Guacamole ..

 

Ingredients & Method :

Avacado pulp from 2 avacadoes

 Finely Chopped cilantro : 1 tablespoon

Finely Chopped green chilli : 1/4 teaspoon

Fresh lemon juice : 1/4 teaspoon

Chopped tomatoes : 1/4 cup ( while cutting discard seeds)

Chopped onion : 1/2 cup ( chop onion and soak it in warm water for 5 minutes then drain and discard water)

Salt : 1/4 teaspoon

Method :

In a big bowl add all the ingredients and mix well.

Serve with tortilla chips!

Veg puffs ..

Ingredients and method :

Puff pastry sheet : 1

Stuffing:

Chopped onion : 1/2 cup
Chopped carrots : 1/2 cup
Chopped beetroot : 1/2 cup
Peas : 1/4 cup
Chopped coriander leaves : 1/4 cup
Salt : 1 teaspoon
Garam masala powder : 1 teaspoon
Chopped green chilly : 1/2 teaspoon
Chopped ginger and garlic : 1/4 teaspoon each
Oil : 1/8 cup
Sugar : 1/4 teaspoon
Cumin seeds : 1/4 teaspoon
Turmeric : 1/8 teaspoon
Asafoetida : A pinch
Butter : 1 tablespoon

For stuffing :

Heat oil, add in cumin seeds, asafoetida, turmeric saute for a minute.
Next add in ginger,garlic and green chillies saute for a minute.
Add onion , salt and sugar saute until onion caramelises.
Add in carrot, beetroot and peas saute for 2 minutes in high flame, add in garam masala, chopped coriander leaves and butter switch off the stove.
Mix everything well and allow it to cool down.

Preheat oven at 170 degree.

In baking tray keep the baking paper, then spread puff pastry sheet, and cut it (4*4) squares.

In the middle of each piece add stuffing and close the edges of the sheet.

Bake them in oven for 10 minutes. Then take it out, flip it and bake them for another 10 minutes or until you see the golden crust.

Each and every oven temperature differs,so keep an eye.

Serve with mint chutney or tomato sauce.

***

Homemade puff pastry sheet :

FOR DOUGH:

3 cups maida 

2 tbsp unsalted butter

cold water(use cold fridge water), as required

FOR BUTTER DOUGH:

400 grams unsalted butter

1 tsp lemon juice

1 teaspoon salt 

½ cup maida

Method for puff pastry sheet dough:

in a large mixing bowl take 3 cups of maida, salt and butter.

Use finger tips and mix it, it looks like a crumbled flour.

add cold water little by little and knead the dough.

Dough needs to be smooth and soft, use water cautiously.. ( you can use 1 tablespoon water at a time while kneading)

Keep dough in airtight container in fridge for 20 minutes.

Method for butter dough :

Take a big bowl, keep the grater inside the bowl and grate the butter.

Then add in salt, lemon juice and maida.

Mix everything well,don't use palm, just use finger tips.

Make dough ball and keep this in fridge for 20 minutes.

Final stage :

Take out the puff pastry dough ,keep it in rolling board and use a rolling pin to roll gently, don't put too much pressure.( 1/2 cm thick sheet)

If it sticks dust with plain flour (use very little)

Then take out the butter dough from fridge, using your hands make it as rectangle shape.

Then place this rectangular shape butter dough in the middle of the rolled puff pastry sheet, wrap from all 4 sides. 

Place this in airtight box and keep it in fridge for another 20 minutes.

After 20 minutes, take the prepared dough from fridge, keep it on the rolling board, gently press and flatten it using rolling pin.(dust flour if required)

Then you will get one big sheet, just fold the sheet into 2 folds dust off excess flour which is present on the dough.

Cover it with cling film and keep it in fridge another 20 minutes, then repeat the same procedure for 4 times. (Take out the dough,roll,fold,cover in cling film and keep it in fridge)

Done...

***

Potato and cheese croquettes..

Ingredients and method :

Boiled and grated potato : 1 cup
Chopped capsicum : 1/4 cup
Mozerilla cheese : 3/4 cup
Grated carrot : 1/4 cup
Corn flour : 1 tablespoon
Salt : 1/2 tea spoon (cheese also contains salt)
Oregano : 1 teaspoon
Dried basil : 1/4 teaspoon
Chilli flakes : 1 teaspoon

Mix the above ingredients and make a balls and keep it in a refrigerator for 4 hours.

