Und kadabu

Und kadabu is a snack that is a specialty of north Karnataka too. This is steamed and so should not be confused with the usual kadabu. This is served with menthe – very healthy because of high iron in the menthe.

Ingredients: 1 cup Jowar flour, 1 cup wheat flour, 1 table spoon oil and salt.

Process:

  • Take water in a bowl
  • Add salt and oil and bring it to boil.
  • Add the mixture of jowar and wheat flour in small portions with rapid stirring to avoid lump formation, to obtain a solid consistency.
  • Allow to cool.
  • Transfer to a shallow pan and knead thoroughly well.
  • Prepare small balls and press gently with palm to get the shape of mini idlis.
  • Steam these in a perforated plate and serve hot with kuchida khara.

Variation

Methe Kadabu:

Material : 4 cups fresh chopped methy leaves, 2 table spoons oil, cumin seeds, asafoetida, 1 cleaned bulb garlic (India size), 1 table spoon green chilli paste and salt to taste and und kadabu from above.

Process:

  • Cut methy leaves into big pieces.
  • Clean and cut garlic in fine pieces.
  • Heat oil in  a cooking vessel and season with cumin seeds and asafoetida.
  • Add garlic pieces and allow them to turn brown.
  • Now add cut methy leaves and green chilli paste and salt to taste and allow to cook for 5 min by closing the vessel.
  • Now transfer about 15 – 20 of undkadabu to this, mix well and cook for another 10 minutes with closed lid.

Typically Served With:

Und Kadabu and Menthe is served warm as a snack.

Jowar Vada (Jolad Wade)

Jolad Vadi is another favourite of mine. My mami’s sister in Dharwad – Umakka is the expert in our family when it comes to this! Everytime we go to India, we have a program of going to her place to eat yummy vadis with curd! Slurrrrrrppp!! Do note that this is not a last minute preparation – you need to plan a day in advance.

Ingredients:

Jowar Flour 4 parts, Wheat Flour 2 parts, Udid Flour (uddin hittu) 1 part, 1 part Besan Flour.

To the above add Methy Flour (fenugreek flour) about 50 grams (1/2 part), Jeera (cumin) powder about 50 grams (1/2 part) and pepper powder 25 grams (1/4 part), Green chilies, garlic, fresh chopped coriander, cumin seeds and salt.

Process:

  • Mix the materials mentioned above in first paragraph in the ratio 4:2:1:1 along with the Methy flour,  jeera powder and pepper powder and salt to taste.
  • Mix green chili paste prepared by grinding green chillies with 1 cleaned garlic bulb (whole bulb in India, 4-5 cloves in USA), cilantro and cumin seeds with the above ingredients.
  • Add water slowly with thorough mixing to make a soft dough.
  • Cover it with wet cloth and leave it overnight.
  • Next day add pre-heated oil to the dough and knead it well.
  • Take small quantity of this dough, press it on the palm in the form of a thin circle.
  • Fry it in oil to deep brown color.

Typically Served With:

Serve with  tomato sauce or raitha or curds.

Mushroom Bhajji

Mushroom pakoda is another besan flour preparation that comes out really good!

Ingredients:

Mushrooms – 200 grams, Besan (gram) flour 200 grams, Rice flour 150 grams, Red Chilli powder to taste, salt to taste, vinegar two teaspoon full, baking soda one teaspoon and half teaspoon asafoetida (hing). Canola oil for frying.
Process:

  • Clean the mushrooms under running water. Marinate mushrooms in about four table spoon full of vinegar in a bowl for about ten to fifteen minutes.
  • Add the mixture of besan and rice flour to the bowl containing marinated onion. To this add chili powder, salt to taste, asafoetida and baking powder.
  • Mix these ingredients thoroughly. As far as possible avoid using water to make the above mix. Just add a little water only as necessary so all the ingredients form a thick paste.
  • Meanwhile heat required amount  (100 to 150 ml ) of oil on the stove.
  • When the oil is hot, deep fry the small lumps of the above mixture to golden brown.

Tips and Tricks:

  • The lesser water you put, the more crisp the bhajjis!

 Typically Served With:

 The mushroom pakoda thus prepared can be served with hot and sweet sauce.

Onion Pakoda (Kanda Bhajji)

Onion bhajjis are a treat to eat on a rainy day!

