Steamed Kothambari vada recipe is a Maharashtrian dish that can be served for breakfast or as a snack. The two main ingredients in this recipe are gram or besan flour and coriander or cilantro. I have added dill leaves for added flavour. You can add methi as well. The peanuts and till or sesame seeds gives it a distinct taste. Serve it with green or tamarind or date chutney for accompaniment. As it is steamed it is a healthy dish and it is easy too. It adds variety to your breakfast.
STEAMED KOTHAMBARI VADA ARE CRISP AND TASTY CORIANDER STEAMED FRITTERS.
PREP TIME:10Mins; COOKING TIME:20Mins; TOTAL TIME :30Mins;SERVINGS :2 to 3
- ¼ cup roasted crushed peanuts
- 1 teaspoon ginger
- 4 green chillis
- 2 cups coriander leaves
- 1 cup dill leaves
- 1 pinch asafoetida
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 tablespoon sesame seeds
- salt to taste
- 2 cups gram flour or besan
- 1 to 1.25 cups water
- Mix together all the ingredients with water to form a smooth and thick batter.
- Apply oil at the base and sides of a steel bowl.
- Add the batter mixture in the bowl.
- Cover it with a lid and steam it in a pressure cooker.
- Steam the batter for 15 minutes on a medium high flame.
- Turn off flame and leave it to come to room temperature.
- Remove it from the cooker. Insert a knife or toothpick and if it comes out clean, the vada is cooked well.
- Cut it into squares and remove the steamed cake on a tray.
- Heat a pan and shallow fry the vadas till they are cripy on both sides.
- Serve kothambri vada hot with green chutney or tamarind chutney.
MANGALORE BUNS are deep fried banana Puris/poories. In Mangalore,Karnataka it is served for breakfast. Mangalore buns are sweetish as banana and sugar are added while making the dough. In recent times all Udupi hotels in Bengaluru have started serving Mangalore buns in their menu. If you are looking for a change in the weekend, try this recipe and serve it with coconut chutney. Note: The dough has to rest for 6-7 hours before making the puris.
MANGALORE BUNS RECIPE
PREP TIME: 15 MINS; COOK TIME: 30 MIN; TOT TIME:45MIN
- 2 Ripe medium sized Robusta bananas
- 3-4 cups maida or whole wheat flour
- 1/2 cup curds
- 1 tsp. cumin seeds
- 2 Tbsp. sugar
- 1/2 tsp. baking soda
- any refined oil for deep frying
- Grind the peeled bananas, sugar, curds and salt to a paste.
- In a big bowl add 3 cups of wheat flour, baking soda and cumin seeds.
- Add the ground banana mixture to it and make a smooth dough.
- Add flour and make a tight dough.
- Pat a little oil on top of the dough and cover it with a muslin cloth.
- Let it rest at room temperature for 5-6 hours. If its for breakfast make the dough the previous night.
- To prepare the Mangalore buns the next morning, heat a kadai or wok with oil to deep fry the buns.
- Gently roll the dough and make sure it doesn’t stick to your hands. Adjust the dough consistency by adding more flour to it.
- Next divide the dough into medium sized balls as for puris.
- Roll each ball out with a little flour into thick, round disc’s.
- Arrange the rolled discs on a newspaper side by side.
- Test the oil if its hot enough by adding a small dough piece into it.
- Fry the disc’s or puris one at a time.
- Press the puri gently with a spoon to make it fluff up.
- Cook the puris till they turn golden brown in color.
- Serve hot Mangalore buns with some coconut chutney.
IDLI – Idlis are soft, steamed dumplings which are prepared commonly for breakfast in Karnataka, Tamil nadu and Kerala. Idlis are so healthy that babies and adults can eat them for breakfast with no second thoughts. Idli batter is thick in consistency and is made out of coarse rice grains and urad dal or black lentils that are soaked and ground together and left to ferment overnight. Each steamed idli contains around 39 calories making it a healthy choice for a meal.
IDLI|HOW TO MAKE SOFT IDLI
Prep time: 20 mins; Cook time: 15 mins; Total time: 35 mins
(Plus soaking time: 5 hours; Fermenting time: overnight/10 hours)
- 1 cup urad dal (black gram dal)
- 2 to 2 .5 cup idli rava/idli rice
- 1 tsp Methi/fenugreek seeds
- 3 tsp. salt
- 1/2 cup avalakki / Poha
Additionally we need :
- Grinder or mixer
- Idli plates
- oil to grease the idli mould
For making Idli Batter:
- Wash and soak urad dal, avalakki or poha, methi seeds or menthya in enough water for 5 hours.
- Wash and soak Idli rice in a different vessel for 5 hours.
