Bringing Imagination to your Cooking…!!!

Breakfast

Curry Leaves Chutney Pudi/ Powder.. Hebbar Iyengar style..!

Hebbar Iyengar style Curry leaves chutney pudi....

All organic.. home-grown ingredients are awesome to have & to eat.. Don’t you agree?? As a kid I remember my grandmother preparing this very fragrant chutney pudi from the freshest curry leaves available.. yup, plucking them from the 5 curry leaves tree we had in our garden :), using the copra she made from drying the excess coconut coconuts from our garden. There were 6 coconut trees in our garden. Loads of coconuts were always available. The excess ones were turned into copra & then taken to the oil mill by my grandmother to extract oil. Then she would use the oil to cook her yummy food or savouries..! Such memorable days…!

It is very common to see a curry leaves tree in almost every South Indian house. You your passing by a South Indian house if you can smell the tadka/tempering with the heavenly aroma of curry leaves. Along with the awesome fragrance that they impart.. they also have loads of medicinal value. Most of us have a tendency to keep the leaves aside when we eat a meal, this is an awesome way to consume the curry leaves & take in all its benefits.

I do not have my grandmothers recipe. Beginning of this month, K’s granny came over to spend a week with us. I had loads of copra with me. I asked her if she could help me make some Curry leaves chutney pudi. K loves chutney pudi a lot. Whenever he see’s the bottle he almost every time pops a spoon of it into his mouth. So K’s Pati (granny in Tamil) helped me or rather I should say, taught me to make 2 kinds of chutney pudi. A curry leaves one and another coriander leaves kind. The recipe for the coriander leaves chutney pudi is slightly different from this one, so don’t go around swapping the curry leaves with coriander leaves. I will post the curry leaves chutney pudi recipe soon.

I do not have pictures of the making of the chutney pudi, I wanted to click some pics with pati & I was so excited learning this recipe that I completely forgot about the camera. Next time I get down to making this one, I’ll make sure I click pics.

I love curry leaves chutney pudi a lot as it makes me nostalgic. This was the only kind of chutney pudi my gran made for us. I have also received requests to post garlic, peanut, idli chutney pudi recipe’s. All these will take some time as I have lots of chutney pudi in stock now. With just the two of us around I don’t want to stock up loads of varieties & they going bad. So as & when my stock needs to be replenished I shall get down to making these. Until then I have this new recipe which will serve as a small project for you this weekend.. 🙂 Happy Cooking..!

Ingredients: (15-20 servings) Preparation Time: 20-25 mins
Tur dal – 1/2 cup
Copra grated/desiccated coconut – 3/4 -1 cup
Black peppercorns – 10-12
Dried red chilli’s – 15-16 byadgi chilli variety, you can use the other hotter varieties, use according to your taste
Curry leaves – 45-50 medium-sized leaves, washed, drained, wiped dry & leave it to dry on a kitchen towel
Tamarind – 1 marble-sized piece, make sure there are no seeds
Jaggery – 1.5 – 2 tbsp, powdered
Asafoetida – 1/4 tsp
Turmeric – 1/8 tsp
Oil – half a tsp
Salt to taste – preferably use rock salt

Method:
Take a skillet, dry roast the dried red chilli’s & the Tur dal. Keep tossing them around constantly & maintain heat at low. Once the fur dal begin to change colour to a light brownish & the chilli’s too turn paler, turn the heat off. Transfer the ingredients to a plate and let it cool down to room temperature.

Meanwhile while the Tur dal & chilli’s are cooling down, heat the oil in the skillet. Add the asafoetida & let it sizzle. Maintain heat at low. Now throw in the turmeric & the curry leaves. Fry till the curry leaves begin to lose their moisture and begin to turn crispier. Now add the copra and black peppercorns and toss it around for a minute or two. Turn the heat off. Transfer this to another plate. Let it cool down to room temperature.

Add the powdered jaggery, tamarind and salt to the roasted, cooled down dried red chilli’s & dal mixture. You can pulse this mixture in a food processor till the ingredients are broken down. Next add in the roasted curry leaves mixture. Process all the ingredients till you get a coarse powder. In between you can taste & adjust the salt.

Transfer the contents to a plate. Let it dry out for about 15-20 mins (The jaggery & tamarind have some moisture content in them which will get transferred to the roasted ingredients). Transfer the chutney pudi to an airtight glass jar.

You are set for 2-3 months i.e if it lasts for that long.. 🙂 I mean to say you can store this for 2-3 months. After this time frame, it will begin to lose it’s freshness & aroma.

Serving Suggestions:
Serve with any South Indian breakfast dishes like – Dosa, Idli, Upma etc as an accompaniment when you’re in a hurry & really cannot get down to preparing a fresh coconut chutney.

Hebbar Iyengar style Curry leaves chutney pudi....
In Mangalore we eat this chutney pudi by adding a tsp of coconut oil to a tbsp of chutney pudi, mixing the pudi/powder in the oil so that its easier to eat & tastier. But Iyengar’s like to eat their chutney pudi with a tsp of ghee instead of oil. Do let me know if you have a new way to eat your chutney pudi.. 🙂

Tip: You can make a butter chutney pudi sandwich.. believe me it’s yum.. 🙂

 


Spiced Mango Pancakes….

Spiced Mango Pancakes..

Mangoes..!

K loves mangoes…. Just the way I love crabs.. :D. You give him a couple of mangoes & I won’t feel his presence around.. He gets lost in his own world.. We suddenly have loads of Mangoes at home.. Thanks to a friends farmhouse & K’s cousin who brought us some from a friends orchard. All seem to be ripening at the same time almost… !! Such lovely sweet mangoes cannot go a waste can they??!? Had to come up with ways to eat them in as many ways as possible..!

