Open Sandwich with Molgapudi Recipe

I love Bread in any form, sandwiches being my favourite. I had some fresh Molgapudi, so decided to make these open sandwiches using it to spice them up. Recipe link to the Molgapudi given at the end of the recipe.

Ingredients :

  • 4 slices of bread
  • Butter
  • 1 onion
  • 1 tomato
  • 2 tbsps coriander leaves
  • 4 tbsps Molgapudi
  • Salt

Method :

Chop the Tomato, Onion and Coriander leaves fine. Retain half of the coriander leaves and the Molgapudi. . To the chopped tomatoes and onions add the remaining half of the coriander leaves and Molgapudi. Mix well and microwave for a minute. Keep aside. Butter the slices of bread on both sides and toast them well on one side. Flip. Pile the tomato, onion mixture on the toasted side and sprinkle the remaining Molgapudi and coriander leaves. Roast on a gentle flame till crisp and done. Serve with tomato ketchup.

Molgapudi/Dry Chutney powder Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Toasted Sandwich with Tomato Omelette Recipe

This is one of my favorite sandwiches. Bread buttered, toasted and stuffed with a tomato omelette. Served with tomato ketchup, it is simply divine! Recipe link to both the Tomato omelette and the All purpose Chutney is given at the end of the recipe.

Ingredients :

  • 4 slices of bread
  • Butter
  • 1 tomato omelette
  • All purpose chutney
  • 2 cheese singles

Method :

Butter the slices of bread on both the sides. Toast it well on one side. Apply some All purpose chutney on the toasted side. Quarter the tomato omelette and place two of the quarters on it. Place a cheese single over it and cover it with another slice of bread, the toasted side facing the cheese. Toast the sandwich on both the sides till golden brown and crisp. Cut into triangles and serve with tomato ketchup.

Tomato Omelette Recipe

All purpose Chutney, Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Appo/Paddu/Black gram and Rice dumplings Recipe

One of the most popular of breakfasts in Southern India, Appo, Ponganalu, Paddu or Paniyaram as they are called are served with a variety of chutneys. Appo can be made using, Urad dal/Black gram and Rice or even with Semolina. You can add a variety of spices to make them flavourful or enjoy them without it. The recipe to a Masala Appo has already been posted under the catagory of Breakfast Eats of this website. For today its a simple one with a chutney to accompany it.

Ingredients :

  • 250 gms Urad dal/Black Gram Dal
  • 600 gms Rice
  • Salt.

Method :
Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the wet grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a semolina like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours. The above proportion of urad and rice is if you are using the wet grinder to grind the urad dal. If using the mixer/blender the proportion is 250 gms of urad dal to 400 gms of rice. Mix the fermented batter thoroughly. Heat the Appam pan. Drizzle a little oil in the round moulds, followed by a ladleful of batter. Cover and roast. Flip. Drizzle with a little oil and roast till done. Serve with chutney of your choice.

Chutney :

  • 1/2 coconut grated
  • 7green chillies
  • 1/2 tsp tamarind paste
  • Pea sized piece of Hing/asafoetida
  • Salt
  • 1 tbsp oil
  • 1 tsp mustard
  • 3 sprigs curry leaves

Method :
Grind the coconut, green chillies, tamarind, hing and salt to a smooth paste. Adjust consistency by adding enough water to make a neither too thick nor runny chutney. Heat a tbsp of oil. Add a tsp of mustard and after it splutters add 3 sprigs curry leaves. Drop the seasoning into the chutney and mix well.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

String Hoppers /Idiappam/Shenvayi Recipe

String Hoppers or Idiappam are a favourite with the people in the South of India. Each region has its own unique method of making them, and the variety of rice used varies from region to region. It is enjoyed with Stew, Pickle, Chutney or any Curry of choice. Posting an Idiappam the Mangalorean way today.

Ingredients :

  • 1 kg Rice
  • 2 coconuts
  • Salt

Method :

Wash and soak the rice for four hours. Grate the coconut, taking care to see that you do not grate too close to the shell. The grated coconut should not have a tinge of brown to it. Grind the rice and the coconut to a smooth paste. Add enough water to make it to a thin runny batter. Add salt. Pour it into a pan. Place it on a slow flame, stirring constantly till it thickens and turns into a solid mass. This takes about 15-20minutes. Allow to cool. Pinch pieces of the dough and shape into balls. Steam these balls in a steamer for 15- 20 minutes. Gently place the steaming hot ball in the Idiappam mould and press it onto a plate. Place this on a semi wet cloth. Finish off with the remaining balls placing the pressed Idiappam one beside the other. Cover with another semi wet cloth to keep the Idiappam moist. Serve with Pickle and coconut oil, Stew or even with sweetened Coconut Milk.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bombay Sandwich Recipe

One of my all time favourite is the Bombay Sandwich replete with a variety of vegetables and slathered with a generous amount of Amul Butter and All purpose Chutney the recipe link to which is posted below. I have toasted the bread slightly as I like my sandwich a little crisp.

