Easy Aloo Tikki

         

     In north india, aloo tikki is usually served with chole , garnished with onions, a sweet tamarind-jaggery chutney and hot green chutney made from green chillies and coriander. You can make aloo tikki by stuffed with a spiced filling of peas & paneer or chana dal. 
              You can add corn flour, rice flour, bread crumbs or rusk powder as a binding agent while making aloo tikki.  Most of the time, I prefer adding bread crumbs and corn flour while making patties.  Rusk powder or bread crumbs, gives crispiness to the tikki.

Ingredients :

• Potatoes - 3 medium 
• Salt - ¾ - 1 teaspoon
• Amchur powder / dry mango powder - ½ teaspoon
• Coriander powder - ½ teaspoon
• Chat masala powder - ½ teaspoon
• Chili powder - 1 teaspoon
• Coriander leaves - 1 sprig (finely chopped)
• Corn flour / rice flour / bread crumbs / gram flour - 2 - 3 teaspoons(for binding)
• Oil - for shallow frying

Method :

1. Rinse potatoes and pressure cook them until soft. Then drain the water and allow it to cool. Peel off the skin, put them in a bowl and mash them.
2. Add red chili powder, amchur powder, coriender powder, chat masala,corn flour salt, and coriander leaves into the bowl and mix along with potatoes.
3. Divide into equal portions and roll into balls.
4. With damp hands, flatten each potato ball to make ½ inch thick round patties.
   
5. Heat oil in a tawa or a frying pan over medium heat. Gently place the patties and shallow-fry them. When one side of the tikki becomes golden brown, flip it to the other side.
6. Gently flip for a few more times for about 3 - 5 minutes till a thick crust is formed.
7. Remove and drain on a kitchen towel.
8. Repeat the same steps with the remaining patties.
9. Serve aloo tikki with coriander chutney or tamarind chutney or Tomato ketchup. 
   

Note :

• If you like bread crumbs then roll the patties in bread crumbs and fry.

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Tondekai / Ivy gourd /Tindora Sambar

            

                The main thing about the sambar is the sambar masala that’s homemade. The use of Byadagi chillies and spices gives a great colour and aroma to the dish. Udupi sambar recipe is usually prepared by using a mixed vegetables. The uses of mixed vegetables in this preparation are the main reason for its delicious taste. 
               The main difference in this sambar is the use of big onion and jaggery, which gives slight sweet taste to Sambar. I'm using a single vegetable Tondekai / Ivy gourd, you can also use all type of vegetables individual or mixed. But one or two ingredients may varies. Let's see the ingredients and preparation method of Udupi sambar recipe.
               If you like my recipes and you have any requests , questions please comment me bellow ,thank you.

Ingredients :

• Tondekai /ivy Gourd/Tindora -150 gms
• Onion – 1 big
• Tomato - medium 
• Jaggery -1"piece 

Roast and Grind:

• Dry Red Chillies – 5-6
• Coriander Seeds – 1 tblsp
• Cumin Seeds – 1 tsp
• Fenugreek seeds - 1/4 ts
• Coriender leaves -2 strings
• Half Coconut – freshly grated
• Garlic - 3 pods

For Tempering:

• Oil – 3 tsp
• Dry Red Chillies – 2
• Mustard - 1/2 tsp 
• Curry leaves - 1 string
• Garlic – 2 cloves
• Turmeric - a pinch 

Method:

1. Chop tondekai,1 tondekai into 4 pieces. 

2. Take a handi add chopped tondekai and jaggery ,sliced onion,chopped tomato, salt. Cook until tondekai become tender . 

3 . Separately dry roast all the ingredients given under grinding and add garlic , grated coconut and then grind them together to a fine paste.

4.  Heat 3 tsp oil in a pan, add Ingredients given under tempering and fry .

5. Add Cooked tondekai mixture . stir well.

6. After 2 minutes, add turmeric and the ground paste ,water and give a stir , Bring to a boil.

7. Garnish with coriander leaves.

8. Serve with plain hot rice.

Note :

• If your tondekai / Ivy gourd started to ripping inside  ( becomes red) , don't add tomato or tamarind .
• Add jaggery more for ripped tondekai  , no need for tender tondekai . 
• Add 1/4 Onion , coriender leaves while grinding .

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Undi kadubu/Pundi /akki tari kadubu ( tulunaad spcl)

                 Undi kadubu or Pundi or Pundi Gatti,rice rava dumpling  usually a round shaped soft rice dumpling belonging to Tulu Nadu region , prepared by soaking, grinding, tempering, cooking and finally steaming the rice. Pundi Gatti is popularly known as Undi kadubu or Pundi in Udupi and Mangalore towns . Like most of the Mangalorean breakfast recipes Neer dosa , odu dosa ( prepared in soil skillet), idli , Uddina dosa, kotte kadubu it is usually served with Coconut chutney or Sambar.

