Grilled Sabudana Vada

Grilled #Sabudana Vada …nahi it’s not fried. Yes still taste yummy. Please it.

Ingredients:
1 cup sabudana / sago
Water for soaking
5 potatoes boiled and pealed
1/2 cup peanuts roasted, deskinned and coarsely crushed
1 inch ginger finely chopped
2 tsp paste of lemon grass
½ cup coriander leaves finely chopped
1 tsp Black pepper powder
salt to taste
1 tbsp lemon juice

oil for grilling

Method:
In a large bowl, take sabudana, wash in cold water. Drain and keep it aside in closed bowl for at least 4 -5 hours. After 2 hours sprinkle 4 tsp of water on sabudana and cover.
Mash between your fingers and check if they are soaked well.
In a large mixing bowl, take sabudana, mash the boiled potatoes to make perfect vada.
Now add roasted, deskinned and coarsely crushed peanuts.
also add finely chopped ginger, lemon grass paste, lemon juice, black pepper pwd., salt and coriander leaves.
Mash and combine them well with your hand make a dough and prepare small vadas.
Heat the grilling pan add oil then place the vadas cover for 6 mins cook for medium heat. Now remove the cover turn the vadas let it cook on another side. Cook till both sides are golden brown.
Its yummy time now…serve hot with Tamarind dates chutney and coriander peanut chutney.

#Coriander Peanut Chutney
In a blender add 1 bunch of washed coriander leaves, ½ tsp of mint powder, ½ cup of roasted, deskinned peanuts, salt and 2 tsp of lemon juice. (to make it spicy add 1 green chilli) Grind to smooth paste using very little water.
It’s ready to be served. It can be kept in fridge in glass bottle for 1 week.
Note: Always make sure you use a dry spoon to remove the chutney from the jar.

#Tamarind Dates Chutney

Ingredients:

1⁄2 cup tamarind paste

1⁄2 cup dates, deseeded

2 cups water

1⁄2 teaspoon red chili powder

1⁄2 teaspoon cumin powder

1⁄2 teaspoon ginger powder

1 teaspoon salt

3⁄4 cup jaggery or 3⁄4 cup brown sugar or 3⁄4 cup sugar

Method:

Place the jaggery, dates and water in a deep boiling pan for about 2 hours.

After the dates become smooth, blend in a mixer till smooth.

Strain and transfer to the pan again.

Add the tamarind paste and seasoning.

Boil till thick enough to coat the back of a spoon thinly.

Cool again.

Store in clean airtight bottles and refrigerate.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

* Here, I have used tamarind paste. But in case you do not have tamarind paste, soak the tamarind in water and extract its paste.

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Green Moong Dal Chilla Sandwich

Green Moong Dal Sandwich

Moong dal ground into a smooth batter along with onions, tomato and spices is pan-fried. It makes a great breakfast and a delicious snack. Served along with some tamarind chutney and tomato ketchup just like that or sandwich it between slices of bread to make a delicious sandwich.

Ingredients: 

Green moong dal 1/2 cup

Ginger  1/2 inch piece

Garlic roughly chopped 5-6 cloves

Onion roughly chopped 1 medium

Tomato roughly chopped 1 medium

Green chillies roughly chopped 1 

Salt to taste

Red chilli powder 1/4 teaspoon

Oil to shallow fry

Tamarind Chutney http://yuvikasrecipes.blogspot.co.uk/search?q=tamarind+chutney

Method:

Soak moong dal in three cups of water for about half an hour. Drain and grind with ginger, garlic, green chillies and salt to a smooth batter.

Add chopped tomato, onion, red chilli powder and mix well. Heat a tawa and grease it. Spread a ladle full of batter to a pan in shape of patty. Cover and cook for 5-6 minutes.

Drizzle a little oil and cook on medium heat till the underside is done.

Carefully flip over, drizzle a little oil and cook till the other side is golden brown. (cook uncovered)

Now its plating time: take a brown bread slice toast it and then place two moong chilla on top cut bread in round shape (optional) spread tamarind chutney and tomato ketchup.

Serve with avocado salad. Awesome green plate! Healthy Bhi aur Taste Bhi!

