Methi Muthiya /Fenugreek leaves fritter, Recipe

Methi Muthiya can be had as a snack or added to Undiyu or any subzi as fenugreek imparts fragrance to the dish. It can also be served as an appetizer at get togethers.

Ingredients :

  • 1 bunch methi/Fenugreek leaves chopped.
  • A small bunch coriander leaves
  • 2 tbsps dhaniya/coriander powder
  • 1 tsp jeera/cumin powder
  • 1 tsp chilly powder
  • A pinch of haldi/turmeric
  • Sugar and salt as per taste
  • 1 tsp ginger garlic paste
  • 1tbsp of sesame seeds/til
  • A pinch of ajwain
  • A small bowl of besan/Chickpea flour
  • Wheat flour as required to bind a dough as for chapati.

Method :
Add all the above together and knead a dough as for chapati. Make oblong balls. Heat oil and deep fry till crisp.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potatoes and Peas Grilled Sandwich Recipe

A favourite with the family, this potato and peas sandwich doubles up not only as a snack but as a meal as well. You can add cheese too if you like it, but it tastes good as it is!!!

Ingredients :

  • 6 large potatoes
  • 3 large onions
  • 100 gms shelled peas
  • 2 inch piece of ginger
  • 10 green chillies
  • 1/2 tsp Garam masala
  • Coriander leaves
  • Salt
  • 1tsp mustard
  • 3 tbsps oil
  • Butter
  • A loaf of Bread

Method :

Pressure cook the potatoes. Deskin and mash them well. Boil the peas in salted water till done. Chop the onions and green chillies fine. Grate the ginger. Heat the oil in a pan. Add the mustard. After it splutters add the ginger, green chillies and the onions. Tip in salt and roast till the onions turn translucent. Add the Garam masala and toss for a couple of minutes. Add the mashed potato and mix well. Drop in the cooked peas and heat thoroughly. Add the chopped coriander leaves. Mix thoroughly and keep aside. Butter the slices of bread on one side each. Place the buttered side towards the toaster. Pile a tbsp of the potato and peas stuffing and spread it evenly over the slice. Cover it with another slice of bread, with the unbuttered side facing the stuffing. Clamp the toaster shut and roast over a medium flame till golden brown and crisp. Serve with chutney or tomato ketchup.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Methi/ Fenugreek leaves Poori Recipe

Come winter and it brings along Methi leaves in abundance. Fresh,big bunches of beautiful looking leaves with tender stems. I had made some Methi Theplas, the recipe of which can be found in this website too. I was left with some dough and decided to make pooris. Added a little rice flour to the dough to make the pooris crisp.

Ingredients :

  • 1 bunch methi leaves
  • 1/2 kg wheat flour
  • 7 tbsps besan/ Chickpea flour
  • 4 tbsps rice flour
  • 4 tsps oil
  • 8 green chillies
  • 5 cloves garlic
  • 2 inch piece ginger
  • 2 tsp til
  • 1 level tsp ajwain
  • 1 tsp chilly powder
  • 3 tsps dhania/ coriander powder
  • 1 tsp jeera/cumin powder
  • A pinch of haldi/turmeric
  • 5 tsps sugar
  • A few sprigs of Coriander leaves
  • Salt
  • Oil for frying.

Method :

Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl and add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til, ajwain and the oil. Add the Besan, rice flour and the wheat flour. Bind a dough as soft as for chapati. Divide the dough into four equal portions. Roll out one portion into a big chapati. Apply a tsp of oil on it. Roll it tightly into a log. . Cut small portions of the log into pellets. Dust them with flour and with a gentle hand roll them into two inch sized pooris. Heat oil. Deep fry them to a golden brown.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Leftover Rice Pakora Recipe

A great way of using up leftover rice is to make Pakora. You can add finely chopped vegetables or just add a little spice and fry it to a crisp. Here I have added boiled sweet corn, grated carrot, coriander and mint leaves. Best enjoyed either with a green chutney or any of the ready sauces or ketchups.

