mycurryveda

ALUGADDA ELLIPAYA KARAM

Shravani Abhishek — Fri, 17 Dec 2021 04:25:06 +0000

Staying in Seattle you get used to graying weather in winter months every single day. I mean literally every day. And this gloomy weather makes me crave more spicy foods and this dish tops the quick-cooking foods. Alugadda ellipaya Karam or Garlicky Potato fry is a quick and easy stir-fry served as a side dish.

This Telangana Style Potato Roast is a gluten-free, vegan, spicy side dish. It gets ready in under 15 minutes and makes a perfect winter dish to cook on busy weekdays. The reason why I say it’s perfect for winters is the generous usage of garlic, as garlic is considered warming food. Warming foods produce more heat in your body and keep your body warm enough to endure the chilly winter. Hence we include warming foods like sesame seeds, garlic, ginger, chilies, etc in our diet.

What makes this Alugadda ellipaya karam special ?

Telangana regional cuisine is all about spice and garlic, and this dish just depicts the true flavors of this beautiful cuisine. Alugadda is a potato in the Telangana Telugu dialect and ellipaya karam refers to garlic spice. We eat lots of garlic and we make this special garlic spice Ellipaya karam every winter to have it in our daily meals. Some people call this dish Alugadda fry, vellulli alugadda vepudu or Alugadda vepudu. You can also call it Garlicky Potato Roast, Potato Stir-Fry, Aloo Fry, or crispy Indian potatoes.

In this recipe, potatoes are tossed in basic Indian spices and quick-roasted in the pan on high flame till they turn golden and crispy! Oh Yum! writing this I’m salivating already. There was a time in my life, I used to carry only potato fry and rice in my lunchbox every single day during my schooling days. That’s how much I love this dish and I promise once you try this, you’re going to love it. Also, contrary to many beliefs, potatoes are a source of good carbs when consumed in moderation! So do include this Alugadda ellipaya karam in your weekly menu!

Checkout more vegetarian sides and curries from my blog

Jackfruit ghee roast

Stuffed peppers in creamy tomato gravy

Dondakaya Barada

Lauki palak pakoda kadhi

Chana aloo masala

Potlakaya perugu pachadi

Munagaku podi pappu kura

Chamakura kadala pappu

Gobhi fry

Now let’s get into the recipe!!

ALUGADDA ELLIPAYA KARAM

Alugadda ellipaya karam is a quick and easy potato stir fry, loaded with garlic and Indian spices making a best side for Indian meals.

Course Side Dish

Cuisine Telangana, Telugu

Keyword Side dish, vegan, Vegetarian

Prep Time 8

Cook Time 12

Servings 3 Servings

Author Shravani Abhishek

Ingredients

4 no Potatoes medium size
2 tsp Red chili powder
Salt to taste
½ tsp Turmeric powder
8 cloves Garlic small size, coarsely crushed with cumin seeds
½ tsp Mustard seeds
½ + ½ tsp Cumin seeds
1 sprig Curry leaves
2 tbsp Desiccated coconut

Instructions

Let's prep the potatoes

Wash and peel the potatoes. Chop the potatoes into medium size cubes.
Add the chopped potatoes to a bowl of water to get rid of excess starch.
Peel the garlic cloves and coarsely crush them with ½ tsp cumin seeds in a mortar & pestle.

Let's start making Alugadda ellipaya karam

Heat a well-seasoned cast-iron or nonstick skillet, add oil and once it's hot add mustard seeds, cumin seeds and let them crackle.
Add curry leaves and let them crisp up. Now add the chopped potatoes and on high flame toss it well.
Sprinkle turmeric powder and salt. Toss the potatoes to the coat the spices and cook on high flame for 3 mor min.
Add the coarsely crushed garlic cloves with cumin seeds and toss the potatoes.
Keep the flame high and toss it regularly and roast it till the potatoes start crisping up and turning nice and golden brown.
Now add in red chili powder and give it a good toss.
Finally add in desiccated coconut / grated dry coconut and coat the potatoes.
Turn off the heat and serve hot alugadda ellipaya karam with rice and dal/rasam of your choice.

Notes

You can add ground coriander/dhaniya powder and garam masala for additional flavor.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also, you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook. Also follow @taste.of.telangana on Instagram for more traditional recipes, culture, and stories.

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SALLA MIRAPAKAYALU

Shravani Abhishek — Sat, 03 Jul 2021 23:44:07 +0000

SALLA MIRAPAKAYALU, also known as buttermilk/curd chilies is one of the most loved pantry items from South Indian Kitchens. Now buttermilk chilies don’t refer to some kind of chilies, but it’s a preservation process. Mildly spicy chilies are slit and soaked in buttermilk, and then sun-dried during the day. This process is repeated for about a week until the chilies absorb as much buttermilk cure as possible and the chilies are dried to a crisp by the sun.

During this preservation process, the chilies develop a tangy, yogurty, salty, and slightly cheesy flavor. These flavor packed Buttermilk chilies make a great accompaniment with mild dishes like Curd rice, Dal rice, Sambar rice, etc. But hey your options aren’t just limited to that, you can add these buttermilk chilies to the tempering. Imagine the ton of flavor it would impart in tempering of chutneys or raita and Dal tadka.

The sign of a perfectly made Salla mirapakaya is that when you break a fried one it should crumble easily. Less spicy, little salty, and tangy is the perfect definition for this Salla mirapakayalu. I know that the process seems a little intimidating for beginners, but trust me this is one of the easiest processes you could ever make.

A tradition of making sun-dried vegetables

When Summer is here, then begins the tradition of making of Wadiyalu/Papads/fryums. And apart from that we also Sun-dry vegetables, fruits, seeds which have been in our culinary tradition for ages. When there is an excess of produce, our ancestors came up with ways to utilize them smartly. So that they come in handy on a rainy day.

They are equally healthy as the process which they undergo like pickling, drying, marinating, and curing which makes it even more delicious. The tiring scenarios of the womenfolk in the scorching Sun bring out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during mealtime.

More avatars of these SALLA MIRAPAKAYALU / Buttermilk chilies

These yogurt/curd/buttermilk-soaked chilies are inseparable from the menu of South Indian Cuisine mainly because of their spicy taste. Now call these buttermilk chilies or we Telugu people call it Oora Mirapakayalu, majjiga mirapakayalu, uppu mirapakayalu. Mor milagai in Tamil, Sandige menasu in Kannada, Dahi Mirchi in Hindi, Dahi ke mirchiyaan in Dakhani, Mahi mircha in Chhattisgarh region and Takla mirsang in Konkan region. The beauty of diverse cuisines across India, one dish with many names.

