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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Homemade Kulcha's

Homemade kulchas.....
With atta and maida... half each

Ingredients:
Wheat flour... 1-1/4 cup
All purpose flour....1-1/4 cup
Baking powder..., 1/2 tsp
Baking soda...1/4 tsp
Salt... 3/4 tsp or as per taste

Sift all the above ingredients. Do this process twice.

Make a well in the centre and add the following

Curd.... 4Tbsp
Oil.... 2Tbsp
Sugar... 2-1/2 tsp
Lukewarm milk... 1/3 cup
Water...1/3 cup

Method:

1.Knead the dough and keep it in a warm place for an hour or so. In this weather, a little longer, like 2-3 hours.
2. Make balls, as u make for chapati. Again keep this for 10-15 min. This is very important.
3. Take a ball, flatten it little, put sesame seeds, onion seeds(kalonji) and chopped coriander. Press these using fingers.
4. Roll thin in oblong shape and bake in pre heated oven for 5-7 minutes. Bake either half done or fully.
5. If half done, then once cool, wrap in cling film and store in refrigerator.
6. Once done, apply butter and Serve hot with Chole

 http://yuvikasrecipes.blogspot.co.uk/2017/11/jhakaas-chole.html

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Handi Paneer

Hyderabadi Handi Paneer

Ingredients:

Cottage Cheese 1 inch cubes 400 grams

Yogurt whisked 1 cup

Bay leaves 2

Green cardamoms 3-4

Cloves 3-4

Cinnamon 1 inch stick

Ginger paste 1 1/2 teaspoons

Garlic paste 1 1/2 teaspoons

Green chilli paste 1 teaspoon

Browned onion paste 1/2 cup

Cumin powder 1 teaspoon

Coriander powder 2 tablespoons

Black peppercorns crushed 1 tablespoon

Salt to taste

Fresh Cream  1/2 cup

Saffron a pinch

Green cardamoms crushed 3-4

Garam masala powder 1 tablespoon

Fresh coriander leaves chopped 4 tablespoons

Fresh mint leaves chopped 2 tablespoons

Rose petals a few

Rose water 4 teaspoons

Whole wheat flour (atta) dough to seal

Method:

 1.Preheat oven to 180°C. Heat oil in a pan, add bay leaf, green cardamoms, cloves, cinnamon and stir fry.

 2.Add ginger paste, garlic paste, and green chilli paste and mix well. Add browned onion paste (in a pan heat 1 tsp oil fry one chopped onions till golden brown once cooled make a fine paste) and mix. Add a little water, mix and cook for two minutes. Add cumin powder, coriander powder, crushed peppercorns, salt and sauté for a minute.

 3.Add yogurt and mix well. Add paneer pieces to the gravy and cook on medium heat. Stir in fresh cream and mix. Add saffron.

 4.Transfer it to the mitti ki handi(ceramic cookware). Add crushed green cardamoms, garam masala powder, chopped coriander and mint leaves, rose petals, rose water and mix gently.

 5.Cover with the lid and seal the edges with atta dough. Place the handi/ceramic cookware in the preheated oven and cook at 180°C for ten to fifteen minutes. Break open the seal and serve hot with naan or kulcha.

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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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Besan ke Gatte Curry

Ingredients:

For making Gatte:

Gram flour - 200 grams (1.5 cups)

Oil - 1 tbsp

Curd - 2 tbsp

Baking soda - 1 pinch

Salt - to taste (1/2 tsp)

For making the gravy

Tomato - 3 to 4 (medium size)

Green chilly - 2

Ginger - 1 inch long piece

Fresh curd - 1/2 cup

Oil - 2 tsp

Asafoetida - 1 pinch

Cumin seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Red chilly powder - less than 1/4 tsp

Garam masala - less than 1/4 tsp

Salt - to taste

Coriander leaves - 2 to 3 tbsp (finely chopped)

Method:

Strain the gram flour in a bowl and add oil, salt, curd and soda to it. Mix well. If required, add little amount of water and knead a soft dough same required for making roti. Cover and keep aside the dough for 10 minutes to set. Now make small lumps from the dough and make them into 1/2 or 0.75 inch diameter and 3 to 4 inch long rolls. Likewise prepare rolls from rest of the dough.

Take 5 cups of water in a vessel (keep the amount good so that these gram flour rolls can be drenched to it easily) and place it on flame for heating. When water starts boiling, place the rolls to it and let them simmer for 10 minutes.  Later turn off the heat, take out the gate on a plate. Reserve the water for making curry.

Once the gatte cools, cut them into 1/2 inch chunks. Gatte for making curry are ready.

Now make a paste of  tomato, green chilly and ginger,  take it out in a bowl. Place curd in a bowl  churn nicely.

