Recipe world

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.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

We buy sweet potatoes very rarely. More than preparing the recipes, we love eating them cooked; wash the sweet potatoes thoroughly and pressure cook by adding water and 1 - 2 spoons of sugar. Drain the water, peel them and have it! You can cook them in microwave oven also.

Another variety we like to have is sweet potato chips. It will be very tasty and simple to prepare. But how much ever you prepare, it will be consumed very quickly!!

Preparation Time: 1 hour

Ingredients:

2 medium size sweet potatoes

Chips masala powder

Oil for deep frying

Method:

Wash and peel the sweet potatoes, make thin slices out of it.

Heat oil in a heavy bottom pan and deep fry the potato slices on medium heat.

Once they turn crispy and golden brown, transfer them to a tissue paper.

Then, add 1 - 2 spoons of chips masala according to your taste and mix well.

No need to add extra salt since masala powder contains salt.

Tips:

To make the chips nicely crispy, one nice tip from my cousin: Deep fry the chips and take out when they are 3/4th done; allow them to cool and again, deep fry them for 3 - 4 minutes. They will turn crispy easily.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

These days, I am getting used to measuring the ingredients while cooking. Never I had a habit of measuring the ingredients earlier. Now, my blog makes me remember to measure the things when I am in the kitchen :)

Here is the recipe of masala powder for preparing the Chips. These are my own measurements, you can make little variations in these ingredients according to your taste :)

Preparation Time: 15 minutes
Difficulty level: Easy

Ingredients:

Chana dal - 2 tbsp
Cloves - 5
Cinnamon - 2 small pieces
1 tsp coriander seeds
1/4 tsp cumin seeds
1/4 tsp carom seeds
1 tsp mustard seeds
1/4 tsp fenugreek seeds
Big pinch of asafoetida
Turmeric - 1/4 tsp
Chilli powder - adjust according to spiciness needed
Amchur powder - 1/2 tsp or to taste
Salt - See Tips

Method:

Dry roast all the above ingredients except chilli powder and amchur powder. Combine them and make a fine powder.
To this, add chilli powder and amchur powder according to taste.
Transfer it to an airtight container and use when required.
Better you prepare it fresh while preparing the chips.

Tips:

I have not added salt to this masala powder. Either you can add salt while preparing masala powder or salt can be added directly while preparing chips.
Left out masala powder can be used for preparing Palya or any other curries.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Black eyed pea has a good nutritional value. So, I prefer using it often. Daily I will prepare some or the other kind of side dish for chapathi and frequently I will go for Black eyed peas palya.

This is one more old posting from my Kannada blog.. few more to go to balance both the blogs :)

Preparation Time: 20 - 25 minutes

Servings: 3

Ingredients:

Black eyed peas - 2 cup (soaked in water for 4 - 5 hours)

Urad dal - 1 spoon

Mustard seeds - 1/4 spoon

Pinch of asafoetida

Chopped green chillies - 2

Few curry leaves

1 medium size onion - chopped

Sambar powder - 1 1/2 spoon (according to taste)

Salt

Amchur powder - 1/2 spoon

Sugar - 1 spoon

Oil - 3 spoon

Method:

Heat oil in a pan, add urad dal, mustard seeds and asafoetida. Once the mustard seeds start spluttering, add curry leaves and chopped green chillies. Saute them for a minute.

Then, add the soaked black eyed peas, salt, sambar powder, amchur powder and sugar. Add water just enough to cover the Palya mixture and cook covered on medium flame.

Saute them occasionally and add water, if required. Once the peas are almost cooked, add chopped onion and cook for 5 more minutes.

By the time it is done, all the water content will be evaporated. If you wish, you can retain little water and make it a gravy.

This Palya goes well with roti, chapathi or dosa.

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.