May 31, 2011

Mirchi Bajji / Menasinakaayi Bajji / Molaga Bajji

Mirchi Bajji (Molaga Bajji in Tamil / Menasinakaayi Bajji in Kannada) always is and will be considered a street food delicacy. Savouring spicy, but not hot chillies dipped in flavoured gram flour and deep fried, along with a hot cup of tea on rainy evenings is a romantic point to moot. One of my earliest childhood memories is passing by this bajjiwala after school who used to have customers munching these fritters hungrily under pouring rain. Somehow I could never get near one – probably for fear of being caught by a neighbor or a friend - who knew eating out was taboo at my house !!


May 30, 2011

Alu Raitha / Potato in curd gravy



One of the advantages of Summer days is that Soups, Salads and Raithas are welcome anytime of the day.. Not only do these fill up the tummy in a light healthy kind of way, these can also be rustled up within 15 minutes thus saving huge time labouring in the hot kitchen !!

May 29, 2011

Sprouts and Mango Salad

Sprouts and Mango Salad is a powerhouse of vitamins and a light snack for hot summer afternoons, especially after a game of cricket / football J Agreed it does take a little coaxing for any child to eat sprouts, but they do come around after a while. This is also a good option for short breaks at school. I am sure like mine, your kid will also enjoy this super crunchy salad ! Sending this to Day 7 of Blogging Marathon, started by Srivalli . Reposting this for Taste Junction's Salad Spread


May 28, 2011

Masala Murmura

Masala Murmura is a quick to make, almost-oil free and healthy snack for kids. My little one loves this and calls this Sukha Bhel (not quite a misnomer), and I make this quite often at home . Murumura (Puffed rice) is called Kadalepuri in Kannada, and for all those from Bangalore, you would remember those hawkers in Lalbagh / Cubbon Park peddling these Masala Murmura cones over a hot coal pot !!

May 27, 2011

Alu Paratha with Tangy Relish



Parathas = Punjabi Food ! And the spicier the filling, the tastier it is, not to mention what all the oil does to your waistline ! But an occasional indulgence is always pardoned :)
And who can forget Aloo Parathas (flat Indian bread with spicy potao filling) with dahi (curd) / Achar (pickle). In my days @ Delhi & Chandigarh, this was a staple followed by a huge glass of Lassi or Chaas (beaten curd with sugar / spices) ! Slurp!

May 25, 2011

Roasted baby Potatoes with Cheesy dip

Roasted baby Potatoes with Cheesy dip is a pure kid’s delight. Eaten slightly warm off the oven, last night’s appetizer was polished off in a jiffy before the cartoon program / after dinner drive and all such enticements were even commenced J

May 24, 2011

Sweet Potato Patties


Sweet Potato Patties is a quick party snack that kids and elders would love. Sweet potato (a wonderful, healthy tuber) combined with green peas (rich in Vitamin C), this crusty crunch snack is full of goodness and health. You may make and freeze the patty in advance (which I did) and shallow fry minutes before serving. I saw this recipe in a health magazine and slightly modified it with added fibre (peas). You may also add grated veggies like carrots, cabbage, spinach to make it healthier.
Sending this to Priya’s Tuesday Bookmarked entries as well as Day 2 of Blogging Marathon under Kids Delight Theme.
Preparation time : 20 mins.  Cooking time : 10 mins. Makes : 6 – 8 patties
Ingredients:
·         Sweet Potato – 2 nos (large)
·         Peas (frozen / fresh) – ½ cup
·         Garam Masala – 1 tsp
·         Dhaniya powder – 1 tsp
·         Jeera powder – 1 tsp
·         Amchur / Dry Mango powder – ½ tsp
·         Chopped coriander – 1 tbsp
·         Green chilli – ginger paste – 1 tsp (opt)
·         Turmeric – ½ tsp
·         Salt – to taste
·         Oil – to shallow fry (approx 1.5 tbsp per piece)
Covering : 
·         Maida / APF – 1 tsp
·         Cornflour – 2 tbsp (divided use)
·         Roasted Suji / Semolina – 4 tbsp
Method:
1)      Steam the sweet potato and peas separately with minimal water (preferably in a colander).
2)     Drain the water. Skin the sweet potato and lightly mash up both the veggies
3)     Add the masala powders, green chilli-ginger paste, turmeric, salt , coriander and mix well. Add ½ tsp of cornflour if you need to thicken the mixture a bit.
4)     Divide this mixture into equal portions and make into round patties (or thick long patties like in this dish). Cover with cling film / foil & refrigerate for 10 mins.
5)     Meanwhile, dissolve maida and corn flour (with a pinch of salt if reqd) in very little water to make a thickish paste.
6)     Take out the patties from the refrigerator. Dip them in the slurry above and a bowl of roasted Suji / semolina (You may use bread crumbs too, but I discovered that roasted Suji works very well).
7)     Shallow fry the patties in a fry pan with very little oil. Roast on all sides evenly till you get a fine brown crust.
8)     Serve hot with ketchup / sauce

