ALASANDE KAALU USLI

ALASANDE KAALU USLI 

Usli in Karnataka and Sundal in Tamilnadu  are a light snack generally made of legumes like chickpeas, dry green peas, black eyed beans etc. Over the years this has come to become common fare during festivals like Navartri  in many South Indian homes.

As I write this, we in India are celebrating the festival of Navaratri. It is customary to offer some prasad or snack to guests who drop in, usually one sweet and one savoury. Today's recipe is for the easy to make Alasande Kaalu Usli, which is made with black-eyed beans.

Black-eyed beans are called Alasande Kaalu in Kannada, Karamani in Tamil, Lobia in Hindi and Alasande Bi in my mother tongue, Konkani.

This recipe does not call for the use of onion or garlic, so it can also be made on days when many in Hindu families fast or avoid dishes using onion or garlic.

Elsewhere in this blog, you will find recipes for other types of Uslis , such as :-

• Kadale Kaalu Usli
• Hesaru Kaalu Usli

Do try out these yummy Uslis. They are easy to make and are healthy too!

Ingredients:-

• Alasande Kaalu,  (Black Eyed Beans) , 1/2 cup (yields 1 and 1/4 cup on soaking)
• Green Chillies, slit or chopped , 2
• Red Chilli, broken into halves, 1
• Mustard Seeds, 1/2 tsp
• Hing, ( Asafoetida), 1/8 tsp
• Curry Leaves, 6 to 8
• Coconut Gratings, 1/3 cup 
• Salt, to taste
• Oil, 2 tsp
• Coriander Leaves, finely chopped, 2 tbsp, for garnish
• Lemon Juice, as required (optional) 

Method:-

Wash and soak the Alasande Kaalu ( black-eyed beans) for about 4 hours in adequate water 

Please note that 1/2 cup of Alasande Kaalu, when soaked increases in volume to become 1 and 1/4 cups 

Next, pressure cook the soaked Alasande Kaalu with fresh water along with a little salt for about 2 whistles

Make sure this does not get overcooked
Wait for the cooker to cool and remove the cooked Alasande Kaalu 
Drain the excess water and keep aside
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter add the green chillies and sauté till they change colour

Add the broken red chilli and curry leaves and saute for a few seconds

To this add the cooked Alasande Kaalu and salt to taste
Cook uncovered for a few minutes till the excess water evaporates
Mix in the fresh coconut gratings and finely chopped coriander leaves

If you wish, you can add a little lemon juice and mix once again 

BAJJILE PHOVU OR ROASTED BEATEN RICE

BAJJILE PHOVU OR ROASTED BEATEN RICE 

From the days of our childhood, we are used to having what in India is termed " an evening snack". This is something to munch in the duration between an early lunch and dinner. 

The recipes for some of the snacks that we used to have are elsewhere in this blog, such as :- 

• Moong Dal Usli 
• Congress Kadalekayi
• Masala Charamburo /Spicy Puffed Rice

I guess the concept of making an evening snack is not very popular these days. Probably, people prefer store bought snacks as they are short on time. 

Today's recipe is for what we call " Bajjile Phovu " in my mother tongue, Konkani. This roughly translates to Roasted Beaten Rice in English. The principal ingredient is Beaten Rice of the thin variety. We call Beaten Rice, "Phovu" in Konkani. It is called Poha in Hindi, and Avalakki in Kannada. Another ingredient is Fried Gram which is called Hurigadale in Kannada and Bhuna Channa in Hindi. 

This easy to make snack brings back many memories of my childhood and even now we make this from time to time. 

Ingredients:-

• Beaten Rice/Phovu/ Patla Poha, 6 cups
• Cumin Seeds, 1 tsp
• Turmeric Powder, 1/4 tsp 
• Green Chillies, chopped, 3
• Fried Gram, 1/3 cup
• Oil, 1 tbsp
• Salt, to taste 
• Fresh Coconut Gratings, 1/2 cup 
• Asafoetida, (Hing), 1/4 tsp,  dissolved in water 

Method:-

Heat oil in a thick-bottomed kadhai and on medium heat add the cumin seeds and when they sizzle, add the turmeric powder, salt to taste, chopped green chillies, and fried gram

Saute on medium heat till the fried gram becomes slightly golden in colour

Add the beaten rice and roast, stirring continuously, till the beaten rice gets well blended with the fried gram and spices

Switch off the gas and allow the Bajjile Phovu to cool 

You will notice that the Phovu becomes crisp as it cools

Transfer to serving bowl 

Mix in the asafoetida water (Hinga Udda) with the fresh coconut gratings

When you are serving the Bajjile Phovu,  add the fresh coconut gratings -asafoetida water mixture to individual portions 

SWEET POTATO TIKKIS

 SWEET POTATO TIKKIS 

A popular street food in India are shallow fried patties which are known as Tikkis in Hindi. The most common of these is the Aloo Tikkis made with potatoes. Today's recipe is for Tikkis made with sweet potato instead! 

Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada and Kannang in my mother tongue, Konkani. 

In addition, we know that the sweet potato has several health benefits.

Sweet Potato Tikkis can be made fast and can be enjoyed as an evening snack with a hot cup of tea. 

We enjoyed these Sweet Potato Tikkis with our favourite Maggi Hot and Sweet Ketchup! 

Ingredients:- 

• Sweet Potatoes, 3 (450-500 gms)
• Large -sized Onion, 1
• Green Chilli, 1 
• Coriander Leaves, 1 tbsp 
• Chilli Powder, 1/2 tsp or to taste 
• Bengal Gram Flour, (Besan) , 2 tbsp
• Rice Flour, 1 tbsp
• Salt, to taste
• Oil, as required for shallow frying

Method:-

Wash the sweet potatoes thoroughly and cook them with adequate water in a pressure cooker for 3-4 whistles. Once the cooker cools, remove the sweet potatoes and keep aside. Once it is cool enough to handle peel the sweet potatoes and mash them well using a masher.

