December 18, 2014

Flaxseeds Chutneypudi | ಅಗಸೆ ಬೀಜ ಚಟ್ನಿಪುಡಿ | Condiment recipes

ಅಗಸೆ ಬೀಜ ಚಟ್ನಿಪುಡಿ or Flax seeds chutney pudi is one of a very flavourful chutneypudi. Like in my earlier post on Bangalore style Chutney pudi, this condiment is a favourite with Akki Rotti or any flattened bread. Chutneypudi is one condiment that never goes out of style, and I keep looking for ideas that make it better. Flax seeds needs no introduction to the blogging world - rich in fibre and great for the heart and blood, its also used as an egg replacer in many recipes. I also have another variation called Godhi Chutneypudi (flavoured powder with wholewheat)

Today's post is the 2nd in the One State-3 cuisines series of Blogging Marathon #47, we read so much about the Malnad Cuisine yesterday, and today we move to South Central Karnataka which boasts of delicacies like Avarekaalu Akki Thari uppittu (field beans Upma),  Obbattu. , Majjigehuli, Mysore Masala Dosa, KosambariDavangere Benne DoseChutneypudiRagi Mudde, Maavinakaayi Chitranna, Mysorepak etc. 

Green chillies, garlic and onion are used very sparingly in this cuisine (traditionally speaking), although most households use them now. Jaggery is also used extensively in making Rasam, Puliyogare etc and as I hail from this region, it took the DH quite some years to understand why I was using jaggery in almost all curries / rasam too. Its mostly to round off the bitterness or acidity or heat / pungency from other ingredients. The method of serving food in a thali is also particular to this region and is described here in this elaborate post of Obbattu

Also as the temperature is quite temperate / cool most of the year, vegetables are used extensively in cooking, as is coconut too. Today's post is a super yum condiment thats sure to tickle ur palate. I have modified Prathibha's recipe a bit, but thanks to her for a wonderful variation of Chutneypudi. We enjoy it with Idli / Dosa / Rotti

Prep time : 15 mins | Roasting and powdering time : 15 mins
Makes : Approx 200 gms of the Spice Powder
Stays : Upto 1 month without refrigeration, use dry spoon for every use

Agase beeja Chutneypudi - flaxseed spice powder
Cuisine : Karnataka, type : Condiment, Spice level : Moderately spicy

  • Flax seeds - 3/4 cup
  • Bengal gram (channa Dal) - 1/3 cup
  • Urad Dal - 2 TBSP
  • Coriander seeds - 3 TBSP
  • Cumin seeds - 1 tsp
  • Copra / dry coconut - grated - 1/2 cup
  • Byadgi / kashmiri red chillies - 10
  • Pandi / hot red chillies - 6 to 8
  • Curry leaves - 1/2 cup packed
  • Asafoetida - 1/2 tsp (if powdered)
  • Tamarind - medium lemon sized
  • Jaggery - same quantity as tamarind
  • Salt - to taste
  • Oil - 1 TBSP

  1. Wash flax seeds under running water in a sieve, drain immediately.
  2. In a hot dry kadai (pan), dry roast this wet flax seeds for 2-3 mins till it dries up and starts spluttering. Transfer to a plate. 
  3. Now dry roast all ingredients separately in the same order as listed (except for the chillies, jaggery and tamarind). Transfer to another plate.
  4. Now add the oil, and roast the chillies for 1-2 mins till they get glossy, transfer, and in the remaining oil toss the tamarind for 45 - 60 seconds till it gets crispy.

Grinding order:
  1. First grind flax seeds, tamarind, coriander seeds, jeera and chillies together. You would get a brownish mixture. 
  2. Now add asafoetida, salt, curry leaves and grind again to coarse powder.
  3. Lastly add copra, jaggery and just pulse for 10-15 seconds (too much grinding after copra is added will result in oil being released by copra).
  4. Check for salt and spices . Adjust if required.
  5. If you need some more spice, dry roast a tsp or two of kashmiri chilli powder separately for 15-20 seconds and then mix it once more.  
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December 17, 2014

Doddapatre Tambli - A Malnad Cuisine.. ದೊಡ್ಡಪತ್ರೆ ತಂಬ್ಳಿ | Easy side dish recipes

My home state – Karnataka. Karnataka cuisine – be it Jowari Rotti – Ennegayi, Akki RottiGasgase Payasaa (poppy seeds kheer), Bisibelebhath, Kharabhath, Obbattu, Puliyogare, Nucchinunde, Kobbari Mitai(Coconut Barfi)– yet it has zillions of dishes yet to be made and savoured. 

