan, add red chilley, ured dal, cumin seeds. Once they are roasted, add sliced green chillies. Then, add the chopped onion and saute for a while. Now, add the chopped spinach and allow it to cook by closing the lid for 7 - 8 minutes without adding any water. Once it is half-cooked, add salt and sugar and mix well. After it's done, add the grated coconut and remove from flame.
Finally, add the lime squeeze and mix it well. Serve with rice or chapathi.
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Monday, 27 June 2011

Butter Biscuits / ಬೆಣ್ಣೆ ಬಿಸ್ಕಿಟ್

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ..
 
Ingredients:
Butter (@ room temperature) - 1 cup
Powdered sugar - 1 cup (about 3/4th cup of sugar will make 1 cup of powdered sugar)
Elachi  4 - 5
Maida flour - 2 1/2 cup to 3 cups


Method:
Take sugar and elachi in a miksi jar and make a fine powder.
Beat the butter until its smooth and fluffy. Then, add the powdered sugar little by little and continue beating. Finally, add the maida flour and make a smooth dough.
Make small balls out of the dough prepared, flatten it a bit and keep them on the greased baking tray.
Preheat the oven to 200º C and bake the biscuits for 20 - 25 minutes.
Once it is done, take them out and allow to cool for sometime.
Store them in an airtight jar. 
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Avarekaalu (hyacinth beans) Samosa / ಅವರೆಕಾಳಿನ ಸಮೋಸ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ  ಕ್ಲಿಕ್ ಮಾಡಿ.. 
 
Ingredients:
Avarekaalu (hyacinth beans): 1/2 kg
Cinnamon pieces, cloves, marathi moggu, dhaniya - 2 table spoon
Coriander - 1 bunch
Little Pepper
Ginger - 1/2 inch
Green chillies - 10 nos (depending on your taste)
Fenugreek (Methi) leaves - 2 bunch
All purp. flour (Maida) - 1/2 kg
Little butter
Cooking soda - a pinch
Salt - as per taste
Oil  for deep frying

Method:
To start with, remove the outer skin of the hyacinth beans.
Take Cinnamon pieces, cloves, marathi moggu, dhaniya, and pepper and fry them in a pan without adding any oil, and make a smooth powder out of it.
Put green chillies and ginger in miksy jar and prepare a paste.
Finely chop the methi and coriander leaves and keep aside.
Take all purp.flour, add little butter, salt and cooking soda and mix it well. Prepare a smooth dough by adding water, kneed it well and keep it aside.
Cook Avarekaalu in a pan by adding 1 table spoon oil and little water. Once it is half-cooked, add the masala powder, grinded paste, chopped methi and coriander, and salt and cook it well.
Make small balls out of dough already prepared, roll it into a small circle like Poori. Pour around 2 tablespoons of cooked mixture onto the middle of rolled dough, fold it twice to make a triangle and seal the edges.
Else, take a little more dough, roll like a chapati and cut it into 2 equal pieces. Fold both the pieces like a triangle by keepinf one side open. Fill the triangle with the cooked mixture and seal the edges well.
Heat oil in a pan, deep fry the samosas in medium flame till golden brown. Taste them when they are hot.
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