Saturday, 30 May 2015

Raw Banana Bonda

This is a deep fried snack! Bonda is usually prepared using potatoes; however, this time around I wanted to try with raw bananas. Note that the ingredients used for this snack is slightly different from that of bonda made from potatoes.

Ingredients: 1 raw banana, 2 small carrots, handful chopped mint leaves, handful chopped coriander leaves, 1/2 inch chopped ginger, 1 tsp turmeric powder, 2-3 tsps red chilli powder, 2-3 tsps cumin powder, gram flour (besan), 1 tsp corn flour, water, a pinch of soda, salt as per taste, cooking oil for frying

Method: In a pressure cooker, cook the banana (with peel) and carrots. When cool, removed the peel, mash the banana and carrots in a bowl, and add salt, red chilli powder, turmeric powder, cumin powder, ginger, mint and coriander leaves; mix well.

In another bowl, mix together gram flour (besan) and corn flour with salt, red chilli powder, cumin powder, and soda. Add water to get a consistency good enough to dip the filling and then put it in the oil. If batter is thin, will stick to the pan (with oil). If batter is thick, filling may remain uncooked.

In a pan, heat oil. Make small balls of filling, dip in the batter, and then gently drop in the oil. After fried well, remove on tissue paper to drain excess oil, and then serve hot with ketchup or chutney of any sort.

Happy weekend!


Tuesday, 26 May 2015

Spicy Baby Potatoes and Baby Corn

Spicy Baby Potatoes and Baby Corn

I am a lazy person especially when I have to cook. Today I had baby potatoes and baby corn in my fridge. Plus I saw sachets of chilli flakes and herb mix, which were extra when we had ordered pizza from Dominos. Well, I had all ingredients to make the required dish!

Ingredients: 10-12 baby potatoes, 5-6 baby corns, 2 sachets chilli flakes, 3 sachets of herb mix, 1 tbspn cooking oil, 1 tsp mustard seeds, 1/2 tsp cumin powder, 1/2 tsp coriander powder, a pinch of fenugreek powder, a pinch of hing, salt as per taste

Method: Cook potatoes (with salt) in a pressure cooker for about three whistles. When cool, peel off the potato skin, and keep the potatoes aside. Chop baby corn into one inch pieces, after slitting length-wise. Heat oil in a wok, add hing and mustard seeds. Lower the heat, and add cumin powder, coriander powder, fenugreek powder, herb mix, chilli flakes, and little salt; mix well, and immediately add potatoes and corn. Toss well. Can eat as is, or can make a roll, or can use as sandwich filling.

For sandwich filling, use sweet bread (from a local bakery). Smear sandwich chilli-spread. Lightly mash the potatoes in the wok, and then spread the mixture on bread slices to make a sandwich. If you have cheese slices, you can use them. Makes a delicious dish for lunchbox even for older kids (like me)!

Note: The dish is spicy; however, when used with sweet bread (and cheese), the spicy flavor get absorbed.


Sunday, 3 May 2015

Ragi Masala Dosa served with Aloogadde Palya and Chutney

Ragi or Finger Millet or Red Millet is widely grown at Karnataka and is the staple diet; famous for its nutritious. Today our kitchen saw dosas made from ragi; was tasty and light on stomach.

Dosa batter: 3 cups par-boiled rice (brownish and long), 1 cup ragi, 3/4 cup urad dal, 1-2 tsps fenugreek seeds
Wash all these ingredients in water, and then soak in water for at least six hours. Grind them fine with as much water as required, and pour the batter in to a sufficiently large vessel. Leave the batter overnight, with a pinch of soda added to the batter or a slice of bread placed on top of the batter. In the morning, the batter would have risen; remove the bread slice, and then add salt (as per taste) and mix the batter well. If batter too thick, add sufficient water. Heat a non-stick pan (or any other dosa-making pan), and then pour 1-2 spoonful of batter on to the hot pan, and make dosas. When you reverse the dosa, spread chutney and place potato palya, and then fold the dosa. You can add butter or ghee on top of the dosa.
Chutney: 1 cup freshly grated coconut, 3-4 roasted green chillies (vary as per taste), 1/2 inch fresh ginger, handful curry leaves, handful fresh coriander leaves, 2 tblsps roasted gram, salt as per taste, a small piece of tamarind (or 1-2 tsps tamarind juice)
Grind all ingredients in a mixer to a fine paste. Remove the chutney in a bowl; either serve as is or add seasoning (oil, hing, mustard seeds, curry leaves).
Aloogadde palya (potato palya): 4 medium-sized potatoes, 1 medium-sized onion, 3-4 green chillies, handful curry leaves, handful coriander leaves, 2-3 garlic OR 1/2 inch ginger, salt and tamarind juice as per taste. For seasoning, cooking oil, a pinch of hing, 1 tsps each channa dal and urad dal, 1 tsp cumin, a pinch of turmeric powder
Wash the potatoes and cook in a pressure cooker for 3-4 whistles. When cool, peel the potatoes and roughly mash them (in hand). In a pan, heat cooking oil, add hing, mustard seeds, cumin seeds, and dals; fry well. Add salt, turmeric powder, and tamarind juice; and mix well. Add curry leaves, chopped onion and garlic (or ginger), and chopped green chillies; cook well. Let the ingredients cook for a while. Serve hot.

Ragi dosa