Dahi Poha Tadka

Dahi Poha Tadka – A quick preparation, made of poha (flattened rice), curd and seasoning). It’s good for summer and stomach upset. Recipe from Goodhousekeeping magazine.

Serves: 2

Ingredients

1 cup brown or white poha

2 cups fresh curd, best well

½ teaspoon salt (or to taste)

Method

Soak poha in water for 5 minutes (if using thick poha , soak in water for 5 minutes. If it’s thin poha, just dip it in water for 30 seconds and immediately squeeze out water). Mix it with beaten curd and salt to taste.  Keep aside in a serving bowl.

For seasoning (tadka):

2 teaspoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

1/4 teaspoon urad dal 

4 curry leaves

¼ teaspoon hing (asafoetida)

Method

Heat oil in a small pan. Add mustard seeds. When they crackle, add jeera, urad dal, curry leaves and hing. Sit well on a low heat for 1 minute until fragrant and crisp. Pour the seasoning over dahi poha and consume immediately.

Urulakkizhangu Mappas (Potato Stew)

Urulakkizhangu Mappas (Potato stew) – A delicious main dish in Kerala cuisine, made of potatoes, spices and coconut milk. Best with appam / idiyappam / pulao / parotta / brown bread…

Serves: 3

Ingredients

1 tablespoon oil

1 onion, thinly sliced

12 cloves garlic, thinly sliced

1 – inch ginger, thinly sliced

4 green chillies, slit lengthwise

½ teaspoon turmeric powder

2 teaspoon coriander powder

½ teaspoon pepper powder

4 medium size potatoes, cut into cubes or any other shape of your choice

1 ½ cup water (300 ml) Indian standard measuring cup of 200 ml / 8 oz capacity

¾ teaspoon salt (or to taste)

½ teaspoon garam masala powder (or a mix of ¼ teaspoon clove powder + ¼ teaspoon cinnamon powder + ¼ teaspoon nutmeg powder

100 ml thick coconut milk  (100 ml / ½ cup / 4 oz)

Method

Dilute  turmeric powder, pepper powder and coriander powder in 2 tablespoon water and keep aside.

Heat oil in a wide karahi / pan on a medium heat. Add sliced onions and fry light golden in color (color change from pink to light golden). It may take 8 - 10  minutes.

Add sliced ginger, garlic and slit green chillies. Fry for 5 minutes on a medium to low heat.

Add diluted spice paste and stir well on  a low heat for 2 - 3 minutes until the water dries up and raw smell disappears.

Add  potato cubes,  1 ½ cup water, salt to taste and garam masala powder. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 18 - 20 minutes until potatoes well cooked (quantity of the gravy will reduce to 3/4^th). Please do not use separately boiled potatoes. It won’t absorb flavours.

Finally mix with thick coconut milk. Do not boil again.

For seasoning:

Ingredients

1 tablespoon oil

1 teaspoon mustard seeds

6 curry leaves

5 – 6 shallots (chuvannulli / small onion), sliced

Method

Heat oil in a small pan. Add mustard seeds. When they crackle, add curry leaves and sliced onion. Fry on a low heat until crisp and fragrant. Pour this seasoning over mappas and serve with appam / idiyappam / …

Mixed Vegetable Croquettes

Mixed Vegetable Croquettes - A deep fried  delicious evening snack. Best with tea / coffee... Recipe suggestion Raj Maam (Kudpi Raj, Mangalore) !!

Makes: 6

Ingredients

1 tablespoon oil

1 onion, finely sliced

3 curry leaves, chopped

3 medium size potatoes, boiled and mashed (quantity of potatoes should be more than other vegetables. You can use any vegetables of your choice)

2 tablespoons grated carrot

1 tablespoon grated beetroot

1 tablespoon finely shredded cabbage

½ teaspoon red chilli powder

1/4 teaspoon turmeric powder

1/2 teaspoon garam masala powder (or a mix of 1/4 teaspoon clove powder + 1/4 teaspoon cinnamon powder + 1/4 teaspoon nutmeg powder)

½ teaspoon salt (or to taste)

1 egg white (or dilute 2 tablespoons maida (all purpose flour) with 4 tablespoons water. Make a smooth smooth solution and keep aside).

80 g bread crumbs (approximately ½ cup)

200 ml oil (to deep fry)

Fresh salad and tomato ketchup to serve

Method

Heat oil in a pan. Add sliced onions and fry till golden color on a medium to low heat until golden color.

Add curry leaves and fry for 2 minutes.

Add boiled and mashed potatoes, grated carrot, beet root and cabbage. Mix well.

Add red chilli powder, turmeric powder, garam masala powder and salt to taste. Stir all the ingredients well for 3 minutes. Cover with a tight lid and cook on a low heat for 10 minutes. Open the lid and stir continuously for 5 minutes. Do not add water when cooking. Switch off the heat and keep aside to cool for 15 minutes.