With diverse cuisines across India, these buttermilk chilies come in various flavors across the country. Some stuff the chilies with spices like carom seeds, fenugreek powder, etc. And they add another layer of flavor profile to these chilies.

Checkout more traditional Indian recipes from my blog.

SALLA MIRAPAKAYALU

A delicious crisp chili preserve marinated in sour curd for few days and sun dried to crisp.

Course condiments, Papads

Cuisine Telugu

Keyword Papads, Sun-dried

Author Shravani Abhishek

Ingredients

250 gms Green chilies Mildly spicy ones
2 cups Sour curd
4 tsp Salt
1 cup Water

Instructions

Wash and slit the green chillies and keep it aside.
250 gms Green chilies
Pour the sour curd in a wide container. Add salt, and water and whisk it.
2 cups Sour curd, 4 tsp Salt, 1 cup Water
Now add in slit green chilies to the buttermilk mixture. Cover the container and let it sit for 2-3 days.
Note : Just give a shake and stir once a day.
On the fourth day, strain the buttermilk from chillies using a slotted spoon, place them in a plate and dry in the sun.
At night put back all the green chillies in the reserved buttermilk and cover them.
And then repeat the above two steps for next two days.
Later discard the buttermilk mixture.
Later dry the chillies in the sun for 7 days.
These well dried chillies can be stored in an airtight container and can be deep fried before eating with rice.

Frying the SALLA MIRAPAKAYALU

Heat oil in a pan, add the sundried salla mirapakayalu/buttermilk chilies to the oil.
Fry for 10 secs and place them on a paper towel.
Serve the fried salla mirapakayalu/buttermilk chilies with curd rice or dal rice. You can add the chilies to tadka/tempering too.

Notes

The salt in the buttermilk should be on heavy side, as that's what helps the chilies in preservation.
You can place these buttermilk chilies in a ziploc and place it in freezer to keep them fresh for longer time.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .

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QUINOA OATS DOSA

Shravani Abhishek — Wed, 19 May 2021 01:16:35 +0000

This Instant Quinoa oats dosa is one of my favorite and go-to recipes when I am in a hurry to make something healthy and delicious. Being a South Indian and a Dosa fanatic, I get these cravings of Dosa frequently and this recipe is a perfect option.

This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles. But as we are adding few fenugreek seeds, it not only helps in digestion but also helps in fermentation if you like. Just let the batter sit on the kitchen counter at a warm place and voila, I promise you to get a lovely fermentation there.

Ingredients needed for this QUINOA OATS DOSA

Organic Quinoa – Any color, black, white, or red, or a mix of both. And it makes a great substitute for rice that is high in protein and fiber.
Rolled Oats – Quick or rolled oats. This adds fiber to the dish.
Rice – Gives the dosa a crispy texture
Urad Dal – Adds the traditional earthy dosa taste with creamy texture and proteins
Chana Dal – Helps make the dosa crispy
Fenugreek seeds – Helps in digestion and fermentation if you like it to be.
Salt

Is this DOSA vegan-friendly?

As we are using only plant-based and vegan ingredients it makes a great dish to add to your vegan diet. And it’s gluten-free too.

Look at that even golden crisp texture !! Shall we get into the detailed recipe now. But before that check out more delicious recipes from my blog.

Dibba rotte

Gluten-free Moringa thepla

Corn Dosa

Instant oatmeal and banana pancakes

Eggless sourdough waffles

Peanut chutney

QUINOA OATS DOSA

A quick, easy and no-ferment dosa made with quinoa, oats and lentils makes a perfect dish for any meal of the day.

Course Breads, Breakfast, Dinner, Lunch box recipes

Cuisine Indian, South Indian

Keyword Dosa, Gluten free, plant based, vegan

Prep Time 15

Cook Time 30

Total Time 5 45

Servings 6 Servings

Author Shravani Abhishek

Equipment

Blender
Cast iron griddle or Dosa pan

Ingredients

1 cup Quinoa
½ cup Rolled oats
½ cup Urad dal
¼ cup Chana dal
¼ cup Rice
½ tsp Fenugreek seeds
Salt to taste

Instructions

Prep for the batter

In a mixing bowl add quinoa, chana dal, urad dal, rice, and wash them thoroughly until the water runs clear.
Now add in 5 cups of water in that bowl and add fenugreek seeds, rolled oats and keep aside.
Let everything soak for 5 hours or you can leave it overnight.

Let's make the batter now

Reserve the water from the soaked lentils, quinoa and oats.
In a blender jar add in soaked lentils, quinoa, rice and oats. And blend everything to a fine paste.
Add salt and water gradually just a tbsp at a time and grind to make a smooth batter.
Transfer the Batter into a container and it is ready. You can start making dosa's now.
Note : You can refrigerate the batter and use it when needed, or if you like it to ferment just cover the container and let it ferment for 5-6 hours or overnight.

It's DOSA time

Heat a cast iron griddle / tawa / Dosa pan on medium flame, take a ladleful of batter at a time, pour it on tawa and spread it using the back of ladle.
Starting from the center of the batter spread it even and thin in circular motion going outwards.
Once you start observing the Dosa turning golden brown, spread a tsp of oil evenly.
Allow the dosa to crisp up further for another couple of minutes and gently slide the spatula underneath the dosa and fold it into half.
Note : If you like softer dosa lower the heat and take the dosa out when you see it cooked thoroughly.
Gently oil the griddle / tawa / Dosa pan using an onion or a paper towel before making another dosa. This step helps in achieving a perfect crisp dosa.
Serve hot Quinoa oats dosa with chutney and condiments of your choice.

Notes

You can refrigerate the batter and use upto 4 days.
While making the batter you can also add in some spices like green chilies, cumin seeds and fresh ginger to make it more flavorful. Throw in some greens like spinach or steamed veggies like beets or carrots to make it more nutritious.
Always make sure the griddle isn't too hot, else the batter might stick to the pan and will leave your dosas taste burnt. Keep the flame between low and medium.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .

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GIL-E-FIRDAUS

Shravani Abhishek — Sat, 15 May 2021 21:46:56 +0000

Gil-e-firdaus, a classic Dakhni dessert from the kitchens of Hyderabad has its presence in wedding feasts, celebrations and gatherings. A luscious and melt in the mouth dessert made with Sabudana, bottle gourd, khoya, cashew paste and milk. I remember having this dish during my stay in Hyderabad, I fell in love with this kheer instantly. This divine dessert can be served chilled or warm and traditionally served in earthen bowls, which lends an earthy taste. Hence the name GIL-E-FIRDAUS, meaning clay of paradise.

