Tik Ki chutney

Ingredients

1- cup white sesame seeds/ til

2- tsp oil

1/4  tsp hing

1- big onion finely chopped

2- tomatoes finely chopped

4- dry red chilies soaked

1 - tbsp garlic paste

1- tsp salt

1/2- tsp turmeric pdr

2- green chilies cut

coriander leaves for garnish

 

Preparations

 roast til for 30 seconds

heat oil in a pan, add hing and green chilies 

add ginger, garlic paste, onion, tomatoes, til, soaked red chilies, salt, turmeric , mix and fry till the raw smell goes, tomatoes are soft.

cool the mixture lightly, grind in a mixer jar 

your chutney is ready to be served with snacks of your choice.

put the chutney in s bowl garnish with coriander leaf.

If desired, you can grind the chutney with some coriander leaves too. 

 

 

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Orange Peel Pachadi

Ingredients

For the pachadi

1 cup Orange Peel finely chopped, removed from two oranges

3 tsp Green Chillies finely chopped

2 tsp Tamarind Paste

1 tbsp Jaggery

1/2 tsp Turmeric pdr

1 tbsp Sesame Seeds

3/4 Cup Water

Salt to Taste 

For the tempering 

1 tsp Oil

1/2 tsp Mustard Seeds

1/8 tsp Asafoetida / Hing

One Sprig Curry Leaves

  

Preparations

For the orange peel

 Peel the outer skin from two small oranges. Wash it well and pat dry.

Using a sharp knife, gently scrape the white skin on the inner side.

Chop the peel into small bits.

For the Sesame Powder

Dry roast the sesame powder on a hot pan, allow to cool and grind to a powder.

Prep for the pachadi

Heat a pan with oil, temper with mustard seeds. Once it splutters, add curry leaves, hing and saute.

Next add the chopped green chillies, and saute.

Add the chopped orange peel and combine well.

Cook for few minutes, next add turmeric, salt and mix well.

Now add tamarind paste and 1/2 cup water.

Let it simmer for 5 minutes, next add jaggery and let it melt.

Cook and let the orange peels soften.

Simmer till the jaggery melts. Turn off the heat.

Add roasted sesame powder and mix well.

Cover and let the pachadi rest for 5 minutes.

Check the consistency and water, if needed.

Taste and salt or jaggery to balance the tastes.

 

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Paneer Kofta

  

Ingredients 

500 gm paneer

1/4 cup crushed almonds

1/2 tsp turmeric pdr

4 red chillies

1 tsp salt

2 tsp coriander pdr

200 ml refined oil

1 tsp red chilli powder

2 tbsp fresh cream

150 gm yoghurt (curd)

1/2 cup tomato puree

1 tsp garlic paste

2 black cardamom

1 tsp ginger paste

1 tbsp corn flour

2 medium onion

2 1/2 cup water

2 tbsp coriander leaves

 

 

Preparations

Put a kadhai on medium flame and heat oil in it. While the oil is heating, grate paneer in a large bowl. Next, add salt, corn flour along with red chilli powder in the same bowl. Mix well and prepare the kofta balls with crushed almonds.

 

When the oil is hot enough, add these paneer balls carefully in the kadhai and fry them till a golden brown colour is obtained. Repeat the procedure to make more balls. Now remove the oil from kadhai and leave just about 1 1/2 tbsp of oil in it. In the same oil, add dry red chillies and black cardamoms to the kadhai.  

 

Saute them for a few seconds and then add turmeric powder, salt, red chilli powder, ginger-garlic paste along with cup of water. Simmer for a few minutes and add the beaten curd and tomato puree. Cook till done. Then add about 1-2 cups of water and let the masala cook for a few minutes till the gravy is thick.

 

When the gravy is almost cooked, add the fried paneer koftas in. Cook for about a minute and garnish with fresh cream and coriander leaves. Enjoy with butter naan or roomali roti and rice.  

