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Friday, April 21, 2017

Batate Vagu Recipe (Konkani Style Potato Curry)


Batate Vagu which is the name for one of the kind of potato curry prepared commonly among GSB communities of coastal Karnataka. This is a spicy, tangy, fiery red hot curry prepared by roasting spices, grinding them and coating nicely to the boiled potatoes. Usually this dish is served along with traditional Konkani platter such as rice with dalitoy, shevai(rice noodles) and dosa varieties. Along with this it also tastes good as a side dish with roti’s and chapathi’s. Batate Vagu is also served on the occasions of wedding ceremony and other religious practices among Konkani communities.

This is one of my favourite curry and I like to have it with rice noodles sprinkled with coconut oil. Also I like this most when my mother prepares for me with more love and affection.

You can also check for other authentic Konkani recipes in my blog index and try at your home to know more about Konkani cuisine.

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

English Name For Ingredients
Hindi Names For Ingredients
4 Large
Dry red chilli
सूखी लाल मिर्च
10-12 numbers
Corriander Seeds
धनिया के बीज
3 tsp
Coconut oil
नारियल तेल
2 tsp
Grated Coconut
किसा हुआ नारियल
1 big spoon
Mustard Seeds
सरसों के बीज
1 tsp
Curry Leaves
करी पत्ते
To taste

Preparation :

Pressure cook potatoes , peel off and chop into cubes. Chop tomatoes into small pieces and keep aside.

To grind the masala paste :
  1. In a pan drizzle in coconut oil and roast dry red chilli (byadagi chilli) and coriander seeds.
  2. Grind the roasted ingredients along with grated coconut to a very fine paste.
  3. Add a glass of water to blender after taking out grounded masala and retain this water.

Preparing the Curry:
  1. In a kadai heat oil and once sufficient heat is received throw in mustard seeds and few curry leaves.
  2. Add chopped tomatoes, sauté very well and pour retained masala water.
  3. Once tomatoes are cooked add masala paste and cubed potato and mix well until potatoes are nicely coated with the spicy masala paste.
  4. If the consistency is too thick then add water and boil for 7-8 minutes. you can add quarter cup of boiled green peas which is optional.
  5. Serve hot batate vagu (potato curry) as a side dish to rice, shevai(rice noodles) and variety dosa’s.

Thursday, April 20, 2017

Poha Cutlets

Poha cutlet is a tasty snack which you can prepare within few minutes. This is a dish can be made quickly when unexpected guests arrives your home also a dish that can be added in the menu of kitty parties. I like cutlets prepared from beetroots, potatoe and green peas and thought poha cutlet might not taste that great. After trying this dish for the first time I was wrong. Even cutlets prepared from poha taste in its own way. I prefer to make this dish when I am too hungry and I want something to be cooked very soon.
Do try this recipe and write your comments below. Also check other Cutlets recipe such as Beetroot Cutlets and Vegetable Cutlets.

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


English Name For Ingredients
Hindi Names For Ingredients
Flattened Rice
1 Cup
Boiled Potato
उबले आलू
2 Large Size
All Purpose Flour
सभी उद्देश्य आटा / मेडा
2 tbsp
2 tbsp
Red Chilli Powder
लाल मिर्च पाउडर
1/2 tsp
Garam Masala Powder
गरम मसाला पाउडर
1 tsp
Turmeric Powder
हल्दी पाउडर
¼ tsp
Grated Ginger
अदरक कटा हुआ
1 inch
Finely chopped Green Chillies
कटा हुआ हरी मिर्च
Black Pepper
¼ tsp
Bread Crumbs or Semolina
ब्रेडक्रम्ब्स या सूजी
For coating
To taste

Preparation :
  1. Boil the potato in a pressure cooker, peel off and mash well. Keep aside.
  2. Rinse flattened rice in a sieve and allow it to soak.
  3. In a small bowl add all purpose flour, water and little salt. Prepare a medium thick paste without any lumps.

Preparing the Batter :
  1. In a mixing bowl combine soaked flattened rice and mashed potatoes. Add red chilli powder, garam masala powder, turmeric powder, grated ginger, chopped green chillies, salt and black pepper crushed.
  2. Mix thoroughly and prepare like a thick dough. Your batter is ready to make cutlets.

Making Cutlets :
  1. Take lemon size mixture into hand give it a round shape and then flatten it. You can give a shape of your like.
  2. Dip the cutlet batter into all purpose flour paste, coat it with bread crumbs or semolina and shallow fry the cutlets.
  3. I have used semolina to make cutlets here. Flip the cutlets and fry both the sides until crisp and golden.
  4. Serve hot cutlets along with ketchup or mint chutney.

Wednesday, April 19, 2017

Instant Crispy Jalebi Recipe

As all of us know that Jalebi is the most loved sweets among Indians and often prepared during festive occasions like Diwali, Ugadi or Gudipadwa. I got this recipe from one of the famous cooking blog and I am really happy for getting this recipe. Usually making jalebi’s takes a lot of time as the batter is required to keep overnight for fermentation. With this Instant recipe one can make jalebi’s within half an hour if all the ingredients are available ready with you. This tastes almost similar to that of normal jalebi that we make by allowing batter to ferment.
Do try this recipe and enjoy. Also do check other Indian sweets recipe in my blog such as Malpua, Coconut Puran Poli, Jalebi, Holige, Ragi Halva and Carrot Halva.

