Upma Bonda Recipe

This Bonda has been made from left over Upma. To a cup of leftover upma I added one large finely chopped onion, two tbsps finely chopped coriander leaves, 1 tbsp finely chopped mint leaves, half a tsp of pepper powder salt and half cup of rice flour. Sprinkled a little water, mixed well, rolled it into balls and deep fried it to a golden yellow. You can serve it with a Chutney, ketchup or Rasam. Recipe link to the Upma is given below.

Vegetable Upma Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Poha/Beaten Rice Tikki Recipe

Crispy, melt in the mouth Poha Tikkis are simple, delicious and easy to make. My sincere thanks to Vasudha Prabhu a Kannada litterateur and poet par excellence for this wonderful recipe. This recipe came in handy during the Lock down times we are now facing due to Covid19. Ingredients : 2 big fistfuls Poha/ Beaten Rice (Thick variety/Jada Poha) 1 tbsp peanuts crushed coarsely 2 heaped tsps rice flour 4 green chillies finely chopped 2 tbsps coriander leaves 1 sprig Curry leaves 15 mint leaves 1 medium sized onion 1 tsp Jeera/Cumin seeds 1 tsp ginger and garlic grated Salt Oil for frying Method : Wash and soak the Poha in water just enough to cover it for twenty minutes. Mash it thoroughly. Chop onions, green chillies, Coriander leaves, Mint leaves, Curry leaves fine. Drop it into the Poha mash. Add salt, the peanut crush and the Rice flour and mix thoroughly. Shape into tikkis. Heat oil in a pan. Deep fry the tikkis to a golden yellow and crisp. Serve with Green Chutney or Tomato ketchup. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

All Mix Crunchy Balls Recipe

These Crunchy Balls were a mix of everything that was remaining. I had a little left over cooked rice, a couple of boiled potatoes, three slices of bread and some Chickpea flour. I wanted to finish it off and thus decided to mix everything and turn them into a snack. You can enjoy it plain or with a Ketchup or Mint chutney. I enjoyed it with some Chipotle Dip. Ingredients : One bowl of cooked rice 2 Boiled potatoes 4 tbsps Besan/Chickpea flour 4 slices of Bread 6 green chillies 2 inch piece of ginger 7 garlic cloves 2 tbsps finely chopped coriander leaves Juice of half a lemon 1 tsp Jeera/Cumin Salt Oil to fry the Crunchy Balls Method: Dip the bread slices into water. Squeeze out all the water and crumble them in a bowl. Mash the boiled potatoes and cooked rice and tip it into the crumbled bread. Make a coarse paste of green chillies, ginger and garlic. Drop it along with the finely chopped coriander leaves, salt and the jeera into the bread rice and potato mixture. Add salt, Besan and lemon juice. Mix thoroughly. Make balls of the mixture and keep aside. Heat oil in a pan. Fry them four at a time on a medium flame till nice and crisp. You may fry them to a slightly dark brown or to a golden brown as shown in the picture. Both taste equally good. Serve with chutney, ketchup or a dip. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Cauliflower and Potato Pakora Recipe

This is another variety of Cauliflower and Potato Pakora that is absolutely delicious. It can be had as a snack or as a side dish with Dal and Rice.

Ingredients :

300 gms Cauliflower broken into florets

2 small potatoes deskinned and sliced thinly

200 gms Besan/Chick pea flour

2 tbsps rice flour

5 green chillies made into a paste

1/2 tsp Jeera/Cumin seeds

1/tsp Hing/Asafoetida

1/4 tsp Chilly powder

A large pinch of Haldi/Turmeric powder

2 tbsps finely chopped coriander leaves

Salt

Oil to fry the Pakora

Method:

Wash the Cauliflower florets and sliced potato thoroughly. Dry and keep aside. Tip the Besan, rice flour, green chilly paste, chilly powder, Haldi, Jeera, Hing, Coriander leaves and salt in a bowl. Mix thoroughly. Add enough water to make a thick batter which easily coats the vegetables. Heat oil in a pan. Dip the vegetables one by one into the batter and drop them into the hot oil. Fry on a gentle flame till golden brown and crisp. Remove and place on tissue paper. Serve hot as is or with a mint chutney.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Veg Lollipop Recipe

These vegetarian Lollipops are very popular as starters or when the children are hungry. Easy to make and in goes a large dose of vegetables for children who are fussy eaters. These can be baked too, but of course the real taste lies in frying them!

Ingredients:

  • 3 large potatoes pressure cooked
  • 1 carrot grated
  • A fistful of cooked peas
  • 10 French beans minced
  • 6 slices of bread
  • 7 garlic cloves
  • 6 green chillies
  • 2 inch piece of ginger
  • 2 tsps finely chopped coriander leaves
  • Juice of half a lemon
  • 1 tsp coriander powder
  • 1/2 tsp Jeera/ Cumin seeds
  • 3 tbsps bread crumbs
  • Salt
  • Oil for frying.

Method:

Peel and mash the potatoes well. Drop in the grated carrot, minced French Beans and the cooked peas. Gently mash everything together. Grind the ginger,green chillies and garlic to a coarse paste. Add it to the mashed vegetables along with the lemon juice, coriander leaves, cumin seeds and coriander powder. Mix thoroughly. Finally add the salt. Mix and mould them into desired shape. Roll the lollipops into the bread crumbs and refrigerate for about 15 mnts. Heat oil in a pan. Drop in the lollipops two or three at a time and fry them on a medium flame to a golden brown. Serve with tomato ketchup and mint Chutney.