Spiced Mango Pancakes..

Instead of the usual milkshake or cut fruit with muesli or corn flakes, Pancakes seemed to be good alternative.. Been a while since we had pancakes for breakfast..! So ended up fixing some mango pancakes for breakfast..! K’s face lit up with the very sound of mango pancakes.. He loves bacon & pancakes for breakfast the American way :D.. Every time I read this combo on a menu card, I always found I quite strange, until I tried in & really liked it, a shame that I had not given this wonderful combo a shot earlier..!! Sigh..! I used the salted butter to make-do with the saltiness from the Bacon..

Yes, I know I’m on a diet & watching my calorie intake..!!! I try to make one good meal for K so that he does not have to suffer due to my diet. They smelled so heavenly that I just could not say no to them.. Just indulged in one small pancake & had my cup of green tea with it.. ! I just know how my mind tempts me, by giving me these awesome creative ideas about food just when I should not be thinking about such indulgent food..! 

Mangoes..!

You see mangoes everywhere in the market. Even alphonso’s have gotten cheaper now, a carton/dozen for just 300/- which is a steal compared to buying them for 900/- for a dozen in the beginning of the season. Look at the yellow-golden pancakes screaming out at you from the pictures…! Don’t you think this recipe is worth giving a shot??!??

Ingredients: (Serves 2)       Preparation Time: 20 mins
Mango pulp – from one medium-sized mango, use any sweet variety of mango
Flour – 3/4 cup
Castor sugar – 2 tbsp, use more if the mango isn’t sweet enough
Ground Cinnamon – 1/4 tsp + more to drizzle
Salt – 1/8 tsp
Baking powder – 1 tsp
Egg – 1
Cooking oil – 1 tbsp
Milk – 3/4 cup
Salted butter – 1 tbsp for frying
Mango cubes to serve

Method:
Sift Flour, salt & baking powder together into a measuring mug. I usually use a mug since it is easier to pour the batter on to the frypan. Add the sugar & give the ingredients a good whisk. If you like to you can add about 1/4 tsp of cinnamon here to the dry ingredients as well. I like cinnamon a lot, so I added cinnamon while preparing the batter as well. 🙂 You can skip adding cinnamon here if you find it very overpowering.

Puree the mango pulp along with 1/2 cup of the milk, so that it is easier to puree the mango pulp. Now add the cooking oil & the egg & whisk well. If the wet ingredients seem to be too thick adjust by adding 1/4 cup of remaining milk, till a smooth runny consistency is achieved. (Remember haven’t added the dry ingredients yet so it is going to get thicker). Add the wet ingredients to the dry & fold till the dry ingredients are incorporated well. Make sure the batter is just the right consistency.

Midway...

Heat your non-stick pancake pan. Set heat to low. Grease the pan with some salted butter & allow it to melt. Pour enough batter required to make a pancake on to the pan. Add some butter around the pancake & cover the pan & let the pancake cook for a couple of minutes. Remember do not increase the heat from low. Open the lid, the top of the pancake should have also cooked, else cover & cook for another minute. Do not let the underside burn. Spread some butter on top, turn the pancake upside down for about a minute. Take the pancake off heat.

Garnishing:
Garnish with some fresh-cut mango pulp cubes with a sprinkle of ground cinnamon. I did not have any fresh whipped cream with me.

Serving Suggestions:
Serve the pancakes with the garnish mentioned along with some fresh whipped cream if you have some. 🙂 Else you can serve this with some syrup & crispy bacon the American way..!!! Or serve it with some Vanilla ice-cream as a dessert.. :))

Spiced Mango Pancakes..

 

Dig in.. indulge!  We can all die another day.. 🙂


Coriander-Pepper Chutney with hints of Garlic… !

Corainder-Pepper Chutney with hints of Garlic..!

Staying on the top floor has its advantages & flaws doesn’t it?? You get a good view yes but then you also have to put up with the intolerable heat during summers. Oh what am I talking about? South India has only 2 seasons, Summer & rainy. It’s summer for almost 8 months of the year. It’s been super hot here in Bangalore. Man! how K & I miss Glasgow now..! Been trying to keep ourselves hydrated by eating loads of watermelon, salads, drinking loads of water & juices.

South Indian’s never have enough chutney recipe’s. We can hog on chutney everyday for breakfast can’t we?? But then you can’t make the same chutney everyday can you?? Having a variety of chutney recipe’s handy is always a blessing. The same Dosa/Idli/Upma etc. can be made to taste different if you can manage to prepare a new dip/accompaniment :). If I do happen to ask K what kind of chutney he would like, the answer is “A green coloured chutney” or “White or Orange” now that is not an answer one would expect, that’s like asking a kid which coloured candy he would like.. 😀

Some of the ingredients that go into the chutney...

My mum has a huge collection of chutney recipe’s. Unfortunately since I’m not a morning person, I never bothered to note down her chutney recipe’s. In Glasgow we loved our Bacon & eggs, sausages with the lovely selection of breads at our disposal. Fermenting the Dosa, Idli batter was always a challenge. So only during the summer’s there was some hope to prepare Dosa batter at home.

