Banana fritters (sweet) Recipe

These Banana fritters are made throughout India with a little variation. Mullik, Pitha, Bora or Gulgule are the names depending on the region where they come from. Easy and quick to make they make an excellent tea time snack.

Ingredients :

  • 2 ripe elaichi bananas
  • 2 tbsps jaggery syrup
  • 1 tbsp grated coconut
  • A pinch of salt
  • 1/2 tsp Cardamom powder
  • Rice flour enough to bind them
  • Ghee to fry the fritters.

Method :

Puree the bananas with the grated coconut . Add the jaggery syrup, Cardamom powder and the salt. Mix thoroughly. Add the rice flour little by little to form a pliable dough. Roll them into desired shape. Heat ghee in a pan. Gently slide in four of the fritters at a time and deep fry to a rich golden brown.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Crispy Poha/Flattened rice Recipe

Crispy Poha is not to be confused with Chevda made from Poha. This is served with grated coconut and some like it with a drizzle of asafoetida. This is normally served as a tea time snack or eaten on the days one fasts.

Ingredients :

  • 500 gms Patla poha/thin variety of flattened rice
  • 5 tbsps oil
  • 1 tbsp mustard
  • 3 tbsps coriander seeds
  • 10 green chillies chopped fine
  • 2 dry red chillies broken into bits
  • 10 sprigs curry leaves
  • A kidney bean size of hing/asafoetida powdered
  • Salt
  • 1/4 tsp Haldi /turmeric powder
  • Grated coconut

Method :

Heat oil in a pan. Add the mustard. After it splutters add the coriander seeds. Once they turn a golden brown add the chopped green chillies, broken red chilly bits and the curry leaves. Finally add the powdered hing. Toss. Tip in the Poha, salt and turmeric powder. Mix thoroughly and keep roasting on a very gentle flame till the poha turns crisp. Allow to cool thoroughly before storing. Serve garnished with grated coconut.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potato Bhajia/ fritters Recipe

Potato Bhajia is an all time favourite short eat, served at get togethers or as a snack at tea time. It is quick, easy to make and delicious as well. The children will simply love it!

Ingredients :

  • 4 potatoes
  • 150 gms Besan /Chickpea flour
  • 50 gms Rice flour
  • 1tsp chilly powder
  • 1tsp Hing/asafoetida
  • A large pinch of ajwain /carom seeds
  • Salt
  • Oil to fry the Bhajia

Method :

Deskin the potato and wash them thoroughly. Slice them thinly. Mix the Besan, rice flour, salt, chilly powder, hing and ajwain. Add enough water to make a batter which is neither too thick nor runny, so that it coats the potato slices well. Heat oil in a pan. Dip the potato slices in the batter and drop them a few at a time in the hot oil. Deep fry to a golden brown and crisp. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Batata vada/Aloo/Potato Bonda Recipe

Batata Vada or Aloo Bonda is a famous Mumbai street food, but today it is popular all over India. Served either with a spicy garlic chutney, or with a mint and coriander one, it can be relished on it’s own as it has all the spices added to it.

Ingredients :

  • 6 potatoes
  • 8 green chillies
  • 2 inch piece of ginger
  • 7 garlic cloves
  • Coriander leaves
  • 3 tbsps oil
  • 1 tsp mustard
  • 2 sprigs curry leaves
  • Juice of half a lemon
  • Salt
  • 1 heaped cup Besan/ Bengal Gram flour/Chickpea flour
  • 3 tbsps rice flour
  • 1/2 tsp Haldi/turmeric powder
  • A pinch of soda bi carb.
  • 1/2 tsp Asafoetida /Hing
  • Oil for frying

Method :

Pressure cook the potatoes. Deskin them and mash them roughly. Make a coarse paste of the ginger garlic and green chillies. Heat 3 tbsps oil. Add a spoon of mustard and after it splutters add the curry leaves. Drop in the ginger, garlic, green chilly paste and sauté for a minute. Drop in 1/4 tsp of haldi and immediately add the mashed potatoes. Add salt. Mix thoroughly and heat well. Add the chopped coriander leaves and lemon juice to it. Mix and keep aside to cool. When cool make balls out of the potato mixture. Keep aside. Take the Besan, rice flour, 1/4 tsp haldi, soda bi carb, asafoetida and salt in a bowl. Add enough water to make a batter which is thick enough to coat the potato balls. The batter should not be runny. Keep aside for ten minutes. Heat oil in a pan. Drop the potato balls in the batter, coat them well and then gently slide them into the hot oil three at a time. Deep fry to a rich golden yellow. Serve with chutney or ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Green Chilly Fritters Recipe

These Bhavnagari chillies are the mildly spiced ones, making them ideal for making fritters or what is known as Mirchi Bhajia. An Andhra delicacy, they are now found in every region in India, as they go well with Dal Rice or even as an evening snack with a cup of hot tea.

Ingredients :

  • 9 medium sized Bhavnagari chillies
  • 150 gms Besan/Chickpea flour
  • 50 gms rice flour
  • A large pinch of hing/Asafoetida
  • Salt
  • A large pinch of ajwain / Carom seeds
  • A pinch of haldi/ turmeric powder
  • Oil for frying

Method :

Wash and slit the green chillies in the centre, keeping the ends intact. Remove seeds if any gently. Mix together the Besan, rice flour, salt, haldi, hing and ajwain. Add enough water to make a thick batter. Fill some of the batter in the chillies. Heat oil in a pan. Check the temperature of the oil by dropping a spoon of batter in it. It should immediately rise to the surface. Lower the flame. Gently dip the chillies in the batter and drop them into the oil. Fry on a medium flame to a nice golden yellow. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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.