Divide croquette mixture into 6 parts. Make cylindrical shape of 3 – inches in length.  Keep it in refrigerator for half an hour.

Dip each croquette  into egg white (or diluted maida mixture) and roll in breadcrumbs. Breadcrumbs should  be coated well  and make strong  croquettes. Deep fry immediately.

Heat oil in a frying pan. Reduce the heat to medium (wait for 1 minute, please do not fry on high heat) and deep fry 3 croquettes  at a time (depending upon the size of the pan) till brown color and crisp on both the sides. Drain out from oil and place on kitchen towel  / paper towel to absorb extra oil. Serve hot with fresh salad (challas) or tomato ketchup or tea / coffee.

Here's the recipe of Mixed Vegetable cutlet and Challas.

Egg Roll

Egg Roll – A delicious baked snack !!!

Main ingredients

Soft bun dough – Here’s the recipe of soft bun dough and other step - by - step photos.

Egg filling

For Egg Filling (or any filling veg  or non veg):

Ingredients

1 tablespoon oil

2 medium size onion, finely chopped

6 curry leaves

¾ teaspoon red chilli powder

¼ teaspoon turmeric powder

1 teaspoon coriander powder

¼ teaspoon pepper powder (or to taste)

 3 boiled eggs, cut into cubes or any desired shape

½ teaspoon salt (or to taste)

Method

Heat oil in a pan. Add chopped onion and fry till golden color.

Add curry leaves and fry for 1 – 2 minutes.

Add red chilli powder, coriander powder,  turmeric powder and pepper powder. Stir well on a low heat for 2 minutes until well combined with onions.

Add boiled egg pieces and salt to taste. Gently stir well until all the ingredients well combined. Keep aside.

Final preparation:

Roll soft bun dough into rectangular size (approximately 12– inches length and 6 – inches width). Place filling over the centre (spread it evenly)  and seal both the ends. Cut into 1 ½ - inch slices. You may get 5 – 6 slices.

Grease a baking tray with 1 teaspoon oil and preheat oven (OTG) at 190 * C or 375 * F.

Place slices in a greased baking dish, apply egg – milk mixture (egg wash) evenly on top of the slices (with the help of a brush) and bake @ 190 * C or 375* F for 25 - 30 minutes or until done / golden color.  Apply 2 teaspoon normal butter (@ room temperature) evenly on egg rolls when it's very hot.  Serve hot as a snack  with fruit juice / milk / tea / coffee …

Bhindi Kurkuri

Bhindi Kurkuri - A deep fried  dish, made  of Okra / lady’s finger and spice powders. Goes well as a side dish with rice / rotis in Konkan cuisine. 

Makes: ½ cup

Ingredients

12 bhindi (okra / lady’s fingers)

½ teaspoon salt

1 teaspoon lemon  juice

1 tablespoon rice flour

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

2 pinches hing (asafoetida)

200 ml oil to deep fry

Method

Wash bhindi and wipe with  each bhindi  with a kitchen towel.  Cut bhindi into thin circles.

In a small bowl, mix bhindi circles with salt and lemon juice. Cover and keep aside for 15 minutes. Later mix it with rice flour, turmeric powder, red chilli powder and hing.  Apply it evenly  on bhindi pieces.  Cover and keep aside for another 15 minutes.

Heat oil in a pan or karahi on medium heat. Deep fry marinated bhindi  in 2 batches until crisp and golden brown on both the sides. Drain out from oil and place on kitchen towel / paper  towel  to absorb extra oil. Serve hot with rice and other accompaniments.

Sada Paratha

Sada Paratha - It's best with pickles, curd, vegetarian or non vegetarian gravy dishes ..

Ingredients

Sufficient atta dough

or

Sifted whole wheat ( atta ) - 4 cups ( 14 oz / 400 g)

Salt (optional)- ¾ tsp / 3.8 ml

Water - 1¼ cups / 300 ml

Method

Mix flour, salt and 1 cup/ 240 ml water. Add enough of remaining water (¼ cup/60 ml), 2 tbsp/30 ml at a time, mixing after each addition, till dough forms a soft ball (stop adding water before dough becomes wet and sticky). Knead till dough is smooth and elastic (about 2 minutes). Keep covered with a damp cloth about 30 minutes.

With oiled hands, knead dough briefly. Make 12 balls about 1¾ inch/4.5 cm in diameter. Keep covered with a damp cloth for one hour.

These recipe steps are adapted from ‘’ Rotis and Naans by Purobi Babbar”

Roll out into thin chapatis of  5 - inch diameter with the help of a dry flour.

