Street style samosa

Samosas are such a treat and it requires special skills to make it, especially folding techniques. I was looking for a street style samosa recipe and finally liked cookingshooking video on street style samosa.

Here is my version of street style samosa.

Shahi Biriyani

Kothamalli thogayal ( dhaniya, kadipatha aur pudina chutney)

This is my mum's signature dish and I enjoy eating it like this! When it comes to the preparation of this delicious thogayal (chutney) there are few spices and leaves goes into it 

I make this thogayal when I have excess coriander leaves. 

Whenever we get fresh coriander leaves, I make sure to pick mint (pudina) leaves. This chutney requires a good qualities of both coriander and mint leaves. Curry leaves are growing at garden so we always have supply of fresh curry leaves.

Kothamalli thogayal (coriander chutney)

Ingredients

1 small bunch of coriander leaves

1 small bunch of pudina (mint)

Few curry leaves spring

2-3 dry red chilies

2 green chilies

A small piece of ginger thinly sliced

A gooseberry sized tamarind

1/2 cup black broken urad dal

1 teaspoon lemon extract optional (if you like it)

3 tablespoon grated coconut (optional)

Salt as required

Method

*Wash and remove leaves from coriander,mint and curry leaves. Keep the tender stems, we will cut them into small pieces and add to the thogayal before grinding.

*Slit green chilies, peel and cut ginger into julians.

*Dry roast black urad dal, tamarind, red chilies,once done, add green chilies and sliced ginger, mix in. Now add coriander,mint and curry leaves. Give a quick toss, add the sliced tender stems and  grated coconut.  Allow it to cool. Add salt.

*Grind all ingredients in pulse mode, add a little water if required. When we hand grind we usually do not add any water. The thogayal should be semi solid consistency.

*Remove from the mixer jar, store in containers. We generally don't keep the thogayal for more than a day. It gets over also as we enjoy it with food.

*Give it a try and please share 

Tips

*Dry roasting black urad dal gives a delicious aroma to the thogayal. Plus it binds the fresh leaves and other ingredients. 

*Shelf life of this thogayal is limited to two days, if kept in refrigerator. We generally make less quantity and consume same day. 

Dhaliya khichdi

I was chopping vegetables for dhaliya khichdi. Ideas started flowing. Making everyday food for family while you fasting is easy these days.

I measured two cups of dhaliya and 4 cups of vegetables. 

It hardly took about 20 minutes to put the breakfast on the table.

Dhaliya khichdi

Ingredients

2 cups dhaliya

4 cups chopped mixed vegetables

10 shallots thinly sliced

1/4 cup shelled peas

2 green chilies

One inch ginger sliced

2 tablespoon ghee/gingly oil

A pinch of elaichi powder

A teaspoon horsegram powder(kalathupodi)

1/4 teaspoon turmeric powder

1/2: teaspoon mustard

1/2 teaspoon white urad dal

1 tablespoon coriander leaves chopped

Two strings of curry leaves

Salt as required

Method

*Wash, clean and remove excess water from dhaliya, keep aside.

*Chop vegetables like carrot,beans, cauliflower florets into small pieces.

*Peel and thinly slice shallots.

*Wash and chop coriander and curry leaves into very small pieces.

*In a pan, I used pressure pan, pour half of the ghee, add chopped shallots and saute till translucent. Now add other vegetables, peas and give a toss.

*Add dhaliya and mix well. Add salt, turmeric powder, horsegram powder, pinch of heeng, elaichi powder and pour 5 cups of water. Bring to boil.

*Close lid and keep for two whistles.Off the stove.

*Pour ghee on a heated small pan, add mustard and urad dal, let the mustard splutter. Once done add chopped coriander and curry leaves. Pour the tadka on the prepared dhaliya khichdi. Mix well and serve.

Tips

Soaking dhaliya for 20 minutes makes it soft and easy to cook.

Avarakalu crepe (hyacinth beans crepe)

I am very fond of these tiny pretty seeds, which has a unique flavour and aroma.

Many non Kannadiga people may find it not so interesting. But for me it's one of the most flavourful seed, fresh beans procured from the avarakkai (hyacinth beans)

I

Today I tried to make crepe with the ground paste of avarakalu seeds and they were absolutely yummy!

Here is recipe that I created for this dish.

Avarakkai/avarakalu crepe

Ingredients

250 grams fresh hyacinth/avarakkai beans

2 green chilies

1 inch grated ginger

Salt as required

A pinch of heeng

2: tablespoon Peanut oil/ghee

Method

* Wash and place avarakalu in mixer jar, add green chilies,ginger, salt and heeng. Grind to a coarse paste. Pour the batter into a bowl,add water if required.

*Heat a pan, spread oil/ghee, once the pan is medium heat, pour a ladalful of batter. Spread according to your choice of thickness. I like it little thick like pancakes. 

*Close the pan/tawa with a lid. Allow the crepe to cook well, remove the lid, pour ghee, flip and cook until done.

*Serve with green chutney, sambar and podi. I am sure you are going to love it.

Paneer veggies kabab

A blend of spices, cottage cheese, vegetables and a little bit of rolled oats for binding make this dish an interesting snack.

When you want to quickly serve a dish with available vegetables, this is the best option. The advantage is all the ingredients are blended and the entire dish can made into a delicious kabab which can be served to children as a meal!

Yes, we are adding oats, ragi, paneer and vegetables and very mild spices which makes it best suited for their afternoon snack.

You can mash in paneer carrot,peas, and a little bit of rolled oats and spices to this melt in your mouth kababs.

One carrot,  a handful of peas,paneer and blend, mix in a bowl, add spices, salt,oats, bread slices, ragi flour and tablespoon of coriander leaves, knead to a soft dough. 

Divide into small ball, press shallow fry in less oil until golden brown. Flip, repeat. Serve with green chutney.

Recipe for paneer kababs

Ingredients

100 grams paneer

1 grated carrot

A cup of shelled peas

2 tablespoon rolled oats

1 teaspoon ragi flour

4 bread slices

1tablespoon chopped coriander leaves

Salt as required

1/2'teaspoon of fennel seeds

1/2 teaspoon of jeera powder

A pinch of nutmeg powder

1/4: teaspoon garam masala

Method

*Grate or slice carrot, place on the smallest mixer jar, add peas, cubed paneer and blend to a coarse paste.

*In a large bowl add paneer paste, rolled oats, ragi flour, salt and dry spices. Mix in, use hands to crumble bread slices and gently knead all ingredients to a soft dough.

*Grease hands, take small portion of the dough,roll and press into small coins.

*In a microwavable plate place them and cook for about 3 minutes. This step is to make sure raw smell from peas and carrots goes away, and kababs are evenly cooked.

*You can air fry it if you wish.

*We are going to use a little peanut oil or ghee and cook the kabab to golden brown colour in the pan. This step is done just before serving the kababs.

*Once both the sides are crispy golden brown, remove from the pan, serve with green chutney.