Easy Cashew nut pakoda

Sunita Shenoy

This recipe has become my go to easy recipe for Diwali snacks. 

Ingredients 

2 cups whole raw cashew nuts

1/2 cup besan

1 tsp rice pwdr 

1/2 tsp salt

1 tsp chilli pwdr 

1/2 tsp asafotida ( hing)

1/2 tsp jeera pwdr

1 tsp finely chopped curry leaves (optional)

You may adjust salt and spices to your taste.

Method:

Wash cashew nuts. Separately mix all the dry ingredients in a bowl. Sprinkle on washed cashews and use your hands to coat the cashews. You can add very little water only if needed to help with coating. Finally drizzle about 1 tsp oil to the coated nuts. Take grease a microwaveable plate and spread the nuts without forming clusters. 

Microwave for 1 min. Take it out and toss nuts. Repeat this for 3-4 times until nuts are crisp. Alternatively you can deep fry  these . 

Masala Dosa

Soak in water for at least 6 hours. 
     1 cup Black gram dhal (urad dhal)
     2 cups idli rice, sona masuri rice recommended but any other rice works as well.
     1/4 cup chana dhal, 1/2 tsp methi seeds
Soak in the afternoon, grind in the evening and ferment overnight for making dosas for next morning's breakfast.

Wash and grind all of the above to a smooth paste with water used for soaking. The batter should pouring consistency to roll on the griddle (slightly thinner than a pancake batter, thicker than a crepe batter)

Ferment overnight in a warm place. There are two options for fermenting in cold countries - 1) Turn oven on to 150 degrees, then turn it off and after a few min put the batter in there (make sure the vessel is big, as when fermented the batter doubles in volume). 2) If you own a Instapot with yoghurt setting, that works wonders....just put the batter in the pot and press yoghurt.

Next morning, add salt to taste and 1 tsp. cumin seeds to the batter and mix well. 

Baji filling:  2 medium size  onion chopped length wise 2 big potatoes boiled peeled and cut in to small cubes 1 tsp. urad dhal 1 tsp cashew pieces 1 tsp. mustard seeds Few curry leaves + 3 slit green chilies 1 big pinch turmeric powder Few strands of coriander leaves chopped finely Heat 2 tbsp. oil in a kadai splutter  mustard and urad dhal Add the slit green chilies and slit onions Stir for a while till onion becomes translucent Add little haldi powder (turmeric powder) Add boiled potato cubes Add salt to taste Add chopped coriander leaves stir well keeping it on a medium flame When done switch off  the gas Chutney: 1 cup coconut gratings 3 to 4 green chilies 1 tbsp. coriander seeds Handful of coriander/cilantro leaves  1 flake tamarind or 1/4 tsp. tamarind paste Grind together to smooth paste Add to the potato baji and mix.

Heat a flat tava (griddle) Pour 1 dessert spoon  full dosa batter over it spread it evenly starting from the center outwards in to thin dosa . Apply oil or ghee  evenly over the dosa spread When it turns reddish brown, add  1 tbsp. baji on the first side of the dosa and fold it . Relish hot and crispy The chutney  can be served separately instead of adding to the baji.

Vermicelli upma

Method:
2  medium cups  Bambino vermicelli
Heat 3 tbspn oil and 2 tbspn ghee in a flat bottom kadai
Add 1 tspn Mustard + 1 /2 tspn urad dhal
When it splutters add 4 green chillies slits and a
a few curry leaves
Add few cashew nut bits
Add the  vermicelli to this and stir  fr few minutes
Boil 3 cups water and add to the above fried vermicelli
Add salt to taste and 2 , 3t spns sugar and
mix nicely
Close with a lid on a medium flame .
when it becomes  dry remove from flame and add some coconut gratings and stir well . relish with tea or coffee .