                 When it comes to breakfast it is always a question, what to prepare? Everyday we will look for something different. Here is one of the healthy and delicious breakfast from malenaadu region of Karnataka - undi kadubu/akki tari kadubu/pundi gatti. It can be prepared with rice flour also which is popularly called hittina kadubu. Akki tari or rice rava can be prepared at home or you can buy it from the stores as well.

                 Since my childhood I had this undi kadubu plain and sweet version which made using jaggery and coconut combination.My mother in law prepares those traditional dishes awesomely. In my school days my mom prepares this plain undi kadubu and sweet version for my lunch box . Sweet undi kadubu goes well with honey and ghee , and i thanks to my MIL for this wonderful dish!

              You can make this Undi kadubu / pundi in 2 ways, one from akki tari /rice rava , another is rice batter . I'm sharing akki tari method and this one is so easy to make.

Ingredients:
2 cups Rice (cleaned)
1 cup Fresh grated Coconut 
Salt to taste

Water -4 cups

Tempering/Tadka:
2 Tbsp Oil 
1 Tsp Mustard Seeds
1 Tsp Chana dal
1 tsp Cumin Seeds
1string curry leaves

Method:
1. Heat a broad pan add 2 cups of rice,and fry until colours changes into lightly golden , cool down completely . 

2 . Add cooled rice into jar and ground into a rava consistency , remove and keep aside.

3. In the same pan heat oil , add the mustard & cumin seeds. When seeds splutter , add the gram dal,  curry leaves & saute till the dal turn golden brown.
4. Add 4 cups of  water, salt, freshly grated coconut & mix. Allow the water to boil on a medium heat.
5. When water starts boiling, slowly slide in the prepared rice rava & mix thoroughly. Ensure no lumps are formed while mixing.
6. Cook the rava on a low-medium heat for about 5-7 mins. Keep mixing in between. When the rava gets cooked, it leaves the edges of the pan. Remove the cooked mixture from the heat.

7. Keep a bowl of water ready.
8. While the rawa mixture is still hot, take a part of mixture at a time & prepare undi kadubu/pundi/ dumplings out of it. Keep dipping your hand in the cold water while making the kadubu. 
9. Prepare the steamer. Place these kadubu on the steamer plate & steam the rice rava balls for 15 mins on a medium-high heat.
10. Switch off and Allow the steam to escape & let the kadubu/pundi cool to handle . 

11. Serve with Coconut Chutney  or sambar and honey for kids.

Notes:

1. Tempering enhances the taste and avoid the batter to stick pan.

2. If you don’t like round shaped balls, you could press the mixture like a fist too.
3. You can use any idli steamer ,  but I used traditional Mangalorean tatte idli steamer.

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Aloo Paratha

              

            Aloo paratha I had first time in Agra, one of restaurant. They served aloo paratha with picakle, and the taste is so yummy. After that I loved to have it, Just as North Indians love South India's idly, dosa, chutney and sambar. I love their Aloo Paratha, Kulcha,Naan,Palak paneer, Bhindi masala, Dhoklas, Rasagulla etc. Out of interest, I learnt many North Indian dishes from google and tv cookery shows. Aloo Paratha is one of my family favourite. Initially, when I tried aloo paratha,  it was very hard to me. Now with practice, I have learnt the art of making delicious parathas easily and at the same time I would like to share with you. Today we will learn how to make aloo paratha following our recipe with step wise pics.

          Aloo Parathas are perfect for a weekend breakfast or dinner, my hubby always like to have this , so I prepare aloo paratha every alternative Saturday.  Parathas are one of a Indian whole wheat flatbreads , they can be made with different fillings . This recipe filling is Patato/Aloo as same we can make Paneer paratha , Gobi paratha, Radish/mooli paratha etc.

Ingredients:

for the Dough:

• 2 cup whole-wheat flour
• 1 cup water (Use more as needed)
• Pinch of salt
• Curd- 1ts (for smooth dough)

for the Filling:

• 3-4 medium potatoes
• 1/2 tsp salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 tsp - Amchur powder/dry mango powder ( easily available in all stores now)
• 1 tsp - Chat masala 
• 1 1/2 tsp Red chilly powder 
• 1/2 teaspoon garam masala 

Also :

• whole-wheat flour for rolling
• Oil to cook

Method

Making the Dough:

1. Mix flour, salt, curd and water together to make a soft dough (add water as needed).
2. Knead dough for 2-3 minutes to make the dough soft, smooth and pliable.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest minimum 15 minutes.

Filling:

1. Boil 2 medium potatoes until tender.
2. Once cooked, drain the water and let the potatoes cool down.  
3. Once the potatoes are cool enough to handle, peel and mash them.
4. Add Amchur powder,chat masala, cumin seeds, garam masala, Red chilly powder and salt to mashed potatoes. Mix well.

