Feb 17, 2012

Urlakazanggu Pattani Bonda / Aaloo Muttar Bonda

One  of the old traditional recipe of south indian snack list.
The measurement is given to make around 25-30 bondas.

Green Peas/ Patchai pattani/ Hara Muttar - 1cup
Aaloo/Potato/Urlakazanggu - 4-5
Onion - 2
Green Chillies - 2
Curry leaves - 2arc
Green coriander
Mustard seeds - 1tbs
Turmeric powder - 1 1/2 tbs (1tbs for mixture & 1/2tbs for batter)
Red chilly powder - 1tbs
Asafatida - 1 pinch
Channa Dhal/Kadala Parupu - 1tbs
Sambhar powder - 1/2tbs
Besan / Kadala Mav/Gram Flour - 21cup
Rice flour/ Arici mav/Chawal atta - 1/2cup
Salt - 1tps for batter and 1 1/2tbs for mixture
Oil - 2cups
Water - 4cups

1. Boil the potaotes. Peel of the skin and mash them well.
2. Meanwhile boil the green peas also and par mash them too.
3. In a pan add 1tbs oil. Heat it and add mustard seeds, curry leaves, asafatida.
4. Splutter them now add the channa dhal.
5. Saute it for few seconds and then add onions, green chilles.
6. Saute them till onion turn transparent.
7. Lower the flame and add the potatoes, green peas.
8. Over them add the dry masalas and salt.
9. Mix them well. Increase the flame and saute them well. Till the mixture becomes non sticky.
10. Add green coriander and mix well.
11. Once they are done transfer to a plate and cool them a bit.
12. Make balls of the sizes you wish to and keep aside.

13. If you feel the mixture is sticky after making 2 -3 balls. Touch water or oil and make the balls.
14. In a bowl add gram flour. rice flour, turmeric powder, salt, water 1cup.
15. Mix them well to make a liquid batter.
16. Make sure that the batter is thick not too wattery so that it can be coated  on to the potato balls.

17. Now gently take a ball dip inside the batter and coat.

18. Meanwhile heat oil on a deep frying pan.
19. Coat one ball each time gently and drop slowly on to the oil.

20. Do the same process each time.
21. Never coat before and keep aside.
22. Handle the balls with care and softly. Do not press them.
23. Fry them till they turn golden brown both sides.

Serve them hot with green chutney or tomato sauce or coconut chutney.

Spring Onion Pakoda

Spring Onions/Vengaya Thaz -  2 bunch
Besan/Kadala mav/Gram flour - 1 cup
Rice flour/Arici mav/Chawal atta - 1/2cup
Green chilly - 2
Ginger - 1 inch
Red chilly powder - 1/2tbs
Chat masala - 1/2tps
Garam Masala - 1/2tps
Salt -1/2tbs
Refined oil - 2cups
Water -2tbs

1. Chopped finely the greens and onions of spring onion bunch.
2. Chop the green chillies and ginger also finely.
3. Now in a bowl put in the spring onion, ginger, green chillies.
4. Add gram flour, rice flour, red chilly powder, chat masala, garam masala, salt.
5. Mix well. The water in the spring onion is enough to make the flous stick on to make the mixture.
6. If needed sprinkle 2tbs of water.

7. Heat oil in a deep frying pan.
8. Once the oil is hot lower the heat and sprinkle the onion mixture to fill the oil content.
9. Now raise the flame to medium heat.
10.Turn the sprinkled mixture slowly and turn them.
11. Fry them to crisp pakodas.
12. Once they turn golden brown drain excess oil and transfer them to a bowl.

Serve hot with Tomato sauce. Sure it would become a kids fav snack.

Karra Appam

Well this snack i came to know from of my dear cousin USHA :) A very good cook. I owe her the credits of this snack. As promised to her here i am putting on the recipe for all to be benefited to know the tradiotional snack.
Caution: This a pure oily snack. There is no chance that you can tend to avoid it :)

Boiled raw rice/ Puzngal Arici - 2 cups
Toor Dal/Thoram parupu - 4tbs
Dry red chilly - 4-5 (You can +/- as per your taste buds)
Water - 3cups
Asafatida - pinch
Salt - 1tbs (As per your taste)
Refined sunflower oil - 25ml
Til oil/Sesame oil - 25ml

1. Wash and soak the boiled raw rice and toor dal in 2 cups of water for 3-4hrs.
2. The more time you give them to be in water the softer the batter would turn out.
3. After the soaking period. Drain the water.
4. Grind the rice,dal,dry chillies in a blender along with water as required to make a semi liquid batter.
5. Make sure the batter is not too thin but at same time it can be poured.
6. Add salt, asafatida and mix well.
7. In a deep frying pan add the refined sunflower and til oil. Heat them well.
8. Once you are going to pour the batter lower the heat.
9. Now take a scoop type ladle and pour once scoop on to the oil slowly to the centre of  the oil.
10.You can see that the batter tends to spread in a circle form into layers.
11. Now you can raise flame to medium mode and keep sprinkling oil on to batter from sides of the pan.
12. Once the side up turns to light brown shade turn slowly to another side.
13. Fry for another 1min.

