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

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

Kothu Parotta (Veg)

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

Rava Vangibhaath

This is simple and easy breakfast or midday mini meals recipe. Also packed in lunchbox too. The yengai/masala is same as regular rice vangibhaath. Rava can be added instead of rice. It's tasty and delicious with Tomato raita / pachadi.


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Prep Time : 10 Mins
Cook Time : 15 Mins

Ingredients for Yengai

  • Green brinjal / eggplant - 15 no (chopped into lengthwise)
  • Potatoes - 1 small size (chopped into small cubes)
  • Green peppers / Capsicum ( chopped into small cubes)
  • Yengai Powder - 3 tbsp
  • Tamarind juice - 1 tbsp  (Paste - 1 tsp)
  • Jaggery - a pinch (1/2 tsp powder)
  • Salt to taste
  • Oil - 4 tbsp
  • Curry leaves - few
  • Mustard seeds - 1/2 tsp
  • Asafoetida/hing - a pinch
Method for Yengai
  1. Take a large pan , add oil then add mustard seeds , curry leaves and pinch of hing
  2. Add veggies into pan stir fry till capsicum and brinjal/eggplant tender. 
  3. Then sprinkle few tbsp of water and close the lid on low heat allow to cook well
  4. Remove lid stir fry add tamarind , jaggery, salt and yengai powder mix well on medium heat and switch of the flame.
Ingredients for Rava Vangibhaath
  • Rava / Semolina - 2 cups
  • Salt to taste
  • Lemon juice - 1 tsp
  • Dry Grated Coconut - 2 tbsp
  • Warm water 
Tempering
  • Ghee - 1 tsp
  • Peanuts /Groundnuts - 2 tbsp
  • Red chillies - 1 -2 
  • Asafoetida - a pinch
  • Mustard seeds - 1/4 tsp
Method
  1. Roast the rava / rave in a pan then add enough (around 1 cup)warm water cook on low heat 
  2. Then add all yengai into cooked rava sprinkle salt (if needed) , coconut and lemon juice mix well on low heat. Switch off
  3. Heat 1 tsp of ghee a in a tempering pan add mustard seeds allow to splutter , add hing, then add peanuts fry till golden add red chillies pour into Vangibhaath mix well
  4. Serve with Tomato raita / pachadi or any raita




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