This classic dessert Gil-e-firdaus is commonly known as Kaddu ka kheer/ Kaddu ki kheer, as Bottle gourd is known as Kaddu in Hyderabad. As The holy month of Ramadan sets in, the intoxicating aroma of Haleem, Kababs and various desserts linger in the air around the bustling streets of Hyderabad. This divine Gil-e-firdaus a.k.a Kaddu ki kheer is also sold in the small eateries and stalls on the streets. It’s rich and luscious consistency makes it absolutely irresistible.

The addition of khoa(khoya), cashew paste, and simmering sabudana and bottle gourd in full-fat milk makes it utterly creamy and divine.We have used Sabudana and kaddu(bottle gourd) here, but some add finely ground basmati rice as well to make it aromatic and more creamier. But simmering everything on low flame for longer period time is the key for this divine pudding.

Ingredients needed to make GIL-E-FIRDAUS

Bottle gourd
Sabudana / Tapioca pearls
Full fat milk
Sugar
Cardamom powder
Khoya
Nuts

How to make this dessert VEGAN?

Substitute the full fat milk with plant based milk like coconut milk/soy milk/almond milk. And also substitute the Khoya with Cashew paste or Almond paste to get that rich consistency.

Let’s get into the recipe now, before that check out more desserts from my blog.

Godhuma thalikala paasham

Aanapakaya shegala paasham

Kesar mewa phirni

Gajar ka halwa

Healthy Sabudana payasam

GIL-E-FIRDAUS

A classic Hyderabadi dessert made of Bottle gourd, sabudana, milk, milk solids and enriched with nuts.

Course Dessert

Cuisine Telangana

Keyword Festive food, Indian desserts, Pudding

Prep Time 15

Cook Time 30

Soaking time 1

Total Time 1 45

Servings 6 servings

Author Shravani Abhishek

Ingredients

1 cup Bottle gourd peeled and grated. Discard the seeds and core.
½ cup Sabudana / Tapioca pearls
1 litre Whole milk / Full fat milk
¼ cup Khoya / Milk solids
1½ cups Sugar
3 tbsp Cashew paste
1 pod Cardamom
½ tsp Cardamom powder
¼ cup Water

Instructions

Wash and Soak the sabudana pearls for 1 hour.
Soak the cashews in warm water and keep aside.

Let's prep for the dessert

Peel the bottle gourd, cut into halves, scoop out the core and grate it into thick shreds.
Take a large mixing bowl, add cold filtered water and add the grated bottle gourd shreds to it. Squeeze the juice out of it and drain the water.
Repeat washing the grated bottle gourd shreds for one more time until water runs clear.
Note : This step helps in preventing the curdling of milk when we add bottle gourd.

Let's start cooking GIL-E-FIRDAUS now!!

Heat a Saucepan, add full fat milk, one cardamom pod and bring to a boiling point. Then reduce the flame to low.
In a small mixing bowl add khoya and a cup of hot milk to it. Mix it thoroughly until khoya completely incorporated well.
Heat a thick bottomed pan, add grated bottle gourd, water. Close the lid and cook for 10 min on low flame until bottle gourd turns tender.
When the water dries up, mash the bottle roughly and sauté again till the water dries up completely. Keep this aside.
To the boiled milk, add soaked sabudana(drain the water). Cook for about 10 to 15 minutes on low flame till the sabudana turns translucent and tender.
Add cashew paste, milk mixed with khoya mixture to the milk and sabudana. Give it a good Stir thoroughly to prevent the formation of lumps.
Remove the cardamom pod from the milk and then add in sautèed bottle gourd mixture, sugar and give it a good mix.
Reduce the flame to a low flame and cook until the kheer thickens up and keep stirring continuously to prevent sticking to the bottom of the pan.
Once the kheer thickens, turn off the stove and let the kheer cool down to room temperature.
Serve chilled or warm GIL-E-FIRDAUS / Kaddu ki kheer by sprinkling some chopped nuts on the top.

Notes

You can add in tiny pinch of edible green food color to give the dessert a traditional look.
This dessert tastes best when served chilled.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .

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PALLI CHUTNEY

Shravani Abhishek — Thu, 13 May 2021 00:15:24 +0000

Palli chutney, an utterly creamy and nutty peanut condiment served alongside Dosa, Idli, Wada and other South Indian tiffins. The green chilies and garlic lends a bit of heat and spice to the creamy peanuts. Then we add a crackling tempering of mustard seeds, curry leaves, and dry red chilies that elevates the flavor and aroma. This Palli chutney / peanut chutney is equally loved by adults and kids, because of it’s nutty and creamy taste.

Chutneys are a quintessential accompaniment to every Indian meal, we always have some kind of chutneys in everyday meals. And this Palli chutney is a regular thing at home in every Telugu household for tiffins like Dosa, Idli, Wada and Upma. It’s super simple, healthy, delicious and comes together quickly under 15 mins.

Like every other recipe, each household or region has their own variation and in Telangana we use only peanuts, chilies, garlic cloves and a basic tempering. You can find peanut chutney with urad dal or some add roasted gram dal or chana dal to make it more nutritious. Below recipe of palli chutney is something I’ve grown up eating and found across Telangana.

Is this recipe Vegan ?

As all the ingredients we are using here are completely plant based, vegan and gluten-free.

Note : Please do not try this recipe if you have peanut allergy.

Ingredients needed for Palli chutney

Peanuts
Green chilies
Garlic cloves
Salt
Tempering – oil, mustard seeds, cumin seeds, garlic cloves, dry red chilies, urad dal and curry leaves

How to make Palli chutney

Firstly we need to roast the peanuts, peeled garlic cloves, green chilies, cumin seeds in a tbsp of oil until peanuts are well roasted.
Let this roasted peanuts to completely cool down, then grind everything to a smooth paste by adding some water.
Add salt, blend it again, taste and adjust the seasoning to your taste preference.
Let’s make a tempering now. Heat a small tadka pan, add oil, once it’s hot enough add in mustard seeds, cumin seeds and urad dal. Let them splutter.
Now add in chopped garlic cloves, curry leaves, dry red chilies and fry until garlic turns golden brown.
Transfer this tempering to the Palli chutney. Voila, that’s it!!

Let’s get into the detailed recipe now, before that check more delicious recipes from my blog.

