September 26, 2013

Batate phodi recipe - Alugadde phodi recipe - How to make batate phodi

Batate phodi in a serving plate
Batate phodi recipe -  batate phodi is an easy to prepare healthy fritter which I make often for our lunch or dinner. This simple roasted potatoes are prepared by shallow frying the masala coated potatoes. It has mild ajwain and chili flavour. This roasted potato is a nice side dish for pulao and spicy rice. I served it with vangi bhath and cucumber raita. It was yummy. So, I thought to share the recipe with you all. This is a popular side dish in Coastal Karnataka and very similar to alambe phodi made with mushrooms. Potatoes are widely used in those parts and this fritter is commonly prepared in coastal side homes with their own version. 

Preparation time 10 minute
Cooking time 20 minutes
Serves 2

Ingredients
  • 2 large potatoes, peeled, sliced
  • 1 tsp cumin seeds / jeera, crushed
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • pinch of amchur powder
  • 1/2 tsp ajwain / carom seeds
  • 2 tsp oil or ghee
  • 1 tbsp rava / semolina
  • Salt to taste

Method

1.  In a large bowl, put the chili powder, turmeric powder, ajwain, amchur powder and salt. 

2.  Mix well till all the ingredients combine well. Add the semolina and mix with a spoon.
the masala powder combined to make paste

3.  Add water and make a thick paste. Wash and peel the potatoes. Slice them thinly as shown in the picture below. 

4.  Add the potato slice and ghee to the masala paste.
potato added to make batate phodi

5.  Mix well to get the evenly coated potatoes. Heat a non-stick griddle and apply  oil on it. 

6.  Place the masala coated potatoes on it and roast on low flame till the potatoes cook well from both sides. 

7.  Serve the batate phodi with pulao and  spicy rice.
roasting the batae phodi

prepared batate phodi

September 21, 2013

Sun dried poha chiwda recipe - Beaten rice chiwda

crispy beaten rice snack
Sun dried poha chiwda recipe  - Are you looking for some easy and crunchy evening snacks? Today I am sharing with you all, a very simple yet delicious chivda prepared with Sun dried beaten rice or rice flakes or  poha. Dry the poha under Sun for three or four days till crisp and temper it. Your delectable chivda will be ready within few minutes. Earlier I had posted roasted poha chivda which looks similar to this chiwda, but the texture of  sun dried beaten rice after tempering it is completely different. Read the following recipe to know more about it.

Preparation time : 10 minutes
Cooking time : 20 minutes
Yield : 6 cups  chiwda

Ingredients
  • 5 cups thin beaten rice / poha / avalakki
  • 1/2 cup ground nuts / shenga
  • 1/4 cup cashew nuts/ kaju
  • 1/4 cup raisins / kishmish
  • 2 tsp sugar powder

For the tempering
  • 1/4 cup oil
  • 1 tbsp mustard seeds
  • 3 sprig curry leaves
  • 1 green chilli, chopped
  • 1 tsp turmeric powder / haldi
  • 1 tsp chilli powder
  • 1 ½  tsp salt

Method
  1. Hand pick the poha and clean it. Transfer it  to a large plate  and keep it under Sun for 3 - 4 days, or till the poha become crispy. 
  2. Heat the oil in a pan and fry the raisins, cashews and ground nuts separately. Remove and set aside.
  3. In the same oil, add the mustard seeds. When they start spluttering, add the green chillies, curry leaves and fry for a minute or till they turn crispy.
  4. Then add the turmeric powder, chilli powder, salt and stir to combine. Do it on low flame to prevent from burning.
  5. Add the sun dried poha and mix well using two spatulas. Remove from the heat and sprinkle sugar powder on it. Mix gently to combine well.
  6. Add the fried ground nuts, cashews and raisins. Mix and store in an airtight container.
poha chiwda in serving plate


September 20, 2013

Vangi bhath recipe - How to make brinjal rice

vaangi bhaath in a serving plate
Vangi bhath recipe -  Vangi bhath is a popular traditional rice dish of Maharashtra. This is a delicious one pot meal which pairs well with roasted potatoes and cucumber raita. If you are bored with the regular meal, then this vangi bhath is a perfect  dish to try. You can carry it in the lunch box too. I have made this vangi bhath with masala bhath powder. However, you can use MTR pulao masala instead of masala bhath powder. 