You can use tooth picks to hold the lollipops or can serve them as is.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Instant Methi/Fenugreek Leaves fritters Recipe

These are instant Methi/ Fenugreek Leaves fritters which taste absolutely delicious. I usually soak Chana Dal/Split Bengal Gram and grind it to a coarse paste and then mix the chopped Fenugreek Leaves. Here I have used Besan/Chickpea flour. Easy, simple and simply irresistible!

Ingredients :

  • 1 cup packed Fenugreek Leaves
  • 1 large onion
  • 1 heaped cup Besan/Chickpea flour
  • 1 tsp Jeera/Cumin seeds
  • 1/2 tsp Asafoetida
  • 3 green chillies
  • 1 inch piece of ginger
  • 7 cloves of garlic
  • 1/2 tsp chilly powder
  • A large pinch of Haldi/turmeric powder
  • A pinch of soda bicarb
  • Salt
  • Oil for frying

Method :

Clean the Fenugreek Leaves. Retain the tender stems. Wash well, drain and chop fine. Chop the onions fine. Make a coarse paste of the green chillies, ginger and garlic. Tip the paste, chopped onions and the Fenugreek Leaves in a bowl. Add the chilly powder, Asafoetida, turmeric, cumin seeds, soda bicarb and salt. Add just enough water to make a batter of dropping consistency. Mix well. Heat oil in a pan. Drop small dumplings of this mixture into the hot oil. Fry to a golden brown. Serve hot with tomato ketchup or green chutney.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Ivygourd/Tindora /Tendli Fritters Recipe

These fritters were usually made from the slightly ripened Ivygourd which could not be used in a stir fry. They were literally best out of waste. The children love it, so I usually make them from the regular fresh ones.

Ingredients :

  • 250 gms Ivygourd /Tendli /Tindora sliced lengthwise
  • 2 heaped tsps chilly powder
  • Salt
  • A generous amount of hing drizzled on it.
  • 100 gms Rice flour
  • 100 gms Besan/Chickpea flour
  • 100 gms Rava/Semolina
  • Oil to fry

Method :

Marinate the sliced Ivygourd with chilly powder, salt and hing. Refrigerate for an hour. Coat it with the mixture of rice flour, Besan and Rava. Heat oil in a pan and deep fry till crisp and golden in colour. Drain on a kitchen towel and serve hot.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Crunchy Pakora Recipe

This is a Pakora which is so delicious that you will keep asking for more. A crunch of peanuts, onions and Curry leaves is absolutely divine!

Ingredients :

  • 4 onions sliced thinly
  • A handful of peanuts halved
  • Besan/ Chickpea flour
  • 2 tbsps Rice flour
  • 1 green chilly minced
  • 2 tsps Chilly powder
  • A big handful of Curry leaves
  • 1 tbsp Coriander seeds crushed coarsely
  • Salt
  • 1 tbsp hot oil
  • Oil to fry the Pakora

Method :

Mix the sliced onions, a sprig of curry leaves, peanuts, green chillies, crushed Coriander seeds, Rice flour, salt and chilly powder. Add in as much much Besan as will hold the mixture together. Pour in the hot oil and mix thoroughly. Keep aside. Heat oil in a pan. Drop in tiny portions of the mixture into the hot oil. Fry till they turn golden brown and crisp. Finish off with the rest of the mixture. Drop the curry leaves into the hot oil. Remove them immediately and toss them over the Pakora. Mix thoroughly and serve with the Alll Purpose Chutney and Tomato ketchup.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Potato Fritters Recipe – 2

Potato fritters are an all time favourite whether they are deep or shallow fried. Though either Besan/Chickpea flour, Rice flour or Semolina is used to coat them, the marination used varies, depending upon individual choice. Today I have used the Tandoori Masala of Single Spoon spices in the marinade. Potatoes that I used are the Organic ones by Kedia Organics and the Semolina /Rava is by Satyam Foods. The fritters taste divine!

Ingredients :

  • 2 large potatoes
  • 1 heaped tsp Chilly powder
  • A large pinch of Haldi/Turmeric powder
  • 1/2 tsp Tandoori Masala
  • Salt
  • 1/4 tsp Amchur powder/Dried Mango powder
  • Salt
  • 10tbsps Semolina/Rava
  • Oil for frying

Method :

Deskin and slice the potatoes thinly. Wash them under running water and then drain them. Sprinkle the chilly, turmeric, Amchur, Tandoori masalas and salt. Mix well. You can replace Amchur powder with juice of half a lime if it is unavailable. Mix well and refrigerate for half an hour. Coat the slices with Rava. Heat oil in a pan. Gently slide in the potato slices five to six at a time and deep fry on a gentle flame till crisp and golden. Drain on a paper towel and serve hot with Tomato Ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tikklet Recipe

After making the Stuffed Snake gourd and the Sweet potato fritters, the filling of the Stuffed Snake gourd and the batter of the Sweet potato fritters was left over. I was just thinking what to do with the little of each which was left, when a thought struck me. Why not combine both and make it into a tikki or cutlet? Well… It was neither a tikki nor a cutlet so called it Tikklet. 😁

Ingredients :

The ingredients are the left overs of both the recipes, links to which are given below.

Stuffed Snake Gourd Fritters Recipe

Sweet Potato Fritters Recipe – 2

Method :

Combine the ingredients of both the above mentioned recipes and mix thoroughly. Add some finely chopped Coriander leaves and onions, pat them into shape and deep fried them to a golden brown. Serve with Tomato ketchup or a mint chutney.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.