Nalla nuvvula roti thokku

Bachali aaku kadala thokku

Ellipaya karam

Potlakaya perugu pachadi

Kobbari avisala karam podi

Munagaku nuvvula podi

PALLI CHUTNEY

A delicious condiment or dip made of peanuts, garlic, green chilies and topped with a crackling tempering.

Course Chutneys, condiments

Cuisine Andhra, Telangana

Keyword Chutney, plant based, vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings 4 Servings

Author Shravani Abhishek

Equipment

Blender
Skillet

Ingredients

Palli chutney base

½ cup Peanuts
1 Green chilies
2 cloves Garlic
½ tsp Cumin seeds

Tempering

1 tbsp Cooking oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Urad dal
2 cloves Garlic
1 sprig curry leaves
2 Dry red chilies
1 pinch Turmeric powder

Instructions

Let's make the Palli chutney/peanut chutney base

Heat a skillet, add in 2 tbsp of oil, once it's hot add in cumin seeds, peeled garlic cloves, slit green chili, peanuts and roast until peanuts release a nutty aroma and turn golden brown.
Let this mixture cool down to room temperature. Then transfer these to blender, add salt, little water and blend to make a smooth paste.
Taste and adjust the seasoning, add more water to adjust the consistency of chutney to your liking. Blend it again, transfer this chutney to a bowl and keep aside.

Tempering time!!!

Heat the skillet, add oil and once it's hot add in mustard seeds, cumin seeds and urad dal. Let them splutter.
Now add in torn dry red chilies, torn curry leaves, thinly chopped garlic cloves and fry until garlic turns golden brown. Add in pinch of turmeric powder and turn off the heat.
Transfer this sizzling tadka to the Palli chutney, and serve it with Idli, Dosa or any tiffin of your choice.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .

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DIBBA ROTTE

Shravani Abhishek — Mon, 10 May 2021 01:47:46 +0000

An irresistible savory cake with a crispy exterior like Dosa and a soft interior like an Idli, yes I’m talking about this classic Andhra Breakfast DIBBA ROTTE. Serve this delicious Dibba rotte with Aavakaya, chutney, or sambar, this recipe is filling and absolutely delicious. Dibba rotte is a classic recipe that is very easy to make and a total crowd-pleaser.

Traditionally Dibba rotte is made with freshly ground Idli batter, and Idli Rava or Rice Rava is used here. The Telugu-speaking regions use Idli Rava for their Idli batter instead of parboiled rice/uppudu biyyam. The coarse texture of the Rava gives it’s signature crisp exterior and granular soft interior. I bet once you try this, you’ll end up making Dibba rotte every time you make Idli batter. And the good part is you needn’t ferment the batter, just add the tempering to it and make Dibba rotte right away. But we have tried making it with fermented batter and the beautiful sour notes adds more magic. Now to get the perfect color and crunch, the key is to use a heavy cast-iron Kadai/pan. Let the Dibba rotte cook on low flame for longer to get the irresistible crunchy exterior.

I have learnt making this dish from my best friend who hails from Machilipatnam and they make it quite regularly. I remember tasting this dish at her home and I fell in love with the dish instantly and I’m telling you if you are a person who loves slightly crispy bits in the bottom of the pan(like me) in dishes like upma, then this is just for you.

What is Dibba rotte and how to make it?

The word Dibba means plump or fat and rotte means bread/flatbread. And traditionally rice Rava or Idli Rava is used instead of rice. As throughout Telugu-speaking regions, Idli is made with Rice Rava or Idli Rava, the granular idli texture is just irresistible.

First, we need to soak the Urad dal and later grind it to a fine consistency, and then we add soaked rice Rava/Idli Rava to this batter. You can let this batter ferment to make idlis or use it to make Dibba rotte instantly. You can take a portion of this batter and add a simple tempering to the batter, using mustard seeds, cumin seeds, green chili paste. If you are making for younger kids, you can skip green chilies or omit them.

Traditionally we use a heavy and shallow cast-iron Kadai or brass Kadai(itthadi ginne) to make this Dibba rotte. But any thick bottomed pan will work, just make sure to keep an eye on Dibba rotte and it’s not burning. Our goal is to achieve a golden-brown crispy exterior and cook through completely. While making spread light cooking oil on the Kadai and then pour the batter. Cover the pan and cook on a slow flame until it turns crispy on the bottom. Flip it through and cook until done. Then Serve hot Dibba rotte with pickle or chutney of your choice. Ginger chutney makes a great combination with this.

More names of Dibba rotte

This Dibba rotte is also known as Dibba rotti or minapa rotti in some parts of Telugu-speaking regions.

Serving suggestions

Dibba rotte is traditionally cut in wedges and served as you get to taste the outside crusty exterior and the soft fluffy texture inside. The taste is not like that of idli as there is no sourness in the batter (since the batter is not fermented), but you can make it with fermented batter too. The crisp texture is what makes the dish more interesting.

This Dibba rotte is a savory cake and has a similar color, shape, and texture. One of the reasons why people call it Andhra cake and most loved by kids. Serve with your favorite pickle or chutney or Podi of your choice. But I’d recommend you try with Ginger chutney.

So what all Ingredients do we need?

All you need to make this dish is idli batter. So, you can use your favorite idli recipe. To make the Andhra way, use urad dal and idli Rava. You only need a handful of ingredients for this recipe:

urad dal – either whole or split.
Rice Rava or idli Rava – Look for idli Rava in your nearby Indian grocery stores. The key for its signature granular crispy exterior is Idli Rava.
Fenugreek seeds – Helps indigestion
Salt
Tempering – Mustard seeds, cumin seeds, green chilies, ginger, curry leaves.

Please check out more delicious festive treats and tea-time snacks from my blog.

Chegodilu

Odappalu

Makka garelu

Palm jaggery whole wheat biscuits

Perugu wada

Vegan millet cutlet

Vegan potstickers

Let’s get into the recipe now

DIBBA ROTTE

Dibba Rotte is a classic Andhra dish made of Idli batter. It has an irresistible crispy exterior and fluffy interior.

