Hi!Welcome to ManeThindi!
"ManeThindi" meaning "Home Cooked food" will showcase all authentic vegetarian recipes made in typical kannada homes.It will also showcase other veggie dishes and snacks from other parts of India as well!Enjoy experimenting with me:)
Khandvi - A Gujrathi snack made from Besan - Low Cal Recipe
Khandvi is a Gujrathi delicacy. Its a healthy snack as it involves very less usage of oil and yet is very filling as its made of Chickpea flour or besan. Its a snack which needs a bit of practice to get the consistency right and also quick hands to spread n' roll the ready mixture when its done. Since its not very spicy kids love them as well! Goes well as a tea snack.
To Serve : 4
Time Req: 20-25mins
Besan/Chickpea flour - 1 n 1/4 cup
Turmeric - a pinch
Green chillies - 2-3 [as per taste]
Ginger - 1tsp [smooth paste]
Baking Soda - a small pinch
Yogurt/well beaten curds - 2 cups
Water or buttermilk - 1 cup
Salt - to taste
Coconut - a handful [optional]
Fresh Coriander - a few sprigs finely chopped
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp [optional]
Hing - a pinch
HOW TO MAKE:
In a large bowl, sieve the flour, soda, salt. To this, add turmeric, green chilli - ginger paste and the liquid ingredients..i.e., Curds and water or buttermilk. Using a whisk mix well so that no lumps are formed. This is very vital for the final result to come out well. Once the watery consistency batter is ready, transfer it to a thick bottom pan/wok.
The wok should be on low-med flame and have to be constantly stirring the mixture. If not, this can also form lumps which will spoil the dish. So keep stirring.
One can notice the batter which was watery will start becoming thick and also gets a sheen as we keep stirring it.
Meanwhile, take a few large sized plates and grease them on the back with little ghee or clarified butter. To check if the batter is ready to be poured, test it. Take very little ready batter and spread it on the plate. Let it cool. Once cool the spread will be able to roll easily. If its not, then the batter has to be on the flame for some more time and the stirring has to be done constantly. Approximately, in 15-20mins the batter will be done.
Pour the hot batter on the greased plates just enough to spread a thin layer across and let it cool. Once cooled, start rolling it tightly and cut them as per your requirement. Thin or Thick rolls. Put all the rolls on a serving plate.
For the seasoning, heat 1-2tsp oil and add musturd seeds. When it crackles, add finely chopped curry leaves, sesame seeds[optional] and a pinch of hing. pour this over the rolls. decorate with desiccated fresh coconut and finely chopped coriander leaves. Serve with tea/coffee as a snack or just by itself!
BeLe Obbattu is one of my favourite traditional sweets!Wanted to try making this from a long time but had not got enough courage!!hehe..Jokes apart..this is one of the sweets which is considered difficult to prepare especially because of the perfection required.Any flaws during preparation could ruin the taste!
For the dough : 1 cup Chiroti rava (Superfine Sooji Rava )1/4 cup Maida(All purpose flour)1-2 tsp Gheea pinch of turmeric1/4 tsp Salt1/4 cup OilOil for roasting For the filling or Hoorna 1/2 cup Toor dal / Togari bele1/2 cup Split chana dal (Split bengal gram / Kadle bele)1-2 cups Jaggery coarsely powdered / crushed (make in to a syrup)6-7 cardamom powdered
HOW TO MAKE:
Wash the chana dal and toor dal mixture well and pressure cook with a pinch of turmeric and just enough water to cover the dal. (Make sure you add only little water for pressure cooking)Pressure cook and keep asideNow take a container and mix together the chiroti rava, maida and a pinch of turmeric with…
Nippat or Nippattu is an age old recipe passed on by grandmothers n mothers.. crisp crunchy and a quick to make savory item made of rice flour. This dish doesn't need a whole lot preparations! Its made of ingredients which are commonly used in our kitchens. Nippat is made during festivals like Krishna Janmashtami / Diwali and other festivals. It can be made in a jiffy and a perfect tea/coffee partner.
To make approximately around 30-40 nippats [depends on the size.. smaller the size more in number]
Rice flour [500 gms]Chiroti Rava or Fine Semolina [2 tbsp]Ground Nuts - 50gmsFried Gram - 30gmsDry Copra [Finely Chopped to small bits] - 1 cupCurry Leaves [dried and finely chopped, optional]Red Chilli Powder - 3-4 spoons [can vary with requirement] Hing/Asafoetida - a generous pinch [if its a paste] or 1-2 tsp [if powdered]White Til - 1 tbspGhee / Clarified Butter 2 teaspoon for mixingSalt to tasteHot Oil - for deep frying [out of which 1-2 tbsp while mixing the dough]
When we were Kids,I clearly remember my Grandpa coming to our house every Sunday morning to watch popular TV soap "Mahabharat"and my mom used to prepare his favourite thindi "Poori Saagu".He used to be super excited and would always say "Soft Pooris with Fine Saagu" :).And its really a heavenly combination !
Well this being my Hubby's favourite thindi now ,its time for me to prepare Soft Pooris and Fine Saagu:-)
INGREDIENTS:Poori: Wheat flour 2 CupsWarm oil 2 tspSalt to tasteWater to knead For Deep frying: Oil Saagu: Mixed vegetables cut in to 1 inch pieces - 2 cups½ cup onion chopped1 medium ripe tomato Mustard seedsOil Curry leaves Asafoetida/Hing a pinchCoriander leaves for garnish To be ground in to a paste: Cinammon 1 inchCumin seeds 1 tspPoppy Seeds 2 TspGinger 1 inchOnion -1 smallGreen Chillies 5-6Grated coconut - 1 cupDalia(hurigadale)-1 TbspCoriander seeds-1 tspcoriander leaves -few strands HOW TO MAKE: SAAGU: Take a mixer and grind all the ingredien…