Author: vinaya

Sweet Potato Fritters Recipe – 2

Posted on by vinaya

I tried my hand at making these Sweet potato fritters by adding some Semolina to the usual batter. Turned out really crisp and delicious!

Ingredients :

  • 1 medium sized Sweet potato
  • 100 gms Rice flour
  • 100 gms Besan/Chickpea flour
  • 100 gms Rava/Semolina
  • 1 tbsp Chilly powder
  • 1/3 tsp Haldi/Turmeric powder
  • 1 tsp Hing/asafoetida
  • 1/4 tsp Ajwain / Carom seeds
  • 1/4 tsp Jeera /Cumin seeds
  • Salt
  • Oil to fry the fritters.

Method:

Deskin the sweet potato, wash and slice into desired shape. Place them in a bowl of water to prevent them from changing colour. Tip Besan Rice flour and Rava in a bowl. Add the Chilly powder, Turmeric, Asafoetida, Ajwain, Cumin seeds salt and enough water to make a batter which is neither too thick nor thin. Remove the sweet potato slices from the water and pat them dry. Heat oil in a pan. Dip the slices in the batter till they are well coated and gently slide them into the hot oil. Fry on a medium flame till they turn golden and crisp.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Stuffed Snake Gourd Fritters Recipe

Posted on by vinaya

Two boiled potatoes lying in the refrigerator stared at me every time I opened it. A small fistful of roasted peanuts, left over after making Peanut chutney looked imploringly at me, asking me to finish them off. Semolina, Rice flour and Besan began to wonder what they would be used for when I brought them out and placed them side by side on the kitchen counter top. Little did they know that they would all end up together in some amazingly delicious stuffed Snake Gourd Fritters!

Ingredients :

  • 2 boiled potatoes
  • 2 tbsps roasted peanuts
  • 1 tsp Jeera/Cumin seeds
  • 3 green chillies
  • Juice of half a lemon
  • 2 tbsps Besan/Chickpea flour
  • 2 tbsps rice flour
  • 4 tbsps Semolina
  • 8 roundels of Snake gourd
  • Salt
  • Oil for roasting

Method :

Deskin the Snake gourd. Wash and cut either diagonally or round into slices. Microwave them for a couple of minutes to soften them and so that they shallow fry easily. Peel the boiled potatoes and mash them. Powder the peanuts and add it to the mash. Coarsely grind the green chillies along with the jeera and tip it into the potato and peanut mash along with Lemon juice and salt. Mix all the ingredients well and stuff this mixture into the Snake gourd. Take Besan, Semolina and Rice flour in a plate and mix well. Dust the stuffed Snake Gourd in this mixture and refrigerate for an hour. Heat a tava/ skillet. Brush it with oil. Place the pieces of snake gourd on it and drizzle with a little oil. Roast till they turn a nice golden yellow. Flip. Roast on the other side too. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 33

Posted on by vinaya

A Thali Meal of Rice, Dal, Chana/ Chickpea Salad, Potato and Onion Stir Fry, Carrot Kismuri, Onion Tamballi, Lemon pickle, Masala Buttermilk and Fruits.

Recipe to make the perfect Rice

Dali Recipe

Chana/Chickpea Chat Recipe

Potato and Onion Stir fry Recipe

Carrot Kismuri /Salad Recipe

Onion Tamballi Recipe

Lemon Pickle Recipe

Masala Buttermilk Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Moong Sanna Polo/ Green Gram Savoury Pancakes

Posted on by vinaya

Moong Sanna Polo is usually served as an accompaniment to Dal and Rice. Since Dal is never made spicy, the accompaniment is usually on the spicier side. You can adjust the spice level according to preference.

