Patholi

Posting my fav traditional sweet today Patholi it's such a lovely sweet with a beautiful ting of aroma of turmeric leaves which makes it very special . This is actually prepared on special occasion like nagarpachami / Gowri Ganesha chaturthi . On my recent holiday trip to India to visit my parents was so happy to see these turmeric leaves grown in my mom's garden that I decided to carry some back home and prepare this sweet :D ....I absolutely loved preparing this easy sweet and gorged over it was feasting while fasting so here goes the recipe for this gorgeous sweet :D 

Ingredients 

10- 15 haldi leaves / Patholi paan 

For rice coconut batter 

1 cup Rice 

1/2 cup coconut 

pinch of salt to taste 

For sweet Jaggery filling /choorna

1 cup coconut 

1/2 cup Jaggery 

Method 

For Rice coconut batter

• Soak rice for about 1-2 hrs 
• Then drain all the water and grind rice with coconut adding little water to a thick paste.

For Jaggery filling

• Heat 1/2 cup water add jaggery and melt it till it dissolves completely then add in coconut and boil till all the jaggery syrup gets absorbed in the coconut. Keep aside.

To assemble 

• Take a steamer fill with enough water place a plate . keep it on high flame .
• Take the leaf wash it well snip of the ends of the leaf  like the one shown in the picture .

• Now take a spoonfull of  rice coconut batter and spread it on the leaf then put the coconut Jaggery filling in the center.

close the leaf  and place on the streamer and steam for 15- 20 mins till done, cool and remove patholi from the leaf  serve drizzled with homemade ghee ...it's awesome with a lovely aroma of turmeric leaves truly yummy and one of the traditional konkani delicacy !

Note ; My mom do not add elaichi powder to it as it overpowers and the beautiful scent of aroma leaves goes off...it's your choice to add it if you like

My granny used to even add 2 tbsp Jaggery while grinding the rice and coconut batter just cause it hypes the taste ...but as my mom doesn't add it have followed the way I have been brought up seeing her cook 

You can keep this refrigerated for 3-4 days 

Phanna karkari Dosa

Phanna means tempering /Tadka in konkani it is this special tempering which makes this Dosa so flavourful to give that lovely hype in taste you can make it plain by just skipping the tadka  but i do recommend you to try it if are a  spice loving person like me  :D ....you can serve this with Spicy tomato chutney which for me is my fav combo ...try this you will def love this Dosa and do share in your feedback if you did like it :) 

Ingredients 

1/2 cup Sona Masuri Rice /Basmathi Rice

1/2 cup Par boiled Rice / Red Rice Matta Rice 

1/2 cup coconut 

salt to taste 

For the tempering/ Tadka

1 tsp ghee /oil

1/2 tsp mustard seeds 

7-8 methi seeds

2 green chilles finely minced

1 sprig of curry leaves 

Other Ingredients 

1 tbsp coriander leaves (chopped)

Method

• Soak Sona Masuri rice and Par boiled rice together for about 5-6 hrs .
• Then drain all the water and grind it with coconut to a smooth paste. It should be smooth bit still slightly coarse in texture when u feel it . Add in little water if needed to bring in the consistency which is slightly thicker then the normal dosa batter,
• Add in salt to taste and allow it to ferment overnight.
• Next day prepare the tempering or the tadka . Take a non stick pan add in ghee when hot add mustard seeds, methi when mustard seeds start to crackle add in curry leaves, green chillies and drop in dosa batter.
• Now give it a good mix and keep aside. Add in coriander leaves
• Heat a Dosa pan smear it evenly with oil then take out the dosa and serve with Tomato chutney or any spicy chutney of your choice.

