Horse Gram/Kulta Koddel Recipe

Horse Gram is used in a variety of preparations in South Indian cuisine. Seasoned with either Garlic or mustard and curry leaves, it is high in Calcium, Phosphorus, Iron and Protein. Posting a popular Mangalorean dish called Kulta Koddel which is Horse gram seasoned with garlic in a coconut based gravy. Absolutely delicious!

Ingredients :

  • 100 gms Horse gram
  • 8 Jackfruit seeds
  • 1/2 of a coconut grated
  • 12 roasted red chillies
  • 1 heaped tsp tamarind paste
  • Salt
  • 15 cloves Garlic gently crushed
  • 2 tbsps Coconut oil

Method :

Peel the Jackfruit seeds and cut them into half. Wash them along with the Horse gram and pressure cook along with a little salt. After one whistle, reduce heat and cook for 12 – 15 minutes. Grind coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked Horse gram and Jackfruit seed mixture. Adjust consistency by adding water and salt as required. The gravy should be of pouring consistency. Heat oil in a pan. Add the crushed garlic and sauté to a rich golden brown. Drop it into the boiling Koddel. Allow to boil for a couple of minutes. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Onion Vodi/ Crispies Kismuri

Kismuri is a preparation where raw onions, bits of green chillies and coconut are gently crushed together and added to a fried item. It could be a fried vegetable or sun basked items. Posting a Kismuri made of Onion Vodi today. The recipe link to Onion Vodi is given at the end of the recipe.

Ingredients :

  • A large fistful of sun basked Onion Vodi
  • 1 large onion chopped fine
  • Grated coconut equal to the amount of chopped onion
  • 2 green chillies minced
  • Salt
  • 1 tbsp Coconut oil
  • Oil to fry the Vodi

Method :

Heat oil in a pan and deep fry the onion Vodi. Store in an airtight container. Mix together the minced chillies, coconut, salt and onions. Drizzle with coconut oil and keep aside. Just before serving, crush the fried Vodi and mix with the onion and coconut mixture. Do not mix the Vodi and onion mixture beforehand as the Vodi becomes soggy. Serve as a side dish with Dal and rice.

Onion Fryums/ Vodi Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Colocassia Stem and Yam Stir Fry

Known for its high content of Calcium, the stalk or stem of the Colocassia leaves can be turned into a stir fry. One can make it without addition of other vegetables or like the one I have made with Yam.

Ingredients :

  • 20 Colocassia Stems
  • 25 tiny pieces of Yam
  • 3 Dry red chillies broken
  • 15 garlic cloves crushed gently
  • 1 tbsp oil
  • Salt

Method :

String the stems clean. Wash and chop into one inch size pieces. Chop the Yam into tiny cubes. Heat oil. Add the crushed garlic and roast to a rich golden brown. Drop in the broken red chilly bits. Toss. Add the chopped stem and Yam. Sprinkle salt and add half a glass of water. Cover and cook till done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Colocassia Roll Upkari /Stir Fry Recipe

The Colocassia Roll made with Rice and Split Pigeon peas can either be sliced and roasted or crumbled and turned into a stir fry. The recipe has already been posted under ‘Coconut Based Dishes’ of this website and has also been posted at the end of this recipe for easy access. Posting the recipe to the Stir fry today.

Ingredients :

  • 1 log of Colocassia Roll
  • 1 Onion
  • 1 Dry red chilly broken into two
  • 2 tsps Oil
  • Salt
  • 1 tsp Mustard

Method :

Crumble the Colocassia Roll with your fingers. Chop the onions fine. Heat oil in a pan. Add the spoon of mustard and after it splutters add the onions, broken Red chilly and salt. Roast till translucent. Tip in the crumbled Colocassia Roll and mix well. Heat thoroughly and serve hot.

