Showing posts from October, 2017

Masala Peanuts

RC : Shobha Hegde
1 cup Peanuts
1 tsp chili powder
1/ tsp jeera powder
1/2 tsp ajwain powder
2 tbsp gram flour or besan
salt to taste
Oil for deep frying
In a bowl make a thin paste of chili pd ,jeera ,ajwain pd salt and a little water.soak the peanuts in this mix for about 20 minutes. Sprinkle the besan over the peanuts and mix it with a light hand so that the nuts are coated well with the besan.If you want a thicker coating you can add little more besan. Heat oil for frying. When hot fry the nuts in batches till done. Allow to cool for a while .Serve with a hot cup of tea or coffee.


For the filling
Green gram ( moong)- 1 cup
Jaggery- 1 cup
Grated coconut - 2 tbsp (optional)
Cardamom pd-1 tsp
For the outer batter
1/2 cup maida
1/2 cup gram flour or besan
Pinch of turmeric
Pinch of salt
Water as needed
Wash and soak moong in water for about 2-3 hrs. Drain and then pressure cook till soft but not mushy.In a pan take the jaggery and add a little water.keep it on heat.Once the jaggery dissolves and reaches one string consistency add in the cooked moong and the coconut.Keep stirring till the mixture thickens and leaves the sides of the pan. Add the cardamom pd and remove from heat.Once the mixture cools make small balls and keep aside.
In a bowl mix together all the dry ingredients of the batter .Add water little by little till you get a thick batter slightly thicker than the bajji or bonda batter.Heat oil in a deep kadai.Once hot dip the balls in the batter and deep fry on medium heat till it turns golden. Drain out on paper towels.These sukrundos will keep for 2-3…

Vangi bath(Brinjal rice)

Cooked rice- 1cup
Long green brinjals -2.Cut into longish pieces and keep soaked in water
For masala :
Coriander seeds-1tbsp
Chana dal 1tsp
Urad dal 1 tsp
Methi- 1/4 tsp
Jeera -1/2 tsp
Cinnamon 1/4 " piece
Red chillies -4
Coconut gratings - 1 tbsp
Dry roast all of the above till it changes color slightly .cool and make a fine powder in a mixi.
Alternatively you can also use MTR vangi bath mix .
For seasoning:
2 tbsp oil
Mustard 1tsp
Urad dal 1tsp
curry leaves 1 sprig
Green chilli -1
Chopped onions -1 (optional)
Turmeric powder 1/2 tsp
Tamarind pulp 1 tbsp
Salt to taste.
In a pan heat oil .add the mustard ,dal , curry leaves and slit green chili. Add in the chopped onions and turmeric and fry till they are transparent.Squeeze out all the water from the brinjals and add it to the seasoning .Stir well and cover and cook till they become soft.Now add the masala powder, the tamarind pulp and the salt. Mix well. If too dry and masala sticks to the bottom add a tbsp of water.…