Course Breakfast, Lunch box recipes

Cuisine Andhra

Keyword healthy breakfast, plant based, vegan

Prep Time 10

Cook Time 30

Soaking time 4

Total Time 4 40

Servings 6 Servings

Author Shravani Abhishek

Equipment

Cast iron skillet or wok

Ingredients

½ cup Urad dal
1 cup Idli rava
½ tsp Fenugreek seeds
Salt to taste

Tempering

1 tbsp Cooking oil
½ tsp Mustard seeds
1 tsp Cumin seeds
1 sprig Curry leaves
1 tsp Green chili paste
½ tsp Minced ginger

Instructions

Let's prep for the batter

Wash and soak the Urad dal + fenugreek seeds and Idli rava separately for 3-4 hours.
Drain the water from the urad dal and reserve about 2 cups of soaking water. Grind the urad dal+fenugreek seeds into soft and smooth paste by adding little water.
Transfer the ground urad dal paste to a mixing bowl, and to this add drained idli rava. Add salt to taste and mix it well with your hand.

It's tempering time

Heat a small tadka pan, add oil and once its hot add in mustard seeds, cumin seeds, minced ginger, green chili paste and torn curry leaves. Let it splutter for a minute.
Turn off the heat and add this tempering to the Idli batter and give it a good mix.

Let's make some dibba rotte now!!

Heat a thick Cast iron kadai or Appam pan, and add oil and let it heat for a minute.
Now add in 1-1½ cups ladleful of batter into the pan, let it sizzle for a minute of medium heat.
Lower the heat to low flame, cover the pan and cook for 15 mins until it turns crispy on the bottom. Insert a clean knife or spoon and see if its cooked, it should come out clean.
Now flip the Dibba rotte and cook it for another 5-10 mins. Do not cover the pan at this time.
Turn off the heat, remove the dibba rotte on a plate, cut into wedges and serve with chutney, podi or pickle of your choice.

Notes

There is no need to ferment it, you can make Dibba rotte as soon as you grind the batter. But feel free to use the fermented idli batter too, the sourness adds a nice flavor profile to the Dibba rotte.
If you are using wet grinder or blender, make sure to add water in increments to make a soft, fluffy and smooth batter.
I would recommend you to use a cast iron kadai or appam pan to get irresistible crispy exterior.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .

The post DIBBA ROTTE appeared first on mycurryveda.

BASAVA KAJJAM

Shravani Abhishek — Wed, 10 Mar 2021 05:00:24 +0000

Basava Kajjam, a divine dessert and one of the ancient recipes from the Land of Telangana. Tiny wheat flour balls cooked in milk and creamy moong dal, sweetened with jaggery and topped with roasted nuts. Any Celebration is incomplete without a nice sweet dish to relish, and this dessert is just the one to brighten your day. The people of Telangana savor a special porridge/pudding kind of preparation made of moong daal, wheat flour, milk, sugar and dry fruits. This delicious dish has a nice rich aroma that is enhanced with the use of fresh ghee.

Making the godhuma pindi undalu, tiny wheat flour balls requires huge amount of patience. The basava kajjam is a pasta porridge that is made fresh and it can be made within an hour. The undalu is the main player of the game, a tad high patience is required to say the least. Each grain of undalu is molded from a mixture of whole wheat flour individually using nothing but bare hands.

More about Basava kajjam

Basava kajjam is an age-old traditional dessert prepared using Moong dal, whole wheat flour, milk, jaggery and nuts. And what makes this dessert special is the mini wheat flour balls, we call them as undalu. Traditionally they are shaped as tiny balls similar to the size of split moong dal. Making these tiny wheat flour balls requires huge amount of patience, but trust it is all worth it. Just a tablespoon of this dessert will take you back to your grandma’s kitchen.

This traditional dessert is absolutely comforting, and nourishing, each spoon of this dessert feels like a warm hug. Even though I’m from Telangana, I have never tasted or heard about this dish until my dear friend Chandana has shared her heirloom recipe with me. She was sweet enough to share the details of the recipe and allowed me to share it with you all. Please do checkout her Instagram page, she’s a passionate cook and has immense love for her culinary heritage of Telangana.

She told me that her Grandma used to make this dessert specially for her in her childhood. And that this dessert is traditionally made on festivals like Maha Shivaratri and Bathukamma as an offering to the deity. Also I have done a little research on this regional delicacy, where some people call this dish as BASAVA GARJANAM. With the rustic Telangana dialect, the name could have been slowly settled as BASAVA KAJJAM.

Ingredients needed for BASAVA KAJJAM

Moong dal
Whole wheat flour
Jaggery
Milk
Nuts
Ghee

How to prepare this Dessert?

Initially we need to soak the lentils for about an hour or two, which helps in cooking the lentils quickly. In the meanwhile we need to make a firm dough of whole wheat flour. Rest the dough for 30 min, later make tiny balls/undalu using dry flour and keep aside.

Now we need to cook the wheat flour balls in the boiling water, add soaked moong dal and cook until the wheat flour balls are 90% cooked. Add in jaggery, milk and cook for 5 more min. Later roast some nuts in ghee and add it to the cooked moong dal and wheat flour balls. Basava Kajjam is all ready to Serve now.

Is this dish VEGAN ?

You can make this dish VEGAN-FRIENDLY by substituting the regular cow milk with plant based milk. Skip roasting the nuts in ghee and add them directly while cooking the wheat flour balls.

And if you have GLUTEN INTOLERANCE, I would suggest you to use gluten-free flour to make Undalu/balls.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Kanda gadda Bakshalu

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

BASAVA KAJJAM

A divine and delicious moong dal and wheat flour balls porridge, which is sweetened with jaggery. An age-old recipe from the Land of Telangana.

Course Dessert

Cuisine Indian, Telangana

Keyword Bathukamma special, Porridge, Telangana cuisine

Prep Time 40

Cook Time 20

Soaking time 1

Total Time 2

Servings 4 Servings

Author Shravani Abhishek

Equipment

Saucepan

Ingredients

½ cup Split moong dal
½ cup Whole wheat flour
¾ cup Jaggery
⅓ cup Milk
¾ cup Water
½ tsp Cardamom powder optional
2 tbsp Ghee optional
1 tbsp Melon seeds optional

Instructions

Prepping

Wash and soak the moong dal for about an hour.
Take a mixing bow, add whole wheat flour, add water gradually and knead to make soft dough. (Similar to the Indian roti dough)
Cover the dough and let it rest for 15 mins.

Make the Tiny wheat flour balls

Take a wide plate and sprinkle some dry wheat flour on it. Now take a handful of dough at a time, take a tiny amount of dough to the size of moong dal/coriander seed and roll into a ball.
Now place the rolled tiny wheat flour ball on the plate with dry flour.
Repeat the process for the remaining dough.
Note : You can skip this time-consuming process by rolling the dough into flatbread and then cut into diamonds.

Let's make BASAVA KAJJAM now!!

