THIKSANI BAJJI/ MULAGA BAJJI/ CHILLI FRITTERS

Weatherwise its been so dull the last couple of days, continuous rains and still going on.Days like this i crave to have something spicy. Most of the time i would settle for a bowl of hot soup or some spicy curry on the side. But this time when there were some ready-to-be-picked banana peppers in my garden, i just couldnt resist making these spicy Chilli Fritters to go with my hot cup of coffee.No doubt they were absolutely perfect.

Chilli Fritters also brings back fond memories of my childhood tirupati trips with my family.After getting a good darshan dad used to buy us these freshly made fritters from the small food stalls there.They fry these whole without removing the seeds which makes them extremely spicy.To add to the heat we had some delicious hot badam milk to go with it.A Deadly combo indeed.

INGREDIENTS

Banana peppers - 9-10 nos
Oil for deep frying

For the batter:-

Besan - 1 cup
Chilli pdr - 1 tsp
Asafoetida - A big pinch
Cumin seeds - 1 tsp (optional)
Salt to taste
Water

METHOD

Clean the banana peppers well. I leave the top stalk as it is to help me hold and i think the final product looks good with the stalk on it. Now using a knife slit the pepper from top to bottom to help remove some of the seeds. Apply some salt and leave it aside.

Mix all the dry ingredients of the batter in a wide bowl.Add water just enough to make a medium thick batter. The consistency of the batter should be such that it holds onto the pepper when dipped.Not too thick though ,that will take way the taste of the pepper.Check salt.

Heat oil for frying.When its ready.Dip the pepper in the batter and slowly drop it in the oil. Fry 2-3 at a time depending or how big your frying pan is.Do not over crowd the pan. Let it cook until brown on all sides. Transfer it to a paper towel inorder to soak the extra oil. Serve warm with a hot cup of tea or coffee.

ENJOY!!!

CABBAGE UNDI / STEAMED CABBAGE CAKE

Cabbage undi/Steamed cabbage cake is one of the many ways to make any cabbage hater to eat cabbage.The vegetable is mixed in this spicy and tangy pathrodo batter and steamed to perfection. You can also make it in a appam mould and make small cabbage appams with it.Another option is to make cabbage dosa which i have already posted.

INGREDIENTS

Pathrodo batter

Cabbage - 5-6 cups, finely chopped

Idli steamer

                                                                    BEFORE

                                             

                                                                        AFTER

METHOD

Put the finely chopped cabbage in a big mixing bowl.Add some salt.dont add a lot since the batter already has some salt in it.Now add  enough batter so that it holds the cabbage together.Adding little at a time helps.Pour some water in the steamer and let it boil.Using an ice cream scoop put some batter in each idli mould.Place the idli rack in the steamer and let it steam for 15-20 mins.Serve warm with some coconut oil or some spicy pickle.

We had with some light olive oil which i received as part of the foodbuzz tastemaker program.

ENJOY!!!

PATHRODO & PHANNA PATHRODO

The lack or no availability of taro or colocasia leaves in US is one of the flaws of staying here. Being an avid Pathrodo fan i have to grow these in our backyard inorder to fulfill my cravings for it. I planted 6 taro roots in order to get as much leaves as possible.Waited 2 whole months and the result was well worth it.I got around 25 leaves and more waiting YIPPEE!!!I also used some of the zucchini leaves to make PHANNA PATHRODO.This one unlike the regular version which is steamed, is prepared directly in a pan with some seasoning.It tastes absolutely delicious.You can also make this with Taro leaves.I had already posted pathrodo step by step process long back thanks to my mom :).This batter recipe is slightly different than the earlier post. I added some shallots in the batter for extra flavor.