Idli in jack fruit leaf moulds | Konkani Khotto

 

 Method -
1 big cup urad dhal
11/2 cups idli rava wash and keep aside
 Soak the dhal  in water in the morning
for  6 hours
Wash the dhal 4 to 5 times
 Grind it in the grinder or in the mixer adding sufficient water
 when the batter becomes smooth remove it from the grinder
Wash thoroughly  11/2 cups of idli rava and add to this batter
Allow this to ferment over night
 In winter heat the oven to make it warm .
 Keep the idli batter in a vessel in the warm oven over night to ferment it
. Next morning fill the jack fruit leaf moulds and steam them in the idli  steamer for 15 minutes .
 At the time of relishing remove the idlies from the moulds and serve it with spicy coconut chatny or with mutton or fish curry .

jack fruit leaves mould -method

Pin $ equal size jack fruit leaves in the middle
pin then up in to a tumbler shape

Paan Polo Neer Dosa

Method=
1 cup sona masoori  rice +boiled rice oR 2 cups only sona masoori rice
soak  in waterfor 3  hours  . w
Wash the rice nicely and drain the water
 Grind it with 1 cup coconut gratings in to smooth paste  adding sufficient water 
Add salt to taste .
 Make the batter very thin adding more warm water .
 Keep for 2 hours during summer
In winter grind over night and next morning spread dosas
Heat the tava
Spread little ghee or oil over the tava
 Pour one dessert spn of  the batter evenly over the tava tilting it on all sides
 Close with a lid
 when it is done ,turn the dosa on the other side and fry for a while
 Relish with coconut chatni or with chicken / mutton / fish curry.

Bread Upma

Method-
1//2  loaf  bread cut in to small cubes
Heat 1 dessert spn oil in a kadai
Add 1 tspn mustard
When the mustard splutters add 1 tspn urad dhal , 4 slit green chillies + a few curry leaves , a pinch of turmeric powder
when urad dhal becomes light brown
Add   and   fry 1 cup chopped onion till light brown
Add salt to taste and 1 tbspn sugar
Add the bread cubes and  stir
Sprinkle little water and stir again
 Keep on the low flame stirring now and then
 Add some grated coconut when done and serve hot .

Idlis

Idli Batter

Batter in idli mold

Steaming for 10 min

Steamed ildis

Fluffy idlis ready to eat with chutney!


Ingredients:
1cup black gram dhal
1cup idli rava (preferably boiled rice rava. Use 2 cups if using electric stone grinder)

Method:
Soak in water in the morning for at least 6 hours. Wash and grind it either in the electric grinder  for  45 to 1 hours  time  adding water  as needed to a smooth paste. Add idli rava to this batter and mix it well.

Keep it overnight for fermentation in a warm place for 8 to 12 hours. In cold places, you can keep this in a slightly warmed oven (heat oven to 100 degrees, shut it off and then keep the batter  in the oven). 

 As a result of fermentation, the batter should increase to twice its original volume.                               

Add salt to taste and beat well just before steaming. To steam, you need an idli mold and, an idle cooker (or regular food steamer). Apply little oil on the idli molds and spoon batter into the mold. Steam it for 10 minutes. Serve hot with coconut chutney or sambar.

Variation:
You can also use idli rice instead of idli rava. Soak 1 cup of idli rice (for grinding in the mixer)
( for grinding in the grinder 2 cups of rice ) for  6 hours. Grind it into a coarse batter (consistency of rava) and add it to the urad batter. The rest is same as above.      

Potato Pova |( Beaten rice )

Method
     2 medium size potatoes boil , peel and cut in to smallcubes
1 pav thick beaten rice(pova) or 2 pav medium thin beaten rice .
For thick beaten rice wash and soak in water till it becomes soft . squeeze and drain all the water ,
 For thin b rice ,wash and drain the water immediately without soaking.
Heat   4 tabspn oil  in a  flat bottomed kadai  .
 splutter 1 tspn mustard 1 tspn black  gram dhal (urad dhal) curry leaves , 4 chopped green chillies.
 Add 1 cup chopped onion and fry till it is translucent
 Add  1 t spn haldi powderand  stir
 Add cooked potatoe cubes, salt to taste and 1 tab spn sugar   and stir well .
Add the drained beaten rice to this   and 1/2 cup coconut gratings and stir well .
Keep on the medium flame stirring frequently for few secs . squeezeand mixx  lemon juice according to ur taste .
 Serve hot for B. Fast   with crispy Sev  . Yami !!

