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Bonda Soup


Bonda Soup is a famous breaksfast dish from Karnataka, India. Bonda means crispy Urad daal fritters or balls. The soup here is actually a very light curry prepared with daal or lentils. But, together they are a very simple and  tasty breakfast dish. Today I am sharing the recipe of both the Bonda and Soup.

Bonda Soup


Ingredients for Bonda :
1 Cup Urad Daal washed and Soaked for about 2 hours
1 Green Chilli finely chopped
8 to 10 Curry leaves finely cut
1 inch Ginger finely chopped
1 tablespoon of finely cut dry coconut 
1 Tablespoon of finely chopped Coriander leaves
1/2 teaspoon Black Pepper Powder
Salt to taste
Oil for Deep frying 


Method :
Strain the soaked Urad daal and grind it to a fine paste. Add as little water as you can while grinding. This batter needs to be thick and not runny. In a bowl take this batter and with a spoon mix it properly so that it becomes light and airy. To this add all other ingredients mentioned above i.e. Finely chopped Green chillies, Curry leaves, Ginger, Dry Coconut  and Pepper and Salt as per taste. Give a good mix and keep aside.
Heat Oil in a kadai. Then wet your hands with water and take a handful of the batter and drop it in  a round shape slowly in the oil. It will be like a small round ball. Fry it on low flame till it turns golden brown from all the sides. Frying on a low heat is a must otherwise the batter inside will be raw. The Bonda or fritters are ready to serve.

Ingredients for Soup:
1/2 Cup Toor Daal
1/2 Cup Moong Dall
1 Big Sized Tomato chopped
1 inch Ginger finely chopped
2 to 3 Green chillies Slit vertically
1/2 teaspoon Turmeric Powder
Salt to taste
For Tampering :
1 Teaspoon Oil or Ghee
1 Teaspoon Mustard Seeds
1/2 Teaspoon Cumin/Jeera
6 to 8 Curry leaves
A pinch of Heeng

Method:
Wash and soak both the daals for Half an hour. Then pressure  cook the daal for 3 to 4 whistles with Chopped Tomatoes, Ginger, Green Chillies and Turmeric Powder. In a pan or kadai add a Teaspoon of Ghee or Oil. Once the oil is hot add Mustard seeds, Cumin Seeds, Curry leaves and Heeng. When the mustard seeds start to flutter, mash and add the daal to this tampering. Add water and adjust the consistency of the curry. The curry should be very thin like a soup.  Add salt to taste and bring the curry to a boil. The soup is ready.

Ingredients required while serving  :
Chopped Onions
Chopped Coriander leaves
Thin shev or Boondi (Optional)
In a bowl add Bondas and Pour the Soup on them. The Bondas should be submerged in the soup fully. Garnish with Onions, Coriander leaves and Shev /Boondi. Serve Hot.

Note : 1. You can take only Toor daal or Moong daal also. Koxing both is optional.

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Fish Rava Fry


Fish Rava fry as name suggests marinated fish coated with Rava or Samolina. The masala I am  sharing today goes with all kinds of fish available in Indian market as well as Prawns.

Ingredients for the Masala :
Any fish of your choice washed and cleaned properly.
With the following quantity you can coat about 1 kg of any fish or little more.
1 cup of Tamarind juice
2 Pods of Garlic Cloves Cleaned.
4  to 5 Teaspoon Red Chilli Powder or 10 to 12  Dry Red Chiilies
1/2 Teaspoon Turmeric Powder
2 to 3 Teaspoon Salt or According to taste.
Method :
Crush  the Garlics to coarse paste in a Mortar. In a bowl take the Tamarind juice, to this add the Garlic paste,Red chilli powder, Turmeric powder and Salt. Mix it well. It becomes a nice red paste. Marinate the fish with this paste. Keep for atleast one hour.

FISH RICE PLATE

Ingredients for Fryjng :
Samolina or Rava (As required. Depends on the quantity of fish )
1-2 Tablespoon of Rice flour
Oil to fry

Method:
While frying heat a frying pan with little oil spread on it. Once the pan is hot turn the flame to low. In a plate or bowl take the Rava and add Rice Flour  and mix it well. (  Remember it is a dry powder ) Now coat the fish from both the sides in this mix and fry on low flame adding little oil on the fish from both sides till they become crisp.

