Thursday, August 22, 2013

A Thali of White Rice, Alsande Upkari, Chane Saaru, Soyi Bajjili Ghassi ,( Kerala Amchi Style) Piyava Bhutti, Potatao Masala Tawa Fries n Sabudana Kheer

A Thali of White Rice, Alsande Upkari, Chane Saaru, Soyi Bajjili Ghassi ,( Kerala Amchi Style) Piyava Bhutti, Potatao Masala Tawa fries n Sabudana Kheer 
White rice
  • Raw Rice-2 cups
  • water-6 to 8 cups
In a vessel add water n boil till it bubbles , then reduce the flame add washed rice ,cover partailly n cook for 15 mts n then check by squeezing a few grains between the fingers , once cooked then strain . n let it stand for about 5 to 7 minutes ..till all the water is drained out .

Alsande Upkari /Yardlong  Beans  (Amchi style stir fry )
  • Chopped Alsando /Yardlong Beans -2 cups 
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp 
  • Dry red chillies-2 or 3 according to the taste
  • Grated coconut - 1/4 th cup 
  • Water -1/4 th cup 
  • Salt to taste 
In a kadai add oil, mustard seeds once it stops spluttering add red chillies n fry for a sec n then add chopped alsando along with water n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well ! 

Chane saaru / CHICKPEAS plain rasam
Chano/Black Chickpeas - 1/4 th kg 


  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Dry red chilly - 2 or 3
  • Asafoetida/Hing - 1/2 tsp
  • Curry leaves - 5
  • Salt to taste

Soak the chickpeas overnight in water, and pressure cook it with twice the amount of water for about 20 minute.

In a vessel add the stock n boil it with salt n then give d seasoning . 

The drained chickpeas i have used to make soyi bajjili ghassi .

Soyi Bajjili Ghasi ! a Kerala Amchi delicacy !
  • Black chana -1/4 kg (soak in water the previous night ) n then pressure cook it till soft but not mushy 
  • Raw banana -1
  • Yam -100 gms
  • Drumsticks -2
  • Potatoes-2
  • Cashew nuts -1 fist
  • Grated coconut -2 glass
  • Coriander seeds-2 tsp
  • Dry red chillies-8 -10
  • Black gram dhal/Urid dhal -2 tsp
  • Tamarind -Marble size
  • Curry leaves..1 Sprig    

Pressure cook all d veggies along with cashewnut .for one whistle.

 In a kadai fry grated coconut, dry red chillies, coriander seeds, black gram dhal without oil till it turns brown ..grind all these along with lil tamarind to a not so fine powder or paste form...(if powdered then this can b preserved 4 a while in an air tight container ) 

In a vessel add the cooked chana , vegetables n the ground masala with salt ..bring it to a boil ..season it with mustard seeds n curry leaves. 

Piyava Bhutti ( Fried onions in coconut based dry masala ) 

  • Medium Onions-4 
  • Grated coconut-1 cup
  •  Dry red chillies -4/5 or according to the taste .
  • Tamarind-Tamarind seed size 
  • Coriander seeds-2 tsp
  • Oil-3 tsp 
  • Salt to taste
Finely chop onions ..keep aside 

In little oil roast red chillies n keep it aside.

In little oil roast  coriander seeds till brown n keep aside.

Grind grated coconut, roasted red chillies n tamarind to a fine paste .. just sprinkle water n dont add too much water while grinding . And just before taking out the masala add d roasted coriander seeds n grind for a minute or 2 .

In a kadai add oil, add in chopped onions n fry till reddish brown ,then add the ground masala n fry till d ground masala becomes dry !

Potato Masala Tawa fries !
  • Medium size potatoes -2
  • Ginger Garlic Paste-11/2 spoon
  • Thick tamarind juice-2 tsp
  • Red chilly powder-2tsp
  • Rice powder-1 tsp
  • Finely chopped onions-2
  • Finely chopped coriender leaves
  • Turmeric Powder-1/4 tsp 
  • salt to taste .

Wash n peel the potatoes n  slice them .. 

Marinate the sliced potatoes with salt, chilly powder, turmeric powder, Ginger garlic paste ,finely chopped onions ,finley chopped coriender leaves,thick tamarind juice n rice flour,...let this marinade stay for 10 mts .. 

Heat a tawa ,drizzle some oil n shallow fry on both d sides ...

Sabudana kheer !
  • Sabudana /Sago-1 cup 
  • Milk-1/2 litre  
  • Sugar-1/4 th cup
  • Vanilla custard powder-1 tsp 
  • Saffron strands -few 
  • Cardamom powder -1/4 th tsp 
  • Almonds -10 
Soak Sabudana for 1/2 an hour. 

Soak almonds in water for about 20 mts . peel n slice it . 

 Soak saffron strands in little warm milk .

In a deep pan  add mik n boil it , now add the soaked sabudana to the milk. boil it well .. then add sugar , custard powder , mix well  ,make sure that the milk boil on low to medium flame till the sabudana are fully cooked and the kheer thickens. Stir the kheer so that it does not stick to the bottom of the pan. add the saffron soaked milk . switch off the flame add the cardamom powder n garnish with sliced almonds !

Serve it either hot or cold  !

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