Aviksha's Kitchen

This snack is very popular in Karnataka.  NOTE : Can use green chilies or red chilly powder. People use different combination and ratios of flours like wheat flour, semolina, rice flour and plain flour. Preparation Time : 10 Minut es Cooking Time : 5 Minutes Total Time : 15 Minutes Yield : 2-3 servings Kodubale Ingredients: For Dough : Plain Flour / Maida 1/4 Cups Wheat Flour 2 Cups Rice Flour 1 Cups Semolina / Rava 1/4 Cups Salt as needed Water 2 Cups Red chilly powder / Green chilies 2-3 tbsp / 7-8 finely chopped Cumin Seeds / Jeera 1 tbsp Chana Dal 1/2 Cup  Hot oil 4 tbsp Asafoetida / Hing  1/2 pinch Grated Coconut 2 tbsp Method : Roast wheat flour, semolina and plain flour until aromatic.             2.  Keep aside and let it cool.           3.  In a mixy jar, add coconut, chana dal and green chilies / red chilies and make a powder of it....

This is a snack loved by everybody. Also called Shankerpalli in Maharashtra. My mother used to prepare this during Diwali. It is a super crispy and tasty snack. Once you start eating, very difficult to stop. Tops in my must try snack list. NOTE : Can use green chilies or red chilly powder. People use different combination and ratios of flours like wheat flour, semolina, rice flour and plain flour. Preparation Time : 5-7 Minut es Cooking Time : 5 Minutes Total Time : 12 Minutes Yield : 2-3 servings   Ingredients: For Dough : Plain Flour / Maida 2 Cups Wheat Flour 2 Cups Salt as needed Warm Water 2 Cups Red chilly powder / Green chilies 2-3 tbsp / 7-8 finely chopped Cumin Seeds / Jeera 1 tbsp Sugar 1 tbsp slightly crushed Hot oil 2 tbsp Asafoetida / Hing  1/2 pinch Rice Flour (Optional) 2 tbsp Method : Make a dough by mixing all the ingredients in a bowl. Close the dough tightly with a container for 20 minutes. Make a ball out of the dou...

This is a snack prepared by my mother and everybody who has tasted it has become a fan of this snack. NOTE : Adding grated coconut is optional. Can use green chilies or red chilly powder. Preparation Time : 10 Minut es Cooking Time : 5 Minutes Total Time : 15 Minutes Yield : 2-3 servings Karibevu Bojjo / Curry leaves Snack Ingredients: For Dough : Plain Flour / Maida 2 Cups Wheat Flour 1 Cups Salt as needed Warm Water 1 Cup Red chilly powder / Green chilies 2-3 tbsp / 7-8 finely chopped Ginger / Adarak 1 inch finely chopped Curry Leaves 1 cup Hot oil 2 tbsp Asafoetida / Hing 1/2 pinch Grated Coconut 2 tbsp Method : Make a dough by mixing all the ingredients in a bowl. Close the dough tightly with a container for 20 minutes. Make a ball out of the dough. Heat oil in a frying pan.  Pluck small pieces from the dough ball by making use of your thumb and index finger and drop it in hot oil. Fry on both the sides until the color changes to...

One day i felt like eating a roti but had no energy to make a dough as everybody knows how much energy and time is required to make a perfect dough. I wanted to try some thing different and that led to this dish. I was very happy and satisfied after having that. You can modify this recipe as per your requirement. Goes well with any kind of curry. This is a very simple and easy dish. Even though i have named it as roti, there is no process of making dough involved. It is so simple as it is only of making a batter and spreading it on a pan just like a dosa but once it is done it gives you the taste of roti. Thus energy is not wasted in making dough. Just give it a try and let me know. NOTE : Can use grated vegetables like carrot and onions. Can use green chilies and coriander leaves if needed. Can have it without any curry by adding above mentioned ingredients into the batter. Adding Cumin seeds gives you nice flavor. Preparation Time : 3 Minut es Cooking Time : 4 Minutes...