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Orange Infused Garlic Shrimp Spaghetti

Ingredients:

100gms brown spaghetti

1 tbsp olive oil

1 cup shrimp, peeled and deveined

2 tbsp chopped garlic

1/2 cup  peas

1 tbsp Italian seasoning

1 tbsp orange zest

1/2 cup of freshly squeezed orange juice

Salt and pepper, according to taste

Method:

Boil the spaghetti in water with salt, according to the instructions on the pack. Save 1 tbsp  of the spaghetti water separately. Keep it aside.

Marinate shrimp with salt, 1 tsp olive oil, orange zest and pepper for 15 mins. In a heated pan with 1/2 tbsp olive oil, shallow fry the shrimp for 5-6 mins. Keep them aside.

In a pan add the remaining olive oil, once hot, add garlic.

When garlic turns golden, add peas, salt, and pepper. Cook for 6-8 mins on medium heat.

Now add spaghetti water, orange juice, prawns and spaghetti. Mix well.

Stir for a minute.  Add orange zest and Italian seasoning.

Orange infused spaghetti is ready.  Serve hot with slices of orange.

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Aloo Bun (potato buns) - Bakery Style Bun

I love these aloo buns have lots of childhood memories attached to it. I remember coming from school on every Thursday's my mom used to bake these buns for me. It was delight. We first had these buns in Bangalore now known as Bangaluru, we use to visit my aunt's house during summer vacations and in evening my aunt (my mom's elder sister) used to get bakery buns from Gandhi nagar market. Still remember the taste. Here goes the recipe for aloo bakery style buns...

Ingredients:

For Dough:

1 Cup self raising wheat flour or maida mixed with ½ Tsp baking powder, ¼ tsp baking soda

1 Cup whole wheat atta

Salt to taste

¾ Tbsp easy bake yeast

1 Tsp sugar

½ Cup water

½ Cup milk

3 Tbsp olive oil

For Aloo Filling:

2-3 boiled and peeled potatoes

1 Tbsp oil

½ Tsp mustard

½ Tsp jeera

1 pinch hing (asafoetida)

1 finely chopped green chillies

6-7 chopped curry leaves

1" ginger

2 sliced onions

½ Cup fresh/ frozen sweet corn (you can also add peas)

½ Tsp turmeric

Salt to taste

Juice of ½ lime/lemon

2 Tbsp chopped coriander leaves

Method:

In a mixing bowl, add self raising wheat flour and whole wheat flour,

Season with salt and sugar

Sprinkle easy bake yeast directly into the flour.

Take warm milk in a pan

Add olive oil to warm milk along with warm water and whisk well.

Slowly pour this warm mixture into the flour mixture.

Make into dough, it will be slightly sticky,

Apply olive oil and slowly knead into a dough,

Cover and set aside for 3-4 hours to prove.

To make aloo masala filling, heat oil in a pan, splutter mustard and jeera

Add hing and sauté

Next add chopped chilli, ginger and curry leaves

Sauté till they release aroma

Next add sliced onions and sauté

Once onions turn translucent, add green peas

Sauté well till peas soften a bit

Next add turmeric and salt, mix well

Add boiled, peeled and chopped potatoes

Mix lightly till potatoes are well combined with the masala

Squeeze in lime/lemon juice

Cover and cook for 2 minutes, add chopped coriander, set this aside.

Baking time now:

Once the dough has proved and well risen, punch the dough to release air

Knead lightly with some flour

Divide the dough into 2 equal parts, I used the other part to make garlic burger buns.

Next divide one part into 6 balls

Lightly flour the board and start rolling

Roll all dough balls into thick poori sized rounds

On each round, place big spoonful of aloo masala in the centre.

Repeat for all rounds

Now bring the ends together of each round and seal the top.

Flip the bun and place it on a baking sheet/tray, preheat oven to 180 Deg C.

Brush with some olive oil-milk mixture all over the surface.

Bake at 180 Deg C for 20-25 mins till golden on top and done!

Serve hot with tea/coffee!

