Sweet Shankarpali

Sweet Shankarpali
This is one of the simple and best snack any time of the day. Now as it is the festival season, good to be made in advance. Everybody know the salty one, this is a little sweet version.Kids will surely love it , my lil one loves it :). This stays good for 1-2 weeks in a airtight container. Here comes the recipe..







Ingredients
• Maida/All purpose flour - 1 cup
• Rava/Suji (Semolina) – 1/2 cup
• Milk – 1/2 to 3/4 cup
• Ghee – 3-4 tblsp
• Sugar – 3/4 cup
• Salt as per taste
• Oil to deep fry

Method
1. Take a small pan, heat the ghee and keep aside.
2. Mix milk and sugar in a bowl, until the sugar is fully dissolved.
2. Now mix maida, rava, salt, warm ghee and milk and sugar mixture. Start kneading to form soft and smooth dough. Keep kneading the dough for about 5 to 10 min with pressure.
3. Now make big balls out of the dough and roll them with the chapatti roller.
4. Roll them into round shape similar to a roti but keep the thickness for about 1/2 inch.
5. Take a knife and cut them into Square or Diamond Shapes.
6. Heat oil in a kadhai once the oil is hot add the shankarpali to it ensuring gas is on low flame.
7. Once the shankarpali are nice golden brown remove them on tissue paper to absorb the excess oil. Repeat the same procedure with the remaining balls.
8. Cool them and store it in the airtight container.

Note:
1. May need some extra maida or milk to make it a soft dough.
2. Making the roti thick, will make the shankarpali krispy bites.

Homemade Granola Bars

Homemade Granola Bars

  Its been long break from Blogging. Back with this Homemade Granola Bars from Sharmis Passion
This is so simple an yummy, i just added some flax seeds and jaggery instead of brown sugar for the original recipe.
My lil one also loved it :)!!


Ingredients
Quick cooking oats - 1 cup
Cornflakes - 1/4 cup
Honey - 1/2 cup
Butter - 1 tbsp
Jaggery - 1 tbsp
Water - 1 tbsp
Almonds - 5 chopped finely
Cashew - 2 tbsp broken into tiny pieces
Golden, black raisins and Dates - 1/4 cup
Flax seeds - 1 tblsp

Method
1. Heat a pan, Dry roast oats, cornflakes, all nuts and dry fruits, flax seeds. Fry until a nice aroma comes and oats slightly changes its color. Keep is a side.
2. In the same pan heat the butter, until it melts, now add the jaggery, honey and water until u see bubbles in them.
3. Now add the dry roasted oats mixer to it , until all of them are incorporated properly.
4. Mean while use a butter paper or grease a aluminium foil with butter.
5. Tranfer the mixer to the greased sheet and spread it using a wooden
laddle for 1/4 inch thickness. Make nice square edges, leave it to cool for 5-10 mins.
6. Now cut them to your desired shape and size. Then bake them for 180 degree for 10 mins. Cool them and store in a air tight container.

Cheese Samosa

Cheese Samosa

Samosa is one of my favorite snack. Was just watching Foodfood and came acorss this cheese samosa, which is very easy simple to make. With my lil'one around i just keep cooking looking for easy quick recipes now a days, no option. I made some changes to the original recipe which called for only cheese, i added tomaotes, capsicum as a filling some pizza topping into my samosa. And tunred out to be wonderful. My lil'one loved it, has i made bite size somasas.

Ingredients for cover

1 cup Maida/All purpose flour
1 tsp Salt
1-2 tblsp ghee
Carom/Ajwain seeds one pinch(optional)
Water as required

Filling Ingredients

1/4 cup Cheese
2 tblsp Tomatoes chopped
2 tblsp Capsicum Chopped
1 tsp Green chilly chopped
1 tblsp Tomaoto ketchup
1 tsp Cilantro chopped
Grounded pepper as per taste
Salt as per taste
Oil for deep Fry

Method for covering

1. Combine plain flour and salt in a vessel. Heat ghee in a pan,Pour ghee over the plain flour and knead firm dough using water
2. Allow it to rest for 15-20 minutes.

Method for filling

1. Mix in cheese,tomatoes,capsicum,chilly, ketchup,cilantro, pepper salt all together.

Method for making samosa

1. Make lemon sized balls of the covering batter,roll the balls into puri sized rotis.
2. Cut the roti into half,Apply water on the edges.
3. Fold the half cut roti into a cone,Stuff the cone with the filling mixture.Seal the edges properly.Make all the samosas in the same manner.
4. Now heat the oil in a kadai.Deep fry the samosas over medium heat till it becomes golden brown in colour.Drain and place on an absorbent paper.
5. Serve hot with some ketchup or dip of your choice.

