March 24, 2012

Poha Dosa | Attukula Attu | Andhra breakfast recipe

My tryst with Andhra recipes is a continuous love affair. Although I could understand a smattering of Telugu in my childhood, my maternal grandpa and dad spoke excellent Telugu. And dad had a long list of Telugu friends and on my frequent visits to their homes was acquainted with some snatches of Andhra cuisine, what with pachadis and Keera Pappu liberally pepped with garlic and onion. Later on, Bangalore being a foodies city, we had no dearth of Andhra restaurants. I can't count the number of times we used to frequent these restaurants for parties at college and also during my early work days. Oh ! how I miss my dad and our outings together - all the more today, coz its his birthday, and I wish him peace and happiness where he is up there in heaven guiding us :) 

Somehow, the comfort that one seeds early on while eating Andhra (or for that matter any traditional recipes) is unbeatable. Be it the Pappu or koora or Garlic rasam or Gonghura Chutneys, it sends me into a culinary tizzy !! Am waiting (hope not in vain) when the first Andhra (and authentic at that) restaurant would open in my city. Till then, my sojourns remain of memories of dunking uber soft idlis and dosas in Podi / Allam Chutney at Chutneys (another popular restaurant in hyderabad which used to be a favourite haunt) or dream of ghee-rich and heavenly Sunnundalu (Urad Dal Ladoos) that I packed once from Vijayawada.... I did warn you I would get carried away. Love for the food, isnt it ? :)

And, let me finally come to today's post : Poha Dosa or the super soft Attukula Attu or Dosa made with rice flakes. My initiation to this too, happened at a Telugu speaking friend's place while in high school. Served with Tomato Chutney, it was simply out of this world. And after a decade or so, chanced to eat this again at a Hyderabad eatery last year. Since then, this has been on my to-do list, and although this is similar to the Set Dosa of Karnataka, I find the former a tad lighter and softer. And what better way to use up the Poha (flattened rice) at home while at the same time have a yummy light breakfast. For a non-dosa lover like me, this sure has some magic up its sleeve.   

Sending this to BM # 14 under Dosa Varieties, Rasya's I am the star and Rosh's Comfort Food.  Check out the fellow Marathoners here.

Prep time : 4 - 6 hours soaking + 1 hour grinding + 12 - 14 fermenting
Cook time : Approx 1 min / Dosa
Makes :  About 30 dosas

Note: The original recipe called for soaking the ingredients in slightly sour and thick buttermilk. But I skipped that part. Also, as I had ran out of Sabudana (sago pearls), I substituted with dried fenugreek (methi seeds). The results were marvellous, though :) 

  • Rice - 3 cups ( I used normal short grained rice)
  • Poha / flattened rice - 3/4 cup (thick variety poha only)
  • Urad Dal - 1/3 cup
  • Methi seeds - 1 tsp (substitute with same quantity sabudana if you have)
  • Salt - to taste
  • Oil - to fry the dosas (this dosa requires very minimal oil. I even tried steaming some of them without any oil at all, and we didnt notice any difference in taste)
1) Wash rice in several changes of water and soak for 4 -6 hours
2) Combine Urad dal, poha and methi seeds and soak for same time.
3) First grind the dal mixture to a fine paste in a wet grinder (about 20 mins). Transfer to a large bowl
4) Then grind the rice with minimal water and keep adding water as and when required. When rice is completely ground (About 30 mins)  add the Urad dal mixture, salt and grind for further 10 mins till finely incorporated. Then transfer to a large bowl / steel container and mix well with your bare hands (the heat from your body is crucial for the batter to ferment better.
5) Close the lid tightly and let it ferment for 12 - 14 hours (or overnight)
6) Next morning, mix the batter well. 
7) Heat a tava (skillet) to high and sprinkle some water. If it sizzles, then the tava is ready.
8) Now turn the heat to medium. Take one ladle of the batter and spread it in a thickish dish (do not spread it thin like the normal masala dosa / sada dosa). Drizzle little oil around the edges. Cover and cook for 1/2 minute. Uncover and cook again for less than 1/2 minute ( Tip : you should be able to see lots of pores on the surface of the dosa to indicate the batter is fermented well)
9) Flip off the tava and serve hot with any Chutney and Sambhar. We loved it with Molagapudi (fiery lentil powder).

