BITTER GOURD CHIPS - ADYAR ANANDA BHAVAN STYLE !!!

Have you tasted Adyar Ananda Bhavan Bitter gourd chips ?  You love them ?  Then here is the recipe for you :)

Few years back when we first tasted the bitter gourd chips from Adyar Ananda bhavan we instantly loved it, as bitter gourd is our favorite vegetable. From that time I have been making this at home.  We love this a lot.  This comes out super crisp and very tasty !!!  I am sure you all will love this for sure :)  

Warning: Beware Bitter gourd hater’s you will start loving this chips.

 BITTER GOURD CHIPS/CRISPIES

Bitter gourd - 4 or 5

Cornflour - 1/4 cup + 1/4 cup

Rice flour - 1/4 cup

Chickpea flour(Besan) - 1 tbsp

Coriander powder - 1/2 tbsp

Cumin powder - 1/4 tsp

Fennel(Saunf) powder - 1/2 tsp (coarsely powdered)

Chilli powder(Cayenne) - 1 tbsp

Salt - as needed

Method :

1. Wash and dry the bitter gourd.

2. Slice the bitter gourd using the slicer, this is important to make the chips nice and crispy.

3. The slices should be neither thick nor thin.

4. Mix cornflour, rice flour, chickpea flour(besan) and all other spice powders with salt in a bowl, reserving 1/4 cup cornflour for later dusting.

5. Now add this to the sliced bitter gourd  with a tsp of water. (Don’t add more water)

6. Make sure the spice mixture is nicely coated. Keep this mixture aside.

7. When you are ready for frying, heat oil in the pan.

8. Dust the remaining 1/4 cup of cornflour in the bitter gourd mixture.  Toss well so that everything is well dusted. (If the mixture is not sticking to the vegetable and if it is dry just add 2 to 3 drops of water, only 2 to 3 drops not more than that)

9. Check the temperature of oil, fry the bitter gourd in hot oil in batches until the big bubbles ceases (until the shh.. sound subsides). 

10. Drain them in the kitchen towel. 

11. Once you are done with all the bitter gourds, bake them in the oven (spreading out in the tray) for 10 minutes in 350 F preheated oven.

12. Cool and store in airtight container.

 

Bitter gourd chips is now ready for Munching!!!

 

 

Note :

1. The bitter gourd should be evenly sliced.

2. Baking them after frying makes the bitter gourd chips crispier and also it can be stored well.

3. While Frying, fry until the bubbles ceases(Shh sound subsides) this is very important to get crispy bitter gourds.  

4. You can also bake this bitter gourd chips in the oven instead of deep frying.  If you are baking in the oven then 1/4 cup corn flour which we are using later for dusting is not needed.  Just add 3 tbsp of oil in the bitter gourd mixture then bake them in the 400 f preheated oven for 25 to 30 minutes until they are nice and crisp.  Rotate the tray for every 10 minutes and also flip the bitter gourd for every 15 minutes.

Read more...

DOSA MAAVU BONDA / PUNNUGULU / INDIAN HUSHPUPPIES !!!

If you have left over idli/dosa batter sitting in your refrigerator, then here is a quick and easy snack for you.  These are wonderful deep fried snack with light tangy and chewy texture.   This can be called in variety of names like Dosa pindi unta, Punnugulu, Punnukkulu, Dosa maavu Bonda...whatever way you call it, these little golden beauties are sure an addictive one.  This bonda can be made in different ways by adding Sago, besan or semolina.    If the batter is very sour then it tastes yummy by adding any one of the above ingredients.  I personally love to make them in sour batter by adding semolina or sago.  More the sour the tastier it is :) You can also make them plain even without adding any of the above ingredients.  If you are planning to make them plain then for this the batter need not be very sour. Today I am posting the recipe by adding Semolina to the Dosa/Idli batter.

Here is the recipe for  COCONUT CHUTNEY. 

DOSA MAAVU BONDA / PUNNUGULU - INDIAN HUSHPUPPIES !!!

Ingredients :

Dosa/idli batter - 2 cups

Semolina - 1/4 cup

Rice flour - 2 tbsp

Green chilli paste - 1 tbsp

Mustard seeds - 1 tsp

Curry leaves - few chopped finely

Coriander leaves - few finely chopped

Baking soda - 1/16 tsp (pinch)

Salt as needed

Oil for frying

 

Method:

1. Mix the semolina with the dosa batter and keep it aside for at least one hour.

2.  When you are ready to make the bonda, add rice flour, baking soda, green chilli paste, chopped curry leaves, chopped coriander leaves and salt.

3. Heat oil in the deep vessel.

4. Temper the mustard in tsp of oil and add to the batter. Add water as needed to adjust the consistency of the batter.

5. The batter should in dropping consistency.

6. Check the temperature of the oil just by dropping small pinch of batter, if the batter immediately comes up and floats on the top of the oil then the temperature of oil is right for frying.

