Thursday, July 23, 2015

Spicy Alu Poli | Pallem Obbattu | Kharada Holige | Kaaram Bobbatlu

spicy alu holige
Its been a long time I posted any of our community special recipes and today I am posting a delicious breakfast recipe called 'Pallem Obbatu' which can also be called as 'Palyada Holige' or 'Spicy Alu Poli'. It is basically a south Indian way of preparing Alu paratha where the dough and the filling is prepared in a typical south Indian traditional way.The taste,texture and the final look of this Alu poli is quite different from the regular Alu paratha.The filling is a simple alu palya like how we prepare for masala dosa where as the outer dough is prepared as the same way we prepare for holiges,also it is patted with hand instead of the usual process of rolling the parathas.These Alu polis are extremely soft and tastes best when served hot with spicy coconut chutney.
spicy alu holige

pallem obbattu

If you are interested, check out few more breakfast varieties of our community style recipes here:

pallem obbattu

spicy alu poli

Spicy Alu Poli | Pallem Obbattu | Karam Bobbatlu | Khara Holige Recipe:
Yields: 8-9 Polis
Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time
Cuisine: Karnataka -Indian | Category: Breakfast

Ghee/oil, to fry poli

for outer layer/dough:
1 cup fine chiroti rava  or Flour(Maida)
a pinch of Turmeric powder,optional
a pinch of Salt
1 1/2 tsp ghee, melted
1/3 cup Oil, to soak the dough
Water, to mix the dough

for spicy potato filling:
2 large Potatoes,boiled and peeled
1 medium Onion chopped
3-4 Green chillies,slitted
1/4 tsp Turmeric powder
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
2 tbsp Coriander leaves,chopped
8-10 Curry leaves,chopped
Salt to taste

for filling:
  • Mash the boiled potatoes and keep it aside.
  • Heat oil in a pan,crackle mustard seeds and fry chana dal,urad dal till brown.
  • Add slitted green chillies,curry leaves and onions and fry until they turn pinkish in color.
  • Add haldi,salt and mashed potato to it and give a nice stir and cook it for a couple of minutes.
  • Add coriander to it and mix properly and keep it aside to cool down.
  • Divide the mixture into 8-10 portions and prepare big lemon sized balls out of it.
for outer layer/Dough:
  • Mix chiroti rava or flour(maida) with a pinch of salt,turmeric powder and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.
  • Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.
  • Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 

to prepare spicy alu Poli:
  • Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.
  • Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas.Now flatten it slowly with hands to get 5" diameter circle. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you.
  • Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
  • Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 
  • Now fry it on both sides applying ghee/oil until light golden in color. Pour the ghee/oil over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.
  • Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 
Serve the spicy Alu poli/karam bobbatlu hot with coconut chutney.
kharada holige

kharada holige

  1. The amount of dough should be half the quantity of filling for each poli otherwise the dough would be more and makes the polis bland and hard at the edges as the dough gets accumulated in the edges.
  2. You can either pat it or roll it like parathas in between two greased polythene sheets.
  3. If you want a less calorie version, do not soak the dough in oil and instead smear oil on top of the dough and let it rest and then roll the alu polis like we do for parathas by sprinkling some flour. But these are not soft as compared to the ones which are prepared by dunking the dough in oil. But it tastes delicious too.
  4. I use holige paper or the plastic banana leaf which we get in markets. If you do not get them use a banana leaf instead.
pallem obbattu

Blogger Tricks

Thursday, July 16, 2015

Dill Leaves Stir Fry | Shepuchi Bhaji | Sabsige Soppu Palya

dill leaves stir fry
I use various varieties of greens- green/red amaranth, methi, palak and dill leaves regularly in my cooking and I make it a point to use them at least 3-4 times a week to pair with my Jowar bhakris.I prepare either stir fry or dal with red and green amaranth but methi and palak are very versatile greens and can be used for various preparations-snacks,dal,stir fry,curries,gravies,rotis,parathas etc. However, if I want to serve the greens with bhakris,I prefer it in the form of either a simple stir fry or Saag.
sabsige soppu palya
This is a typical Maharasthrian style preparation of greens,you can adapt this recipe to prepare any greens stir fry.It is called as 'Shepuchi Bhaji' in Marathi.Usually Maharashtrians do not add any tempering in the greens and keep the garlic to dominate the flavor in the stir fry.I just love this simple stir fry to pair with bhakris or hot phulkas.Dill leaves are good for new mothers as it is known to aid lactation.
'Shepu' is basically Dill leaves,which is also known as 'Sabsige Soppu' and is widely available in Karnataka and Maharasthra regions.It has a distinct flavor,smell and taste, not many like the taste of it.Even I was not a fan of these greens during my childhood but now after marriage I started liking it.As it is available easily here in Mumbai I included it often in my menu and surprisingly hubby dear never complained about it and he too started liking these greens.Today I am posting a very simple stir fry recipe with these greens.If you are interested you can even check my Dill-Dal Stir fry which is how my mom used to prepare where the dill leaves are cooked with toor dal and is later prepared like a stir fry.

