PUDINA SEV(SNACK)

PUDINA SEV

This is a tasty snack which can be served with tea/coffee. It is popular in all parts of India.


Ingredients:
bengal gram flour-3cups,
chilly powder-1tsp,
turmeric powder-1/4tsp,
hing-1/4tsp,
ajwain powder(ova)-1/2tsp,
pudina paste(fine)-2tsps,
salt to taste,
oil for frying.

Method:
In a large bowl, mix all the ingredients, except oil.
Add one tbsp of hot oil to the mix and again mix thoroughly well with hands.
Add required water to make a thick dough.
The dough should pass through the sev machine easily.
Heat oil, and press the sev, using the sev machine, directly on to the hot oil .
After the bottom side is almost done, turn over and fry again till fully done.(Foam bubbles forming in the oil will subside, once the sev is fully done).
Take it out and allow it to cool down.
When it gets cooled, crush it very lightly with the hands to form pieces.
Store in an airtight container.

GOJJU(RAITA)

GOJJU(RAITA)

This is a kind of raita and is generally prepared by GSBs in South canara. It goes well with meals.


Ingredients:
curd-1cup,
onion-1(medium),
coconut scrapings-2tsps,
ginger-a small piece,
green chillies-2,
salt to taste,
mustard seeds-1tsp,
jeera-1/2tsp,
oil-1tsp,
curry leaves-a few.


Method:
Grind coconut, chillies and the ginger in a mixer without water(call it masala).
Chop the onion to fine pieces.
In a bowl, mix the curd,onion, salt and the crushed masala.
Season with mustard seeds, jeera and curry leaves in oil and mix well.
The raita is ready.

GOLI BHAJJIA(SNACK)

GOLI  BHAJJIA(SNACK)

This is a very simple snack and goes well with tea/coffee. It is very popular in Karnataka.


Ingredients:
flour(maida)-2cups,
besan(bengalgram flour)-1cup,
buttermilk-1/2cup,
sugar-1/2tsp(optional)
a small pinch of soda,
green chillies-2,(finely chopped)
ginger-a small piece(finely chopped),
hing-1/8tsp,
salt to taste,
water-required,
oil for frying.


Method:
Mix all the ingredients, except oil.
Add water to make a soft dough so as to be able to cull out small balls out of it.
The contents should be mixed so well that no lumps are left in the dough.
Heat oil in a pan.
Make small balls from the dough and fry till they are done.
Frying can be done in batches of 8 to10 at a time.
Serve hot with chutney/pickles.

BHOPLA PURI(RED PUMPKIN PURI)

BHOPLA PURI(RED PUMPKIN PURI)

This puri is prepared from red pumpkin. It is very tasty and is popular item in Maharashtra. Red pumpkin has a few great nutritional values.


Ingredients:
Red pumpkin-2cups(deskinned and grated),
Jagerry-1cup(powdered),
atta(wheat flour)-2cups,
ghee-2tsps,
a pinch of salt,
oil for frying.


Method:
In a pan heat ghee and add the jagerry.
After jagerry fully melts, add the grated pumpkin and salt, close the pan with a lid  and cook on a low flame till it becomes soft.
Switch off the flame and allow it to cool down.
Add the atta and make a soft dough. It should be of puri dough texture.
If required, a little more atta or water can be added to get at this texture.
Roll out puris and fry them in oil.
As these puris are slightly thicker than the normal ones, it should be properly fried, till well cooked.

SANNA POLO

SANNA POLO(MIXED GRAIN&VEG DOSA)

This is a mangalorian konkani dish used for breakfast as well as a snack.It is very nutritious and tasty.


Ingredients:
raw rice-2cups,
toordal-1/2cup,
coconut scrapings-1cup,
red chillies-6,
turmeric powder-1/4tsp,
hing-1/4tsp,
tamarind-very small  avla size,
salt to taste,
onion large-1,
cabbage -1cup(finely chopped),
oil.


Method: 
Soak rice and dal for 3 hrs.
Soak tamarind in little water for an hour.
Chop onion to fine pieces.
Grind all the ingredients except cabbage, onion and oil, to a coarse texture. Add little water just to grind the items.
Add the tamarind soaked water while grinding.
After grinding, add chopped cabbage and onion and mix well.
Heat the tava and bring the flame to medium. Make thick dosas spreading the batter with hand.
Cover with a lid.
Three/four small dosas can be made at a time.
Sprinkle oil around the dosa
When one side is cooked, turn it over and cook again, sprinkling a little more oil.
Serve hot.
Any kind of chutney/pickle can go with this.

NANKHATAI

NANKHATAI

Nankhatai is basically an Indian cookie. Eggs are not used in this recipe. It is very easy to make and does not need much time. It is liked by all age groups, especially the kids.

Ingredients:
All purpose flour(maida)-1 1/2cups,
sugar(powdered)-1/2 cup,
butter-1/2cup,
baking soda-1/4tsp,
cardamom powder-1/2tsp,
nutmeg powder-1/4tsp,
a pinch of salt,
little milk.
Method:
Butter should be at the room temperature.
Add sugar to it and mix well.
Add flour, baking soda, cardamom powder and nutmeg powder and make a soft dough using little milk.
Make small balls of equal size.
Preheat the oven to 180 degrees C.
Grease the baking tray with little butter.
Keep the balls leaving some space in between. Flatten each ball lightly.
Bake the nankhatais for 18 to 20mts.
Allow them to cool.
On cooling, remove them from the tray and store in a container.

ULLI THEEYAL(SMALL/PEARL ONION CURRY)

ULLI THEEYAL(SMALL/PEARL ONION CURRY) 
This dish is very popular in Kerala, forming part of  their cuisine, on important occasions. It is a very good side dish for rice.

Ingredients:
Pearl onions(sambar onions)--1/4kg,
tamarind-one avla size,
coconut(grated)-2cups,(approx-1 small coconut),
red chillies-4 nos,
corriander seeds-1tbsp,
salt to taste,
mustard seeds-1tsp,
curry leaves,
oil.
Method:
Soak tamarind in little water for 1/2hr. 

Remove the thick pulp.

Heat a pan,add little oil. 

Fry the corriander seeds and chillies to light brown. 

Remove.

Again, fry the grated coconut in little oil to a reasonably brown shade.

Grind the fried grated coconut, corriander and chillies to a fine paste using water(call it masala). Keep aside. 

In the pan,fry the onions in little oil. Add little water to it and cook till onions become soft.
Add tamarind pulp and cook for a while.

Then add the masala and salt and cook for 5 more mts on a medium flame.

Water can be added to to get the required consistency. 

Do the seasoning(phannu) with mustard seeds and curry leaves in oil.