Showing posts with label traditonal. Show all posts
Showing posts with label traditonal. Show all posts

Thursday, July 23, 2020

Bitter Gourd / Maadu Haagala Kayi Pakoda

Maadu Haagala Kayi / One of the Indian Type of Bitter Gourd is grown in Indian Karaavali / South Indian Vegetable. I got this from here in Bangalore in Our Mangalore Store. Though bitter gourd is normally bitter this variety is not at all bitter. We do use this for curries and other Bajji / Pakodas.



Here is a simple Pakoda, prepared with Maadu Haagala/ Bitter Gourd.
Maadu Haagala /Bitter Gourd (a variety of bitter gourd), which is normally grown on the top of housed in village. It is a climber and spreads nicely on top and so it is called Maadu Haagal Kayi.
 I have used Maadu Haagala Kayi, besan/chenna flour/gram flour, rice flour, jeera, chilly powder and salt. No soda or baking powder is used. I use Safola Oil for frying.
Let us see the recipe Now :
Things Needed :
Maadu Haagala Kayi : 3 to 4

Besan/Gram flour/kadlehittu/ Channa dal flour : 1 Cup
Red Chilly Powder : 1 Tsp
Rice flour : 2 Tbs
Jeera/Cumin Seeds :
Salt : As required
Coriander Leaves : 2 Tbs
Oil : To Fry : 1 Cup

Method :

1. Wash and scrape out the outer layer in thin layer of Maadu Haagalakayi.
2. Cut into circle shape.

3. Take a big bowl, add a cup of besan/gram flour, chilly powder, salt and mix it well.
4. Add rice flour, add required water and mix it well. The batter should be like idli dough consistency. Add washed and cut coriander leaves.


5. Keep frying pan and add oil. Heat oil.
6. Dip the pieces in ready batter and put it slowly in hot oil.



7. At time you can put 4 to 5 pieces and fry. Fry on both sides.


8. Take it out and put it on a kitchen tissue.

9. Serve Hot Maadu Haagala kayi Pakoda with your choice of dip.

Note :

Let the batter be bit thick, so that it turns fluffy and nice to eat. Adding any other spice like garam masala, chat masala etc is optional.
Time : 20 Minutes
Serves : 3 to 4 .

Sunday, October 15, 2017

Quick Kodubale

Happy Deepavali to All. Festival of lights ..spreading the light to each and every one..Stay blessed.
Deepavali is fun to enjoy with full of hearts. Lighting Jyothis to chase away the darkness, bringing happiness by distributing sweets and namkeens (salted snacks) is a good thought indeed. Lets have one more spicy snack which is very famous in India and other countries of the world. That is Kodubale. Kodubale means a bangle shaped spicy snack.

It can be prepared using different ingredients. I too have prepared some different varieties of kodubales.
Let us see the recipe of Quick Kodubale. Kodubale, one of the yummy dish which goes well with a cup of coffee, as a side dish like papad, or when you are watching movie or any t.v. serial. 
I have used rice flour, chenna flour, chiroti rava, chilly powder, little jeera, oma (ajwan), salt and butter.
No maida/all purpose flour in this Kodubale recipe. You can also prepare lovely nippattu with same dough.

Things Needed :

Fine Rice flour : 2 Cups
Roasted Chenna / Pottu kadale/Huri kadale : 1/4 Cup
Chiroti Rava /Thin variety of semolina : 1 Tablespoon
Butter :  1 1/2 Tablespoons
Chilly Powder : 2 Teaspoons
Ajwan/ Oma /Carom seeds : 1/2 Teaspoon
Salt : As required :
Jeera /Cumin Seeds : 1 Teaspoon
Ingh/Asfoetida : A little 
Cooking Oil : 2 Cups or little less

Method :

1. Take a big bowl and add rice flour, rava/thin semolina, salt, butter, jeera, Carom seeds, Ingh and chilly powder.

2. Powder Roasted Chenna and add it with other ingredients. Mix all the ingredients well.

3. Add required water slowly and prepare dough. Kneed the dough well.
4. Divide the dough into small portion.

5. Take a small portion of the dough and then with your palm make a rope shape.
6. Join two ends and make circle. Arrange these done kodubales in a tray or plate.
7. Keep a frying pan on the fire and heat. Slowly drop in the done kodublales. 
8. Fry them on low and medium flame till they turn golden brown. 

