Soya Chunk Manchurian

Helloooooo, I m back with a delicious manchurian recipe. I don't think much needed about this dish. It is little time consuming recipe but you will not regret later. You can serve this as a started or with plain steamed rice or fried rice. Give it a try. Lets us quickly see what are the ingredients and steps to follow.

Preparation time : 1hr
Serving : 4 generous

Ingredients:

• 200 gm Soya chunk
• 3 tbsp Corn flour
• 1 tbsp rice flour
• 1 tsp red chilli powder(to taste)
• 1 tsp Ginger Garlic paste
• 1/2 tsp crushed pepper corn
  
• salt to taste
• Oil for deep frying

For the Masala

• 2 tbsp minced garlic
• 1 tsp ginger finely chopped/ paste
• 1 cup Onion chopped
• 1/2 cup chopped spring Onion
• 1 medium size chopped Capsicum/bell pepper
• 1 cup sliced / shredded cabbage
• 1 cup snow peas ( optional)
• 1 tsp chopped green chili/ chili paste/ green chili sauce
• 1 1/2 tbsp tomato ketchup
• 2 tbsp Soy sauce
• 1 tbsp white vinegar
• 1/2 tsp crushed pepper corn
  
• 1 tbsp corn flour
• salt to taste

 

Method;

• Boil 2 litres of water in a pan, add 1 tsp salt and soya chunk. Cook until soya chunks are soft ( 5 min)
• Once the soya chunks are soft drain the water. squeeze excess water and keep aside.
• Take corn flour, rice flour, salt(as required), red chili powder, crushed pepper corn and ginger garlic paste in a vessel, mix well. Then pour the cooked soya chunk and mix very well. If you feel its very dry, you can add a tbsp of water and mix well. Make sure soya chucks are well coated.
• Deep fry in medium flame until outer coating of the soya chunk is crisp and light brown. Keep it aside.
• Now take corn flour in a bowl, add 1/4 cup of water. mix well. Keep aside.
•  Take a big pan, heat a table spoon of oil. Add garlic and ginger. saute  for a  30 to 40 secs until garlic is light brown.
• Add chopped onion, and chopped green chilies and little salt to taste, then saute for a min on high flame.
• Now add chopped bell pepper, snow peas and 1/4 cup chopped spring onion,  saute for 2 min.
• Now add Tomato ketchup, soya sauce,crushed pepper corn and vinegar. Mix well.
• Now add Corn flour mixture to the the above vegetable mixture and cook for a min until mixture becomes thick.
• Now add the fried soya chunk mix well on a high flame for a min. Make sure chunks are very well coated. 
• Add shredded cabbage and 1/4 cup spring onion. Toss well for few seconds.
• Serve as a starter/ snack or with steamed rice or fried rice.

Sprout Chat / ಮೊಳಕೆ ಕಾಳಿನ ಚಾಟ್

I am writing this recipe inspired by a uncle and aunty who have a chat shop near Girinagara circle. When I was studying in Bangalore, 12 year back,  I used to enjoy this snack once in a while,  His small chat shop used to be always filled up with people. As I remember, Nippattu masala and Molike kaalu chats were famous. I learned from my sister that his shop is still running with same number of people in lined up. As I remember, this chat used have Moong sprouts, Tomato, Onion, fine sev and cilantro (coriander leaves) in it, I m not sure wha else he used to put. I just gave it a try, it turned out really good. My husband and my 2 little kids liked that too. Whenever we crave for some chats, I make this healthy chat.
We are eating more than what we usually used to eat beofore this COVID-19 pandemic. We crave for chats, snacks and what  not. Its also important to eat healthy as much as possible. This is a very easy recipe, does not need any fancy or special ingredients.I m sure everyone know how to make sprouted moong. if not click here. Give it a try and let me know how you liked it.

