Bangalore Style Patti Onion Samosa Recipe

Namma Bengaluru is famous for street food and onion samosa tops the list. We consume these samosa for breakfast, lunch and even dinner sometimes ;)

Bengaluru Onion Samosa Recipe Video Posted on Youtube...Subscribe for more recipe videos 😍

Onion Samosa Filling Ingredients:

3 Large Onions Peeled, Washed and Sliced

1/2 Cup Coriander and Mint Washed and Finely Chopped

1/2 Cup Dill Leaves Washed and Finely Chopped

2 Carrots = 1/2 Cup Washed, Peeled and Grated

1/2 Inch Ginger + 8 Pods Garlic + 2 Chilies Ground to Paste

1 Tsp Chilly Powder

1 Tsp Garam Masala

1/4 Tsp Curry Powder

1/4 Tsp Turmeric Powder

1 Tsp Coriander Powder

1/4 Tsp Cumin Powder

1/4 Tsp Pepper Powder

2 Tbsp Oil

Salt as per taste...

Onion Samosa Preparation:

Switz Brand Patti Samosa Sheets as required

2 Tbsp Maida / All Purpose Flour

1/4 Cup Water

Salt 

Oil for Frying...

Method:

Heat a wok with 2 tbsp oil. Add ginger and garlic paste along with spice powders fry the ingredients till raw flavor reduces and the oil separates.

Add the chopped and prepped veggies onions, carrots, dill leaves, coriander and mint to the masala and mix well fry the onions just for 2 to 3 minutes and remove the masala from flame.

Allow the onion filling to reach room temperature and refrigerate.

In a mixing bowl combine all purpose flour, tiny amount of salt and water to prepare a slurry. This paste will help as a glue to seal the edges.

Heat enough oil in a wok for frying on medium flame.

Take a portion of the onion filling in a mixing bowl, add salt as per taste mix well and reserve.

Take a samosa sheet and form a triangle once a cavity is formed fill the onion masala in the cavity. Fold the triangle back again and form a samosa...seal the edges with the slurry glue and reserve.

Prepare a batch of 4 to 5 samosas...gently drop in hot oil one at a time and fry for 2 minutes on each side or until till light golden in color on medium flame.

Once the samosas have fried drain from oil and reserve on a plate lined with paper or in a fine mesh colander to drain excess oil...Serve the samosas as hot and enjoy with ginger chai.

Sauté the filling for few minutes in this recipe as we can box it and store it in the fridge. Traditionally this recipe is prepared with raw onions.

Beetroot Lassi Recipe

Beetroot Lassi pairs well with Indian cuisine, specially biryanis, pulaos , grilled meats, curries and buttery naans...

Ingredients Beetroot Lassi:

1/4 Cup Washed, Peeled and Chopped Beetroot

Tiny Piece Ginger Peeled and Washed

1 Green Chilly

3 Sprigs Coriander Leaves

1 Sprig Curry Leaves

2 Sprigs Mint Leaves

1 Tsp Cumin

1 1/2 Cups Yogurt

1 + 1/2 Cups Water

Salt as per taste...

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Method:

In a mixer jar add the chopped beets, ginger, chilly, coriander, mint, cumin powder and salt cover and grind to form a smooth paste.

Add water and grind to form a paste.

Add yogurt and water grind and pour the beet lassi in a tall tumbler...Garnish and decorate with a mint leave and serve...Enjoy!

Fish Biryani Recipe (Vanjaram Fish Biryani)

Preparation and flavors of fish biryani is unique. However this biryani, definitely requires lot of attention when cooking.