Peel the onion and finely chop it.

Finely chop the green chilli and the coriander leaves.

Next in a bowl mix together the mashed sweet  potatoes, finely chopped onion, green chilli and coriander leaves, salt, chilli powder, besan and rice flour 

( The besan and rice flour help in binding) 

Mix all of these thoroughly to make a dough    

Divide the dough into equal sized balls 

Flatten each of them in the palm of your hand to form tikkis 

Heat oil in a pan and shallow fry the tikkis in batches of  4-5 

Once they get done on one side, flip them, add oil on the top and sides and shallow fry the other side as well 

Place the tikkis on absorbent paper and then transfer them to a serving plate

Serve hot with ketchup or any chutney of your choice. 

 

CABBAGE LOLLIPOP

CABBAGE LOLLIPOP

Cabbages are called Patta Gobhi or Bandh Gobhi in Hindi, Ele Kosu in Kannada and Kobi in Gujarati. They are fairly popular in our Indian cuisine. Elsewhere in this blog, you will find recipes for dishes made with cabbage such as:- 

• Cabbage Kootu from Tamilnadu
• Patta Gobhi Mattar ki Subzi from North India
• Cabbage Sannan from our Konkani cuisine
• Cabbage Kheer from West Bengal

Apart from being suitable for making so many types of dishes, cabbages have numerous health benefits as well.

Today's recipe is for a starter or evening snack made with cabbages. 

The besan and cornflour help in binding the Cabbage Lollipops when they are made. The Rice Rava gives it a crisp texture.  

Instead of deep frying it, I have made the healthier version in an Appe Pan which uses less oil. 

I hope you and your kids will enjoy this snack as much as we do. 

Ingredients:-

• Cabbage, finely chopped, 1 cup
• Onion, finely chopped, 3/4 cup
• Green Chillies, finely chopped, 2
• Mint, chopped, 1 tbsp
• Coriander Leaves, finely chopped, 2 tbsp
• Chilli Powder, 1 tsp
• Gramflour (Besan), 1/2 cup
• Cornflour, 2 tbsp
• Rice Rava, 1/4 cup
• Salt, to taste
• Oil, as required

Method:-

Wash the cabbage thoroughly and finely chop the tender leaves of the cabbage (and discarding the hard veins)

Wash, peel and finely chop the onion, green chillies, mint and coriander leaves 

In a large bowl mix together the finely chopped cabbage, onions, green chillies, mint and coriander leaves, 

To this add chilli powder, besan, cornflour, rice rava, and salt and mix thoroughly 

The salt makes the cabbage and onion release water making the mixture a little moist

Immediately divide this mixture into equal portions and using your fingers and palms make them into small balls 

Heat a Appe Pan/Paniyaram Pan and put a little oil in each of the sockets

Place the prepared cabbage balls in each of the sockets and cook on medium heat 

Insert a toothpick in each of the Cabbage Lollipops and turn it to cook evenly on all sides by drizzling oil as required

Transfer the cooked cabbage lollipops to a serving plate

Serve the Cabbage Lollipops as starters or as a snack with tomato sauce, ketchup or chutney 

PONSA APPO (JACKFRUIT APPO)

PONSA APPO (JACKFRUIT APPO)

Yesterday, we celebrated the festival of Guru Poornima during which I offered what we call "Ponsa Appo" (in my mother tongue, Konkani) as naivedhya.

In Konkani, Ripe Jackfruit is called "Ponosu". This is called "Hallasinu Hannu" in Kannada, Phanas in Marathi and Gujarati, and Chakka in Malayalam.  We make numerous dishes using ripe jackfruit such as Ponsa Polo, (Jackfruit Dosa).

Ripe jackfruit has many health benefits as well.

Appos are typically made for breakfast or as a snack. Elsewhere in this blog, you will find recipes for the usual Appos, and for Godu (Sweet) Appos.

The amount of jaggery depends on your taste and the sweetness of the jackfruit being used. I used 2/3 cup as the jackfruit was very sweet. Please remember that an excess of jaggery could lead to the appos getting burnt.

My "Appe Kayili" or Appo Pan has 11 sockets. With this batter I was able to make two batches of Ponsa Appos.

Ingredients:

• Ponosu ( Ripe Jackfruit), chopped, 3/4 cup
• Raw Rice, 1 cup
• Freshly Grated Coconut, 1/4 cup
• Jaggery, grated, 2/3 cup
• Cardamoms, 2
• Baking Soda, a pinch
• Salt, 1/4 tsp 
• Ghee, as required to make the appos 

Method:

Wash and soak the rice for 2-3 hours
Drain the excess water

Remove the seeds from the jackfruit pods
Roughly chop the jackfruit pods and keep aside

Powder the cardamoms and keep aside

In a mixer jar, grind together the soaked rice, and the coconut gratings using the least amount of water possible, to a paste
To this, add the chopped jackfruit, and grated jaggery, and grind again to form a smooth batter adding very  little water if required ( as the jackfruit and the jaggery will leave their own juices).
The batter should be a little thick but of pouring consistency
Transfer to a bowl, add the powdered cardamom, salt and baking soda. Mix well
The batter for the appos is ready.
There is no need to ferment this batter and the appos can be made immediately .

To make the Appos:
Heat the special griddle/ appe kayili/ paniyarakkal on a medium low flame
When it is hot, add ghee to each of the sockets
When the ghee is hot, on medium heat, pour the batter in each of the sockets
Cover and cook for 2-3 minutes on medium/low flame
Using a skewer or knife, flip the appos carefully and fry the other side until they are fully done
Once they are cooked, take out the appos using a knife or the skewer
To check whether the appo is fully done, you can poke it with a skewer or knife
If it comes out clean, it means the appos have been fully done
Transfer to serving plate
Serve hot

PONSA POLO ( JACKFRUIT DOSA)

PONSA POLO  (JACKFRUIT DOSA)

Today being Father's Day, I  wish to dedicate this post to my father with lots of love and gratitude.