Pova Chutney | Konkani(thin beaten rice chutney)

Method no 2
 unlike in the previous recipe . Add 2 tabspoon sambar powder +chopped green chillies+ 2 tab spn sugar +salt to taste to the coconut gratings.
 Season this mixture with mustard and curry leaves

 Mix this with beaten rice and kneed a little before serving .

Rava Wheat Flour Bhakri

                                                                                  

Method

1 big cup wheat flour
3/4 cup Rava (samolina)
3/4 cup coconut gratings
 4or 5 chopped  green chillies
1 " ginger mashed
3 tab spn sugar
salt to taste
 1 medium onion chopped
mix all these ingredients above adding water to prepare a firm dough
  take a fist full of dough and transfer on a heated greased tava .
 and applying little water on the palm flatten it on the tava with ur fingers in to a 1/4 " thick round

Fry both sides nicely  on medium flame applying oil  from time to time till it is done. it should be done fully and should not be kacha .

dough

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Buns Roti

Method:

1 big cup maida
1/4cup thick butter milk
1/2  cup sugar or( little more sugar if necessary)
1 over ripe banana mashed.
1 tspoon soda bicarb
1 pinch salt
Mix together to make a firm soft dough
If necessary only , can add little more buttermilk to kneed  the dough
Kneed well and keep for 6 to 7 hours .
If u r making in the morning keep it over night.
Divide the dough in to round lemon size  balls .
Roll the balls in slightly  thick puries applying maida on both sides
Heat oil in a pan just like you would  fry puries and fry over a medium flame,
till light brown turning over twice .
Relish with Tea as a snack.

Moong Dhal Dosa

 Method ---
3 measuring cups moong dhal+1 measuring cup rice  soak in water for 4 hours   or previous night if u want to make it for B fast .
next morning wash the  dhal 3 to 4 times and grind it in the grinder in to fine batter
remove from the grinder leaving some batter in the grinder, add 3 " ginger chopped and 4 green chiliies to the remaining batter in the grinder and grind again .Remove and mix with  the batter removed first
add salt to taste .
 add 1 chopped onion , 1/2 bunch of chopped coriander leavesto the batter,
 mix adding water to make  dosa consistency .
    heat the tava on the medium flame , smear it with little oil or ghee uniformly ,when smoking point is reached
pour over it a ladlefull of batter and spread evenly and cook for a while covering it .
uncover it pour little oil or ghee over it  if neededand flip over gently adding little oil over the exposed surface. Remove from the tava when it becomes crispy .
 Relish with co co nut chatny or pickle or MTR chatni powder mixed with coconut oil .                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    
                                                                                                                                                              
                                                                                  

spread on the hot tava 

flipping the other side on the tava

  

batter 

Machakat | Konkani

Soak 1 cup urad dhal and 2 cups dosa rice or sona masoori rice for about 3 hours
Wash 3 to 4 times and grind to a coarse paste (slightly coarser than dosa batter)
Keep to ferment over night .
Next day add 1 cup of grated coconut gratings .
Season  1 tspoon mustard , 1 tspoon urad dhal and 1/2 tspoon methi seeds and add to the batter.
Add salt to taste.
Mix the batter thoroughly.
Heat a deep bottom thick kadai adding little oil
Pour 1 big ladle  of batter in it .
Cover the kadai  with a lid and keep on a medium flame for 2 to 3 minutes.
When done flip  this and cook the otherside  adding a  little oil.
Relish with coconut chutney.

Thalipeet | Rice Flour Pancake

Batter:3 measuring cups rice flour
1 cup finely chopped coriander leaves
1 1/2 cup finely chopped onions
2 cups grated coconut
1 tea spoon turmeric powder
10 finely chopped green chilles (according to taste)
Salt to taste.
Mix all these ingredients with water to make a thick batter.


Method:
Take a sheet of butter paper or plastic sheet and apply cooking oil evenly

Put a fist full of batter on the butter paper and pat it gently to spread it evenly to form a pancake shape.
If you like it to be crispy pat it thin. For soft you can leave it a little thicker

Apply oil to a pre heated tava and flip the butter paper with the pancake.

Carefully remove the butter paper.
                                                                               Let it fry well and then flip it to fry the other side.
                                                                               If needed apply oil.                                                      

You can eat it with butter