Showing posts with label Goan. Show all posts
Showing posts with label Goan. Show all posts

10 minute Plantain Chips | Balekayee Podi | Kelyachi Kapa


Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrian

Crisp on the outside, soft on the inside. Coated with fine semolina and coloured yellow by Turmeric. A dash of heat and seasoning. Sounds fancy doesn't it? 
I'm only describing these awesomely EASY to make 10 minute quick Plantain Chips. Yup! that's all it takes to make them. 10 minutes. And did I mention, they are pan fried? YES! They are NOT deep fried. That just made them healthy, did it not? Healthy chips - that's the way we roll....

And the ingredients are even lesser in number than the time- Just 6. And that includes salt and oil. Now isn't that economical.

Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrian

This recipe comes from Goa - the tiny state on the west coast of India is extremely popular for its heavenly beaches and with the beach, comes the amazing seafood (or so I've heard). I'm a vegetarian, so I haven't sampled any of this amazing seafood, but I believe my friends when they say it. On certain days, even the most hard core non vegetarian craves Vegetarian food. On those days, comes out the fish fry substitute - Plantain chips. Sometimes it is made with Potato or Brinjals too. For us vegetarians, this is just daily food.

These chips are a very common side dish / accompaniment to a rice and dal meal. It goes amazingly well with the starchy soft white rice and the mild yellow dal. These chips just add a bit of texture to the meal. They are crisp, they are soft, they are yellow and they are just slightly hot.

Some days I don't even make the rice and dal, I just have them as a snack in the evenings. 

I ate it differently this time. I had my last week's Olive Hummus in the fridge and I baked a few whole wheat pita breads, and instead of stuffing my Pita Pockets with falafels, I stuffed it with my Plantain chips. Soooo QUICK  to make. Did I mention they hardly take 10 minutes? So what are you waiting for? Get set go...

Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrian



10 minute Plantain Chips | Balekayee Podi | Kelyachi Kapa


Quick and easy pan fried semolina coated plantain chips. A famous accompaniment to rice and dal in Goa

Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrianRecipe Type:  Snacks
Cuisine:          Indian / Goan
Prep Time:     10 minutes
Cook time:     10 minutes
Yield:              20-25

Ingredients:


1 Raw Banana / Plantains
1 tsp of Turmeric Powder
1 tsp of Red Chilli Powder
1/2 cup of fine Semolina / Chiroti Rava
Oil to fry
Salt to taste

Method:


Peel the raw banana and slice into discs. I usually keep them at least 3-4mm in thickness.
Toss the slices with turmeric powder, red chilli powder and salt.
Heat up a griddle or a flat bottomed frying pan.
Dip the slices one by one in the fine semolina and place on the hot griddle.
Spoon over oil so that each one is coated in oil.
Once the first side browns a little, flip them and cook until done.
Insert a knife to check if done, if the knife goes in smoothly and there is no resistance, the chips are done.
Serve hot.
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Vegetable Cutlets with Coriander Mint Chutney | Indian Veg Cutlet Recipe [Video]


Vegetable Cutlet Recipe with step by step video instructions. Indian veg cutlet is a shallow or deep fried patty made of potatoes, mixed vegetables and spices. Vegetable cutlet may be coated in semolina or breadcrumbs. This recipe of vegetable cutlet is vegan.


In a hurry? Jump to Video or Jump to Recipe

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com

I’m free I’m free… from those hectic schedules to those late night calls. I’m finally free, for a short while, but I know to appreciate the smaller things in life.

So what did I do? Well, I actually went to the mall on a weekday evening. Really!! With no laptop to burden me, I happily went to the happiness sale at Bangalore Central. And then I went to my sister’s house and had her cook me dinner. I know, could I get any lazier? I like laziness :D. And then I actually started reading my library book. Oh my dear books have been neglected this entire time. I issued booked, renewed them and then returned them. But finally, I’ve started on “Gone Girl” and am liking it till now. I even went out and watched Minions. Acche din (Good days).

