Sambar Potato/Sambar Uralai Roast

Who doesn't like roasted potatoes I for sure love them as a side dish along with any south indian meal mom normally prepares her version of roasted potatoes i just wanted to spruce up a bit  this recipe is a original no copy all experimented by me and of course it turned out spicy and yumm...

Recipe Video...

Ingredients:

3 Large Potatoes(peeled,washed and cubed)

1 Tbsp Chilly Powder

1 Tbsp Sambar Powderplease click here for recipe...

1/2 Tsp Turmeric Powder 

3 Sprigs Curry Leaves

Salt as per taste

3 Tbsp Oil 

Lime juice for garnish(optional)

Method:

1. Heat oil in a wok temper with curry leaves add potato turmeric, chilly powder and salt fry a bit.
2. Add a splash of water cover and cook on low flame till the vegetable has cook and the moisture has evaporated.
3. Sprinkle on sambar powder and fry till nice and golden once done serve hot with sambar rice or rasam sadam...Enjoy...:)

Radish Kurma/Mullangi Uralai Kadalai Paruppu Kurma

We prepare radish kurma in different variations this is one of the best recipes mom prepares i totally love this recipe its excellent recipe served during winter.

Recipe Video...

Ingredients:

250 Grams Radish(peeled and cut into coins)
2 Large Potato Cubed
1 Large Onion Chopped
1 Large Tomato Chopped
2 Sprigs Curry Leaves
Fist Full of Coriander
1/4 Cup Fresh Coconut
1 1/2  Tbsp Ginger Garlic Paste
1 Inch Cinnamon, 2 Cardamom Pods,4 Cloves, 2 Bay leaf
2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1/2 Cup Split Chick Pea/Channa Dal
3 Tbsp Oil
2 Tbsp Ghee
Salt as per taste
Lime juice for garnish

Prep Up:

• Wash the split chick pea twice or till the water is clear add to a pressure cooker with a pinch of turmeric powder and few drops of oil add 2 cups water and pressure cook for 2 to 3 whistles it should be aldente.   
• In a mixer jar add coriander and coconut with a splash of water and grind to a smooth paste.

Method:

• Heat a wok with oil and ghee add the whole spices and allow to splutter a bit add ginger and garlic paste fry till raw flavor has gone.
• Add onion curry leaves and fry till transparent add tomato and fry start adding dry powdered spices chilly powder turmeric and coriander powder fry till raw flavor has gone.
• Add the radish and potato stir fry a bit add water and salt as per taste and cook till half done.
• Add the cooked dal stir a bit cover and cook till well done.
• Add the coconut paste stir the gravy add water if needed and cook further till the raw flavor from coconut has gone garnish with lime juice and coriander serve hot with hot rice...Enjoy...:)

Mysore Bonda

This Crunchy winter snack tops the favorite list of  every bangalorean we love to prepare mysore bonda during winter these soft snowy centered crunchy butter balls are so tasty when served with coconut chutney or a dal soup..this is truly soul food.

Video Recipe

Ingredients:

2 Cups Split Black Gram Dal/Urad Dal

1 Inch Ginger

1 Tbsp Pepper corns

1/4 Fresh Coconut

Salt as per taste

Oil for frying

Prep Up:

• Wash a soak urad dal for 2 hours or till it doubles in size.
• Crush the pepper corns.
• Peel and chop coconut into tiny pieces
• Peel and grind ginger.

Method:

• Drain water from the soaked dal add to a mixer jar and grind to a smooth paste do not add much water to grind the dal.
• Once the dal is ground add to a mixing bowl along with ginger pepper and coconut add salt and mix well.
• Heat oil in a wok on medium flame wet your hand take a portion of  batter and drop in oil fry till golden brown drain oil and serve hot with coconut chutney or dal soup...Enjoy...:) 

Bonda Soup

Bonda Soup is a southindian comfort food its normally served with crispy fried vadas.

Recipe Video Demo...

Ingredients:

2 Large Onions(Roughly Chopped)

4 Green Chillies (Slit)

3 Tomatoes (Chopped or Blanched)

3 to 4 Pieces Fresh Coconut

3 Sprigs Curry Leaves

1/2 Tsp Ginger Garlic Paste

2 Tbsp Coriander Powder

1 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder  

1/2 Tbsp Rasam Powder Please click here for Rasam powder recipe

1 Tbsp Sambar Powder Please click here for sambar powder recipe

1/4 Tsp Asafoetida 

1/2 Tsp Mustard Seeds

1/2 Tsp Split Black Gram

4 to 5 Fenugreek Seeds

1/2 Cup Split Pigeon Peas/Toovar Dal(Cooked)

Salt as per taste

2 Tbsp Ghee

2 Tbsp Oil

Lime Juice and Coriander for garnish.

