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Saturday, April 6, 2019

Chana Dal Fry(Mixture)

Ingredients:
2 cups Chana Dal / Bengal Gram seeds / Kadle Bele
1/4 cup Groundnut / Peanuts / Shenga
1/4 cup broken Cashew nuts
1/4 - 1/2 tsp Chilly powder
8 - 10 strands Curry leaves
1/2 tsp Mustard seeds
1/2 tsp Black Gram seeds
1/2 tsp Turmeric powder
Big Pinch of Asafetida powder
Salt to taste
Oil

Recipe:
Soak the chana dal in water for about 3 - 4 hrs. Wash them properly in water and drain.

Spread it in a clean cotton cloth and keep it aside for about 15-20 mins.

Keep oil in a thick bottomed vessel and heat it. Fry the soaked chana dal until they are crisp.


Take them from the oil and put them in a tissue paper to absorb the oil content.


Put mustard seeds, peanuts, black gram seeds,  2-3 tsp oil in a pan and fry them for about 2 mins in medium flame. Add broken cashew nuts and fry them in medium/low flame. Once they turn light golden in color, add curry leaves and fry them for about 1-2 mins in low flame. Add asafetida powder, turmeric powder and fry them for about 5-10 seconds in low flame.

Add fried chana dal, chilly powder, salt and mix them well.

Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Saturday, March 30, 2019

Chocolate Chip Muffins (Cup Cake)

Ingredients:
3/4 cup All Purpose flour
3/4 cup Wheat flour
1 - 1.5 cups powdered Sugar
1/3 cup Cocoa powder
1/4 cup Choco Chips
1/3 tsp Baking Powder
1/3 tsp Cooking Soda
1/2 tsp Venilla Essence
3 - 4 tsp Coffee Decoction
Pinch of Salt
1/3 cup  melted Butter
1-1.5 cup Milk
2 - 3 tsp Boost / Winner powder

Recipe:
Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, wheat flour, cocoa powder, sugar, salt, baking powder, cooking soda as shown in the picture below.


Mix them well, add melted butter, coffee decoction, venilla essence, required amount of milk and mix them well. The consistency of the batter should be as shown in the picture below.

Place the paper cups in Muffin tray. Sprinkle little amount of winner powder to each cup.

Fill the 3/4th of the cup with prepared batter.

Put the choco chips on top of it. Preheat the oven at 180 C at convection mode. Place the tray and bake it for around 12-15 mins in convection mode(Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still microwave it for few more mins.)

Keep this aside for few mins and allow it to cool.

Put it in an airtight container and refrigerate for longer shelf life. The above mentioned ingredients will prepare around 12 - 14 cup cakes.

Saturday, March 23, 2019

Harive Soppu(Amaranth Leaves) Rotti

Ingredients:
1.5 cups White Rice
1.5 cups cooked Boiled Rice
1.5 cups grated Coconut
2 cups chopped Banana Stem
2 cups Rice flour
3 - 4 Red Chillies
Grape sized Tamarind
Lemon sized Jaggary
1/2 - 3/4 tsp Sambar powder
Big pinch of Asafeotida
1/2 tsp Turmeric powder
1/2 inch sized Ginger
8 - 10 strands Curry leaves
2 - 3 medium sized Onion
5 cups finely chopped Amaranth / Harive Soppu / Dantina Soppu
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil / Wax Paper

Recipe:


Soak white rice in water for about 5-6 hrs. Grind soaked rice along with chopped banana stem, grated coconut, cooked rice, salt, curry leaves, ginger and red chillies, sambar powder, jaggery, tamarind, turmeric powder, asafoetida into smooth thick dough. (Add water if required). Add rice flour and mix them well.

Chop the onions and amaranth leaves into small pieces as shown in the picture below. Add them to the dough.

Mix well and keep it aside.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.Remove the banana leaf and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 1-2 min in medium/low flame.


Serve hot along with any kind of Sambar or Chutney. The above mentioned ingredients will serve around 18 Rottis.

