Sunday, July 23, 2017

CABBAGE PAKODA/CABBAGE FRITTERS

Recipe inspired by Hebbar's Kitchen:

Cabbage Pakoda  is very tasty and crispy snack for your tea time.. I added onions  in them. It def adds a very good taste to the pakoda,a side bite for coffee and tea. Its very quick to make and can be ready in no time.



Ingredients:

Shredded Cabbage - 1/2 c
Onion medium (finely chopped)
Besan flour - 1/2cup
Rice flour - 3 tsp
Chilly Powder - 1/2 tsp
Turmeric Powder and Salt as required
Few curry leaves
Asafeotida as needed
Oil for deep fry.

Do like this;

. In a mixing bowl,combine shredded cabbage,onion,curry leaves,little hing,salt,chilly powder,rice flour,besan flour and mix them all together. Very little water is needed because onion and cabbage leaves little water. Mix them well to thick batter .
Heat oil on medium,grab small shape balls,deep fry till golden brown...
Enjoy crispy hot fritters with a sip of tea or coffee.


Thursday, July 20, 2017

RED CHUTNEY DOSA

Looking for something new kind of Dose**..My mom's recipe, with a absolute blend of Redchillies, coconut and few curry leaves, mixed well in regular Dosa batter..
No need for any side combination,try this new recipe..


Ingredients:

Leftover Dosa Batter

For Red Chutney:
8 to 10 Red Chillies
Grated Coconut 1 Cup
Cumin seeds 1/2 Tsp
10 to 20 Curry leaves.
Water as required.
Oil 2 Tsps.

Method:

In a pan,add oil and dry roast all Chutney items listed above.
Grind all them to fine paste.
Add this Chutney to leftover dosa batter..add salt as per taste...mix well.
Heat tawa,on medium heat,smear oil and spread dosa batter to round and thin with the help of a laddle.Season some oil on dosa ..and flip to golden brown.
Sure u will like this new taste..


Monday, July 17, 2017

Cluster Beans Rice

Cluster beans(gorikaayi) have a unique taste and are very fibrous.Gorikayi bhaat is a simple one pot meal recipe, perfect for your lunch box or for festivals or maybe for the picnic you are planning!! Absolute,no onion,no garlic rice.
Here’s a simple cluster bean rice as well to try. Flavours from jaggery and tamarind add the essential twist to this rice along with Sambar powder giving it a hint of spice and fresh blended taste.




What you need to have:

Chopped cluster beans – 2 cups
Basmati rice – 1 cup
Grated coconut
Jaggery – a generous pinch
Roasted Cashews
Tamarind paste– 1 teaspoon
Salt – as needed
cooking oil – 1 teaspoon

Ingredients of seasoning:

Cooking oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Peanuts – 1 tablespoon
Urad dal and Channa Dal 1 tsp each
Red chili few
Asafoetida
Curry leaves – a few
Sambar powder/vangi baath powder.


Prepare rice in the cooker and when the pressure is released spread it in a wide plate to cool down.
Heat oil in a wide pan and when heated add mustard seeds,allow to splutter,add chana and urad dal, asafeotida, turmeric powder,salt and generous pinch of jaggery, Cluster beans. Allow it to cook  and when half done, add cashews, and stir it for a while.
Now,mix Sambar or vangibaath powder..to this add rice... garnish with more cashews and coriander leaves.

Friday, July 7, 2017

KARA SEV

Khara sev
Kara sev is a spicy and crispy snack that is prepared during festivals.
Kara Sev" which is a good combination with tea and even as a side dish for food. Sometimes rice flour is also added for an extra crisp texture. It is eaten as it is as a evening snack or topped over chaats... and so as highly addictive..


Ingredients:
2 cups gram flour/besan
3/4 Cup rice flour
1 tsp. red chilli powder
1/4 tsp Cumin seeds
Asafeotida, turmeric powder and salt to taste.
2 tbsp.oil
Water as required
Oil to deep fry

Method:
Mix gram flour, rice flour chilli powder, cumin seeds, asafoetida, turmeric,salt in a bowl.Heat oil and add to the mixture.
Add enough water to make a stiff dough.
Fill the dough in a sev press with small holes. Gently press into hot oil, and fry lightly brown.
Drain on paper towel. Store in an airtight container when cool.

