Spring Onion Gundpangala (Kannada) /Padu(Telugu)

These yummy small gundapangalas are very easy to make and can be made with lot of variations. I used to love and have this weekly twice during my college days in Bangalore's food Street (VV Puram) .. Yum Yum Yummy. People who are in Bangalore and haven't visited food street , should make a visit soon .

I make these using idli batter. Quick and easy to pack for lunch. 

This tastes well with onion chutney.

Ingredients for Idli Batter:

Idli Rice : 2 cup
Urad Dhal: 1 cup

Ingredients for Gundapangala

Finely chopped Spring onion: 1 cup
Finely chopped green chillies:As per your taste
Finely chopped curry leaves, coriander leaves
Finely chopped coconut : 3 tsp
Salt as per taste
Oil
Eno or Soda( I use Eno instead of soda) : pinch

Method for Idli Batter:

Soak urad dhal and rice separately. I usually soak them around 9 AM while leaving for office and grind them when I am back around 7PM.
Grind urad dhal to fine paste and then add rice and grind to fine paste.
Don’t add lot of water while grinding, it should be of thick consistency.
Take them out to a big bowl. If planning for idli, leave it to ferment overnight. 

Method for Gundapangala:

Heat oil in a kadai, add onion, spring onin, chillies, curry leaves. Fry well
Switch off the stove and add chopped coconut.
Let this cool down and add to the idli batter. (Take 5 cups). Mix well.

Heat Gundapangala pan and add 1/2 tsp oil in all the cavity.

Now add the mixed idli batter mixture and cook on low flame. 
Close the lid and let it cook for 5 mins. Turn the gundapangala and let it cook for 5 more mins.

Gundapangala are ready to be served or packed
Happy Cooking:)

Chicken Popcorns

Day 3 : Kids Special recipes

When you can make this at your home without any artificial agents, Why go to KFC.? It was during 2004 when KFC had just started in Bangalore having their single outlet in Forum Mall, Koramangla. I used to drive nearly 30 kms one way with my friends just to have their Broast chicken. That was because of the quality and taste.

Now , its just 2 kms from my place and i don't like the place anymore.Enjoy these popcorn's which tastes far better than KFC.

Will share the Broast chicken recipes shortly:)

I can vouch this will be a very big hit with your kids.

Prep Time: 10 mins
Cooking Time : 10 mins
Cooking complexity : Low

Ingredients:

Chicken breast: 250gms
Chilli powder: 1/2 tsp(optional)
Coriander Powder : 1 tsp
Paprika Powder : 1 tsp
Eggs : 1
Maida : 4 Tbsp
Oil for deep frying
Salt: 1 tsp

Method :

Cut the chicken breast in to small pieces. Now add paprika powder, chilli powder, coriander powder , salt . Mix well.

Let this rest in fridge for an hr. Close this with a tight lid.

Beat egg. Spread Maida on a plate, add a pinch of salt to it and mix well.

Dip the chicken pieces in egg mixture and roll it in Maida.. Repeat this process twice.

Deep fry in oil.

Happy Snacking:)

Rice & Jeera Dosa

Day 2 : Kids Special recipes

I admire my mom a lot ,she is so well organised. During my childhood days, i was a very cranky kid and wouldn't let my mom go peacefully to work:). I usually used to crave for this Rice & Jeera Dosa which is instantaneous. Remember mom telling recently, that i ate this, as all my 3 meals for close to 3 weeks. Oh god!!! Pity my mom for that.

I wont be wrong in saying that this dosa is the younger bro of  Neer Dosa:).
Ok, Here i go with this recipe of my mom.

Prep Time: 20 mins
Cooking Time : 10 mins
Cooking complexity : Low

Ingredients:

Raw Rice : 1 Glass
Cooked Rice : 4Tbsp
Jeera : 1Tbsp
Red Chillies: 4
Salt : 1 Tsp
Curry Leaves: 2 Strands

Method:

Soak rice overnight or for 4 hours. I usually do this overnight.
Grind the Raw rice & cooked rice with a glass of water. Finely grind the mixture.

Now add water to make it to very thin consistency.
(Same like neer dosa batter) - Neer means water in Kannada



Tadka:

Heat oil in a kadai, add jeera . Let it roast . Then add Red chillies & Curry leaves.

Add the tadka to the dosa mixture. Add salt and mix well.

Heat Dosa ladle . Pour the Dosa mixture on it. Add few drops of oil around this.

Cover the dosa using a lid.(Tadka will float on the dosa mixture due to water consistency, while making dosas always give a fine stir)


Turn them after a min. Cook for 30 more secs. Dosa is ready.

Serve with coconut chutney.


Happy Cooking:)

Pad Thai

Day 1 : Kids Special Recipes

School has reopened for Tejas and everyday i go mad to decide on breakfast and lunch menu. To help all the mommies like me,i start with this series of Kids Lunch Box ideas.

Tejas loves  noodles. I prepare this quite often as it has loads of veggies,  prawns, paneer, eggs and ground nuts which are filled with high nutritional value.



Prep Time: 20 mins
Cooking Time : 20 mins
Cooking complexity : Low

Ingredients:

Rice Noodles: 1 Packet:
Onion : 1 Finely chopped
Green Chillies : 2 finely chopped
Carrot, Beans, Potato : 2 Cups (Julienne cuts)
Ground Nut Coarsely ground : 3 tbsp
Chilli Powder: 1/2 tsp
Paneer : 200 gms
Prawns : 250 gms
Eggs : 2
(Vegetarians can omit Prawns & Egg)
Soya Sauce: 3 Tbsp
Chilli Sauce: 3 Tbsp
Oregano : 2 Tbsp
Olive Oil / Normal Cooking Oil : 3 Tbsp

Salt to taste

Method:
In a big bowl, boil water . To this add rice noodles.Cook for 10 mins.
Strain the rice noodles and run it over cold water.