7.  Now drop the batter to small balls directly to the oil, fry them till they are nice golden brown in color.

8. Drop 8 to 10 small balls for every batch.  Don’t over crowd them. Repeat the same with remaining batter and fry them till nice golden brown color.

8.  Drain them in kitchen towel and serve hot with coconut chutney.

 Enjoy !!! 

Note:

1. You can also add finely chopped onion, cumin seeds to the batter.

2. You can also add chilli powder instead of green chilli paste.

3. Add required amount of water to adjust the consistency.

Read more...

SAMOSA - AN INDIAN PUFF PASTRY AND POPULAR SNACK !!!

Samosa is a stuffed pastry and a popular snack in South, Southeast, Central and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. It generally consists of a fried or baked triangular, semi lunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground beef or chicken. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably, although it is mostly triangular. Samoa’s are often served with chutney generally as an appetizer.  This is almost everyone's favorite and we are no exception.  Here it goes....

Samosa

Ingredients :

For the outer Cover 

All purpose flour - 1 cup
Oil - 1 tbsp
Ghee - 1 tbsp
Ajwain - 1/4 tsp
Water to knead dough 

For the Filling:

Potatoes - 2 large (boiled, peeled, mashed along with small pieces)
Cumin seeds - 1/2 tsp
Ginger crushed - 1/2 tsp  
Turmeric powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Red chilli powder -1/2 tsp
Coriander powder - 1/2 tsp
Coriander seeds - 1/2 tsp roast in dry pan and crush it
Lemon Juice - 1/4 tsp
Amchur powder - 1/4 tsp
Green Peas - 1/2 cup is optional (Microwave the frozen peas for 2 minutes and keep it asid
Coriander leaves - few chopped
Oil for sautéing the mixture - 1 tbsp
Oil for deep frying
Salt to taste

   
Method:

For the Dough:
   
1. Add oil, ghee, Ajwain and salt in the flour and mix it till crumbly.
2. Then add more water little by little, kneading into soft dough (not too soft).
3. Cover with moist cloth, keep aside for 30 minutes.

For the Filling:

1. Heat oil in the pan; add cumin seeds followed by ginger.
2. Add the mashed potato, green peas and add all the Masala powders.
3. Give a nice toss until well blended.
4. Now add the lemon juice, add the coriander leaves.
5. Let the mixture cool. 

Shaping and Filling:

1. Make a thin 5" diam. round with some dough.  Like we make chapatti.
2. Cut into two halves.
3. Take one semi circle one, join the two corners of the straight line to form a cone.
4. Place a tbsp of filling in the cone and apply little water in the edges and seal it nicely.
5. While you do this parallely heat the oil in deep pan or deep fryer.
6. Add 3 to 4 at a time.  Do not fry on high, or the samosa will turn out oily and soggy.
7. Drain on paper Towel.
8. Serve hot with green and tamarind chutneys or tomato ketchup.

Read more...

MANGALORE BAJJI / GOLIBAJE / MANGALORE BONDA / INDIAN HUSHPUPPIES - WONDERFUL TEA TIME SNACK !!!!

Mangalore Bajji, as it is referred to in Karnataka (Golibaje in South Canara), is a popular food made from maida, curd(yogurt), rice flour, chopped onion(optional), coriander leaves, coconut, jeera, green chillies, and salt. It is also called Golibaje in Tulu. Mangaloreans often eat this at tea time. These bajji's are crispy outside and soft chewy inside.

Mangalore Bajji/GoliBaje

Ingredients:

All purpose flour - 1 cup

Rice flour - 1 tbsp (optional, I use it to get little crisp)

Sour curd/Yogurt - 1/2 cup (as required for mixing the flour and spices to hard batter)

Green chilli - 2 very finely chopped

Ginger - little finely chopped

Coconut pieces - 1/2 tbsp very finely chopped (optional)

Baking soda - 1/4 tsp

Coriander leaves - few finely chopped

Salt - as needed (this requires very less salt so use accordingly)

Oil for deep frying

 

Method:

1.  Mix all the above flour, spices to thick/hard batter but in dropping consistency.

2. Keep aside for 15 to 20 minutes.

3. Parallely in the heavy bottom vessel heat the oil.

4. Now check the oil whether it is ready for frying, you can check just by dropping small ball in the oil, immediately if it comes up then it is ready.

5. Wet your fingers; take a small amount from the batter drop it in the oil, if the consistency is right, they by itself form beautiful balls.

6. Repeat the same for 4 to 5 at a time. Each time wet your fingers to make smooth ball.

7. Fry them to golden brown it just takes 2 to 3 minutes.

8. Serve hot with coconut chutney and enjoy your tea time.

Read more...

SEASONED TAPIOCA

This is so simple one but very tasty, My mom used to make this often during my school days.  This is a wonderful snack that you can enjoy with cup of tea or coffee.  