Preparation time: 15 min
Serving : 3
Ingredients:

• 2 cups Moong sprouts
• 1/2 cup finely chopped Onion 
• 1/2 cup finely chopped Tomato
• 1 tbsp Lemon juice ( to taste)
• 2 finely chopped Green chilies (to taste)
• Salt to taste
• Generous amount of Sev/ potato chips / crunchy poories
• Cilantro / Coriander leaves to taste

Method:

• Take Sprouts with chopped Onion, Tomato, Green chillies, Lemon juice and salt in a large bowl. Mix well.
• Dispense required amount of the above mixture and sprinkle generous amount of sev or crushed Potato chips or crunchy Pani puri Puries and chopped Cillantro.
• I mostly use either sev or chips.  
• You can alter the recipe however you like, you can add chat masala, green chutney, sweet chutney. I like as in first picture, without chat masala and chutneys.

• Isn't it simple and easy.  

Chakli ( Reposting)

 Happy Gowri Ganesha to everyone. As we all know, Chakli is one of the special dishes which will be made for Ganesha festival. I do not have to write much about Chakli. I am sharing here a simple recipe handed down from my mom.  I do not know how many of you use Milk while preparing chakli. If have not used milk before, try with milk this time :-).  I think 5 cups of flour is a lot, it really tested my patience..You can reduce the quantity of the flour if you do not have lots of patience!!.Hope you will enjoy.

Preparation time: 4 hrs( depends on quantity of flour you take)
Servings: may be 10-15 ( depends)

Ingredients:

• 5 cups Rice flour ( raw)
• 7 cups Milk
• 2 tbsp Butter
• 1/2 cup Hurigadale/ putani/ dalia/ roasted channa dal.
• 1/4 cup Urid dal/ black gram dal.
• 1 tbsp Cumin seeds crushed
• salt to taste.
• Oil for deep frying.

Other requirements:

• Chakli maker/ mould
• Muslin cloth

Method:

• Dry roast the Rice flour in a thick bottom pan for about 6-7 min on a low to medium heat with constant stirring. Do not burn the flour. Keep it aside.
• Dry roast the Hurigadale and Black gram dal separately until become light brown. Please roast both of them on a low heat. Hurigandale would take just 1-2 min. Do not burn..
• Then make fine powder of both hurigadale and Urid dal. Then mix with roasted Rice flour. 
• Add crushed Cumin seeds and salt to taste to the above mixture. Then mix well.
• In the mean while, take 7 cups milk in a wide mouthed griddle and bring to boil. Take out about 1 cup of milk and keep it aside. 
• Then add Butter, allow to melt.
• As soon as Butter melts, take off the griddle from the stove. Immediately pour Rice flour mixture. Mix well. Add some milk if required. Dough should not be very dry or watery. 

• Cover the griddle with a lid or a plate. Leave it for 10 min.
• Then take some( say 2-3 ladle full)  dough in a clean surface or a plate and knead very well into a soft dough.  You can sprinkle very little  milk or hot water if you feel the dough is dry. 

Needs little more kneading

                      

• Then fill  the dough into a chukkuli maker/ mould and press into coil shape on a wet muslin cloth.

• Then carefull transfere to hot oil and fry until light brown on a low to medium flame.
• Store it in a airtight box.

Note: Keep the remaing dough / griddle closed while kneading/ frying because dough gets dried if you keep it open.
I prefer wet muslin cloth so that it doesnt allow the pressed chaklis to be dried and breaking.
If the dough is not kneaded well, we can not give the proper shape and cant make desired size chaklis.

 

Pressed Rice Mixture / Avalakki Mixture

I learnt this  recipe from my friend Deepali Hegde's mom. Thanks amma for this wonderful recipe. This is one of the very simple and tasty snack recipes. Give it a try have fun. Maja maadi.