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INGREDIENTS

Taro/coloccasia  leaves - Atleast 7-8(makes 1 small roll)

Batter  (recipe follows)

For BATTER :

Idli rice - 3 cups

Shredded coconut - 2 cups

Poha - A handful

Cumin seeds - 1 tsp

Turmeric pdr - 1 tsp

Asafoetida - a big pinch

Red chillies - 7-8 nos (more if u like it spicy)

Shallots - 4-5 nos(optional)

Tamarind concentrate - 2 tbsp

Salt to taste

METHOD

Clean and devein the Taro leaves and keep aside.

To prepare the batter first soak it for 3-4 hrs.Then grind it to a coarse texture similar to rava/semolina.Transfr it to a bowl.Now grind the rest of the ingredients and mix it into the rice.Add salt.Now pick the biggest leaf of the lot and place it on a flat surfae.Take handful of batter and spread it on the leaf.

Now place a slightly small leaf over this and spread the batter again.Repeat this for a total of 8-9 leaves.This is good enough to make 1 small roll of pathrodo.In order to make the roll follow the instructions shown in the pic.

Spread batter all over the roll.

Heat some water in a steamer.Ones it starts to boil plae the rolls in the steamer and let it cook for 1 1/2 -2 hrs.You should let it cook fully otherwise it will irritate ur throat.

 PHANNA PATHRODO

For that Clean and devein the Zucchini leaves. Spread batter and make rolls in the same way.Only preparation method is different.In a flat bottom vessel prepare the tadka/seasoning by adding 1 tbsp oil,mustard seeds,cumin seeds,fenugreek seeds,urad dal and curry leaves.Place the rolls in the vessel,add some water and cover it.Let it simmer for 40-45 mins or until fully cooked.Turn it halfway through cooking. Zucchini leaves dont itch and cook faster than taro leaves.

ENJOY!!!

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CUCUMBER DOSA

This year i took some interest in vegetable gardening. I planted zuchini,tomato,eggplant,cucumber etc.To my surprise the zuchini and cucumber plant yielded quite a bit.Zuchini gets over quickly since my son simply loves it.Cucumber just stays there.Well i can make a salad out of it but am simply bored just thinking about it. That got me thinking "What can one make with cucumber apart from boring salad?" and all of a sudden i remembered eating cucumber dosa when i was little. Not very often though but i remember it very well because the sheer taste of cucumber in an ordinary coconut dosa was very refreshing and it tasted really really good.

INGREDIENTS

Idli rice - 2 cups

Shredded coconut - 3/4 cup

Thin poha - a handful

Cucumber - 2 medium size, peeled and grated

Cumin seed - 1 tsp

Salt to taste

Water

METHOD

Soak rice for 4-5 hrs.Grind it to a smooth paste.Transfer it to a bowl.Now grind together coconut,poha and cumin seeds by adding some water.Mix this along with thr grounded rice.Add water.The batter should have the buttermilk consistency. Now add the grated cucumber.Check salt. Let it rest for atleast 1/2 an hr.

Heat a tawa or griddle.Rub it with some oil.Pour a ladleful of batter on it and lightly spread it.Its not very easy to spread this batter have to do it slowly or just rotate the griddle so that the batter will spread on its own.Cover and let it cook for a minute or until it turns brown on the bottom.Serve warm with some chutney or any spicy curry or just haave it on its own.

ENJOY!!!

CHICKEN SUKKA

When i eat a dish in a restaurant or in a friends house and simply fall in love with it i try to recreate it in my kitchen.Sometimes the outcome is just the way i want it to taste.

It's quite a while since i ate or prepared chicken and so was craving for it. Wanted something that was quick and easy to prepare.So decided on making Chicken sukka.

I hade my first bite of Chicken sukka during my college days in manipal,karnataka.A dry coconut based dish with mild spiciness prepared with minimal ingredients.It's truly a delicious dish especially with some hot steaming rice.The recipe didnt disappoint me.The dish tasted same as the one i ate back then , YUMMY!!, brings back memories of college days.

