Tuesday, December 30, 2014

Aloo pakoda recipe - How to make potato pakoda

pakoda in a serving plate
Aloo pakoda recipe - Potato pakoda with dosa batter and gram flour is another delicious dish that I make often whenever I have dosa or idli batter in stock in my fridge. The potato pakoda is usually prepared with besan or gram flour. But, this pakoda has a twist with dosa batter and it is more on the softer side rather than crispy as I had used fermented batter. Adding besan is totally optional, but it provides good binding and frying becomes very easy and pakoda doesn't stick in the bottom.

Aloo Pakoda Recipe
deep fried for batata pakoda
Preparation time 10 minutes
Cooking time 15 minutes
Serves 2

  • 2 large sized potatoes
  • 1/2 cup dosa batter
  • 1/2 cup gram flour / besan/ kadle hittu
  • 1 tsp chilli powder
  • A pinch of carom seeds
  • 1/2 tsp garlic paste
  • 1/2 tsp salt
  • Oil for deep frying
Aloo pakoda - step by step pictures

1.  In a large bowl, put the besan, ajwain, chilli powder and salt. Mix till all the ingredients combine well. 
besan, chilli powder, ajwain added
2.  Add the dosa batter, garlic paste and salt. Mix well to combine and make a thick batter.
dosa batter, salt and garlic paste added
3.  Wash and peel the potatoes and cut them into thick and round slices. Dip these potato slices into batter and make sure to coat the batter evenly from all sides.
potato dipped in batter
4.  Then,  heat oil in a frying pan and deep fry the potatoes till golden brown from all sides. Serve hot.
deep fried for batata pakoda

Monday, December 29, 2014

Cauliflower pakoda recipe - How to make cauliflower pakoda

bajji in serving plate
Cauliflower pakoda recipe - Today  I am sharing with you all a very simple yet delicious cauliflower bajji - pakoda  recipe. Bajji or pakoda is most in demand evening snack in our house during weekend and holidays.  I  make onion bajji, mushroom bajji, cabbage bajji, capsicum bajji, raw banana bajji, brinjal bajji, mix dal bajji, etc.  This is a very simple and hassle free bajji which get ready within few minutes.

Cauliflower Pakoda Recipe
deep fry the bajjis
Prep time : 15 mins
Cook time : 15 mins
Total time :  30 mins
Recipe type : Starter
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

  • 250 grams cauliflower
  • 1 cup gram flour / besan
  • 1 cup rice flour
  • 1/4 tsp carom seeds / ajwain
  • 2 tsp chilli powder
  • 1/2 tsp salt
  • Oil for deep frying
  • Chop off the cauliflower rind and leaves. Separate the florets along with tender rinds and clean them. 
  • Wash the florets thoroughly under running  water and put them in salt water for 5 minutes. Remove and pat dry with kitchen towel and set aside.
Cauliflower pakoda - step by step pictures
1.  Put the besan in a large bowl.
besan to make cauliflower pakoda
2.  Add the rice flour, chilli powder, ajwain and salt.
rice flour and other ingredients added
3.  Mix all the ingredients for batter and make thick batter using required water.
water added to make batter
4.  Add the cauliflower florets to it. Make sure all the florets have a good coating.
cauliflower mixed
5.  Deep fry them on medium low flame until  golden brown from all sides. Drain the oil and serve hot.
deep fry the bajjis

Wednesday, December 24, 2014

Eggless banana cake recipe - How to make eggless banana cake

Banana cake
Eggless banana cake recipe - This Banana cake is a pleasurable soft cake with ripe banana, milk and butter. Banana in this cake enhances the flavor and addition of  butter adds extra softness and taste.This cake is simply wonderful and above all it is eggless. I like it most due to its texture and taste.

Eggless Banana Cake Recipe
banana cake ready to serve
Prep time : 15 mins
Cook time : 35 mins
Total time :  50 mins
Recipe type : Cake
Cuisine : Global
Yield : Serves 2
Author : Vidya Chandrahas

  • 1/2  cup butter
  • 1/2  cup sugar
  • 1 ripe banana
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 drops lemon juice
  • 2 tbsp corn flour
  • 1/2 cup milk
  • 1 cup All purpose flour / maida
  • Few chopped cashew nuts and raisins
Eggless banana cake - step by step pictures

1. Put the butter in a bowl .Add the sugar to it.
put butter in a bowl and add suagr to it.
2. Beat for 4 - 5 minutes till the butter becomes light and creamy. Add the grated banana and mix well.
add grated banans to make the cake
3. Add the baking soda, baking powder, lemon juice and beat well.  Add the maida , corn flour, milk and fold in.
add baking soda, bking powder, corn flour, maida nad milk
4.  Fold in nicely till everything combine well.  Add the cashew nuts, raisins and fold in.
add the raisins and fold in
5.  Grease the cake tin with butter and dust with flour. Preheat the oven at 180 Degree Celsius.
grease the cake tin, preheat the oven
6.  Pour in the batter.  Bake in the oven at 180 Degree Celsius for 30 - 35 minutes. If a knife inserted  in the cake comes out clean, the cake is ready. Rest in the oven for 5 minutes. 
pour the batter and bake at 180 degree C
7.  Demould in a plate and allow it to cool. Cut into pieces and serve.
banana cake ready to serve

Tuesday, December 23, 2014

Maharashtrian dalichi amti recipe - Dal amti recipe

amti in serving bowl
Maharashtrian dalichi amti recipe - Amti is a form of  Maharashtrian dal which can be used along with rice, poli or chapati and can also be consumed as a soup. Tempering with lots of ingredients and addition of kala masala makes this amti very flavorful and tasty.