Preparation time 10 minutes
Cooking time 30 minutes
Serves 2

Ingredients
  • 3/4 cup raw rice or 3 cups cooked rice
  • 6 baby brinjals / vangi
  • 1 large onion, thinly sliced
  • 1 green chili, chopped
  • 1½ tbsp masala bhath powder  (or 3 tsp MTR pulao masala)
  • 1/4 tsp chili powder
  • 1 tsp turmeric powder
  • 1 tbsp thick tamarind pulp
  • 2 tbsp grated fresh coconut
  • 2 tbsp oil
  • Salt to taste

For the tempering
  • 4 cloves / lavang
  • 1/4" cinnamon / dalchini
  • 2 tej patha 
  • 2 brown cardamoms (slit from one side)
  • 10-12 curry leaves
  • 4 garlic flakes, crushed
  • 1/6" ginger, crushed
  • pinch of asafoetida / hing

Preparation
  1. Wash the rice thoroughly and drain the water. Add 1½ cups of water and pressure cook it. 
  2. Take 2 whistles and remove the cooker from the flame. When the pressure releases, remove the cooked rice and spread them on a large plate. Keep it aside. 
  3. Cut the brinjals into half  and slit them till half length   Put the brinjals in salt water. You can also cut the brinjals into lengthy pieces.

Method
  1. Heat oil in a pan and add crushed ginger and garlic to it. Saute till the raw smell disappears. 
  2. Add lavang, dalchini, tej patha, elaichi and saute for 1 minute. 
  3. Add curry leaves and pinch of hing. Saute for a while.
  4. Now add onions and green chili to it. Saute till the onions turn translucent. Add brinjals and mix very well. 
  5. Sprinkle 2 tbsp of water over it. Cover the pan with lid and cook it on  low flame till the brinjal becomes soft. 
  6. Once the brinjals cook well, add tamarind pulp, masala bhath powder, turmeric powder and chili powder to it. Mix well and cook it on low flame for another  2 minutes. 
  7. Now add cooked rice to it and mix well. Again cover it with lid. Cook the vangi bhath on low flame till the rice gets substantially hot. 
  8. When it is done, remove from the flame and add grated coconut and mix gently. 
  9. Serve the vangi bhath hot with roasted potatoes.and cucumber raita.

Vangi bhath - step by step pictures

1.  Heat oil in a pan and add crushed ginger and garlic to it. Saute till the raw smell disappears. Add lavang, dalchini, tej patha, elaichi and saute for 1 minute. 

2.  Add curry leaves and pinch of hing. Saute for a while.Now add onions and green chili to it. Saute till the onions turn translucent. 

3.  Add brinjals and mix very well. Sprinkle 2 tbsp of water over it.
tempering to make Vaangi bhaath

4.  Cook covered on  low flame till the brinjals become soft. 

5.  Once the brinjals cook well, add tamarind pulp, masala bhath powder, turmeric powder and chili powder to it. 

6.  Mix well and cook it on low flame for another  2 minutes. 
vaangi added

7.  Now add cooked rice to it and mix well. Again cover it with lid. 

8.  Cook the vangi bhath on low flame till the rice gets substantially hot.  When it is done, remove from the flame and add grated coconut and mix gently. 
add masala and rice

9.  Serve the vangi bhath hot with roasted potatoes and cucumber raita.
serve vaangi bhaath hot

Note
  • You can  place an  iron tawa on a medium flame and keep the pan with vaangi bhaath over it for about 5 minutes or till the rice gets quite hot.    

September 18, 2013

Dalia upma recipe - How to make broken wheat upma

dalia upma in a serving plate
Dalia upma recipe - Dalia upma is a simple and filling breakfast dish prepared with broken wheat. It is very important to have a balanced breakfast in the morning, after a long gap between dinner and breakfast. Therefore I prefer a filling and healthy breakfast for my family. Dalia upma is an ideal breakfast dish. I prepare it once in a fortnight.

