Dabeli is a very popular street food snack which originated in the Kutch region of Gujarat. It is also called as Kutchi Dabeli or Kachchhi Dabeli. It is popular throughout Gujarat, Maharashtra, parts of Rajasthan and several metropolitan cities across India. Basically, Dabeli is a spiced potato & pomegranate sandwich garnished with roasted peanuts. This is one ‘desi’ sandwich you have to try – it’s a party in your mouth!

Ingredients:

For the Dabeli Masala:
4 cloves
½ tsp fennel seeds
½ tsp black peppercorns
1 tsp coriander seeds
½ tsp cumin seeds
4-5 dry red chilies, stems removed
4 blades of mace or ¼ tsp ground mace, Optional
1 whole star anise
1-2 dried bay leaves
1-2 black cardamom pods, use only the seeds
½ tsp ground ginger
pinch of turmeric powder

For the Potato Filling:
3 large potatoes (preferably Russet or Yukon Gold), peeled, boiled and mashed
1/2 tsp jeera/cumin seeds
a pinch of asafoetida/hing
1 small red onion, finely chopped
1 tbsp dabeli masala
2 tbsp date-tamarind chutney (see ahead for recipe)
½ tbsp oil
Salt to taste

For the Date-Tamarind Chutney:
1 lemon sized tamarind pulp, soaked in water
6-8 dates, pitted
½ tsp red chilli powder
4-6 tbsp jaggery (adjust acc to taste)
Salt to taste

For the Green Mint Chutney:
1 packed cup fresh mint leaves
½ packed cup fresh coriander leaves
4-6 green chillies (adjust acc to taste)
½ tsp jeera/cumin seeds
1-2 tsp jaggery (or you could use sugar)
1 tsp lemon juice
Salt to taste

For the Spicy Chilli Garlic Chutney:
4-5 dry red chilies (I used badige chillies) – soaked in warm water for 30 min
2-3 garlic pods, chopped
½ tsp lemon juice
Salt to taste

For assembling the Dabeli:
12 ladi pav/mini burger buns
Unsalted butter for spreading on the buns
1 large red onion, finely chopped
Seeds from 1 medium-sized pomegranate
½ cup plain or spicy roasted peanuts (I used the plain variety)
½ cup sev
1-2 tbsp fresh coriander leaves, finely chopped

Method:

For the Dabeli Masala (makes about 2 tbsp of Dabeli Masala):
Dry roast the ingredients (except the ground ginger and turmeric powder) for a few min on low heat until aromatic. Take utmost care not to burn them. Place all the ingredients in a spice blender or coffee grinder and grind to fine powder. Store it in an airtight container till needed. Note that the shelf life is about 2 months.

For the Potato Filling:
1. Heat oil in a pan and add the cumin seeds. Wait for it to sizzle.
2. Add the finely chopped onion. Sauté it on medium heat till onions turn translucent, about 2-3 mins.
3. Add the asafoetida and fry for a min.
4. Add in the mashed potatoes, dabeli masala, date-tamarind chutney and salt. Stir until all the ingredients come together.
5. Keep this potato mixture aside.

For the Date-Tamarind Chutney:
Grind all ingredients listed to very smooth paste adding very little water at time. This paste should be slightly thick and not watery.

For Green Mint Chutney:
Grind all the ingredients listed to smooth paste adding very little water at time. Adjust the number of green chilies according to taste. Take care not to make the chutney too watery.

For the Spicy Chilli Garlic Chutney:
Soak the red chilies in warm water for 30 min. In a wet grinder, add the soaked red chilies, garlic, lemon juice and grind to a smooth thick paste adding water if required. Keep this red garlic chutney aside.

To assemble the Dabeli:
1. Heat a griddle or skillet over a medium heat. Cut the ladi-pav or sandwich bun in half and apply a little butter on the cut sides. Place this bun, buttered side down, on a skillet and cook until they are golden brown, 1-2 mins. Remove the bunds from griddle and keep aside.
2. To make the sandwich, first arrange all the items required for assembling.
3. First spread some butter on the inner surfaces of the buns
4. Then spread a tsp each of the date-tamarind chutney and the spicy chilli garlic chutney on each side of the bun. You can adjust the quantity chutneys depending on your liking.
5. Next, place 1/6th of the spiced potato mixture. You can make a medium lime sized potato ball, flatten it a bit with your palm and place it on the bun.
6. Add a few dollops of green mint chutney, sprinkle a tbsp of juicy pomegranate seeds, followed by a tbsp of roasted peanuts, ½ tbsp finely chopped red onion and a tbsp of sev.
7. Garnish with finely chopped coriander leaves on top, cover it with the other half of bun and press down slightly.
8. Enjoy!

