FINGER CHIPS

Ingredients

• Potatoes – 2 Big sized
• Salt – 1/4 tsp
• Red Chilli powder – 1/2 tsp
• Oil to fry

Method

1. Mix Salt and Red Chilli Powder in a small bowl. Keep it aside.

2. Wash and peel the Potatoes. Cut them lengthwise into shapes close to the french fries.

3.Deep fry the cut potatoes in medium flame until the potatoes turns golden brown.

4. Remove from the oil and place these fried potatoes on paper towels to help absorb the excess oil. Then, add Salt and Chilli powder mixture to the fries.

POHA / AVALAKKI

Ingredients
Thick Poha 4 cups
Oil 4-5tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Green Chillies 2-3 no
Salt 1 tsp
Sugar 1/2tsp(optional)
Lemon Juice 1-2 tsp
Hurigadale(Dalia Split) Coarse powder 2 tsp(Optional)
Fresh Grated Coconut 3-4tsp (Optional)
Finely chopped Corriander Leaves


Method

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
• Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves allow them to splatter
• Add peanuts, fry until brown.
• Add green chillies and onion, fry until brown.
• Add turmeric, sugar and salt.
• Now add poha and cook for 4-5min
• Now add lemon juice and dalia powder, mix well
  
• Garnish with corriander leaves and grated coconut
• Serve with peanut chutney, curds or pickles.
  

Serves : 2-3
Preparation Time : 15-20min

PAV BHAJI

Pav bhaji is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, particularly in the Maharashtrian city of Mumbai. Pav is Bread(bun) and Bhaji is a term for a curry or vegetable dish. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with corriander and chopped onions. Pav is high in carbohydrates and fats (if served with butter), while bhaji, the vegetable-based curry portion, is high in carbohydrates."This is a very popular recipe in India, liked by almost everyone.


Ingredients

Bun 8-10 pieces
Butter for shallow fry

Bhaji

Oil/Butter 3 tsp
Few Curry Leaves (Optional)
Mustard and Cumin Seeds 1 tsp(Optional)
Ginger Garlic Paste 1 tsp
Green chillies 1-2 nos
Onion 1 no finely chopped
Tomato 2 nos finely chopped
Potato 2 no
Vegetables like cauliflower,Peas,Capsicum,carrots 1 1/2 cups
Turmeric 1/4th
Salt 3/4 tsp
Sugar 2 tsp(optional)
Water
Pav Bhaji Masala 1-2 tsp
Red Chilli Powder 1/2 tsp
Cumin Powder 1/4tsp
Finely chopped Corriander Leaves

Garnish

Finely chopped Corriander Leaves
Finely Chopped Onion 1 no
Finely Chopped Tomato 1 no(Optional)
Lemon Juice 2-3 tsp

METHOD

• Pressure cook all the vegetables until cooked
  
• Mash them coarsely
  
• Heat butter/oil in a pan(wide).Add mustard and cumin seeds, allow them to splatter
  
• Add ginger-garlic paste, curry leaves,onion and green chillies Fry onions until they are golden brown
• Now add tomatoes and fry until oil starts separating
  
• Add pavbhaji masala , chilli powder, cumin powder, turmeric, salt, sugar and fry further for 2-3 minutes
• Now add all the mashed vegetables, mix well. Add water little by little to make bhaji thin.Bring it to boil
• Simmer till gravy is thick to your desire; stir continuously so that masala is mixed properly with vegetables
  
• Garnish with chopped coriander and a block of butter
• Apply butter inside and outside of bun pieces and shallow fry
• Now pav bhaji is ready to serve with bhaji garnished with butter, onion, tomato and lemon juice.

Serves : 2-4
Prepartion Time : 20-30 min(except boiling of vegetables)

SHANKARPALI / SHANKARPOLI

Shankarpoli is a snack or sweet popular in Maharashtra and North Karnataka. Shankarpoli is traditionally enjoyed as a treat on the Deepavali and Nagarpanchami festival. It is rich in carbohydrates, making it an instant source of energy.

INGREDIENTS

Maida 4 cups
Milk 1/3th cup
Sugar 3/4th cup
Pinch of Salt
Ghee 1/4 cup
Oil for frying

MEHTOD

• Mix the three ingredients milk,sugar and ghee in a heavy bottomed pan. Heat until mixture starts boiling. Take out from the flame and let the mixture cool down
  
• Now in a wide plate or bowl take the mixture
• Add salt and mix well
• Now add Maida little by little, start kneading the dough until the dough is soft and stiff. Do not add the maida completely
• Heat oil in a pan.
  
• Now roll the dough like chapati(but thicker than chapati). Cut into small squares or diamond shape with a knife
• Fry these pieces(make sure that oil is not too hot) in a medium flame so that the pieces are fully cooked. When they turn golden take out and let shankarpoli cool down. When you take from the pan they will be soft but after cooling down they will be crispy and tasty.
• Now Shankarpoli is ready to serve

Time 20-30min

MASALA POHA / MASALA AVALAKKI

Ingredients
Thick Poha 4 cups
Water 1/3 cup
Oil 4-5tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Cumin powder 1/4 tsp
Garam masala 1 tsp
Chilli Powder 1/2 tsp
Tomato 2 nos
Tomato Ketchup 2 tsp(Optional)
Salt 1 tsp
Sugar 1/2tsp(optional)
Finely chopped Corriander Leaves


Method

• Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves allow them to splatter
• Add peanuts, fry until brown.
• Add onion and fry until brown.Then add tomato and tomato ketchup fry until oil separates
• Add turmeric, sugar and salt.
• Now add cumin, garam masala and chilli powders, fry for 2 min
• Now add water and cook it for 2-3min
• Now add poha and cook for 4-5min
• Garnish with corriander leaves