It’s just K & me, I don’t make my own Dosa/Idli batter at home here in India too. You must be thinking I’m crazy. The reason is, if I do I will end up with loads of it & the batter will turn sour in a couple of days as it is so hot here, will all go down the drain. Though from sour batter you can make some Utappams (Thick savoury pancakes, topped with raw veggie’s like chopped onions, green chilli’s, coriander leaves, tomatoes etc.) K is not an everyday South Indian breakfast person. Strangely he claims that he feels sleepy if he eats Dosa’s. Oh well, whatever..! I have tried to make some sense from it, but never did understand how & why. Do any of you feel that way?? Ponder over it the next time you have dosa for breakfast. So when I get my Dosa pangs… we buy ready to cook Dosa/Idli batter from the store & it lasts us for 2-3 days :).

Yummy chutney...

I have to eat my Dosa/Idli with some yummy chutney or any other South Indian dip like – thokku/sambhar/kozhumbu. I love to create new chutneys specially when we have dosa’s for breakfast. Whenever I prepare chutney’s I always remember one of my very good friends who is crazy about chutney’s. She eats more chutney than dosa ;). Some garlic in my chutney, me loves :D. If you don’t like garlic in your breakfast then, skip it.

Ingredients: (Serves 3-4 ) Preparation Time: 15 mins
Coconut – Freshly grated, 1 cup
Garlic – 2, medium-sized cloves, peeled & roughly chopped
Ginger – 1/2 an inch piece, roughly chopped
Coriander seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Black peppercorns – 15-20, depends on your tolerance
Green Chilli’s – 3 medium-sized, slit
Coriander leaves – 7-8 sprigs along with the stalks, roughly chopped
Note: Add as much of the coriander stalk as you can, this adds additional flavour to the chutney

Some of the ingredients required...

For the tempering:
Split Urad dal – 1/2 tsp
Black Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Asafoetida – a pinch
Oil – 1 tbsp + 1/4 tsp

Salt to taste

Method:
Heat a tempering vessel or a small fry pan. Maintain heat at medium, when it heats up, add the coriander seeds & cumin seeds, black peppercorns & dry roast them till they begin to change colour. Turn the heat off & keep aside.

Throw in all the ingredients mentioned other than the ones for the tempering into a small blender jar. Add the dry roasted ingredients as well. Grind the ingredients to a smooth paste, using water as required. I like this chutney a little runny, but if you don’t then add just as much water as you need. Transfer the ground chutney to a serving bowl. Add salt to taste, mix.

Heat a tempering vessel or a small fry pan & add oil. When the oil heats up, maintain heat at medium. Add asafoetida, let it sizzle. Next throw in the mustard seeds & let it splutter. Next add the split urad dal & let it turn a light golden brown. Turn the heat off, throw in the curry leaves & mix.

Add this hot tempering to the ground chutney. Mix well.

Serving Suggestions:
Serve with any South Indian breakfast dishes of your choice like – Dosa, Idli, Akki-Rotti, Ragi-Rotti, Rava-Rotti, Upma etc.

Corainder-Pepper Chutney with hints of Garlic..!

Imagine waking up to such a colourful looking setting on your breakfast table..! Just peps up your day… What a colourful & flavourful start to your day! Do let me know your take on my recipe if you try it :).

If you like this recipe, then you may also like – Capsicum Chutney….Alle Chutney/ Ginger ChutneyTakkali/Tomato Thokku…Takkali Kolumbu/Kohzumbu…. a perfect dip for your Dosa/Idli etc.


Rava Rotti/Savoury Semolina pancakes….

Rava Rotti/Savoury Semolina pancakes...

Hiya, hope alls been well with all of you, I would like to share some awesome news with all of you, my recipe for Shahi Paneer has been nominated to be one among the best 200 recipe’s for Shahi Paneer recipe’s on the internet. The recipe with the maximum number of votes will be chosen as the winner. Here is the link.  My recipe is randomly positioned at No.29, do cast your vote if you think I deserve the vote. :).

A few days after we moved, K’s aunt – Geetha Atte (Atte in Kannada refers to Dad’s sister) had asked us to come over for breakfast. I would not have accepted the offer if she did not live close-by ;). Breakfast has always been one of the areas I need to work on. Not being a morning person has some advantages like – You can sleep longer. Have eggs for a quick breakfast & minimise your morning dishes.. :D. All this works when your just a couple I guess. So all you guys out there with kids would be cursing me as they have early morning hustle bustle & enormous amounts of cooking & dirty dishes in the sink. When it comes to disadvantages, there are loads, I have no time for an elaborate breakfast. Breakfast dishes which require a lot of prepping up are a big No No! Before you are done with breakfast you need to begin thinking about lunch :(.

Ah well back to the breakfast invite. When we went over to Geetha Atte’s house, she was ready with the batter for Rotti (Rotti is a savoury pancake in Karnataka). When she asked us if we were ready to have hot rotti’s, I thought she was referring to the traditional Akki Rotti (A recipe I posted a while back in the blog), the usual rotti prepared for breakfast by people from Karnataka. When she was preparing the rotti in the kitchen, the aroma that filled the house was very different from the one you usually fills the air when you prepare Akki Rotti. Different people prepare akki rotti with different veggies, I thought maybe she was using something different from the veggies I had tried before in Akki rotti. When she served us the rotti, I was surprised looking at the colour & texture as it did not look anything like akki rotti & nor did it taste like it. When I asked her what it was, she explained that it was just like akki rotti, made of semolina instead of rice flour & instead of water to bind the ingredients together, she uses tender cucumber juice. Then I figured that the rotti did have a subtle flavour of cooked cucumbers. All in all really yummy. She made really large rotti’s & I ended up eating 2 of them, I simply loved them.

Rava Rotti/Savoury Semolina pancakes...

