Sabudana Bonda

 This is a recipe from my never ending hunts for "something new" . 
Its summer...meaning...all three meals have to be cooked. No "left overs" as people are all at home and they finish up everything there is  edible at home. No complaints :) May be!!!

Anyway, this Sabudana bonda recipe, is usually deep fried byt as I tend to avoid deep frying things...I used the Appam pan . And I also made my fam favorite Peanut Chutney to go with it

Sabudana Bonda (Tapioca fritters)

Sabudaana Bonda

Ingredients:

1. 1 cup Sabudaana washed
2. 1 cup plain yogurt beaten
3. 2-3 tablespoon rice flour
4. 1/4 cup finely chopped onions
5. 1 heaped tablespoon finely chopped cilantro
6. 2 Thai or 1 Serrano chilli chopped fine (reduce if you want less heat)
7. 1/2 teaspoon cumin seeds
8. 3/4 teaspoon salt
9. 1 teaspoon finely chopped ginger
10. 1 tablespoon grated coconut
11. 1 teaspoon baking soda
12. oil for deep frying to to add to the Appam pan

Beat the yogurt and add the washed tapioca to it and set it aside for 4-8 hrs. Check how much water there is in the Tapioca yogurt mixture and add more water 1 tablespoon at a time. Mix it with all the other ingredients except oil. Set aside for 10 minutes.

Heat the appam pan or oil in a pan. Make 1 to 1.5 inch balls out of the tapioca mixture. Deep fry them or add each ball to the appam pan and cover and cook for 3 minutes. Turn and cover and cook for 2 more minutes. Turn if needed and cook for 1 more minute. Let cool a bit and enjoy with ketchup or with Any Chutney

Another Sabudana Recipe : Sabudana Khichidi

Coconut Carrot Chutney

 This chutney goes great with Raagi Idly and it is equally delicious with any dosa and other varieties of idli.

Coconut Carrot Chutney (Carrot and coconut accompaniments for Indian breakfasts)

Carrot coconut chutney

Ingredients:

1. 1-1/2 cup carrot peeled and chopped
2. 1/2 cup grated coconut dry/desiccated
3. 1 inch fresh ginger
4. 1/2 tablespoon oil
5. 1 teaspoon each of urad dal, chana dal
6. 1/2 teaspoon salt
7. 2 dried chillies
8. 1/2 cup tamarind juice

Heat the oil in a pan and fry the urad dal and chana dal for a minute. Add dried chillies and fry for 1 more minute. Add the carrot and salt and cover and cook for 5 minutes until carrot get tender. Add ginger and fry for 2 more minutes. Add coconut and mix well and set aside to cool.

Grind with the tamarind juice and adjust salt. 
Temper if you like and enjoy with idli

Coconut beet root chutney

My dear hubby really like coconut chutney. For the longest time after marriage I did not make it because I was more of a Peanut chutney . Then once I started making the coconut chutney, I keep mixing it with different things and they are all super yummy

Coconut Beet Root Chutney (Coconut and beet root dipping sauce for Idli)

Coconut Beet root chutney

Ingredients:

1. 1 cups fresh coconut pieces
2. 1-11/2 cup juice from a small lemon sized tamarind
3. 1 jalapeno or Serrano chilli chopped
4. 1 cup canned beet root drained
5. 1 teaspoon cumin divided
6. 1/2 teaspoon each of urad dal, chana dal (soaked in water for 10 minutes),  salt
7. 1/2 tablespoon oil
8. 1-2 dried red chillies broken
9. few curry leaves
10. 1 garlic pod chopped
11. 1 tablespoon oil divided

Heat 1/2 the oil in a pan and add the cumin, urad dal and chana dal and fry for a minute. Add the garlic pod and fry for a minute. Add the beet root and green chillies and fry for 5 minutes. Let it cool and grind together with coconut and salt with tamarind water into almost a smooth paste.

