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cabbage baje

cabbage pakoras

I have been MIA for a long time now. Want to regularly post new recipes again. This weekend it was raining all the time. So I was in the mood for this spicy cabbage baje and piping hot tea.

cabbage

Ingredients

  • Finely shredded cabbage – 1 cup
  • 1 onion cut into small pieces
  • green chillies – 4 to 5
  • ginger – 1 inch (grated)
  • cilantro chopped (to taste)
  • salt to taste
  • Red Chilli powder (to taste)
  • gram flour (besan) – about half cup
  • oil to deep fry

Method

  • Heat some oil in a kadai. In the meantime chop all the veggies.
  • In a bowl take all the chopped veggies, add salt and chilli powder and mix well. When onions come in contact with salt, it leaves some water.
  • Add besan to this and mix well. Add few drops of water to hold the veggies and besan together.
  • Take very small amounts of this thick mixture and deep fry in oil. In general these bajjis are irregularly shaped. Fry on medium flame till they start turning golden.
  • Serve as a snack with Ketchup or as a sidedish with rice and daal.

Preparation time: 15 minutes

Posted 3 May 2010, 20:39 by Nayanatara Pai · Comment

biskooT ambaDo

vada

I made this biskooT ambaDo with aalle(ginger) chutney for today’s evening tea. The konkani biskooT ambaDo is nothing but the regular ‘uddina vada’. I dont know why it is called biskooT ambaDo :-)

There is an unwritten rule that this ambaDo is to be accompanied by aalle chutney. It is very easy to make this vada. But you should plan atleast one hour before (in order to soak the urad daal)

ambaDo

biskooT ambaDo

Ingredients

  • Urad daal – 1 cup
  • Green chillies – 2
  • Ginger – half an inch
  • Curry leaves – 4 to 5
  • Grated coconut – 2 tablespoons
  • Salt
  • Baking soda
  • Oil for frying

Method

  • Soak urad daal for an hour.
  • Then grind it to a thick paste (do not add any water).
  • Cut green chillies, ginger and curry leaves into very fine pieces. Add it to the batter. Add salt to taste and a pinch of baking powder.
  • Deep fry small amounts of batter on a medium flame till they are crispy. Drain excess oil and serve with chutney.

aalle chutney

Ingredients

  • grated coconut – half cup
  • Green chillies – 2
  • Tamarind
  • Ginger – half inch
  • Salt to taste

Method

  • Fry green chillies with a little oil.
  • Grind coconut,green chillies, a little tamarind, ginger and salt with the required amount of water.

Preparation time: 20 minutes

Posted 28 June 2008, 22:04 by Nayanatara Pai · Comment

goLi baje

Also known as mangaLooru bajji. This is a very very tasty and easy to make bajji. Prepare it on a cold evening or when its raining and serve with pipng hot tea.. yummy !!!!

As with other bajji/pakoras there is no need to chop onions etc and hence this is easy to make.

goli

Ingredients

  • Maida (all purpose flour) – 1 cup
  • Gram flour (besan)- 2 tablespoons
  • Sour curd – about half cup
  • Ginger
  • Green chillies – 2
  • Curry leaves
  • Oil to fry
  • A pinch of baking soda
  • Salt to taste

Method

  • Chop green chillies, ginger and curry leaves into fine pieces (use the quantities and proportion to suit individual taste)
  • Add the flours, salt and make into a thick batter-like thing using curds. If you have enough curds at home, do not add any water to the batter. Use curds alone. (The batter should be a little thicker than idly-flour consistency)
  • Add a pinch of baking powder.
  • Heat oil in a kadai and make bajjis by deep frying small amounts of the batter.
  • Drain excess oil on tissue paper and enjoy the bajjis.

Preparation time: 20 minutes

Posted 17 June 2008, 19:11 by Nayanatara Pai · Comment [2]

chaNe usLi

tempered chickpeas

This is a favourite tea-time snack for me. It is very tasty, nutritious and easy to prepare. This usli is given out as prasada in many temples (and it is very delicious like any other prasada). It can also be served as a side-dish with rice.

usli_new

Ingredients

  • Chickpeas – 2 cups
  • Grated coconut – half cup
  • Green chillies – 2 to 3
  • A sprig of curry leaves
  • Lemon juice – 1 teaspoon (more if you like it)
  • Corainder leaves – few
  • Mustard
  • Oil
  • Salt to taste

Method

  • Wash the chickpeas and soak it in water for 3-4 hours. (If you are planning to use Kabuli channa, soak overnight)
  • Pressure cook the channa with some salt.
  • In a kadai heat some oil and add mustard, green chillies and curry leaves in that order.
  • Now add the channa and fry for a few minutes. Add more salt if required.
  • Garnish with coconut, coriander leaves and lemon juice.

Serve hot.

Preparation time: 20 minutes

Posted 8 November 2007, 00:29 by Nayanatara Pai · Comment

cold macaroni salad

cold macaroni salad

It is very hot in Bangalore nowadays. So I fixed this quick, cold, refreshing, tasty and definitely nutritious salad as an evening snack for us. The recipe was a figment of my imagination. It was a hit and I am planning to prepare again tomorrow ;) For this dish I have used MTR macaroni of different shapes, English mustard and Salad dressing (as I had them in my fridge) for flavouring. I thought it was a good idea to put a picture of those as well. The only time consuming part of this dish is boiling the macaroni.


Ingredients

  • Macaroni – 1 cup
  • Cucumber (cut into small pieces) – half cup
  • Tomato (cut into small pieces) – 1
  • Sweet corn – half cup
  • Spring onion (finely cut) – a handful
  • Vinegar
  • English mustard – 2 teaspoons
  • Salad dressing – 2 teaspoons
  • Salt and pepper to taste

Method

  • Boil the macaroni for a good 20 minutes, drain and set aside.
  • In a large bowl, add the 2 sauces and vinegar and mix well.
  • Now add all the other ingredients one by one and toss them.
  • Add salt and pepper to taste and serve.

It would be a good idea to refrigerate the boiled macaroni for a while if you want the salad to be cold.

Preparation time: 30 minutes

Posted 24 March 2007, 17:02 by Nayanatara Pai · Comment

batata song

potato sidedish

I was tired of having the usual idli,dosa, chapatis for breakfast.
While I was trying to think out of the box, I remembered about the hot and sour batata song which my mom makes. It goes very well with chapatis,puris and even bread. It is very easy to make and all the ingredients required to make it will almost always be available in anybody’s kitchen. But I still wonder why it got the name ‘song’ though. As far as I know there is no special meaning to the name in konkani.

Ingredients

  • Potatoes – 4
  • Onions – 2
  • Chilli powder – 2 teaspoons
  • Tamarind – size of a small lemon.
  • Salt to taste
  • Oil for frying

Method

  • Boil the potatoes, peel the skin, mash and set aside.
  • Soak the tamarind in a little water or you can use tamarind extract.
  • In a kadai, take a little oil and fry the onions till golden brown.
  • Add about 2.5 to 3 teaspoons of chilli powder (the more the better… ofcourse depends on individual taste) , tamarind and salt. Fry for a few minutes.
  • Now add the mashed potatoes, add some water and cook till it reaches a medium consistency.

Make sure to add more tamarind, more chilli and ofcourse a little more salt to get the desired hot and sour taste. Serve with toasted bread, chapatis or as a sidedish with rice.

Preparation time: 10 minutes
Cooking time: 15 minutes

Posted 11 November 2006, 08:36 by Nayanatara Pai · Comment