Ingredients :

  • 100 gms Moong/Green gram
  • 50 gms rice
  • 1/2 small coconut grated
  • 10 dry red chillies roasted in a little oil
  • Chickpea size of Hing/asafoetida
  • 1 level tsp Tamarind paste
  • 1 large onion
  • Salt
  • Oil

Method :

Wash and soak the Moong and Rice for eight hours. Grind the coconut, roasted red chillies, tamarind, Hing and salt to a smooth paste. Add the soaked Moong and rice and grind it to a Semolina like consistency. Pour into a bowl. The batter should be of pouring consistency. Add finely chopped onion. Mix well. Heat a tava/Skillet. Pour a ladleful of batter and spread it into a six inch diameter round circle. Drizzle a tsp of oil on it. Roast till the underside of the Sanna polo /pancake turns a nice golden brown. Flip. Drizzle oil again. Roast well. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 32

Posted on by vinaya

Rice, Methi Parathas, French Beans and Potato stir fry, Okra Sambhar, Carrot Kismuri, Papad, Avakai and Banana Shikran come together in a Thali today. Recipe Links to all the dishes are shared below.

Recipe to make the perfect Rice

Methi Paratha and Boondi Raita Recipe

French Beans Stir Fry Recipe

Okra Sambhar Recipe

Carrot Kismuri /Salad Recipe

Avakai Pickle Recipe

Banana Shikran Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bhindi Kurkure/ Okra Fry Recipe

Posted on by vinaya

Bhindi Kurkure can be enjoyed as a snack or as an accompaniment. Thin slivers of Okra sprinkled with spices and deep fried to a crisp are amazingly delicious and crunchy!

Ingredients :

  • 250 gms Bhindi/Okra
  • 1 tbsp chilly powder
  • 1/4 tsp Haldi /Turmeric powder
  • 1 tbsp Coriander powder
  • 1 tsp Jeera /Cumin powder
  • 1/2 tsp Hing/asafoetida (Optional)
  • Juice of half a Lemon
  • 2 tbsps Besan/ Chickpea flour
  • 2 tbsps Rice flour
  • 1 tbsp finely chopped Coriander leaves
  • 1 sprig of curry leaves
  • Salt
  • Oil for frying the Okra.

Method :

Wash and thoroughly pat dry the Okra. Snip off both ends. Slice it in the centre vertically into two. Remove the seeds and slice the Okra into long strips. Tip it into a bowl. Drop in the Lemon juice and mix well. This prevents stickiness. Sprinkle the Chilly, Turmeric, Coriander and Cumin powders. Tip in the Asafoetida and the chopped coriander leaves. Mix thoroughly. Add the Besan and Rice flour and see to it that the Okra strips are coated well. Keep aside for a couple of minutes. Divide into three to four portions. Meanwhile heat oil in a pan. When the oil is hot, add salt to one portion of the Okra, mix and sprinkle it into the hot oil. Fry on a high flame till it turns golden yellow and then lower heat and fry till crisp. Finish off similarly with the remaining portions of the Okra. Deep fry the curry leaves, gently crush them with your fingers and mix them well with the fried Okra. Drain on a Paper towel and serve hot.

Note: The salt is added to the Okra and spice mixture just before frying to prevent it from releasing water.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chutney Sandwich Recipe

Posted on by vinaya

Chutney sandwiches are a favourite with children and elderly alike. They can be served as appetizers, packed in the children’s lunch box or make for a quick snack. You can also pile in some vegetables and cheese and make a meal of it! The Recipe Link to the All purpose Chutney is given below.

All purpose Chutney, Recipe

Ingredients :

  • 1 Loaf of Bread
  • Butter
  • All purpose Chutney

Method :

Trim the crust of the slices of bread. Butter them thinly with either home made or store bought butter. Apply a thin layer of All purpose Chutney. Place the slices together and cut into triangles. Serve with Tomato Ketchup.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 31

Posted on by vinaya

String Hoppers/Shenvayi /Idiappam, Potato and Onion Saung, Chutney Sandwich, Nylon Dhokla, Mini Potato Papad, Wheat flour Ladoo and Tea for Brunch on a lazy Sunday morning. Recipe Links to all are shared below.

String Hoppers /Idiappam/Shenvayi Recipe

Potato and Onion Saung Recipe

Chutney Sandwich Recipe

Wheat Flour Ladoos Recipe

Nylon Dhokla Recipe

Mini Potato Papad

Chai/Tea–The Indian way


Copyright © 2018 by Vinaya Prabhu. All rights reserved.