Showing posts with label Easy. Show all posts
Showing posts with label Easy. Show all posts

Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe [Video]


Batata Kaap Recipe with step by step video instructions. Batata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. This Potato Semolina Fry is vegan and suits a plant based diet. Gluten free and Jain diet option available.


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potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi

Do you have that one dish, that really simple dish, that you love above all other dishes? That you could alone wipe out an entire plate of, or two? These potato kaap are just that for me. And I'm not partial, I can kinda do that with the brinjal kaap and so many other kaap.

These are my feel good fries. I mean they aren't the healthiest fries out there in the fry world, but they are pan fried and that has to make them at least slightly more healthy, don't you agree?

What are Potato Kaap / Kapa / Fodi / Podi ....


These are really, just delicious bits of heaven. Okay, literally they are just slices of potato and brinjal or eggplant that are tossed in salt, turmeric powder and red chilli powder, dipped in fine semolina or cream of wheat and then pan fried with sufficient oil. These fries are cooked on low to medium heat until the potato or brinjal are soft on the inside aka cooked and the semolina on the outside is crisp (not burnt).

Batata Kaap are a common side to a rice meal in Goa and Maharashtra and in some places along coastal Karnataka. In some regions, they replace the semolina with rice flour, but in Goa, it is mostly rava or semolina. Both versions taste equally good. So if you are looking for a gluten free option, use the rice flour.

Batata or Vangi Kaap are a replacement to fish fry in most Goan households on days when non vegetarian food is avoided, like Mondays. 

potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi


Vegetables you can use


Generally, high starch veggies work best for kaap. Some of the commonly used vegetables for it:

  • Potato
  • Brinjal or Eggplant
  • Sweet Potato
  • Breadfruit
  • Raw Banana
And then there are the uncommon ones like
  • Okra
  • Yam (Requires prior parboiling)
  • Ridge gourd
  • Cauliflower
  • Bitter gourd

Blah blah blah and details....


So... there was a reason I didn't post this earlier, because I thought it was too simple for the blog. I mean there is really no recipe as such, more of guidelines. But then I made this for friends at some time and they kept asking me for the recipe. They would call me up each time they planned to make it and I would be dictating the 3-4 steps to them. I also had the same experience with a few colleagues several years ago. They tried it from my lunch box at work and couldn't get enough of it. So after years of doubting myself, I decided to go ahead and post the recipe, even if it got the least number of views. Just cause I love eating these and I can assure you, once you have eaten one, you really cannot stop eating them. It's almost the Lays ad.

To make these golden beauties, you need nice firm veggies. And you don't have to make a mixed vegetable one, you can make with just one veggie or go wild with the above list and make a mixed plate. Each vegetable is treated differently, be aware. 

You can choose to peel the potatoes or not. I personally love potatoes with their skin and hence decided to keep them on. Slice the potatoes and brinjals into round slices. They shouldn't be very thin. I like to keep the thickness around 3 to 5 millimeters (mm). I recommend using at least 1 medium potato per person. 

One more tip is regarding the oil. Don't skimp on it. Eat fewer if you want, but use enough oil to cook them. They mostly require 1-1.5 tsp per slice. 

Like all fries, they lose their crispness if stored for too long, hence, I recommend making them fresh. However, you can slice in advance and leave the potato and brinjal soaked in room temperature water until you are ready to cook them.

Serve Batata Kaap / Vangi Kaap as an appetizer or as a side with rice and solkadi or dal.

potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Video Recipe





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Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe


potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podiBatata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. Potato or eggplant are sliced and then spiced with salt, turmeric powder (haldi) and red chilli powder, coated in fine rava (chiroti rava) or cream of wheat or fine semolina and then pan fried on a tava.

Recipe Type:  Side
Cuisine:            Goan
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2

Ingredients:


1 medium Potato
1 medium Brinjal (eggplant)
3 Tbsp fine Semolina (chiroti rava)
0.5 tsp Turmeric Powder (Haldi)
1 tsp Red Chilli Powder
Salt to taste
Oil to fry

Method:


1. Wash the potato and brinja thoroughly.
2. Peel the potato if desired. Else the skin can be left on.
3. Slice the potato and brinjal to slices of 3 to 5 mm thickness.
4. Add salt, turmeric powder and red chilli powder and mix well until all slices are coated.
5. Take the semolina in a plate.
6. Dip the slices into the semolina until both sides are coated with a thin layer of semolina.
7. Heat a tava and grease it.
8. Place the slices in one layer on the tava and spoon a little oil on each slice.
9. Once one side is cooked, flip the slice and spoon some more oil on it.
10. Cook until the vegetable is soft and the semolina is crispy.
11. Serve immediately as a accompaniment with Dal Rice or Solkadi Rice.