Saturday, March 9, 2019

Veg Frankie

Ingredients:
4 cups Wheat flour / Godhi Hudi
1 medium sized Carrot
1 medium sized Onion
Small piece of cabbage
1 medium sized Capsicum
1 cup of soaked/fresh Green Peas
10 - 12 Beans
2 - 3 medium sized Potatoes
2 - 4 Green Chillies
8 - 10 strands of Coriander leaves
3/4 tsp Ginger Garlic paste (freshly grated Ginger & Garlic)
1/2 tsp Garam Masala
1/4 tsp Dry Mango powder
1.5 - 2 tsp Chat Masala
1/2 tsp Turmeric powder
Salt to taste
Butter
4 - 5 tsp Oil
Tomato Ketchup / Sauce

Recipe:
Pressure cook the green peas, potato by adding sufficient amount of water. Once the pressure goes off, remove the skin of the potato and mash them as shown in the picture below.


Grate/cut the carrot, cabbage into thin long pieces. Chop the beans into small pieces, capsicum into long thin pieces, green chillies, coriander leaves, onion into small pieces as shown in the picture below. Grate the ginger, garlic and prepare the paste.

Add oil in a heavy bottomed vessel and heat. Add ginger garlic paste and fry it for 1-2 mins in low flame. Add chopped green chillies, onion, salt, turmeric powder and fry them for 3-4 mins in low/medium flame until it turns light golden in colour.

Add chopped capsicum, beans and saute them in low.medium flame for about 3-4 mins.

Add grated/chopped carrot, cabbage and fry them in medium flame for about 2-3 mins.

Add dry mango powder, garam masala, chat masala, salt and mix them well. Keep this for 1-2 mins in low/medium flame.

Add mashed potato, green peas and mix them well. Keep this in low/medium flame for about 2-3 mins.

Add chopped coriander leaves and mix them well.

Prepare the Chapathi dough as mentioned in "Chapathi" recipe or "Pulka" recipe and keep it aside.

Take little amount of dough and make a round ball. Dip the ball in wheat flour.

Roll this dipped ball to a thin round shape using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the chapathi by putting butter on both the sides of chapathi.


Apply green chutney, tomato sauce/ketchup(optional) and place the prepared masala as shown in the picture below.

Fold the chapathi as a role and cut it into 3 pieces as shown in the picture below.

Serve hot along with tomato ketchup. The above mentioned ingredients will serve 18-20 Veg Frankies.

Saturday, March 2, 2019

Vangi Bath Type - 2

Ingredients:
4 - 5 medium sized Brinjal/ Eggplant / Badanekai (Long brinjal preferred)
2 cups White Rice(Preferred: Sona Masuri)
1.5 cups fresh Green Peas / Soaked Green Peas
1 large Onion
2 medium sized Onion
1/2 - 3/4 cup Drumstick flowers
1/2 tsp Turmeric powder
2.5 - 3 tsp Vangibath Mix
1 tsp Mustard seeds
1/2 tsp Blackgram seeds
1.5 - 2 tsp Bengalgram seeds
1/2 inch sized piece of Cinnamon Stick / Chekke
1 - 2 Cloves / Lavanga
1/2 - 3/4 tsp Sugar(optional)
4 - 5 strands of Coriander leaves
3-4 tsp Ghee

Recipe:
Chop brinjal into long(1 inch sized) thin pieces and put it in a vessel containing buttermilk water for about 5 mins.

Chop Onion, tomato into medium sized thing pieces as shown in the picture below.

Wash and pressure cook the rice, green peas by adding around 4.5 - 5 cups of water for 3 whistles.

Add mustard seeds, bengal gram seeds, black gram seeds, cinnamon stick, cloves ghee in a pan and heat.

Once it starts spluttering, add curry leaves, chopped onion, turmeric powder, little salt and fry them for about 3-4 mins in low/medium flame until it turns light golden in colour.

Add chopped tomato, drumstick flowers and fry them for about 2-3 mins.

Add chopped brinjals, salt and cook them well. Add vangibath powder, mix and keep it for about 2-3 min in low/medium flame.


Add cooked rice, chopped coriander leaves and mix well for about 2-3 mins and serve hot.