Air fried Sabudana (Tapioca) Vada

 

Air fried Sabudana (Tapioca) Vada

Ingredients:

Sabudana (Tapioca) for - 1 cup (soaked 8 hours)

Boiled potatoes - 2 

Cilantro leaves chopped - 2 tbsp

Green chillies chopped - 1-2

Turmeric - a  pinch

Curry leaves chopped - 1 strand

Red chilly powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Lemon juice - half a lemon

Roasted peanut powder - 3tbsp

Salt to taste

Oil to spray

Method:

1.  Take a bowl and add the soaked sabudana. 

2.  Grate the boiled potatoes and add to this chopped cilantro, green chillies, turmeric, curry leaves, red chilly powder, cumin seeds, roasted peanut powder and salt to taste.

3.  Mix well and make small balls. 

4.  Flatten the balls and spray oil on them.

5.  Air fry at 350F for 15 to 20 minutes till done.

Khara Bun

Khara Bun

Ingredients:

Bread flour or all purpose flour – 3 cups

Butter (softened at room temp) – 1½ tbsp. 

Salt – 1 ¼ tsp 

Sugar – 2 tbsp.

Water – 1cup & 2 tbsp.

Olive oil – 1 tbsp.

Active dry yeast – 3 tsp

Masala:

Onion chopped & sautéed – 3 tbsp. (½ of a small onion)

Curry leaves – 3 strands

Cilantro – 3 tbsp. chopped

Ginger grated – ½ inch

Green chilies chopped – 2 (adjust per your spice requirement)

Milk – 2 tbsp. +1 tsp sugar for brushing

Butter – 1 tbsp. for brushing when done

Method:

1.  Disintegrate yeast in ¼ cup luke warm water (about 80-90F).  Add a tbsp. of sugar and set aside for 10 minutes.

2. Add flour and rest of the water, sugar, salt to the disintegrated yeast.

3. Knead to a soft dough by pushing and pulling method to a round ball and add a tbsp. of oil.

4. Cover the dough with a cloth and set it for proofing at a warm place for 1½ - 2 hours till the dough is double in size.  

5. Roll the dough flat and spread the masala ingredients.

6. Divide the dough to desired size.

7. Place the divided dough balls on a greased baking sheet and flatten slightly.  

8. Brush with milk mixed with sugar

9. Rest it in a warm place for 30 minutes to proof.

10. Bake at 400F for about 20 minutes till done

11. Brush with butter before serving.

Tutti-frutti cookies

 

Tutti-frutti cookies

Ingredients:

All purpose flour - 1 cup

Butter – ½ cup softened

Sugar – ½ cup

Almond essence – ½ tsp

Custard powder – ¼ cup

Baking powder – ½ tsp

Cardamom powder – ½ tsp

Tutti-frutti – ½ cup

Cashew nuts – ¼ cup chopped

Milk – 2 tbsp.

Method:

1. Whisk butter and sugar to a smooth consistency.  Add almond essence.

2. Mix the dry ingredients in a separate bowl flour, custard powder, baking powder, and cardamom powder.

3.  Add half of this to the creamed butter and sugar mixture.  Mix well.

4.  Add the rest of the dry ingredients with 2 tablespoon of milk to form a dough.

5.  Add the tutti-frutti and chopped cashew nuts to the dough

6.  Roll the dough to a cylindrical or rectangle log and cover with cling wrap.

7.  Keep in the refrigerator for 30 minutes.

8.  Cut to 1cm thick slices and arrange them on a greased baking sheet

9.  Bake at 350F for 20 minutes or till done till light brown.

10.  Remove the cookies and let them cool to harden.

Zucchini discs

 

Zucchini Discs

Ingredients:

Zucchini - 2

Salt - 1 tsp

Olive oil to brush

Pepper powder - 1/2 tsp

Chopped basil - few leaves

Mozzarella cheese- 1/4 cup grated

Tomato sliced - 1

Method:

1.  Slice the zucchini to slightly thick slices.

2.  Brush with olive oil on both sides of the zucchini slices.

3.  Sprinkle salt and pepper powder.

4.  Preheat oven to 400 F.

5.  Roast the zucchini slices in the oven for 10 minutes till cooked.

6.  Top it with tomato and mozzarella cheese.

7.  Broil for 2 minutes till cheese melts golden.

8.  Garnish with basil leaves.

Nipat

Nipat

Ingredients:

