Header Tab

W3C Web Resources

Friday, October 30, 2015

Coriander Chutney





This is a South Indian style coriander chutney served as a side dish for variety of Dosa’s and Idli. It is a coconut based chutney with lots of fresh coriander leaves. I usually like this chutney with Idli which is toothsome. Do try this simple recipe and serve your loved one’s.

Preparation Time : 10 min
Serves                   : 4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Freshly Grated Coconut
किसा हुआ नारियल
Grate of half Coconut
Coriander  Leaves
हरा धनिया
25 Strings
Tamarind
इमली
Small chickpea size
Green Chillies
हरी मिर्च
2
Salt
नमक
To taste
For Tempering :
Oil
तेल
½ tbsp
Mustard Seeds
सरसों के बीज
½ tbsp
Curry Leaves
करी पत्ते
Few


Preparation :






  1. Blend freshly grated coconut, coriander strings, tamarind and green chillies to a fine smooth paste.
  2. Put grounded paste into a bowl and add salt, little water to get medium thick consistancy.
  3. You can also serve thick chutney without adding water to it.
  4. Prepare for tempering by heating oil in a small pan and roast mustard seeds and curry leaves.
  5. Add it to the chutney and mix well. Your chutney is ready to be served to dosa’s and Idli.

Tuesday, October 27, 2015

Brinjal Tava Fry





Brinjal tava fry is the simplest dish that can be prepared with very few ingredients. The slices of brinjal is marinated with spice ingredient and shallow fried on tava or a pan. This is also healthy dish as it contains very less amount of oil and tastes delicious. You can add this in your menu list for lunch thali.

Preparation Time : 10 min
Cooking Time       : 10-15 min Per Batch
Serves                   : 3-4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Brinjal
बैंगन
2
Red Chilli Powder
लाल मिर्च पाउडर
1 tbsp
Asafoetida
हींग
A large pinch
Rice Flour
चावल का आटा
For coating
Oil
तेल
2 tbsp
Salt
नमक
To taste


Preparation :







  1. Cut brinjal into thin slices and wash well.
  2. Marinate the slices with red chilli powder and asafoetida for 10 minutes.
  3. Meanwhile heat a tava or frying pan on stove and grease it with oil.
  4. Add salt to the marinated slices and coat well with rice flour.
  5. Place coated slices of brinjal on tava and fry in simmer. Close the pan with a lid and after 5 minutes flip the slices.
  6. It will take 10 to 15 minutes per batch to cook both the sides.
  7. Remove on to plate and serve warm as a side dish for lunch.


Note :

If you add salt while marinating,after 10 minutes it leaves more water content and will lose spice flavor.

Thursday, October 22, 2015

Egg Bonda / Egg Pakora







Egg Bonda or Egg Pakora is my favorite starter/snack dish. Few days back I had been to one of the restaurants in Mangalore where I tasted this dish. It had a mild flavor of ginger and I liked it lot. I tried this dish at home using the ingredients which I felt while eating. And the result was the similar egg bonda that I had in restaurant. Do try this simple restaurant style starter and let me know your reviews.

Preparation Time : 15 min
Cooking Time       : 20 min
Serves                   : 4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Eggs
अंडे
5
Gram Flour
बेसन
1 Cup
Red Chilli Powder
लाल मिर्च पाउडर
1 tbsp
Turmeric Powder
हल्दी पाउडर
¼ tbsp
Ginger Chopped
कटा हुआ अदरक
½ tbsp
Asafoetida
हींग
A Pinch
Baking Soda
बेकिंग सोडा
A Pinch
Oil
तेल
For deep Frying
Salt
नमक
To taste


Preparations :







  1. Boil Eggs and cut each egg into four equal pieces. Sprinkle little salt above the pieces and keep aside.
  2. Prepare the batter of gram flour to coat the egg pieces for frying. In a bowl add sieved gram flour, salt, turmeric powder, red chilli powder, finely chopped ginger and asafoetida.
  3. Add little water to make thick fine paste without forming any lumps. Keep beating nicely till the batter is lumps free.
  4. Add baking soda at the time of frying. Heat a pan and add oil in it for deep frying the eggs.
  5. Take each pieces of egg coated well with batter and leave on to oil one by one.
  6. After a minute flip the egg pieces to fry all sides evenly. When it is crisp and golden remove onto absorbent paper.
  7. Serve hot egg Bonda/Pakora with tomato sauce.





