Showing posts with label snacks. Show all posts
Showing posts with label snacks. Show all posts

Wednesday, February 6, 2013

Bhindi Fry

At Dusk, little over two months ago when I was sitting beside the window of my balcony with a cup of tea,while I was about to take my next sip heard a brief shout of a familiar vegetable by a street vendor at the far end of the road... A big overdose of my ego convinced me that it was Okra or Ladies Finger  which I heard.... I rambled across the street to grab the Vegetable by  Making an guesstimate of all the delicious recipes I could prepare out of it... I could not trace the man I was searching for and came home with a heavy heart and saw my Husband standing at the door with a  carry bag...My joy knew no bounds when I saw Okra's peeking through the bag and smiling at me....  

Among many relishing recipes I decided to prepare 'Bhindi fry' or 'Okra fry'...

Okra is probably one of the widely loved vegetable,along with many nutritional benefits it also bestows many medicinal values...

Bhindi Fry (Okra Fry)is an easy to make tasty dish.The crispiness and the perfect seasoning makes it as one of the Idyllic Side dishes...   

1)8 to 10 okra/bhindi/ladies finger
2)2 Tbsp Besan/Chickpeas Flour
3)pinch of Turmeric powder
4)Pinch of Asafoetida/Hing
5)1 tsp Red chilly powder
6)1 tsp Garam masala
7)2 to 3 Tbsp vegetable oil or any cooking oil
8)salt as per the taste

1)Wash, wipe and slit the ladies finger into length wise 
2)Mix all the dry ingredients and add 2 to 3 spoons of water make a thick paste
3)Stuff all the okra's with this masala paste 
4)Keep small frying pan on heat and add oil.
5)when the oil is warm enough add the stuffed okra's and shallow fry until both sides turns crisp...

Crispy Okra or Bhindi Fry is ready,serve hot as a side dish...   

Tuesday, June 5, 2012

Sweet Paddu or Sihi Guliappa

Time was  when Time was on My Side and I thought Blogging was Just a Matter Of Time...Now Time has Veered So much that the Thought of Blogging Seems like a  Million Miles Away,coz  My Little One takes up Waaaaay too much of my time ....

So Time is the Thing that all of us Strive to Find and No body gets their "Mee-Time" so easily...You gotta dig your own Time in order to Pursuit your Dream Hobby...

Until Sometimes The image of my  Baby slumbering on the clouds seemed so unreal ...
Believe me folks not Blogging was not easy for me, Immobility was killing me, but my Journey of wading through all the  sleepless chaos and the huzzle  for this tiny little precious thing was so worth it......

Now lets focus on Today's Recipe...Sihi Paddu or Sweet Guliappa

Paddu or Guliappa is a very popular Staple  South Indian Breakfast... Whenever you Crib about having 'Dosa Again' you can make Dosa in a Different Shape with a different Taste and Texture...... It comes in many Flavors - Sweet,Spicy,Masala or the Regular one which is prepared using the Dosa Batter......It is Cooked in a Special Vessel Which has a Depression to pour the Batter in.....Paddu are best Savored hot and crisp  right out of the pan with some Spicy Chutney...A Whole Bunch of Thanks to My  Mother-In-Law for Imparting such a Tasty Recipe  to me.......

1)3 cups white rice soaked atleast for 4 to 5 hours
2)1 cup poha soaked along with rice
3)1 cup grated coconut
4)2 Tbsp Fenugreek/Menthi  Seeds soaked along with rice
5)1 1/2 cup Jaggery(Adjust according to your preference)
6)Salt as per the taste
7)Pinch of Cardamom powder
8)2 Tbsp Ghee or Vegetable oil

1)Blend all the above Ingredients into a fine paste(batter should not be too thin) and keep aside at least for 3 to 4 hours..Consistency of the batter should be of dosa batter.
2)keep paddu tava on a medium flame and grease the well shaped tava with some ghee or vegetable oil..Pour the batter until 3/4 th of the well and cover the lid..Flip it on the other side and add little ghee or oil all over it...Cook until it becomes Crisp and Brown...