Boiled rice - 1 cup

Urad dhal - 1 cup

Chopped green pepper/Chilly powder -3 or per desired spice level

Chopped curry leaves -6 strands

Roasted channa dhal - 2 tbsp

Salt - to taste

Butter - 2 tbsp melted

Asafoetida - a pinch

Oil - to fry

Method:- 

1.  Soak boiled rice for 5-6 hours.

2.  Roast urad dhal little brown and powder it.

3.  Blend the boiled rice with less water.

4.  Add the urad dhal powder to the blend rice.

5.  Add green pepper/chilly powder, curry leaves, roasted channa dhal, asafoetida, butter, and salt.

6.  Make the dough to small balls and place greased plastic sheet and flatten to small discs.

7.  Deep fry till golden

Bread Pakora

Bread Pakora

Ingredients:
Bread slice - 3 slices cut into 4 pieces
Besan flour - 1/2 cup
Asafoetida - a big pinch
Red Chilly powder - 1/2 tsp
Rice flour - 1 tbsp
Kasuri methi - 2 tbsp
Olive oil - 1 tbsp
Salt to taste
Water to mix

Method:
1.  Mix besan flour, asafoetida, red chilly powder, rice flour, kasuri methi, olive oil with water to make a thick dough.
2.  Dip the bread slices and place on an aluminum foil in the air fryer at 350F for 5 minutes. 
3.  The dough will harden and now take off the aluminum foil and air fry for at 10 minutes at 350F till well done on both sides.
4.  Serve with ketchup.

Air fried Crispy Poha (flattened rice)

Air fried crispy poha

Ingredients:
Thin variety Poha - 2 cups
Olive oil - 2tbsp
Salt - to taste
Chilly powder - t tsp or more as per taste
Peanuts - a handful

Seasoning:
Oil - 1 tsp
Asafoetida - a pinch
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves - 4 sprigs
Red chilly -1 broken
Roasted channa dhal - 2 tbsp

Method:
1.  Take poha and peanuts in a bowl and and 2 tbsp of olive oil and mix it well so it is well coated.
2.  Keep in the air fryer in a steel colander and air fry for 8 to 10 minutes at 300F
3.  Add salt and chilly powder
4.  Add one tsp of oil and make a seasoning of mustard seeds, asafoetida, turmeric powder, curry leaves, red chillies, and roasted channa dhal.
5.  Pour the seasoning on the poha.
6.  Serve when it is room temperature.

Almond Flour Dill Crackers

Almond Flour Dill Crackers

Ingredients: Almond flour - 1 cup
Water - 3 Tbsp
Ground flaxseed - 1 Tbsp
Sea salt - 1/2 Tsp
Sea salt for topping
Fresh chopped dill -1/2 cup
Black pepper - 1/4 tsp
Basil leaves - 1/2 tsp

Method: 1. Preheat oven to 350°
2. Add almond flour, water, flaxseed, chopped dill, pepper, dried basil and sea salt in a bowl and mix with hand it becomes crumbly. Knead and make it to a dough
3. Place the dough on a piece of parchment paper and roll in with a second piece of parchment.
4. Prick with a fork on top and sprinkle sea salt.
5. Cut to square pieces and bake at 350° for 20-25 minutes till brown and done.
6. Let it cool and store in airtight container.

Spinach Chakli

Chakli is a savory snack made from rice flour, roasted gram dhal, black gram dhal and spices.  I used fresh spinach and green chilies to enhance the flavor.

Spinach Chakli

Ingredients:
Rice flour - 3 Cups
Roasted urad dhal flour - 1 Cup
Roasted gram flour - 3/4 - Cup
Asafoetida - A pinch
Fresh spinach - 3 Cups chopped & blend 
Green Chillies - 5 or 6 Depending on spice level
Butter - 3 Tbsp
Salt - To taste
Oil - To fry

Method:
1. Mix all the flours and add asafoetida and salt.
2. Add butter, blend spinach and green chilies and knead to a smooth dough.
3. Make spiral chaklis with the chakli maker.
4. Deep fry till done.
5. Store in airtight container.

Methi (Fenugreek) Masala Bread

Methi (Fenugreek) is a herb and the seeds and leaves are used in Indian cooking.  This herb is highly beneficial to health and has medicinal value.  I tried to incorporate this in bread and the taste and flavor of this bread was amazing.