Place some oil in a sauce pan. When oil is hot, add asafoetida and cumin seeds to it. After sautéing cumin seeds, add turmeric powder, coriander powder and ground tomato masala and sauté until oil starts floating on the surface. Now add curd and red chilly powder as well and keep sautéing until oil starts separating from the masala.

Add the left over water (left after boiling gatte). If the gravy appears too dense then add water as per your preference. When gravy starts simmering, add gatte and salt as per your taste. When the curry simmers once, let it cook for 2 to 3 more minutes. Gatta curry is ready, turn off the flame and add garam masala to it.

Rajasthani special Besan Gatte curry is ready, take it out in a bowl and garnish with chopped coriander. Serve hot with roti, naan, poori or rice and relish eating.

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Lauki (Bottle Gourd) Kofta no onion no garlic recipe

Ingredients for Lauki  Kofte Recipe:

For Kofta

Gourd- 1/2 Kg

Besan- 4 tbsp

Green Chilli- 2 to 3 (Cut into small pieces)

Ginger-1 inch in length

 Coriander leaves -1 table spoon (finely chopped)

Salt- (According to taste)

Oil- 2 tsp

Method to make Kofta in appo/ paniyaram pan

Grate the guard and put the guard, the green chilli, ginger, coriander, besan and salt in a bowl and mix them properly. Leave the masala for 5 minutes. The mixture for kofta is ready.

In appo/ paniyaram pan make small balls and put them in pan holes cover and cook for 7-8 mins. Turn and cook for another 7 mins. Or till golden brown in colour.  Do same with rest of the koftas.

For Gravy

Tomato- 4 (400 Gms)

Green Chilly- 2 to 3

Ginger-1 inch in length

Peanut- ½ cup {paste}

Oil- 1 tablespoon

Asafoetida- 1-2 pinch

Coriander Powder- 1/2 small spoon

Turmeric Powder- 1/2 small spoon

Coriander Powder- 1 small spoon

Garam masala- 1/4 small spoon

Red Chilli Powder- ¼ tsp

 Coriander leaves-1 table spoon

Salt- to taste

Method:

Grind the tomato, green chilli and ginger in a grinder finely.

Put the oil in a pan and heat the pan. Put the cumin seed and asafoetida into the pan. After the cumin seed is properly fried in the oil then put the turmeric powder, coriander powder and red chilli into it. Continue stirring with the stirring spoon and fry it well. Now put the tomato paste into the masala and cook it until the masala release the oil. Add the peanut paste into the masala and continue stirring. When it starts boiling, pour one glass of water into the masala. Continue stirring till it boils again. Mix the salt and garam masala into the masala.

Now put the guard kofta into the gravy which you prepared before. And boil the gravy for 2 to 3 minutes. Turn off the burner. The (bottle gourd) lauki Kofta Recipe is ready now.

Take out the Lauki Kofta Curry in a bowl and garnish it with the green coriander. Serve hot with rice, chapatti and naan.

Note: for no oil recipe you can skip the oil for gravy , cook the gravy on low heat.

Allergy: If allergic to peanuts then you can use cashew nut paste (1/2 cup). Add the cashew nuts in half cup of boiling water keep for 15mins. Drain and make a fine paste. 

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Paneer Biryani in cooker

Ingredients :

for paneer marination:

1 cup curd

½ tsp turmeric powder

¾ tsp ginger-garlic paste

2 tsp biryani masala

salt to taste

1 tsp chilli powder

15-20 paneer pieces of paneer

½ onion cubed

fistful mint leaves / pudina

for frying onions:

2-3 tbsp oil / ghee

1 large onion sliced

spices:

1 bay leaf / tej patta

1 cinnamon stick

10-15 black pepper

3 cardamom

4 cloves

1 star anise

Method:

1 cup basmati rice soaked 30 minutes

1 cup water

fistful coriander chopped

few mint leaves / pudina

pinch of biryani masala/ garam masala

3 tbsp saffron milk

salt to taste

Paneer marination recipe:

in a large mixing bowl, take one cup of thick curd.

add turmeric powder, ginger garlic paste, biryani masala, salt to taste and chilli powder.

mix the spices with curd with the help of whisk.

in addition, add cubed panner to the spiced curd.

furthermore, add in onions and mint leaves.

mix gently. do not break paneer.

keep aside 1 hour to marinate.

frying onions recipe:

heat pressure cooker and add 3 tbsp of oil / ghee. along with it add sliced onions.

fry the onions till they turn golden brown.

once the onions turn golden brown drain on absorbent paper. so that excess oils are absorbed.

Layering paneer biryani:

Finally, now add spices like bay leaf, cinnamon stick, black pepper, cardamom, cloves and star anise. fry till they turn fragrant.

Add the prepared marinated panner to the cooker and even them out.

now add basmati rice (soaked for 30 minutes) and spread evenly over marinated paneer, with a wide spoon, create some gaps between rice and marinated paneer.

Furthermore, add 1 cup of water. level out rice and make sure rice grains are immersed into water.

