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Delicious
Snacks - Part
3
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Mandas
of cucumber:
Ingredients:
1 kg rice, 1 kg raw rice, ¾ kg jaggery, 1 large cucumber,
4 coconuts, 175 gms ghee, a pinch of grated nutmeg, 1 tsp
cardamom powder, salt to taste, a few plums and/ or almonds
if available.
Method:
Extract 2 cups of thick juice of coconuts. Peel the cucumber,
remove pith and seeds and cut into pieces. Wash and soak
the boiled and raw rice for an hour and grind it along with
jaggery, cucumber, coconut juice and salt to obtain a thick
batter. Add to this batter blanched and cut plums and/or
almonds (if available), cardamom powder and a little ghee
and mix well. Spread plantain leaves (slightly faded by
warming) at the middle bottom and sides of the steaming
vessel (thondor). Apply ghee thinly over these plantain
leaves, pour in the thick batter leaves and sprinkle a few
drops of ghee on the top of the batter. Cover the mouth
of the vessel with plantain leaves, place the lid and steam
it well by burning fire underneath the vessel and placing
burning cinders over the lid. When it is well boiling decreases
the fire underneath and increase the live coals on top so
that the steaming may be uniform. This can also be baked
in an oven or electric oven if you have the facility.
Red
Pumpkin Mandas:
Method:
Same as in the previous recipe. But use 1 ¼ kg of red pumpkin
instead of cucumber.
Mani
(Rice Sweet Dish):
Ingredients:
1 kg raw rice, 450 gms jaggery, 2 coconuts, 5 tbsps ghee,
1 ½ tsp cardamom powder, 120 gms plums, 125 gms of almonds
or cashew nuts and salt to taste.
Method:
Extract about 10 cups of coconut juice. Wash and soak the
rice for half an hour. Blanch and slice the almonds or cashew
nuts, clean the plums. Finely grind the rice together with
about 5 cups of coconut juice, to form a fairly thick batter
and remove. Add the remaining coconut juice, powdered jaggery
and salt to taste to obtain a thin batter and mix well.
Apply ghee inside a pot, pour in the batter and cook well
stirring all the while. Add more ghee when the batter thickens
and continue boiling until it become sticky and gets cooked
for about three-fourths of an hour. Now add plums, almonds
and/or cashew nuts and cardamom powder and continue stirring.
Remove from fire and immediately pour into ghee covered
plates or trays and apply ghee on top and level it up with
a flat knife. Allow it to cool and cut into diamond shaped
pieces.
Pathrade:
Ingredients:
10-12 colocasia leaves (allu), 900 gms boiled rice, salt
to taste, 1-inch piece turmeric and 10 dry chilies.
Method:
Wash and soak the rice for a couple of hours. Grind the
rice, along with chilies and turmeric to a fine paste. Chop
the leaves finely and mix with the above ground mixture
thoroughly. Make rolls (like swiss rolls) from the mixture.
Steam them. You can cover the rolls with the leaves if desired.
Slice these rolls when cooled. Serve with a spicy gravy,
or fry them in ghee and serve hot with or coconut chutney.
Pathrade
curry:
Ingredients:
Pathrade slices got as in previous recipe.
For grinding:
10 dry chilies, 1 small piece turmeric, 2 tbsps coriander,
5 peppercorns, 2 tsps jeera (cumin seed), 1 onion, 1 tsp
mustard, 1 ½ coconut, tamarind and salt to taste.
For seasoning:
1 tbsp ghee or oil and 1 union.
Method:
Extract 1-cup thick juice and 3 cups of thin juice by grinding
1 coconut. Separately roast each of the grinding ingredients
including 1 sliced onion and half grated coconut. Grind
masala with 1 ½ to 2 cups of thin coconut juice. Fry sliced
onion in ghee or oil until brown, add ground masala, its
liquid and the remaining thin juice of coconut, and salt
to taste, and simmer well. Add pathrade pieces followed
by thick coconut juice. Cook for 15 minutes.
Mysore
Bonda:
Ingredients:
115 gms (¾ cup) black gram dal (urd dal), 2-3 green chilies,
a few springs coriander leaves, 1 spring curry leaves, 10
gms (a small piece) coconut, 5 gms (about ¼ inch piece)
ginger, 2-3 peppercorns, salt to taste and oil for frying.
Method:
Soak dal for an hour. Drain water completely and grind into
a fine paste with salt and green chilies. Chop coriander
leaves and curry leaves fine, crush peppercorns coarsely
and cut coconut into small pieces. Add to the ground paste.
Meanwhile have oil ready for frying. Make lime-size balls
of the paste and deep fry till golden brown.
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