Posted by Shyla Nagesh on March 13, 2018
Sandige is a traditional item usually made and stored in South Indian homes. The best season to prepare is summer. Sun heat will be more and sandige can be dried easily. It is used throughout the year till next summer. In rainy/winter season sandige is fried for lunch/dinner. It is also custom to fry sandige, papad for lunch in marriages, festivals and other occassions.
Many varieties of sandige is made and stored for future use. Pheni sandige, aralu sandige, chakli sandige, sabbakki sandige, ragi sandige etc.,
Today let us see how Pheni Sandige is prepared.
Rice Flour 5 cups
Salt to taste
Take thick bottomed pan with 4 cups of water. Bring to boil. Add salt as per your taste.
Bring the heat to low and add rice flour.
Cook for 3-4 mins without disturbing it, you can see water starts boiling covering the flour from all the sides.
At this point of time, take a wooden spatula and start mixing the flour briskly. Please note heat should be low.
If you follow the above procedure, no lumps will be formed.
When it is done, cover with the lid and cook for 2-3 mins.
Now open the lid and take a small portion of dough on a plate. Water your hands and press to make a soft dough ball.
Likewise make all dough balls and keep ready.
Meanwhile, spread a clean cloth/plastic sheet.
Fill the mould with the dough and press sandige to the required shape on clean cloth/sheet.
Sun dry it. After 4-5 hrs turn the sandige upside down and dry till evening.
Keep sandige for drying next day also so that it is completely dried.
Store in a clean container.
You can fry in oil whenever you want.
For frying :
Keep oil in a kadai/pan for heat. When the oil is hot (check whether oil is hot or no by dropping a small piece of sandige, if it come up immediately oil is ready) slowly drop dried sandige in to it. You can see the size doubles after frying. You get hot crispy sandige ready.You can have it with lunch/dinner. BEST combo with Soppu sambar, Onion-brinjal-potato sambar etc,
To avoid lumps some people add little oil before mixing, I will not add because it may get old oil smell, when it is stored for long.
If sandige is dried well, you can store for years.
You can also keep a cup of hot water ready, if you feel dough is little harder you can add hot water and mix well, before covering the lid and cook.
While frying ensure oil is hot, else your sandige will not be crispy but very hard to eat.
RAW TOMATO CHUTNEY-TOMATO KAAYI CHUTNEY
Posted by Shyla Nagesh on March 5, 2018
In my earlier recipe Tomato chutney, I have mentioned about Unripe Green Tomatoes are also used to make chutneys, salsa, pickles etc. Also I had given a small note of Tomato and its benefits.
You can get unripe green tomatoes from market. I grow tomatoes in my terrace garden.
Now let us see how we can prepare tasty tongue licking Raw Tomato Chutney. Its taste is unique.
Unripe Tomatoes 6-8
Red Chillies 6-7
Jeera 1/4 tsp
Mustard seeds 1/5 tsp
Urad Dhal 1 tsp
Menthi seeds 1/8 tsp
Hing one pinch
Tamarind 1/2 inch (If tomatoes are sour
you can avoid)
Salt to Taste
Jaggery as per taste or half lemon size
Curry Leaves 4-5
Oil 2 tsp
Mustard Seeds 1/2 tsp
Wash thoroughly unripe tomatoes, wipe off the water and cut into pieces.
Take a pan put 1/2 tsp oil, when it is hot add cut unripe tomatoes to it and cook for 5-6 mins.
Cook till water content is evaporated, switch off the flame and allow to cool.
In the meantime dry roast jeera, hing, mustard seeds, methi seeds, urad dhal, red chillies, curry leaves and grind to a fine powder.
Add cooked tomatoes along with masala powder and grind into a fine paste. DO NOT ADD WATER AT ANY POINT (Add tamarind while grinding if tomatoes are not sour in taste)
Put 1tsp oil in the same pan, when the oil is hot add mustard seeds and curry leaves to splutter.
Transfer the grounded mixture into the pan, salt to taste, jaggery powder and fry for 5-10 mins to remove further water content in it.
Now Unripe Tomato Chutney is ready to eat.
Store in an air tight container and use whenever necessary. If stored in refigerator upto 15 days or more shelf life.
You can eat Unripe Tomato Chutney with hot rice with a dallop of ghee/oil, chapati, dosa, idli.
You can add more red chillies as per your requirement. Tamarind is optional you can use when tomatoes are not sour. While in tomato season you can prepare and store in refrigerator. You can adjust jaggery as per your taste. I have added to minimize the tangy taste, as it is liked by children.
Posted by Shyla Nagesh on July 25, 2017
We get Ginnu/colostrum milk after cow gives birth to a calf. I got Ginnu/colostrum milk from a village man, as per his saying, they give the first milk to temple and then distribute among themselves.