Optional:

 In a pan heat the oil and fry all the remaining things (for tempering) until they start to splutter. Add asafoetida at the end and fry for one more minute. Add this to the top of the coconut chutney. Enjoy with hot fluffy rice or idli or carrot idli or  dosa or Ravva Dosa or Gaarelu 

Kaddhu chutney

Bottle gourd is more famous in the US than its cousin the round bottle gourd. This gourd does not look anything like its cousin the bottle gourd, which is more like a bottle. The round one is round but pretty much the same thing inside. We just eat the pulp between the skin and the more seedy pulp on pretty much 80 percent of the inside.

So, one of my acquaintances' has a garden and she gave me one of these round bottle gourds and I made dal with half of and today I made chutney with remaining of it , to go with the wada or Garelu I made.

Kaddu Chutney (Round bottle gourd side)

Round Bottle Gourd Chutney

Ingredients:

1. 3 cups round bottle gourd, peeled and pulp removed and cut into small pices
2. 1/2 cup juice from a small lemon sized tamaring
3. 1 tablespoon each of urad dal, chana dal, sesame seeds
4. 1 teaspoon each of cumin, oil
5. 1 small piece of ginger peeled
6. 1/2 teaspoon salt or more to taste
7. 2 dried red chillies

In a pan roast the urad dal and chana dal and dried red chillies till they start turning brown. Cut the heat and add the sesame seeds and cumin and continue to fry. Take it to a plate and let it cool.

In the same pan add the oil and fry the gourd pieces along with the ginger and salt for 10 minutes covered. Let it cool.

Grind the dal to fine powder. Add the gourd pieces and the tamarind juice and grind to a fine paste. Give a taste test for salt and add more if needed. Serve with steam rice or with any of your favorite breakfasts

bell pepper chutney

The family has been asking for Idli and Dosa quite often these days. And so I have been searching for more and more recipes for Chutneys because I am the one who is getting bored. SO today my chutney is made with capsicum ...red capsicum to be specific because I like red. But I also like yellow and orange. So go ahead make this chutney with different colored capsicum for colorful and healthy chutneys

Red Capsicum Chutney (Spicy dipping sauce with capsicum)

Capsicum chutney

Red bellpepper chutney

Ingredients:

1. 1 red or your favorite colored bell pepper
2. 1/2 cup thick tamarind juice
3. 2 tablespoons each of chana dal, grated coconut
4. 1/2 teaspoon each of urad dal, cumin, salt
5. 2 dried green chillies
6. 1/2 inch ginger, 1 medium garlic pod

Soak the chana dal in water for atleast 10 minutes.

In a pan heat the oil and fry the urad dal , cumin and dried chillies for 2 minutes. Add chana dal and fry for 5 minutes. Drain and set aside. In the same pan add a little more oil and add the chopped bell pepper an ginger and garlic and fry for 5 minutes. Let it cool. Grind to a smooth paste along with the tamarind juice and salt. 

Serve as is or heat some oil in a pan and fry 1/2 teaspoon each of cumin, urad dal and mustard seeds. Add a dried chilli and few curry leaves. When they start to splutter add it to the chutney and serve

Coconut Peanut Chutney

I have been out of town for almost 2 months and when I came back there have been some changes which have happened in the stores at the home front.
Firstly, there used to be a KFC close to home which is being replaced by Starbucks...proof that the coffee giant of America is getting bigger.
Next, there is a Walmart neighborhood market coming in front of the Starbucks. Thats not the surprise. The surprise is there is a Walmart Superstore about 1 mile from this location. The general store giant is getting bigger also.
Another big surprise for me-Indian food items in Walmart as well as other grocery stores around here. So the other day I got the Gits brand Idlis from Walmart and I made them today and to go with them I combined my favorite along with my hubby dears . I love Peanut Chutney and his favorite is Coconut Chutney. So today it was Coconut Peanut Chutney. And here is the recipe

Coconut Peanut Chutney (Peanut Coconut accompaniment)

Coconut Peanut Chutney

Ingredients:

1. 1/2 cup packed frozen coconut or 1 cup fresh coconut grated
2. 1/2-3/4 cup peanuts dry roasted
3. 1/2 thick juice from a small lime sized tamarind
4. 1/2-3/4 teaspoon salt
5. 2 green chillies or 1 serrano chili

Dry roast the peanuts and let it cool. Thaw the frozen coconut. Grind the peanuts and coconut into a fine paste along with all the other ingredients. Give a taste test and adjust with salt or more tamarind juice. Enjoy with Plain Idli

Allum Pachadi

Its the weekend to time to eat something special dinner, lunch, brunch or breakfast. Today was Idli for dinner. And Idli is never complete without Chutney and Sambar. And the sambar recipe I finally was able to perfect is something which takes me back to a specific breakfast place in Hyderabad


Allum Pachadi (Sweet and Spicy Ginger accompaniment)

Allum Pachadi

Ingredients:

1. 1-1/2 cup of peeled and chopped
2. 2 teaspoons chana dal
3. 1 teaspoon urad dal
4. 2 red chillies
5. 3-4 garlic cloves
6. 3/4-1 teaspoon salt
7. 2 teaspoons brown sugar or jaggery
8. 1 tablespoon oil+1 teaspoon
9. 1/2 teaspoon each of cumin, mustard seeds
10. few curry leaves
11. 1/2 cup thick juice from a lime sized tamarind

In a pan heat 1 tablespoon oil and fry the chana dal and urad dal and red chillies. Drain and set aside. In the remaining oil fry the ginger and garlic for 5-7 minutes. Let it cool

Grind all these ingredients along with the tamarind juice into a smooth paste

Heat the teaspoon oil in a pan and fry the cumin and mustard seeds till they start to splutter. Add curry leaves and fry. Add this tempering to the chutney. Enjoy

Sambar for idli (Sweet and spicy lentil soup)

Sambar

Ingredients:

1. 1-11/2 tablespoons home made sambar powder or any store bought
2. 1 cup toor dal soaked in 2 cups of water
3. 2 cups juice from tamarind the size of a medium lemon
4. 1/2 teaspoon salt, chilly powder, turmeric
5. 1 green chilly chopped
6. Vegetable mix ( 1/4 cup each of roughly chopped onions, carrots, potatoes, 1 indian brinjal, 1 drumstick cut into pieces)
7. For tempering:  1 tablespoon oil, 1/2 teaspoon cumin, mustard seeds, Hing/ asafoetida 2 red chillies, few curry leaves
8. 2-3 teaspoons sugar

In a pressure cooker add the dal and the water they were soaking in and cook for 4 whistles. Let the steam escape, open the cooker and mash them. Add the tamarind juice and all the other ingredients and bring it to a boil and slow boil for 20 minutes. Add the tempering i.e heat the oil fry the cumin, hing and mustard seeds. Add red chillies and curry leaves and fry for a couple of minutes. Add it to sambar, bring it to boiling again. Boil for 5 more minutes. Serve with your idlis or vada or dosa.

Coconut chutney with Tamarind and Beetroot Fry

Today I am in a mood for totally vegetarian meal or may be I can safely say South Indian Vegetarian meal. I know the coconut chutney is from Andhra and the Beetroot fry may be only from Karnataka as my mom never made it and I was first introduced to this stirfry by one of my close Kannadiga friends's. Supposedly it is a very good postpartum recipe. It is super delicious and super super simple to make and takes less than 10 minutes if you use canned pre-cut beetroot. So here you go

Beetroot Fry (Simple beetroot stirfry)

Beetroot Poopu

Ingredients:

1. 1 can beetroot cut into shoestrings ,drained
2. 1/2 tablespoon oil
3. 1/2 teaspoon each of cumin, mustard seeds, salt
4. 2 dried red chillies
5. few curry leaves

