Instant Poha Mixture

Feeling damn hungry? Exhausted? Surprise guests to treat? Here it is…a quick fix recipe! This stunningly simple recipe makes for a perfect snack at all times. Tempting to attempt…Go ahead!

Dish Type: Quick Anytime Snack

Preparation Time: 10 min

Seasoning time: 2 min

Serves: 4 persons

Ingredients

Poha                            250 gms (paper thin variety)

Dry chutney powder   2 tbsp

Raw grated coconut    3 tbsp

Salt to taste                 2 tsp (approx.)

For seasoning

Oil                               1 tsp

Mustard seeds             1 tsp

Peanuts                       2 tsp

Bengal gram dhal       2 tsp

Black gram dhal         2 tsp

Roasted gram             2 tsp

Curry leaves               2 sprigs

Turmeric                    A pinch

Directions

Keep puffed rice ready in a big mixing bowl.

To prepare seasoning, heat oil in a small kadai. Put mustard seeds. When they crackle, put peanuts, Bengal gram dhal, Black gram dhal, curry leaves, turmeric and lastly roasted gram in that order.

Pour this on to the poha.

Add salt, chutney powder and raw grated coconut.

Mix thoroughly. Let it stand for about 10 min.

Poha mixture is now ready.

Tete - a - Tete:

Dry Chutney Powder is the most versatile condiment of South India. It is a spice powder prepared from a combination of roasted dhals, red chillies, dry grated coconut and salt.

Poha also known as Avalakki or flattened rice is available in different varieties. The difference is only in the size and thickness of flakes.

Sweet Corn Kosambari

Brighten your meal with "Sweet Corn Kosambari"....cooked as curry, served as snack but called by the name of "kosambari"...to unravel the mystery behind this kadambari (I mean story) read recipe that begins at the end of this story! Ha....don't forget to click the link at the tail end of the recipe "Sweet Corn Song", a poem I penned just for you...it's (or is it) a..maize...ing !

Sweet Corn, which has created a niche for itself as a splendid summertime food, is a genetic variant of the maize family and is also known as Sugar Corn. It contains healthy levels of vitamin B complex and minerals, especially iron and is a rich source of fibre. Fibre helps to alleviate digestive problems and stabilize blood sugar levels.  Well known for contributing to overall nourishment, especially when combined with legumes like peas, beans, nuts etc. it is a must add to everyone’s diet.

Sweet Corn, true to its name, is sweet for the tooth and especially when cooked al dente, its tender outside and crispier inside makes one crave for more and more.

Dish Type:  Indian Vegetarian Curry

Time needed: 20 mins. approx

Serves:  4 persons approx.

Ingredients

For boiling:

Sweet corn kernels     200 gms

Water                          (200 ml approx.)

For sautéing:

Oil                               2 tsps

Cumin seeds                1 tsp

Onion                          1 no. (medium size, fine chopped)

Turmeric pwd             A pinch

Salt to taste                 1 tsp approx.

Carrot                          1 no. (medium size, grated)

Sweet corn                  (steam boiled kernels)

Chilli pwd                    1 tsp

Jeera pwd                    ½ tsp

Coriander pwd            ½ tsp

For garnishing:

Coriander leaves         1 tbsp (fine chopped)

Lime juice                   1 tsp approx.

Pomegranate seeds    2 tbsps

Directions:

Wash carrot, coriander leaves and sweet corn kernels thoroughly in water. Drain out the water and keep aside.

To cook sweet corn kernels, bring water to rapid boil in a vessel. Quantity of water must be just enough for the kernels to be covered. To this rapid boiling water, add sweet corn and a pinch of sugar. Let it cook for about 5 min. Switch off the burner. To retain its sweet taste, do not overcook the kernels. Remove the steamed kernels from water and keep aside.

While water is boiling (i.e., before putting sweet corn)….

Heat oil in a pan. To this add cumin seeds. When it splutters, add chopped onion, turmeric and a pinch of salt. Sauté till onions turn transparent. Now put grated carrot and resume sautéing till carrot gratings are partially cooked. Add boiled kernels, salt, chilli powder, jeera powder, coriander powder and mix them well. Switch off the flame.

Garnish with fine chopped fresh coriander leaves, lime juice and a tiny blob of butter (optional).

Sweet corn kosambari is ready. Serve it warm or cool.

Tete - a - Tete:

(where Mangala’s Potluck shares a bit of its thoughts about a bite of food)

To pick fresh corn, just prick a kernel. It should squirt whitish juice. Husks should appear as fresh, tender and green like grass. Size of kernels need to be on the plumper side and spaced snug fit in the cob. Colour of corn is not a determinant of quality.

Cooking corn by steaming for just the optimum time required is considered to be a healthy way of cooking since loss of nutrients is minimized to the maximum extent while still retaining its color and enhancing its taste and texture.