Read full post: Dabeli

Delicious homemade hand pressed rice noodles that requires just three ingredients. A family tradition that has been passed down from generations. Can be enjoyed savoury with mango pickle, spicy coconut chutney, vegetables in a subtly spiced coconut gravy or else enjoyed with a sweetened coconut milk concoction containing mangoes or bananas. Vegan and gluten-free.

Ingredients:

1 cup raw rice (sona masoori)
1.5 cups water
1-2 tsp coconut oil
Salt to taste

Method:

1. Wash the raw rice under running water three times. Drain the excess water and soak the rice with 1.5 cups of water for 4-5 hours.2. At the end of the soaking time, collect the soaking water in a separate vessel. Add the rice and soaking water incrementally in a stone grinder and grind well until it forms a very smooth and fine paste (20-30 min). Usually, all of the soaking water gets used up in the process (you can even use it to rinse out the grinder). The consistency of the ground paste will be quite thin (somewhat like buttermilk consistency or neer dosa batter). Note: that you can also do this procedure in the blender. 3. Keep the batter in a closed container overnight. The next day, you will see that the water would have formed a 1cm layer on top of the ground paste.This step is optional. If you don’t have time, after grinding the rice, you can directly proceed to the next step.4. Now gently pour the water (that has formed a layer on top of the paste) into a preferably non-stick vessel, add coconut oil and salt to it and bring to a boil. Lower the heat to a simmer and add the rest of the paste. Keep stirring until the mixture starts to thicken and leaves the sides of the pan. The mixture should come together in a firm ball. This might take 15-20 mins and will get your biceps working! Switch off the flame and let the mixture cool slightly. 5. Now grease steamer plate/idli plates. With wet palms, form the rice mixture into balls, place on the greased plates and steam for 10-12 mins on medium flame. You can use an idli steamer or a pressure cooker (without weight) for this purpose. 6. Once the steaming is done, start the process of making the shavige. Keep in mind that the mixture has to be hot otherwise it will be difficult to press through. Place the rice balls in the mould of the shavige press until full and twist the handle counterclockwise until you see the shavige start to drop down. Keep a plate at the bottom to collect the shavige. Keep turning the plate so that the shavige forms long loose strands. 7. The shavige is ready! Serve hot or cold with accompaniments of choice!

Read full post: Rice Shavige/Semige

Akki rotti, a rice-based pancake that serves as a breakfast item is unique to my home state of Karnataka. Back home, we prepare two kinds of ‘rotti’ using rice flour. Both taste distinctly different from each other but are delicious in their own way. The first one we usually refer to that one by default as akki rotti or masala rotti. The other one that you see here is what we refer to as ukkarisida rotti or more commonly, bili rotti. Some classic pairings for this dish include badanekayi ennegayi (eggplant curry) or special types of chutney but the most popular is avarekalu usli (avarekalu: hyacinth beans; usli: a dry side dish). A match made in heaven!

Ingredients:

4 cups rice flour
6 cups water*
1 tbsp vegetable oil
Salt to taste (~ 2 tsp)
Additional rice flour for dusting

Method:

1. Take water in a thick bottom, slightly deep pot (preferably nonstick) and let it come to a boil. Once the water starts boiling, add the salt and oil.
2. From the 4 cups of rice flour, take out 1/2 cup of rice flour and mix it with a little water to form a paste and add it to the boiling water. This step is optional. You can skip ahead straight to the next step.
3. Now add the remaining rice flour to the boiling water in one go, immediately lower the heat and simmer for about 5 min. Do NOT mix or disturb the rice flour at this time.
4. After the 5 min is up, with the help of a long wooden spoon, mix the rice flour vigorously into the water so that it comes together in a mixture. It will be lumpy at this stage but don’t worry about it.
5. Switch off the heat and let the mixture stand for 10 min. Keep the pot covered during this duration.
6. Let the mixture cool slightly. Now with slightly wet palms, knead the warm dough well for 5-10 min until it is smooth. The kneading is best done with your hands but take care not to scald your fingers and palms with dough that is too hot.
7. Pinch off a lime sized ball, knead well for a minute and roll it into a circular rotti with a rolling pin, dusting it with rice flour as necessary. You roll them out and cook them one by one or do it in batches. With this rotti, the edges do tend to go a little crinkly (unlike chapatis/rotis) so don’t get rattled if it doesn’t turn out perfectly round.
8. Heat a flat tawa/pan (preferably cast iron). You can either cook the rotti on the tawa on both sides until brown spots appear or else you can follow this method.
Put the rotti on the tawa, and let it cook for a minute (until it is just barely cooked). Now flip it on the other side and cook it well until you see brown spots on the surface. Now place the rotti on a direct flame (on the undercooked side) until the rotti puffs up like a balloon.
9. Place the rottis in a hotbox. You can grease the rottis with a little ghee or butter if desired.
10. Serve the warm rottis along with pickle, chutney, badanekai ennegayi or avarekalu or batani (shelled peas) usli.

Read full post: Ukkarisida Akki Rotti

It is healthy with less oil

Ingredients:

Yam is suran or jimicund
Ingrediends
Yam-250gm
Lemon juice-2tsp
powder -1/2tsp
Haldi pinch off
Salt to taste
Oil for shallow fry
Chat masala. 1tsp

Method:

Method
Peel wash and cut yamlike fingers.add masala in lemon juice.marinateyam fingers in itfor 1hour.
Heat oil in a pan and shllow fry from all sides
Serve sprinkling chat masala on top

It is tradional indian sweet with different

Ingredients:

Apple-1
Sugar1/2cup
Maida-1/2cup
Besan-1/8cup
Pinch of baking soda
Yellow color-1/8tsp
Oil for fry

Method:

Make thick sugarsyrp. Take1/2 cup waterin i cup sugar.
Peel apple and scoop inner part in the middle.cut round pieces
Microwave for 30sec
Let it dry for 1/2an hour
Mix maida and besan add little water and whisk it for 5minutes.add soda and mix.
Coat apple piece in maida batter and fry on slow fire till done
Immidetly in sugar syrp rest in sryp for 1-2miutes
It is ready serve with rabri on top

It is different

Ingredients:

different taste of idli. ingredients
cracked wheat(thin)-2 cups
spinach-1 bunch
chana dal-1/4 d
mustered seeds-1/2 tsp
red chli-1
curry patta-
green chili-2chopped
salt to taste
oil-1tbsp

Method:

wash spinach and chopp it.soak chana dal for 3-4 hours.soak cracked wheat for 1/2 an hour Heat oil in a pan add mustered seeds ,red chili and curry patta. when splutter add spinach and chana dal. saute for few minutes oe when water dry switch off gas.now mix cracked wheat and spinach together. add water to make batter like idli batter.steam idli in idli pot. it is ready. do not take idli immedietly leave it for five minutesand then take out….serve with chutney and frie spinach. Fried spianch heat oil in a pan add zeera and salt .now add dry chopped palak it will fry and become crunchy.it is nice to use this palakwith idlies………

It is healthy for kids

Ingredients:

MAIDA-100GM
CORN FLOUR – 1 TBSP
PANEER-100 gm,
MASHED GREEN CHILLY-1
MINT LEAVES-2TBSP
KASOORI METHI-2TBSP
CARROT -1, FINELY CHOPPED OR GRATED
GINGER- 1 TBSP PASTE
CORIANDER LEAVES finely cut
SALT TO TASTE
COOKING OIL FOR FRYING

Method:

Take 1 tsp of oil and fry mint leaves ginger, green chillies for 5 minutes and grind them coarsly once it cools down. Mix all the ingredients in flour with 2 tbsp oil and knead it as a hard dough. Make small balls and roll on the rolling board. Heat oil in the pan and fry paneer kachori. It can be eaten as it is without any side dish. The best match is aloo ki sabji or any pickle.