Now smear a little ghee, with a spoon on the roti (the upper surface only) and fold it over into a semi circle.

Smear some more ghee over the upper surface and fold it the second time. Double fold it length ways press it gently with fingers and roll into a round circle making the edges thinner than centre.

Place it on a hot griddle, turn over once and smear with ghee / oil again.

Cook for few seconds, turn over again and smear the other side with ghee  / oil as well.

Cook for further few seconds until the paratha is golden brown on both sides. Serve hot.

Soft Bun

Homemade Soft Bun (This is a basic recipe for bun, bread roll, dinner roll)

A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described / also shown in the picture – never go any further. The flour won’t rise. Get a new pack of yeast (or  2 different brands) with latest manufacturing date and start all over again. 

Makes: 8

Please use standard measuring cups and spoons. Fresh ingredients for best results.

Ingredients

 2 cups all purpose flour (maida) Indian standard measuring cup of 200 ml / 8 oz capacity

2 teaspoon butter

50 ml milk + extra 3 teaspoon

1/2 teaspoon salt

1 egg, beat well

1 teaspoon extra butter (to grease baking tray)

1  egg (for final stage of baking) 

1 teaspoon milk

For the  yeast:

5 tablespoons warm water (75 ml)

3 teaspoons (1 tablespoon) sugar

1 1/2  teaspoon active dry yeast (please use fresh packet)

Method

For yeast:

Dilute 1 1/2 teaspoon active dry yeast with 5 tablespoons warm water and 3 teaspoons (1 tablespoon) sugar. Gently stir well. Let it stand for 15 minutes, until it fermented and doubled in quantity (see the photo).

For the dough:

Ingredients

Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.

Beat 1 egg  (small size egg) with 1 teaspoon milk and keep aside for final stage of baking (egg wash ).

Place 2 cups of flour in a large bowl (or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. Make a well in the center, and pour 50 ml milk – butter mix , fermented yeast mixture and beaten egg. Knead into a dough. Sprinkle 2 - 3 teaspoons of reserved milk if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough – softer than a soft toy). Return to the bowl, cover with a wet towel, and let rise until doubled in size, about 1 to 1 1/2 hours. Wet towel or Cling film / Plastic wrap should not touch dough.

Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 8 parts. Shape each into a round bun / roll. Repeat with remaining dough.

Place on greased baking sheets or grease baking tray with 1 teaspoon oil. Cover and let rise in a warm place until doubled, about 30 minutes. Leave 1 - inch gap between each bun.

Preheat oven (OTG) at 375 * F or 190 * C.

Beat egg with 1 teaspoon milk; brush over rolls / buns. Bake at 375° *F or 190 *C for 18 - 22 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.

Tip: To get additional shining and flavour for buns, apply normal butter (@ room temperature) lightly on buns when it's very hot.

Gossale Sheer Thelleli (Deep fried ridge gourd skin)

Gossage Sheer Thelleli / Deep Fried Ridge Gourd Skin – a tasty side dish with rice in Konkan cuisine. Recipe from my amma.

Makes: ½ cup

Ingredients

1  medium size ridge gourd (gossale)

1 tablespoon rice flour

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

2 pinches hing (asafoetida)

¼ teaspoon salt (or to taste)

150 ml oil to deep fry

Method

Wash gossale and wipe with a kitchen towel.  Cut gossale  into 1.5 – inch roundels, gently peel off thick sheer.

In a small bowl, mix gossale sheer with rice flour, turmeric powder, red chilli powder, hing and salt. Apply it evenly on gossale sheer. Keep aside for 15 minutes.

Heat oil in a pan or karahi on medium heat. Deep fry marinated gossale sheer until crisp and golden brown on both the sides. Drain out from oil and place on kitchen towel / paper  towel  to absorb extra oil. Serve hot with rice and other accompaniments.

Pasta Chaat / Pasta Salad

Pasta Chaat / Pasta Salad – A low calorie salad !!

Ingredients

1 cup boiled pasta (Indian standard measuring cup of 200 ml / 8 oz capacity)

1 onion (1 big size or 2 small size), finely chopped

1 tomato (1 big size or 2 small size),  finely chopped (or you can add any fresh vegetables / sprouts of your choice like cabbage, grated beetroot / carrot / tofu / paneer / boiled chickpeas / boiled egg ..)

2 tablespoon chopped coriander leaves (or a mix of mint and coriander leaves)

2  teaspoon lime juice (or to taste)

¼ teaspoon salt (or to taste)

1/4 teaspoon red chilli powder

¼ teaspoon chaat masala powder

2 teaspoon chopped coriander leaves

Method

In a wide bowl / serving dish, mix all the ingredients together. Finally, sprinkle chopped coriander leaves. Serve as snack.