Preparation time:  40 min.
Servings: approx 7-8 cups

Ingredients:

• 4 cups thick Pressed Ric/ dappa avalakki
• 1 and 1/2 cups Khara Sev
• 3/4 cup Peanut/ground nut/Shenga
• 1/2 cup Cashew
• 1/2 cup thin slices of dry Coconut/kobbari
• 1/4 cup Raisin/dry grapes( optional)
• 1 cup cleaned Curry leaves
• 1 tsp Red chili powder(to taste)
• 1 tbsp sugar
• salt to taste
• Oil for deep frying.

Method:

• Heat oil in a pan. Deep fry the Peanut, Cashew, sliced coconut and the Raisin separately until light brown. And trasnfere into kitchen napkins to remove excess oil.
• Now deep fry the curry leaves until it becomes crisp and keep it aside. Please make sure curry leaves are not wet. Wash them and dry before you start frying.
• Lastly deep fry the pressed rice until it puffs up. Transfer into kitchen towel and remove excess oil.
• Now take all the deep fried ingredients in a large bowl. Add red chili powder, salt to taste and sugar. Crush the fried curry leaves and mix well. Adjust the salt, sweetness if needed.
• Store in a airtight box.  DO not forget to eat ;).

Khara Sev

Its been quite a long since I started planing to post this recipe. This is one of the easiest recipes learnt from my mom but little time consuming. It doesnt matter if your are a snack lover :). If you have Khara Sev ready in your experimental zone, you can prepare lots of snacks whenever you want. But we tend to eat more, thats a different issue:). We can eat deep fried snacks once in a while I am I rite?. Give it a try. Have fun cooking. Sorry friends I couldnt take step by step photographs.

Preparation time: 1 hr
Yield: Approx 10 cups

Ingredients:

• 3/4 kg Gram flour/Kadale Hittu / Besan 
• Generous pinch of Hing
• 1 tsp Red Chili powder(to taste)
• Salt to taste
• Oil for deep frying
• Chakli maker with Sev plate(plate with small holes).

Method:

• Take all the ingredients except oil in a bowl. Mix well. Then make a soft dough by adding little by little water. Make sure there are no lumps. The dough should be slightly softer than the Chapati dough. 
• In the mean while heat the Oil in a pan. 
• Fill the dough into chakli  maker then press directly in to the hot oil. Cook  both the sides in medium heat. You can use either plate with small holes or plate with slightly bigger holes.
• Now the Sev is ready.

Note: You can add crushed cumins and turmeric powder to the dough if you like.
 

Badnekaayi Bonda / Deep fried Eggplant

Have you ever tried preparing Bonda from Brijal / Eggplant?. If not, try this time.. I had tasted Eggplant bonda at one of my uncles place, so credit goes to my chikkamma/ aunt. Its been a long since I took the pics, today I got muhurtham to post this recipe.The preparation is same as any other Bondas. You will definitely like it if you are a Bonda person( hope everybody likes) :). Give it a try...Have fun.

Preparation time : 30 min
Servings:3

Ingredients:

• 1 Large eggplant
• 1 1/2 cup basan / Gram flour
• 1 tsp crushed or whole Cumin seeds / Jeera
• 1/2 tsp Turmeric powder
• 1 tsp Red Chili powder
• pinch of Hing/ Asafoetida
• Pinch of cooking soda
• salt to taste
• Oil for deep frying

Method:

•  Mix all the ingredients except Eggplant and Oil in a bowl. Add some water and mix into smooth batter ( Dosa batter consistency).

• Cut the Eggplant into 1/4 inch round slices.

• In  the mean while heat the Oil in a pan for deep frying.
• Dip the Eggplant slice in the batter and deep fry in a medium heat until colour changes to light brown.
• Serve hot with Ketchup.

Chakli

Belated Happy Ganesha Chaturthi to all my friends. As we all know, Chakli is one of the special dishes which will be made for Ganesha festival. I do not have to write much about Chakli. I am sharing here a simple recipe handed down from my mom.  I do not know how many of you use Milk while preparing chakli. If have not used milk before, try with milk this time :-).  I think 5 cups of flour is a lot, it really tested my patience..You can reduce the quantity of the flour if you do not have lots of patience!!.Hope you will enjoy.

