ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

For capsicum lovers like me, anything with capsicum will taste good. One of my fav capsicum dish is Stuffed Capsicum. Different kind of stuffing we can make for this, like potato, besan flour, bread, etc. My mom and aunt will use the coarse masala powder prepared using chana dal. It tastes awesome with both chapathi and rice.


Preparation Time: 40 minutes
Servings: 2

Ingredients:
Medium size capsicum - 2
Chana dal - 4 tbsp
Dry red chillies - 4 (adjust according to taste)
Cloves - 3
Cinnamon - 1 small piece
Coriander seeds - 1 1/2 tbsp
Cumin seeds - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Pinch of asafoetida
Pinch of turmeric
2 - 3 large spoonful of oil
Salt
Amchur powder

Method:
Dry roast all the spices and make a coarse powder. Add salt and amchur powder to taste.
Make a round hole on the top of capsicum by removing the stem. Remove the seeds if any, inside the capsicum.


Fill the capsicum with masala powder and close the hole with the stem.
Heat the oil in a heavy bottom pan. Once the oil is moderately hot, put the capsicum in the oil for cooking. 
Pour 1 - 2 spoons of oil on the top of the capsicum and let the oil go inside the capsicum.
Close the lid and cook the capsicum. Turn the capsicum few times occasionally to cook from all the sides.
Be careful while opening the lid because oil will be spluttering because of the water content in the capsicum.
Once the capsicum is cooked fully, take it from the oil and serve with chapathi or rice.    


Tips:
  • Its better to use medium or small size capsicum for stuffing. It makes them easy to cook.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Papri is a kind of flat poori with crispy layers. This is one of the main ingredient while preparing chaat food like Papri chaat. When crushed with hands and added to Bhel Puri, is gives a nice crunchy taste. This recipe is inspired Vah chef :)


Preparation Time: 1 hour

Ingredients:
All purpose flour / maida - 1 cup
Carom seeds - 1 tbsp
Oil or ghee - 1 1/2 tbsp
Salt to taste
Water to prepare the dough
Oil for deep frying

Method:
Mix all purpose flour, carom seeds and salt in a mixing bowl.
Add oil or ghee and mix it well till it become like bread crumbs.
Add water little by little and prepare a soft, non - sticky dough.
Prepare lemon size balls and roll it like chapathi. Fold it twice and make a triangle. Roll it again and fold it. Do it for 4 - 5 times to get more layers. Finally, roll it little thicker than chapathi and cut into desired shapes.
Else, make small balls of the dough and roll them like small poori. Apply little oil and sprinkle some dry flour on rolled poori and fold it into triangle.
Prick the papri pieces with a fork and deep fry them on low or medium flame till golden brown.
Transfer the deep fried papri onto a tissue paper for cooling. 
Store the Papris in an air tight container and use them for preparing chaat items.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

My hubby loves to have a cup of tea once he is back from office. If he comes home bit early, I would like to prepare some or the other snacks along with tea. We both enjoy having some snacks while watching the TV programs. My sister used to prepare this kind of snacks at the evening time. Thanks to my dear sister for this recipe :)
Don't get confused, its chana dal & not sweetcorn ;)


Preparation Time: 5 minutes
Soaking Time: 1 hour
Servings: 2

Ingredients:
Chana dal - 1 1/2 cup
2 green chillies - chopped
Chopped coriander leaves - 2 table spoon
Mustard seeds - 1/2 spoon
Pinch of asafoetida
Oil - 1 spoon
Lime squeeze - for taste
Salt to taste

Method:
Soak chana dal for at-least 1 hour.
Heat around 1 spoon of oil in a pan. Add mustard seeds and let it splutter. 
Then, add chopped green chillies and saute for a minute. 
Add soaked chana dal and asafoetida. Add salt and 1/4th cup of water.
Cook it closed for 5 minutes and saute it 1 - 2 times occasionally.
Once the chana dal is 3/4th cooked and the water is evaporated, switch off the flame and add lime squeeze and chopped coriander leaves.
Serve it hot with a cup of tea!


Tips:
  • Don't cook the chana dal till very soft. Otherwise, it will not be nice to eat.
Hi friends,

Most awaited 100 Yummy Diwali Sweet Recipes e-book is available to download at Indusladies website. You can download the book freely and it has a nice collection of recipes.

Click here for the link.  


Happy festive season to you all :)

Cheers!

Vani
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This Burfi is called as Seven Cup Burfi because its prepared using totally seven cup of different ingredients. Normally, it will be prepared using Besan flour, but I have replaced it with sooji rava / semolina in this recipe. My aunt prepares the burfi in this way, which will be very tasty :P Also, another variation I made here is that, I have used only 6 1/2 cups of ingredients.. i.e., I have reduced the quantity of sugar by 1/2 cup. Somehow, I feel that it will be too sweetish if whole 3 cups of sugar is added. That's why, this small variation in the original recipe!


Preparation time: 35 - 40 minutes
Yield : 25 Burfi of medium size

Ingredients:
Semolina / sooji rava - 1 cup
Ghee - 1 cup
Grated coconut - 1 cup
Milk - 1 cup
Sugar - 2 1/2 cup

Method:
Take a heavy bottom pan and pour ghee and semolina into it. 
Roast the semolina for 4 - 5 minutes and add milk, sugar and grated coconut.
Keep stirring continuously on medium flame to avoid sticking to the bottom.
Keep a wide plate ready, greased with ghee to pour the Burfi mixture.
After stirring for sometime on medium flame, water content in the burfi mixture will start decreasing and it starts forming a kind of dough, without sticking to the bottom. Once you reach this stage, you can confirm yourself that 3/4th of your work is done!
Within few minutes, mixture starts puffing up little-bit and small bubbles will appear.
Switch off the flame immediately and pour the mixture onto the greased plate.
Spread the mixture evenly using a rolling pin. Allow it to cool for few minutes.
Cut it into desired shapes when it is still warm. Transfer the Burfi into an airtight container once it is cool.
This Burfi tastes very good with the nice aroma of ghee :)


Tips:
  • If the burfi mixture has stuck to the bottom, pour the mixture to another pan and continue the process. Else, it will spoil the whole burfi mixture.
  • Use only fresh ghee without any bad smell for this burfi.
  • Adding a few strands of saffron will make this burfi more tasty.

