Author: ashashenoy

Categories
Snacks streetfood

Ghee Roast Batatambade

Ghee Roast Batatambade

Potato is something which goes well with most of the masalas and tastes amazing. So this time I tried to pair it with Ideal Ghee Roast Masala to create Ghee Roast Batatambade. This combination of 2 of Mangalores famous food items – Batatambade and Ghee roast tastes really good. It tastes even better when it’s wrapped in a news paper and banana leaf just like how it is served in our iconic carts in Mangalore.

Below are the ingredients required for the preparation –
1. Oil – 3tsp
2. Mustard – 1/2tsp
3. Curry leaves – 3-4 strands
4. Urad dal – 2tsp
5. Ideal ghee roast paste – about 3 spoon
6. Potatoes – about 5 medium sized
7. Coriander leaves
8. Salt

9. Gram flour – about 1cup
10. Water – about 1/2 cup
11. Salt to taste
12. Hing powder – 1/2 tsp
13. baking soda – 1/4tsp

Ghee roast Batatambade

Method of preparation –
1. First clean and pressure cook potatoes for 4 whistle
2. Once pressure is released peel and mash them
3. Take a pan, add oil, mustard,  urad dal and curry leaves. Once mustard splutters add ghee roast paste.
4. Fry it for a while till it melts completely
5. Switch off the gas and add the potatoes,  coriander leaves and add salt to taste.
6. Mix well and prepare small balls
7. Prepare a batter using gram flour (besan), water, salt , baking soda and hing. Let the batter be thick.
8. Keep the oil for deep frying. Once it is hot enough dip the potatoe balls in the batter and put it in oil
9. Fry them well.
10. Serve them hot with pieces of onion.

Do have a look at the short video on preparation-

Categories
festivefood Snacks

Soye Khadi / Coconut Jaggery Burfi / Kobri Mithai

Soye Khadi / Kobri Mithai / Coconut Jaggery Burfi

My mom always makes sweets using coconut which is used for pooja such as vaina pooja. So from childhood itself it’s a practice of making this sweet using those coconuts after keeping it for some months of gowri pooja. As a child I was a bit ignorant about this one as I did not like sweets much. N of course less available bakery sweets were favorites during those days. But mom has continued it even now. Now being tired of bakery sweets or maybe bit scared to go out n get at present or after becoming health conscious 😉 hey we need not give so many reasons to prepare such delicious yet healthy sweet at home😝 so for all the sweet cravings after taking so many health related decisions during #lockdown, here is a #iron rich #jaggery based sweet. Below is how we prepared it –

Ingredients required –

  1. Dry Coconut/ Kopra – 1
  2. Jaggery – About 1 cup
  3. Ghee – about 5tsp
  4. Cardamom – 1
  5. Water

Method of preparation –

  • Firstly grate the dry coconut and powder it in mixie. If you like those chunks, you can avoid powdering
  • Take a heavy bottom pan add jaggery and very little water
  • Keep it for boiling. Continue cooking till 1 string consistency is attained
  • Now add one crushed cardamom.
  • Add the coconut powder and mix well
  • Once everything is mixed add the ghee
  • Once everything comes together switch off the gas. This may take 15 to 20min.
  • Grease a plate with ghee and spread it and cut when still hot
  • Allow to cool and store in air tight container.
Soye Khadi / Kobri Mithai / Coconut Jaggery Burfi

Note :

  • You can add fresh coconut as well but you might have to cook for more time.
  • Optionally you can add 2-3tsp roasted gram flour/besan
  • Also you can crush nuts such as cashews and almonds
  • Finally if the jaggery attains one string consistency the khadi becomes hard and stays well for some days. If you like fudge like khadi you can add coconut before jaggery attains one string consistency. This should be consumed within a week.
Categories
festivefood Snacks

Tukdi

Tukdi/shankarpali/Shankarapara

Our family favorite snacking item is this tukdi which mom prepares instantly and this recipe never fails. This snack can be made within 30min and according to me is one of the easiest as it requires minimum ingredients. There are many variations possible. I will be sharing the spicy version. A sweet version can also be prepared. Tukdi can be enjoyed as it is as evening snack with tea or can be a accomplishment with upma etc.