This is the season for jackfruits and I was delighted to get a nice, big ripe one from my brother recently. This is from a tree planted by my father more than 50 years ago!

Ripe Jackfruit is called "Ponosu" in my mother tongue, Konkani. This is called "Hallasinu Hannu" in Kannada, Phanas in Marathi and Gujarati, and Chakka in Malayalam.

We make numerous dishes using ripe jackfruit. We also make dishes such as Kadgi Chakko. with the raw jackfruit which we call Kadgi. Even the jackfruit seeds are used to make some dishes!

One dish made of ripe jackfruit- which we love a lot- is a sweet dosa which we call, "Ponsa Polo" or Jackfruit Dosa.

This is usually had as a stand alone snack but some have it for breakfast or in the evenings.  It is eaten as it is or with a dollop of ghee/butter.

Ripe jackfruit has many health benefits as well.

The measures shown in this recipe yielded me with 10-12 Jackfruit Dosas. There is no need to ferment the batter and you can make the dosas once the batter is prepared.

The amount of jaggery used depends on your taste and the sweetness of the jackfruit being used.

Ingredients:-

• Ponosu, (Ripe Jackfruit), 1 cup or 15-18 pods approx
• Raw Rice, 1 cup  
• Fresh Coconut Gratings, 1/4 cup
• Jaggery, grated, 1 cup, or to taste
• Cardamoms, 3 pods
• Salt, a pinch
• Ghee, for making dosas

Method:-

Wash and soak the rice for about 3 hours
Drain the excess water

Remove the seeds from the jackfruit pods
Roughly chop the jackfruit pods and keep aside

Powder the cardamoms

In a mixer jar, grind together the soaked rice, and the coconut gratings without adding any water to a paste
To this, add the chopped jackfruit, and grated jaggery, and grind again to form a smooth batter adding very  little water if required ( as the jackfruit and the jaggery will leave their own juices).
The batter should be a little thick but of pouring consistency
Transfer to a bowl, add the powdered cardamom and a pinch of salt . Mix well
The batter for the dosas is ready. It need not be fermented.

Prepare the tawa to make dosas by heating the tawa after smearing it with a little ghee

Sprinkle a little water on the tawa and when it sizzles, you know the tawa is ready
On medium heat, pour a ladleful of batter and spread it in a circular motion to make the dosa
Drizzle a little ghee on the top and around the dosa
Cook till one side of the dosa gets done
Next flip and cook the other side as well
Transfer to a serving plate
Serve the Jackfruit Dosa with ghee/butter on the side

GOJJAVALAKKI

GOJJAVALAKKI

Today's recipe is for a dish called Gojjavalakki from my home State of Karnataka. It gets it's name from Avalakki which is the Kannada word for Beaten/Flattened rice. This is called Poha in Hindi and Marathi, Pohvu in my mother tongue, Konkani and Aval in Tamil and Malayalam.

This article in NDTV Foods explains how beneficial poha is for our health, especially for those who have diabetes.

As poha is available in different varieties, I must highlight that we need the thick variety or Gatti Avalakki for this dish ( Jada Poha in Hindi). Gojjavalakki (also known as Gojju Avalakki) is had as a snack or for breakfast in many parts of Karnataka. This has been adapted from Gojjavalakki by Gruha Paaka.

Those interested in cuisine of Karnataka will find recipes for other dishes from this State elsewhere in this blog such as:-

• Akki Rotti with Badanekayi Yennegayi
• Kayi Sasive Chitranna
• Haagalakai Gojju
• Akki Rotti With Dill Leaves

We had Gojjavakki for breakfast and enjoyed it immensely.

Ingredients:-

• Gatti Avalakki (Thick Beaten Rice), 2 cups
• Turmeric Powder, 1/2 tsp
• Jaggery, grated, 1 tbsp
• MTR Puliogare Powder, 2 tbsp
• Chilli Powder, 1 tsp
• Tamarind Juice, 1/4 cup 
• Water, 3/4 to 1 cup
• Peanuts, 3 tbsp
• Urad Dal ( Black Gram Dal),  1 tbsp
• Channa Dal ( Bengal Gram) , 1 tbsp
• Grated Dry Coconut, 1/3 cup
• White Sesame Seeds, 2 tbsp
• Mustard Seeds, 1/2 tsp
• Hing (Asafoetida) , 1/4 tsp
• Byadgi Red Chillies, 2, broken into halves
• Curry Leaves, 1 or 2 sprigs
• Oil, 1 tbsp for mixing the avalakki 
• Oil , 4 tbsp for frying peanuts, seasoning etc 
• Salt, as per taste

Method:-

In a mixer, grind the Gatti Avalakki (thick poha) on pulse mode, a little by little, (not all at the same time) to a coarse powder (with a rava -like consistency).

Transfer the coarse avalakki powder to a vessel and add turmeric powder, grated jaggery, puliogare powder, chilli powder and salt and mix well

To this add 1/4 cup tamarind juice and 3/4 to 1 cup of water 

Mix well and then add 1 tbsp of oil and mix again either with a ladle or using your fingers making sure the avalakki mixture does not form lumps

Cover with a lid and let the avalakki mixture rest for 20 minutes

Heat 4 tbsp of oil in a thick- bottomed kadhai and on medium heat add the peanuts, sauté for half a minute
Next add the urad dal and channa dal and sauté

Add the mustard seeds and when they splutter add the asafoetida, broken red chillies and the curry leaves

Saute for a few seconds and add the grated dry coconut and sesame seeds

Fry for another 10-20 seconds till the sesame seeds splutter

Now add the avalakki mixture that you have rested for 20 minutes

Mix well and check for salt. Add only if required as some salt has been added earlier.
Cook on medium heat for a couple of minutes

Transfer to a serving bowl and serve the Gojjavalakki hot

Tips :

* Make sure the mixer jar is totally dry when you grind the avalakki to a coarse powder
* Adding 1 tbsp of oil in the mixing stage helps to avoid the formation of lumps in the avalakki mixture

KARAMANI SUNDAL

KARAMANI SUNDAL

Sundal is a light snack from the South Indian state of Tamilnadu. It is generally made of legumes like chickpeas, dry green peas, black eyed beans etc. Over the years this has come to become common fare during festivals like Navartri  in many South Indian homes.