- Grind the urad dal along with the soaked water into a fine paste.
- If you are using idli rava, add it to the urad dal paste and mix well in a big container.
- The idli batter should not be too watery.
- Now transfer the Idli batter to a big vessel and add salt. Mix well using a ladle or your hands.
- Cover the vessel with the lid and let it ferment overnight or more in a dark, warm, dry corner.
NOTE: If you are using whole dosa or idli rice, then you have to grind it coarsely and mix it with the ground urad dal to make the idli batter.
How to make idli:
- Grease the idli plates or moulds with oil.
- Beat the fermented batter with the ladle and pour it on the greased idli plates.
- Place the prepared idli stand in the cooker and steam cook this for 10 to 15 minutes. (While steaming do not put the cooker weight instead put a steel cup to cover the cooker lid).
- Turn off the heat and after few minutes remove the idlis from the mould using a knife or spoon.
- Enjoy the hot idlis with sambar and coconut chutney
Avial Kerala mixed vegetable curry is an essential curry in your everyday cooking. Its a mixed vegetable curry with a coconut gravy and it is mildly spiced. Avial is a Kerala dish and I make it when I have lot of vegetables and the green plaintain in the house. Avial is a Sadya dish and it is a must on the Onam festival day. Serve Avial with dosa, appam, Chapathis, rice or puris.
AVIAL-KERALA MIXED VEGETABLE CURRY
PREP TIME:15 MINS; COOK TIME: 15 MINS; TOTAL TIME:30 MINS
SERVING-3-4; AUTHOR-LAKSHMI BANGALORE
- 3 Cups-Mixed Vegetables (Beans, Peas, Raw Plantain, Carrot, Potato,Cauliflower)
- Water to cook
- Salt to taste
- Few Curry leaves
- 1-1/2 tsp Oil- Coconut or any oil of your choice
- 1 tsp Mustard seeds
To grind to a paste:
- 3/4 Cup Grated coconut
- 1 Tsp cumin seeds
- 3 green chillies
- 1/2 Cup curd
- 1-1/2 Tsp rice flour (for thickening the gravy)
- Clean and cut all the vegetables into long strips.
- Boil all the vegetables of your choice with little salt.
- Meanwhile grind the freshly grated coconut, chillies, yogurt, turmeric, cumin and rice flour into a paste and keep aside.
- Once the vegetables are half cooked add the ground coconut mixture into it and cook on a low flame.
- In a pan add the oil of your choice, mustard seeds, heat and let the mustard splutter.
- Turn the heat off and add the curry leaves.
Ragi rotti or Finger Millet Rotti or Ragi roti is a nutritious flat bread made out of finger millet or Ragi flour that is usually eaten for breakfast in Karnataka, India. Ragi or finger millet is one of the most nutritious and healthy cereal. It is a staple grain in Karnataka and is rich in calcium, iron, fibre. Other than ragi rotti, it is often used to make ragi ball, ragi dosa, ragi malt, ragi ladoo, ragi biscuit etc. We can add vegetables like cucumber, carrot, zuncchini, radish, onion and greens such as coriander, methi to make it even more healthy and tasty. I have used Jowar or Sorghum in addition to Ragi flour to make the rotis. It increases the nutritional value of the roti.
RAGI ROTTI OR FINGER MILLET ROTTI OR RAGI ROTI
PREP TIME:15Mins; COOKING TIME:15Mins;TOtal Time:30Mins
SERVINGS:3-4; AUTHOR:LAKSHMI BANGALORE
- 1 cup Ragi flour
- 1/2 cup Jowar flour
- 1/2 tbsp cumin seeds
- 1/4 cup carrot
- 1/4 cup cucumber
- 1/2 cup onion
- 8-10 curry leaves
- 2-4 green chilies
- 2-4 tbsp coriander leaves
- Warm water as required
- Oil to make rotti
- Salt to taste
- Butter or ghee
- Clean and cut coriander leaves, curry leaves and finely cut the green chilies.
- Grate the cucumber, carrot and finely chop the onion.Keep aside.
- To a mixing bowl, add ragi flour, jowar flour, onion,green chilies,carrot,cucumber,curry leaves,cumin seeds, coriander leaves.
- Add salt as required and mix all the ingredients well.
- Add warm water to the above mixture little by little until you get a soft dough. Divide it equally to 5 or 6 portions.
- Take one portion of the dough and start patting on a non-stick tawa. Pat it into thin round rotti.
- Smear some oil on the rotti and cover the tawa.
- Cook both sides for about 3-4 minutes each.
- Take out the rotti once it stars browning. Smear some butter on the rotti.
- Serve the healthy ragi rotti with butter or ghee, coconut chutney, curd, pickle, chutney powder.
