MOONG DAL CHANA DAL VADA !!!!!

I got this recipe from my dear friend SANDHYA KAMATH. You can serve it as starters or as snacks or as side dish with rice. Speciality of this vada is it is crisp outside & soft inside. Tastes awesome when eaten hot.

INGREDIENTS:-

Chana dal - 1 cup                                                                
Moong dal - 1/4 cup
urad dal - 1 tblsp
ginger, grated - 1 tblsp
green chilles, chopped - 3-4
coriander leaves, chopped - 4 tblsp
curry leaves, chopped - 2 tblsp
salt- to taste
oil for deep frying

METHOD:-

1. Soak urad dal+chana dal+moong dal in sufficient water for 2 hrs. & grind them in mixer coarsely without adding water.
2. To this, add grated ginger+chopped curry leavs, coriander leaves, green chillies+salt to tastte & mix well.
3. Heat oil in a kadai , make small balls from dough, flatten them & deep until golden brown.
4. Serve hot.

HAPPY COOKING :))))))

AMRITHSARI GOBHI PAKODA !!!!!

AMRITSARI GOBHI PAKODA is one of famous starter from Punjab. It tastes awesome when eaten hot. This recipe is given by my friend SAIGEETHA S. PAI who owns a food blog GEETHS DAWATH. 

INGREDIENTS:-

Cauliflower florets - 2 cups

onions, finely chopped - 2 medium

coriander leaves, finely chopped - 2 tblsp

green chillies, minced - 4

caram seeds/ajwain - a generous pinch

ginger, grated - 1 tblsp

cornflour - 2 tblsp

cornmeal - 2 tblsp

rice flour - 2 tblsp

gram flour - 4 tblsp

turmeric powder - 1/4 tsp

salt - to taste

oil - to deep fry

METHOD:-

1. Take a broad mixing bowl & add all the ingredients except oil.

2. Marinate it well by adding few tsp of water to coat the gobhi well.

3. Heat oil & deep fry until crisp.

4. Serve it hot.

HAPPY COOKING :))))))

THANDOOR MUSHROOM !!!!!

Who dont like mushrooms ? From kids to elders , everyone wants to eat starters prepared by mushroom. Infact when i visit barbeque nation, i eat starter thandoori mushroom miximum. So, when i saw this recipe in one of food group in facebook, thought let me try it. And believe me it turned out awesome. But take care of one thing, curds should not be sour & dont keep it for too long time after marination.  Btw, i adopted this recipe from KINI'S KITCHEN.

INGREDIENTS:                                

10 nos button mushrooms
Salt to taste
Oil as needed

FOR MARINATION:

1/2 cup hung curd or thick curd
2 tsp roasted besan/bengal gram flour
1/2 tsp kasuri methi
1 tsp red chilli pdr
1/2 tsp chat masala
1 tsp roasted cumin pdr
1/4 tsp ginger and garlic crushed
Salt to taste
1/2 tsp oil

PROCEDURE:

1. Wash the mushrooms and remove the stems
2. Marinate with the ingredients and keep for 1/2 an hour
3. Heat tava fry the mushrooms adding littlle oil
4. Serve hot .

HAPPY COOKING :))))))

CHILLY CHEESE TOAST !!!!!

My son was craving for this & i had mozzarella cheese lying in my fridge. So,, decided to try both grilled & tawa version. I liked grilled version very much & my son liked tawa version. What i felt is i should have added little oregano & few chilly flakes to the mixture.  You can serve it as starter or for evening snacks or for kids lunch box.

INGREDIENTS:-

Bread – 6 slices
Cheese – 100gm (I used mozzarella), grated
Green Chillies – 1 (thin long variety)
Green Capsicum – half
Italian Seasoning 1/2 tsp

Chilly flakes - 1/2 tsp

Butter - 2 cubes (i used salted amul butter cubes)
Salt – if needed

METHOD:-

1. Cut green chillies finely, chop the capsicum – set aside. 

2.Take grated cheese in a bowl and mix green chillies, italian seasoning , chilly flakes and capsicum with it.