Veggy cigars

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Veggy Cigars


Im back after a long break of a year. I was busy in setteling down back in India.
This is a simple pakoda type of snack, but in a different shape. I just saw in one of the recipes show on tv. Tried out and came out gud, this is simple and has all veggys, paneer healthy snack on the other hand. Just mix up all the ingredients, shape it and deep fry. Do rest them in a tissue paper to soak out all extra oil. This snack soaks very little oil, as the batter made is hard like a chapathi dough.



Ingredients

1 boiled potato smashed
2 tblsp grated carrot
2 tblsp onion finnely chopped
2 tblsp beans finely chopped
2 tblsp capsicum finely chopped
2 tblsp paneer grated
2 tblsp cilantro chopped
1 tsp green chilly chopped
1/2 tsp red chilly powder
1/2 tsp termeric powder
1/2 tsp fried cumin powder(optional)
salt as per taste

1 tbsp each of corn, maida, besan flour
Oil to deep fry



Method

1. Mix all the above ingredients with a little water. Make like chapathi dough.
2. Heat oil in a deep frying pan..
3. Make any shape of this batter, i made in a stick shape.
4. Deep fry till golden brown color, serve with some tomato sauce.

Mangalore Buns

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Mangalore buns(ಮಂಗಳೂರು ಬನ್ಸ್) 

These buns are famous in Mangalore, and are made with banana, curd - this make it soft and puffy. Because of its texture, that is crispy outside and soft inside its called buns - i guess. Love these buns when my mom used to make it on my demand. She used to make it sweeter version so that it can be eaten on its own.

Want to get rid of the sitting banana on your fruit tray, try these delicious buns. Healthy too, traditionally used all purpose flour instead use whole wheat flour. This has banana, curd, wheat - whole some breakfast or snack, good for growing kids. One of my favorite snack-breakfast, I can have these buns all day long.

Ingredients


2 riped mashed bananas
2-21/2 cups Whole wheat flour
4-6 tblspn sugar/Brown sugar
2 tblspn yogurt
1/8 tspn baking soda
1/4 tsp Cardamom powder(optional)
Oil for deep fry
Salt as per taste




Method

1. In a bowl add sugar, salt, soda and yogurt to mashed bananas. Mix well.

2. Now add wheat flour and mix to make dough. The amount of flour specified is approximate, add enough flour to make a stiff dough.

3. Cover this dough and leave for about 3-4 hours. Maximum resting time of this dough is 8 hours(overnite), this make the dough to raise in its volume.

4. Make small balls of dough and roll into small puris, slightly thicker than the regular puirs.

5. Deep fry on one side till the buns puffs up completely. Turn upside down and fry on the other side till golden brown and serve hot.

Note : Adjust sugar as per the taste. This above recipe makes these buns sligthly sweet.

Honey Roasted Almonds

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Honey Rosated Almonds

This is one of the best and simplest snack or munching at any time. I was searching to make something from almonds for a healthy snacking and quick recipe. Came across this honey roasted almonds, was done in 15- 20 minutes. I got this recipe from this vedio Honey Roasted almonds.I made half of the below recipe quantity.

Sending these to Divya's on going event Cooking for kids - Evening snacks.



Ingredients

2 cups Almonds
2 tblsp Honey
2 tblsp water
2 tsp Oil(I used Peanut oil)
1/4 cup Sugar
1/2 tsp Cinnamon powder
1/4 tsp salt


Method

1. Roast the almonds in a baking tray for about 10 minutes in oven at 350 degree. Let them cool.
2. Mix in honey+water+oil all together. Heat a non-stick pan and pour in the mixer of honey,water and oil.
3. When it starts to boil, tiny bubbles add the roasted almonds an keep stiring till all the liquid is absorbed. Takes about 1-2 minutes.
4. Atlast turn off the heat and add sugar, Cinnamon powder, salt - stir well. Cool it again on a baking tray. Honey roasted almonds are ready for munching !!







Goes to Divya's..