Please do read Sweet Corn Song in this blog a poem I penned where you also get to know few other ways of using corn.

This recipe reminds me of my trip with friends way back in 2006 - 2007 when I had made this dish for the gang. Few pics of our trip

MIXED VEG TIKKI

Hey People….how do you wish to greet your daily veggies? Grate them raw and take them for a round of grind or endearingly embrace their enchanting look while you caringly cook?  Hey…see the screen guys! The writing is on the wall …An unbelievable utopic score of 50: 50! A state that’s nothing short of Euphoric that looks so, even to the odd!  
A highly healthy, tasty snack, easily prepared with minimum oil and has a good blend of raw and cooked vegetables. Mix can be prepared and kept in the fridge and used later. Do you know a trick or two about Tikkis...they can also be used as filling for sandwiches, burger or Vada Pav. 

Dish Type: South Indian Snack

Time taken: 45 mts

Yield: 12 to 15 nos. approx.

Ingredients

Aloo                            4 nos. (medium size)

Bread slices                 6 nos.

Onion (medium size)    2 nos.

Carrot (medium size)   1 no.

Green peas                 100 gms

Green chillies               6 nos.

Ginger                         1” piece

Curry leaves                1 sprig

Coriander leaves         ½ cup

Turmeric                     A pinch

Chilli powder               1 tsp

Amchur powder          A pinch

Chaat masala pwdr     ¼ tsp

Coriander powder       ¼ tsp

Garam masala pwdr    A pinch

Salt to taste                 (1 tsp approx..)

Directions:

Cook aloo in pressure cooker.

While aloo is being cooked, put peas in a vessel with some water and let it boil for 6 to 8 mts. on low flame. When peas is cooked transfer it to a colander to drain the water. Let peas cool.

By now aloo would have been cooked. Remove aloo from the pressure cooker. Drain out the water used for cooking aloo. Let the cooked aloo cool for a while.

While peas and aloo are cooling, get ready with the following and keep transferring them to a mixing bowl of size, say 10” dia:

Finely chopped onions

Grated carrot and ginger

Coarsely ground green chillies

Finely chopped curry leaves and coriander leaves

All powders mentioned under ingredients and salt

Peel the skin of cooked and cooled aloo. Mash them thoroughly and transfer it to the bowl

Mash peas coarsely and put it into the bowl

Dip one bread slice in a flat bowl half filled with water

Remove it immediately. Squeeze out the water thoroughly by pressing the bread slice between your palms. Any more water can now be squeezed with just one hand. The bread slice would have now turned into a lump. Add this lump to the mixing bowl. Repeat the procedure for all bread slices.

Now mix all the ingredients you now have in the mixing bowl gently but thoroughly. Make sure all the spices, powders, vegetables and bread lumps are well merged with each other.

Make round balls from this mix. Flatten each round ball between your palms.

Keep a flat medium heavy based pan/tawa on a gas burner and let it get heated on low flame

Smear a drop or two of oil on the heated pan
Keep a few of these flattened balls on the pan and shallow fry them

Flip top side down to shallow fry the other side

When both sides are done, transfer them to a plate

Repeat the process till all the flattened balls are done

Mixed Veg Tikki is now ready

Tete - a - Tete

Green chutney or Tomato sauce/ketchup are recommended side dishes for Aloo Tikki

Jeera, ajwain and/or saumph seeds may be added (optional)

Lime juice can be used instead of Amchur powder

The prepared mix can also be kept in fridge for a couple of hours before shallow frying them However this is optional

A pinch of rock salt and/or jaljeera powder may also be added

Carrot can also be chopped to fine pieces and cooked instead of grating

¼ cup boiled sweet corns can also be added while preparing mix

For a crispy outer finish, roll these flattened ball on all sides in a plate filled with bread crumbs

Crushed corn flakes / crushed oats / Noodles are substitutes for bread crumbs

Bread can be of any type - plain, sweet or spicy

Few of many other recipes you can view in this blog include:
Banana Fritters / Yeridevu 
Bun Gulkand Sandwich
7 Cups Barfi
Red Rice Laddoos
Congress Kadlekai (Spicy Masala Groundnuts)

Rava Pongal
Akki Thari Upma
Ragi Malt Powder

Dedicating this post to my dearie childhood pal Dr. Rupa Nagaraj Natesh

CONGRESS KADLEKAI (Spicy Groundnuts)

It’s party time folks! Join in for a Bahuth Jhor Party at Mangala’s Potluck.. Game for it…Yesss!  Let me MODIfy this party name to a shorter one, say “BJP”. So a BJP sirf AAP ke liye from none other than Congress! A mere cursory reading of the above points one to a clear case of CONG +BJP + AAP alliance !! Impossible right? Making the impossible possible at Mangala’s Potluck is this cheffie couple Smt. Malavika and Sri Nagesh Sidhanti, contributors of a recipe that has made the most mercurial entry into Mangala’s Potluck! Homemade by this duo barely few days ago using a tasty little legume that is skinned by a veined brown shell with buttery, tasty nutties housed within. A healthy rival of fruits and even some veggies as a source of antioxidants (beats even a beet!), primarily rich in a compound called p-coumaric acid, becomes richer when roasted! Roast first. What next? Find out right below

Dish Type: South Indian Snack

Time taken: 30 mts

Yield: 250 gms approx.

