30/05/2014

Maddur Vada

Maddur Vada is one of my favourite snack. It is crispy and soft inside with awesome onion flavors. This snack was first originated in a town called Maddur which is on the way from Bangalore to Mysore and thus the name Maddur Vada. As kids, we used to wait to go from Mysore to Bangalore on train only for the sake of this Maddur Vada. It is very simple to prepare with basic ingredients available at home and also very tasty.

NOTE : 
  • Can add 1/2 Cup Fine Semolina / Chiroti Rava / Suji if needed.
  • Can add 2 tbsp Jeera if needed.
  • A pinch of hing is optional.
  • You can also pat the lemon sized dough on a greased non sticky paper or laminated paper.
  • Ghee can be used instead of oil in a dough.
Preparation Time : 10 Minutes

Cooking Time : 5 Minutes

Total Time : 15 Minutes

Yield : 2-3 servings


Maddur Vada


Ingredients:

For Dough :
Plain Flour / Maida1 Cups
Rice Flour1/2 Cup
Saltas needed
Wateras needed
Green chilies4-5 finely chopped
Ginger / Adarak1 inch finely chopped
Curry Leaves7-8 finely chopped
Hot oil2 tbsp
Onions2 finely chopped
Coriander Leaves2 tbsp chopped

Method :

  1. Make a dough by mixing all the ingredients in a bowl.
  2. Close the dough tightly with a container for 20 minutes.
  3. Heat oil in a frying pan. 
  4. Make equal sized ball out of the dough and flatten the balls a little bit by pressing them in between your palms. It should be thick and round in shape.
  5. Drop it gently into the hot oil.
  6. Fry both the sides on medium flame until the color changes to brown and they are crispy. 
  7. Remove with a slotted spoon, drain on a tissue and serve hot or store in an airtight container when cools.

29/05/2014

Set Dosa / Mushti Polo

Set Dosa is also called Mushti Polo in Konkani which means fistful. It is very popular in Karnataka where 2 dosa's sometimes 3 are served which are little thicker and smaller than masala dosa thus the name set dosa. You can find this dosa anywhere be it in restaurants or road side stalls. Set Dosa are soft and very fluffy in texture. Do try it atleast once.

NOTE : 
  • The Vegetable Kurma goes very well with Set dosa. Click on Vegetable Kurma to get it's recipe.
  • Sambar is another side dish for Masala Dosa. Click here, Sambar / Kolmbo for it's recipe.
  • Use the soaking water while grinding for proper fermentation.
  • Adding salt to the batter will fasten the process of fermentation.
  • Mixing the batter with hands will also help for faster fermentation due to presence of bacteria in hand.
  • Set dosa is roasted only on one side.
  • Eat it when hot.
  • Keep the batter in the fridge if you are not making dosas immediately or if the batter is remaining so to use it the next day.
  • Chutney goes well with Set Dosa also.
  • 2 tbsp grated coconut can be added if needed.
  • Adding Beaten Rice / Poha is optional. Beaten Rice makes the dosa soft.
  • You can add soda or Eno to fasten the process of fermentation.
Preparation Time : 3-4 hours + Overnight (7-8 Hours) 

Cooking Time : 10 Minutes

Total Taken : 12 Hours

Yield : 5 servings


Set Dosa / Mushti Polo

Ingredients:

To be Soaked and grinded  :
Normal White Rice Grains1 cup
Red/Boiled Rice Grains1 Cup
Beaten Rice / Poha / Avalakki1/2 Cup
Whole Urad Dal1/2 Cup
Fenugreek Seeds / Methi Seeds1 tbsp
WaterSufficient for grinding
Saltas per taste

  • Wash normal white rice, beaten rice and boiled/red rice for 3-4 times and soak them together in a bowl for 3-4 hours prior to grinding.
  • Wash fenugreek seeds / methi seeds 2 times and soak them separately in a small bowl for 3-4 hours prior to grinding.

