Haya griva Maddi is a Sweet dish prepared in Madhwa and TMG homes.There is a story too that goes with this dish.
Sri Vadhiraja Swamy used to hold a bowl containing a mixture of boiled Chana Dal and Jaggery on his head and sit. A white Horse would come keep its forelegs on sri Vadhiraja Swamis shoulders and partake of the mixture and also leave some for Sri Vadhiraja Swami to eat as prasad.
Incredents:-- Chana Dal -- Two cups, Jaggery :-- Two cups, Ghee --1/4 cup, Dry Cooconut --grated or cut into small peices --1/2 cup, Khus Khus -- One table spoon, Raisins --8/10,Cashew nuts --8/10 cut into bits, Cardamom powder --1/2 tea spoon.
Preasure cook the Chana Dal in 4 cups of water and drain the water {if One likes this water can be used for saar].
In a thick bottomed Kadai or vessel boil the dal and jaggery together till it is semi dry stirring all the while. In another smaller kadai heat ghee ant fry the cashew nuts, coconut raisins and the khus khus till a arome emits add this to the Dal Jaggery mixture. If one like it 1/4 tsp af Nutmeg powder can be added along with the cardamom powder.
Serve hot. It will be good to eat cold too.
Friday, 24 February 2012
Thursday, 16 February 2012
Baal Dhind Ambata Bhaji.
Baal Dhind Ambata Bhaji.
Incredents:--- Cut Baal Dhind ------ 1 or 1.1/2 cup, Tur Dal ----1/2 cup, Sambar powder as per taste, Tamarind --- One small lime size, for podni --- oil --- one Table spoon, mustard -- 1/2 tsp, hing 1/4 tsp, curry leaves -- one sprig. and a few methi seeds or powder.Salt --- to taste.
Wash the Baal dhind well so no butter milk remains. Keep aside. Boil the dal as usual. Soak the tamarind and extract the pulp. Add the Baal dhind to the dal and allow it to boil, in dal for15/20 mins, add the tamarind pulp, and boil for a few more mins, add the sambar powder and salt, allow to simmer for a few mins, remove from fire. Heat the oil in small kadai add the mustard, hing, methi seeds and curry leaves. Serve with rice and Kathracha Mirsinga.
PS. If so desired you can omit the sambar powder, but add green chillies while adding the baal dhind and add dry red chillies to the podni.
Incredents:--- Cut Baal Dhind ------ 1 or 1.1/2 cup, Tur Dal ----1/2 cup, Sambar powder as per taste, Tamarind --- One small lime size, for podni --- oil --- one Table spoon, mustard -- 1/2 tsp, hing 1/4 tsp, curry leaves -- one sprig. and a few methi seeds or powder.Salt --- to taste.
Wash the Baal dhind well so no butter milk remains. Keep aside. Boil the dal as usual. Soak the tamarind and extract the pulp. Add the Baal dhind to the dal and allow it to boil, in dal for15/20 mins, add the tamarind pulp, and boil for a few more mins, add the sambar powder and salt, allow to simmer for a few mins, remove from fire. Heat the oil in small kadai add the mustard, hing, methi seeds and curry leaves. Serve with rice and Kathracha Mirsinga.
PS. If so desired you can omit the sambar powder, but add green chillies while adding the baal dhind and add dry red chillies to the podni.
Wednesday, 15 February 2012
Banana Stem/Baaladhind recipes.
Banana stem is obtained from a banana plant which has yielded flower and fruit, it is the cor of the plant. This according to Indians has medicinal properties . Eating this often at least once a week will keep kidney and bladder stones away. If the stones have already there, eating it every day will i have heard will melt the stone. This is hear say and I have no proof at all.Any way the fibre is good for health.
Banana stem, while,buying must be white and fresh. Peel the outer cover. and cut into slices of 1/1.5cm slices and while doing remove any fiber by rolling it round your finger. As you cut put the slices in very diluted butter milk, so it will retain the colour.Next cut the slices into small bits
and put it in the butter milk. this way the stem can be stored for a few days in the fridge.
Baaladhind Koshambir:-- one cup-- Baaladhind,1/4 cup ---coconut scrapings, curry leaves---one sprig, udad dal and chana dal 1/2 tsp in each, Red chilies 2/3, mustard --1/4 tsp, salt --to taste, oil -- for seasoning, and hing.
Method:-- Sqeeze out the water from the baaladhind add salt, coconut scrapings seasonin with udad dal, chana chilies mustard and hing, mix well and serve.
For baala dhind pachdi it is same as above omit the coconut and Sweet dahi which has been well set.
Baal Dhind Bhaji. Baala dhind pieces with the water squeezed out say about 2 cups, 1/2cup --Moong dal, Coconut scrapings--- 1/2 cup, For seosonig, One tsp each of chana dal and udad dal,
3/4 red chillies, mustard --1/2 tsp, hing --- 1/2 tsp, oil--- one table spoon, curry leaves two sprigs.If desired --a little jaggery, and salt to taste.