INGREDIENTS

Chicken tenders - 4 nos, diced small
Onion - 1 medium size, chopped
Coconut - 1 cup, grated
Garlic - 1 tsp chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Turmeric pdr - 1/2 tsp
Masala pdr - 2 tbsp + 2 tsp(recipe below)
Curry leaves - 1 sprig
Oil - 1 tsp + 1 tsp
Salt to taste

To Roast and Grind:-

Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Peppercorn - 1 tsp
Fenugreek seeds - 1/2 tsp
Fennel seeds - 1 tsp
Curryleaves - 4-5
Dry red chillies - 3 nos

METHOD:-

First make the masala pdr by roasting and grinding the ingredients mentioned above.Marinate the chicken with 2 tbsp of the griunded pdr.Keep the rest aside.Add salt and 1 tsp of oil to the chicken.Mix all well .Let it marinate for 1 hr. In the meantime in a large nonstick pan heat some oil.Add mustard seeds.Ones it starts to pop add cumin seeds,curry leaves and garlic.Stir for a minute then add onions.Add salt.Saute until its soft and translucent.Add turmeric pdr and 2 tsp of masala pdr .Stir for a minute.Now add the marinated chicken.Stir again.When the chicken is half cooked add the grated coconut.Mix it all in.Cover with a lid and simmer for 5-8 mins or until the chicken is fully cooked.Check for salt.Drizzle with some lime juice if you want.Serve warm with hot steaming rice.Great with chapathi's as well.

ENJOY!!!

MOGHYA RAMDAI ( CUCUMBER CURRY)

Moghya Ramdai is the konkani term for 'cucumber curry'.A very mild tasting dish made of simple ingredients like small cucumber(yellow variety),potato ,drumsticks and some cashews.When I eat this dish it reminds me of the saying - "Simple Things in Life are Indeed the Best".Try it and am sure you all will agree with me.

INGREDIENTS

Small cucumber - 1 whole ,deseeded,peeled and diced(best to use the small yellow variety)
Potato - 2 medium size,peeled and diced
Drumsticks - fresh or frozen, cut to the length of a finger,8-10 nos
Cashew pieces - 1/4 cup
Coconut milk - 1 whole can
Salt to taste

For Seasoning:-

Mustard seeds - 1 tsp
Red chillies - 3-4 nos
Curry leaves - 1 sprig
Asafoetida  - a pinch

METHOD

Transfer the chopped veggies(cucumber,potato, drumsticks)and cashew pieces into a vessel and pour some water, just enough it.Add some salt.Cook it until its just done.Add the coconut milk and let it simmer for 10 minutes uncovered.Now prepare the seasoning by heating a small pan.Add a tsp of oil.Ones hot add the mustard seeds.When it starts to pop add red chillies,curry leaves and asafoetida.Pour this over the cooked veggies.Stir.Serve warm with rice or dosaas.

ENJOY!!!

ROASTED PATHRAWADA - made using collard greens

Getting to eat what we crave the most while pregnant is the utmost satisfaction.I have heard that women crave for food that either they should not eat or is not good for them or something that is difficult to make or get.Well through my experience to some extent its true.When i was pregnant I wanted to eat pathrawada . If i was in India then this wouldnt have been a problem since its easy to get hold of colocassia or taro root leaves(ones usually used to make).My mother was in a dilemma since i wanted it so bad.In US these leaves are rarely available in indian storesThen i remembered my cousin Roopa of my kitchen treats had made pathrawada ones using collard greens.I was so excited.Hubby dear bought it immediately since the leaves are easily available in any american grocery stores.
Collard greens have a great aroma and taste slightly bitter.They cook very quickly .So instead of preparing pathrawada the usual method(steaming)my mom roasted it.The result was simply incredible.It tasted very similar to the usual pathrawada .I had no more complains after eating it:).My mom was happy and i was satisfied .I want to thank roopa for the idea and my mom and hubby for their patience:).Everyone should try out this unique dish.