As I write this, we in India are celebrating the festival of Navaratri. It is customary to offer some prasad or snack to guests who drop in, usually one sweet and one savoury. Today's recipe is for an easy to make "sundal " called Karmani Sundal as it is made with black-eyed beans.

As you know, black-eyed beans are called Karamani in Tamil, Lobia in Hindi and Alasande in Kannada and Konkani.

This recipe does not call for the use of onion or garlic, so it can also be made on days when many in Hindu families fast or avoid dishes using onion or garlic.

Elsewhere in this blog, you will find recipes for Corn Sundal made with fresh sweet corn , and Verkadalai Sundal, made with peanuts/groundnuts.

Ingredients:-

• Karamani , Black-eyed Beans, 1 cup
• Dry Red Chillies, broken into two, 1-2 
• Hing (Asafoetida) Powder, 1/8 tsp
• Curry Leaves, 8-10
• Mustard Seeds, 1/2 tsp
• Urad Dal ( Black Gram Dal), 1/2 tsp
• Oil, 1 and 1/2 to 2 tsp
• Salt, to taste
• Fresh Coconut Gratings, 2 -3 tbsp,

Method:-

Wash and soak the karamani overnight or for about 8 hours in adequate water 

Next morning, pressure cook the karamani with fresh water along with a little salt for about 2 whistles
Make sure that the karamani does not get overcooked
Wait for the cooker to cool and remove the cooked karamani
Drain the excess water and keep aside
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter add the asafoetida powder, urad dal and saute till it changes colour
Next add the broken dry red chilli pieces and the curry leaves and saute for a few seconds
To this add the cooked karamani and salt to taste
Cook uncovered for a few minutes till the excess water evaporates
Finally, mix in the fresh coconut gratings

PEANUT CHAAT

PEANUT CHAAT

When it rains in the evenings, we are tempted to have some yummy fried snacks. However, I usually avoid fried snacks to the extent possible and instead opt for other snacks which are easy to make, yet are delicious!

For example, elsewhere in the blog you will find recipes for Chatpata Corn Chaat, Healthy Moong Chaat,  Congress Kadalekayi, and Chatpata Moongphali.

Today's recipe has been adapted from Peanut Chaat by Tarlaji Dalal.  I tried this out recently and it tasted great.

To make this dish, we need peanuts (commonly known as groundnuts in India), which are called Moongphali in Hindi and Kadalekayi in Kannada. I used store bought Catch Brand Chaat Masala and Haldiram's Fine Sev/ Bhel Sev.

Ingredients:-

• Peanuts/Grounduts, (Moongphali),  1 cup
• Turmeric (Haldi) Powder, 1/4 tsp
• Salt, to taste
• Medium-sized Tomato, chopped, 1
• Cucumber, chopped, 1/2 cup 
• Small-sized Onion, finely chopped, 1
• Coriander (Dhania) Leaves, finely chopped, 2 tbsp
• Green Chillies, finely chopped, 1 tsp
• Chilli Powder, 1/2 tsp
• Cumin (Jeera), Powder, 1/4 tsp
• Catch Brand Chaat Masala, 1 tsp, or to taste
• Lemon Juice, 3 tsp 
• Haldiram's Fine Sev, 2 tbsp
• Pomegranate Arils, 2 tbsp

Method:-

Pressure cook the raw peanuts in adequate water along with a little salt and turmeric powder for 3 whistles

Once the cooker cools, remove the boiled peanuts, discard the excess water and keep it aside for it to fully cool 

In a deep bowl, mix together the boiled peanuts, chopped tomatoes and cucumber, finely chopped onion, coriander leaves and green chillies, and pomegranate arils

To this add the chilli powder, cumin powder and chaat masala powder and mix well again

Check for salt, and add only if required

Mix in the lemon juice 

Serve garnished with the Fine Sev

SPROUTED MOONG & PALAK DHOKLA

SPROUTED MOONG & PALAK DHOKLA


Dhokla, as you know, is a popular snack or farsan as they call it in Gujarat. Having lived in that state for some time, I developed a taste for Gujarati food. Elsewhere this blog, you will find recipes for Rava Dhokla, Khaman Dhokla, and Bhindi Sambhariya.

Today's recipe for dhokla makes use of two healthy ingredients: sprouted moong and spinach. The addition of spinach gives it a distinctive colour. It is best served with green coriander chutney. I have adapted this recipe from Sprouts Dhokla from the legendary Tarlaji Dalal.

Ingredients:-

• Sprouted Moong (Sprouted Green Gram), 1 cup
• Spinach ( Palak), roughly chopped, 1/2 cup
• Green Chillies, roughly chopped, 3
• Besan ( Bengal Gram Flour)  2 tbsp
• Salt, to taste
• Eno Fruit Salt, 1 tsp
• Oil, for greasing the thali 

For Tempering :-

• Oil, 1 tbsp
• Sesame Seeds, (Til), 1 tsp
• Asafoetida Powder (Hing), 1/4 tsp
• Curry Leaves (Kari Patta), 6-8
• Green Chillies, slit, 2

Preparation :

Since Sprouted Moong is an integral ingredient in this dish, here's how you would sprout the moong in advance. Soak the moong overnight for 8-10 hours. Drain the water fully the next day, wash and tie the moong beans in a wet muslin cloth and keep it to sprout. You will find them fully sprouted as in the picture below after a day or so.

                                                          Sprouted Moong 

Method: 

Grease a thali and keep it ready to make the dhokla
In a mixer jar, grind together the sprouted moong, chopped spinach and roughly chopped green chillies, using very little water, to a smooth paste.