     Serve immediately with ghee and chutney powder or Chutney

Wednesday, November 24, 2010

crispy Onion Uttapam

When the onions and  the coconuts marry in my mouth it will undeniably be  an OMG moment.. Onion Uttapam  is one of the hot favorite breakfast among Dosa Lovers and also a perfect banquet for those who crave for  variety..To me the onion uttapam which my father makes is one of the best dosas I have ever relished till date..
 A few minutes from now you will encounter a recipe for a sizzling  hot Onion Dosa or Uttapam..

What's more delighting  is a motley collection of  uttapam can be put together using the same batter.Uttapam tastes great when the batter is either a day or two old or the batter has leavened little more..

1)dosa batter
2)1 cup finely chopped onion
3)1/2 cup grated carrot
4)1/2 cup freshly grated coconut
5)3 to 4 green chillies chopped finely
7)salt(only if the batter has no salt)
8) vegetable oil to prepare dosa

1)Mix finely chopped onions,grated coconut,grated carrots,chopped green chillies,cilantro or coriander leaves and mix it well.

2)keep the skillet/pan on a medium flame,smear oil all over.
3)Take a ladle full of batter and spread over the skillet.The thickness and the size of the uttapam should be like a pan  cake(thick and small)
4)spread the onion and coconut mixture on top of the uttapam,add oil on all sides and allow it to cook until the other side turns crisp and golden brown in color.(Cover the lid)

5)Gently flip the uttapam to other side and allow to cook until the onions turns crisp and golden brown in color.
6)Take out the uttapam from the skillet and serve hot with a coconut chutney.

Note 1: Preparation of Dosa Batter
1)Soak 1 cup of urad dal and 3 cups of dosa rice in a separate bowl atleast for 4 hours.
2)Soak a tsp of methi seeds,1/2 cup poha  along with the dosa rice.
3)Blend all the ingredients together,add required amount of salt and keep aside for an overnight for  the leavening/fermentation to happen.

Note 2:
1)The combination of the veggies can be varied according to the individual taste preferences.
2)Uttapam should be served instantly before it looses its crispiness.

Thursday, October 21, 2010

Puffed Rice Poha/Upma - Mandakki Usli

 I was Gazing at the Window and got the glimpse of Spectacular Sunset  that was about to happen.Instead of Focusing on the sun I decided to capture  the beautiful golden yellow color.

Today's Weather gave the Impression that it is Perfect, and is going to stay like that for a while..To Enjoy this further my Husband and myself decided to take an Evening stroll.Cool Wind welcomed us with a slight Nudge and suddenly my husband decelerated his walking speed and was Baffled at the thing that just happened....I came to my senses and in my defense I started blaming  at the street food,and the aroma which Magnetized me and  slowly carried across the street with out even looking at the Signal...Before I get one more Snack Attack we decided to walk back..

The aroma which made me forget all the traffic rules kept wafting in my head.Hence determined to make a spicy  dish as that  of the street food but with a healthy tag...Just for the records, the epicure at my home(My hubby) gave a Thumps-up and declared it as an 'Healthy Snack'. 

The Combination of the Spices and the lightness of the Puffed rice makes this dish a perfect choice for the Breakfast as well as  the snack.

Puffed Rice:

Its  a type of puffed grain made from rice,usually made by heating rice kernels under high pressure in the presence of steam.