Preparation Time : 10 min
Soaking Time : 2 hours
Cooking Time : 20 minutes
Serves : 4


English Name For Ingredients
Hindi Names For Ingredients
All Purpose Flour
सभी उद्देश्य आटा / मेडा
1 Cup
Split & husked black gram
उड़द दाल
¼ Cup
Baking Powder
बेकिंग पाउडर
1/2 tsp
2 Cup
Water (For sugar syrup)
1.5 Cup
Orange or yellow Food Color
ऑरेंज या पीले खाद्य रंग
1/3 tsp
Green Cardamom or Rose Essence
इलायची पाउडर या  गुलाब सार
4 to 5 or  2-3 drops
1 Small
Ghee or Oil
घी या तेल
For Frying

Preparation :
Soak split black gram for two hours, wash well and grind into a smooth paste without adding much water.

Preparing the Batter:
  1. Prepare the batter to make instant jalebi’s and for this take a mixing bowl add sieved all purpose flour, baking powder and food color.
  2. Mix it well and keep adding water in small portions in one hand and keep stirring it until lumps dissolves completely.
  3. Now add grounded black gram paste and mix thoroughly. The consistency should be little thick than dosa batter and it should be dropping one. Your batter is ready to make jalebi’s.

Preparing the Sugar Syrup:
  1. After preparing the batter make preparations for sugar syrup. In a vessel add sugar and water and start heating up.
  2. Once the sugar dissolves completely cook for another 5-6 minutes. For jalebi the sugar syrup should be of one thread consistency.
  3. Turn off the flame and add cardamom Powder or rose essence and a juice of lemon and mix well.

Making Jalebi’s :
  1. Heat oil in a flat pan for deep frying the jalebi. Pour Jalebi batter in a ketch up bottle or cone. The flame should be more than a medium to fry jalebi’s.
  2. Once the sufficient heat is received squeeze the batter and start drawing in a circular motion from outer layer to inner. Place jalebi as much possible in to the pan.
  3. Flip them when one side has become crisp and similarly fry other side. Once both the sides are crisp dip them in sugar syrup.
  4. Start another batch and when you flip the jalebi’s to fry, flip the dipped jalebi’s as well from the previous batch.
  5. Just before removing the second batch from the oil transfer the jalebi’s dipped in sugar syrup on to a plate. Repeat the procedure to make rest of the jalebi’s.
  6. Your instant jalebi’s are ready to serve.

Note :

  1. Adding lemon juice to sugar syrup is to avoid crystallizing.
  2. Prepare the jalebi’s how much you require for that day as it may turn soggy the next day.

Thursday, April 13, 2017

Crispy Mangalore Buns Recipe

Mangalore buns is a deep fried soft, fluffy puris made using banana’s (usually over ripe one) and served as a breakfast or tea time snacks. This is the most popular dish loved by almost everyone among Udupi Mangalore people. This can be served along with spicy chutney and sambhar, but they also taste good without any accompaniment.

I was searching in web regarding how this bun was originated and then I found an article  in “The Hindu” newspaper. It was mentioned that Mangalore bun was originated by a group of cooks in the kitchens of Udupi in order to prevent disposal of over ripe banana’s. Many thanks to those who created this delicious dish.

Being a Mangalorean I feel very lucky especially when it comes to the matter of food. Mangalore and Udupi cuisine has introduced much delicious food which can be found all over India and in many parts of the world. Do try this authentic recipe of Mangalore Buns and also do check other recipes from Udupi cuisine such as chattambade(Chana dal vada), Golibaje, Biscuit Rotti, Raw Banana Fritters, Bread Bonda, Onion Pakoda.

Preparation Time : 20 min
Fermentation Time : 8 to 9 hours or overnight
Cooking Time : 20 minutes
Serves : 4


English Name For Ingredients
Hindi Names For Ingredients
Over ripe Banana
पका केला
2 or 3
All purposes Flour
सभी उद्देश्य आटा / मेडा
2 cups or as required
Gram Flour
1 tbsp
Cumin Seeds
1 tsp
Baking Soda
बेकिंग सोडा
½ tsp
¾ Cup
¼ Cup
Butter (Optional)
1 tsp
A pinch
Coconut Oil
नारियल तेल
For deep frying

Preparation :

Preparing the Dough:

1) In a mixing bowl add peeled over ripe banana and mash with fork or hand. Add Sugar to the mashed banana and mix it well.

2) Pour sour curd and combine thoroughly until all the sugar particles are dissolved completely. Check for sweetness and add If extra sugar if required.­

3)Also add salt, cumin seeds and baking soda mix again.

4)Put all purposes flour and gram flour together and start mixing to make dough. You should really have patience at this time as it keeps sticking to your hands and you may find difficult to knead.

5) Add extra flour if it is too sticky. Do not keep on adding flour as the dough will lose the flavor of banana and sweetness.

6) Add butter and knead again. The dough of buns will not be like chapathi dough. It will be sticky and more elastic.
So stop kneading at this point and cover it with a plate. Allow the dough to ferment for at least 8 to 9 hours or overnight.

Making Buns :

1) After fermentation dough will be little stiff. 

2)Sprinkle all purpose flour to your hand and take lemon size dough.

3) If you feel it is too sticky sprinkle some flour and give a round shape. With the help of rolling pin or hand roll them like poori’s.

4) Heat a kadai with coconut oil to deep fry the poori’s. Take one poori into hand and let it enter oil. Keep beating them gently with a fry ladle until it puff up.

5) Flip the poori when one side is crisp and light brown in color. Similarly fry the other side and transfer it on to absorbent paper.

6)Repeat the procedure to deep fry all the buns.
7)Serve hot buns with spicy coconut chutney and sambhar or plain.