14. Drain excess oil and transfer them on to tissue paper.
Serve hot. It requires not condiments. If you intend to make some condiments check on to my condiments section.

Tip: You can add curry leaves chopped, scrapped and chopped coconut, pinch of jaggery to enhance a sweet soar taste.

Feb 16, 2012

Green Peas Sabzi Basic)

Green Peas/Patchai Pattani/Hara Mattur - 1/2 kg
Onions - 3
Tomatoes - 3
Green chilly - 2
Ginger - 1 inch
Garlic - 2 (Not necessary)
Turmeric powder - 1/2tbs
Kashmiri red chilly powder - 1tbs
Coriander powder - 1tbs
Jeera powder - 1tbs
Amchoor powder -1/2tbs
Garam Masala - 1tbs
Chole masala - 1/2tbs (my twist)
Jeera - 1tps
Sauf - 1tps
Sugar -1 tbs
Salt - 1 1/2tbs
Water - 2cups
Refined oil - 3tbs

1. Par boil the green peas and keep aside.
2. Cut the onions lengthwise. Saute them in 1 tbs oil till they turn light brown and cool them.
3. Once they are cool saute the ginger too and grind them in a mixer.
4. Make the pure of raw tomatoes and keep aside.
5. In a pan add oil. When they gets heated add jeera and saunf.
6. Now add the ground onions and saute well.
7. Add the dry masala powder except garam masala and chole masala.
8. Now add the tomato puree and saute.
9. Add salt & sugar to the gravy and add Green peas and bring them to boil.
10. Add water, garam masala, chole masala and bring them to boil.
11. Boil them till they turn soft.
12. Add green coriander leaves and serve hot.

Feb 9, 2012

Methi Chappathi

From the below measurement you can make 10-12 small chapathis.
Methi is extreme source to heal and cool your body.

Methi ke pathe/Vendhaya Keerai/Fenugreek leaves - 1cup
Atta/Wheat flour/Godumai mav - 2 cups
Turmeric powder - 1/2tsp
Clarified butter - 1/4cup
Salt to taste
Til oil - 1tbs
Jeera powder - 1/2tsp
Amchoor - 1/4tsp
Water  - 2 1/2cups

1. First step is to chop of the roots and clean the leaves and chop them well.
2. You need not chop them so finely it can be coarse.

3. In a small pan add til oil. When it heats up add the methi, jeera powder,turmeric powder,amchoor powder and 1/4tsp salt from the whole measure of salt that you have kept.
4. Saute them for 1min and transfer on to a bowl and cool them.
5. Now add the atta above the mixture add the remaining salt and mix them well.
6. Add few drops of ghee and mix well.
7. Now add the water and make them into a soft dough. Remember that methi also contains water. If the dough is turning bit soggy dont pour more water. Keep adding water enought to make dough tight and soft
8. Keep them for 10mins. Add few more drops of ghee and cover them.
9. Make small balls of the size you can roll on flat.
10. Now heat a tawa and minimize heat.
11. Now flatten each dough into a chappathi and put on to the tawa.
12. Wait till one side gets cooked and turns light brown.
13. Turn it and add ghee drops.
14. Once ghee is added do not keep it for long time.

Serve hot with Peas sabzi !!

Feb 4, 2012

Vegetable Godumai / Aatta / Wheat flour Dosai

It's one of the instant dosai that is made down south. Its not always you soak the lentils and rice to make dosas. Alternates are there like this Aatta / Godumai dosa, Rawa Dosa, Ragi dosa etc..

Atta/Godumai mav/ Wheat Flour - 2cups
Rice flour/Arici mav/ Chawal ka atta -1 cup
Jeera - 1tbs
Pepper crushed - 1/2tps
Mustard seeds/Kadugu/Sarson - 1/2tbs
Curry leaves
Green coriander leaves
Green chilly -2
Salt - 1 to 1 1/2 tbs (If u are adding the left over salted veggies take care to add less salt)
Refined sunflower oil - for making dosas
Water - 4cups

Generally with above ingredients the batter is made. For a twist i have added the below.
Amchur - 1/4tps
Vegetables - You can take any vegies like shreddred /finely chopped carrots,green peas,french beans, cauliflower,capsicum,tomatoes, shredded cabbage,sweet corn. This time i have used the veggies that were left over as sabji. It can always be added to these batters

1. Mix Aatta,Rice flour, Salt, Jeera, Mustard, Curry leaves, Coriander leaves, Pepper crushed, Salt.
2. Now add the veggies that are left over or chop and grate fresh ones and add to it.
3. Add water and mix well the batter. To make the batter pourable on tawa.
4. Dont make it too much liquid. Be careful of lumps. Its better to mix batter with hand.
5. Heat a tawa spread a spoon of oil. Grease it.
6. Pour one scoop of batter and spread well. Remember as this has vegies you cant make a thin dosa.
7. Spread as much you can and pour oil on sides.
8. Once one side is done turn the next side.

Serve hot. This dosa doesnt require any chutneys but if required you can serve soo.