Monday, February 5, 2018

Basmathi Rice , Dhal Rasam ,Pumkin Leaves Podi , Ventipanna Sanna Muddo , Cheppi kheeri n Curds .

Basmathi Rice , Dhal Rasam   ,Pumkin Leaves Podi , Ventipanna Sanna Muddo , Cheppi kheeri n Curds . 

Dhal Rasam 

  • Thur Dhal ..1/2 cup 
  • Tomatoes ...3 fully ripened 
  •   Tamarind ...Goose Berry size 
  • Rasam Powder..2 tsp 
  • Salt to tatse 


  • Oil 2 tsp
  •  Garlic Flakes ...6 


  •  Coriander leaves ...2 tsp chopped . 

 Wash thur dhal .. 

Chop Tomatoes roughly 

Pressure cook thur dhal n chopped tomatoes .. Cool n churn it well . 

Soak Tamarind in little water for 10 mts , squeeze it well . Add rasam powder to it n mix well . add this to the cooked ingredients , water for consistency ,salt n boil well . Give the seasoning n then garnish 

Crispy Pumkin leaves fries
  • Pumkin leaves -12    
  •  Raw rice-1 cup
  •   Urid dhal -1/4 th cup
  •  Dry red chilles -6 to 8 or according to the taste 
  • Salt to taste .

      Soak raw rice for 2 hours .. 

     Dry roast urid dhal till it gives a nice aroma n changes its colour .cool n powder it .. 

     Grind the red  chilles to a fine paste n then add the soaked rice n grind it to medium coarse  paste . Dont add water ..only sprinkle if required .. remove the batter ,add salt n then the ground urid flour n mix well .

    Place a  leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place another leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,and form the shape of a cylinder ..  slice it n deep fry till crisp .

    Venti Panna /Kalalva Paan Sanna Muddo Steamed in  Plantain Leaves 
    • 1 cup -Green Gram ( Moong )
    •  2 tsp - Raw rice 
    •  2 cups -Grated Coconut 
    • 8/10 - Dry red chilies or according to the taste  
    • Hing/asafoetida-very tinny piece 
    •  Tamarind -Tamarind seed size 
    • Chopped Venti pana / Kalalva Paan /Seasonal Colocasia leaves-2 cups 
    • Banana leaves -2 
    • salt to taste

    Soak green gram /moong overnight 
    Soak raw rice for 2 hours 
    Grind dry red chillies with grated coconut ,tamarind, hing  to a fine paste n then add soaked moong n raw rice n grind to a coarse paste without adding water ( sprinkle water only if required ) the batter has to be thick ... remove the batter n add salt n  chopped colocasia leaves 

    Cut the Banana leaves into reasonable size and pour the batter in it ..fold n steam for 20 mts or till done 

    Serve hot with coconut oil . 

    Note :
    Venti panna/Kalalva Paan  is a kind of Colasia leaves found abundance during monsoon n itch free unlike other varieties of Colasia leaves and the   stem is called venti which is again used to make Amchi delicacies .

    Cheppi Kheeri ( Unsweetened kheer using turmeric leaves ) 
    • Raw Rice...1 cup
    • Water ..3 cups 
    • Thick Coconut milk..1 cup
    • Turmeric leaves ... 4 to 5 

    Wash n soak raw rice for about 1 hour n cook till the rice is soft or u can cook directly without soaking . Add washed torn turmeric leaves n cook for about 10 mts ,Then  add the coconut milk n boil for just a minute . 

    Normally eaten as it is. But then can be eaten adding a pinch of salt n with pickle or with sugar ... 

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