Garlic bread & White Sauce

A tasty white sauce served with garlic sesame bread. An excellent snack option from our usual bhaji, bonda, padoda ....etc . Want to try then have a look at the recipe given below...!


Ingredients
Serves 4 Person


For Bread
White Bread -8
{ Substitute any bread. First edge out then Cut each bread into 3 strips }
Sesame seeds -1/2 spoon
Garlic -2 { Chop them into very fine pieces}
Butter or Olive oil -3 to 4 spoon


White Sauce
Milk -1 & 1/4 cup
All purpose flour or Maida -2 & 1/2 spoon
Onion -1 Small {chop them into very fine pieces}
Pepper powder -1/2 spoon
Butter -2 & 1/2 spoon
salt


Preparation
For Bread
Mix garlic and sesame seeds in olive oil. If u r substituting with butter then melt butter and follow the same procedure. Leave for few minutes then apply on the bread. Pop them into oven before serving at about 350 degree. It might take 5 to 7 minutes depends up on the oven. When it just turns golden brown remove and serve hot. When u have them hot hot u will love the mild garlic aroma in it.


For Sauce
First melt butter in a pan. Then transfer chopped onions in it. Fry them till golden brown. Then turn into low flame and sprinkle maida in it. Stir through then add milk slowly to it. Make sure the flame is in low or nil now mix well and increase the flame to medium. Next stir through till the sauce coats the spoon. It might take 4 to 5 minutes. Remove from heat and add pepper , salt. Mix well and serve hot. The sauce thickens after cold so make sure to take it little watery. Can be served with breads, chips.

Vegetable Bonda Served with Coconut Chutney

Try out this awesome Spicy Vegetable Bonda in a beautiful Rainy Day !!! Ingredients

Serves 2 to 3 people

Veggies:Potato -1 1/4 cup (Cauliflower -1/4 cup ,Peas -1/8 cup (optional)Carrot, Beans -1/8 cup (optional)Onion -1 small {Fine Cut}
Green Chillies -2 {Fine Cut}
Ginger -1 inch {Fine Cut}
Lime juice -1/2 Spoon
Turmeric Powder -1/8 Spoon

For Bonda Mix:
Corn Flour -1 Spoon
Basin -1/2 cup
Chilly Powder -1/4 Spoon
Rice Flour -1 Spoon
Food color (Optional)
Curry Leaves -5 ( Chopped)
Coriander Leaves (Chopped )
Salt to taste

Seasoning:
Mustard -1/8 Spoon
Curry Leaves -3
Jeera -1/8 Spoon
Oil

Preparation:

Step 1
Wash and Cook veggies adding 1/4 spoon salt to it. Then chop them into small pieces and Keep aside.

Step 2
Heat oil in a pan. Add all the seasoning ingredients to it. When the mustard splutters add onions, green chillies , ginger to it. Fry till onion turns translucent. Now add the cooked veggies, turmeric powder ,1/4 cup water and salt to it. Reduce the flame to medium. Cover and Cook for 5 to 7 minutes till veggies and masals gets well incorporated and water is fully absorbed. Next add lime juice to it. Cover and cook for 1 more minutes. Keep it aside to cool. Take small portion and make balls out of it. Keep aside.

Step 3
For Bonda Mix:-
Transfer all the ingredients given for bonda mix to a bowl. Make paste adding water to it. Make sure the paste is similar to dosa batter consistency. Check for taste.

Step 4
Final Prep:
Heat enough oil to deep fry. Take a veg ball , dip in bonda mix and deep fry. Repeat the same for all other balls.
Serve hot with Coconut chutney or ketchup.

* Coconut Chutney

Ingredients

Coconut -1/4 shell OR 1/2 Cup

Green Chilly -2

Ginger -1/2 inch piece

Dalya -1/2 Cup

Salt

Seasoning

Mustard -1/8 spoon

curry leaves -3

Urad Dal -1/8 spoon

Oil

Preparation

Transfer the below ingredients to a mixer.

Coconut, green chillies , salt ,Ginger ,Dalya.

Grind them into a fine paste. Transfer to a bowl.

Now heat 1 spoon oil in pan. Add mustard first when it splutters add all other ingredients given for seasoning. Next fry for few minutes then transfer it to the chutney bowl.

Check for salt and spicy. Can be served with Dosa, Idli, Vada, Bonda , Puri....etc,.

Milagai Bhajji (Mirchi Bhajji) & Beans Puttu or Beans Usili

Mirchi Bhajji - One of our all time favorite appetizer. In my hometown there used to Carnival (Trade Fair) every yr, We all used to go mainly to buy these spicy mirchi Bhajji's and big masala papad's. It used to be awesome........hot hot and Spicy spicy...mmmm. Chalo have a look of the recipe. Ingredients
Serves 2 person

Mirchi -2 {If it's too long cut them into halves}
For medium heat use deseeded or otherwise leave it as such removing only the extras.
Sombu or flannel seed -1/8 spoon
Basin -3 Spoon
Corn Flour -2 Spoon
Rice Flour -1 Spoon
Chilly Powder -3/4 Spoon {Use 1/2 Spoon for medium spicy}
Onion -1/4 Onion {Cut into very small pieces}
Curry Leaves -4 {Chop them into very small pieces}
Baking Soda -a pinch
Food color -a pinch (optional)
salt.

