Khara Kadabu - Steamed Lentil Dumplings

A traditional dish never goes out of fashion! This definitely applies to age old recipes that are not only delicious but make you nostalgic with memories of enjoying them. 

Khara Kadabu is one of those dishes, traditionally made during festive occasions in North Karnataka, it's nutritious and protein packed.

Here it is, my verison of KHARA KADABU/STEAMED LENTIL DUMPLINGS:

Ingredients: For the filling, 1 cup Channa Daal (split chickpea lentil) soaked for atleast a few hours, 1/4 cup shredded coconut, 1 tbsp crushed ginger, few chillies, handful coriander leaves, 1 tspn tumeric powder, salt to taste.

For covering, 1 cup fine rice flour, 1 tbspn butter/ghee, 1.5 cups water.

Make: First make the covering. In a pan, bring water to boil, add in ghee and just a spoon of the rice flour. Gradually add in all of the rice flour continuously stirring to avoid lumps. Turn off heat and mix it al well, cover and let it rest. 

Next make the filling. In a mixer, put in the soaked lentils and all of the other ingredients as above. Grind it just a little, based on how coarse you like it. We like it smoother, so grind it a little more. 

To make the dumplings, take a golf sized ball of the rice flour dough with lightly greased hands and roll flat using baking paper (as it will stick to rolling pin if rolled directly). Put in 1 spoon of filling and close by pressing gently. Steam all of them in a steamer for about 20 minutes. The dumplings should be soft and bouncy so easy to remove from the steaming plates.

Serve hot with your favourite chutney!

Baingan Bharta - Smoky Eggplant Curry

Eggplant lovers will definitely love smoky flavoured versions of this delicious vegetable and what better way to enjoy it than a smoky Eggplant curry!

There are so many versions of this dish, but the authentic way is to roast the Eggplant on open fire which creates the amazing smokey flavour. Roasting on a gas flame will also give the same result without the smokey flavour. 

Here it is, my version of Baigan Bharta:

Ingredients: a few Eggplants, 1 tomato chopped, 1 onion chopped, 2 tbsps garlic paste, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp chilli flakes/dry chilli, 1 tsp garam masala, salt to taste.

Make: Roast Eggplants on an open fire like an outdoor fire pit until they are soft and wrinkled.

Let it cool completely before peeling off the skin and mashing the flesh. You will already smell the beautiful smokey flavour. In a pan, saute in a little oil, chilli, garlic, cumin seeds and onion. Add in the tomato, garam masala then the mashed Eggplant flesh. Add salt and mix well together. Cover and cook for about 10 minutes. 

Serve hot with rotis and rice, also goes great with a simple Daal Tadka :) 

Sweet Potato Fritters (Tikki)

Fritters or Tikki are a great way to enjoy varieties of vegetables and especially great for kids veggies intake. I often find hiding the less popular veggies like Spinach and Broccoli easy when it's part of a yummy Fritter.

Sweet Potato though is loved in our house so adding anything else with it goes unnoticed! While there are different combinations, these are made with Sweet Potato, Carrot and Potato.

Here it is, Sweet Potato Fritters/Tikki

Ingredients: 1 medium size Sweet Potato, 1 small carrot, 1 small potato, 1/4 cup corn flour, 1 tspn chilli powder, 1 tspn turmeric powder, 1 tsp garam masala, salt to taste, bit oil for pan frying, bread crumbs if needed.

Make: Grate Sweet Potato, carrot and potato and mix all together. Add corn flour, chilli powder, turmeric powder, garam masala and salt and combine well with hands. Corn flour will help bind it together and soak the water released.

You can add a little bread crumbs at this stage. 

Shape into patties and pan fry well on each side until golden brown.

Serve hot as a side dish or snack!

Jolad Rotti - Jowar/Sorghum Flour Roti

Tastes from your childhood often hold fond memories associated with them. One of mine is Jolad Rotti or Jowar Roti which my Mother would make for us. The memories of making the flour and rotis themselves with her, make them taste even better when I enjoy them now!