Method:

1. Heat a heavy bottom pot with oil on medium flame.
2. Temper the oil with mustard fenugreek and urad dal allow the mustard to splutter a bit then add asafoetida curry leaves and chilly fry a bit add onion and fry a bit.
3. In a mixer jar add coconut, ginger garlic paste, 1 sprig curry leaves, chilly powder, coriander powder and turmeric powder grind to a smooth paste.
4. Add the masala paste to the onion with a splash of water and salt as per taste allow to cook for a while till the raw flavor has gone
5. Add tomato and fry a bit add water bring to a rapid boil allow to boil for 5 minutes.
6. Add cooked dal to the boiling tomato masala stir and check for salt add if needed add the sambar and rasam powder stir and bring to a boil.
7. Garnish with coriander lime juice and ghee serve hot for medu vada or mysore bonda...Enjoy..:)

Tips:

• Always cook tomato along with dal in a pressure cooker we can save a lot of cooking time.
• Make sure to always cook extra dal and tomato preserve some in air tight container and refrigerate to prepare other recipes.

Home Made Badam Milk Powder Recipe

Badam Milk has always been my comfort food during winter its one of my favorite hot beverages so yummy and tasty when ever  i have a tired day i will always take a hot shower and lounge down with my badam milk its so comforting...and will always have a good nights sleep do try my mantra for stress relief...:)

Recipe Demo Video..

Ingredients:

Almonds 1 Cups

Crystal Sugar/Kalkandu 1 Cup

Cardamom powder 2 Tbsp or 5 to 6 pods

1 Tsp Saffron

Method:

• In a mixerjar add the above ingredient and pulse twice then grind in 1 speed till powdered.
• Allow to cool and preserve in a air tight container store in fridge till use.
• Take 2 or 3 tbsp badam milk add hot milk and sugar if needed mix well and serve...Enjoy...:)
• This milk can be chilled and served during summer...:)

Basa Fish Fry/Amritsari Fish Fry/Punjabi Fish Fry

I always like basa fish for such recipes basa is really buttery and very tasty...

Recipe Video Demo..

Ingredients:

500 Grams Basa Fish or any other fish fillets 

4 Tbsp Gram Flour/Besan

1 Egg

1/2 Lime Juice

1 Tbsp Ginger Garlic Paste

1 Tsp Kasoori Methi

1/4 Tsp Ajwain/Carom Seeds

1/4 Tsp Black Pepper Powder

1 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Garam Masala

Few drops orange food color(optional)

Salt as per taste

Oil for frying

Prep Up:

1. Chop the fish fillets into cubes and wash thoroughly drain excess water and pat dry reserve in a mixing bowl. 

Method:

• Take juice of half a lime add to the fish and mix well.
• Add chilly powder, turmeric powder, ginger garlic paste, kasoori methi, pepper, ajwain and garam masala mix well if you want fish spicy marinate in the masala for 1 hour the fish will soak up most of the marinate.
• Add egg and gram flour to the fish mix well if needed add food color. do not add water to mix.
• Once the fish has coated allow it to rest for few seconds heat up oil for frying in a wok.
• On medium flame start frying the fish till golden brown the oil will foam up while frying its due to egg we've added in the fish once the fish has fried drain oil and reserve on a paper towel then serve hot along with lime wedges onion and radish chutney...Enjoy...:)

Chilly Garlic Cassava/Tapioca Chips

I had tapioca in my fridge its was raining cats and dogs obviously i was in a mood for fried and chilly hot chips so i had to prepare and share this recipe....bangalore has worst weathers from warm weather it will change to rainy and cold in no time...

Recipe Video Demo..

Ingredients:

250 Grams Tapioca/Cassava 

10 Pods Garlic

10 Green Chillies

2 Tbsp Rice or Corn Flour

Salt as per taste

Oil for frying 

Method:

• Wash and peel the tapioca remove all the hard bits for some reason tapioca does not stay in fridge it turns bad dont store in fridge if you buy them.
• Place the tapioca in a colander add 3 cups water to a pressure cooker place tapioca in the cooker and steam cook for 7 to 8 whistles till its well done.
• Once the cassava has cooked chop into finger length chips heat oil on medium flame.
• In a mixerjar add chillies and garlic add salt grind to a paste once ground add the paste to the chopped chips along with corn or rice flour mix well and fry in oil once golden brown in color drain oil and serve right away...Enjoy...:)

These chips can be served for any south indian meal it will taste yum...:)