Little Bangalore

Ingredients:

• Palak leaves                  : 150 gm

For the batter:

• Gram flour(Besan)            : 150 gms
• Red chilli powder             :   1 teaspoon or as per taste.
• Garam masala powder      : 1 teaspoon
• Coriander powder             : 2 teaspoon
• Soda                                 : A pinch
• Salt as per taste
• Oil for deep frying
• Chaat masala

Method:

• Prepare batter by mixing water, gram flour, red chilli powder, garam masala powder, coriander powder, salt and soda.
• Ensure that the batter is enough thick for coating palak leaves.
• Add oil in a  pan and heat it on medium flame.
• Dip the palak leaves in the batter.
• Once the oil is hot, gently place the leaves in the hot oil (Avoid splashing hot oil for safety reasons).
• Fry the coated palak leaves in the oil till they get golden brown on both sides.
• Take out  palak pakode from the oil and sprinkle chaat masala over it.
• Palak pakode is ready to serve. Serve with ketchup or chutney.

Ingredients

Stuffing:

• Paneer              : 150 grams
• Tomatoes         : 2 medium size
• Green chilly      : 1 medium size
• Coriander leaves
• Salt and red chilly powder as per taste

Batter:

• Moong daal           : 2 cups
• Green chilly           : 1 medium size
• Garam Masala        : 1 tea spoon
• Coriander powder  : 3 tea spoon
• Coriander leaves
• Salt and Red chilly powder as per taste
• Oil for spreading

Method

Stuffing:

• Chop tomatoes, green chilies and coriander leaves into small pieces.
• Mash Paneer and mix it well with the chopped vegetables.
• Add salt and red chilly powder to the stuffing and mix it well.

Moong daal chilla:

• Wash and soak moong daal for 3 hrs.
• Drain the daal and grind it in a mixer.
• Add little water for easy blending.
• Add salt, red chilly powder, garam masala & coriander powder to the batter and mix them well.
• Add chopped coriander leaves and green chilies to enhance the taste.
• Heat the Tawa/Griddle for 1 minute on medium flame.
• Spread oil and then spread the batter like dosa.
• Smear little oil around the mixture and cook for few seconds till the side gets a little brown.
• Now turn over to fry the other side.
• Put stuffing (as required) on the top and fold it carefully as shown.
• Serve it hot with green chutney and tomato ketchup.

Ingredients:

• Onion                : 2 medium size
• Tomato             : 2 medium size
• Green chilly      :  2 medium size
• Coriander leaves
• Rice and Urad batter (same which is used for idly and dosa batter)
• Oil

Method

1. Chop tomatoes, onions, green chilly and coriander leaves and mix them well.
2. Put a non-stick pan or tawa on burner and heat it on medium flame.
3. Pour some batter on it with the help of serving spoon and spread it.
4. Add tomato onion mixture on the top side of the spread batter.
5. Spread a tsp of oil on its sides and overturn the Uttapum once cooked from bottom.
6. Cook in the same way from the other side.
7. When it is roasted enough, put it down on a plate.
8. Hot and tasty uttapum ready to serve.

Ingredients: (For 2-3 people)

• Rawa                       :   1 cup
• Tomato                   :   3 medium size
• Potato                     :   1 medium size
• Kadi pata
• Rai                          :  1/2 teaspoon
• Salt                         :  1 1/2 teaspoon or as per taste
• Red chilly powder   :   1/2 teaspoon
• Garam masala         :   A pinch
• Lemon                    :  1/2 lemon juice
• Water                      :  3 cup
• Green chilly            :  2 medium size

Method:

1. Peel the potato and chop into small pieces.
2. Add oil in a pan and heat it for some time.
3. Fry the chopped potato pieces in the hot oil till they turn golden brown in color. Keep them aside.
4. Grind the tomatoes in a mixer to make a paste.
5. Add 2 tablespoon of oil in a pan and heat it for 30 seconds.
6. Add rai and kadi pata to hot oil and heat them for another 10 seconds.
7. Add red chily powder  in the oil and mix them well.
8. Add tomato paste in the pan and cook the mixture for 10 minutes on medium flame.
9. Add salt and water to tomato paste.
10. Heat the mixture till it gets boiled.
11. Add rawa and fried potato pieces to it and mix well.
12. Cook the mixture till all the water is dried up.
13. Add garam masala and lemon juice to upma and mix well.
14. Hot tomato upma ready to serve.

Ingredients (For 3-4 people)

• Potato                         : 3 medium size
• Onion                          : 1 medium size
• Green chilly                 : 1 medium size
• Bread slices                 : 9
• Coriander leaves for garnishing
• Asafoetida (hing)         : A pinch
• Cumin seed (jeera)       : 1/2 tea spoon
• Salt                              : 1 1/2 tea spoon or as per taste
• Coriander powder        :  1 tea spoon
• Red chilly powder        : 1/4 tea spoon or as per taste
• Garam masala             : 1/2 tea spoon or as per taste
• Oil for frying

Method:

For preparing Bread roll stuffing:

• Boil potatoes in a pressure cooker / microwave and keep them aside.
• Once cooled, peel the covering off and mash them.
• Chop green chilly, coriander leaves and onion.
• Spread 1 table spoon oil in a fry pan and heat it on medium flame for 30 sec.
• Add hing and cumin seeds to it and heat it for 3 sec.
• Add coriander powder to them and cook for 3 sec.
• Add chopped onion and mix them well.
• Cook the mixture for 2 minute on medium flame.
• Add mashed potatoes and chopped green chilly to them.
• Add salt, garam masala and red chilly powder and mix them well. Cook them for 1 minute on medium flame.
• Add coriander leaves to enhance the taste of the stuffing.

For preparing bread roll:

• Dip the bread slices in water for 2 secs.
• Take the bread slices out of water and squeeze out the water completely from them.
• Place the stuffing in it and make them into bread rolls so that the stuffing should not come out.
• Put oil in a kadai and heat it well.
• Once the oil is hot,  fry the stuffed bread rolls in it till they get golden brown on both sides.
• Take out the bread rolls  from the oil and put them on a tissue paper to drain the excess oil out.
• Serve hot bread rolls with green coriander (dhaniya) chutney and tomato ketchup.