Preparation time: 4 hrs( depends on quantity of flour you take)
Servings: may be 10-15 ( depends)

Ingredients:

• 5 cups Rice flour ( raw)
• 7 cups Milk
• 2 tbsp Butter
• 1/2 cup Hurigadale/ putani/ dalia/ roasted channa dal.
• 1/4 cup Urid dal/ black gram dal.
• 1 tbsp Cumin seeds crushed
• salt to taste.
• Oil for deep frying.

Other requirements:

• Chakli maker/ mould
• Muslin cloth

Method:

• Dry roast the Rice flour in a thick bottom pan for about 6-7 min on a low to medium heat with constant stirring. Do not burn the flour. Keep it aside.
• Dry roast the Hurigadale and Black gram dal separately until become light brown. Please roast both of them on a low heat. Hurigandale would take just 1-2 min. Do not burn..
• Then make fine powder of both hurigadale and Urid dal. Then mix with roasted Rice flour. 
• Add crushed Cumin seeds and salt to taste to the above mixture. Then mix well.
• In the mean while, take 7 cups milk in a wide mouthed griddle and bring to boil. Take out about 1 cup of milk and keep it aside. 
• Then add Butter, allow to melt.
• As soon as Butter melts, take off the griddle from the stove. Immediately pour Rice flour mixture. Mix well. Add some milk if required. Dough should not be very dry or watery. 

• Cover the griddle with a lid or a plate. Leave it for 10 min.
• Then take some( say 2-3 ladle full)  dough in a clean surface or a plate and knead very well into a soft dough.  You can sprinkle very little  milk or hot water if you feel the dough is dry. 

Needs little more kneading

                      

• Then fill  the dough into a chukkuli maker/ mould and press into coil shape on a wet muslin cloth.

• Then carefull transfere to hot oil and fry until light brown on a low to medium flame.
• Store it in a airtight box.

Note: Keep the remaing dough / griddle closed while kneading/ frying because dough gets dried if you keep it open.
I prefer wet muslin cloth so that it doesnt allow the pressed chaklis to be dried and breaking.
If the dough is not kneaded well, we can not give the proper shape and cant make desired size chaklis.

 

Old Style Uddina Vade

This is a very rare and old recipe handed down from my  great grandmother. Even my grand mothers and Mom cook using this recipe. I think 20 years ago, none of my family members including me (none of the families at my place)  knew about any other Uddina Vades. I named this dish as Old Style Vade. Because, its one of the special Old recipes and we shouldn't get confused with any other Vades. Give it a try, its very easy to prepare and you will definitely like it. you can have it either for breakfast or snacks. Enjoy. Do not forget to tell how it turned out.

 Preparation Time: 1.5 hrs for soaking
                                   30 min for other preparation and deep frying.
Sevres: 2-3
Ingredients:

• 1 Cup Urid / black gram dal
• 1.5 cups small Rave / suji/ samolina ( or as required)
• 3-4 Red Chilies
• 1 tsp Coriander seeds
• 1 tsp Jeera / Cumin
• 1/4 tsp Hing / Asafoetida
• Salt to taste
• Oil for Deep frying

Method

• Soak the Urid dal in water for 2-3 hours. ( I usually soak in hot water for 1.5 hrs, so that it doesnt take much time).
• Then finely grind with Coriander, Cumin seeds, Hing and red Chilies using very little water. ( should be thicker than Idly Batter).
• Now add the Rave / Samolina little by little, salt and mix well to make a thick dough. We should be able to make small balls out of the dough.
• In the mean while heat the Oil.
• Take a thinck polythene or wax paper or alluminium foil ( u can use Banana leaf either), smear some Oil. 
• Take some dough, make a small ball and pat thick on smeared sheet. Do not pat it very thin.  
• And deep fry on a medium heat. Gently press the Vada's with a laddle while deep frying. It helps vada to puffs out.
• Serve hot with any sambar or red chutney.

