Konkani Randap : Taushe Bhakri | Magge Bhakri | Cucumber Roti

Another nutritious Konkani Recipe. Cucumber is very good for health. It is very healthy to have cucumber recipe for breakfast. This recipe can be used for breakfast or as a snack. As this roti has all the spices in it, it can be had as it is without any side dish. Instead of cucumber, managalore cucumber also can be used for this recipe.

Preparation Time: 30 minutes

Servings: 4

Ingredients:

• 1 cup grated cucumber
• ¾  cup graged coconut
• ¾ cup rice rava or idli rava
• 1 table spoon sugar
• 1 strand curry leaves
• 2-3 green chillies
• 1 table spoon ghee
• Salt as per taste

  Method:

• Mix grated cucumber, grated coconut, rice rava, curry leaves, sugar and salt in vessel.
• Keep it aside for 30 minutes. Don’t add water. Cucumber leaves water, which is more than sufficient for the roti.

• In a shallow pan, spread the cucumber mixture with hand as shown in picture.

• Fry both the sides.

• Serve hot roti with chutney pudi or simply as it is.

  PS:  Banana leaf also can be used on both the sides, while frying the roti. This gives a great aroma to the roti. 

Chinese Recipes : Simple Sweet Corn Soup

Sweet Corn Soup is one soup liked by every one, starting from toddlers to our grand parents. It is the only soup which takes the least time to prepare, simple procedure to follow and tastiest among all the soups. Modified version of Sweet Corn Soup could be Sweet Corn Vegetable Soup, where one can use finely grated/chopped vegetables like carrot, cabbage in it, which would make the soup not only more healthy but also more delicious.

  

Preparation Time: 20 minutes

Servings: 4

Ingredients:

• 2 cups Sweet Corn Kernels
• 1 table spoon soya sauce
• ½ table spoon pepper powder
• 1 table spoon corn flour
• ½ table spoon sugar
• 1 strand coriander leaves
• Salt to taste

 Method:

• Cook Sweet Corn by adding 2 cups of water in a bowl till it becomes tender. (it takes roughly 5 minutes to cook).

• Keep aside 2 table spoon of corn, to put in the soup at the end.
• Grind rest of the corn to a smooth paste.
• Cook this paste of corn on medium heat.
• Mix corn flour in a ¼ cup of water and add to the corn mixture.

• Add the corn which we kept aside in the step 2, soya sauce, pepper powder, sugar and salt for taste
• Bring the soup to boil and then cook on low heat stirring constantly.
• Once the soup gets its right consistency, remove it from fire.

• Garnish the soup with finely chopped coriander leaves.
• Serve hot the soup with corn kernels dipped in it.

 PS:  If for toddler, one can limit the usage of pepper powder accordingly.

Breakfast Recipes : Methi Paratha | Spiced Stuffed Fenugreek Roti

As every one knows, Methi Leaves are very good for health. Here is a yummy, stomach filling breakfast recipe.

Preparation Time: 30 minutes

Servings: 4

Ingredients:

• 2 big bunch of Methi Leaves(Fenugreek Leaves) finely chopped
• 4 cups of atta / wheet flour
• 1 table spoon chilli powder
• ½ table spoon turmeric powder
• 1 table spoon garam masala powder
• 2 table spoon butter
• ½ table spoon sugar
• 1 table spoon oil
• Salt as per taste

 Method:

• Separate out the Methi leaves from the bunch. Clean the leaves by washing in water and keeping them in salt water for 15 minutes.
• Take out the Methi Leaves and finely chop them.

• Take a big bowl, add wheet flour, finely chopped Methi Leaves, chilli powder, turmeric powder, garam masala powder, butter, salt and sugar.
• Add water, kneed it nicely and prepare a soft dough.

• Apply oil and kneed it once again at the end. Leave it for 1 -2 hours.

• Roll out each and cook on a tawa or griddle until both sides are golden brown.

• Apply ghee on both the sides, while frying.

• Serve hot with curds and tomato catchup.

