Spicy Beaten Rice Mix

Spicy Beaten Rice Mix (Poha Chivda)

Serves: 4 
Cooking time (approx.): 5 minutes
Style: Indian 

2  tablespoons oil 
1  teaspoon(s) mustard seeds 
1  teaspoon(s) cumin seeds 
2  green chillies chopped fine 
2  dry red chilli(es) broken into bits 
2  tablespoon(s) peanuts 
2  sprig(s) curry leaves 
½  teaspoon(s) asafoetida powder 
½  teaspoon(s) turmeric powder 
4  cups thin variety beaten rice (patla poha) 
salt and sugar to taste 
grated coconut and sugar for garnish 

1. Heat the oil in a pan. Toss in the mustard and cumin seeds. Let them crackle. Add the green chillies, red chilly pieces and the peanuts. Fry on medium / low level for about 2  minute(s) ot till the peanuts are aromatic. Drop in the curry leaves, asafoetida and the turmeric powder. Fry briefly.
2. Stir in the beaten rice and toss on medium level for about 3  minutes or till it is well coated with the oil and spices. Sprinkle salt and sugar to taste and toss to mix on high level briefly till well heated through. Remove from heat. Let cool and store in an airtight jar.

TIP:

• Chillies can be increased or decreased as desired.
• It is better to prepare this dish in a bigger quantity and store for days oe even a month or two in airtight jars to retain the crispiness. Enjoy as and when required.

Savory Gramflour Cakes

Savory Gramflour Cakes (Khaman Dhokla)

Serves: 4 
Cooking time (approx.): 11 minutes
Style: Gujarati 

2  cup(s) Bengalgram flour (besan) 
1  cup(s) yoghurt beaten till smooth 
1  cup(s) warm water 
salt to taste 
1  teaspoon(s) green chilly paste 
1  teaspoon(s) ginger paste 
½  teaspoon(s) turmeric powder 
1  teaspoon(s) oil 
1  teaspoon(s) soda bi-carbonate 
1  tablespoon(s) lemon juice 
2  tablespoons oil for seasoning 
1  teaspoon(s) each of mustard and sesame seeds 
grated coconut and finely chopped coriander leaves to garnish 

1. Place the gramflour in a bowl. Mix in the beaten yoghurt and warm water. Keep mixing well so that no lumps remain and the batter is smooth. Mix in salt to taste and keep aside for about 4 hours to ferment.
2. Once fermented, mix in the green chilly paste, ginger paste and turmeric powder. Adjust the seasoning as per taste. Boil water in the steamer. Grease a metal dish (thali) or something like a cake mould.
3. In a small bowl mix the oil, soda-bicarbonate and the lemon juice. Stir it into the gramflour batter and mix. Pour the batter immediately into the greased dish ( do not fill it to the brim as it will rise) and place it in the hot steamer. Steam for about 11  minutes or till done and a toothpick comes out clean when inserted into it. Once it has cooled, cut into squares and place in a serving dish.
4. Heat the oil for seasoning in a pan. Toss in the mustard seeds and fry till they splutter. Add the sesame seeds and fry briefly till they are light brown and aromatic. Pour this over the steamed dhoklas.

TIP:

• Bengalgram flour is also known as chickpea flour
• Green chillies can be increased or decreased as per taste.
• It is very important that all preparations be done and kept ready before the step 3. The ingredients in step 3 have to be mixed in just before placing the batter in the steamer.
• The dhoklas can be steamed in two batches in which case the ingredients to be mixed into the batter in step 3 should be divided into half and mixed into each batch just before steaming.
• A pich of asafoetida powder can be sprinkled into the seasoning in the last step if desired.