Transfer the ground paste to a bowl and add salt, and besan along with 1/4 cup of water.
Mix well to ensure that there are no lumps and that the batter is of pouring consistency but not too dilute.

On the batter add 1 tsp of Eno Fruit Salt and 2 tsp of water and mix gently when bubbles begin to form
Next, pour the batter into the thali which you have greased and spread the batter evenly
Add water to the steamer and keep it ready for steaming on a low flame
Keep the thali in a steamer and steam it for about for 10-12 minutes or till the dhoklas are cooked

To make the tempering:
Heat oil in a tadka pan and on medium flame add the sesame seeds. When they sizzle add the  asafoetida, curry leaves and slit green chillies. Saute for a few seconds

Lastly, pour this tempering over the dhokla and spread it evenly
Allow the dhokla to cool slightly and cut it into equal diamond shaped pieces

Serve immediately with green chutney

SHEPU CHA DOSA

SHEPU CHA DOSA

Dill Leaves, called Shepu in Konkani and Marathi and Sabsigge Soppu in Kannada, have a smell and flavour of their own. In my experience, dill leaves triggers two reactions from people. Some love the flavour and smell while others don't ! There is seldom a neutral reaction.

I love dill leaves and use them in dishes whenever I can. Elsewhere in this blog, you will find recipes like Moong Dal with Dill Leaves, Nuchina Unde, and Lobia Suva Bhaji Subzi which make use of dill leaves.

Today's recipe is a dosa called Shepu Ghavan in Maharashtra which has dill leaves and jaggery too. This is called Shepu Pole in Konkani. 

While the jaggery adds sweetness to the dosa, please note that too much of jaggery will make it difficult to make the dosas. Do try it out. I am sure you will love it - if , like me, you are one of those who enjoy the flavour of dill leaves.

You can use ghee or oil to make these dosas. Ghee enhances the taste but you can use oil depending on your preference and what you are used to.

This recipe has been adapted from Shepu cha Dosa, by Kalpana Talpade of Kalpana's Kitchen.

Ingredients:-

• Shepu (Dill Leaves), A bunch -  to yield 1 cup  
• Rice, 1 cup
• Fenugreek Seeds (Methi Seeds), 1/2 tsp
• Fresh Coconut Gratings, 1/3 cup
• Jaggery, grated, 1/3 cup
• Water, for grinding the batter, 1/3 cup + 1/3 cup for adjusting the batter consistency 
• Ghee/Oil, as required to make dosas
• Salt, to taste

Method:-

Remove the shepu leaves from their stems, discard the stems and wash the shepu leaves thoroughly 

Wash and soak the rice along with the fenugreek seeds in a bowl for about 4-5 hours
After 4-5 hours, discard the excess water
In a mixer jar, add the soaked rice and fenugreek seeds, fresh coconut gratings, grated jaggery and salt along with 1/3 cup of water
When the grinding is half done, add the shepu leaves and grind once again till it forms a smooth batter
Transfer to a vessel, keep it covered and allow it to ferment overnight or for 8-10 hours
Next morning, add 1/3 cup of water to adjust the consistency of the dosa batter
The batter should be slightly thick
Heat the dosa tawa and when it is hot enough, sprinkle some water to check the heat and pour the batter to make a thickish dosa
Add ghee/oil on top and on the sides of the dosa
Cover and cook on medium heat till one side gets done
Next flip and cook the other side adding more ghee/oil as required
Wipe the tawa with clean tissue paper after you make each dosa

KURKURI FRIED ARBI

KURKURI FRIED ARBI

Colocasia (Taro Root) is a commonly available vegetable in India. In Hindi, it is called Arbi, while as in Kannada it is called Kesavuna Gedde. In my mother tongue, Konkani we call it Alvamande.

In different parts of the country, it is used to make a variety of dishes using the leaves or the roots or both.  Elsewhere in this blog, you will find recipes for Arbi Masala Fry, Dum Arbi, and Alvamande Fry

Today's recipe is for a starter made with arbi. It is adapted from Kurkuri Fried Arbi , a YouTube video from Sanjeev Kapoor Khazana.

I made this recently and we loved it as a snack.

Ingredients:

• Arbi (Colocasia),  250 grams
• Chilli Powder, 1 tsp
• Black Peppercorns, crushed, to taste
• Turmeric Powder, 1/4 tsp
• Coriander Seeds, roasted and crushed, 1/2 tsp
• Cumin Seeds, roasted and crushed, 1/2 tsp
• Ginger Garlic Paste, 1/2 tsp
• Tamarind Pulp, 1/4 tsp
• Rice Flour, 2 tbsp + some for dusting/ coating 
• Semolina, 1 tbsp + some for dusting/ coating
• Fresh Coriander Leaves, finely chopped, 1/2 tbsp
• Mint Leaves, finely chopped, 1/2 tbsp
• Salt, to taste
• Oil, for shallow frying

Method:

Wash and pressure cook the arbi in adequate water for 2 whistles or till it is cooked
Wait for the cooker to cool, remove the arbi and peel off the skin
In a bowl, mash the arbi properly either with a potato masher or using your hands
To this add salt, chilli powder, crushed black peppercorns, turmeric powder, roasted and crushed coriander seeds, roasted and crushed cumin seeds, ginger garlic paste and tamarind pulp
Mix well
Next add the finely chopped coriander leaves and mint leaves
Add 2 tbsp of rice flour and 1 tbsp of semolina and mix well kneading the mixture to make a dough

In another plate, mix together some rice flour, semolina, a little salt and some pepper powder and keep aside. We will use this for dusting/coating the arbi later.

As the arbi tends to be sticky, wet your palms and divide the arbi dough into equal portions
Flatten each of the portions and make them into even sized and shaped small discs of about 1/2 cm thickness

Wet your palms and apply a little water on the discs and dust them in the mixture of rice flour and semolina.