Note : 1. After marinating the fish You can fry the Fish without coating the Rava. This too  tastes good.
2. Instead of Samolina you can use Rice Rava or Idli Rava. That too makes the Fish Crispy.
3. If you are using Red chillis then soak the red chillies in hot water for sometime and then you need to grind them in mixer grinder to fine paste before adding it to the Tamarind juice.
4. Alternatively you can take a big lemon sized Tamarind, soaked chillies, Garlic cloves, Turmeric and Salt and directly grind all of them together to fine paste in a mixer grinder.

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Kulitha/ Horse Gram Saar – Upkari

Kulitha or Horse Gram, as the  name suggests  is used to feed Horses too. An frequently used grain in Indian cuisine. Kulitha saar is a thin curry prepared using the stock of the grains and Upkari is prepared with the grains. Upkari is a Konkani term for Stir fried Vegetables or Grains, with bear minimum spices. Sharing the recipe below.

Rice Plate
Kulitha Saar and Upkari


Ingredients for the Saar or Curry :


1 cup Kulith or HorseGram
1 medium sized Onion chopped
10 to 12 Cloves of Garlic
A small piece of Tamarind
2 Green Chillies Slit Verticallly
Salt to taste
1 teaspoon Oil Or Ghee  


Method:
Wash and Soak Kulitha in enough water for atleast 8 to 10 hours. Pressure cook the grains with  chopped Onions and with double the water or more for about 6 to 8 whistles. These grains take more time to cook. Once the pressure is off strain the stock of the boiled grains in a bowl and keep the Kulitha aside for making the Upkari. Now add Tamarind and Slit Green Chiilies to the stock and keep it for boiling. Add salt as per taste. Meanwhile make a tampering or tadka of Garlic in a small frying pan. For that heat the pan with Oilnor Ghee and add crushed Garlic cloves. Fry them until they change colour. Add this tampering to the boiling Saar mix it well simmer for couple of minutes and switch off the flame. Kulitha Saar is ready.

Ingredients for Upkari :
Above Boiled Kulitha
1 Medium Onion chopped
8 to 10 Garlic cloves
2 teaspoons of Red Chilli Powder
1/4 teaspoon of Turmeric Powder
1/2 Teaspoon of Jaggery
Salt to taste
1 tablespoon Oil

Method:
In a Pan or Kadhai heat oil. Add crushed Garlic cloves and fry till they change the colour. To this add chopped onions and fry until the onions are pink. Add Boiled Kulitha and give a good mix. Then add Red Chilli Powder, Turmeric Powder, Jaggery and Salt. Give it a mix close the lid and let the Upkari steam for few minutes before switching off the flame.

Note: 1. You can also add a teaspoon of Baking Soda to the soaked Kulitha. Drain all the water before pressure cooking the Kulitha. This will help the grains cook nice and soft.
2. For this Saar more the Garlic more better it tastes. So adjust the quantity according to the quantity of the Saar.
3. If you feel the Saar is too thin then take some boiled Kulitha grind it to a paste in a mixer grinder or alternatively you can mash it finely by hand and add it to the Saar while it is cooking. It acts as thickening agent.

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Khasta Kachori

Khasta Kachori !! Khasta means flaky and Kachori is a type of stuffed Puri which needs to be flaky from outside and Hallow in the middle. There are many types of fillings made to this depending upon different regions of India, I tried the classic Moong Daal filling. Today I am sharing the recipe of both the Kachori and the Sauce.