Every visit to Bengaluru is incomplete for us without indulging in a Jolad Rotti meal at one of the famed restaurants there, so you can imagine how thrilled we are to enjoy the same goodness at home sweet home.

Here is my version of the good old traditional Jolad Rotti, along with sides that are traditionally served along with these :)

Ingredients: 1 cup jowar flour (available in most Indian grocery shops), 2 tbsps wheat flour, 1 cup water, salt to taste, half spoon oil.

Make: In a pan, bring to boil, the water with salt and oil. When boiling, add the wheat flour mix in without lumps, then add jowar flour mixing continuously. Turn off flame and mix to ensure a smooth dough texture. Cover it for 5 to 10 minutes to let cool to a warm temperature.

After this time, grease your hands with oil make small balls of dough. Use dry wheat flour as dusting to help roll out into rotis and cook like normal chapathi or roti.

Enjoy warm with your favourite side dishes Badnekayi Ennegayi, Kaalu Palya, Menthe Soppu Palya and Buttermilk! 
(links to recipes above)

Absolutely soul satisfying meal :)

Aloo Gobi - Potato Cauliflower Curry

Simple, good old recipes are often best left exactly as they are. This popular and delicious dish is one of those. Easy to make, loved by everyone, it's a great choice with Rotis or Rice alike.

Here it is, my version of ALOO GOBI:

Ingredients: 2 potatoes cut into large cubes, florets of 1/2 a Cauliflower, 1 onion, 1 tomato chopped, tbsp garlic ginger paste, 1 tspn garam masala, 1 tspn turmeric powder, 1 tspn cumin seeds, chillies and salt to taste, handful of chopped corainder.

Make: In a thick bottom pan, saute in a little oil, cumin seeds, chillies, garlic ginger paste and onion. As the aromas release, add in tomato and garam masala. Mix then add potatoes and Cauliflower florets. Add salt to taste and mix well. Cover and cook until vegetables are cooked. Sprinkle coriander and serve hot with Roti or Rice.

Enjoy!

No Bake Chocolate Slices

What do you do when there are plain boring biscuits in the cupboard that no one wants to eat? Give them a new look as a delicious sweet treat! 

Chocolate Slices are always welcome, whether it's for a party, picnic or just to munch on at home. 

So here it is, my version of 

NO BAKE CHOCOLATE SLICES:

Ingredients: 1 packet plain biscuits (like Marie) approx 250grms, 1 can condensed milk (approx 390grms), 1/2 cup dry/descicated coconut, 1 block milk chocolate approx 150grms, 100 grms butter at room temperature.

Make: Break biscuits into pieces and grind into smooth powder in a mixer. In a non stick pan put in the condensed milk, butter and 3/4 of the milk chocolate (keep the other 1/4 for topping). Mix with low flame until well melted and combined. Let it cool to room temperature.

While it is cooling, prepare a dish to set the slices in by greasing with butter and lining with bake paper. 

Add in the powdered buscuit and coconut into the warm mixture and mix well to ensure no lumps. Put into the greased dish and pat down flat using the back of a spoon. Chill in the fridge for about 20 minutes, in which time you can prepare the choc topping. Simply melt the remaining 1/4 of the milk chocolate in a bowl with a spoon of olive oil, using a microwave or on stove top. Stir continuously to avoid lumps. 

Pour this over the chilled base and immediately put back in the fridge to set for atleast 5 hours. Bring back to room temperature before cutting into slices. Enjoy!!

Aloo Manchurian - Spicy Indo Chinese Potato

Potatoes are misunderstood. Often thought of in the junk food bucket, they're surprisingly healthy if cooked in the right way! They are high in fibre, potassium and have no cholesterol as long as they're cooked without deep frying. So don't feel bad having some potato! 

Spicing up Potatoes are just so delicious and one of the best ways to enjoy this is by adding lots of flavours. This little indulgent dish is simply yum, without deep frying ofcourse!

Here it is, my version of ALOO MANCHURIAN:

Ingredients: 2 medium Potatoes cubed, 1 onion finely chopped, 2 tbsp cornflour, 2 tbsp tomato ketchup, 2 tbsp soy sauce, 1 tbsp garlic ginger paste (or crushed garlic ginger), chives/spring onions chopped finely, chillies as per taste, little bit of olive oil. 

