30/05/2014

Maddur Vada

Maddur Vada is one of my favourite snack. It is crispy and soft inside with awesome onion flavors. This snack was first originated in a town called Maddur which is on the way from Bangalore to Mysore and thus the name Maddur Vada. As kids, we used to wait to go from Mysore to Bangalore on train only for the sake of this Maddur Vada. It is very simple to prepare with basic ingredients available at home and also very tasty.

NOTE : 
  • Can add 1/2 Cup Fine Semolina / Chiroti Rava / Suji if needed.
  • Can add 2 tbsp Jeera if needed.
  • A pinch of hing is optional.
  • You can also pat the lemon sized dough on a greased non sticky paper or laminated paper.
  • Ghee can be used instead of oil in a dough.
Preparation Time : 10 Minutes

Cooking Time : 5 Minutes

Total Time : 15 Minutes

Yield : 2-3 servings


Maddur Vada


Ingredients:

For Dough :
Plain Flour / Maida1 Cups
Rice Flour1/2 Cup
Saltas needed
Wateras needed
Green chilies4-5 finely chopped
Ginger / Adarak1 inch finely chopped
Curry Leaves7-8 finely chopped
Hot oil2 tbsp
Onions2 finely chopped
Coriander Leaves2 tbsp chopped

Method :

  1. Make a dough by mixing all the ingredients in a bowl.
  2. Close the dough tightly with a container for 20 minutes.
  3. Heat oil in a frying pan. 
  4. Make equal sized ball out of the dough and flatten the balls a little bit by pressing them in between your palms. It should be thick and round in shape.
  5. Drop it gently into the hot oil.
  6. Fry both the sides on medium flame until the color changes to brown and they are crispy. 
  7. Remove with a slotted spoon, drain on a tissue and serve hot or store in an airtight container when cools.

29/05/2014

Set Dosa / Mushti Polo

Set Dosa is also called Mushti Polo in Konkani which means fistful. It is very popular in Karnataka where 2 dosa's sometimes 3 are served which are little thicker and smaller than masala dosa thus the name set dosa. You can find this dosa anywhere be it in restaurants or road side stalls. Set Dosa are soft and very fluffy in texture. Do try it atleast once.

NOTE : 
  • The Vegetable Kurma goes very well with Set dosa. Click on Vegetable Kurma to get it's recipe.
  • Sambar is another side dish for Masala Dosa. Click here, Sambar / Kolmbo for it's recipe.
  • Use the soaking water while grinding for proper fermentation.
  • Adding salt to the batter will fasten the process of fermentation.
  • Mixing the batter with hands will also help for faster fermentation due to presence of bacteria in hand.
  • Set dosa is roasted only on one side.
  • Eat it when hot.
  • Keep the batter in the fridge if you are not making dosas immediately or if the batter is remaining so to use it the next day.
  • Chutney goes well with Set Dosa also.
  • 2 tbsp grated coconut can be added if needed.
  • Adding Beaten Rice / Poha is optional. Beaten Rice makes the dosa soft.
  • You can add soda or Eno to fasten the process of fermentation.
Preparation Time : 3-4 hours + Overnight (7-8 Hours) 

Cooking Time : 10 Minutes

Total Taken : 12 Hours

Yield : 5 servings


Set Dosa / Mushti Polo

Ingredients:

To be Soaked and grinded  :
Normal White Rice Grains1 cup
Red/Boiled Rice Grains1 Cup
Beaten Rice / Poha / Avalakki1/2 Cup
Whole Urad Dal1/2 Cup
Fenugreek Seeds / Methi Seeds1 tbsp
WaterSufficient for grinding
Saltas per taste

  • Wash normal white rice, beaten rice and boiled/red rice for 3-4 times and soak them together in a bowl for 3-4 hours prior to grinding.
  • Wash fenugreek seeds / methi seeds 2 times and soak them separately in a small bowl for 3-4 hours prior to grinding.

Method :

  1. In a grinder or a Mixer, add all the above ingredients along with sufficient amount of water.
  2. Grind until you get a fluffy and smooth consistency of the batter.
  3. Take the dosa batter in a large bowl and add salt.
  4. Now allow it to ferment overnight or for 7-8 hours.
  5. Next day or after 7-8 hours, you can see the batter fermented.
  6. Before making the dosa, mix the batter very well for 3-4 times.
  7. Heat a non-stick pan/tava. Sprinkle some water to check if it is hot enough and use a cloth to wipe the water on a pan. Repeat this every time before you pour the batter.
  8. Take a ladle full of batter, pour it on a non-stick tava or pan.
  9. Spread some oil on top and cook till one side is done on medium flame. 
  10. Serve hot with chutney, sambar, potato/batata bhajji or vegetable kurma.

28/05/2014

Phenori / Sweet Satta

Phenori also called as Sweet Satta is a sweet dish prepared during special occasions specially during Diwali. My mom always used to  prepare it during Diwali and we kids used to finish all within a week. Personally, I am not a sweet lover but I can't stop eating Phenori. They are so yum, crispy and tasty.

The procedure to prepare it looks difficult but is really not so. Try preparing little at first so that you get an idea how it tastes or how much difficult it is.

NOTE : 
  • Sugar Syrup can be used instead of Sugar powder.
  • Phenori should be fried properly else they will become soft.
  • You can sprinkle chiroti rawa  or rice flour to make them crispy.
  • Roll from center to the side. All the layers should be clearly visible. And avoid the centre from getting thin.
  • The number of layers can be 3,5 or 7.
  • The oil/ghee to fry should be medium hot and not too hot.

Preparation Time : 30 Minutes

Cooking Time : 5 Minutes

Total Taken : 35 Minutes


PHENORI


Ingredients:

Maida / All purpose flour1 Cup
Salta pinch
Water as needed
Ghee / Oil2 tbsp

To Spread :
Rice Flour / Chiroti Rawa1/4 Cup
Ghee / Oil2 tbsp
MaidaTo dip and roll

To Fry :
Oil / Ghee1-2 Cups

For Coating :
Sugar 1 Cup
Cardamom 3-4

Method :


  • Powder the Sugar along with Cardamom and keep it aside for coating. 
  • Knead together Maida along with ghee and sufficient amount of water to make a hard dough similar to that of a consistency of a puri.
  • Allow the dough to rest for an hour or two by covering it with a wet cloth or closed container. 
  • Pinch dough into small balls and roll into thin puris by dipping in maida.
  • Take 5 puris. Apply some ghee and sprinke 1/2 tbsp of rice flour / chiroti rawa on first puri. Place the next one 1 inches from the edge of the first one, so as the second one will cover 2-3 part of the first puri. Repeat the same for all the other puris.
  • Once all the 5 puris are placed one over the other, gently but firmly roll the first puri's edge inwards and roll it until it reaches the last one.
  • Gently press along the rolled in puris to avoid any open ends.
  • Cut the roll into 1/2 inch pieces with a sharp knife.
  • Press the cut pieces slightly and roll it again.
  • Repeat the same for all puris
  • Heat Oil / ghee and deep fry all the rolled phenori on both sides until crispy and its color changes to light brown.
  • Take out of oil. Cool for few seconds.
  • Dip in sugar and cardamom powder mix.
  • Serve once cooled or store in an airtight container.