INGREDIENTS
Collard greens - atleast 5-6 os
oil- 1 tsp
pathrawada batter

METHOD
Remove the center vein of the leaves.Wash it thoroughly and wipe them dry.Place the largest leaf on a plate and apply batter all over it generously.
Place another leaf over it and repeat the procedure until you use 5-6 leaves.Now fold the bottom and apply batter.Then fold the sides, apply batter.Holding it tightly on both sides roll the leaves from bottom to top.(For pic instructions on how to fold click here).
Now slice them 1/2" thick.

Heat a pan.Spread a teaspoon of oil.When it gets sizzling hot place the collard slices on it.Close it with a lid.Let it cook for 2-3 mins.Then turn them ,close with lid and let it cook 2-3 mins on that side as well.Finally transfer them onto a plate.Serve warm with tea or coffee.

P.S:-Add 4 shallots while grinding the batter for extra taste.

RONTOSE with POTATO DALI THOY

Rontose with potato dali thoy is a common breakfast item for konkani's.Its very similar to poori but made of rice flour.Unlike poori which is flattened using a rolling pin, rontose requires a presser to flatten it evenly.If you dont have the presser you can put the ball in between 2 plastics and press it down using a flat bottom pan.I love this more than the poori and its one of my favorites.I could never make it for the past 3 yrs since i could never get the consistency right.Mom came to my rescue, when she was here she made it for us and i loved each and every bite of it.
This is my post on day 8 of Recipe Marathon.

RONTOSE

INGREDIENTS

Rice flour - 2 cups
maida or wheat flour - 1 cup
salt - 1/2 tsp
boiled water - 1 3/4 cup

METHOD

Mix both flours and salt together in a mixing bowl and keep aside. Boil just a little more than 1 1/2 cup of water and pour into the flour while stiring with a spatula. Close and wait for 10-15 mints. Oil your palms before kneading the dough.Make small balls. Press using a presser(a tortilla press or a flat bottom pan as explained earlier).Serve hot with potato thoy.

THOY

INGREDIENTS

Toor dal - 1 cup
potato - 1 medium size,diced small
mustard seeds - 1 tsp
red chilli - 3-4 nos
cumin seeds - 1 tsp
curry leaves - of 1 sprig
turmeric powder - a pinch
salt

METHOD

Pressure cook dal and potatoes together with some salt.In a kadai heat some oil.Add mustard seeds.When it starts to crackle add cumin seeds,curryleaves,red chillies and turmeric.Add this to the dal and potato mixture.Serve hot with rontose.

Check what my marathon buddies have posted on this weekend!!!

1) DK

2) Siri

3) Srivalli

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

21)Sripriya

22)Viji

23)Pavani

PHANNA OONDI with TOMATO CURRY

Phanna oondi is the konkani term for steamed dumpling with seasonings.This is one of my favorite dish that my mom prepares.It's usually made using idli rava.It can be prepared plain without the seasonings as well but the seasonings give a fantastic taste to it and thats what makes this special.To make it more colorful one can also add finely chopped vegetables like beans,carrot and peas.The best side dish to have with phanna oondi is tomato curry or tomato pickle.

This is post for the 3rd of RM2 started by DK.

PHANNA OONDI

INGREDIENTS

idli rava - 1 cup

shredded coconut - 1 cup (grind to a paste)

water 3 cups

mustard seeds-1 tsp

red chilly - 4-5 nos

cashew pieces - 2-3 tbsp

curry leaves - of 1 sprig

asafoeteda powder - a pinch

salt to taste

METHOD

In a shallow bottom pan or kadai heat some oil.Add mustard seeds.When it starts to crackle add red chillies,curryleaves and asafoetida.Now add the cashew pieces and lightly brown them.If adding vegetables then add them now and fry them slightly until its soft. Than add the water,grinded coconut and salt. Ones it starts to boil mix in the idli rava,close it and cook on a low flame for about 4-5 mins.It will become thick.At this point turn off the flame and let it cool.Ones it cool form round balls of it and steam it for about 5 mins.I used idli stand for steaming the dumplings.Serve hot with tomato curry or pickle.

