Potato Greenpeas Bhaji

Ingredients:

Potatoes - ¼ Kg

Cooked green peas - 1 cup

Oil - 3 tbsp

Cloves - 4

Cinnamon - 2 pieces

Onions - ½ cup, chopped

Green chillies - 6 or to taste,

Turmeric powder - ½ tsp

Tomatoes - ½ cup, chopped

Besan (chick peas flour) - 2 tbsp

Salt - to taste

Coriander leaves - 2 tbsp

Method:
Boil, peel and cut potatoes into 2 cm cubes.
Heat oil, add cloves and cinnamon. After few seconds, add onion and green chillies. Fry till onions are light brown.
Add turmeric powder and tomatoes. Cover and simmer for 2-3 minutes or till the tomatoes are soft.
Add 1 ½ cups of water, potatoes, peas and salt.
Mix besan with ½ cup water and add to the bhaji.
Allow to boil, lower the heat and simmer for 5 minutes. Sprinkle coriander leaves on top. Serve hot with poories or chapathis.

Dark nut Chocolate Cake

11/4 Cup All purpose flour

2 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1 cup sugar

1 tablespoon Vanilla essence

1/2 cup milk or water

1/2 cup butter

2 Eggs

1/2 cup condensed milk

Method:

Preheat oven to 350 degree F

Mix flour, Cocoa powder,baking powder, sugar and vanilla essence in a bowl.

Add milk, vegetable oil and eggs

Mix everything together until smooth.transfer to the bake tin and bake at 350 degree F approx 35 to 45 mins

Ready serve.

Corn Batura

A delicious recipe from Punjab which is served for breakfast has become very much loved brunch and lunch in our house hold. This may not be the authentic way to make Chole Bhature but thought let me try something different. so, Instead of channa i have used sweet corn.

Ingredients: For Masala
1 cup Sweet Corn

1 big Onions

1 large Tomatoes/1/2 canned Tomato puree

1 inch Ginger

2-3 cloves Garlic

1/4 tsp Amchur Powder

1/4 tsp Coriander Powder

1/2 tbsp Red chili Powder

1/2 tbsp Garam Masala

1/2 tbsp Badhshah Chole Masala

2 Cardamoms

2 Cloves

1/4 inch Cinnamon

2-3 tbsp Coriander Leaves, chopped

1 tsp Cumin Seeds

2 tbsp Oil

½ tbsp Sugar

Salt to taste

Method:

Cook the Sweet Corn with little salt in pressure cooker with enough water for about 15 minutes.

Cool it and Take out the Corn kernels.

In a mean while, grind onion, ginger, and garlic along with cardamom, cloves and cinnamon without adding any water.

Heat ghee or oil in a frying pan and add cumin seeds to it.When it splutters add the ground masala paste and fry in medium flame till ghee separates from it.

Add Coriander Powder, Amchur Powder, Red chili Powder, garam masala, Badhshah Chole masala and sauté it for a minute.

Now mix tomato puree and keep stirring constantly until the moisture is completely absorbed.Add salt, sugar and cooked corn kernels with little water and cook till gravy turns thick.

Remove from fire and garish with chopped coriander leaves and serve hot with bhaturas or puries accompanied with finely chopped onions and lemon pieces.

Ingredients For Batura:

1/2 cup Plain Flour

1/2 cup Wheat Flour

2 tbsp plain yogurt

1/2 tsp Baking powder

2 tsp oil

Salt to taste

Method:

Mix all the ingredients above and knead well using enough water to make soft dough.Cover it with wet cloth and keep it in a warm place for half an hour.

Make a lemon sized ball and roll them out to chapatti sized circles with ¼ cm thickness.

Heat oil in a deep frying pan and fry bhaturas till they turn slightly golden and place them on paper towel.

Make sure that you don’t fry the bhatures long because you want them to be soft and light golden.Serve them with Corn Masala and vegetable salad and relish.

Dill-Masala Dosa(Sabsige soppena chatti in Kundapur,Udupi)

Ingredients:

2 cups - Idli rice

1/2 cup - Black gram(urad Dal)

3 tsp - Bengal gram

2 tsp - Methi seeds

Soak the above ingredients for about 4 hrs.