In a pan heat the oil and fry the cumin and mustard seeds along with dried red chillies and curry leaves and fry till they splutter. Add the drained beetroot pieces, cover and cook on medium high for 7-8 minutes. Garnish with cilantro and serve with hot fluffy rice or roti

Coconut Chutney with Tamarind (Spicy Coconut dip)

Andhra Coconut Chutney

Ingredients:

1. 2 cups fresh coconut pieces
2. 1-11/2 cup juice from a small lemon sized tamarind
3. 1 jalapeno or Serrano chilli chopped
4. 1 teaspoon cumin divided
5. 1/2 teaspoon each of urad dal, chana dal (soaked in water for 10 minutes), mustard seeds, asafoetida, salt
6. 1/2 tablespoon oil
7. 1-2 dried red chillies broken
8. few curry leaves
9. 1 garlic pod chopped

In a food processor grind together coconut, 1/2 teaspoon cumin, green chilly and salt with tamarind water into almost a smooth paste. In a pan heat the oil and fry all the remaining things (for tempering) until they start to splutter. Add asafoetida at the end and fry for one more minute. Add this to the top of the coconut chutney. Enjoy with hot fluffy rice or idli or carrot idli or  dosa or Ravva Dosa or Gaarelu 

Chitti Garelu Tomato vankaya pacchadi

I love little things. Long time ago when we went to Tirupati, we went to the Bhima's restaurant on top of the mountain there and for the first time I ate Chitti Sambar Idli. They were sooo cute. And once I ate Chitti Sambar Garelu and they were cute too. The chitti Garelu I made today are a bit bigger than those in part because I add baking soda to it and they kind of blew up

                   I made the most amazing Tomato Brinjal chutney to go with it. Hop you will enjoy it too as much as I did

Chitti Garelu (Mini Lentil Donuts)

Garelu being fried

Chitti Garelu

Ingredients:

1. 2 cup Urda dal soaked overnight
2. 2-3 tablespoons finely chopped onions
3. 1 tablespoon finely chopped cilantro
4. 1 teapoon each of finely chopped ginger, salt
5. 1 green chilly finely chopped
6. 1/2 teaspoon cumin, baking soda
7. oil for deep frying

Grind the urad dal with as little water as possible. Add the rest of the ingredients to it and stir well to combine. Wrap a polythene cover on a bowl and take some water in another bowl. Heat oil in a pan. Apply some water on the polythene and take a tablespoon of batter and spread it. With your finger make a hole in the middle. Tip the bowl and slide the donut onto your hand and carefully drop it into hot oil. Fry till it turns golden brown. Drain on a paper towel and serve with chutney

Tomato Vankaya Pacchadi (Tomato Eggplant dip)

Tomato Brinjal Chutney

Ingredients:

1. 1 medium American eggplant or 2 medium Japanese eggplant
2. 2 medium or 1 large tomato chopped
3. 1 tablespoon oil+1 teaspoon oil
4. 1/4 cup each of chopped onion, cilantro (optional)
5. 1 inch ginger chopped
6. 2 small or 1 large green chilly chopped
7. 1 small lime sized tamarind soaked in 2 tablespoons oil
8. 1 teaspoon salt

For Tempering

1. 1/2 teaspoon each of cumin, mustard seeds, urad dal
2. 2 dried red chillies
3. few curry leaves

Dry roast the eggplant until its skin turns dark. Sscrape the flesh and keep aside. Heat 1 tbsp oil in a pan and add onions and ginger and fry for a couple of minutes. Add tomato and cook covered for 5-7 minutes. Add tamarind and cover and cook for 5 more minutes. Add green chillies and cilantro and salt  and cut the heat and let it cool. Grind this and the eggplant flesh into a fine paste. In a pan heat the teaspoon of oil and fry the cumin, mustard seeds and urad dal for a couple of minutes. Add dried chillies and curry leaves and fry till they start to splutter. Add this to the ground paste. Serve

Also try

Peanut Chutney

Carrot Chutney

Eggplant Chutney

Mint Chutney