Wednesday, September 22, 2010

Eggplant Chutney (Badanekayi Chutney)

4 large long eggplants(badanakayi)
10-15 small green chillies or depends on your taste
2 tsp brown sugar or jaggary(bella)
4 big clove garlic(bellulli)
1 stalk curry leaves(karibevu)
1/2 cup coriander leaves(kotumbari)
1/2 lime juice(nimbe rasa)
Salt to taste
Wash the eggplants and place it on stove top. Burn the eggplants like it is shown in the picture. Peel the skin after cooling and keep it aside. Take a blender,add all the ingredients  mentioned above except the burned , peeled eggplants. Blend the ingredients smooth, then add the peeled burned eggplants and blend. Your chutney ready to eat.
It goes well with everything.

Tuesday, September 21, 2010

Besan Ladoo

2 cups besan(kadalebele hittu)
1/4 sooji or farina (chiroti rava or sanna rave)
1cup ghee (thuppa)
1 1/2 cups powdere sugar ( sakkare pudi)
4-5 cardamom (elakki)
In a pan add besan, sooji and ghee. At low flame fry until pinkish brown or until raw smell goes away. Then take off from the stove top let the mixture cool down a little. Now add powdered sugar and cardamom. Mix it well and let the mixture cool again. After the mixture cools shape it like ping-pong size ball. Your besan ladoo is ready to eat.

Monday, September 20, 2010

Bendekayi(okra) mosarina saaru

1 pound or 1/2 kg bendekayi or okra
2 cups curd or yogurt (mosaru)
1/2 cup fresh or frozen coconut (thenginakayi)
1 tbsp black gram(uddinabele)
1tsp mustard seeds (sasuve)
8-10 green chillies or depend on your taste(hasi menasinakayi)
1 stalk curry leaves (karibevu)
3/4 tbsp cooking oil
Salt to taste
Fry bendekayi or okra in low flame till golden brown or crispy.Take another pan or pot add oil. Afters it heats up add mustard seeds, curry leaves, black gram dal and green cut chillies then add fried bendekayi or okra and fry little while then take off from the stove top.Blend the coconut till very smooth with water. Add blended coconut, curd and salt to seasoning pan.Your bendekayi mosarina saaru redy to eat.
It goes well with Rice, Chapathi and Roti.

Thursday, August 12, 2010

Green Chilli Chutney

50 to 60 shallow fried small green chillie (hurida hasimenasinakayi)
1 bunch of coriander leaves(kothambari)
1 tbsp jaggery or brown sugar(bella)
5 big garlic clove(belluli)
1 tsp tamarind concentrate(hunisehulli)
Salt to taste 

Except green chillies add all ingredients to the blender and blend it.Then add
green chillies to the blender and blend it together.Your green chilli chutney is
ready to eat.If you want you can give oil,mustard seeds,curry leaves,bengal
gram dal(kadale bele) seasoning.
Preparation time: 10 minutes 


1 cup sooji ( chiroti rava )
1 cup maida
3/4 th cup rice flour( akki hittu)
3/4 th cup dry roasted peanuts crushed (hurida shenga pudi)
1 medium size onion chopped (erulli)
4 to 5 green chillies depending on your taste
curry leaves and coriander leaves
1 tsp ENO (its available in Indian  grocery store) or you can use soda powder
salt to taste
oil for deep fry

Mix all the ingredients mentioned above with little water (mix it thicker) to
make the dough.Place a pan of oil on the stove to deep fry. When the
 oil is heated take the dough and deep fry the dough in ping-pong
 ball sized measurements. Fry until brown. Your bonda is ready to eat.
Preparation time : 5 to10 minutes

Thursday, July 29, 2010

Peanut Chutney Powder (Shenga chutney pudi)

Peanuts dry roasted     8oz or 225 grm
Large Garlic clove        6 to 8
Red chili powder         1 tbsp or depends on your taste
Jaggery or Brown Sugar      2 tsp
Tamarind concentrate    1 tsp
Curry leaves                  2 stalk
Salt to taste

Add the peanuts to the blender. Grind them coarsely and keep it aside.Then add chili powder and garlic to the blender and blend it. Now add peanuts,jaggery, tamarind concentrate, curry leaves and salt with chili powder and garlic to the blender and blend it together. Your peanut chutney powder is ready to eat.
It goes well with Chapathi, Iddli, Dosa, Roti and Rice.
Preparation time 5 to 10 minutes. 

Wednesday, January 20, 2010

Wheat flour and Coconut Garige (Godi hittu mathu Thengina Garige)

2 cups wheat flour (Godi hittu)
2 cups brown sugar or jaggery (Bella)
1 cup fresh or frozen shredded coconut (Thengina thuri)
2 to 3 cardamom (Elakki)
1 tsp baking soda
Oil for deep fry

Blend the coconut and cardamom with 1/2 cup of water like a very smooth paste.

In a pot add brown sugar or jaggery, 2 cups of water and bring it to boil. When it looks very bobbly add the coconut and cardamom paste into it.Then take it off of the stove. Add this syrup to the wheat flour, mix it well. Then add baking soda, if required add more water and mix it well.(This mix should be like idli batter) Keep it aside for 30 to 40 minutes. To deep fry add oil in a pan. When the oil heats up add the wheat flour mixture in a small ball shape.Fry both sides until golden brown.Garige is ready to eat.Serve hot or cold both are tasty.
Serving size ; Depends