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Ekadashi Cake

Ekadashi Chutney

Ingredients:

1/2 Cup Broken Pieces of Cashews
1/2 Cup Grated Coconut
Thin Slice of Ginger
2 Long Green Chillies
1/2 Cup Chpped Cilantro
Salt to Taste
1 Cup Water(Approx, Adjust)
1 TableSpoon Olive Oil
Dry Tamarind or lemon juice.

Method:

Grind all the ingredients in a Mixer Grinder including ginger, salt and Tamarind.
adding water little by little.

Chutney is ready to serve. 

Ekadashi Dhokla

Ekadashi Dhokla

Ingredients:

200 grams Instant Khaman Mix (Chitale Foods)
200 ml Water
1/2 Cup Yogurt (Plain Home made)
2 Table Spoon Olive Oil
1 Tea Spoon Mustard seeds
Pinch of Asafoetida
2 Twigs of Cilntro
1 Twig of Curry leaves
1 Long Chopped green chilly

Tool:

Mixing Bowl
Sqaure Baking dish
Broad Steaming pot with Lid

Method:

Pour the Khaman mix into a Mixing Bowl
Add 1/2 Cup Yogurt and 200 Ml Water and Mix well until no lumps exists.
Pour the Mixture into a Greased baking Dish. (Grease with Olive Oil)
Steam the dish in the Steaming pot for 15 minutes on Medium Flame,
  keeping the Steaming Pot Covered
Allow it to cool in the Pot Itself for 30 minutes

Seasoning:

Take 1 Table Spoon of Olive Oil in a Seasoning Spoon and heat on Medium Flame.
Add Mustard Seeds and asafoetida and allow till the Mustard seeds splutters.
Switch off the stove and add curry leaves and Chopped Chillies.
Season the Dhokla with this spreading all over the steamed Dhokla.
squeeze half a lemon (Optional)
Cut the Dhokla into squares of desired sizes and serve.

Ridge Gourd / Peerthanga / Hirekai

Fritters / bajji 

Ingredients:

1 Small Ridge Gourd (Available in Farmer's market)
  (Make sure it is NOT bitter. Break it in Half [at home] and taste the flesh with a spoon)
2 Cups Olive oil
1 1/2 Cups Gram Flour (Besan)
1/2 Tea Spoon Red Chili Powder
Pinch of Asafoetida
Salt to taste
1/2 Tea Spoon Baking Powder.
1 Cup Water

Method:

Peel the outer skin of the Ridge Gourd and Remove the stalk on both sides.
Slice thinly in the round form (circle) and set aside.

Mix the gram flour, salt, chili powder, baking powder and water to make a thin smooth batter.

Heat Olive oil in a Pan on Medium flame.

Separate the Ridge Gour slices and add to the batter.
Pick each dipped batter and deep fry them in the Pan on Medium flame.
Flip the Bajji and fry on the other side carefully.
Remove when golden brown on a paper towel to remove any excess oil.

This is ready to be served while luke warm. 

Sabakki /Sabudana/Jawarsi (Tapioca)

Ekadashi Kitchadi

Ingredients:

1/2 Cup Sabudana (Tapioca)
1/2 Cup Water
1 Medium Sized Yellow Potato
2 Medium green Chiilies
1 Twig Curry leaves
1 Slice Grated Ginger Root
1 Teaspoon Cumin seeds
1/2 Cup Prepared Peanut Powder (Available in this section)
Salt to Taste
1/2 Lemon
2 Tablespoon Olive Oil

Method:

Soak Sabudana in 1/2 Cup Water for 1 Hour.
Bake Potato in Microwave for 2 Minutes and
 Turn over and bake for 1 more minute.
Take it out of Microwave, cool it and then Peel and cut
  into small pieces.
Add Olive Oil, Cumin seeds, Curry Leaves, Ginger,
 Chopped Green Chillies, Potatos and the Soaked Sabudana
 that is fluffed, in a Non-stick Saute Pan and heat on Medium Flame.
Add Peanut Powder, salt and stir gently so that Granularity is NOT lost.
Wait until it becomes transluscent and fully cooked.
Squeeze lemon juice on top before serving.

Sabakki/Jawarsi Payasa

Ingredients:

1 Cup Sabudana/Tapioca (From Indian Grocery stores)
2 TeaSpoon Thupa/Ghee or 1/2 Stick Unsalted Butter
1/2 Cup Half & Half
1 TeaSpoom Cashew Pieces
1 TeaSpoon Raisins
1/4 Cup Sugar OR Splenda (Per Taste)
1/2 TeaSpoon Powdered Cardamom
2 Cups Water

Method:

In a Dry Pot heat 1 TeaSpoon Ghee on Medium flame.
Add Immediately Sabudana and stir.
Wait until all Sabudana Spluttes, stir and add water (2 Cups).
Boil for 10 Minutes and stir intermittently.
Check to see that Sabudana Cooks well.
Switch off the stove and add sugar
 (If splenda is used, it should be added when it is cool)
Add Cardamom Powder, Half & Half and stir.
Roast cashews and Raisins with the remaining 1 TeaSpoon Ghee
  and Garnish the Payasa.
Payasa is ready to be served.