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Chutney Pudi Recipe | Chutney Powder Recipe | Gunpowder Recipe [Video]


Chutney Pudi recipe with step by step photo and video instructions. Chutney Pudi is a popular condiment from North Karnataka. Chutney Pudi is a spicy peanut and roasted gram powder that can be eaten as a dry chutney along with ghee or oil. Chutney Pudi is served as an accompaniment to idli, dosa, chapati or rice.

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chutney pudi

chutney pudi

This wonderful orange spicy powder with an odd crystal of sugar or a small bit of tamarind was basically my school lunch. Yes, I am not joking. I cannot tell you how much I loved chutney pudi as a school kid. Every day for four years my mother had to make me 2 chapatis and then slather them with homemade ghee (yummm) and lots of chutney pudi, fold it into small triangles and pack it off with me. I'm not sure why, but I would not eat anything else for lunch/snack. I mean my "lunch" break was at 10am, so that was definitely a snack, and not really lunch. I was definitely the teacher's pet for getting a healthy snack while some of the other kids got cookies and other sweet treats, which for some odd reason did not tempt me back then. Not so much now, I'd gobble up a cookie anytime.

Having chutney pudi at home is extremely convenient for those busy days when you don't have time to cook. It is also extremely convenient that chutney pudi has a reasonably long shelf life, it will easily last you from 6-8 weeks if you use fresh and high quality ingredients. 

Chutney Pudi is a popular condiment that is served along with idlis or dosa. Mix it with ghee or oil and make an instant chutney that can be mopped up with the idli or the dosa. It is mixed with curd or yogurt and popularly eaten along with Joladda Rotti or Jowar Roti in North Karnataka. I loved dunking my pav or bread in curd and chutney pudi back in the day. I have made butter and chutney pudi sandwiches, that taste really nice by the way. As I already told, you can eat chutney pudi with chapati or roti. Mix it along with hot steamed rice and ghee or coconut oil and make it an easy meal.

Every family, region, community in the Southern and Western parts of India makes their own version of dry chutney aka spicy lentil powders. This recipe is my mom's recipe. There are a few of her recipes that I listed down when I could and I don't change anything in them. I won't tweak them or enhance them. They are perfect the way they are. This Chutney Pudi is one of them. My recipe is made from roasted or fried gram (chickpeas), peanuts and dry coconut. Some make it with chana dal and some just with peanuts or dry coconut. Some add garlic, some don't. Except for the one with chana dal, I'll eat any other chutney pudi. 

chutney pudi

My version of chutney pudi is very simple. The ratios of roasted gram to peanuts to dry coconut is 2:1:1. The peanuts are roasted to extend the shelf life and to help you deskin them. I don't deskin them because it really doesn't make much of a difference in the end product. But you can deskin them or use skinned roasted peanuts (preferably, unsalted). The dry coconut is warmed only to extend shelf life. It doesn't need to change color. The pan was way too hot while I was shooting this video which led to the slight coloring of the coconut, but usually, it doesn't. The coconut and the peanuts need to be at room temperature before you grind them, else they will release their oils. The peanut and coconut are ground together until you have a coarse powder of sandy texture or slightly bigger grains. Grinding the coconut and peanuts longer will make them release their oil. I recommend pulsing the mixer instead of running it continuously. 

The roasted gram or puthani or futana is divided and ground with different ingredients - first time with roasted red chillies and the second time with tamarind. Lightly roasting the dry red chillies in oil makes them crispy and help them in grinding into a fine powder. While grinding the tamarind, try to grind it until the tamarind is broken into small bits. It will never become a fine powder though. Sugar is optional, but tastes good. You can add jaggery powder too. Salt is mandatory. The tempering adds to flavor and extends the shelf life. But you need to ensure that the mustard has spluttered and that all the curry leaves are crispy, undercooked curry leaves can drastically decrease shelf life. If you don't have access to curry leaves, skip them. 

chutney pudi


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Video Recipe





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Chutney Pudi Recipe | Chutney Powder Recipe | Gunpowder Recipe


chutney pudiChutney Pudi is a popular condiment from North Karnataka. Chutney Pudi is a spicy peanut and roasted gram powder that can be eaten as a dry chutney along with ghee or oil. Chutney Pudi is served as an accompaniment to idli, dosa, chapati or rice.

