Aviksha's Kitchen

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 Minut es Cooking Time : 5 Minutes Total Time : 15 Minutes Yield : 2-3 servings Maddur Vada Ingredients: For Dough : Plain Flour / Maida 1 Cups Rice Flour 1/2 Cup Salt as needed Water as needed Green chilies 4-5 finely chopped Ginger...

Cutlets are very easy to prepare at home. Can have it in the evening as snack along with a hot cup of tea or a coffee. You can also add any vegetables you like to add extra nutrition and to make it more healthy ;). I love cutlets especially when they are hot so do try it this way. NOTE :  Can use finely chopped boiled vegetables like beetroot, carrot, beans etc I am using potatoes,Onions and peas. You can also use rice flour instead of rice. Adding bread helps in crispiness.  Green chilies or red chilly powder can be added as per your preference. I am not using garlic and ginger so as to make it simple but you can also try along with it. Use breads by removing it's crusts or sides. Can use corn flour solution(1 tbsp corn flour dissolved with 1-2 tbsp water) to dip cutlets before rolling it over rava. This helps cutlet to become sticky and to get coated with rava easily. You can also skip this step as the cutlet dough itself is very sticky. I would recommed ...

There are variety of pickles. But my  favorite  is mixed vegetable pickle. Mixed vegetable pickle is spicy and tangy with lots of vegetable flavours and no oil. You can choose vegetables you like for this dish. The lifespan of this pickle is more than 2 month. Easy and very easy dish that goes well with rice, paej/rice soup, idli or dosa. In Konkani, Nonche means pickle and this dish has a lot of red gravy which makes it look more attractive.  NOTE :  Can add vegetables like beans, cauliflower, green chilly, lemon, ginger, carrot, ivy gourd/tendle and raw mango. Raw mango or lemon skin(keylime) should be fresh and sour.  Vegetables should be fresh too.  Lemon skin(keylime) should not have it's skin dried.  Use green chilly with no black seeds. Make sure that all the bowls,spoons, mixer jar, blender and vessels used during making pickle should be dry and clean with no water drops.   The pickle tastes best after 3-4 days once th...

This is the dish made by my mother out of left over cooked rice. These bojjo / fritters are extremely tender and crispy. Very simple with less ingredients and fast to make. Can have it as a snack with hot tea/coffee or as a starter. NOTE :   Number of green chilies depend on how spicy they are. I am using 4 as mine are not very  spicy. Don't add water to prevent it from absorbing excess oil. Green Chilies can be replaced by red chilies. Rice Fritters taste best when they are served hot. Coriander leaves can also be added. Preparation time : 2 Minutes Cooking Time : 3 Minutes Total Time : 5 Minutes Yield : 2-3 servings Shitta Bojjo / Rice Fritters Ingredients: Left Over Cooked Rice / Fresh Cooked Rice 1 Cup Smashed Green Chilies 4 finely chopped Oil For frying Ginger 1 inch finely chopped or 2 tbsp paste Onion 1 finely chopped Salt as needed Coriander Leaves 1 tbsp finely chopped Method : Take a bowl and mix all the ab...

This recipe is my favorite. Simple, healthy and very tasty. Clears the throat completely thus very good for cold and sore throat. This is the simplest chicken item with least number of ingredients. NOTE :          Optional :  Can use capsicum and onions if needed. Can use finely chopped coriander leaves to garnish. Can use 1 tbsp Vinegar also. Time Taken : 15 Minutes Yield : 3 servings Pepper Chicken / Chicken Stir Fry / Chicken Kali Mirch Ingredients:   Coriander Leaves little finely chopped Garlic / Losun 4-5 finely chopped or smashed Ginger / Adarak 1 inch finely chopped or smashed black pepper  powder / Kali Mirch 2 tbsp Soya Sauce 1 tbsp Others: Chicken 200-300 gms Salt as needed Oil 2-3 tbsp Green Chilies 2-3 vertically splitted Clean and wash chicken pieces. Method : Chop the chicken into small pieces. Take a pan, add oil, garlic, ginger and green chilies. Fry for 1 mint and then ad...

This recipe is my favorite. Simple, healthy and very tasty. Clears the throat completely thus very good for cold and sore throat. NOTE : Can use any vegetables like carrot, cabbage, beans, mushroom etc if needed. Adding egg is optional. Can add finely chopped green chilies but I am using pepper powder instead as it is very good for throat and cold. Time Taken : 15 Minutes Yield : 3 servings Chicken Clear Soup / Chicken Soup Ingredients:   Coriander Leaves little finely chopped Garlic / Losun 4-5 finely chopped or smashed Ginger / Adarak 1 inch finely chopped or smashed black pepper  powder / Kali Mirch 2 tbsp Soya Sauce 1 tbsp Others: Chicken 50-100 gms Salt as needed Oil 1-2 tbsp Corn Flour 2 tbsp Method : Chop the chicken into small pieces and boil it in a cooker adding 3 cup water and little salt. Wait for 2-3 whistles. Switch off the stove and open when it cools. This forms Chicken stock.     Take a pan, add o...

