Slit Mulakku Bhajji

Every time I make Mullaku bhaji at home,  our mouths are on fire. So time I tried to do it a little differently. That's the recipe that I am sharing today.

Ingredients

8 - 10 Bhajji Mulakku (slit through the middle and deseeded)

For the batter

1 cup chickpea flour

2 tablespoons rice flour

2 tablespoons rice flakes (beaten rice)

1/2 teaspoon red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon hing

Salt to taste

1 big onion finely chopped

A handful of chopped coriander leaves

A few curry leaves

Water to make a thick batter

Oil for frying

Method

In a bowl mix together chickpea flour, rice flour, rice flakes, spices and salt.

Add enough water to make a thick batter.

Mix in the chopped onions, coriander leaves and curry leaves.

Dip the slit and deseeded chillies in the batter and fry in hot oil until golden brown.

Note: Completely slitting and deseeding the chillies reduced the spice level of the dish. The insides of the chillies also got coated well with the batter.

Adding the onions and herbs also cuts back on the spices and adds more flavour.

Whole Wheat Onion Samosa

Ingredients

2 cups whole wheat flour

1-2 tsp ghee

Salt to taste

Water to knead the dough

For the filling

2 red onions thinly sliced

1/2 cup beaten rice

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp vegetable masala

1/2 tsp cumin powder

Salt to taste

A small bunch of coriander leaves

Oil for deep frying

Method

Add whole wheat flour to a bowl. Add salt and mix. Add the ghee and rub in with your fingers until the flour is crumbly.

Add water little at a time and knead into a soft dough.

For the filling: Thinly slice the onions. Add the beaten rice flakes, dry spices, salt and chopped coriander leaves. Mix well.

To prepare the samosa:  Divide the dough into equal lemon sized balls. Roll out this dough into circles. Cut into semi circles.

Use each semi circle to form a cone shape.

Fill each cone with the prepared onion filling. Seal the edges.

Deep fry in hot oil at medium heat until golden brown.

Serve hot with ketchup or mint chutney.

Moong Dal and Moringa leaf Vada

Ingredients

2 cups yellow moong dal
1 cup moringa leaves
1/2 cup finely chopped onions
2 inch piece ginger
4-5 green chillies
1 tsp Asafoetida powder (kayam)
1/2 tsp turmeric powder
salt to taste
Oil for frying

Method

Wash and soak moong dal for 4-5 hrs.
Coarsely grind the soaked dal in batches adding as little water as possible.Take care Not to grind to a fine paste. The batter must be thick and corse.
Transfer the batter to a bowl and whip for 4-5 mins until the batter is frothy. Whipping the batter makes the vadas soft and fluffy.

Mince together onions, ginger, green chillies and cleaned moringa leaves in a food chopper.

Add this mixture, asafoetida, salt and turmeric powder to the thick batter.
Whip well for a few minutes.

Heat a pan with some oil for shallow frying.
Take spoonfuls of batter onto the palm of your hand to form vadas.

Shallow-fry on low-medium heat till the vadas are crispy and golden brown.
Serve hot with chutney or ketchup.

Eggless Carrot Cake

Its really hard to get my fussy little one to eat some good nutritious food.So I end up experimenting new ways to do that. This cake is very similar in taste to Gajar Halwa (which is nutritious, but my little one refuses to eat). So, I tried to make it in a different form this time & came up with this cake recipe which the kids really enjoyed.

Ingredients

2-3 carrots (peeled & grated)
1 1/2 cups of maida /all purpose flour
1 tsp baking powder
1 tin sweetened condensed milk
1/4 cup butter
cashews & raisins - as required, fried in ghee

Method

Beat together softened butter & condensed milk till smooth & creamy.
Slowly add the flour, fold in & then beat well for a min till well imcorporated.
Then fold in the grated carrots, fried cashews & raisins.
Pour the batter into a baking pan that has been greased & dusted with flour.
Bake in 350F preheated oven for 25-30 mins.

Once cooled, de-mould the cake & drizzle with some condensed milk.

Bread Rolls

 Ingredients

8-10 slices of bread

2-3 medium sized potatoes boiled & peeled

1/2 cup peas

250 gms paneer (cut into tiny pieces)

Finely chop

Carrots - 2

Capsicum - 1

Onions - 2

Garlic - 4-5 cloves

a handful of Corainder leaves

1 tsp red chilli powder

1 tsp garam masala powder

salt to taste

Method

Soak bread slices in water. Squeeze out the extra water & mash well.

Mash the  boiled & peeled potatoes.

Heat 1-2 tsp oil in a pan. Add garlic & saute for 2-3 mins. Add the chopped onions & saute till light golden. Then add the chopped capsicum & saute.

Add the dry masala & saute for a few mins.

Add the peas, carrot & paneer. Cover & cook on simmer till the vegetables are tender.

Add the mashed potatoes & salt. Mix well.

Garnish with coriander leaves.