March 23, 2012

Happy Ugadi to all my viewers, and celebrating with Rava Kesari | Festival celebrations

Happy Ugadi to all my readers who celebrate this festival in Karnataka & Andhra Pradesh. For the uninitited, this is the celebration of the new year and the welcome to spring post the harvest season. Tamilnadu / Kerala - other two southern states celebrate this on April 13th / 14th every year, while Karnataka & Andhra celebrate this today. I come from Bangalore and speak Tamil, so celebrate both the Kannada Ugadi and Tamil Ugadi (also called Varsha Porappu or Chitra Vishu). 

On this day, Panchanga Sravanam (or reading of the holy Almanac) is followed by a pooja (offering) to the dieties and a mixture of Bevu-Bella (Neem leaves-jaggery) is eaten as prasad to symbolise the biiter-sweet year ahead, and to take joy and sorrow in the same stride. Even Maharashtrians celebrate today with a festival called Gudi Padwa. Basically Ugadi is the beginning of the Hindu Calendar and is celebrated (obviously) on the first year (Padya/Padyami) of that day. Traditionally, in my house Obaatu & Puliyogare are made as festive food, apart from the usual festival menu. However this year, I wanted to keep it to a light dish and made Rava Kesari.  

Another reason for this, is the Sous chef (aka me) is missing the Executive Chef (my mom) being around this time to make any celebration better with home made Obbatu (ages since I had those......ummmm - sis : Are you listening ?!). So, its a yummy dish - Rava Kesari (aka Kesaribhath in Kannada) to celebrate the onset of this Hindu Calendar year - Nandana . 
Coming to the dish today, its a simple but quick sweet that can be dished in minutes both for festivals as well as unexpected guests. I chuckle to recall that my grandmom used to say that Sojji (this dish) and Bajji (gram glour fritters/ pakodas) was free for all prospective grooms and their parents while they bride-shopped from one home to another in the early 50s (to as late as '90s) in India and therefore the wife should never cook this again for them, as they would have a life time helping of this dish :) Curious Indian traditions, isnt it ? 
pic courtesy:

Prep time : 10 mins
Cook time - 10 mins
Serves - 2

Note: The gooey Kesari that is served at most marriages / functions and some temples (as prasad) is laden with ghee (and in most cases, cooking vanaspati mixed with ghee & artificial food colouring too - which quite explains the upset tummies the next day)  but as they say, the richer the better :) However, keeping with the 21st century health complications that we face, I have kept the ghee quantity to a real real low level. Please do feel free to add more as you wish. 
  • Fine Sooji - 1/2 cup
  • Sugar - 1/2 cup
  • Ghee - 2 - 3 tsp + 1/2 TBSP for topping
  • Cashews & Raisins - few
  • Elaichi / Cardamom powder - 1/4 tsp
  • Saffron strands - a few

1) Heat 1/2 TBSP of ghee and fry the raisins / cashews. Keep aside
2) Add 2 tsp more of ghee, melt it and fry the sooji / semolina till a nice earthy aroma wafts out (approx 4 -6 mins). Do not brown the sooji
3) Add 1 cup of boiling water, cover and cook the semolina.
4) Meanwhile, dissolve the saffron strands in 2 tsp of warm milk.
5) Once the semolina / sooji is cooked, add sugar, saffron strands and 1 more tsp of ghee. Mix well till the sugar melts and the saffron lends a rich colour. 
6) Now add the cardamom powder and fried cashew-raisins and mix once more. Simmer on very low flame for a further 2 - 3 mins. Add more ghee if you need it a little more moist. 
7) Serve as Neivedyam (offering to god) or to unsuspecting grooms-to-be who might come visitng:)  

Sending this to my event - Holi Fest Colourful Palette & Blogging Marathon under "Quick Festive Mithai"

March 22, 2012

Eggless Brownies - Low fat version | Quick Kids Snacks

Last weekend, as usual, the fight was on as to who owns the remote. On weekdays, it would be a miracle if I can even catch up on my fav TV shows or even the News (Now whats new in news, when every hour there seems to be 'breaking news', you might ask!). As someone said, wristwatches became redundant with mobile phones, I think TV also has seen (or will soon will have) the same fate with internet and smartphones. Tired of waiting for the newspaper to be delivered each morning, S checks the headlines on his smart phone on the way to work, and when I do need to go beyond my 'cookbook' recipes, Google is to the rescue on mine. 