 Fish Biryani Recipe Video on YouTube English Channel...Subscribe for more videos posted regularly 😊

Fish Biryani

Marination Ingredients:

3 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tsp Salt 

4 Tsp Vinegar

Biryani Ingredients:

300 Grams Seer Fish

300 Grams Basmati Rice

1/2 Cup Finely Chopped Onions

1/2 Cup Finely Chopped Tomatoes

1 Whole Garlic Peeled and Finely Chopped

1 Inch Ginger Peeled and Finely Chopped

3 Green Chilies Finely Chopped or Slit

6 Sprigs Coriander Finely Chopped

6 Sprigs Mint Finely Chopped

3 Sprigs Curry Leaves

4 Pods Cardamom

1 Black Cardamom

2...1 Inch Sticks Cinnamon 

2 Small Bayleaves or 1 Large 

1 Staranise

6 Black Peppercorns

5 Cloves

1 Tsp Jeera

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tbsp Coriander Powder

1 1/2 Tsp Garam Masala

1/4 Tsp Pepper Powder

1/4 Tsp Cumin Powder

4 to 5 Drops Papilon Biryani Flavor 

4 To 5 Drops Papilon Orange Color

1 Half Lime 

Salt as per taste

4 Tbsp Oil

Method:

Wash the fish thoroughly, allow the excess water to drain using a colander.

Add the fish to a mixing bowl. In a separate bowl combine the ingredients for marination.

Apply the marination on the fish pieces in a even layer, allow the fish to marinate for two hours or for best results place it in the fridge overnight. 

Wash the rice twice. Add water to the rice allow the rice to soak in water for 30 minutes.

Heat a pan on medium flame add oil. Once the oil reaches temperature gently place the fish pieces one at a time.

Fry a batch of 4 to 5 pieces for 2 minutes on each side.

Drain the fish from oil and reserve on a plate.

In the same oil add whole spices allow the spices to sputter.

Add finely chopped ginger, garlic, chilies, and curry leaves fry all the ingredients till raw flavor reduces.

Add the spice powders...chilly, cumin, turmeric, coriander, garam masala, pepper and cumin powder fry the spice powders for few seconds. Dilute and add the leftover marination to the masala and fry till oil surfaces.

Add finely chopped onion and tomato. Reserve some mint and coriander for later and add the rest to the onion and tomato.

Fry the onion and tomato in the spice mixture for 3 to 4 minutes covered.

I've used Papilon Biryani flavor which enhances the flavor in the biryani and Orange food color for an appealing presentation. 

Magic Flairs (Papilon ) is one of the renowned manufacturers of a wide range of Food Flavors Soft Drink Concentrates. These products are designed and manufactured in line with the standards of the industry. Papilon colors and flavors is easy to purchase from Flipkart and Amazon.

Once the onion and tomato has soften a bit add 1/2 cup water lime juice and water stir and allow the gravy to boil and cook on medium flame.

Once the gravy has reduced place the fried fish in the gravy and flip gently till the masala is well coated in the fish place on high flame and cook for 2 minutes.

Gently remove the cooked fish will little gravy and reserve on a plate.

Drain the soaked rice and add it to the masala. Gently combine the rice with the masala.

For every one glass rice add 2 glasses water. Measure and add the water place on high flame allow the rice to boil and cook for 15 minutes.

Once the rice has observed most of the moisture place a lid and place the flame to lowest setting and allow to cook for 15 minutes.

Once the rice has cooked...Gently fluff the rice using a spoon or fork. Place the fish with gravy, spread the mint and coriander. 

Add lime juice, few drops of biryani flavor and orange food color...cover and cook the rice for five minutes.

Plate the biryani with fish pieces and garnish with onion slices and lime wedges...Enjoy!

Sausage Masala Pav Recipe

Sausage masala with softest pav buns are so satisfying, we enjoyed it so much.

Sausage Masala Pav Recipe Video on Youtube...Subscribe

Ingredients:

200 Grams Spicy Chicken Sausages 

1 Cup Roughly Chopped Onion

1 Cup Roughly Chopped Tomato

1/4 Tsp Each Curry Powder, Chilly Powder, Pepper Powder

Salt as per taste

2 Tbsp Groundnut Oil

Finely Chopped Coriander and Few drops Lime Juice for garnish...

Method:

Heat a wok with groundnut oil allow it to smoke, place on medium flame.

Add onion and tomato fry till onion turns transparent.

Add curry powder, pepper powder and chilly powder fry for few seconds.

Add salt as per taste and 1/4 cup water stir, cover and cook the onion and tomato till soften and the moisture should've evaporated.