I have been meaning to prepare this at home since that day & share the recipe with all of you. The recipe is quite similar to Akki Rotti & served with chutney, thokku, chutney pudi or pickle of your choice. Today happened to be that day.. :D. K likes the rotti’s thin & crispy. You can make them thicker too but these tend to get kinda heavy on the tummy; you have one & your done with your breakfast, so we prefer it thinner, so that we can eat a couple of them each. Well I don’t really know if this dish frequents in other Kannadiga’s kitchen’s, but for me it was a real catch.

The reason I have been playing Hide & Seek through my blog is because I have finally taken a step to being an Entrepreneur, I have been busy working out things & have started my Home Baking venture called “Floured”. 🙂 I’m all excited & have been baking & packing the orders :D. Do wish me luck guys..! I promise to post as often as I can on Keli Paan, I won’t forget my first baby!!.

Ingredients: (Serves 2-3) Preparation Time: 30 mins
Fine Semolina/ Rava – 1.5 – 2 cups, You do not need pre-roasted rava for this.
Onion – 1 medium-sized, finely chopped
Carrot – 1 medium-sized, skin off & grated
Onion greens – 2-3 stalks, finely chopped. Note: you can use Spring onions greens as well.
Cucumber – 1 medium-sized, peeled. Note: make sure you have one with real tender seeds, else the large seeds will make the juice grainy
Green chilli’s – 3 medium-sized, slit & fine chopped into bits
Coriander leaves – 4-5 sprigs, finely chopped
Cumin seeds – 1 1/4 tsp
Asafoetida – a pinch
Freshly Grated coconut (optional) – 2 tbsp,
Cooking oil – as per need
Salt to taste

Method:
Take a medium-sized mixing bowl & add the chopped onions, grated carrot, chopped onion greens, coriander, green chilli’s, cumin seeds, asafoetida & salt to taste. Mix well. Keep aside. Let the onion sweat & let out some water.

Roughly chop the peeled cucumber & blend it to a smooth paste. Do not add any water.

Note: 1. If you could not find a tender cucumber for this, make sure scoop out the seeds & throw them away, before you blend.
2. Geetha Atte says you can even grate the cucumber, but she prefers the convert it to juice.

Mix the juice along with the other ingredients & also add 1.5 cups of rava/semolina & the grated coconut if you wish to add. (I did not choose to add grated coconut). Mix well. Check if you need to add some more salt. We need a easy to handle dough. Not too dry & not too wet. If there is too much water in there, add some more semolina till you achieve a consistency which is easy to handle. Those of you who are familiar with akki rotti will know what I’m talking about.

Divide the dough into 4-5 equal portions. Take a tava or a pancake pan & spread one portion of the dough evenly around on the tava, using your fingertips. Spread it as thick or thin, it is completely upto your preference.

Spread out one portion evenly on the tava...

Place the tava on the stove & turn on the heat to medium. Sprinkle some drops of oil around just like you do when preparing a Dosa or a pancake. Cover & cook. Check after 2-3 minutes. Add some more oil if required. Cook till the rotti/pancake starts to separate away from the pan or starts to brown from the bottom. Turn over, cover & cook for another minute.

Turn the rotti over....

Take the lid off & transfer the rotti to a plate.

Tips: If you are using a non-stick coated tava then I suggest you have 2 tava’s when you plan to prepare this. After you take out one rotti, you will need to cool the tava back to room temperature. Else you will not be able to spread the dough & there are chances you will burn your fingertips.

Serving Suggestions:
Serve hot with your favourite accompaniment. We usually eat Rotti’s with chutney, thokku, chutney pudi or pickle.

Rava Rotti/Savoury Semolina pancakes...

Notes:
1. No turmeric in here. Don’t think I forgot to mention it in the ingredient list. The slight yellow hue is from the grated carrots.
2. Never spread the rotti on a hot tava, You will end up burning your fingertips & plus it is a waste of time as you will not be able to spread the dough around.
3. You will need another tava at room temperature to prep up for the next rotti. Basically you need time to cool the one that is come off the heat & prep it again for its turn while the other one is on heat.
If you are looking for the akki rotti recipe on my blog – Akki Rotti/Savoury Rice Pancakes from Karnataka

If you are looking for recipe’s for an accompaniment – Chutney’s & Thokku.


Phova Chutney with Muga Daali Usli….. Classic GSB breakfast dish

Phova Chutney with Muga Daali Usli...

This a classic breakfast dish of the GSB’s or Konkana’s. It is a very simple & delicious breakfast dish. Once you have a look at the ingredients you will agree that the days when you don’t have a breakfast idea, you can give this a try as you would have all these in your pantry for sure.

Phova Chutney with Muga Daali Usli...

Mum in town, I love these simple breakfasts she puts together. K & I are usually the paratha or omelette, corn flakes or muesli asked her to make this for breakfast today. You can prepare the phova chutney in another way, using slightly different ingredients, without the onion & sambhar powder. That recipe will be up soon as well.

Poha/beaten rice is called Phova in konkani. I really don’t know how & why the name usli is used. Asked mum.. she just shrugged, she said “From all the dishes that come to my mind when I think of the word usli, all I gather is something tossed with a tempering of mustard seeds, green chilli’s and curry leaves, then garnished with grated coconut, again ask someone else to confirm” she said. Till I find someone to give me the history behind the name, let us stick to this one.

I had put up a status the Keli Paan Facebook page, asking fans for new recipe’s they look forward to see on the blog. Anu Mehta Kapoor asked for new healthy breakfast ideas & since mum made this, it seemed perfect for her request. I hope you enjoy this recipe Anu. 🙂

Phova Chutney with Muga Daali Usli...