So,why the struggle for remote, do you ask? I just wanted to make my presence felt in the house (for sometime), although my TV show was defeated hands down with a re-re-re-telecast of Chota Bheem & Krishna (No prizes for guessing who won! :-)) ... now, all this rambling led to one thing : my kiddo said whatever cookery shows I watch or how much ever I blog, I mostly dont make her favourite dishes (and chocolate-based being on the top top favourite). Yes, I am impartial to chocolate. Actually in an anti-sentiment kind of a way. In this fast food era, I do try cutting down on fat and chocolate to an extent : my point being we dont need our kids to go the doctor or dentist too early. 

So, as she mumbled on how she had this most yummilicious brownies at her playmate's house, last week, some guilt pangs seeped into my conscience as well : not to eat them, but make them for her :) And my search for eggless (not vegan) brownies took to me to several blogs / recipe books before I settled on this one. It seemed perfect except for one thing - I was making these for the first time, so wanted to be sure with a smaller quantity . I had eaten brownies earlier (mostly on full fare flights, where for the lack of doing anything else, one gulps down a zillion calories with that brownie and stale airplane food). Like I said chocolate and me are miles apart, although I love my Lindt and Cadbury Dairy Milk versions (yes!) occassionally :) 

So, I halved the recipe, added some olive oil (to replace most of the fat), and it turned out mildly sweet and kiddo pronounced it perfect (Post note :  she said that the earlier version eaten last week was more soft, so I told her there must have been eggs which I didnt add). Anyways, I guess she liked them and asked me to pack some for her friends at school too (That was like the icing on the cake...errr... brownies :-)). Needless to add, these taste divine (I am told so) served sizzling hot with vanilla ice cream. May be that combo, next time !

Sending this to BM # 14 under "Quick Kids Snacks" and the event "Bake Fest" hosted at my blog.  

In case you have missed any of the past week's dishes under this theme, here's a quick recap before we go to the today's dish:
Bake time - 18 mins
Makes - 14 - 16 medium sized brownies

  • Maida / APF - 3/4 cup
  • Cocoa powder - 2 TBSP (you may use Choco powder too)
  • Chopped walnuts & pistachio - 2 TBSP
  • Baking powder - 1/2 tsp
  • Refined Sugar - 1/3 cup (I felt this might require a little more - may be 2-3 TBSP more)
  • Butter - 2 TBSP
  • Olive Oil - 4 TBSP
  • Vanilla Essence - 1/4 tsp ( I did not add)
  • Milk - 5 TBSP
  • Yoghurt - 1/3 cup
  • Mixed fruit Jam - 2 TBSP
  • Salt - a pinch (not in the original recipe, but I added)
1) In a large bowl, sieve dry ingredients together thrice : Salt, baking powder, cocoa powder, APF.
2) In another bowl, Beat butter, oil and sugar till fluffy. Add milk, yoghurt, vanilla essence, jam and mix well again.
3) Chop the nuts finely. Dust them thoroughly with 1 - 2 tsp of flour and keep aside.
4) Meanwhile, preheat oven to 190C / 375F. Grease and flour a baking pan (if you dont have a brownie pan, use a square cake tin). 
5) Mix the flour-cocoa mixture to the wet mix and fold gently. The resultant will be a gooey thickish batter (yes, you are allowed to lick your fngers as you sample the batter :D ) Add half the nuts to this batter and fold once finally.
6) Transfer this batter to the greased and floured tin and gently tap the tin for the batter to settle in lightly( For the above proportion, you would not get thick brownies, unless you dont prefer slightly flat ones) 
7) Sprinkle remaining walnuts on top. Bake for 15 - 18 mins till the choco aroma wafts out and a tooth pick comes out clean.
8) Take out, cool on a wired rack. Transfer to a plate and mark out the shapes while its still cooling.
9) Cool completely. Cut out the shapes and serve. This can keep upto 3days without refrigeration.