 

 

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Yellow Split Pea Patties

  

Ingredients

1cup dried yellow split peas, rinsed and soaked overnight and thoroughly drained and patted dry

1 medium onions, chopped

1/2 cup chopped fresh coriander leaves

1 red chili pepper, chopped (remove seeds if you prefer it not spicy)

1 1/2 tsp salt

1/2 tsp turmeric pdr

1/2 tsp cumin pdr

1/2 tsp coriander pdr

2 tsp fresh minced ginger root

3 cloves garlic, minced

oil for frying

 

Preparations

Place all of the ingredients in a food processor. Make sure the peas have been thoroughly drained otherwise the mixture will be too wet. Pulse the ingredients to form a semi-smooth and gritty paste. Do not over-process. Form the mixture into patties (they will very moist). Cover and refrigerate the patties for at least 3 hours but preferably or overnight to give the flavors time to develop. Heat some oil in a frying pan and fry the patties on both sides until golden brown. Serve with your choice of dipping sauce like Sweet chili sauce or tahini, and yogurt sauce. This makes about 16 two-inch patties.

 

 

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Healthy Samosas

 Ingredients

Maida 2 cups

Ajwain A pinch

Salt To taste

Water For kneading

Oil For brushing

 For the filling

Potatoes (boiled & peeled) 250 gm

Mustard seeds 1/2 tsp

Curry leaves A sprig

Green chillies (chopped) 2

Hing A pinch

Ginger (finely chopped) 1 tsp

Amchur pdr A pinch

Turmeric A pinch

Salt To taste

Method

Prepare the filling. Mash the potatoes. In a lightly greased non-stick pan, add mustard seeds, curry leaves, hing, green chillies, ginger, turmeric, and amchur. Add the potatoes. Season. Mix well. Cook for 3-4 minutes, and keep aside. Mix the maida with ajwain, salt and water. Knead into a tight dough. Make small balls. Roll out a ball like a small chapatti. Cut horizontally into two. Take one half. Shape it into a cone. Fill it with the potato. Moisten the flap (the straight part), and then close the edges by twisting the ends. Repeat with the remaining dough. Preheat the air-fryer at 180ºC. Brush the samosas lightly with oil. Air-fry for 10 minutes, brush with oil again, turn these around. Air-fry for another 8 minutes. Serve hot with tea.

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Holige OR Bele Obbattu

   

Also known as 'Holige' or 'Puran Poli', Obbattu is Karnataka's favourite festive sweet. It is made with a soft wheat flour covering filled with jaggery, lentils, cardamom, and sometimes coconut, making it rich, aromatic, and delicious.

Ingredients

for stuffing:

1 cup chana dal

2 cups water

¼ tsp salt

¼ tsp turmeric pdr

1 tsp oil

1 cup jaggery

½ tsp cardamom pdr

for dough:

2 cups maida

¼ tsp salt

¼ tsp turmeric pdr

water for kneading

2 tbsp ghee

¼ cup oil for soaking

 

Preparations

In a bowl soak 1 cup chana dal for 2 hours.

Drain off the water and transfer it to the pressure cooker.

Add 2 cup water, ¼ tsp salt, ¼ tsp turmeric, 1 tsp oil.

Cover and pressure cook for 2 whistles.

Drain off the dal taking off the water.

Transfer the dal to the mixer jar and grind to a smooth paste.

Transfer the pressure-cooked dal to the kadai, add 1 cup of jaggery, and mix well.

Keep stirring, till the jaggery melts.

Continue to cook till the mixture starts to separate the pan and holds shape.

Add in ½ tsp cardamom powder and mix well. Stuffing is ready. Keep aside.

To prepare the dough, take 2 cup maida, ¼ tsp salt, and ¼ tsp turmeric.

Add water as required and knead the dough.

Knead to a sticky dough, add 2 tbsp ghee, and continue to knead till the dough turns soft and non sticky.

Soak the dough in ¼ cup oil for 2 hours. Keep aside.

After the dough has rested for 2 hours. Pinch a small ball-sized dough.

Place a ball-sized prepared stuffing in the center.

Bring the edges together and pinch off the excess dough securing it tight.