Ingredients: (Serves 2-3)        Preparation Time: 20 mins
Thick/ Thin beaten rice or Poha – 1.5 cups, I used thick poha
Coconut – 1/2 of a medium-sized coconut grated, keep 2 tbsp aside for the dal
Mung dal – 1 cup, washed & drained
Onion – 1 small-sized, finely chopped
Mustard – 1/2 tsp + 1/2 tsp
Sambhar powder – 1- 1.5 tbsp
Sugar – 1.5 – 2 tbsp or you can use powdered jaggery
Green chilli’s – 4, slit
Ginger – 1 inch piece, finely chopped
Curry leaves – 2 sprigs or about 12 leaves
Oil – 1+1.5 tbsp
Salt to taste

Method:
Muga daali usli:
Heat 1 tbsp oil in a kadai, maintain heat at medium. When the oil heats up add the mustard seeds, let it sizzle. Now add about 5-6, curry leaves & green chilli’s along with the chopped ginger; sauté them for a couple of minutes. Add 2 cups water, salt to taste. Once the water begins to bubble, add the washed mung dal, close the kadai with a lid, simmer & cook. Once the dal cooks and all the water has evaporated, check the seasoning & adjust. Garnish with 2 tbsp of grated coconut.

Phova Chutney:
Meanwhile, when then dal is getting ready, in a large bowl, mix together the grated coconut, chopped onion, sugar, sambhar powder along with some salt to taste. Once the onion begins to sweat a little add the poha little by little & mix well. In a tempering vessel heat up 1.5 tbsp of oil, once hot add 1/2 tsp of mustard seeds & let it sizzle. Turn the heat off, add the curry leaves & mix. Transfer this tempering over the poha.

Serving Suggestions:
Serve the poha with a portion of the mung dal on the side. Mix the dal with the poha & enjoy.

Phova Chutney with Muga Daali Usli...


Breadata Upkari – a Breadda upkari with a twist of mashed potato

Breadtata Upkari - a Breadda upkari with a twist of mashed potato

As kids when mum ran out of ideas or when we were bored with the conventional South Indian breakfast ideas, mum would ask my lil bro or me to walk up to the corner shop & get a loaf of bread. You may think it’s for a bread butter/jam breakfast or bread omelette breakfast.. Naa.. It was for yummy breadda upkari (Upkari is stir fry in Konkani).

Those who have been following my blog for a while now will know that I have the Breadda Upkari recipe already on KeliPaan. This is different version, with a twist & a few different ingredients. Was the first time I ever tasted this. Loved it & I knew this has to go up on the blog.

Breadtata Upkari - a Breadda upkari with a twist of mashed potato

My dad wants his breakfast ready at the breakfast table by 7.15 am. So mum, usually prepares the necessary batter/keeps the necessary ingredients required to fix up breakfast, ready at night before she sleeps. As usual, I was loitering around in the kitchen after dinner helping mum with the kitchen chores before she got down to watching some of her soaps on TV. She was cutting bread pieces into the breadbox as she usually does for breadda upkari & I heard the cooker whistle away. I asked her what was whistling away in the cooker & she was like “potatoes”.. I gave her that surprised look.. “Potatoes??” because breadda upkari did not need potatoes.. & she goes on to say that this one is a different kind of breadda upkari..So, I got really excited.. asked her to wake me up early & told her that I’ll make it under her supervision.. :))

This one is as tasty as the usual breadda upkari that mum makes. You ought to try it.. the mint/pudina gives this dish with a very inviting aroma. I must actually thank my Aunt who passed on this idea to my mum.. Do not laugh at the name of this dish..! I came up with the name since it’s a mix of bread & batata (potatoes).. :))

Breadtata Upkari - a Breadda upkari with a twist of mashed potato

Tip:Using bread which is a couple of days old is the best way to make breadda upkari. If the bread is too soft & fresh it will absorb all the oil/ghee quickly, which you don’t want.

Ingredients:(Serves 2-3)          Preparation Time – 20 mins
Bread loaf – 1
Potato – 1 large, boiled & peeled & cubed
Onion – 1 medium-sized, finely chopped
Urad dal/ Split Bengal gram – 1 tsp
Sambhar powder – 1.5- 2 tsp
Mint leaves – 8-10 leaves, finely chopped
Coriander leaves – 2-3 sprigs, finely chopped
Ghee/clarified butter – 2 tbsp
Curry leaves (Optional) – 1 sprig
Cooking oil – 1 tbsp
Salt to taste

Some of the ingredients..

Method:
Marinate the cooked, cubed potatoes with the sambhar powder & salt & keep it aside. Cut bread slices into 1.5 inch square pieces. Keep aside.

Heat oil & ghee in a deep bottom fry pan. Maintain heat at medium. Throw in the urad dal when the oil & ghee mixture heats up. Fry the dal till golden brown.
Note: If you plan to use curry leaves add them now.

Next throw in the chopped onions & add some salt. Once the onions begin to turn translucent, add the marinated potatoes. Fry till the raw flavours of the sambhar powder fade away.

Fry the potatoes till the raw flavours of Sambhar powder fade away..

Next add the cubed bread pieces & fry till the bread pieces absorb the flavors & warm up. Taste & adjust the salt.

Garnishing:
Garnish with the chopped coriander & mint leaves

Serving Suggestions:
Serve hot. I’m sure this will be a hit with people of all ages, provided they like bread.. 🙂

Breadtata Upkari - a Breadda upkari with a twist of mashed potato


Indian spiced scrambled eggs/Anda burji…

Indian spiced scrambled eggs/Anda burji...