Heat oil in a non-stick pan and and when it is moderately hot, place the discs on the pan
Shallow fry the arbi discs till they are golden and crisp on one side
Flip the discs, drizzle some oil and shallow fry till they are crisp and golden on both sides
Serve hot as a starter or snack

BESAN BREAD TOAST

BESAN BREAD TOAST

If you are in a hurry to make some snacks, you don't have to look beyond bread! You can make sandwiches or other snacks quite easily. Elsewhere in this blog you will find recipes for Oats Moong Toast, Palak and Corn Cutlets, and Masala Bread Toast. 

While you can use any type of bread to make Besan Bread Toast, I prefer to use Brown Bread. For best results, the batter should be of the right consistency and the bread slices should be evenly coated. Needless to say, the onion and tomato which goes into the batter should be finely chopped.

Ingredients:-

• Besan, (Chickpea Flour), 1 cup
• Brown Bread Slices, 6-8, cut diagonally
• Medium-sized Onion, finely chopped, 1/2
• Medium-sized Tomato, finely chopped, 1/2
• Ginger, finely grated, 1/4 tsp
• Green Chilli, finely chopped, 1
• Hing (Asafoetida), 1/8 tsp 
• Chilli Powder, 1/4 to 1/2 tsp
• Haldi (Turmeric) Powder, 1/4 tsp
• Coriander Leaves, finely chopped, 1 tbsp 
• Water, as required to make the batter
• Salt, to taste
• Butter/ Oil, as required to shallow fry the toasts

Method:

In a bowl mix together finely chopped onion, tomato, ginger, green chilli,  and coriander leaves and salt
Next add besan, chilli powder, turmeric powder, asafoetida and mix well
Add water and mix well again to get a batter of medium consistency, without any lumps in it. The batter should not be too thin or too thick. It should be thick enough to coat the bread slices
Transfer the batter to a flat plate so that it becomes easier to coat the bread slices

Heat butter/oil in a tawa
Dip the bread slices one by one in the prepared batter
Coat both sides of the bread slices evenly with the batter
Using your fingers, place the finely chopped onion and tomato on the bread slices
On medium heat, toast the bread slices on the tawa
When one side is toasted flip and toast the other side
Make sure both sides of the bread slices are evenly toasted
Serve hot with tomato ketchup

RICE RAVA UNDI

RICE RAVA UNDI

Undi ( also written as "Oondi") is a popular breakfast/snack item prepared in my home district of Dakshina Kannada in the State of Karnataka. It is made either with a batter of rice or with a batter of rice rava ( also known as idli rava). It is a versatile item that can be made for breakfast or as an evening snack and it can be served with chutney, a sweet syrup or with pickles. So you have a wide choice already to choose from.

Today's recipe is for Undi made with rice rava. I use the store bought Vijay Idli Rava.
I chose this method as it saves times and can be made faster than the ones with a rice batter. In the  case of rice batter you would need to first soak the rice for three hours or so and then grind it to make a batter.

I usually use a ratio of 1: 2 for the rice rava to water proportion.

The quantities mentioned in the recipe below yielded about 28 undis.

Today's Rice Rava Undi is served with Losne Chutney.

 Ingredients:

• Rice Rava/Idli Rava, 2 cups
• Fresh Coconut Gratings, 3/4 cup
• Water, 4 cups 
• Mustard Seeds, 1 tsp 
• Urad Dal, (Black Gram Dal) 1 tsp 
• Methi (Fenugreek) Seeds, 1/2 tsp 
• Coconut Oil, 2 tbsp
• Salt, to taste

Method:

Heat oil in a thick bottomed kadhai and when it gets hot on medium heat add the mustard seeds. When they splutter add the urad dal and saute till they change colour
Add the methi seeds and saute till they become a little golden brown
To this, add 4 cups of water and salt to taste and bring it to a boil
Now add the fresh coconut gratings and mix well
Next add the rice rava little by little, and stir continuously so that it does not form lumps or stick to the bottom of the kadhai
Cook on medium heat till the water evaporates and the mixture thickens and leaves the sides of the kadhai forming a dough
Transfer the dough to a plate and allow it to cool
Once it is sufficiently cool to handle, wet your hands and using your fingers, pinch enough of the dough to form a small dumpling (undi) and then make a depression in the centre of the undi
(As seen in the accompanying picture, in a undi this is only a depression and not a hole like in a medu vada or a doughnut)

Make the dumplings one after the other using all the dough

In a steamer, steam the dumplings for about 15 minutes on medium heat 

Switch off the gas, wait for the steamer to cool and gently remove the undis without breaking them to a serving bowl

Serve hot with either chutney, sweet jaggery syrup or pickle

MASALA BREAD TOAST

MASALA BREAD TOAST

In my house, we use bread quite often. I always prefer to use brown bread. Elsewhere in this blog, you will find recipes with bread such as Mint Chutney Sandwich and Oats Moong Toast 

Masala Bread Toast is an easy to make yet delicious and filling any time snack. It can be made using sandwich bread, white bread or brown bread.

While adding sugar is optional, I prefer to add this. I also prefer to use the store-bought Catch Chaat Masala.

Ingredients:-

• Brown Bread, 6 slices
• Onion, finely chopped, 1/2 cup
• Tomato, finely chopped, 1/2 cup 
• Carrot, grated, 1/2 cup
• Capsicum, finely chopped, 1/4 cup 
• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Green Chillies, finely chopped, 2
• Curry Leaves, 4-5 
• Chilli Powder, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Cumin Powder, 1/4 tsp
• Chaat Masala, 1/2 tsp
• Coriander Leaves, 1 tbsp
• Sugar, 1 tsp (optional) 
• Tomato Sauce, 1 tbsp
• Butter, as required to toast the bread slices 
• Salt, to taste
• Oil, 2-3 tsp 

Method:

Heat oil in a thick bottomed non-stick pan and when it gets hot on medium heat add the mustard seeds and when they splutter add the cumin seeds.
When the cumin seeds sizzle add the finely chopped green chillies and curry leaves and saute for a few seconds
Add the chopped onion and a little salt and saute till the onion becomes translucent