Recipe Type:  Condiment
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                3 cups

Ingredients:


2 cups Roasted Gram (Puthani / Futana)
1 cup Dry Coconut, grated
1 cup Peanuts
1 tsp Tamarind
10-15 Red Chilies
0.5 tsp Sugar
Salt to taste
10-12 Curry leaves
1 tsp Mustard seeds
2.5 Tbsp Oil

Method:


1. Dry roast the peanuts until they are slightly browned and tiny black spots appear on the skin. Remove from heat and keep aside to cool. Peel them if desired.
2. Add the grated dry coconut to the pan and roast until warm. Remove from heat and allow to cool.
3. Add 1 tsp of oil and add the dry red chillies and roast until they are puffed up and crisp. Remove from heat and allow to cool.
4. Add 1 cup of roasted gram to the mixer and add the roasted chillies. Grind until smooth. Empty the powder to a large mixing bowl.
5. Grind the peanuts and dry coconut to a coarse powder (sand like consistency). Add the powder to the mixing bowl.
6. Grind the remaining roasted gram with tamarind to a smooth powder. Add the powder to the mixing bowl.
7. Add salt and sugar and mix well until completely combined. Add red chilli powder if the chutney pudi is not spicy enough.
8. Heat the remaining oil in a pan for the tempering and add the mustard seeds.
9. Once they splutter, add the curry leaves and fry until crisp.
10. Add the tempering to the chutney pudi and mix gently.
11. Store in an airtight container at room temperature for weeks.





Step by step photo instructions:


chutney pudi recipe steps

chutney pudi recipe steps

chutney pudi recipe steps


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Lemon Ice Tea Recipe [Video]


Lemon Ice Tea recipe with video instructions. Lemon Ice Tea is a popular Summer non-alcoholic drink made by flavoring cold tea with lime juice. It is served chilled. 

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Lemon Ice Tea

Have I ever mentioned how much I LOVE Ice Tea? Lemon Ice Tea is pretty much the only drink I have outside. Sorry, no soft drinks for me. And I've been adventurous with my ice tea as well, I've tried the rose, the peach, even the hibiscus Ice Tea. But as a loyalist, I keep coming back to the Lemon Ice Tea.

And these are the best day to enjoy a tall glass of ice tea. I love dragging my bean bag to the balcony, bask in the Summer sun while I listen to retro songs and sip on my chilled ice tea. Clean air and no traffic noise are some of the few benefits of the lockdown that I am enjoying.

Lemon Ice Tea

Lemon Ice Tea


Lemon Ice Tea isn't necessarily a healthy drink, but it definitely healthier than the bottled drinks you are buying. The sole reason being the sugar content. You get to control the type and quantity of the sweetener when you make Ice Tea at home. While I have used plain white sugar, the not so healthy option, you can easily substitute it with honey, agave syrup or maple syrup.

You can also go all crazy on the flavorings. Don't let your imagination stop you at just lemon. I did just that. I added a few other things to my ice tea that I love. While it would have been more appropriate to call this the Lemon-Mint-Ginger Ice Tea, I stuck to the dominant flavor while naming it. But it does have ginger and mint. Two things I believe make it taste even fresher. Oh yes, the other benefit of making your own Ice Tea - Freshness! Other than the tea leaves, which are obviously dried, everything else you put in there is fresh, so the flavor is so much more pronounced. And if you grow mint on your window sill, like me, it couldn't get any fresher than this.

Lemon Ice Tea

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Video Recipe





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Lemon Ice Tea Recipe


Lemon Ice TeaLemon Ice Tea is a chilled beverage made by flavoring ice col tea with lemon juice.

