Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Gavvalu is a famous snack item from Andhra. Few months back, one of my Andhra friends offered these lovely goodies to us. We were wondering about the shape of these goodies! They look alike small shells and tastes very nice.Then, she told me the recipe of these sweet shells.

But there was a small confusion. She told that she had used the Gavvalu board, a small board with zig zag surface to give that shape to the Gavvalu. Then, I searched in Google for an alternative for the Gavvalu Board. I ended up with two easy alternatives which are - a fork or a big comb! I tried with both, but for giving a nice shape, I felt the comb better than fork. These days, I am maintaining a separate comb in the kitchen exclusively for Gavvalu preparation!

These sweet shells goes well with a cup of hot tea or coffee. Or simply you can eat them anytime (like me??) :) Be cautious a bit while eating Gavvalu..coz you can't stop munching them!!

Thanks Usha for this lovely recipe :)

Preparation time: 1 1/4 hours

Servings: 5 - 6 (it depends ;) )

Ingredients:

All purpose flour / Maida - 2 cups

Sooji rava (Semolina) or Chiroti rava - 1/2 cup (see the tips)

Salt - 1/4 spoon

Ghee / clarified butter - 3 spoon

Water to prepare the dough (approx 3/4th cup)

Oil for deep frying

For sugar syrup: sugar - 1 cup, water - 1/2 cup, pinch of cardamom powder

Gavvalu board, a big comb or a fork

Method:

Mix all purpose flour, rava, salt and ghee in a mixing bowl. Add water little by little and prepare a non - sticky dough. Dough should not be too soft, nor too hard.

Cover the dough with a lid or a wet cloth and leave it for 20 minutes. Then, take a lemon size dough and prepare small balls out of it.

Gently press each ball on the comb (or Gavvalu Board) as shown in the picture. Keep the designed surface out and carefully roll the Gavvalu little bit to give the Shell shape.

Heat oil in a heavy pan and deep fry the prepared Gavvalu in batches on medium or low heat for around five minutes.

Once the Gavvalu becomes crispy and golden brown, drain the oil and transfer them onto a tissue paper to absorb the excess oil.

In the meanwhile, combine sugar and water and prepare a thick syrup (may be 2 1/2 thread consistency). Add pinch of cardamom powder and keep it aside.

Transfer the deep fried Gavvalu to a mixing bowl. Pour 3 - 4 spoons of sugar syrup and mix it thoroughly. Adjust the quantity of sugar syrup according to your taste.

Spread the sugar coated shells on a plate for 2 minutes to get dried up. Once they are dried up, they won't be sticky anymore.

Enjoy the sweet shells with a cup of tea / coffee!

Tips:

For giving a crispy touch, I have added sooji rava here. I have got very good results with chiroti rava also. If you wish to use chiroti rava, you can add 2 spoons of sooji rava along with chiroti rava.
If the dough has become too soft and you are not able to give a nice shape to the Gavvalu, try adding little more sooji rava to the dough.
Keep the dough closed to avoid becoming dry.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Last week, we had been to a shop nearby for the weekly shopping. There, I saw some fresh bitter gourd in the vegetables counter. Simply I went there and picked few of them. It was a long time ago I prepared Bitter Gourd Palya at home. Bitter gourd makes me remember one funny incident happened when we were in Australia. It was not even a month ago we stayed there, we had been to a Weekend Market where farmers themselves come directly and sell their produces. We had bought some bitter gourd from there and I prepared Palya. As far as I observed, water content is relatively high in most of the vegetables available in Australia. Bitter gourd palya needs to be fried for longer time till the water content is almost reduced. I prepared Palya with 2 - 3 bitter gourd, once it was nicely roasted and done, I could have measured the quantity in spoons! :D It was reduced that much!! After this experiment, I never tried Bitter Gourd Palya during my stay there:)

This Palya recipe is from one of my relatives in Bangalore. My mom does it in a different way, but I prefer this kind of palya most of the times! This palya tastes very good and you won't feel the bitterness anytime. Since it is roasted nicely, it can be used up to 10 - 12 days.