Every house hold has its own version of making amti but, using kala masala and jaggery in it is common. This amti consistency is little bit thin if compared to the normal dalichi varan. Friends, try out this recipe and enjoy the taste of traditional Maharashtra cuisine.

Dalichi Amti Recipe
amti in a bowl
Prep time : 10 mins
Cook time : 25 mins
Total time :  35 mins
Recipe type : Gravy
Cuisine : Maharashtrian
Yield : Serves 4
Author : Vidya Chandrahas

  • 1 cup toor dal / gram dal
  • Small lemon sized tamarind
  • Small lemon sized jaggery
  • 1½  tsp pickle masala ( any variety )
  • 2 tsp kala masala ( or 1 tsp garam masala)
For the tempering
  • 4 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds / jeera
  • A generous pinch of asafoetida / hing
  • 1/4 tsp fenugreek seeds / methi
  • 2 green chillies
  • 1 sprig curry leaves
  • 7 - 8 broken red chillies
  • 1½ tsp chilli powder
  • 4 cloves/ lavang
  • 1/6" piece cinnamon / dalchini
  • 1/6" piece ginger / adrak
  • Wash the toor dal and add 3 cups of water to it. Pressure cook the toor dal till  3 - 4 whistles or they become very soft. 
  • Soak the tamarind in warm water and squeeze out the thick pulp and keep it aside. 
  • Grate or crush the jaggery and set aside. 
  • Put the pickle powder in a bowl and pour 1 tsp oil and 2 tbsp of water on it. Mix till the pickle masala, water and oil combine well. Keep it aside. 
  1. Heat the oil in a pan. Add the mustard seeds to it. Once the mustard seeds starts spluttering, add the jeera, methi, hing, red chillies, green chillies, lavang, dalchini, curry leaves and ginger one by one. Saute for 30 seconds. 
  2. Add the chilli powder and turmeric powder. Saute for a while. Pour the pickle masala, oil and water mixture on the tadka. 
  3. Then add 1 cup of water. Add the kala masala, jaggery and tamarind pulp. Stir till the jaggery dissolves in the water. 
  4. Add  the boiled toor dal. Add more water if required. Mix well and bring it to boil. Add chopped coriander leaves and serve with chapathi, roti and rice. You can also sip it as a soup.
You can replace 1 teaspoon of garam masala in place of kala masala.

amti in a bowl

Wednesday, December 17, 2014

Bhajanichi chakli recipe - Maharashtrian chakli recipe

Chakli in a serving plate
Chakli with bhajani recipe - Chakli is our all time favorite delicious crunchy snack. Few days back, during  Deepawali festival, I had made bhajani  for chakli and posted it in this space. Please check out the bhajani recipe.. Though I made chakli during that time, I could not post it.  I always do chakli in small quantity as and when we feel eating and store the remaining bhajani or chakli flour in an airtight container, wrapping in zip lock plastic bag. 

The word chakli comes from the word chakri, it means wheel. The beginners may find it little difficult to prepare a correct round shaped chakli.  If you find difficult to make it round, just press it in the shape of a long stick and deep fry. No matter whatever the shape it has, the taste remains same. This chakli goes well with a hot cup of tea or coffee.

Bhajanichi Chakli Recipe
chakli is ready tos erve
Prep time : 25 mins
Cook time : 30 mins
Total time :  55 mins
Recipe type : Snacks
Cuisine : Maharashtrian
Yield : 12 chaklis
Author : Vidya Chandrahas

  • 2 cups bhajani / flour for ckakli
  • 1 tsp kashmiri chilli powder
  • A generous pinch of ajwain / carom seeds
  • 1/2 tsp salt
  • 4 tbsp butter
  • 4 tbsp oil
  • 3/4 cup of water
  • Oil for deep frying
Bhajanichi chakli - step by step pictures

1.  Put the bhajani in a large plate. Add butter to it and rub the butter to the flour with your finger tips.
rub the butter to the chakli flour
2.  Then sieve the bhajani. Add the kashmiri chilli powder, ajwain and salt. Mix well till all the ingredients combine well.
sive the chakli flour to make chakli
3.  Add the oil. Add water gradually and knead it to  a soft dough. Further,  knead this dough for 5 minutes to make it smooth and soft
knead the chakli flour to make soft dough
4.  Take the chakli mould and fix the star shaped plate to it.
chakli maker
5.  Open the lid and fill the dough into chakli maker.
fill the chaklu maker with dough
6.  Fix the lid as shown in the picture below.
fix the lid to chakli maker
7.  Press it on a plastic sheet in a circular motion to make a spiral shaped chakli. Once you press  5 - 6 chaklis, deep fry them until crispy.
press the chaklis on an plastic sheet
8.  Fry them on medium flame for 2 minutes, then reduce the flame to low and fry until they turn crispy and golden brown in colour.  Rotate and flip the chaklis in the oil by using slotted spoon. Once the chaklis become cripsy, drain the oil and transfer to a large plate. Store in an airtight container.
chakli is ready tos erve