 Paratha making:

1. Divide the dough into equal part balls.
2. Then divide the potato filling into equal balls. Potato balls should  larger than the dough balls.
3. Roll dough ball into a small circle.  Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling , remove extra dough and cover neatly. Repeat to make all balls. 
   
4. Meanwhile heat the tava, Press the filled ball lightly on dry whole wheat flour from both sides.
5. Using a rolling pin, roll the balls lightly to make circles, keeping the sealed side of the balls on top ,lightly dust the parathas with dry flour. 
6. Drizzle the oil to tava or Place the paratha directly on the tava , drizzle one teaspoon of oil over the paratha .When the paratha start to change color and puff up, flip it over. You will notice some brown spots.
7. After a few seconds, again drizzle one teaspoon of oil over the paratha. Flip the paratha again , making sure the paratha is golden-brown on both sides. Repeat the same for the remaining parathas.
   
8. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil paper or in a covered container.  For your good health eat fresh and hot foods.
   

Note:

• Parathas can be served with Butter or Plain Yogurt or Pickle. 
• Add red chilly powder as per your taste.
• We can make Aloo paratha in one more version . 

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Kokam/Punarpuli Juice/Sherbet

          The outer cover of fruit is dried in the sun to get aamsul or kokam. It is also known as bhirand in Konkani and punarpuli/muragalu in Kannada.

          It is used as a staple souring agent typically in Goan cuisine and some parts of  Maharashtra and Karnataka. Kokum yields a peculiar flavour and blackish red colour. As a souring agent, it is used as an alternative to tamarind in curries and other dishes.   

         A plenty of  Kokam trees available in my native place  (Malnad). I remember in my childhood days my grandmom using this trees Gum for making seafood instead of tamarind .  We ate a lot of Kokam fruits in those days.

        Kokam is perfect for reducing heat and inflammation , it is an ideal anti - dote for pitta dosa.  Counter acidity and relieve sunstroke .  Kokum holds great anti-obesity factors. It lowers the risk of cholesterol and also kills the growth of fatty acids consequently resulting in controlled weight of a person.

Ingredients :

Dry Kokam pieces-3-4

Water -1 glass

Sugar -2ts

Lemon juice - optional 

Mint leaves - optional 

Method :

1. Soak dry kokam until it will become  soft.

2. Squeeze well and remove juice or grind and strain ,add required water . 

3. Add sugar,lemon juice mix it.

4. Add ice cubes and serve Kokam/Punarpuli  juice/Sherbet cold.

• Kokam syrup also available in markets now for easier recipe . 

Be cool....!!!!😎 In these summer days . ..

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Bassaru/Upsaaru/Udaka

    
       Bassaru -Palya , they make a perfect combination with Ragi balls and Jowar balls . They are spicy , tangy and keep you smacking your lips for a long time . Bassaru and palya are ( again ) a healthy choice because the filtered stock is boiled again with ground sapices which kind of acts as an appetizer . Palya is milder than bassaru and you can modify your as you desire . I have prepared my own ,though there are a lot of versions to Bassaru . Hope you like this version too . 

Ingredients :
Mixed greens &dal Stock/Soppu bele kattu-2glass
Tomato -2 roughly chopped
Onion -1 roughly chopped
Green chilly -3-4
Coriender leaves -3 strings .
Garlic -4-5 pods
Brinjal -1 medium size
Salt to taste

Method :
1.In a cooker add Turad dal,chopped Amaranth leaves , Palak leaves, Fenugreek leaves , turmeric , oil cook for 2-3 whistles . Strain the stock .
2.Heat oil,add roughly chopped Green chilly , Tomato,Onion fry well.Switch off the flame.
3. Add skin removed garlic,Coriender leaves .
4. Take a medium sized Brinjal and burn directly on flame.
5. Dip burned Brinjal in water,cool down and remove skin.
6.Add fried items and skin removed Brinjal into jar.Grind to a fine paste .
7. Take a kadai add Mixed greens &dal Stock/Soppu bele kattu,boil and add ground paste ,salt mix,boil well . Add chopped coriander leaves .

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Soppu bele Palya/Mixed greens dal sabji

Bassaru / Upsaru is made from the filtered stock from cooked dill leaves / Mix greens / Drumstick Leaves with lentils and once filtered , the remaining residue is made in to palya / stir fry . 

Ingredients :
Oil-2tsp
Mustard -1/2tsp
Jeera -1/2tsp
Garlic -2 pods
Boiled mixed greens& dal
Salt to taste

Method :
1.Heat oil add Mustard , Jeera , garlic fry well.
2. Add slit green chilly saute for a minute,add chopped onion cook,add required salt.
3.Add strained mix greens and dal,toss well.

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