(Quantity shown here is after applying mixture to 3 bread slices)

3. Take the bread slice and apply butter to both sides.

4. Now apply the cheese chilli mixture. 

HOW TO GRILL ?

 Meanwhile preheat oven at 200 deg C for 3mins and grill it at the same temperature for 11 mins.

Cut diagonally n serve wid tomato ketch up

TAWA METHOD:-

Heat tawa and apply butter to both sides of bread and toast bread slices from one side.

Now keep flame low and turn bread slices to another side & apply chilly cheese mixture.

Now close the lid and turn the flame off when cheese completely melts (it will take 5 mins on low flame).

Cut diagonally n serve wid tomato ketch up.

HAPPY COOKING :))))))

NOTES:-

1. You can add one more green chilly minced to make it little spicy.

2. Or you can sprinkle oregano and chilly flakes while serving.

Masala eggs

I adopted this recipe from my fb friend , admin of fb food groups Konkani amchi food & Vinaya's culinary journey VINAYA PRABHU. What i felt after tasting is everyone may not like this recipe as we add wheat flour in this . But you can resuce quantity of wheat flour too. Occasionally can have it with rice or as a starter.

Ingredients: 

boiled eggs 6
Ghee-3tbsps
Wheat flour-3_4 tbsp
Coriander  powder 1tsp 
Turmeric powder  1tsp
Chilli powder 1 tsp
Sambar powder1 tsp
Garam  Masala 1 tsp
Pepper  powder  1tsp
Salt as per taste

Method 

1. Heat ghee in a pan on low flame
2. Add wheat flour and saute till colour changes to  light brown in colour but don't  burn it.
3. Then one by one add all the spice  powder and salt and mix it together
4. If masala is  dry add a little more ghee
5. Then add the whole boiled eggs to masala  and mix it.
6. Serve hot.

HAPPY COOKING :))))))

CABBAGE PEAS POTATO SAMOSA !!!!

Tastiest samosa i ate till date is made by my mom. That is mixed veg samosa. That too she used to kneed maida flour into a dough & then rolling them & cut & fill , fold & fry. Ufffff...so much of work. I used to help her in making samosa before marraige but never tried it independently. Coz that kneeding, rolling maida part is used to make me panic, Then my sis told me now readymade samosa sheets are available. So , dared to try samosa. Thought will prepare mom's version but then i thought will make my own recipe. & the result is CABBAGE PEAS POTATO samosa. I really don't remember how many samosas i made using this proportion. I made one samosa by 2-3 tsp filling.

INGREDIENTS:-                                                            

               
Ready made samosa patty - as needed
grated cabbage - 1/2 small
baby potatoes, boiled - 5 
Dried green peas, soaked & cooked - 2 cups
garlic, chopped - 5 flakes
ginger garlic paste - 1tsp
red chilly powder - 1tsp
turmeric pow - 1/4 tsp
cumin seeds - 1/2 tsp
garam masala pow - 1/2 tsp
chat masala - 1/2 tsp
coriander leaves, chopped - 1 tblsp
lime juice - 1 or 2 tsp
salt to taste
oil to deep fry
cornflour - 1 tblsp


METHOD:-

1. Heat pan, splutter cumin seeds , add ginger garlic paste & fry till raw smell goes.
2. Add chopped garlic & grated cabbage & stir it for 2-3 mins.
3. Now add all the powders & mix well.
4. Now add boiled, peeled, smashed potatoes (you can use normal potatoes too. Use 2 if medium, use 1 if large) & cooked dried green peas (soak them over night & pressure cook for 2-3 whistles) & mix well.
5. Now switch off the stove. Add salt to taste, lime juice & coriander leaves & mix well. Your filling is ready now.

6. Dilute cornflour into 1/2 cup water.
7. Place a samosa patti on a clean & dry surface & fold the right bottom corner of the samosa patti on the opposite side to form a triangle. (use diluted cornflour paste to seal it)
8. Fill 2-3 tsp of filling we made & close them with remaining patty portion to form a triangle. Again seal them using diluted cornflour paste.
9. Repeat step 7 & 8 for remaining patties.
10. Heat oil & deep fry them until golden brown.
11. Serve hot with dates imli chutney or tomato ketch up.