After the mixture has cooled, add the soaked, mashed bread. 

Mix well & shape into oval rolls.

Heat oil in a pan & shallow fry the rolls.

Remove the fried rolls & drain excess oil on a paper towel.

Serve hot with ketchup.

Pavakka (bittergourd) Chips

This year was the first time I planted bitter gourds in my vegetable garden. I planted them with seeds that I saved from grocery bought bitter gourds. I specially picked ripe bitter gourds (yellowish-orange color) from the grocery store so that I could get seeds from them.
After cutting the fruit open, remove the seeds which has a red pulpy coating around it. After removing the pulp, carefully wash & dry the seeds. Store them in a container to plant in the spring.

This was my first harvest from my bitter gourd plants.

Now, coming to this recipe - I usually make a stir fry with bitter gourds with chopped onions & green chillies as a base to which I add chopped bitter gourd, turmeric & salt. After covering & cooking for a few mins, the bitter gourds is tender & soft. Roast for a little while & its a nice accompaniment with rice & curry. But soon everyone at home got tired of this recipe. so I decided to try something new. That's when I remembered trying bitter gourd chips at my cousin's place.

This was a big hit even with my older one who doesn't like bitter gourd. I made these on the thought that I could save some for later. But the whole batch of bitter gourd chips was over by the end of dinner time.

Try these & you'll see how everybody loves them!!

Ingredients

4-5 bitter gourd
3-4 tbsp besan (gram flour)
1-2 tbsp rice flour ( this helps make the chips crispy)
1 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp hing
1/2 tsp turmeric powder
1/2 tsp chaat masala
salt to taste
oil for deep frying

Method

Wash & dry the bitter gourd. After cutting off the ends, slice into thin rounds.

Heat oil in a pan.

Meanwhile combine all the dry ingredients in a bowl & mix well.

Add the sliced bitter gourd & coat with the dry mixture.

Sprinkle some water to make a thick batter to coat the bitter gourd.

Drop the bitter gourd slices 1 piece at a time into the hot oil. This is to prevent the pieces from sticking to each other.

Fry the bitter gourd in small batches on low-medium flame till the chips are crisp & golden.

Store excess in an airtight container.

They are great with rice & curry or as an evening snack. Enjoy!!!

Baked Veggie Pakoda

Ingredients
1 red onion finely chopped
1 cup chopped spinach
1 big potato (peeled & shredded)
2-3 carrots (peeled & shredded)

1/2 cup besan (gram flour)
salt & red chilli powder to taste

2 tbsp oil

Method
Combine all the veggies together in a mixing bowl. Add salt, pepper & besan. Combine all the ingredients together. Add 2 tbsp oil to the combined mixture & mix well with a spoon.

Drop spoonfuls of this mixture onto a greased baking sheet. Bake in a 400F pre-heated oven for 15-18 mins till light golden brown.

Enjoy this low-fat snack with a cup of tea.



Linked to "Let's Cook # 18 ~ Starters/Appetizers"

Fried Masala Idli

Ingredients

10-15 idlis (prepared aleast 3-4hrs in advance & cool completely to room temperature)

For frying the idlis
3/4 cup all purpose flour (maida)
1/2 - 1 tsp red chilli powder
salt to taste (remember, the idlis already have some salt in them)
oil to shallow fry

For the rest of the masala
1 tsp mustard seeds
1 big red onion (finely chopped)
3-4 green chillies (slit in the middle)
a handful of curry leaves
a handful of cilantro (chopped)
2-3 tbsp idli/dosa podi

Method

Prepare a medium-thick batter with flour, chilli powder, salt & some water.Cut the idlis into bite-sized cubes. Coat the idli pieces with the batter. Shallow fry in hot oil in batches.Drain the fried pieces on a paper towel.

In a separate pan, heat 1 tsp oil & add the mustard seeds. When it splutters, add the chopped onion & saute till it turns pink. Then add the slit green chillies & curry leaves. Saute for a few more mins.

Now add the idli/dosa podi & cook for 2-3 mins.

Add the fried idli pieces & coat them well with the masala.

Turn off the heat & garnish with finely chopped cilantro.

Serve hot with coconut chutney.

Enjoy as an evening snack.

Breakfast Club Event

Cherry Chocolate-Chip Scones

Ingredients

2 cups Bisquick baking mix
1/2 cup dried cherries
1/2 cup semi-sweet chocolate chips
3 tbsp granulated sugar
1/2 cup heavy cream
1 egg

1tbsp milk
1 tbsp sugar

Method

In a bowl, mix together bisquick, heavy cream, egg, sugar, dried cherries & chocolate chips to form a soft dough.

Roll out the dough on a surface sprinkled with Bisquick mix. Shape into a ball & knead well for a few times.

Place this on a greased cookie sheet & roll out into a circle.Cut the circle into wedges but DO NOT SEPARATE them.

Brush the dough with milk & sprinkle some sugar.