March 21, 2012

Mini Pizzas | Quick Kids Snacks

I am yet to see a kid who doesnt relish pizzas. While home made pizzas are not really relished by the kid (says Dominos is far more cheesier), she quite liked these Mini Pizzas, more so as she helped me assemble these mini delights :) It was more than half the battle won as she choose the toppings too (including the extra extra cheese). I used a combo of tomato sauce + store bought pizza sauce, and the combo was quite tempting to we adults as well. This makes for a great option on weekend nights as well when one is bored with the usual Dal- Roti combos :) We like the Herby Cheesy Pizzas that we make often too, but this was more kid-friendly, I guess :)

One can also play around the toppings : For the kiddo, we used a 'popular' combination of bell peppers and tomatoes (and of course Cheese) while S & I had brocolli and baby corn as extra toppings. Considering that although we used store bought mini pizza base, the cost of making these was not even 1/10 of the "branded" pizzas while the delight factor upped by 200% :-) :-) So, am sure this will feature regularly on our weekend menu :)

Sending this to BM # 14 along with my event Bake Fest, Rasya's I am the star, Sobha's Just for Fun, Nayna's Lets Cook Speedy Snacks along with Resh's Say Cheese. Check out the other Marathoners here

Prep time - 10 mins
Bake Time - 15 mins (per batch)
Makes : 6 mini Pizzas

  • Mini Pizzas - 6 nos
  • Pizza Sauce - 3 TBSP
  • Tomato Ketchup - 1 TBSP
  • Veggies : Bell Pepper / onions / tomatoes / baby corn / Broccoli
  • Italian Seasoning - 1/2 TBSP
  • Grated Mozzarella Cheese - 1/2 cup
  • Olive oil - for brushing

1) Take the mini pizza bases and brush them with olive oil liberally. Now apply a nice thick layer of Pizza sauce. Stack up the veggies on them and sprinkle grated cheese. 
2) Meanwhile preheat oven to 180C / 375F. Line a baking tray with foil and grease slightly. 
3) Place the mini pizzas on the lined tray. Sprinkle Italian seasoning and make for 10-12 mins till the cheese melts.
4) Serve warm with tomato ketchup.

March 20, 2012

Baked Potato Wafers | Low Cal food | Quick kids snacks

If asked the question "What's your favourite TV snack?", I bet that 95% of people around the world would answer "Potato Chips." The brands might vary, might even be home made sometimes, but as a popular wafer brand's tagline goes "You just can't eat one" :) So, even as I was wondering what to make for BM's kids' food, this recipe that I had bookmarked came handy. And forget kids, even we adults munched on these delights (so much so I had to make a second batch just for the pics).  

And kiddo made it very clear she wasnt gonna wait for long, so no food styling here :) But this low cal and baked version of this popular wafer (or chips) - Baked Potato Wafers - got finished promptly before I could say "cheese". That reminds me to let you know it tasted great with homemade low fat sour cream dip (recipe coming soon!!). 

Sending this meanwhile to BM # 14, event hsoted my blog -  Bake Fest & Srav's Vegan Diet, Rasya's I am the star & Sobha's Just 4 Fun :) Check out the Fellow Marathoners doing BM # 14 here.

Source: Here 
Prep time - 10 mins
Baking time - 18 mins (per batch)
Makes - Approx 150 gms of wafers

  • Potatoes - big sized - 350 gms (about 2 or 3 large Russet Potatoes)
  • Olive Oil - 4 TBSP
  • Salt - to taste
  • Red Chilli powder / Black pepper powder - to taste
  • Asafoetida - a pinch (this is to counter any flatulence caused by the potatoes)

1) Wash and scrub the potatoes. Using a mandolin slicer, slice them into thickish roundels (Tip : All slices should be of uniform thickness and size to bake evenly). Dab the slices gently with some kitchen towels / tissue to absorb the superficial moisture.
2) In a large bowl, lay the slices. Apply salt, chilli or pepper powder and oil to the slices and gently give them a rub with your fingers ensuring they dont break. Now sprinkle asafoetida and toss them lightly
3) Meanwhile preheat oven to 200C  / 400 F. Line a baking sheet and spray some oil on the foil. Lay the wafers in a single layer.
4) Bake for 12 - 14 mins till they get crisp. Keep an eye after the 12th minute to prevent browning.
5) Remove from the tray gently after done and repeat another batch till the potatoes are exhausted (Tip : If you are not baking two batches simulataneously, then apply salt to each batch separately just before baking. Else you would end up with soggy wafers).
6) Eat warm and store the rest (if any remain) in an airtight container. 

