Swetha's Fusion
Where there is Fusion there is Creation!

Peanut / Groundnut / Shenga Chutney powder

Sunday, December 09, 2018

This is a versatile chutney powder which can be had along with idli, dosa, rice etc.
I like the simplicity with which it is made, without much ingredients.

  • 1½ cups - Groundnuts / peanuts
  • 1 cup - Roasted Bengal gram / Chickpeas
  • 1 tsp - Chilli powder
  • ¼ tsp - Hing/Asafoetida 
  • 5 cloves - Garlic : 
  • Salt: 1 tsp (to taste)

  1. Dehusk groundnuts: Dry roast groundnuts in  medium flame until slightly brown and skin comes off. Remove from the flame, crush slightly with hands so that skin comes off. Blow away the skin.
  2. In a food processor / Mixie / blender, dry grind groundnuts, roasted Bengal gram, chilli powder, garlic cloves, asafoetida and salt to a fine powder:
  3. Allow it to cool down on a plate, store it in a closed jar.
Note: The consistency of the groundnut and Bengal gram mentioned above generally gives me a dry chutney powder. However, increasing the quantity of groundnut can make the chutney powder moist.
If you like it moist and nutty, increase the quantity of groundnuts and grind it less.

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~ Peanut / Groundnut / Shenga Chutney powder ~
Posted by Shilpa Naik @ 12/09/2018 02:27:00 PM :: 0 comments

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7 cups Burfi / 7 cups cake

Thursday, November 22, 2018
This is one of the easiest burfi  to make. This traditional-sweets gets its name '7 cups burfi' a.k.a '7 cups cake' from the amount of ingredients which adds up to 7 cups. The original recipe calls for 3 cups of sugar and no cashew nuts. This is my version. You are welcome to modify the amount of sugar as per taste and omit the nuts.

  • 1 cup - Bengal gram flour / besan -
  • 1 cup - Ghee / clarified butter (melted)
  • 1 cup - Grated coconut 
  • 1 cup - Cashew nuts 
  • 1 cup - Milk
  • 2 cup - Sugar (powdered)
  • ½ tsp - Cardamom powder
  1. Preparation - In a blender, make course powder of cashew nuts, Grease a plate/tray with ghee and keep it aside. Sieve besan and keep it ready.
  2. In a thick bottom pad or non-stick pan, with 1/2 tsp of ghee, roast besan. Make sure not to let it over roast to change color. Better to keep in medium heat. Once sweet aroma comes, turn off the heat. Cashew powder may also be added midway and roasted along with besan.
  3. Mix in sugar, and milk so that there are no lumps.
  4. Add  grated coconut and cashew powder (if it was not already roasted with besan). Mix all well with  1/2 cup of ghee.
  5. Place the mixture on medium-high heat/flame and keep stirring continuously. Make sure no lumps are formed or burnt at the bottom. 
  6. When the mixture starts to bubble, add the rest of the ghee and keep stirring continuously. Scrap the sides of the pan as you stir.
  7. Has the mixture thickens and starts leaving the sides of the pan, pour it into a greased plate or tray. Spread the mixture evenly using a flat spatula.
  8. If you would like to garnish it with saffron or nuts, now is the time or else it won't stick to the burfi as it starts to set immediately.
  9. Cut into square or diamond shapes with a knife when it is half-set and still warm. Don't remove yet.
  10. Once fully set, remove the Burfi and enjoy, share and store. 

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~ 7 cups Burfi / 7 cups cake ~
Posted by Swetha @ 11/22/2018 03:25:00 PM :: 1 comments