Preparation time 10 minutes
Cooking time 20 minutes
Yield : serves 2


Ingredients
  • 1 cup dalia / broken wheat
  • 2 large green chilies, chopped
  • 1 medium carrot, peeled, cut into pieces
  • 1/2 cup fresh green peas
  • 1 large onion, chopped
  • 2 tbsp chopped coriander
  • 3 tbsp grated fresh coconut
  • 2 + 3/4 cups hot water
  • Salt to taste

For the tempering
2 tsp bengal gram / chana dal
1 tsp split black gram / urad dal
10-12 curry leaves
1/2 tsp mustard seeds
1 tbsp oil/ghee

Method

1.  Roast the dalia on medium flame for 2-3 minutes or till it becomes warm and aromatic. Remove and keep it aside.

2.  In the same pan, heat 1 tbsp ghee/oil and add mustard seeds to it. When they start spluttering, add chana dal and urad dal to it. Saute till the dals become aromatic and light golden brown.

3.  Now add curry leaves and saute for a while.  Add onions and saute till the onions become translucent.

4.  Add carrots and green peas one by one. 
tempering to make dalia upma


5.  Mix well and cover the pan with lid. Keep it on a low flame till the carrot is half cooked and change its colour.  Then add roasted dalia to it. Mix well.
add veggeis and dalia
6.  Pour 2¾ cups of hot water over it. Add salt and mix well. Cover it with lid and cook it on a medium flame. Stir at regular intervals till the dalia becomes soft and water dries up.
add water and cook covered


7.  Once water dries up and dalia become soft, add chopped coriander leaves and fresh coconut. Mix well.
add coconut and cilantro


8.  Cook it on low flame for 1 more minute. Remove from the flame and serve hot. While eating squeeze the lemon if you like it.
serve dalia upma hot

September 17, 2013

Coconut ginger chutney recipe - How to make coconut ginger chutney

Coconut ginger chutney in a bowl
Coconut ginger chutney recipe -  This coconut ginger chutney is very easy to prepare. Just blend all the ingredients to a smooth paste and temper it with mustard seeds and red chillies. It is a perfect chutney for idly and dosa. There are many other types of chutneys like ginger garlic chutney, mint cilantro chutney, gooseberry chutney,  raw mango chutney etc. are prepared in Karnataka. Now I am going to share coconut ginger chutney recipe with you all.

Preparation time 5 minutes
Makes 1 cup chutney 
Yield : 1 ½  cup chutney

Ingredients
  • 1 + 1/2 cups grated fresh coconut
  • 2 large sized green chilies, chopped
  • 1/4" ginger, chopped
  • 1 tbsp chopped coriander leaves
  • large grape sized tamarind
  • Salt as required

For the tempering
  • 1 tsp oil
  • 7- 8 broken red chilies
  • 1/2 tsp mustard seeds

Method
  1. Heat 1/2  tsp of oil in a small pan. Add the chopped green chilies and ginger to it. Roast till they turn aromatic.
  2. Grind  the coconut, coriander leaves, tamarind, salt, roasted chilies and ginger together in a mixer, using little amount of water to get smooth chutney.
  3. Heat a tsp of oil in a small pan and add mustard seeds to it. When they start spluttering, add red chilies and saute till they turn light brown.
  4. Pour this hot tempering over the chutney and mix well. Enjoy coconut ginger chutney with  idli, dosa and vada.
prepared coconut ginger chutney

September 15, 2013

Rava upma with green peas recipe - How to make semolina green peas upma

rava upma with green peas in a serving bowl
Rava upma with green peas recipe - Rava upma is a South Indian special breakfast dish. I make it often either for breakfast or in the evening as tea time snack. This can be made in a jiffy  when  guests or friends arrive unexpectedly. 

Whenever, I don't find much time or not in a mood to think more, suddenly, this all time handy upma comes to my help, and without any second thought, I go for this easy to make dish. Sometimes, when carrot is available at home, I use that too in the upma.

Preparation time 10 minutes
Cooking time15 minutes
Yield - serves 2

Ingredients
  • 1 cup rava, roasted till golden brown
  • ¼ cup fresh green peas
  • 1 large onion, finely chopped
  • 1 small green chilly, chopped
  • 1 tsp sugar
  • 1/4 cup grated fresh coconut
  • 2 + 1/2 cups water
  • pinch of turmeric powder
  • Salt to Taste

For the tempering
  • 1 tsp mustard seeds
  • 15 curry leaves
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 tbsp ghee/oil

Method

1.  Heat a pan and roast the rava until aromatic and light brown. Remove and keep it aside.

2.  In the same pan heat ghee/oil and add mustard seeds. When they start spluttering, add curry leaves and saute for 10-12 seconds.