Recipe Type:  Beverage
Cuisine:            International
Prep Time:     5 minutes
Cook time:     15 minutes
Total time:     20 minutes
Yield:                1 Litre


Ingredients:


1 litre Water
1-2 tsp Tea Powder
2-4 Tbsp Sugar
1 Tbsp Ginger, grated (Optional)
Handful of fresh Mint leaves
0.25 Lemon or Lime

Method:


1. Heat 1 litre of water until it reaches a rolling boil.
2. If using ginger, add it now and allow the water to boil for 2-3 minutes to infuse the ginger.
3. Add the tea powder and allow the water to boil for 3-4 minutes or until it has reached the desired strength. The tea should have the flavor of tea without tasting bitter, hence, the quantity of the powder is less.
4. Add in the sugar and mix well until combined. Add sugar as per taste. If replacing sugar with any natural sweetener like honey, agave or maple syrup, do not add it now.
5. Turn off the heat and add in the mint leaves, if using and allow to stand for 8-10 minutes.
6. Strain the tea. If using natural sweetener, add it now.
7. Allow the tea to reach room temperature and then add in the lemon or lime juice. Adding lemon juice when the tea is hot may turn in bitter, therefore, we are adding it once the tea has cooled.
8. Pour the tea in a bottle and chill for 8-12 hours or until cold.
9. Serve chilled, preferably, with ice cubes.



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Paper Avalakki Mixture Recipe | Poha Chivda Recipe [Video]


Paper Avalakki Mixture or Poha Chivda step by step video recipe. Paper Avalakki Mixture or Poha Chivda is an instant Indian snack made from paper thin flattened rice. Paper Avalakki or Nylon Poha mixture is made by tempering thin flattened rice with mustard seeds, peanuts, fried gram and spices. This recipe is gluten free, vegan and fits into a Jain diet.

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 Paper Poha Chivda, Nylon Avalakki Chivda

Paper Avalakki Mixture is a very traditional South Indian snack that is an all-time favorite of mine. I make it so many times, but I never found it worthy enough to share on the blog. But in these hard times, simple recipes are what we crave, don't we? So here goes...

India has several grades of flattened rice - thick, medium and paper/nylon. Paper Avalakki is the thinnest flattened rice that is available. It is so thin, it's almost translucent. When you buy a packet of this flattened rice, it is almost never crisp. But you can make it crisp in two ways - either you sun dry it until it crisps up or you lightly saute it in a pan on low heat, like this recipe. I find the latter easier.

Once the flattened rice is crisp, we add flavor to it via the tempering. The tempering I make is very simple - it only has a handful of ingredients. I like adding mustard seeds, dry red chillies, curry leaves, peanuts, roasted gram or puthani (futana), turmeric and salt. A lot of people add in bits of thinly sliced dry coconut, cashew nuts or raisins. This mixture is always made with the intent of storing it for a minimum of one week, and hence, we add ingredients that will not go bad at room temperature for that duration.

 Paper Poha Chivda, Nylon Avalakki Chivda


Paper Avalakki Mixture along with homemade yogurt or curd is a popular breakfast in North Karnataka. While towards the South, one eats it with finely chopped onions, tomatoes, coriander leaves, grated fresh coconut and a squeeze of lime. I love it both ways!

Paper Avalakki Mixture is also extremely popular among Indians who travel abroad as it stays good for a long time if stored in an airtight bag or box. While it uses quite a bit of oil, it is definitely healthier than deep-fried snacks.

Paper Avalakki Mixture is vegan and gluten free. It also fits a Jain diet.


 Paper Poha Chivda, Nylon Avalakki Chivda


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Paper Avalakki Mixture Recipe | Poha Chivda Recipe


 Paper Poha Chivda, Nylon Avalakki ChivdaPaper Avalakki Mixture or Poha Chivda is an instant Indian snack made from paper thin flattened rice. Paper Avalakki or Nylon Poha mixture is made by tempering thin flattened rice with mustard seeds, peanuts, fried gram, and spices. This recipe is gluten-free, vegan and fits into a Jain diet.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     0 minutes
Cook time:     45 minutes
Total time:     45 minutes
Yield:                500 gms


Ingredients:


500 gms Paper Avalakki / Poha / Flattened rice
0.5 cup Oil
0.25 cup Peanuts
2 Tbsp Roasted Gram
6-8 dry Red Chillies
1 sprig Curry leaves
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
Salt to taste

Method:


1. Dry roast the paper thin flattened rice in a kadhai on low heat until crisp. The kadhai should only be filled till half, do it in batches if required. Keep stirring the flattened rice frequently so that all of it is exposed to the heat, allowing it to crisp up evenly.
2. Once the flattened rice is crisp, remove it to a large bowl or plate or even just a sheet of newspaper.
3. Heat oil in a small pan and add in the mustard seeds.
4. Once the mustard seeds splutter, add the peanuts and fry until they are slightly browned on medium heat.
5. Roughly snap the dried chillies into half and add to the oil. Fry until the chillies are crisp.
6. Now add in the roasted gram and saute for around one minute on medium heat.
7. Add in the curry leaves and once they splutter, turn off the heat.
8. Add in the turmeric powder and salt quickly and mix.
9. Immediately pour this tempering to the flattened rice.
10. Mix until the tempering has coated all the flattened rice.
11. Allow to cool and store in an airtight container.
12. Paper Avalakki Mixture can be stored for 2-3 weeks at room temperature in an airtight container.



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Chhole Chaat Recipe | Chickpea Salad [Video]


Chhole Chaat or Chickpea Salad recipe with video instructions. Chhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Spicy, tangy and super delicious, perfect for weeknight dinners and Summer lunches. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

In a hurry? Jump to Video or Jump to Recipe

vegan healthy glutenfree chickpea salad

I literally spent the second half of the 90s eating this salad and hiding it from my parents.

My school did not have a playground, which wasn't much of an issue for someone like me who hated outdoor activities. Give me a book any day. But the school authorities didn't think like me and felt we needed to play sports. Arrrghhh. Yes, so they leased out grounds at a walkable distance from the school and we were mandated to participate in all the games for our age group.

vegan healthy glutenfree chickpea salad


I especially disliked the sports week which culminated into a Sports Day that included parents and relatives coming to watch the finals. The only highlight of the sports week was this Chhole Chaat. I know, I took a long time to reach the point. So on the way from the school to the ground was the children's park and this old man sat outside it with a big cane basket. He shouted "Bhel Bhel" as we walked by and how could we not sample it. He used the black chana mostly and not these white Kabuli Chana or Chickpeas. He would put the chana in a disposable bowl made of dried leaves along with onions, tomatoes, some black colored spices (I now assume this was the chaat masala, black salt, and cumin powder), and a generous squeeze of lime. It was the best salad/snack I had ever eaten - spicy, tangy, and just plain delicious. More so, cause we ate it secretly. Our parents would forbid us to eat from street vendors due to concerns of hygiene, but I believe it just helped us build our immunity.

This Chhole Chaat is trying to replicate that delicious "Bhel" or chaat that I ate in the 90s. The only difference is I used Kabuli chana or chhole or white chickpeas as against the black chana that the street vendor used. But it is still equally delicious.

This Chhole Chaat makes for a perfect weeknight dinner when you want something healthy and yet do not want to slog over the stove for hours. In fact, this does not require the stove at all if you have preboiled chickpeas. I usually soak dried chickpeas and boil them over the weekend as a part of my meal prep for the week. This Chhole Chaat also carries well in a lunch box and makes for a good cold lunch on a hot Summer afternoon. I eat it as an evening after-work snack at times too.

Suggestions to fit other diets:

  • To adapt the recipe to suit a Jain diet, skip the onions and onions. Capsicum, cucumber and/or sweet corn can be added instead.

vegan healthy glutenfree chickpea salad


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Chhole Chaat Recipe | Chickpea Salad


vegan healthy glutenfree chickpea saladChhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

Recipe Type:  Salad
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     0 minutes
Total time:     15 minutes
Yield:                Serves 2

Ingredients:


4 cups Chickpeas, boiled
1 large Onion, finely chopped
1 Potato, boiled and chopped
1 Tomato, finely chopped
1 Green Chilli, finely chopped
2 Tbsp Coriander leaves, chopped
1-2 tsp Cumin Powder
1 tsp Chaat Masala
0.5 Lime
Black salt to taste
Salt to taste

Method:


1. Add the chickpeas, onion, tomato, potato, green chilli and coriander leaves to a large bowl. If you don't want a spicy salad, skip the chillies. Alternately, it can be replaced with red chilli powder or paprika.
2. Add black salt, salt, cumin powder, chaat masala and lime juice to taste.
3. Mix well and serve.


vegan healthy glutenfree chickpea salad



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