Note: I mentioned quantity of Rava / Samolina as ' as required'. Because, It is depending on how much water you add while grinding. If you add more water by mistake do not be panic, just add more Rava and mix into thick dough.

Paddu / Guliyappa/ Spicy Pan cake

One of my favourite Breakfasts. Easy to make If you have Dosa batter ready.  Give it a try. Enjoy.
Servings: 4-5
Ingredients:
For Batter

• 2 cups Rice
• 1/2 cup BlackGram dal / Urid dal
• 1 tsp Channa dal
• 1 tsp Methi Seeds
• 1/4 cup Pressed Rice / Poha / Avalakki
• Salt to taste

Spices

• 1 large finely chopped onion
• 2 spring Curry leaves chopped
• Pinch of hing
• 2-3 Green chilies chopped
• Pinch of Turmeric powder
• Oil as required

Other Requirement:
Paddu / Guliappa pan

Method:

• 1) Soak the Rice and Avalakki togather in water  for 3-4 hours.
• 2 )Soak the Channa dal, Urid dal, Methi togather for 3-4 hours.
• Grind 1 and 2 separately with enough water and mix both. Add salt and mix well.
• Allow to ferment for over night. Consistency should be as of Dosa batter.
  Now add all the spices to the fermented Batter. Mix well. 
• Heat the Paddu pan, smear some oil, pour 1 tbsp of batter ( as required). You can add some oil on top if required.Cover and cook for 1-2 min, turn another side using a fork or sharp stick, again cook until you get a nice light brown colour.
• Serve hot with Chutney.

Podi / Fried Bread Fruit

Ingredients:

• 2 cups Basan / chick pea flour
• 1/2 Bread Fruit peeled and thinly sliced
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 1 tsp red chili powder
• pinch of Hing/ asafoetida
• salt to taste
• Oil for deep frying

Method:

• Take all the ingredients except Bread fruit and Oil in a vessel. Add a cup of water and mix well to make a smooth batter. Carefully add the water if needed. Consistency should be as of Idli batter.
• Heat the Oil in a pan, Dip the sliced Bread fruit in the batter and deep fry. Fry until you see light brown colour.
• Serve hot with chutney or ketchup.

Karida Vodappe

 Here is  a recipe for all snack lovers. Easy to make and almost tastes like Madduru vada!!. You can use left over Odappe dough to make this yummy snack. Have fun enjoy.

Ingredients:

• 1 cup Rice flour
• 1 cup chopped Onion
• 2 tsp chopped green Chillies
• 1 spring Curry leaves chopped
• 1/2 cup pressed Rice/ Poha/ Avalakki
• pinch of Turmeric powder
• pinch of hing
• salt to taste
• Oil for deep frying

Method:

• Mix all the ingredients ( except Oil) in a vessel with some water. Dough should be very thick, so be careful while adding water. Knead the dough very well.
• Make small balls out of the dough and pat into small round shape using a thick polythene sheet / aluminum foil or Banana leaf and deep fry in a medium heat.
• Serve with chutney and a cup of Coffee or Tea.

Idli Upma

This is a very quick and very easy to make dish if you have left over Idlies;).Its usually prepared from left over Idlies but you can even use fresh Idlies.It suits well for breakfast or mid afternoon snack ..Enjoy..
Ingredients:

• 10 Idlies mashed
• 1 medium Onion finely chopped
• 2 Green Chilies chopped
• 1 tsp Mustard seeds
• 1 tsp Black Gram/Urid dall
• 1 tsp Gram dall/ yellow split peas
• 1 spring Curry leaves 
• 1/2 tsp Turmeric powder
• pinch of Hing/Asafoetida
• 2 tsp oil or Ghee
• salt to taste
• 1 tsp Lemon juice

Method:

• Heat the Oil / Ghee in a pan.Add Mustard seeds, once they splutter add Gram dall and Black Gram dall saute for 30-40 sec.Then add the Chopped Green Chilles, Curry leaves, Turmeric powder and Hing. Sauit for 20 sec.
• Now add finely chopped Onion, saute for 2 min or until  tender.
• Then add mashed Idlies. add salt to taste. Mix well on a medium heat for 2-3 min.
• Now add lemon juice and mix well.
• Serve hot.

