Bread Pakoda & Dahi Pakoda

Bread Pakoda is one of the easiest fried item you can prepare. It is one of the easiest and quick eatable which we can enjoy even for the morning breakfast once in a while, or as snack in the evening time.
As I said If you have bread at home if you want to munch something or suddenly you get a visitor, this will be the perfect snack goes very well with Cup of Coffee or Tea.
I have used Gram (channa gram), little rice flour to give crispness, salt and jeera. No need to use cooking soda since it is going to be served or eaten when it is just prepared. So I have not used any cooking soda or fruit salt in it.
This can be eaten as chat also. Grate some carrots, prepare some sweet and hot chutney and serve Pakoda with these things. Adding some curd on the top and sprinkling some jeera and chilly powder or chat masala also can be done. ( Though we had Dahi Pakoda I did not sprinkle any jeera or chilly powder. I like to have a limited quantity of spice and Sweet & hot chutney already have these things)  I just spread the Sweet & Hot chutney on the top of Bread Pakoda, added grated carrot and on the top put a spoon of thick curd. It is really nice to have it as I said.
Lets come to the recipe.

Things Needed : For Bread Pakoda

Bread : 4 to 6 Slices
Chilly Powder : 1 Tea spoon
Channa Flour : 1 Cup
Jeera : 1/2 Tea spoon
Salt : required
Oil : 1 Cup

Method : 

1. Cut bread into triangle (4 pieces) and keep it aside. ( No need to cut the edges)

2. Put channa flour, rice flour, salt, jeera, chilly powder  in a big bowl and mix it well.

3. Add required water and prepare dough. ( Idli dough consistency).

4. Now keep a frying pan on the fire. Add oil and heat.
5. Dip cut bread pieces in channa flour dough and fry in hot oil and fry them on both sides

 
6. Remove from the oil and put it on a kitchen tissue and then serve with  Sweet and Hot Chutney and grated carrots and curd.

Note :

 Do not use lot of water while mixing. It may absorb more oil. No need to add any cooking soda. Fry them on medium flame. Serve hot. You can also use more chilly powder if like it more spicy. You can also add garam masala to the dough while mixing. 

Sweet and Hot Spicy Chutney :

Grind,  6 to 8 dates, 2 green chilly, a small  (1/2 of one marble size) Tamarind , handful of washed coriander leaves, 1/2 tea spoon of jeera or Sonf (Aniseeds) required salt with very little water. Grind it nicely till paste and remove from the jar to a serving bowl. You can add garlic pods if you like to have garlic in the chutney.

 Dahi Pakoda 

Grated Carrots : 1/2 Cup
Sweet & Hot Chutney : 2 Table spoon
Bread Pakodas : As many as you want
Method :
1. Take a piece of already fried Pakodas
2. Spread a spoon of Sweet and Spice Chutney

3. Spread a table spoon of grated Carrots

4. Spread a table spoon of thick Curd
Dahi Pakodas are ready to serve.

Note:

You can sprinkle chat masala on the top of dahi . You can also put some Fried Sev on the top of  Dahi Pakoda.
Remember put all these above said things just before you serve or the taste may differ and it may become too soft . You can also add cut onions on the top of pakoda just before you put Curd.
Time : 30 Minutes
Serves : 4 to 5

Bottle Gourd Dokla

Dhokla is a Gujarati Eatable which is very famous all over the world now a days. Dokala ready mix is available in most of the shop. It is one of the easy and tasty tangy food. Even though it is one of the North Indian dish, it has  become every one's favourite and a famous street food too. Not only kids all the age group will sit and enjoy Dokla.

Many times I have prepared plain doklas and it came out very well and we all enjoyed it very much. Then as usual I thought of giving a twist in Dokla too. So this recipe is a result of the twist in dokla. It is raining here in Bangalore because of the Cyclone and the tongue is craving to eat some thing spicy and the mind says no oily please. Just remembered the dokla and it is really a exact food that we can have for rainy evenings. It is spicy, not much of oil or sweet is added and in a way it is healthy too.
 The recipe goes like this. Add channa flour ( Besan) to a savoury curd and mix it well.  Leave it for 2 to 3 hours. Add then lets see the recipe to know more about it.

 Lets see some benefits of eating Bottle Gourd (Sorekai in Kannada language ( Karntaka ).
Bottle Gourd helps the liver function in a balanced manner. It helps to fight constipation as it is rich in fiber.
Bottle gourd is low fat content vegetable and Ayurveda highly recommends this vegetable for diabetic patients and young children.
It is rich in Vitamin C, Zinc, iron and magnesium and it is helpful in improving overall health.
Bottle gourd juice helps to treat burning sensation in the urinary passage and it should be taken with lime juice.
The Juice of bottle gourd helps to reduce graying of hair and baldness. It reduces fatigue and keeps us fresh especially in summer.
The juice from the leaves help to cure jaundice.
Ayurveda recommends bottle gourd juice helps to reduce the acidity, indigestion and ulcers.
Not only above mentioned helpful tips, Bottle gourd helps to maintain the blood pressure,  good for weight loss, low in cholesterol and very good for Eyes. 
Here is a recipe of "Bottle Gourd Dokla", we can have have them for breakfast, as evening snack or for dinner too. This goes well with Green sweet Chutney and coconut chutney.

