maavinakayi chitranna

Mavinkayi chitranna is another speciality to be had in the times of mangoes.  This is made with raw tothapuri mangoes.  Have adapted the green chitranna recipe told to me by my friend Geetha .

Masala :

1. Coriander leaves

2. Mint leaves (optional)

3.  Garlic (optional) 

4 : ginger 

5.  Green chillies 

6.  Whole garam masala (clove, cinammom)

7.Tamarind : (if not using raw mango)

8.  rock salt

9.  coconut grated

 

     Grind ingredients 1 - 8 to a smooth paste and then add the coconut and just whir the mixie once.  

     the coconut shud not be fine. the masala shud be tari tari.

Ingedients :

cooked rice : 1 cup

salt per taste

raw mango grated : 2 - 3 tbsp.

tadka ;

oil. 

rai, jeera, chana dal, urad dal, curry leaves,

graundnut

cashews broken (optional)

lemon juice  ( if not using raw mango or if u feel the sourness is not enough)

Method :

in a plate, mix the masala and the rice and keep aside.  ( the cooked rice should be cooled )

in a kadai,  prepare the tadka .  heat oil, add rai, when it splutters add jeera, then the urad dal and chana dal, When it becomes slighlty red add the 

curry leaves and then the Green chillies ( optional).  Then add the groundnuts and fry till the they become gloden brown or slightly red.  tehn add the cashews

and fry for a few seconds.  make the gas sim.

then add the rice mixed with the masala  and mix well.  Check the seasoning.  Sprinkle some water and then cover and cook on dum for a few minutes.  

Keep checking rice, ifrequired sprinkle a tsp of water.  

when it is done if erquired add some lime juice and mix well and serve hot.

Brinjal Rawa fry ( or Phodis)

Though we always make Matti gul phodis, never thought it would be so tasty with teh big purple brinjals too.

This is a common way of making bhajjis in our amchi cuisine.  We make rawa fry out of most vegetables.  Even seemae badnekayi, pumpkin, 

and of course common vegaetables like aloo, sweet potato etc.

Ingredients 

 for coating :

rava :1/4 cup ( can also add 2 tsp of rice flour and 1 tsp of cornflour)

red chilli pwd :1 tsp ( depends on preference)

hing 1/4 tsp

salt per taste 

Masala :

red chilli pwd : 1 -2 tsp ( as per taste )

haldi : a pinch

hing 1/8 tsp

salt as per taste

rice flour : 2 tbsp 

brinjal 1 thickly sliced in rounds 

Method :

1.  In a bowl , mix hte ingredients in the masala well, 

2.  coat the vegetable pieces with this masala and let it marinate for 20 - 3- minutes.

3.  In another flat bowl, mix he ingredients under coating and check seasoning. 

4.  Heat a tawa and grease it well.  when it is hot, roll each marinated vegetable in th ecoating and then place on the tawa.  drizzle with oil and cover.

5.  cook on medium flame and after 5 - 7 minutes, turn the vegetable and again drizzle with oil. 

6.  cook till it becomes crisp and then serve hot.

Garlic Naan

Whenever we go to restaurants , and if we have to order north Indian, Naans are usually ordereed. 

 Mom used to make Naans when I was small and I used to love the colour and the softness.. 

I have made garlic Naan today from Hebbars Kitchen, but have used a mix of maida and whole wheat flour..

Ingredients :

Maida : 2 cups ( Used 1 cup maida, 1 cup wheat flour )

baking soda : 1/4 tsp,

baking pwd : 1 tsp

salt : 3/4 tsp

oil : 2 tbsp

Curd : 1/4 cup

garlic : 1tsp grated 

water : to knead to make dough

Garlic Butter

butter : 3tbsp melted

garlic : 1tsp grated

coriander leaves : 2tbsp Finely chopped 

Instructions 

1.  In a large mixing bowl, take the flour, baking soda, baking pwd and salt and mix well.

2.  Add 2 tbsp oil, 1/4 cup curd, and garlic.

3.  Mix well, combining well.

4.  Add water as required and knead to a smooth and soft dough.

5.  Grease the dough with oil, cover and rest for 2 hours.

6.  Meanwhile prepare agarlic butter by mixing the melted butter, garlic and coriander.

7.  After 2 hours,  knead the dough lightly and then pinch out a medium shaped ball of the dough to make a naan.

8.  lightly roll the naan to an oval shape ( it should not be bigger then your tawa)  taking care not to make it too thin.

9.. Heat the tawa on the gas. Brush the naan on one side with water , covering the entire surface.  gently place the naan withe watered side down onthe tawa.

10.  After a minute flip the tawa on the gas, holding the naan directlyover the flame till it turns light brown. Brush some prepared garlic butter on the naan and then gently scrape off the tawa.

maddur vada

lockdown period and tried quite a few recipes and brushed up on a few old ones too..
this recipe link was given by Vidya kamath ( Akhi's wife) and the vadas came out perfect.  the recipe was very simple too.
this is an adaptation of amddur vada recipe from the blog veg recipes of india.

