How to make Batata Vada - Maharashtrian snack item

Batata Vada is a popular snack item from the streets of Maharashtra.  Batata means potatoes.  The potato is called as Batata in Marathi.  This recipe is called as Batata vada in Mumbai and rest of Maharashtra.  In south india, it is called as Potato Bonda.   

The Batata Vada tastes different in different regions of Maharashtra like Pune, Nasik etc.  Even in Mumbai, the taste differs amongst different vendors.  The taste difference is due to the inclusion of different spices in potato filling.  The batata vada is the same that we use in vada pav.

It is very easy to make batata vadas.  Just prepare the potato filling, make them into balls, coat them in the gram flour batter and then deep fry them.  Let us see how to make batata vadas.

Ingredients ( 1 cup = 250 ml )

For potato filling

• medium sized potatoes  -  4 Nos.
• Curry leaves - 10 to 12 Nos.
• 2 tsp skinned split urad dal ( black gram )
• 1 tsp cumin seeds ( optional )
• 1 chopped green chilly
• finely chopped ginger - 1 or 1.5 tsp
• turmeric powder - 1 tsp
• 1/4 tsp of asafoetida
• a few chopped coriander leaves
• oil for frying
• salt

For the Besan (Gram Flour) batter you will need:

• 1.5 cups gram flour
• ½ tsp turmeric powder (optional)
• 1 cup water
• 2 tbsp rice flour (optional)

Method of preparation of Batata Vadas

Preparing the filling:

1. Boil y boil the potatoes till cooked thoroughly. Then mash them well. There should be no lumps.
2. Take some oil in  a pan.  Add mustard seeds and urad dal when oil gets heated.
3. When the mustard seeds start crackling and the urad dal turns brown, then add the cumin seeds, the curry leaves, chopped ginger, chopped chilly, asafoetida.
4. Fry till the spices are well cooked. Don't burn.  Add turmeric powder after that.
5. Now add this tempered hot spices with the oil to the the mashed potatoes.
6. Add salt.
7. Mix the potatoes with the spice mixture with a spoon as the mixture will be hot.
8. Later you can mix with your hands.
9. Make equal sized medium balls of the potato mixture.
10. Flatten them a little as it helps to deep fry them easily.
11. Keep aside

Preparing the vadas:

1. Now take the gram-flour, turmeric powder, add salt to it.
2. You can also add a pinch of red chilly powder to it.
3. I added rice flour to this batter as rice flour makes the coating crisp while frying. You can completely omit adding rice flour. With water make a slightly thick batter.
4. Dip each potato patty or ball in the besan batter.
5. Coat the ball evenly with the gram flour batter.
6. In a hot oil in a deep fry pan, add the potato balls coated with gram flour paste.
7. Fry them till golden brown.
8. Serve hot.
9. Batata Vadas are served with green chutney and tamarind-jaggery sweet chutney.
10. You can also serve them with coconut chutney.
11. If you are short of time, you can serve them with tomato sauce too.
12. It is also served with fried green chillies tossed in salt and a maharashtrian dry chutney made up of garlic, red chillies and onions.
13. You can make a vada pav too of it. Just slice the pav or bun into to.
14. Apply the green chutney on one side.
15. Then apply the sweet chutney on the other side.
16. Sprinkle the maharashtrian dry chutney made up of garlic, red chilli and onions.
17. Keep the batata vada in between the two slices of pav and serve with fried green salted chillies. You can also use burger buns or bread slices.

HOw to prepare Capsicum Rice

Capsicum Rice is a very colourful and falvourful rice dish which can be made for lunch box and even for a huge crowd.  Capsicum rice is very rich in flavour, colourful and is a very tasty rice variety.  The flavour and taste of capsicum makes this dish liked by people of all age groups.  Capsicum has health benefits too.  Capsicum is used to treat upset stomach, dirrohea, high cholesterol and prevents heart disease.  As the capsicum has medical benefits, this dish can be included in our day to day cooking if possible.   This articles gives step by step guide for preparation of Capsicum rice.