1)4to5 cups puffed rice
2)3to4 green chillies split in half
3)1 onion chopped finely
4)1 tsp turmeric/haldi
5)2to3 tsp sugar
6)salt as per the taste
7)2to3 Tbsp Dalia Split(Hurkadle,Puttani)
8)2 Tbsp vegetable oil
9)1tsp mustard seeds
10)1tsp Jeera/Cumin seeds
11)curry leaves and cilantro/coriander leaves for garnishing
12)1/2 lemon

1)soak the puffed rice in the water for about 2 minutes
2)Squeeze out the water and keep the soaked puffed rice aside(Make sure it doesn't soak much water)
3)Make a fine powder of Dalia Split and keep aside
4)Take oil in a Kadai,when the oil gets warm add mustard seeds,jeera.
5)After the spluttering  stops add green chillies,curry leaves and chopped onion
6)Saute for about 5 minutes until onion becomes tender and turns light brown(Small amount of salt can make onions cook fast)
7)Add a pinch of turmeric,sugar and required amount of salt and saute for a minute
8)Add puffed rice(make sure there is no water) cilantro/coriander leaves and mix well
9)Add 2 to 3 Tbsp Dalia powder , sprinkle the lemon juice and cut the flame to off.

Mandakki Usli/Puffed Rice Poha is ready,Serve hot with a masala chai or a steamy hot coffee

1)After soaking the quantity of the puffed rice reduces drastically hence estimate the correct proportion for breakfast or for snack.
2)Adding Dalia split powder helps in bringing all the ingredients together
3)Mandakki Usli or Puffed rice poha should be eaten instantly as it gets soggy if kept for a longer time.
4)Mandakki Usli and Mirchi Bajji(spicy green pepper fritters) makes an ultimate combo..Try both the dishes together to get the maximum delight.  

Tuesday, June 29, 2010

Pudina Vermicelli Pulav(Shavige Pulav)

Today If you have already made up your mind to spend less time in the kitchen and yet promise to have a Delectable Breakfast then you are at the right place..The Recipe which I am Blogging about is very unique Hailing from the Western Ghats of Karnataka(Malnadu)  and Swears to Please the Palate as well as the Guest...I received this recipe from one of my  Aunt in Shimoga who is a Genius in creating such Unique and Tasty dishes....Try out this simple dish and make your day special......

1)1 whole bunch Fresh Pudina/Mint leaves
2)1/2 bunch cilantro /Coriander leaves
3)1 cup vermicelli/Shavige
4)4 to 5 green chillies(according to your taste)
5)1 tsp cinnamon powder 
6)4 to 5 garlic cloves
7)1 cardamom
8)1/2 inch Ginger
9)1/2 cup freshly grated coconut(optional)
10)1 1/2 cup water(to cook vermicelli)
11)salt and sugar(jaggery) as per the taste

For Tadka:
1)2 Tbsp vegetable oil
2)1tsp mustard seeds
3)1tsp urad daal
4)1 tsp channa daal
5)curry leaves
6)10 to 12 cashews

1)Blend whole bunch of cleaned pudina/Mint ,cilantro/coriander leaves,ginger,garlic,green chillies,cinnamon and Cardamom using little water.(make a fine paste)
2)Roast vermicelli by adding a tsp of oil until it turns to light brown color and keep it aside.
3)Take a kadai and add the remaining oil,when it is warm add,mustard seeds.
4)After it splitters add urad daal,channa daal,cashews and roast until it turns light brown.
5)Add curry leaves and the blended masala and fry until the raw smell vanishes
6)Add one and a half cup water and allow it to  boil.( maximum flame)
7)After it starts boiling add roasted vermicelli and cover the lid and allow it to cook by reducing the flame to medium.
8) when the vermicelli is almost cooked ,add salt and sugar according to the taste(if salt and sugar are added initially then vermicelli may not cook properly)
9)Cut the flame to off when it is done fully and serve after 5 minutes by adding freshly grated coconut on top.

                        Pudina Vermicelli Pulav(Shavige Pulav)

Tuesday, February 16, 2010


I Guess I wouldn't be Overstating  If I say 'Chats' are the Best Snack found On Earth,which is Loaded with lots of ChatPatta and Masti..This is one such Snack which has Abided by me  since my Childhood and also has the capacity to Drivel  me in the Middle of the night...I am sure Everyone has a Fond Memory Associated with this street Side Snack during their Growing Up years...I remember during my college days I had bookmarked a Shop and used to save up all my pocket money to flock in to that shop which used to serve the Best Chat  Till date.... 

