Batata vada

Batata(potato) vada is a famous indian snack loved by all.It is a street food  through out india. But the name and taste varies from region to region. For example in mangalore we call it batata ambado .Today i am here with north indian sthle batata vada which is normally served with katta meeta chutney.

Ingredients for the potato mixture :-

1. Potato-4 medium sized( boiled and peeled)
2. Ginger-1 inch piece(finely chopped)
3. Garlic-8-10 cloves(finely chopped)
4. Green chilly-6-7(finely chopped)
5. Coriander leaves-1/2 cup(finely chopped)
6. Salt to taste.

Ingredients for the batter:-

Besan(chick pea flour)-2 cups

Turmeric powder-a pinch

Baking soda-1/4tsp

Cumin-1tsp

Salt to taste

Method:-

• Mash the potatoes and then add all the ingredients from 2-6.
• Now make 15-17 lemon sized balls and keep aside.
• To prepare the batter mix all the ingredients and add some water to make stiff batter.
• Heat the oil in a frying pan and start frying vadas.
• Dip the potato balls in the besan batter and deep fry in oil.
• If you want your vadas crisp like how you get in hotels or in streets or in dabas...try this simple method 1st fry the vadas for few seconds and once the outer batter is cooked take it out and fry the remaining vadas then re-fry the 1st vadas which we have already fried till golden brown and crisp.

Besan batter

   

boiled and peeled potatoes

potato balls

serve hot with katta meeta chutney or any tomato sauce.

Tip: Add 1 tbsp of Rice flour to make it more crispy

Minty oondi(mint flavoured steamed rice dumplings)

Oondi(steamed rice balls) is a speciality of manglore.Normally we prepare oondi with rice and coconut with some seasoning as i have prepared it in my earlier post.But this oondi is little different because i have added mint chutney to give that minty favour to it.This oondi goes well with katta meeta chutney.

Minty oondi

Ingredients:-

Idli rava-2 cups

Urad dal-1tsp

Mustard seeds-1tsp

Fenugreek(methi) seeds-1/4tsp

Ghee-2tsp

Ingredients for mint chutney:-

Mint leaves-1 cup

Green chillies-4-5

Ginger-1/2 inch piece

Garlic-4-5 cloves

Coconut-1tbsp

Method of preparing  mint chutney:-

• Separate the mint leaves from the stalk,wash along with ginger and green chillies.
• Now grind all the ingredients to fine paste.

Method of preparing oondi:-

• Wash idli rava and soak in water for  about 30 mins.
• After 30 mins add green chutney to the strained idli rava and add 3 cups of water.
• Heat a heavy bottomed kadai  or pan .Add ghee in that  put some urad dal followed by mustard and fenugreek(methi) let it crackle.
• Now add  idli rava mixture and put some salt and continue stirring all the time until the mixture leaves the side of the kadai or until its almost dry.
• Let it cool down for some time before making balls.
• Now start preparing round shaped balls,when making balls moist your palm with some water, make a small well in the centre of the ball and put all the balls in a bowl for steaming.
• Once you finish with all the mixture ,boil some water in a idli steamer or in a pressure cooker and place the oondi bowl for steaming .If you steam in pressure cooker don't use the weight(whistle).
• Steam for about 20mins or till done.
• After 20 mins switch off the gas and open the lid and let it cool  before taking it out.
• Serve hot with katta meetha chutney

Minty oondi with katta meeta chutney

Badam(almond) da halwa.... A Punjabi Delicacy

Almond halwa

Ingredients:-
Wheat semolina(rava)-1 cup
Sugar-1 cup
Almond-1/2 cup(chopped and preserve 3-4 for garnishing)
Milk-2cups
Cardamom-5-6(powdered)
             or
Almond essence-1tsp
Ghee(clarified butter)-3/4 cup
Saffron(Kesar)- few strands


Method:-

• Boil milk and almond chopped until almond cooks well.
• Heat 1/2 cup Ghee in a heavy bottomed pan.Add rava and roast till its light brown.
• Now add the boiled milk and cook covered for few seconds on a low heat.
• Add sugar and saffron and stir well.Cook till the sugar is dissolved and almost dry and switch off the gas
• Now pour the remaining ghee and cardamom powder(instead of cardamom you can add almond essence) and mix well.
• Garnish with remaining almonds and serve hot.