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I’ve been trying to cram all the good things in these 2-3 weeks I’ll have before the next project and the next grind starts. So Saturday night, I made my childhood favorite – Vegetable Cutlets, to celebrate. It is still my favorite, but I don’t like what I get in Bangalore. I miss my Goan cutlets with little pieces of red beetroot in them. That’s something special to Goa I think, beetroot is added to cutlets and samosa’s there, and believe me, it just makes them extra special. Tasty, yummmm. 

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


Cutlets are so easy to make. All you need are mashed vegetables and desire to make something of them. For most non vegetarian cutlets, egg is used as a binding agent to bind the breadcrumbs, but this is a Vegetarian blog, so not eggs here mister. Just use a mixture of milk and flour and dip the cutlets in that before dipping it into semolina or bread crumbs. You can use bread crumbs, but cutlets always have semolina or rava coating on them. If you skip this, the rava coating just disintegrates once it is in the pan and you are left with a shapeless cutlet and oil full of rava. I am speaking from experience here.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I decided to go an extra step and I made this nice green chutney to go along with the cutlet. It tastes just as delicious with ketchup or just like that. But then, I am a chutney girl. Always been one. So I made this chutney, bought some Pao, stuffed some sliced onions and tomatoes and made my local burger. Skip all this and enjoy it just as it is, or go full gourmet and add sliced avocado, cheese or anything else you fancy. It  is all upto you and your family’s taste buds.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


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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Vegetable Cutlets with Coriander Mint Chutney


how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.comIndian veg cutlet is a shallow or deep fried patty made of potatoes, mixed vegetables and spices. Vegetable cutlet may be coated in semolina or breadcrumbs. This recipe of vegetable cutlet is vegan.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              8-10 Cutlets

Ingredients:


For the cutlet:



3 to 4 Potatoes, medium sized
0.5 cup mixed vegetables (carrot, green beans, green peas)
0.5 Beetroot
2 Tbsp Coriander leaves
1 tsp Red chilli powder
0.5 tsp Turmeric powder
1 tsp Garam masala
2 Tbsp Flour (maida)
3-4 Tbsp Fine semolina (Chiroti rava)
Oil to fry
Salt to taste
Water as required

For the chutney:


0.5 cup Fresh coriander leaves 
0.5 cup Fresh mint leaves
1 Green chilli
1 clove Garlic
Salt
Water

Method:


To make the Cutlet:


1. Boil the potato until done. Peel and mash them.
2. Chop carrot and beans finely. Boil them along with the peas until done.
3. Peel and chop the beetroot and boil until cooked.
4. Drain and add the vegetables along with chopped coriander leaves to the potato.
5. Add all the spices and salt to the potato and mix well. If the cutlet mixture feels wet, add either bread crumbs or dip a slice of bread in water and immediately remove it out, squeeze out the water and crumble the bread into the mixture.
6. Divide the mixture into 10 equal parts and roll them into balls. Gently flatten the balls to make a patty. You can be creative and make fancy shapes too with a cookie cutter.
7. Heat oil in a pan. You can either shallow fry or deep fry the cutlets.
8. Take the flour in a shallow plate and add 0.25 to 0.5 tsp salt to it. Add water by the spoonfuls and whisk until you have a smooth slurry.
9. Dip the cutlet in the slurry and dip in semolina and place it in the pan.
10. Cook on each side until it is golden brown. Remove from heat once both sides are cooked.
11. Serve hot with Ketchup or Chutney

To make the Coriander Mint Chutney:


1. Grind everything in the mixer/blender with 1 tbsp of water


If you liked this, you may also like:

Shallow fried fritters made from broccoli and zucchini stacked together
Broccoli Zucchini Fritters

Sweet Potato Kebabs
Sweet Potato Kebab
chawal tikki garam masala vegan pan fried snacks appetizer
Brown Rice Fritters

Read more ...

Aam Panna [Without Boiling] | Sweet and Spicy Raw Mango Cooler

During these hot summer months in Bangalore, I catch myself day dreaming about summers in Goa. Summer vacations, back then was our right, now just a dream. Off to play by 9am and back home only by 8.30pm managing to squeeze in a lunch only cause my friend was called in for lunch and I would be alone in the sun. It was bliss! Hot & sweaty, all tanned up, we would play everything from lagori to chor police. When the heat got to us, we would take juice breaks. Rasna was an all time favorite among kids back then. Come summer, and all the moms would make a bottle of Rasna and keep it in the fridge for these breaks of ours. It was in times like these, my best friend N introduced me to a more natural homemade drink - Aam Panna. I loved it so much, that she had to bring me some every summer when her mom made it.