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Paneer Pakoda

Wednesday, November 21, 2018

  • 14 oz - Paneer bar
  • 1/3 cup - corn flour 
  • 1/4 cup - rice flour
  • 2 tbsp - Chickpea Flour /Besan (optional - will have thick coat)
  • 1 tsp - Kasoori Methi
  • 1/2 tsp - Garam Masala
  • 1/2 tsp - red chilli powder (or to taste)
  • 1/4 tsp - jeera (cumin) or ajwain (carom/caraway) seeds - Optional
  • Salt and Pepper to taste
  • Pinch of Baking Soda (optional)
  • Oil for frying
  1. Cut Paneer into bite size cubes or into long rectangular shaped bars. Keep aside
  2. In a bowl, mix all the dry ingredients. Slowly add water and mix it into a thick paste/batter.
  3. Add Paneer cubes to the prepared batter. If you have time, let it to marinate and soak up the flavor for about 10 to 15 minutes. But, this is optional.
  4. Heat the oil in a deep frying pan (medium-high). To check if the oil is ready for frying, drop a small amount of batter, it should come up bubbling and float.
  5. Now (carefully) drop each Paneer cube into hot oil making sure it is evenly coated with batter. Repeat with few more Paneer cubes - depends on the size of your frying pan.
  6. Stir it slightly to make sure they are not sticking to each other. Roll the cubes around so that the pakodas are evenly fried. 
  7. Remove the pakodas with strainer ladle and transfer them on paper towel to drain excess oil.
  8. Repeat the steps 5 - 6 for rest of the Paneer cubes.
  9. Optional: sprinkle bit of chat-masala before serving
Serve hot with mint chutney and cup of coffee/tea. Enjoy!!

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~ Paneer Pakoda ~
Posted by Swetha @ 11/21/2018 08:44:00 PM :: 1 comments

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Kesar Shrikhand

  • 2 cup - thick plain curds / yogurt  - Greek yogurt may be used
  • ¼ cup - powdered sugar
  • Pistachios 8-10 blanched, peeled and sliced 
  • Almonds 8-10 blanched, peeled and sliced 
  • Cashew 8-10 chopped 
  • Raisins 8 - 10 (optional)
  • Green cardamom powder 1/4 teaspoon
  • Warm milk 2 tablespoons
  • Saffron (kesar) large pinch
  1. Place a strainer over a bowl, layer a piece of muslin/cheese cloth over the strainer. Pour the curds and let the liquid drain. Tie the cloth with the curds in it  and let it  hang overnight (or 4 to 5 hours) over the bowl, in a refrigerator, to drain. 
  2. Meanwhile, blench and peel the almonds, remove the pistachio from the its shells. Since almond is moist, I roast it slightly.... and then roast the cashews too.
  3. Chop the nuts into small pieces |or| In a blender, pulse the nuts couple of times 
  4. In warm milk, soak Saffron. 
  5. Transfer the drained curds into a bowl. 
  6. Add the sugar and mix well. 
  7. Now add chopped nuts, milk with Saffron and cardamom powder.  
  8. Mix all together. Serve cold after meal. 
- If you are using Greek yogurt, you may skip - Step 1. 
- Sometimes while using think curds, I skip - Step 1.
- It's a dessert which also helps with digestion.
- Don't use sour curds, you may end up adding more sugar to compensate the tangy taste.

Variation: Amrakhand
  • Mango flavored Shrikhand
  • In Step-6, add two to three tablespoon of Mango pulp. Could be store brought or homemade.

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~ Kesar Shrikhand ~
Posted by Swetha @ 11/21/2018 07:18:00 PM :: 0 comments

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Ubbu Roti / Ukkarisida Akki Roti

Tuesday, November 20, 2018
Ubbu roti is basically rice-flour roti. popular in Malnad / Karnataka and Maharastra. Made for breakfast. Ubbu roti goes well with Eggplant curry, especially Badanekayi Ennegayi  or even Mangalore style chicken curry.
  • 1 cup rice flour
  • 1&1/2 cup water 
  • Salt as per your taste
  • 1/2 tsp cooking oil
  1. In a wide kadai / pan  , boil the water along with a tbsp oil and salt to taste.
  2. When water starts bubbling, lower the flame, start adding the rice flour as you mix. Switch off the stove. With a wooden spatula, keep mixing to blend the dough together.

