POTATO BONDA

This is an easy deep fried snack done using potato stuffing dipped in bajji bonda mix. Instead of bajji bonda mix, besan flour along with rice flour added with salt and spice  can be used. It tastes delicious with a cup of tea.

INGREDIENTS:

Bajji bonda mix - 1 cup
Potato - 4
Onion - 2
Crushed ginger garlic - 1 tsp
Sambhar powder/ red chilly powder  - 1 tsp
Turmeric powder-  1/4 tsp
Lemon - 1/2 slice
Mustard  - 1/2 tsp
Cumin - 1/2 tsp
Curry leaves - little
Asafoetida - 1/2 tsp
Coriander leaves-  handful
Oil - to deep fry
Salt

METHOD:
1. Pressure cook chopped  potatoes in water with required salt and turmeric up to 3 whistles on high flame.
2. Allow the pressure to reduce, drain water and peel the skin and keep aside.
3. In a tawa, heat  little oil, add mustard, cumin, asafoetida and curry leaves.
4. Add finely chopped onions and saute well till turns translucent.
5. Add crushed ginger garlic and stir till raw smell goes off.
6. Add sambhar powder stir a minute on low flame and add potato.
7. Using a masher, mash well till it comes together. Taste for salt and spice and switch off flame.
8. Add chopped coriander leaves and lemon juice and mix well. Let it cool.

9. Prepare balls of desired size.
10. In a bowl, add bajji bonda mix, add required  water and prepare a thick batter such that it gets coated well on the potato balls.
11. Heat oil to deep fry.
12. Dip a ball in the mix batter and drop in oil one by one.
13. Likewise prepare in batches.
14. Tasty and delicious Potato Bonda is ready.

GODHUMAI RAVA ADAI

Adai/ Kara adai is one of the most popular South Indian dish served along with Aviyal and Jaggery. It usually done with rice. Here broken wheat/ godhumai rava is used instead of rice. The other ingredients are the same as we prepare adai using rice .

• Millets Adai
• Aviyal

Adai with Kara chutney, jaggery and butter

INGREDIENTS:
Broken wheat/ Godhumai rava - 1 cup
Toor dhal - 1/4 cup
Bengal gram - 1/8 cup
Red chilly - 1
Green chilly - 1
Pepper corn - 1/4  tsp
Cumin/ Jeera - 1/2 tsp
Ginger - little
Onion - 2
Coriander leaves-  handful
Curry leaves - little
Asafoetida  - 3/4 tsp
Oil
Salt

METHOD:
1. Wash and soak both dhals along with pepper, cumin and red chilly. Soak broken wheat separately in a bowl.
2. After 2 hours, add soaked dhal along with ginger and grind to a little coarse paste.
3. Add soaked broken wheat and required salt and grind for few minutes and transfer to a bowl. The batter should be thick like idli batter.

4. Ferment it for 4 to 5 hours ( optional)
5. Add finely chopped onions and coriander leaves along with asafoetida and mix well.
6. Heat a dosa tawa, add a ladle full of batter and make a thick adai.

7. Sprinkle oil on all sides and cook well on low flame untill it turns golden brown.
8. Flip to the other side and press on all sides using a dosa spatula  so that it gets cooked well. Sprinkle oil.
9. Tasty and healthy Godhumai adai is ready to be served with Chutney/ aviyal and Jaggery.

KARA KUZHAMBU

There are many ways of preparing Kara kuzhumbu. Usually rice flour or coconut paste is used  as thickening agent. Here, ground nut/ peanut paste is used. It tastes awesome and goes well with hot rice sprinkled with gingelly oil. It can be stored in refrigerator and used for 1 0r 2 days.

INGREDIENTS:
Sundakkai vathal - little
Small onion  - 10
Garlic cloves - 10
Sambhar powder - 2 tsp
Tamarind - gooseberry size
Tomato - 1 (small)
Roasted ground nut - 3 to 4 tsp
Jaggery - little
Salt

For Seasoning
Gingelly oil - 5 tsp
Mustard - 1/4 tsp
Fenugreek  - 1/4 tsp
Urad dhal - 1/2 tsp
curry leaves-  a leaflet
Hing / asafoetida - 1/4 tsp

METHOD:
1. In a thick bottomed tawa, heat oil and add the seasoning one by one.
2. Add vathal and let it get roasted well.

3. Add garlic and chopped small onions and saute well for a while.

4. Add finely chopped tomatoes and stir well till it turns juicy and comes together.
5. Extract tamarind juice by adding half a cup of lwarm water and add along with sambhar powder.

6. Add a half a cup of water and required salt and allow to boil for 5 to 6 minutes on high flame.
7. The raw smell goes off and the sambhar starts to thicken.

8. Prepare a paste of ground nut and add to the sambhar along with jaggery and cook for few minutes.
9. Adjust consistency by adding little water since it will thicken fast after adding ground nut paste.
10. Taste for Salt and Spice. Add little gingelly oil.
11. Tasty Kara kuzhumbu is ready.

 Note:

• Manathakkali vathal/ lady's finger vathal can also be used.
• Vegetables like brinjal, lady's finger, yam, drumstick, potato can also be used.