Methi Masala Bread

Ingredients:
Yogurt - 3/4 Cup
Salt - 1 Tsp
Sugar - 3 Tsp
Olive oil - 2 Tbsp
Mexican cheese - 1/2 Cup shredded
Chilly powder - 1 Tsp
Garam masala powder - 1 Tsp
Turmeric power - 1 Tsp
Bread flour - 1 1/2 Cups
Besan flour - 1/2 Cup
Yeast - 2 Tsp

To be added during the mixed bread cycle:
Onion medium - 1/2 Chopped sauted in olive oil
Methi leaves - 1/2 Cup cleaned
Cilantro leaves - 2 Tsp chopped
Curry leaves - 2 Strings
Green chilies - 2 Chopped
Ginger - 1/2 Inch grated


Method:
1.  Add all the ingredients for the bread in the bread machine in the order given above.
2.  Set the bread machine to mix bread cycle.
3.  Start the bread machine.
4.  Make sure the dough is a soft elastic ball, if necessary add a tsp of flour if the dough is sticky or a tsp of oil if the dough is tight.
5.  When the machine beeps add the chopped onion, methi leaves, cilatntro, curry leaves, chopped green chilies and grated ginger.
6,  Cool completely when done and slice.

Avalakki (Poha/Flattened rice) Upkari:

Avalakki (flattened rice) upkari is a popular breakfast item or evening snack. It is served for breakfast with upma and banana.

Avalakki Upkari

Ingredients:
Avalakki (Thin variety) - 2 Cups
Powdere Jaggery or brow sugar - 2 Tbsp
Red chilies - 2
Coriander seeds - 1/2 Tsp
Cumin seeds  1/2 Tsp
Fresh grated coconut - 1/2 Cup
Salt - To taste

Seasoning:
Olive/Coconut oil - 2 Tbsp
Asafoetida - A pinch
Mustard seeds - 1/2 Tsp
Turmeric powder - 1/2 Tsp
Curry leaves - 2 Strings
Coriander leaves - 2 Tbsp chopped

Method:
1.  Dry grin cumin seeds, coriander seeds and red chilies.
2.  Add the grated coconut to the poha and mix.
3.  Add the powered spices, jaggery/brown sugar, and salt.
4.  Head the oil, add mustard seeds and when it sizzles add asafoetida, curry leaves, and turmeric powder.
5.  Pour the seasoning on the avalakki.
6,  Garnish with fresh chopped cilantro leaves.

Chakli

Chakli is a popular savory snack.  It is made with rice flour, roasted gram flour and urad dhal flour mixed with butter and spices.

Chakli

Ingredients: 
Rice flour - 3 Cups (preferably rice soaked, dried in shade and powdered)
Roasted urad dhal flour - 1 Cup
Roasted gram flour - 3/4 Cup
Asafoetida - A pinch
Cumin seeds - a Tsp
Sesame seeds - a Tsp
Butter - 3 Tbsp
Salt - To taste
Oil - To fry

Method:
1. Mix all the flours and add asafoetida, cumin seeds, sesame seeds and salt.
2. Add butter and water to mix  and knead to a smooth dough.
3. Make spiral chaklis with the chakli maker.
4. Deep fry till done.
5. Store in airtight container.

Jackfruit Bread

Jackfruit has a distinctive sweet and fruity aroma.  I have tried many recipes with this fruit as I love the sweet and fruity aroma.  I tried making bread with it and it was a huge success with my family and friends.

Jackfruit Bread

Ingredients:

Bread flour - 3 cups

Jackfruit - 10 pieces

Butter - 2 tbsp

Coconut milk - 1/2 cup

Skim milk - 1/2 cup

Brown sugar - 1/4 cup

Cardamom powdered - 1/4 tsp

Salt - 1 tsp

Yeast - 3 tsp

Raisins - 3 tbsp

Chopped cashew and almonds - 3 tbsp

Method:

1.  Blend five pieces of jackfruit in milk.

2.  Add the blend jackfruit, coconut milk, butter, brown sugar, cardamom powder, salt in the bread machine.

3.  Add the bread flour and yeast.

4.  Start the bread machine in the mix bread cycle.  If necessary add a tsp of milk.

5.  In the meantime chop the other five pieces of jackfruit.

6.  Make sure the dough is smooth and elastic.

7. When the machine beeps add the chopped jackfruit, raisins, chopped nuts.

8. Cool completely and cut slices.

Guacamole Bread

Guacamole is a dip and made with avocado as the main ingredient.  The other ingredients used in this are onions, hot peppers, tomato, garlic, lime juice and cilantro. This Mexican recipe inspired me to experiment with guacamole flavor bread.

Guacamole Bread

Ingredients:

Bread flour - 2 cups

Avocado - 1 ripe

Roma tomato - 1 small chopped

Onion - 1/4 of a medium size chopped

Cilantro - 3 tsp chopped

Garlic - 2 cloves crushed

Sour cream - 3 to 4 tsp

Jalapeno - 1 chopped

Salt - a tsp 

Sugar - 1 tbsp

Pepper powder - 1/4 tsp

Sun-dried tomatoes - 3 tsp

Lime - juice of half 

Avocado oil - 3 tbsp

Yeast - 2 tsp

Bread Machine Method:

1.  Place sour cream, tomato chopped, avocado scooped, salt, sugar, lime juice, pepper powder, avocado oil in the bread machine.

