Masal Puri

Masal Puri!! Yummmmmmmmmmmmmmm!

Hmm! what do I say about this chat item? World famous in Bangalore - Mysore region and i should say, you haven't eaten chat untill you have had a taste of the delicious spicy-tangy medley! So behold the fantastic recipe of this much loved recipe, make and enjoy! By the way, this chat is supposed to be eaten hot, hotter, hottest!!! cold masal puri wont give you the kick! and be sure to have a nice desi chai after. for those who do not know desi chai... have a chai latte.

Note: Please do not use fresh or frozen peas or canned peas. It does not give the right texture or flavour. My sister in-law (inspirer of this recipe) said dry yellow peas work better than dry green peas. I could not find the yellow version, so used green.

Prep Time: 1 hr

Cook time: 2 hrs (includes peas cooking time)

Servings: around 6 small plates

Ingredients:

1 bag of store bought pani puri or papdi. pani puri is the best match. if you cant get that, get plain papdi.

For the base:

1. Dry Peas - 1 cup, soaked overnight.
2. Carrots - 2 medium, peeled and roughly chopped. If you use baby carrots, use upto 6 of them.
3. Potato - 1 medium.
4. Salt - 1 tsp or to taste.

cook all the ingredients above thoroughly and let it cool. then take the potato, carrots and about 1/2 cup of peas to grind with the masala.

For masala:

1. Onions - 3 medium, roughly chopped.
2. Ginger garlic Paste - 1 tbsp
3. Mint - 1 1/2 cups, finely chopped. keep 1/2 cup aside for later use, and set aside 1/4 cup for garnish.
4. Coriander/Cilantro - 1 1/2 cups, finely chopped. keep 1/2 cup aside for later use, and set aside 1/4 cup for garnish.
5. Green chilies - 2.
6. Red chilies - 2.
7. Whole Clove - 2. if you use powder, 1/8 tsp.
8. Whole Cinnamon - 2 inches piece.  if you use powder, 1/8 tsp.
9. Whole Cardamom - 2. if you use powder, 1/8 tsp.
10. Bay leaf - 2 small or 1 big.
11. Turmeric - 1/4 tsp.
12. Mace/javithri - a pinch of the flower or the powder.
13. Tamarind paste - 1 1/2 to 2 tbsp.
14. Chat masala - 2 Tbsp.
15. Garam masala - 1/2 to 1 tsp, use depending on your spice tolerance.
16. Oil - 1 tbsp.

Method:

• Heat oil in a big pot. 
• Add clove, cinnamon, cardamom, mace, red chilies, green chilies and bay leaf and saute for a few seconds.
• Add onion and add salt and turmeric to make it sweat sooner. 
• Once onions are golden brown, add ginger garlic paste and saute till the raw smell is gone. 
• Now add tamarind paste. first add 1 tbsp keep the rest handy so that you can add as and when required.  cook well.
• Now add chat masala and 1/2 cup each of mint and coriander. cook for a minute.
• let it cool and gind this masala with the boiled veggies into a smooth paste.
• Now Transfer this ground masala into the pot and add water as required to thin it. it should be the consistency of dosa batter/(slightly thinner pancake batter) or slightly thinner. 
• Now add the 1/4 cup of mint and coriander and 1/2 cup boiled peas and garam masala and cook well. taste to see if this need more tamarind, salt or any other ingredient. add them if something is missing, cook for a few more minutes and masala is ready to be assembled in to the plate with other ingredients.

Chutney's: 

you can make these at home or use store bought. I used the Tamarind date chutney store bought

Green Chutney:

This chutney is not only good for chats, it is good for sandwiches as a spread. you can saute veggies with this chutney. It's use is versatile, so make some and keep it in the fridge. it will last for 10 days in there. 

1. Mint - 1/2 bunch. roughly chopped.
2. Coriander/Cilantro - 1/2 bunch roughly chopped.
3. Garlic - 1 small or medium pod.
4. Ginger - 1/2 inch piece.
5. Green onion/spring onion/ scallion - 4 roughly chopped.
6. Green Chilies - 2 to 5 use according to your heat tolerance.
7. Roasted Split chick pea/hurkadale/putani - 2 tsp.
8. Lime juice - 1 to 2 tsp.
9. Salt - to taste

Method: 

Grind all the above ingredients into a smooth paste using very little water if required. It would turn out much better if you run the putani once and make it into a powder then add the rest of the ingredients.