Bhel-Puri is a snack made from Puffed Rice,some veggies and spices.Tangy and Spicy Chutneys Helps in making  it a 'Savoury Dish'.

1)2 to 3 cups Puffed Rice/kadle Puri(depending upon the quantity)
2)1 cup chopped Onion
3)1 cup chopped Tomato
4)1/2 cup grated Carrot
5)1 Tbsp Sweet Chutney(Tamarind and dates chutney)
6)2 to 3 tsp Spicy Chutney(Mint and Coriander Chutney)
7)2 tsp Chat masala
8)Pinch of Black salt
9)1/2 cup roasted peanuts
10)Handful of Chips/papadi(preferably Pita Chips)
11)Sev for garnishing
12)Cilantro/Coriander for garnishing

Ingredients for Sweet Chutney:
1)1 cup dates and few Figs(optional) soaked in water
2)1/2 lemon size tamarind soaked in water
3)1 tsp Cumin/Coriander Powder
4)1 tsp Chat masala
5)Pinch of Black Salt
6)2 to 3 Tbsp Brown sugar/Jaggery

Ingredients for Spicy Chutney:
1)1 bunch of Cilantro/Coriander 
2)1/2 bunch of Mint/Pudina
3)4 to 5 Green chillies(depending upon the taste)
4)Lemon juice
5)2 tsp Cumin Coriander Powder
6)1 tsp Chat Masala
7)Black salt
8)2 garlic cloves

Method:sweet Chutney
1)Take Dates,Figs,Tamarind,Brown Sugar/Jaggery and get to a boil(water used for soaking should be added) and allow it to cool for a while
2)Blend all the ingredients together by adding black salt,chat masala and cumin coriander powder in to fine paste(paste should be thick)
3)Sweet Chutney is ready and can be preserved in an air tight container
                         Tamarind and Sweet Chutney

Method:Spicy Chutney
1)Wash coriander/cilantro and mint thoroughly and blend along with green chillies,black salt,garlic,cumin-coriander powder,chat masala in to a fine paste by adding very little water.
2)Lime  juice should be added while blending.
3)Spicy chutney is ready,can be preserved for longer days in an air tight container
                       Mint and Coriander Spicy Chutney

1)Take Puffed rice in a big bowl,add finely chopped onion,tomato,carrot,roasted peanuts,chips,salt,sweet and spicy chutneys.Give it a nice mix
2)Finally garnish with cilantro and Sev on top.
3)Bhel Puri  is ready and serve instantly..

                      Chatpata Bhel-Puri is Ready!!

  Bhel Puri is ready Enjoy with  Masala Chai or  Steamy Cup of Hot Coffee

Wednesday, January 27, 2010

Veg Puffs(Bakery Style)

I am Back With Yet another  Excuse to have this Delicious  Tea-Time Snack...My Reasoning goes all the way back to my school days,where in  I used to enjoy this snack with my Closest Buddy..
When ever my Father used to get me this snack,I Remember my  Crazy Habit of saving good things for last,I know it sounds Offal but the thought of Nicer Things waiting for me last gave comfort to my soul...
May be its not possible to bring back my old days,but its evidently possible to Re-create the same magic  at home and enjoy with my Husband and Friends..