2.  Add the bread flour and yeast.  

3.  Start the bread machine in the mix bread cycle.  If necessary add a tsp of liquid.

4.  The dough should be smooth and elastic.

5.  In the meantime saute the onions in a tsp of oil.

6.  When the machine beeps add the onions, sun dried tomatoes, chopped cilantro, chopped Jalapeno.

7.  Cool completely when done and cut slices.

Poha Chivda

Poha Chivda is a popular snack of Bangalore.  It is a healthy snack with a mixture of spices and nuts with sweet and spicy taste and easy to prepare.

Poha Chivda

Ingredients:
Thin poha - 6 cups
Peanuts - 1/4 cup
Cashew nuts - 1/4 cup
Dry Coconut pieces - 1/4 cup
Green chilies - 6 to 8
Roasted gram (chutney dhal) - 1/4 cup
Curry leaves - 6 strands
Raisins - 1/4 cup
Garam masala - 1 tsp
Turmeric powder - 1 5 tsp
Salt - to taste
Sugar - 3 tbsp
Lemon juice - 1/2 lemon
Red chilly powder - 1 tbsp
Chaat masala - 1tsp
Asafoetida - a pinch
Mustard seeds - 2 tsp
Sesame - 1 tbsp
Coriander Cumin powder - 1 tsp
Olive Oil - 1/4 cup

Method:
1.  Place the poha in the oven at 200 F for about two hours till crisp.
2.  Heat oil and roast peanuts, cashew nuts, dry coconuts pieces, roasted gram, raisins, green chilies till crisp, curry leaves separately.
3.  In the same oil add asafoetida, turmeric, mustard seeds, sesame seeds, and when is sputters turn of the heat and add chilly powder, salt, sugar, lemon juice, coriander cumin powder, garam masala powder, chaat masala powder.
4.  Add this to the poha and mix.  Adjust seasoning to taste.

Manapparai Murukku

The Indian Cooking Challenge for June is classic traditional snack, the famous Murukku.  These murukkus are from a town down Tamil Nadu called Manapparai.  The recipe source is from "The Hindu" newspaper.  This murukku has a unique taste as the water in Manapparai is uniformly salty and gives the murukku its distinctive flavor.

Manapparai Murukku

Ingredients:
Rice flour - 2 cups

Urad dhal roasted and powdered - 4 to 5 tbsp

Cumin seeds, sesame, ajwain- 1 tsp each

Asafoetida: A pinch

Salt - to taste

Water - to mix the dough

Oil -to deep fry

Butter - 2 tbsp

Method: 

1.  Mix all ingredients with rice flour and urad dhal flour.

2.  Add water little by little, kneading into a thick batter. 

3.  Fill it into the murukku maker (with round holes) and rotate to form coils. S

4.  Fry in medium heat till crisp.

5. Store in airtight containers.

Mini seasoned idlis

Idli is a very popular South Indian breakfast dish. This recipe is a twist to the regular idli and is tempered with spices.

Mini seasoned idlis

Ingredients:
Mini idlis - 70 (or 16 regular idlis)
Salt to taste
Seasoning:
Olive oil - 4 tbsp
Mustard seeds - 2 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Black dram dhal (urad) - 1/2 tsp
Curry leaves - 2 strands
Black pepper crushed coarsely - 1/2 tsp
Dry red chilly - 1
Cashew halved - a handful
Chutney powder - 4 tsp or as per taste
Lemon juice -  tbsp
Cilantro leaves chopped - 2 tbsp

Method:
1. Make 4 plates of mini idlis in the steamer or cut the regular idlis to cubes.
2. Take out of the mold and cool it completely.
3. Heat oil in a pan and add olive oil, asafoetida, mustard seeds, cumin seeds.  When the mustard seeds crackle add the urad dhal, curry leaves, crushed black pepper, red chili and cashew nuts.  Saute.
4. Add the cooled idlis to the pan and toss gently.
5. Finally add the chutney powder and mix.  Adjust salt if necessary.
6. Add the lemon juice and garnish with chopped cilantro leaves.

Add asafoetida, curry leaves, mustard seeds to the oil. When the seeds splutter, - See more at: http://www.sanjeevkapoor.com/Mini-Tempered-Idlis.aspx#sthash.TERzrHW8.dpuf

Add asafoetida, curry leaves, mustard seeds to the oil. When the seeds splutter, - See more at: http://www.sanjeevkapoor.com/Mini-Tempered-Idlis.aspx#sthash.TERzrHW8.dpuf

Uddina Vade

Uddina (Urad dhal or black gram dhal) vade is a traditional South Indian breakfast dish.  Vade is typically and traditionally served along with a main course such as Dosa, Idli, or Pongal.