Check out the Blogging Marathoners doing BM#5 along with me
Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Jayasree, Kaveri, Pavani, Seven Days of Indian Sweets:GayathriPriya Suresh,
Seven Days of Microwave Meals:Monika,
Seven Days of Regional Specials:Cool Lassi(e), Harini,Vaishali 
Seven Days of Colorful Dishes Kid's Special:Kalyani
Summer Coolers:Kamalika, Srivalli

May 23, 2011

Herbed Potato Fingers



Of all the visits that are planned for a kid, nothing compares to the joy of eating hot French fries @ a McDonalds outlet. With due respect to all Mc D fans out there, it’s the same greasy food, but atleast its consistent across the world J So, when Veena’s recipe (which I have slightly modified here) for home made potato wedges came up, I knew I had to bookmark this, not only due to economics but also have the comfort of making this at home. Yes, Herbed Potato Fingers is comparable to the original fries, and I think my little one would slowly come around to having this home -made version regularly.
Sending this to Week 3 of Blogging Marathon under “Kids Delight” specials. Do watch this space for more on this theme this week through J
Preparation time : 10 mins. Baking time : 12-15 mins, Serves : 2
Ingredients:
·         Large Potatoes – 3
·         Olive Oil – 2 tbsp
·         Turmeric – 1 tsp
·         Salt – to taste
·         Dried herbs – Thyme, Rosemary, Oregano – each ¼ tsp
·         Red chilli flakes OR White pepper powder – 1 tsp (opt)
Method:
1)      Scrub and wash the potatoes, and cut lengthwise into French fries sizes (ensure moderate thickness and consistent size). I did not peel the potatoes. You may do so if you wish. Pat dry them with a kitchen towel.
2)     Mix olive oil, salt, turmeric, dried herbs in a bowl. Add these cubed potatoes and stir well. Ensure all pieces get evenly coated with this mixture and set aside for 10 minutes.
3)     Pre-heat oven to 220 C.  Arrange the pieces on the baking tray and bake for 12- 15 minutes till they aquire golden brown colour.
4)     Remove from tray , add chilli flakes and serve immediately with sauce / ketchup
 


Check out the Blogging Marathoners doing BM#5 along with me
Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Jayasree, Kaveri, Pavani,
Seven Days of Indian Sweets:GayathriPriya Suresh,
Seven Days of Microwave Meals:Monika,
Seven Days of Regional Specials:Cool Lassi(e), Harini,Vaishali 
Seven Days of Colorful Dishes Kid's Special:Kalyani
Summer Coolers:Kamalika, Srivalli

