Saturday, April 5, 2014
Thursday, October 1, 2009
todays recipe..basale kadabu[ spinach leaves]
ingredients..
boiled rice 3cups,white rice 1 cup,..soak for 10 hours
coconut grated 2 cups roasted red chillies 6. to 7,black gram rosted 1 tea sp., roastedcoriander seeds 2 spoons,cumin seeds roasted 1 spoon, tamarind extract 1 t.sp, turmeric powder 1/2 t.sp, ...for grinding
oil 2t.sp,mustardseeds 1 tsp.,curry leaves 1 spring,[garlic if u wish only..3 to 4 flakes]... for seasoning
1\2 cup toor dal.
basale 1 big bundle or 6inches each 12 stems with more of leaves
salt to taste
method of preparation:grind the soaked rice into a paste with salt and little water[not a very fine paste slightly coarse],stir this paste ina kadai to de hydrate so that it is not sticky..make very small balls out of this.steam the balls in a steam cooker or idli cooker for about 12 to 15 mnts. these round balls should be of marble size.
In a mixie jar take all the items mentioned above for grinding .grind to a fine paste
shred and mince the spinach leaves,cut the tender stem of the spinach to 2 inches pieces.
pressure cook together toor dal,spinachstem , and the leaves in a cooker .
in afrying pan take the oil for seasoning,add mustard seeds.when it splutters add one red chilli flakes and,curry leaves now add the steamed rice balls stir fry for 2 mnts..now add cooked spinach and dal stir thouroughly add salt to taste. now addthe ground coconut paste to the spinach and rice kadabu mixture..allow the mixture to boil for 5 mnts sothat the rice balls absorb
the spinach and the spice taste.if the consistency is quite thick u can dilute it by adding water while boiling. basale kadubu is now ready to relish.
If for 2 hours this is allowed to absorb , tastes far better..
boiled rice 3cups,white rice 1 cup,..soak for 10 hours
coconut grated 2 cups roasted red chillies 6. to 7,black gram rosted 1 tea sp., roastedcoriander seeds 2 spoons,cumin seeds roasted 1 spoon, tamarind extract 1 t.sp, turmeric powder 1/2 t.sp, ...for grinding
oil 2t.sp,mustardseeds 1 tsp.,curry leaves 1 spring,[garlic if u wish only..3 to 4 flakes]... for seasoning
1\2 cup toor dal.
basale 1 big bundle or 6inches each 12 stems with more of leaves
salt to taste
method of preparation:grind the soaked rice into a paste with salt and little water[not a very fine paste slightly coarse],stir this paste ina kadai to de hydrate so that it is not sticky..make very small balls out of this.steam the balls in a steam cooker or idli cooker for about 12 to 15 mnts. these round balls should be of marble size.
In a mixie jar take all the items mentioned above for grinding .grind to a fine paste
shred and mince the spinach leaves,cut the tender stem of the spinach to 2 inches pieces.
pressure cook together toor dal,spinachstem , and the leaves in a cooker .
in afrying pan take the oil for seasoning,add mustard seeds.when it splutters add one red chilli flakes and,curry leaves now add the steamed rice balls stir fry for 2 mnts..now add cooked spinach and dal stir thouroughly add salt to taste. now addthe ground coconut paste to the spinach and rice kadabu mixture..allow the mixture to boil for 5 mnts sothat the rice balls absorb
the spinach and the spice taste.if the consistency is quite thick u can dilute it by adding water while boiling. basale kadubu is now ready to relish.
If for 2 hours this is allowed to absorb , tastes far better..
jain recipes southkarnataka
hi friends..
its my pleasure to contribute some of the jain recipes of coastal karnataka. hope it is useful to those yo ungsters who would like to give a try to those flavours of traditional dishes lost in the modern odours
its my pleasure to contribute some of the jain recipes of coastal karnataka. hope it is useful to those yo ungsters who would like to give a try to those flavours of traditional dishes lost in the modern odours
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