Friday, February 27, 2009

Potato Bonda/Batata Vada






Batata vada,the potato curry dipped in besan flour and fried is a savoury snack of Maharashtra.Instead of peas in the potato curry I have used Avarekai/Surti Papdi Lilva.

Ingredients:

Potatoes, boiled and mashed - 5 nos
Avarekai/Surti Papdi Lilva, boiled - 1 cup
(You can use peas instead)
Green chillies, chopped - 4-5
Ginger, grated - 1 tsp
Lemon juice- 1tbsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Coriander leaves, chopped - 2 tsp

For the dipping batter:

Gram flour - 1 cup
Rice flour -1 tbsp
Red chilli powder -1 tsp
Cumin powder-1/2 tsp
Garam masala powder-1/2 tsp
Salt
Water
Oil for deep frying

Method:

Heat oil in a pan and fry mustard seeds until they start crackling.Add green chillies, ginger and turmeric and fry for 2 minutes.Add potatoes, avarekai and salt and fry for 2 minutes. Remove from heat.Stir in lemon juice and coriander leaves and mix well.After it cools shape the mixture into small balls.

Mix the gram flour, rice flour, salt, and red chilli powder,cumin and garam masala in a bowl.Add enough water to make a thick batter. Heat oil in a deep fryer.
Dip the potato balls in the batter then fry a few at a time in the hot oil until golden. Drain on paper towel.

Serve hot with coriander chutney and Tamarind-Date chutney.

Thursday, February 19, 2009

Palak Dal




Ingredients:

Palak cut- 1 bunch
Toovar dal - 1/2 cup
Green gram dal-1/2 cup
Salt to taste
Lemon juice- 1 tbsp

For Grinding:

Green chillies-3-4
Coconut(grated)- 1/4 cup
Jeera- 1/4 tsp
Black pepper- 1/4 tsp
Grated ginger-1/4 tsp

For Seasoning:

Oil- 1 tbsp
Mustard -1/4 tsp
Jeera- 1/4 tsp
Red Chillies- 1-2
Hing - a pinch
Curry leaves- 2-3
Turmeric- 1/4 tsp

Method:

Fry the green gram dal/Hesarubele for 2-3 mins until its hot.Let it cool.Pressure cook toovar and green gram dal(3 whistles).Boil the cut palak with little water in a pan.Grind Coconut,Green chillies,Jeera,Black Pepper,Ginger in a small grinder adding little water.Add this ground mixture to the Palak and boil for 2-3 mins.Add the cooked dals and boil for a few minutes(5-6 mins).Add seasonings and lemon juice. Serve hot with Rice or chapatis.

P.S. You can use only Toovardal or green gram alone or mix both of them like the above recipe.If you are using green gram dal you should fry a little before pressure cooking

Wednesday, February 11, 2009

Kadalebele Payasa/ Chanadal Kheer




Kadalebele payasa is an integral part of many festive occasions back in Bangalore.This payasa tastes good with Kadalebele Vobattu also.This is also served in many temples as Prasada. If you were to have lunch in Raghavendra Mutt then this payasa will be served for sure.It tastes very good. I made this for the first time after my husband reminded me to make this payasa and was joking that being a Madhwa never had made Kadalebele payasa :) So got the exact recipe from Mom.It was a superhit and everyone in my family loved it.

Ingredients:

Channa Dal- 1 cup
Jaggery(powdered) - 1/2 cup
Coconut milk - 1/2 cup
Khus Khus- 1 tsp
Cashews
Raisins
Cardamom- 1/2 tsp
Ghee - 2 tbsp
Milk (optional)- 1/2 cup

Method:

Pressure cook the Channa Dal with 2 cups of water (3 whistles).Dry roast the Khus Khus and powder it.Roast the cashews,raisins in ghee and keep aside.Grind the coconut with water for coconut milk or you can use the store bought one. I prefer home made.Add Khus Khus powder,Coconut milk,Jaggery to the chana dal cooked and boil.Keep stirring so that it wont catch the bottom.(You can add boiled milk here if you prefer).Add some ghee in the end for a nice aroma.Add Cardamom,Raisins and cashews.Mix well.You can serve it hot or cold.

Spring Onion Curry / Irulli Kaavu palya




Spring onions, also known as green onions and technically known as Scallions.They are mild in flavor than fully developed bulb onions, Spring onions are delicious.This recipe is quick and easy to make.Goes well with Chapati..

Ingredients:

Spring onions -1 Bunch
Jeera - 1 tsp
Jeera Powder - 1/4 tsp
Green chillies(thinly cut) - 1-2 nos
Gram/Besan Flour - 2 Tbsp
Oil- 1 Tbsp
Turmeric powder-1/4 tsp
Coriander Leaves(cut)-1 tsp
Curry Leaves - 2-3
Salt to taste
Lemon Juice / Mango powder

Method:

Cut and wash the spring onions thoroughly and allow all the water to drain.
Take a pan,add oil.When the oil gets hot add Jeera,Green chillies,Curry leaves,Turmeric.Now add The cut spring onions and fry for 5 minutes.Don't cook too much.After the spring onions are done add Salt,Besan flour and saute it for 2-3 minutes until the gram flour changes color and is done.Add Lemon juice or Mango powder.Garnish with coriander leaves.

P.S. You can also use red chilli powder instead of Green chillies

Tuesday, February 3, 2009

Herekai sippe chutney/Ridgegourd's skin chutney







Ingredients:

Ridgegourd's /Herekai sippe (cut)-2 cups
Jeera - 1 tsp
Green Chillies- 2 nos
Tamarind juice- 2 tsp
Sugar- 1/4 tsp
Coconut (grated)- 2 tbsp
Coriander leaves- 2 tsp
Oil- 1tsp
Salt to taste


For seasoning:


Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Urad dal- 1 tsp
Curry leaves- 3-4
Red chilli- 2
Hing - a pinch

Method:

Take a pan and heat oil.Add Jeera.When it splutters add green chillies and Cut Ridgegourd's skin.Fry for 5-8 mins until done.Allow it to cool.Now add tamarind paste,sugar,coconut,coriander leaves and grind.Grind it coarsely(It should not be very smooth and nicely ground).Add Seasoning.
This Chutney tastes good with Rice/Chapati.

Carrot Halwa/Gajar Ka Halwa





Carrot Halwa/Gajar ka halwa is the most popular and famous Indian dessert.Its also very simple and easy to make.Warm Carrot Halwa tastes good with a dollop of Vanilla ice cream.Usually you will have this combination in the wedding receptions.Its an all time favorite dessert of our family.

Ingredients:

Shredded Carrots- 2 cups
Whole milk - 2 cups or Carnation evaporated milk- 1 can
Sugar- 1 cup
Ghee/ Unsalted butter- 2 tbsp
Cardamom powder-1/4 tsp
Cashews,Raisins,Almonds(to garnish)-1/4 cup

Method:

Roast the Cashews,Almonds,Raisins in ghee and keep it aside.

Take a heavy pan and fry the shredded carrots with the ghee till the water in the carrots disappear.(fry for about 10 mins over medium heat).This helps the halwa to have some texture and not turn mushy.
Now add Sugar and Milk and allow it to boil.Slowly the liquid dry's up and the halwa starts to leave the side of the pan.This is the indication that its done.Add Cardamoms and mix well.Garnish with dry fruits.
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