March 19, 2012

Chatpata Bhel Puri | Churmuri | Quick Kids Snack | Streetfood Delight

Quick snacks and fast food is a student's lifeline. Be it Mumbai or Bangalore or Ahmedabad, Bhel Puri is one of the favourite street food. Atleast it was (read is) mine.Quick to make at home or eaten on the roadside, I love it anyday, anytime :) Gimme puffed rice (Murmura / Kadalepuri), an onion and some chutney, and my low-end version of BhelPuri is ready :) (I still make this version the days I need a quick oil-free snack fix). I think making and eating Chaats is an addiction. A few hours (read next day) after I made Pani Puri, I knew I had to venture upon posting this all-time favourite, and here it is :)

My earliest memories of restaurant made Bhel Puri was at Sukh Sagar in Jayangar 4th block @ Bangalore (before it donned its modern avatar). It was a monthly ritual to visit this restaurant and gorge on Special Bhel (which came with fresh coconut shavings and raw mango slivers), Ragda Patties & Pav Bhaji, rounding it all with Cream Custard

Of course, the additions to Bhel Puri are endless - boiled potato, shredded carrots, diced cucumber, slivered mangoes, sev (ompudi), chaat masala..... Slurp !! All of this and more came together for today's Quick Snack for Kids under BM # 14 for Chatpata Bhel Puri .. Make this once, and it will leave you craving for more ! What's more, its an easy and healthy way to add up veggies to kids' food while you dont need to worry about roadside food :)  

Sending this to BM #14, Rasya's I am the Star, my event Holi Fest - Colourful Palette & Sobha's Just for Fun

Prep time  - 20 mins. 
No Cook time (unless you need to boil the potatoes)
Serves - 4 to 6 persons

  • Puffed Rice / Murmura / Kadalepuri - 4 cups
  • Salt - to taste
  • Green Chutney - 1 TBSP
  • Dates Chutney - 2 TBSP
  • Green chillies - 2 nos (finely minced - optional)
  • Papdi / Sev / roasted peanuts- for topping
  • Coriander leaves and lime juice - for topping

  • Minced Onions - 1 cup
  • Grated carrots- 1/2 cup
  • Peeled and diced cucumber - 1/2 cup
  • Deseeded and finely diced tomato - 1/4 cup
  • Slivered raw mango - few tsp
  • Boiled & mashed potato - 1/2 cup - optional (I did not add)

Method (to make 1 plate of bhel puri):
Mix 1 tsp each of the veggies, chutneys, salt. Mix well. Just before serving, add 4 -5 fistfuls of Murmura.  Mix vigorously. Top with lemon juice and coriander and serve immediately with papdi. 

March 18, 2012

Strawberry & Chocochip Milkshake

With the summer here, kiddo's school hours leaves her exhausted and tired, and she often craves for something cool at the end of the day. We all love our milkshakes dont we ? So, presented here is a quick snack in a different form - as a milkshake. This isnt too much of a recipe, per se. But for kids, you may add in any other fruits / ice creams as you wish. 
I am personally not in favour of mixing fruits with any dairy product (milk or curd) as Ayurveda prohibits mixing the two types of foods with Vata and Kapha . But with kids, you need a little leverage to make them eat healthy food, and  may be once in a while indulgence is ok :) To make it more healthy for older kids, add a handful of Roasted Oats to make it a complete meal..
Sending this to BM # 14, my event Holi Fest Colourful Palette, Rasya's I am the star, Shobha's Just for Fun, Rujuta's Kids Delight & my event Kitchen Chronicles - Summer Splash hosted by Sangeetha. Check out my fellow marathoner's here.

Prep time - 10 mins. No cook
Serves - 2

  • Strawberry - pitted and cleaned - 1 cup
  • Sugar - 4 TBSP
  • Milk - 2 cups (I used low fat)
  • Cream - 1 TBSP
  • Choco chips - a handful
  • Ice cubes / Crushed ice - 1/4 cup
  • Almonds - few

1) Clean and pit strawberries. Blend them with milk,sugar & almonds. Add more sugar if you feel the strawberries are sour. 
2) Strain the milkshake. Add in chocochips, cream and crushed ice.
3) Mix well and serve immediately topped with chocochips :) 

