Khadi Pakodi

Khadi Pakodi is similar to South Indian More Kulambu in Tamil or Majjige huli

in Kannada.

Here the difference is we use channa dal flour, in more kulambu  we use soaked chana.

Below is the recipe 

Serving for 3 people

Preparation time 15 min

cooking time 15 minutes

Ingredients 

Chana dal flour for pakodies about 1 tablespoon 

Chopped onions about 1/4 tablespoon

Coriander leaves chopped 1/4 tablespoon

Cumin seeds 1 teaspoon 

Green Chillies 2 nos chopped or according to the required spice.

Oil for frying 

Salt to taste.

Fry pakodies as usual and keep it aside.

For Khadi

Chana flour  3/4 tablespoon

Sour curds 250 gms.

salt to taste

Turmeric powder 1/2 teaspoon

For Garnish:

Mustard, cumin about 1 teaspoon, curry leaves few, Asafoetida, and Green chillies.

Take 3/4  tablespoon of chana flour

Take 250 gms of sour curds and mix the chana flour and keep it aside.

Later  take a pan, add oil 

Add mustard, once crackles,

Add cumin seeds, 

Add green chilles, curry leaves and asafoetida a pinch.

Add mixed flour to this and leave it to boil for 5 minutes.

Later add pakodies which is ready and serve hot with Rice or roties.

Chana dal flour for pakodies

Bottle Guard Parata

Cooking time 15 min

Preparation time 15 min

Note.... When you grate bottle gourd, take out the water from it by squeezing it.

Ingredients

Wheat flour 250gms for 4 to 5 paratas

Bottle gourd medium

Garam masala powder 2 teaspoons

Red chilli powder 1 or 2 teaspoons

Make dough from wheat flour for paratas and keep it aside. 

 Take one medium sized bottle gourd, peel the skin and grate bottle gourd,take out the excess of water, add Garam Masala powder say about 2 teaspoons, chilli powder and salt. Fry it on a tawa adding half tablespoon of oil, till the water is gone.
Make small balls out of the mixture, keep it inbetween the flour, close it and roll it out and make paratas.
Serve it with curd and pickle.

Barnyard millet for Lunch

Why do people think millets are not tasty enough......they are wrong, we are not ready to accept changes for better health.
We have proof of people using millets decades ago.

When I started using millets my husband and daughter started showing faces....but today they started enjoying millets.

I replaced rice with Barnyard/udalu as in kannada, I am liking it. Hoping you all might like it, posting this.

Pressure cook for 3 whistles adding 1:2 barnyard:water, if one like watery add more water.

Enjoy it with any rasam.

Banana Stem with curds (best medicine for worms in the stomach)

Banana stem as it is useful in many ways, they say that it can remove stones from kidney, it acts as an deworming  wherein every 15 days we can give it as a salad to kids.

It has various health benefits.......In between it can also good for weight loss....

An medium sized stem, serving for 3 

Preparation time: 15 minutes.

Cooking time 5 minutes since no cooking is required in this

Ingredients

Medium Sized or 8 inches of banana stem

Curds 250 gms

Half a tablespoon of oil

Mustard, asafoetida, curry leaves, green chilles and 1 teaspoon of urad dal.

Salt to taste

Take the layers out use the middle part of the Banana stem and cut into small pieces,

mix it in the  curd.

Temper it,

add oil, add mustard once it crackles, add urad dal once it turns light brown, add green chilies,

curry leaves, asafoetida and then adding salt mix it properly.

You can eat as salad or with roties.

Mango Pickle Andra style

This recipe was given by a lady in the Market, when I went to buy raw mangoes for the pickle, she also came to buy raw mangoes and she was waiting for her turn to get the mangoes to be cut by a vendor. Here in Bangalore at Basavanagudi , they  cut the mangoescharging 40rs kilo andcout it into equal size and give,  so that it tastes best when the thin layer above the seed will remain . All  thanks to that elderly lady, who took my number telling that, she will call me, to know how did the pickle come out. But she did not,,,,,,may be she forgot or she lost my number……all thanks to her for the recipe.  Everyone liked the pickle and after much wait, I am posting this one for few who asked me for the recipe…..here it goes…….

Ingredients:

Mango raw cut into cubes about 4 cups, you can take any cup or  for the measurement.

One cup of red chilli powder, which is freshly powdered. (one can use available powder of any brand)

One cup of Mustard Powder

One cup Salt

Asafoetida about 3 tea spoons 

Two cups of oil either Til oil or Groundnut oil……most of them prefer til oil. Which is also known as sesame.

Half a tablespoon of Methi seeds(Fenugreek seeds fried and powdered)

Turmeric Powder half a tablespoon.

Always remember, whenever we are preparing this, take care of not using moist spatula or container.

Hand must be dry, just to make sure that it will not get spoil.

Take a container of your choice, either glass bottle or plastic ones. I did use the traditional Pickle Jar,

Add mangoes

Add red chilli powder

Add mustard powder

Add salt , methi powder, turmeric and finally add oil and mix it thoroughly……

Leave it for 10 days and your pickle is ready, open it after 10 to 12 days, take out little of it into small severing bowl and close it tight. Preserve it properly. 

Potato Chakli

Preparation time 15 minutes
Making time: 10 minutes
This measurement is for 10 to 12 medium chaklis


Ingredients

2 cups of rice flour (150 grams)
2 large potatoes boiled and smashed.
Til seeds one tablespoon (white)
Salt to taste.
Rasam powder which you buy from MTR about half tablespoon ( I make rasam powder at home so I have added it) 
Butter of 50 grams.
I have added mint paste of 2 teaspoons for the flavour.
Spice according to your choice.
I have added 3 redchillies.
water to knead
Oil for frying 200 gms

Mix all the ingredients together add water knead it, keep the dough aside.
Put the dough in the chakli mould and press it, make chaklis and enjoy with tea

Masala puffed wheat.....

 This is an easy snack for tea time.
You can store it for 15days in an air tight container.

We get this puffed wheat in few places where they sell puffed rice.

In Bangalore I buy it in Basavanagudi.

All you need to do is buy it  clean it,  temper with masala, 
All you require is
Red chilli powder, you can use rasam power for the better taste
 2 teaspoons according to the Chili you need.
Curry leaves few,
Few Red Chillies,
Groundnut about 2 tablespoons for 3 litres of beat puffed.
Asafoetida
Turmeric powder about 2 teaspoons.
Salt to taste

Take oil in a kadai,  add groundnut once it turns Brown add curry leaves, Red Chillies, asafoetida or (garlic) I like the taste of asafoetida, so I always prefer it.
Once it is done, add red chilli powder (RASAM powder) and turmeric powder,  little bit of salt you need to check this out because the puffed wheat will have little salt content in it and mix the puffed wheat.
Leave in the low flame maybe for 10 minutes,  in the low flame mix it, so that it can become crunchy and store it in a tight container whenever you want to serve it.

While serving you can garnish with finley chopped  onions, tomatoes, and coriander leaves.