Add the sausage coins and fry for a minute. Add 1 cup water stir well cover and cook until the sausages have doubled and cooked well.

Place on high flame making sure the moisture has evaporated and absorbed, fry a bit garnish with coriander and lime juice and serve hot with butter toasted pav or bread slice and enjoy!

So Yummm!

Clams Sukka Recipe

Sukka in local southindian dialect literally translates as dry or deep fried masala. Clams are prepared in many ways I've tried to recreate the dish we tasted at Mangalore beach. Sukka is a popular dish in Mangalore its practically prepared with fish, chicken and mutton and served with rice crepes, the spicy sukka masala pairs well with rice and crepes.

Ingredients Clams Sukka:

500 Grams Clams

1  Medium Onion

3 Sprigs Curry Leaves

6 to 8 Pods Garlic Crushed

6 Whole Garlic Peeled

1/2 Tbsp Ginger and Garlic Paste

1/3 Cup Fresh Mint and Coriander Finely Chopped

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

1 1/2 Tbsp Coriander Powder

1/2 Tbsp Garam Masala Powder

Tiny Marble Size Tamarind 

8 Black Peppercorns

1/4 Tsp Cumin Seeds

1/4 Cup Freshly Grated Coconut

Salt as per taste

Coconut Oil or Oil of your choice 

Recipe Video Posted on Youtube For Clams Sukka....Subscribe for more Recipes!

Prep:

Boil 10 cups water and reserve it should be hot.

If your cooking clams with shell on then use a toothbrush to brush the shell and wash till the clams are clean.

Soak the clams in room temp water for 10 minutes with 1 tbsp salt.

Rinse the water, add 2 cups warm water and allow the clams to open for 5 minutes rinse and repeat the process for 4 to 5 times.

Once the clams are open we can also rinse it in running tap water to remove excess mud.

After cleaning the clams place the clams in 2 cups warm water we will drain and use this clam juice when cooking it.

Method:

Heat 2 tsp coconut oil in a wok on medium flame.

Add pepper and cumin allow to sputter.

Add half the amount of onion, curry leaves, peeled and reserve garlic, ginger and garlic paste and fry all the ingredients till onion turns transparent.

Add the garam masala, chilly powder, turmeric powder and tamarind along with coconut and fry till coconut releases good aroma.

Add coriander powder and fry for few seconds and remove the fried masala from flame.

Allow the masala to cool a bit and transfer to a mixer jar. Pulse and grind the masala to form a coarse paste.

Heat the wok back on medium flame add coconut oil allow to heat.

Add other half of onion and curry leaves and fry till transparent. 

Add the masala paste and clams fry a bit. Add drained and reserved clam juice, approx... 1/2 cup along with a tsp salt stir and cover the clams to cook and open.

Once the clams open place on high flame and roast till the masala is sukka or dry...Garnish with finely chopped coriander and few drops lime juice and serve it as hot as possible with neer dosas or ghee rice and enjoy! 

Vegan and Gluten free Beetroot Bonda Recipe / Beetroot Fritters

Beetroot bonda is a popular streetfood. Traditionally we would normally prefer to eat aloo bonda or bajji, however locals enjoy the mild sweet and texture of beets.

Beetroot Bonda Recipe Video on Youtube...Subscibe for more recipes!
 

Beetroot Bonda Ingredients:

250 Grams Beetroot

250 Grams Potato

150 Grams Onion

4 to 5 Green Chilies

1 Cup Flatten Rice / Poha

1 Tbsp Curry Powder 

1/2 Tbsp Garam Masala

1/2 Tbsp Turmeric Powder 

1/2 Tbsp Chilly Powder 

1 Tbsp Coriander Powder

1 Tbsp Ginger and Garlic Paste

2 Tbsp Butter

Salt as per taste

Oil for frying

For Batter:

1 1/2 Cups Chickpea Flour 

1 Tbsp Chilly Powder

1/4 Tsp Asafoetida

1/4 Tsp Carom Seeds

1/4 Tsp Cooking Soda

2 Tbsp Hot Oil

Salt as per taste

Method to Prepare Beetroot Mixture:

1. Heat and wok on medium flame with 2tbsp oil. Add ginger and garlic paste and fry till raw flavor reduces.

2. Add finely chopped onion and chilies and fry till transparent. Once the onions turn transparent, add the spice powders and fry till the spices bloom and the strong flavors reduces. Make sure the spice powders dont burn and fry well.