HAPPY COOKING :))))))))

DEEP FRIED PATHRODE SLICES !!!!!!

This is another amchi delicacy. Usaually we deep fry pathrode slices using MARVALA PAAN means special cococasia leaves that we get from western ghats only during rainy season. You can either deep fry  it using bombay rava/rice flour or you can shallow fry it on tawa too. I prefer deep fry using bombay rava. Actually this is my mom's signature dish. She used to send all relatives & friends deep fried marvala panna podi & round mashroom phanna upkari during rainy season. That taste is still on my tounge. After marraige my MIL taught me that we can make pathrode podis in any season using ordinary colocasia leaves. But she used to shallow fry it. But my SIL told we can deep fry them too & it tastes crisp & awesome. & My hub liked her version very much. So, today we are going to make deep fried pathrode slices using ordinary cococasia leaves. You can use marvala paan to for same recipe. Since marvala paan are smaller in size, use 20 for given proportion. Here i used huge colocasia leaves, so i used only 4. If you have smaller leaves also then use biggest colocasia leaf as base other smaller ones adjust on that. Here we are going to make thin slices & going to deep fry it, so make only 2 levels. I mean if you are steaming them using other recipe then you can make upto 3 levels. Use only tender colocasia leaves or fresh marvala paan. Otherwise your throat may start itching after eating it.

    (deep fried using rice flour)

INGREDIENTS:-   

colocasia leaves - 4 huge OR marvala paan - 20                                    

                                               
urad daal - 1/2 cup
white rice - 1/2 cup
dried red chillies - 16 (shallow fried in little oil)
hing - size of peanut
tamarind - small amla size
salt to taste
bombay rava/rice flour - 1/2 cup
oil for deep fry



METHOD:-

1. Soak rice in water atleast for 1/2 hr.
2. Cut the stem & vein of colocasia leaves if they r thick & wash them.
3. In a pan,  dry roast urad dal till pleasent aroma comes & it changes its colour to light brown.
4. Wash rice & urad dal together.
5. Grind them along with red chillies+hing+tamarind+salt to a coarse paste by adding very little water, Paste should not be watery & this is very important.
6. Place one colocasia leaf on a flat surface by placing reverse side facing up. & appply ground paste on it.
7. Place another leaf on it & again apply paste on it.
8. Fold both the sides & apply ground paste on them too.
9, Now make the rolls & repeat same for another 2 leaves.
10. Keep the rolls in deep freezer for 1/2 an hour so that we can cut them into thin slices(this is my youngest SIL's tip. My mom's tip is tie banana stem thread around the roll...we call it vaayu by keeping 1/2 inch difference & then slice them. I found my SIL's tip easier , so followed it )
11. Now take them out of freezer & make thin slices of them.

12. Roll them in bombay rava/rice flour(i prefer bombay rava). (To know how to make pathrode rolls follow this link PATHRODE
13. Heat oil & deep fry them.
14. Serve hot either as starter or for lunch/dinner.

                                 (using rice flour)

                                 (using bombay rava)

HAPPY COOKING:)))))))

JHATPAT BABY CORN RAVA FRY !!!!!

Looks like this season is jhatpat/instant season :P Here is another instant recipe...JHATPAT BABYCORN FRY which needs no soaking & grinding. I adopted this recipe from the blog KINI'S KITCHEN. It is a must try recipe. I tried bhindy fry also using same dough. It tasted ok.

       (Bhindi rava fry/ladies finger rava fry)

INGREDIENTS:
6  nos Baby cornS
1/4 Cup fine rava
Oil for deep frying

FOR THE MARINATION:
3 tblsp corn flour
2 tblsp rice flour
2-3 tp red chilli pdr
1 tsp ginger garlic paste
2 tblsp finely chopped curry leaves
Salt to taste
Add water to the above ingredients and make a semi thick paste

PROCEDURE:

• Wash the corn and marinate with the prepared paste
• Keep for 10 mins 
• Roll each corn in rava and deep fry in oil on a medium flame till it becomes crispy
• Serve hot with rice and dal !!

HAPPY COOKING :))))))))