Thursday, 31 July 2014

ONION PALAK PAKODA

Here it was raining cats and dogs so I was thinking taking a afternoon nap, covering myself with the blanket.
But I did not want to take rest, I knew my daughter Driti will be hungry after her school. I had to make something for her. I thought for half an hour I take some rest. So I relaxed on a reclining chair thinking what I can make for the evening snack. I had Onions and lots of palak leaves in the kitchen... lo onion palak pakodas came out ready by 4 in the evening.

ONION PALAK PAKODA


WHAT YOU NEED:


Onions - 4, make thin slices


Palak leaves - 2 tbsp, finely chopped


Coriander leaves - 1 tbs, chopped finely


Ginger - 1/2 inch piece, finely chopped


Jeera - 1/2 tsp


Salt - to taste


Bengal dal gram / besan - 4-5 tbsp


Rice powder - 2 tbsp


Red chilly powder - 1/2 tsp

CRISP PAKODAS  ON A RAINY DAY!


ONION PALAK PAKODA....


HOW TO MAKE:


Take a bowl and add in salt, red chilly powder, jeera, ginger and very little water. Mix well.


Then add besan powder and rice powder, mix thoroughly.


Add onion slices, chopped palak leaves and coriander leaves. Mix it again.


Add very little water to make it stick to each other.


Now heat deep bottomed kadahi with enough oil in it.


When the oil is hot put a spoonful of mixture in it. Fry well on both sides till they are brown and crisp.


Fry in batches. 


Serve Onion Palak Pakoda with Tomato sauce.






Wednesday, 30 July 2014

SPICY POORI


SPICY POORI WITH ONION CHUTNEY


WHAT YOU NEED:


Wheat flour - 2 cups


Ghee - 1 tbsp


Water - for making the dough


Salt - to taste


Jeera - 1 tsp


Green chillies - 3-4, finely chopped


Coriander leaves - 2 tbsp, finely chopped


FRIED SPICY POORIS
 
SPICY POORIS

HOW TO MAKE :


In a big mixing bowl, add salt, jeera, chopped green chillies and coriander leaves and put some water and mix.


Now add wheat flour and mix adding little water at a time to make soft but firm dough.


Add warm ghee and knead well, keep aside for 15 minutes.


Now make small balls, sprinkle little flour and roll out as pooris.


Now heat enough oil in thick bottomed kadahi. When the oil is hot slid poori in the oil and fry on both sides.


Fry one at a time. While frying gently press 2-3 times over the poori with ladle, then poori will blow (puffed) like ball.


Serve hot Spicy Pooris with Onion chutney. (For the Onion chutney recipe please check in my blog, in Chutney Lable)


Thursday, 24 July 2014

BURNT BITTERGOURD / KARPAAYILE KARATE

This is my own recipe, very simple and tasty too. I love Bittergourd in any form, normally I make Karate Talasani, a Konkani preparation and Karate Podi. This time I thought of making it in different way. The come out was very good, so thought of sharing in my Blog.

BURNT BITTERGOURD / KARPAAYILE KARATE


WHAT YOU NEED:


Bittergourd - 2 medium


Onion - 1


Garlic - 7-8 cloves


Red chilly powder - 1/2 tsp or to taste


Tamarind paste - 1 tsp heaped.


Salt - to taste


HOW TO MAKE:


Wash bittergourds well and slice them in thin rounds. Apply salt and keep aside for half an hour.


Same way slice onion also.


Crush garlic with skin intact.


Now heat 1 tbsp oil in kadahi with high flame. 


Put crushed garlic, saute till it is dark brown in color.


Add onion and fry till it is dark brown in color.

 
Now squeeze out the salt water from bittergourd and put in kadahi. Mix well.


Now add tamarind and red chilly powder. Saute well and cover.


Stir in between, check the salt and fry the bittergourds till they are dark brown, slightly burnt and well cooked.





Serve Burnt Bittergourds as a side dish.


Wednesday, 23 July 2014

OATS CHAPPATI

OATS CHAPPATI

WHAT YOU NEED:

Oats - 1 cup


Wheat flour - 1 cup


Salt - to taste

Green chilly - 2 finely chopped

Ghee 

Water 

OATS CHAPPATI WITH POTATO MASALA


HOW TO MAKE:


Dry roast oats till it becomes crisp.


Once it is cooled  powder it.


In a mixing bowl, put little water and salt.


Add oats powder and wheat flour in it and mix well.


Add 4-5 tsp ghee and required water to it and knead well.


Keep aside for 15 minutes.


Now divide the chappati dough in to small balls and roll them to the size of chappati.


Heat chappati tava with a high flame.


Dry roast chappatis on both sides. 


Then smear ghee on both sides.


Serve hot Oats chappati s with any curry.


Tuesday, 22 July 2014

CHARMURI UPKARI

SPICY CHARMURI UPKARI

WHAT YOU NEED:


Charmuri - 500 grams

Onion - 1, finely chopped

Coconut fine gratings - of 1/4 coconut (optional)

Sambar powder - 2-3 heaped tsp ( as per your taste)

Salt - to taste 

Coconut oil - 1 tbsp

Coriander leaves - finely chopped for garnishing

OUR FAV EVENING SNACK....


HOW TO MAKE:


Take a big mixing bowl, then add chopped onion, grated coconut, sambar powder and salt. Mix well. ( you can add finely grated carrot and tomato also)


Then mix charmuri thoroughly with the masala. 


Add coconut oil and mix it again.


Finally add Coriander leaves.

Serve Charmuri upkari immediately for retaining the crispness as a snack.




BADANE YENNEGAYi / STUFFED BRINJAL

Trying Badane yennegayi for the second time now. This is Krnataka's popular dish, goes really well with chappatis, rotis and phulkas. Violet round brinjal are the best for this curry. Yenne means oil in Kannada. So the Brinjals are roasted in oil till they are done completely. Please do take a note of the recipe here...

BADANE YENNEGAYI


WHAT YOU NEED:
Baby Brinjals - 6
Jeera- 1 tsp
Curry leaves - 2 sprig
Oil - as req

STUFFED BRINJALS


FOR THE MASALA:
Coconut - 1/4 or half cup, grated
Dry Red chillies - 6
Peanuts - 2 handfuls, roasted
Chanadal - 2 tsp
Udad dal - 1 1/2 tsp
Coriander seeds - 2 tsp
Jeera - 1 tsp
Asafoetida - size of a chick pea
Turmeric powder - 1/2 tsp
Tamarind - 1 small piece
Onion- 1, medium, finely chopped
Coriander leaves - 2 tbsp, finely chopped
Salt - to taste


HOW TO MAKE:
Dry roast coconut, chillies,chanadal, udad dal, coriander seeds, jeera seeds and hing till you get the aroma.
Grind roasted ingredients along with roasted peanuts, tamarind, turmeric.
Now add chopped onion, salt and coriander leaves to the ground powder and mix well.
Add some water to it and make thick paste like masala.
Now wash brinjals well and slit the brinjals, making four parts, till near the stem.
Then take some masala and stuff in the brinjals.
Now heat 1 tbsp oil in deep bottomed kadahi.
Splutter jeera, then add curry leaves.
Now place all the stuffed brinjals in kadahi, add remaining masala to it and also some water.
Reduce the heat, cover and cook for some time.
After few minutes open the lid and flip the stuffed brinjals, again add little water, cover and cook till it is done. Check in between and stir if required.

Serve hot Badane yennegayi with steaming rice, chappati, roti or phulkas.


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