To this, add the chopped tomatoes and cook till it becomes soft

Next add the grated carrots and chopped capsicum and mix well
Cover and cook on medium/low flame till the vegetables are almost done
(There is no need to add any water. Let the vegetables cook in their own juices)
Now add salt to taste, chilli powder, turmeric powder, cumin powder, and chaat masala and mix well 

and cook for a couple of minutes so that the vegetables fully cooked and well blended with the spice powders
Add sugar and tomato sauce and cook for a minute more
Finally add the chopped coriander leaves
The topping for the Masala Bread Toast is ready. Keep aside
Lightly apply butter on both sides of each of the bread slices
Heat a tawa and toast the buttered bread slices on both sides
Add the prepared topping to each of the toasted bread slices
Serve the Toasted Masala Bread as such or cut diagonally into triangles

JHUNKA VADI

JHUNKA VADI

One of my friends who is originally from Belagavi in North Karnataka sent us some delicious jowar bhakri and the accompanying side dish of brinjal a couple of days ago. This motivated me to look out for new recipes from that region.

I came across this recipe for a dish,  made out of besan, which is common in North Karnataka, Goa,  and Maharashtra. This recipe has been adapted from Jhunka Vadi by Bhavana in Indian Veggie Delight.

The jhunka ( also known as Zunka) can be served with the traditional bhakri ( a flattened roti-like Indian bread made out of flour, rice or millet) during a meal or as Jhunka Vadi, a snack after it is cut into shapes and shallow fried.

We had this as a snack and enjoyed it immensely.

Ingredients:-

• Besan (Gram Flour) , 1 cup
• Medium-sized Onion, finely chopped, 1
• Garlic Cloves, finely chopped, 2
• Green Chillies, finely chopped, 3
• Mustard Seeds, 1/2 tsp 
• Cumin Seeds, 1/2 tsp 
• Turmeric Powder, 1/2 tsp 
• Hing (Asafoetida), 1/4 tsp 
• Curry Leaves, a few
• Tamarind Extract, 1 tbsp
• Jaggery, 1/2 tsp or to taste
• Coconut Gratings, freshly grated, 2 tbsp
• Oil, 3 tbsp
• Salt, to taste
• Water, 1 and 1/2 cups
• Coriander Leaves, finely chopped, 2 tbsp for garnish

Method:

Finely chop the onion, garlic cloves and green chillies
Soak a small ball of tamarind in warm water for 10-15 minutes and extract the tamarind pulp. Keep aside.
Grease a thali/plate and keep it ready to set the jhunka vadis

In a bowl, combine together the besan and 1 and 1/2 cups of water to make a smooth paste taking care that no lumps are formed. Keep aside

Heat oil in a thick-bottomed pan and on medium heat add mustard seeds and once they splutter add cumin seeds and allow them to sizzle

Add, one after the other, the chopped garlic, green chillies, curry leaves, asafoetida and saute for 30 seconds

Now add the finely chopped onions and fry till they become translucent
Next add the turmeric powder, tamarind extract and jaggery and cook for a couple of minutes

To this, add the besan mixture prepared earlier and salt to taste and cook on medium/low heat stirring continuously so that it does not get burnt at the bottom
Cook till the mixture thickens and leaves the sides of the pan 

Switch off the gas and transfer the mixture to the greased thali/plate
Spread the mixture evenly using the back of the ladle or spoon
Once it cools fully, cut the jhunka into desired shapes like square or diamond 

Serve garnished with fresh coconut gratings and finely chopped coriander leaves

RAJMA KEBAB

RAJMA KEBAB

In most homes in India, we make snacks of one type or the other in the evenings, more so if there are hungry children at home! You will find elsewhere in this blog, recipes for filling snacks such as  Kothimbir Vadi, Mushroom Tikkis and Palak & Corn Cutlets which I make at home.

Today's recipe for a filling snack is made from nutritious Rajma/Kidney Bean. These kebabs (also called kababs/kabobs) are best had hot off the pan. This has been adapted from Rajma Kebab by the legendary Tarlaji Dalal.

Ingredients:

• Rajma ( Kidney Beans), cooked and mashed, 1 cup
• Onions, chopped, 1/2 cup
• Ginger, grated, 1 tsp
• Green Chillies, finely chopped, 2, or as per taste 
• Potatoes, boiled, peeled and mashed, 1/2 cup
• Coriander Leaves, chopped, 2 tbsp
• Salt, to taste
• Turmeric Powder, 1/4 tsp
• Kitchen King Masala/ Garam Masala, 1/2 tsp
• Cornflour, 2 tbsp
• Oil, 2 tsp + as required for shallow frying 

Method:

Wash and soak the rajma in water for about 8-10 hours or overnight. Next morning, drain away the water and transfer the rajma to a pressure cooker
Cook the rajma in adequate water in the pressure cooker till it gets cooked and becomes soft. However, take care to see it does not get overcooked.
When the pressure cooker cools, remove the rajma after separating it from the liquid in which it was cooked. (This liquid or stock can be used to make other curry or soup)
Gently mash the rajma and keep aside
Likewise, wash, boil and peel the potato. Mash it and keep aside.

In a non-stick pan, heat 2 tsp of oil and saute the chopped onion till they become translucent
To this add the grated ginger, finely chopped chillies and saute on medium flame for half a minute
Next add the cooked rajma, boiled and mashed potato, chopped coriander leaves, salt, turmeric powder and Kitchen King Masala
Mix well and cook on medium flame stirring continuously for 2 minutes
Remove from flame and allow it to cool
Now mix in the cornflour and make equal portions of the kebab mixture and shape them as desired
In a non-stick tawa, add oil and shallow fry each of the kebabs till they become golden brown on both sides
Transfer to a plate and serve the Rajma Kebabs hot with tomato sauce/ketchup or a chutney of your choice

PANEER AMRITSARI

PANEER AMRITSARI


For vegetarians in India, paneer or Indian cottage cheese is a much liked ingredient in many dishes. At my home too, we make paneer dishes quite frequently. Naturally, elsewhere in this blog you will find recipes for dishes with paneer as diverse as Paneer Korma, Achari Paneer, and  Paneer Tikka Kathi Rolls. 

