Kombadi Vade |Malvani Vade Recipe

I know, I have stopped writing blog for a week, sorry for the sudden disappearance, but i promise to give out very interesting recipes to you guys.I have been busy these
days with my packing stuffs.My vacation in India ends with beautiful memories with my loved ones and I will be flying back to Dubai on 30th April.It was a pleasant
stay with all :)In the recent time I have learnt interesting recipe from my masi (mom’s sister).She had taught me how to prepare kombadi vade.Once of my cousin had
introduced me to restaurant called PESHWA where we get lip smacking kombadi vade and tambda rassa. So I told my husband we must visit this;)They serve the best Indian
konkan food in pune and now they have started in dubai also. Isn’t it fascinating that the food which you crave for is right next to your location 🙂

Kombadi Vade is native dish of konkan. It is dish prepared with rice flour , gram flour and mixture of few added ingredients such as turmeric, salt, onions etc.It can
be eaten with chicken curry, mutton curry.The yummy it looks, tasty it is 😀 It is served with solkadhi.

Follow my page for more yummy recipes on : Foodchannelindia

Also I have put up link for chicken curry : Mangalorean chicken curry 

Ingredients :
Rice flour – 1 cup
Jowar flour – 1 cup
Corainder seeds – 1 tsp
Fennel seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Turmeric – 1 tsp
Salt as per taste
Oil for deep frying

18057764_1687653594585583_6856584859074530535_n

Procedure :
Grind the coriander seeds, fennel seeds, fenugreek seeds and cumin seeds into thin powder.Keep it aside.

Take 1 cup rice flour,1 cup jowar flour in a plate and put turmeric powder to it also add salt to taste.

After mixing dry ingredients well and add around a cup of boiled water to it and mix it with spatula or spoon.

Cover it and let it rest for 5 min.

Add grinded ingredient (coriander seeds, fennel seeds, fenugreek seeds and cumin seeds )add start kneading the dough and keep on adding water to it and the consistency
of the dough should be stiff and let it rest for 15 min.

Heat oil in kadhai for frying.

Grease your hand with oil and also put oil on plastic bag .Take some dough and make it round.

Pat the dough with hand and some oil and make the corner little thick.If you want to make hole in between the vade you can do it or else just fry as it is.

Deep fry the vades and fry it nicely on both side till it gets golden Brown.

Remove it in tissue paper so that excess oil is removed.

Serve hot with mangalorean chicken curry or malvani mutton.

Veg Chow mein |Hakka Noodles Recipe

On Lazy sunday afternoon we both were cleaning our wardrobes and all of sudden my sister got allured to eat chow mein. Bored of same old dal rice, roti sabzi.Its summer time and we all want some different variety in food as we all know variety is the SPICE of life. :D. I coudnt say no to my baby sister as I have few days to njoy my vacation in India 😛
Chow mein and hakka noodles are almost similar,there is minor difference between two- Chow mein is general term used for stir fried noodles.Main ingredient in making chow mein is the hakka noodles masala which you can easy get in food store. (picture below).It adds the tangy spicy flavour to the cuisine.Chow mein is one of the most popular dishes in china.It is fast food which originated from china and imperceptibly it came to India.IMG_20170418_131916.jpgFollow my foodchannelindia page on Facebook – FoodChannelIndia


Ingredients
:
3 tsp oil

1 small green capsicum

7 to 8 beans

3 onions

2 carrots

1/2 tsp soya sauce

1 tsp green chilly sauce

1 packet chings hakka noodles masala

5-6 garlic

2 green chillies

1/2 tsp vinegar

Salt and peper as required

Enough water to boil the noodles

Method:

  • Boil the Hakka noodles in water .Add salt so that noodles get properly coated with salt.
  • Add 2 tsp oil to the noodles so that they dont get stick to each other.IMG_20170418_125520.jpg
  • Boil it for 5 -7 min.
  • Once the noodles is half cooked switch of the flame and put it under cold water and keep it aside.
  • Finely chop the veggies – onions, capsicum , beans and carrots.IMG_20170418_130647.jpg
  • Chop the 5-6 garlic into small pieces.
  • Take pan and put oil to it.
  • Once the oil gets hot , add chopped garlic , green chilies.
  • Put onions and add add chopped capsicum, carrots ,beans. Stir fry it for 5 min till the veggies get cooked properly as we have added carrot so it will take time to cook.IMG_20170418_131556.jpg

IMG_20170418_132037.jpg

Add hakka noodles and toss it well and stir fry for a minute on high flame. Season with salt and pepper also add vinegar. Continue to toss and cook the noodles on a high flame for a minute.