Date and Tamarind chutney/Sweet chutney:

1. Date paste - 1/2 cup
2. Tamarind paste - 1/4 cup or a bit less, use according to your taste.
3. Salt - 1/2 tsp or to taste.
4. Chili powder - 1/8 tsp or to taste.
5. oil - 1/2 tsp.
6. water - just enough to thin the paste as required

Method:

Heat the oil in a pan which can hold all the ingredients. Roast chili powder for 2 or 3 seconds. then add all the ingredients and a bit of water and let it boil till it coats the spoon evenly and medium thick.

For Garnish:

1. Onion - 1 big or 2 medium finely chopped.
2. Tomato - 1 medium, Finely chopped.
3. Mint and coriander: 1/2 cup finely chopped.
4. Carrot - 1 peeled and grated.
5. Chat masala: 1 tsp.
6. Thin sev - 1 cup.

Mix all of the ingredients above except sev in a bowl and keep aside.

Assembly:

in a plate, puncture 6 of the store bought pani puri and pour the masala on to of it. then drizzle the mixed garnish on to of masala. Add the green and sweet chutney according to taste, top with a drizzle of sev and enjoy this chat hot!

Onion tomato Upittu/Upma

Uppittu in Karnataka and upma for the rest of India is a healthy breakfast/snack item. It is easy to make and very filling. There are a thousand ways one can make upma in... I will try to give a few variation here, you can add or delete a few ingredients and make an upma that you love... I must say this is one of the most versatile items you will ever learn to make. Can be a good snack for kids after school or sports.

Prep time: 20 mins

Cook time: 15 mins

Servings: about 3

Ingredients:

1. Semolina - 1 cup, dry roasted
2. Onion - 1 medium, diced
3. Tomato - 1 medium, diced
4. Green chillies - 4 to 5 (add according to taste), finely chopped
5. Curry Leaves - 1 String, finely chopped
6. Coriander/Cilantro - 2 tbsp, finely chopped
7. Chana Dal (split chick pea) - 2 tsp
8. Urad Dal (split black gram) - 2 tsp
9. Mustard seeds - 1 tsp
10. Cumin Seeds - 1 tsp
11. Oil - 2 tbsp
12. Salt - to taste
13. Turmeric - a pinch
14. Water - 1 1/2 to 2 cups
15. Ginger - 1/2 inch piece grated or 1/2 tsp paste

Method:

• To dry roast semolina, heat a pan [which can hold all the upma ingredients] on medium heat, pour semolina into it and keep sauteing continuously till it get fragrant and slightly brown, remove from pan and set it aside for later use. You can also buy pre-roasted semolina in the market, then you can skip this step.
• In the same pan, heat oil and add mustard seeds and let them splutter. Add cumin and let it splutter. Add both urad dal and chana dal and roast till they get red. Add green chillies, curry leaves and ginger and saute for a few seconds.
• Add Onions and saute till the get slightly transparent. Now add turmeric and saute for a few more seconds.
• Add tomatoes and enough salt for the entire dish and saute for a few seconds.
• Add water, put a lid on the pan and let the water boil.
• Now slowly stir the water in the pan in a circular motion, once it starts going round slowly and steadily add roasted semolina into the water. Once all of it is added, simmer the stove, put a lid on the pan and let it cook well about 5 minutes. You will know when all the semolina has turned transparent, if semolina is not cooked and all the water has evaporated, add a little more water and close the lid for 3 more minutes. Check if it is done, put the lid back on and let it sit for 5 more minutes.
• Now add cilantro and mix well serve...

Variation 1: [Follow the same cooking method for all variation, just substitute ingredients]

Instead of tomatoes, add surati papdi lilva and also add some crushed black pepper.. this is called kaal uppittu. Very tasty. You can also eliminate onion and add 1/4 cup grated coconut.. even tastier.

Variation 2:

Use Brinjal/Indian eggplant instead of tomatoes and add 1 tbsp vangibath powder it makes yummier upma..

Serving suggestion:

Goes well with any chutney or pickle.

Tips:

If you want to use coconut, don't use onion and vice-verse.. somehow spoils the taste.

