Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I had a packet of Bisibele Bhath Powder sitting idle in my freezer from couple of months. To be frank, we were getting bored with the same taste of store bought powder. Somehow, we finished it successfully and I started searching for a bisibele bhath powder recipe in the net. Finally, I got a nice recipe and prepared the bisibele bhath powder at home. Then, I thought of preparing the Boondi, a combination with Bisibele Bhath, at home. Boondi came out very well and I am thinking of preparing it at home now onwards..

This boondi is slightly different from the boondi which we prepared for Boondi laddoo. For boondi laddoo, boondi should be smooth and for Khara (Spicy) boondi, it should become nicely crispy. This can be done by adding a few spoons of rice flour to the batter. Check out the recipe below and try it out!

Preparation time: 40 minutes

Ingredients:

Besan flour - 3 cups

Rice flour - 3 spoons

Water - 1 1/2 cup

Groundnuts - 3/4 cup

Few curry leaves

Salt to taste

Red chilli powder - according to taste

Oil for deep frying

Boondi ladle

Method:

Mix the besan flour and rice flour in a mixing bowl. Add water little by little and prepare a thick batter without any lumps.

To this, add 3 - 4 spoons of oil (cold) and mix it. By adding oil, it helps the batter to flow nicely while preparing the Boondi. Thanks to Vah Chef for this tip!

Batter should by in a nice, pouring consistency; little thinner than the dosa batter.

Heat the oil in a wide pan. Once the oil is nicely hot, pour 1 - 2 ladle full of batter onto the Boondi ladle and let the round drops of batter fell into the hot oil.

Deep fry them till crispy and golden brown, and transfer the Boondi onto a tissue paper.

Once all the Boondi is done, deep fry the groundnuts and curry leaves separately in the same oil.

Mix the groundnuts and curry leaves with Boondi.

Add salt and red chilli powder according to taste. Mix all the items thoroughly and store the Khara (Spicy) Boondi in an airtight container.

Khara Boondi can be eaten as a snack, or can be used to prepare the mixture, or can be served with Bisibele Bhath. Also, it goes well with rice and sambar.

Tips:

If the Boondi is becoming flat and not round balls, just add 1 - 2 spoons of besan flour to make the batter thick. For me, first few batches came out well and then, it started becoming flat. I added little more besan flour and it came out perfect.

Linking it to Food of the Month Contest at Food Corner.

Indusladies has initiated preparing an E-book called '100 Yummy Diwali Sweet Recipes' for the upcoming Diwali. I came to know about this news from Sum's Cuisine and thought of sending my entry also!

I am sending the 'Saate' (Popular sweet from North Kanara, Karnataka) recipe for this recipe collection.

Friends, if you are interested to participate in this event, hurry up! Below is the Announcement from Indusladies :

For the upcoming Diwali on October 26th, 2011, we at Indusladies are compiling an E-Book called “100 Yummy Diwali Sweet Recipes”. We are collecting sweet/dessert recipes from various bloggers to be featured in this E-Book.

This E-book will be made available as a free download to our community's 1.3 Lakh+ members. In addition, we will also be making this E-Book available to our 9000+ Facebook fans and Twitter followers. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!! We believe this would be a nice way to get the word out about a wonderful blog to the entire membership of IndusLadies!!

Those bloggers interested in submitting a recipe for this E-Book...all you need to do is as follows:
1. Send a link from your blog for a sweet / dessert recipe. It should also include the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.

2. In return, we need you to do two things:
- Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th,2011.

- Between Oct 11 and Oct 26, make a blog post featuring the E-Book and announcing it is available for FREE download in IndusLadies. We will be providing you sooner with the picture of the E-Book’s cover page that you will use to include in this blog post.

Come on...hurry! What are you waiting for??

Send a sweet/dessert recipe link from your blog to partners@indusladies.com by Oct 8th, 2011.