Rice and Split Pigeon peas Pathrado /Colocassia leaves roll Recipe – 1

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Plum Chutney Recipe

After trying out the Plum Jam made some Chutney today. Tangy, spicy, sweet all rolled into one. It can be served as a side dish with Rice or with Roti. In fact it can be used as a dip too.

Ingredients :

  • 250 gms ripe Plums
  • 18 tsps sugar
  • 1 tsp Chilly powder
  • Salt
  • 1 tbsp oil
  • 1 tsp mustard
  • Kidney bean size piece of Hing /asafoetida
  • 2 sprigs curry leaves

Method

Pit the Plums. Chop them and drop them into a microwave safe bowl. Add the sugar, salt and chilly powder and microwave on Power cook for five minutes. Remove. Mash well with the back of the spoon. Heat oil in a pan. Add the mustard. After it crackles drop in the Hing and curry leaves. Drop the seasoning into the chutney. Mix well and allow to cool before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kabuli Chana/Chickpea Sukkein Recipe

This is a traditional Mangalorean preparation which goes well with Rice or Rotis. I have added pieces of Yam to enhance the flavour and texture. You may use Potato or even Breadfruit if you wish to.

Ingredients :

  • 100 gms Kabuli Chana
  • 25 tiny cubes of Yam/Suran
  • 1/4 of a coconut grated
  • 12 roasted dry red chillies
  • 1 heaped tsp tamarind paste
  • 2 tsps Urad Dal/Black Gram Dal
  • 4 tsps oil
  • 1 tsp Mustard
  • 2 sprigs curry leaves
  • Salt

Method :

Wash and soak the Kabuli Chana for eight hours. Pressure cook it with some salt. Chop the yam into the same size as the Chana. Cook them in an open pan with salt till done. Drop them into the cooked Chana. Roast the Urad Dal in a tsp of oil to a rich golden brown. Grind the coconut, roasted red chillies, roasted urad dal and tamarind to a semi coarse paste. Heat the remaining oil. Drop in the mustard seeds and after they splutter add the curry leaves. Tip in the cooked Chana, Yam and the ground masala. Boil well till it becomes semi solid. Serve with hot Rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana/Chickpea Chat Recipe

Chana or Chickpea Chat can be served as a starter or a quick snack. Healthy, as its high in protein and absolutely delicious as it is garnished with a spicy and also a tamarind and date chutney. I have served it in cones made of Papad. You may serve it in a plate or in a bowl depending on one’s preference. Recipe Link to the Chutneys is given below.

Ingredients :

  • 100 gms Chickpeas
  • 1 large tomato
  • 1 large onion
  • 100 gms sweet Corn
  • 1 tbsp Green chutney
  • 1 tbsp Tamarind and date chutney
  • 1/2 tsp Everest Chat Masala
  • Salt
  • Coriander leaves
  • Juice of half a Lemon

Method :

Wash and soak chickpeas for eight hours. Pressure cook with salt. Allow to cool completely. Pressure cook the Corn too. Chop the onion, tomato and coriander leaves fine. Tip the cooled corn and Chana into a bowl. Add the green chutney, tamarind and date chutney, Everest Chat Masala, the chopped onion tomato and coriander leaves and adjust salt. Drizzle with lemon juice and serve.

Papad Cones:

Cut the Papad into two halves. Lightly roast them on both sides on a Tava/ griddle and immediately roll them into the shape of a cone when it is still warm. It has to be done swiftly, as the Papad breaks when it cools.

Recipe for a Variety of Chutneys

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khaman Dhokla/Steamed Gram flour appetizers

A very popular dish from Gujarat, a state that lies to the West of India, the Khaman Dhokla is a highly nutritious snack served with a Green chutney. Healthy too because it is steamed and tempered with minimum of oil. Recipe link for the Chutney is given below.