SHAVIGE UPPITTU OR SHAVIGE BATH OR SEMIYA UPMA RECIPE is a common breakfast dish in south india especially in Karnataka. Shavige is nothing but vermicelli that is thin hair like which is made out of rice, wheat or even ragi. I usually make rice shavige bath and I use Anil roasted rice or wheat shavige which is readily available in the supermarkets. The trick to making good shavige bath is not to over cook or over use the water for cooking. The basic seasoning is similar to how you make Upma. Any chopped vegetable could be added and finally the garnishing is lemon juice, coconut and coriander leaves.
SHAVIGE UPPITTU OR SHAVIGE BATH OR SEMIYA UPMA RECIPE
PREP TIME: 15 MIN; COOK TIME:15MIN; TOTAL TIME:30 MIN
- 1 cup Anil roasted vermicelli
- 3 tsp oil
- 1 tsp mustard
- ½ tsp urad dal
- 1 tsp chana dal
- few curry leaves
- handful peanuts
- 1 inch ginger finely chopped
- 2-3 green chillies
- ½ tsp turmeric
- 1 onion finely chopped
- 1 capsicum
- 1-2 cups of mixed boiled vegetables peas, carrot, beans, potato
- salt to taste
- ½ lemon
- 2 tbsp coriander finely chopped
- 2 tbsp. grated coconut
First heat 3 tsp oil in a pan and add mustard, wait for it to splutter.
Next add peanuts, urad dal, chana dal and fry till they turn golden brown. Then add green chillies, ginger and few curry leaves and fry for sometime.
- Add cut onion and fry till translucent. Next put capsicum and a pinch of turmeric and fry till it is half cooked.
- Then add 500ml of water for 250gm of roasted Anil Shavige.(Add two times water for 1 portion of shavige). Let it boil.
Cut all the vegetables, cook them and keep it aside.
Next add salt to the boiling water and add the dry Shavige. Mix and cover it to cook on medium flame.
- After the water is absorbed into the Shavige, add the boiled vegetables and mix well. Check for salt to suit your taste.
Finally add chopped coriander, grated coconut and lemon juice. Mix everything well and lightly.
Cover it for a few minutes and then serve it hot for breakfast or as an evening snack.
Tomato Gojju is a healthy, easy-to-make side dish with available ingredients like tomato, onion and rasam powder in the house. It is optional to use onions, but the jaggery gives the dish a tangy taste making it a great side dish for dosas, idlis, akki roti and chapathis. Use the south indian rasam powder for the masala and the mustard and hing seasoning to highlight the dish. This can be taken in your lunch box.
PREP TIME:10 MIN; COOK TIME:15 MIN; SERVINGS:4-5
- 6 medium Tomatoes
- 2 onions
- 2 tbsp oil
- ⅛ tsp asafoetida
- 1 tsp Mustard seeds
- 1 red chilly
- 2 tsp Rasam powder
- 2 tbsp Jaggery
- curry leaves
- few coriander leaves
- ⅛ tsp Turmeric powder
- Salt to taste
- Clean and cut tomatoes and onions into small pieces. Cut coriander leaves and powder some jaggery.
- In a pan heat oil for seasoning. Add the mustard seeds. After it splutters add red chilly, hing/asafoetida and curry leaves and lower the heat.
- Add onions and fry till translucent. Add turmeric and mix well, followed by tomatoes and salt.
- Mix the ingredients well and let it cook for 4-5 minutes. When the water evaporates add half a cup of water, jaggery and Rasam powder. Let it boil and reduce to a gojju consistency for another 5 minutes.
- Adjust the salt, rasam powder and jaggery as per your taste.
- Finally add coriander leaves and serve it with chapathi, akki roti, dosa or idli or with rice.
NEER DOSA recipe is a Mangalore style dosa with rice, coconut and salt as the main ingredients. The rice is soaked and ground along with fresh coconut gratings and the batter is watery in consistency. Hence the name Neer or Water to the dosa. Rice is used in many forms in South Indian dishes and Neer dosa is one form of food that goes well with coconut chutney or vegetable Sagu and a little mixture of jaggery and coconut on the side. A simple breakfast that satisfies ones hunger. Neer dosa can also be considered as a tiffin box item.
NEER DOSA RECIPE | HOW TO MAKE NEER DOSA
PREP TIME:15 Mins; COOKING TIME:10 Mins; TOTAL TIME :25 Mins;SERVINGS : 6 dosas
- 1 cup dosa rice/regular rice
- ½-3/4 cup coconut (grated)
- Salt to taste
- water for grinding
- Soak 1 cup rice overnight.
- Clean the rice with fresh water the next morning and grind it with coconut and salt to a thin batter.