Method :

  1. In a grinder or a Mixer, add all the above ingredients along with sufficient amount of water.
  2. Grind until you get a fluffy and smooth consistency of the batter.
  3. Take the dosa batter in a large bowl and add salt.
  4. Now allow it to ferment overnight or for 7-8 hours.
  5. Next day or after 7-8 hours, you can see the batter fermented.
  6. Before making the dosa, mix the batter very well for 3-4 times.
  7. Heat a non-stick pan/tava. Sprinkle some water to check if it is hot enough and use a cloth to wipe the water on a pan. Repeat this every time before you pour the batter.
  8. Take a ladle full of batter, pour it on a non-stick tava or pan.
  9. Spread some oil on top and cook till one side is done on medium flame. 
  10. Serve hot with chutney, sambar, potato/batata bhajji or vegetable kurma.

28/05/2014

Phenori / Sweet Satta

Phenori also called as Sweet Satta is a sweet dish prepared during special occasions specially during Diwali. My mom always used to  prepare it during Diwali and we kids used to finish all within a week. Personally, I am not a sweet lover but I can't stop eating Phenori. They are so yum, crispy and tasty.

The procedure to prepare it looks difficult but is really not so. Try preparing little at first so that you get an idea how it tastes or how much difficult it is.

NOTE : 
  • Sugar Syrup can be used instead of Sugar powder.
  • Phenori should be fried properly else they will become soft.
  • You can sprinkle chiroti rawa  or rice flour to make them crispy.
  • Roll from center to the side. All the layers should be clearly visible. And avoid the centre from getting thin.
  • The number of layers can be 3,5 or 7.
  • The oil/ghee to fry should be medium hot and not too hot.

Preparation Time : 30 Minutes

Cooking Time : 5 Minutes

Total Taken : 35 Minutes


PHENORI


Ingredients:

Maida / All purpose flour1 Cup
Salta pinch
Water as needed
Ghee / Oil2 tbsp

To Spread :
Rice Flour / Chiroti Rawa1/4 Cup
Ghee / Oil2 tbsp
MaidaTo dip and roll

To Fry :
Oil / Ghee1-2 Cups

For Coating :
Sugar 1 Cup
Cardamom 3-4

Method :


  • Powder the Sugar along with Cardamom and keep it aside for coating. 
  • Knead together Maida along with ghee and sufficient amount of water to make a hard dough similar to that of a consistency of a puri.
  • Allow the dough to rest for an hour or two by covering it with a wet cloth or closed container. 
  • Pinch dough into small balls and roll into thin puris by dipping in maida.
  • Take 5 puris. Apply some ghee and sprinke 1/2 tbsp of rice flour / chiroti rawa on first puri. Place the next one 1 inches from the edge of the first one, so as the second one will cover 2-3 part of the first puri. Repeat the same for all the other puris.
  • Once all the 5 puris are placed one over the other, gently but firmly roll the first puri's edge inwards and roll it until it reaches the last one.
  • Gently press along the rolled in puris to avoid any open ends.
  • Cut the roll into 1/2 inch pieces with a sharp knife.
  • Press the cut pieces slightly and roll it again.
  • Repeat the same for all puris
  • Heat Oil / ghee and deep fry all the rolled phenori on both sides until crispy and its color changes to light brown.
  • Take out of oil. Cool for few seconds.
  • Dip in sugar and cardamom powder mix.
  • Serve once cooled or store in an airtight container.


16/10/2013

Sev Bread

This dish is my husband's innovation. Love to have this and fills your tummy completely. Derived from sev puri but with little extra ingredients. Easily prepared at home and is a very healthy dish. Can be served as a appetizer, evening snack, breakfast or as a substitute for meal. Do try it and let me know if you like it.

NOTE : 
  • Hot/mint/green chutney and tamarind/sweet chutney is used to add extra flavor. You can skip it if needed.
  • The 2 types of chutney prepared can be stored in an air tight container in a refrigerator and can be used for other purposes also.
  • You can use any kind of bread or even indian bread.
  • The garnishing can be adjusted as per the taste.
  • Chaat Masala is used for better taste.
Preparation Time : 5 Minutes

Cooking Time : 5 Minutes

Total Taken : 10 Minutes


Sev Bread

Ingredients:

For Sweet/Tamarind Chutney :
Dates4-5
Saltas needed
Tamarindlemon size
JaggeryDouble the amount of tamarind(2 lemon size)
Red chilly powder1.5 tsp
Chaat masala1 tbsp
Water1/2 cup

Sweet/Tamarind Chutney

Method :

  1. In a bowl, take water,dates,salt and tamarind. Either heat it on stove for 3-4 mints or in a microwave for 1.5-2 mints until it is warm enough.
  2. To it add jaggery and allow it to soak in that warm water for 10 mints so that jaggery dissolves in it.  
  3. After it cools, remove the seeds from tamarind and dates.
  4. In mixer jar, add only dates and tamarind by keeping the water as it is. Grind it into a smooth paste.
  5. Transfer the paste back into the same water (water with jaggery dissolved in it).
  6. In a wok, add the paste along with water and boil on a low flame.
  7. Add chilly powder and chaat masala.
  8. Allow it to boil and cool it before storing.