Goli Baje

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Goli Baje

Mangalore every restaurant will have it as a default snack, freshly made and served during evening tea time. 'Goli' means round shape and 'Baje' means deep fried in oil. Its slighty crispy outside and soft inside, name itself is so attractive, kids will surely love it. Being a Mangalorean, loved to eat it when my mother used to make it as a evening snack. Me and my brother named it as 'Amoeba' because of it shape. Its difficut to get a perfect shape of this baje, shape differ from one another as they puff up when deep fried. It was fun making an eating during childhood.

Here is how my mother make these goli baje, she make it little bit sweet. As it can be made sweet or savour. This goes to Sia's event for RCI-Udupu & Mangalorean Cuisins, event started by Lakshmi of Veggie Cuisins



Ingredients

3/4 cup Maida/ All purpose flour
1/4 cup curd
3-4 tsp sugar
1/2 tsp green chilly chopped
1/2 tsp ginger chopped
pinch of Baking soda
Salt as per taste
Oil for deep frying



Method

1. In a mixing bowl, mix in the curd, green chilly, ginger, sugar, baking soda and salt.
2. Now add the flour and mix them without any lumps in it. Batter should be the consistency of the pakoda batter. If its thick add some water.
3. Keep it aside for two hours.
4. Heat oil in a deep frying pan. Take the batter with fingers or using a spoon and drop them in the oil. Take a small amount at a time they will increase in size like urad daal wada's.
5. Deep fry it they are golden brown. Serve hot.










Goes to




Keep visiting for more recipes from my home town :)!!

Gobi manchuri

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Gobi Manchuri

This is my favorite manchuri. My mother makes it very well, who ever tasted it loved it. So, this is my mom's recipe for gobi manchuri. Its easy and tasty. She used to make it as snack or as a side dish for fried rice.

Back in India, we get Gobi manchuri masala powder. Its was easy, mix in the flour, Just add ginger garlic paste, follow instruction. I remember, i used that pouch for my college cooking competition. It was fun cooking and eating with friends, wonderful days :) !!


Here is how my mother an i make this gobi manchuri..
Goes to..
EC - 'Simple Indian Food-An Easy Cooking Blog' for the event 'WYF- Cuisine'


Ingredients

2 cups of Cauliflower florets
2 tblsp Flour (Maida)
2 tblsp Corn Flour
2 tblsp Gram flour
Salt to taste
1 tsp Ginger Garlic Paste
1/2 tsp Red chilli powder
1/4 tsp Termeric powder
1/4 cup lenght wise Chopped Onions
1/4 cup chopped tomato
1 tsp Chopped green chili
1 tblsp Chopped Coriander Leaves
1-2 tblsp Tomato Ketchup
1 tsp Chopped Garlic
Oil to deep fry
Salt to taste


Method

1. Mix in the 3 type of flour + ginger garlic paste + red chilli powder + Termeric powder + salt by adding a little water, around 3-4 tblsp. Make a thick batter.
2. Now add the washed cauliflower florets to the batter, mix well. so that the batter is nicely cotted.
3. Mean while heat a deep fry pan with oil, to deep fry till golden brown. Keep aside.
4. Now take a pan to make the sauce - take 1 tbslp of oil, heat it add chopped garlic saute for 30 sec. Dont make the brown.
5. Now add onions, fry till transpernt. Add chopped tomato fry for 30 to 60 sec. Add 1 tblsp of water if needed.
6. Now when the tomatoes are cooked, add green chilli + ketchup + salt. Mix them all.
7. Add fried flowers to the hot sauce, mix it and then take off the fire. Garnish with chopped coreinder leafs, sereve hot.

Note : Can add chopped spring onions too.

Chocolate sweet heart

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Chocolate Sweet Heart Eggless Cookies

I was searching something to bake with a heart shape, atlast found this recipe handy with the simple ingredients it had. I found this recipe in Martha's - Marthastewart, great cook. I watch her show some times on tv as well as on net. I had bought a Martha Baking cakes dvd too, it was wonderful with lots of quick and easy tips to follow. As we are vegetarian, can't effort to make all the baking skills,has most of them have egg :( !! But i love baking specially cakes, with icing on it yummy !!

This cookies came out good with crispy chocolaty taste, i'm a chocolate fan :) !! so, it was wonderful. I have made some changes from the original recipe. I used Flax seeds meal instead of egg, used a tablespoon of alomnd meal(powder).