3.  Then add urad dal and chana dal. Saute till they become aromatic and golden brown.

4.  Now add onions and green chilies one by one. Stir till the onions turn translucent. Add fresh green peas and saute for a minute.
roast the semolina

5. Add pinch of turmeric, sugar, salt and 2½ cup of water to it. Cover with lid and cook till the green peas cooks well.

6.  Now open the lid and slowly add roasted rava to it. Mix well and cover with lid and keep it on a low flame for 3-4 minutes . 

7.  Stir in between to prevent burning. Then remove the lid and add grated coconut when it is hot.
make tempering, add onions, green peas, water, rava and cook

8.  Mix well and serve the rava upma with green peas hot.  
cook till rava cook to soft

9. While serving the rava upma, add lemon juice if you like it.
serve the rava upma with green peas

September 11, 2013

Kadle bele payasa recipe - Chane daali paays recipe - Bengal gram dal kheer

kadlebele payasa in a serving bowl
Kadle bele payasa or chane daali paays recipe - Kadle bele payasa is a kheer prepared with split bengal gram, jaggery, and  coconut milk. Most of the time during festival I make chana dal kheer to offer God as Naivedya.  You can also use moong dal or split green grams  instead of chana dal to make such payasa.  

This is similar to muga dali paays which is traditional authentic cuisine of Karnataka. Split bengal grams or chana dal is the basic ingredients and you can thicken the payasa either with rava or rice flour paste. This is a sweet dish which is extremely pleasing to the sense of taste. Try this payasa to treat your family, friends and relatives.

Preparation time 10 minutes
Cooking time 30 minutes
Yield - serves  2 

Ingredients
  • 1 cup split bengal gram  / chana dal
  • 1 cup grated fresh coconut
  • 3/4 cup jaggery
  • 2 tbsps rava / semolina
  • 4 cardamoms, powdered
  • 1 tsp ghee or as required
  • cashew nuts and raisins, toasted (optional)

Preparation
Grind the grated fresh coconut through a mixer using water and extract 2 cups of coconut milk.

Method
  1. Roast the chana dal in a tsp of ghee until aromatic. 
  2. Cook this chana dal in a pressure cooker using water for 3 whistles. 
  3. When the pressure releases, remove the boiled chana dal and add jaggery to it.
  4. Add the coconut milk and mix well till the jaggery melts. Keep this vessel over a medium flame and bring it to boil. 
  5. Mix the roasted rava in 2 tbsps of water. Adding water is to avoid the lump formation. 
  6. Add this rava water mixture to the kheer. 
  7. Stir continuously till the kheer thickens. Further simmer till you get the desired consistency of the kheer. 
  8. I prefer thick consistency and therefore I have simmered it. 
  9. Garnish with cashews and raisins. Serve the kadle bele payasa or chane daali paays cold or warm.


Kadle bele payasa or chane daali paays - step by step pictures

1.  Roast the chana dal in a tsp of ghee until aromatic. 

2.  Cook this chana dal in a pressure cooker using water for 3 whistles. 
roast the chana dal

3.  When the pressure releases, remove the boiled chana dal and add jaggery to it.  

4.  Add the coconut milk and mix well till the jaggery melts. 
cook the chanadal, add jaggery and coconut milk


5.  Place this vessel over a medium flame and bring it to boil. Stir continuously till the kheer thickens. 

6.  Further simmer till you get the desired consistency of the kheer. I prefer thick consistency and therefore I have simmered it.
bring it to boil, garnish with dry fruits


7.  Garnish with cashews and raisins. Serve the kadle bele payasa or chane daali paays cold or warm.

serve adle bele payasa

Note
You can replace the chana dal by moong dal.