Ingredients For Filling:
1) Puff/Pastry sheets (see the photo below)
2)1 cup finely chopped capsicum/Bell Pepper
3)1/2 cup pees(fresh or frozen)
4)1 cup finely chopped tomato
5)1 cup finely chopped onion/Spring Onion
6)1 Tbsp cumin-coriander powder
7)2 tsp mango powder
8)1 tsp Haldi/Turmeric
9)3 tsp Garam Masala
10)1 tsp red chilly powder
11)1 tsp sugar
12)Cilantro/Coriander leaves for garnishing
13)salt as per the taste
14)2 Tbsp oil
15)1 tsp Jeera/cumin and mustard seeds
16)1 tsp Garlic Powder(optional)

To Make Puffs:
1 Puff Pastry Sheet(Available in any US grocery /Indian Store)

Method:For Filling
1)Take oil in a kadai,add mustard and cumin seeds when the oil gets warm
2)When it splutters add onions,garlic powder,and Haldi/Turmeric,fry until the onion turns slightly golden brown in color(By adding little salt)
3)Add pees,tomato,capsicum and fry for 5 to 10 minutes
4)Add cumin-coriander powder,mango powder,garam masala,red chilly powder,salt and spoon of sugar
5)Fry until all the veggies are equally seasoned.
6)Garnish with cilantro and cut the flame to off when the sabji becomes dry (make sure the water from the veggies are dried completely)

               Mixed Veggie Filling is ready

Mixed Veggie Filling Makes a Nice Combo With Roti's and Chapathi's!!

To Make Puffs:
1)Take out the puff pastry sheets from the freezer and allow to come to the room temperature.
2)Cut the sheets into 6 equal portion and fill the sabji (Make sure the filling is not too much)
3)Carefully fold the sheet and seal the three sides (Fork can be used to seal),place this on a baking pan leaving equal space between one another

4)Pre heat the Conventional oven for about 400 deg and place this puffs in the oven for about 30 to 35 minutes(Time may Vary)

5) Each Puff starts rising and color starts changing to light golden brown.
6)Switch off the flame when Puffs are done

Delicious Tea-Time Snack are ready,serve Hot!!!
               Serve with Tomato Ketchup or Tamarind Chutney!!!        

1) Puffs will not rise or puff up if it is sealed tightly after the  fillings are done
2)One Puff pastry box contains two puff sheets,one puff sheet makes six puffs..
3)Fillings can be varied according to the individual taste buds.
4)Tastes best if served fresh from the oven

Sunday, January 3, 2010

Chinese Noodles/Pad Thai

I Remember Longing for Chinese-Food Ever Since My School Days... Those Days,It was one of the Popular Fast-Food Which had Just Started Blooming across the City....Since Noodles belong to Chinese Cuisine,I assumed that it was  Confined only to Restaurants,but Indian Cuisine being the Mixed-Bag of all Cuisines has made it Possible to Relish any thing Under Our Sleeve with a Seal of Healthiness.Kids and teenagers love noodles, and this a healthy and quick way to get some veggies into the body.

Noodles are  Ribbon like Narrow Strips of dried dough usually made of wheat flour,spice extracts and water...
Here goes my  Husband's Version of Chinese Noodles in my Words...

Ingredients:1)1 packet Chinese Noodles (I have used Ching's noodles here)
2)1 cup chopped capsicum/bell pepper
3)1 cup carrot
4)1 cup beans
5)1 cup onion and tender sprouts(optional)
6)3 to 4 cloves of garlic, ginger
7)1 Tbsp Soy sauce
8)1 Tbsp Tomato ketchup,hot sauce(optional)  
9)1 Tbsp  Soy sacuce,red chilli sauce or you can even use All In One Sauce(Ching's secret sauce) 
10)2 to 3 slit green chillies
11)2 Tbsp olive or vegetable oil
12)Salt as per taste

1)Keep the water to boil in a big pan
2)When water gets to a boil add noodles and cover the lid for about 8 to 10 minutes until the noodles are almost cooked. keep checking noodle threads to make sure that it is not overcooked.
3)Drain the hot water , wash it with cold water and spread the noodles on the plate and add 2 to 3 tsp oil(this makes noodles non sticky)
4)Add oil in  a wok,when it gets to warm add finely chopped ginger,garlic,chillies,salt and fry for just 2 mins
5)  Add vegetables starting from the hardest ( carrots,beans,onions,capsicum) on a high flame.
6)Toss in all sauces  one after the other and keep frying(check the seasoning at this stage)
7) Finally add noodles and give it a nice mix
Tips: 1)Chinese dish should always be done on high flame
2)Add Tomato Ketchup to enhance its flavor and taste. 
3)Do you like 'Pad Thai'? crush some roasted peanuts in mixer and drizzle it over the noodle to give it a Thai touch!!!
                       Chinese Noodles is ready to serve. 