Take a bowl add in 3/4 cup plain flour,3/4 cup water and pinch of salt.
Mix everything and kee it ready.

Heat oil for deep frying.

Take out the tray from refrigerator, dip the cheese balls in plain flour batter and deep fry until golden brown.

Or else you can dip this in plain flour batter and roll them in bread crumbs and deep fry.

Serve with tomato ketchup !

Aloo tikki..

Ingredients and method :

Boiled and grated potatoes : 2 cups
Cornstarch : 1 tablespoon
Chopped coriander leaves : 2 tablespoons
Salt : 1 teaspoon (adjust accordingly)
Chopped green chilli : 1/2 tea spoon (adjust if you like more spice)
1/4 teaspoon oil for greasing tray

Grease the tray with 1/4 teaspoon oil.

Take a big bowl and add all the listed ingredients. Mix well.

Transfer this to greased tray and level it.

Keep it in refrigerator for 2 hours.

*****
Take a small bowl and add 1 teaspoon cornstarch and 1/4 cup water, stir well.

Keep oil for deep fry.

Take out the tray from refrigerator and mark it into desired shapes, gently take tikkis from tray and dip in cornstarch slurry and deep fry until golden brown colour in a medium flame.

***

Serve with tamarind sauce and mint chutney.

Chole Bhature ..

Ingredients for Bhature :

Self raising flour : 2 cups
Semolina : 1/4 cup
Curd : 1/4 cup
Oil 2 teaspoon plus 1/2 teaspoon to grease the dough
Salt : 1/2 teaspoon
Sugar : 1/2 teaspoon
Water : approximately 1/4 cup

Oil for deep fry

Method :

In a bowl mix semolina,flour,salt and sugar mix it well and then add curd,oil mix it and use a water to make soft dough .. (dough needs to be softer than normal chapathi dough)

Knead the dough for 5 minutes, then drizzle oil on the dough and cover the dough and let it rest for 2 - 3 hours .

Make a small lemon sized ball from dough, and use oil to roll the dough and deep fry them..

Serve it with Chole .

Ingredients and method for Chole :

Soaked black chana : 2 cups(soak it for 8-10 hours)
Tomato puree : 3/4 cup ( use 4 small tomatoes and make a paste )
Chopped onion : 1 cup
Chopped garlic and ginger : 1 teaspoon each
Chopped green chilli : 1/2 teaspoon
Kasoori methi : 1 teaspoon
Salt : 1/2 tablespoon
Sugar : 1/2 teaspoon
Oil : 2 tablespoon
Turmeric powder : 1/4 teaspoon

Chole masala powder : adding it in notes below

Pressure cook black chana, and 1 cup water with 1/2 teaspoon salt in pressure cooker for 4 whistles.
Once the pressure settles, transfer it to a bowl.

Heat a pressure cooker add oil, add in ginger,garlic, green chillies, turmeric powder and saute for 2 minutes in medium flame.

Then add chopped onion and saute until it's translucent.

Add salt and sugar , add in tomato puree and cook until oil leaves from sides. Add in Chole masala powder,kasoori methi. Saute for 1 minute.

Mash 1/4 of black chana , and add all cooked chana and 1/2 cup water, close the cooker lid and cook for 8 whistles.
Let the pressure settle and let it sit for minimum 2 hours, then heat and serve it with Bhature.

Notes:
Chole masala powder :
2 byadagi chilli q(increase if you like more spice)
1 tablespoon of tamarind
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon dessicated coconut
4 cloves
2 green cardamoms
1 inch piece cinnamon

Roast everything in a medium flame until the spices leave nice aroma and let it cool down and make a powder of it.

*******

Spicy mint decorative bread !!

Ingredients for Bread :

1/2 of cup whole wheat flour
1.5 cups of all purpose flour
1 cup of room temp.water
1 and 1/2 tea spoons of active dry yeast
1 tea spoon of honey
3 tea spoons of vegetable oil
1/2 tea spoon of Salt

Ingredients for Stuffing :

3 table spoon of melted unsalted butter
1/4 cup of mint and chilly chutney

Method :

Method to make Spicy mint chutney :

Mix 1/4 cup of fresh mint leaves,2 table spoon of cilantro,2 green chillies (add according to your tastebud),1/4 tea spoon salt and 1/4 tea spoon of fresh lime juice in a mixer jar
and make a fine paste of it without using water.