1 cup - Dill (Sabsige soppu in kannada) take out the stem.

2 tsp - Coriender seeds

1 tsp - Cumin seeds

1/2 cup - grated coconut

1/2 tsp - tamrind paste

1/4 tsp - tumeric

1 tsp - Red chili powder

salt to taste

First grind the coriender seeds, cumin seeds, grated coconut,tamrind paste and salt.

Then grind the soaked ingredients with enough water and mix all..

Now add the Dill to the batter...Spread the batter on tava evenly.

Serve hot with Butter

Note: you can add Methi leaves, Spinach,tender banana (make a round thin slices and dip in baking soda and batter and placed on tava) instead of Dill..

Beetroot Curry

Ingredients :

2 Cups Grated Beetroot

1/2 cup grated coconut

Ginger

4 - 5 Green chilis

2 tsp rice(soak the rice for 1/2 hr)

1/2 tsp Tamrind paste

1/4 tsp Tumeric

Salt to taste

Curry leaves

For seasoning :

1/2 tsp Mustard seeds

1/2 tsp Black gram

2-3 Red chilis

3-4 Gralic piceces

2 tsp - oil

Method: Grind the grated coconut,ginger,soaked rice and green chilis with water to a fine paste.

Boil the grated beetroot with water until soft. Add curry leaves,tumeric,tamrind paste,salt and ground paste and bring it to boil for 10 mins.

Heat oil in a pan, add seasonings and gralic piceces, when gralic is roasted,stir into the curry.

Serve with rice or chapathi..
Note: For this curry Red leaves (in kannada it is called as kempharive soppu)

Thondekaayi and Cashew palya

Ingredients:
2 cups - Thondekaayi

1/4 cups - Cashew nuts

1/4 cups - Coconut grated

4 -5 - Green chilis

Tumeric

Curry leaves

Salt to taste

Mustard seeds - 1 tsp

Black gram - 1 tsp

bengal gram - 1 tsp

oil

red chilis - 2

Heat a oil in pan. add mustard seeds, Black gram and bengal gram & red chilis when it starts spilts,then add cashewnuts ,vegetable, tumeric and salt. cooked them for 10 - 15 mins
Grind the green chilis and coconut (do not add water) and mix it with vegetable.
Serve with Chapathi or rice.

Semebhanekaayi Majige Huli

Ingredients :

1 cup - Semebhanekaayi piceces

1/2 cup - Buttermilk

Curry leaves

Salt to taste

For Seasonings :
Mustard - 1 tsp
cumin seeds -1 tsp
red chilis - 2
Asafoetida powder -1/4 tsp

For grinding :

2 tsp - soaked rice

1 tsp - soaked bengal gram

1"inch - ginger

5 - green chilis
1/2 cup coconut 

Grind the above ingredients to the fine paste.

Boil the vegetable with water( donot use pressure cooker)add curry leaves, salt,

grind paste and cook for about 5 - 7 mins.

Remove from the heat add the buttermilk and mix thoroughly.

Heat oil in a pan, add the seasonings when it starts to split , stir into the mix

Serve with rice...

Note: For this curry vegetables such as Ash Gourd, Chayote Squash, Spinach, Brinjal,Cucumber can be used.

Steamed Akki Shavige

Ingredients:

1 cup ordinary rice,

1 cup parboiled rice,
Coconut oil and water.

Method:
Soak the rice overnite,grind the rice by adding little water at a time to very smooth paste. Note that there shouldn’t be any lumps and the paste should be silky smooth.and salt to taste. grease the idly plates (u can also use Steel glass or bowl)with coconut oil and pour the batter. Steam the batter for 10- 15 mins. Place two steaming rice balls in Shavige presser or Chakkli maker and press the noodles.Place these noodles in a banana leaf or wet cloth and let it cool. This noodle needs to be cooled down to hold their shape.

Shavige can be served with Coconut milk(Kaayi haalu in kannada),Coconut chutney,or u can make Chitranna as well.