Mamama's style Masala chapathi

As the title says it all this is one of my childhood favs this one of version of spicy chapathi which my mom learnt it from my granny( i.e her mom )and I in turn learnt it from her ....so though it's simple it's a age old recipe so i thought Ill def blog this for my readers and my future reference . I used to love this a lot since my childhood days and my mum used to serve it her delicious white coconut chutney as we used to call it and this combo def rocks....it's amazing to taste ...though you can have this chapathi on it's own without any chutneys or sides ...Do try this it's yummy and quick breakfast idea which you could make it in a jiffy ...Here goes the recipe for that :D

Ingredients 

2 cups of wheat flour 

3 tbsp freshly grated coconut

6-7 green chillies (finely minced )

2 tbsp coriander leaves (finely chopped)

3 sprigs of curry leaves (finely chopped)

1/2 tsp sugar 

warm water for kneading this to a smooth dough

salt to taste 

oil for roasting these chapathis on the tawa 

Method

• Take a mixing bowl add in salt, sugar, finely minced green chillies, coriander leaves, finely chopped curry leaves , coconut give it a good mix .
• Add in  wheat flour and warm water and knead into a smooth dough like shown in the picture below.

• Leave it aside for 30 mins.
• Then knead it well dusting it with little wheatflour.
•  Roll into palm size chapathis  and keep aside.
• Heat a chapathi tawa drizzle it with some oil and  fry this chapathi on both side till golden spots appear and serve it with coconut chutney or dips of your choice :)
• Enjoy this spicy chapathi and if you did like it don't forget to leave in your feedback !!
  

Varai Chakuli

This is a signature dish of my mil which I learnt from her...v crunchy and fab to taste and with no rice in it makes it very healthy for anyone to consume even diabetics....or when your fasting too :) ....Here is a simple and perfect recipe of this lovely crunch munch snack :) 

Ingredients 

2 cups varai / Barnyard millet 

1 cup Roasted urad dal powder

1/2 cup coconut freshly grated 

1 ladle of very hot oil 

1 tbsp black sesame seeds + 1 tbsp white sesame seeds 

2 pinches of haldi (opt)

salt to taste 

Oil to deep fry the chaklis

Method 

• Dry roast urad dal on a low flame till nice aroma then grind it to a fine powder. sieve and keep aside.
• Soak Varai / Barnyard millet for 1 hour. Then drain and grind with coconut to a thick paste ( it should be a very thick paste) but at the same time very smooth too .
• Take it out in a container then add til , salt , haldi, hot oil ( Heat oil in a small pan and when it's smoking hot drop it on the paste).
• Then add in the  roasted urad dal powder and keep mixing you will get a perfect dough . knead it well till you get a very smooth dough like the one shown in this picture.
  
• Once you get this consistency add it in chakli mould and press into roundels and deep fry in oil till golden . Store it a air tight container.

Maddur Vada

It's a bit cold and gloomy may be it might rain today and this snack what I am posting today is one of my fav tea time snack and perfect for this weather sipping hot coffee ...Maddur vada this is spicy , crispy tea time snack which needs no introduction which is quiet similar to Nippat which I have posted earlier the only difference here is onions being used here which gives such a lovely taste of fried onion when you take a bite ...if you love the flavour of fried onion then you def need to try this spicy and crispy delight. If you did find this recipe amazing pls do leave in your feedback and comments would love to read them :)....So without any delay here goes the recipe for Maddur vada

Ingredients 

1 cup Rice flour

1/2 cup maida

1/2 cup Semolina (rawa / Sooji )

5-6 green chillies (finely minced)

1/4 tsp red chilli powder

2 tbsp chopped coriander leaves

2 med sized onion (finely chopped)

4 sprigs of curry leaves (finely chopped)

2 tbsp black til ( opt) ( I use as it gives a very good flavour)

3 tbsp oil (heat up to the smoking point ) + oil for deep frying 

water to bind it into a dough

salt to taste 

Method 

• In a wide bowl add in maida, semolina, green chllies, coriander leaves, rice flour, chopped curry leaves, onion , til salt, red chilli powder and keep aside.
• Heat 2 tbsp oil to a smoking point then pour over the mix then add in little by little water to bind it into a semi smooth dough like the one shown in the picture below 

• Take a butter paper or any plastic sheet smear it well with oil then pinch out a small portion of the dough pat it evenly to shape it round and flat .
• Deep fry in oil till it becomes golden and crispy. You can store it up to 3 days . Enjoy with a hot cup of coffee :D

Mango Cake

This is the first time I am trying this Mango cake and I must say me and my family simply loved the taste....it's too good and simply Gorgeous !.....I absolutely loved it and what's more this is Mango semolina cake it's very healthy too as it doesn't require any maida ....Thanks to Kaveri Obhan for sharing such a lovely recipe I loved it !.....I have actually changed the recipe a little bit have used a bit less sugar and have omitted the use of green cardamom powder here...choice is your's if you want to use it or omit it . Have just topped with fresh cut mangoes and haven't used any frosting ...but if you do fancy a frosting you can use fresh cream frosting ....But believe me it's absolutely gorgeous just the way it is !