Just before you serve, a squeeze of lime gives it more taste and a dash of sugar makes it much more better.

Set Dose, [Pressed rice pan cakes]

How can I describe the joy it gives me when I put this dose along with sagu in my mouth? The experience is much more than words. Love this soft and sweet dose. An excellent breakfast or snack. Must say, one of the best contributions of Karnataka to the cuisine world.

Prep time: 14 Hours (Includes soak and ferment time)

Cook time: about 3 minutes for each dose

Servings: upto 15 pan cakes

Ingredients:

1. Raw rice - 2 cups
2. Poha (pressed rice) - 1 cup
3. Urad dal (Split black gram) - 1 cup
4. Fenugreek  seeds - 1 tsp
5. Salt - to taste
6. Oil - enough to make the pan cakes
7. Garnish - grated carrots, finely chopped cilantro and 1 green chilly.  About half a cup.

Method:

• Wash rice, urad dal and fenugreek seeds and poha and soak them for at least 5 hours.
• Make a smooth batter in the blender, mix salt and let it ferment overnight. Consistency of the batter has to be like pan cake batter. When you dip the ladle in the batter, it must cover it fairly thickly and evenly... not too runny and not too pasty.
• Heat a tawa or a pan well and ladle out some batter, pour on the pan, slightly spread it in a circular motion and pour a few drops of oil along the sides of the dose. You will see a lot of tiny bubbles form and pop, that is a good sign and let it get brown. sprinkle grated carrots, coriander and green chillies. Flip the pan cake and roast for a few seconds. Set dose is ready to be served.

Serving suggestions:

Goes well with Sagu and kobri chutney.

Tips:

If the pan cakes keep breaking, don't worry, just sprinkle 2 tsp of rice flour in the batter and mix well, this should do the trick.

Use non-stick tawa/pan to use less oil.

Bread Masala Toast

It is simply called toast in Bangalore bakeries. I remember just getting overjoyed whenever someone got us these super hot toasts to eat. I still remember we had to split one single toast between 4 kids and we fought on who got the bigger piece. It was a serious fight back then but now they are all sweet memories. Sad part of it is, now I can buy or make and eat as much as i want to, but it is not as much fun :(... miss my bro and cousins :D. Sorry for getting nostalgic and emotional, let me talk about the toast a bit more. It is good as a snack for kids and adults, good for breakfast too... add some cheese for a little extra flavour. If you are planning a tea party or just an informal get together, this will be a hit with your friends. If you want them to be of  bite size pieces, just cut them after they bake.

Prep time: 20 mins

Bake time: 15 min

Pieces: 6 to 8

Ingredients:

1. Grated carrots: 3 cups
2. Onion - 1 medium sized, finely chopped
3. Ginger - 1 inch piece grated or 1 tsp paste
4. Garlic - 2 pods grated or 1 tsp paste (optional)
5. Tomato - 1 medium sized, finely chopped
6. Green chillies - 5 to 7 finely chopped (use according to how hot you want the toast)
7. Garam masala - 1/4 to 1/2 tsp (use on how spicy you want it to be)
8. Cheese - about 1/2 cup, grated (optional). If you have slices, use them 1 per each slice of bread.
9. Bread - 6 to 8 slice. (any bread of your choice, I used whole wheat.)
10. Coriander/Cilantro - a handful, finely chopped.
11. Curry leaves - 4, finely chopped.
12. Oil - 2 tsp
13. Salt - to taste

Method:

• Heat oil on medium heat in a pan and curry leaves.
• Add onions and a pinch of salt and saute till it gets slightly transparent.
• Add ginger, garlic and green chillies and saute till the raw smell goes away.
• Add carrots and saute till well cooked.
• Add tomatoes and saute till well cooked.
• Turn the stove off, add coriander and mix well.
• Preheat the oven at 350F and on a baking sheet arrange the bread slices and sprinkle cheese on top of them. 
• Spread the curry you just made and bake them in the oven for 15 minutes. [check after 10 mins, bake time may vary depending on the oven]
• If you do not have an oven, toast the bread on a pan over the stove top.  Flip the slice and sprinkle with cheese while the other side gets toasted. Then spread the curry.
• If you toast bread in a toaster, sprinkle cheese when the toast is hot and spread the curry, toast is ready to eat.. Enjoy!