Preparation Time: 1 1/2 hours

Servings: 8 - 9

Ingredients:

Bitter gourd - 2 nos

Turmeric powder - 1/2 spoon

Salt to taste

Amchur powder / HuLipudi - for taste

Jaggery 2 - 3 spoon or to taste

- For seasoning: Oil - 2 - 3 spoons, Dry red chilli - 1, Urad dal - 1 spoon, Mustard seeds - 1/4 spoon, Sliced green chillies - 2, Pinch of turmeric, Few curry leaves (optional)

- For Masala Powder: Oil - 1/2 spoon, Dry red chillies - 3, Chana dal - 2 1/2 tbsp, Urad dal - 1 1/2 tbsp, Fennel seeds - 1 spoon

Method:

Cut and remove the seeds from bitter gourd and chop them finely. Add 3 - 4 spoons of salt and 1/2 spoon of turmeric powder and mix it well and keep it closed for 30 minutes.

Squeeze off all the water content from the chopped bitter gourd using your hands.

Take a wide bottom pan for frying. Heat the oil, add red chilli pieces, urad dal, mustard seeds, turmeric, green chillies and curry leaves.

After the seasoning is roasted nicely, add chopped bitter gourd, salt, amchur powder, jaggery and mix well.

Saute it occasionally and fry on low flame for about 45 minutes.

In the meanwhile, keep the Masala Powder ready: Roast the above mentioned ingredients for Masala Powder using little oil and make a coarse powder.

Once the bitter gourd is roasted nicely and looks bit dry, add the masala powder and saute it well.

Fry it for 4 - 5 minutes and switch off the flame.

Now, Bitter gourd palys is ready to accompany your meals!

Tips:

To remove the bitterness of bitter gourd, mix the chopped bitter gourd with salt and turmeric and keep it for half an hour. Then, squeeze off all the water from bitter gourd by pressing with your hands. Then, use it for cooking.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Actually, this posting was planned long time ago! Whenever I prepare Banana Rotti, I was thinking of posting the recipe. But I was bit lazy to note down the measurements ;) This time, I have noted down the measurements properly and thought of posting the recipe! If you have a stock of fully ripened bananas at home, just try this soft and sweet rotti. Its very easy to prepare and there is no compromise in taste. This rotti suits for your breakfast as well as for lunch box :)

Preparation time: 30 minutes

Servings: 3

Ingredients:

Fully ripened large bananas - 1 & 1/2

Rice flour - 2 cups

Wheat flour - 1/2 cup

Water - 1 cup

Salt - 1 1/4 spoon or to taste

Sugar - 4 spoons

Jaggery - 2 spoons

Method:

Peel and chop the bananas into medium size pieces. Grind them in mixer and prepare a fine paste.

Add salt, sugar, jaggery and water to the banana paste and boil it for 2 minutes.

Then, add the flours and saute it for 2 minutes so that the dough gets cooked well.

Once you get the right consistency to prepare the balls, switch off the flame and close the dough with a lid.

After the dough is completely cool, prepare lemon size balls from the dough and roll them thinly using some dry flour.

Transfer the rotti onto the hot skillet and cook both the sides nicely.

Serve the hot rotti along with ghee!

I love to add few drops of ghee to the rotti once it is almost done and turn it for few seconds to get the nice aroma :)

Tips:

If you are planning this rotti for the breakfast, you can prepare the dough previous night itself.