Ingredients

PC: Nagesh Sidhanti

For roasting:

Groundnuts                 250 gms

For seasoning (Oggarane):

Oil                               1 tsp (Cold pressed groundnut oil preferred)

Mustard seeds                           1 tsp 

Asafoetida                   A pinch

For sautéing:

Oil                               2 to 3 tbsps (cold pressed groundnut oil preferred)

Red chilli powder        1.5 to 2 tsps

Turmeric powder        ¾ tsp

Salt to taste                 1 tsp approx.

Pepper powder           ¾ tsp. (dry roasted and powdered/crushed using mortar and pestle)

Curry leaves                2 sprigs (say 30 to 40 nos.)

Salt to taste                 (1 tsp approx..)

Directions:

Dry roast groundnuts in a kadai on low flame. While roasting, keep stirring continuously so that they get roasted uniformly all over. Remove the skin by wrapping them in a turkey towel or bag and rubbing them with your palms or just smash the wrapped bag on a hard surface. Once the skin is peeled, break the nuts into two. Keep it aside.

Keep the seasoning ready by heating a tsp of oil in a small kadai. Add mustard seeds. When they crackle, switch off the flame. Add asafoetida immediately. Keep it aside.

Now take a bigger kadai. Heat oil on low flame. Now add all ingredients listed above under ‘For sautéing”. Mix thoroughly for about 4 mins. Now add the roasted, peeled and split groundnuts. Mix them well again for say 3 to 4 mins. Did you notice an even colour all over? Yes, switch off the flame. Break curry leaves to smaller pieces and mix them well again. Now, test the taste, If need be, add more salt and chilly powder but only after seasoning them. Let it cool down.

Oh your snack hungry guests…have they driven you nuts? By all means go ahead and readily serve them this Homemade Congress Masala Groundnuts! Don’t miss eyeing that sweet smile dressed on their faces, for, haven’t you redressed their hungrievances! J

Tete - a - Tete

How to check if roasting of groundnut is done: When you get the roasted smell ( say after about 5 to 6 mins. of roasting) pick a nut or two in a spatula and let it cool. Rub the peanut between your thumb and forefinger. If the skin peels out easily, it means roasting is done.

If roasted non salted groundnuts are available, they can be added straightway to the heated powder mix in the kadai.

You may also dry roast curry leaves separately, crush them to smaller bits when completely cooled and add this to the kadai before adding nuts.

Being rich in proteins, vitamins, antioxidants and more, the health benefits of groundnuts are more than skin deep.

Parable of this pet name “Congress” for this recipe goes this way (I remember hearing this from my school friend’s father Late Sri M R Ramakrishna Iyengar who once owned the famous “Basavanagudi Bakery” in Bengaluru): This was a favourite snack of members at the Congress Emergency meets in the late 70s. Also, during this time, Congress party led by Indira Gandhi split into two. One headed by Indira and the other by Kamaraj. Which is why even the 2 split parts of the nut post roasting are comically christened as Kamraj Congress and Indira Congress!

Glad to dedicate this 100^th   post from Mangala’s Potpourri to Sri Nagesh Sidhanti and his wife Smt. Malavika Sidhanti contributors of this recipe.

Few other recipes you may view in this blog:

Gulipaavate
Banana Fritters
Wheat Flour Halwa
Bun Gulkand Sandwich
Mixed Veg Tikki
Hum Paanch Lime Pickle
Red Rice Laddoos
Menthyada Hittu (Spicy Fenugreek Powder)

BUN GULKAND SANDWICH

A delightfully delicious sandwich that can be done in a jiffy. “Gulkand” also called “Rose Petal Jam”, is a rose petal preserve and an Indian traditional recipe. It derives its earthy sweetness by preserving crushed rose petals along with sugar powder in a glass jar kept under sunlight for a few days. Consuming it has multiple medicinal benefits. Gulkand with its cooling properties alleviates heat related problems like tiredness, lethargy etc. It is also used for treating acidity, body odour, excessive perspiration. List of benefits are much more.

Dish Type: Quick  Snack

Time required: 5 mts

Serves: 1 person

Ingredients

Bun                              1 no.

