Battalu Kadabu Recipe | Steamed Rice Cups [Video Recipe]


Steamed bowl shaped dumplings made from rice semolina. Vegan and gluten free!

Steamed cups made from rice semolina

Does Breakfast excite you? Are you a cereal from a box person or someone who likes to cook an elaborate first meal of the day? Or a mix of both?

I believe I am a mix of both. There are days when I prefer just bread butter or a simple Coriander Chutney Sandwich, and there are others where I like to put in my love and effort into my favorite meal of the day. Especially on weekends. And this "Battalu Kadabu" has usually been on my weekend breakfast menu, because I believed it took time to make it, until now. I made this on a weekday and actually timed it. And it took me 50 minutes from start to finish to make this and it fed 4 people. And I believe I even ended up taking 50 minutes because I attempted to shoot a video while cooking it. But I don't believe I will make this on a weekday again because I never have that much time to spare on a regular weekday morning, but I definitely don't mind eating them.

Steamed cups made from rice semolina

So what is this Battalu Kadabu. "Battalu" means bowl in Kannada and "Kadabu" is usually a steamed dumpling. So this dumpling is called so cause it is shaped like a bowl. I learnt this recipe from my mother in law.  It took me a few tries to get it right. 

This dumpling is made with rice semolina. It can also be made with rice flour, but I prefer the rice semolina version that I am sharing. Rice semolina is cooked in boiling water to make the dough. The dough should be slightly sticky and pliable. It should not crumble, if you want to shape the kadabus. If you are struggling to shape it like a bowl, just shape them like little discs. The taste will not differ with the shape.

I love this Battalu Kadabu because it is light. It does not fill me up to the brim and make me sluggish all day. It is vegan and gluten free. Serve it warm with a good spicy coconut chutney like this tondekai chutney made from ivy gourds or heerekai sippe chutney made from ridge gourd. If you are not vegan, fill up these rice cups with some golden ghee, it is delicious.

Steamed cups made from rice semolina

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 upto. 

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


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


Video Recipe





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Battalu Kadabu


Steamed cups made from rice semolinaSteamed dumpling made of rice semolina (rava), eaten as a breakfast in Mangalore along with Ghee and coconut Chutney.

Recipe Type:  Breakfast
Cuisine:          South Indian / Mangalorean
Prep Time:     5 minutes
Cook time:     50 minutes
Yield:              28-30

Ingredients:


2 cups Rice Semolina (Akki Tari)
4 cups Water
0.5 tsp Salt
2 Tbsp desiccated Coconut
2 tsp Oil (to grease steamer)

Method:


1. Heat the water in a kadhai or deep pan.
2. Add the salt and coconut. Allow the water to come to a rolling boil.
3. Slowly add the rice semolina while stirring continuously to avoid forming lumps.
4. Keep stirring and cook it until everything comes together as one mass. This may take 5-6 minutes.
5. Remove from heat onto a dry plate and allow it to cool slightly.
6. Knead it for 3-4 mins, if it feels dry, add a little water and knead.
7. Pull out a small lemon sized ball and flatten it. Using your fingers make a small depression in the center and continue to gently press the edges to make a bowl shape. See video for reference.
8. If you are struggling to make the shape, just flatten them into little discs.
9. Grease the steamer plate.
10. Place them in a steamer and steam for 5-7 mins
11. Enjoy it while its hot with some spicy coconut chutney.


Steamed cups made from rice semolina


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Soy Milk Recipe | How to make Soya Milk from Soya Beans [Video Recipe]


Make your own vegan Soya milk from scratch using dried soya beans!

Soya milk made from dried soya beans

I'll be honest, I'm not a vegan and even less of a milk drinker, but even I love the idea of making my own Soy Milk

Last year, Gee decided to try out veganism for a short while, and she kept buying these little cartons of Soy milk to add to her tea. Almost every soy milk out there is flavored for direct consumption and we had to look high and low for a plain natural one with no flavors. While we did find them eventually, they still had stabilizers to increase the shelf life of the soy milk. And that got me searching for recipes to make soy milk at home, so she wouldn't need to consume all those chemicals. That is when I first made Soy milk. 

I am a cook-from-scratch kind of person, and I like knowing all the ingredients that go into my food. It also gives me a lot of perspective on the effort that it takes to make a certain item that I may have not even a fleeting thought to before. And add to that making Soy Milk is so easy. If you are lactose intolerant or vegan and use Soy Milk regularly, then I highly recommend making it at home.