Ingredients:

For Hot/Mint/Green Chutney :
Mint Leaves1 Bunch
Coriander Leaves1/2 Bunch
Saltas needed
Green Chillies12
Garlic5 cloves
Cumin powder1 tsp
Lime Juice(optional)1-2 tbsp
Wateras needed

Hot/Mint/Green Chutney

Method :

  1. Wash mint leaves and coriander leaves nicely.
  2. In a mixer jar, add mint leaves,coriander leaves,green chillies,garlic,cumin powder and salt. Grind it into a smooth paste by adding sufficient amount of water.
  3. Can add lime juice if needed and can be stored in an air tight container.

Ingredients: Arrangement of ingredients for Sev Bread

For Sev Bread :
Plain Bread/Toast Bread2
Coriander Leavesfinely chopped
Chaat Masalaas needed
Boiled Potato1 finely chopped
Tomatoesfinely chopped
Onionsfinely chopped
Sweet/tamarind chutneyas needed
Green/hot/mint chutneyas needed
Spicy Sev/Sev puri's sevas needed
Tomato Sauceas needed


Method :

  • Spread tamarind/sweet chutney and hot/green/mint chutney evenly onto one slice of bread using a knife.
  • Spread finely chopped potato,tomato and onions on top of it.
  • Sprinkle chaat masala.

  • Keep another slice of bread on top of it.
  • Spread tomato sauce evenly onto one side of bread using a knife.
  • Sprinkle some khara/spicy sev or sev puri's sev on top and garnish with coriander leaves.
  • Serve and enjoy the taste.

Sev Puri / Sev Poori

India is well known for it's chaat items. The taste of chaat items varies among different states. Sev puri is famous in the streets of Mumbai. My favourite chaat item which can be easily prepared at home and is a very healthy dish. Everybody loves this and can be served as a appetizer, evening snack or as a substitute for meal.

NOTE : 
  • Hot/mint/green chutney and tamarind/sweet chutney is used to add extra flavor. You can skip it if needed.
  • The 2 types of chutney prepared can be stored in an air tight container in a refrigerator and can be used for other purposes also.
  • You can use pani puri's puri,sev puri's puri or even papdi.
  • The garnishing can be adjusted as per the taste.
  • Chaat Masala is used for better taste.
Preparation Time : 5 Minutes

Cooking Time : 10 Minutes

Total Taken : 15 Minutes

Yield : 3-4 servings


Sev Puri/Sev Poori


Sev Puri/Sev Poori

Ingredients:

For Sweet/Tamarind Chutney :
Dates4-5
Saltas needed
Tamarindlemon size
JaggeryDouble the amount of tamarind(2 lemon size)
Red chilly powder1.5 tsp
Chaat masala1 tbsp
Water1/2 cup

Sweet/Tamarind Chutney

Method :

  1. In a bowl, take water,dates,salt and tamarind. Either heat it on stove for 3-4 mints or in a microwave for 1.5-2 mints until it is warm enough.
  2. To it add jaggery and allow it to soak in that warm water for 10 mints so that jaggery dissolves in it.  
  3. After it cools, remove the seeds from tamarind and dates.
  4. In mixer jar, add only dates and tamarind by keeping the water as it is. Grind it into a smooth paste.
  5. Transfer the paste back into the same water (water with jaggery dissolved in it).
  6. In a wok, add the paste along with water and boil on a low flame.
  7. Add chilly powder and chaat masala.
  8. Allow it to boil and cool it before storing.

