Categories
chattambade konkanirecipe Snacks streetfood

Chattambade

Chattambade

Today there was a discussion about chattambade from a gaadi near my office at home. It used to stay fresh and crispy for hours. Then suddenly we decided to prepare it and quickly chattambade happened with no preparation and it tasted best.

There have been failed attempts of this snack when we either added more water while grinding or Ground it more. So have to be careful while grinding chana dal and rest of the steps are simple.

Ingredients required-

  1. Chana dal – 1 cup
  2. Coconut pieces – 4-5tsp(preferably copra)
  3. Curry leaves – 4-5 strands
  4. Ginger- small piece
  5. Green chilly- 5-6
  6. Salt to taste
  7. Oil – for deep frying

Method of preparation-

  • Soak the chana dal for about 3-4 hrs.
  • Meanwhile prepare tiny pieces of Coconut, curry leaves and ginger
  • Drain the water from chana dal and keep it aside for sometime to remove excess water
  • Coarsely grind it. Better to grind in batches. Even if 1 batch is ground to smooth make sure some batches are Coarsely ground so that chana dal pieces are retained.
  • Now add salt and pieces prepared and mix well. Mixture should be dry.
  • Now make small vadas , preferably thin so that it gets fried well.
  • Heat the oil and deep fry the chattambade on medium flame till it turns crisp. It may take 5-10min.
  • Serve it with coconut chutney. It can be stored for a day or two.
Chattambade before frying
Categories
konkanirecipe Lunch phodi Side Dish Snacks streetfood

Cabbage Ambado

Cabbage ambado / pakoda

There are different ways in which cabbage ambado is prepared. In one of the method rice is soaked and ground with toor dal and it requires bit of a planning. But if you want to prepare it instantly then you can follow this method. The food carts also use same method to prepare these mouth watering ambades.

Ingredients required-

  1. Finely chopped Cabbage -1 cup
  2. Bombay rava – 1/2 cup
  3. Besan/gram flour- 3-4tsp
  4. Coriander seeds – 1tsp
  5. Chilly powder – 2-3tsp
  6. Salt to taste
  7. Hing- 1tsp
  8. Green chilly – 1
  9. Water
  10. Oil for frying

Method of preparation-

  • Firstly chop the cabbage and also green chilly into tiny pieces
  • Crush the coriander seeds and add to the cabbage
  • Now add salt and chilly powder, hing powder and mix everything well. Allow it to rest for sometime so that cabbage softens.
  • Then add gram flour and rava. You can add more rava if cabbage turns more watery.
  • Adjust it till you can form small tikkis. You can add very little water if mixture turns too dry.
  • Now heat the oil and deep fry them. Better to fry on medium heat so that it is uniformly cooked and does not burn from outside.
  • You can serve it for lunch/dinner or as evening snacks.

Categories
Snacks

Veggie loaded Pizza

Veggie loaded Pizza

I am a beginner when it comes to baking. Considering the time and efforts it needs I bake rarely. But some recipes my family has learnt (I must say hard way, after a lot of failed attempts) and we keep preparing them. Pizza is one such thing. As this is expensive and we get to customize as per our taste at home(like more cheese 😁) we prepare it when everyone is at home. This was prepared today because our microwave oven got repaired.

Ingredients required-

For dough –

  1. Yeast – about 5tsp
  2. Sugar – 4 tsp
  3. Water – 1 cup
  4. Maida – about 2 cups
  5. Oil – about 7-8 tsp
  6. Salt to taste

For veggies mix

  1. Onion- 2
  2. Capsicum- 2
  3. Sweet corn – 1
  4. Pepper – 2tsp
  5. Any other vegetable of choice
  6. Salt to taste

For Paneer

  1. Paneer cubes – about 15
  2. Thick curd – 5tsp
  3. Salt to taste
  4. Chilly powder- 2tsp
  5. Pav bhaji masala – 1tsp

Other ingredients-

  1. Pizza sauce- about 3tsp for a pizza
  2. Mozzarella + cheddar cheese

Method of preparation-

  • First prepare the dough by mixing yeast, sugar and water for about 10min
  • After that add salt, oil and maida and kneed well to prepare a soft dough. Don’t add as much yeast as you add for the bread, it will make the crust very soft
  • Keep the kneeded dough for about 1hr by covering with a damp cloth
  • Meanwhile dice the veggies such as onions, capsicum, tomatoes etc
  • Prepare paneer by mixing curd, salt, chilly powder and pav bhaji masala. Mix well
  • Add paneer cubes and refrigerate. If you keep it outside it might leave water during baking
  • Once the dough is raised properly take a big dough ball
  • Greese the baking pan with oil and spread this dough
  • Next take the pizza sauce and spread it
  • Then spread the cheese
  • Next layer the veggies and paneer cubes
  • Next spread more cheese on top
  • Bake in the oven at 200 degrees for about 15min

Note

  1. Spread the cheese in the bottom. Spreading all the cheese on top my result in burning
  2. If preparing multiple pizza, refrigerate cheese and paneer after spreading. Keeping them out may result in release of water during baking
  3. Baking time may vary based on oven. I have a microwave oven. I used microwave convection mode.