I made Paneer Amritsari recently and want to share my experience. It came out really well and was greatly enjoyed as a starter by my family and friends. This recipe is adapted from Paneer Amritsari by Chef Sanjay Thumma of VahChef.

Ingredients:

• Paneer, 200 gms
• Ajwain ( Carom Seeds), 1/4 tsp
• Red Chilli Flakes, 1 tsp
• Ginger, coarsely ground, 1 tsp 
• Garlic, coarsely ground, 1 tsp 
• Besan ( Gram Flour), 1/2 cup
• Chili Powder, 1/2 tsp or to taste 
• Kitchen King Masala, 1/4 tsp
• Kasuri Methi ( Dry Fenugreek Leaves) Powder, 1/4 tsp
• Coriander Leaves, finely chopped, 2 tsp
• Sugar, 1/2 tsp
• Lemon Juice, 1 tbsp
• Salt, to taste
• Oil, 3 tbsp

Method:

Cut the paneer into long pieces. They should not be too thin as they may crumble. Keep aside.

Heat 1 tbsp of oil in a kadhai, when it gets hot on medium heat add the carom seeds, when they sizzle lower the flame and add the chilli flakes followed by the coarsely ground ginger and garlic

Saute for a minute till the raw smell goes

To this add the besan and roast on medium-low flame till the besan changes colour and gives off a nice aroma 

Switch off the flame and allow it to cool
Once it is cooled, transfer the contents to a bowl

Add salt, chilli powder, Kitchen King Masala, kasuri methi powder, finely chopped coriander leaves and 1/2 tsp of sugar
Next add the lemon juice then add a little water and mix well to make a pasty batter (to marinate the paneer ) which should not be too thick or too thin
Now, add the paneer pieces and individually coat them with the marinade ( the prepared batter)

Keep aside for  at least 30 -45 minutes for the paneer to get well marinated
Heat 2 tbsp of oil in a pan and add the marinated pieces of paneer in batches

Shallow fry the paneer one side at a time, flipping them to cook the other side till they get evenly done
Serve hot as a starter or snack with mint chutney or ketchup

CHATPATA MOONGPHALI

CHATPATA MOONGPHALI

There are many snacks that can be made using peanuts (called "Moongphali" in Hindi, " Kadalekayi" in Kannada, and " Verkadalai" in Tamil.). Elsewhere in this blog you will find recipes for Congress Kadalekayi which is so popular in Bengaluru where I live, and for Verkadalai Sundal.

As you probably know, peanuts have many health benefits too apart from being so tasty. Most kids seem to love peanuts as indeed do many adults.

I have called today's dish "Chatpata Moongphali" as it is a spicy dish as the name suggests. The spice level of course can be adjusted as per individual taste. I specially love having coffee after biting on the chillies in this dish!

This easy to make yet tasty dish can be served with tea, coffee or with drinks! Needless to say, you will find people wolfing them down!!

Ingredients:

• Moongphali (Peanuts), 1 cup
• Green Chilli, chopped fine, 1 or 2, or to taste
• Onion, small sized, finely chopped, 1
• Chilli Powder, 1/4 tsp
• Coriander leaves, finely chopped, 1 and 1/2 tbsp
• Salt, to taste
• Lime Juice, 1/2 tsp

Method:

In a pan, dry roast the peanuts on medium flame stirring continuously till they are evenly browned

Alternatively, you can use the microwave oven to dry roast the peanuts  for about 2-3 minutes on high or till they get browned

Allow them to cool, then remove the skin and keep them aside. 

Mix together the chopped green chillies, finely chopped onion, and chilli powder and salt in a bowl

Add the de-skinned peanuts and mix till they are well blended

Add the finely chopped coriander leaves and lime juice and once again mix thoroughly  

BABYCORN PUDHINA

BABYCORN PUDHINA

There are many dishes one can make with babycorn, which must rate as one of the most popular ingredients in many homes. Elsewhere in this blog, you will find recipes for Babycorn Masala, Spicy Babycorn Satay, and Palak Babycorn Subzi,  amongst others. All three use babycorn but are quite different from each other.

Today's recipe is an interesting starter called Babycorn Pudhina, adapted from the recipe of the same name by ace cookery expert, Tarlaji Dalal. The flavour of mint sets this dish apart from many other starters. It is easy to make and is best served with tooth picks or cocktail forks. The touch of lime enhances the taste of the starter.

Ingredients:

• Babycorn, 2 cups
• Butter, melted, or Oil, 2 tsp
• Cornflour, 1 and 1/2 tsp
• Black Salt, (Kala Namak), 1/4 tsp
• Salt , to taste

For the Mint & Coriander Chutney:

• Pudhina, (Mint Leaves)  chopped, 1 cup
• Coriander, (Dhania) chopped, 1/2 cup
• Onions. sliced, 1/4 cup
• Lemon Juice, 1 tbsp
• Sugar, 1/4 tsp
• Green Chillies, roughly chopped, 2-3
• Salt, to taste

Method:

Wash and clean the pudhina and coriander leaves thoroughly and roughly chop them.
In a blender, blend together the chopped pudhina, chopped coriander, sliced onions, lemon juice, sugar, salt and green chillies to a smooth paste using very little water. This forms the chutney used to marinate the babycorn. Keep aside.

Slit the babycorns vertically and boil them in salted water till they are cooked. Drain the excess water.
In a bowl, combine the cooked babycorn  with the prepared pudhina-coriander chutney.
Coat the babycorns with this chutney and set aside for marination for about 10 minutes
Heat the butter/oil in a non-stick tawa, add the marinated babycorn and saute on medium flame for 1 minute
Add the cornflour, black salt, and salt and saute on medium flame for another 2-3 minutes
Serve hot with lemon wedges and onion rings, using cocktail forks or toothpicks