Serves : 2-3
Preparation Time : 15-20min

MASALA VADA - BELE VADE ( ಬೇಳೆ ವಡೆ)

INGREDIENTS

Channa Dal 1 cup
Urad Dal 1/4th cup
Moong Dal 1/4th cup
Finely Chopped Onion 1-2 no
Finely Chopped Corriander Leaves
Finely Chopped Curry Leaves
Finely Chopped Dill Leaves(Sabaski Soppu) 1/4th cup
Salt 1 tsp
Chilli Paste 1-2 tsp
Cumin Seeds 1/2tsp
Ginger Garlic Paste 1 tsp
Oil for frying

Method

• Soak urad, channa and moong dals for atleast 2 hrs
  
• Drain out water from the dals and blend them all into a coarse mix. Do not add water. Water content in soaked dals is enough for the mixture
• Now in a bowl take blended dals and all the above ingredients(except oil), mix well
• Heat oil in a pan for deep frying masala vada
  
• Make flat dumplings from the mix and deep fry in medium flame till they turn golden brown color and crispy
• Now masala vada is ready to serve.
  
• Hot masala vadas are served with coconut chutney or tomato ketchup.

This can be served as a starter to lunch/dinner or as a evening snack.

MANAGLORE BAJJI

INGREDIENTS

Maida/ All Purpose Flour 1 cup
Sour Curds 1/2 cup
Cumin Seeds 1 tsp
Finely Chopped Green Chillies 2 no
Finely Chopped Coriander Leaves
Finely Chopped Curry Leaves
Fresh Coconut small pieces 2 tsp
Ginger Paste 1/4 tsp
Baking Powder 1/4tsp
Salt 1/2 tsp
Sugar 1 tsp
Oil For Frying

METHOD

• Mix all the ingredients(except oil) to form a thick paste (should be thicker than dosa batter but very much thinner than chapathi dough), add water if required
• Let the paste rest for 15-20 min
• Heat oil in a pan for deep frying
• Start putting small round dumplings into the oil for deep frying, fry until they turn golden brown
• Serve with coconut chutney
  

HACHHIDA AVALAKKI / POHA

Ingredients
Thin poha 2 cups
Oil 4-5 tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Green chillies 2-3 nos
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Salt 1 tsp
Sugar 1/2tsp(optional)
Lemon 3-4tsp
Finely chopped Corriander
Hurigadale(Dalia Split) powder 2 tsp
Fresh Grated Coconut 3-4tsp

Method

• Heat oil in a pan, add mustard seeds and cumin seeds allow them to splatter
  
• Add peanuts, fry until light brown.
• Now add curry leaves , green chillies, turmeric, sugar and salt
• Add onion and fry until brown
• Take it off from the flame
• Now add this to the poha and mix well with hand slowly in circular motion
• Add lemon juice and mix well
• Now add Hurigadale powder and mix well. Garnish with corriander leaves and coconut
  
• Hachhida avalakki is ready to serve

Serves : 2

PADDU /GUNDPONGLU

Paddu are famous in South India. Paddu are made using dosa batter. Paddu are prepared using a special pan(as shown in the photo). You can prepare plain paddu or masala paddu. Both tastes very good. I like paddu right from tava to my plate hot hot. Paddu are served with sambar or coconut chutney.


Ingredients

Rice 2 cups
Urda dal 1/2 cup
Fenugreek (Methi Seeds) 1 tsp
Poha(Avalakki) 2/3 cup
Salt 1-2 tsp
Sugar 1/2 tsp

Method

• Soak rice, urad dal, fenugreek and poha for 5 hrs
• Take all the soaked items and put them in a Grinder or blender or mixer and grind them to thin/fine consistency.
  
• Set this batter aside to ferment for next 10-12 hrs
  
• When batter quantity has approximately 1 .5 to 2.0 times the original, that means batter has fermented adequately
  
• Add salt and sugar and mix it properly and batter is now ready for PADDU
  
• You can take small quantities of this batter and add water as required to make a thin consistent paste
• Heat the pan on a medium flame and put few drops of oil in each hole of the paddu maker. This helps to take paddu of the pan and also gives golden brown color to the paddu.
• Pour batter upto the rim, cover with lid.
• After allowing it to cook for 2-3mins, turnover paddu using the wooden stick
  
• Allow it to cook for 1 more min take it out.
  
• Serve with sambar & coconut chuntey.

MASALA PADDU


Ingredients

Paddu batter 2 cups
Oil 2 tsp
Cumin seeds 1 tsp
Finely chopped Corriander leaves
Finely chopped onion 1 no
Finely chopped green chillies 2 no
Finely chopped tomato half no (optional)
Curry leaves finely chopped

Method

• Add cumin seeds, green chilles,curry leaves, onion, tomatoes and corrinader leaves to the batter.
  
• Heat the pan on a medium flame and put few drops of oil in each hole of the paddu maker. This helps to take paddu of the pan and also gives golden brown color to the paddu.
• Pour batter upto the rim, cover with lid.
• After allowing it to cook for 2-3mins, turnover paddu using the wooden stick
  
• Allow it to cook for 1 more min take it out.
  
• Serve with sambar & coconut chuntey.

Tips:
Fermentation takes more or less time based on the outside temperature. So it may take less time in summer and more time in winter. In winter, you can add 1/2tsp soda or heat the oven at broil for 5 minutes, switch off the oven and then keep the batter in the oven overnight.