Ingredients :

  • 1 large bowl of leftover rice
  • 1 carrot grated
  • A fistful of sweet corn boiled
  • 1 inch piece of ginger
  • 4 garlic cloves
  • 4 green chillies
  • Coriander leaves
  • 7 mint leaves
  • Salt
  • 5 tbsps rice flour
  • 2 tbsps Besan/Chickpea flour
  • Breadcrumbs
  • Oil for frying

Method :

Mash the rice well. Make a coarse paste of the green chillies, garlic and ginger. Chop the coriander and mint leaves fine. Add the boiled corn, grated carrot, green chilly, ginger garlic paste, chopped coriander and mint leaves, salt, rice flour and Besan, to the mashed rice. Roll into desired shape. Roll into bread crumbs and deep fry to a crisp golden brown.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Biscuit Rotti Recipe

The name is very deceptive as Biscuit Rotti is a far cry from anything Biscuit. It is a typically Mangalorean preparation and can be relished with or without a chutney. My mother in law made one of the best Biscuit Rotti and I am really happy that it has turned out exactly how she made it!!

Ingredients :

  • 250 gms Maida/All purpose flour
  • 50 gms rice flour
  • A pinch of chilly powder
  • 1 tbsp oil
  • 100 gms urad dal/ black gram dal
  • 6 green chillies
  • A pea sized piece of hing/asafoetida powdered fine
  • 2 sprigs curry leaves
  • 1 tsp mustard
  • 2 tbsps Parachute Coconut oil
  • 2 tbsps grated coconut
  • Salt
  • Oil for frying the Biscuit Rotti

Method :

Wash and soak the urad dal for two hours. Drain and grind to a coarse paste. Chop the green chillies and curry leaves fine. Heat the oil and drop in a tsp of mustard and after it splutters add the chopped chilly bits, hing and curry leaves. Toss. Add the ground urad dal, coconut and salt. Heat on a gentle flame for a few minutes. Keep aside. This forms the filling.

Mix the Maida, rice flour, chilly powder, salt and oil. Bind a dough as for pooris that is neither too hard nor soft. Pinch balls of the dough and make around 21 balls. Roll out the balls into a two inch diameter disc. Place the filling in the centre of the disc and bring all the ends of the dough together. Flatten it and roll it out into a neither too thick nor too thin poori of 3 inch diameter. Make around five such rottis at a time. Heat oil. Gently slide in the rotti and deep fry to a crisp golden brown. Serve with chutney.

Note:

The recipe for the chutney can be found in the Chutney catagory of this website.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Bruschetta Al Pomodoro Recipe

The very name of Bruschetta gets the taste buds tingling and when it is Al Pomodoro it can only leave one asking for more. The one thing that I love about making this is that it can be made without a grill or an oven. So go ahead and enjoy making it on a skillet. Here I have added green peppers and sweet corn too to make it more interesting.

Ingredients :

  • 1 loaf of French Bread or multi grain bread
  • Amul Butter
  • Tomatoes
  • Capsicum
  • Onions
  • Sweet corn
  • Cheese
  • Pepper
  • Mixed Herbs
  • Garlic cloves
  • Green chillies
  • Salt
  • Tomato ketchup or Peri peri sauce

Method:

Chop the onions, tomatoes and Capsicum fine. Grate the garlic. Mince the chillies. Butter the slices of bread on both the sides. Grate the cheese. Heat a tsp of butter. Drop in the garlic and green chillies and saute for a minute. Add the onions and a pinch of salt. Saute for a minute and then add the boiled sweet corn. Add the tomatoes and Capsicum, the pepper powder and the mixed herbs. Saute, switch off and keep aside. Heat a skillet. Arrange the buttered slices and toast on one side till crisp. Remove and apply the ketchup or sauce on the roasted side. Pile some of the sautéed mixture on it. Top it with grated cheese and place it back on the skillet. Roast it on an extremely gentle flame till the side is roasted and the cheese has melted. Serve Bruschetta with added ketchup or with a soup.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Coriander leaves fritters/Kothimbir Vadi Recipe

The highly fragrant Kothimbir Vadi is a Maharashtrian delicacy. A batter of Gram flour is flavoured with coriander leaves and spices, steamed, cut and then either deep fried or shallow fried as per preference. It can be enjoyed either with a green chutney or with tomato ketchup. My personal preference is Peri peri ketchup or a Tandoori flavoured one which has a distinct smoky flavour to it.