Soya milk made from dried soya beans

Why you should make your own Soy Milk:

  • It is additive free
  • It is so much cheaper. Oh yes, the Soy Beans cost me Rs.16 for 200gms and it yielded one liter of Soy Milk. That is actually much cheaper than the regular cow's milk I buy. 
  • You can flavor it how you like it
  • You can keep it sugar free or add sugar depending on your liking
  • It is FRESH...
You can use this Soy milk in your coffee, in your cereal and for baking vegan dishes. It can be used to make Tofu too. I will be posting the recipe to make Tofu very soon, watch out for it. You can store this Soy milk in the fridge, however, I suggest consuming it within 2-3 days.  

Be warned, homemade fresh Soy Milk has a strong smell of soy unlike the packaged soy milk. You can add a teensy bit of vanilla to the milk if you find the smell overpowering. 

Soya milk made from dried soya beans

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 upto. 

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

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Soy Milk Recipe


Soya milk made from dried soya beansHow to make Soy Milk from Soy Beans. Vegan milk. Recipe to make soya milk from scratch.

Recipe Type:  Beverage
Cuisine:            Asian
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     9 hours
Yield:                1 liter

Ingredients:


1 cup dried Soya Beans (200 gms)
10 cups Water

Method:


1. Soak the soya beans in 4 cups of water for 8 hours.
2. Drain out the water after 8 hours.
3. Add the soya beans to a blender with 2 cups of water and blend to a smooth paste.
4. Boil 4 cups or 500 ml of water in a large pot.
5. Add the soya bean paste to the water and allow it to come to a boil.
6. Lower the heat and simmer for 10 minutes.
7. Keep stirring with a wooden spoon in between. Keep an eye on the pot, because soy milk has a tendency to overflow.
8. After 10 minutes, remove the pot from heat and strain using a juice strainer or a muslin cloth.
9. Store in a clean vessel in the fridge for 2-3 days.

Soya milk made from dried soya beans


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10 Delicious Vegetarian Snacks | 6 Vegan Finger Foods


A compilation of top ten delicious vegetarian snacks or six vegan finger foods.



Hey guys, how you doing?? So it's Friday and I'm all set to welcome in the weekend. How about you?

While the month on the calendar still says Summer, the weather does not feel like summer. It's been raining almost the entire month of May. And when it rains, I crave for delicious finger food with a hot cuppa tea. I love curling up with my hot snacks near the window and watch the rain. Do you love rain?

Here, in this post today, I have compiled a list of 10 of my favorite go to snacks when it rains. I hope you enjoy them.

1) Curried Brown Rice and Zucchini Fritters [Vegan]


Who said healthy has to be boring? We've taken healthy brown rice and zucchini and created a perfect snack. These fritters are flavored with spices and shallow fried in a pan. These fritters are also an awesome way to use leftover rice.

chawal tikki garam masala vegan pan fried snacks appetizer


2) Maggi Pakoda [Vegan]


Everyone knows that when it rains, it is the perfect time to eat Maggi. Maggi is an instant noodles from Nestle. The instant noodles are cooked and then dipped in a chickpea flour batter and deep fried until crunchy.  Use your favorite instant noodles to make these fritters / pakoda.

maggi instant noodles fritters fried pakoda chickpeas besan

3. Instant Paneer Tikka


Chunks of Paneer or Cottage cheese marinated in instant marinade made of spices and chickpea flours and grilled. While Paneer Tikka is traditionally baked in a Tandoor oven, you can enjoy this delicacy at home with this instant version.

instant quick paneer tikka masala grilled capsicum pepper tomato spices


4. Cucumber Pakoda [Vegan]


Pakodas are the ultimate Indian snack when it rains. Generally made with a variety of vegetables like onions, potatoes, capsicum, we have made this deep fried snack a little healthier by using cucumbers. Sliced cucumbers are dipped in a spiced chickpea batter and deep fried to make crispy pakodas.

Cucumber pakoda fritter sautekayee bonda khira khire kakdi


5. Baked Wholewheat Chips [Vegan]


My Indian version of nachos. These whole wheat chips are made by baking chapatis or whole wheat flat breads into crispy chips. Serve it with freshly made guacamole.



6. Sabudana Vada [Vegan]


Sabudana Vadas are shallow fried vadas or poppers made with Sabudana/Sago, peanuts and mashed potatoes. While these can be deep fried, I have pan fried them to reduce the oil consumed.