Sending this over to Banana Recipes event at My Culinary Creations

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

We had a mixer grinder of Butterfly brand from past 3 years. My sister has been using this brand mixer from around 10 years. She suggested me this brand after my marriage. I was happy with the mixer and loved the juice jar which comes along with it! Due to our luggage limit, we sold it in Australia while relocating to India. After coming to Bangalore, I wanted to buy the same model from butterfly again! We searched and searched here, nowhere I could find the same kind of mixer :( Most of the big and branded shops won't have the Butterfly mixer these days and very few shops have some other model in Butterfly. Finally, I was able to get the same model mixer in a small shop and without a second thought, we bought it from them!! Now I have decided not to loose this mixer for any reason for at-least a couple of years.
We had been to our native recently. One of our relatives had brought some home grown Amatekayi (Ambatekayi) for us. Since we can't get all these village veggies and fruits here, our bags will be heavily loaded with these items while coming back from the native :) Amatekayi (Ambatekayi) is a kind of tangy fruit which is common in rural areas. It will have a hard skin and a fibrous seed inside. Lot of delicious recipes can be prepared using this Amatekayi. Here is the recipe of sambar using this Amatekayi. This sambar is called as 'Amati' in my place. This sambar will have a spicy, tangy and sweetish taste and goes well with rice!

Preparation time: 25 minutes
Servings: 4 - 5

Ingredients:
Amate (Ambate) kayi - 6
Cloves - 3
Coriander seeds - 1 1/4 spoon
Mustard seeds - 1/2 spoon
Dry red chillies - 3 (adjust according to taste)
Grated coconut - 1/2 cup
Salt to taste
Jaggery - 4 spoon (for sweetness)
For seasoning: oil - 2 spoon, urad dal - 1/2 spoon, mustard seeds - 1/4 spoon, pinch of asafoetida, few curry leaves

Method:
Take 3 cups of water in a vessel and cook the Amatekayi till soft.
Once the cooked Amatekayi is cool, add salt and sugar. Squeeze off the Amatekayi in that mixture and let the skin and seed remain in the gravy.
Heat 2 spoons of oil in a small wok and add cloves, red chillies, coriander seeds and mustard seeds. Roast them until you hear the spluttering sound and grind them finely along with grated coconut.
Heat oil in a heavy bottom pan, add urad dal, mustard seeds, asafoetida and curry leaves.
Add the cooked Amatekayi gravy to the seasoning and boil it for 4 - 5 minutes.
Sambar (Amati) is ready to serve with hot rice! It can be preserved upto a week in refrigerator.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a very simple recipe for preparing a special pulav! If you hear the word pulav, you will think of the ingredients which you need for it and a complicated method of doing it.. My mother never uses garam masala for preparing pulav. She uses her own masala powder . She cooks rice and vegetables separately and mixes in the seasoning. Then what, pulav is ready! Don't worry about my mother's secret pulav powder, you can prepare pulav with your own sambar/ saaru powder also. Here is the recipe for you...

Preparation time: 30 - 35 minutes
Servings: 2

Ingredients:
Rice - 1 1/2 cup
Water - 3 cups
Beans 6-7
Carrot - 1
Green peas (optional) - few
Cloves 3-4
Cinnamon - 1" piece
Cumin seeds - 1/2 spoon
Fennel seeds - 1/4spoon
Mustard seeds - 1/4 spoon
Ginger garlic paste - 1 spoon
Onion - 1 medium sliced thinly
Sambar / rasam powder - 1 1/2 spoon as per your taste
Green chilli -1
Sugar - 1/4 spoon
Salt to taste
Lime juice - 1 spoon
Oil - 3 tbsp
Ghee - 1 1/2 spoon

Method :
Wash the rice thoroughly and cook with 1:2 cups of water.

Mix long cut carrot, beans and green peas with little salt in a pressure cooker for one whistle. Let it cool and drain all the water.

Heat oil in a pan and add cinnamon pieces, cloves, mustard seeds and fry for a while. Add cumin seeds, fennel seeds, sliced green chilli, ginger garlic paste and saute for a minute.

Now add thinly sliced onion and fry for 3-4 minutes.

Add sambar/rasam powder and cooked vegetables into the pan and cook for 2 minutes.

Then add cooked rice, salt , lime juice and sugar and mix well.

Finally add ghee and cover the pan, simmer for 4 minutes. Now your pulav is ready!! It's tastier if you eat hot with raitha.