Ingredients :

  • 200 gms Besan/ Chickpea flour
  • 50 gms rice flour
  • 1 cup coriander leaves
  • 2 green chillies
  • 5 flakes garlic
  • 1 inch piece ginger
  • 1/4 tsp chilly powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp Garam masala
  • 1 tsp sesame
  • Salt
  • 2 tbsps oil
  • Juice of one lemon
  • 1/4 tsp Soda bi carb
  • Oil for frying

Method :

Heat a pan. Drop in the sesame and dry roast it till it splutters. Keep aside. Mix the Besan and rice flour with a little water at a time to make a batter of pouring consistency. It should be as thick as Pakora batter. Grind the garlic, ginger and green chillies and add them to the batter. Drop in the finely chopped coriander leaves, roasted sesame, lemon juice, chilly powder, turmeric powder, salt, Garam masala and the oil. Mix thoroughly. Keep aside.

Grease a plate or vessel with oil. Place it in a pan in which the water is kept boiling. Add the soda bicarbonate to the batter. Whisk well and pour it into the plate. Lower the heat and cover and cook for 15 minutes. Insert a knife to check if it is done. The knife should come out clean. Switch off the gas, remove the plate and place it aside to cool thoroughly. Cut into desired shape. Heat oil in a pan. Fry the Kothimbir Vadi four to five at a time till golden and crisp. Enjoy with green chutney or tomato ketchup.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Instant Dahi vada Recipe

This instant Dahi vada Recipe makes use of the hard butter biscuit which is available at the bakers. Popularly known as Benne Butter in Mangalore, it is sold as kadak pav in Mumbai. When short of time, or having unexpected guests, this comes in handy.

Ingredients :

  • 6 kadak pav
  • 400 gms yoghurt
  • 2 green chillies
  • Salt
  • Sugar
  • Coriander leaves finely chopped
  • Carrot grated
  • Boondi

Method :

Heat water. Dip the kadak pav in it. Leave it in for a minute and then gently press and drain the water. Finish off similarly with the other pav. Arrange in a bowl. Crush the green chillies coarsely. Blend yoghurt with sugar and salt and add the crushed green chilly mixture to it. Pour it on to the kadak pav. Garnish with grated carrot, coriander leaves and Boondi. Serve chilled.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Corn Chevda Recipe

Corn Chevda is an easy, tasty and an extremely quick snack that one can make, when the children are clamouring for munchies. One can use a variety of seasonings as per one’s preference. Today I have posted the one which I had learnt from my sister in law Roopa Prabhu. It holds fond memories of my annual trips to Surat with the children during the summer vacations.

The Cornflakes mentioned herein are not the ones that are used as in ready to eat Cereal. These are flakes of corn that are deep fried to a crisp and sprinkled with spices and condiments.

Ingredients :

  • 250 gms Corn flakes/ Makai
  • 100 gms peanuts
  • 5 sprigs curry leaves
  • Powdered sugar
  • Salt
  • Chilly powder or Paprika
  • Turmeric powder
  • Oil for frying

Method :

Heat the oil. Drop in the peanuts and fry them to a golden brown. Drain and keep them aside. Throw in a small fistful of the corn flakes in the hot oil . They immediately puff up. Remove them with a slotted spoon and drop them into a wide mouthed pan. Continue frying in small batches till half the corn flakes are done. Spread the curry leaves and the fried peanuts on the hot corn flakes. Finish frying the remaining corn flakes and drop them on the layer of curry leaves. Sprinkle powdered sugar, salt, chilly powder and turmeric powder as per requirement and mix thoroughly. Allow to cool before storing in an air tight container.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cauliflower Pakora Recipe

Cauliflower Pakora is an all time favourite with the family after the Gobi Manchurian. Florets of Cauliflower are dipped in batter and deep fried to a golden brown. Great as appetizers or even as a side dish with Dal and rice, they are delicious!!!!

Ingredients :

  • 500 gms Cauliflower
  • 200 gms Besan /Chickpea flour
  • 100 gms rice flour
  • 2 tsps chilly powder
  • Hing as required
  • 1/4 tsp ajwain / Carom seeds
  • A few sprigs of coriander leaves
  • Salt
  • Oil for frying the Pakora

Method :

Break the cauliflower into florets. Wash thoroughly and sprinkle a little salt on them. Mix well and keep aside. Mix Besan, rice flour, ajwain, chilly powder, hing, salt and the finely chopped coriander leaves. Add just enough water to make a thick but free flowing batter. Heat the oil. Dip the cauliflower florets in the batter and drop them into the oil. Deep fry till golden brown and crisp.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.