Wednesday, July 5, 2017

PALAK PANEER

Palak paneer is a popular North Indian curry made of Spinach puree and diced paneer.. thickly coated into it.
This restaurant style spicy Punjabi palak paneer recipe can be prepared in aromatic ghee too, and for bringing the rich and creamy texture, I added Yogurt (dahi) and Fresh Milk Cream.


Ingredients:
1 bunch of Spinach(palak) washed and finely chopped
1 Big Onion, finely chopped
1 Tomato ( optional)
Diced paneer cubed 1 Cup
3 green chillies, crushed
5 to 6 garlic pods,and crushed ginger
Dry fenugreek seeds ( kasoori methi) 1/2 tsp
Cumin seeds 1/2 tsp
Tsp of lemon juice
Fresh cream 2 Tbsps
1 Tbsp Curd
Salt as needed
Water for required consistency
1 1/2 Tbsps of oil and butter.

Wash,clean and  strain the chopped spinach in a strainer.
Boil Spinach in water for 2 minutes with a pinch of salt..remove excess water.
Transfer spinach to a jar,grind well to fine paste by adding, tomato,green chillies..add water if needed.
Shallow fry the paneer cubes to light brown with little oil on a medium heat pan.
On a medium heat pan,add oil±butter,cumin seeds, Ginger garlic and onions.. Saute till tender.Add spinach puree and salt..cook for 2 to 3 minutes..
To this add paneer cubes, kasoori methi and lemon juice.. cook for another few minutes.
Turn off heat,add fresh cream and curd..mix well..
Ready to serve with flatbreads.

Friday, June 16, 2017

BADAAM MYSORE PAK

Gave a new twist by adding MTR badam powder to regular Mysore Pak... indeed!!a unique taste on every bite..so flavorful..



Ingredients:

Besan – 1 cup
Sugar – 1 cup( according to your taste)
Mtr badam powder 2 Tbsps
Ghee – 1 cup
Water – 1/4 cup

Method:
Sieve the besan/Gram Flour ..and in a pan roast the flour until you get nice aroma or light brown.
Remove from the heat and set aside.
In a heavy based sauce pan, boil sugar and water to a syrup, add little ghee to it and stir.
Add gram flour and MTR badam powder stir continuously over a medium heat. Next add the remaining ghee and mix well.
When the mixture comes out from the bottom of the container, take out the mixture and spread into a greased tray.
Cut into squares or triangles. Let it cool.
Enjoy new taste.Serve warm or cold.

Monday, June 12, 2017

GONGURA CHUTNEY

Gongura pickle is very famous in Andhra region and the taste is tangy and spicy ,hence very relishing.
Very popular in North karnataka too,as a side dish for roti's.
Gongura leaves or sorrel leaves are  finely blended with aromatic spices and tempered with oil and red chillies ,serve with hot rice,Roti's etc.

Ingredients:
Gongura/Sorrel leaves - 1 big bunch
Onion - Big chuncks - 1 cup
Coriander seeds - 1 Tbsp
Urad dal - 1 Tsp
Channa dal - 1 Tsp
Methi seeds/ fenugreek - a pinch
Garlic cloves - 5-6
Dried Red chillies -  8 (6 for grinding - 2 -3 for tempering)
Green chillies - 3
Tamarind -  1 tsp
Mustard Seeds 1 tsp for tempering
Turmeric and asafeotida- pinch
Salt - as per taste
Oil - 2- 3 tbsp



1.In a kadai add oil and start saute dry red chillies, to mild light brown. Keep it separate. To the same oil add channa dal,urad dal,jeera,dhania seeds,methi seeds,green chillies, garlic pods and saute it for a min and remove it. Let everything cool.
2. Now wash and dry the gongura leaves. Ensure no water on the leaves.
3. Add little oil and fry the leaves and onions for few mins till they become soft.
4. Now add all the fry items in a blender and make a coarse powder out of them. To this finally add gongura leaves and blend them in pulse mode for few mins.
5. In a pan heat oil and add the mustard seeds mentioned above and season on top of the grinded chutney and mix everything well. Not to forget,add salt.its ready, Serve it hot with white rice on ghee or oil as topping.