Bake in a 425F pre-heated oven for 12-15 mins till golden brown.

After removing from the oven, cool to room temperature & separate the wedges.

Serve warm with tea.


Let's Cook # 16 ~ Kids Special

Thattai

Ingredients


1 cup besan (gram flour)

1/4 cup rice flour

1/4 cup all purpose flour (maida)

1 tsp red chilli powder

1 tsp kayam podi (asafoetida)

salt to taste

a few curry leaves (chopped)

1-2 tsp channa dal

Oil for deep frying

Method

Soak the channa dal for 15-20 mins in warm water.

Sieve together besan, rice flour & maida. Add all the other ingredients including the channa dal & knead into a firm dough without using too much water.

Heat oil in a frying pan. Divide the dough into small lime sized balls.

Grease your palm with some oil. Place a ball of dough on the palm of your hand & press into a thin circle.

Carefully slide this into the hot oil & fry on medium heat till both sides are golden brown & crisp.

Remove & drain excess oil on a paper towel.

Store in an airtight container.

Happy Diwali 2011

Diwali Special - Jalebi, Mysore Pak, Thattai & Spicy Daimond Cuts

Recipe for Jalebi (click here)

Recipe for Spicy Diamond Cuts (click here)

Recipe for Thattai  &  Mysore Pak will be posted soon.

Quick & Easy - Semihomemade Chocolate Frosted Donuts

I had been craving for "something Chocolate" all morning...then came across Paula Deen's donut recipe with refrigerated biscuit dough. It looked pretty simple. So I decided to try it out. I had some cans of biscuit dough in my refrigerator & made these quick & easy donuts. They were yummmm...& everybody @ home loved them.

Ingredients

For the Donuts
1 can refrigerated Biscuits
oil for deep frying

For the frosting

3 tbsp butter
4 oz semi-sweet chocolate bar(chopped)
3/4 cup evaporated milk
3/4 cup confectioners sugar
1 tsp vanilla extract

Method

Heat oil in a pan.

Open the can of biscuits & separate the biscuits. Make a hole in the middle of each of them with your finger & shape into a donut.

Deep fry the biscuits, one at a time till the biscuits are cooked & golden brown. Flip to cook both sides evenly. Make sure the insides are also cooked.

Drain on a paper towel & set aside.

Melt butter & chocolate in another pan. Add evaporated milk & sugar. Cook on low heat till the chocolate sauce thickens. Add vanilla extract & turn off the heat.

Dip the fried donuts in warm chocolate frosting. Set aside for a few mins till the frosting is set.

Enjoy @ tea-time.

Medhu Vada

Ingredients

1 cup urad dal
a handful of pearl onions (peeled & finely chopped)
3-4 green chillies
1" piece ginger
a handful of curry leaves
salt to taste

Oil for deep frying

Method

Soak the dal in water & set aside for 2 hrs.

Finely chop ginger, green chillies & curry leaves along with the onions. You can also use shallots or red onions in place of pearl onions.

After soaking the dal for 2 hrs, grind it to a thick paste using as little water as possible.

Add chopped onions, green chillies, ginger, curry leaves & salt to the paste & mix well.

Heat oil in a kadai.

Take one spoonful of the mixture onto ur greased palm. Shape it into a ball & flatten it a little. Make a small hole in the middle.Carefully slide it into the hot oil. Repeat with the rest of the mixture...frying 4-5 vadas at a time on medium heat till both sides are golden brown.

Enjoy with chutney or sambhar.

Maddhur Vade

Ingredients

1/2 cup all purpose flour (maida)
1/2 rice flour
1 cup fine sooji (rawa)
1 red onion finely chopped
2-3 green chillies chopped
a small bunch of curry leaves & cilantro (finely chopped)
salt to taste
1 tsp hot oil

Oil for deep frying

Method

Heat oil in a kadai for deep frying.

Meanwhile, knead the rest of the ingredients with 1 tsp hot oil to form a firm dough. Divide the dough into lime sized balls.

Place a ball of dough on a plastic sheet, flatten to a thin circle with the help of ur fingers.

Carefully remove the vade from the plastic sheet & gently slide into the hot oil.

Fry till golden brown on both sides. Repeat this with the rest of the dough & drain on a paper towel.

Enjoy with tea.

Ribbon Pakoda

Ingredients

2 cups gram flour (besan)
1/2 cup rice flour
1 tsp red chilli powder
1/2 tsp asafoetida (kayam/hing)
a small bunch of curry leaves (roughly chopped)
salt to taste
water for the dough

Oil for deep frying

Method

Knead all ingredients (except oil) into a soft firm dough.

Heat oil in a kadai.

Using a murukku press with a disc that has a small straight cut, squeeze the dough directly into the hot oil.
Fry till both sides are golden brown & crisp.Drain on a paper towel.

Serve with tea.

Store remaining ribbon pakoda in an airtight container afer it has cooled to room temperature.
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