    And one more thing is, my dear friend Julie has passed me 2 Awards :) First award for me..I'm feeling so happy <:-P Do visit Julie's space sometime; she has a nice collection of recipes.


    and


    I want to pass it on to few of my blog friends. Please collect your Awards from my space :)

    Cheers!
    Vani

    Sending this over to Food of the Month Contest at Food Corner.


      ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

      Bakarwadi is a famous snack item from Maharashtra. This crispy snack will have a spicy stuffing with the hint of sweet and tanginess. Chitale Bandhu is a famous brand who are very popular in India for preparing Bakarwadi. I love the Mini Bakarwadi of Haldirams too! After making few trials, finally I was able to prepare these nice snacks at home :) 


      Preparation Time: 1 1/2 to 2 hours

      Ingredients:
      1 ) For the dough:
           All purpose flour / Maida - 1 cup
           Besan flour - 2 tbsp
           Salt to taste
           Red chilli powder - 1/2 spoon
           Water - little more than 1/4 cup
           Oil - 1 spoon

      2 ) For the stuffing:
           Dessicated coconut - 3 tbsp
           Poppy seeds - 1 tbsp
           Red chilli powder - 2 spoon (according to taste)
           Sugar - 2 spoon
           Salt to taste
           Amchur powder - 1/2 spoon
           Cloves - 1
           Cumin coriander powder - 1/2 spoon
           Fennel seeds / saunf - 1 spoon

      3 ) Other ingredients:
           Around 2 spoons of tamarind (soaked in water for 20 minutes)
           Oil for deep frying
           1 spoon all purpose flour and little water to prepare the paste

      Method:
      Start with preparing the dough. Mix all purpose flour, besan flour, salt and chilli powder in a mixing bowl. Add oil and mix it well.
      Add water little by little and prepare a stiff dough. Better you use as much less water as possible.
      Knead the dough well and apply some oil to the dough ball. Close it with a lid and let it rest for atleast 20 minutes before we start working.

      For the stuffing, mix all the ingredients and make a coarse powder. Check and adjust the taste according to your preference.


      Prepare small lemon size balls from the dough and roll them into thin circles using some dry flour (all purpose flour).
      Apply the tamarind paste lightly to the rolled circle spread the stuffing evenly. Quantity of stuffing depends on the size of rolled roti. A thin layer of stuffing will be ideal.
      Lightly press the stuffing with your fingers to set it properly. Don't put the stuffing till the edges. Otherwise, stuffing will come out while deep frying.


      Apply tamarind pulp to the edges of circle and roll the circle tightly.
      press the roll lightly with your hands to make it set well. Then, cut it into pieces of 1 cm or required size.


      Prepare the paste using 1 spoon all purpose flour and little water.
      Dip both the sides of bakarwadi in the paste and deep fry on medium heat. This dipping will prevent the stuffing from coming out while deep frying.
      Deep fry the bakarwadi in batches on medium flame for atleast 10 to 15 minutes. Just 3 - 4 minutes taking them out, increase the flame lillte-bit to make them nicely colored.


      Keep them for cooling on a tissue paper and then, store in an air tight container. It will be nice to have them with a cup of tea or coffee.  

      Sending it to Midweek Fiesta # 7 @ Food Corner

       
      ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

      Again, one more recipe from my Kannada blog. For those people who are chaat lovers, sev must be familiar. Because sev is the main ingredient which enhances the taste of chaat items. My mom prepares sev at home and she will prepare mixture using the sev. It will be very nice with a cup of tea or coffee. This sev will be slightly different from the store bought sev. That's why I renamed it as Masala Sev! It will be little more thicker than the store bought sev and will have a nice aroma of spices. This is the recipe from my mom. If this sev is there in my stock, I will use it for all the chaat items which I prepare.


      Preparation Time: 40 minutes
       
      Ingredients: 
      Besan flour - 4 cups
      Pepper - 1 spoon
      Cumin seeds - 1/2 spoon
      Carom seeds - 1/2 spoon
      Green chillies - 3 (according to taste)
      Ginger - 1 inch
      Pinch of asafoetida
      Salt to taste
      Water
      Oil for deep frying

      Method:
      Grind the pepper, cumin seeds, carom seeds, green chillies, ginger and asafoetida into smooth paste using required amount of water.
      Filter the paste using the tea filter. Add some more water while filtering. This filtered water is for preparing the dough.
      Heat 5 - 6 spoons of oil and pour it on the besan flour. Add salt and mix it. Now, add the filtered water little by little and prepare a smooth dough. 
      Dough will be bit sticky since we are working with the besan flour.
      Heat the oil in a heavy bottom pan. Fill the dough into the greased mould and press it into the hot oil. Within 2 - 3 minutes, sev will get cooked.
      Turn it on both the sides and fry until you get the golden color. Then, transfer it to a tissue paper for cooling.
      Continue the same process for rest of the dough.
      Press the sev bundle with your palms and make it into small pieces. Store it in an air tight container.
      You can eat this sev as it is, or use them for chaats or mixture preparation.
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