Heat a saucepan, add water and bring it to a rolling boil.
Now add in rolled tiny wheat flour balls, soaked and drained moong dal and give it a good mix.
Cover the pan and let them cook on a medium flame until the moong dal is fully cooked. This will take around 15 min.
Now add in milk, grated jaggery, cardamom powder (if using) and cook until everything is cooked thoroughly.
Heat a small pan, add ghee and once its hot add in melon seeds and fry for 30 secs. Add these roasted melon seeds to the cooked BASAVA KAJJAM.
BASAVA KAJJAM is done and it's all ready to be served. Dig in and enjoy.

Notes

You can skip the rolling of wheat flour balls and instead roll the dough into flatbread and then cut into diamonds using knife or pizza cutter.
If you want a vegan version, substitute the Regular milk with Plant based milk or you can just totally skip adding it. Also, do not roast the melon seeds in ghee, instead add them while boiling the moong dal.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post BASAVA KAJJAM appeared first on mycurryveda.

KANDA GADDA BAKSHALU

Shravani Abhishek — Mon, 08 Mar 2021 08:10:34 +0000

Kanda gadda bakshalu is an authentic sweet potato stuffed flatbread savored on Maha Shivaratri in the Telangana region. These Bakshalu have an utterly creamy, healthy and divine sweet potato stuffing, and my kid absolutely loved it. Sweet potatoes are a great source of fiber, vitamins, and minerals. Additionally, they support Healthy Vision, enhance Brain Function and Boost Your Immune System.

Sweet potatoes have a dense fiber composition, and it satiates the hunger for longer periods. Hence, in Indian subcontinent we widely use it as fasting food. On Maha Shivaratri, majority of devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated. And sweet potatoes are fast friendly, filling and healthy. So these Bakshalu makes a great recipe to make on this coming Maha Shivaratri.

Significance of Maha Shivaratri

The festival of ‘Maha Shivaratri’ which literally translates to ‘the greatest night of Shiva’ is one of the most revered Hindu festivals across the Indian subcontinent. The Temples across the nation witness an outpour of devotees who gather around the Shiva Linga with their abundant offerings to appease Lord Shiva. Prayers and vigils go on throughout the night of Maha shivaratri. But what makes the festival special is its characteristic fasting or the Maha Shivaratri Vratam. The vratam marks a very high significance for every Shiva devotee, with some opting to even go on fasting through the day without a single drop of water. But majority of the devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated.

What are Bakshalu?

Bakshalu are a traditional delicacy, that we make on festivals or special occasions as an offering to the deity. These bakshalu are stuffed flatbreads, which can be made sweet or savory. In the Telangana region, Bakshalu are a traditional dessert or sweet and it has various stuffings. And stuffings like chana dal, moong dal, sesame seeds, sweet potato, Kova, etc. are used.

Now call this bakshalu poli or Holige, obbattu, bobbatlu, burelu, polelu, vedmi, boli this one dish has many names and avatars across diverse India.

In certain regions of Telangana, people call these Kanda gadda bakshalu as Mouram gadda polelu or mouram gadda bakshalu. This Kanda gadda bakshalu are specially prepared for the Maha Shivaratri festival for the kids, as they are fasting friendly and filling too.

Ingredients needed for Kanda gadda bakshalu

Kanda gadda – Sweet potatoes, they are also known by Mouram gadda, Ratnapuri gadda in the Telangana region.
Jaggery / Sugar – As sweet potatoes alone are sweet enough, we will be using minimal amount of sweetener.
Cardamom – this is completely optional
Whole wheat flour – You can also use Maida / All purpose flour instead.
Oil
Ghee

How to prepare this Kanda gadda bakshalu?

Like every other flatbread, this bakshalu can be either made with Maida/all-purpose flour or Whole wheat flour. And I like to use whole wheat personally as it’s more healthy and that’s what I have grown up eating. So if you prefer using All purpose flour or maida please feel free to use it according to your convenience.

Stuffing – First step steam the sweet potatoes, later mash them with jaggery / sugar, and keep them aside.

Now the kind of sweet potatoes we get in India are quite fibrous and stays firm when boiled or steamed. They doesn’t require any further cooking after steaming them. You can just steam/boil them, peel the skin, mash them with jaggery powder/sugar.

And as I’m staying in the US, the sweet potatoes, which I get here are quite soft, when I steam/boil them they turn very mushy. Hence, I cook the mashed sweet potatoes slightly until they turn firm.

Dough – This bakshalu can be made with two kinds of dough, One is the wet dough that has been soaked in oil for hours and the other is a semi-hard dough that we regularly use to make roti. If you are using slightly firm sweet potatoes that we get in India, I would recommend you to use the firm dough. And if you are using the American variety of sweet potatoes then go for the wet dough.

Is this recipe VEGAN ?

You can skip the ghee part while roasting the Bakshalu or stuffed flatbread to make it vegan-friendly. If you have Gluten-intolerance, please substitute the whole wheat flour with gluten free flour to make these Bakshalu.

Serving suggestion

These Kanda gadda bakshalu/polelu are traditionally served with warm milk. But a simple drizzle of ghee on warm Bakshalu is good enough for savoring.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

KANDA GADDA BAKSHALU

A divine sweet potato stuffed flatbread, which are utterly delicious, healthy and filling. Makes it a perfect fasting friendly food.

Course Dessert, Snack

Cuisine Indian, Telangana

Keyword Bakshalu, Stuffed flatbreads, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings 10 Servings

Author Shravani Abhishek

Equipment

Griddle
Steamer

Ingredients

Stuffing

3 Sweet potatoes
⅓ cup Jaggery powder
¼ tsp Cardamom powder

Dough

1½ cup Whole wheat flour
2 tbsp Oil
½ cup Water *more as needed to make pliable dough

Instructions

Stuffing

Heat a steamer, add water in the pan and place the sweet potatoes cut into discs on the steamer rack.
Cover the pan and let the sweet potatoes steam until they are soft and mushy. It may take around 15 min. Turn off the heat and let them cool down to room temperature.
Later peel the skin of sweet potatoes, mash them and add cardamom powder, jaggery powder/sugar as per your taste preference.
If the stuffing is too wet, then cook the mashed sweet potatoes on medium flame until it turns firm.
Later divide the stuffing into 10 equal portions, roll them into a ball and keep aside.

Dough

In a mixing bowl, add whole wheat flour/APF , tsp of oil and water. Bring everything together and knead until it is soft and pliable.
Add 2 tbsp oil and keep it covered for 2 hours. Let it remain soaked in oil. The more it rests in oil the more softer the bakshalu will be.

