Chana Stir fry Recipe

Chana or Black Bengal Gram is a versatile lentil. A variety of dishes can be made from it. Though a Chana Stir Fry can be made in a number of ways, my favourite one is with sautéed onions. I like it with a dash of lemon and a sprinkling of coriander leaves.

Ingredients :

  • 200 gms Chana/Black Bengal Gram
  • 2 large onions
  • 5 green chillies
  • Juice of half a lemon
  • 3 tbsps grated coconut
  • 3 tbsps oil
  • 1 tsp mustard
  • 2 sprigs curry leaves
  • A pinch of Haldi /turmeric
  • Salt.
  • Coriander leaves

Method :

Wash and soak the Chana for eight hours. Pressure cook it with salt. Chop onions and green chillies fine. Heat oil. Drop in the mustard and after it splutters add the green chillies, Curry leaves and onions. Roast till translucent. Add the Haldi. Toss. Drop in the boiled Chana. Adjust salt. Cook till all the water is absorbed. Tip in the coconut and mix. Heat well. Switch off. Drizzle with lemon juice and garnish with coriander leaves.

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.

Ladyfinger or Okra Sagllein Recipe – 2

This Okra Sagllein is a take off on the Masala that is normally used to make Pomfret Ghashi. A common Masala is ground and either vegetables of choice or fish added to it. This preparation is unseasoned, but is drizzled with a generous amount of coconut oil.

Ingredients :

  • 100 gms Okra
  • 1 potato
  • 3 onions
  • 2 inch piece of ginger
  • 1 green chilly
  • 1/2 coconut grated
  • 12 roasted dry red chillies
  • 1 heaped tsp tamarind paste
  • Salt
  • 3 tbsps coconut oil

Method :

Deskin the potato, wash and slice it thinly. Slice the onions. Snip off the ends of the Okra and chop them into one inch size pieces. Grate the ginger. Slit the green chilly. Boil the onion, potato, salt and ginger in two glasses of water. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the cooked onion and potato mixture. Add water to adjust the consistency of the gravy. It should neither be too thick nor runny. Add the Okra, slit green chilly and boil well. Switch off. Drizzle with coconut oil. Mix thoroughly. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Onion Bhuthi Recipe

Onion Bhuthi is a traditional Konkani preparation which goes well with both Rice and Roti. Our forefathers made this Onion Bhuthi during the monsoon season, as vegetables were scarce then, because of the incessant rains. Onions could be bought during summer and stored in bulk. Onion Ambat, Onion Gozzu, Onion Tamballi and Onion Upkari were the other dishes prepared. Each has its own unique taste. You can find the recipes to all in this website.

Ingredients :

  • 4 large onions
  • 1/2 of a large coconut
  • 12 roasted Byadgi Chillies
  • 1 tbsp tamarind paste
  • Salt
  • 3 tbsps Coconut oil
  • 1 tsp mustard

Method :

Peel the onions, wash thoroughly and chop them fine. Heat oil in a pan. Drop in the mustard. After it crackles add the chopped onions and salt. Keep roasting on a gentle flame till translucent. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the roasted onions. Allow to boil and keep roasting till it turns semi solid. Keep aside for about fifteen minutes for the flavours to infuse before serving.

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.

Vangi Bhath/ One pot meal of Rice and Aubergine /Brinjal Recipe

This is a one pot meal where Brinjal is the vegetable of choice. Usually made with the long green variety of Brinjals available during the season, it can also be made with the regular ones too.

Ingredients:

Vangi Bhath Powder:

  • 2 tbsps Coriander seeds
  • 1 tsp Jeera/Cumin seeds
  • 4 tbsps Urad dal/Black gram dal
  • 4 tbsps Chana dal/Bengal Gram Dal
  • 1 inch piece of Cinnamon
  • 4 Cloves
  • 1 tsp Khuskhus/Poppy seeds
  • 1 tbsp Copra/Dry coconut grated
  • 12 Dry red chillies roasted in a little oil.

Method :
Dry roast all the above ingredients except the chillies till they change colour. Powder them and store in an air tight container.

Ingredients :

  • 250 gms rice cooked and ready( should be firm)
  • 2 green brinjals(the long variety) chopped into bite sized pieces
  • 1 tbsp tamarind paste
  • A pinch of hing/asafoetida
  • A pinch of haldi/turmeric
  • 1 broken red chilly
  • 2 slit green chillies
  • 5 sprigs curry leaves
  • 3 tbsps Vangi bhath powder
  • A handful of peanuts
  • A pinch of jaggery
  • Salt
  • 4 tbsps oil
  • 1tsp mustard
  • 1tsp Urad Dal/black gram dal
  • 1 tsp Chana Dal / Bengal Gram Dal

Method :
Heat oil in a pan. . Add a tsp of mustard and after it splutters add a tsp of urad dal and a tsp of chana dal. When they turn golden, add the peanuts, and roast till they change colour. Add the hing, slit green chillies, red chilly and the curry leaves. Toss and add the haldi, immediately followed by the brinjal and salt. Cook till the brinjal are tender. Add the vangi bhath powder, tamarind paste and the jaggery. Mix well. Add the cooked and ready rice and adjust salt. Serve with Raita.

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.

Farmyard beans and Potato Stir fry Recipe

The simplest, healthiest and easiest dish is a stir fry. Use of minimum oil and spices brings out the inherent flavours of the dish. Posting a delicious Farmyard Beans and potato stir fry/ upkari today which can be enjoyed with Rice, Roti or even as a meal by itself.

Ingredients :

  • 250 gms Farmyard Beans
  • 1 large Potato
  • 1tbsp Coconut oil
  • 1 heaped tsp mustard
  • A pea sized piece of hing /asafoetida powdered
  • 3 dry red chillies broken into bits
  • Salt

Method :

String the Farmyard Beans and wash them. Chop them into one inch sized bits. Deskin potato, wash and slice it lengthwise into one inch bits too. Heat oil in a pan. Drop in the mustard. After it splutters add the broken red chilly bits and Hing. Toss. Tip in the vegetables, salt and half a glass of water. Cover and cook on a high flame till done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ashgourd Huli Recipe

Huli is to Karnataka what Dal Fry is to Punjab. A dish where a variety of vegetables can be used along with mashed split Pigeon peas and a seasoning of mustard, curry leaves and asafoetida, it goes well with both, Rice or Roti. The recipe for the Huli powder is already posted under the catagory of Spice powders of this website.

Ingredients :

  • 250 gms Ashgourd
  • 1 large potato
  • 2 large onions
  • 1 small tomato
  • 150 gms split pigeon peas
  • 1 tsp tamarind paste
  • 3 tsps Huli powder
  • 2 tbsps Ghee/clarified butter
  • 1 tsp mustard
  • 3 sprigs curry leaves
  • A pea sized piece of asafoetida
  • Salt

Method :

Deskin the Ashgourd, potato and onion. Chop the Ashgourd and potato into bite sized pieces and the onion into slices. Quarter the tomatoes. Pressure cook the onion, potato, Ashgourd and tomato to one whistle with salt and the huli powder in two glasses of water to one whistle. Keep aside. Pressure cook split pigeon peas, churn it well and drop it into the cooked vegetables. Add the tamarind paste. Adjust salt and boil well. Heat the ghee in a pan. Add the mustard. After it splutters add the asafoetida and the curry leaves. Toss and drop into the boiling Huli. Keep aside for fifteen minutes for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.