Aam Panna is a raw mango cooler. So easy to make and oh so tasty. These days we catch it staring at us from the pages of restaurant menus, but that bright green concoction tastes nothing like the real thing. Firstly, the real thing isn't even bright green :) The recipe I have below is N's mom's. The extra additions I have made to it are all the optional ingredients. You can make it without all the optional ingredients and it will still taste equally good.




Aam Panna | Sweet and Spicy Raw Mango Cooler


Aam PannaA sweet and spicy beverage made using raw mangoes

Recipe Type:  Beverage
Cuisine:          Indian / Maharastrian /Goan
Prep Time:     3 Hours (Includes soaking time)
Cook time:     10 minutes
Yield:              4-5 Glasses / 750 ml

Ingredients:

3 or 500 gms Raw Mangoes
500-750 ml Water
8-10 tsp Sugar
1 tsp Pepper powder
A pinch Salt (Optional)
1/4 tsp Black salt / Kala Namak (Optional)
1/2 tsp Cumin powder / Jeera powder (Optional)

Method:


  • Wash and peel the raw mangoes
  • Take 500ml of water in a large container
  • Grate the mangoes and add them to the water
  • Cover and leave aside for 2-3 hours
  • Drain out the water into another container. Squeeze the pulp to remove any more juice available.
  • Add sugar, pepper powder, salt, black salt and cumin powder and mix well until sugar dissolves.
  • If it is concentrated, add more water and serve it on a hot summer day.


Notes:

1) The above recipe made 750ml of diluted juice for me. If the mangoes are very sour, you can store this as a concentrate and dilute it while serving.
2) The amount of sugar, salt and spices, all depends on the sourness of the mangoes being used. I suggest starting with half the quantity of sugar/salt/spices mentioned above and adding more as required.
3) N suggested this is usually served at room temperature, however I generally serve is slightly cooler.
4) This may not be suitable if you are suffering from throat infections, it may aggravate it. There is a slightly different version you can make if you are suffering from throat troubles, boil the mangoes until then are half cooked and then peel and grate. Follow the rest of the recipe as is. This version apparently does not aggravate throat infections.
5) This stores well in the fridge for 18-20 days. However, I doubt you will ever get the chance to test this :). Mine barely lasted 3.


Read more ...

Solkadi | Spicy Kokum Drink

Kokum isn't a fruit many are familiar with. It is indigenous to the Konkan coast of India. It isn't generally consumed like other fruits, it is mostly had in the form of the sweet juice or the savoury kadi. The kokum rind is sun dried and is called "Aamsol" in Konkani and used in kadi. It is also used instead of tamarind to add sourness to curries and gravies. Solkadi is a must for every Goan meal. It is made in 2 ways in Goa, one with coconut milk and one without. Solkadi is supposed to aid in digestion. The recipe below is for the one without coconut milk. Although this is eaten with rice in Goa, I prefer it just like a drink along with my meal.





Aamsol or dried kokum rind




The recipe makes 2 big glasses.

Solkadi | Spicy Kokum Drink


Traditional Goan savory beverage made with the dried peel of the kokum fruit.

Recipe Type:  Beverage
Cuisine:          Indian / Goan
Prep Time:     30 minutes
Cook time:     0 minutes
Yield:              2

Ingredients:

10-12 pieces Aamsol / Dried Kokum Peel
2 glasses Water
2-3 Green chillies
A handful of Coriander leaves(Optional)
1/2 tsp  Sugar(Optional)
Salt

Method:

  • Heat 1/2 a glass of water until it is slightly warm.
  • Add the kokum and allow them to seep.
  • After 10-15 mins, add this seeped liquid along with the kokum to the remaining water
  • Slit the green chillies and add to the water
  • Add salt and sugar. I don't add sugar, I prefer the tartness.
  • If it isn't yet tart/ sour enough for you, allow the kokum to seep longer in the water
  • If you think it is too sour, add more water.
  • While serving, remove the kokum and the green chillies and garnish with finely chopped coriander and serve.


