SHANKAR POLI

Ingredients:-

Maida/ All purpose flour- 1 cup
Sugar powder- 1 cup
Clarified butter/ ghee- 2 tbsp
Oil for deep frying

Procedure:-

• Mix maida, sugar pwdr, ghee and required amount of water to make stiff dough.
• Roll dough on a butter paper and cut in required shape.
• Deep fry in oil till they turn golden brown in colour.

FRIED POHA / CHIVDA

Ingredients:-

Thick poha/flattened rice- 1 cup
Curry leaves- 1 string
Cashew halves- 2 tbsp
Peanuts- 2 tbsp
Daliya/puthani- 2 tbsp
Red chilli pwdr- 1 tsp
Grated dry coconut- fistful
Salt to taste
Oil for deep frying

Procedure:-

• Deep fry thick poha and add fried cashew, peanut, daliya and curry leaves.
• Add grated dry coconut, red chilli pwdr and salt, Mix well.
• Have it with evening tea.

P.S: (To maintain crispiness of poha store it in a air tight container).

GARGI

Ingredients:-

Jaggery - 2cups
Wheat flour- 2 cups
Poppy seeds- 1 tsp
Oil for deep frying

Procedure:-

• Prepare a dough of wheat flour by mixing required qty of water just like chapathi dough.
• Place a thick bottomed vessel on medium heat, pour a cup of water and add jaggery, make syrup of one string consistency. (keep stirring to avoid burning of jaggery at bottom of vessel)
• Allow syrup to cool a bit, but it shd not be fully cold. Add dough pieces (tear dough into small pieces) to the syrup and stir well until all the dough pieces blend with syrup and becomes thick batter.
• Add poppy seeds, let it settle for 2-3 hrs.
• Take small qty of batter and deep fry them in oil on medium flame till they turn brownish red color.
• Gargi is ready to eat!!

KODUBALE

This is my Mom-in-law's version of Kodubale, she is very famous among our relatives for her crispy n tasty kodubales.

Ingradients:-

Rice flour- 2 cups
Maida/all purpose flour- 1 cup
Fine sooji/rava- 1 cup
Daliya powder (Puthani/huragadale hittu)- 1/2 cup
Grated dry coconut- 1/2 cup
Red chilli powder- 3 tsp
Curry leaves- 1 string
Cilantro/Corinader leaves- a fistful
Cumin seeds/jeera-1/2 tsp
Salt to taste
Baking soda - a pinch
Oil for deep frying

Procedure:-

• Grind Dry coconut, curry leaves, cilantro, cumin seeds together.
• Dry mix all the flours, add salt, soda , and a tbsp of hot oil (which brings Crispyness).
• Add ground paste and required qty of water, make stiff dough.
• Take small qty of dough, roll it into a string and make round shape.
• Deep fry 20-25 kodubales together in oil.
• Store in a air tight container.

CHAKKULI / CHAKKALI

Chakkuli/ Chakkali is my all time favourite snack. My mom always used to ask me what i wish to eat on my Birthday, I always used to ask for Chakkali and Jamoon. Chakkali is a default snack during deepavali and Ugadi. My mom's version of chakkali is very tedious but here is the easiest way of making crispy chakkali.

Ingredients:-

Rice flour- 2 cups

Besan flour- 1 cup

White sesame seeds- 2 tsp

Ajwain- 1/2 tsp

Red chilli pwdr- 2 tsp

Oil- 1 tbsp for making dough

Salt to taste

Oil for deep frying

Procedure:-

• Dry mix rice flour, besan, white sesame seeds, red chilli pwdr, salt and ajwain.
• Add 1 tbsp hot oil , it makes chakkali crispy.
• Prepare dough by adding required qty of water.

• Take a dough ball, place it in chakkali maker and press as shown in picture.

• Deep fry in oil till golden color.
• Store chakkali in air tight container.
  
  
  

SAJJAKAD HOLIGE

"Sajjakad Holige" is a North Karnataka spl holige. Usually during major festivals we make Bele Holige, for ugadi and dasara I made bele holige struggling so much to make Hoorana in blender as i dont have proper Indian style mixie here. So this time for a change made this sajjakad holige, no grinding no more struggle!

Ingredients:-
Outer layer:-
Maida- 2 cups
Oil-1 tbsp
Salt a pinch

For Hoorana/ Stuffing:-
Rava/sooji(medium)- 1 cup
Jaggery -1 cup
Water- 2 cups

Procedure:-

• Mix maida, 1 tbsp oil, a pinch salt and required qty of water and make soft thin dough, cover and keep aside for an hour.
• Fry Rava on medium flame.(as we fry for upma).
• Bring 2 cups of water to boil, add rava, keep stirring to avoid lumps. Cook for 5 minutes.
• Add powdered jaggery, stir well, cook for another 5 minutes. Remove from heat, allow this hoorana to cool.
• Take a small qty of maida dough and stuff rava hoorana, roll it on a butter sheet.
• Put holige on hot griddle, oil the top surface of holige, roast for 1 minute and then turn upside down, roast for 1 more minute.
• Follow the same for the rest.(Click here to see stuffing, rolling etc)

DEEPAVALI HABBA

DAL TADKA

Ingredients:-


Toor dal/ Split pigeon peas- 1 cup
Ginger paste-1/2 tsp
Garlic paste- 1/2 tsp
Green chillies- 3 nos.
Onion- 1 No.
Tomato- 1 no.
Cilantro- fistful
Curry leaves- 1 string
Cumin seeds/ jeera - 1/2 tsp
Red chili pwdr- 1/2 tsp
Oil to saute
Salt to taste


Procedure:-

• Cook Dal in cooker and keep aside.


