Iyengar Bakery Bread Toast

How can one forget the word "Iyengar Bakery" its so famous for bakery item. The eateries available in "Iyengar Bakery" does not require any explanation. Toast, puffs, Honey cake, palya bun, kobbari bun,dil kush, nipattu, benne biscut, om kaddi , etc etc etc.I guess they have made every mom's life easy. If you can't prepare snack for your kid easy way is to go to nearest bakery and get some toast or some dilkush or some bun.

Coming back to its recipe.For this,

You Need To Have:

1 cup Toast palya
5-6 bread slices
1 tsp butter

Method:

Heat tava and spread 1/2 tsp butter on it. put bread slices and toast them on both sides as shown below.

Take required amount of toast palya and spread them on bread slice covering all edges.cook it for 1/2-1 minute and serve.

Akki Unde Oggarane/Rice Dumplings Masala

This is similar to Idly Oggarane. It tastes very good and can be easily prepared

You Need To Have:

4-5 Akki Unde
1 medium size onion
2 tsp grated coconut
2 tsp oil
1/2 tsp mustard seeds
2 tsp black gram seeds
2-3 curry leaves
2 tsp chopped coriander leaves
salt to taste(take care before adding salt as akki unde already will have salt in it)

Method:

Powder akki unde as shown below and keep it aside.


Heat oil in thick bottomed vessel and add black gram seed and mustard seeds to it.Once it starts spluttering add chopped onion , slit green chilies to it. fry till they are transuclent .

Add powdered akki unde, grated coconut, chopped coriander leaves and salt to it . mix well. Serve hot with any mixture or chips.

Hacchida Avlakki

This is fast and easy snack item. I learnt this from my mom and its loved by every family member. There is no much oil used and all raw vegetables are used, so its good for diet conscious people.

You Need To Have:

2 cups think poha/paper avlakki
1 tsp oil
1 tsp red chili powder
1 tsp black gram seeds
3-4 tsp ground nuts(or use as much as you want)
4-5 curry leaves
salt to taste
1 small cucmber
1 medium size tomato
1 medium size capsicum
2 tsp grated coconut
2 tsp chopped coriander leaves
2 green chilies
2 tsp lemon
1 tsp sugar

Method:

Heat 1 tsp oil in thick bottomed vessel and add black gram seeds and ground nuts to it. once they turn golden brown in color add mustard seeds , curry leaves to. once they start spluttering add salt and red chili powder to it and fry till raw smell disappears. Add poha and mix well so that it gets coated with red chili. Allow it come to room temperature.
 
Meanwhile wash all the vegetables and chop them finely and keep it aside.(see picture below)

Take masala poha and chopped veggies,coconut,coriander leaves in a mixing bowl. Add 2 tsp lemon juice and 1 tsp sugar to it.



Mix well  (adjust salt, sugar and lemon juice as per taste).serve immediately.

Mosaru Vade/Dahi Vada/Thayir Vada

A south Indian snack usually available during summer in all hotels. Here is the recipe for it.

For Vada:
1 cup black gram seeds / uddina bele

2-3 tsp white rice
8-10 black pepper
3-4 curry leaves
small piece of ginger
5 green chillies
2-3 tsp chopped coconut pieces(optional)

For Dahi Masala:

2 cups thick yogurt /curd

4 tsp sugar

salt to taste

1 tsp oil

1/2 tsp mustard seeds

pinch of hing

2-3 curry leaves

1/4 cup finely chopped coriander leaves

1 grated carrot

1/4 cup boondhi

Method:

Wash and soak black gram seeds and rice in water for 3-4 hours or at least 1 hour.

Take salt, black pepper seeds, green chilies, ginger in a mixer jar and grind them first then add black gram seeds and rice to it. without adding too much of water grind it to smooth paste. better to use wet grinder for this where water can be avoided.

Add chopped curry leaves and coconut pieces to it and keep it aside for 1-2 hours.

Meanwhile prepare curd masala. Beat yogurt and add sugar , salt to it. prepare tadka with oil, mustard seeds and hing and keep it aside.

Heat oil to deep fry vadas. There are following ways to prepare vada.

1.Take big lemon size dough and put it on plastic sheet or plantain leave. make hole in middle (see picture below) and carefully transfer it to heated oil. (wet your hands with little water to handle hough easily).