Let's prepare some KANDA GADDA BAKSHALU now !!

Take a silicon sheet/ziploc bag/banana leaf, grease the surface. Take handful of dough and place it.
Grease your fingers with oil and flatten the dough with your fingers to form a small circle.
Place a small ball of sweet potato stuffing in the center and seal it on all sides forming a small ball.
Now flatten the ball with the stuffing inside to form a thin Baksham.

Roasting the KANDA GADDA BAKSHALU

Grease the tawa slightly with ghee and heat it. Now invert the silicon mat/ziploc bag/banana leaf with the Baksham over the tawa. After a few seconds, gently remove the silicon mat/ziploc bag/banana leaf.
Now cook the Baksham both the sides until golden brown on medium heat.
Once cooked, apply ghee all over the surface and remove from heat. Now Kanda gadda baksham is ready to be served. Enjoy it warm.

Serving suggestions

Serve hot Kanda Gadda bakshalu with some warm milk or drizzled with ghee.

Notes

If you are using the American variety of sweet potatoes, they tend to turn mushy or sticky when steamed/boiled. So cook the stuffing on medium flame until it turns slightly firm.

The post KANDA GADDA BAKSHALU appeared first on mycurryveda.

BANKA LADDU

Shravani Abhishek — Sun, 21 Feb 2021 00:39:12 +0000

Banka laddu, made using edible gum resin (banka/gond), cashews, almonds, khajoor, and all the wintery goodness. A quintessential winter food, which is utmost divine, delicious and nourishing which keeps you warm in chilly winters. These energy balls are rich in calories and nutrients and hence ideal for kids and the elderly. Also, these are given to Lactating or postpartum mothers to regain strength, helps in speedy recovery and provides nutrition. Hence these laddus are more of a medicinal confection than indulgent food.

What is Banka or Gond ?

Banka or Gond is an edible gum collected from hardened sap sourced from wild-growing acacia plants. Banka is a Telugu(more in Telangana) term for glue or gum substances, hence the name.

Edible gum has a lot of medicinal value. It not only cures heat-stroke yet it even combats constipation, improves the health of skin and hair along with increasing our overall immunity. My grandmother used to say that winter is the perfect time when your body has the maximum capacity in absorbing calcium. And this edible gum helps in soothing inflammation, lubricates joints, and reduces joint stiffness caused by arthritis. Besides protecting against cold, gond is used to heal wounds. It is also known to treat cardiovascular ailments and chronic kidney diseases.

More about Banka laddu

Banka laddu or Dinkache ladoo or Gond Ke laddu, as the name suggests are prepared with Gond or Edible Gum. It is a popular sweet, that is made in Many regions across India during winters.

The recipe I’m sharing here is an heirloom recipe that has been passed down from many generations. And our version of Edible gum laddu calls Dry Fruits, Nuts, Seeds, and lots of ghee. This laddu is usually looked at and served as a medicinal food rather than a delicacy. Hence it is mostly served with a glass of warm milk first thing in the morning.

These nourishing energy balls are considered very healthy to consume in Winters due to their rich ingredients which are warm and keeps our body protected from the chilly winters. Also, these are made for postpartum mothers or lactating mothers, which helps to keep the body warm and helps in lactation. These Banka laddus are great nutritious snacks for kids and toddlers, as they are rich in iron, calcium, and protein.

Ingredients needed for Banka laddu

Banka / Gond – Edible gum sourced from the Acacia plant. It is quite odorless and tasteless.
Nuts – Nuts are the essential part of these laddus and I have used Cashews, marking nut, Pistachios, and walnuts here.
Dried fruits – Traditionally we use khajoor powder(dried dates powder), as I could not find the dried dates here, I used Medjool dates instead.
Ghee – Ghee acts as the binding agent here, so do not skip on the ghee. It adds richness, flavor, and essential nutrition to the ladoo.
Seeds – I have used Almonds and Melon seeds here. You can also add poppy seeds for extra nuttiness and richness.
Dry Coconut – We add a little amount of dried coconut here, which adds a lovely coconut flavor and nutrition.
Spices – We are going to add Ginger powder(sonti podi/ saunth), pepper powder, and Nutmeg. They provide flavor and helps in providing warmth to our bodies.
Sugar / Jaggery

How to make these Banka laddus?

With diverse cultures and cuisines across India, the foods have regional influence and hence it varies with each region. You can see many Gond ke laddu recipes on the internet, where some add whole wheat flour, and some just use dried fruits and nuts. Unlike many recipes of Gond ke laddu you find on the internet, we don’t roast or puff of gond crystals. Instead, we just grind them as is, and we do not roast any ingredient too, just powder up everything and add piping hot ghee to shape the laddus.

Check out more delicious desserts and Indian sweets from my blog.

Palm jaggery whole wheat biscuits

Penilu

Badusha

BANKA LADDU

A quintessential winter laddu made of edible gum, dry fruits, nuts, seeds, ghee and jaggery.

Course Dessert, Snack

Cuisine Indian, Telangana

Keyword Laddu, Vegetarian, Winter special

Prep Time 15

Cook Time 10

Total Time 20

Servings 25 Laddus

Author Shravani Abhishek

Equipment

Blender
Saucepan

Ingredients

¾ cup Banka or Edible Gum
1 cup Cashews
½ cup Almonds
½ cup Khajoor or Dried dates or use medjool dates
¼ cup Dried coconut
¼ cup Pistachios
¼ cup Walnuts optional
¼ cup Jeedi palukulu or Marking nuts optional
¼ cup Melon seeds optional
1 cup Jaggery powder Or use powdered sugar
1 cup Ghee

Spices

1 tsp Pepper powder
1 tbsp Sonti podi or ginger powder
2 pinches Nutmeg powder

Instructions

Preparing laddu base

Grind the cashews, almonds, pistachios, walnuts to a fine powder and add it a large mixing bowl.
Now grind the dried dates to a fine powder and add it to the mixing bowl.
Notes : If using medjool dates, just chop them up, grind to a smooth paste and fry the date paste in ghee for 4-5 mins until it loses its raw smell and turns into a lump.
Now grind the dried coconut, marking nuts, melon seeds separately and add it to the mixing bowl.
Now the crucial ingredient, Banka or Gond or edible gum Add it to the blending jar and grind to a fine powder. And transfer this powder to the mixing bowl.
Time to add in pepper powder, sonti podi or ginger powder, ground nutmeg, jaggery powder to the mixing bowl with all ground nuts and seeds. Give everything a really good mix.