• Saute Jeera, curry leaves, ginger-garlic paste.


• Add Chopped green chillies and onion, fry for 2-3 minutes.


• Add chopped tomato and fry.


• Add cooked dal, bring it to boil.


• Add red chilli pwdr, salt.


• Sprinkle chopped cilantro.


• Serve with chapathi/roti/rice.

PARATHA

Ingredients:-

All pupose flour/ maida- 4 cups
Egg (beat before adding)-1 no.
Curd- 1 tbsp
Oil -1 tbsp
Sugar- 1/2 tsp
Salt a pinch

Procedure:-

• Mix all the ingredients together, add required amount of water, make dough.
• Smear oil on the dough, keep it covered for an hour.
• Divide dough into even size dough balls.
• Roll it into flat circle, again roll it like a coil as shown in picture.
• Roll the coil again, do it 2-3 times to get soft layered paratha.
• Put the paratha on hot griddle, turn upside down when bubbles appear on the surface.
• Bake it for 1-2 minutes, remove from griddle.
• Serve hot with any side dish of your liking.

MIXED VEGGIE

Ingredients:-

Chopped/ cubed Potato- 1 cup
Cubed Green pepper/Capsicum-1 cup
Cubed egg plant- 1 cup
Chopped cabbage- 1 cup
Chopped onion- 1cup
Chopped tomato-1/2 cup
Ginger paste-1 tsp
Garlic paste- 1 tsp
Slit green chillies- 4 nos.
Red chilli pwdr- 1 tsp
Garam Masala pwdr- 1 tsp
Turmeric pwdr- a pinch
Salt to taste
Oil to saute

Procedure:-

• Saute Ginger-garlic paste, green chillies and onion, fry for 2-3 minutes.
• Add chopped potato, cabbage, egg plant, capsicum and tomato , fry for 3-4 minutes.
• Add 1/2 cup of water and cook till veggies become tender.
• Stir in red chilli pwdr, garam masala pwdr, turmeric and salt.
• Cook for 2-3 minutes and remove from heat.
• Serve with roti/chapathi.

CARROT KHEER

Ingredients:-

Carrot - 5 nos.
Milk - 1 ltr
Sugar - 3/4 cup
Almond- 10 nos.
Cashew- 10 nos.
Cardmom pwdr- 1/4 tsp

Procedure:-

• Chop carrots into big pieces and cook till soft. (either in cooker or in a vessel).
• Keep milk for boiling.
• Grind cooked carrot, almond and cashews together into a smooth paste.
• When milk thickens a bit ( when it becomes 3/4 ltr) add sugar and ground paste, stir well, bring it to boil.
• Stir in cardmom powder.
• Serve hot or cold (by refrigerating it).

ONION KULCHA

Ingredients:-

All purpose flour / maida- 3 cups
Finely chopped onion - 1.5 cups
Green chilli paste - 1 tsp
Curd- 1 tbsp
Chopped cilantro - a fistful
Oil- 1 tbsp
Salt to taste

Procedure:-

• Mix all the ingredients together and make dough by adding required qty of water.
• Let it sit for half an hour.
• Divide dough into even sized dough balls.
• Roll them on a flour dusted platform into round shape.
• Place it on a hot griddle, brush the top surface with oil.
• Turn kulcha upside down after 2 minutes.
• Bake it for another 2 minutes , then remove from griddle.
• Serve hot with matar paneer / any side dish of your wish.

MATAR PANEER

Ingredients:-

Frozen peas / fresh peas - 2 cups
Fried Paneer cubes- 1 cup
Tomato - 2 nos.
Cashew - 8-10 nos.
Finely chopped onion - 1 cup
Ginger Paste- 1 tsp
Garlic paste- 1 tsp
Red chilli pwdr- 1 tsp
Garam masala pwdr- 1 tsp
Turmeric pwdr- 1/2 tsp
Chopped cilantro - a fistful
Bay leaves- 2 nos.
Oil to saute
Salt to taste

Procedure:-

• Thaw the peas if you are using frozen peas.
• Puree tomato and cashew together , keep aside.
• Saute bay leaves, ginger-garlic paste and onion, fry for 3-4 minutes.
• Add red chilli pwdr, garam masala pwdr, turmeric pwdr and salt, stir it.
• Add tomato and cashew puree, fry for 5 minutes.
• Stir in peas and paneer cubes, cook for another 5 minutes.
• Garnish with chopped cilantro.