PS:  Finely chopped onion also can be added, if one likes it.  This dough can be prepared the previous night, which would make the parathas soft and less work in the early morning. One can even try with Kasoori methi leaves and ajwain, which increases the taste and food value.

Dosa Recipes : Instant Dosa | Dhideer Dosa

No time for soaking, grinding and fermenting….. Here is a quick breakfast recipe which suites best on busy working days. Dhideer means sudden/without prior notice. Grated vegetables like carrots, cabbage also can be added which not only increase the taste of dosa, but also increase the food value.

  

Preparation Time: 15 minutes

Servings: 4

Ingredients:

• 3 cups rice flour
• 1 cup wheet flour
• ¾ cut maida flour(all purpose flour)
• 1 table spoon red chilli powder
• 4-5 green chillies
• ¼ - ½ cup buttermilk
• 2 medium size onion, finely chopped
• ½ table spoon mustard seeds
• 2-3 strands coriander leaves
• 1 strand curry leaves
• 1 table spoon oil for seasoning
• Salt as per taste

Method:

• Mix all the 3 flours in a bowl.
• Add finelly chpped onion, red chilli powder, finely chopped green chillies, salt, finely chopped coriander leaves, beat and mix well.

• Add not very sour buttermilk and mix well.
• The consistency of the dosa batter should be not as thick as masala dosa batter. It should slightly thicker than that of buttermilk
• Set the batter aside for about 20 minutes.

• In a non stick pan, add oil, mustard seeds. When it starts spluttering add curry leaves.
• Add this seasoning to the dosa batter mix.

• Make normal dosas as shown in picture (this dosa is thinner than normal masala dosa).

• Serve hot with your favorite chutney.

PS:  You can add 2 table spoon of grated coconut, which gives a grate taste to the dosa. Here in the picture I have not put green chillies, but if one wants the dosas spicier, it can be added. A pinch of baking soda can be added, if you want puffy dosas.

Indian Fast Food Snack Recipes : Delicious Aloo Bonda | Alu Bonda | Batata Vada

Batata Vada, a popular vegetarian fast food snack in Maharashtra, India. “Batata” means potato in English. This dish is mumbai’s very popular dish, in which besan is used to dip potatoes and then deep fry. It is one of the most popular snacks.

Preparation Time: 30 minutes

Servings: 4

Ingredients:

• 4 medium size Potatoes
• A pinch turmeric
• 4 green chillies
• 2-3 strands coriander leaves
• ¼ th table spoon mustard seeds
• 1 strand curry leaves
• A pinch asafoetida(hingu)
• 1 cup besan (gram flour)
• 1 table spoon chilli powder
• Oil
• Salt as per taste

 Method:

• Cut the potatoes into half and cook with a pinch of turmeric in a pressure cooker.
• Peel all of them. Smash them nicely with hand and keep it aside.
• Make a smooth paste of green chillies and coriander leaves using mixer.

• Add this paste to the smashed potatos.
• On a separate tawa, add 1 table spoon oil, mustard seeds, asafetida and curry leaves.
• Now add this seasoning to the above mix of potatoes.
• Make small balls of the potato mix as shown in picture.

• For the batter, in a bowl mix besan, chilli powder, a little salt and a pinch of asafoetida with sufficient water to make a thick paste.
• Heat oil in a kadai.

• Take the balls of potato mixture one by one, dip them in the besan paste so that there is a thick layer of besan paste on potato balls and deep fry in oil.
• Fry till they get a slight brown color.

• Serve hot with tomato ketchup and amsani gojju (coriander leaves and tamarind chutney).

 PS:  If you prefer the crisp vadas, then add 2 table spoon rice flour along with the besan while preapreing the besan paste. Even 1 table spoon of heated oil to the basan paste makes the vadas crispy.