Cover with baking paper and roll in one direction making sure the holige / obbattu is thin.

 Now put the rolled holige / obbattu / puran poli over hot tawa.

Allow to roast on medium flame for a minute or till bubbles appear.

Flip over and cook both sides pressing slightly. Also, apply ghee to enhance the flavour of holige.

Finally, serve Holige / Obbattu / Puran Poli with ghee / coconut milk / mango rasayana.

 

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Lemon Rasam

Ingredients

1 cup tuvar dal

4 tbsp chopped tomatoes

5 green chillies, slit

A small quantity of grated ginger

A few curry leaves

½ tsp turmeric pdr

Salt as per taste

1 tsp oil

Water, as required

Lemon juice as per taste

Chopped coriander leaves

For the tempering:

A little ghee/ oil ( ghee is preferred to enhance the taste)

Mustard seeds

2 dried red chillies

A pinch of asafoetida / hing

A few curry leaves

How To Make Lemon Rasam

Wash the tuvar dal thoroughly and transfer it to a pressure cooker. Add the chopped tomatoes, green chillies, grated ginger, curry leaves, turmeric, salt and one teaspoon of oil.

 

Pour in three cups of water, close the cooker and cook over medium heat for approximately five whistles. Allow the pressure to release naturally before opening the lid.

Mash the cooked dal until smooth. Add another three cups of water and mix well. Place the cooker or pot over the stove and bring the mixture to a boil. If the rasam appears too thick, add a little more water to achieve a light, pourable consistency.

Let it simmer for about five minutes. Taste and adjust the salt if required.

Prepare The Tempering

Heat a little oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dried red chillies, asafoetida and curry leaves.

Pour this aromatic tempering into the simmering rasam and mix well.

Turn off the heat or reduce it to its lowest setting before adding the lemon juice. Avoid boiling the rasam after this step, as high heat can weaken the lemon’s fresh aroma and tangy flavour.

Finish with chopped coriander, cover the pot and let the rasam rest for two minutes.

Serve the lemon rasam hot with steamed rice and a spoonful of ghee. You can also enjoy it on its own as a light, warming soup. For a spicier version, increase the quantity of green chillies or dried red chillies according to your preference.

 

Note-To hence the taste of rasam, my grandma always said add little jeera when boiling the dal along with coriander stems finely chopped along with some coriander leaves. This is a simple rasam without the rasam powder.

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Masala Aloo Puri

 Ingredients and Preparations

1 cup water

1 tsp oil

suji 1 cup

mix all well, let it rest for 10 minutes

add finely chopped coriander leaves 2 tbsp

whole wheat flour 1 cup

turmeric pdr 1/2 tsp

red chili pdr 1 tsp

jeera 1/2 tsp

ajwain 1/2 tsp 

hing little

ginger -green chili-garlic paste 1 tbsp

boiled potato 1 big, grate 

now all the above ingredients well  and knead to a soft dough

smear little oil on top, so it won't stick to your hands

take small balls, roll into thin puris, fry them in hot oil

drain well, serve hot with tea, if need be along with some green chutney/ pickle. 

 

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Crispy Spicy Suji Rolls

Ingredients

2 tbsp oil

1 tsp jeera

green chilies finely chopped 2-3 as per taste

curry leaves finely chopped 1 tsp

turmeric pdr 1/4 tsp

red chili pdr 1/2 tsp as per taste

ginger-garlic paste 1 tbsp

water 1 1/2 cups

salt to taste 

semolina / suji  1 cup

boiled potatoes -3 big  

 

Preparations

in a pan/ kadai heat oil, add jeera, curry leaves, ginger-garlic paste, green chilies 

fry, add water, turmeric pdr, red chili pdr, salt, once water boils, add suji, cook till all the water is absorbed

cool , add boiled potatoes, mash and mix well .

make long rolls/ sticks, fry in oil till crisp, serve hot with chutney.

 

NOTE- You may fry in Air Fryer to make it healthy, by brushing the rolls with little oil.

 

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