Kachori with Sauce

Ingredients for Kachori: For the Suffing : 1 cup Moong Daal Washed and Soaked for atleast 2 hours. 2 Tablespoon of Oil 11/2 Teaspoon Jeera/Cumin seeds 1 1/2 Teaspoon Dhaniya/ Cumin seeds (Coarsely crushed) 1 1/2 Teaspoon of Saunf /Fennel Seeds (Coarsely Crushed) 1/4 Teaspoon Turmeric powder 1 to 2 Teaspoon Red chilli Powder 1 Teaspoon Of Chaat Masala 1/2 Teaspoon Jeera Powder 1/2 Teaspoon Coriander Powder Salt to taste

Method to prepare Stuffing : Firstly strain the soaked Moong daal and grind it without any water. It should neither be a fine paste nor grainy. Little bit of coarsed is fine. Next Heat a kadai or deep pan preferably non stick and then turn the heat to very slow flame. Add Oil, once the Oil is hot firstly add Jeera fry for few seconds and then add Crushed Coriander seeds. Fry a bit and add Turmeric powder, Red Chilli powder and Chaat Masala. Fry it for little while and then add the ground Moong daal. You need to stir it very frequently if not continuously till the daal becomes crumbly and dry. If unattended the daal quickly sticks to the bottom. Once the daal is crumbly then add Jeera Powder, Coriander Powder, Salt and finally the Fennel seeds. Give a good stir for about a couple of minutes and switch off the flame. The stuffing is ready, let it cool.

Ingredients for the Outer Layer: 2 Cups of Maida/All purpose Flour 1/4 Cup Oil Salt to taste More Oil for Deep frying

Method to prepare Dough for the Outer Layer : In a bowl add Maida to it add Salt as per taste and then add the 1/4th cup of oil.The oil here is cold. Do not use hot Oil. Mix this nicely. The maida will become crumbly that is if you press it in between your palms it will stick together a bit. Then add water slowly and knead the dough. The dough should neither be too tight or loose. Keep it closed for atleast half an hour before rolling.

Method to prepare Kachoris : Make small balls of the dough and roll them. Approximately 3 to 4 inch discs. Into it stuff the above made stuffing and carefully close the puris and make a round stuffed ball. Now again roll this stuffed ball into a flat disc of 2 to 3 inches. It should be little thicker than the Puris. The Kachori is ready to Fry. Heat Oil and turn the flame to medium. And fry the rolled Kachoris one by one till you get the nice golden colour from both the sides. The Khasta Kachori is ready to serve.

Note: 1. Cook the stuffing on low flame. This is a must. It takes a long time but daal won’t stick to the bottom. 2. Do not flip the Kachoris in oil frequently, then may brake. Give enough time to cook from both sides. 3. Remember to Use cold oil while kneading the dough. Do not use hot oil.

Ingredients for the Sauce : 3 Cups Water 2 Cups Sugar 1/2 cup Tamarind 1 Teaspoon Red Chilli Powder 1/4 Teaspoon Turmeric Powder 3/4 Teaspoon Cumin Powder 3/4 Teaspoon Coriander Powder 1/2 Teaspoon Chaat Masala 1 to 2 Teaspoons of Corn starch powder.

Method: In a vessel add Water, Sugar and Tamarind together and give it a boil or till the Sugar is mixed and Tamarind turns soft. Close the flame and strain this sweet and sour mixer. Now take the strained mixer in a bowl keep it on low medium flame. One by one add Red Chilli Powder, Turmeric Powder, Chaat Masala, Jeera Powder and Coriander Powder. Bring it to a boil. Meanwhile in a small bowl make a thin paste of Corn Starch with water. Add this to the above boiling mixer give a nice boil and switch off the flame. Cool this sauce before serving.

Note: 1. You can use Jaggery instead of sugar.

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Chicken Curry

There are many types of Chicken curry’s made in India. Today I am sharing a very simple yet very tasty Chicken curry recipe.

Chicken curry with Ghee Rice and Onion Salad

Ingredients: 1/2 kg Chicken 3 Medium sized Onion sliced 2 Medium sized Tomatoes sliced 1 Tablespoon Dry Grated Coconut 1 inch Ginger 8 to 10 Garlic cloves Handful of Fresh Coriander leaves 2 to 3 teaspoon Red chilli powder 2 Teaspoon Garam Masala or Chicken Curry Masala 1/2 Teaspoon Turmeric Powder 2 Teaspoon Ginger Garlic Paste (For msrination) 2 Tablespoon Oil Salt to taste

Method: Firstly wash the chicken properly and marinate the same with Ginger Garlic Paste, Turmeric Powder and 1 teaspoon of Red chilli Powder. Keep it for atleast half an hour.