Method to make Bread dough :

* Microwave water for about 20 secs or till it turns to lukewarm temp.
* Add in honey and active dry yeast,stirr it and keep it aside for about 10 minutess or till the yeast mixture becomes frothy.
* Add salt, vegetable oil and whole wheat flour. Mix till all the wet ingredients are incorporated into flour.
* Now add in all purpose flour ½ cup at a time till it forms a non sticky dough.
* Take a tea spoon of oil in a  big bowl, keep the dough and swirl it around to coat the dough.
* Cover with a cling film or damp cloth and keep it aside to raise for around 1 hour or till dough is doubled in volume.
* Punch down the dough and cover it back.
* After around 1 hour, it would have doubled again.Then punch it again and knead it to make a smooth ball.

Final steps :

* Preheat the Convection oven to 180C.

* Make 6 equal balls from dough and roll each ball into a 8-9" disc (like how you roll for chapati).
* Take one disc, brush butter and spread mint chutney.
* Keep the next disc on top and again brush with butter and spread mint chutney,continue this till 5 discs,and for 6th disc just put that on top of the 5th disc and carefully press it.
* Mark a round in the center(use a small cup and put that in center of the disc).
* Then using a sharp knife, make 16 cuts from the circumference of the circle to the edge.
* Now carefully lift two adjacent pieces and twist them in opposite direction. Then stick the ends together.

* Cover the bread with damp cloth and leave it aside to rise again for another 45 minutes.

* Brush with butter and bake at 180C for about 15 minutes or till bread is baked through.(check by using tooth pick,if the tooth pick comes out clean bread is ready)

GoLi baje | All purpose flour pakoda ..

Servings : 2
Cooking level : easy

Ingredients :
All purpose flour : 1 cup
Butter milk : 1/8 cup
Finely chopped ginger : 1/2 tea spoon
Finely chopped curry leaves : 1/2 tea spoon
Finely chopped green chilli : 1/4 tea spoon
Finely chopped cilantro : 1 tea spoon
Shredded coconut : 2 table spoon
Sugar : 1/2 tea spoon
Salt : 1/8 tea spoon
Baking powder : 1/8 tea spoon
Water : 2 table spoon
Vegetable oil : 1/2 tea spoon

For deep frying :

Vegetable oil : 2 cups

Method :

* In a bowl mix all the ingredients (except vegetable oil(deep frying)), Make a soft dough and transfer it to a container and place it in a warm place for about 30 to 40 minutes.

* Heat vegetable oil in a wok, using spoon drop goLi baje batter into hot oil and fry until it turn golden color.

* Serve HOT.

******

I Served goLi baje with Beaten coffee.
(Click on this youtube video for the recipe)

Lychee Tea - Healthy Tea | Vegan Lychee Tea..

Some Basics about Lychee and Black Tea Leaves .. 

What is Lychee ?

Lychee is a tropical fruit and it belongs to "Soapberry" family and it has many health benefits. 
Lychee's are high in Vitamin C and phosphorous.

Below is the Lychee picture for your reference.

Recent research supports these claims: "Studies have shown that tea may protect against heart disease, Alzheimer's and many types of cancer". And also from centuries, "Tea" has been used in alternative medicine to treat everything from cancer to constipation.

Some information on Black Tea Leaves ..

In this recipe i used "Black tea leaves"Which helps to keep your breath smelling sweet because it is full of polyphenols, powerful antioxidants that stop plaque from clinging to your teeth.
Black tea also helps stop belly fat before it starts. Studies also show that 
polysaccharides in black tea have glucose-inhibiting properties – meaning that it may also help to prevent diabetes.

A cup of hot lychee tea can be refreshing after a stressful tiring day.
 
Take a look at how to make "Lychee Tea" in a easy and quick way for a healthy life.

Ing :

Lychee : 4 no.s

(Cut and open the shell of Lychee and remove pink cover and black seed in center and then cut them into small pieces)

Black tea leaves : 1/4 tea spoon
Fresh ginger : 1/8 tea spoon
Sugar : 2 tea spoon (Adjust according to your taste)
Fresh lemon juice : 1/2 tea spoon (a small slice for garnishing-its optional)
Water : 1 cup

Method :

* Boil water in a pot and add in black tea leaves and boil it for 2 minute and switch off the flame.

* Strain the tea and transfer it to a clean pot.

