Wednesday, August 24, 2011

Biryani Masala Powder


Tried this masala powder today, biryani came out YUMMY!!! No more store bought biryani masala!



Cloves-10 ea
Green Cardamom- 10ea(deskin)
Black Cardamom-10 ea(deskin)
Fennal seed-2 tbsp
Coriander seed-6 tbsp
Cumin seed-2 tsp
Cinnamam stick-4 inchs
Peppercorn-1 tbsp
Red chillies-10ea(Acc to taste)


Dry grind  all of the baove to a fine powder and use immediately. Else roat them and use when required.

Friday, August 19, 2011

Hagalakayi Gojju

In my household not many are a fan of bitter gourd. However when my mother made this hagalakayi gojju,  there was a big following. Its the same ingredients but when my mother does it, it turns out awesome everytime.

Ingredients

Bitter gourd 250gms
Red chillies - 8-10
Fresh coconut - 3 tsp
Tamarind juice - 1/4 cup
Sesame seeds - 1/2 tsp
Turmeric - 2pinches
Jaggery - Lemon sized
Fenu greek - 1/4 tsp
Urad dhal - 1.5 tsp
Mustard seeds - 1/2tsp
Oil


  1. Chop bitter gourd and soak it  in turmeric and salt for more than a hour
  2. Wash and squeeze the juice out of the bitter gourd
  3. Roast redchillies, fenu greek, urad dhal, sesame seeds
  4. Grind all of the above with coconut, turmeric and little water.
  5. Roast bitter gourd in mustard seasoning till it turns brown
  6. Add tamarind juice and jaggery and cook for a while
  7. Adjust tamarind juice and jaggery so that bitterness goes off
  8. Add ground mixture and salt and cook for 15- 20 mintues.


Vanghi Bhath powder

V loves brinjal very much. Especially badaney kayi palya, chappathi combination. I got this recipe from Savithri Atte.

Chana Dhal - 1tsp
Urad Dhal - 1tsp
Coriander seeds - 1tsp
Cloves - 3
Cinnamon - 1 inch
Dry coconut - 2 tsp
Redchillies - 8-10

1. Dry roast all of the above spices in little and grind to a powder after its cool.

Hurali Saaru

2 cups boiled sprouted hurali kaalu
3 tsp - coconut (fresh)
2 tsp - menasina pudi
tamarind juice - 4 tsp
curry leaves - 1 sprig
coriander leaves - 3 stems

Method:

1. Drain water from the boiled hurali
2. Boil rasam powder with curry leaves, coriander leaves and drained water
3. Grind coconut and rest of the kaalu
4. Add the ground mixture to the boiled mixture
5. Allow to bloil for a while
6. Add tamarind juice and salt
7. Boil for a while
8. Add hing, mustard seasoning to the saaru