September 9, 2013

Talalele Modak Recipe - How to make fried modak - Modak Naivedya recipe


Wishing you all a Very Happy and Prosperous Ganesh Chaturthi.
Fried modak recipe - Today is Ganesh Chaturthi. Ganesh Chaturthi is a festival which is celebrated with full swing all over India for ten days till Anant Chaturdashi. During these 10 days various dishes and snacks such as Ukadiche Modak, Fried Modak, Chakli, Kodbale, Besan Ladoo, Rava Ladoo and kheer made with moong dal, chana dal, etc. are offered to Lord Ganesh as naivedya and distributed as prasaad. Talalele Modak is a traditional Maharashtrian deep fried Modak prepared with wheat flour covering and coconut jaggery filling. Usually, for Naivedya 21 Modaks are offered to Lord Ganesh. 

Preparation time - 20 minutes
Cooking time - 15 minutes
Yields - 21 modaks

Ingredients 

For the covering
  • ¾ cup wheat flour
  • Salt to taste
  • Oil for deep frying

For the filling

  • 2½ cups grated fresh coconut 
  • 1¼ cups jaggery
  • 4 cardamoms, powdered

Method

1.  Grate the fresh coconut in a large plate. Add jte jaggery to it and mix well. Then transfer this coconut jaggery mixture to a large pan. Place this pan over a medium flame and heat till the jaggery melts and mixes well with coconut.

2.  Heat the mixture stirring continuously till it releases nice aroma and becomes dry. The colour of the mixture should be golden brown. Now remove from the flame and add cardamom powder. Allow it to cool.

3.  In a large plate, add the wheat flour and salt. Knead it to a poori consistency dough using water.Divide the  dough into 21 equal portions and shape them into round balls.

4.  Take one portion or ball of dough and roll them in the wheat flour. Roll out the ball to a small, round disc, using a rolling pin.

5.  Now place 1 tbsp of filling over the disc. Lift the edges to the top and join them. Shape it into modak and keep it aside.

6.  Repeat the same process to all modaks. Now heat oil in a pan. Gently drop few modaks in the oil.

7.  Deep fry the modaks on medium flame till they become golden brown. Strain the oil and place the modaks on an absorbent paper.

8.  Arrange the fried modaks on a plate.

September 6, 2013

Rava coconut ladoo using sugar syrup - Semolina coconut laddu recipe

Rava coconut ladoo in a plate
Rava ladoo with sugar syrup recipe - Rava coconut ladoo is a popular Indian sweet prepared with semolina, coconut and sugar syrup. This ladoo is  usually made during Ganesh Chaturthi, Deepavali and other special occasions. While preparing this rava coconut ladoo, I have used sugar syrup instead of powdered sugar. Try this easy to make ladoo or laddu recipe for the upcoming  Ganesh Chaturthi festival. Note that to make the perfect ladoo, use exact quantity of ingredients and follow the steps properly.  

Preparation time 15 minutes
Cooking time 30 minutes
Yield - 14 ladoos

Ingredients
  • 2 cups fine rava / semolina
  • 1 cup grated fresh coconut 
  • 4 cardamoms, powdered
  • 2 tbsp charoli / chironji
  • 4 tbsp ghee

For the sugar syrup 
  • 1+ 1/2 cups sugar
  • 3/4 cup water

Preparation of sugar syrup
  1. In a heavy bottomed vessel, add sugar and  3/4 cup of water and stir well till the sugar dissolves.
  2. Place this vessel over a medium flame. Stir continuously and bring it to a boil.
  3. Once it boils, reduce the flame and simmer for a minute. Remove from the flame and keep it aside.

Method

  1. Heat ghee in a large pan and add rava to it. Roast the rava, till it becomes light golden brown.
  2. Add grated fresh coconut to it and roast nicely for 5-6 minute.Add charoli and roast for another 2-3 minutes.
  3. Remove from the flame. Add this rava coconut mixture to the sugar syrup. Add cardamom powder and mix well.
  4. Keep the vessel aside for about 2-3 hours. After 2-3 hours, the rava mixture. becomes little bit hard.
  5. Now  transfer this rava coconut mixture to a large plate. Mix well and knead it with  your hand for 2 minutes.
  6. Now make evenly shaped round ladoos  from it. Do not sprinkle water or milk.
  7. Store the rava coconut ladoo in an airtight container.
Rava coconut ladoo - step by step pictures