Ask your fellow food boggers to send a sweet/dessert recipe from their blog to partners@indusladies.com by Oct 8th, 2011.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Again, this is an old posting from my Kannada Blog. During winter time, I was searching for some dosa varieties which won't need fermentation. I just stopped by Rashmi's Blog and found this healthy and delicious Adai Dosa recipe. This has become one of our favorite dosa these days and I thought of sharing the same with you..

Preparation Time: 20 minutes

Soaking time: 4 - 5 hours or overnight

Ingredients:

Moong dal - 1 cup

Toor dal - 3/4 cup

Chana dal - 3/4 cup

Urad dal - 1/2 cup

Rice - 1 cup

Fenugreek seeds - 1 tbsp

Asafoetida - 1/4 tsp

Curry leaves - 1/4 cup

Ginger - 1 inch

Coriander leaves - 1/2 cup

Green chillies - 3

Salt to taste

Oil

Method:

Soak all the lentils, fenugreek seeds and rice for 4 - 5 hours or overnight.

Grind them with asafoetida, curry leaves, ginger, coriander leaves and green chillies and prepare the dosa batter.

Add salt to the batter and mix well.

Heat the dosa pan and pour 1 ladle full batter onto it. Spread the batter evenly using the ladle.

Apply few drops of oil and cook on both the sides.

Serve hot with Chutney of your choice.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Aloo Tikki is a famous snack item from North India. Everybody likes eating these kind of snacks at chat counters in the evening time. But, preparing Aloo tikki at home is damn easy! Just adjust the below ingredients according to your taste, and you can prepare wonderful tikkies! It goes well with evening tea..

Preparation time: 35 - 40 minutes

Servings: 2

Ingredients:

2 medium size potatoes

Bread crumbs

Chat masala - according to taste

Garam masala - 1/4 spoon

Chilli powder - according to taste

Green chillies 2 - 3

Chopped coriander leaves - 3 spoon

Salt to taste

Oil for shallow frying

Method:

Cook the potatoes smoothly, remove the skin and mash them nicely. Better you drain as much water as possible.

Combine all ingredients except oil and bread crumbs with mashed potatoes and mix well.

Add bread crumbs to the mixture and form a chapati kind of smooth dough.

Make small lemon size balls from the dough and flatten them little-bit.

Dip them in bread crumbs and let the bread crumbs get stick on both the sides.

Heat the flat tava and shallow fry the tikkis using the oil.

Once the tikki is done on both the sides, serve them hot with Red chutney or Tomato sauce.

Tips:

Here is an easy technique to prepare bread crumbs at home: Take some left over bread pieces and dry them. You can dry they quickly using the microwave oven. Cut the bread into small pieces and crush them in mixie jar and make a course powder. Bread crumbs are ready for use!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is one of the authentic recipes of Malnad region. Everybody knows that the orange peel is used for face pack. using the same orange peel, wonderful Gojju can be prepared very easily! Taste of this gojju will be little sweetish with the hint of spice and tanjiness. Nice flavor of orange will enhance the taste of the gojju. This can be had as a side dish with rice.

Preparation time: 30 minutes

Servings: 4 - 5

Ingredients:

Orange peel - 1/4th peel of a medium size orange

Grated coconut - 3/4 cup

Dry red chillies - 3

Urad dal - 1 spoon

Mustard seeds - 1/4 spoon

Sesame seeds - 1 spoon

Pinch of asafoetida

Oil - 2 spoon

Tamarind - around 1 1/2 spoon (can use raw or pulp)

Jaggery - 3 tbsp or more

Water

Method:

Heat around 1 cup of water and bring to boil. Put the orange peel in the boiling water and cook for 5 minutes.

Squeeze off the water from the peel and keep aside.

Heat oil and add red chilli pieces, urad dal, mustard seeds, sesame seeds and asafoetida. Fry them nicely and grind them along with orange peel, tamarind and grated coconut into the consistency of Chutney.

Add salt and jaggery to the ground paste and boil it for 5 minutes.

It can be used for 2 days if kept outside the fridge. You can preserve this gojju in the fridge for a week.