Uddina Vade

Ingredients:
Urad dhal - 2 cups
Green chilies chopped - 3-4
Curry leaves chopped - 2 strings
Ginger grated -1/2 inch
Cilantro leaves chopped - 3 tbsp
Coconut chopped - 1 tbsp
Asafoetida - a pinch
Black pepper roughly crushed - 1 tsp
Salt to taste

Method:
1.  Soak urad dhal for 3 to 4 hours.
2. Grind urad dhal in a wet grinder or blender with as little water as possible (just enough water to blend) for about 15 minutes till light and fluffy.
3. Now add the chopped green chilies, curry leaves, ginger grated, cilantro leaves, coconut pieces, asafoetida, black pepper, and salt.  Mix well.
4. Heat enough oil in a pan.
5.  Wet your  hand well and make a small ball and make a hole in the middle and gently slide in the hot oil.
6.  Deep fry in medium flame and fry on both sides till crispy.
7.  Serve with coconut chutney and/or sambar.

Avarekaalu Akki tari Kadabu (Steamed Cream of Rice balls)

This dish has different names in different regions.  In Mangalore it is called pundi katti and in Bangalore kadabu. This dish is made for breakfast with cream of rice.  Ideally, rice is washed and dried in shady cool  place and processed to cream of rice texture and then prepared for the authentic taste.

Avarekaalu Akki tari Kadabu

Ingredients:

Cream of Rice - 2 cups
Water - 4 cups
Avarekaalu (Lilva papdi) - 1 cup
Cilantro chopped -  1/4 cup
Green chillies - 4 or more per taste
Ginger grated - 1 inch
Coconut grated - 1/4 cup
Lemon juice - of half a lemon
Butter - 1 tsp
Salt to taste

Seasoning:
Olive oil - 4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Asafoetida - a pinch
Curry leaves - 2 strings

Method:
1.  Cook avarekaalu in water with salt till tender.  Drain and set aside.
2.  Take olive oil in a pan and make a seasoning of mustard seeds, asafoetida, cumin seeds, urad dhal, chana dhal, curry leaves.  Add the water, salt, cooked avarekaalu and boil.  Reduce the heat and add the cream of rice.  Also, add, the grated ginger, green chillies, lemon juice, chopped cilantro.
3.  Keep stirring and cooking till all the water is absorbed.
4.  Add a tsp of butter for flavor.
5.  After it has cooled a little make oval shaped balls applying a little oil on your hand.
6.  Steam the rice balls (kadabus)  in a steamer for 15 to 20 minutes.
7.  Serve with coconut chutney.

Raj Kachori Chaat

Raj Kachori is a delicious chaat from Rajasthan, the interesting factor being that though the name has kachori, this hardly has any kachori in it. This is a huge gol gappa sort of chat, that is filled in with delicious items in it.  This recipe is for the Indian Cooking Challenge.

Raj Kachori Chaat

Ingredients:


Kachori: 1 cup all purpose flour
¼ cup semolina
2 pinches baking soda


Filling:
Boiled potatoes chopped finely 
Boiled moong sprouts
Boiled black channa
Boondi, soaked for 10 minutes and squeezed
Dahi vada
Papadi

Sauces:
Fresh beaten curd
Sweet tamarind chutney
Spicy green chutney
Garlic chutney

Dry spices:
Salt
Chaat masala
Red chilly powder
Black salt

Garnish
Fine sev
Coriander leaves


Method:

Kachori:
1. Mix both the flours .
2. Add baking soda and knead into a semi soft dough.
3. Cover and leave for 30 minutes.
4. Divide the dough into 14 parts and make balls.
5. Flatten a ball and roll it into a disc about 3’’.
6.Deep fry , adjusting the flame from slow to medium and vice versa, till you get a real crisp golden kachori.
7. Make all the kachoris in the similar manner.
Once the kachori is made make sure you store them in an airtight container.
These can be prepared at least a week before.  
 

Filling the kachori:
1.Gently tap the upper layer of the crisp kachori and made a wide hole and fill it with dahi vada, papdi, boiled chopped potatoes, black channa, soaked boondi, sprinke spices, beaten yogurt, sweet chutney, spicy chutney, garic chutney, spices.
2.  Garnish with fine sev, and chopped corriander leaves.
3.  Serve IMMEDIATELY.