Kannadiga Havyaka Recipes : Jeerige Tambli | Jeerige Saaru

Tambli is a very common and very traditional dish in Havyakas. There are many different kind of Tambli we can make.. ie Ginger(Shunthi) Tambli, Heerekai(Ridge Gourd) Tambli, Mavina Midi(Raw Mangoe) Tambli, Jeerige(Jeera/Cumin Seeds) Tambli. Jeerige Tambli  is one of the easiest and tastiest recipe I have ever tried. No boiling , no heating  just seasoning. Jeerige Tambli is to be served with white rice.

Preparation Time: 10 minutes

Servings: 2

Ingredients:

• 2 table spoon Jeerige(Cumin Seeds)
• 4 red chillies
• ¾  cup grated coconut
• 4 spoon curds/ butter milk
• 3 table spoon ghee
• 1 table spoon mustard seeds
• 1 strand curry leaves
• A pinch of asafoetida 
• Salt for taste

Method:

• Heat 2 table spoon ghee on a non stick thawa. Fry 3 red chillies, Jeera and coconut for 2 minutes.
• Blend all of these to smooth paste using water if needed. Don’t dilute it a lot.
• In the same mixer, put salt and curds for another round.

• Pour it into a medium size bowl. Stir well to mix and keep it aside.
• Heat the remaining ghee on a different small pan, add mustard seeds, curry leaves and red chillies. When the mustard seeds splutter, add asafoetida powder and pour it over the Tambli. 

• Jeerige Tambli is ready, for the combination of plain rice

PS:  If you have had a heavy meal in the afternoon, then here is a best recipe for the night. Jeera(cumin seeds) is very good for digestion.

Kannadiga Recipes : Bassaru With Sabasige Soppu Palya

Dill leaves are called as "Sabbasige Soppu" in kannada. Bassaru and Palya is a combo,  an Authentic Karnataka dish usually made with a variety of lentils. Bassaru or Basida Saaru means rasam made of the water which is used to cook the lentils in kannada. Traditionally this was made more with horse gram (huruli kaalu) but here I have used Green Moong Dal with Dill Leaves, as the combination of both tastes great. The dish sounds a tedious recipe but easy when you get the hang of preparing it and the taste makes it worth the job done.

So the below listed ingredients are for both. 

Preparation Time: 30 minutes

Servings: 4

  Ingredients:

• 1 bunch Sabbasige Soppu(Dill Leaves)
• 1 cup Green Moong Dal
• 7 to 8 Garlic pods chopped
• 2 medium Onion chopped roughly
• 2 tea spoon Sambar powder
• 2 table spoon grated Coconut
• Pinch of Turmeric powder
• 2 tea spoon Mustard seeds
• 2 tea spoon Urad dal
• 3–4 Green chillies
• 2 table spoon Chilli powder
• Salt for taste

 Method:  Dry Palya

• Soak Green Moong Dal for atleast 4 hours.

• Pressure cook Green Moong Dal and Dill Leaves with little turmeric and more water for 3 whistle.
• When dal is cooked drain the water and keep it aside.
• Keep 3 table spoon cooked dal for the Bassaru.
• Cut the onions and tomatoes roughly and keep aside. 

• Heat oil in a kadai, saute urad dal and mustard seeds.
• When it crackles add green chillies and onion.
• When onion starts turning brown in color, add cooked dil leaves and Moong Dal mix.

• Saute for 2 minutes on a medium flame.
• Add 1 table spoon grated coconut and saute for 1 more minute.

• Add salt for taste and simmer for 5 mins.

   Method:  Bassaru

• Heat oil in a kadai,  saute garlic, jeera and onion one after the other.
• Blend together 3 table spoon of cooked dal, 1 table spoon grated coconut and the rest of the mix got from 1st step.

• Add water to make smooth paste.
• Heat oil in a kadai. Saute mustard, curry leaves in oil.
• Add the collected dal cooked water(veggie stock or broth), cook for 5 minutes.

• Add ground masala paste and sambar powder, chilli powder .
• When it starts boiling add tomatoes.

• Add salt according to taste. 
• Add finely chopped coriander leaves and switch off the flame.

PS:  This dish goes well with raagi mudde (ragi balls) and rice.