IMG_20170418_132551.jpg

Add green chilly sauce, soya sauce for pungent and spicy flavour.

After adding all smooth ingredients , you can add the main chings hakka noodles masala to it.

Add salt and pepper to it. Remember you have already added salt while boiling the noodles so put accordingly.

Mix them very well and cook for 3 more min.

Switch off the flame and serve chow mein in bowl.You can have it either with schezwan chutney or munchurian gravy !

IMG_20170418_133217.jpg

Eggless Chocolate Cake Recipe

Hello friends! After all non veg , veg recipes I came out with yummy desert recipe – Chocolate cake. Last week it was my mom’s birthday, and I wanted to surprise her with homemade cake, so it was my first attempt.  It was sankashti and we dint want to go with egg base and hence I gave a try with eggless. Who doesn’t love chocolate cake ? When it comes to desert my dad’s face always lits up seeing sweets. Although mom takes all control over dads health but last week he was free to eat whatever he likes 😉 as it was her Birthday 😀

I have prepared this cake with very simple basic ingredients mixing all dry and wet mixture.This cake is made with twist as normally we use chocolate cream frosting to it but here I have used whipped cream frosting with dark chocolate ganache over it.Ganache is glaze which is heated using dark chocolate and whipped cream.

IMG_20170414_183826.jpg

Follow our Facebook page for more yummy recipes : FoodChannelIndia

Ingredients :

Dry Mixture:

1 cup maida ( All purpose flour)

1 cup Cocoa powder

1/2 tsp Baking powder

1/4th tsp Baking soda

1/2 cup icing sugar

Wet Mixture :

100 grm butter

1/2 cup milk

2 drops vanilla essence

1/2 cup Condensed milk

For Ganache ( Chocolate layering)

2 big bar of dark chocolate

Whipped cream

IMG_20170414_183808.jpg

Method :

  • Pre heat the oven at 180 degree.
  • Take big bowl and start preparing dry mixture which includes all purpose flour, cocoa powder,baking soda ,baking powder and icing sugar.
  • Take another bowl for wet ingredients – butter, milk, condensed milk.
  • Pour the dry ingredients slowly onto wet mixture  and mix it well till no lumps are found.
  • Mix all the ingredients well.
  • Spread butter and dust some flour on to the cake mould and place it aside.
  • Pour the batter into cake mould and keep it for 40 min in oven.
  • To prepare ganache take dark chocolate bar and whipped cream and melt it for 1 min in oven.Keep it aside for some time.
  • Once our cake is baked , remove it and once its cooled put it upside down in a plate.
  • Spread chocolate ganache over it.
  • Decorate it with choco chips and cherry (optional).

You can also prepare it with pressure cooker. Next time I will be preparing in pressure cooker and you can follow the recipe on my page.

Mangalorean Chicken Curry | Kori Rotti |Recipe

From long time I wanted to make our mangalorean chicken curry and I decided to give a try yesterday.As I am hardcore non vegetarian I like chicken recipes prepared by mom and trust me she is awesome when it comes to kori rotti (in tulu chicken is  called kori ).On every alternate sunday you will get to taste this at our home as its the specialty of Shetty people 😛 My mom had given me one masala which we had got it from our native place.(its in below description ).You need not add any spices to it.So I thought to give a try with this masala.You can easily get the masala powder in any mangalorean store.

Kori Rotti is a famous spicy dish of Mangalorean cuisine, a mixture of red-chili primarily based chicken Curry and crisp dry wafers  made from boiled rice.You can have this dish with rice, neer dosa or chapati too.

IMG_20170406_212044210

Ingredients :

1 kg chicken

2 Onions-medium sliced

2 Tomatoes- medium sliced

3 tsp Oil

Ginger garlic paste

4 tsp kundapur masala ( packet shown above)

Salt to taste

Turmeric powder – 1/4 tsp

water as per thickness

Grinded Coconut

For more recipes follow our facebook page : Foodchannelindia

IMG_20170402_232259724

Method :

  • Clean the chicken pieces and keep it aside.
  • Heat oil in heavy bottom vessel, put slice onions and fry them well.
  • Put ginger garlic paste to it and saute it for 2 -3 min so that raw smell is gone.
  • Put turmeric powder , chicken masala powder  and salt ( ready made kundapura  masala) to it and fry them well.
  • Add tomatoes to it and let it cook for few more minutes.
  • Add the chicken and cook on high for 4 min. Reduce the flame, place lid and cook for another 9-10 min, blend it well occasionally.
  • At last add the coconut paste and put little water and see the consistency of it and put accordingly.
  • Your chicken curry in mangalorean style is ready. You can have it with rotti or neer dosa or chapati.