Read more ...

Matki Usal

Matki or Moth beans are look very similar to moong beans but are brown in colour and are slightly smaller in size. They are a high source of protein and as most beans, very low in calories. I usually use these to make Misal, but on days I have less time, I am content with just the usal. You can make the same recipe with sprouted moong beans too...



Matki Usal


spicy curry made with moth beans and fresh coconutMaharastrian curry made with sprouted moth beans and fresh coconut.

Recipe Type:  Main Course
Cuisine:          Indian / Maharastrian
Prep Time:     15 minutes (Does not include sprouting time)
Cook time:     45 minutes
Yield:              3-4 servings

Ingredients:

1 cup dried or 2 cups sprouted Matki beans / Moth beans
1 Onion
1 Tomato
2-3 Green chillies
5-6 Curry leaves
A handful of Coriander leaves
3 tbsp desiccated Coconut
3 tsp Oil
1 tsp Mustard seeds
Salt
Water
Method:

  • To sprout the beans yourself, soak in matki beans in 2 cups of water overnight
  • Next morning, drain out the water from the container and cover the container with a steel plate and allow to rest in a warm place for 2 days or until the beans sprout.
  • Alternatively, you can also tie the beans in a muslin cloth and allow them to sprout.
  • Heat oil in a pan and add the mustard seeds.
  • Once they splutter, add the curry leaves, slit green chillies and chopped onions
  • Fry until the onions are done
  • Add chopped tomatoes and cook until they are done
  • Add the sprouts and enough water to cover them
  • Add salt and cover and cook until the beans are done.
  • Keep checking the beans, if it feels dry and the beans aren't done, then add more water and cover and cook longer. If the beans are done, and there is excess water, then remove the lid and cook on high flame until the water evaporates. This can take anywhere between 20-30 mins to cook.
  • Once the beans are done, garnish with desiccated coconut and finely chopped coriander leaves and serve hot with chapati
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Steamed Modaks | Ukadiche Modak | Sihi Kadabu


How to make Ukadiche Modak Recipe at www.oneteaspoonoflife.com

Lord Ganesha's birthday aka Ganesh Chaturthi is celebrated with fervor and grandeur in Goa. People take a nice vacation from their hectic lives and move into their ancestral houses for a week usually. The entire family gets together to welcome Ganesha into their house and hearts. You can see colorful idols of Ganesha everywhere you turn. His throne is decorated with flowers and banana leaf. Everyone is dressed in their festive best.

And when everything is at its best, so is the Food. In India, every festival revolves around Food. Ganesh Chaturthi is no exception. While one may not make as many variety of sweets and snacks as one does for Diwali, there are a few that are made especially for beloved Ganesha only.

How to make Ukadiche Modak Recipe at www.oneteaspoonoflife.com

Modaks are considered to be Lord Ganesha's favorite sweet and a must on Ganesh Chaturthi.
Modaks are made in myriad different ways. Some deep fry it while some steam it. Sometimes the filling is of fresh coconut and jaggery, while sometimes it is dry coconut and sugar. I have also seen a recipe where it is filled with chocolate. Sometimes all this is skipped and modaks are just modak shaped pedas.

In our culture, we do not deep fry modaks. My grand mother was totally against deep frying anything on Ganesh chaturthi so we always made the steamed version stuffed with fresh coconut and jaggery. And this is the version I absolutely LOVE.
Steamed Modaks or Ukadiche Modak or Sihi Kadabu have the outer layer made of a rice flour dough and a stuffing of fresh coconut, jaggery (unrefined sugar) and cardamom powder.

To make the outer layer of rice flour, the rice flour is added to boiling water and mixed until it forms a stiff dough. Getting the consistency of the dough right is probably the toughest part of making the Modak. If the dough isn't made properly, there are chances that the modaks will split while steaming, which, believe me isn't really as disastrous as it sounds. They still taste great and means just some more modaks for the Cook. Hurray!!

How to make Ukadiche Modak Recipe at www.oneteaspoonoflife.com

The filling is made by cooking together grated fresh coconut and jaggery. In this recipe, the jaggery cannot be replaced with refined sugar, as it just will not live up to the taste and texture of the modak. The mixture is cooked until it the water almost evaporates. Cooking it beyond that will cause the jaggery to crystallize and the filling will become one big hard lump.