2. or transfer the dough into Anjali Vada maker and prepare vadas. (I used to prepare using vada maker till I was in Banglore but here I didn't find it in grocery stores).

deep fry both side of vada till they become golden brown in color.Take 3 cups of drinking water in a  vessel and put deep fried vada's in water for 5 mins.(this helps in softening vada and helping it to absorb yogurt masala).

After 5 mins , transfer vadas to curd mixture. Decorate it with carrot , coriander leaves , prepared tadka and boondhi.

 Serve as per your taste. I chilled and served it.

Biscuit Roti

This is famous snack item from Manglore region. This is one of our favourite tea time snack. H was forcing me all these days to give a try. In last video chat I asked my Mom-In-Law for the recipe. though she had tasted it, she had never tried it at home. So I asked my best friend Google(yes, she is my best friend:-)) and I came across recipe for Biscuit Roti.before I dig into recipe I would like to thank Prathibha for this beautiful recipe.she is such a saviour .lets start with the recipe.for this,

You Need To Have:

For Stuffing:
4-5 tsp fine semolin/chiroti rave
1 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp jeera powder
1/2 tsp coriander powder
2-3 tsp jaggery powder
3-4 tamarind flakes
pinch of asafetida
salt to taste
1 tsp oil
4-5 curry leaves

For Dough:
1/2 cup all purpose flour
2-3 tsp fine semolina
salt to taste
2-3 tsp oil

Method:
 Take maida, fine semolina and salt. put oil and mix well. prepare dough by adding little water at a time.Dough consistency should be that of poori dough.cover the lid and set it aside for 15 mins.

Fry fine semolina on low frame until you get nice aroma.  Heat 2-3 tsp oil in a thick bottomed pan. add red chilly powder, turmeric powder, jeer powder, coriander powder, powder jaggery, hing, tamarind flakes. fry them until raw smell disappears. add salt , chopped curry leaves,and desiccated coconut. turn off the flame.
 
 mix fried rava and allow it to cool down. once it comes to room temperature , mix well so that everything is mixed well.

Stuff this mixture into maid dough (see picture below).Deep fry each poori and serve along with coffee.

Thukkudi

Easy snack item with few ingredients.

You Need To Have:
1 cup all purpose flour/maida
2 tsp rice flour
1 tsp red chilly powder
1 tsp cumin seeds
salt to taste
oil to deep fry

Method:
Sieve maida and rice flour. add red chilly powder,cumin seed ,salt and mix well.
Heat 1 tsp of oil in a pan and add to it . prepare dough by adding little amount of water at a time.dough should be firm.keep it aside for 10 mins.
 
Take hand full  of dough and prepare chapathi as shown below.

With help of wheel spoon or pizza cutter or knife cut the chapathi into diamond shaped pieces as shown in the picture below.Separate them from one another.
 

 

Heat oil and deep fry thukkudi pieces till they turn golden in color.do it in batches .

Spread each batch of thukkudi on tissue paper to remove excess oil. allow it to cool down.

When they reach room temperature,preserve them in air tight container .serve with hot cup of  tea or coffee.

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.

Avalakki Uppukari

Simple ,fast and easy evening snack or can be served for breakfast.

You Need To Have:

2 cups Thin Poha/paper avalakki
1 medium size onion finely chopped
1/2 cup grated coconut
 2-3 green chilies finely chopped
1/4 cup finely chopped coriander leaves
1/4 tsp red chilly powder
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp blackgram seeds/urad dal
3-4 curry leaves
salt to taste
1 tsp sugar
1/2 tsp fresh lemon juice

Method:

Take oil in small pan(tadka pan) add mustard seeds, blackgram seeds and curry leaves to it. Once blackgram turns it color to light brown turn off flame.

Take think poha in mixing vessel. Add grated coconut, chopped onion,green chilies,coriander leaves, above prepared tampering, salt, sugar, chilly powder .With clean hands mix all of them well. Keep it aside for 5-10 mins before serving.

Sprinkle some lemon juice before serving.

Sajjige Avalakki/Kojakku Avalakki

As I have named it, this Avalakki is always served with sajjige(Upma) hence its name "Sajjige Avlakki" -One of South Canara famous breakfast thingy.

Another speciality about this recipe is you can preserve this 2-3 days and can be served as snack.