Botate Vagu is a very famous Konkani Dish most oftenly made during festivals and weddings. It is well known for its bright color and it's spicy and sour taste. Other specialty about this dish is, it goes well with roti, chapati and even rice. There are different recipes for this dish but I got this recipe from one of my aunt (pachi). NOTE :  Number of chilies depend on how spicy they are. I am using 9 as mine are not very spicy. Preparation Time : 3 Minutes Cooking Time : 15 Minutes Total : 18 Minutes Yield : 2-3 servings Spicy & Sour Potato Curry / Batate Vagu Ingredients: To Be Grinded  : Red Chilly  9 nos Tamarind / Chimchaama                  little (1 cm) Fenugreek Seeds / Methi 1 tbsp roasted Coriander seeds / Kotambari 1 tbsp roasted Asafoetida / Hing 1/2 tbsp  Tomato 2-3 For Seasoning  : Oil 2 tbsp Mustard Seeds / Saasama 1 tbsp Curry Leaves 7-...

Pongal can be spicy or sweet. I prefer spicy one more. My way of preparing pongal is different. I use toor dal some times instead of moong dal. I some times call pongal as khichdi as there is no much difference in taste nor ingredients. Pongal is a very famous dish in Tamilnadu and Khichdi in Gujarat. This dish is very simple and easy. Can have it for breakfast or lunch. This recipe can be modified as per your requirement. NOTE :   Number of green chilies depend on how spicy they are. I am using 3 as mine are not very  spicy. You can either make this dish with toor dal or moong dal or both together. Can use garlic ginger paste if needed. Can make use of any vegetables in this dish or can have it plain without any vegetables. Can make use of onions only if needed. Can make use of oil or ghee or even both. Can add coriander and gram masala powder if needed. Can make use of cashew nuts if needed. Include the above mentioned ingredients as per your taste. Ta...

This is a very famous and traditional dish of Karnataka and Andhra. Similar to normal chitranna , where lemon is replaced by raw mango. This dish is usually made out of leftover rice thus very simple and easy. People in Karnataka have it atleast once a week. Best for lunch and breakfast. My mother used to pack my lunch box with chitranna. This dish tasted best when the mango is tangy NOTE :   Number of green chilies depend on how spicy they are. I am using 5 as mine are not very  spicy. If you don't have any raw mango then use 2 tbsp lime water instead ( Lemon juice). Optional - Can use coriander leaves and grated coconut at the end to garnish. Can use groundnuts / Peanuts for seasoning if needed. Ensure to cool the rice before mixing the rice with tempering. Rice breaks easily when it is hot & the whole dish becomes sticky. Check the sourness of the raw mango. Indian small raw mangoes would be very sour. When using them, add a little less than 1 mango for ...

This recipe is a Konkani style fish fry. My mother shared it with me. You can make the fish fry masala either by  simply making use of grounded spices   or  by grinding the ingredients. The second method is more tastier than the first but takes lot of time.  I will post both the recipes. Choose the one which you like. I would personally prefer first method for the bachelor's. NOTE :  Number of chilies depend on how spicy they are. I am using 12 as mine are not very spicy. This masala can be used to fry any kind of fishes or even vegetables like potato, pointed gourd, bitter gourd etc. You can either choose to deep fry or to tava fry the fish.  Fish Fry (Pomfret Fry) Wash and clean fish. Cut it and keep aside (As i am using Pomfret here. I ahave made 3-4 pieces of 1 fish. You can cut the fish as you need). METHOD 1 : Preparation Time : 3 Minutes Cooking Time : 5 Minutes Total : 8 Minutes Yield : 2-3 servings Ingr...

This is a spicy Mangalorean Konkani dish. This is my favorite dish and thinking about it my mouth starts to water. It is a combination of sourness and spiciness. Very simple to make and yummy to taste. It goes well with brown rice and white rice. You can try this recipe with any type of fishes. It is very bright and attractive in color filled with nice flavors. One among my mother's great recipes. Try this and you can't resist yourself by falling in love with it :) NOTE :   Number of red chilies depend on how spicy they are. I am using 12 as mine are not very  spicy. Can use coconut or normal oil. It tastes awesome the next day. Optional - Can add 1-2 sp coconut while grinding. Onion is added while making paste as it helps to thicken the gravy and gives nice flavor. You can also make this with cauliflower instead of fish. It is called cauliflower panna upkari. Time Taken : 15 Minutes Yield : 3 servings Raja Panna Upkari Ingredients: For Paste ...