As i was searching for a heart shape recipe for valentine special, i was not able to get this heart shape cookies cutter no were, searched like a hell. Atlast made a cookie cutter from a alluminum foil plate, but was not sure with the strenght it had to cut the dough. Tried hard to make this heart shape :P, and my effort worked out with these cute small hearts, hope they are in a nice shape.

Today is a special day for us 'feb 19', me and Pritish got engaged. So was trying to keep it serect and give him a surprise but, ya he came to know has i was searching badly for a cookie cutter :) !!

I wish to send these sweet hearts to..
1. Priyanka's - Cook and create with LUV for LUV.
2. Bindiya's - My favorite things event-Heart shaped food.
3. Rachana's - Healthy Bite.


Ingredients

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/2 cup light-brown sugar
1 tbsp ground flax seed (meal) with 3 tblsp of water
1-2 tblsp of almond meal(powder - Grind almond in a blender to powder)


Method

1. In a bowl, whisk together flour, cocoa,almond meal, baking soda, and salt keep a side.
2. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
3. In a blender/food processor, whip together the ground flaxseed and water untill thick and creamy.
4. Now add flaxseed mixture to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture,dough will form a ball.
5. Divide dough in half,roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
6. Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.


Note :
I folowed the instruction as the recipe called for. But i rolled it bit more thick it yeilded 35 cookies, but using a 2 inch cookie cutter will make 42 as specified.

Elekosu(Cabbage) Rotti

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Elekosu(Cabbage/Pattagobi) Rotti(Roti)

Bored of cabbage wadas, can try making this rotti with cabbage. I learnt this from my MIL when first i had it, wow i was in love with it. When ever i see cabbage in the vegetable rack, first thing that comes in my mind is this rotti. Rice gives the crispyness to this, with spicy chilly and milky coconut taste with sweet and sourness from jaggery tamarind, When all mixed together with cabbage heaven :) !!

Usually make this elekosu rotti,as we both like it very much. Can be served as side dish or evening snack or as a appetizer. Need to have a bit more paitence as it takes a bit long time for pan frying to get crispy texture.

Sending this to
1. Aparna of My Diverse Kitchen for food in Orange.FIC started by Harini of Tongue ticklers.
2. Chitra Amma's Kitchen for the event Kitchen Masterpiece.

Ingredients

1/2 to 3/4 cup finely chopped Cabbage
2-3 tblsp chopped Onions
2 tblsp chopped Cilantro
salt as per taste
Oil for pan frying


To grind

1/4 cup long grain rice( Soak in water for 2 hours)
2-3 tblsp grated coconut(fresh/frozen)
2-3 Dry red chillies
1/2 tsp tamarind
1/2 tsp jaggery/brown sugar
pinch asafoteda(hing)


Method

1. Soak rice in water for around 2 hours. Now grind rice+coconut+red chilly+tamarind+jaggery+hing to a thick paste adding little water 2-3 tblsp.
2. In a bowl mix cabbage+onions+cilantro+grinded paste+salt. Make a thick batter, keep a side. When salt is added to the vegetables water starts coming out. So do add little water while grinding.
3. Heat a tava, spread some oil and now take a handful of the roti mixer an spread them on the hot tava using fingers.Top some more oil,Fry till they are crispy, takes a bit long time as the water has to be absorbed and become crispy.
4. Turn over the rotti, and fry for few seconds. Fry both the side of the rotti, to get nice crispy Elekosu rotti.
5. Serve with some Rice, sambar/dal, or as a evening snack. Good at any time :) !!

Goes to..

Eggless Pudding Cookies

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Eggless Pudding Cookies

I was inspired to make this ccokies when i saw them in Usha - Veg inspiration. I had a Jello Chocolate pudding and pie filling mixer leying from many days without knowning what to make of it:) !! Just picked them up and make these cookies they where wonedrful, just made some changes in ingrediants but not the quantity. They came out very well.. both of us liked it. Thank you Usha, next shall try with cereals and almond meals.


Ingredients

1/2 cup finely ground Oats
1/2 cup all purpose flour
1/4 cup ground flax seeds(Flax meal)
1 pkt 3.5 oz of Jello Pudding and pie filling (Chocolate flavor)
1/3 cup butter


Method

1.Preheat oven at 375F for 15 minutes.
2.Just heat a pan and add oats and fry for 2-3 minutes. Process the roasted oats in food processor/ blender until fine, keep aside
3.In a large bowl, oats meal,all purpose flour and flax meal and keep aside.
4.In another bowl, cream together the butter and jello pudding and pie filling until smooth and mixed well.
5.Now add the mixed flour mixer to this and mix well until it is well blended.
6.Roll the dough into little balls and place on cookie sheet and flatten gently.Place them in the baking sheet/pan.
7.Bake in the preheated oven for about for 13-15 mins. Remove and cool on a wire rack,store in an airtight container.