Butter                          2 tsp

Gulkand                       2 tsp

Spicy Groundnuts         2 tsp

Directions

Slice bun into half horizontally.

Spread butter on to each cut side.

You can also spread butter mildly on the outer brown side also if you wish to toast it (optional).

Just a mild gentle toast will do.

Now spread gulkand evenly over the butter. Leave little space from the edges.

Sprinkle Masala Peanuts over one of them above gulkand. Top it by covering with the other half portion of bun.

Gulkand sandwich is now ready.

Tete – a - Tete

Bun can either be sweet or spicy variety. I generally use the spicy one since gulkand by itself is sweet.

Masala peanuts are easily and readily available in bakeries and condiment stores. To view recipe in this blog, click Masala Peanuts (Congress Kadlekai)

Gulkand made of Rose petals mixed with Dry Fruits and Cow Ghee is a very tasty and healthy variety of Gulkand readily available in Organic shops.

You can also view in this blog:
Mixed Veg Tikki
Banana Fritters / Yeridevu / Suttevu
Gulipaavate
7 Cups Barfi

You may also view in this blog:
Side Dish Recipes
Breakfast Recipes
Rice Varieties
Gojju Varieties
Dessert Recipes
Spice Powders
Sambar Varieties
Few other Snack Recipes

DHIDEER CHAKKLI

Aaaa….uuuu…hmmm…..

Thaka dhimi thaka dhimi thaka dhimi thai…. dhiththai…hoy, hoy watta jaai it is to watch my dolly Veena jolly well dance with her best foot forward…haa fine….but why skip her repast when lunch time is well past and make me too spin in spiral to her steps” wonders Amma of Veena. Frowning Veena stops dancing n starts singing….

“MmmmMaa, if you are happy n you know it, stomp your feet, tup tup tup….If you are happy n you know it, cook me a treat, chukchukchakk…”

Chakachuk in Ma springs an idea. She quickly thinks of a trick to woo her daughter. Off she speedsteps to the kitchen just like light, speedier than a deer and dhideer she returns well before sun is down with a munch that spirals round n round, looks spiky like and brown….showered even by a toddler with a kind of love that lasts till he/she is grown n called by all as older. Now we know why these spirally, spiky, yummiekkus tanned goldie brown forever remain Joyalukkus of the Town.

Ma ends up singing to her dearie “When you are happy with the murukkus and you’ve munched it, arre re ….shout out a Hurray le!

Dish Type:  South Indian Vegetarian Rice Variety

Time required:  30 min approx.

Yield:  20 pieces approx.

Ingredients

For dough:

Rice flour                    750 gms

Roasted gram             250 gms

Salt to taste                 1 tsp approx.

Asafoetida                   A pinch

Til seeds                      A fistful (dry roasted)

Cumin seeds                1 tsp (optional)

Butter                          1 scoop (lemon size)

Oil                               as required for deep frying

Directions

Finely powder roasted gram. To this add all other ingredients listed above except oil till it forms a dough (add minimum quantity of water required). Knead this dough thoroughly. Fill this into the gadget used for making chakklis.

Heat oil in a kadai. Let oil quantity be enough to fry about 2 or 3 chakklis at a time. Press the chakkli gadget filled with dough on to this heated oil in slow and circular motion. Repeat this 2 or 3 times so that there are 2 or 3 chakklis frying in the oil. If the dough gets over in the gadget refill it with more dough and continue pressing.

While chakklis are frying, flip them using a ladle so that the other side is also fried. When the chakklis turn golden brown in colour, remove them and place them on a plate topped by a tissue paper. This is done so that excess oil in the chakklis get sucked by the paper.

Repeat the procedure for rest of the dough.

Tasty chakklis are now ready and tempting you…right?

Tete - a - Tete:

If butter quantity is in excess, chakklis tend to break

Another method of making dough was shared by Smt. Gayathri, a friend of mine. Soak 1 cup of urad dal overnight. Grind it to a fine, smooth paste. To this add 2 cups of rice flour and all other ingredients listed above and mix them well to make smooth dough. Rest of the procedure remains the same as above.

Another variation in ingredients used for the dough as told to me by Smt. Krishnaveni, cook from my neighbourhood is to add equal quantities of besan and rice flour. Add other ingredients as listed above to make dough.

Recipe Contributor: Smt. Nagarathnamma, an expert cook and mother of my dear friend Smt. Veena Vani

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

You may also view in this blog:
Few other Snack Recipes

Dessert Recipes

Side Dish Recipes

Breakfast Recipes

Rice Varieties

Gojju Varieties

Spice Powders

Sambar Varieties

Snack Recipes

Congress Kadlekai (Spicy Masala Groundnuts)
Bun Gulkand Sandwich
Sweet Corn Kosambari
Raw Mango Drink
Dhideer Chakkli
Instant Poha Mixture
Mixed Veg Tikki