For This,

You Need To Have:
2 cup Paper Avlakki/ Think Poha
2-3 Red Chilies
1 tsp coriander leaves
1 tsp cumin seeds
5 tsp powder jaggery
2-3 tamarind flakes
salt to taste
1/2 cup fresh grated coconut

Method:

Fry coriander seeds, cumin seeds and red chilly by adding little oil until aroma spreads over the kitchen.
Put fried mixture , tamarind ,grated coconut into mixer and grind it to smooth powder.
Take this powder,powdered jaggery and thin poha in mixing bowl.
 
M mix well with hands such that poha gets coated with all the remaining ingredients.

Kadalepuri vaggarane/Mandakki vaggarane

Here is the recipe for really crispy "Kadalepuri vaggarane".

5 Cups of Kadalepuri/mandakki/puffed rice
2-3 tsp oil
5-6 garlic pods
2-3 curd chilly/uppachi menasinakyi/balaka menasinakyi
1 tsp mustard seeds
1 tsp cumin seeds
1/4 cup groundnuts
1/4 cup fried gram
10 curry leaves
1/2 tsp Turmeric Powder
1/2 tsp Chili Powder

Method:
Spread Kadalepuri on plate and put that under sunlight for at least 2-3 hours (This makes Kadalepuri very crispy). don't even think about Kadalepuri vaggarane during a rainy day. it really spoils crispness.

Take a thick bottomed pan and heat oil. Add mustard seeds. once they start spluttering add cumin seeds, balaka menasinakayi,smashed garlic,curry leaves,fried gram and ground nuts. Fry them on a low flame for 3-4 mins.

Turn off flame and add turmeric powder, chilly powder and salt. add Kadalepuri to it and mix well.

You can serve it as it is. I served it in slightly different way(which I learnt from my Appa:-)).

Finely chop onion, coriander leaves.
Spread kadlepuri vaggarane on a serving plate. Sprinkle chopped onion, coriander leaves, mixture of your choice(I used boondi mixture). sprinkle some lemon juice and serve immediately.

Papadi Chat

Very simple and easy Indian Chat. "papdi  chat" is all about assembling ingredients.
Here is the recipe for it.

You Need To Have:
12 papdis
1/2 cup curd
1/2 cup boiled potato
1/2 cup finely chopped onion
1/2 cup chopped tomato
1/4 cup chopped coriander leaves
1/2 cup fine sev
2 tsp sugar
1 tsp salt
1 tsp cumin powder
1tsp red chilly powder
2-3 tsp green chutney
2-3 tsp sweet chutney

 Method:
 Beat curd and mix sugar, salt to it.(I added cumin and red chilly powder also to it).
 Arrange papdis on serving plate as shown below.

Add some potato cubes, tomato, onion to it . pour beaten curd on it.

Garnish with sev, coriander leaves, green and sweet chutney. Sprinkle cumin and red chilly powder and serve immiditely.

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.

Golgappa

I call it as "Butti Pani Puri".(As they sell by arranging puris in buttis). Boiled chana dal(chick peas),potato,along with other spices is what goes into golgappas.These are definitely different from pani puris. As per me, Kalanamk,Jeera powder , tamarind and amchur powder are kicker ingredients in this.
Additional element, Mint gets the freshness and green chilly gets spicy taste to pani.

You Need To Have:

For Pani:

1/2 bunch Mint Leaves
small piece of ginger
4-5 green chilies
1/2 bunch coriander leaves
1/2 concentrated Tamrind Pulp
1 tsp jeera powder
1 tsp kala namak
1 tsp Amchur powder

Divide  coriander leaves into 2 parts. use one part while grinding and another for garnishing.
Put all the ingredients in mixer jar and  grind it to fine paste.
Transfer this to clay pot or regular vessel and add required amount of water and salt.Finely chop remaining  coriander leaves and add this to pani.


If clay pot is not available, put pani in refrigerator (optional, I like chilled pani than pani at room temperature)




For Meeta:

1/2 cup Tamarind Pulp
1/4 cup powderes Jaggery
1 tsp Jeera Powder
4 cups of water

Mix all the ingredients of meeta and keep it in refrigerator.

For Stuffing:

1/2 cup Boiled potatoes
1/2 cup boiled Chick Peas
1/4 cup finely chopped onion
1/4 cup finely coriander leaves
1 green chilly finely chopped
1 tsp red chillly powder
1 tsp jeera powder
1 tsp kala namak
1 tsp amchur powder
regular salt as per taste

Mix all the ingredients and keep it aside(smash  boiled Chick Peas lightly while mixing).

Serving:
Make a hole in chat puris. Fill in small amount of above stuffing.Dip in Metta then in pani and enjoy.