* Now add in the lychee pieces,ginger and sugar and bring this to boil. Once it starts boiling switch off the flame and again strain this mixture to a serving cup.

* Add in the fresh lemon juice and stir the tea and enjoy your tea !

**********

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Paav Bhaji ..

Serving : 2
Cooking level : Easy
For Paav :

Ing :

Dinner rolls : 4
Butter : 1 table spoon

Method :

* Heat nonstick griddle.
* Slit the dinner rolls into half and spread butter.
* Roast the dinner rolls till it turns little golden in color.

For Bhaji :

Ing :

Paav Bhaji spice powder (Recipe) : 3 table spoon (click on the "recipe" for homemade paav bhaji spice powder)
Cooked potato : 1 cup (coarsely mash it) 
Cooked carrot : 1/2 cup (coarsely mash it) 
Cooked garbanzo/chickpea : 1/2 cup (coarsely mash it) 
Chopped cilantro : 2 table spoon
Chopped onion : 1/4 cup
Chopped tomato : 1/2 cup
Chopped spring onion : 1/4 cup (optional)
Salt : 1/4 table spoon (adjust accordingly)
Water : 1/2 cup (adjust accordingly)
Sugar : 1/4 tea spoon
Turmeric powder : 1/8 tea spoon
Ginger-Garlic paste : 1 tea spoon
Butter : 2 table spoon
Vegetable oil : 1/2 tea spoon
Lemon juice : 1/4 tea spoon

Method :

* Heat 1 table spoon butter and vegetable oil in a nonstick wok at medium-low flame.

* Add in onions and saute till onions turn slightly brownish. Then add ginger-garlic paste and saute for 1 min. 

* Add in tomatoes and fry till tomatoes are tender.

* Now add in all the vegetables along with garbanzo. Saute this for 2 minutes.

* Add salt,sugar,paav bhaji masala into the mixture and mix it well. Then add 1/2 a cup of water.

* Add a 1 table spoon of butter and cilantro, cook this bhaji masala for 4 to 5 minutes in a low flame. Switch off the flame and add lemon juice and mix it very well.

Some TIPS :

* Serve paav bhaaji HOT !

* Before serving sprinkle some chopped onion,cilantro and lemon juice on Bhaaji.(I garnished Bhaaji with Carrot,White onion and Cilantro just because to give Indian Independence Day feeling :) )

* I have already posted Paav Bhaji recipe in my blog (Recipe) using store-bought Paav Bhaaji Masala powder. But i feel homemade Masala powder tastes 200% better than store-bought powder.

* Follow the recipe. For best result use  Homemade Paav Bhaaji Masala Powder which i mentioned. :)

Baby Corn Manchurian ..

Servings : 2 people

Ingredients :

Baby corn : 12

* Make a slit lengthwise at the center to get two equal parts from baby corn. Now hold both the parts together cut them into dices at equal intervals or according to size required. (You will get around 40 diced pieces from 12 baby corn)

* Now place the diced baby corn in a sauce pan containing boiling water(around 4 cups). Allow to boil for 30 seconds. Once done, remove and transfer baby corn into a sauce pan containing cold water. This will refresh the baby corn and also it will maintain its color
and baby corn will not get overcooked.

Ingredients For Batter :

All purpose flour / Plain flour : 2 table spoon
Corn starch : 1 table spoon
Salt : 1/8 tea spoon
Red chilli powder : 1/8 tea spoon
Cold water : 5 table spoon

For deep frying baby corn : 1/2 cup vegetable oil

Method :

* Once the baby corn is blanched,drain the water and keep it ready to use.

* In a bowl mix all the dry ingredients mentioned in "Batter" and slowly add in the water and make a batter.
Once the batter is ready add in baby corn,mix it well with the batter for marinating upto 10 to 12 minutes.

* In the meantime chop all the veggies required for Manchurian sauce.

* In a non stick pan heat vegetable oil for frying the baby corn.

* Once the oil is heated add in about 12 diced baby corn pieces at a time and fry them until golden brown. Then remove baby corn from oil and drain in paper towels. Keep it aside. Repeat this procedure until all the marinated baby corn get fried.

