KUNDAPUR MASALA

Kundapur is town in udupi known for its unique recipes. Kundapur masala is special masala used in most of the dishes. This masala is easy to make and yummy to taste. here you go  with the recipe..

Ingredients:

1. 200 gms red chillies{dry} 
2. 100 gms coriander seeds 
3.  35 gm jeera
4.  11/2 tbsp peppercorns 
5. 1 tbsp methi seeds 
6. 3/4tbsp turmeric pwd
7. 15 garlic flakes{dont peel the skin}

Method:

Roast and pound all the above ingredients except garlic which has to be added last without peeling the skin cool and store in air tight container. This can be used for mutton, chicken, vegetables and egg. I will soon post prawn pulao made using this masala.  

Bhindi Jaipuri : crispy fried okra

Jaipuri bindi, i tasted this recipes for the first my at a friend's sister's wedding they were from Rajasthan. I loved it so much. These crispy spicy okras are sinful as they are deep fried. Today when, I open the fridge and saw lady's fingers or okras the image of the dish flashes in front of my eyes and I decided against my no deep frying resolution and made this dish.

Ingredients :

Lady's fingers or okra : 100gms
Gram flour ( besan) : 1/2 cup
Chilli powder: 1tsp
Cumin powder : 1 tsp
Turmeric powder : 1/2 tsp
Amchur powder (dry mango powder) : 1 tsp
Fennel : 1tsp
Onion seeds (kalonji) : 1 tsp
Garam masala : 1/2 tsp
Salt as per taste


Method:

1. Wash and dry the okra
2. cut the ends and slit in the middle 
3. Mix all the dry ingredients 
4. Add the mixture to the okra, add few tsps of water so that the spices stick to okra
5. And keep them aside for an hour. This acts like a marinade, 
6. Heat oil in a wok and deep fry the okra
7. Serve crispy okra with rotis or rice 

Baked apples with oats and nuts stuffing

Baked apples with oats and nuts stuffing 

If you are bored serving the usual desserts that have loads of calories in them. Baked apples with oats and nuts filling are a yummy and healthy option. Your guest will not say no and I'm sure they will eat up an entire apple without any complain and ask for more.

Ingredients :

Apples : 2

Oats : 2 tbsp

Chopped/ crushed Nuts : 3 tbsp ( mixture of almonds, figs, raisins and dates )

Brown sugar : 2 tbsp

Melted butter : 1 tbsp (optional, i didn't use it) 

Honey : 1 tbsp

A pinch of cinnamon  

Method :

Cut the top of the apple and core them . 

Roast the oats slightly 

In a bowl mix the nuts, oats, brown sugar and cinnamon  . ( you can add the butter also- optional )

Spoon the mixture into the scooped apples. Sprinkle some water.

Place apples in the oven and bake for 30 mins at 150 C

Drizzle honey on the apple and serve them hot. 

Tatte idli

ತಟ್ಟೆ ಇಡ್ಲಿ  This time when i visited my foster mom for Ganesh Chaturthi she made amazing Tatte idlies.

Tatte idlis are very popular in Karnataka, those of you who have traveled on the Bangalore -Mysore highway would have surely come across a number of Tatte idli stall in Bidadi... Bidadi tatte idlis are a must have for every traveller ....Tatte means 'plate' in kannada and these idlis get this name from the fact the batter is poured in small plates and steamed. You can pour the batter in glasses and call them 'lotte' idlis... well i do that at times ;)

Ingredients :

•  Split black gram ( urad dal) : 1 cup
•  Rice semolina (sooji ) : 2 cups
•  Salt as per taste
• clarified butter (ghee) or oil : 2 tbsp 

Method :

1. Soak the gram in water for 4 hours
2. Grind it into a smooth paste : ( add very little water, don't make it watery )
3. Soak the rice semolina for 30 mins in water 
4. Drain the water and add it to the black gram paste 
5. Mix well, add salt and keep it aside for 8 hours to ferment 
6. Grease the plates with clarified butter/oil  and put the fermented batter and stack the plates in stand
7. Steam for 15 mins
   
   
   
   
8. Serve with coconut chutney and dollop of clarified butter ( ghee)

Coconut Chutney

Coconut chutney is a must have accompaniment with many main dishes like idli, dosa, chapati and more.
This chutney is made every time  we make idli or dosa at my place. This is a every easy recipe, but still i thought i should post it.