"krishna Arpnama Asthu"

Mosuru Avalakki

Ingredients:

1 Cup Thin Poha (Avalakki)
1 Cup Homemade Plain Yogurt
1/2 Cup Fresh/Frozen English/Green Peas (Battani)
1 Table Spoon Olive Oil
1 Table Spoon Gram Dal (Kadale Parapp)
1 Tea Spoon Black Gram Dal (Ulithu  Parapp)
1/2 Tea Spoon Mustard Seeds
2 Green (Thai) Chillies
Pinch Asafoetida
Salt to taste

Method:

Add Olive Oil in dry nonstick pan on medium flame
Add Mustard Seeds and wait till it splutters.
Add Kadle parap, ulithuparap, Chopped Green Chillies
 and wait until it becomes brown.
Add English/Green Peas, washed Poha, salt and little water.
Stir well, allow it to coook on low flame for about
 1 minute.
Cool it and add Plain Yogurt and stir well.
Extra Yogurt will not hurt.
It is ready to serve.

Thair vade

Ingredients:

1 Cup Urad Dal(Black Gram Hulled)

2 Cups Yogurt (Curds)

2 Cups Olive Oil for Frying (Make Sure it is 1/3 rd of frying Pan)

2 Twigs of Curry Leaves

4 Twigs of Cilantro

1 Inch Slice of Ginger Root

2 Long Chilli

1/4 Teaspoon Mustard Seeds

10 Black Pepper

Asafoetida, Salt to Taste.

Method:

Soak Urad Dal with Water for about 1 hour.

Grind Soaked Urad Dal with Little Water, 1 Chilli, Curry Leaves and Ginger.

Add little Salt and Cracked Pepper, Asafoetida and Mix Well.

Heat Oil on Medium High in a Dry Pan.

Make small Uddina Vada by putting I Teaspoon Dough at a time, directly into the frying pan.

You can add 5-6 Teaspoons in a batch maintaing space in between.

Fry Until Golden Brown and place them on Paper Towels to get rid of Excess Oil.

Use a flat baking dish for putting yogurt. Add Chopped Cilantro, Ginger, Chillies, Salt.

Add the Fried Udinna vade to the Yogurt to make Thair vade. Vade absorbs the Yogurt Slowly.

Now season the Thair vade with Mustard seeds, Ginger, 1 Chopped Chilli, Cilantro and Asafoetida.

Methi Purple/Red Potato Curry

Ingredients:

4 Small Purple Potatos

4 Small red Potatos

1 Bunch Methi Leaves (green bunch)

1 Table Spoon Sesame Seeds

1/2 Cup Coconut

1/2 Tea Spoon Chili Powder

Salt tp Taste

1/2 Cup Olive Oil

Method:

Wash and Cut Potatos in thin pieces (Slicing)

Wash, Chop while discarding the root of Methi Leaves and set aside.

Heat Olive Oil in a Dry Pan on Medium Flame. Add Sesame seeds and allow it to splutter.. Add Washed Potatos, Chili Powder and salt and stir well.

Reduce the flame to Low and add chopped Methi Leaves, Layering it on Top of Potatos. Aloow it to cook without Stirring for 10 Minutes.

Stir well and check whether potato is cooked. Cook for 2 More Minutes on Low and remove.

This is ready to serve with Quinoa.

Quinoa Bag from Costco

Ekadashi Quinoa Uppit

Ingredients:

1 Cup Quinoa
1 Medium Yellow potato
1 long carrot
1 Jalapeno Chiily Pepper (Any other Chilly pepper)
1/2 Lemon
2 Twigs Cilantro
1 Inch Slice Ginger Shoot
1 Tea Spoon Mustard Seeds
3 Table Spoon Olive Oil
1 Tea Spoon Chutney Pudi
Pinch of Asafoetida
Salt to Taste
Sufficient Water

Method: 

Bake Potato in Microwave for 2 Minutes, skin, cut/mash and set asite.
Dry Roast the Quinoa.
Wash the Roasted Quinoa in a Large Strainer (Not the Collander)
Soak the Quinoa in 1 Cup Water for 1 Hour, in a Pot.
Cook with same water (that used to soak) with little salt
 and 2 Table Spoon Plive Oil on Low Flame for 10 Minutes.
Switch off the Stove.
Add the Cut/Mashed Potato.
Grate Carrot, Ginger Slice, Jalapeno Pepper on to the Pot.
Add the Juice of Lemon, Chopped Cilantro.
Add 1 Table Spoon Olive Oil, Mustard Seeds, Asafoetida to a Seasoning Ladle.
Heat on Low flame and wait till Mustard Splutters.
Add to the Quinoa Pot and Stir well.
Quinoa Uppit is ready to Serve.