Alu Bonda

Day 4 : Alu bonda

Ingredients:
Potato : 1
Besan / Gram Flour : 1 cup
Rice Flour : 1/4 cup
Red Chilli Powder : 1 to 2 tsp
Ajwain Powder : 1/4 tsp(optional)
Garam masala powder : a pinch (optional)
cooking soda : a pinch
Salt As per taste
Water
Oil for deep frying

Method:

1. Wash and peel the potato. Slice them and keep aside.
2. In a bowl mix all the other ingredients expect oil and water.
3. Add water to the ingredients and make a semi solid batter.
4. Heat the oil .
5. Dip each potato slice in the batter and deep fry them until brown in color.
6. After removing from oil place them on paper towel, so that extra oil is absorbed.

Serve with even tea and enjoy!!

Spicy peanut chat

Day 4 : Spicy peanut chat

I'm posting whatever I'm preparing this week.So here is an easy and crunchy chat recipe.

Ingredients:
Peanuts (Ground nuts) : 1/2 cup
Carrot - 1 grated
Cucumber - 1/2 grated
Tomato - 1 small chopped
Onion - 1 small chopped
Coriander leaves - 1 tsp
Salt - as per taste
Lemon juice - 1 tsp

Temper:
Oil - 1 tsp
Mustard seed - 1/2 tsp
Urad dal - 1/2 tsp
Hing - a pinch

Method:
1. Dry roast the peanuts and peel the skin and split them
2. Mix all the other ingredients in a bowl expect lemon juice.
3. Heat the oil and add mustard seeds. Once they splutter add urad dal and hing.
4. Add this temper to the mixture and add lemon juice and mix well

Serve with evening tea..

Akki rotti

Day 3 : Akki rotti

Akki rotti is a crunchy, spicy flat bread made of rice flour . It is one of my fav breakfast item. Hope you like it too:)


Ingredients:

Rice flour (akki hittu) : 1 cup
 Jeera - 1 tsp
Green chilli - 1-2 chopped
coriander leaves - a handful chopped
water - as needed
Carrot - 1 small grated
Cucumber - 1/2 grated
Coconut - 1 tsp grated
salt - as per taste
onion - 1 small chopped
Oil - 1 tsp per rotti

Method:

1. Mix all the ingredients with water and prepare a semi solid dough.
2. On non stick pan or iron kada apply one 1 tsp of oil put it on medium flame.
3. Divide the dough into 4-5 parts depending on the size of pan.
4. Take one part of the dough and apply on butter paper and spread evenly into a thin rotti.
5. Hold the paper at the edges and flip the rotti over to the pan.
6. Cook for 5 mins and then flip it over.

Serve with coconut chutney or chutney powder.

My notes:

1. Veggies are optional but I like them in
2. If you want soft rotti close pan while the rotti is cooking. If you like it crisper do not close it.

Spagatti in tomota sause

Day 2 - Spaghetti in tomato sauce

There are many ways of preparing spaghetti. Here is my version. This is very easy and cooks real fast.

Ingredients:

Spaghetti : 100 gms
tomatoes : 1 small chopped
Onion : 1/2 chopped
Garlic : 1 clove minced
Tomato sauce : 1 cup
salt - as per taste
Extra virgin olive oil - 1 tbsp

Method:

1. Boil water in a vessel and add little salt. Cook the spaghetti for the time specified on the packet. Once cooked put the spaghetti into a stainer to remove extra water.
2. While spaghetti is cooking, heat olive oil in a sauce pan and add the minced garlic.
3. Add onion and cook for a min and then add tomato and cook till it is slightly mushy.
4. Finally add tomato sauce, basil and simmer the heat and cook for 8-10 mins.
5. Place back the spaghetti in vessel and add little sauce and mix well.
6. In the serving plate put this spaghetti and serve with some more sauce and basil.

My Notes:

1. I saw in a Italian video that we should not mix the entire sauce at once with pasta.
2. You can also garnish with some Parmesan cheese.

Kuttu avalakki

 It's been a while since I last posted..Better late then never.I an planning to blog this whole week so that I could get into the mode again.

So here is the first recipe of the week : Kuttu avalakki (Day 1)

Kuttu avalakki is a sweet, salty and tangy dish. On a whole it is yummy...

Ingredients:

Avalakki (Poha) :1 Cup
Saarina pudi(Rasam powder) : 1 tsp
Salt : 1 tsp/ to taste
Jaggary : 1 tsp
Tamarind : 1 small lemon sized
Dried coconut : 1 tsp(grated)
Coriander leaves : 1 tsp
Water : as needed

To roast:
Fenugreek seeds - 1/2 tsp
Jeera - 3/4 tsp
sesame seeds - 1 tsp

To Temper:
Mustard seeds : 1/2 tsp
Groundnuts : 1 tsp
Oil : 1 tsp
Urad dal : 1/2 tsp
Hing : a pinch

Method:

1. Wash and soak tamarind in warm water. After a while squeeze out the pulp and discard the fiber.
2. In a wide container add rasam powder, powdered jaggery, salt and the tamarind pulp and set aside.
3. Roast the fenugreek seeds, jeera and sesame seeds until you have nice aroma.
4. Grind this with poha in a mixer into a coarse powder.(dry grind)
5. Now mix poha with the rest of the masala in the container. Sprinkle little water if the mixture gets too dry. Leave this for 10- 12 mins
6. Heat oil add mustard seeds. After it splutters add hing, groundnuts and urad dal.
7. After they are done, add the poha and mix well for 1-2 mins. Turn off the heat
8. Garnish with some grated dried coconut and coriander leaves and serve with some curd!!