Khara Biscuit / Savory Biscuit

This biscuit reminds me of Iyengari bakery in Bangalore. There are some signature items made only in bakeries of karnataka, and This is one of those items. If you don't like eating the sweet version of biscuit, just cut the sugar and add a twist by blending green chillies and some herbs to make these amazingly tasty biscuits... the aroma which they emanate when they bake its sublime ... Makes an excellent snack for kids, great for tea parties and other informal occasions. Hmmm.... Here goes the recipe.

Prep time: 20 mins

Bake time: 15 to 20 mins

Servings: 16 to 20 pieces.

Ingredients:

1. All purpose flour/Maida - 2 Cups
2. Unsalted Butter/oil - 3/4 cups, if you use oil 1/4 to close to 1/2 cup will be enough. If you use slated butter, use less salt or no slat depending on your taste.
3. Salt - 1 tsp
4. Sugar - 2 tsp
5. Baking powder - 1 1/2 tsp
6. Yogurt - 2tbsp or the amount needed to make the dough.
7. Cilantro/ coriander leaves - 1/2 tbsp finely chopped
8. Green chillies - 6 to 8 finely chopped
9. Curry Leaves - 1/2 tbsp finely chopped
10. Dry feugreek leaves/kasuri methi - 1 tsp or you can use fresh finely chopped leaves 1/2 tbsp(optional)
11. Mint - 1/2 tbsp finely chopped (Optional) 
12. Dill leaves - 1/2 tbsp finely chopped (optional)
13. Carom seeds/ ajwain - 1/2 tsp 
14. Grated Ginger - 1/2 tsp

Method:

• Sieve the flour, salt, sugar and baking powder into a large plate or tray which will enable you to work with the flour easily.
• To the sieved flour, add pieces of butter and rub till the flour forms granules like semolina/rava. If you use oil, please use 1/2 the given quantity first. If you use all of it at once, it may make the dough instantly.. this will do the recipe no good. Keep in mind, you may not need all the oil...if 1/4 to 1/2 cup works then just use that. The oil absorption depends on the flour. The whole point is to blend fat and flour together to make a semolina like consistency.
• Now add all the chopped ingredients and rub a little more. Keep in mind to  do so gently, if you apply a lot of pressure while rubbing, the texture of the biscuit will go hard.
• Add yogurt little by little and start to make the dough. It should form a ball like the pie crust or chapati dough. You may need less or more yogurt to make the dough, so add it carefully.
• Now Divide the roll into two balls and roll them to 1/2 cm thick sheet. 
• Cut the Biscuits out into your desired shape and repeat the same process for the rest of the dough. You can use biscuit cutter to give them interesting shapes...
• Preheat oven to 350F. Grease and dust a cookie sheet or a baking tray, arrange all these Cookies in it. Be sure to leave a little space between each of them as they expand while baking.
• Set it on the middle rack of the oven and bake it for 15 to 20 minutes or till you see a light brown bottom of the cookie and golden brown top... 

They are ready to eat as soon as they cool.

Tips:

Use cold butter for extra flaky texture.

I have used less oil or butter coz i wanted to make it low fat. You may use slightly more butter if you need. I have used Whole wheat flour as well, you can try blending, 1/2 of all purpose and whole wheat...All whole wheat flour takes away from the good taste. If you are baking it for the first time, use all purpose flour, next trial you can use whole wheat or blend  :D.

Rave Idly

Soft and almost instant idlies, they can be good for a breakfast, snack ,lunch or dinner. These are made out of semolina and are ready too cook after 1/2 of soaking. 

Prep Time: 45 mins [includes soaking]

Cook Time : 15 - 20 mins

Pieces - 16 - 20, depending on the stand size.

Ingredients:

1. Semolina - 1 1/2 cup, dry roasted

2. Ginger Root - 1/2 inch grated, or 1/2 tsp paste

3. Cilantro - A handful, finely chopped.

4. Green Chillies - 2 to 4, finely chopped

5. Carrots - 2 tbsp, grated [optional]

6. Plain Yogurt - upto 2 to 2 1/2 cups. Enough to make a batter.

7. Water - 2 to 3 tbsp to dilute.

8. Slat - to taste

9. Roasted broken cashew - 2 tsp [optional]

For tempering:

1. Oil - 2 tsp

2. Mustard seeds - 1/2 tsp

3. Chana dal - 1/2 tsp

4. Urad dal - 1/2 tsp

5. Curry leaves - 5 to 6, finely chopped

6. Asafoetida - a pinch.

Method:

1. In a big bowl which can hold all the ingredients, mix  all the ingredients except tempering and water.

2. To prepare tempering. Heat oil in a small pan. add mustard seeds and let them splutter. Then add chana dal and urad dal, saute them till they turn red.