- Make dosas or pancakes over a hot tawa.
- Cover and cook on medium flame till done. Do not cook Neer dosa on both sides.
- Serve Neer Dosa with freshly made coconut chutney.
GOJJAVALAKKI RECIPE OR HULI AVALAKKI-is a tangy preparation made out of Poha or Avalakki (in kannada) or beaten rice. It can be prepared quickly with commonly found ingredients like tamarind, jaggery, rasam powder, sesame seeds and grated coconut. “Gojjavalakki” is also made during Krishna Janmashtami festival and is also offered as prasadam in south indian temples. The tangy taste of tamarind coupled with the sweet taste of jaggery and spices like til or sesame and the crunchy peanuts makes it a delicious dish for breakfast or a snack. An extra step here is that the thick poha or avalakki should be coarsely ground beforehand.
GOJJAVALAKKI RECIPE OR HULI AVALAKKI
PREP TIME:10Mins; COOKING TIME:20Mins; TOTAL TIME :30Mins;
SERVINGS :4 Servings; AUTHOR:LAKSHMI BANGALORE
- 1-1/2 cup Poha / avalakki / beaten rice (thick)
- 2 tbsp Tamarind pulp
- 1 tbsp jaggery
- 2 tsp. Rasam powder
- 1 Tbsp Til or sesame seeds powder
- Salt to taste
- a pinch of Haldi or turmeric
- 3-4 Tbsp. peanut oil
- 1 Tsp Mustard
- pinch of Hing or Asafoetida
- 1 Tsp Chana dal
- 1 Tsp Urad dal
- 2 Tbsp. Peanuts
- Few curry leaves
- 1/4 cup dried grated coconut
- In a blender take thick poha and pulse it to make into rava consistency. Don’t add any water.
- Transfer it to a large bowl and add water and drain it immediately so that the Avalakki gets cleaned once.
- After a few minutes add salt and Rasam powder to it and mix well lightly with your hands.
- Make tamarind pulp from a lemon sized ball of tamarind and keep aside.
- After that in a kadai, heat oil and first fry peanuts till crispy and transfer it to a small bow.
- To the same oil add mustard, (allow it to splutter) chana dal, urad dal and a few curry leaves for the seasoning.
- Lower the heat and add turmeric, jaggery powder and the tamarind pulp.
- Immediately add in the prepared avalakki mixture, powdered til or sesame seeds, dry coconut and mix well.
- Cook on a low flame for 5 minutes, or till poha gets cooked completely.
- Serve gojju avalakki garnished with peanuts for breakfast.
TIP: Do not add water while cooking. After cooking taste it and adjust the jaggery or salt content. If it is too dry sprinkle water on top and cook it for another minute.
RAVA KESARI BATH RECIPE – Bhath or bath in Kannada means a food item made out of rice or rava with various spices, vegetables or in this case, a sweet especially made out of rava or chiroti sooji rava. Kesari means orange or also saffron and hence you can expect the Kesari bath to be orange or saffron in color. Kesari bath can be made out of Rava or rice. Here I have prepared Rava Kesari bhath and when its eaten warm with a dab of ghee, gives you a satisfaction that you cannot expect when you eat any other sweet. The famous Satyanarayan prasadam uses the same recipe but you add a ripe banana and more sugar and ghee to your ingredients list.
PREP TIME:10Mins; COOKING TIME:15Mins; TOTAL TIME :25Mins;SERVINGS :2-4
AUTHOR: LAKSHMI BANGALORE
- 1 cup fine rava OR Chiroti rava
- ½ tablespoon ghee
- 20 cashews
- 2 cups water
- 15 raisins
- 3/4 cup sugar (adjust for taste)
- 1 teaspoon green cardamom powder
- 15 saffron strands
- 3-4 Tbsp. ghee
- Fry cashews in a pan by heating ½ tablespoon ghee stirring them often on a low to medium flame till they get golden. Add raisins and fry them along with the cashews and keep them aside.
- In the same above pan add a tablespoon of ghee and fry the sooji on a low flame stirring often.
- Roast till the rava becomes fragrant and looks crisp about 8 minutes. Meanwhile, in a bowl boil 3 cups of water. Turn off heat.
- To the roasted sooji or rava slowly add the boiled water and stir till no lumps are formed. Let it cook on a low flame for 5 minutes.
- Add sugar and stir and let it rest for a minute or so. Keep it on a low flame and stir very well, so that the sugar dissolves.
- After 2 minutes add the remaining ghee or extra if needed and stir well. Add cardamom powder, saffron strands, and finally roasted cashews and raisins.
- Turn off heat after a minute and let it sit covered for 5 minutes.
- Serve it on a plate hot or warm with upma or by itself.