Ingredients:

For Hot/Mint/Green Chutney :
Mint Leaves1 Bunch
Coriander Leaves1/2 Bunch
Saltas needed
Green Chillies12
Garlic5 cloves
Cumin powder1 tsp
Lime Juice(optional)1-2 tbsp
Wateras needed

Hot/Mint/Green Chutney

Method :

  1. Wash mint leaves and coriander leaves nicely.
  2. In a mixer jar, add mint leaves,coriander leaves,green chillies,garlic,cumin powder and salt. Grind it into a smooth paste by adding sufficient amount of water.
  3. Can add lime juice if needed and can be stored in an air tight container.

Ingredients: Arrangement of ingredients for Sev Puri

For Sev Puri :
Puri/pooricrushed 8-10
Coriander Leavesfinely chopped
Chaat Masalaas needed
Boiled Potato1 finely chopped
Tomatoesfinely chopped
Onionsfinely chopped
Sweet/tamarind chutneyas needed
Green/hot/mint chutneyas needed
Spicy Sev/Sev puri's sevas needed


Method :

  • In a plate, arrange sev puri.
  • Spread finely chopped potato,tomato and onions on top of it.

  • Add sweet/tamarind chutney and green/hot/mint chutney as needed.

  • Sprinkle chaat masala.
  • Sprinkle some khara/spicy sev or sev puri's sev on top and garnish with coriander leaves
  • Serve and enjoy the taste.

Masala Puri

India is well known for it's chaat items. The taste of chaat items varies among different states. Masala puri is famous in the streets of Karnataka. Can be easily prepared at home and is a very healthy dish. Everybody loves this and can be served as a appetizer, evening snack or as a substitute for meal.

NOTE : 
  • Traditionally, hot/mint/green chutney and tamarind/sweet chutney is used to add extra flavor. You can skip it if needed.
  • The 2 types of chutney prepared can be stored in an air tight container in a refrigerator and can be used for other purposes also.
  • Prepare gravy masala/ragda the previous day for better taste.
  • Let the gravy masala/ragda be hot while serving for better taste.
  • Eat as soon as you serve else puri will become very soft and looses it's taste.
  • You can use pani puri's puri,sev puri's puri or even papdi.
  • Gravy masala/ragda goes well with dosa,chapati,poori and parathas also.
  • The garnishing can be adjusted as per the taste.
  • Chaat Masala is used for better taste.
Preparation Time : 15 Minutes

Cooking Time : 10 Minutes

Total Taken : 25 Minutes

Yield : 3-4 servings


Masala Puri
Masala Puri

Ingredients:

For Gravy Masala / Ragda :
Cooked Pigeon peas/fresh green peas1 bowl
Turmeric Powder / Haldi1/2 tsp
Saltto taste
Chaat masala1 tbsp
Red Chili Powder1 tsp
Garlic Ginger Paste1 tsp
wateras required
Pepper powder1/4 tbsp
Cumin powder1/2 tbsp
Boil pigeon peas/fresh green peas.


Masala Puri Gravy/Ragda

Method :

  1. In a Mixer jar, add cooked/boiled pigeon peas/fresh green peas along with garlic ginger paste and grind it into a fine paste.
  2. Transfer the paste from a mixer jar into a pan and add sufficient amount of water to form a thick gravy.
  3. Boil the gravy by adding salt,pepper powder,turmeric powder,chaat masala,cumin powder and red chilly powder.
  4. Stir and reduce flame.
  5. Allow it to boil and switch off the flame. So our masala puri gravy/ragda is now ready. Next is to prepare 2 types of chutney(i.e., sweet/tamarind and hot/mint chutney)

Ingredients:

For Sweet/Tamarind Chutney :
Dates4-5
Saltas needed
Tamarindlemon size
JaggeryDouble the amount of tamarind(2 lemon size)
Red chilly powder1.5 tsp
Chaat masala1 tbsp
Water1/2 cup

Sweet/Tamarind Chutney

Method :

  1. In a bowl, take water,dates,salt and tamarind. Either heat it on stove for 3-4 mints or in a microwave for 1.5-2 mints until it is warm enough.
  2. To it add jaggery and allow it to soak in that warm water for 10 mints so that jaggery dissolves in it.  
  3. After it cools, remove the seeds from tamarind and dates.
  4. In mixer jar, add only dates and tamarind by keeping the water as it is. Grind it into a smooth paste.
  5. Transfer the paste back into the same water (water with jaggery dissolved in it).
  6. In a wok, add the paste along with water and boil on a low flame.
  7. Add chilly powder and chaat masala.
  8. Allow it to boil and cool it before storing.