Surnali / Sweet Dosa






Surnali is a sweet dosa prepared among every Gaud Saraswat Brahmin households. This is specially prepared on “Ashada Ekadashi” as a naivedyam to god. There are two types of surnali which are “Godi Surnali” means sweet dosa and “Cheppi Surnali” means without sweet. To prepare Cheppi Surnali you need not add jaggery while preparing the dosa batter remaining procedures are same. This is one of my favorite breakfast dish. This soft spongy dosa is eaten with a dollop of home made butter or ghee.

Preparation Time : 10 min
Soak Time            : 2 Hours
Fermenting Time : 8-9 Hours
Cooking Time      : 2-3 minutes per dosa

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Dosa Rice
डोसा चावल
2 Cups
Grated Coconut
किसा हुआ नारियल
Grate of ½ large size Coconut
Beaten Rice (Poha)
पोहा
¾  Cup
Jaggery
गुड
1½ Cup or as per taste
Butter Milk or Curd
छाछ / दही
½ Cup
Fenugreek Seeds
मेथी के बीज
¼ tbsp
Turmeric Piece or Powder
हल्दी टुकड़ा या हल्दी पाउडर
A pinch
Salt
नमक
A pinch


Preparation :









  1. Soak dosa rice and fenugreek seeds in water for atleast two hours. Wash it properly and drain.
  2. Few minutes before grinding the rice soak beaten rice in water.
  3. Using a blender blend dosa rice, fenugreek seeds with little butter milk or curd. After blending one round add soaked beatern rice and grind again.
  4. Add jaggery, turmeric and a pinch of salt and blend it nicely. After adding jaggery batter will turn more liquid so be careful while adding butter milk. We need a fine medium thick batter.
  5. Ferment the batter overnight or for 8-9 hours. After overnight fermentation the batter will get pluffy and it is ready to make dosa’s.
  6. If the batter is to thick to fall off from the laddle add ¼ cup of water and adjust the consistency.
  7. Heat dosa pan in a medium flame and grease it with oil. Take a laddle ful of batter and pour over a hot pan. You are not required to spread this dosa. Close with a lid for few minutes. Do not flip the dosa as only one side of the dosa is cooked.
  8. When dosa is cooked properly the bottom part will be light brown in color and upper part will be soft and spongy.
  9. Drizzle few drops of ghee and remove the dosa and place it in a plate. Instead of ghee you can also serve with a dollop of home made fresh butter.

Tuesday, October 20, 2015

Chattambade / Chana Dal Vada






Chattambade  is a delicious snack from Udupi and Mangalore region. This is a Vada prepared from Bengal gram and also called as Chana Dal Vada. Bengal gram is soaked in water for hours and slightly grinded to prepare a thick batter by adding other spice ingredients. A lemon size batter is taken in hand, nicely rolled into round shape and flattened it by gently pressing them in between palms and fried till golden and crisp. The name chattambade refers to the shape of the vada, where in tulu and konkani language ambade means vada and “Chatte” means anything which is in flat shape. Do try the authentic recipe of Chattambade posted here.

Preparation Time : 10 min
Soak Time            : 2 Hours
Cooking Time       : 10 min Per Batch
Serves                   : 3-4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Split Bengal Gram
चना दाल
1 Large Cup
Urad Daal
उड़द दाल
1 tbsp
Green Chillies
हरी मिर्च
4-5
Chopped Curry Leaves
कटा हुआ करी पत्ते
2 tbsp
Dry Red Chillies
सूखी लाल मिर्च
2
Ginger Chopped
कटा हुआ अदरक
¼ tbsp
Asafoetida
हींग
Twice a pinch
Chopped Coconut
कटा हुआ नारियल
1 tbsp
Oil
तेल
For deep Frying
Salt
नमक
To taste

 
Preparation :






  1. Soak Bengal gram and Urad daal for 2 hours in water. Wash and drain the water after 2 hours and keep aside. Urad dal is used to get extra stickiness to your batter and it is optional to use.
  2. Finely chop curry leaves, green chillies and ginger also make a small pieces of fresh coconut and dry red chillies.
  3. Put drained chana dal, urad dal and salt into mixer grinder and without adding water grind it very coarsley. Grind only for 2 to 3 seconds just to cut each bengal gram into four pieces.
  4. Place grounded bengal gram in a bowl. Add chopped ginger, green chillies, curry leaves, dry red chillies and coconut and mix well.
  5. Add asafoetida and mix again. Check for the saltiness and add salt if required.
  6. You are one step behind from preparing chattambade now. Heat oil in a deep frying pan to make vada’s.
  7. Take a big lemon size mixture into hand and roll it into round shape. Press gently in between your palm to give slightly a flat shape to the vada. Dip each vada into oil and fry all over evenly. Remove onto absorbent paper when they are crisp and golden brown.
  8. Serve chattambade or chana dal vada with chutney’s of your like as a snack during Tea time.