Notes:

Adjust green chillies as per your taste

Do not forget to brush with milk, olive oil or melted butter on top to get a golden crust


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Vatana Usal recipe with home made Pav

Usal is very famous Maharashtrian dish, which goes well for breakfast or dinner or even its great add on for your evening parties. The Vatana Usal Recipe is a delicious recipe that is made from a combination of the dried versions of green peas, tossed in a tangy and spicy gravy. Serve the Vatana Usal Recipe along with toasted and buttered Pav Buns

Recipe link for Buns- https://yuvikasrecipes.blogspot.co.uk/2017/02/home-made-buns.html

Here in this buns recipe I have added Basil seeds on top. 

Ingredients:

1 cup Dried Green Peas (Vatana)

1 Onion , thinly sliced

1 Tomato , finely chopped

4 Garlic , grated

1 inch Ginger , grated

1 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Sugar

1 teaspoon Maharashtrian Goda Masala  recipe link - https://yuvikasrecipes.blogspot.co.uk/2018/03/gada-masala-powder.html

Salt , to taste

Cooking oil ,

1/2 cup Coriander (Dhania) Leaves , finely chopped

For Usal Masala

2 tablespoons Fresh coconut , grated

1/2 teaspoon Ajwain (Carom seeds)

1/2 teaspoon Cumin (Jeera) seeds

1 teaspoon Coriander (Dhania) Seeds

2 Byadagi Dried Chillies

1 teaspoon Fennel seeds (Saunf)

Method:

To begin making the Vatana Usal Recipe (Spicy Peas Curry), soak the peas for at least 6 to 8 hours or overnight. 

Once soaked, pressure cook the peas  along with 2 cups of water and salt in a pressure cooker until soft and mushy. After a 3 to 4 whistles, turn the heat to low and simmer for 10 minutes and turn off the heat. Allow the pressure to release naturally.

For the Usal Masala, in a small skillet, roast the coconut on medium heat until you get a roasted aroma (for about 3 to 4 minutes) and keep this aside in another bowl. Add the coriander, cumin, ajwain, fennel and red chilies and roast until you get a roasted aroma - about 4 to 5 minutes and turn off the heat.

Using a blender, grind to make a powder of the coconut and the above roasted spices and keep aside.

On a heavy bottomed wok or kadai, heat a tablespoon of oil. Add the onion, ginger and garlic and saute until the onion is soft and translucent. Add the tomatoes and saute until soft. Add the turmeric powder, salt, goda masala the the fresh usal masala to the tomato onion mixture and give it a stir.

Finally stir in the cooked peas and stir. Check the salt and spice and adjust to suit your taste. Adjust the consistency of the Vatana Usal by adding a little water if required. It is typically a thick curry and not a runny one.

Give it a brisk boil so the spices get well incorporated into the cooked vatana. Once done, turn off the heat and serve. Garnish with coriander leaves.

Serve the Vatana Usal Recipe along with toasted and buttered Pav Buns .

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Bread Pakora

Trust me, these are yummy version of bread pakode and a lot lesser calories. Try them  I promise , you won’t regret . Enjoy the bread pakode with grilled effect.

Ingredients:

Filling:

3 – 4 medium size Potatoes, Boiled and Mashed
1 boiled and mashed sweet potato
 1 onion, finely chopped
 2 tbsp finely chopped Cilantro
 ¼ tsp (or less or more) Red chili powder / Cayenne
 1/4 tsp to 1/2 tsp Chaat Masala
 1/4 cup of Cilantro chutney (optional)
 Salt to taste

For the Coating:

1 cup Chickpea flour / Besan
 1/4 tsp Red chili powder
 1/4 tsp Turmeric Powder
 1/4 tsp Garam masala powder
 1/2 tsp Ajwain/ Carom seeds
 1 tsp Garlic paste or grated garlic ( Optional )
 8 slices of White  Bread
 Water as required
 Salt to taste

Method:

Preparing the Stuffing :

1) In a bowl , take the mashed potatoes and add onion, red chili powder, chaat masala , chopped cilantro and salt to it.

2) Mix well. Check the seasoning and adjust accordingly. Keep aside.

Preparing the Pakoras:

1) In a big bowl, take the chickpea flour and add ajwain, red chili powder, garam masala powder, turmeric powder, grated garlic and salt. Mix well.

2) Add water slowly and mix well to make sure there are no lumps in the batter. The batter should be of a smooth consistency but not too runny. Set aside for 15 mins.