Badam da Halwa

Paratha parata...(layered parata)

Its my 100th post so wanted to prepare something special and thought of this  famous delhi street food ...paratha( means layered) parata from famous parata galli .This parata is easy and quick to make.So if you want some thing different then  try this parata  for a change..tastes awesome.You can pack this for your kids lunch boxes with little cheese while making the paratas to make it more yummy .
          

 sprinkle powders and coriander leaves

cut into 20 small pieces

stack the pieces

roll into thick roti

Ingredients:- 

Wheat flour-2 cups
chiily powder-2tsp
garam masala powder-1tsp
amchur powder-1/2tsp
coriander leaves chopped-1/2 cup
salt to taste
Ghee for frying parata


Method:-

• Knead a soft dough using little wheat flour,oil,and salt using water as required for kneading.
• Now make 5-6 big balls
• Roll the balls into large round disk
• Now apply ghee and dust some flour.
• Now sprinkle chilly powder,garam masala,amchur powder and a little salt .At last sprinkle some coriander leaves as shown in the picture.
• Now cut into small pieces about 20 small square pieces.
• Now stack all the pieces and  press with the hands.
• Now roll that into small thick roti
• Heat the pan and fry the parata using heaped tsp of ghee on both the sides.

parath parata and Alu ki sabji

Serve hot with alu ki sabji or any other curries.

Tomlime punch!!

Come summer and its time to think of ways to beat the heat.so here is a  superb mocktail to beat the heat.

Serves - 2

Ingredients:-

Lime juice-3tsp

Tomato -1 big ( grated)

Ginger-1 inch piece(shredded)

Sugar-2tbsp

Salt-a pinch

Water-750 ml

Ice cubes - 5-6 

Method:-

• Mix lime juice ,grated tomato,sugar,salt and ginger in a blender.
• Add water and ice cubes and blend it well.
• Strain the juice and serve immediately .

Bread upma!!

Bread upma is our favourite evening snack .So if you bored of eating bread and butter you can try this simple upma .You can pack this for tiffin box too.

Ingredients:-

Bread-10-12 slices

Onion-2 chopped

mustard seeds-1tsp

Green chilly-2-3 chopped

Sugar-1tsp

Salt to taste

Curry leaves-6-7

oil-1tbsp

Coriander leaves for garnishing

Method:-

• Cut the bread slices into small pieces.
• Heat a deep kadai or pan and pour oil. Now add some mustard followed by chopped green chillies,curryleaves.
• Now add chopped onion and Saute for some time then add bread and little sugar and salt.
• Stir it well for 2mins and switch off the gas.
• garnish with chopped coriander leaves before serving.

Sambar...amchi kolumbo(GSB konkani)

GSB's like sambar a lot.We can have it for breakfast or lunch or for dinner .It tastes superb with rice or south indian idli or dosa.Normally we use ready-made Sambar powder .But for our marriage functions they prefer freshly  ground sambar masala along with little coconut which tastes as well as smells awesome specially when they serve it with rice and papadam.So when ever i have time i prefer freshly ground  sambar.

Ingredients for the masala:-

Coriander seeds-3tsp

Red chilly kashmiri-8-10

Cumin-1/2tsp

Chana dal(Chick peas )-1/2tsp

Coconut-1tbsp(grated)

Asafoetida powder -1tsp

Black sesame seeds-1/2tsp

Methi(fenugreek)-1/4tsp

Pepper corns - 4-5

Turmeric powder-1/2tsp

for the Main dish:-

Mixed veggies(french beans,mangalore cucumber,oniln and potato)

Mixed vegetables(french beans,carrots,potato,brinjal,onion,mangalore cucumber,drumsticks etc any of the these )-3 to 4 cups(cut into cubes)

Turdal(yellow lentil)-1 cup

Tomato-2(chopped)

Salt to taste

For the seasoning:-

Mustard seeds-1tsp

Curry leaves-10-12

Coconut oil or veg oil-2tsp

Coriander leaves for garnishing

Mehtod of making sambar masala:

• Dry roast all the  sambar ingredients except both turmeric and asafoetida powder together till dark brown  or until you get that nice aroma.At last add turmeric and Asafoetida powder and switch off the gas.
• Now grind the roasted ingredients along with a small marble sized ball of tamarind to fine paste and keep aside.

