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.

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.

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.

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.

Masala Khara Biscuits

I tried this recipe which I had learned from a cooking class which I had attended in Bangalore during my college days.

Masala Khara Biscuits

Ingredients:

All purpose flour - 3 cups
Butter/margarine/any fat of your choice - 1 cup softened
Sugar - 6 tsp
Salt - 2 tsp
Green Chillies - 6 chopped fine or more per taste
Ginger - 1/2 inch grated
Cilantro - 1/4 cup chopped
Curry leaves chopped - 3 strings
Mint leaves chopped - 12 leaves
Onion - 1/2 chopped (small onion) sauteed in a tsp of olive oil
Yogurt - to mix as needed
Baking powder - 3/4 tsp


Method:
1.  Sieve flour with baking powder and salt
2.  Cut the fat in the flour with sugar
3.  Do not knead it.  It must be bread crumb consistency
4.  Mix the chopped chillies, cilantro, curry leaves, mint leaves, grated ginger,sauteed onions
5.  Add a little yogurt to make the dough
6.  Roll it to 1/8 inch thickness  and cut to desired shapes
7.  Place on a baking sheet a little apart
8.  Bake at 350 degrees F for 20 to 25 minutes or till done.

Kodbale

This version is my mom's recipe  made with rice flour, fresh coconut, red chillies, asafoetida and deep fried.

Ingredients:

Rice Flour - 2 cups
Semolia fine variety - 1/4 cup
Oil - 4 tbsp for the dough
Fresh coconut grated -  1 cup
Red chillies - 6 or 7 as per taste
Asafoetida - a pinch
Butter - 1 tbsp
Salt to taste
Oil to deep fry

Method:
1.  Sauté semolina in a tsp of oil till warm and set aside.
2.  Blend coconut with red chillies and asafoetida.
3.  Mix the rice flour, salt, semolina, blend coconut with red chillies,asafoetida with butter and 4tbsp of hot oil.
4.  Knead to form a firm dough.
5. Take out a small ball, roll and coil it around in the shape shown. Repeat with the rest of the dough.
6. Heat enough oil for deep frying.
7. Drop the rings into the oil with out overcrowding and fry them on low to medium heat till they turn golden brown both sides.
8. Remove them with a slotted spoon and drain them on kitchen towel.

Cilantro Sticks

This is a crispy, crunchy spicy snack made with flour, cilantro leaves, ginger, and green chillies created by me.

Cilantro Sticks

Ingredients:
All purpose flour - 2 cups
Cilantro - 1 big bunch
Ginger - 1/2 inch
Green chillies - 10 or more as per your taste
Butter - 1 tbsp
Salt to taste
Olive oil - 1 tbsp
Oil - to deep fry

Method:
1.  Blend cilantro, ginger, green chillies.
2.  Mix the blend mixture to the flour.
3.  Add the butter, salt and olive oil and knead to to tight dough.
4.  Roll the dough like a tortilla and cut to strips with a pizza cutter.
5.  Deep fry on medium heat till done.

Maddur Vade

Maddur Vade is a famous snack from Maddur.  Maddur is a small town in Mandya district in Karanataka. It is located between Bangalore and Mysore. Maddur Vada is frequently sold on trains that traverse these two cities. This snack is made of rice flour, semolina and all purpose flour which are mixed with chopped onion, curry leaves, grated coconut and asafoetida.

Fried Maddur Vade

Baked Maddur Vade

Ingredients:

Semolina - 1 cup
All purpose flour - 1/2 cup
Rice flour - 1/4 cup
Onion - 1 medium chopped
Curry leaves - 6 strands chopped
Cilantro leaves - 1/2 bunch chopped
Ginger - 1/2 inch grated
Coconut - 1/4 cup grated
Green chillies - 8 to 10 or per taste
Cumin - a tsp
Sesame - a tsp
Butter & hot oil - 1 tbsp each to mix in the dough
Oil - to deep fry

Method:
1. Mix the semolina, all purpose and rice flour in a bowl.
2. Add the chopped onions, curry leaves, cilantro, grated ginger, coconut, chopped chillies, cumin, sesame, butter and hot oil.
3. Mix everything and add a little water as needed to make a soft dough.  Since the onion has moisture be careful when adding water.
4. Make small balls and flatten it
5. Deep fry in hot oil till crisp and brown.