I don’t know why I missed posting such a simple & tasty recipe. Its a wonderful snack/breakfast/filler/side dish/starter. Yes, its put a versatile tag on this one.

Indian spiced scrambled eggs/Anda burji...

This serves as a wonderful spiced up breakfast with some bread by the side. If you on an outing or a picnic & want to carry some dry lunch/snack, use this as a filler in your chapati’s or wraps, pack it in your lunchbox for work or you need a quick starter & all you have in your pantry are a carton of eggs, perfect for this recipe 🙂 Get your bottle of chilled beer out of the fridge & drink away with these scrambled eggs to keep you munching on the side.

My mum makes scrambled eggs in a different way, no matter how many times I try, I have not attained the same taste. I can’t complain as I never really checked/watched her prepare them. I still remember when my kid brother came over to give me company as I was home alone & he asked me to prepare Anda burji for dinner along with some dal & rice; I ended up disappointing him as I could not fix them the way mum does.. 😦 Its his favourite egg dish. When we were kids, there was a point when he asked mum to make this everyday for lunch during summer vacations. The garam masala powder you use also can alter the taste is what mum told me when I told her that my bro was disappointed with what I made.

Oh yes, I had promised a sweet dish post for this time,I want to apologise for it, but I could not resist posting a picture of the scrambled eggs on the Keli Paan Facebook page & Mohan from Mobites kept looking for the recipe. So this post if for Mohan.

Ingredients: (Serves 2) Preparation Time: 10 – 12 mins
Eggs – 3, beaten well
Onion – 1, medium-sized, finely chopped
Tomato – 1, large, finely chopped
Green Chilli’s – 3-4, finely chopped
Garlic (optional) – 2 cloves, finely chopped, I have a weakness for garlic in my food, so I add some
Turmeric powder – a pinch
Garam Masala – 1/4 – 1/2 tsp, use accordingly
Cumin powder – 1/4 tsp
Coriander leaves – 2 sprigs, finely chopped
Cooking oil – 1 tbsp
Salt to taste

Method:
Heat oil in a deep bottom fry pan. Set heat to medium. Once hot throw in the green chilli’s & sauté for a minute. Next add the garlic if you plan to add them. Sauté them for a minute. Next add the chopped onions. Sprinkle some salt to help fry them quicker. Add the turmeric powder & mix well.

Once the onions turn translucent (if you like the onions a little on the brown side, fry them a wee bit longer), add the garam masala & cumin powder. Fry for a minute. Next add the tomatoes & fry till they start loosening up. Add some more salt, including some for the eggs too. Mix well. Now add the eggs & mix well to form a scramble out of them.

Once they cook & firm up, use your spatula to mince them into small bits, till they look like bigger grains of couscous. Turn the heat off.

Garnishing:
Garnish with finely chopped coriander leaves.

Indian spiced scrambled eggs/Anda burji...

Serving Suggestions:
Serve with hot chapatis’ or bread or as is.. Enjoy. Squeeze some lime if its hot.

Indian spiced scrambled eggs/Anda burji...

If you like this recipe, then you may also like – Egg Puffs – A Savoury, South Indian Bakery treatMasaledar Ande/Eggs tossed in a hot & spicy onion sauce…Red pesto Egg BombsEgg Stumbler/ Spicy scrambled eggs tossed with bite size bread pieces etc. 


Peppered Broccoli omelette with Oriental flavours…..

Peppered Broccoli omelette with Oriental flavours.....

I’m so sorry for not being able  to post anything since the past week… Been caught up with moving… packing & unpacking… I’m sure you know how hectic & tiring the whole process is..

To make my blog more interactive & fun I decided to have small contests on my Facebook page for the fans every month..  I have named it KPCC (Keli Paan Cooking Challenge,.. I should come up with a better name :)… I know it sounds so clichéd like those reality shows running on TV). For the details of this contest, check out the page – KPCC. This recipe was the first contest recipe I posted..  Since it was the first challenge, I gave all a weeks time to try out the recipe & post pictures.. The best picture was selected by me.. The winner decides the next recipe & selects the winner….

Peppered Broccoli omelette with Oriental flavours.....

Check out the Journal for the pictures sent in by people who participated in the first challenge.. For the current challenge check out the page – KPC Journal, you can go ahead & leave a note/comment on Facebook or this page if you want to take part in this challenge.. 🙂 the more, the merrier.. !!!

Peppered Broccoli omelette with Oriental flavours.....

Like I have mentioned earlier.. I love trying out different omelette’s.. while I was experimenting.. I ended up burning this omelette a little as I was multitasking & the omelette cooking on the stove just slipped out of my mind.. & I did not want to post this recipe with the pictures that I had clicked with that omelette. That’s when I thought why not start a challenge to engage fans of Keli Paan by reversing the process.. I always post the recipe & the pics.. & tempt people with the pictures to try out the recipe.. So this time why not ask people to post pictures by giving them just the recipe.. Let their creative juices flow out.. Make it interesting.. 🙂 Teach & learn new recipe’s is the motive..  everybody wins in one way or the other..  !

Ingredients: (Serves 1)             Preparation Time: 10 mins
Eggs – 3
Red/yellow/green Pepper – 1/4 of a small-sized one, finely chopped
Broccoli – one cluster from it, finely chopped
Garlic – 2 medium-sized cloves, finely chopped
Spring onions – 2 whole, finely chopped
Chilli flakes – as per taste
Ground black pepper – as per taste
Light Soy sauce – 1 tsp
Hoisen Sauce (optional) – 1 tsp
Toasted Sesame oil/ any cooking oil of your choice – half a tsp
Salt to taste

Method:
Into a mixing bowl, break the eggs & beat them well. Next mix salt, chilli flakes with the chopped veggies & garlic, transfer them to the bowl with eggs, mix well.