  3. Once the dough is warm, apply bit of oil on your palm and knead it very well
  4. Once you are done with the kneading, pinch and take big lemon sized dough. Again knead the dough using palms and make a soft flat ball.
  5. Put the tava/ flat-griddle on stove and let start heating up at medium-low flame.
  6. Dust the rolling flat and roll the flat balls into thin roti. 
  7. Transfer the rolled roti over the hot tava. 
  8. Once you start seeing the small bubbles, flip the roti and cook on the other side. 
  9. No need to add oil .You can press edges lightly with a soft dry cloth so that roti inflates.This also ensures equal cooking. The roti will fluff up like a poori. 
  10. Once ready, transfer the roti to a hot-box.  
  11. Repeat the steps 4 through 10 with rest of the dough.
  12. Serve hot with chutney or spicy curry. The best side-dish or what we call combo is Eggplant/ brinjal curry/ Badanekayi Ennegayi 
Note: You can not make the dough and keep. The dough needs to roll into roti when it is still warm. And need to cooked immediately after rolling. You can start rolling the other roti while cooking the previous one.

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~ Ubbu Roti / Ukkarisida Akki Roti ~
Posted by Swetha @ 11/20/2018 07:31:00 PM :: 0 comments

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Badanekayi ennegayi / Brinjal curry / Eggplant curry - Karnataka Style

Badanekayi ennegayi is my mom's recipe. Usually she prepared it have with Akkiroti(Rice flour roti) or Ubbu Roti for breakfast or even meals. Goes well with wheat roti and chapati too.

  • 5 - 6 small tender purple brinjals / eggplants
  • 1 big onion (optional)
  • 2 tsp jaggery
  • 1/4 tsp turmeric powder
  • 4 - 5 curry leaves
  • 1/4 tsp mustard seeds
  • 4 tbsp cooking oil (6 tbsp if not using nonstick pan)
  • Salt as per your taste
  • 1 tbsp finely chopped coriander leaves
  • For Masala:
    • 2 tsp coriander seeds
    • 1 tsp cumin seeds
    • 1/4 tsp fenugreek seeds
    • 3 - 6 red chillies
    • 4-5 - garlic cloves
    • 1 pc - cinnamon
    • 3 - cloves 
    • 1/2 cup grated coconut
    • 2 tsp sesame seeds (optional)
    • 2 tsp ground nuts or peanuts (optional)
    • 1 gooseberry sized tamarind / 2 tsp tamarind paste
  1. Wash and slit half way through the eggplants in '+' sign,  as shown the picture below. 
  2. Now immerse the slit eggplants in water and keep it aside.
  3. Meanwhile start roasting the ingredients for Masala. Take a frying pan and dry roast starting with sesame seeds and then peanuts (if using), remove and keep aside.
  4. Next in the same pan dry roast rest of the ingredients listed (except tamarind) adding grated coconut at the end. 
  5. Transfer all the roasted ingredients and tamarind paste into a blender.  By adding required water, grind it into a thick smooth paste. Keep it aside.
  6. In a thick bottom kadai/pan, take 4 tbsp of oil and heat it. Add in mustard seeds. When the mustard seeds splutters, add curry leaves, garlic, and chopped onions.
  7. Fry the onions until soft. 
  8. Drain eggplants and add to the kadai. 
  9. Add the ground Masala to the kadai. Stir. Make sure the masala get into the eggplant's slits. 
  10. Mix in turmeric powder salt and jaggery.

  11. If required, add bit of water, cover and let it cook in medium-low flame.
  12. Stir the curry while cooking.
  13. Once the eggplants is soft and raw masala smell is gone. Switch off the stove. Also when the curry is done you will see bit of oil floating on top.
  14. Garnish with chopped coriander leaves. 
  15. Serve hot with rice-flour roti or jowar roti or chapathi.

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~ Badanekayi ennegayi / Brinjal curry / Eggplant curry - Karnataka Style ~
Posted by Swetha @ 11/20/2018 05:02:00 PM :: 0 comments

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Avalakki Dosa / Poha Dosa

This is one of my mom's recipe. Good with coconut & red chilli chutney or dry coconut & garlic chutney powder.