May 22, 2011

Paruppu Usuli / Beans-lentil spicy curry

Paruppu Usuli is the corner stone of South Indian cuisine, esp that from Tamilnadu region. This dry curry finds its way to most festivals and occasion menus. Delicate veggies (beans / cluster beans) mixed with steamed lentil savoury cakes, this is a food connoisseur’s delight J
The dish listed here is slightly adapted from my MIL’s version, and S was raving about about his mom’s version when we married many moons ago, and I finally managed to coax out the recipe from her when she visited us recently. This curry goes amazingly well with Vettal Kozhambu / Curd Rice / Rasam.
Preparation time : 20 mins + soaking time. Cooking time : 20 mins. Serves : 3
Ingredients:
·         Tur Dal – 1 cup
·         Finely chopped beans / cluster beans – 1 cup
·         Turmeric – ½ tsp
·         Red chillies – 3 no
·         Hing – 1 tsp
·         Salt – to taste
·         Grated coconut – 2 tbsp
Tempering:
·         Oil – 2 tbsp, Mustard seeds – 1 tsp, Curry leaves – few, Urad dal – 1 tbsp
Method:
1)      Soak the dal and red chillies in slightly warm water for 1 hr. Drain.
2)     Grind the dals + chillies with very little water & hing to a coarse paste
3)     Transfer to a dish and add turmeric, salt, coriander leaves.
Pic 1
4)     Steam this paste in an oiled idli steamer (without weight) for 15 mins.
5)     Meanwhile, prepare the tempering with oil, mustard seeds, curry leaves and urad dal.
6)     Add the finely chopped beans / cluster beans. Add very little salt and water and cook for 6- 10 mins till cooked but not mashy.
7)     Unmould the steamed savoury cakes and cool (from step 4 above). Crumble into burji consistency. Additionally, you may eat these healthy  savoury cakes as it is (refer pic 1)
Pic 2
8)     Add this crumbled dal cakes to the steamed veggies (pic 2)
9)     Add grated coconut and serve with Rasam / Kozhambu or just curd rice.
Tips:
1)      Take care to drain all the water from the soaked dals and then grind to a coarse paste.
2)     If you don’t want to steam the dal as cakes, you may fry the ground dal paste in oil and keep stirring on low flame till it becomes dry and crumbly. However, in my experience this takes way too much time and energy to do so.
3)     You may also make this dry curry with  steamed plaintain stem (Vazhai Thandu)

Check out the Blogging Marathoners doing BM#5 along with me
Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha
Seven Days of Colorful Dishes Kid's Special: Vardhini,
Seven Days of Indian Sweets: Harini, Suma, Veena
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJVaishali
Under 15 mins Quick Breakfast: Sushma Pinjala,

Sending this to Blogging Marathon – Regional Specials and also Suma’s Cooking with whole Lentils – Toor Dal , originally by Kiran



May 21, 2011

Thayirvadai / Mosaruvade / Dahi Vada

 Thayirvadai / Mosaruvade /Dahi Vada  (curd – Dahi / mosaru / Thayir ;Vada / Vadai – Lentil deep fried fritters ) is a dish that is popular with the young and old alike. Sis and husband love this dish - chilled and served. In Bangalore, its popularity is measured by a whole lot of Darshinis (self service eateries) that serve this dish and a lot of caterers doing the rounds of NRI weddings serve this delicacy abroad too. Soft and gooey to the touch and bursting with the flavor of mustard-hing tempering, Thayir vadai can also be made in advance for a party too. For the perfect vada, see tips at the end of this post J
Sending this to Blogging Marathon Day 6 under “Regional Specials”.
In case you have missed out the earlier 5 days, here they are:
Day 5 – Mavainakaayi Chitranna (Raw Mango Rice)
Day 4 – Kosambari (Soaked Dal Salad)
Day 3 – Soppina Huli (Greens Sambhar)
Day 2 – Ragi Rotti (Finger Millet Roti)
Day 1 – Bisibele Bhath (Rice – Lentil fragrant rice)
Preparation time : 20 mins (plus 45 mins Soaking time). Cooking time : 20 mins.
Makes : 10 vadas
Ingredients:
For the Vada:
·         Urad Dal / Split black gram – 1 cup
·         Raw rice OR Moong Dal (Split green gram) – 1 tsp
·         Ginger chopped – 1 tsp
·         Green chillies – 1 tsp
·         Fresh coconut – cut into small bite-sized chunks
·         Cumin – 1 tsp
·         Black pepper – 1 tsp
·         Salt – to taste
·         Curry leaves - few
·         Oil – to fry
For the Masala gravy:
·         Curd – 1 ½ cup (split use)
·         Fresh milk – ¼ cup (opt)
·         Freshly grated coconut – ½ cup
·         Ginger and green chillies minced – 1 tsp (together)
·         Coriander leaves – 3 tbsp
·         Salt – to taste
Tempering:
·         Oil – 1 tbsp
·         Mustard seeds +Hing (1 tsp each)
·         Grated carrot / Boondi + coriander leaves – for garnish (opt)
Method:
Stage 1
1)      Soak the Urad dal with rice / Moong dal for 45 mins. Drain. Grind into a very smooth paste using very little water.
2)     Add the seasonings listed above – cumin, pepper, ginger, coriander, curry leaves, salt, coconut chunks – into this batter.
3)     Wet your fingers and take a big lemon sized ball of this batter. Roll in your hands and with your thumb make a hole in the centre of the ball.
4)     Slowly slide the vada into the oil which is medium hot. Add 4 – 5 such vadas at a tme
5)     Fry till golden brown. Drain on absorbent paper
Fresh fried vadas
                                