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com


7. Chilli Basil Potato [Vegan]


Potato stir fried with fresh basil leaves and spicy red chilli flakes makes for a delicious snack. Unlike french fries, these are not deep fried but sauteed in oil until cooked.

chilli basil potato fry french fries chips thai aloo


8. Dahi Kebab


Dahi kebabs are yogurt kebabs. Thick yogurt is strained further, chickpea flour and spices are mixed in and then pan fried until golden brown. Crisp on the outside and cheesy on the inside, these will win you over for sure.

Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks


9. Broccoli and Zucchini Fritters


Broccoli, zucchini, carrots, peas are mixed with cheese and pan fried. Ultimate goodness!!!




10. Vegetable Cutlets


I can never have enough of these vegetable cutlets. Made from potatoes, beetroots, peas and a variety of other vegetables, coated in flour-milk wash, dipped in fine semolina and shallow fried until golden. Serve it with green mint-coriander chutney for added taste.

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


If you tried these recipes, 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 upto. 

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


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Dahi Bread Chaat Recipe


Toasted bread layered with crispy papdi and boiled chickpeas, topped with sweet yogurt, a mix of chutneys,spices and pomegranate seeds!! 

Indian street food, chaat, made with bread, yogurt, chutneys and spices


Happy Tuesday! I hope all of you had an awesome fun filled weekend. I sure did. In fact, I had a fun filled week!

If you follow me on Instagram, you would know, I was out vacationing the last week in Karkala at my in-law's place. I met a lot of relatives, ate a lot of good food and visited a lot of places. And my favorite among them was this beautiful little Jain temple at Varanga. Set amidst a lake and surrounded by greenery, it was mesmerizing. The temple is 850 years old!!! Check out the pics on Instagram.

There was also a TV serial shooting going on there, so we had some of our own fun directing it among ourselves, we created so many story lines in a short span on 10 minutes. Don't you just love making up your own movies? I definitely do. 

Indian street food, chaat, made with bread, yogurt, chutneys and spices


Now back to my recipe - Dahi Bread Chaat. I asked a few of my readers who I know personally what they would like me to publish, and a few of them wanted quick snacks, so here it is. This Dahi Bread Chaat is my take on Dahi Bhalla, only it is super instant. No soaking, no grinding, no frying. Healthy and ready in a jiffy. Could you ask for more?

Dahi Bread Chaat is made by layering a few goodies like papdis and boiled chickpeas along with plain toasted bread and soaking them in generous portions of dahi (yogurt), tamarind chutney and green chutney. A dash of spice and a sprinkle of fresh pomegranate seeds and you have a delicious healthy snack to squash that evening hunger. The recipes for baked papdi, yogurt, tamarind chutney and mint-coriander chutney are all available on the blog, however, you can also buy them in stores or online here- Date and Tamarind Chutney, Mint Chutney,

Dahi Bread Chaat is the perfect dish, if you are personally catering to a small group of friends or family or kitty parties. It requires minimal prep and can be assembled quickly, so you won't be spending all your time in the kitchen instead of mingling with your loved ones. This is also ideal as an after school snack for kids.

To make this dish vegan, use any vegan yogurt such as soy yogurt or cashew yogurt.

Indian street food, chaat, made with bread, yogurt, chutneys and spices

Indian street food, chaat, made with bread, yogurt, chutneys and spices

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 upto. 

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


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Dahi Bread Chaat Recipe


Indian street food, chaat, made with bread, yogurt, chutneys and spicesDahi bread chaat - Indian street food with toasted bread layered with crispy papdi and boiled chickpeas, topped with sweet yogurt, a mix of chutneys,spices and pomegranate seeds.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     10 minutes
Total time:     25 minutes
Yield:                Serves 2

Ingredients:


4 slices Brown Bread
1 cup cold Yogurt
0.5 cup boiled Chickpeas
12-15 Papdi
3 Tbsp Date Tamarind Chutney
3 Tbsp Mint Coriander Chutney
0.5 cup Pomegranate Seeds
1.5 tsp powdered Sugar
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Chaat Masala
2 Tbsp finely chopped Coriander leaves
Salt to taste

Method:


1. Whisk the yogurt and add the powdered sugar to it. Mix well and chill till you are ready to assemble the chaat.
2. Toast the bread and cut the bread into 9 small pieces.
3. Divide the papdi and layer in the plates that you will be serving the chaat in. The following instructions are to be repeated for each plate.
4. Place the bread over the papdi. 
5. Add the chickpeas to the plate.
6. Now spoon the whisked yogurt over the plate.
7. Drizzle the sweet date and tamarind chutney and the spicy mint coriander chutney.
8. Sprinkle red chilli powder, cumin powder and chaat masala.
9. Sprinkle salt as required.
10. Add fresh pomegranate seeds.
11. Garnish with the chopped coriander leaves and serve.