March 17, 2012

Baked Chickpeas Tikki | Quick Kids Snacks

Tikkis are a welcome treat to kiddo anytime. She loves them in most forms (ketchup is a must with them), and its  also easy for me to sneak in any veggies that would otherwise be discarded in the lunchbox or at the dinner table. As she doesnt prefer Potato in her tikkis, I often use Sweet potato as the base, turning them into Sweet Potato Croquettes or as a filling for baked samosa. This week on, I had a cup of cooked chickpeas, and turned that into the base, and we all liked it a lot, especially kiddo.. Also, as opposed to shallow frying these, I baked them , which lent itself to a different delicious texture..
I am sure this experiment was successful as the snackbox was emptied that day at school, and that by itself is a huge relief for most moms, including me :) Without much rambling, lets get to the recipe quickly. I am sure canned / frozen chickpeas also work for this dish, but somehow I prefer fresh cooked chickpeas for any dish.. 

Sending this to : BM # 14, Vardhini's Bake Fest # 5 hosted at my blog, Kids Delight by Rujutha, I am the star - event by Rasya. Check out the fellow marathoner's here

Prep time- 10 mins
Baking time - 20 mins (depends on oven settings)
Makes  - 6 to 8 medium sized patties 

  • Cooked chickpeas - 1 cup
  • Brown bread slices - 2
  • Dry masala (each 1/2 tsp) : Garam Masala, Jeera Powder, Dhaniya powder
  • Red Chilli powder - 1/2 tsp (adjust spice)
  • Green chillies - 1 (deseeded & finely miced)
  • Ginger - 1/2 tsp (grated) - I omitted this for the kiddos patties.
  • Turmeric - a dash
  • Salt - to taste
  • Olive Oil - to grease the baking dish & for spraying
  • Coriander leaves - a little
  • Lemon juice - 1/2 tsp
1) Mash up the cooked chickpeas slightly. Trim and soak the bread slices in water for about 1/2 minute. Squeeze and mix into the chickpea mixture.
2) Add salt, turmeric, dry masala powder,red chilli powder, green chillies, ginger.
3) Meanwhile preheat oven to 160C and line a baking tray. Grease the foil / liner paper slightly
4) Work up the Tikki mixture with the rest of the ingredients and bring it together to a soft pliable dough like consistency. Make equal sized portions and slightly flatten them out. If you have time to spare, refrigerate the patties for 15 - 20 mins.
5) Place the tikkis on the line and greased tray. Bake them for 8- 10 mins. Flip over and spray a little oil and bake again for 3- 4 mins till you get a nice golden crust (You may also shallow fry them if you wish - in case you do that, roll the tikkis in bread crumbs / roasted sooji for a lovely crust).
6) Serve warm with green chutney and / or tomato ketchup for a filling and healthy snack.

March 16, 2012

Pani Puri | Mumbai street food delight | Quick Kids Snacks

Kicking off the Blogging Marathon with a complete foodies (and kids delight) - Pani Puri. Although I have made this chaat (street food) so many times, there was no compelling reason to click any snaps (or rather any time to do so ;))... this time around, it was a complete photo shoot with props / etc, although kiddo kept glaring at me keeping her away from her favourite snack :) Agree its tedious to put together all ingredients together, but with some prior preparations, there is no real reason why this cannot be made frequently. 

Pani Puri preparation and presentations vary according to spice and personal preferences. There is a legendary stall (and I find it a bit snobbish too) in Mumbai called Elco Pani Puri which professes to maek Pani Puri ka Pani with bisleri water. I mean, if street food is to be street food, the messier the better :) Agreed, its to garner all those snobs too who crinkle their noses at having 'ordinary pani puris' but this guy @ Elco (in shoppers delight area, Bandra) plays host to such eccentricities :) He even has a jumbo take away option of 100 pani puris for parties / get togethers.. For all such afficionados, the vendors definitely need to keep up, isnt it? Its another matter that I simply love the Ragda patties there - that review coming up soon !!

I have kept the spice factor a bit low to ensure we don't holler after gulping down this yummy snack. Also, have made it more healthy using boiled moong sprouts instead of the boiled channa to give it that much more punch. Let's get to the recipe now :)

Sending this to BM # 14, Kids Delight hosted by Rujutha, my own event Holi Fest Colourful Palette, Nayna's Lets Cook Speedy Snacks,Rasya's event - I am the star & Shobha's Just for Fun. 