3. Add curry leaves and asafoetida and turn the stove off. Pour the tempering to the idly mixture in the bowl.

4. Let it sit for half an hour.

5. After half an hour, add sufficient water to make the batter. Keep in mind it should not be too runny or too thick. To check the right consistency , dip a spoon into the batter take it out and hold it pointing downwards, if the batter coats the spoon evenly and fairly thickly and if it is not dripping too much like water, you have the right consistency.

6. Oil the idly rack and pour the mixture into it. Steam for about 20 minutes, turn the stove off and cool for 5 minutes. Rave idly is ready to be served.

Serving suggestions:

Goes excellent with Sagu and kobri Chutney. 

Tips:

To roast semolina, heat a pan, add semolina into it. Keep gently sauteing till it turns slightly brown and starts smelling fragrant. Remove from heat.

If you want it more flavorful and make it ahead, make this batter atleast 7 to 8 hours before you will cook it. Keep it refrigerated and steam.The soaking makes them more tasty.

Fire roasted veggies

I made 'em to go with the tacos on my hubby's birthday. very simple to make. Just chop the vegetables you want to roast to bite size. Use vegetables which will cook easily. As you can see from the picture, i have used, pearl onions, yellow squash, zucchini, grape tomatoes and red, yellow and green bell peppers.  I have also grilled some asparagus with them. I used the same basting sauce for both of them, for which the recipe follows.

Basting Sauce:

1. Dijon mustered - 2 tbsp

2. Vinegar - 2 tsp

3. Honey - 2 tsp

4. Yellow pepper paste - 2 tsp

5. Oil - 2 tsp

6. Salt - to taste

7. Pepper powder - 1/2 tsp.

8. Oregano dry - 1/2 tsp
9. Chilli/cayenne powder - 1/2 tsp or to taste

Just mix all of the above ingredients together to make the sauce. Make more or less according to your usage.

 Method to make the skewers:

1. If you are using wooden skewers, please soak them in water for an hour before you put them on fire, they will catch fire otherwise.

2. Insert the vegetables with coordinating colours and make all the skewers ready.

3. hold them on the open flame till they start sweating. Do one skewer at a time,now with the help of brush, apply the sauce on these skewers or pour the sauce wide container, take these skewers and roll 'em in the sauce then put them on a stove top grill\pan\tava let them get carmalized and they are ready to sereve.

4. To make asparagus, prepare asparagus by copping the at least 1/2 inch of the bottom off.. it is pretty barky, you may not be able to eat it. Put it on the grill or tava. pour some basting sauce on it and saute for 2 mins, asparagus is ready to eat... 

5. while serving, pour the remaining sauce on top of the veggies and devour all of 'em.

Tip:

1. Leave atleast 2 inches of the skewer vacant below to hold it on open stove over the fire, or you may burn your hand.
2. You may also use small cubes of tofu or paneer. Just make sure have soaked 'em overnight in the basting sauce. you will have to make more basting sauce if you are using tofu or paneer.

Steamed spicy lentil balls, (Nuchhina Unde/ Pidiche)

The snack I bet is most nourishing and healthy. High on protein and low in fat, one tasty mix of lentils which can make a good snack or a side. Good for growing kids, who need a lot of protein. We make it on a festival "Vinayaka Chowti", the birthday of lord Ganesha as this is his favorite snack. Give it a taste and you will realize why? Try it and find out for yourself. Every household has a different way of making them. we like them this way.. Enjoy.