Make: In a bowl toss together potato cubes with corn flour. In a wide pan, pan fry these coated potato cubes in a little oil until golden brown and crisp. Keep aside. In the same pan, add a little oil and saute onion, garlic ginger and chillies. Add tomato ketchup and soy sauce. Cover and let it simmer. Finally add the pan fried potato and toss together. Serve hot with a sprinkle of chives/spring onions. 

Pineapple Gojju - Tangy Spicy Pineapple Curry

Some tastes from your childhood stay with you always, even if you did not like it back then! This beautiful dish, popular in South Indian weddings and functions is one of those tastes. I never liked it much then, but now it is one of my favourites. 

Pineapple Gojju, a delicious curry that delicately balances the sweet tangy flavours of Pineapple with spicy tastes of chillies and roast spices. The best part for me, is using  my Mum's recipe to recreate the same taste that she made for us. 

Here it is, my version of PINEAPPLE GOJJU:

Ingredients - 2 small cups of chopped pineapple chunks (possible to use canned sweet pineapple too), 1/4 cup of coconut, 2 tbsp urid daal, 1 tbsp channa daal, 1 tsp fenugreek seeds, 4 to 5 dry red chillies, 2 tbsp jaggery/brown sugar, 1 tbsp tamarind paste, 1 tsp mustard seeds, handful curry leaves, salt to taste.

Make - Dry roast the urid daal, channa daal & fenugreek seeds until aromatic. Next dry roast the coconut slightly along with red chillies. Put all of these into the mixer, add in tamarind paste and a little bit of water and grind into a smooth paste. 

In a pan, saute mustard seeds in a little oil, add in curry leaves then pineapple chunks and roast nicely. Now add in the masala paste and jaggery. Add 1 to 2 cups of water and simmer with closed lid for about 10 minutes. 

Serve hot with rice or chapathi. Enjoy! 

Gulab Jamun - Sweet Dumplings

The most popular of traditional sweets are often the best and most loved. For a good reason - they're just so delicious! One of India's most known desserts are Gulab Jamuns, found on most Indian restaurant menus too. 

There are so many different recipes and methods to make these and many will find one that suits them best after trying a few different ways. My version, which I learnt from my Aunt is one that has always worked wonderfully.

Here it is, my version of GULAB JAMUN:

Ingredients: 1 cup full cream milk powder, 3/4 cup thick cream, 2 tablespoons plain powder, 1/4 tsp baking soda. For the sugar syrup, 1 cup sugar, 1 cup water, few saffron strands, 1 teaspoon cardamon powder. 

Make: To make the dough, mix the milk powder, plain flour, baking soda and cream together and form a soft dough. Use a little more plain flour if it gets too sticky or more cream if it's dry. Do not add any water but you might want to use a pinch of oil to smooth the dough while making small balls.

Make the sugar syrup by boiling the sugar with water then add saffron and cardamon powder.

To deep fry Jamuns, drop in the dough balls in medium heat oil and fry slowly on low heat until golden brown. Let it sit for a few minutes on serviette so oil gets soaked up then drop into the sugar syrup. 

Let it all cool and serve delicious soft juicy Gulab Jamuns either on their own or with ice cream!

Eggless Wheat Choc-Chip Cookies

When are sweet snacks not so unhealthy? When they're made with ingredients that are pure and whole! That's exactly why I love baking my own sweet treats. 

Choc-chip cookies are so popular you can buy them anywhere but the joy is in making your own, especially since I Iove eggless baking. So here it is, my version of EGGLESS CHOC-CHIP COOKIES:

Ingredients (for about 14 cookies): 1/2 cup wholewheat flour, 1/4 tsp baking soda, 2 tbsp brown sugar, 1-2 tbsp raw sugar, 1/4 cup butter at room temperature, 1/4 tsp vanilla extract, pinch of salt, choc chips.