Stage 2
1)      Meanwhile, grind all the ingredients under Masala / spicy mix to a smooth paste.
2)     Beat curd smooth and add this spice mixture into this.
3)     Check for salt and beat well to a nice gravy. Add ¼ cup water if necessary.
Spice mixture (divided use)

Stage 3
1)      Take the vadas one at a time when slightly warm and slightly dip it in a bowl of cold milk for about 10 – 15 seconds (this will help make it soft). Do this to all vadas
2)     Now arrange all vadas in a large flat plate. Pour the curd gravy on top.
3)     Make the tempering and pour on the curd + vadas.
4)     Let the vadas soak the masala curd gravy for at least an hour more to serve.
Tips:
1)      Don’t oversoak the dals as it will absorb more oil.
2)     Don’t let the oil smoke or overheat. It will make the vada look browned on the outside, but undercooked on the inside. Test a small droplet of the batter into the oil to see if the droplet comes up to the top – this is the perfect temperature
3)     Wet your hands everytime before making a vadai – the water film will prevent the batter from sticking to the kadai or your hands.
4)     You may just add well beaten curd on the vadas. The masala gravy is just optional.
 
Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha
Seven Days of Colorful Dishes Kid's Special: Vardhini,
Seven Days of Indian Sweets: Harini, Suma, Veena
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJVaishali
Under 15 mins Quick Breakfast: Sushma Pinjala,

May 20, 2011

Maavinakaayi Chitranna / Raw Mango Rice



Maavinakaayi Chitranna (Raw Mango Rice) is the ultimate comfort food in Karnataka Cuisine, esp on Ugadi and other festival days. Of course, Chitranna (flavoured rice) is also easy to make if you have the masala on hand. Summers provide ample opportunities to make this frequently, and we sure don’t miss out on the opportunity. This recipe comes from my mom who makes this dish awesome.
This goes to Blogging Marathon Day 5 and also Sumadhura's Cooking with Seeds - Mustard originally conceived by Priya
Preparation time : 20 mins. Cooking time : 30 mins. Serves : 2
Ingredients:
·         Long grained rice – 1 cup
·         Grated raw mango – ½ cup
·         Salt – 1 tbsp
·         Jaggery – 2 tbsp grated
·         Oil – 5 tbsp
Masala / Spice paste:
·         Mustard  seeds – 1 tsp
·         Turmeric – 1 tsp
·         Green Chillies – 2 nos
·         Red chillies – 3
·         Grated coconut – ¼ cup
Tempering:
·         Mustard Seeds, Channa Dal, Urad  Dal – 1 tsp each
·         Oil – 4 tbsp
·         Curry leaves & Coriander leaves – few
·         Cashewnuts – 1 tbsp (opt)
Method:
1)      Soak the rice for 20 mins. Drain and cook till all the grains separate. Fluff the rice with 3 tbsp oil and ½ tsp turmeric. Cool in a large plate.
2)     Grind all the masala ingredients along with grated coconut (Reserve 2 tbsp of grated mango) into a thick paste. Add very little water to this paste.
3)     In a skillet, make the tempering. Add the masala paste and fry till the masala leaves the side of the pan.
4)     Pour the above tempering + masala on the rice and mix well gently. Take care not to break the rice grains.
5)     Add the salt, jaggery, coriander leaves and mix well again
6)     Serve as it is or with curd / Raitha.
 



Check out the Blogging Marathoners doing BM#5 along with me Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha Seven Days of Colorful Dishes Kid's Special: Vardhini, Seven Days of Indian Sweets: Harini, Suma, Veena Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja Summer Coolers: PJVaishali Under 15 mins Quick Breakfast: Sushma Pinjala,
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