These days there are moulds available to shape the modaks after filling them. Unfortunately, as you can see in the pictures, I wasn't aware of it until I'd finished making them, hence very amateurish looking modaks in my house this year. But who is worried about the looks when they tasted SO delicious.

If you are making this for Naivedyam for Lord Ganesha, please do not taste anything and follow the recipe and your instincts and it will turn out great.

How to make Ukadiche Modak Recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:
  • Khova Peda - Simple peda made from milk solids and sugar.
  • Kaju Katli - Fudge or Barfi made from cashewnuts and sugar. A favorite in every household.
  • Coconut Laddoo - A simple laddoo made from coconut powder and condensed milk in under 1 hour.
  • Kadle Bele Payasa - Kheer made with rice, chana dal and coconut
How to make Ukadiche Modak Recipe at www.oneteaspoonoflife.com


Steamed Modaks | Kadabu | Sweet Dumplings


How to make Ukadiche Modak Recipe at www.oneteaspoonoflife.comModaks are traditional steamed Indian dumpling made from rice flour, coconut and jaggery. Served as an offering to Lord Ganesha in West and South India. 

Recipe Type:  Dessert
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     60 minutes
Yield:              9

Ingredients:


0.75 cup Coconut
0.5 cup Jaggery
1 tsp Cardamom
0.75 cup Rice flour
1.5 cups Water
1 tsp Ghee or Oil
0.25 tsp Salt

Method:


In a kadhai, mix the coconut and jaggery and cook on low flame. Keep stirring the mixture to avoid burning. Cook until the mixture is almost dry. Do not overcook as then the jaggery will harden. Add the cardamom powder and keep aside to cool.
In another pan, bring 1 cup of water to a  rolling boil. Add the salt and the ghee and remove it from the heat.
Add rice flour by the spoonful and keep stirring to avoid forming lumps.
Add more water if needed. The dough should be slightly stiff yet malleable.
Keep the pan back on the stove and keep the flame low.
Keep stirring until the whole dough becomes one mass. It will start sticking to the spoon/ spatula. It took me around 5 mins. Take a small marble sized piece of dough and press it using  your thumb and index finger, it should not break into pieces. Nor should it stick to your hand. If the consistency or the texture is not correct, the modaks may split while cooking. If it is your first time, do not fret over a few split ones.
Allow this to cool for some time.
While it is still warm, take a small ball of flour and flatten it. Place a small ball of the filling inside it and use your hands and stretch the flour to cover the filling.
Shape the modaks accordingly.
Steam the modaks in a steamer for around 8-10 mins. I used an idli steamer, you can use a cooker without the whistle.
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Banana blossom and white peas subzi

Banana blossom or banana flower is the maroon tear drop shaped thing we probably see in our vegetable shop. It is found at the end of a banana cluster on the tree. I never knew how to cut it or cook it having never eaten it. But a thai place around my house serves banana blossom cakes and they added lemongrass and all those wonderful thai spices and made an awesome cutlet out of it. I simply loved that. I have not yet tried making that but I'm sure that will be soon on the menu. Meanwhile, I got this recipe from my mom which works out great for me. It is the Goan way of cooking banana blossom. It must be good, coz hubby dearest wants it again soon :)


How to make Poombe Palya Bondi Sukke Banana Flower recipe at www.oneteaspoonoflife.com

How to make Poombe Palya Bondi Sukke Banana Flower recipe at www.oneteaspoonoflife.com


How to make Poombe Palya Bondi Sukke Banana Flower recipe at www.oneteaspoonoflife.com

How to make Poombe Palya Bondi Sukke Banana Flower recipe at www.oneteaspoonoflife.com



How to make Poombe Palya Bondi Sukke Banana Flower recipe at www.oneteaspoonoflife.com







Ingredients:
How to make Poombe Palya Bondi Sukke Banana Flower recipe at www.oneteaspoonoflife.com
Banana blossom - 1
White peas/ Green peas - 1 cup (dried)
Fresh grated coconut - 2 tbsp. (Optional)
Oil - 2-3 tsp
Mustard seeds - 1 tsp
Turmeric powder / Haldi - 1 tsp
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Salt

