Unveil the flavours

Rain Gods have shown pity on this garden city and there she stands [Bangalore] posing with a colorful rainbow, luscious greens fresh and lovely. What more can you ask for with a cup of evening coffee and some hot cheese bondas. It was a new recepie I tried with all the available ingredients at home on a sunday evening.I had expected a disaster to happen but voila it was a super hit. Ingredients: 1. Cheese - 50 - 75 grams grated. 2. Potato - Boiled and mashed - 2 medium sized. 3. Green chilli - 2 4. Curry leaves - 8 leaves 5. Coriander leaves - chopped 2 tbsp 6. Red chilli powder - 2 tsp 7. Corn Flour - 3 tbsp 8. Oil - For deep fry 9. Salt to taste 10. Pinch of turmeric Method: 1. Mix the mashed potatoes with grated cheese. 2. Add 1.5 tsp chilli powder, chopped green chilli,curry leaves, coriander leaves, salt to the mix. 3. Make small lemon sized balls of the dough. 4. For the covering batter, mix 1/2 tsp chilli powder, salt , corn flour and water.Ensure no lumps are...

I was introduced to this wonderful tea-time snack while I lived in Pune for a year. This is a typical maharashtrian savoury that I cherish everytime a piece goes into my mouth. A few days ago I had bought local packeted version of bakarwadi and found the masala not tasting as it should have been. That is when I decided to make them myself. Why not a try thought I. Preparation time is about 15 min and garmagaram snack is ready in half an hour. On a rainy evening accompanied by a cup of tea this is an awesome eatery. Ingredients: 1.  Besan flour - 1/4 cup 2.  Maida/all purpose flour - 2 cups 3.  Jeera - 2 tea spoon 4.  Elachi - 2 pods 5.  Cloves - 3 6.  Red Chilli - 4 or 5 7.  Grated Dry coconut - 3 tbspoon 8.  Khus Khus - 2 tsp 9.  Sugar - 1 tsp 10. Red Chilli Powder - 1 tsp 11. Haldi Powder/Turmeric - 1 tsp 12. Amchur powder - 1/2 tsp 13. Salt to taste 14. Tamarind paste - 2 tsp 15. Oil for frying. 16. Curd - 2 tsp. Method:...

Ingredients: For the vada: 1. 200 Grams Sabudana/Sabakki 2. Coriander leaves - 4 strands chopped 3. A pinch of turmeric 4. Salt to taste 5. Green Chilli - 1 or 2 finely chopped 6. Jeera - 1 tea spoon 7. Potato - 1 small boiled. 8. Oil to fry. For the chutney: 1. Groundnut - 2 tea spoons 2. Cashew nuts - 2 to 4 3. Oil(I used olive oil) - 1 teaspoon 4. Green Chilli - 1 5. Salt to taste Method: Soak the Sabudana in water for about an hour. Drain out water completely and mix chopped coriander leaves, turmeric, chopped green chilli, jeera ,boiled potato and salt to it. Make small vadas[flat ovals] out of the mixture and deep fry in hot oil. Drain out excess oil and serve it with the ground-nut chutney. For the Chutney roast the groundnuts and cashew nuts on a low flame until the aroma of the nuts start to spread in the air. Grind it with a tsp of olive oil a green chilli and a little salt. Garnish with chopped coriander. Optional: You can also add chopped onion for ...

After a long time did I venture with some spices this weekend. Yes it was Kitchen time and I was thinking of making something different and untried version of an evening snack. Khandvi, a delicious savoury made with gram flour - a gujarathi special was the special attraction menu. Now please dont accuse me for not having clicked the pictures. Ingredients: For the Rolls. 1. 1 cup - gram flour/besan 2. 2 cups - buttermilk[light curd/yogurt] 3. 1" piece of ginger 4. 2-3 - green Chillies 5. 1/4 tsp - Turmeric 6. A pinch - Asafoetida 7. Salt to taste. For Tempering. 8. 1 tsp - Seasame seeds 9. 2 tsp - oil 10. Few Curry leaves and chopped coriander Green. 11. 2 tbsp Grated Coconut Method: 1. In a bowl mix the besan/gram flour with curd/yogurt/buttermilk. Make sure no lumps are formed. 2. Grind ginger,Green chillies,asafoetida,salt and turmeric - adding two tsps of water. 3. Pour this paste into the bowl of curd+gram flour. 4. Keep stirring till the batter becomes ...

Ingredients: 1. Potato - 1 boiled and mashed 2. Green peas - 50 grams boiled 3. Grated carrot - half a cup - half boiled 4. Green chilli - 2 chopped 5. Cabbage - half cup - chopped and boiled 6. Sooji/rava - one cup 7. Chilli powder - 2 tsp 8. Garam Masala - 1 tsp 9. Onion - chopped - 1 cup 10. Coriander and curry leaves - chopped about a handfull 11. Salt - to taste 12. Tamarind powder/ Aamchur powder - 1 tsp 13. Besan flour - 50 grams.(optional) 14. Olive oil Method: Mix potato, green peas, carrot, chopped chilli, onion, cabbage, curry and coriander leaves in a bowl. Add the garam masala, salt, chilli powder, tamarind powder. Mix it well. In case you find the mixture little mushy, then you can add the flour to make the consistency right. Make small shapes out of the mixture and flatten them to the thickness as seen in the photo. Roll the cutlets on the rava so that it sticks to it on all sides. Place these shaped cutlets on a hot pan. Add a tsp of olive oil on ...