This week @ BM47, will present cuisines of Karnataka from three different parts of the state. We start with Malnad (or malenaadu – the hilly regions) region (the Northwestern and some parts of central Karnataka), consisting of Shimoga, Chickmaglur, and other districts. For those who have their roots in Karanataka, they would recall that this region has inspired many poets like Kuvempu et all to compose many masterpieces. 

The climate of this region is wet-temperate and its many flora and fauna provide inspiration both to the common man and poet alike. Malenaadu Sihi Kadubu (sweet dumpling), Tambli (curd based chutney), Hasikobbari etc are hot favourites.Needless to say, the lush greens of this region also provide for excellent coffee (chickmaglur variety) to make homebrewed filter coffee.

Malnad beauty : Pic courtesy

 The Malenadu of Karnataka can be culturally (on basis food culture) can be clearly divided as South Malnad comprising Northern Somawarpete in North Kodagu, Sakaleshapura, Mudigere, southern part of chickamagaluru taluk and western part of Belur and Alur taluks in Hassan. Central malnad consisting of chickamagalur, Koppa, malnad region of Shivmoga, and western ghat regions of Uttara Kannada. (source : Wiki)

Top grosser when it comes to rainfall, Agumbe, the Cherrapunji of South India, is quietly ensconced amidst mountain ranges of Sahyadri, the heart of Malnad and quiet flows River Tunga down the mountain ranges. Celebrated Indian novelist R K Narayan's imaginary landscape 'Malgudi' for lakhs, thanks to director Shankar Nag's epic serial 'Malgudi Days', the place is also second highest annual rainfall receiver in India.As diverse as Indian cuisines, Malnad's expertise in cooking is also varied. That a small part in Southern Karnataka has so much to offer in culinary, could be an enigma. But that's how heavily forested Malnad is: A mystery, a riddle (source : here)

Doddapatre / ajwain shrub at my home

So lets see how we can make Doddapatre Tambuli – or ajwain leaves raita (Or called Karpooravalli / Omavalli in Tamil).  Commonly known as Indian Borage, more info on these leaves can be found here. Its used extensively in Stomach ailments as well as in herbal tea preparations for cough and cold.

Tambli / Tambuli is had both as an appetizer as well as served during summers or winters to soothe down the tummy. Its excellent digestive properties is recommended for people of all ages. This is also made with shunti (ginger) or even nellikai (fresh or dried amla / gooseberry). This recipe is also popular in Udupi / Coastal cuisine where local leaves are boraged every week and made regularly at homes. In that region, coconut oil is used for tempering. But rest of the region uses regular oil.

Doddapatre Tambli /  ajwain leaves raita
Cuisine : Karnataka, type : side dish / raita / pachadi
Spice level : medium
Prep time:  10 mins | Cook time : 10 mins | Serves : 2
You would need: 
  • Doddapatre leaves (sweet oregano / ajwain leaves) – ½ cup packed
  • Fresh/ frozen coconut – ½ cup
  • Urad dal - 1 tsp (optional)
  • Green / red chillies – 3 or 4 ( I used the latter)
  • Salt – to taste
  • Cumin seeds – ½ tsp
  • Yoghurt – 1 cup
  • Tempering : Oil, mustard seeds, red chilli, asafetida
  • Oil – 1 tsp


  1. In a pan, lightly fry washed leaves in a tsp of oil for 2-3 mins till slightly wilted . Switch off the stove and add the grated coconut and sauté for 1 min more. If using red chillies, sauté along with the leaves.(This sautéing is optional, but increases the life of the dish).
  2. Grind all ingredients except tempering and yoghurt.
  3. Mix the paste in whisked yoghurt. Check for salt and spices.
  4. Make a tempering with mustard seeds, red chillies and asafetida.
  5. Pour onto the raita and serve immediately.
  6. It can be had with hot rice or upma or even rava idli. 

