RADISH TAWA FRY

RADISH FRY

WHAT YOU NEED:

Radish - 1 medium
Rice powder - 1 to 1 1/2 tbs
Red chilly powder - 1/2 tsp or to taste
Salt to taste
Garam masala powder - 

ON THE HOT PAN....GETTING FRIED...

YUMMY RADISH FRIES !

HOW TO MAKE:

Wash radish and cut in rounds. Keep dry.

In a mixing bowl add rice powder, red chilly powder and salt. Mix well.

Now add radish rounds in the bowl. Mix thoroughly or dust it on the radish rounds. Keep for some time.

Heat flat tawa or dosa tawa, put 1-2 tsp oil on it.

Sprinkle little garam masala powder on the each Radish rounds. 
Place rounds on the tawa and fry on a low heat. (garam masala part should be down first)
Sprinkle little garama masala powder on the rounds and flip.
Fry till crisp.

Serve hot.

PHOVA CHUTNEY / PHOVA UPKARI

Very quick n easy preparation.

PHOVA CHUTNEY / UPKARI

WHAT YOU NEED :

Phova, thin variety - 1 1/2 cups
Grated coconut / Soyi - 1 cup
Sambar powder - 1 tsp or to taste
Salt - to taste

Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig

PHOVA UPKARI

HOW TO MAKE :

First mix well grated coconut, salt and sambar powder.
Then add phova little by little and keep mixing till phova is soft and combined well with masala.

Heat a little oil in a small pan.
Splutter mustard seeds, add curry leaves. 

Season it on the top of phova.

Serve Phova chutney/ upkari as Breakfast item or evening snack! 

PAPAD FOLD

Got an idea from Sanjeev Kapoor's TV show.

PAPAD FOLDS

WHAT YOU NEED:

Papads - 6-8 medium size ( I used old papads)

Potatoes - 2 medium, boiled

Red chilly powder - to taste

Salt - to taste

Garam masala powder - 1/4 tsp

Jeera powder - 1/4 tsp

Lemon juice - 1-2 tsp

Coriander leaves - 1 small bunch, chopped finely

THE POTATO MIXTURE ON THE PAPAD

FOLDED THIS WAY

READY TO EAT PAPAD FOLDS

HOW TO MAKE:

Mash the potatoes and mix well all the above ingredients.

Wet the papad with little water and keep a small ball of the potato mixture in the middle, cover from both the sides. Simply press the other 2 sides with the fingers.

Now heat enough oil in kadahi.

When hot deep fry one at a time, on both sides.

Serve hot Papad folds with ketchup or sauce.

KELE SAALLI UPKARI

This upkari is made of  Raw Banana peel. Normally Nendra banana peel is used to make this hing flavored Upkari. The peel itself is fleshy and the raw smell makes the upkari unique. Really it is different! My mother-in-law used to prepare this and now it is my turn to prepare her recipes.

KELE SAALLI UPKARI

WHAT YOU NEED:

Raw Nendra banana peel - about 4-5 banana's

Potato - 1 medium

Red chilly - 4, broken in to pieces

Asafoetida - a small piece, diluted in little water

Grated coconut ( Soyi) - 1 1/2 tbsp

Mustard seeds - 1/2 tsp

Salt - to taste

NENEDRA BANANA PEEL

BANANA PEEL UPKARI!

HOW TO MAKE:

Break the peel in the middle and pull out the thin green part. (it can be easily removed).

Now cut banana peels thin 1" length size pieces.

Cut the potato in the same way.

Heat the Kadahi with little oil.

Splutter the mustard seeds. 

Add red chilly and saute.

Now add cut veges and little water. 

Add grated coconut, asafoetida and salt. Cover and cook till done.

I like this upkari watery so I always add more water.  The gravy goes well with the steaming rice.

CHAKKULI

CHAKKULI

WHAT YOU NEED:

Raw rice - 1 cup
Red kashmiri chilli - 5-6 ( or red chilly powder )
Udad dal - 2 handfuls
Sesame seeds - 1-2 tsp
Salt - to taste
Butter - 3 tsp
Water - 1/2 cup

AN EVENING SNACK WITH COOL CUCUMBER!

HOW TO MAKE:

Powder raw rice along with red kashmiri chilly.

Dry roast udad dal till it is brown in color. Powder it when it is cool.

Now in a mixing bowl put all the above ingredients and make firm dough.

Now heat kadahi with enough oil in it.

Fill some dough in to chakkuli maker and press directly in to the hot oil.
Fry till crisp and place them on tissue papers. 

When Chakkuls are cool,  store in an air tight container.  

COOL CUCUMBER

For the summer heat this will be the best drink to keep you body and mind cool and fresh. Cucumber is very nutritious and available through out the year.  I just remembered my Mom used to make Cool Cucumber with Indian Yellow Cucumber. Here I prepared with small cucumber.

WHAT YOU NEED:

Small cucumber - 3
Jaggery powder - as per your taste. Here I added 4 to 5 cubes
Cardamom powder - 1-2 tsp
Honey - 1 tbsp
Black salt - a small pinch ( optional)

HOW TO MAKE:

Wash cucumbers thoroughly. Chop Roughly.
Blend cucumber pieces along with jaggery and black salt to a fine texture.