Prawns:Boil prawns for 10 mins in 2 glasses of water with 2 pinches of salt.

Egg Fry : In a small pan heat 1 tsp oil. Beat egg, add salt and chilli powder .Fry well.

In a big Wok, Heat Olive oil . Add Onion, all vegetables, chillies, chopped paneer and cook for 5 mins.

Mix salt, oregano and simmer it for 3 more mins.

Add Prawns, Egg and fry well.

Now Add Soya Sauce, Chilli Sauce and mix well. To this mixture add cooked Noodles and let it cook on low flame for 10 mins.

Add coarsely ground groundnut and toss.

Keep tasting your food to adjust the taste. Thats the key to success .

Pad Thai is ready to pack for kiddos.


Happy Cooking :)

Shahi Tukda

What a way to celebrate by sharing this royal recipe with you people.
My Facebook page has crossed 2000 likes in less than a month

Ingredients:

Sweet Bread: 4 slices (Diagonally cut)
Milk : Half litre
Almonds: 10 chopped
Water 1 Glass
Sugar : 3/4th glass
Saffron : 2 strands
Ghee: 3 tsps

Method:

Trim the sides of the bread.
Toast the bread on tawa by greasing ghee all over. Let it turn brown.

Sugar Syrup:

Boil 1 glass water with 3/4th glass of sugar . Let it turn to a medium thick consistency. Add few strands of saffron.

Milk Mixture
The below procedure should be followed on low flame.
 
In a non stick kadai, boil half litre milk by stirring consistently.
When the milk has turned to medium consistency , add the 5 tbsp sugar and let it boil and become a thick paste.

Platting

Dip the roasted bread in sugar syrup and arrange it on the plate.
Pour the milk mixture on top.

Enjoy this yummy royal dish.

Elaichi Chicken

Have you guys ever tried adding elaichi in any chicken dry item? You will fall in love with the flavours of this simple dish.  My craving for chicken never ends. Many times it has happened that i end up getting raw chicken at 9 PM while oming back from office. After a very tiring day, this is the dish which i prepare in a jiffy (less than 20 mins)..

Ingredients :

Chicken: 500 gms
(I like Chicken with bones,you can try with boneless chicken)
Whole Elaichi : 3
Green Chillies: 8 (If you dont like spicy, reduce the no of chillies)
Onion : 3 ( 2 onions julienne cut, 1 for grinding purpose)
Ginger garlic paste : 1 tsp
Curry leaves: 2 strands
Coriander leaves:  Few strands
Turmeric powder : 1/2tsp
Oil : 3 Tbsp
Salt : as per your taste

Method:

Heat oil in a kadai, Add onion, curry leaves , 4 slit green chillies, ginger garlic paste. Fry well.
Add Chicken, salt.Cook well for 15 mins. Dont add water.

To Grind:

Elaichi, 1 onion, 4 chillies, coriander leaves.

Now mix the above grinded paste in to cooked chicken and fry on simmer for 10 more mins.


Happy Cooking:)

Nuge Soppu Basaru (Drumstick Leaves Sambar)

This is prepared in my village using farm grown leaves and cooked on earthern pot.
I remember my great grandmother preparing this and serving us with hot ragi balls. Love those childhood days. She used to use pestle to grind all the ingredients. Believe me the taste used to be sooo yummmmm, NV fans will forget having chicken:p
 
This has got lot of nutritional value and very good for kids:)
So mommies, try this yummy Karnataka rural dish and let me know.

Prep Time: 30 mins
Cooking Time : 30 mins

Cooking complexity : High

Ingredients:

Drumstick leaves : 500 gms
Green gram :1 cup
Toor dal : 1 cup 
Grated Coconut : Half coconut
Green chillies:6
Garlic: 10 cloves
Coriander leaves
Onion: 2
Jeera: 1 tsp
Tamarind Juice : 1 tsp 
Oil: 3 tsp
Mustard seeds: 1/2 tsp
Curry leaves:

Method:

Cook toor dal and green gram separately. Toor dal  with 1 glass of water.(to be semi cooked -1 whistle in cooker)
Cook green gram with 2 glasses of water for 3-4 whistles. Add 1/2 tsp salt.

 Drumstick leaves need to be cleaned well by removing all the sticks..
Blanch them for 10 mins by adding little salt .

 Now strain dal, green gram and drumstick together. Collect the water in a bowl. This will be used to make the curry.

Remember there is salt added in greengram n drumstick leaves.

To prepare masala:

Grind grated coconut, jeera, 1 onion, chillies, 2-3 curry leaves,garlic,tamarind, coriander leaves, 2 tsp cooked dal.

Mix the above paste to the dal, green gram & drumstick leaves water.Let it boil well.

Tadka for Green gram, drumstick leaves

In a kadai, heat oil, add mustard seeds, Add 1 finely chopped onion. Fry well. Just take out 1 spoon of the tadka and add to the curry mixture.

After the onion is fried well, add green gram, drumstick leaves and dal mixture and mix well.

Serve with hot rice & ghee:)

Happy Cooking:)