3) Pre-heat the grill and drop a few drops of the batter to the hot grill machine / non stick grill pan . Check seasoning and adjust accordingly.
4) Take 2 slices of bread and spread a teaspoon of cilantro chutney on both . Take the prepared filling and apply it on one slice, evenly.
5) Cover the layered slice with the 2nd slice and cut into any shape that you like .

6) Holding the prepared , sliced part securely in your hand , dip it in the batter and coat evenly on both sides . Let any extra batter drip in the bowl.
7) Carefully place it on the pre-heated grill machine and let it cook for a minute or two. Close the grill machine and grill until well cooked , crisp and brown. Flip once , if required for even colouring .
8) Once ready , sprinkle some chaat masala and serve with your favourite chutney or Ketchup. Best enjoyed with a cup of hot tea or coffee.

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Biscuit Roti

Biscuit roti... Hmmm its mouth watering, tempting and my favourite snacks. 

Biscuit roti are puffed up pooris that are flavourful & delicious. Biscuit roti are a popular Udupi, Mangalore snack. They are little spicy and sweet. Crispy biscuit roti are usually served as a tea time snack with tomato peanut chutney.

Biscuit roti are puffed up puris of plain flour (maida) with a layer of seasoned semolina filling.

Biscuit rotis stay crispy until the next day. They then get soft but continue to taste delicious. They can be stored for 2-5 days.

Ingredients:

For the dough:

3/4 cup of plain flour

Salt to taste

2 tablespoons of hot oil

A pinch of turmeric

1/4 cup of water

For the filling:

3 tablespoons of oil

1/4 teaspoon of mustard seeds

1/2 tablespoon of cumin powder

1/2 tablespoon of coriander powder

1 tablespoon of sambar powder

1 tablespoon of red chilli powder

Salt to taste

A pinch of turmeric

2-3 tablespoons of sugar

1/2 cup of fine semolina

3 tsp of desiccated coconut

2 leaflets of curry leaves - leaves should be finely chopped.

Oil for deep frying

  

 Method:

Preparing the dough:

1. In a bowl mix plain flour with salt, add in hot oil and mix well. Then add in water little by little and knead it into a soft, pliable dough that you can flatten out easily.

Adding hot oil to the dough helps make biscuit roti get more crispy . Hot oil when is added to the dough to make it crispy is called as saat in Konkani.

2. Keep the dough aside, closed.

Preparing the filling:

Heat up oil in a wok, add in mustard seeds and let them splutter.

Then add in curry leaves and let it sizzle for few seconds.

Then add cumin powder, coriander powder, sambar powder, red chilli powder, turmeric powder, semolina, desiccated coconut, salt and sugar in the same order.

Mix well and sauté for 2-3 minutes on medium flame until all the spices blend in well.

Remove off heat and keep it aside for cooling.

Rolling out and making biscuit roti:

Make lemon sized balls of the dough kept aside.

Roll out the dough using plain flour for dusting. Make circles of 2-3 inches in diameter.

Take a tablespoon full of the filling, keep it in the centre of the rolled out dough.

Then start folding in the outer edges of the dough circle to the centre such that the filling is completely sealed in. They now resemble a dumpling.

Seal in the filling completely with the dough. Make sure there aren’t any holes, any gaps formed while sealing close the dumpling. Or else it absorbs oil inside and gets oily.

Dust the dumpling with plain flour and flatten it out to circles of 2-3 inches in diameter.

Be gentle while rolling out the dumplings. Take care such that the outer dough doesn’t tear off. Or else oil gets inside the puri and makes biscuit roti oily.

Be generous with the amount of filling that you add into the dumplings. More the filling, tastier the biscuit roti. But also be careful not to add excess too, such that they overfill and spill out of the dumplings or tear off the outer dough of the dumpling while rolling them out.

Heat oil for deep frying.

Check if the oil is rolling hot, by dropping a tiny piece of dough into the oil. When dropped into the hot oil, the dough piece should float to the top immediately. If it does then lower the flame to medium and start frying the rolled out puri’s one by one. If not wait for few more minutes for the oil to heat up.

Fry the biscuit rotis until they are golden brown in colour all around.