Method:

The important thing with banana blossom is knowing how to peel it and cut it
Discard the maroon layer and keep the small buds at the bottom of the stem. We only use the buds. Cut the buds into smaller pieces and soak in water to avoid oxidising.
Keep removing the layers until you can. After a point it is difficult to separate these layers.
Once the maroon layers are over, the layers will turn white. These are difficult to separate.
Start cutting the blossom into slices once you cannot remove any more
Soak this in water overnight. You can keep this in the fridge.
Squeeze out the water in the morning and pressure cook for around 2-3 whistles (10-12 mins)
Separately pressure cook the white peas for 1-2 whistles (8-10 mins) until done
Heat oil in a kadhai and add the msutard seeds.
Once they splutter add the cooked banana blossom and the white peas.
Add a cup of the water the peas were boiled in.
Add turmeric powder, chilli powder, garam masala and salt
Cook until the water evaporates.
Garnish with coconut and serve

Read more ...

Jeegujje podi / Neerphanas Kapo / Bread fruit fry




When I was in school, I read an article in a magazine where the author described breadfruit as a food fit for god. She must have been someone like me who goes absolutely crazy seeing a tender breadfruit. Although technically it is a fruit, I have always eaten it in savory forms like sabzi, sambar or fry. The fry is probably the tastiest way to eat it. Since it was always available in my hometown every summer, I never realized that it is so regional and native only to the  Konkan coast of India. I came to Bangalore and searched for it, only to realize people here did not even know what it is. I have found it in the shopping complex in Jayanagar recently but it is way too expensive here in comparison to the coastal belt. I believe a few Mangalore stores hold it in Bangalore. If you do find it, below is probably the best way to eat it…


A jeegujje looks like a jackfruit but is as small as a coconut

Inside of a jeegujje

Peel it and cut it into slices

Coat it with the flour mixture


Fry on a greased tava



Flip when one side is cooked




Ingredients:

Jeejugge/ Neerphanas/ Breadfruit – 1
Rice flour – 1 cup
Red chilli powder – 2 tsp
Turmeric powder – 1 tsp
Salt
Oil to fry

Method:

Cut the jeegujje into half
Peel it using a knife. You may use a peeler, but the tender ones have a hard skin.
Slice it as finely as you can and soak them in water else they will discolour.
Mix rice flour, red chilli powder, turmeric powder and salt. Adjust salt and red chilli powder according to your taste.
Heat a tava /griddle and grease it.
Coat the jeegujje slices in the rice flour coating and place on tava.
Spoon oil over each of them
Flip when brown spots appear on one side
Prick the jeegujje with a knife, if it goes through smoothly without much resistance, then it is cooked
This can be eaten just a snack or along with rice and sambar as an accompaniment.


Read more ...

Sabudana Khichdi or Sabakki Khichdi

The moment I mention I'm making Sabudana Khichdi, I see lit up eyes at home. Sabudana Khichdi is a famous Mahashtrian Upvas (fasting) meal. It is basically a stir fry of fluffed up Sabudana or Sago Pearls with boiled potato and crushed peanuts.



For a long long time (read 18 years), I assumed Sabudana was a whole grain. The name is misleading. "Dana" means grain in Hindi, so I assumed it is a grain. Much later the internet opened my eyes to reality. It is a man made grain.

I don't know what to classify the Sabudana Khichdi as - slow food or fast food? It is super quick to make once you have fluffed up sabudana. But to get fluffed up sabudana requires some advance planning. I know the prep isn't as much, but you still need to soak the sabudana.


Everyone loves it when it is well made. There are so many ways to mess up this otherwise simple khichdi, go through the "Quick Tips" list below:

Quick Tips:

1) To get fluffy Sabudana or Sago, soak it in water for around 15-20 minutes. Then drain out the water completely. Cover and leave it to fluff for 2-3 hours.
2) If you plan to make it for breakfast, you can follow step (1) and then after draining out the water, cover and leave it in the fridge overnight.
3) If you do not remove the water completely, it tends to get sticky and becomes one big lump, so drain the water completely.
4) Do not soak for more than half hour to one hour depending on the variety of Sago / Sabudana you have, they tend to dissolve in water.
5) Don't add any water while cooking. If you need to loosen it, add oil. Water will make it sticky and gluggy.


