Showing posts with label Semolina. Show all posts
Showing posts with label Semolina. 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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Brinjal and Potato Kapo/ Chips/ Podi

Kapo or Podi is very common site in Goa. As a kid I thought it is made only of potato or brinjal. It was much later I realised that people make these with almost any vegetable. The popular veggies for making these are potato, brinjal, raw banana and breadfruit (jeegujje / neerphanas) . Infact, I have eaten kapos made of bitter gourd (karela), cauliflower and ridge gourd (heerekai / toorai) and enjoyed it too. Eaten as an accompaniment with rice, it makes even a simple dal rice a yummy experience. I used to think of this as too simple to enter the blog, but somehow my friends in office always got confused on how to make it and asked the recipe each time I carried it for lunch. So the recipe
follows...

Brinjal and Potato kapo

Cut the veggies into thin slices and soak in water

Add turmeric powder, chilli powder and salt

Coat in rava

Place on a hot greased tava

Spoon oil on them and cook

Flip when one side browns




Ingredients:

Brinjal/ Potato - 1 ( I assure you one is nowhere near enough cause once you start eating it, you wont stop, but I had to put some limitation)
Turmeric powder - 1 tsp
Red chilli powder - 1-2 tsp (depending on your taste)
Salt
Fine semolina / Fine rava/ Chiroti rava - 1/4 cup (Fine rava tastes better, if you don't have it, you can use any rava or you can use rice flour/ akki hittu instead)
Oil - for frying

Method:

Slice the brinjal/potato into thin slices and immerse in water to avoid browning
When you are ready to make it, heat a tava/griddle and grease it
Drain out the water from the brinjal/potato and add turmeric powder, red chilli powder and salt and mix well
Pour the rava into a small plate and coat each brinjal/potato slice with the rava and place on the tava
Spoon out 1 tsp of oil on each of them and cook until one side browns
Flip them and cook until cooked. Use a knife to see if it pierces the slice easily.
Remove from tava and enjoy it while it's crisp and hot.

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Uppit / Upma

Uppit is easy breakfast to make in large quantities. I never liked uppit as a kid, but I think eating the breakfast available in my hostel mess, made me crave for things like uppit. As of most south Indian recipes, the taste of uppit can be altered by the addition/deletion of certain ingredients. You may add capscicum, dill leaves etc, to enhance the taste. You may also exclude vegetables mentioned below to get a different taste.


Uppit

Fry all the vegetable in oil

Add tomato to the fried vegetables

After the water evaporates, cover and rest until rava is cooked



Add coriander and freshly grated coconut and serve hot




 

Ingredients:

Rava/ Semolina – 1 cup
Water – 2.5 cups
Oil – 1-2 tbsp
Potato – 1 small
Carrot – 1 small
Beans – 8-10
Green peas – ¼ cup (optional)
Onion – 1 medium
Tomato – 2 medium
Mustard seeds – 1 tsp
Jeera / Cumin seeds - 1 tsp
Urad dal - 1 tsp
Ginger - 1/2" piece
Green chillies – 2-3
Coriander leaves – a handful (optional)
Grated fresh coconut – 2 tbsp (optional)
Salt


Method:

Roast the rava in a kadhai.You can add a tsp of oil while roasting.
Roast for around 3-4 mins until it turns slightly brown. It may take longer. Make sure you don’t burn it.  Generally color and fragrance tell you it is done.
Heat oil in a kadhai. Add mustard seeds and jeera and allow them to splutter.
Add urad dal and crushed ginger piece.
Add finely chopped onion and slit green chillis and fry until the onions are translucent.
Add finely chopped potato, carrot and beans. Add the green peas.
Cover and allow to cook for around 6-7 mins until the vegetables are almost cooked.
Add tomato and cook for another 2 mins until the tomato softens
Add the water to the kadhai.
Add salt and allow the water to boil.
Once the water has boiled, add the roasted rava and cover and cook until all the water evaporates (approximately 3-5 mins)
Once the water has evaporated, cover the kadhai and rest for around 10 mins.
Add coriander and grated coconut and serve hot.
 











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Rava Dosa



how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake recipe at www.oneteaspoonoflife.com

Rava Dosa is like my favorite INSTANT food. It is instant in the real sense. It is truly an example of Indian fast food.

I have it for breakfast, or as a snack in the evenings or as a light dinner at times. 

I've personally struggled to get the right texture. It took a fair number of attempts to nail down the ratio of the ingredients. But once that was achieved, this is a winner every single time. 

Rava Dosa is a crispy crepe made using very humble ingredients - rava or fine semolina, Rice flour, All purpose flour, yogurt or curd, salt and lots of water. All the other mentioned ingredients are optional, but I recommend adding them as they enhance the flavour.

Coconut chutney usually accompanies a Rava Dosa. Sometimes, it is accompanied by Potato Bhaji. Frankly, I can have it just plain. I don't need accompaniments, it tastes awesome just as is.

Some pointers to get it perfect:
  • Use a good tava or griddle. By good, I mean it should be even and flat, not bulging or concave. Non stick works the best. 
  • Don't skimp on the oil. Rava Dosa needs sufficient oil to become crisp and not stick to the tava / griddle. Oil the tava and spread it well so the whole thing is coated in oil.
  • The tava / griddle should be very hot while pouring the batter on to it to get those nice holes on the Rava Dosa. Lower the heat thereafter and continue to cook until it crisps up. I usually crank up the heat after one Rava Dosa is ready and removed to the plate and wait for 30 secs for the tava to heat up again before pouring on the batter for the next one.
how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake recipe at www.oneteaspoonoflife.com
Batter should be the consistency of buttermilk

how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake recipe at www.oneteaspoonoflife.com
Throw spoonfuls of batter on the tava
how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake recipe at www.oneteaspoonoflife.com


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Rava Dosa


how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake recipe at www.oneteaspoonoflife.comRava Dosa is an instant crisp crepe made with fine semolina and rice flour. It is a popular breakfast in South India.

Recipe Type:  Breakfast
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:                5-6 Dosa

Ingredients


1 cup Semolina / Chiroti Rava / Bombay Rava / Sooji
0.5 cup Rice Flour
0.25 cup All Purpose Flour / Maida
1-2 Tbsp Yogurt / Curd
3 cups Water
2 tbsp chopped Green Chillis 
2 tbsp chopped Coriander Leaves
2 tbsp chopped Onion (Optional)
5-6 Peppercorns
1 tsp Cumin Seeds / Jeera 
6-8 Curry Leaves 
Salt to taste
Oil to fry

Method:


Mix rava, rice flour, flour, curd and water. The consistency of the batter must be like thin buttermilk. In case the batter is thick add more water and if it is too thin, add a little more rava.
Add salt to taste. Add the onion, chillis, coriander, peppercorns, cumin seeds and curry leaves. These are optional and can be skipped.
Allow to rest for half an hour.
Grease and heat the tava (girdle)
Mix the batter once again as all the ingredients would have settled at the bottom.
Pour on the tava using a ladle. It is more like throw. Do not try to pour batter to cover the tiny holes in the dosa, the dosa is supposed to have holes.
Do not try to spread the dosa like regular dosa.
Keep the stove on a low-medium flame.
Spoon oil on the dosa. Be a little generous if you want it crispy.
Rava dosa isn't flipped generally, so let it remain on the tava until it cooks completely.
Generally once it is cooked, the dosa will rise slightly at the edges making it easier to remove from the tava.
Serve hot with chutney.


how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake recipe at www.oneteaspoonoflife.com
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