Ingredients

1 cup semolina

1 cup Mango pulp ( I have used tinned one here )

1/4 cup oil

1/2 cup sugar

1 tsp Baking powder

1/4 cup Pistachios ( Opt ) ( I haven't used it here )

Method

• Mix semolina, sugar, baking powder and keep aside.
• Then mix in oil and mix it well with the help of the whisker.
• Now add the mango pulp and mix well . Leave it aside for 4-5 mins.
• Preheat the oven 170'c then bake it for about 30-35 mins or till done.
• Check with a toothpick in the center if it is properly baked .
• Cool and then decorate it with Mango slices and serve.
• You will def love the flavour here ....Nice , totally different and one of the most easy cake I have prepared ...Do try this I'm sure you will love it !
• Note : if your using a fresh Mango puree make sure it's very thick . This recipe called for cardamom powder ....well i have skipped you can use it if you prefer
• Note 2 : You can top it with fresh cream but i really enjoyed it on it's own :)

Spongy Riceflour Idli

How about easy and quick breakfast idea for busy mums sounds perfect right.....Yes this is the one for you Rice flour idli ...no grinding just mixing 4 basic ingredients and you will love these spongy idlis...I did try this twice I simply loved it ! Truly a great recipe and perfect for those persons who are in a rush and looking out for easy idli recipe !...Do try this and don't forget to leave in your feedback 

Ingredients 

1 cup fine Rice flour

2 cups semi thick buttermilk ( 1 and 1/2 cup thick yogurt + dilute  it with 1/2 cup water)

3-4 green chillies minced finely

salt to taste

1/2 heaped tsp Eno fruit salt

Method

• In a mixing bowl whisk yogurt with the water well and keep aside.
• Take Rice flour in a bowl add in buttermilk , salt, minced green chillies and give a good mix . Then cover and leave it overnight.
• Next morning steam the Idli container and apply coconut oil generously on the idli container.
• Now add in Eno to the idli mix which you have kept it overnight and mix well and steam them in idli moulds or container for 10-12 mins till it comes out clean in the middle . Allow it to cool completely before taking it out .
• Serve wtih sambar / Chutney your choice but you really can't make out that this idli is without urad dal .
• Note ; As Eno is used in here make sure you use the whole batter in a batch !

Nendrabale Kele Usli (Sweet Banana Fry)

I simply love a little sweet flavour of Nendrabale kele ...this is one recipe which I enjoyed making it and eating it too ...so yumm to taste and so easy to make as well . I usually used to make fritters of these Banana  which is already posted here ....I am on a holiday to India and on my visit to Mangalore met my lovely friend from whom I had learnt this recipe Jayashree Shenoy akka I really enjoyed speaking to her and meeting her in person thanks so much akka for sharing such a lovely recipe !...I have already tried it 3-4 times and I absolutely love every bite of it ...Do highly recommend this recipe as it's become my fav :)

Recipe Credit : Jayashree Shenoy akka

Ingredients

1 Nendrabale kele (Cut into roundels and do Quarters )

2 green chilli (finely chopped)

1/2 tsp Mustard seeds

1/2 tsp Urad dal

Generous pinch of hing powder

2 tbsp oil

1 sprig of curry leaves

1/2 tbsp coriander leaves (Opt) 

salt to taste

Method

• Peel chop the banana into 1/2 inch thick pieces and cut into roundals and then do quarters of each roundels.
• In a Pan add oil add urad dal when hot and dal starts changing colour add hing, mustard seeds , Green chilli, add the curry leaves and fry for a minute.
• Add the banana pieces, salt  mix well.
• Cover the pan and cook on low flame for 2-3 mins .
• Lastly add grated coconut, coriander leaves mix and toss lightly .
• Serve ...this is simple and super delicious !