Heat oil add the dalls one by one when they turn golden add the mustard, chillies , after the mustard splutters add the baala dhind, mix well add the mung dal, curry leaves Add a little water, mix well and close it and allow it cook, checking every now then and add extra water if needed. when dal is cooked add salt jaggery and coconut scrappings, mix well and serve.haldhi powder can be added to give it a colour.
Banana stem, while,buying must be white and fresh. Peel the outer cover. and cut into slices of 1/1.5cm slices and while doing remove any fiber by rolling it round your finger. As you cut put the slices in very diluted butter milk, so it will retain the colour.Next cut the slices into small bits
and put it in the butter milk. this way the stem can be stored for a few days in the fridge.
Baaladhind Koshambir:-- one cup-- Baaladhind,1/4 cup ---coconut scrapings, curry leaves---one sprig, udad dal and chana dal 1/2 tsp in each, Red chilies 2/3, mustard --1/4 tsp, salt --to taste, oil -- for seasoning, and hing.
Method:-- Sqeeze out the water from the baaladhind add salt, coconut scrapings seasonin with udad dal, chana chilies mustard and hing, mix well and serve.
For baala dhind pachdi it is same as above omit the coconut and Sweet dahi which has been well set.
Baal Dhind Bhaji. Baala dhind pieces with the water squeezed out say about 2 cups, 1/2cup --Moong dal, Coconut scrapings--- 1/2 cup, For seosonig, One tsp each of chana dal and udad dal,
3/4 red chillies, mustard --1/2 tsp, hing --- 1/2 tsp, oil--- one table spoon, curry leaves two sprigs.If desired --a little jaggery, and salt to taste.
Heat oil add the dalls one by one when they turn golden add the mustard, chillies , after the mustard splutters add the baala dhind, mix well add the mung dal, curry leaves Add a little water, mix well and close it and allow it cook, checking every now then and add extra water if needed. when dal is cooked add salt jaggery and coconut scrappings, mix well and serve.haldhi powder can be added to give it a colour.
Saturday, 4 February 2012
Maatoda
Maatoda is a bhaji, for which , Plantain Flower, Tender Cluster Beans or Methi Leaves is used.
Most homes use Tur Dal,some use Chana Dal.
Tur DAl--One Cup, REd Chillies --4/5, Ginger --one inch peice, green chillies--5/6 as per taste,Jeera ---One Teaspoon,Hing-- 1/4 spoon,coconut scrapings---1/2 cup,salt to taste and curry leaves---- one sprig.Cooking Oil--- One big laddle full.[more if necessary], mustard seeds.
Incredents;--- One Plantain Flower . When the the top layer is peeled you will find the flower with tiny plantain, Take this and in the middle the will be a long stem witha tiny head, you have got to pull this out. [ it is said that this makes the bhaji bitter] this has to be removed from all the flowers one by one. In a vessel keep diluted butter milk and apply this on your palms before you start to work on the banana flower. [ this will prevent your hands from stains]. after you have dealt with all the flowers cut it and put it into diluted butter milk.
Soak one cup of Tur dal for an hour or a little more along with a few red dry chillies.
Next remove all the excess water, from the dal.Grind the dal with coconut, jeera green chillies ginger COURSLY. Heat oil
Heat oil add mustard seeds, hing and curry leaves.When the mustard splutters add the ground Dal and the plantain flower, mix well and cook on slow fire, sriring the mix every now and then .It should become almost crisp. remove from fire and serve with rice.
for the health conscious, the dal can be made into flat rounds, like we do for cutlets and steamed for 10/12 mins, along with the cut banana flower and seasoned as per the recipe.
Most homes use Tur Dal,some use Chana Dal.
Tur DAl--One Cup, REd Chillies --4/5, Ginger --one inch peice, green chillies--5/6 as per taste,Jeera ---One Teaspoon,Hing-- 1/4 spoon,coconut scrapings---1/2 cup,salt to taste and curry leaves---- one sprig.Cooking Oil--- One big laddle full.[more if necessary], mustard seeds.
Incredents;--- One Plantain Flower . When the the top layer is peeled you will find the flower with tiny plantain, Take this and in the middle the will be a long stem witha tiny head, you have got to pull this out. [ it is said that this makes the bhaji bitter] this has to be removed from all the flowers one by one. In a vessel keep diluted butter milk and apply this on your palms before you start to work on the banana flower. [ this will prevent your hands from stains]. after you have dealt with all the flowers cut it and put it into diluted butter milk.
Soak one cup of Tur dal for an hour or a little more along with a few red dry chillies.
Next remove all the excess water, from the dal.Grind the dal with coconut, jeera green chillies ginger COURSLY. Heat oil
Heat oil add mustard seeds, hing and curry leaves.When the mustard splutters add the ground Dal and the plantain flower, mix well and cook on slow fire, sriring the mix every now and then .It should become almost crisp. remove from fire and serve with rice.
for the health conscious, the dal can be made into flat rounds, like we do for cutlets and steamed for 10/12 mins, along with the cut banana flower and seasoned as per the recipe.
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