Monday, December 21, 2009


Celebrations are Incomplete without Food..Poori's are one such Rich Food which are Reserved Exclusively for a Special Occasion or a Ceremony...
Its a Deep-Fried  Indian Bread, used to Scoop-Up Curries, Veggies and Sometimes with many of the Chosen Desserts & hence making it more Richer & Tastier...   
There are some Umpteen Number of Combinations in which These Poori's can be Enjoyed with...

1)2 cups of wheat flour
2)2 tsp oil
3)1 tsp sugar
4)salt as per taste
5)Water to make a dough 

1)Take wheat flour in a bowl,add oil,salt,sugar and mix it well
2)Make a Pliable Dough by using the water(Generally 3 cups of wheat flour takes 1 cup of water to make it flexible) 
3)Knead well to get the correct pliable consistency& Cover the dough with moist piece of cloth/paper towel(keep it aside for at least half an hour)
4)keep oil in Wok to heat up in medium flame
5)Make a small balls of dough(desired size according to your liking)
6)Roll the dough using a rolling pin to form a circular disk(dry wheat flour should be used to make it non sticky)
7)Dust off the flour and release them slowly in a wok(Make sure the oil is hot enough)
8)Flip both the sides until it puffs and cooks(Cook in a medium heat)
9)Repeat the same procedure on the remaining disks
10)switch off the flame when all the poori's are ready
               Crispy Poori's are ready to serve

serve it with any of the below side dish

1)Adding little sugar makes poori crispy
2)Poori's should not be rolled too thin nor too thick,slight difference in the thickness  makes poori Non-Puffier
3)Oil should be kept at the right temperature(on Medium flame).Due to the slight variation in the temperature,poori's may get scorched or end up as  messy& greasy  by soaking oil.  
4) Use Olive oil/any low cholesterol oil as a healthier option.

Wednesday, December 16, 2009

Bread Upma

As a Matter-of-Fact  Bread is one of the Versatile and a Staple Food In many Countries...Bread Upma  is one of the Courteous Recipe's of My Husband.A Simple-Dish which Comes very Handy on any Occasion, which Serves both as Quick Breakfast and as a Snack... Bread Upma Is a Delicious Recipe to Fritter-Away the old stock of Bread from your Pantry... 

1)6 to 7 slices of white bread 
2)1 finely chopped onion
3)2 to 3 green chillies
4) Chopped Spring onions for garnishing
5)Cilantro/coriander leaves for garnishing
6)1 Tbsp oil
7)1tsp Urad daal
8)1tsp mustard seeds
9)Pinch of Haldi
10)Curry leaves
11)1tsp sugar
12)Lemon Juice
13)Salt as per taste 

1)Cut/dice the bread into small rectangular pieces.
2)Add oil in a Kadai,when the oil is warm enough add mustard seeds,urad daal
3)When the mustard starts Spluttering,add curry leaves,chopped onions and fry until the sides  of the onion turns into golden brown in color
4)Add green chillies,haldi,sugar and salt(check the seasoning)
5)Add bread cubes and mix all the ingredients(on a medium flame)
6)Switch off the flame and add lime juice,cilantro,spring onions(give it a nice mix)  

Bread Upma Is ready ,serve  with a hot cup of coffee or a Masala chai

Tip:1)Same Recipe can be tried by substituting bread with Puffed rice(Kadle Puri) or Parched rice(Avalakki) with the only difference that both puffed and parched  rice's should be soaked in water before going on the flame..
2) To make it  a snack just spread some sev on the top before serving.