Transfer the fried, puffed up, crispy biscuit roti onto a blotting paper so that all the excess oil drains out.

Serve hot biscuit roti  with tomato peanut chutney and enjoy!

Any biscuit roti remaining (mostly likely not :-) ) you can store them in a air tight container and they’ll stay crispy upto a day.

You can store these biscuit rotis for 2-3 days and enjoy them whenever you want to as a snack.

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Murmura Black Pepper Flavoured

Murmura Black Pepper Flavoured

Murmura or puffed rice – it is the perfect ingredient to make a healthy snack. In this recipe puffed rice is tossed in a tempering made with oil and spices along with peanuts and curry leaves . This healthy chivda makes is quick to make and is perfect along with chai or just to munch on when you are hungry.

Ingredients:

Puffed Rice roasted 6 cups

Black pepper pwd.- 2 tsp

Oil 3 tablespoons

Asafoetida a pinch

Mustard seeds 1/4 teaspoon

Turmeric powder 1/2 teaspoon

Curry leaves 10-15

Roasted chana dal (dalia) 1/2 cup

Salt to taste

Fried Peanuts (with skin) fried 1/4 cup

Method:

1.Heat oil in a kadai. Add asafoetida, mustard seeds and turmeric powder. When the mustard seeds crackle add  curry leaves and sauté till the curry leaves become crisp.

2.Add roasted chana dal and sauté for a minute. Add puffed rice and mix well. Add salt, black pepper powder,fried peanuts and mix well.

3.Cool completely and store in an airtight tin.

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Kanchipuram Idli

#Kanchipuram #Idli is a very popular South Indian idli seasoned with Black pepper, mustard seeds, chana dal (split chickpeas) etc. It’s different from regular idles, delicious and easy to prepare. It can be made for breakfast or dinner. Today let’s learn how to prepare #Kanchipuram #Idli

Ingredients :

    Idli par boiled rice -1/2 cup

   Raw rice - 1/2 cup

   Urad dal (whole) -1/2 cup

   Salt needed

   For the seasoning:

   Sesame seed Oil/ vegetable oil - 1 1/2 tbsp

   Ghee -3 tsp

   Mustard seeds 1 tsp

   Urad dal - 1 1/2 tsp

   Split chickpeas dal/channa dal -1 tsp

   Whole black Pepper- 2 tsp slightly crushed

   Cumin seeds/jeera - 1 tsp

   Ginger - 1 inch piece grated

   Dry Ginger powder - 1/4 tsp (optional)

   Green chillies - 1-2 finely chopped

   Hing/asafoetida - 1/4 tsp

   Cashew nuts - 10 break it into 2-3 pieces

   Curry leaves -few tender ones

   Turmeric powder -a pinch (optional)

   Coriander leaves - 2-3 tbsp finely chopped

Preparation :

Soak rice (both raw rice and idli rice) and urad dal separately for 5 hours.

Grind urad dal until light and fluffy. Grind rice to a slightly coarse paste. Mix both the batter together adding salt. The consistency of the batter should neither be thin nor thick. Check out my idli batter recipe to know more details about grinding for idli.

Leave the batter in a warm place for 8-10 hours or overnight to ferment.

Method:

Now our batter is ready. Before making idli, mix dry ginger powder, turmeric powder and coriander leaves with the batter. Then heat oil + ghee, add mustard seeds, when it splutters, add all the ingredients (mentioned under seasoning) one after the other. When dal turns golden brown, add the seasoning to the batter and mix well.

Pour the batter in idly moulds and steam for 10-15 minutes or until well cooked. You can steam the idlis in steel cups or tumblers or even in cooker separator or any shallow vessel (as shown below).Cut it into pieces and serve.

Serve hot with sambar / coconut chutney.

Note:  To enhance the look I have garnished my idli’s with grated carrots and few of whole black peppers.  In some with Yuvika’s Kitchen initials (YK).

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Masala Vada / Chattambade

Masala Vada / Chattambade

Tea time snack from Udapi-Mangalore ... Masala Vada #masalavada/ #chattambade in Konkani it’s a split chickpeas fritters, chana dal vada. These fritters are absolutely yummy, crispy, crunchy and spicy.