Heat oil in a frying pan set to medium heat. Meanwhile when the pan is getting heated up add the hoisen sauce & soy sauce to the egg & veggie mixture. Mix well.

Pour the mixture into the frying pan & evenly spread the veggies around if they are concentrated in one region. Reduce heat to low. Cover & cook for 2 minutes. Remove the lid & add some crushed black pepper around the omelette. Cover & cook till the top is cooked as well. I don’t flip the omelette, you can if you wish to.

That’s it.. & its ready.. 🙂

The peppers add a nice crunchy sweet flavour.. & the soy sauce, the hoisen sauce add the oriental touch to this omelette.. & the broccoli blends in so well.. It is such an incredible way to make your family eat broccoli.. they would never know it exists in this omelette, since it is finely chopped.. 🙂

Peppered Broccoli omelette with Oriental flavours.....

If you liked this recipe, you may also like – Herbed Mushroom Omelette..Indian Masala Omelette with Bread/ a.k.a Bread OmeletteEgg Stumbler/ Spicy scrambled eggs tossed with bite size bread piecesBlanketed Frankfurters… etc.

Also don’t forget to check out the Keli Paan Cooking Challenge page – KPCC.


The Versatile Aloo/Potato Bhaji – South Indian style

The Versatile Aloo/Potato Bhaji - South Indian style

Who doesn’t love a good Masala Dosa.. what makes a Masala Dosa really special? Of course the bhaji added in between the dosa. This bhaji is so simple to prepare that if you’re a dosa lover, you will instantly stop going to restaurants once you learn to prepare this bhaji at home…

South Indian Style potato bhaji.. for masala dosa..

This recipe is very versatile because it has so many accompaniments.. a few I can think of are – a ladle between your dosa for Masala Dosa/eat it with Puri’s/ add it between bread slices for a sandwich/grill it between bread slices (with some cheese of course)/Add it when your baking buns for yummy Potato bun – Iyengar bakery style/ eat it with chapati’s/make a burger with this as a filling… versatile isn’t it??

Aloo bhaji- South Indian Style

Similar bhaji is also prepared in the Northern states of India, but the ingredients that add a South Indian touch to this curry leaves & a few tsp of lentils with some asafoetida for the tempering. The aroma is lovely.. like I always say.. South Indian food has the lovely aroma of the tempering added to it.

I omit the lentils added to the this recipe as I’m not a big fan of it. I remember asking my MIL “Whats the need to add the lentils to the tempering.. (as I always made my mum omit it if I was around :P) & she replied that Vegetarians always fall short of proteins, hence they are added as a part of the tempering to include it your food”. Well in the recipe below I have included it in the ingredients list, so you can customise it based on your taste.

As usual K’s lunchbox is a big deal for me.. he loves the Potato buns from his uncle’s Iyengar bakery, there were some burger buns lying around.. thought why not I fill them up with some of this bhaji.. he will surely enjoy them.. 🙂

Aloo Masala Burger..

Ingredients: (Serves 3-4 depends on how much of filling you like)    Preparation Time: 20 mins
Potatoes – 2 medium-sized potatoes, unpeeled
Red onion – 1, medium-sized, finely chopped or diced
Ginger – half an inch piece, finely chopped
Green chilli’s – 2, finely chopped/slit, choice is yours
Mustard seeds – half tsp
Cumin seeds – half a tsp
Bengal gram/chana dal – 1 tsp
Urad dal/Split black gram dal – 1 tsp
Curry leaves – 7-8, roughly torn
Coriander leaves – 2 sprigs, finely chopped
Turmeric powder – a pinch
Asafoetida – a pinch
Cooking oil – 1 tbsp
Salt to taste

Method:
Bring one litre of water to a boil or enough to cover the potatoes; add some salt & pressure cook the potatoes for 2 whistles. Make sure the pressure is off before opening the cooker. Transfer the cooked potatoes to a bowl of water at room temperature to cool them off. Peel the skin off & throw away the water. Cut the potatoes into cubes. Keep aside.

Tip: While the potatoes are cooking You can use the time to chop & get the base for the masala ready.

Heat oil in a deep bottom fry pan/kadai. Set heat to medium. When the oil is hot, add the mustard seeds & let them sizzle for a minute. Add urad dal & bengal gram. When they begin to change colour, add the cumin seeds & when they begin to change colour add the chopped green chilli’s & ginger. Sauté them for a minute so that the spice gets infused into the oil. Next add the asafoetida & let it sizzle for a few seconds.

Now add the chopped onions & a pinch of salt & turmeric. Sauté them till they turn translucent. Add the curry leaves. Mix well. Add the cubed, pressure cooked potatoes. Add salt to taste. Mix well & let them absorb the flavours. Turn off the heat when the potatoes begin to get mashed up when you move them around.

Turn off the heat when the potatoes begin to get mashed up.

Note: Some add garden peas to this recipe as well. You can add some if you wish to.

Garnishing:
Garnish with chopped coriander leaves.

The Versatile Aloo/Potato Bhaji - South Indian style

Serving Suggestions:
As mentioned earlier, this dish is very versatile.. serve with Dosa for delicious Masala Dosa/ with Puri’s/Poori’s / with Chapati’s or make a sandwich with this as the filling, you can grill the sandwich as well/ Add this as a filling when you bake buns.