December 12, 2014

How to make Red chilli chutney and Dates Tamarind Chutney for Chaats | Dates Tamarind Chutney and Chilli Garlic Chutney

Red Chilli Garlic Chutney & Dates Tamarind Chutney are used extensively for Chaats – be it Mini Katori Chaat, Sev Puri, Corn Chaat, Bhel Puri,Ragda Patties, Tomato slice Chaat etc.  While buying it from outside is easier, theres always this fear or added chemicals, commercial food colours and uncessary preservatives. Like the Homemade Green Chutney, this is also very easy to make and store

Today’s post is a quick way to make these two chutneys / dips at home. Addition of garlic is totally optional for the red chutney but it surely gives a punch to the chaat chutney – and both these chutneys can be preserved upto a month under refrigeration

(A) Red chilli garlic Chutney:

To make the Red Chilli garlic chutney, you would need :
Makes : Approx 100 gms of the dip / chutney
  • Red chillies (hot variety) – 10 nos
  • Kashmiti varierty red chillies – 5 nos
  • Garlic pods – 7-8 nos
  • Amchur / dry mango powder – ½ TBSP
  • Salt – to taste
  • Jaggery / brown sugar – 2 tsp
  • Lemon juice / vinegar – 1 tsp

To make the chutney / dip:

Soak both the chilies in warm water for 1 hour. Drain. Grind with the rest of the ingredients except lemon juice / vinegar. Add lemon juice, mix well and store in a sterile glass jar-.
Use dry spoon whenever used, and store in a airtight container in the refrigerator.

(B) Dates Tamarind Chutney :

To make the Dates Tamarind Chutney :
Makes : Approx 100 gms of the dip / chutney
  • Tamarind - 150 gms (if using pulp , about 9 TBSP)
  • Dates - pitted - 100 gms
  • Jaggery - 50 gms
  • Red chilli powder - 1 TBSP
  • Chaat Masala - 1 TBSP
  • Amchur - 1/2 TBSP
  • Black salt - 1 tsp

To make the chutney / dip:

Soak the dates and tamarind separately in warm water for 1 hour. extract pulp from Tamarind and put it to boil in a pan. meanwhile grind the dates, strain and add to the tamarind pulp.
Once the raw smell disappears, add the rest of ingredients, allow it to thicken on its own, on a slow - medium flame.
Once cool, store in a sterile container. Use dry spoon as necessary

Sev Batata Puri | Easy Chaat recipes | Appetisers | Mumbai Street Food

Sev batata Puri is one of the most sought after snack in my family. Easy to make, and also quick to eat, this is kiddo’s favourite and she specifically asked me to include it in the North Indian Starters as Chaats are a popular starter too.

I have used home made papdi (recipe soon) and homemade chutneys -  red chilli garlic chutney and tamarind Dates (recipes here) and Green chutney for this. Once you have both these on hand, its very easy to make the chaat. Less of a recipe and more of assembly, this is one chaat you cant miss to make. The additions you can have is endless, I have even seen minced chicken being used in non-vegetarian starters atop these cute papdi. 

Hope yopu enjoyed the Appetiser / Starter series for BM # 47 this week with Sesame Gold Coin, Dahi ke kabab and today's Sev Batata puri. Stay tuned for a new theme next week. 

To make these, you need:

Papdis (about 2 dozen)
  • Maida / APF – 1.5 cups
  • Oil – to deep fry
  • Shortening / ghee – 3 TBSP
  • Baking powder – ½ TBSP
  • Salt – to taste
  • Ajwain /crushed carom seeds – a big pinch
  • Asafoetida – ¼ tsp
  • Red chilli powder – to taste 

To assemble the Sev Batata puri (serves : 4)
  • Boiled potato – 3 nos
  • Onions minced fine – ½ cup (optional)
  • Tomatoes – deseeded and minced fine – 1 TBSP
  • Red chilli garlic paste –1 TBSP
  • Tamarind Dates Chutney - 3 TBSP
  • Green chilli Chutney - 1 TBSP
  • Boiled corn – ¼ cup
  • Chaat Masala – 1 tsp
  • Jeera powder /roasted cumin powder – ½ TBSP
  • Red chilli powder – ½ tsp
  • Sev / fine Ompudi – to top
  • Freshly chopped coriander – a handful