Ingredients: 1. Baby corn - about 5 to 6 nos. 2. Onion - 1 medium sized. 3. Tamarind powder - 1.5 tsp 4. Chilli powder - 1.5 tsp 5. Olive oil - 2 tsp 6. Garam Masala - 1 tsp 7. Jeera + Coriander powder - 1/2 tsp 8. Turmeric powder - a pinch. 9. Salt to taste Method: Cut the baby corn into small thin rounds to help it cook rightly. Chop the onions into long strings. In a pan add olive oil and once it heats up add jeera + Coriander powder, turmeric powder. After 30 seconds add the chopped onions and fry until they turn transperant. Then add baby corn rounds and fry them for another 3-4 minutes. Add tamarind powder, chilli powder, garam masala , salt and fry until the corn is done completely. Variations: You can add capsicum and tomato to get more veggies in the stir fry.

Ingredients: 1. Semiya/Savige/Vermicelli - 150 gms 2. Rava/sooji - 25 gms 3. Boiled Potato - 2 medium sized. - About 100 gms 4. Green Peas - 50 gms 5. Jeera - 1 tsp 6. Green Chilli - 2 7. Red chilli powder - 1.5 tsp 8. Curd - 2 Tbsp 9. Salt - to taste 10. Coriander and curry leaves chopped. 10. oil - to fry. Method: Warm the Semiya and rava in a pan for about 4 minutes. Add Chopped chilli , coriander and curry leaves into a bowl. Add the mashed potatoes, chilli powder, jeera, curd, salt and blanched green peas. Mix the all these ingredients and to this mixture add the warmed semiya and rava. Make small fritters out of the mixture and drop them to the pan with hot oil to deep fry them. These fritters can be enjoyed with tomato sauce. It goes as a side dish with rice and rasam. Evening snacks cannot be better than these mouth watering easy to make hot fritters. ore tasty. Variations: You can add a pinch of garam masala and a cup of copped onions to make these fritters m

Ingredients: 1. 1/4 cup all purpose flour 2. 1/4 cup Rava/Sooji 3. 1 handful of channa gram (Soaked in water for about 2 hours) 4. 3 Tb.Sp of rice flour 5. 20 black olives (Canned olives) 6. 1 Onion medium sized 7. Half a bunch of Coriander leaves and Curry leaves 8. 3-4 green Chillies 9. 1 tbsp White Vinegar 10. Salt 11. Grated Coconut 1/4 cup 12. 2 tsp Cumin seeds 13. 1 inch of Ginger 14. Oil to fry. Method: Chop the onions and fresh coriander and curry leaves. Grind ginger , olives, green chilli , soaked channa gram and coconut into a fine paste. In a bowl mix rice flour, rava and all purpose flour. Add cumin seeds ,vinegar and salt to this mix. Add the paste into the bowl to make the dough ready to be fried in hot oil. [consistency of Dough should be as that of the Chapati dough] Make small round balls of size as marbles and deep fry them. Once they turn golden brown they are ready to be taken off the flame. Place the fried olive gundus in a tissue paper to...

When you have an urge to eat some simple snack yet exotic in its style then Ruskizza is what you have to consider. This is a recepie idea borrowed from my sister's friend. For a pizza lover like me, Ruskizza is mini pizza delights. Ingredients: 1.  Rusk/Toast  - 6 pieces. 2.  Tomato - 2 nos 3.  Onions - 2 nos 4.  Tomato ketchup 5.  Origano - 2 tsp 6.  Pizza cheese - 75 grams 7.  Olives [black or green] - 6 no 8.  Jalapeno - 4 no [ Can be substituted with green chilli] 9.  Mushroom [Optional] 10. Salt to taste. Method: Chop Tomato,olives,mushroom and onions into small cubes. Place the rusk on a microwave safe plate. On it arrange the cut vegetables,olives and jalapeno. Add a small dip of tomato ketchup and grate the cheese to cover the veggies. Sprinkle origano and a pinch of salt. Microwave on medium heat for about 5 min or till the cheese melts and combines with the veggies. That's it! You can indulge into your tast...

Indian snacks are plenty in number. I try to experiment with the well known names and here is the first one. - Hara bara kabab. It was me and my sis who ventured into this roller coaster ride on one fine weekend. Hope you enjoy the same. Ingredients: 1. Green peas - 0.25 kg 2. Palak/spinach - a bunch 3. Green Chilli - 3 to 4 4. Aloo/Potato - small sized about 3 5. Jeera/cumin seeds - 1 t.sp. 6. Rava/Suji - about 100 to 125 gm 7. Salt to taste 8. Garam Masala - 1.5 t.sp. 9. Oil - 7 to 8 tb.sp. Method: * Boil Aloo/Potato until completely cooked and peel them to obtain only the mashed pulp in a mixing bowl. * Cook the grean peas and blanch the spinach to turn it tender. * Add these two into the mixing bowl. Add jeera, garam masala , chilli, salt. * Grind all these ingredients to a fine paste. * Next add the Rava little at a time until you have the mixture in the consistency of a cake dough. (Note: You can also add a little of all purpose flour if the paste is very loose). ...