3. Add 1/2 Tbsp salt to the onion masala and fry till light golden in color. Add beetroot and potato constantly stir and fry both the vegetables. Place the flame on lowest setting, make sure the veggies dont burn.

Tip: Peel, grate and add the potato to a bowl of water directly making sure all  the starch is strained in the water. We can rinse the potato twice making sure the potato has less starch or no starch.

4. Cover and cook the beets on low flame do not add water. If you feel the veggies are burning at some point we can sprinkle water and cook the veggies till tender.

5. Beetroot contains lot of moisture the veggies will cook eventually. make sure the stir between 2 to 5 minute intervals.

6. Add the poha or avalakki to a mixer and grind to form a smooth powder. We can also use paper poha if you cannot find the thick poha.

7. Once the veggies have cooked place it on high flame and reduce the excess moisture content. We can add the ground poha to the beet mixture and mix well till the tikki mixture is formed place on low flame setting.

8. Once the dough is tight and can form desired shape, remove the beet mixture from flame and allow to reach room temperature.

9. Once the beetroot reaches room temperature knead well, adjust the salt as per taste, knead well. Make even roundels slightly larger than lime size reserve.

Method to Prepare Batter:

10. Sieve the chickpea flour twice and add to a large mixing bowl. 

11. Add chilly powder, cumin powder, carom seeds and soda-bi-carb to the flour.

12. Add salt and mix well...Heat 2 tbsp oil and add to the flour mixture.

13. Gradually add water and mix well to form smooth batter.

14. The batter consistency should be slightly thinner than dosa batter.

15. If we dip a spoon or your thumb the batter should evenly coat.

16. Allow the batter to rest for few minutes on the kitchen counter. We can prepare this batter day before and refrigerate until use.

Prepare the Bonda:

17. Heat 250 grams oil a wok for frying. Place the oil on low flame allow to reach temperature.

18. Place the flame on medium. Prepare lime size beetroot roundels and reserve.

19. Mix the batter once, gently drop the roundel in the batter and coat evenly. Pick the bonda and shake out excess batter and gently drop in hot oil.

20. Flip and fry the bondas for 2 minutes on each side until light golden in color. Drain the excess oil and reserve in a colander or paper lined plate for oil to drain...Repeat and prepare bondas in the same way.

21. We can serve the beet bonda stuffed inside a pav bun or can be served as it is with mint chutney...Enjoy!

Sweet Dosa Waffles Recipe

Sweet dosas are a common breakfast across our southindian homes, my mom and granny used to prepare this dish for me after school. Traditionally they would serve sweet dosas with mildly spiced coconut chutney, banana and honey mixture or with dal payasam.

I must thank prestige for this waffle maker which, I received 2 years ago and still using it. This waffle maker is well loved in my family I'm planning to get another one from amazon or flipkart. I like the waffles shape than dosas we can easily pack it for lunch and also prepare different toppings of choice. This video is not sponsored out of my personal experience I highly recommend everyone to own a waffle maker.

Ingredients: 

1 Liter Idly Dosa Batter

1/2 Cup Whole Wheat Flour

1/2 Cup Dry Roasted Grated Coconut

1/2 Cup Jaggery / Coconut Sugar

1 Tsp Cardamom Powder 

1/4 Tsp Nutmeg Powder 

1/4 Tsp Cooking Soda

1/4 Tsp Baking Powder 

1 Tsp Salt 

Butter / Ghee and Oil as required...

   

To the dosa batter add whole wheat flour, jaggery, grated and dry roasted coconut, cardamom powder, cooking soda, baking powder, nutmeg powder and pinch of salt. 

Combine all the ingredients in the batter. Cover and allow to rest for 10 to 15 minutes.

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Heat the waffle maker once the green light is on open and apply generous amount of butter.

Pour the batter in a even layer and spread it if needed using a spoon.

