Vegetable Bonda

If you have plans of visiting Basavangudi, try visiting UD (Upahara Darshini) which is there at the entrance of DVG road and near to Netkallapa circle and try this vegetable bonda there. I bet you will fall in love with vegetable bond which is served over there.

Its 2 per plate and served with kayi chutney. yummmy!!!!!.We are really missing Namma Bengaluru food badly. H asked me to try vegetable bonda as he was missing them badly. I recalled  the taste and tried it at home. luckily it came out well and here is the recipe for it.

You Need To Have:

For Batter:
1 cup gram flour/kadle hittu
2-3 tsp rice flour/akki hittu
1 tsp red chilly powdeer/achha kharada pudi
salt to taste

For Stuffing:
2 cup boiled and smashed potato
1/2 cup beans chopped
1/2 cup carrot chopped
1/2 cup frozen green peas
1/4 tsp red chilly powder
salt to taste

Method:

Mix all the ingrediants mentioned under stuffing and prepare lemon size balls out of it.

Sieve gram flour and rice(This is important else you will end up with lumps in the batter).Add salt and red chilly powder to it. add water little by little and prepare lumps free batter as shown below.This batter should not be too thin.

Heat oil for deep frying. dip each vegetable ball in gram flour batter  to coat entirely and deep fry them.

Serve hot with coconut chutney.

Vegetable Manchurian

 One of my Favourite Manchu :)

You Need To Have:

For Vegetable Balls:
1 cup chopped cabbage
1/2 cup  grated carrot
1/2 cup chopped bell pepper
1/2 cup chopped onions
1/4 cup cornflour
1/2 cup maida
1 tsp ginger garlic paste
salt and to taste
oil for deep-frying

For The Sauce
1 tbsp garlic paste
4-5 tsp soy sauce
1-2 tsp tomato sauce
4-5 tsp chilly sauce
1 tsp cornflour mixed with 5-6 tsp water
small pinch of sugar
1 tsp salt
1 cup above mentioned veggies(all together)

Method:

For the vegetable balls:

Mix all the veggies  with maida, corflour, ginger garlic paste and salt and prepare dough. Add very little water to get right consistency dough.

With wet hand, make small balls out of dough and keep them aside.
Deep fry then in oil until they turn golden brown. Drain on paper towel and keep aside.


For the sauce:

Heat the 2 tsp oil in a wok on a high flame. Add the garlic paste and veggies fry for 1 minute.

Add water,soya sauce,tomato sauce, chilly sauce,cornflour paste, sugar and salt and bring it to boil.

once sauce starts to thicken add fried vegetable balls and serve hot.

Red Potato Wedges with Indain Spices

I am not sure why, but I like potato wedges than french fries. One specialty I can think about potato wedges is ,don't have to peel the potatoes and we can sprinkle different seasonings of our taste.Sprinkle garam masla on them and enjoy potato wedges with Indian twist.Sprinkle Italian herbs like Rosemary,thyme and enjoy potato wedges with Italian twist. How beautiful is that. One single recipe with so many customization:).

I tried this with red potato, may be you can go with regular potato and enjoy.
For Potato Wedges

You Need To Have:

3 medium red potatoes
3 tsp EVOO(Extra Virgin Olive Oil)
1 tsp minced garlic
1 tsp ground pepper
1 tsp salt
1 tsp garam masala(Optional)

Method:

Wash and cut red potatoes  into wedges.

Place potatoes on tray.Sprinkle with oil, garlic , pepper salt and garam masala toss to coat.
 
bake at 425° for 20 minutes. Turn potatoes. Bake, 20 minutes longer or until browned.

Sanna polo/cabage Vada

A typical konkani dish loved by every one.

You Need To Have:

1/2 cup toor dal
1/2 cup rice
10 fried dry red chillies
tamarind about the size of a lime
1/2 cup grated coconut, fresh or frozen
1/2 cup onion chopped
1/2 cup cabbage chopped
salt to taste
Pinch Of hing

Method:

Soak toor dal and rice for about 2 to 3 hours. Drain the water and then grind it into a paste along with red chillies, tamarind, coconut ,salt and Hing. Do not add too much water while grinding.



To this mixture add onion and cabbage and mix well.. Take a small amount of the mixture and rool it on your hands and press it to get round shape.Deep fry for 2 minutes, turn around and fry on the other side.
Serve hot. This dish is usually served for lunch or dinner as a side dish with rice and curry.


Instead of the cabbage, you can add twice the amount of onion to make this Vada.

Pathrode Khara Oggarne

You Need to Have:

1-2 Pathrode
1 tsp Black Gram seeds
1 big sized Onion
1 tsp Mustard seeds
5-10Curry leaves
3-4 tsp Oil
2 Red Chillies
1/2 cup grated Coconut


Recipe:
Chop pathrode and onion keep it aside.