Perp Time : 30 Mins

Cook time : 30 Mins

Pieces: upto 25

Ingredients:

1. Split Yellow lentils (Toor dal) - 1 cup

2. Spilt Moong (Moong dal) - 1/2 cup

3. Split chickpeas (Chana dal) - 1/2 cup 

4. Coconut scrapings fresh or frozen - 1/2 cup

5. Green chillies/dry chillies - 7 to 8 (more or less according to your taste)

6. Ginger root - 1 to 1 1/2" piece roughly chopped.

7. Cilantro/coriander leaves - a handful

8. Dill weed - a handful (optional)

9. Salt - to taste

For tempering:

1. Oil - 1 tbsp

2. Curry leaves - 1 string, finely chopped

3. Mustard seeds - 1 tsp

4. Asfoetida - 3 pinches

5. Turmeric - 2 pinches

Method:

1. Soak all the three dals/lentlis overnight or 5 hours minimum.

2. Make a coarse batter of all the ingredients excluding salt. The batter must be made without water or adding very little water, it has to hold the solid shape of the fist. Add salt just before you are ready to make the ball and mix well.

3. take some batter into your fist and press gently till it holds a oval shape. like wise make all the batter into such balls and steam them in a pressure cooker without the whistle on or in any other steamer for 20 mins or till well done. Let it cool in the cooker/steamer for about 10 minutes before you take it out. Cool further till you can handle them. 

3. Heat oil in a big wok and make the tempering by adding mustard seeds first after the splutter, add asfoetida, turmeric and curry leaves and turn the stove off. Break the balls you steamed into the wok. Make sure you have not left any big chunks.

4. Turn the stove back on and mix the tempering and the steamed mixture well. Do not over heat as it will make the balls dry and they wont hold the shape.

5. Once the mixture is cool enough to handle, make the ball again like the previous time and eat them up.

Serving Suggestions:

It tastes good as it is, however, can be served with coconut/Sweet tamarind chutney or both. Or it can be served with a broth called "majjige huli", for which I have uploaded a recipe. Just click on the name to navigate.

Tips:

1. If you have a idly stand, just press the mixture into the idly trays and steam them in the shape of idlys. 

2. If you want, you can mix the tempering to the raw mixture and steam them, you will not have to recook anything again. This save some time.

3. If you want you can resteam the balls after you mix the already steamed balls to the tempering. This is very time consuming though... you may give it a try.

4. You may use onions, if you do, please do not use coconut. Finely chop onions and saute it in the tempering and continue with same method. 

5. You may just use chana dal (split chickpeas) or Split yellow lentils (Toor dal)... I use all three to include different kinds of protein and this particular mixture gives a wonderful taste. 

6. You can grind curry leaves with batter, this will make sure the flavour is mixed evenly through the mixture. If you add it in tempering, it might not be the case.

7. If you have food processor attachment which cops veggies, this will give the perfect consistency for the batter... a blender attachment may make a very smooth paste as opposed to the needed coarse batter.

Aamb Vade/ Masala Vade, (Split chickpea patties)

This snack is generally made during festivals in our household. A spicy, crunchy treat for the taste buds, this will surely leave you wanting more... Certainly not a very diet food, as it is deep fried, good for indulgence. Do not get disappointed, there is a very healthy version of this which i will be posting shortly. Every dieter needs a break and this will certainly help them find one. Everyone makes this differently in India, but the method is basically the same. A healthier steamed version is called nuchhina unde, for which i have given the recipe in the post above.Here goes the recipe for ambvade...

Prep time: 15 minutes

cook time : 30 to 45 minutes

Pieces: 12 to 18 approx... depends on how big you make the patties.

Ingredients:

1. Split chickpeas (chana dal) - 1 1/2 cup.

2. Green Chillies - 7 to 8 (use less or more, as hot you want to make 'em)

3. Ginger root - 1 inch piece roughly chopped

4. Curry Leaves - 1 string

5 Cilantro - a handful 

6. Dill weed - a handful (Optional)

7. Fresh/Frozen coconut - 1/2 cup (do not use if using onion)

8. Onion - 1 small finely chopped (do not use if using coconut) 

9. Salt - to taste

Method:

1. Wash and soak split chickpeas atleast for 5 hours or overnight. Drain the water from it, store some water for grinding. Do not use all the water for grinding, first, put it in without water and try to grind, if you can not, then add a tsp full of water and try. use very less water.

2. Grind all the above ingredients except salt and the split chickpeas together coarsely, very important not to make a smooth paste out of it. Use a food processor not the blender to gain the right consistency.Now add salt, mix well and taste to see if it is right.