Cover and cook the waffles until the green light appears.

Once the green light is on we can flip the waffles, cover and cook until brown and crispy.

Gently remove the waffles from the waffle maker and serve hot.

Fingermillet Porridge / Ragi Kanji

Healthy, nutritious and a vegan breakfast option. Due to lack of exercise these days during lockdown, I'm trying to improvise of my regular breakfast options. This ragi malt is a regular and popular dish prepared across all homes here in India. Many people like to add milk to the malt however I've used coconut milk instead of cows milk and also used raw can sugar which is recommended.

Fingermillet Porridge / Ragi Kanji:
4 Tbsp Ragi Flour
1 Cup Coconut Milk or Cows Milk
3 Tbsp Jaggery/ Raw Cane Sugar
1 Pinch Salt
2 to 2 1/2 Cups Boiling Water

Method:

Add Fingermillet flour to a mixing bowl, gradually add water and mix to form a smooth slurry.

Boil water in a heavy bottom pot. Gradually pour the slurry and stir to form a smooth porridge. Boil the fingermillet porridge for 2 to 3 minutes till the porridge is glossy and consistency is thick.

Remove the cooked porridge from flame and pour it in a serving dish. Add cane sugar and coconut milk mix well and serve warm...Enjoy!

 

Recipe Video Link Finger Millet Porridge

Tawa Chicken Kabab Recipe

Tawa chicken kabab marinated with aromatic spices and lemon flavor is one of a kind starter. To achive authentic flavors of kabab fry it on a iron grill pan, skillet or tawa.

Tawa Chicken Kabab Recipe 

Ingredients:
250 Grams Chicken Mince
1 Large Onion Finely Chopped
5 Sprigs Coriander Leaves Finely Chopped
5 Sprigs Mint Leaves Finely Chopped
2 Green Chilies Finely Chopped
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Coriander Powder
1/2 Tsp Garam Masala
1/2 Tsp Chicken Tikka Masala
1/2 Tsp Mint Masala Powder
1 Tbsp Finely Chopped Ginger and Garlic
1 Tsp Ginger and Garlic Paste
1/4 Tsp Pepper Powder
10 Drops Papilon Lemon Flavor or 1 Tbsp Lime Juice
10 Drops Papilon Orange Color 
1 Tbsp Butter
Salt as per taste
Oil or Ghee for Frying

Method:

In a mixing bowl add finely chopped onion, chilies, coriander, mint, ginger and garlic paste...followed by spice powders chilly powder, turmeric powder, garam masala, coriander powder and pudina masala, squeeze and mix the masala till the moisture from onion, mint and coriander is released.

Add the chicken mince and squeeze and combine in the masala. Add butter and pepper powder, squeeze and mix the keema till well combined.

Heat a tawa on medium flame with oil for frying. Add salt, 10 drops papilon lemon flavor, 10 drops papilon orange food color to the keema and mix well, all the keema to marinate for five to ten minutes. 

Once the keema has marinated form even roundels and place the roundel on the tawa and gently press to flatten. Fry the kabab for 2 to 3 minutes on each side. Make sure not to press the kabab while frying.

Once the kabab has fried drain from excess oil and serve hot with sliced onions, lime wedges and ketchup...Enjoy :)

Creamy Maggi Noodles Recipe

Creamy maggi noodles can be prepared with chicken or veggies of choice. Combination of flavors and taste of magic masala with cream and veggies cooked is very subtle and soothing.

Creamy Maggi Noodles Recipe Video 

Ingredients
3 Cubes Maggi Noodles + 3 Sachets Maggi Masala
1 Medium Onion Finely Chopped
3 Green Chilies Finely Chopped
1 Whole Garlic Bulb Peeled and Finely Chopped
1 Large Capsicum Roughly Chopped
1 Large Carrot Roughly Chopped
1/4 Cup Sweet Corn
1 Tsp Mixed Italian Herbs or Pizza Seasoning 
1 Tbsp Chilly Flakes 
1 Tbsp Maida
2 Tbsp Oil
150 ML Dairy Cream
Salt as per taste

Method:

Heat a pan on medium flame with 2 tbsp oil. Add finely chopped garlic, chilies, and onion to the oil and fry till onions turn transparent.