Ingredients:

For Hot/Mint/Green Chutney :
Mint Leaves1 Bunch
Coriander Leaves1/2 Bunch
Saltas needed
Green Chillies12
Garlic5 cloves
Cumin powder1 tsp
Lime Juice(optional)1-2 tbsp
Wateras needed

Hot/Mint/Green Chutney

Method :

  1. Wash mint leaves and coriander leaves nicely.
  2. In a mixer jar, add mint leaves,coriander leaves,green chillies,garlic,cumin powder and salt. Grind it into a smooth paste by adding sufficient amount of water.
  3. Can add lime juice if needed and can be stored in an air tight container.

Ingredients: Arrangement of ingredients for Masala Puri

For Masala Puri :
Puri/pooricrushed 8-10
Coriander Leavesfinely chopped
Masala Gravy/Ragdaas needed
Boiled Potato1 finely chopped
Tomatoesfinely chopped
Onionsfinely chopped
Boiled Peas1 Cup
Sweet/tamarind chutneyas needed
Green/hot/mint chutneyas needed
Spicy Sev/Sev puri's sevas needed


Method :

  1. In a plate, add crushed puris.
  2. On that pour masala gravy/ragda. Remember, gravy masala or ragda should be hot for better taste.
  3. Spread finely chopped potato,tomato and onions on top of it.
  4. Add sweet/tamarind chutney and green/hot/mint chutney as needed.
  5. Sprinkle some khara/spicy sev or sev puri's sev on top and garnish with coriander leaves.
  6. Serve hot and enjoy the taste.

02/10/2013

Vegetable Pulao

Well, this is the best dish for the bachelor's and freshers to start with. I had previously posted a recipe for white vegetable pulao but this is bit different from it in terms of color as well as taste. This is my mother's recipe. It takes less time and also fills your stomach. I will be using green chutney, which can be prepared and stored in fridge for a week or two and can be used for other dishes also.

NOTE :  
  • Can add any vegetables of your choice or can try with chicken, mutton or egg also .
  • Need not have to use exactly the same vegetables what I have used.
  • Number of green chilies depend on how spicy they are. I am using 6 as mine are not very spicy.
  • You can cut the vegetables to the shape you want.
  • Optional - Can use coriander leaves at the end to garnish.
  • I am non adding exactly 2 glass water for 1 glass rice grains so as to prevent it from getting overcooked. If you like it to be overcooked or if you are scared to add less water or if you  are trying to cook rice using not exactly twice the amount of water for the first time then you can follow the ratio that you always use.  
  • Tip : Although, rinsing and soaking rice grains is not necessary, it does help to lighten the grain. Soaking times can be from 5-30 minutes. The longer the soaking, the shorter the cooking time.
  • Can add lime water while adding rice grains or on opening the lid after whistles.  
Time Taken : 10- 15 Minutes

Yield : 3 servings

Ingredients:

For Green Chutney :
Ginger / Adarak2 inch
Garlic / Lasun
Onion 1
Coriander Leaves1/2 bowl
Pudina Leaves1/2 bowl
Green Chilies3-4

To be Chopped  :
Carrot1/2 
Onion 1/2 finely chopped
Beans4-5
Green Peas1/2 glass
Lime Water3 tbsp

Others:
Oil / Ghee4-5 tbsp
Rice Grain1 Glass
Turmeric Powder / Haldi1/2 tbsp
Garam Masala Powder1/2 tbsp
Waterlittle less than 2 Glass
Saltas needed

Wash and drain the rice grains.

Method :

  1. Take a cooker. Add oil / ghee.
  2. Once the oil / ghee heats up. Add Green chutney and chopped onions. Fry it until the color slightly changes to brown. Add salt, turmeric powder and garam masala powder.
  3. Now add vegetables one by one and fry them for 2-3 minutes. At this time you will get a nice aroma of vegetable flavors. Add rice grains and fry it along with vegetables in the oil / ghee for 2-3 minutes.

      4.  Add water and check the salt. 
      5.  Add lime water and close the lid and keep the stove on high flame.
      6.  Wait for 1-2 whistles. Open the lid after it cools and serve it when hot.