1.  Heat ghee in a large pan and add rava to it. Roast the rava, till it becomes light golden brown.
roasted rava to make rava coconut ladoo

2.  Add grated fresh coconut to it and roast nicely for 5-6 minute.Add charoli and roast for another 2-3 minutes.
coconut, chironji added to the rava

3.  Prepare the sugar syrup as mentioned  above under preparation of sugar syrup.  Add the rava coconut mixture to the sugar syrup
made sugar syrup and added to rava

4.  Mix well with a spoon and keep it aside for  3 -4 hours. The rava mixture becomes hard.
keep rava sugar syrup mixture aside

5.  Transfer it to a large plate. Mix well and knead with your hand for 2 -3 minutes.  Now make evenly shaped ladoos from it. 
make rava coconut ladoo

6.  Store the rava coconut ladoo  in an airtight container.

Store the rava coconut ladoo in an airtight container.

September 4, 2013

Phool makhana snack recipe - Seasoned lotus seeds - How to make fox nuts snacks

seasoned phool makhana in a serving plate
Phool makhana snack recipe - This seasoned phool makhana is a crispy and spicy snack. The lotus seeds or fox nuts are mildly spiced with chilly powder, turmeric powder, salt, etc. The phool makhana itself is bland. It extracts some taste and flavor from the seasoned ingredients. So using proper amount of oil, chilly powder and salt is essential to make the phool makhana tasty.  If done properly,  tempered phool makhana is a  perfect snack with hot  tea or coffee.

Preparation time  5 minutes
Cooking time 10 minutes
Yield - serves 2

Ingredients

  • 50 grams phool makhana / lotus seeds / fox nuts
  • 1+1/2 tbsp oil
  • 3/4 tsp mustard seeds
  • 20-25 curry leaves
  • 3/4 tsp chilly powder
  • 3/4 turmeric powder
  • Salt to taste

Method
  1. Heat a pan and dry roast the phool makhana till they become crisp. Remove and keep it aside.
  2. Heat the oil in the same pan, add the mustard seeds and allow them to splutter.
  3. Add curry leaves and saute for 30 seconds. Add the  turmeric powder, chilly powder, and salt. Mix well and saute for 30 seconds.
  4. Add the roasted phool makhana and mix well. Stir nicely to make evenly coated makhana snack. Remove from the flame. 
  5. Serve phool makhana snack with a cup of hot tea or coffee.
prepared seasoned phool makhana

September 2, 2013

Batata bhaaji with kala masala recipe - How to make potato bhaaji with kala masala

Batata bhaaji in a serving bowl
Batata bhaaji with kala masala recipe - Batata bhaaji is an easy to prepare bhaaji. This is a very simple but delicious side dish which goes well with phulka or poori and even chapati. Potatoes are always handy that you can prepare the bhaaji quickly. I have used kala masala in this dish to give a traditional taste of Maharashtra cuisine and we love bhaaji prepared using kala masala a lot. If you don't have kala masala you can also make it with other options such as garam masala, curry masala or any type of sabzi masala. This batata bhaaji is best to pack in the  lunch box. 

Preparation time 10 minutes
Cooking time 15 minutes
Serves 2

Ingredients

  • 2  potatoes,boiled, peeled, cut into cubes
  • 2 tomatoes, chopped
  • 1 large onion, roughly chopped
  • 3 garlic cloves, chopped
  • 1+ 1/2 tsp kala masala
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1-2  tbsp oil
  • Salt to taste


For the tempering

1/2 tsp mustard seeds
10-12 curry leaves
A pinch of asafoetida/hing

Method

  1. Heat oil in a pan and add curry leaves to it. Add mustard seeds and allow them to splutter. Add hing and saute for a while.
  2. Add the onions and garlic to it. Saute till the onions become translucent. Add the tomatoes and saute for a while.  Cover with lid and cook it on a low flame till the tomatoes become soft.
  3. Add the kala masala, chili powder, turmeric powder and salt. mix well. Add boiled potato cubes and mix well. 
  4. Sprinkle 2 tbsp of water over it. Cover with lid and cook it on a low flame for 2-3 minutes.
  5. When it is done, remove from the flame. 
  6. Serve the batata bhaaji hot as a side dish with choice of your main course dish.
Batata bhaaji preapred
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