Preparation
Mixture -Mix all the powder ingredients to a thick paste. Only thick mixture will stick to the mirchi properly. Now add sombu, onions and curry leaves to it. Keep it aside.
Now in a kadai or pan heat oil. Take a single mirchi and dip it in the mixture. Just dip don't use all ur finger and roll it.......in that way the bhajji won't have a proper shape. Now slide it into the oil and deep fry it. Serve with chutney or tomato sauce.

Adding onions actually gives an excellent balanced taste.

* Beans Puttu or Beans Usili

This medium spicy tasty side dish can be eaten with rice and curry. I've used beans but can be substituted with snake guard or lady finger.
Ingredients
Serves 2 person

Beans -2 cups fine cut.
Channa Dal -1/3 cup
{Soak for 1 1/2 hrs. Grind them into course and keep aside}
Green Chilly -3 {Slit it}
Onion -1/2 {straight cut}
Coriander leaves
Salt and Oil.

Seasoning
Mustard -1/8 spoon
Sombu -1/8 spoon
Urad Dal -1/8 Spoon
Curry Leaves -4

Preparation
Heat 1 spoon oil in a pan. Transfer the grounded course Dal to it. Cook it in medium flame. Cut them into fine small pieces and keep aside.
Now heat 2 Spoon oil in another pan. Add mustard when it splutters add all other seasoning ingredients to it. Next add onion, green chilly and fry till they turn translucent. Then, add beans and salt to it.
Fry for few minutes now add 1/2 cup water and cover with a lid to cook. When the water evaporates completely add cooked Dal lumps to it. Mix well and leave it to fry for few minutes. Garnish with coriander and serve hot.

Mor Kuzhambu

Hot hot Morkuzhambu and Urad-Vada !!! mmm.... awesome mouthwatering dish. I remember my childhood days now ........!

This curry is prepared using savoury buttermilk or curd. I've added Urad vada in it. Vada can be substituted by medium fried lady finger or boiled -medium size chopped - potato.

A tradition authentic dish, Every south Indian family will have their own style of preparation. This method is passed from my mom's grandma to her and now to our generation ...... its one of our family's favorite dish.

One important thing in this curry is that it should be served HOT and should not be REHEATED once it is fully done.

So,....Y throwing Ur sour curd or buttermilk anymore blend it with masalas and try morkuzhambu. U won't regret it.

This dish can be served with rice.

Ingredients

To Soak
Rice -1 Spoon
Toor Dal -1 Spoon
{Together soak for 30 mints }
Or {soak in hot water for 10 mints}

To Grind
Jeera - 1/4 Spoon
Flannel (Sombu) -1/4 Spoon
Green Chillies -3
Onion -1 {Chop them big size}
Garlic -2 Small
Ginger -1/2 inch piece
Oil

To Mix
Curd or Buttermilk -1 cup{thick,sour}
Turmeric powder -1/4 Spoon
Salt
Hing (asafoetida) -1 Dash

Seasoning
Tomatoes -2 Spoon
Curry leaves
Mustard
Urad Dal
Onion -2 Spoon

Preparation

Step 1-
Fry the ingredients given To Grind in a pan adding 1 spoon oil to it.

Step 2
Grind the ingredients given To Soak and fried in Step 1 to a fine paste adding enough water to it.

Step 3
Dilute curd in a bowl and mix all other ingredients given To Mix in it. Next add the grounded paste and mix well . Check for taste. If u r using buttermilk instead of curd then directly proceed don't dilute it.

Step 4
Heat oil in a pan. Add the ingredients given To Season in it. When mustard splutters add the mixture to it. Leave the curry in low medium flame. Do not stir. When it starts to boil reduce the flame. Leave it to boil for 3 or 4 minutes.

Step 5
Add vada to it. Garnish with coriander. Leave it for 2 minutes and serve hot.

Tips:
If u r using vegetable instead of vada add it after seasoning. Fry for few seconds then proceed further.

Urad Vada

Ingredients

Urad Dal -1/2 cup
{Soak for 1 hr} Or { Soak for 40 minutes in hot water}
Green chillies -2 {Fine chopped }
Ginger -1/2 inch size {Fine chopped}
Onion -1/2 { Fine Chopped}
Salt
Soda -1 pinch
Coriander -Fine chopped
Oil to deep fry

Preparation

Wash dal for 3 change of water and grind into thick paste. Transfer the dal to a bowl. Then add all other ingredients given to the bowl and mix it. Now take a small portion in Ur palm ,make it flat and circle ,put hole in the middle and deep fry in oil.

Palak Onion Pakoda

An usual Pakoda with palak and onions which really tastes great....Try it out guys !

Palak Onion Pakoda

Ingredients:

Onion -1 { Chop them into big pieces}

Palak (Spinach)- 2 full bunch {Chop them into big pieces}

Green Chillies -3 {Fine Cut}

Corn Flour -2 spoon

Basin -4 spoon

Hot oil -2 spoon

Salt and Oil to fry.

Preparation:

Step 1

Mix all the ingredients in a bowl by just sprinkling water to it. Don't add more water. Make them into thick mixture. Heat oil in a pan and drop small amount of mixture to it. Fry them and serve hot. Enjoy hot pakoda's.