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rajunandha
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Joined: 04 Jan 2003
Posts: 293

PostPosted: Wed Mar 08, 2006 7:06 pm Reply with quoteBack to top

Preparation of "Baduguru Sandakai" Please...

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drrams
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Joined: 14 May 2004
Posts: 340

PostPosted: Thu Mar 23, 2006 12:20 am Reply with quoteBack to top

Have u heard about "oley-kitchu" icon_wink.gif ???. One of the essential things to prepare "sandakai" is "kenda"(burned wood/coal) if i remember correct. Do u have that facility icon_wink.gif ???
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purni
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Joined: 12 Jul 2004
Posts: 236

PostPosted: Mon Mar 27, 2006 11:58 pm Reply with quoteBack to top

nanga gas stove dhage maaduku thava raam anna. oley -kitchu gatta eaka hogibute?

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Regards,Purni
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rajunandha
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Joined: 04 Jan 2003
Posts: 293

PostPosted: Tue Mar 28, 2006 7:14 pm Reply with quoteBack to top

Facilities Secondary, Preparation methodology Primary...could some one give me... icon_smile.gif

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anithagkl
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Joined: 25 Jan 2005
Posts: 44

PostPosted: Wed Mar 29, 2006 4:02 am Reply with quoteBack to top

bella benguae sandagi serves 4
garlic(whole with big cloves)-4 to 5
tomato(optional)-1
pepper corns-1tsp(optional)
chilli powder-2 tsps(the chilli powder should be prepared as we Badagas
do.the powder prepared for our chicken udaka is
preferred i.e.,darker in colour)
salt-1tsp or as required
ghee-2tbsp

method
use a skewer(thuppathahittu soongi). poke the center of the garlic pods(whole) and roast them on the flame directly on a gas stove till they all turn black and an aroma comes. you need not peel the skin of the garlic before roasting because they peel by themselves after roasting.remove the pods from the skewer and peel the rest of the skin.do the same thing for the tomato till the skin starts peeling. remember to keep a low flame while roasting otherwise the inside will not get cooked.
now put the garlic, tomato,chilli powder, salt and pepper in a mixer jar and run mixer till you get a smooth paste.add some water .
in a pan put the ghee, then mustard. after it splutters add the paste with little water and bring to boil till the required thickness.
tastes best with ragi balls and uppukorai.


eera benguae sandagai serves 4
small onions-250 gms
garlic-2(optional)
tomato-1
jeera-1tsp
chilli powder-2tsps(koi udaka maasuudi)
salt-1tsp
mustard,curry leaves,oil for seasoning.

method
peel the onions.in a pan put 1-2 tsps of oil.add the jeera.after it stops popping add the onions(cut only the very big ones).add the tomato without cutting ,otherwise the water in it will not let the onions fry.simmer the flame and let it fry stirring now and then.when completely cooked remove from flame and let it cool.put in a mixer jar and run the mixer.add chilli powder, salt and turmeric and little water.
add oil in a pan, mustard, curry leaves and then the paste with water.bring to boil till the sandagai thickens.

note :the chilli powder added depends on how spicy you want it. [/b][/i][/u][/list]

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Anitha
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rajunandha
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Joined: 04 Jan 2003
Posts: 293

PostPosted: Wed Mar 29, 2006 4:57 pm Reply with quoteBack to top

"Thousands of Thanks" Anitha ! ... icon_smile.gif

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rajunandha
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Joined: 04 Jan 2003
Posts: 293

PostPosted: Thu Apr 13, 2006 6:26 pm Reply with quoteBack to top

"Bella benguae sandagi" was fine. Came out well & we enjoyed it. Thanks again Anitha!... icon_smile.gif

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raghuram
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Joined: 04 Jun 2001
Posts: 1

PostPosted: Fri Apr 21, 2006 2:23 pm Reply with quoteBack to top

Nandu, did you enjoy the Sandagai, could have invited us to taste icon_smile.gif !
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rajunandha
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Joined: 04 Jan 2003
Posts: 293

PostPosted: Wed Apr 26, 2006 3:21 am Reply with quoteBack to top

Sure Raghu ! Next time ! You will be Invited ! ... icon_smile.gif

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