Baked Maddur Vade:
1.  Use the same dough and flatten it and bake it at 350 F for 20 minutes.  Alternatively, use the electric tortilla press and bake on medium heat for 5 to 7 minutes.

Marbled Biscotti

Biscotti is an Italian coffee bread.  These are twice baked biscuits.  The biscuits are oblong-shaped biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.  This recipe was shared by my friend Barbara.

Ingredients:
Butter softened - 1/2 cup
Sugar - 1 cup
Eggs - 2 large
Vanilla essence - 1 tsp
Flour - 2 and 1/4 cup
Baking powder - 1 tsp
Mini chocolate chips - 1and 3/4 cups
Unsweetened cocoa powder - 1/4 cup
Instant coffee powder - 2 tbsp

Prehead oven 350 degree F

Method:
1.  Lightly grease two cookie sheets and set aside.
2.  In a bowl cream butter and sugar till light and fluffy. Beat in eggs and vanilla.
3.  In another bowl combine flour, baking powder and baking soda, add to the creamed mixture.
4.  Dough will be stiff.  Stir in the mini chocolate.  Divide the dough in half.  Add cocoa powder and coffee granules to one half of the dough, mixing to blend.
5.  On a well floured surface gently knead the doughs together just enough to marble.
6.  Divide dough in half and gently roll into 12x2 inch log; place on prepared cookie sheets.
7.  Bake for 25 minutes.  Dough will spread.
8.  Cool logs 15 to 20 minutes.  Slice each log to 12 pieces.
9.  Turn biscotti on their side for additional baking
10. Bake an additional 10 minutes (for softer biscotti omit second baking).
11. Cool completely.  Store in airtight container.

Optional:  Add 1 cup slivered almonds, toasted, at the same time you add the chocolate chips.

Rice Flour Vada

Akki Vada is one the traditional recipes from Karnataka. It is very easy to make and tastes delicious.

Ingredients:

Rice Flour - 2 cups
Coconut fresh - 1/2 cup grated
Red chillies - 3 or more per taste
Cumin seeds - 1 tsp
Salt - to taste
Oil - 2 tbsp for the dough
Oil - to deep fry

Method:
1. Blend coconut and red chillies.
2. Add 2 tbsp oil, cumin seeds, blend coconut, salt, to the rice flour adding water.
3. Knead to a stiff dough.
4. Make small balls and flatten the dough with puri press or roll it.
5. Deep fry in medium heat till golden brown.

Kodbale

Kodbale is our this month's Indian Cooking Challenge. Kodbale is a popular snack from Karnataka. There are different versions of this snack. I chose Suma's version from Veggie Platter.

Ingredients:

Rice flour - 2 cups
All-purpose flour - 1/2 cup
Peanuts - 1/2 cup
Salt and chili powder to taste

For tempering
Oil - 2-3 tbsp
Mustard Seeds - 1 tsp
a pinch of asafoetida
Oil to deep fry


For the dough:

1. Steam the all purpose flour in pressure cooker for 10 minutes without the whistle.
2. Cool the flour and sieve.
3. Toast and skin the peanuts and grind them finely.
4. Heat the oil in a small pan and add the mustard seeds and asafoetida. When the seeds start to splutter, remove from heat.
5. Combine the flour, peanut powder, rice flour, salt and chili powder. Add the seasoning and mix well. Then slowly add water and form firm dough.

Making kodbales:

1. Take out a small ball, place it on a greased surface, roll as a roll and coil it around in the shape shown. Repeat with the rest of the dough.

2. Heat enough oil for deep frying.
2. Drop the rings into the oil with out overcrowding and fry them on low to medium heat till they turn golden brown both sides.
3. Remove them with a slotted spoon and drain them on kitchen towel.

Store in a tight container