Saturday, November 28, 2009

Goli baje or Mangalore Bajji

Goli baje(Mangalore Special)

Golibaje Reminds me of my native place ' Mangalore',The chief port City,which Gratifies Us from its 'Serenity & Greenery' and Promises us some Unique Urbanity and a   Flavorsome Food... Its a perfect Get-away  from the Hustle-Bustle world of Concrete Jungle...Its not possible to Pen Down all the pleasant memories Associated with this City,but this Simple delicious Golibaje summarizes the  entire Coastal Feeling..These Good-Tasting Golibaje's are the integral part of any Carnivals, Restaurants,and Celebrations in Dakshina kannada.... 

1)2 cups Maida
2)Thick Sour Curds 1/2 Cup
3)Finely Chopped Ginger
4)Cut Coconut Pieces
5)Chopped green chillies
6)1 Tbsp Sugar
7)Baking soda(a Pinch)
8)curry leaves
9)1 tsp jeera/cumin seeds
 10)Oil for frying
11)Salt as per taste

1)Take 2 cups maida in a bowl,add chilies,ginger,coconut pieces,jeera/cumin seeds,sugar,soda,salt.Finely mix all the ingredients
2)Make a thick batter using curds.(the batter should be slightly thicker that the Idli Batter) 
3)Add 1 tsp oil and keep it for 2 to 3 hours.(Cover the lid to retain the moisture)
4)Take oil in a Wok or kadai and keep it in a medium flame (until the oil becomes hot enough to fry)
5)Take a Dollop of this batter and slowly place it in the oil (one by one)
6)Keep Flipping until the outer layer becomes Crispy and changes to golden brown in color.
7)Cut the flame to off when all the Golibaje's are ready.
8)Golibaje's can be served with any coconut chutney 
Tip:1)Golibaje's should be served hot to reap its taste
        2)The batter should be of the correct consistency failing which Golibaje will become very hard (if batter is too thick) ; it can become very soggy and oily if the batter is too thin. 

             Delicious Crispy Golibaje's are ready to serve with hot Coffee.

Friday, November 20, 2009


Pathrode (US/Indian style)

This is yet another 'Master Piece' dish of the 'Coastal Karnataka Cuisine' and is Superlative in its own way.It demands little 'Perseverance and Gutsiness' but the result Truly makes you Happy......

Pathrode is derived form the word 'Pathra and Vada',Pathra means leaves and Vada means  Spicy Fritters.The Leaves used in this dish are called as Colocasia(Kesuvina Soppu in kannada). It is known to many parts of India with different Synonyms...

Lately I have been thinking a lot,Since these leaves are not available in US or I can say atleast not where I am Put-Up..My constant effort in Seeking these leaves Introduced me to another leaf which seemed to be a very Close-Friend of this Colocasia leaves and the Taste also takes you 'Close to its Originality'....

                                                Collard Greens:

Collards leaf are various Loose -Leafed which belongs to the same species which produces 'Cabbage and Broccoli'.The plant is grown for its large,dark colored,edible leaves and as a Garden is also moderately sensitive to salinity,as an upright stalk often growing up to 2 feet tall.Many people believe that theyare tastier and more nutritious in the cold months..

1)2 cup Rice
2)8 to 10 Red chillies (based on desired heat)
3)1cup Coconut freshly grated
4)3Tbsp Coriander/Dhania seeds
5)2Tbsp Jeera/Cumin seeds
6)1tsp Turmeric/haldi
7)Half Lemon Size Tamarind
8) Jaggery/Brown Sugar
9) Fresh Collard Leaves /Colocasia(Kesuvina Soppu)
10)1 Tbsp oil
11)Salt as per taste