Indian street food, chaat, made with bread, yogurt, chutneys and spices

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Baked Papdi | Carom and Cumin Crackers


Guilt free baked popular Indian snack made from wholewheat flour and spices...

popular Indian snack - baked flat discs made of four and spices

Hiya folks!!

This is my first outstation post in a long time. As you must have read here, I am not in Bangalore, but at my in-laws place near Mangalore on the West Coast. I've been enjoying my time off but definitely not the heat. We can feel the full effect of summer out here. I'm just thankful for the bursts of rain at night which make it cool enough for me to sleep.

And of course, the ice creams!! If you have come to Mangalore and missed the ice creams here, you have missed out on a lot of deliciousness. From when I can remember, Mangalore had the best ice creams ever!! I never miss a chance to hog on those when I'm out here.

While the ice creams are tempting, this post is not even remotely related to ice creams, but I could really not get them out of my head. This post is about a much healthier snack - Papdis, that have been baked. Papdi are just flat discs made from wholewheat flour and flavored with some spices. Traditionally these are deep fried, but I baked them, just to keep them guilt free. And they tasted just as delicious, but now I can eat a lot more without worrying.

popular Indian snack - baked flat discs made of four and spices


Papdis can either be eaten as a tea time or mid day snack or can be added to other dishes, most popularly - Chaats. Chaat is a collection of Indian street food and many of them use papdis as the building blocks for them. They are the crunch element of the dish. They are added to Masala Puri, Papdi Chaat, Sev Puri etc. You can either make plain papdi, where you don't add any spices but personally I like ajwain (carrom) and jeera (cumin) a lot, so I never skip them out.

Also, I suggest get on to making papdis fast and log onto the blog soon. I have a new recipe planned that uses these crunchy papdis in a simple yet fabulously delicious dish.

Until then, goodbye from the West Coast!


popular Indian snack - baked flat discs made of four and spices

popular Indian snack - baked flat discs made of four and spices


popular Indian snack - baked flat discs made of four and spices

popular Indian snack - baked flat discs made of four and spices


popular Indian snack - baked flat discs made of four and spices

popular Indian snack - baked flat discs made of four and spices


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 upto. 

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


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Baked Papdi


popular Indian snack - baked flat discs made of four and spicesFlat round discs made with flour and spices, a popular vegan Indian snack.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     60 minutes
Cook time:     20 minutes
Total time:     80 minutes
Yield:                75 papdi


Ingredients:


0.5 cup Wholewheat Flour (50 gms)
0.5 cup All Purpose Flour (50 gms)
0.5 tsp Carrom seeds
0.5 tsp Cumin seeds
3 tsp Oil
0.5 tsp Salt
0.75 cup Water
Oil for brushing
Wholewheat flour for dusting

Method:


1. Take wholewheat flour, all purpose flour, carrom seeds and cumin seeds in a large bowl.
2. Add the oil and salt. You may need less/more salt, so add it little by little.
3. Start by adding half the water and knead the dough. Add more water by the spoonful as required.
4. The dough should have a stiff consistency.
5. Cover and rest the dough for 20-30 minutes.
6. Divide the dough into 2 balls and roll one of them out until it is 1 millimeter thick.
7. Use a cookie cutter to cut the dough into papdis. You can also use a bottle /box cover to do the same. 
8. Do the same with the second ball of dough.
9. Preheat the oven to 180 degree Celsius.
10. Grease a baking sheet and place the papdis on it in one layer. They should not overlap.
11. Using a fork, prick holes into the papdis.
12. Brush oil over them and bake until golden.
13. Mine took 14-15 minutes to bake. If the papdis are rolled out thin they will start burning, so I suggest checking on them after 12 minutes.
14. Allow the papdis to cool completely before storing in an air tight box.



popular Indian snack - baked flat discs made of four and spices



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