  1. To keep the chaklis crispy for longer period, they should be stored when they comes to room temperature.
  2. If you don't have bhajani peeth, then you may use 2 cups of rice flour, 1 cup of gram flour (besan), and 1/2 cup of split black gram flour (urad dal flour). Roast them separately on low flame, combine together, add 1 tsp jeera powder and other ingredients and knead it to a chakli dough.
  3. While frying, do not touch the chaklis till they become slightly hard. Once the chaklis become slightly hard, rotate and flip them in oil on regular intervals to fry them evenly. 

Tuesday, December 9, 2014

Coconut green chilli chutney recipe - Chutney for idli dosa - How to make coconut green chilli chutney

chutney in a serving bowl
Coconut green chilli chutney recipe - My previous post was neer dosa. I had prepared this chutney to serve with it. Coconut and green chilli chutney is a nice accompaniment for dosa and idlis. Whenever I prepare dosa or idli, most of the time I make this chutney. It has hot, slightly sweet and sour taste. It can be prepared with few ingredients which are easily available in the kitchen shelf and fridge.Friends, try out this tongue tickling chutney for dosa and idli.

Some other interesting chutney recipes in this space

Coconut Green Chilli Chutney Recipe
chutney in a bowl
Prep time : 10 mins
Cook time : 2 mins
Total time :  12 mins
Recipe type : Chutney
Cuisine : South Indian
Yield : Serves 4
Author : Vidya Chandrahas

  • 1 cup grated fresh coconut
  • 3 green chillies, roasted on flame
  • 1 large grape size tamarind
  • 1/4 tsp sugar or jaggery
  • 1/2 tsp salt ( or as required)
For the tempering
  • 1 - 2 tsp oil
  • 1/2 tsp mustard seeds
  • 4 - 5 curry leaves
  1. Wash the green chillies and pat dry them with kitchen towel. Roast these green chillies on low flame till few dark spots appear on it. Chop them and set aside. 
  2. Mix the grated fresh coconut, green chillies, tamarind and sugar or jaggery.  Put them in a mixer and grind it to a slightly coarse paste, using little bit of drinking water to make a chutney. 
  3. Transfer this chutney  to a large bowl. Add the salt and mix well. 
  4. To temper the chutney, heat the oil in a small frying pan and add mustard seeds to it. When the seeds start spluttering, add the curry leaves and fry till they turn crispy. 
  5. Pour this tempering over the chutney. Mix well and serve with dosa and idli
chutney in a bowl

Saturday, December 6, 2014

Neer dose recipe - How to make neer dosa

Neer dose recipe - South Indian breakfast dish list is incomplete without dosa.  There are several varieties of dosas you can prepare and one of them is neer dosa /dose.  Neer dosa is a popular and very famous dosa of Karnataka. The batter for this dosa is prepared by grinding rice and coconut. The consistency of the batter is thin, I mean it is watery. Hence the dosa is called neer ( watery) dose.

We always like and never get bored with neer dosa because of its soft texture, taste and coconut flavour. It goes very well with coconut chutney and jaggery syrup ( thili bella). Do try out neer dosa to have an authentic taste of this signature dish. It is very delicious, filling and you'll prepare it again and again once you taste it.

Neer Dose Recipe

Prep time : 15 mins
Cook time : 30 mins
Total time :  45 mins
Recipe type : Breakfast
Cuisine : South Indian
Yield : Serves 4
Author : Vidya Chandrahas

  • 2 heaped cups of rice
  • 1 cup grated fresh coconut
  • Oil as required
  • Salt as required
Neer dose recipe - step by step pictures

1.  Wash and soak the rice overnight or 5 - 6 hours. Drain the water. Mix together the rice and fresh coconut.
2.  Grind it to a smooth paste using enough water. Once the batter becomes very smooth, transfer it to a vessel.  Add the salt and mix well.
3.  Add water and make 6 cups of  thin batter
4.  Then, heat a tawa / griddle and apply oil on it.  Pour a ladle full of batter and spread it to a round shape. Lift the griddle and turn it in a twisting motion to spread the batter evenly.
5.  Cover the pan with lid and cook till the surface of the dosa changes its colour and becomes slightly hard.
6.  Then fold the dosa in the middle.
7.  Again fold it as shown in the picture below.
8.  Transfer the dosa to the serving plate. Serve hot with coocnut chutney.

  1. If you don't like to add more coconut, you can reduce it to 1/2 cup
  2. You can also use iron griddle to make this dosa. 
  3. Always cook covered the dosa to get the soft texture.
  4. Don't fold the dosa till the base of the dosa becomes hard, otherwise it may break.
  5. Once the bottom and surface of the dosa becomes hard then fold it in the middle.
  6. It is to be cooked from one side. No need to flip it.