In a pan take 1 tablespoon of oil, heat the oil and add sliced onions and fry for couple of minutes. Then add Dry coconut, Tomatoes sliced, Ginger and Garlic cloves and fry till the onions turn golden brown and tomatoes are soft. Let this cool and grind it with Handful of Coriander leaves to a fine paste.

In a pressure cooker heat 1 tablespoon of oil. To this add the above grinded masala (don’t add the water you use to clean the masala yet) and fry it. Meanwhile add Red chilli powder and Garam or Chicken Masala and fry nicely till the beautiful aroma spreads. Then add the marinated chicken and the masala water from the grinder bowl and some more water as needed to get the consistency of the curry. Lastly add Salt to taste and give a good mix cover the lid of the Pressure cook for 2 whistles. The curry is ready to serve.

Chicken curry directly from the Pressure cooker (Forgive the Mess around )

Note: I always rub Curd to the washed chicken and keep it aside for 10 to 15 minutes before marinating. It removes all the raw smell of the chicken. Alternatively you can use lemon juice.

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Idli Uppit or Upama

One of my favourite dishes, this is a very simple and fast to make item with left over Idlis. Whenever you have Idlis left without Chutney and Sambhar do try this.

Ingredients: 4 to 5 left over Idlis 2 small sized onion chopped 2 Green Chillies slit 1/2 teaspoon Turmeric Powder 1 tablespoon Oil Coriander leaves for Garnish A table spoon of Freshly grated Coconut (optional) Salt to taste

Method : In a bowl take the Idlis and crumble them. Keep them aside. In a pan heat oil and add chopped onions and fry for couple of minutes. Then add slit Green chillis and Turmeric Powder. Fry till onions become soft. Then add crumbled Idlis and also add salt. Mix well and close the lid for couple of minutes and switch off the stove.Garnish with fresh Coriander leaves and freshly grated Coconut. Hot and fresh Idli Upama is ready to serve.

Note: Remember Idlis already have salt, so add salt as required for rest of the ingredients.

Idli Upama
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Idli Sambhar and Chutney

Idli,Chutney and Sambhar is the South Indian Breakfast dish. It is very healthy as it is steamed and tasty too. Today I am sharing the recipe of Idli and Sambhar.

Idli, Chutney, Sambhar with Fresh home made Butter

Recipe of Idli : Ingredients: 1 cup Urad Daal 2 cups of Rice Samolina or Idli Rava A fistful of Poha (any) Salt to taste

Method: Wash and soak Urad daal for 4 to 5 hours. Then grind it to smooth paste. Before you start grinding wash and soak Poha for about 5 to 10 minutes. Add the same to Urad daal while grinding. To this paste add washed Idli Rava, mix well and keep for fermenting overnight or about 6 to 7 hours. The batter should be thicker but not flowy. Add salt to taste just before you make the Idlis. While making Idlis take the Idli mould and grease it with oil and pour the Idli Batter and steam in a pressure cooker or steamer for 10 to 15 minutes and hot and light Idlis are ready to serve.

Sambhar Recipe: 1 cup of Toor Daal 1 medium sized onion chopped 1 medium sized Potato cut into small pieces 1 Medium sized Tomato chopped or pureed as per choice 1 to 2 teaspoon Red Chilie powder 2 teaspoon Sambhar masala 1/4 teaspoon Turmeric powder 1 teaspoon Mustard seeds 1/2 teaspoon Heeng 6 to 8 Curry leaves 1 Red Chili cut into pieces 1 tablespoon of Oil Salt to taste Coriander leaves for Garnish

Method: Wash and soak Toor daal for atleast half an hour. Then pressure cooking for 3 to 4 whistles. With this you can boil Potatoes and Onions too or boil it separately. In a kadai or deep pan heat Oil. To this add Mustard seeds, Hèeng, Curry leaves and Red chillies. Once they start to crackle add the boiled and smashed Daal. With this add Boiled Onions and Potatoes. If you are using Tomato puree add it now or if you are using chopped tomatoes then add it before you add the daal. Fry them till they are soft and then add daal. Now add Sambhar Powder, Red Chilli powder, Turmeric powder , salt to taste and give it a nice boil. Add water to adjust consistency of the Sambhar. Garnish with fresh Coriander leaves and serve hot with Idlis.