Ingredients :

  • 1 loaf bread
  • 3 potatoes
  • 2 Beetroot
  • 3 tomatoes
  • 1 cucumber
  • 2 onions
  • Amul butter
  • All purpose chutney
  • Everest Chat Masala

Method :

Pressure cook potatoes and Beetroot. Peel and slice them thinly. Slice the tomatoes, cucumber and onion too. Apply butter on two slices of bread followed by the All purpose Chutney. Arrange a layer of cucumber on one of the slices of bread, followed by a layer of tomato, potato, Beetroot and onion. Sprinkle chaat masala, and cover it with the other slice. Press down firmly and cut into desired shape. Serve with tomato ketchup.

All purpose Chutney, Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Flattened Rice and Chickpea delicacy Recipe

Anybody travelling to Mangalore in India cannot miss out on this authentic delicacy of Poha/ flattened rice served with Chana/ chickpeas and Sev. Also known as Poha Chutney and Chana Upkari by the locals, it is served garnished with Sev. The link to the recipes to both Sev and Sambhar powder are given below.

Poha Chutney :

Ingredients :

  • 1/2 a coconut grated
  • 2 tsps Sambhar powder
  • Salt
  • 6 tsps sugar or jaggery as per preference
  • 1/4 tsp tamarind paste.
  • 2 tsps oil
  • 1 tsp mustard
  • 4 sprigs curry leaves

Method :
Add the Sambhar powder, salt, sugar and tamarind paste to the grated coconut. Mix well. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss and tip it into the coconut masala. Sprinkle a little water to keep it a little moist. Keep aside.
Take a small portion of the Masala and add as much poha as to keep it soft yet firm. Mix thoroughly. You can add more masala as per requirement.

Chana upkari :

Ingredients :

  • 250 gms Chana/Chickpeas
  • 6 green chillies
  • 1 dry red chilly
  • Salt
  • 3 sprigs curry leaves
  • 1 tbsp oil
  • 1 tsp mustard
  • 1/4 tsp Hing/asafoetida
  • 4 tbsps grated coconut

Method :
Soak the chickpeas for 8 hours. Pressure cook them with salt. Chop the green chillies and the dry red chilly. Heat oil in a pan. Add the mustard and after it splutters add the green chillies, red chilly, curry leaves and hing. Toss. Drop in the cooked chickpeas. Boil well till all the water is evaporated. Garnish with grated coconut.

To serve:
Serve the poha, chana upkari and sev together. It can also be piled one on top of another and served.

Sev Recipe

Sambar Powder Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Crisp Dosa/Crepe Recipe

You will fall in love with this Crisp Dosa which can be served with potato Bhaji, chutney, Sambhar or even with either of them. I like to eat mine as is, as the fragrance of ghee used for roasting the dosa makes it very flavourful.

Ingredients :

  • 200 gms Urad Dal/Black gram dal
  • 50 gms Arhar dal/ split Pigeon peas
  • 500 gms Rice
  • 1 tbsp Methi/Fenugreek
  • Salt
  • Ghee/clarified butter for roasting.

Method :

Wash and soak the Urad dal, Arhar dal, Rice and Methi for four hours. Grind to a smooth batter non stop in the wet grinder adding a little water at a time for half an hour. The batter should be of pouring consistency. Neither too thick nor runny. Tip it into a vessel. Add salt, mix well and allow to ferment for 10-12 hours. Mix the batter thoroughly before you start making the Dosa. Heat a tava/griddle. Pour a ladleful of batter and spread it in concentric circles till the batter, covers the entire griddle. Drizzle with a tsp of ghee. Roast the dosa to a rich golden brown. Flip. Roast on the other side too. Serve hot with chutney and Sambhar, the recipes of which can be found on this website.

Potato Bhaji

Ingredients :

  • 6 potatoes
  • 4 onions
  • 7 green chillies
  • 1 inch piece ginger
  • 2 tomatoes
  • 2 tbsps Coriander leaves 5 tbsps oil.
  • 1 tsp Jeera/Cumin seeds
  • A pinch of turmeric.
  • Salt.

Method :
Pressure cook the potatoes, deskin and chop them. Slice the onions. Grate the ginger. Slit the green chillies. Chop the tomatoes and coriander leaves fine. Keep aside.
Heat oil. Add jeera and after it splutters add the onions, ginger and green chillies together. Roast with salt till transparent. Add a pinch of turmeric and then the tomatoes and roast for 3-4 mnts. Add the potatoes, and add about 1/4 glass of water to cook the mixture. Once the Bhaji is semi dry switch off. Garnish wd coriander leaves.