Ingredients

• Basmati rice - ⅔ cup
• Oil - 1 ½ tablespoons
• Cinnamon stick - 1 inch piece
• Cloves - 2
• Bay leaf - 1
• Green cardamom - 2
• Cumin seeds - ½ teaspoon
• Fennel seeds - ½ teaspoon
• Onion - ½ cup, sliced
• Ginger paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Green bell pepper (Capsicum) - ½ cup, sliced
• Red bell pepper - ½ cup, sliced
• Tomato - ⅓ cup, sliced
• Red chili powder - 1 ½ teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Garam masala - ½ teaspoon
• Yogurt - ⅓ cup
• Water - 1 cup

Method of preparation

1. wash the rice and soak for 20 minutes. Meanwhile chop veggies. Drain the soaked rice and keep it aside.
2. Heat the oil in a deep pan. Once hot add whole spices and saute for a minute.
3. Then add cumin seeds and fennel seeds, let them sizzle.
4. Then cook onions in it for 2 minutes.
5. Mix in ginger paste and garlic paste, cook for 1 minute.
6. Stir in tomatoes and both peppers. Also mix in spice powders with salt.
7. Mix in yogurt.
8. Add soaked rice and water. mix well.
9. Cover the pan and cook for 18-20 minutes. Then let it rest covered for 10 minutes.
10. After 10 minutes open the cover, fluff up the rice with fork and serve.

The CApsicum rice can be a good dish for lunch box for kids as well as adults.

Vangi Bhaat - How to make vangi bhat

Vangi Bhat is a rice item made with brinjals is a very popular recipe of Karnataka state.  Vangi bhat is prepared in a similar way like a masala bhat.  Vangi Bhat masala powder  is added in this rice recipe and this spice blend gives the Vangi Bhat its unique flavour, taste and smell.  

It is very easy to prepare Vangi bhat recipe.  If you have goda masala readily available, it will not take much time to prepare vangi bhat.   The Vangi Bhat is a very popular recipe of Karnataka state.  The word VAngi means brinjal.  The cooked rice is mixed with home made spice powder and brinjals cooked in tamarind sauce to give birth to this excellent spicy Vangi Bhat.   In this article, you will see how we can make Vangi bhat of karnataka style. 

Ingredients required for Vangi bhat : 

• Cooked Rice(any rice brand or basmati rice) - 2 cups
• Brinjals /  Eggplants - 4-5 cut into 4 pieces
• Roasted Peanuts - 2 tbsp for garnish
• Thick tamarind extract - 1 tbsp
• Salt for taste

For Seasoning:

• Oil - 2 tbsp
• Mustaard Seeds - 1 tsp
• Urad Dhal - 1 tsp
• Curry Leaves few spring

For Vaangi Bath Masala Podi:

• Oil - 1tsp
• Black gram dal - 1 tbsp
• Channa Dal - 2 tbsp
• Coriander Seeds - 2 tsp
• Red Chilli - 4-5 nos.
• Sesame Seeds - 1 tsp
• Cinnamon Stick - 2" piece
• Cloves - 3

Method of preparation:

1. Heat a fry pan with 1/2  tsp oil, throw in cinnamon stick and cloves. Now add coriander seeds, curry leaves and  asefotida. Fry until aromatic for few minutes. Transfer to cool.
2. Fry channa dal, urad dal until golden color in the same pan.  Throw in the red chillies and fry for further one minute.  Add sesame seeds finally before turning  off the fire.
3. Cool all the roasted ingredients and grind them.  Store this powder in a air tight container and use it as needed.
4. Heat oil in a wok. Add mustard seeds and let it splutter. Throw in the cumin seeds,  split urad dal, curry leaves, one behind other. 
5. Add brinjals and turmeric powder a pinch. Sprinkle the ground powder . Pour in the 1/3 cup of water and tamarind extract. Cook covered for few minutes until brinjals are well cooked( but not mashed).
6. Add cooked rice to the prepared brinjal seasoning and saute well. Add the required salt.
7. Garnish with  roasted peanuts.
8. Dish out and serve with any raita and curry of your choice.

Note:

You can prepare this rice using this procedure : 

1. Saute the brinjals in seasoned oil to enhance its taste(water is not required) and add vaangi powder and rice, salt.
2. Replace lemon juice(1/2 of lemon) for tamarind at the end.
3. Roasted cashew nuts  or peanuts can be added as per taste.

Poha Dosa Recipe - Atukula Dosa recipe

The Poha Dosa or Atukula Dosa is a Andhra Special Dosa.  This dosa is very soft, spongy, porous and stays even after some hours.  This is excellent for Tiffins boxes with some dry chutney or sambhar.

Here is a method to prepare Atukula Dosa  or Poha Dosa which is a special variety Dosa of Andhra Pradesh.