3. Heat oil in wok in which it can be deep fried on medium heat. To know if oil has heated to the right temperature, just drop a bit of the dough, if it rises to the surface, oil is ready.

4. Make small balls of the ground dough, roughly about the size of a lime. Put the ball in the middle of your palm and press it gently to form a patty.

5. Gently let the patty in oil and let it fry till it turns golden brown. You may fry a few patties together depending on how much the wok can accommodate.

6. Drain 'em on a paper towel, CAUTION, let 'em cool before you put them in your mouth, then, eat 'em up.

Tip:

1. If the patties are falling apart, do not panic and add water. Instead, sprinkle a little chickpea flour on the dough, mix it thoroughly and try making a patty. If it still does not hold the shape try adding some more flour, mix well and make a patty. If you do not have chickpea flour on hand, you can use all purpose flour. Same rule applies, if they break when you put them into oil for frying.

2. You can add spinach and any other greens as you please.. it turns out good usually. 

Serving Suggestions:

Good with coconut chutney or tomato ketchup. I say, nothing at all, good old vade, tastes fab as it is :D.

Banana Oatmeal Cookies

 

What do you do when you have lot of bananas and people who wont eat them? You bake them into cookies. This recipe is fast and easy... I saw it on a web site and turned it into my own recipe by making a few changes. A good idea to make it a fun time with kids, they can help making these cookies and they will enjoy it too.

Prep time: 15 minutes

Cook time: 25 minutes

Pieces: about 12 to 15

Ingredients:

1. Instant oats - 2 cups (do not worry about plain or flavoured, if any flavour goes with banana, just use it. I used plain and maple brown sugar).

2. Bananas - 2 ripe

3. Sugar - 1/3 cup if you like it more sweeter, use a tsp or 2 more.

4. Any light oil - 1/3 cup

5. Nutmeg Powder - 1 tsp

6. Cocoa Powder - 1/2 cup

7. Vanilla extract - 1 tsp

8. Chopped dates or walnut - 1/3 cup (optional)

Method:

1. Heat oven on 375F/190C for 10 minutes. 

2. While the oven is heating, mix well all the ingredients together.

3. take a nonstick baking sheet, take a spoonful of the cookie dough, put it on the baking sheet and slightly press it down.

4. After adding sufficient amount of dough on sheet, put it in the oven and let it bake for 20 to 25 minutes or till well done.

5. Take 'em out of the oven, let 'em cool and enjoy.

Adai Dose (Lentils pan cake)

This is one of the healthiest dose/pan cake you can ever eat. Rich in protein and low fat, which makes it a good breakfast or a snack for the kids. Kids generally love to eat dose varieties, this will certainly give them more nourishment than the rest of them. This is also a gluten free pan cake. There are many different recipes to make these doses, i like to make 'em this way.

Ingredients: 

1. Split yellow lentil (Toor dal) - 1 cup

2.Split Green gram (Moong dal) - 1/2 cup

3. Split Chick Peas (Channa dal) - 1/2 cup

4. Raw rice - 1 cup

5. Ginger - 1 inch piece or 1 tbsp paste

6. Whole black pepper - about 1 tsp

7. Dry red chilli - 4 to 5, (if you don't have it on hand, please use cayenne/chilli powder about 1 to 2 tsp, depending on how hot you would want it)

8. Asafoetida - a pinch or two.

9.Salt to taste

10. Finely chopped onions for garnish.

Method:

1. Soak rice, toor, moong, channa dal, balck pepper, dry red chilli for 6 to 8 hours. Do not use the chilli/cayenne powders to soak.

2. Grind the soaked dals and rice with ginger piece smoothly to pan cake batter consistancy.

3. Add salt, asafoetida and chilli/cayenne powder if not using dry chilli to the batter mix well and the dough is ready to be made into pan cakes.

4. To make the pan cakes, heat a pan, preferably non-stick so you can use less oil. pour the batter and spread it around the pan in circular motion starting from center. Pour a few drops of oil around the pan cake and wait till the lower side gets cooked. Flip the pan cake and cook for a few seconds. If you are using chopped onions, drizzle them on the batter as soon as you spread the batter on the pan. 

You can serve it with any kind of chutney/ketchup or pudi.