Chana Dal Wada

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Chana Dal Wada with Dill leafs

Crisp on the outside and soft inside,these are also known as dal wadas. This ia called 'Chattambade' in Kannada. I love this wada, my mother makes it very nice and crispy. So this is very nice snack during winter and rainy days. I made these wadas with dill leafs, they are wonderful.

Usually make it with coriender leafs or Mint leafs or Dill leafs. Can make wada on our perference. I had dill leafs so tried with it. Dill has it strong smell and flaour no need to add any other leafs.

I'm sending these Chana dal wada to..
1. Trupti of "Recipe Center", who is hosting Winter Treat Event.
2. Srivalli of "Cooking 4 all season", for her My legume love affair Event.
Updated : 3. Sunshinemom of "Tongueticklers", hosting an event with the theme Yellow-Food in colors



Ingredients

1 cup Bengal gram dal (chana dal)
2 tsp finely chopped green chillies
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
4 tblsp chopped Dill leafs
3-4 tblsp grated fresh coconut(optional)
salt to taste
oil for deep frying


Method

1.Soak the chana dal overnight or 4-5 hours minimum.
2.Grind the dal with the dry red chillies with a little water to get a thick coarse paste
3.Add all the remaining ingredients and mix well.
4.Shape into small wada and deep fry in hot oil till golden brown. Ensure that the wada are cooked in the centre also.While frying the wada you have to start with hot oil, and then reduce the flame in order to cook the dal without over browning the outer surface.
5.Drain on absorbent paper and serve hot with coconut chutney or can pick and start snacking :)!!

Chana Dal Wada..





Goes to these events..

Sweet Sooji Matri/Cookies

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Sweet Sooji Matri/Cookies

This is one of my favorite snack, nice crispy sweet matri are great and healthy for kids. Not only kids every body can enjoy it at any time as a snack. This is healthy as it has sooji and whole wheat flour specially for kids.

Learnt it form one of my freind, as she bought it when we were on a trip for 5 days. She bought for her kid, and i was like, can i get some more, you can't just stop eating one :). Actually i dint come to know of what was it made, i was just wow... such a nice cookies and enjoyed eating and roaming with them. It was fun.....

Here is the sweet sooji matri.. And sending it to sending this to Madhavi’s Celebrating Children's Day Event.

Updated :I'm also sending these cookies to Sharmi's - Neivedyam for her Cookie Baking Event. Thank you Sharmi for letting me know about the event.

Sending these matri to Srilekha's - EFM theme Sweet. Thank you for informing about your event Srilekha.. One recipe an three event :)!!


Ingredients

1 cup Cream of wheat/Sooji/Rawa
1 cup Whole wheat flour/Atta
1 to 1 1/2 cup Sugar
salt to taste
Oil for deep frying


Method

1. Mix all ingredients. Add water little by little kneading into a chapathi/roti dough.
2. Break into small portions, make small balls and just press a little so that it remains thick,so this is what i made, simplest one. Can shape the matri of your desire.
3. Heat oil in a frying pan, add some matri at a time. Fry till lightly golden, flip side and repeat.
4. Drain and cool to allow matris to become crispy.
5. Can store these sooji matri for 5-6 days in a air tight container.



Sweet Sooji Matri/Cookies












Goes to Madhavi's..






Goes to Sharmi's..




Goes to Srilekha's

Charmuri/Masal Mandakki

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Charmuri/Masal Mandakki

This is a street food of my home town Mangalore. Charmuri/Masal Mandakki, 'Charmuri' means 'Mumra/Puffed Rice' in local language of Mangalore "Tulu", 'Mandakki' is Kannada word for 'Mumra/Puffed Rice'.

This is a street food you can find any where in Mangalore, its famous during the festival fair, specially like Dasara or Shivratri fair. I used to eat it all the occation specially returning back from the temple Charmuri and ice cream was a must :) !!
Its very simple and easy chat. This is made with coconut oil, which gives a special taste to the chat.. But i used peanut oil as here i cant find coconut oil for cooking :( !!
This is my entry to Sia - Monsoon Spice, for MPB - Street Food event. Thank you for the wonderful event and for extending the days :)!!. Really enjoyed participating.