Ingredients (1 cup = 250 ml)

• Regular rice =  2 cups 
• Poha-flattened rice / parched rice =  1 cup
• Urad Dal - 1 tbsp
• Curd - 1 cup whisked with 2 cups of water
• ¼ tsp baking soda
• Salt - 1 table spoon
• OIl for frying the dosa

Method of preparation of Atukula Dosa

• First wash the rice, poha and the urad dal
• Soak the rice, poha and urad dal in butter milk mixture for 2 to 3 hours in a bowl
• Drain and reserve the liquid
• Now grind it to a smooth batter and add 1 to 2 cups of reserved liquid
• Add soda and salt and mix well
• Ferment for 4 to 5 hours
• Heat the Tava and take a ladle of batter and make a 1/4 inch thick dosa
• Drizzle oil around the edges of the dosa
• Cover the dosa with a lid and cook for 1 or 2 minutes till the base is cooked and is crisp and the top is spongy.
• Serve the Atukula Dosa hot with coconut chutney.

How to make Amti Dal recipe - Maharashtrian Amti Dal

The Maharashtrian Amti Dal  recipe is one of the comfortable food for any one.  The amti dal can be taken along with rice.  Fresh coconut can also be added to Amti, but it is not compulsory.  But a fresh coconut brings a lot of flavour and taste to any dish.   The amti dal can be served with rice or roti.. The amti dal is a slightly spicy, sweet and sour maharashtrian dal made from pigeon pea lentils.


Please read the following article about how to make Maharashtrian Amti dal ...  Here the article explains about making Amti without using coconut.  

Ingredients (1 cup = 250 ml)

for cooking the dal:

• 1 cup toor/tuvar/arhar dal/pigeon pea lentils
• a pinch of turmeric powder/haldi
• 2.5 cups water for pressure cooking

other ingredients:

• 1 tsp seedless tamarind tightly packed + 2 tbsp hot water
• 1.5 to 2 tsp goda masala/kala masala
• ½ tbsp powdered jaggery/gur or as required
• ½ tbsp chopped coriander leaves/dhania
• 1 to 1.5 tbsp grated coconut (optional)
• salt as required

for tempering:

• ½ tsp mustard seeds/rai
• 7 to 9 curry leaves/kadi patta
• 1 to 2 green chilies or ¼ to ½ tsp red chili powder
• ¼ tsp turmeric powder/haldi
• a pinch of asafoetida/hing
• 1 to 1.5 tbsp oil or ghee

for garnish:

• few chopped coriander leaves/dhania

Method of preparation of Amti Dal....

• Rince the dal very well in water.
• Now add the dal in the pressure cooker along with 2 to 3 cups of water and small pinch of turmeric powder.
• Pressure cook the dal on high flame for 7 to 8 whistles or till it is cooked completely.
• Meanwhile, just heat 2 table spoons of water and add tamarind to it.
• Soak the tamarind for 20 minutes
• Squeeze the tamarind pulp from the soaked tamarind and keep aside
• When the pressure is settled down on its own, open the lid of the pressure cooker and mash the dal with a spoon or a masher and keep it aside. 
• Heat oil in another pan.  First crackle the mustard seeds in the oil
• Then add turmeric powder and asafoetida
• Stir and then add curry leaves, green chillies or red chilli powder
• Stir for few seconds
• Add the dal and stir
• You can add 1 cup of water to get a medium consistency in the dal
• Season with goda masala, jaggery, tamarind pulp, coriander leaves, grated coconut and salt
• Put on a low flame  for 10 to 12 minutes with frequent stirring till desired consistency is reached
• Check the taste and more salt if required..
•  You can garnish with coriander leaves if you prefer while serving
• This amti dal can be served with steamed rice with a little ghee..

How to make Andhra style Spinach Dal - Palakoora Pappu

"Pappu" means cooked lentils in telugu.  The Pappu has a special place in the south Indian food culture especially in Andhra Pradesh.  The lentils play a special role as the main source of proteins for vegetarians in South India.

A homely Andhra style meal is never complete without having "Pappu" as a part of the meal. One of the Pappu which is made with spinach is called as "Pala koora pappu" which is a delicious dal using spinach greens.   It is full of proteins and is nutritious.  Let us see how to prepare Palakoora pappu...

