CHATTAMBODE

This is a snack that my mom used to prepare on Sundays and we used to love it. My mom recently visited us and I requested her to prepare the same. It was just so delicious ......

Ingredients
2 cups + 3 tbsp Chana dal
1 cup chopped Dill leaves (sheppi or sabsige leaves) optional
1 big Onion chopped
1 tsp Chilli powder
1/2 tsp Haldi
Salt to taste
Oil for deep frying

Method
Soak chana dal for 5-6 hours. Set aside 3 tbsp chana dal.

Grind chana dal coarsely with very little water (you can use the pulse button on the mixer). Take it out in a bowl. Add chopped dill leaves, onion, chilli powder, haldi and salt. Add 3 tbsp soaked chana dal at this point. (Tip- mix it at the time of deep frying or it becomes difficult to deep fry. You can cover with plastic wrap and keep it in fridge too)

Heat oil in a kadai. Mix the chana dal and other ingredients. Apply water on your palm. Take a small ball of this mixture and flatten it. Deep fry till golden.

Can be served with any sauce or chutney....I like to eat it just the way it is.....yum!

MIX VEGETABLE

(JAIN SABZI WITHOUT ONION & GARLIC)

I prepare this recipe for Sankashti when we keep fast and cannot eat onion or garlic.

Ingredients

Vegetables mixed 2 cups chopped (beans, carrot, potato, peas etc)

Tomatoes 3-4 medium sized

Green chilli 2

Kaju 5-6

Ginger 1 ½ inch

Dalchini stick 1 inch

Bay leaf 1 small

Laung 2

Cardamom 2

Sesame seeds/til 2 tsp

Dhania powder 2 tsp

Jeera powder 1 tsp

Garam masala powder ½ tsp

Red chilli powder ½ tsp

Kasoori methi 2 tsp (optional)

Milk ½ cup

Salt to taste

Oil

Preparation

Boil all vegetables and keep aside.

Make a puree with tomato, green chilli, ginger, and kaju.

Heat oil, add dalchini stick, bay leaf, laung, cardamom, and til. Add puree to it. Sauté for 2 min. add dhania powder, jeera powder, and chilli powder. Sauté again for 2-3 min on medium flame. Add boiled vegetables, salt, milk and garam masala. Cover & cook for 5 min.

Serve with chappatis or rotis.

BANANA BUNS

(BANANA FLAVORED PURIS)

This is a good recipe for morning breakfast or a take away for picnics. Tastes really good. Using pretty ripe bananas for this recipes makes the buns really tasty. This recipe comes from Mangalore.

Ingredients

Ripe bananas 2 big (mashed)

Sugar powdered 1 ½ cups

Yogurt (sour)/Dahi 5 tbsp

Baking soda ¾ tsp

Salt ¼ tsp

Maida or all purpose flour 5 cups or as needed

Oil for deep frying

Preparation

Mix mashed banana, powdered sugar, dahi, baking soda and salt. Add maida and mix. Keep adding maida as needed to prepare a stiff dough. The dough is a little sticky. Keep aside for 5-6 hours.

Take lemon sized portions of the dough and roll them into thick puris. Heat oil in a kadai on medium heat. Deep fry till golden brown.

Serve with coconut chutney or can be eaten as it is. Serves good as snack or breakfast.

KANDYA KODBALE

(RICE FLOUR & ONION MURUKKU)

My granny used to prepare this yummy kodbale at tea time or on our demand. Now my mom prepares this whenever we ask for it. It is a great tea time snack.

Rice flour 3-4 cups or as needed

Maida or all purpose flour 2 tbsp

Onion 1 big chopped finely

Green chilli 3-4 chopped finely

Haldi ¼ tsp

Jeera 1 tsp

Butter 2 tbsp

Hot oil 2 tbsp

Salt to taste

Oil for deep frying

Preparation

Mix onion, green chilli, haldi, jeera, butter, hot oil, and salt. Add maida and mix. Add rice flour to this mixture and prepare a stiff dough.

Take lemon sized portions of the dough and roll them into kodbale shape.

Heat oil in a kadai on medium heat. Deep fry these kodbale and remove when golden brown. Serve hot with tea.

BISI BELE BHAATH

(RICE & TOOR DAL COOKED WITH VEGETABLES & SPICES)

My mom prepares this dish really well and one of my fav. This is a good alternative when you are tired of cooking same kind of dal, rice, sabzi etc. Tastes really gud with boondi, potato chips and raita.

 Ingredients

Rice 1 ½ cups

Toor dal 1 cup

Mixed vegetables chopped 3 cups

(beans, carrot, potato, peas, cucumber etc)

Onion 1 big chopped

Green chilli 2 chopped

Tomato 2 big chopped

Curry leaves a few

Red chilli 2

Mustard seeds 2 tsp

Jeera 1 tsp

Cloves 1

Kaju a few

Hing a pinch

Haldi 1 tsp

Bisibelebhaath powder (MTR brand) 4 tsp

Tamarind pulp ¼ cup

Salt to taste

Oil

Preparation

Heat oil in a kadai. Add mustard seeds, as they splutter add jeera, hing, clove, red chilli, onion, green chilli, curry leaves. Sauté. Add chopped vegetables and haldi. Sauté.

Add washed dal and rice. Add water above level of this mix. Cover and cook.

When rice and dal are fully cooked add tomatoes, salt, tamarind pulp, bisibelebhaath powder and water. Cover and cook for some more time.

Serve hot with boondi, potato chips and raita.

DHODDAK

(FINE RAVA PANCAKES WITH ONION & TOMATO)

My M-inlaw prepares this for breakfast and I keep eating it for lunch, for tea, and for dinner. This is my fav dish. It should be eaten with chutney powder and lots of fresh butter.

 Ingredients

Fine rava/sooji or Bombay rava nearly 3 cups

Onion 2 big chopped finely

Tomato 2 medium sized chopped finely

Green chillies 5 slit lengthwise and chopped

Coconut ¾ cup grated

Cooked rice ½ cup for softness

Dhania leaves chopped (optional)

Oil

Salt to taste

Butter as needed

Preparation

Prepare a thick mixture of rava, onion, tomato, green chilli, coconut, rice, salt and water as needed. Keep aside for ½ hr.

Heat a tava, take a palm full of this mixture and place it in center of tava, flatten it as thin as possible by dipping hand in water into a circular shape.

Leave oil on sides of dhoddak and cover it for 2 min on medium flame. Turn it on other side and fry for 2 min.

Serve immediately with lots of fresh butter.

AMBLI KHUVULL

(RAW MANGO SIDE DISH)

This is a very mouth-watering recipe and easy to make “khatta-meetta” recipe. Very good for women who are pregnant (crave for something sour) as it contains jiggery or gud (rich in iron).

Ingredients

Raw mangoes 5 small to medium size, cut into small pieces

Green chilli 4 chopped big

Curry leaves a few

Mustard seeds 1 tsp

Jeera 1 tsp

Hing a pinch

Urad dal 1 tsp

Gud / jiggery 250 gm grated

Salt to taste

Oil

Preparation

Heat oil in a kadai. Add mustard seeds, as they splutter add jeera, hing, urad dal, curry leaves and green chillies. Sauté. Add cut raw mango pieces, salt and gud. Add ½ cup of water. Cover and cook till raw mango is fully cooked and gets yellowish in color. Switch off gas & let it cool.

Store in an air-tight container and can be kept in fridge for 15 days.