Things needed: 

Channa flour : 1 Cup
Rava : 1/2 Cup
Savoury Curd : 1 Cup
Salt : to taste
Green Chilly : 1 or  2
Ginger : 1 Table spoon
Coriander Leaves : 1 Handful
Bottle Gourd : 1 Cup
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Ingh (Asafoetida ) a pinch
Jaggery : 1 Table spoon
Curry leaves : 6 to 8
Coconut : 2 Table spoons.
Pepper Pods : 5 to 6
Eno Salt ( Fruit salt) : 1 Tea spoon

 Method:

1. Take a bog bowl and mix Channa flour, rava, salt and curd. Let it rest for 2 to 3 hours.

2. Wash and grate bottle gourd, cut green chilly and remove the outer skin of ginger.

 
 3. Grind green chilly, ginger and coriander leaves with pepper pods.

4. Now sieve ground spice and add it to the channa rava batter.

5. Add grated bottle gourd to the besan batter and mix it well.

6. Keep pressure cooker or idli cooker on the fire and put some water in the pressure cooker.
7.Keep a bowl or small vessel up side down  inside the cooker.

 
8. Apply oil to the container or plate that you are going to use for dokla.
9. Add a spoon of Eno salt and mix the besan batter nicely.

 10 Put this batter to a container or plate that you already oiled

11. Keep this container (or plate ) on the bowl that you are kept it inside the pressure cooker. This way you can avoid water getting  inside the food.

 

 12. Close the lid of the pressure cooker and steam for 10 t0 12 minutes. Just check with a knife end to make sure that is completely cooker before taking out of the pressure cooker. ( if it is not done you need to cook for another 5 to 8 minutes.

 13. Keep a small pan on the fire. Heat and put one spoon of oil.
14. Put mustard seeds and urid dal. Let the mustard seeds splutter. Add ingh and curry leaves.
15. Add a table spoon of water and jaggery..Let the jaggery melt nicely.

16. Put this mixture on the top of done Bottle gourd Dokla.

 

17. Put grated coconut and cut Bottle gourd dokla into small pieces.

 18. Serve with  Sweet and Spicy chutney or coconut chutney.

Note :

You should mix the batter bit thick. Use of savoury curd will add to the taste.
The batter should be like idli batter. You can use cooking soda instead of Eno Salt.
You can use more or less chilly. Do not add more oil.
You can also use dil leaves instead of bottle gourd. ( cut them in to very thin and mix it).
Do not add too much of curd. Dokla may turn very soft. 

Time : 30 minutes + fermenting time.
Serves : 4 to 5.

Awarekai - Jolada Rotti

Awarekai Jolada rotti is prepared with Jola (millet) flour, cooked Awarekai and Dodda Patre (Sambar balli), coconut, green chilly and coriander leaves.
Jola or millet is a healthy food grain. Millet grain can digests easily and it contain minerals like, Magnesium, Calcium, Manganese, Phosphorus, Fiber,  B Vitamins. Millet is full of nutrients and it is Antioxidants. Eating Millet helps to lower cholesterol. It also helps lower risk of type 2 diabetes. Fiber content in Millet protect against breast cancer.
Doddapatre or Sambaraballi is full of medicinal value plant. It is grown even in small pots. It is used in Ayurvedic medicines and is a very good remidy for cough and acidity.
Awarekai is a seasonal pod as I mentioned before, it is a winter crop in Karnataka. Dish made from awarekai is liked by almost all. People never get tired of using  or eating Awarekai in their daily diet.
Here is a recipe of Awarekai - Jolada Rotti ( Awarekai - Millet flour ) Rotti and definitely will be liked by the whole family I am sure.
Using Garlic or Onion is purely Optional
Awarekai Rotti can be eaten for breakfast, as snack or  for dinner too.
Things Needed : 
Jola flour (Millet flour) : 2 Cups
Awarekai : 1 Cup
Coconut : 1 Cup
Dodda patre leaves : 10
Curry leaves : 6 to10
Corianader leaves : 3 to 4 Table spoons
Jeera : 1 Tea spoon
Green Chilly : 2
Salt : as required
Water : as required
Ginger : 1 Table spoon (grated)
Oil : 4 to 5 Table spoons

Method : 
1. Wash and cook Awarekai with little water. ( You can also pressure cook the pods).
2. Wash and cut curry, coriander and Dodda patre leaves and keep it aside.
3. Grate ginger and coconut.

4. Take a big bowl and put cut mixed leaves, jeera, Jola (millet flour), coconut, grated ginger and chilly  cooked awarekai and salt. Mix it well.

5. Add required water and prepare dough. It should not be thick. It is little loose than chapati dough.

7. Keep a bowl full of water by the side of the stove.
6. Keep a pan on the fire and heat. Just sprinkle oil. Take a handful of prepared dough and spread on the tava in a circle shape. (dip your hands in the water by the side and spread the rotti. This way you can spread the rotti as thin as you like.