Colostrum Mlik, Ginnu haalu in kannada, kharvas in marathi, junnu paalu in telugu.
Ginnu/Colostrum Milk is very rich in proteins, vitamin A, and sodium chloride, but contains lower amounts of carbohydrates, lipids, and potassium than mature milk. The most pertinent bioactive components in colostrum are growth factors and antimicrobial factors. The antibodies in colostrum provide passive immunity, while growth factors stimulate the development of the gut. They are passed to the neonate and provide the first protection against pathogens. Colostrum is known to contain immune cells and many antibodies.
We can get colostrum milk/powder in stores and I do not know about the quality. I have not tried. I prefer fresh milk.
Today I am preparing traditional method of preparing Ginnu/colostrum milk.
MANGALORE BUNS-SWEET POORI-BANANA POORI
Posted by Shyla Nagesh on February 20, 2017
As the name says, Mangalore Buns, is popular in Udupi/Mangalore either as breakfast or teatime snack. Buns are soft, fluffy, sweet puris made using bananas. So they are also called Banana Pooris. As it is little sweetish, it is consumed with spicy item like chutney, sambar, pickle.
Traditionally Buns are prepared using Maida/APF but I have shown you the recipe with Atta/Godhi Hittu
Posted by Shyla Nagesh on January 21, 2017
Tomato is grown and eaten around the world. It is used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails too.
Tomatoes are acidic, making them especially easy to preserve in home canning whole, in pieces, as tomato sauce or paste. The fruit is also preserved by drying, often in the sun, and sold either in bags or in jars with oil.
Tomato is 95% water, contains 4% carbohydrates and less than 1% each of fat and protein.
When you get Tomato in plenty and much cheaper rate you can make various items and store for future use. Sauce, Jam, ketchup, chutney, pickle, tomato powder, tomato paste etc.,
Today I am showing you simple way of preparing Tomato Chutney. Also I have added some cherry tomatoes which I harvested from my garden.
CONGRESS KADALEBEEJA-SPICY ROASTED PEANUTS
Posted by Shyla Nagesh on October 15, 2016
Kadale beeja/Peanuts are very rich in protein. They have high nutritional values and dietary fibre too. Some of them experience allergy to peanuts.
Kadale beeja/Peanuts are widely used in many recipes in many forms. One of them is spicy snack Congress Kadlebeeja.
Congress kadalebeeja/spicy roasted peanuts is a popular Karnataka style spicy roasted peanuts. It is very easy to prepare at home. This is a healthy and mouth watering spicy snacks. Best served with a cup of coffee or tea. Preparing these spicy peanuts is very easy but you need to have patience while roasting the peanuts.
CUCUMBER PULPMIX/SOUTHEKAI TIRULU HASIGOJJU
Posted by Shyla Nagesh on September 10, 2016
Cucumber is widely known throughout the world. It is consumed raw in salads, used in preparing many dishes too.
Cucumber contains 95% water and 16% calorie. It acts as an anti-oxidant, anti-inflammatory, anti-cancerous agent. Cucumber peel and seeds are rich in nutrients. That is why we consume without peeling the cucumber. If the seeds are tender we can use them along with the attached pulp. Today I am showing you such a recipe. Instead of wasting the seeds we can consume to gain nutrients in it. This recipe can be consumed with hot rice or dosa or chapati.
Following are the ingredients and method of easy recipe Cucumber pulp mix/Southekai Tirulu Hasi Gojju.
VEGETABLE CHUTNEY-TARAKARI CHUTNEY
Posted by Shyla Nagesh on August 31, 2016
As everybody knows vegetables plays an important role in preparing dishes. They are used in our kitchen in various forms. They are the source of vitamins, minerals, salts, amino acids, fibre etc., They are used in sambar, pulav, bisibelebath, curries, palya, salads etc., All vegetables have typical flavour and taste. Some vegetables are not liked due to their smell and taste. But today’s dish is an exception to it.
Today I am showing you a yummy and nutritious chutney using various vegetables. This is very good idea to make children consume vegetables.
I have used carrot, radish, cabbage, capsicum., You can add various vegetables as per your choice.
SPRING ONION GRAVY-EERULLI HOOVU GOJJU
Posted by Shyla Nagesh on August 23, 2016
Spring Onion/Eerulli Hoovu smells alike Onion but taste differs. Various dishes are prepared from these.
It is also used for decorative purpose in the dishes.
Today let us learn an easy and tasty recipe Spring Onion gravy / Eerulli Hoovu gojju which can be consumed with chapatti, dosa, hot rice etc.,
Posted by Shyla Nagesh on August 18, 2016
Today is Upakarma festival, this year.
Sattupindi is usually prepared as Naivedya on Upakarma day. It is prepared from rice flour and various fruits. Very tasty and easy to prepare.