Or make Aloo Masala burgers like I did.. pack them for a picnic or for food on the go.. 🙂

Aloo Masala burgers..

Hope you enjoy this recipe as much as we do.. 🙂

If you like this recipe, you may also enjoy – Adraki Aloo Gobi/Gingery Potato & Cauliflower, Peppery Raw plantain sabji…, Easy Potato fry/ Aloo fry, Paneer/Cottage Cheese Tava Masala… etc.


Takkali Kolumbu/Kohzumbu…. a perfect dip for your Dosa/Idli

Takkali Kolumbu/Kohzumbu....

Its been a hot day.. Man..!! the sun is so strong today,, temperatures have soared up to 24 degrees.. & damn how I miss having a ceiling fan or an air-conditioner.. Phew..!! have sweat trickling down my forehead & its getting unbearable.. too hot to even have a decent nights sleep.. 😦 I know it may sound funny coming from someone who has lived all her life in India, moreover in that part of India which has the tropical climate … Guess the lack of pollution here makes it worse.. as the sun just hits you so hard.. You would not believe when I say that I’m wearing sunscreen in the house.. because I feel like soaking in a tad bit of the sun but get burnt so quickly..

Typing out this recipe took longer than I expected. The heat has made me drink water constantly & I keep running to the toilet to relieve myself & then wash my face…This is my grandmothers recipe. If you have been following my blog or read “About Me” page in my blog, you would know that I have some a lot of Tamil influences in my cooking. My mum & her side of the family were born & brought up in Tamil Nadu. Takkali refers to tomatoes in Tamil and  kolumbu is a curry..

Since the weekends around the corner & I associate this dish with the weekend.. I thought this post was best to be posted today.. Most of you busy bee’s may cook dosa’s or idli’s for breakfast over the weekend .. & you may want to try out this new accompaniment…

The aroma of this kolumbu will draw you towards the kitchen & make you stand beside your wife/mum with a plate, waiting for the dosa/idli’s to be ready & dig a piece of your dosa/idli into the steaming hot bowl of the takkali kolumbu… 😉 Yes, I’m describing myself.. & I bet you would do this too once you have tasted this.

Takkali Kolumbu/Kohzumbu....

To be exact.. when I was young & in school, sunday’s were the days when I was allowed to sleep till late in the morning..On those sunday’s when my mum would begin preparing this… she did not have to try waking me up .. the aroma of this simmering in the pot would just make me hungry & I would just be drawn to the bathroom, brush & sit at the table for breakfast.. (waking me up was a huge task.. my poor parents had to go through every the ordeal every morning during my schooling days…; not that I’m any better now.. still the same most days.. 🙂 now it’s poor K)

My mum usually prepared to be accompanied with Idli/paniyaram’s/dosa’s. Very very different from the usual sambar or any other dip you would have had with dosa’s before. Chutney is also a favourite but this one tops the list for me. The spices added add a lovely flavour to it & can beat any chutney hands down.. I love to pour this kolumbu all over the idli or paniyaram, soak it a bit & then enjoy.. 🙂

Ingredients: (Serves 4)     Preparation Time: 15 – 20 mins
Tomato – 1 large, chopped
Onion – 1 medium-sized, finely diced
Green Chilli’s – 2, slit
Mustard seeds – 1 tsp
Curry Leaves – 2 sprigs, about 10-12, roughly torn
Turmeric powder – a pinch
Cooking Oil – 1 tbsp
Salt to taste

Chopped veggies..

For the paste:
Coconut – half of a medium-sized coconut, grated
Pottukadalai / roasted gram – 2.5 tbsp
Dry red chilli’s – 5-6, the use 4 of the spicy variety & 2 of the ones used to add colour
Garlic – 2 cloves
Ginger – 1/2 inch piece
Clove – 2 in number
Cinnamon – 1 inch piece

Method:
Heat oil in a pot, when hot, reduce heat to medium, add the mustard seeds & let them splutter, next add the curry leaves. Next add the green chilli’s & fry for minute or 2 so that the spice gets induced into the oil. Now add the onions & add a pinch of salt to that so that the onions fry faster.

While the onions are frying, add the ingredients mentioned for the paste into a blender a jar & blend it to as smooth a paste as possible. Add a wee bit of water to help grind.

Once the onions are translucent, add the chopped tomatoes & fry. Fry the tomatoes till they loosen up. Next add this freshly ground coconut & spice paste & mix. Add about 200 ml water & bring the kolumbu to a boil. Once you see the first few bubbles appear add a pinch of turmeric & mix. Add salt to taste.

Add more water if the kolumbu gets too thick for your taste & liking. If you do end up adding water, adjust the seasoning. Turn off the heat once you the kolumbu has bubbled well for about 3 minutes & you have achieved the consistency you like. Remember the kolumbu is not supposed to be very runny, it should be thick & a wee bit runny.

Garnishing:
Garnish with some additional curry leaves before you serve.

Takkali Kolumbu/Kohzumbu....

Serving Suggestions:
As mentioned earlier, this is a best accompaniment for Dosa/Idli’s/Panniyarams.. Enjoy them soaked in the kolumbu or on the side as a dip.. 🙂

Serve the Takkali Kolumbu with hot Dosa's..

Note: If you have any leftover kolumbu, do not forget to refrigerate it. Since coconut is one of the main ingredients.. it turns bad if left outside for more than 5-6 hours…..

If you like this recipe, then you may also like – Capsicum Chutney….Alle Chutney/ Ginger ChutneyMixed Veg Sambar etc.