Method :

-

• Pressure cook dal and vegetables in a separate container and if you are using brinjal and drumsticks then you have to boil it separate without pressure cook.
• Take 3 whistle and switch off the gas.
• Once the pressure cooker cools down open the lid and beat the dal nicely and transfer it to a big vessel.Add the mixed cooked  vegetable and bring to boil adding salt to taste.
• now add the ground sambar masala and boil further.Now switch off the gas .
• Now keep the small pan to tempering.Put some oil let it heat now drop some mustard and let it crackle,then add the curry leaves and switch off the gas and pour this over the sambar.
• Now garnish the sambar with fresh coriander leaves.
• Serve hot with rice,ghee and with crispy fried papad.

Rice and sambar

      

Rontas ..a kerala delicacy

Ronta's is just like puri but instead of wheat flour we use rice flour.Its kerala delicacy which i have learnt from my kerala friend Geetha Venkites.So thought of trying this Rontas...it was yum .In actual recipe she had used only rice flour but just to make it more interesting i have used little curry leaves and cumin which gives very good flavour and aroma .So you can have it plain without any side dish.

   She served dal along with rontas and this how the real rontas are served in kerala i believe...it is known as Rontas Dal.

Ingredients:-

Rice flour-2 cups

Curry leaves-8-10

Cumin-1tsp

Salt to taste

Oil for frying 

Method:-

• Mix rice flour,curry leaves,cumin and salt.
• Add enough water to rice flour to prepare soft dough like puri dough.
• Make lemon sized balls and keep aside.
• Now take a plastic sheet and take one ball and with the oiled fingers flatten the ball and prepare round thick puri.
• Heat oil for deep frying.now start frying rontas one by one. you no need to fry it till crisp.Because rontas are slightly light is color when it compared to puri and soft too.
• Serve hot with dal or sambar.

crispy fried bombay ducks(bombil)

crispy bombay duck

Ingredients:-
Bombay ducks-1/2kg
Chilly powder-2 heaped tsp
Turmeric powder-1/2tsp
Ginger-garlic paste-2tsp
Lemon juice-1tsp
Tamarind pulp-1tsp
Rava(wheat semolina)-1tbsp
Maida(all purpose flour)-1tbsp
Egg-2
Salt to taste


Method:-

Bombay ducks

• clean and cut the bombay ducks into half.
• Marinate bombay ducks with lemon juice ,salt ,turmeric powder,chilly powder,ginger -garlic paste and  tamarind pulp for  about 20-30 mins.
• Mix maida and rava and keep aside.
• Beat eggs lightly .
• Now  dip the fish in the beaten eggs and roll it gently in the rava-maida mixture and deep fry turning once till crisp.
• Serve hot with dal and rice or can have it as a appetiser .

Instant Puliyogrey!!

Normally we buy instant puliyogrey mix or we have to prepare our own powder which is a very long process .But  this puliyogrey is  simple easy and quick prepare.All you need is Sambar powder. I think everybody has got Sambar powderso if you feel like having puliyogrey here is the quick way to make it..

              I got this recipe from my co-sister in law.Her mum used to prepare this for her tiffin when she was a kid.So i have also started preparing this  for my kids and now it  is their favourite dish .you can use left over rice too and it takes approximately 10mins. 