Beetroot Thoran

Beetroot Thoran – A tasty side dish with rice in Kerala cuisine !!!

Serves: 2

Ingredients

For coconut mixture ( thenga thirummiyathu ):

 3 tablespoons grated coconut

1/4 teaspoon turmeric powder

3/4 teaspoon red chilli powder

6 garlic cloves, chopped and crushed (optional)

In a bowl, mix all the ingredients together and keep aside. Do not add water.

For seasoning:

1 tablespoon cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds ( jeera )

1/2 teaspoon urad dal

5 – 6 shallots (chuvannulli / small onion), finely sliced

2 beetroot,  gently peel off the outer skin and cut into ¼ - inch cubes

3/4 teaspoon salt ( or to taste )

Grated coconut mixture

¼ cup  / 50 ml water / 3 - 4 tablespoon water

Method

Heat oil in a  karahi or pan. Add mustard seeds. When they start splutter add urad dal, jeera and saute on a low heat for 1 minute or until they turn light brown.

Add sliced onion and fry until golden color.

Add beetroot cubes. Mix well (or Microwave beetroot cubes with ¼ cup water in a Microwave safe bowl for 5 minutes on 750 W or pressure cook  with ¼ cup water on a high heat for 3 whistles . If following microwave / pressure cooker method, then no need to add water with coconut mixture. Mix all the ingredients, adjust salt to taste and cook for 10 minutes).

Add grated coconut mix, ¼ cup water and salt to taste. Mix all the ingredients.  Cover with a tight lid and cook on a medium to low heat for 12 - 15 minutes until done / well cooked and water dries up. Open the lid and stir well for 1 minute. Serve as a side dish with rice.

Tur dal Vada

Tur dal  Vada  - A deep fried snack. Best with tea / coffee ..

Makes: 8

Ingredients

1/2 cup ( 100 ml / 4 oz ) Tur dal

1 1/2 cup water ( for soaking dal )

5 small onion ( chuvannulli / sambar onion ), finely chopped

1/2 - inch piece ginger, finely chopped

1 green chilli, finely chopped

6 curry leaves, roughly chopped

1/2 teaspoon salt ( or to taste )

200 ml cooking oil ( 3/4 - inch from the base of the kadai )

Method

Wash and soak turdal for 1 1/2 hours. Drain out water completely.

Make a coarse paste in a mixer for 30 - 45 seconds ( Do not add extra water while grinding ).

Transfer this ‘’ coarse ‘’ parippu vada paste to another bowl and mix with chopped small onions, green chilli, ginger, curry leaves and salt.

Divide this mixture into small lemon sized balls and flatten into round shape. Deep fry immediately.

Heat oil in a kadai / pan.  Reduce heat to medium and deep fry on a medium heat in batches - depending upon the size of the pan ( 4 tur dal  vadas at a time ) till golden color on both sides / crisp / you’ll get a nice aroma of small onions ( approximate frying time 6 - 8 minutes on each side ). Drain out from oil and place on kitchen towel  / paper towel to absorb extra oil. Please use 3 – 4 paper towels to absorb extra oil. Serve with Tea / Coffee.

Cauliflower Gashi

Cauliflower Gashi

Please click here for other details of gashi and recipe of Massolu.

For dal:

Ingredients

¼ cup / 50 ml tur dal (or 1/2 cup leftover cooked dal)

1 ½ cup water (250 ml)

½ teaspoon oil

½ teaspoon salt

(Adding dal will make the gashi thick and creamy texture)

Wash and clean dal and soak in 1 ½ cup water for half an hour.

Boil tur dal   in 1 ½ cup water (in which dal is soaked) with oil and turmeric powder in pressure cooker for 15 minutes or till done ( reduce the heat after 2nd whistle and cook for 5 minutes ). Allow the cooker to naturally.

Other ingredients

18 - 20 cauliflower florets

1 kudampuli (darmbyasole)

1/2 - 3/4 teaspoon  salt (or to taste)

Extra 1/4 cup hot water (optional)

3 – 4 teaspoon massolu (dilute massolu with ¼ cup / 50 ml /  3 – 4 tablespoon water. Then it will blend good with dal and also smooth in consistency)

For Gashi: 

Wash  and clean 200 g (18 - 20 florets) cauliflower florets. Boil cauliflower florets along with boiled dal, salt to taste  and darmbesole (kudampuli) for 8 - 10 minutes on a medium to low heat until half done. At this stage, add 3 - 4 teaspoon  diluted massolu and cook  for another 5 – 7 minutesuntil done / gravy slightly thickens / fragrant.  Gashi  shoud  be  medium thick in consistency. Please do not make too thin  like thaka kadi (moru curry / pulissery).Do not over cook cauliflower florets. Serve with rice / idli / dosa / hittu ...