SEASONED TAPIOCA

Ingredients :

Tapioca - 1
Green chilli paste - 1/2 tsp (You can increase or decrease the amount according to your preference but this has to little spicy)
Asafoetida - little
Turmeric - 1/4 tsp
Mustard - 1/4 tsp
Curry leaves - few
Oil - any oil ( But I some time I use coconut oil which tastes awesome)
A dash of lemon juice (absolutely your choice, if your using coconut oil don't use lemon juice)
Coriander leaves - few 

 Method :

1. Peel or remove the skin of the Tapioca. Cut it into three.
2. Put it in the water , let it boil. Check for doneness ,like insert a knife in the middle, if it passes thru easily then it is done.
3.Take care not to over cook the tapioca , then it becomes mushy.
4. Strain and let it cool. Now chop them to cubes.
5. Heat oil in the pan, add the mustard seeds.
6.Once it splutters add the green chilli paste, asafoetida, curry leaves and Turmeric.
7. Add the Chopped tapioca, give it a nice toss by adding salt, Saute it for few minutes.
8. Once everything is blended well.  Put off the flame.
9. Garnish with coriander leaves.  

 

Enjoy the snack !!!

Read more...

GOBI 65 - A POPULAR CRISPY SNACK !!! STEPWISE DETAILED POST

Chicken 65 is one of the most popular dish in South India.  The vegetarian versions are with Gobi (Cauliflower), Aloo, Mushroom and Paneer are equally popular in almost all restaurants. These are crispy snack made by dipping the main ingredient in the yogurt cornflour batter and adding some spices to make them very very tasty.  This is basically a kind of spicy fritters. Whatever it is Gobi (Cauliflower) 65, Paneer 65, Chicken 65, Aloo 65, Mushroom 65; all 65's are most favorite appetizer from adults to Kids.  This is also one of the requested and wanted recipes from many of my friends.  This is absolutely crispy, tongue tickling appetizer and offcourse appealing to eyes as well.  I think nobody needs much introduction about this anymore.. Without any further delay lets have a Visual treat for this exotic dish.

 

GOBI 65

Ingredients :

Cauliflower - 1 medium
Thick yogurt/curd - 1 cup
Good quality red food color - less then 1/4 tsp
Garam masala - 2 tsp
Red chilli powder - 3 tsp ( Mine is less spicy chilli powder so please add according to your taste)
Lemon juice - 2 tsp
Garlic - 7 pods
Ginger - 1 inch piece
Cornflour - Approximately you need 350 gm cornflour for the whole cauliflower, 3 to 4 tbsp approximately for each batch of florets.
Salt - 3 tsp approximately
Curry leaves - for garnishing
Chaat masala - To sprinkle at the end
Oil for deep frying

  

Method :

We really want thick yogurt, if you think the yogurt is loose just tie them in the muslin cloth so the water drips away.
Make a paste out of garlic and ginger. Wash the curry leaves and keep it dry.

Here comes the Step wise detailed instructions...
1.  Cut and clean the cauliflower, drain without any water. Add the curd in the bowl.

2. Add Ginger garlic paste, color and garam masala.

 

3. Followed by chilli powder, Salt and lime juice.

  

4. Whisk the batter, add the florets, mix well.

5. Check for salt, sourness and spice level in this stage.
6. While this ready.  Parallely heat oil in the deep pan.
7. Now add handful of cauliflower in bowl add 3 tbsp of cornflour mix well.. the whole florets has to be nicely coated with flour.

8. Add the florets in the oil ,  just add one by one, you can see the bubbles.   when it starts to disappear at this stage add few curry leaves.

9. Remove from the oil drain them and put it in the kitchen towel.
10. Serve hot sprinkling chaat masala and ketchup.

Note:

1.  When coating the florets with cornflour don't do for whole batch.  Dust them in batches.
2. The cornflour measurement is approximate, add less or more as you need.
3. The sourness , spice level all depends on your taste buds.
4. You can follow this below procedure for mushroom, paneer, Aloo and even with cauliflower . Instead of mixing them with the curd mixture first , make the batter by mixing the curd mixture and cornflour with the pinch of baking soda.  Mix like Bajji batter consistency and dip the mushroom or paneer or Aloo sticks in the batter and Deep fry them in the oil.  I do not prefer this method when making with cauliflower, as Cauliflower in US has so much of water content so I used to dust it with the cornflour to make more crispy.  If you are in India always parboil the cauliflower and aloo dip it in the cornflour ,curd batter and deep fry them.
5. After mixing the cauliflower in the yogurt mixture don't keep them for long time as it leaves water and the whole thing becomes watery.
6.If you want to do this for party, just keep the yogurt mixture ready, mix with florets and flour the next day.
7. The deep fried one will retain its crispiness at least for 1hr, you can also reheat in the preheated oven when needed. 

Read more...