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.

Capsicum/ Bell pepper Fritters Recipe

One of the easiest and tastiest of fritters that are a hit during get togethers and buffets, are the Bell pepper Fritters. These fritters are generally made from the green ones which are found in abundance as compared to the yellow, red and orange ones. They may be served with a dip but are best eaten without any accompaniment.

Ingredients :

  • 3 Bell peppers
  • 200 gms Besan/Chickpea flour
  • 100 gms rice flour
  • 2 tsps chilly powder
  • 1/4 tsp ajwain/Carom seeds
  • Salt
  • Coriander leaves
  • A large pinch of Hing/asafoetida
  • Oil for frying

Method :

Wash and cut the Bell pepper vertically into half. Core it. Remove the seeds. Cut it lengthwise into 1 inch long slices. Chop the coriander leaves fine. Mix the rice flour, Besan, chilly powder, salt, ajwain, coriander leaves and hing. Add a little water at a time and make it into a thick but runny batter. Tip a few pieces into the batter. Heat the oil. Check that the pieces have been coated well by the batter. Drop them into the hot oil. Fry to a crispy golden brown. Serve with dip or chutney of your choice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cabbage Pakora Recipe

Cabbage Pakora or Cabbage Ambado as the Konkani community calls it, is a tea time snack or even prepared as a side dish for lunch. I have innovated by grating a small potato and adding it to the usual Pakora batter. It adds to the texture and can be fried or even shallow fried. Here I have deep fried it as that is where the real taste lies!!!

Ingredients :

  • 3 onions finely chopped
  • Cabbage the same quantity as that of the chopped onion
  • A small potato, deskinned and chopped fine
  • 1 green chillies minced
  • 2 inch piece ginger grated
  • A few sprigs of coriander leaves finely chopped
  • Besan/ Chickpea flour
  • Rice
  • Salt
  • Chilly powder as per spice level
  • Oil for frying

Method :

Mix the chopped cabbage, onions, grated potato, finely chopped green chillies, coriander leaves and ginger. Add salt and chilly powder and keep aside for ten minutes. It will release water. Mix the Besan and rice flour in the proportion of 2:1. Sprinkle the mixture onto the chopped vegetables and mix well till you get a semi solid dough like consistency which can be shaped into balls. Pat the balls into shape, press and keep them aside. Heat oil. Gently lower the balls 3-4 at a time in the oil and deep fry to a crispy golden brown.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Whole wheat Bread Sandwich Recipe

A healthy snack from the regular white one, you can use a filling of your choice and also grill it or roast it. I had some Vegetable Makhanwala leftover from the previous night’s dinner so used it up. Most curries taste delicious sandwiched in between toasted bread and if topped with cheese and onion rings, are simply out of this world!!! Recipe of Vegetable Makhanwala can be found under the Category of North Indian recipes of this website.

Ingredients :

  • Brown Bread slices
  • Butter
  • Onion rings
  • Cheese
  • Cucumber slices
  • Tomato ketchup

Method :

Butter the slices on both sides and roast it well on only one side. Spread the curry of your choice on the roasted side, top it with onion rings, grated cheese and Cucumber slices. Place another slice of the roasted bread with the roasted side towards the curry. Roast the sandwich on both sides till crisp and brown. Serve with tomato ketchup.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Crispy Fried Wanton Recipe

Wantons are a Chinese delight. Steamed, fried or used in a soup, they can be enjoyed without any accompaniment, though a Schezwan sauce or a hot and sweet ketchup add zing to it. Here is a mixed vegetable Wanton which is super crisp and delicious.

For the outer covering:

Ingredients

  • 250 gms Maida/ All purpose flour
  • 2 tbsps oil
  • Salt

Method :

Mix the salt and oil with the maida. Crumble it. Add enough water to bind a semi soft dough. Knead well and rest it for about 15 mnts.

For the stuffing:

  • 1 medium sized carrot
  • Cabbage
  • Purple cabbage
  • French Beans
  • Spring onion greens
  • Spring onions
  • Boiled Sweet Corn
  • The remaining vegetables to be chopped are in the same proportion as the quantity of the chopped carrot.
  • Salt
  • 1 tsp soya sauce
  • 1/2 tsp pepper powder
  • 10 flakes garlic
  • 2 inch piece of ginger
  • 1 tbsp Amul butter
  • Oil for frying the Wantons

Method:

Chop all the vegetables fine and keep them aside. Mince the garlic and grate the ginger. Heat the butter in a pan. Drop in the ginger and garlic and roast till they give out an aroma. Drop in the chopped vegetables and salt. Sauté on a high flame for a couple of minutes. Add the soya sauce and pepper powder. Mix well and keep aside.

Preparing the Wantons:

Knead the dough for a couple of minutes and divide it into 12 portions. Take a portion and make a ball. Roll it out into a circle of six inch diameter. Cut it into a four inch square piece. Place the filling in the centre and fold it into a triangle. Seal the edges and bring the two ends of the triangle together. Pinch them together. Finish off similarly with the rest of the dough. Heat the oil. Gently slide in a wanton and deep fry till crisp and golden brown. Serve hot with sauce of your choice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Mini Potato Papad

A favourite of young and old alike, these potato papads can be served as a tea time snack or as a side dish with Dal and rice. A variety of these papads can be made by changing the spice or the condiments according to one’s preference. Here I have kept it simple as the children would find the spicy ones a little too hot.

Ingredients

  • 250 gms rice
  • 500 gms potatoes
  • 5 cups (1.250 Litres) of water
  • Salt

Method :
Wash and soak the rice for four hours. Pressure cook the potatoes, deskin and mash them thoroughly. Grind the rice to a very fine paste. Pour it into a pan, add salt and five cups of water. Cook it on a slow flame till it turns transparent and forms into a lump. Remove and keep aside. When it has cooled sufficiently enough to handle, add the mashed potatoes. Mix thoroughly. Make tiny pellets of the dough. Place a pellet on the back of a dish and press it down with a bowl to get a two inch diameter Papad. Finish off with the remaining pellets. Dry them on a plastic sheet in strong sunlight for two to three days. Store in an air tight container.

To serve:
Heat oil. Drop in four of the papads and deep fry them till crisp. Drain on tissue paper and sprinkle with chilly or pepper powder.

Note: A coarse paste of green chilly and hing or of red chilly powder and hing depending upon individual spice level can be added to the rice batter when it is being cooked. You can also keep it simple by adding some cumin seeds and omitting the spice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.