  • 2 cups - Rice
  • 3 cups - thin Poha / avalakki/ flatten rice 
  • 1 cup - grated coconut
  • 1 tbsp - Methi/ Fenugreek seeds
  • Salt – as per taste.
  1. Preparation:
    1. Soak Rice and Methi together for at least 2 hours.
    2. Wash Poha and drain.
    3. Grind Rice, Methi, Poha and grated coconut all together to fine batter.
    4. Let the batter ferment overnight. (for around 7 hours)
    5. For fluffy dosa add pinch of cooking soda and mix. this is optional.
    6. Add salt to the batter after fermentation.
  2. For making Poha dosa:
    1. Apply oil on hot dosa tava/griddle
    2. Scoop out a big spoon of batter over the griddle and spread the batter in circles.
    3. Cover and let it cook for couple of minutes or until the bottom turns crisp and golden.
    4. For this dosa, only one side is cooked, no need to turn it over. Keep the griddle hot on medium heat setting.
    5. Repeat these steps to make more dosa.
  3. Serve hot dosa with fresh coconut chutney or chutney powder

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~ Avalakki Dosa / Poha Dosa ~
Posted by Swetha @ 11/20/2018 03:54:00 PM :: 0 comments

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Mangalore Breakfast - Rave uppittu, khara avalakki and sihi avalakki

Monday, November 19, 2018
Top L to R : Chewda, Khara-avalakki, Sihi-avalakki & center is Rava uppittu

During family gathering during a family event, this combination is common for breakfast around South-Canara / Mangalore-Udupi area. Because though it is multiple dishes, it is easy to prepare when there are 30 to 50 family members in the house. Well, when we were young, didn't like it much,  would make bit of fuss and demand for regularly breakfast like - variety of dosas, rotti, idle, shavige, Kotte kadubu, panpathali .... list is endless which are all time-consuming dishes. But now, it is nostalgic. I just prepare to get back all the good old memories of family get together. This is also makes great summer picnic food. See the recipes below

Rava uppittu (aka Sajjige in south-canara)
Sihi avalakki (sweet poha) aka Bajil
Khara avalakki (spicy poha)
Chewda (dry savory poha)

In this post, I will focus on Khara Avalakki. 
I have two variations of recipe for preparing it. 

Khara Avalakki -  1

  • 2 cups - Thin poha /avalakki
  • 1 small - Onion, finely chopped 
  • 1/2 cup - Grated Coconut
  • 1 tsp - Sugar or to taste
  • Salt as per taste
  • 2 tsp - Oil
  • 3-4 - Red dry chillies or as per your taste
  • 1/2 tsp - Mustard
  • 5-8 - Curry Leaves
  1. Heat oil in a small pan. Once hot add mustard and curry leaves. Once mustard start splattering, add the red chillies and roast them all.
  2. Switch off the stove and let it cool.
  3. Once the mixture is cooled, smash into course powder. You may use mortar and pestle, or transfer the mixture into a clear thick plastic bag and roll over it with belan / rolling-pin.
  4. In a mixing bowl, add poha, onion, grated coconut, sugar, salt and crushed powder. Mix all together 
  5. Serve at room temperature, along with Rave uppittu.   

Khara Avalakki -  2

  • 2 cups - Thin poha / avalakki
  • 1/2 cup - Grated Coconut
  • 1 tsp - Sambar powder ( or may be substituted with red chilli pdr + cumin pdr + coriander pdr)
  • 1/2 tsp - crushed jaggary or brown sugar powder
  • Salt as per taste
  • 2 tsp - Oil
  • 2-3 - Red dry chillies or to taste
  • 1/2 tsp - Mustard
  • 5-8 - Curry Leaves
  1. In a mixing bowl, mix grated coconut, sambar powder, jaggery, and salt 
  2. Now mix-in the poha making sure that the poha is not crushed. 
  3. For seasoning, heat oil in a small pan. Once hot add mustard and curry leaves. Once mustard start splattering, and the red chillies and roast them all.
  4. Pour seasoning over the poha mixture and mix them all together.
  5. Serve at room temperature, along with Rave uppittu.   

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~ Mangalore Breakfast - Rave uppittu, khara avalakki and sihi avalakki ~
Posted by Swetha @ 11/19/2018 11:21:00 AM :: 0 comments

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Avalakki Uppittu / Poha Upma

Sunday, November 18, 2018
Avalakki uppittu or Poha upma is quick and easy to make. Usually made for breakfast and packed for school lunch (tiffin). To be eaten warm, but with bit of savoury snack like Sev or chips on the side, it can be eaten at room temperature.