Make: Using an electric hand mixer, cream the butter to form soft peaks then add brown sugar and raw sugar. Mix well. Now add in the wheat flour bit by bit while mixing by hand. Also add the baking soda and vanilla extract. Bring the dough together so it's soft but not sticky. If sticky, add a little more flour. Put the dough in the fridge for about 10 minutes. Meanwhile preheat oven and prepare baking tray with baking paper.

Take small golf ball sized portions and pat slightly on the baking paper. Poke in some choc chips. 

Bake for about 15 minutes at 170deg. 

Cool completely and enjoy your yummy cookies!

BAKED Badam Puri (Almond pastry soaked in sugar syrup)

Keeping with my current experiments of turning deep fried snacks into healthier baked versions, I thought of giving it a shot with one of my favourite Indian sweets, Badam Puri. 

I have previously posted the traditional deep fried version of Badam Puri, you might want to check that out also Badam Puri. How to describe this delicious, crispy yet soft, sweet, juicy sweet treat? Try it yourself to see!

Here it is, BAKED BADAM PURI:

Ingredients for about 12 Badam Puris: 1 cup fine semolina (chiroti rava), 1/2 cup plain flour (maida), pinch of salt, milk to mix the dough, 1/2 cup almond powder, 1/2 teaspoon baking soda, few tablespoons melted butter/ghee, some cloves for holding puri in place. 1 cup sugar and 1 cup water for sugar syrup.

Make: In a bowl combine semolina, plain flour, almond powder, salt and mix into a soft dough with milk and butter as needed. Keep aside for about an hour. In a separate dish bring the sugar and water to boil to make your sugar syrup. Make small golf ball sized balls with the dough then using a rolling pin, roll out flat, around the size of your palm. Fold into triangles as shown in the photo, put in a clove to keep the shape during baking. Lay puris on a lined baking tray and bake at 170 deg for about 30 minutes or until crisp. 

Cool down the puris, drop into the sugar syrup to soak for about 5-10 minutes. Place on a serving plate and dust powdered sugar for a lovely presentation. 

Vegan Potato Gnocchi with Roast Pumpkin

Italian food has a way of spinning its magic on food lovers from everywhere! While pastas and pizzas are popular, their more gourmet friend Gnocchi has always been one I wanted to try making from scratch. Truth be told, it's not easy or quick but ohhhh so worth it...especially as I could make it eggless and vegan! Tasted just perfect with the light fluffy Gnocchi & delicious roast pumpkin and definitely will be made often.

Here it is, my VEGAN POTATO GNOCCHI with caramelised onion, roast pumpkin & chillies:

Ingredients for two plates: 5 medium sized potatoes boiled & skin peeled, 1 cup of wheat flour (or can use plain flour), 1.5 cup cubed pumpkin, 1 onion sliced thinly, 1 tablespoon garlic, few chillies as desired, handful of walnuts/pine nuts, parsley for garniush, olive oil for cooking, salt.

Make: To make the Gnocchi mash the boiled potatoes in a bowl completely so it is fully smooth. Add in a pinch of salt and the flour spoon by spoon while mixing with your hands into a soft dough. It should be a soft but non sticky dough (be careful not to use too much flour either). On baking paper roll with hands into strips as shown in the picture, then cut into small sections, use flour to shape nicely. Use a fork to imprint as shown. To cook the Gnocchi dough, drop one by one into boiling water. It should only take 3-4 minutes for them to cook, they will float up when cooked. Remove and keep aside.

In a pan, saute in olive oil, chillies, onion, garlic until onion is caramelised. Add in cubed pumpkin and roast till golden brown. Now add in salt and the cooked Gnocchi and pan fry all together. Sprinkle parsley and serve hot. Enjoy!

Sweet Potato PAV BHAJI - Golden toast bread with spicy topping

A very popular Indian street food and sure to please even the fussiest of eaters with its beautiful blend of spice, vegetables and bread. Pav Bhaji is so quick and easy to prepare and can be enjoyed as a snack or main meal. With a squeeze of fresh lemon, its sure to make mouths water! By replacing the authentic ingredient Potato with Sweet Potato, it's all that much healthier too.

