Bonda Soup:

I am a hard-core fan of “Bonda Soup”. It is very soothing to have in winter evenings.  Usually this is an after lunch snack at most of the Darshini’s in Bangalore.

Bonda soup is nothing but Fried Black gram dal fritters or uddina vada which is soaked in Ginger and pepper flavoured dal.

bonda

 

For this, we have to make Bonda at first:

Ingredients:

Urad dal – 1 cup

Salt

Green chilli -1

Coconut pieces – 1 table spoon

Curry leaves – 1 spring.

Method:

-Soak Urad dal for 1 to 2 hours. Grind this smoothly by adding little by little water at interval. Add salt.

-Batter should be smooth and fine. Usage of grinder will yield perfect batter. If you are using mixer grinder, you can use chilled water for grinding, so that batter will not become hot while grinding.

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– Add chopped curry leaves, green chilli and coconut bits.

-Keep oil in a kadai, for deep frying.

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-When oil becomes hot, make small round bonda’s, fry this in a medium heat and keep it ready.

Next we are making the Soup.

Ingredients:

Toor dal – ½ cup

Green gram/Moong dal – ½ cup

Green chillies -2

Ginger – 1” piece

Salt

Hing – ½ tea spoon

Turmeric – ½ tea spoon

Curry leaves – 1 spring

Cumin – 1 teaspoon

Black pepper – 1 teaspoon

Seasoning: Ghee – 1 teaspoon, mustard – 1 teaspoon, Cumin – ½ teaspoon, Red chilli -1, curry leaves – 1 spring.

Method:

  • Take both the dals ,Wash and cook this in a cooker

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-Cool completely and churn this cooked dal by using hand blender or mixer jar.

-Now Take one vessel ,pour this dal, add salt ,turmeric ,one spring curry leaves ,hing ,chopped green chillies ,ginger juveniles.

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-Take one pestle and mortar, crush pepper and cumin and add this powder too.

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-Boil it nicely, until green chillies are cooked.

-Add seasoning by putting ghee, mustard, cumin, red chilli and curry leaves.

bonda-soup

 

-Now Soup is ready.-To serve, you should take one serving bowl; Keep couple of Bonda’s and pour one or two ladle full of Soup, garnish with coriander leaves, and serve.

Choco chip cookie with M&M:

Who can resist Choco chips and m&m? My kids just love this combination and it works really well as a birthday party treat too.

If u have leftover m&m’s at home which you totally forgot about? This is a yummy way to use them up! Every crumb tastes so delicious; you wouldn’t want to put it down!

mm

Ingredients:

Whole wheat flour -1 cup

All-purpose flour – 1 ½ cup

Baking powder – ¾ tea spoon

Cooking soda – ¾ tsp

Demerara sugar – 1 cup

White sugar – ½ cup

Butter – 200 Grams (I have used 100 gms butter + 100 gms sunflower oil)

Eggs – 2

Vanilla essence – 1 tsp

Choco chip – ¾ cup

m&m chocolates – to decorate.

Method:

–  Pre heat oven to 170º C, grease cookie tray and line with butter paper.

-Add all the dry ingredients (flours + baking powder + cooking soda).

-Take a bowl, put butter and beat nicely. Add both the sugars, vanilla essence and once again beat until it becomes soft and airy. Now add eggs and beat. Add all the dry ingredients and mix using a spatula .While mixing add Choco chip. Now using an ice cream scooper, drop the dough into the cookie tray .

cookie-dough

-If you have m&m s, you can press it on to the center.

–  Bake for 12 to 15 minutes or until knife comes out clean.

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When it’s done, take it out and cool. After it cools completely store it in an air tight container.

 

Pumpkin Tawa Fry

Two years back I had a pumpkin vine in my kitchen garden. We enjoyed so many delicacies from its flower and we used to love the  tawa fry of the flowers a lot. Even now my daughter remembers the taste of it and asks me to make them. Last week she asked me to try pumpkin tawa fry, instead of the flower and it turned out to be absolutely delicious and she was happy too. It is a blend of all kinds of flavours, the sweetness and hing combine to make it a great side dish.

pumpkin-tawa-fry

Here I have used green colored young pumpkin –

Ingredient:

Pumpkin slices – 20

For marinating:

Salt – 1 teaspoon

Hing – ¼ tsp

Red chilli powder – ½ tsp

Outer cover:

Chiroti /fine rawa – 3 table spoon

Rice flour – 2 teaspoon

Powdered Hing – ½ tsp

Salt – to taste

Red chilli powder – 1 tsp

Turmeric – ½ teaspoon

Coconut oil – 3 -4 table spoon.

Method:

  • Slice pumpkin into ¼ “thickness, with outer skin intact.

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  • Put marinating ingredient and mix this and keep aside for 1 to 2 hours.
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Rawa coated pumpkin pieces
  • Take one bowl: mix all the ingredients under outer cover- rawa, salt, rice flour, hing, red chilli powder, turmeric – and mix without adding water.
  • Whenever you are ready to make it, heat iron Dosa griddle, dip each piece in the rawa mix, coat both the side nicely and keep them for frying on the hot iron griddle.
  • Roast both the sides by applying sufficient coconut oil.

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  • It can be served as an appetizer or side dish for a South Indian lunch.

-Hope you will like the dish as much as we did 🙂

Have a nice day! Cant wait to put up more dishes for you 😀

P.S: If any of my ideas inspire you to create something on the similar lines, I would feel highly flattered. But please, do respect the effort I take in conceptualizing and executing, please give a direct link to my work when you are inspired by mine. Thanks for understanding 🙂

Bamboo Rice Payasam

Hey, it is my first post and I am super excited!!!

Want this to dedicate all my near and dears who have inspired me to start my own space and pestered me throughout. When I was thinking what to post as a first step, I remembered this recipe!

Bamboo rice is very famous in western ghat region, especially in Wayanad and Munnar region of Kerala state. It is locally known as Mulayari. Usually tribal folks will collect this and supply to the local societies. Now a day I have seen this rice in so many organic exhibitions at Bangalore as well.  I had received this unknown ingredient as a gift from my sister, who bought it from her Munnar trip, as a “new item to try” who always encouraged me to try out new recipes and appreciated my preparation throughout.

Ingredients:

Bamboo rice – 1 cup

Jaggery – 1 cup

Water – 2 cups (if you are using tinned coconut milk)

-OR-

Thin coconut milk – 2 cups

Thick coconut milk – 1 cup

Cardamom powder – 1 tsp

Coconut bits – 1 table spoon

Cashew bits – 1 table spoon

Ghee /clarified butter – 1 table spoon.

Salt – ¼ tea spoon.

Method:

-Wash Bamboo rice twice and soak this for half an hour.

– Cook this soaked rice in a cooker for 3 to 4 whistles with sufficient water.

– When it is cooked, it will be soft and you can crush it easily.

-Now add jaggery and thin coconut milk and boil this until raw smell of the jaggery vanishes.

-If you are using tinned coconut milk, add water after adding jaggery.

-When it is done, add thick coconut milk, cardamom, salt. Don’t boil much, give only one boil. Remove from the heat.

-Now take one small tawa, add little ghee, fry coconut bits and cashew separately and add this to payasam.

Enjoy this when it is hot. Don’t cool this in a fridge, outer cover of the rice tends to become hard and chewy.