Saturday, December 28, 2013

Dabheli


   Ingredients          

   Pav bun 6
   Onion chopped 1
   Butter
   Coriander chopped 3-4 tsp
   Sev 1/2 cup (small)
   Roasted peanut split 1/2 cup (small)
   Pomogranate 1/2 cup (small)
   Sweet chutney (recipe here) or bhel chutney (I prefer the brand Smith and Jones)
   Mint chutney (recipe here)
   Red chilli & garlic sauce
   Salt to taste
   Jeera 1/4 tsp
   Potato baked 3 (skin removed and mashed)
   Hing (asafoetida) 1 pinch
 

   For Dabheli masala
   

   (Byadgi) red chilli 1
   Cinnamon stick 1/2 inch
   Coriander seeds 1/4 tsp
   Cumin seeds 1/4 tsp
   Cloves 2
 

   (All Dabheli masala ingredients to be roasted together and powdered)

  Procedure
  • Heat 2 tsp oil in a kadai. Add jeera and allow to splutter. 
  • Add mashed potatoes, hing, dabheli masala powder (2 tsp), salt and sweet chutney. Sprinkle a little water, mix well and keep aside. 
  • Add pomogranate and some chopped coriander to the above. Mix well and make 6 balls and tap it into patties.
  • Roast it on a tava with a little oil (don't roast too much) and keep it aside.
  • Cut pav buns into halves and heat it on a tava with little butter on both sides.
  • Take one piece of the bun half and spread some sweet chutney, mint chutney and  red chilli & garlic sauce. 
  • Keep a patty on it, spread chopped onions, chopped coriander, roasted ground nut, pomogranate and sev on top. Keep the other bun half on top.
  • If necessary heat again, preferably in a microwave for 30 seconds.
  • Serve hot with tomato ketchup and other chutneys.

Wednesday, December 25, 2013

Ambode (Masala Vade)


   Ingredients          

   Chana dal 1 cup (100 grams)
   Green chillies 3
   Chopped coriander leaves 2 table spoon
   Chopped pudina (mint)  leaves 2 table spoon
   Ginger 1 small piece
   Salt to taste
   Grated coconut 4 tsp
   Finely chopped onion 1
   Oil for deep frying


 
Procedure
  • Soak chana dal in water for 3-4 hours and drain it.
  • Grind chana dal, green chillies, ginger and grated coconut with a little water if necessary until medium consistency (neither too nice nor too coarse).
  • Add to the above chopped coriander and pudina and grind little.
  • Remove to a container and add salt and chopped onion and mix well. Make medium sized balls, flatten it and deep fry in hot oil until dark brown and well cooked. Serve hot.

Saturday, December 7, 2013

Oats Pongal


   
   Ingredients - Serves around 4 people
        
   Oats 150 grams
   Moong dal 100 grams( Hesaru Bele)
   Pure ghee 2-3 table spoon
   Black pepper corn 20 seeds
   Cumin seeds 1 tsp
   Ginger grated 1/2 inch
   Salt to taste
   Coriander leaves little
   Turmeric powder pinch
   Hing ( Asafoetida ) pinch 
 
Procedure
  • Heat one tsp ghee in a pan .add turmeric powder, moong dal. Fry until brown in colour . Keep it aside
  • Heat 1 tsp ghee in a pan, fry oats for 2-3 minutes
  • Mix both in a pressure cooker and cook directly (with out container) by adding 1:3 water and pinch of hing. Cook under pressure for 4-5 whistle (until soft).
  • Heat one tsp ghee . Add pepper corn ,fry little and allow to splutter . Add cumin seeds ( jeera) , fry little. Courtly powder in a mixer.
  • Add grated ginger,salt, coriander leaves, pepper jeera powder to the cooked oats and dall. Mix well. Serve hot. Add further ghee if you don't mind.
  • Serve with any raita.