Here it is, my version of SWEET POTATO PAV BHAJI:

Ingredients: Bread rolls of your choice, peas, carrots and sweet potatoes cut into small cubes, fresh tomatoes/tomato paste, chopped onions, chilli, cumin seeds, salt, pav bhaji masala, one tablespoons oil, fresh lemon and butter for topping.

Make: Pressure cook the chopped sweet potato, carrot & peas so they are soft.

In a pan heat oil and add cumin seeds, chilli, onion and lightly fry. Add in the cooked vegetables and cook for 5 minutes, adding tomato paste as needed to make a nice gravy. Also add during this process, add the pav bhaji masala, salt and some butter.

'Bhaji' is ready!

Spread butter generously on bread rolls and roast on a pan until mildly crisp. 
'Pav' is ready! 

Serve as in photo, enjoy hot with a dash of lemon.

Baked Bhakarwadi - Savoury Spiced Pinwheels

When you're on a baking spree and want to try baking all sorts of snacks that are menat to be deep-fried, how can you not try the famous Marathi sweet & savoury Bhakarwadi! I'm so glad I did too. These were so yummy we'll probably never buy packaged ones again! Especially given no deep-frying.

Here it is, my healthier version, Baked Bhakarwadi:

Ingredients for the dough: 1/2 cup besan flour, 1/2 cup plain flour, 1/4 tsp baking powder, 1/2 tbsp turmeric powder, 1 tbsp red chilli powder, 2 tbsp oil, salt to taste, bit of water as needed.

Ingredients for the filling: 1/2 cup descicated coconut, 1/4 cup white sesame seeds, 1/4 tbsp chilli powder, 1/2 tbsp cumin powder, 1/2 tbsp coriander powder, 1/2 tbsp garam masala, 1/2 tbsp cumin seeds, 1 tsp sugar, 1 tsp salt, bit of lemon juice.

Make: To make the dough, combine all of the flours and spices together with oil and form a firm dough using water as required only.  

To make the filling, first dry roast the sesame seeds and cumim seeds. Add these to all of the other spice powders and coconut into a mixer. Grind it all together to make an aromatic mixture.

Roll out the dough like a roti then smear a bit lemon juice on it so the spice mixture can stick to it. Spread some spice mixture on top to cover the whole roti. Roll into a long shape, then cut into small sections as shown in the photo. Arrange all in a lined baking tray, spray with a bit of oil and bake at 170 deg for about 20 minutes. Cool completely before storing or serving for teatime!

Baked KODBALE - Spicy Savoury Rings

With "lockdown baking" at extreme levels everywhere thought I'd use this time to experiment baking some popular Indian snacks that are traditionally deep fried. 

There are many variations for the traditional "Kodbale" recipe which is super famous in Karnataka so I used some of these along with my little baking knowledge acquired over experiences to give this a shot!

Here it is, my baked version of KODBALE (Spicy Savoury Rings):

Ingredients (for about 14 medium sized rings): 1/2 cup fine semolina, 1/2 cup fine rice flour, 1/4 cup plain flour, 1/4 cup wholewheat flour, 1/4 cup dry shredded coconut, 1 tbsp yogurt, 2 tbsp red chilli powder, 1 tbsp cumin seeds, handful curry leaves chopped finely, 1 tspb salt, 2 tbsp olive oil.

Make: Dry roast the semolina & rice flour for about 5 minutes only until the raw smell has gone. In a mixing bowl add these to all of the other ingredients listed except the yogurt & oil. The oil needs to be heated separately then added to the flours & spices - ensure heating oil as this brings out the flavours. After adding oil, mix with hands to form a crumbly mixture. Then add the yogurt and just a little water enough to make a firm dough. Take small amounts of dough and roll into tube shapes with hands and join ends to make rings. If it cracks, use a little oil to reshape.

Place all rings on a lined baking tray, spray with little oil and bake at 180deg for about 25 minutes, flip sides for another 10 minutes. 
Cool completely before serving with a hot cuppa :) Kodbale can be stored in an airtight container for upto a week.