Manchurian Sauce : 

Ingredients For Manchurian Sauce :

Finely chopped spring onion : 1/4 cup (Separate white and green parts of chopped spring onion and keep them in different bowl)
Finely chopped white onion : 1/8 cup
Finely chopped green chilli: 1/2 tea spoon (Adjust according to your taste)
Finely chopped ginger : 1/4 teaspoon
Finely chopped garlic : 1/8 tea spoon
Finely chopped bell pepper : 1/8 cup (I used orange bell pepper)
Vegetable oil : 1 table spoon
Corn starch : 1/2 table spoon
Cold water : 2 table spoon
Dark soy sauce : 1/4 tea spoon
Tomato ketchup : 2 table spoon (I used Nestle hot n sweet tomato ketchup)
Salt : 1/8 tea spoon (Adjust accordingly)
Sugar : 1/8 tea spoon
Red chilli powder : 1/8 tea spoon (Adjust accordingly)


Method to make Manchurian sauce :

* In a small bowl mix corn starch and water,keep it ready to use.

* In a non stick pan heat vegetable oil. Add in ginger,garlic,green chilli,onion and spring onion white part. Saute for 30 to 45 seconds in a low flame.

* Add in sugar,salt and bell pepper and suate for 1 minute.

* Now add soy sauce,red chilli powder and tomato ketchup and mix it well with the veggies in a medium-high flame.

* Add in corn starch and water mixture and continuously mix it well with the veggies until it turns into a sauce consistency. Then add fried baby corn and mix it well again for 2 to 3 minutes for all the flavors to get blended well with baby corn. And suate this until baby corn becomes little crisp and not soggy at this stage.

* Finally add spring onion green part and saute for 30 seconds then switch off the flame.

* Serve Hot !!

Some TIPS :

* Once the baby corn manchurian is done serve immediately because later it becomes soggy.
* DO NOT saute veggies for long time.
* Follow the recipe :)

Banana Suttavvu / Banana Paddu ..

The recipe is for 2 people.

Equipment required : Aebleskiver pan

Preparation Time :

Soaking rice : 2 hours
Grinding : 1 to 2 minutes (approximately)
Fermentation : 4 to 5 hours or overnight
Cooking : 4 minutes for each batch

Ing :

Idly rice : 1/2 cup
Ripe banana(chopped) : 1 cup
Cardamom powder : 1/4 tea spoon
Jaggery : 1/8 cup (Adjust accordingly,if you like sweet add extra 2 table spoon)
Salt : A pinch

Cold water for grinding : 1/4 cup

Clarified butter / Ghee : 2 table spoon

Method :

* Wash and soak idly rice for 2 hours.

* Drain rice and add it into a mixer jar/blender jar, add in banana and grind it using water until the mixture looks like idly batter (semolina texture).

* Transfer the batter into bowl,add in cardamom powder,jaggery and salt. Mix well and keep batter in a warm place for fermentation. (keep in microwave oven without turning it ON)

* On a low flame heat the Aebleskiver pan. Sprinkle drop of ghee in every holes of the pan.

* Pour a batter(make sure to mix it well) in all the holes and cover the pan with a lid. cook for 2 minutes then turn paddu into other side and cook it without lid.

* Serve with chutney or simply with ghee or unsalted butter ..

Spicy Semolina Cake ..

Ing :

Semolina : 1 cup (no need to roast the semolina)
Plain yogurt : 1 cup
Turmeric powder : 1/8 tea spoon
Baking soda : 1 tea spoon
Luke warm water : 1/4 cup
Salt : 1 tea spoon(Adjust accordingly)
Sugar : 1/2 tea spoon
White sesame seeds : 1 tea sppon (For garnishing)

For tempering :
Vegetable oil : 2 table spoon
Mustard seeds : 1/2 tea spoon
Cumin seeds : 1/4 tea spoon
Finely chopped onion : 1/2 cup
Finely chopped green chilli : 1 tea spoon(Adjust accordingly)
Finely chopped cilantro : 1 table spoon
Finely chopped french beans : 1/4 cup
Grated ginger : 1/2 tea spoon
Frozen green peas : 1/4 cup
Grated Carrot : 1/2 cup
Shredded coconut : 2 table spoon
Asafoetida : A pinch

Method:

* Preheat the oven to 375 F and grease a baking pan or bread loaf(I used bread loaf) with vegetable oil.

* Take a large bowl and mix together the semolina, yogurt, salt, sugar. Mix it until everything combines very well and let it sit aside.

* Heat the vegetable oil in a nonstick pan, add in the mustard seeds,cumin seeds, onions, asafoetida green chillies, ginger and saute for 2 minutes in a low flame.