Bread Bonda

This is one of the delicious mid afternoon snacks, of course you can have any time..Having  Bonda with a cup of Coffee or Tea on a  rainy day is  a great pleasure.However for this great snack, stuffing is purely of your choice.You can use any of your favourite vegetables, but make sure you use Potato also as it helps in binding.Give it a try...Enjoy....
 Ingredients:

• 1 loaf white sandwich Bread
• 4-5 medium Potatoes boiled or presser cooked
• 2 medium Onions chopped
• 1/2 tsp Mustard seeds
  
• 3-4 green Chilies( as per taste)
• 1 spring Curry leaves finely chopped
• 1 tsp Black Gram dall / Urid dall
• 1 tsp yellow split Peas/ Channa dall
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam masala powder
• salt to taste
• 2 tsp Lime juice
  
• Oil for deep frying.

Method:
For stuffing:

• Heat 2-3 tsp Oil in a pan.Add the Mustard seeds, once the musturd seeds are popped off add the Urid dall, Channa dall, chopped green Chilies, saute for 30 -40 secs then add Curry leaves and Turmeric powder.
• Then add the chopped Onion and saute for 1-2 mins ( until transparent).
  
• Peel the cooked Potatoes and mash then mix with above mixture.
• Now add Garam masala powder and salt to taste mix well on a medium heat.Do not add water.
• Keep mixing the mixture for 3-4 min on low to medium heat.
• Finally add Lime juice and mix again. Allow to cool for 3-4 min.
• Make medium size balls out of the mixture.Now the stuffing is ready.

Now the big part ;)

• Heat Oil in a pan for deep frying..
  
• Cut all 4 edges of the Bread slices and keep them ready.
• Take water in a wide bowl, just dip the bread slice in water and quickly squeeze out the water with the help of your palms.Do not leave the bread slice in water for more than 6-7 secs.
• Now place  the stuffing( potato balls) in the middle of the Bread slice and gently press to cover the stuffing.Make a smooth ball.Do not leave any gap.Use your both hands  else you can't make smooth balls.
• Then deep fry on a medium heat until colour changes to brown as you see in the pic.
• Now serve hot hot with Tomato ketchup or Chutney of your choice.( Coconut chutney is preferred).
  

Note:Frying is more important, do not leave any white patches on the Bonda, which result in smoothing.

Butter Corn

Ingredients:

• 1 cup frozen or fresh Corn
• 1/2 tsp Butter
• Salt to taste

Method:

• Steam cook the Corn in a pressure cooker,add Butter and salt.Mix well.
• Serve hot.It tastes awesome.
  

Note: Again you can make as per your taste.You can use red Chilli Powder, Lemon juice,Chat masala powder as well.I love to have sweet Corn with Butter and Salt.

Banana Hot Buns

Ingridients:

• 4 Large fully ripen Banana
• 4 cups all purpose flour/Maida
• 2 tsp Yogurt
• 1 tsp crushed Cumin
• 5 tsp sugar
• 1/2 tsp baking soda
• salt to taste
• Oil for deep frying

Method:

• Mix all purpose flour, baking Soda, Sugar, Salt,Yogurt and Cumin seeds in a large vessel or bowl.
• Grind Bananas into smooth paste , add to the above mixture and mix well, make into smooth dough.
• Cover the dough with a wet cloth and allow to ferment 5-6 hours or overnight.
  
• Heat the Oil in a pan for deep frying.
• In the mean while make dough into small balls as you do for chapathi and roll into samll thick poories. Deep fry.
• Serve hot with Chatney.

Note: You can make around 15 buns with 4 cups of flour.