Ingredients:-
Cooked rice-2 cups
sambar powder-2tsp
Tamarind pulp-2tsp
Jaggery -2tsp
Mustard-1tsp
Grated dry copra-1tbsp
Ground nuts-1tbsp
Black sesame seed-1tsp
Curry leaves-8-10
Salt to taste


Method:-

• Mix jaggery in tamarind pulp till it dissolves .
• Now heat a kadai or pan put some coconut or ground nut oil or any other veg-oil and then add some ground nuts and fry till they turns to light brown.
• Now add some mustard and let it crackle.Now add sesame seed followed by curry leaves.
• Now its time to add  Sambar powder, saute  till its changes to dark red colour, immediately mix in tamarind pulp and  salt to taste.bring to boil.
• Now add the cooked rice and mix it well.
• Garnish with grated copra and serve hot .

Note: you can use basmathi or any  other local rice for this preparation.

Stir fried bottle gourd peel with potato and chow chow

stir fried bottle gourd with potato and chow chow

We GSB's eat  a lot of different vegetable peels which is tasty  and healthy too.So in my todays dish its not the bottle gourd but its peel is the main ingredient i am using along with some potato and some chow chow(simey badaney in kannada).

My mom used to prepare this dish at that time i remember she used to tell how to choose the gourd It should be  free from blemishes or dark spots and it should look soft and tender with shiny outer cover.So when we cook the peels it should melt in the mouth.

bottle gourd peels

Ingredients:-

bottle gourd peels

Bottle gourd peels-2 cups(cut into long stripes)

Potato-1(cut into long stripes with the peels)

chow chow-1 small(peel off the skin and cut into long stripes)(optional)

Chilly powder-1tsp

Mustard seeds-1tsp

Asafoetida-1tsp

Salt to taste
oil-1tbsp

Method:-

• Heat oil in a kadai add mustard seeds .Let it crackle for some times then add chilly powder followed by asafoetida.
• Now add bottle gourd peels,potato and chow chow and salt to taste.
• Cover and cook on low flame till done.
• Serve hot with rice and dal.

Stir fried bottle gourd peels

Eggless Zebra cake!!

Y'day was my hubby's Birthday so i wanted to bake some special cake for him so thought of this.Actual recipe is with egg but i thought of making it eggless and it really came out fluffy and nice.

       

Eggless zebra cake

Ingredients:-

Maida(all purpose flour)-11/2 cup

Sugar-1 cup(powdered)

Cocoa Powder-1tbsp

Milk-1/2 to 1 cup(as required)

Vanilla essence-2 tsp

Vinegar-2tsp

Baking powder-11/2 tsp

Baking soda-1/2tsp

Cooking oil-3/4 cup

Method:-

• Preheat the oven to 200/400F.Grease the mould  and set aside.
• Now beat the Powdered sugar with oil till it dissolves.You can use blender for mixing the sugar.
• Add vinegar and mix it again.
• Now add baking powder and baking soda and blend it nicely.
• Next add  milk and  the vanilla essence  and blend it again.
• Now its time to add flour.Add little flour at a time and blend.
• If the mixture is too thick then add little milk.
• Now divide the cake batter into 2 equal parts.
• Mix the cocoa powder to one part of the batter gently with a spoon or spatula without any lumps. 

How to proceed:-

before baking

• Now place the greased  mould on a flat surface.
• Now pour a ladle full  plain batter in the middle of the pan.
• Now gently pour the cocoa batter over the 1st batter.
• Repeat with the 2 batters alternately until both the batter used up.
• No need to spead the batter as you put the 2nd batter the 1st will automatically goes sideways.
• Now lower the temperature to 180/350F and bake for 30-35 mins till the toothpick comes out clean.
• Take it out and let it cool for sometime and transfer it to a wire rack for 15-20 mins.
• Now Zebra cake is ready.  

inside view

Hot n tangy Calamari(squid)

Ingredients:-
Squid-1/2 kg
Onion-2 sliced 
Ginger-Garlic paste-2-3tsp
Turmeric powder-1/2tsp
Green chilly-6-7(roughly chopped)
Red chilly powder-1/2tsp
White vinegar-1tsp
Tamarind juice-1tsp
Lemon juice-1tsp
Green chilly sauce-1/2tsp

How to clean the squid:-
1st step-Remove head from squid body
2nd step-Peel off the skin.
3rd step-pull out the cartilage or thin plasic sort of thing from the inner body.
4th step-cut into rings
5th step-wash and keep aside.