* Now add the carrot, french beans, cilantro,shredded coconut and green peas and saute for another one minute. Switch off the flame.

* Add this sauted mixture into semolina mixture and mix it very well. And also add 1/4 cup of water to the mixture.(Do not add more water nor less water)

* Now the tricky part, add in the baking soda,mix it as quickly as possible with batter and pour the batter into the greased pan.

* Garnish the top with white sesame seeds and place it in the middle rack of oven.

* Bake this for 30 to 35 minutes, or until toothpick inserted in the centre comes out clean.

* Remove baked cake from the oven and allow it to cool for 5 minutes.

* Slice the cake and serve as it is or along with any spicy chutney.

* This is perfect for Breakfast or for Tea time snack.

(Recipe source : BBCworld)

Tapioca Pakoda | Tapioca Bonda ..

I already posted Tapioca Pakoda, but this is another version with shredded potato.

Ing :

Tapioca pearls : 1 cup
Rice flour : 2 table spoon
Shredded potato : 1 cup
Red chilli powder : 1/2 table spoon(Adjust accordingly)
Garam masala powder : 1/4 tea spoon
Finely chopped onion : 1/4 cup
Turmeric powder : 1/8 tea spoon
Salt : 1/2 tea spoon (Adjust accordingly)
Warm vegetable oil : 1 table spoon

For deep fry :

Vegetable oil : 2 cups

Method :

* Wash and soak tapioca pearls in 3 cups of cold water for atleast 5 to 6 hours or overnight.

* Peel the skin of potato and grate it. Squeeze the shredded potato and transfer it into a mixing bowl. (Do not add potato water)

* Completely drain the water from tapioca pearls and transfer it into the mixing bowl.

* Add in all the ingredients to mixing bowl and mix until everything combines completely.

* In the meantime heat vegetable oil in a non stick pan,once oil becomes very hot,reduce the flame to medium.

* Make a lemon sized balls from mixture and gently press it and deep fry them both sides until they turn crisp.

* I served tapioca pakoda with Spinach Chutney.

 

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Sprouts Salad | ಮೊಳಕೆ ಕಾಳಿನ ಕೋಸಂಬರಿ ..

How about celebrating 100 post in a healthy and easiest way ?
Yes its time for me to post #100 in my little blogspot. I would like to thank everyone for their kind support and suggestion!
I hope to expect the same encouragement and support from all of you in future also !

Ing :

Sprouted fenugreek seeds : 1/4 cup
Sprouted mung bean : 1/4 cup
Grated carrot : 1/2 cup
Grated coconut : 2 table spoon
Green chilli : 1
Salt : 1/4 tea spoon
Fresh lemon juice : 1/4 tea spoon
Coconut oil : 1/4 tea spoon
Asafoetida : A pinch
Mustard seeds : 1/8 tea spoon

Method :

* In a bowl mix together the sprouted fenugreek and sprouted mung bean,add in salt,lemon juice,grated carrot and grated coconut. Mix it well.

* In a small suate pan heat coconut oil,add in asfoetida and mustard seeds. Once mustard seeds starts popping add in sliced green chilli and switch off the flame.

* Pour in the tempering into salad,mash the green chilli and mix it very well and serve.

************

Important notes :

How to make sprouted fenugreek and sprouted mung bean at home?

Sprouted fenugreek :

Wash and soak the fenugreek seeds with enough cold water for 6 hours, then drain water completely and transfer it into clean wet air tight container. Keep the air tight container in a warm place for about 12 to 15 hours for sprouting process.

Sprouted mung bean :

Wash and soak the mung bean with enough cold water for 6 hours, then drain water completely and transfer it into clean wet air tight container. Keep the air tight container in a warm place for about 12 to 15 hours for sprouting process.

*************

 

 

Sending this recipe to Sowmya's Event and also to HITS page.



KaradoDappe | ಕರದೊಡಪ್ಪೆ ..

This is an authentic " Malenadu " cuisine(More info about Malenadu Clink here.).
My amma used to prepare this dish atleast once in a week when i was going to college ! I'm so much attched to this dish. During early rainy season at my hometown we use tender bamboo shoot instead of all the veggies to prepare this yummy dish !!