Updated
Recipe Idea from Ramya's - Mane Adige - Churmuri, with some variation.


Ingredients

1 cup Puffed rice
2-3 tblsp Onion chopped
2-3 tblsp Carrot grated
2-3 tblsp Raw Mango grated
2-3 tblsp Peanuts roasted
1 tblsp Cilantro chopped
1 tsp Red chilly powder
1-2 tblsp Coconut/Peanut Oil
Salt as per taste
pinch of Turmeric

Method

1. In a large blow take oil, add turmeric, chilly powder, salt, grated carrot, mango, chopped onion, cilantro mix them all.
2. At last add puffed rice, roasted peanuts mix.
3. Serve and eat it immediately before it soften.



Here it goes..





Sending it to Sia's..





Updated
Also sending this to Meeta for MM - Mango Mania

Peanut Kabbab

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Peanut Kabbab

I'm back.. :) !! I was enjoying my summer. Today i have Peanut kabbab from my recipe book, this is what i saw in one tv show called 'Adige Aramane' means 'Cooking Palace' in E-tv Kannada. I used to take a book and sit in front of that.. :P, i miss it now :( !! So now just going through my collection of recipes. Peanut Kabbab is simple and very tasty.

I'm contributing this recipe to Sangeeth's - Eat Healthy - Fiber Rich event. Mint and cilantro have fiber in them bur not rich in fiber I guess. I wish she accepts this recipe :) !!. Its an healthy event Sangeeth, enjoyed participating this event.

Here is the recipe..


Ingredients

1 cup boiled Peanuts
Salt as per taste
1/4 cup Bread crumbs
Oil to deep fry



To Grind

3-4 tbsp Mint/Pudina leafs
3-4 tbsp Cilantro leafs
1 tbsp Ginger chopped
1 tbsp Garlic chopped
6-7 Green Chillies
1 tsp cumin seeds


For Batter

2-3 tbsp All purpose flour/Maida
1-2 tbsp Water
pinch of Salt

Method

1. Boiled peanut: Wash the raw peanuts and pressure cook for 2-3 whistle. Croase ground the peanuts in the mixer for 2-3 rounds. (not paste)
2. Grind all the grinding ingredients to a thick paste by adding little water.
3. Now mix the croase grounded peanuts to the grounded thick paste, salt.
4. Make small ball or give shape of your desire.
5. Now mix the maida, salt and water normal batter so that to dip the kabbab balls in them.For a coating.
6. Now roll the coated kabbab in bread crumbs and deep fry in Oil.
7. Peanut Kabbab is ready to be served with tomato sauce or mint/coconut chutney.. Enjoy as I did :)!!


Here comes Peanut Kabbab...





It goes to.. Sangeeth's

Khaman

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Khaman

I was impressed by Pooja's Khaman recipe,and wanted to give a try, I never tried making dhokla/Khaman. But,as it was very simple and easy with Gits Instant Khaman Mix. Thank you Pooja for detailed recipes, it really came out very nice and spongy :) !!

So, here it goes..


Ingredients

1 pack of Gits Instant Khaman Mix.
2 tsp Oil
240 ml Water


Tempering

2 tsp oil
1 tsp Mustard seeds
3-4 Green chillies
pinch of Asafoetida powder

Method

1. In a bowl take 2 tsp oil, instant khaman mix and exactly 240 ml or 8 Oz. of water. Mix all together very well so that there are no lumps left.
One more point to noted as mentioned by Pooja : To make Khaman more spongy take care to mix these all with minimum possible stirring. As this will left the bubble in the mixture which helps great to make it more spongy. Stirring too much will reduce the bubbles.
2. Pour this batter into a well greased backing trays. I used pressure cooker and one cooking pan to make Khaman, without whistle.
3. Steam cook it on high flame for 15 minutes. To check whether it it cooked do insert a knife/tooth pick, if it comes out clear (as we do to check whether the cake is baked or not, same way :)!! ), its cooked.
4. Now, let it cool for 5-10 minutes.
5. Meanwhile heat a pan add oil, When oil heats up add asafoetida, mustard, green chillies. Pour this over the Khaman.
6. Cut into the desired shapes and serve with sweet/hot chutney. Can have it without chutney too....







Khaman with sweet chutney...





One more view...