Spread chopped coriander leaves and mint over it, also spread some fried onions over it.

Add a pinch of biryani masala/ garam masala over it.

Now add saffron milk pouring uniformly. (soak pinch of saffron stands in 3 tbsp of warm milk)

Sprinkle some salt to taste.

Cover the cooker along with whistle / vent. cook for 20 minutes on low flame.

Finally, once the pressure settles down, then open the lid and serve the paneer biryani with  cucumber raita.

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Lauki Kofta in appo/ paniyaram pan

Lauki kofta  in appo/ paniyaram Pan

Ingredients:

for kofta:

½ lauki / bottel gourd

¼ cup besan / gram flour

salt to taste

½ tsp turmeric / haldi

½ tsp kashmiri red chilli powder / lal mirch powder

2 tbsp corn flour to coat

¼ tsp garam masala powder

oil -1-2 tsp

Appo/ paniyaram pan 

for onion-tomato paste:

2 tsp oil

1 onion finely chopped

1 tsp ginger-garlic paste

2 to mato finely chopped

10 whole cashews

other ingredients:

2 tsp oil

½ tsp cumin seeds / jeera

1 bay leaf / tej patta

½ tsp turmeric / haldi

1 tsp kashmiri red chilli powder / lal mirch powder

1 tsp coriander powder

salt to taste

¼ cup curd / yogurt

1 tsp kasuri methi / dry fenugreek leaves

½ tsp garam masala powder

1 tsp coriander leaves finely chopped

Method:

for kofta preparation:

fFrstly, peel and grate lauki. add salt squeeze well.

also add in besan and spices.

mix well and prepare kofta.

coat with corn flour and place them in appo/ paniyaram holes.  Cover and cook on medium heat for 6-7mins turn and cook for another 6-7 minutes or till golden in colour.

Repeat the process for rest of the koftas. keep aside.

lauki kofta curry recipe:

firstly, heat oil and add in cumin and bay leaf.

further add turmeric and chilli powder.

add in prepared onion tomato paste and saute well.

additionally, add in coriander powder and salt.

add in leftover lauki water and curd.

mix well and boil.

add kasuri methi and garam masala powder.

transfer the gravy to a serving bowl and place kofta’s.

Finally, garnish with coriander and serve lauki kofta curry with roti.

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Jackfruit (Katahal) Biryani

Aromatic biryani made with fried raw jackfruit pieces cooked with a delicious blend of spices and basmati rice.

Ingredients :

Raw Jackfruit 1/2 kilogram

Basmati Rice soaked and drained 1 1/2 cups

Salt to taste

Green cardamoms 4

Black cardamoms 3

Cloves 3

Cinnamon 2 one inch

Oil to deep fry

Onions thinly sliced 4 medium

Pure ghee 3 tablespoons

Caraway seeds (shahi jeera) 1/2 teaspoon

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Turmeric powder 1 teaspoon

Cumin powder 1 teaspoon

Coriander powder 2 teaspoons

Red chilli powder 2 teaspoons

Tomatoes chopped 3 medium

Yogurt whisked 1 1/2 cups

Fresh coriander leaves finely chopped 1 bunch

Saffron (kesar) 5-6 strands

Milk 2 tablespoons

Garam masala powder 1 teaspoon

Fresh mint leaves torn 1 bunch

Kewra water 1 tablespoon

Method:

Step 1

Apply oil to a knife and cut jackfruit into slices. Peel and cut into one-and-a-half inch sized cubes. Wash and drain. Parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain parboiled rice, refresh in cold water and drain again. Heat sufficient oil in a kadai and deep-fry jackfruit cubes.

Step 2

Remove and place on an absorbent paper and set aside. In the same oil deep-fry half of the onions till golden brown and crisp. Remove and place on an absorbent paper and set aside. In another pan heat three tablespoons of ghee, add shahi jeera and remaining green cardamoms, black cardamoms, crushed cinnamon. Add remaining onions and sauté for a while. Add ginger-garlic paste and continue to sauté.

Step 3

Add turmeric powder, cumin powder, coriander powder, red chilli powder, tomatoes and continue to sauté for two to three minutes. Add fried jackfruit cubes and stir. Add yogurt, salt and coriander leaves. Dissolve saffron in lukewarm milk and set aside. Preheat the oven to 200°C. Take a large bowl, arrange half of the jackfruit mixture. Over this spread a layer of half the rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water.

Step 4

Arrange the rest of the jackfruit mixture. Cover with the remaining rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminium foil and cook in the preheated oven at 200°C for about twenty to twenty five minutes. Serve hot with a raita of your choice.

Serving Suggestion: once par boiled the rice distribute the rice in three equal portions to one portion add pink of turmeric powder, to second one add 8-9 strands saffron dissolved  in 3 tsp of milk and third portion keep as it is. Use them in layering your biryani.

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