Ingredients :
Coconut : 1
Salt as per taste
Coriander leaves : 7-8 sprigs
Tamarind : marble size
Water : 1/4 cup

for seasoning 1 :
Oil : 1 tbsp
Split black gram (urad dal) : 1 tsp
Green chillies: 4-5

for seasoning 2:
Oil : 1 tbsp
Mustard: 1/2 tsp
Curry leaves : 1 sprig
Dry red chilli : 1-2

Method:

1. In a pan heat a oil for seasoning add  black gram and green chillies and saute for 2mins
2. Grate the coconut
3. Put the grated coconut, the seasoning, salt, coriander leave,water,
   
   
   tamarind and grind well. 
4. In a pan heat oil and put all the seasoning ingredients and saute till the mustard crackles.
5. Take off the flame and pour it on the ground chutney. 
6. Serve it will idlis, dosas or paddus :)
   

Modak : steamed dumplings stuffed with coconut and jaggery filling

Well when i started making Ganesh chaturthi specials during this week, Modaks were on top of my mind, but i wanted to make them in last, just on eve of chaturthi. And today when i came came back from office i was in pretty messed up mood and also very tired. And I knew only making  modaks can rewind my mind and relax it... and now,  here you are reading my blog that i'm happily typing after i made first batch of Modaks... I pray that this chaturthi all your problems to disappear in a blink as the yummy modaks disappear from the plate...

So here you go with my recipe ...

Ingredients :

• 1 cup rice flour 
• 3/4 cup powdered jaggery 
• 1 cup grated coconut
• 1 tsp poppy seeds
• 1 tsp  sesame seeds
• 1/4 tsp cardamon powder
• 2tsp ghee (clarified butter)
• 1 pinch salt 

Method : 

For the filling :

1. In a pan melt 1 tsp ghee and roast poppy and sesame a little 
2. To this add grated coconut , jaggery powder and cardamom powder and mix well
3. The cook till all the jaggery melt and bends with the coconut and starts leaving the sides ( do not overcook as the jaggery will harden )
4. remove and keep aside

Modak dough:

1. Boil 1 and 1/2 glass of water with a pinch of salt and 1 tsp ghee in it. 
2. When the water is boiling, remove about a half a cup of water and keep aside 
3. To the remaining boiling water  rice flour and mix well such that their no lumps, add a little boiling water if you desire and cook  ( dont make the dough watery ) 
4. Remove the dough in a plate and knead well
5. Make small balls of the dough 
6. Take a small ball and flatten it on your palm, apply a little hot water to your palms if needed. 
7. Place a small amount of filling on flattened dough and join the edges to form a modak. 
8. Repeat this for all the dough balls
9. And steam the modaks in a steamer for 15 mins

Your modaks are ready... 

Motichur ke ladoo

My love for ladoos started very early in my childhood. I was 4 yrs when i learnt the recipe for boondi ladoo... i shall tell you the story in my blog post on Boondi ladoo which is coming soon... but this post is on Motichur ladoo...

Ladoos are favourite sweets of Ganesha so I thought it would be apt to post the Motichur ladoo recipe, so that my friends can make them for Ganesh chaturthi  to be celebrated this weekend. Motichur ladoos get their name from the small pearl like boondi that made into ladoos. 

Ingredients :

For Boondi Batter :

• Gram flour                             - 1 cup
• Super fine semolina                  - 2 tbsp
• Melted ghee                         - 1 tbsp
• Saffron colour                       - a pinch 
• baking powder                      - a pinch

For Syrup:

• Sugar                                   - 1 cup
• Water                                   -  1 cup
• Saffron strands                    - a few
• Cardamom pwd                    - ½ tsp
• Rose water                          - 1 tsp

other ingredients 

• Sliced almonds                     - 6-7
• Raisins                                  - 1tsp
• Ghee                                    -  to grease hands
• oil to fry

Method : 

1.  Sieve gram flour and semolina, so that there are no lumps and add saffron colour and  baking pwd to it.
   
2. Add melted ghee and mix.
3.  Make a batter by adding water little by little and  making of pouring consistency ( don't make it too water or too thick) and keep aside. 
   
4. Take sugar in  bowl and add equal amount of water
   
5. Once the sugar is dissolved completely, bring it to boil with continuous stirring.
6. Turn the flame to sim till the syrup one string consistency  Turn off the flame and add cardamom powder, saffron strands, 1 pinch of colour,  rose water and mix. 
   
   
   
   
   
   
7. In a frying pan heat oil and start frying boondis. To fry boondis , hold a slotted spoon a little above the oil and pour a little amount of batter on it and rub the batter with a spoon so that small drops of batter fall in the oil.  
8. Fry boondi on medium flame for 2 -3 mins and remove them while they still soft ( dont let them become dark and hard)
   
   
9. Put the boondi in the sugar syrup
   
   
   
10. Repeat this till all the batter finishes 
11. Add the dry fruits , 3 tbsp of boiling water and mix well 
12. Put in a food processor and pulse once ( don't worry the boondi will not get smashed if pulse for 2 seconds... don't pluse too much)
    
13. Remove in a Plate. 
14. Grease your hands with ghee, take a small portion of the boondi and start making small round ladoos. 
    
    
    
    
    
    
    
    
15. Place the ladoos on small paper cups and garnish with almond slices. 
16. Your bhog for Ganeshji is ready :)