Add the all purpose flour and fry for a minute till the raw flavor reduces. Add chopped carrot and sweetcorn fry for a minute.

Add water and 1/4 tsp salt allow the water to boil and the carrots to cook till tender.

Once the carrots have cooked, adjust and add water approx. 1 cup followed by capsicum, stir all the ingredients once add pepper powder and salt cook the capsicum for a minute.

Break into half and add the maggi noodles to boiling water and cook till half done. Once the noodles are slightly tender then add the magic masala which comes in the pack. Stir till the masala is well combined.

Cook the maggi till tender. Add fresh cream and mix well once the maggi has absorbed all the moisture and forms a creamy sauce ...plate the maggi along with veggies and sauce. Sprinkle Italian seasoning and chilly flakes and serve hot...Enjoy!

Mochakkai Urulai Attukari Kuzhambu / Hyacinth Beans Mutton Curry Recipe

Hyacinth beans mutton curry is a traditional Bengaluean Tamil style cuisine. Combination of spices and flavors from hyacinth beans cooked with meat is absoulutely divine. 

Hyacinth beans mutton curry recipe video on Youtube 😊

Ingredients to cook meat:

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1/4 Tsp Turmeric Powder

1 1/2 Tbsp Ginger and Garlic Paste

1 Tbsp Salt

2 Tsp Oil

Mutton curry Ingredients:

750 Grams Mutton

100 Grams Hycinth beans hulled

2 Medium Potatoes Cubed

3 Tbsp Green Chilly Masala Paste

1 Inch Cinnamon

4 Cloves 

3 Cardamoms

1 Bayleaf

1 1/2 Tbsp Coriander Powder

1/4 Tsp Turmeric Powder

3 Green Chilies Slit

2 Onion Finely Chopped

2 Sprigs Curry Leaves

1/4 Cup Fresh Coconut and 1/4 Cup Fresh Coriander Leaves Ground to Paste

1/2 Lime Juiced

Salt as per taste

Oil as required 

Method: 

First step cook the meat. 

Wash the meat twice place it in a colander allow the excess water to drain.

Heat a pressure cooker on medium flame.

Add 2 tbsp oil to the pressure cooker, allow to reach temperature.

Add the meat to the oil and fry for few seconds.

Add ginger and garlic paste, chilly powder, coriander powder and turmeric to the meat and fry for a minute.

Add 1 tbsp coarse salt and 1 1/2 cups water stir well and place the pressure cooker lid.

Place the whistle and allow the meat to cook on high flame for 3 whistles.

Once the meat has cooked remove from flame allow the pressure to release.

House to house pressure cooker varies depending on pressure and cooking time cook the meat till tender.

Next step to cook hyacinth beans and cleaning veggies:

Wash and add the hyacinth beans to a heat bottom pot with enough water to cover the beans.

Add salt and cook the beans on medium flame till tender.

Drain the water and reserve the cooked beans.

Peel, wash, chop the veggies. Finely chop onions, slit green chilies, peel and cube potatoes.

Prepare the green masala...recipe link green masala recipe video

In a mixer jar add washed and roughly chopped coriander and coconut add a splash of water and grind to form a smooth paste...Reserve.

Prepare the curry:

Heat a large heavy bottom handi or wok on medium flame.

Add 3 tbsp combination of ghee and oil. Add whole spices and allow to sputter.

Add curry leaves, slit green chilies and finely chopped onions to the oil and fry till the onion turns transparent.

Add turmeric powder and coriander powder to the onions and fry till raw flavor reduces.

Add the green masala paste to the onion and fry for a minute.

Add the cooked meat along with meat broth and combine in the masala.

Add cooked hyacinth beans and water. Adjust salt as per taste allow the curry to boil.

Once the curry starts to boil add the ground coconut stir well and boil till the raw flavor from coconut reduces.

Boil the curry for five to 10 minutes on medium flame. Garnish the curry with finely chopped coriander, mint and lime juice...Serve the mutton curry hot with steam cooked rice and Enjoy!