To make the papdis
  1. Sift flour with salt and baking powder. Add warm ghee / shortening and rub into the flour till it resembles breadcrumbs. Add the rest of the dry ingredients except oil and mix well. Now Add warm water little by little and make into a stiff dough. Apply a little oil and let it rest under a damp towel for 15 mins.
  2.  Pinch out a medium-large roundel and roll out a largish dish (slightly thick, but not too thin either). With a cookie cutter or a bottle lid, cut out discs, and prick all over with a fork to prevent puffing. Meanwhile heat the oil for frying. When its moderately hot, fry the discs on both sides and drain on absorbent paper.
  3. Store well in airtight containers for upto 8-10 days

To make the sev batata puri
  1. Mix the mashed potatoes, onions (if using), boiled corn, salt, chaat masala, red chilli powder in a large bowl and keep aside.
  2. Assemble  the papdis on a plate. Spoon over a light film of these two chutneys. Add mashed potato mixture over it.  Top with tomatoes, jeera powder, sev and coriander leaves and serve immediately.

December 11, 2014

Dahi ke kabab | Easy Appetiser | How to Make Dahi ke kabab

Soon after we moved to our new place early this year, Food Food Channel was one of the first channels I got used to watching, more so coz I could watch it on mute too (and there's the recap). And having eaten Dahi ke Kebab (the name itself was soooo appetising) at a Jiggs Kalra restaurant, I was very happy to see this recipe by Chef Rakesh Sethi  and immediately noted this down.. This bookmark sees the light of the day today although I made it a number of times since then. As in Nargisi Kofta, I am a sucker for Mughlai Food, and this is one of the gems that I managed to recreate in my kitchen.

The only drawback, if any, is that the hung curd you get from almost 1/4 litre of thick curd is so miniscule that we always wanted to eat some more kebabs. For a core vegetarian like our family, biting into the juicy kebab - succulent and yet with a bite - was probably the best thing to happen. So, dont be fooled by the large amount of curd you need to make hung curd - its worth every bit of the effort, and am sure you would love it. After Sesame Gold Coin, this is the 2nd entry to the BM#47 under Appetisers / North Indian Starters.

Prep time : 1 hour (includes standing time), 
Cook time :20 mins
Makes : 8-10 medium/ large kebabs

Dahi Ke kebab (Yoghurt kebab / starter)
Cuisine : Mughlai , course : Appetiser
Spice level: medium - high
Difficulty level : Medium

  • Thick yoghurt (or greek yoghurt) – 400 gms (I used homemade curd)
  • Besan / Gramflour – 3 TBSP (or a little more if required)
  • Turmeric - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Oil – to shallow fry
  • Ginger paste – ½ TBSP
  • Chilli paste – ½ TBSP

  • Raisins, cashews, almonds, pistachio - about 4 tsp (finely chopped)
  • Green chilies – to taste - finely minced
  • Coriander  seeds - roasted and slightly pounded - 1/2 TBSP
  • Ajwain / Carrom seeds - slightly crushed - a pinch
  • Coriander leaves - finely chopped - 1/4 cup
  • Pomogranate pearls - a handful
  • Salt – a pinch

  1. Line a bowl with a muslin cloth and pour the yoghurt into it. Place the entire set up covered in the refrigerator for about an hour till you get a thick hung curd (approx. 150-200 gms)
  2.  In a bowl, add besan, turmeric powder, Garam Masala and whisk well, Add hung curd, ginger paste, chilli paste, salt – one by one and mix till you get a thickish dough (which is also pretty sticky – be sure to wear your plastic gloves at this point or use oiled spoons to mix the dough). Let the dough rest covered for 5 mins.
  3.  Mix all the ingredients for the stuffing, Pinch out small roundels, make a small indentation / well, and add a tsp of the stuffing into it, close it well and with the help of oiled palms, round the kebab to smooth edges. Repeat for rest of the dough. Rest for 3-4 mins. 
  4.  Shallow fry on medium heat till its golden brown on both sides. Serve hot with onions rings and Green chutney


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