Ingredients

  • 300 gms Besan /Bengal gram flour
  • 2 tbsp Rava/ semolina
  • 4 tsp sugar
  • 1 tsp ginger-green chilli paste
  • 1 tsp lemon juice
  • Salt
  • 1 tsp Eno fruit salt
  • 3 tsp oil
  • 1 tsp Mustard
  • 1 tsp sesame seeds
  • A large pinch of Hing/ asafoetida
  • 2 sprigs curry leaves
  • 3 green chillies slit
  • Coriander leaves to garnish.

Method
Tip in the Besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt into a bowl. Add around ¾ cup of water and mix well using a whisk to get a smooth batter. Keep the steamer boiling.
Just before steaming, add the fruit salt and mix lightly.
Pour the mixture immediately into a greased Thali. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside. A knife inserted in the Dhokla should come out clean.
Heat the oil in a pan. Add the mustard seeds. When the seeds splutter, add the sesame seeds, asafoetida, curry leaves and slit green chillies and sauté on a medium flame for 30 seconds.
Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
Pour the tempering over the prepared dhoklas and spread it evenly.
Cut into pieces, garnish with coriander and serve immediately with All purpose chutney.

All purpose Chutney, Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bengal Gram Fritters Recipe

These Bengal Gram Fritters are popular all over South India and are known by various names depending on the region where they come from. One can make them with or without onions, but adding finely chopped onions adds to the taste.

Ingredients :

  • 250 gms Chana dal/ Split Bengal Gram
  • 1 fistful rice flour
  • 10 green chillies
  • 2 inch piece ginger
  • 2 large onions chopped fine
  • 4 sprig curry leaves chopped
  • Coriander leaves chopped
  • Salt.

Method :

Wash and soak the chana dal for four hours. Drain the water and spread it on a piece of cloth for an hour to dry slightly. Grind in small batches in the blender to a coarse mixture. (DO NOT grind it to a smooth paste)
Crush the green chillies and ginger in the blender to a coarse paste.
Add the crushed green chilly, ginger, chopped coriander, chopped curry leaves, salt, ground chana dal n the rice flour and make balls. Flatten them slightly. Heat oil in a pan. Deep fry four to five at a time and serve hot.

Note:

It is just by accident that I found that drying the chana dal for an hour or so makes the fritters really crisp as the chana dal does not become a paste and can be ground coarsely.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Jackfruit Fryums/Papad Recipe

This is one preparation which evokes sweet memories of childhood. Every summer the elderly ladies in the family would get together and help each other in making it. The Jackfruit was carefully selected. It had to be neither too raw nor ripe and had to be cut, cleaned, deseeded, steamed, ground and then pressed into circles on a papad maker. The papads would then be sun dried for a couple of days and stored in an airtight container. To be fried as and when required. Traditionally eaten with pieces of coconut though the elders in the family preferred it grated coconut .

Ingredients :

  • 5 kg Semi Ripe Jackfruit
  • 200 gms black sesame
  • 25 gms Jeera/ cumin seeds
  • Salt
  • Few plastic sheets
  • Papad maker.

Method :

Oil your hands well and cut the Jackfruit. Remove the segments and deseed them. Alternatively you can buy around 150 segments of cleaned Jackfruit which are readily available. Remove the seeds. Line the steamer with a Banana leaf and arrange the segments on it. Steam them for about ten to fifteen minutes till they become mushy. Remove. Allow to cool enough to handle. Grind them to a smooth dough like consistency with the jeera and salt without adding any water. Remove and add the sesame to the dough. Mix thoroughly. Oil your hands and make lemon sized balls of the dough. Oil a couple of plastic sheets. Place one of them on the papad maker. Place the ball of dough in the centre and cover it with another oiled plastic sheet. Press down. Gently remove the pressed Papad and place it on a plastic sheet in sunlight. Finish off thus with the remaining dough. Dry the papads in strong sunlight for three hours and then turn them over. Let them dry for another three hours. Remove and sun dry them again the next day till they are well dried and crackle when touched. Store them in an airtight container and fry them when required as you would any other papad or Vodi.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.