Categories
Breakfast konkanirecipe sajjigeavalakki

Rullav Phovu / Sajjige Avalakki

Rullav Phovu / Sajjige Avalakki

A staple breakfast combo of coastal region which instead of asking did you also hate? I would like to ask why did you hate?😁 For me as a kid and grown up never liked for no particular reason as such. When I got married I and my husband decided we will never prepare it at home which I was so happy about. But within I once even thought will we be the last generation to have this item?πŸ€” Not sure if starting to cook made me like this or knowing the process of preparation, I developed taste for this combo and don’t hate it as much as before now.

Some like it only at function, some like only with some kurkuri side item such as mixture, chakkuli etc. Some like it only in restaurants- few people visit taj mahal restaurant in Mangalore just to eat this. Whatever might be the reason this surely is a simple to make and good for health breakfast combo. So if you don’t have any solid reason to hate it, consider trying to include it in your lifeπŸ€—

Ingredients required-

For Rullav/Sajjige

  1. Bombay rava – 1cup
  2. Green chilly- 5-6
  3. Oil -10 tsp
  4. Mustard-1tsp
  5. Curry leaves -1 strand
  6. Chana dal – 1tsp
  7. Urad dal – 1tsp
  8. Grated coconut- about 5tsp
  9. Water – about 5 cup
  10. Salt to taste

For Phovu/ Avalakki

  1. Thin poha – 2 cups
  2. Grated coconut- 1/2cup
  3. Salt to taste
  4. Grated Jaggery – about 1/4 cup
  5. Sambar powder – about 3tsp

Method of preparation-

  • Take a pan and add oil. You can reduce oil and add few tsp of ghee as well. Or can reduce the amount of oil if you don’t like it. The temple style rullav needs more oil for its softness and texture.
  • Add mustard, urad dal, chana dal and curry leaves.
  • Once mustard is spluttered add the rava and fry well on medium flame till aromatic.
  • Once done add 4-5 cups of hot water while stirring continuously to avoid the lumps. Add salt.
  • Allow it to cook for about 5min and keep stirring.
  • Finally add fresh grated coconut and if required a tsp of sugar.
  • For phovu mix grated coconut, jaggery, salt and sambar powder to prepare a choorna.
  • Then add poha and gently mix it till flavors are absorbed. Don’t squeeze it much.
Categories
festivefood konkanirecipe Snacks

Poha Chivda

Poha Chivda

A favorite snack item at home which we prepare often. There is a variety of thick poha available which is best for preparing chivda. If we use other varieties it may become soft soon. The measurements i have given here are rough ones. You can always vary it as per your taste. After all it is home made we have the liberty to customize it.

Ingredients required –

  1. Thick poha – 1.5cup
  2. Oil for frying
  3. Raisins – 5tsp
  4. Coconut pieces/kattoli-5tsp
  5. Ground nut – 5tsp
  6. Cashew- 5tsp
  7. Roasted gram/Putani -5tsp
  8. Sev – 1/4 cup
  9. Oil – 2tsp
  10. Mustard seeds – 1/2tsp
  11. Curry leaves – 3strands
  12. Red chilly- 2
  13. Turmeric powder – 1tsp
  14. Dry mango powder/amchur powder- 2tsp
  15. Salt to taste
  16. Sugar powder – about 4-5tsp

Method of preparation-

  • Prepare sev as explained in the previous post and take about half cup of it
  • Heat oil and fry the poha. Add little by little and keep gas in medium flame to avoid burning
  • In the same oil also fry ground nut and coconut pieces. It is best to use dry Coconut (khobre). You can also use fresh ones but may need more frying.
  • Now take a kadai and add oil. Once hot add mustard, red chilly cut into pieces.
  • Once it splutters add cashews and Raisins. Once it is roasted add putani.
  • Add coconut pieces and ground nuts as well.
  • Now add salt, sugar powder, turmeric powder and amchur powder. You can also add chilly powder.
  • Now add poha and sev. Mix very well keeping flame minimum.
  • Cool and store in air tight container.

Note :

Alternatively we can roast the poha instead of deep frying to make it more healthy. In such case thin poha can be used.