Ingredients:

• 1 small cup tur dal/red gram dal/kandi pappu
• 2 cups chopped and tightly packed palakura/palak/spinach leaves
• 1 chopped onion
• big pinch turmeric powder
• 2-3 green chillis, slit lengthwise
• 1/2 tsp chopped ginger
• salt to taste
• 1 1/2 cups water, approx

For seasoning:

• 1/2 table spoon  mustard seeds
• 1/2  table spoon  cumin seeds
• 1/2 table spoon  urad dal/minappa pappu/split gram dal (optional)
• 3-4 garlic cloves, crushed
• 2 dry red chillis, de-seed and tear
• 10-12 fresh curry leaves
• 2-3  table spoons of  oil

Method of preparation of Palakoora pappu

• Place dal, palak leaves, onions, green chillis, ginger and turmeric powder in a pressure cooker.  Add 1 1/2 to 2 cups of water and pressure cook up to 3 whistles. 
• Now heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillis and curry leaves and stir fry for half a minute.
• Add this to the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.
• Serve with white rice.

How to make Bis bela bath - Karnataka rice recipe

Bis bela bath is a traditional spicy rice dish from Karnataka state.  Bis bela bath is one of the most popular rice lentil recipe from Karnataka.  The Bis bela bath is very much popular that it is available in almost all of the South Indian restaurants in Bangalore or any other restaurant in South India.  It is very long process to make Bis bela bath.  The vegetables that are added to Bisi bela bath are carrots, turnips, green peas, french beans, etc..

The bis bela bath is a meal with protein, carbo hydrates and essential vitamins and minerals which are derived from the vegetables which are used in the preparation of bis bela bath.  Let us see how to prepare Bis Bela Bath recipe in this article.....

It is a very long process to prepare bis bela bath.  You have to cook rice, the lentils and the vegetables separately and them mix everything.  It is not only mixing every thing but the flavours and the taste that makes the difference.   The flavours comes from the bis bela bath masala which is a special spice blend which gives a lot of depth and flavour to the dish.

Ingredients required (1 cup = 250 ml)

for the rice:

• 1 cup regular rice 
• ¼ cup raw peanuts
• ¼ tsp rock salt
• 2.5 cups water for cooking the rice.

For the Dal:

• ¾ cup arhar dal/tuvar dal/pigeon pea lentils
• ½ tsp turmeric powder
• 2 cups of water

For the vegetables:

• 1 medium carrot, 100 to 120 gms
• 18 to 20 french beans, 80 to 100 gms
• ½ cup peas, 60 to 70 gms
• 3 to 4 gms small brinjals, 80 to 100 gms
• 1 medium onion or 3 to 4 shallots, 80 to 100 gms
• 1 medium tomato, 80 to 100 gms
• 1 tbsp tightly packed seedless tamarind soaked in ½ or ⅔ cup water
• 2 to 2.5 cups water for cooking the vegetables
• 1 cup water added later
• 3 tbsp bisi bele bath masala dissolved in 1 cup water
• ¼ tsp rock salt for cooking the vegetables
• 1 tsp rock salt added later or add as required
• 2 tbsp unsweetened desiccated coconut

for tempering:

• 3 to 4 tbsp ghee or oil
• 1 or 2 marathi moggu (optional)
• 1 tsp mustard (rai or sarson)
• 2 to 3 dry byadagi/bedgi chilies or dry red chilies
• 12 to 15 curry leaves (kadi patta)
• ¼ tsp asafoetida (hing)
• 18 to 20 cashews (kaju)

Method of preparation of Bis Bela Bath 

Coking the rice:

• First rinse the rice and peanuts and  add 2.5 cups water.
• Now soak both rice and peanuts for 20 to 25 mins. add salt.
• Cook the rice by keeping it on the stove. Some more water can be added if required while cooking the rice.
• Bring to a boil and then lower the flame. simmer till the rice grains are cooked well. the peanuts would also cook well. cover and keep aside.

Preparing the lentils and veggies:

• Soak 1 tbsp tightly packed tamarind in ½ or ⅔ cup warm water for 25 to 30 mins.
• After some time sqeeze and extract the tamarind pulp.
• Add rinsed tuvar dal / pigeon pea lentils, turmeric powder and 2 to 2.5 cups of water in a pressure cooker.  Pressure cook for 8 to 9 whistles or till the dal is soft.
• Mash the dal and keep it aside once the pressure settles down in the cooker
• Take chopped veggies in another pan, and take ¼ tsp salt. pour 2 cups water and stir.
• cover and allow the veggies to cook till they are cooked and still retain their shape.