It is easy to make in no time

Ingredients:

Ingrdients
Digestive biscuit or marrie biscuit. -12
Choclate-1/2cup
Milk -2tbsp
Dry fruit almond,pistach,kaju
Sugar or honey-2tbsp

Method:

Method
Rost dry fruit grind coarsaly
Grind biscuit
Melt choclate in microwave with milk
When little cool add all the ingredients .add this batter in cake mould and level it .keep in fridge for 1-2 hours

It is healthy fatfree low calorie snack

Ingredients:

Prep time-10minutes
Cooking time-30minutes
Ingredients
del monte corn-2cupes
bread crumb-2 pieces of bread
boiled potaoes-2 mashed
ginger garlic paste-3/4 tsp
green chili-2
onion-1 chopped finely
coriander leaves
red chili powder-1/4 tsp
garam masala-1/4 tsp
salt to taste
oil-2tbsp
Topping
lemon-1 chat masala 1tsp

Method:

Method
Grind the corn with green chili.Mix all the ingredients except oil in a bowl.make long sticks of paste.Now put all the sticks on a wire roast it on slow fire. Use oil on sticks inbetween 2-3 times.roast every side till done. Here i used gas tandoor and the result is super. i think in OTG it is easy to make . the hot kabab is ready to eat when serve sprinle juice of lemon and chat masala……….

Today I want to share a dessert recipe which is close to my heart. This dessert has a special place in my heart as it brings back many fond memories of my childhood. This dessert was our treat during summer vacation time in my maternal grandma’s place. This dessert is known as Amrita phala in Kannada, our regional language.
Original Amrita phala recipe requires continuous stirring of coconut milk and milk concoctions for about two to three hours. To suit today’s busy life my aunt made some changes to the original recipe so that we can prepare this dish easily without compromising on the taste. This is an easy to prepare, melt in your mouth kind of fudge prepared using coconut milk as the main ingredient. Coconut milk gives very mild yet aromatic flavor to this dish.

Ingredients:

Ingredient:
Coconut milk – 1 cup
Milk-1 cup
Clarified butter/ Ghee-1 cup
Gram flour/besan -1 cup
Sugar – 3 cup

Method:

Method:
-Take thick bottomed pan. To this add milk, coconut milk and sugar, keep this for boil.
-In another vessel, heat clarified butter/ghee. When it is hot, switch off the gas. To this add gram flour and keep aside.
-When milk mixture reaches 1 thread consistency, add gram flour mixture and mix continuously up until sides of the pan becomes little brownish.
-Now pour this mixture to a greased plate, cool it for about 5 min.
-Using a sharp knife now make mark on the dessert and once it is completely cooled, remove the pieces and store it in an air tight container.
Your amrita phala is ready to serve !

Read full post: 7 cup Amrita phala / Coconut Milk Fudge

Normally, kondattams are prepared using vegetables like bittergourd,lady’s finger marinated in curd and salt and sundried for 4-5 days and then fried in oil.But this kondattam is entirely different and it is prepared by deep fry chicken pieces in batter and then sauteed in spices.This is a good appetizer and goes well with chappathi or rice as side dish

Ingredients:

Boneless chicken Breast (julienne cut) – 250 gms
Onion(finely chopped) – 1
Garlic paste –1 tsp
Dry red chilly – 3
Curry leaves – 2 sprigs
Red Chilly Flakes – 1 tbsp
Kashmiri red chilly powder – 2 tsp
Chat masala – 1 tsp
Pepper Powder – 1 tsp
Coconut Oil
For making Batter

Egg – 1
Maida – 2 tbsp
Corn flour – 2tbsp
Ginger-garlic paste – 1tbsp
Kashmiri chilly powder – 1 tsp
Chicken masala – 1 tsp
Salt
Garam Masala – 1 tsp
Lime Juice – 1 tbsp

Method:

Clean chicken pieces and cut into long thin strips.In a bowl, beat egg and add the remaining ingredients mentioned above for making batter.Add chicken pieces into it and mix well. Keep aside for 30 minutes.
Heat oil in a frying pan. Take one by one strip and drop into the oil.Deep fry till chicken pieces are crispy and well cooked.
Heat 3tbsp of oil in another pan.Add chopped onions to it and saute well.once onions are brown in color,add garlic paste,dry red chilly,chilly flakes,chilly powder,chat masala,pepper powder and curry leaves.
once the raw smell of spices goes,add crispy chicken to it and stir well.Remove from fire.If you want more spicy,you can add more chilly powder and chilly flakes.
Chicken kondattam is ready to serve.

Read full post: Chicken Kondattom