1)Soak 2 Cups of rice for at least 8 hours or 1 day in Prior
2)Blend this rice into a fine paste using very little water just enough to make a paste.
3)Take a small Kadai and  add 1 Tbsp oil,red chillies,coriander/dania,cumin,tamarind,coconut,Turmeric/haldi
4)Fry until the raw smell of the seeds vanishes(for about 10 minutes)in a medium flame
5)Blend these masala by adding very little water
6)Add these masala to the rice paste with the correct amount of salt and jaggery.
7)Whisk thoroughly(the consistency of this batter should be like Chutney)
8)Clean the Collards leaves thoroughly 
9)Smear this Spicy batter on the leaves(on all sides)
10)Fold these leaves carefully(make into a small  rectangular folded leaf packets)
11)Place these folded leaves(batter smeared) in a steam container or an Idli Mold (or any container where there is a room for steam)
12)Bake for about 30 to 40 minutes(time may vary) until the color of the leaf changes
13)Cut the flame to Off when the Pathrode's are ready

Tip: If you have a small rice cooker and a fitting vessel with holes in the bottom, you can add water to the rice cooker and get it to boil and place the pathrode in the vessel with holes so that the steam from the cooker can cook the leaves.

Spicy Patrode are ready,serve it with cocnut oil(optional) or butter on top

Want to Enhance its Taste and make it Crispy then Slice these patrode into a Desired Shape and place it on a Preheated Skillet/tava and drizzle Little Coconut oil(any cooking oil) 
                               Crispy Patrode is ready,serve it hot!

Nutrional Benefits of Collard:
1)Collards are gaining new respect as Nutritional Powerhouse,they are loaded with 
Disease-Fighting  Beta carotene and offer respectable amount of Vitamin C,Calcium and Fiber.
2)They are an Excellent source of Vitamin A,which helps to protect against Cataract,Heart-Disease,Cancer and Aging through its antioxidant properties.
3)Helps in strengthening the Immune System.

This is My Entry to Arundhuti's 'Served With Love' Event.

Friday, November 13, 2009

Vegetable Cutlet

Mixed Veg  Cutlet!!

 Here Flies one more Feather from the 'Appetizer Cap'...These are Well-Liked because of its 'Simplicity and Uniqueness'.Since these Spicy fritters are not Deep Fried ,I think it will Win the Hearts of many 'Health Conscious People' . I  Simply call it as a 'Crowd Pleaser'.

As a matter of fact these Cutlets can be made using any vegetable,just make it Distinctive by adding your Personal Touch!!!!

1)2 to 3 boiled potatoes
2)1/2 cup peas
3)1/2 cup sweet corn(optional)
4)1 medium sized carrot(cut in to small pieces)
5)1/2 cup beans(cut in to small pieces)
6)2Tbsp Bessan
7)1 cup bread crumps
8)3 Tbsp vegetable oil
9)1tsp coriander powder
10)2 tsp garam masala
11)1 tsp red chilly powder
12)1 tsp sugar
13)1 tsp turmeric/haldi
15)salt as per taste
16)Mustard seeds
17)Lime juice

1)Boil all the vegetables with salt by adding very little water
2)Add 1Tbsp oil in Kadai,add mustard seeds when the oil is warm
3)After the mustard seeds splutters add all the vegetables(remove the excess water in the egetables if any)
4)Add turmeric/haldi,redchilly powder/garam masala,sugar and salt and fry it for some time(check the seasoning)
5)switch off the heat and add cilantro/coriander, lime juice and give it a nice mix.

6)Allow it to cool for a while and make dumplings(any desired shape)
7) Refrigerate these dumplings for about 15 to 20 minutes to avoid crumpling.
8)Take 2Tbsp bessan powder,add little turmeric/haldi,salt,1/2 tsp redchilly and garam masala powder(just for the seasoning)
9)Make a thick paste by adding little water
10)Dunk these dumplings in the bessan batter and roll it over the bread crumps(one by one)
11)Place these dumplings on a preheated Skillet/tava
12)Add little oil on all the sides 
13)Keep tossing and turning until the outerlayer turns golden brown in color
14)Switch off the flame when it is done.

Crispy Cutlets are ready,serve it with Ketchup or Mint Chutney with a Steamy cup of Coffee !!