Ingredients required –

  1. Maida – 1cup
  2. Chilly powder – 2-3tsp(depending on spiciness requested)
  3. Salt- to taste
  4. Sugar – 1/2tsp
  5. Oil – 2-3 tsp
  6. Oil – for deep frying
  7. Water

Method of preparation –

  • In a bowl take maida, chilly powder, salt and sugar
  • Add water to prepare a dough similar to chapati dough
  • Kneed it well
  • Heat 2-3tsp oil,preferably Coconut oil and add to the dough, this makes it crispy
  • Kneed well again
  • Roll it like chapati and cut into diamond shape
  • Deep fry in oil till crispy
  • Store in airtight containers

Note-

1/2tsp of baking soda can be added to make it crispy and fluffy but we do not prefer adding it.

Categories
Snacks streetfood

Gobi Manchurian

Gobi Manchurian

When in confusion the default starter, street food which most of us choose is Gobi Manchurian. Before we learnt to prepare it, we used to get it from a cart. Actually it tastes better from the carts. If you get hold of preparing it, its one of the easiest dish.

Ingredients required –

  1. Cauliflower – about 1/2kg
  2. Capsicum – 1 medium
  3. Onion – 1 big
  4. Chilly powder – 2tsp
  5. Coun flour – about 5tsp
  6. Maida – About 1 small cup
  7. Salt – to taste
  8. Water – 1/2 small cup
  9. Garlic – 10 pods
  10. Ginger – small piece
  11. Coriander leaves
  12. Oil – 4tsp
  13. Oil – for frying
  14. Soya sauce – 2tsp
  15. Tomato sauce – about 10tsp

Method of preparation –

  • First cut Gobi into small pieces and soak it in hot water along with 2-3tsp of salt. Cover and keep for about 15min.
  • Meanwhile cut onion, capsicum – both into medium pieces, ginger and garlic – small pieces and also corriander leaves
  • Also prepare a batter by mixing salt, chilly powder, corn flour and maida by adding water. Let the batter be thick
  • Now remove Cauliflower from water and remove all the water.
  • Dip the florets in the prepared batter.
  • Heat the oil and deep fry these Gobi florets
  • Now in a considerably big pan(easy for mixing) and add 4tsp oil.
  • Add ginger and garlic and fry well
  • Next add onion and capsicum
  • Make a circle at the middle of the pan by moving everything to side and add soya sauce and tomcato sauce.
  • If required add little water
  • Mix everything well and you can add little pepper powder and salt as well
  • Add fried gobi and mix well
  • Garnish with corriander leaves

Categories
healthydrink

Kashaya

Kashaya

The weather has been very unpredictable this year and we keep getting rain frequently. Untimely rain causes cold, sore throat and headaches. This kashaya powder which my mom makes has been regular at home ever since corona started. Also we have found multiple uses of this powder so it comes handy in the kitchen.

Ingredients required-

For the powder :

  1. Coriander seeds – 2/3 cup
  2. Jeera – 1/3 cup
  3. Pepper – 1/3 cup

For kashaya:

  1. Above powder – 2tsp
  2. Jaggery – small lemon sized(lemon sized)
  3. Milk – 1/3 cup
  4. Water – 2/3 cup
Kashaya

Method of preparation:

  • First take a pan and dry roast the ingredients listed for the powder till they turn aromatic
  • Now cool them completely and once cooled, make a fine powder.
  • You can store this powder in a air tight container for further use
  • Take a vessel and add 2/3 cup water
  • Once it starts boiling add 2 tsp powder and small piece of jaggery
  • Boil it for about 10min
  • Then strain this to a glass and add milk
  • Enjoy it hot

Note :

  • My mom roasts jeera and coriander seeds together and powders them n stores
  • Pepper powder is made separately
  • This is because we can vary the amount of pepper powder on different days – like if you have a sore throat, can add 1tsp pepper powder and if you want to have this kashaya on a normal day, can use half tsp
  • Also this jeera and coriander powder can be used to make rasam or used in any gravy preparation which needs it.
  • Also don’t add milk when the kashaya is on gas or while boiling, it may curdle
  • If you want can make it less strong by adding more milk for a regular day.
  • You may add ginger, haldi, tulsi as well.