Coconut Chutney Recipe – 2

Mixed Vegetable Sambar Recipe

Note: If using the blender or mixer to grind the batter, decrease the proportion of rice to 250gms as the batter ground in the mixer does not increase in volume as when ground in the wet grinder.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Upma with Bell Peppers Recipe

Upma is an easy, quick to make dish. A saviour when there are unexpected guests. One can make a variety of them, and each of them taste delicious because of the fragrance of the vegetables and the seasonings added. I have added three varieties of Bell peppers along with finely chopped coriander leaves. Today is the fourth variety of Upma that I have posted in this website.

Ingredients :

  • 250 gms Rava/semolina
  • 600 ml boiling water
  • 6 green chillies
  • 1 tsp Hing/asafoetida
  • 3 sprigs curry leaves
  • 1/4 each of Green, Red and Yellow Bell peppers
  • Coriander leaves
  • 3 tbsps ghee/clarified butter
  • 5 tbsps oil
  • 1 heaped tsp mustard
  • 1 heaped tsp urad dal/ black gram dal
  • Salt
  • Juice of one lemon

Method :

Chop the Bell peppers, green chillies and the coriander leaves fine. Place the pot of water to boil. Heat the ghee and oil mixture. Drop in the mustard and after it splutters add the urad dal. After it turns golden brown drop in the hing, chillies and curry leaves. Toss. Add the Rava and roast on a gentle flame for about three to four minutes. Add salt, the chopped bell peppers, half of the chopped coriander leaves and the lemon juice. Immediately pour in the boiling water and mix well. Cover and cook till done. Garnish with the remaining coriander leaves and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Little millet and Sago Pearl Dosa /Crepe Recipe

Millets have been a staple in rural India from times immemorial, though the urban crowd has realised its benefits of late. They are a healthy option to eating rice or other carb rich food. This little millet and sago dosa is a crisp and crunchy one which can be enjoyed with fresh home made butter or with a coconut chutney. A special thanks to my sister in law Roopa Prabhu for her recipe.

Ingredients :

  • 500 gms Little millet/Varai/Samai
  • 250 gms Sago Pearls/Sabudana
  • 15 Green chillies
  • 2 inch piece of ginger
  • 1tbsp of Asafoetida /Hing
  • 5 sprigs of curry leaves
  • 1tbsp Cumin seeds /jeera
  • A small bunch of coriander leaves
  • Salt
  • Oil to roast the dosa

Method :

Soak the little millets and Sago for four hours. Grind to a smooth batter. Make a coarse paste of the green chillies and ginger. Chop the curry and coriander leaves fine. Tip in the ginger chilly paste, the chopped leaves, jeera, hing and salt into the batter. Add enough water to get a batter of free flowing consistency. It should be neither too thick nor runny. Keep it aside for an hour for the flavours to infuse. Heat a tava/skillet. Drizzle oil. Pour a ladleful of the batter and swish the Tava to spread the dosa. Do not use the ladle to spread. Drizzle with oil. Roast to a golden yellow. Flip and roast on the other side too. Serve hot with chutney.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Black, Green and Bengal Gram Dosa/Crepe Recipe

A healthy, protein rich option to the dosa is this Black, Green and Bengal Gram Dosa. No fermentation process involved, though it needs to be soaked for a good 5-6 hours to facilitate grinding. It can be enjoyed with home made butter as it is spiced up with Green chillies and ginger. I love mine with chutney which has not been seasoned or with pickle.

Ingredients :

  • 200 gms Urad dal/black gram dal
  • 250 gms Moong dal/Green gram dal
  • 250 gms Chana dal/Bengal Gram Dal
  • 18 green chillies
  • 3 inch piece of ginger
  • A Kidney bean sized piece of hing/asafoetida
  • 9 sprigs curry leaves
  • Salt
  • Oil or ghee/clarified butter for roasting the dosa.

Method :

Wash and soak the dals for 5-6 hours. Grind them non stop for half an hour in the wet grinder to a smooth batter with water just enough to give you a pouring consistency. Crush green chillies, hing and ginger coarsely and, add to the batter. Chop curry leaves fine. Tip them into the batter along with salt. Mix thoroughly. Heat a tava/skillet. Pour a ladleful of batter and spread it thinly to cover the skillet. Drizzle with oil or ghee. Allow to roast for a couple of minutes and then flip it over. Roast the other side too, to a rich golden brown. Serve with chutney or butter. The recipe for chutney can be found under the catagory, ‘Chutneys’ of this website.

Note: the proportion of green chillies and ginger is for those using the wet grinder. If using a blender or mixer cut them down into exactly half the quantity mentioned above. The batter increases to double the volume when, ground in the wet grinder as compared to the mixer. This dosa is not fermented.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.