Batate Ambade

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Batate Ambade/ Potato Bajji / Batata Wada

Potato Bajji or Batate Ambade is a simple snack, which can also be eaten with Pav i.e Vada pav.

In kananda we call potato as 'batate' and vada as 'Ambade'. Its called 'Ambade' because of is round shape. This is one of the famous snack of my home town 'Mangalore'. I like this snack very much. When i was in college i used to have it in our college canteen.. Yummy.. I used to tell that canteen aunty to keep atleast one in my name. :).. it was fun.. Those were the best days of our life.

Last week our small Indian group had a potluck.My recipe was wada so made this Ambode and capsicum bajji. All liked it... :) I like to share one more thing. My husband liked it very much and he wanted me to prepare this Batate Ombode for his 'Office Potluck' also.

So here is the recipe.. Enjoy it.. I made 25 - 30 Ambade. Here the recipe is for around 10 Ambade.


Ingredients

1 1/4 cup gram flour (besan)
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1/4 tsp baking soda or soda bicarbonate
oil for deep frying
salt


Filling

4-5 medium sized potatoes boiled and smashed
1 tbsp ginger grated
1 tbsp garlic grated
4-5 (or more) green chilies
4 - 5 tbsp coriander leaves (chopped)
salt


For tempering

1 tsp mustard seeds
2 tsp oil
curry leaves

Method

1. In a large bowl add gram flour,chilly powder, turmeric powder, salt, baking soda mix it and add water to get the pakoda batter. The batter should be thicker than the usual pakoda batter. Because how thick the batter is that soft an fuffy an thick the outer cover will be.
2. Keep aside tha batter for 15 - 20 minutes.
3. Mean while we can make the filling for ombode. In a pan add oil an add the tempering ingrediants.
4. To that tempering add the ginger and garlic garted. let it fry for 2-3 minutes.
5. Add the smashed potatoes. Take away the heat.
6. At last add the chopped coriender and make small balls.
7. Now dip these small balls in the batter and deep fry them in the oil.
8. Batate Ambode is ready to be served.

Sabudhana Wada

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Sabudhana Wada

This is one more entry to the Ekadashi Upavas section. This is my own recipe, as I invented this on last ekadashi day.

I think most of them know to make sabudhana wada, but i have added rajagara flour. This flour is mostly eaten on upavas day. Even i never knew about this flour, i was just browsing and found it. :). You can find it most of the indian store in US. Its looks similar to the wheat flour.

This recipe is for my husband who loves eating some thing new specially on upavas (as you cant eat most of the eatables)... and i like inventing some new recipes and testing it on him. :).. so the tested and approved recipe is as follows enjoy..!!


Ingredients

1/2 cup Sabudhana soaked
1/4 cup Potatoes boiled and smashed
3 - 4 tbsp Rajagara flour
1 tsp Ginger grated
3 tbsp Cilantro chopped
1 tsp red chilly powder
1/4 tsp termeric powder
Salt as per taste
Oil to deep fry (I use peanut oil)

Method

1. Soak 1/2 cup of sabudhana in water for about 2 hours.The sabudhana will be doubled in its quantity after soaked.
2. Drain the water from sabudhana and add all of the ingrediants. You can add water to get the wada consistency.
3. Make small wada shape an deep fry them in oil.
4. Sabudhana wada are ready to be served.

Closer veiw of the sabudhana wada...

Poha snack - Chewda

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Poha snack - Chewda

This is one of the famous snack of south India. Its very easy simple recipe.


Ingredients

2 cup paper avalakkki(poha)
4 tbsp peanuts
3-4 Garglic cut into small peices
3 tbsp Dalia/putani(hurikadale)
5 tbsp coconut oil(or vegetable oil)
1 tsp mustard seeds
1 tsp urad dal
2 stands curry leafs
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tbsp sugar
Salt to taste

Method

1.In a tava add 3 tbsp oil and add Avalakki.
2.Fry, till it becomes crisp. Keep it a side.
3.In a tava heat remaining 2 tbsp of oil.
4.Add mustard seeds, when it start to pop, add urad dal, garlic. sout for 2 min.
5.Now add peanuts, again sout til peanuts are roasted.
6.Add putani, curry leafs. remove from the heat.
7.Now add chilly powder, turmeric powder, sugar, salt and mix it.
8.At last add fried avalakki, mix it , let it cool.
9.Transfer it to a serving bowl or store it in a air tight container.

Note:
1.This last for around one week when stored in a air tight container.