Vada paav

Ingredients
potatoes - 2, boiled and mashed
green chillies - 6-8, finely chopped
cilantro - about 10 stems
garlic clove - 3, grated fresh
haldi - 1/2 tsp
hing - 1/4 tsp
salt
Paav
Green chutney
dry garlic chutney

For the batter:
besan - 1 cup
salt
red chilli pwd
haldi
soda
mix to make a smooth, lump free batter.


Mix together mashed aloo, hing, haldi, chopped green chillies, garlic paste, salt and cilantro. Make into balls, flatten and dip in batter, coat and fry.

Masala puri

One of the chaat only recognised in karnataka....scrutinized by a M'baiites that I know, on the fact that this dish is on the list of chaats all over M'lore and my Mom's fav among chaats.

Ingredients required for assembling of the said dish:
for each serving:
Green Peas Masala- about 2 cups
puris about 10
thin sev - 3 tbsp
onions - 1 tbsp
tomatoes - 1 tbs
cilantro - 1 tbsp
green chutney
tam - date chutney

Ingredients for Green peas masala
green peas- 3 cup, soaked for 4 hrs
onion-1, finely chopped
garlic- 2 cloves, crushed
green chutney(recipe below)-3 tbsp
turmeric- 1/2 tsp
red chilli powder- 1/2 tsp
Amchur powder-1/2 tsp
oil- 1 tbsp

Heat oil in a pressure cooker and add onion ang garlic and saute till translucent, not brown. Add turmeric, red chillie powder, amchur powder and green chutney and saute for about 5 mins. Add Green peas, salt and about 6 cups of water and pressure cook till peas are cooked completely.( Mine took 10 whistles to cook) Stir for even mixture of peas and spices and mash a few peas using the back of the spoon to thicken the masala. Done.

Although, I dont care for the order of the ingerdients that goes for this dish, I know a few friends who would patiently make a plate in the following order, just way it is served by my fav Chaat Gadiwalla - Shettre's dhaba a.k. a Shetty's Chaat stall.

Assembling of this chaat
1. crush puris
2. layer with green peas masala
3. onions, tomato, cilantro
4. tamarind-date chutney and green chutney
5. lastly, the sev

Chakkuli

Ingredients
Rice powder - 3 cups
Urad dal 1 cup
Butter 1 stick
salt
Cumin seeds 2 tsp

Oil for deep frying

Method:
dry roast the urad Dal until it turnslight brown.cool and powder.

In a mixing bowl add powdered urad dal,salt,cumin seeds,rice powder and melted butter. Prepare a soft dough adding enough water. The dough should be bound together and not crumbly.

Now fill it into the chakkuli press and make chakkulies over wax paper .

Heat oil and when the temperature is appropriate drop the chakkuli and fry till they turn brown and crisp.

Note: Typically, this Rao family strongly disagrees storing of awesomely made crisp fried snacks and I never had to worry about storing since they are finished off on the same day....but, Chakkuli can be stored in an airtight container for a couple weeks.

Vegetable cutlets

2 potatoes, boiled , peeled and mashed
3 cups vegetables,finely chopped
1 tsp red chili powder
2 tsp dhania jeera powder
½ tsp saunf powder
½ tsp amchoor
½ tsp garam masala powder
2 green chillies , finely chopped
1 tsp ginger-garlic paste
1 tbsp chopped coriander leaves
1 tsp chopped cashew nuts
1 egg white, beaten
1 cup breadcrumbs
Salt to taste
1 tbsp ghee
Oil for shallow frying the cutlets

Method

Heat the Ghee and add the ginger-garlic paste and green chillies. Now add the cashew nuts and all the spices. Now add all the vegetables and stir till vegetables are almost done. Mix in the mashed potatoes and salt to taste. Heat through and take off the stove top. Add cilantro.
Mix in 1 egg white.This will help bind together the vegetables. Form the vegetable mix into cutlet shape. Dip each round in the well beaten egg and roll in the breadcrumbs. Shallow fry on both sides till golden brown.

Golibaje

Ingredients:
2 cups Maida
Thick Sour Curds 1/2 Cup
Ginger,Finely Chopped
Coconut Pieces
green chillies 6, finely chopped
1 Tbsp Sugar
Baking soda 1/4 tsp
curry leaves, cut up
jeera 1/2 tsp

Oil for frying
Salt to taste

Method:
In a bowl mix maida, chilies,ginger,coconut pieces,jeera, sugar,soda and salt. add the curds to make a batter as thick as idli batter consistency.
Heat oil for frying. Drop spoon fulls into hot oil and the bhajis should float immediately if the the batter is done right. Fry till the outside of bhajis are crisp and golden. This bhaji is served typically with ginger chutney.

Dal vada

Ingredients
Chana dal, 2 cups
green chillies, 8-12
coconut, 1/2 cup of fine pieces
ginger, finely grated
cilantro leaves 10 stems, finely chopped
onions 1 small

Soak chana dal for 2-3 hrs.
Grind coarsely with green chillies and ginger. Add finely chopped onions,cilantro and coconut pieces. Deep fry in medium hot oil and fry till the vada's are completely cooked and crisp.

Onion Bhaji

Ingredients:
2 medium onions, finely sliced
1 cup besan
chopped cilantro
6 minced green chillies
1 tsp cumin seeds,crushed
1 tsp coriander seeds,crushed
1tsp fennel seeds(saunf),crushed
salt to taste
Oil for deep frying

Method:
Mix salt into the onions.Add the rest of the ingredients into the onions and sprinkle a little water to make a thick batter.
Heat the oil and add teaspoons of batter into the oil, fry till bhajjis are golden. Drain on paper towels. serve with ketchup and coriander chutney.

Khaman Dhokla

For the dhokla
1 cup besan
4 green chillies
1/4 tsp ginger paste
1/4 tsp garlic paste
3 tbsp vegetable oil
salt to taste
1/4 tsp asafoetida (hing)
1/4 tsp bicarbonate of soda

for the tempering
1 tbsp vegetable oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 gren chillies, slit
1/4 tsp hing
10 curry leaves

Garnish2 tbsp grated coconut
chopped cilantro

Mix the ingridients for dhokla with just enough water to make a batter the consistency of idli's.
In a cooker vessel........spray it with a nonstick cooking oil and pour the batter and cook immediately on high heat in a pressure cooker without the weight on it.
Cook for 15 min's.
15 min's later take out the vessel and invert the dhokla on a flat plate to cool a bit before cutting it in squares. In the meantime prepare for tempering by heating oil in a khadai and add mustard seeds,green chillies,jeera,curry leaves and hing.
Spread on the dhokla. Garnish with coconut and cilantro.

Buns

My memories bring me back to childhood since this was one of my favourite snack eats. So here my fav tea time snack as a first year anniversary entry to my blog. Enjoy!

ingredients:

Well ripen banana's - 3

All purpose four - 3 cups

Sour curds - 1 cup

Cumin seeds - 1 tbsp

Salt - 1 tsp

Sugar - 6 tbsp

Baking Soda - 1 tsp

warm oil 2tbsp

Oil - For frying

Method:

Mash the bananas and make a lump free mixture.

Add all the ingredients except oil for frying and make it into a smooth dough.

Leave the dough aside for 6 to 8 hrs.

Make it into little balls and roll it out as you would for chapati except the flattened dough need to be thrice as thick.

Deep fry.

Slide it into hot oil and flip only when the buns have poofed up and the bottom is fried to a medium brown.