Rice and Black Gram Chips

Rice and Black Gram Chips (Nippittu)

Serves: 4 
Style: South Indian Vegetarian (Karnataka) 

2  cup(s) rice 
4  tablespoons split husked black gram (urad dal) 
2  tablespoon(s) butter 
1  tablespoon(s) cumin seeds 
8  curry leaves 
1  tablespoon(s) cashewnut pieces 
1  tablespoon(s) peanuts split 
2  tablespoon(s) grated coconut 
salt to taste 
water enough to make a soft dough 
oil for deep frying 

1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder. Dry roast the split husked black gram on low flame stirring continuously till it is medium brown in color and gives a good roasted aroma. Cool and dry grind to a fine powder.
2. Mix the rice flour, split husked black gram flour, cumin seeds, curry leaves, cashewnut bits, peanuts, grated coconut, butter and salt well. Add water little at a time to prepare a soft and elastic dough. Knead well. Make small portions of the dough and flatten each portion with the hand. Press evenly to make a round shape of the size of a potato chip. Prepare such chips with the entire dough and make batches.
3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of chips carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the chips turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy chips (Nippittu) can now be stored in an air tight container and enjoyed when you wish even over a week's time.

Crispy Rice Loops

Crispy Rice Loops (Kodbale)

Serves: 4 
Style: South Indian Vegetarian (Karnataka) 

2  cup(s) rice 
4  tablespoons butter 
milk as required to make a soft dough 
salt to taste 
oil for deep frying 

1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder.
2. Mix the rice flour, butter and salt well. Add milk little at a time to prepare a soft dough. Knead well. Take small portions of the dough and roll them with the palms into thin elongated string-like shapes just over 2" long. Now, let both the ends meet to form oval loops. Join both ends and press well so that they don't open up while frying. Prepare such loops with the entire dough and make batches.
3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of loops carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the loops turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy loops can now be stored in an air tight container and enjoyed when you wish even over a week's time.

Punjabi Samosa

Serves: 4 
Cooking time (approx.): 20 minutes + to deep fry
Style: Indian Vegetarian 

For the samosa stuffing:  ½  cup(s) shelled green peas  2  tablespoon(s) oil  1  teaspoon(s) cumin seeds  2  green chillies chopped fine  1  teaspoon(s) finely chopped ginger  2  large potato(es) peeled and cubed  ½  teaspoon(s) red chilli powder  salt to taste  ½  teaspoon(s) dry mango powder (amchoor) or lemon juice  ½  teaspoon(s) garam masala (hot spice mix)  2  tablespoons chopped coriander leaves

For the samosa pastry shell:  1  cup(s) plain flour (maida)  ½  teaspoon(s) baking soda  ½  teaspoon(s) baking powder  ½  teaspoon(s) carom seeds (optional)  3  tablespoons ghee (clarified butter) / oil  salt to taste  water as required for kneading  oil to deep fry

1. Cook the peas in boiling salted water for about 10  minute(s) or till soft. Refresh in cold water and drain well.
2. Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10  minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
3. To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
4. Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.

TIPS:

• To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
• Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
• Chillies can be increased or decreased as desired.
• The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
• Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.

Batata Vada

Deep Fried Potato Dumplings (Batata Vada)

Serves: 4 
Cooking time (approx.): 16 minutes + to deep fry
Style: Indian Vegetarian 

1  tablespoon(s) oil  4  green chillies chopped fine  4  flakes of garlic crushed well  4  large potatoes  ½  teaspoon(s) turmeric powder  salt to taste  4  tablespoons chopped coriander leaves

For the batter:  2  cup(s) bengal gram flour (chickpea flour or besan)  1  teaspoon(s) red chilli powder  a pinch of soda bi-carbonate and asafoetida powder  salt to taste  oil to deep fry

1. Cook the potatoes in a large pot of water for about 10  minute(s) or till done. Cool, peel and cube them.
2. Heat the oil in a pan. Add the green chillies and crushed garlic. Fry on medium heat for about 2  minute(s) or just till the raw smell of the garlic is gone. The garlic should remain white in color.
3. Add the potato cubes, half the turmeric powder and salt to taste. Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4  minutes. Put off the flame and let cool. Mix in the coriander leaves. Make lemon-sized balls.
4. To make the batter, mix together the gramflour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel.

TIPS:

• Potatoes can be pressure cooked to save on time.
• Chillies can be increased or decreased as desired.