TOMATO CURRY

INGREDIENTS

Onion - 1 , chopped

tomato - 2 nos , diced

mustard seeds - 1 tsp

Cumin seeds - 1 tsp

turmeric pdr - 1/2 tsp

red chilli pdr - 1/2 tsp

green chillies - 3 nos , slit

curry leaves - of 1 sprig

coriander pdr - 1 tsp

coriander leaves - a bunch,chopped

salt to taste

METHOD

Heat some oil in a pan.Add mustard seeds.Ones it starts to crackle add cumin seeds,curry leaves,and green chillies.Then add chopped onions .Stir until its soft.Then add turmeric pdr,chilli pdr and coriander pdr.If it gets too dry sprinkle some water.Then add the tomatoes and cook it.Ones its soft mash the tomatoes using a wooden spoon.Pour some water and season it with salt.Close the pan and let it cook on a medium flame for sometime,until the gravy starts to bubble.Then add the coriander leaves.Serve hot with phanna oondi.

Drop by my fellow marathoner's blogs to see what they have prepared today :).

1) DK

2) Siri

3) Srivalli

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

VAIGHANACHE UPKARI using THAMBALE PUDI

Thambale pudi a.k.a chutney powder is one of the most versatile and tastiest powder i have known.It is made using a variety of spices, toasted coconut and lentils.I got this recipe from my mom.Its just perfect.

It can be eaten with rice,idli or dosa,roti's or use it to flavor a variety of dishes and upkari's.Its so delicious that you can have it endlessly just on its own.Here i used to flavor one of my favorite vegetable brinjal.You can use any variety of brinjal but the one i used here are the small,round green ones.They are slightly sweeter and not at all bitter.You can also stuff the brinjal with this powder and cook it with shallots.That is also one of my favorite dish.

THAMBALE PUDI

INGREDIENTS

urad dal - 1 cup
Chana dal - 1 cup
Coriander seeds - 1/2 cup
Red chillies - 10 nos
Shredded coconut - 3 cups
Curry leaves - 1 cup
Tamarind - 2 tsp
salt

METHOD

Roast each dal separately and keep aside.Roast coconut,red chillies,curryleaves and coriander seeds also separately and keep aside.Coarsely grind urad dal and chana dal and keep aside.grind coriander seeds smoothly and keep aside.Grind red chillies also to a fine powder and keep aside.Then grind the coconut smoothly and later add the dried curry leaves and grind it together.Then mix everything together in a bowl with tamarind and salt.Store it in a cool place in a dry container until use.
NOTE:-The blender should be totally dry before grinding the ingredients.That will increase the shelf life of the powder.

VAIGHANACHE UPKARI

INGREDIENTS

Brinjal - 6-7 nos ,diced I used the small ,round green ones.You can use variety.
mustard seeds - 1 tsp
turmeric - 1/2 tsp
red chilli pdr - 1 tsp
curry leaves - 1 sprig
thambale pudi - 1/3 cup
salt

METHOD

Coat the diced brinjal with the powder and keep aside.Heat oil in a pan.Add mustard seeds,when it starts to crackle add curry leaves,turmeric pdr and red chilli pdr.Then add the coated brinjal.Sprinkle some water and add salt.Cover and Cook on a medium low heat for 15-20 mins or until tender.Serve hot with rice and dal.

Come back to see what my marathon buddies have cooked up today!!!

Divya - Orange Cake with cream cheese frosting

Sri - LBS#34

Anu - Mushroom Rolls

Laks - Hot Chocolate

Siri - tali hui bhindi

Raaga - Raspberry raisin Ring

Dhivya - Dried blueberry Vol-au-vents

Swati - Chicken Kheema masala

Bhags - Asparagi Riso