7. Sprinkle one tea spoon of oil on the top of the rotti and cover the lid. Let it cook for 2 to 3 minutes on medium flame.
8. Turn the other side and cook for 1 to 2 minutes.
9. Serve this HOT AWAREKAI JOLA ROTTI with the curry or chutney you prepared. Do not forget to put a spoon of ghee or fresh butter on the rotti before you serve.

10. Prepare the rotti same way with remaining dough.

Note: Do not make the dough too watery. It will not taste good. (let it be soft but not watery). You can also use other pods like pigeon pea or pea pods. You can also add any vegetables like carrots, or any kind of leaves. You can also use onions and garlic if you wish to. Cut garlic and onions into small pieces and mix with the dough while preparing the dough. The same ingredients can be used to prepare Raagi (finger millet), Rava rotti, (Samolina), Akki Rotti (Rice flour) and even Wheat rotti. Use any one of the grainflour inplace of Jola (millet) flour.
Serves : 3 to 4
Preparation time : 20 Minutes
Cooking time : 2o Minutes.
Total time : 40 minutes.

Pigeon Pea ragda Aloo Patties

Pigeon Pea or Togari Kalu will be available plenty during the winter. People make use of this pea and prepare varieties of dishes. Pigeon Pea is called Togari Kalu in Kannada.Pigeon Pea Ragda Aloo Patties. Ragda means mixed curry  and paties are prepared using potato and spices.

Pigeon peas have many good qualities like, it provides excellent source of fiber, protein and sodium. They are low in fat content and its ideal food for heart healthy diets.
Here is a recipe of Ragada Patties prepared using Pigeon Peas or Togari Kalu as we kannadigas say. Ragada means Sambar or gravy and patties which are prepared using Potatoes, or Green Bananas or even Sweet Potatoes too. This dish can be eaten for break-fast or as evening snack.
I am sure since its yemmy every one and all age group will love to eat this Ragda Patties.
One more dish is Usli using the same peas and prepared this dish and it has less oil and can be eaten at any time of the day. You can even use your creativity and prepare chat..with this Peas.

1.Ragda Patties.

For the Curry : 
Things Needed:
Pigeon Peas : 2 Cups
Onions : 3
Tomatoes : 2 to 3
Garam Masala : 1 Tea spoon
Jeera : 1/2 Tea spoon
Coriander seeds: 1 Tea spoon
Green Chilly : 1
Coriander leaves : 1 bundle
Ginger : an inch
Turmeric powder : a pinch
Salt : to taste
Lemon : 1/2 Rind
Oil :  1 Table spoons

For the Patties:
Potatoes : 4 to 5
Bread slices : 6 to 8
Curry leaves : 3  to 4 Table spoon
Salt : to taste
Jeera (Cumin Seeds) : 1 Tea spoon
Red chilly : 1 Tea spoon
Oil : 1/2 Cup

Method : to Prepare Curry 

1. Wash and cook Pigeon Peas in a pressure cooker with required water and leave it for cooling.
2. Wash tomatoes, coriander leaves green chilly and cut into small pieces.
3. Remove the outer skin of onions (2 onions ), wash and cut into small pieces.
4. Now Grind tomatoes, garam masala, coriander leaves, coriander seeds, jeera, ginger, green chilly  and  2 table spoons of cooked peas into paste and remove from the jar and keep it aside.
5. Keep a pan on the fire. Heat the pan and put 1 table spoon of oil.
6. Add jeera and fry for 10 seconds. Add cut onion pieces and fry till they are brown.
7. Add ground mixture and mix it well. Add salt, turmeric and grated ginger to the mixture.
8. Add cooked peas and stir well. Let the curry boil nicely. Add water if required.
9. Stir inbetween and boil for 3 to 4 minutes.
10. Now shift the curry to the serving bowl.

2. Aloo Patties : 

1. Wash and boil potatoes in a pressure cooker for 6 to 8 minutes and remove the outer skin of the potatoes when it is cooled.

2. Wash and cut coriander leaves.
3. Now take a big bowl. Put potatoes, coriander leaves and the bread slices, salt, jeera and red chilly powder.
4. Smash the potatoes nicely and mix all the ingredients nicely. Knead it well and divide the smashed mixture in to small portions.

5. Keep a pan on the fire. Put oil .
6. Take a small portion of the mixture and give a shape according to your wish and shallow fry or just cook with little oil on both sides.  (At time 4 to 6 patties can be cooked).

7. Repeat the same procedure and prepare the patties from the remaining dough.
Now Put a big spoon of Peas curry in a deep plate. Keep 2 to 3 Aloo Patties and put some cut onions on the top and serve.

Note : See that the curry is piping hot. You can add or lesson the spices (chilly) according to your taste. See that the curry is little liquidy. (not watery). You can also use more onions if you wish. You can also mix onions along with boiled potatoes.  It taste differ. Must use little oil on both sides while cooking. Using more oil is optional. Here I have used less oil. You can also put grated carrots along with cut onions on the top of the patties while serving.

Serves : 4
Time :40 mins