Prep time : 20 mins. Cook time : 10 mins
Serves : 3

  • Golgappa / Pani Puri - 20 nos
  • Meetha Chutney - 1/2 cup
  • Green Chutney - 1/2 cup
  • Boiled & grated potato - 1 cup
  • Salted and boiled Moong sprouts - 1 cup
  • Chaat Masala - to taste
  • Red Chilli powder - 1/2 tsp
  • Chopped onions - 1/2 cup (optional)
  • Jeera Powder - 2 TBSP

(A) Preps:
1) Boil, peel and grate potato (or mash lightly till free of lumps)
2) Blanch / par boil moong sprouts with a pinch of turmeric & salt till cooked but firm.
3) Mix a few ice cubes into each of the chutneys separately

(B) To Assemble:
1) Gently tap the top of each golgappa, add the mashed potato, jeera powder, sprouts. Top with the chutneys, red chilli powder & onions if using
2) Dunk them in the chutneys once more and dont wait any longer to gulp them :) :) 

March 14, 2012

Mangodi Kadhi | Green gram dumplings in spiced yoghurt gravy

Till a few years ago, I was completely unaware of Mangodi (green gram dumplings). I think summers bring out the food preservation techniques best known to each Indian home maker. Be it the papads or vathals or making mangodis, I personally feel the Indian art of preserving food (without artificial additives / canning devices) since time immemorial is worth a book by itself. Pickles - the ubiquitous lip smacking dish in every Indian meal is one such example : comes in a variety of flavours, and vegetable combos, their array is astonishing as one travels across India. 

Even I am wondering why all this rambling when I could write only about today's post ? Mangodi Kadhi - Green gram dumplings in spicy yoghurt gravy - is one such dish which summers make more delightful. Had with steaming rice and some papad, this is one dish that is truly desi in its avatar and flavour. I have adapted the basic Gatte ki Kadhi from my paired blogger - Pradnya - this month for Blog Hop Wednesdays. Pradnya's blog - Pumpkin Farm Food - is a delight to read. With an array of world cuisine and regional delights, I had a hard time choosing which dish to duplicate for BHP. Finally decided to adapt the Gatte Ki Kadhi but was pressed for time to make the Gatte. So, I had this packet of Mangodis waiting to be used up (a friend of mine had sent it all the way from Jaipur). It was delicious and we had this for our lunch with steaming rice and some pickles. Am happy to have tried this, and am sure this would be a regular along with the usual Kadhi Pakodi that is my family's favourite. Now off to the recipe..

Sending this to:

Prep time : 15 mins
Cook time : 15 mins
Serves : 3

  • Mangodi - 1/2 cup
  • Oil - 2 TBSP
  • Salt - to taste
  • Coriander leaves - for garnish
For the Kadhi:
  • Yoghurt / Curd - 2 cups
  • Besan / gramflour - 2 TBSP
  • Turmeric - a dash
  • Asafoetida - a generous pinch
  • Oil - 1 TBSP
  • Methi seeds (dry fenugreek seeds) - 1/2 tsp
  • Dry Coriander seeds - 1/2 tsp
  • Red chillies - 2 or 3 (also can substitute with green chillies)
  • Minced Ginger - 1/2 tsp
  • Curry leaves - few
1) Fry Mangodis in the oil till golden brown and drain on paper towels.
2) Beat yoghurt with besan (gram flour), salt, turmeric and little water to pouring consistency (like Dosa batter)
3) In a deep bottomed pan, heat 1 TBSP oil. Splutter methi seeds, coriander seeds, chillies, ginger & curry leaves
4) When the methi seeds turn slightly reddish, add the asafoetida and the yoghurt-besan mixture. Mix and simmer on low heat for 10 mins. When it comes to a slow boil, add the fried Mangodis, coriander leaves and simmer for further 5 - 6 mins till they are cooked.
5) Serve hot with steamed rice, pickles / papad and dry curry for a wholesome meal.

1) Do not over fry the mangodis - they turn bitter.
2) Slightly sour yoghurt (dahi) works well for this kadhi, unless you prefer really sweet curds
3) Use of methi seeds is optional, but it enhances the taste quite a bit. use 1/4 tsp if you dont prefer the bitter taste.

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