Ing :

Rice flour : 1 & 1/2 cups
Finely chopped onion : 1/4 cup
Finely chopped cilantro : 1 table spoon
Grated carrot : 1/8 cup
Grated cabbage : 1/8 cup
Finely chopped curry leaves : 1 tea spoon
Red chilli powder : 1 & 1/2 tea spoon
Salt : 1/2 tea spoon
Asafoetida : A pinch
Warm vegetable oil : 1 table spoon
Cold water : 1/4 cup ( Adjust accordingly )

Vegetable oil for deep frying : 2 cups

Method :

* In a bowl pour in all the ingridients except water. Mix it very well.

* Using little by little amount of water make a soft dough. ( Dough looks like a chapati dough )

* In a non stick pan heat vegetable oil.

* Apply a drop of vegetable oil to your palm and also over the thin plastic cover / plantain leaf, take a little amount of dough and press it.

* Carefully transfer the pressed dough to your palm and transfer it into hot oil.

* Cook both the sides turns crisp.

* Serve hot KaradoDappe with Coconut Chutney .

Biscuit Rotti ..

Ing :

Ing for Dough :

All purpose flour :   2 cups
Salt : 1/4 tea spoon
Warm vegetable oil : 1 tea spoon
Cold water : 1/4 cup ( Adjust accordingly )

Ing for Filling :

Semolina : 1 cup
Vegetable oil : 1 tea spoon
Shredded coconut : 2 table spoons
Red chilli powder : 1 tea spoon
Mustard seeds :  1/2 tea spoon
Asafoetida :  A pinch
Curry leaves : 8 no.s
Salt : 1/4 tea spoon

Vegetable oil : 2 cups ( For deep frying )

Method:

To prepare Dough :

* In a big bowl add in all purpose flour,salt and warm vegetable oil, mix it well, using warm water make a smooth dough. (dough looks same as chapathi dough)

To prepare Semolina filling :

* Heat 1 tea spoon oil in a non stick pan and add in mustard seeds. When they start popping, add curry leaves and asafoetida. Then add in semolina and fry till it turns slightly brownish.

* Now add in sheredded coconut, salt, chilli powder and 1/2 cup of water. Cook till semolina absorbs all the water. Switch off the flame.

How to make Biscuit Rotti ?

(Click on this link for referral pictoral steps Pics)
* Make equal number of balls from Dough and Semolina filling.

* Grease your palm with drop of vegetable oil and spread the dough a bit using the palm, keep semolina mixture ball on it and cover the ends firmly. ( Like how you cover while making holige,paratha)

* Dust the rolling board with all purpose flour, using rolling pin, roll it into small puris.

* Heat oil in a non stick pan and deep fry the biscuit rottis.

* Serve hot with Coconut chutney or simply with tomato ketchup.

Stuffed Braided Bread | Stuffed Challah ..

Ing :

All purpose flour : 1 and 1/2 cup
Whole wheat flour : 1 cup
Active dry yeast : 1/2 table spoon
Vegetable oil : 3 table spoon
Salt : 3/4 tea spoon
Powdered sugar : 1/2 table spoon
Luke warm milk 1/2 cup + 1/2 table spoon cold milk for brushing
Unsalted butter : 1/2 table spoon
White sesame seeds : 1/4 tea spoon
Cold water to make dough(1/4 cup approximately)

Method :

* Sieve the flours(all purpose flour + whole wheat flour ) together for 2 times.

* In a large mixing bowl add in the sieved flour,active dry yeast,vegetable oil,sugar and salt mix well with the flour.

* Make a dent in the center and slowly pour the luke warm milk and mix it with flour mixture.

* Now using little by little amount of cold water make a soft dough. (Dough should be look like refer the picture) If you add more water it will be messy.

* Grease your palm with few drops of vegetable oil and start kneading the dough for about 5 to 8 minutes.

* Grease the air tight container with vegetable oil and keep the bread dough and cover it. Then keep the container in a warm place for about 45 minutes to 1 hour or until it doubles in size.

* Meanwhile prepare the Stuffing ( You can make your favorite stuffing but make sure that the stuffing is DRY) and transfer it into a bowl so that stuffing comes to room temperature.

* After dough has raised then punch it down and again start kneading the dough for 2 minutes. Then divide the dough into two equal portions.

* Dust the rolling board with all purpose flour ( 1/4 tea spoon ) take one portion of dough ball and roll the dough into oval shape with 1/4" thickness.

* Now place Stuffing in the center and make equal slanting cuts on both sides.