Add mustard seeds, blackgram seeds, red chilly and oil in a thick bottomed pan. Once it starts spluttering, add curry leaves, and chopped onion. Fry them onion becomes golden in color.

Add pathrode pieces and fry it for 2 mins in low flame. Add grated coconut and mix well.
Keep the pathrode in low flame for about 3-4 mins. Serve hot.

Masala Papad

A simple yet tasty snack/starter iteam. It can found on almost all restaurant menus. I would like to have it as Evening snack rater than as starter.
For this:

You need to have:
3-4 Lidjed Papad( or any other masala papad)
1 cup chopped onion
1 cup chopped tomato
1 cup grated carrot
1 cup grated carrot
1 tbs chilly powder
1 tbs salt
2-3 tbs lemon juice
For garnishing :
1/2 cup chopped coriander
Oil for deep frying
Method:
Put oil in kadai and deep fry papads and keep it aside.Dry them with tissue paper to remove excess oil

Mix Onion, tomato, carrot , coconut, chilly powder and salt in a bowl. spread evenly this mixture on each papad. Sprinkle lemon juice and chopped coriander and server with hot cup of tea.

Note: If your diet conscious and don't want to deep fry papds, you can even shallow fry them.
Heat tava and spead 1 tbs of oil and put papad on it cook it for 1 min. repeat the same on the other side as well.

Baby Corn Manchurian

Baby Corn Manchurian



Baby Corn Manchurian is my hubby favorite, he always wants me to make it.I prepared it on this week end for him.It was just yummy and he liked it very much.

You need to have

Baby Corn - 10 -12 pieces
Corn flour - 1/4cup
All purpose flour - 2tbs
Capsicum - 1/2
Onion - 1 Large
Green chilies - 6-7
Ginger-garlic paste - 1tbs
Tomato sauce - 2tbs
Soy sauce - 1 tbs
Salt - to taste
Oil - for deep fry
Coriander leaves - for garnishing.
Pinch of green food color
4-5 green chillies





Mix corn flour, all purpose flour, Rice flour, 1/2 tbs ginger-garlic paste,salt & water with the consistency as pokada batter.

baby corn in the batter and deep fry them until golden brown. Spread them on tissue paper to remove excess oil.

In a pan heat 2-3 tbs of oil, add chopped garlic and saute it. Add onion, remaining ginger-garlic paste and mix well.

Include chillies, capsicum and cook for 4-5 mins. Now add soya sauce, tomato sauce,chilly sauce and salt.Mix everything well and cook for another 2-3 minutes.

Now add the fried baby corn in the veggie mixture, combine everything. Garnish with coriander leaves and server hot.

Gobi Manchurian

Gobi Manchurian


When I was in high school, during vacations I used to spend time in either in learning embroidery or with mom in learning recipes. I think I was in 9th std , Me and mom joined north Indian cookery class. The class was for an week and we learn t dishes like Paratha, Vegetable kurma, Stuffed capsicum, Fried rice, Gobi Manchurian. Since then we regularly used to prepare them at home.

Gobi Manchurian you can have it as snack or even as starter .Even though its an Chinese dish its one of famous street food here in India. So here is the recipe of street food but in healthy way :).

You need to have

1 whole cauliflower or Gobi - chopped into florets
1 Capsicum
2 tbsp ginger garlic paste
1 tbsp finely chopped garlic
2 finely chopped onion
5 tbs tomato sauce
1 tbs dark soya sauce
1 tbs chilly sauce
pinch of orange food color
buch of coriander leaves
6 tbs of corn flour
2 tbs all purpose flour
2 tbs rice flour
oil for deep frying
salt to taste
pinch of pepper powder



Cut the cauliflower into florets.

Add corn flour, maida, rice floor , 1/2 tbs of ginger garlic paste, food color,salt to mixing bowl.Mom said Rice flour gives extra crispness. Mix them well by adding sufficient amount of water. Don't make the batter too thin.

Heat oil in a pan for deep frying. dip each cauliflower florets in batter and deep fry until it turns golden in color.Remove them from pan and spread them on tissue paper to remove excess oil.

In another pan, add 2tbs of oil. Fry finely chopped garlic for 2 mins. add ginger garlic paste onion and fry them for 3 mins. to this add chopped capsicum and fry for 2 minutes.

Add soya sauce, chilly sauce and tomato sauce. Sprinkle salt and black pepper. To this add fried cauliflower and mix well. This should be served immediately else the crispness goes off.

Garnish with coriander leaves and serve hot.