Dahi Batata Puri

Who doesn't love chaats ... I simply adore them ...here is one such recipe which I attempted to make and simply loved it to core...it was yumm just like the ones we gets in chaat house even more better as it's home made  :)

Ingredients

15 Puri ( Make holes in the center)

2-3 boiled and finely chopped potatoes

2 onion finely chopped mixed with juice of half a lemon

3 tbsp finely chopped coriander leaves

2 cups Yogurt well beaten

1/2 tsp cumin seeds powder

1 cup fine sev

For the green chutney

1 cup coriander leaves

1 " ginger finely chopped

2 green chilli 

juice of 1 lime

1/2 tsp sugar

1 slice of bread crushed

salt to taste 

very little water to blend

For the Red chutney

4 garlic flakes

2 tbsp desiccated coconut

2 tbsp kashmiri red chilli powder

1/2 tsp coriander powder

salt to taste 

very little water to blend

For the Tamarind date chutney 

Med size piece of tamarind
1/4 cup deseeded dates
Med size piece of jaggery
1 tsp Roasted cumin seeds
1/2 tsp red chilli powder
1/2 cup water
salt to taste

Method

• For the green chutney grind everything to a very fine paste 
• For red chutney grind all the ingredients to a very fine paste
• For tamarind chutney grind all the ingredients to a very fine paste
• Whisk the yogurt with salt,sugar, 1/2 tsp cumin powder,1 tbsp each of tamarind chutney,red chutney,green chutney and keep aside
• Arrange the Puri in a plate ,add potatoes,onion, little chutney,yogurt in each of the puri, sprinkle sev and coriander leaves and then serve immediately.

Malai Kofta Curry

I simply love Paneer Kofta curry with Naan ...it is def one of my most fav combo ....I am sure most of them have their own version of this recipe . This is the one I have followed and the one I have found it perfect ..This is a very delicate dish and you must make sure the koftas are not cooked for more then a min or two this is the key here to make sure it retains it's shapes and doesn't get crumbled. Thanks to my sister for sharing such a lovely recipe !

Ingredients

For Kofta 

1 cup Fresh Paneer grated or crumbled 

2 tbsp milk powder

1 tbsp finely chopped coriander leaves 

1 tbsp crushed garlic 

2 tbsp cornflour ( 1 tbsp for the koftas / 1 tbsp for dusting)

3 -4 green chilli (finely chopped)

salt to taste

oil to shallow fry the koftas 

For Gravy 

3 med onion (roughy chopped)

2 green chillies

2 tsp ginger garlic paste 

1 tsp cumin seeds

2 med tomatoes (freshly made) (Pureed)

2 tbsp cashew nuts

1 tsp chilli powder

1/2 tsp haldi / turmeric powder

1/2 tsp garam masala

1/4 tsp sugar (opt)

1/2 tsp roasted kasoori methi powder

1/4 cup cream 

salt to taste

1 tbsp coriander leaves

Method

For kofta

• Knead Paneer till soft . Now in pan add little ghee add garlic and green coriander leaves, green chillies  and fry well on low heat . cool and add this to the paneer, add in milk powder, cornflour and mix well add in salt to taste . Now mix and knead well pinch out small balls and shape into roundels roll in cornflour and deep fry in oil till golden brown .

For Gravy 

• Take water in a pan add in onions, cashewnuts, tomato, 2 green chilli  and boil then cool drain the water and grind to a fine paste . Strain and keep aside.
• In a non stick pan add in oil and ghee add in little cumin seeds when it sizzles a bit add in ginger garlic paste and fry till it leaves out nice aroma then  add in the ground  paste and fry well till it leaves the sides of the pan add in haldi, red chilli powder, garam masala.
• Then add in kasoori methi , little sugar, and fry till oil oozes out and then add in salt, little water , cream then add in coriander leaves.
• Just before serving add in the koftas and simmer and keep it for 2 mins . Serve with parathas/ naans you will def love it !