Ingredients:

Onions medium sized 3, Besan flour 200 grams, Rice flour 150 grams, Red Chilli powder to taste, salt to taste, vinegar two teaspoon full, baking soda one teaspoon and half teaspoon asafoetida (hing). Canola oil for frying.
Process:

  • Cut onion into long pieces. In order to do that, remove the first one or two layers of onion. Cut them in to two halves lengthwise. Each half is further cut in to fine slices lengthwise. Repeat the same for all the onions.
  • Marinate these cut onion slices in about two table spoon full of vinegar in a bowl for about ten to fifteen minutes.
  • Add the mixture of besan and rice flour to the bowl containing marinated onion. To this add chili powder, salt to taste, asafoetida and baking powder.
  • Mix these ingredients thoroughly. As far as possible avoid using water to make the above mix. Just add a little water only as necessary so all the ingredients form a thick paste.
  • Meanwhile heat required amount  (100 to 150 ml ) of oil on the stove.
  • When the oil is hot, deep fry the small lumps of the above mixture to golden brown. 

Tips and Tricks:

  • The lesser water you put, the more crisp the bhajjis!

Typically Served With:

 The onion pakoda thus prepared can be served with murmura, or can be eaten with tomato ketchup/sauce. It can also be used as an appetizer for festival or 3-5 course meals 🙂

Ragi pud (Gundpokal or Appum)

This is another raagi recipe – the best thing about this is it uses urad daal (uddin bele) and ragi. So it is a dish that has high protein and iron. And it is tasty too.

Ingredients:

1 cup udid dal, 1 ½  cups ragi flour, 1 tablespoon gram dal (chana daal), 1 teaspoon  methy seeds, salt to taste.

Process:

  • Soak udid dal for 4 – 5 hours along with gram dal and methy seeds.
  • Grind the above to a fine batter in a grinder.
  • Mix ragi flour to it to get a batter of idli consistency.
  • Keep it for for 4-5 hours.
  • Now add salt for taste and mix well.
  • Transfer to hot appum tawa (puddin mune or paddin mani) cavities by adding one spoon oil to each cavity and bake on low fire by covering with steel cover.
  • After baking one side remove the cover and turn each of the appum (pud) upside down and bake the other side for 1-2 minutes till crisp and golden brown in color.

Tips and Tricks:

  • You can ferment the ground mixture by placing in oven with just oven light on.

Typically Served With:

Serve hot with coconut chutney

Kotambari Vadi (Fresh Coriander Vadi)

Kotambari Vadi  (Fresh Coriander Vadi) is made of fresh cilantro and besan flour.

Ingredients:

2 cups of clean, chopped fresh coriander leaves, 1 cup gram flour, ¼ cup rice flour, 1  tablespoon white til (sesame seeds0, 2 tablespoons ground green chilli + garlic paste, salt to taste, ½ spoon turmeric powder, ½ spoon  cumin powder, ½ spoon baking soda and water.

Process:

  • Mix  all the ingredients listed above in the ingredients section in a bowl to get batter like that of  idli consistency  (neither solid dough nor liquid watery one) . It is similar to cake dough – for those who don’t know idli dough :-).
  • Take a steel vessel (flat bottomed) like a cooker vessel, apply 1 teaspoon oil to the bottom and transfer the batter into this vessel.
  • Steam it in pressure cooker for 7 – 10 minutes without putting pressure weight.
  • Take the solid batter formed out and keep aside to cool.
  • Cut into square pieces with knife.
  • These pieces can be shallow fried on a pan or deep fried in a kadai putting enough oil. 

Tips and Tricks: 

  • You can store the steamed vadis in the refrigerator and shallow fry or deep fry as needed.

Typically Served With:

Serve after cooling, with or without  Maggi tomato ketchup, tomato ketchup, sauce or coconut chutney.

Thalipet

Thalipet is a snack that is made with different flours. I think I love anything that has a rough texture – rotti, sajji rotti, katak rotti, dry rotti, thalipet etc.

Ingredients:

With Mixed flours:

2 cups rice flour, 1 cup wheat flour, 1 cup jowar flour, 1 cup gram flour, 2 onions cut into small pieces,  7-8 green chilis finely ground, cut menthe leaves or spinach, finely chopped coriander(cilantro), tamarind water or sour curd, brown sugar (jaggery) 1 teaspoon, turmeric powder, cut curry leaves.

Process:

  • Mix all the ingredients in water and prepare a soft dough. Add tamarind water or curd to taste.
  • Make balls of moderate size.
  • Spread in the shape of a circle on buttered plastic sheet with the help of fingers.
  • Transfer the thalipet to the hot frying pan (tawa) and bake it by putting small quantity of oil all around the edges.
  • Turn upside down  apply oil as before and bake. 

 Tips and Tricks:

  • You can make a small hole at the center of the thalipet with your finger. When you put oil, you can put oil here too to make sure oil is applied to the whole thalipet.
  • You can also make thalipet out of bhajani flour.

Typically Served With:

Serve hot with butter and coconut or peanut chutney  or raita.