You can even prepare this kori rotti with red chilly spices too but I have tried it with this masala as to see how it tastes.

 

Alu Vadi or Patrode

Have you guys heard of colacasia leaves ? To all those who are not much familiar with it let me give you quick description of the dish.

Alu Vadi or Patrode is a vegetarian dish in Malvani cuisine, Maharashtrian cuisine and Gujarati cuisine. It is made from colocasia leaves (taro, kesuve or arbi) stuffed with rice /gram flour and flavorings such as spices, tamarind, and jaggery (raw sugar).You can have it during chai time or with rice kadhi. Its lovely snack with tangy flavor.I remember how my mother would keep screaming while she fried the rolls, as I ate them right out of the oil before she could add them to the stew.

Check out my other recipes on foodchannelindia

IMG_20170403_234857002.jpg
ALU WADI /PATRODE

Patrode / colocasia leaves can be itchy at times while eating or preparing, so ask your vegetable vendor before buying it.I dint take pic of the entire process so here i will be showing how colocasia / alu wadi leaves look like

 

product_140_1
Ingredients:

For the besan paste
1 cup besan ( gram flour)
1 tbsp. rice flour
2 tbsp. tamarind extract
2 tbsp. brown sugar(JAGGERY)
1 tsp. turmeric powder

Garlic paste
1/2 tsp. red chili powder
1 tsp. powdered roasted coriander and cumin seeds
salt to taste
For the For the final step
1 tsp. turmeric powder
1/4 tsp. asafoetida
1/2 tsp oil
Few sesame seeds

Steps to make alu wadi :

1) Make the besan paste first.Mix all the ingredients together. Add a little water and whisk together. Add more water if needed.

2) Continue adding water and whisking until you have a thick paste. Keep aside.
3) Now prepare the leaves. Wash them clean and dry them using a cloth. Be careful not to tear them.
4) Spread one leaf on a flat surface with stalk side up. Trim the stalk. Coat completely with the prepared besan paste. This can get messy.
5) Now place a second leaf stalk side down over the first. Coat it with the paste. Have fun getting your fingers dirty.
6) Starting from the side of the stalk roll the leaves into a tight roll. When you get to the stalk you may have to snap it for the first couple of rolls.
7) Apply paste as you roll. Continue rolling till the end. I cut the rolls in half to fit into my steamer. I have used steamer.you can use pressure cooker s well.Grease the bottom to prevent sticking.
8) Transfer the rolls to a cutting board. They should be quite firm now. Cut them to the desired size.
9) Heat oil in a pan and add mustard seeds and sesame seeds. When they crackle add turmeric powder and asafoetida. Put all the cooked and cut alu wadis into the pan.
10 Saute until they turn brownish in color and the tops are crisp. Serve hot.

 

 

Dal khichdi

Summer is round the corner and in this scorching heat we don’t like to eat heavy at dinner so last week I decided to prepare very light food i.e dal khichdi. Dal khichdi is one of my favorite dish .This is not usual dal khichdi for stomach upset or fever.It is cooked with aromatic spices and in pressure cooker. Dal khichdi are mostly in liquid form which I like hotel style but mine was bit dry form as it depends on how much water content you take.

You can have it with pickle or rice papad or any type of papad.

Follow my facebook page : foodchannelindia

IMG_20170330_225706280.jpg

Ingredients :
1 cup rice
1/2 cup moong dal
2 tp desi ghee
coriander
Asafoetida 1/4 teaspoon.
2 onions finely chopped
1 tomato finely chopped
cinnamon stick, bay leaves,star anise (chakra phool)
ginger garlic paste
1/2 tsp Mustard seeds(rai)

/2 tsp cumin seen (jeera)

Salt to taste
Green chillies 1-2
Red chilly for tempering
Turmeric powder 1/2 teaspoon
Method
Step 1
Heat ghee in a pressure cooker.
Step 2
Add mustard,jeera,cinnamon,red chilly ,green chilly,ginger garlic paste , turmeric powder and Asafoetida and mix it well.
Step 3
Add chopped onions and tomato and Sauté for 2-3 minutes.
Step 4
Add moond dal and rice and saute well.Add 4 cups water.Salt to taste and sprinkle some coriander leaves and keep the remaining for garnishing. Close the pressure cooker with the lid and cook under pressure till 2-3 whistles are given.
Step 5
Open the cooker when the pressure reduces completely and serve hot.