Ingredients:

2 cups of split chickpeas

4 leaflets of curry leaves

1'' inch ginger

5-6 garlic cloves

1 big onion  finely chopped

1 tsp Red chilli pwd.

1 tsp Black pepper pwd.

½ tsp lemon juice

Fresh coriander ½ cup

Salt to taste

Oil for deep frying

 Method:

Making the batter to make chattambade's:

1. Soak the split chickpeas/chana dal  for a minimum of 1 hour.

Soaking the dal for an hour is very important.

2. Once they soak up for an hour, strain all the water from the dal.

3. Now  grinding  of the dal has to be done WITHOUT using any water, or else chattambade absorbs a lot of oil.

4. Transfer the coarsely grounded dal into a bowl. Do not add any water while or after transferring the ground dals into the bowl.

5. Peel and chop the ginger-garlic into tiny pieces and nicely smash them.

6. Chop curry leaves and coriander leaves into tiny pieces .

7. Add chopped onions, salt, black pepper powder, red chilli powder and lemon juice. Mix well.

These ingredients will give you simple yet yummy chattambade.

Deep frying the batter to make chattambade's:

 Meanwhile heat up the oil for deep frying.

 Once the oils is hot, take a handful of the mixture and make them into balls.

 Flatten them a little using your fingers and drop them into rolling hot oil.

 Fry them on both sides until golden brown.

 Make sure you set the flame to medium once the oil's rolling hot so that the chattambade are cooked through uniformly. Serve Hot.

If you want to skip the deep frying process then you can still make them: in a appo/ paniyaram pan. In pan add few drops of oil in each holes, add the mixture in ball shape cook covered on medium heat for 8 mins. Then turn and cook for another 8 mins. or till golden brown in colour. Serve hot.

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Artichoke Spinach Pinwheels

These artichoke spinach pinwheels are definitely going to make your guests raving for more. Super easy, packed with nutritious ingredients and tasty pinwheels are perfect appetizers for parties.

Ingredients:

8 oz croissant/ pizza dough

1 ½ cup finely chopped spinach

¼ cup red pepper finely chopped

2 medium artichoke hearts finely chopped

1/3 cup ricotta cheese

½ garlic cloves minced

1-2 tbsp parmesan cheese

Salt and black pepper to taste

Method:

1.       Pre heat the oven to 375F line the baking sheet with parchment paper

2.       In a medium bowl add spinach, red pepper, artichoke hearts, ricotta cheese, minced garlic, salt and black pepper. Mix well

3.       Roll the dough into rectangular sheet.

4.       Spread the mixture evenly on the dough sheet.

5.       Then roll up the sheet to form swirls of the artichoke mixture.

6.       Carefully cut them into small slices. Arrange these slices on the lined baking sheet, I gave a Christmas tree shape.

7.       Bake for about 20 minutes or until well done.

8.       Sprinkle some grated parmesan cheese and serve warm.

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Brown Bread Appo/ paniyaram

Bored of eating bread butter/jam or bread sandwich. Here is one quick and simple breakfast/ eveining snacks No oil recipe. 

Ingredients:

Bread slices: 4 (I used brown bread)

Rava (semolina): 2 tsp

Oats: 3 tsp

Yoghurt: 3 tbsp

Onion: 1 (finely chopped)

Green chillies: 3 (chopped) (optional)

Cumin seeds: 1tsp

Curry leaves: Few (optional)

Hing (asafoetida): 1/2tsp

Coriander leaves: Few (chopped)

Salt to taste

Method:

1. Soak the bread slices in water. Squeeze dry and grind in a mixer for smooth paste using yogurt.

2. Add the semolina, oats and chopped onions to the bread and mix well. Keep aside.

3. Add water and make a paste of pouring consistency.

4. Add the coriander leaves , asafoetida, curry leaves and salt. Rest the batter for 10  minutes.

5. Make the appos pouring a ladle full of the mixture into the appo pan. Nicely brown on both sides. This has to be done on a medium to low flame and covered, so that the appo cooks properly.

6 Serve hot with chutney of your choice , I served it with avocado , roasted red belle pepper salsa. For the fresh morning taste. It also goes well with Milagai podi ...  http://yuvikasrecipes.blogspot.co.uk/2018/02/metkut-and-milagai-podi.html

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