9. Fry them on both sides and remove it from the oil. Put it on a kitchen tissue.

10. Repeat the same with remaining dough and prepare kodubales.
11. Store them in a airtight bottle /box once it is cooled.
12. Serve with cup of coffee/tea/Fresh juice.

Note :

Do not add more butter. It will turn very soft and get powdered while frying. You can also add sesame seeds instead of carom seeds. Use of more chilly is optional. Use of any cooking oil is optional. Do not make the dough very soft. It absorbs more oil if the dough turn very soft. Add little more rice flour and kneed the dough well before preparing. 
Time 30 Minutes
Serves : 25 to 30 Kodubales. (According to size and shape. 

Tuesday, May 20, 2008

Brinjal baratha .( baainghan baratha )

 Brinjal/Egg Plant/badane kai/kattarikai is one of the favourite vegetable of many. Brinjal bharatha /curry is one of the traditional dish of South Canara. Baratha /curry can be cooked in different ways.
Here I have used brinjal/gulla Mattu gulla from Udupi), onions and tamarind. This is a savoury baratha and it is nice to eat with hot rice, chapatis, rotis etc. Instead of tomatoes I have used tamarind here.

Brinjal Bharatha goes well with plain rice, roti, chapati, dosas or any other main dish.
I have used " mattina gulla / mattina badane" one of the best variety of brinjal which is grown only in a place called " Mattu" near Udupi in Karnataka /India.
Let us see the recipe now.

Brinjal should be cooked on the gas stove /firewood (if possible), and then remove the burnt part on the outer layer, clean it with wet hand. Smash the cooked brinjal and then cook.

Things needed :

Brinjal : ( Round brinjal ) : 1 ( medium size )
Onion : 1
Green chilly : 2
Tamarind : 1 Teaspoon
Jaggery : 1 Tablespoon (Powdered)
Coriander leaves :  2 to 3 Tablespoons
Curry leaves : 6 to 8
Asfatodia ( Ingh ) : A pinch
Mustard seeds : 1/4 Teaspoon
Urd daal : 1/4 Teaspoon
Salt :To taste
Oil : 1 Teaspoon.

Method :

1. Remove the outer layer of onion and cut into small pieces.
2. Wash brinjal and apply coconut oil around brinjal. Soak a marble size tamarind and squeeze out the pulp. Keep it aside.
3. Keep it a gas burner and let the flame be low. Turn all the sides and cook till it get soft.

4. Once it is done let it cool. Remove the outer layer slowly and then clean it with wet hands.



5. Keep that cleaned brinjal in a big bowl or plate and smash it nicely. Keep it aside.


6. Keep a pan on the fire and add 1 tablespoon of coconut oil.
7. Add mustard seeds. urid dal and little ingh. Let mustard seeds splutter.
8. Add curry leaves and thin cut onions. Fry till they turn golden brown.
9. Add smashed brinjal and mix it well. Add wash and cut green chilly. (Slit chilly in between).
10.Add a pinch of turmeric powder, tamarind pulp, salt and a teaspoon of jaggery.
11. Mix all the ingredients and let it cook on low flame. ( 5 Minutes at least). Add cut coriander leaves.


12. Shift  the ready brinjal baratha to a serving dish and serve with the choice of your main dish.

Note :

 You can cook brinjal in a pressure cooker instead of flames. (on gas burner). Adding lemon juice/extract instead of tamarind pulp is optional. Adding more or less spice is optional. Adding any spice powder like garam masala/rasam powder is optional. You can also add curd instead of tamarind pulp. Add curd just before serving the dish. Adding onions is purely optional. Normally I do not add. 
Time : 20 Minutes.
Serves : 3 to 4.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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