* Carefully start braiding the strips one after the other and fold the bottom end to cover the stuffing.

* Grease the baking tray and carefully transfer the braided bread dough.

* Keep tray aside to rest for 20-30 minutes(Dough will rise little bit at this time).

* In the meanwhile preheat the oven to 375 Fahrenheit.

* Brush the braided bread dough with cold milk and sprinkle sesame seeds on top of it.

* Bake the bread for 12-16 minutes or until the top turns golden brown. (Baking time depends on the oven settings, my braided bread was ready at exact 16 minutes) But make sure to keep an eye on the oven after 10 minutes.

* Once top of the bread turns to golden brown color immidiatly taken it out from the oven and brush it with melted better and allow it to cool for about 10 minutes and then slice it.

* Enjoy the hot home made stuffed braided bread with cup of Beaten Coffee .

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Methi - Channa Dal Fritters / ಮೆಂತೆ ಸೊಪ್ಪಿನ ಅ೦ಬೋಡೆ ..

Ing :

Channa dal : 1/2 cup
Methi / Fenugreek leaves : 1/4 cup (Chopped)
Green chilli : 2 no.s
Ginger : 1 inch piece
Salt : 1/2 tea spoon ( Adjust accordingly )
Fresh lemon juice : 2 drops

For deep fry :

Vegetable oil : 1 cup

Method :

* Wash and soak channa dal for atleast 1 hour.

* Drain water and put channa dal in a blender along with green chilli,ginger and salt.

* Coarsely grind it (if required use only 1/2 table spoon of water while grinding) and transfer it to a bowl. Now add in the chopped methi leaves and lemon juice mix it very well.

* In a non stick pan heat vegetable oil for 4 to 5 minutes.

* Make small balls from methi mixture,slightly press it and deep fry the fritter both sides until they turn crispier.

Spicy and Crispy Potato Crepe / Khaara Potato Dose ..

Ing :

Idly / Dosa Rice : 1/2 cup
Grated Potato : 1/4 cup
Channa Dal : 1/4 cup
Dry Red chilli : 2 no.s ( or you can use 1/2 tea spoon red chilli powder )
Coriander Seeds : 1/2 tea spoon
Cumin Seeds : 1/4 tea spoon
Tamrind Paste : 1/4 tea spoon
Salt : 1/2 tea spoon
Jaggery : 1/4 tea spoon
Water : 1/4 cup
Vegetable oil : 2 table spoon

Method :

* Wash rice and channa dal in a cold water for 2 to 3 times.

* Soak rice and channa dal in water (4 cups of water ) together in a bowl for about 2 hours.

* Drain rice and channa dal from water and put them into a blender,add in all the spices except vegetable oil and grated potato.

* Make a fine paste from it using 1/4 cup of water.

* Transfer the batter into a bowl,add in grated potato and mix it very well.( check salt and spicyness at this point,if required add in salt and red chilli powder )

* Heat a non stick griddle, pour a laddle full of crepe batter,make thin crepes using back side of the laddle.

* Spread some drops of vegetble oil over the crepe and turn it into other side to cook. ( for 1 minute).

* When crepe turns to golden in color transfer it into serving plate.

* Serve Spicy & Crispy Potato Crepes with Coconut Chutney , Orange Peel Chutney , Apple Chutney or with Tomato Gojju

Palmier - Heart Shaped Cookies ..

 

Ing :

Puff pastry sheet : 1 ( Thawed according to package direction )
Powdered sugar : 4 table spoon
Cardamom powder : 1/4 tea spoon

Method :

* Preheat oven to 400°F.

* In a bowl combine cardamom powder and sugar, mix it well and keep it ready to use.

* Dust the rolling board with sugar and cardamom powder mixture.

* Spread the sugar and cardamom powder mixture on top of the puff pastry sheet and roll it out into a 10-inch square with a rolling pin.

* Fold in two opposite sides of the pastry sheet square so that the sides meet in the center. Fold in same sides of the pastry again. Fold one half of the pastry over the other.
* Cut pastry crosswise into 1/2 inch thick slices.

* Dip cut sides of each piece in sugar and cardamom mixture and arrange them in a ungreased baking sheet.

* Bake palmiers at 400°F for 10 minutes or until golden on bottom. Turn over and bake  for 5 to 7 minutes more or until golden on bottom, then transfer to a rack to cool completely.

* Once palmiers cools completely store them in a air tight container.

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