Nite:

1. You can use 2 cups if Thick Rice washed and soaked for 4 to 5 hours instead of Idli Rava.

2. You can use remaining white Rice instead of Poha.

3. You can use Tamarind Paste instead of Tomatoes.

4. You can use home made Goada Masala instead of Smabhar Powder .

5. You can also add any types of vegetables according to your choice.

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Chutney Pudi / Roasted Bengal Gram Powder

 

Chutney Pudi as called in Kannada, Chutney Pood in Marathi is a dry Roasted Spice powder of Bengal Gram. One can find this in every home in South India. It is a good accompaniment to Rice,Chapati, Roti, Dosa, Idli etc. I am sharing here the recipe from my Mother which is passed on to her by her Mother in Law, ie my Babayi (Grandmother)

Ingredients: 2 cups of Bengal Gram 1 cup Grated Dry coconut 2 teaspoon Of Sesame seeds 1 teaspoon Heeng/ Asafoetida Half a lemon or little less sized Tamarind 2 to 3 Teaspoon Red Chili Powder Salt to taste

Method: In a Kadai dry roast the grated dry coconut on slow flame for 3 to 4 minutes. Then add Sesame seeds and fry both till the coconut changes its colour to golden. Then add Bengal gram, Heeng, Tamarind and roast for another 2 to 3 minutes. Finally add Red chilli powder and fry for a minute and switch off the flame. Let this get cooled completely. Then grind this in a mixer grinder to fine powder. Take out the powder in a bowl and add salt as per taste. Mix well and store in a air tight container. This lasts for a month or more outside the refrigerator.

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Puri Bhaji

Puri Bhaji is a famous and delicious breakfast item in South India. Though the dough for Puri is same the accompaniment i e. Bhaji differs. Today I am sharing one simple Potato Bhaji I learnt from Amma (My Maternal Grandmother) With very simple ingredients this bhaji tastes delicious.

Puri Bhaji
Sunday Breakfast

Ingredients for Bhaji: 3 to 4 Medium sized Potatoes boiled 1 tablespoon Oil 1 teaspoon Mustard Seeds 1/2 teaspoon Heeng/Asafoetida 1/2 teaspoon Turmeric powder 1 Teaspoon Urad Daal 6 to 8 Curry leaves 1 Dry Red Chilli cut into 3 pieces 2 to 3 Green chillies slit and cut into half Salt to taste A tablespoon full of fresh Coriander leaves.

Method: In a bowl peel and mash the potatoes. Leave a few chunks of potatoes here and there. Add almost 2 to 3 cups of water to these mashed potatoes to make a thin curry. (Consistency should be like a regular daal curry) Add Turmeric powder mix well and keep it aside.

Now in a kadai/deep pan heat Oil. To this add Mustard seeds, Heeng, Dry Red Chilli, Curry leaves, Urad Daal and Green Chillies. Once all these things start to flutter add the above mixture of potatoes. Add salt stir well and let it oil on medium low flame. Stir occasionally. The Bhaji will be thickened a bit in this process, which is fine.Once it is nicely boiled add Corianeer leaves and switch of the stove.

The Bhaji is ready to be served with either Puri, Chapati, Roti or Rice.

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Boiled Peanuts

With the arrival of monsoon the season for Raw Peanuts also starts. These peanuts are not full in size I.e. not fully matured. In marathi these are called as Ole Bhui Moogachya Sheng. Once cooked properly these are tasty and delicacy in itself.These can be boiled or fried. Both style give very different taste altogether. When in season in India these can be found on the streets, both boiled and fried versions and they do it on coal. So taste is simply wow. Today I am sharing the method of boiling and frying.

Raw Peanuts
Boiled Peanuts

The method is simple. Wash the pea nuts properly. They tend to have lot of mud covered. So soak them in water for few minutes and then wash them clean.

In a pressure cooker add the clean peanuts, water just enough (half the quantity of peanuts in the pressure cooker) Salt to taste and cook for 3 whistles. The boiled peanuts are ready.

Other way is fry them in a kadai. After cleaning add the peanuts to kadai/ deep pan and dry roast until the raw smell of the peanuts is gone. These too taste good. But, take a lot more time to get fried.