Ingredients :
1.  rice flour : 1/2 cup
2.  maida ; 1/4 cup
3.  sooji  : 1/4 cup
4.  Onion finely chopped ; 1/2 cup
5.  green chillies : 2 -3 finely chopped
6.  curry leaves : 8-9 chopped
7.  coriander leaves  : 3 tbsp chopped
8.  hing : 1 pinch
9.  oil  : 1 tbsp to be heated and to fry the vadas
10.  salt
11.  water :  4 - 5 tbsp

Method :
1.  Take the rice flour in a bowl, add the rava and teh maida and mix well.
2.  Add teh chopped onions, greenchillies, curry leaves and the coriander leaves and mix.
3.  Add salt, hing and mix well.
4.  Heat one tablespoon of oil till it becomes hot and add it to the flour mixture.  mix well with a spoon.
5.  Add water one poon at a times and mix till you get a nice soft dough. it should not be too sticky ot dry.  If it feels sticky canadd a little maida and mix , if too dry sprinkle some water. 

heat oil to deepfry the vada.  Take a smallportion of the dough and shape it like a round patty.  Place this on a plastic sheet and press with your fingers to make it .25 to .3 mm thickness.
when the oil is hot ( a small piece of the dough should come up gradually and steadily) , add the vada into the oil gently and fry on medium flame. 
you can fry two to four vadas ata time.
let one side get well fried to a light golden brown before turning over. 

Uchellu Chutney

Always wanted to try Uchellu.  Some of my friends us it in gravies and also in salads.  Thought would get a small pack and try.  Tried out the chutney recipe from Archana' s kitchen.  Browsed through a few blogs and most of the recipes were similar. 

Ingredients
1. . Uchellu : 2 tablespoon
2.  Red chillies : 7 - 8 ( this chutney has to be a bit spicy )
3.  Chutney dal : 3 tbsp
4.  Tamarind : twice the size of goose berry seed
5.  Garlic cloves : 7 (peeled and roughly shopped )
6.  Coconut grated : 2tbsp
7.  curry leaves : 20
8..  Salt to taste
9.  oil 2 tsp

tadka
oil, rai, red chillie, curry leaves.

Method .
1.  In a kadai, dry roast the  uchellu, it will start popping.  remove from heat and keep aside.
2.  in the kadai, pour oil, and fry the garlic till light brown.  then add the  red chillies and fry,.  remove from heat. thenadd the curry leaves to the kadai and fry till they become a little crisp.
3.  in the same kadai add the coconut and fry for a minute..
4.  In a mixie, add the uchellu, redchillies, tamarind, garlic, curry leaves and the chutney daal and salt and mix till it becomes a fine pwoder. 
5.  when the powder is fine, add the coocnut and run the mixie for a few seconds.  add some water to get the required consistency and grind till it becomes a smooth paste. and check seasoning.

remove from mixie and give a tadka.
this can also  be served a gatti chutney or made into a runny chutney.

best had with akki, ragi roti.

note :  if u want . u can keep the chutney as chutney pudi in step 3. 

Burnt Garlic Fried Rice

This is a simple and easy recipe, by Nandini Kini , my Krazzy food group friend.  She has her own blog too . 

Ingredients
Rice :
garlic 7 -8 pods ( chopped finely)
green chillies - 2 -3 (slit)
onion - 1 sliced
veggies - 1 cup (carrots, beans, cabbage capsicum, mushrooms)
sprig onion greens- 1 tbsp chopped fine
soya sauce -1 tbsp (can add a bit more of u want )
pepper pwd - 1 tsp
vinegar -1tsp
salt
oil

Procedure :
Cook rice in the cooker with salt and double the water. once cooked spread on a plate to cool.
Heat two tbsp oil in a kadai. add 2- 3 fiely chopped garlic, fry till it becomes light brown,  add the slit green hillies, and the sliced onions. 
Saute on high heat.  Add the veggies, beans first and then carrot, saute for 2 - 3 minutes. add mushrooms and capsicumand saute for aminute.
add salt. and soya sauce., pepper and vinegar.  mix well
add the cooked rice and mix well.
Garnish with the remaining garlic ( roasted till brown) and spring onion greens )

Chocolate Banana Loaf

Who does not like a banana bread or cake ?  I have baked a few banana cakes and have lost the recipes so many times.  This is a recipe from my favourite site Hebbars Kitchen. 
I used less sugar and the bananas were also not very ripe.  and to top it all the there was also a power cut while the cake was in the oven ! Luckily the power came back within fifteen minutes.. but still the cake did not rise as much ! But the taste was amazing ! It came out more like a loaf as i had used less sugar.

Ingredients :

ripe Bananas ; 2
sugar : 3/4 cups ( depends on the sweetness of bananas)
oil : 1/2 cup
vanilla : 1 tsp
vinegar : 1 tsp
flour : 1 1/2 cup
cocoa pwd : 1/2 cup
baking pwd : 1 tsp
baking soda : 1/4 tsp
salt : 1/4 tsp
water : 1/2 cup
walnut 1/4 cup : chopped
chocolate chips : 3 tbsp



Procedure
1. Blend banana and sugar to a smooth puree without adding any water and transfer to a large bowl.
2. Add oil, essence and vinegar and whisk well till everything is combined.
3. Sieve flour, baking powder, baking soda, salt aand cocoa pwder a couple of times,
4. add the flour mixture to the wet ingredients and gently fold the batter.
5.  add water and mix well taking care not to over mix.  add the walnuts and mix once.
6.  Pour into a prepared cake tin and top with the chocolate chips.
7. Bake in a preheated oven at 180 deg for 30 min or till the cake is done.