  • 2 cups - poha (medium thickness)
  • 2 tbsp - peanuts
  • 1 medium - tomato - finely chopped
  • 1 medium - onion - finely chopped
  • 1/2 cup - grated coconut (optional)
  • 1/4 tsp - Turmeric 
  • 3-4 tbsp - oil
  • 2-3 - Green chillies - slit cut
  • 1/2 tsp - mustard seeds
  • 1 tsp - urad dal / black-gram
  • 1 tsp - chana dal / bengal-gram 
  • 4-5 - curry leaves
  • 1/2 tsp - sugar
  • 2 tbsp - chopped coriander leaves
  • Oil - 3 to 4 spoons
  • Salt as per taste
  1. Rinse and soak poha for about 5 minutes.  After rinsing, drain the water completely and set it aside. 
  2. Heat oil in a kadai /pan, add urad dal and chana dal and fry it. Once its color changes lightly, add mustard. Once it splutters, add onion, green chillies, curry leaves and fry well.
  3. When onion is half cooked, add chopped tomato, salt, sugar and turmeric powder. Stir it all well and cook for about 2 minutes or until tomatoes are cooked 
  4. Now add poha and mix well. If needed, sprinkle bit of water. 
  5. Turn of the stove, add chopped Coriander leaves and grated coconut, 
  6. Mix and serve warm, with Sev or curds.

Other Upma VarietySago upmaBread upma, Rava upma, Shavige upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.

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~ Avalakki Uppittu / Poha Upma ~
Posted by Swetha @ 11/18/2018 02:03:00 PM :: 0 comments

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Rave Uppittu / Rava Upma / Sajjige

Saturday, November 17, 2018
Upma in North-India, Uppittu in Karnataka and Sajjige in South canara area .... are some of the common names. This is the basic Upma made out of Semolina and it is a wholesome healthy breakfast.

Other Upma Variety: Sago upma, Bread upma, Avalakki upma, Shavige upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.

  • 1 cup - medium rava / sooji / semolina 
  • 2 cups - water 
  • 1/4 tsp - turmeric powder 
  • 1 - Tomato (optional)
  • 4-5 tsp - cooking oil 
  • Salt - as per  taste 
  • Seasoning:
    • 1/2 tsp - mustard seeds 
    • 1 tsp - urad dal 
    • 1 tsp - bengal gram dal / chana dal 
    • 1 big - onion (optional) 
    • 1-2 - green chillies 
    • 5-6 - curry leaves
  • For garnish:
    • 2 tbsp - chopped coriander leaves 
    • 1/2 cup - fresh grated coconut 
    • 1 tsp - lemon juice (optional) 
  1. Preparation: 
    1. Soak urad dal and chana dal and keep aside.
    2. Chop onion, tomatoes and coriander leaves, 
    3. Slit green chillies 
    4. Grate fresh coconut 
    5. Take water and salt in a vessel and bring it to boil under low flame. 
  2. Put kadai (thick bottom pan) on stove and keep the flame at medium low. 
  3. Seasoning:
    1. Heat oil in the kadai.  Put mustard seeds to the hot oil, once mustard seeds splutters, drain both urad dal and chana dal 
    2. Add in slit green chillies, curry leaves, chopped and onion. 
    3. Fry until the onions are soft under medium flame.
  4. Add 2 cups of rava and continue frying for about 5 more minutes.
  5. Stir in cut tomatoes and turmeric powder.
  6. Pour the boiling water to the kadai, little by little, make sure there is no lumps forming. Mix well till it absorbs all the water. Add salt to taste.
  7. Mix in little more water, close the lid and allow it to cook for 3 to 4 minutes under low flame. 
  8. Garnish with grated coconut, lemon juice ( lemon is optional, not required if you use tomatoes) and chopped coriander leaves and mix well. 
  9. Turn off the stove, cover the lid and let it sit for a minute  
  10. Serve hot with curds / pickle / savory mixture. 

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~ Rave Uppittu / Rava Upma / Sajjige ~
Posted by Swetha @ 11/17/2018 07:45:00 PM :: 0 comments

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