Mixing:

• Now in the cooker with the mashed dal, add the cooked rice and peanuts.
• Now add the cooked vegetables along with its stock. stir lightly.
• Add 1 cup water. add tamarind pulp. mix everthing well taking care the rice grains do not break.
• Now in another pan or bowl, take the 3 tbsp bisi bele bath masala and 1 cup water.
• Stir very well. the masala tend to stick to the back of the spoon while stirring, so scrape it off and add to the mixture.
• now add this bisi bele bath + water mixture in the cooker.
• add desiccated coconut. add 1 tsp salt or as required. stir well.
• keep the cooker without the lid on the stove top and simmer on a low flame for about 20 to 25 mins. add more water if required. keep on stirring often. the raw aroma of the tamarind has to go away and all the flavors should be blended well. cover and keep aside once done.

Tempering:

• In another pan or the tadka/tempering pan, heat ghee or oil first. crackle the mustard seeds and then temper the curry leaves, marathi moggu, dry red chilies, cashews and asafoetida till the dry red chilies change color and the cashews turn a light golden. don't burn the spices.
• pour this tempering in the prepared bisi bele bath. stir and cover the cooker with its lid for about 5 mins, so that the tempering flavors infuse in the bisi bele bath.
• later serve the bisi bele bath with potato or banana chips/wafers or fried papads. while serving bisi bele bath you can top with some ghee if you prefer.

Coconut Burfi recipe

The Coconut burfi recipe is an easy recipe of coconut made with condensed milk for Raksha Bandhan festival normally made in Maharashtra.  Normally we make rice kheer or semiya kheer for Raksha bandhan festival.  But some people in Maharashtra make the coconur burfi. Let us see how to make coconut burfi recipe...

Ingredients (american measuring cup used, 1 cup = 250 ml)

• 1 heaped cup unsweetened desiccated coconut
• ¾ cup whole milk
• ¾ cup sweetened condensed milk (i used nestle milkmaid)
• 3 to 4 cardamoms, crushed to powder in a mortar-pestle
• ½ tsp rose water (optional)
• 1 tbsp sugar (optional)
• 2 to 3 tsp ghee
• 1 pinch of saffron, crushed or 2 to 3 pinch of saffron powder (optional)
• 8 to 10 cashews, halved or chopped (optional)

Instructions

1. First warm the milk in the microwave or stove top.
2. Take the desiccated coconut in a bowl and mix warm milk with it.
3. stir well. cover and keep aside for 1 hour. if using fresh coconut, then no need to soak in warm milk.
4. heat ghee in a pan. add the milk soaked coconut. saute on a low flame for 2 to 3 minutes.
5. now add the condensed milk and stir. cook on a low flame stirring often.
6. add sugar if you want. then add cardamom powder.
7. continue to cook and stir. the coconut barfi mixture will thicken slowly.
8. keep on stirring so that the mixture does not stick to the bottom of the pan.
9. ghee should start releasing from the sides of the mixture. you will see tiny drops of ghee. takes about 22 to 25 mins on a low flame.
10. add rose water if using. stir.
11. then pour the coconut barfi mixture in a greased tray or thali. let it cool completely.
12. sprinkle saffron powder or press some cashews on the top.
13. slice the coconut barfi and then serve.
14. coconut barfi can also be refrigerated. it stay good for 1 to 2 days in the refrigerator.

Andhra style Tomato Dal - Tomato Pappu

The Tomato Pappu or Tomato dal mixed with ghee and rice with mango pickle is a very nice combination and is an integral part of every day vegetarian food culture in Andhra Pradesh.  


"Pappu" in telugu means dal.  So Tomato pappu is the dal made using tomatoes.  Tur dal or kandi pappu is used.  Read the following paragraphs to know how to prepare Andhra style tomato dal...

Ingredients:

1 cup tur dal (kandi pappu) pressure cook until soft and mash lightly
1 onion finely chopped
2 large tomatoes, finely chopped
3-4 green chillis slit length wise
1″ ginger, finely chopped
1/4 tsp turmeric pwd
For tempering/poppu/tadka:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 dried red chillis (tear into pieces)
5-6 garlic flakes crushed OR 1/4 tsp asafoetida/hing/inguva
10-12 curry leaves

Method of preparation of Andhra style Tomato pappu

• Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, and curry leaves and saute for few secs. Add the chopped onions, green chilies and ginger and sauté till onions turn slightly pink.
• Add the chopped tomatoes and stir fry for 4-5 mts. Add the turmeric powder and salt and combine.
• Add the cooked and mashed dal to the onion-tomato mixture. Add 1 cup water and cook for another 10 mts on low-medium heat. Garnish with coriander leaves.
• Serve with white rice or hot rotis.

Note:

Alternately, you can separately pressure cook onions, ginger and green chillis with tur dal and follow rest of the procedure.