Method:-

• Marinate the rings with vinegar,chilly sauce,turmeric powder,ginger-garlic paste and little salt.
• Heat oil in a pan add chopped onion,green chillies and saute for few mins or till onions turns to light pink color.
• Add the red chilly powder and saute for a second.
• Now add the marinated squids and keep stirring on medium flame.
• Now add the tamarind juice,cover and cook for 5mins or till its cooked.
• Squeeze some lemon juice and serve hot with steamed rice.

Hinga (asafoetida)chutney....

GSB Konkani's want this chutney almost daily.The main flavor comes from asafoetida.This chutney goes well Protein rich (Soya bean and horse gram) dosor any other dosa ,idli or kottey idli..

Asafoetida chutney

Ingredients:-
Coconut-1cup(grated)
Green chilly-2
Red chilly-1
Tamarind-a small marble sized lump
Asafoetida-a small marble sized lump 
         or
Asafoetida powder-1small tsp
Salt to taste
Mustard seeds and curry leaves for tempering.
 Oil-2tsp

 red chilly and green chilly

Method:-

• Fry  chillies and asafoetida  with a tsp of oil as shown in the picture.
• Now grind all the ingredients to smooth paste.
• Now take a small pan add a tsp of oil,heat on medium flame.Now drop some mustard and let it crackle followed by curry leaves and switch off the gas.
• Garnish the chutney with the this seasoning.

French beans kismori......a.konkani dish

french beans kismori

Kismori is typical konkani dish mostly prepared using fried bitter gourd or carrots but just for a change i tried this with  french beans

Ingredietns

French beans-1/4 kg(finely chopped)

Onion-2 finely chopped 

Green chilly-2 chopped 

Coconut-2tbsp(grated)

Ginger-small piece(finely chopped)

Coriander leaves for garnishing 

Lemon juice-1tsp

Salt to taste

chopped french beans

Method:-

• Blanch beans till its soft.
• Now heat a pan add ginger,green chillies followed by blanched beans and salt.Stir for 5mins.Switch off the gas and transfer this to seving bowl .
• Garnish with chopped onion,grated coconut and sprinkle some coriander leaves.
• Add some lemon juice before serving.

Protein rich (Soya bean and horse gram) dosa..Muchkat or doddak in konkani

A healthy protein rich dosa is very good choice for kids and those people who are on protein rich diet,specially  overweight and obese people.This dosa contains horse gram and soya beans,both are rich in protein ,iron and other vitamins which is essential in our daily diet.If you really want to shed those extra pounds then start including horsegram and soyabean in your daily diet. You can prepare so many dishes like horsegram-soya bean usli,idli using soya and urad dal & horsegram. 

         This is my Bapama's(grand mom) recipe with little jo's twist.

 Ingredients:- 
Horse gram-1 cup
Rice(dosa)-2 cups
Soy bean-1/2 cup
Salt to taste

Method:-

• Soak soy bean and Horse gram for  about 6-7 hours.
• Soak rice for about an hour.
• Now grind soy bean and horse gram together to fine paste till  fluffy and keep aside.
• Grind rice to coarse paste  like  semolina/rava with little water.
• Add rice batter to the soya-horse gram batter ,mix it well and keep it overnight  for fermenting .The batter should be little thicker then the usual dosa batter. In summer  i would suggest you to keep only for 3-4 hours for fermenting. 

How to proceed:-

1st method:-

• Heat a thick bottom pan as shown in the picture.
• Add 2tsp of oil put some mustard,let it crackle immediately put a ladle full batter and spread it slowly but it should be thicker then the normal dosa.
• cook on a slow fire covering with a lid.
• Fry on both the sides till brown and crisp. 

2nd method:-

• Heat a non-stick dosa tava or normal iron griddle apply oil and spread the batter like we make normal dosa and fry on both the sides till crispy. Serve hot with Hinga (asafoetida)chutney or  sambar