Sabudana Khichdi or Sabakki Khichdi


Sabudana Khichdi
A famous Maharastrian Upvas snack made with sabudana or sago pearls and peanuts.

Recipe Type:  Breakfast / Snacks
Cuisine:           Maharastrian
Prep Time:     2 hours
Cook time:     15 minutes
Yield:                Serves 2

Ingredients:

1 cup Sago Pearls or Sabudana
1 Potato(boiled, peeled and chopped into 1/2 inch cubes)
8-10 Curry leaves
1-2 Green Chilli (chopped)
3-4 Tbsp Peanuts
1/2 tsp Lime juice
4 tsp Oil
1 tsp Cumin seeds
Salt to taste
A handful of fresh Coriander leaves for garnish

Method:

Wash the sabudana and leave it aside for 2-3 hours until the sabudanas are soft. In case you don't have enough time to leave it aside in the morning, wash them the previous night, drain the water and store in a box in the fridge. You can use it in the morning. Refer to the Quick Tips above for more info.
Roast the peanuts and grind them to a powder in a mixer. This can also be done the previous night and kept ready for morning. You can replace this with flax seed powder as well or roasted pumpkin seed powder.
Heat oil in a kadhai and add the cumin seeds. Once the seeds splutter, green chillis,curry leaves and potato.
Cook for around 1-2 mins. Add the sabudana and salt.
Stir on stove for around 2-3 minutes, then add the peanut powder. Mix well.
Remove from heat and add coriander and lime juice and serve hot.
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Batata Poha | Avalakki Uppit

Diwali mandated this dish in our house. Apparently when Rama was returning to Ayodhya after killing Ravana, he was served avalakki on the way by villagers. Hence, we make this every diwali. At least from what I know people in North Karnataka, Goa and Maharastra make this on diwali. I've heard the same story but with different dishes. People in mangalore claim Rama was given dosa, so they make dosa. People around Bangalore claim he was served akki rotti with pumpkin palya and they make that. But in my heart I will always believe he was served avalakki :) It isn't that this is made only on diwali, it is a very common breakfast dish anyway and very easy to make.
The type of avalakki or poha or flattened rice used differs between people. Nobody uses the paper variety for this dish though. Preferably medium or thick.

How to make Avalakki Uppit or Soosla recipe at www.oneteaspoonoflife.com

How to make Avalakki Uppit or Soosla recipe at www.oneteaspoonoflife.com

How to make Avalakki Uppit or Soosla recipe at www.oneteaspoonoflife.com




Batata Poha | Avalakki Uppit


Batata Poha or Avalakki Uppit is a popular breakfast in South and West India. It is made by stirfrying soaked poha or avalakki or flattened rice with potatoes. 
How to make Avalakki Uppit or Soosla recipe at www.oneteaspoonoflife.com


Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Yield:                Serves 2-3

Ingredients:


3 cups medium Poha (Avalakki/Flattened Rice)
1 small Onion, sliced
1 green Chilli, chopped
1 Potato, boiled and diced
3-4 tsp Oil
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder (Haldi)
2 Tbsp Coriander leaves, chopped
1 Tbsp grated Coconut
1 Tbsp Lime juice
6-8 Curry leaves
Salt to taste

Method:


Heat oil in a kadhai.
Once the oil is hot, add the mustard seeds.
After the mustard seeds have spluttered, add the green chillies, curry leaves and chopped onion to the oil and fry until the onions turn translucent.
Once the onions are cooked add the potato and the turmeric powder. Mix well. Stir for 1 minute.
Wash the poha twice in water and drain the water immediately. This is for medium thick. In case you are using thick avalakki (it actually resembles rice), you may need to keep it soaked for sometime to make it soft. Soak it for at least 5 mins in warm water before starting to cook it.
Add poha to kadhai and mix well.
Add salt to taste.
Stir for sometime and remove off heat.
Add lime juice as per taste.
Garnish with chopped coriander leaves and grated coconut. Serve hot.

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