Falafel is a very famous dish of Middle East. It is a traditional Arab food. This dish is popular as a street food around the world. They say it was first made in Egypt. Falafel is wrapped in a burger or eaten alone as a snack. The procedure is similar to Parippu Vada / Chet Ambodo but the only difference is replacing chana dal with chickpeas.  I got to know about this dish from my mother-in-law and I tried it the very next day out of excitement. I gave a little desi tadka and I must say, it tastes awesome. You too enjoy this snack along with hot tea and experience it's yummy taste. NOTE :   The traditional falafel recipe doesn't have green chilies and ginger in it. I have added it to make the dish little spicy. Number of green chilies depend on how spicy they are. I am using 5 as mine are not very  spicy. Don't add water while grinding. Green Chilies can be replaced by red chilies. If we don't soak chickpeas for enough time, vada might become hard and ve...

This dish is very popular in South India. In different states this recipe is known in various names. In Karnataka and Tamilnadu, they call it as masala vada. In Kerala, parippu vada and in rest of the states of India it is well known as Dal vada. In Konkoni, they call it as Chet Ambodo. Very delicious snack  well known for it's texture and is crunchy outside and puffy inside. You get this snack in almost all the tea stalls of South India. You too enjoy this snack along with hot tea and experience it's  awesome taste. NOTE :   Number of green chilies depend on how spicy they are. I am using 6 as mine are not very  spicy. For Masala Vada, we add crushed garlic fennel seeds, mint and onion. Optional - Can add 1 onion finely chopped and 3/4 tsp garam masala if needed. Don't add water while grinding. Green Chilies can be replaced by red chilies. If we don't soak chana dal and urad dal for enough time, vada might become hard and very crispy. Some people use...

This is a very famous and traditional dish of Maharashtra. People usually make this during fasting as it doesn't involve garlic or onions. Very delicious snack. The crunchy peanuts makes it more tasty. It is well known for it's texture and is crunchy outside and puffy inside. It is gluten free recipe. Everybody can enjoy the awesome taste of this recipe. My favorite snack. NOTE :   Number of green chilies depend on how spicy they are. I am using 4 as mine are not very  spicy. Optional - Can use baking soda and rice flour. The sago should be soaked well for it is fried. Do not soak sago in more water but just wash and add water to immerse the sago or else it will become gooey. Depending upon the type and quality of sabudana / Sago we are soaking them. For smaller ones soak for 15-20 minutes and for bigger sago's 4-5 hours. If the dough is very sticky and if it sticks to your hands then either dust your hands with rice flour or apply little oil on both y...

Well, this is my family's favorite dish. This was a special dish that was prepared by my mother usually on Sunday's for breakfast. We used to wait for this day. I really miss those days :( This is made with Minced Mutton which is also called Keema. You can try it with other minced meat as well. NOTE :   Can use minced chicken or any other vegetable instead minced mutton. Can add green chilies as per your taste. Until you deep fry the samosas, keep it covered to avoid drying. You can freeze the samosas or keep in the fridge if you are using them later. Instead of making the cones using dough one can also use readymade samosa strips / samosa patti. Dampen slightly and place a portion of stuffing and fold into a triangle shape. Can add corn flour to make the gravy thick and to prevent it from having any water content. If the gravy is already thick without adding corn flour then avoid step 9. Preparation Time : 15 Minut es Cooking Time : 10 Minutes Total Time : 25 ...

This is a spicy Mangalorean Konkani side dish. It is a combination of sourness and spiciness. Very simple to make and yummy to taste. It is very bright and attractive in color filled with nice flavors. You can either make it with fresh or dried prawns. Try this and you can't resist yourself by falling in love with it :) Actually small shrimps / prawns are used but i am using fresh medium sized prawns/shrimp here. NOTE :   It tastes awesome the next day. You can also make this with cauliflower and with other small fishes instead of prawns. It is called cauliflower panna upkari. Prawns / Shrimp leaves water while it gets cooked so no need to add water. Can adjust the spicyness and sourness as per your taste. Preparation Time : 3 Minut es Cooking Time : 7 Minutes Total Time : 10 Minutes Yield : 2-3 servings Prawns Masala / Prawns Panna Upkari/ Shrimp Masala Ingredients: Oil 2 tbsp Onions 3-4 long sliced Coriander Powder / Kotambari Powder 1 tbsp Re...