Add honey, cardamom powder and required water. Mix well.

Serve chilled in tall glasses.

GOBI 65

CAULIFLOWER FRY

WHAT YOU NEED:

Cauliflower - 1 small ( 1 cup florets )
Capsicum - 1 medium, cut in big pieces
Onion - 1 medium, cut in big pieces
Spring onion - 2 tbsp, cut in 1" pieces
Red chilly sauce - 1 tsp
Soya sauce - 1 tsp
Curry leaves - 3 sprigs
Salt - to taste

GOBI 65

For the marinade :

Garlic - 5 cloves
Ginger - 1 1/2 inch piece
Raw rice - 1/4 cup
Kashmiri chilly - 5-6
Plain flour - 1/4 cup or 2 tbsp
Vinegar - 1 tsp
Salt - to taste

LOVELY STARTER! GOBI 65

HOW TO MAKE :

Firstly immerse cauliflower florets in to the salt and turmeric water for 1/2 an hour.
Drain and wash thoroughly and keep aside.

Now Make a paste from ginger and garlic.
Powder raw rice and kashmiri chilly without adding water.

In a mixing bowl mix florets, raw rice powder, plain flour, vinegar, salt, ginger and garlic paste. Just sprinkle little water to make the paste little wet. Combine well so that all the florets are coated well. Keep for 1/2 an hour.

Heat kadahi with enough oil in it. When hot deep fry the florets till crisp. Remove.

Remove the excess oil from the kadahi, leaving only 1/2 tbsp oil.
Fry curry leaves till crisp.
Add onion, spring onion and capsicum. Stir only for a minute. 
Now add florets, salt, red chilly sauce, soya sauce and mix well.

Serve hot.

BEETROOT RAITA

BEETROOT SALAD

WHAT YOU NEED:

Beetroot - 1 boiled
Cumin seeds - 1/2 tsp
Green chilly - 1, finely chopped
Curry leaves - 1 sprig
Curd - 3-4 tbsp
Corinader leaves - 1 tbsp , finely chopped
Salt - to taste

GOT THIS RECIPE FROM MY SIS-IN-LAW!

BEET RAITA

HOW TO MAKE:

Remove the skin of boiled beetroot.
Cut in small cubes.
 Now heat kadahi with 2 tsp oil.
Splutter cumin seeds in hot oil.
Add curry leaves, then beetroot cubes, stir for few minutes. Put off the fire.

Now add green chilly, salt, curd and coriander leaves. Mix well.

Serve chilled.

FRUIT SALAD

FRUIT SALAD

WHAT YOU NEED:

Apple - 1
Papaya, cut in cubes - 1 cup
Nendra Banana - 1 big
Musumbi - 2
Grapes 
Vanilla ice cream - 1/2 cup
Milk - 1/2 cup
Fresh Cream - 1/2 cup
Sugar - to taste

WITH VANILLA FLAVOR

SERVE CHILLED! 

HOW TO MAKE:

Wash all the fruits.
Cut the fruits in cubes except grapes. 
Put the fruits and grapes in a bowl and put 2-3 tbsp sugar on the top and refrigerate for 15 minutes.

Now blend ice cream and milk together and pour over the fruits.
Garnish with nicely beaten cream.

Again refrigerate it till it is chilled.

Serve chilled in bowls.

MANGO CANDY

The weather is too hot and I felt the Sun is burning on my head! I was feeling thirsty too. So thought of making some thing that I keep in my mouth for a long time to avoid the dryness in my throat. Here it is... the Mango candy..

MANGO CANDY

WHAT YOU NEED:

Tang powder, mango flavoured  - 2 tbsp

Sugar - 4-5 tsp / to taste

Fresh cream - 4 tsp , nicely beaten.

Water - as required, to make 2 candies.

TO BEAT THE HEAT, MANGO CANDY!

HOW TO MAKE:

Mix all the above and pour in a long sized mould and keep a stick.

Keep these candies in the freezer for about 5-6 hours.

Kids will love this candy.

MASALA DOSA

This time I made a small change in masala dosa recipe. For the crispness I added tur dal here. 

MASALA DOSA

WHAT YOU NEED:

Urad dal - 1/4 cup 
Tur dal - 1/2 of 1/4 or 1 handful
Methi seeds - 1 tbsp
Raw rice - 1 1/2 cup
Maida - 1 tbsp
Salt - to taste

CRISPY CRISP!

MY DTR LIKES TO EAT THIS WAY....

HOW TO MAKE:

Wash dals and methi seeds and soak for 5-6 hours. ( dont throw away the soaking water, you can use it whole grinding)
Wash rice and soak for 5 hours separately.

Grind dals to a fine paste. Remove in a vessel.
Now grind rice to a fine paste, then transfer rice paste to the same vessel.

Add salt and keep overnight for the fermentation.

Next day add maida and stir well. If needed add water to make a dosa consistency.

Heat greased dosa tava. When hot pour a ladle full of batter and spread thin. 
Put a tsp oil around the dosa and fry till crisp.

Now put masala at the left side and fold from the right side. 
Or you can serve masala and chutney separately.

For the Masala and chutney recipes you can check in my blog, labeled BREAKFAST ITEMS.