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Mandakki Ogarne Mathu Eeruli Pakoda / Puff Rice Upma & Onion Pakoda

>> June 24, 2016

Mandakki Ogarne is a popular street food in North Karnataka, India. Its easy, tasty and quick dish. It is usually served with mirchi bajji but i made onion pakoda.


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Prep Time : 5 - 10 Mins
Cook Time : 5 Mins

Ingredients

  • Puff Rice / Kadlepuri - 3 cups
  • Onions / Eeruli - 1 cup
  • Coconut/ Thenginaturi - 1 tsp
  • Garlice paste / Belluli-  a pinch (optional)
  • Lime juice / Nimbehanina rasa - 1 tsp
  • Coriander leaves / Kothambri soppu - 1 tsp
  • Salt to taste / Uppu
Tempering
  • Oil - 1 tbsp
  • Peanuts / Kadlekai beja - 2 tbsp
  • Curry leaves / Karibehuvu  - few
  • Green chillies / Hasimensinakai - 1 or 2 (adjust as per taste) 
  • Chana dal / Kadlebele - 1 tsp
  • Mustard seeds / Sasive - 1/2 tsp
  • Asafoetida / Hing - a pinch
  • Turmeric / Harishina pudi - a pinch

Method

  1. Soak the puffrice/kadlepuri for 10 mins, drain and keep aside
  2. In a large pan add oil , then add mustard seeds allow to splutter 
  3. Add chillies, curry leaves, hing, chana dal, peanuts fry all together till peanuts golden in color
  4. Add onions stir fry till translucent, add garlic stir fry 
  5. Add puffrice stir fry , mix well, sprinkle salt and stir , turn off the heat 
  6. Add coconut, lime juice and coriander mix well and serve with any hot bajji / pakodas

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| Copyright © Malas - Kitchen 2016 | | All rights reserved

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Kothu Parotta (Veg)

>> June 12, 2016

This recipe is Tamil Nadu's Delicacy. It is made using Parotta. I tasted in Saravana Bhavan restaurant. There are lot of variations of this dish but this my version of KothuParotta. Perfect for breakfast, snack or brunch. 


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 Prep Time : 10 Mins
Cook Time : 15 Mins

Ingredients

  • Mini Parotta - 1 pack (store bought, tawed and roasted in tava/flatpan)
  • Tomtao puree/Sauce - 8oz(227g) 
  • Oil - 2 tbsp
  • Green chillies - 1or2 ,chopped
  • Onions - 1 cup, finely chopped
  • Tomato  - 1 small, finely chopped
  • Green pepper / Capsicum - 1/4 cup finely chopped
  • Salt to taste
  • Garam Masala - 1 tsp
  • Coriander powder - 1/2 tsp
  • Red chilli powder - 1 tsp (adjust to taste)
  • Turmeric powder - 1/4 tsp
  • Ginger + Garlic - 1 tsp finely chopped
  • Lime / lemon juice - 1 tsp
  • Coriander leaves - 4 tsp finely chopped
Method
  1. Make a small pieces of parotta. 
  2. In a large pan (i used cast iron pan) ,  Add oil, then add onions, capsicum, ginger garlic and chillies fry till onions tender
  3. Add tomatoes fry till cooked, then add tomato puree cook for 2 mins on low heat
  4. Add all spice powders stir fry , add salt stir the mixture
  5. Add parotta pieces close the lid allow to cook for few mins then stir well switch off the flame
  6. Add lemon juice and coriander leaves
  7. Serve with Cucumber raita/thayirpachadi


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| Copyright © Malas - Kitchen 2016 | | All rights reserved

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