Heating the ghee

Now heat a saucepan, add ghee and bring it to a smoking hot point. Turn off the heat.

Let's roll some BANKA LADDUS now!!

Take 3 cups of laddu base ie., all the powders to a smaller mixing bowl, make a well in the center and add few tbsps of piping hot ghee.
Start bringing the laddu mixture and ghee together, and try to bring everything together to a tight sticky dough consistency.
When the laddu mixture is still hot and pliable, take a heaped size portion of it in a spoon or in your palms. Roll the mixture and Shape in a round laddu.
Note : In case the laddu mixture is too hot intolerable, then do wait for some minutes. Avoid burning your hands. If the mixture does not hold shape, then add 1 to 2 tablespoons of hot ghee.
Place the rolled laddus onto a wide plate, and repeat the process for the remaining laddu mixture.
Leave the rolled laddus to dry overnight or 4-5 hours at room temperature.

Storage instructions

Transfer the dried banka laddus to a clean and dry Airtight container. These laddus stay good upto 6 weeks.

Serving suggestions

Serve laddu with a warm glass of milk or just as is.

Notes

If you cannot find dried dates, use medjool dates instead, just chop them up, grind to a smooth paste and fry the date paste in ghee for 4-5 mins until it loses its raw smell and turns into a lump.

The post BANKA LADDU appeared first on mycurryveda.

BREAD BONDA

Shravani Abhishek — Fri, 19 Feb 2021 08:03:10 +0000

Bread Bonda is a deep-fried Indian snack with spicy potato filling wrapped in a moist bread slice and deep-fried until crisp and golden brown. This is one of the nostalgic tea time snack I have grown up eating. I remember tasting this irresistible snack at home, when amma saw it on a cooking show and tried at home. We all loved it, although we love eating traditional Aloo bonda that we grew up eating, this bread bonda has surely made its special place in our hearts.

What is Bread Bonda ?

Bread Bonda, an indulgent deep-fried snack, which is utterly crispy bread on the outside and flavor-packed soft filling on the inside. This dish is a twist to the traditional snack, Aloo Bonda which is also known Potato Vada, is flavor-packed with Indian spices. That one bite of these hot and crispy Aloo Bondas will surely make you fall in love with them.

While You find Aloo Bonda in almost all the tiffin centers and in Many Indian restaurants across Telangana, Andhra Pradesh, Maharashtra, Karnataka popularly served for tea time snack. Bread bonda is more kind of made only at homes. This tea time snack will surely make your day brighter on rainy days. Also, this bread bonda makes a great snack to serve for guests or get togethers.

What all ingredients do we need ?

For the Covering: Bread slices

For the Stuffing

Potatoes
Spices – Turmeric powder, green chilies, salt
Onion
Curry leaves
Cilantro
Lemon/lime
Mustard seeds
Cumin seeds
Ginger
Garlic

You can adjust the amount of green chilies, as per your taste. If making for kids, you can avoid adding green chilies and add some grated paneer or cheese.

Please check out more delicious festive treats and tea-time snacks from my blog.

Palm jaggery whole wheat biscuits

Perugu wada

Vegan millet cutlet

Vegan potstickers

BREAD BONDA

An indulgent deep-fried Indian snack with crispy exterior of bread and soft spicy potato filling.

Course Appetizer, Snack

Cuisine Indian

Keyword plant based, Tea time snacks

Prep Time 10

Cook Time 20

Total Time 30

Servings 10 Bondas

Author Shravani Abhishek

Equipment

Pressure cooker
Deep frying pan / Kadai / Wok
Skillet

Ingredients

For the covering

10 slices Bread

For the stuffing

3 Potato boiled and peeled
2 tbsp Cooking oil
1 Onion
½ tsp Mustard seeds
½ tsp Cumin seeds
1 inch Ginger minced
3 cloves Garlic optional, minced
½ tsp Turmeric powder
Salt to taste
3 Green chilies finely chopped
1 sprig Curry leaves
3 tbsp Cilantro finely chopped
1 tbsp Lemon / lime juice

For deep-frying

Frying Oil

Instructions

Prepping

Boil the potatoes, peel the skin and keep them aside.
Chop the onions finely, coarsely mince the ginger and garlic, finely chop the green chilies, cilantro.

Let's prepare some flavor-packed Potato stuffing

Heat a wide skillet, add oil and once its hot add in mustard seeds, cumin seeds and let them splutter.
Now add in minced ginger minced garlic(if using), curry leaves, chopped green chilies and fry for until raw smell of ginger fades away.
Now add in finely chopped onions and cook until they turn translucent.
Add in turmeric powder, salt to taste and give everything a good mix. Gently mash the potatoes with your hands and add them to the onion mixture.
Give everything a really good mix and cook until have absorbed all the flavors.
Time to add in finely chopped cilantro, mix it and turn off the heat.
Now add in lemon/lime juice and mix until everything is well combined.
Let this stuffing cool down to room temperature. Later divide the stuffing into equal portions and roll them into balls.

Time to make Bread bonda now!!

Heat the wok / kadai, add oil enough for deep frying.
Note : Use oil suitable for frying like sunflower or peanut or canola.
Now trim off the sides of the bread neatly using a knife. Give the bread, a quick dip on one side and take it out.
Take a broad vessel(wide enough to dip the bread) and add water say 1 inch high. Give the bread, a quick dip on one side and take it out.
Keep the rolled potato ball on the dry side of the bread and cover it as you squeeze it and roll into ball/ bondas. While shaping, make sure to squeeze out the water too.
Place the rolled bread bondas on a plate until oil is hot enough for deep-frying.
Note : Oil shouldn't be fuming hot, else the inside remains uncooked and the outside burns easily.
Gently slide few rolled bread bondas into the oil at a time and keep turning gently with ladle to ensure even browning. Cook in medium flame to get crispy outside.
Drain the deep-fried bread bondas on to a paper towel.

Serving suggestions

Serve hot bread bondas with the dipping condiments of your choice. We love to have it with szechuan sauce, but these taste great with ketchup or mint chutney too.
Dig in and Enjoy. Bon Appétit.

Notes

If you are making for the kids, adjust the spice level according to their taste preference.
If you are comfortable with using diary, then add some grated paneer or cheese to make it more fun for the kids.
For added nutrition, you can also add in some steamed veggies like carrots, beans, green peas, beetroot to the stuffing.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .

The post BREAD BONDA appeared first on mycurryveda.