Check out few greens recipes in my blog:
shepu bhaji

Dill leaves Stir fry | Shepuchi Bhaji Recipe:
Serves 2-3
Preparation time: 15 mins | Cooking time: 20 mins | Total time: 35 mins
Cuisine: Maharasthra - Indian | Category: Side dish for Rice/Roti

1 big bunch Dill leaves/Sabsige Soppu/Shepu
1 big Onion,roughly chopped
4-5 Green chillies,chopped
5-6 Garlic pods
2 tbsp Oil
Salt to taste

  • Clean the dill leaves and wash them properly and chop the leaves finely along with tender stalks.
  • Heat oil in a kadai and add chopped garlic and fry until they turn slight brown in color.
  • Add chopped onions and green chillies and fry for few mins until onions turn pink.
  • Now add the chopped dill leaves and fry for 10-12 mins until the greens are cooked.Take care that you would not over cook the greens,they taste best when they are cooked right.You can initially cover it slightly for 2-3 mins and then remove it later and fry it with out lid.
Serve it hot with Roti/Rice/Jowar Bhakri/Bajra Bhakri.

  1. You can use green amaranth leaves or red amaranth leaves or spinach or methi leaves and follow the same process.
  2. I usually do not add any seasonings in the oil as I like the garlic flavor to dominate in the recipe.You can reduce the garlic if you are not a big fan of it.
  3. I like to keep this recipe simple as it tastes best as it is and I love to eat this with Jowar or Bajra Bhakris.
  4. Use only tender stems of the greens for this recipe.Chop them roughly.
  5. You can add soaked moong dal after you fry onions and cook it together with the dill leaves.Make sure the moong dal is cooked properly but it should hold its shape and not become mushy.
  6. You can even add grated coconut at the end.
shepuchi bhaji
Technorati Tags:  , ,

Tuesday, July 7, 2015

Kothimbir Vadi Recipe | Kothmir Wadi | Maharashtrian Snacks Recipes

kothimbir wadi
Kothimbir Vadi is basically fritters made up of Coriander leaves using besan(chickpea flour).You can basically call them as Coriander-Chickpea flour Squares.The preparation process of these fritters is quite different from the usual fritters like pakora etc.A batter is prepared using besan with lots of coriander leaves and few other spices and then it is steamed like dhokla, once it is cooled you can cut it into various shapes and deep fry or shallow fry the fritters.
kothimbir wadi

kothimbir vadi

We just love all the typical maharastrian snacks - vada pav, sabudana vada, kothimbir vadi, misal pav, thalipeeth, bhajiya etc and we often to go to Prakash, a famous Maharasthrian eatery in Dadar to indulge into all these snacks.In Mumbai I tasted two versions of Kothimbir vadi - the ones which we get in shops and restaurants are yellow in color and are usually cut into cubes or big squares and are deep fried,I feel this version uses less coriander where as the version typically prepared in Maharasthrian households is bit different - they use lots of coriander and it is mixed with besan to form a dough kind(not batter) and is made into long thick cylindrical shaped mass which is further steamed and cut into thin roundels and shallow fried. I personally like the version what we get in shops and restaurants, its crispy outside and very soft inside which makes this snack more tasty. Though the ingredients are same the taste,texture and color of both the versions are different and tastes good in its own way. Today I am posting a version which is a cross in between both the versions and it tastes good too.
kothimbir vadi

kothimbir vadi

Check out other Maharasthrian snacks recipes:

kothmir vadi

Kothimbir Vadi | Kothmir Wadi Recipe:
yields 12-16 pieces
Preparation time: 15 mins | Cooking time: 45 mins | Total time: 1 hr +  cooling time
Cuisine: Maharashtra | Category: Snacks/Breakfast

1 cup Chickpea flour(Besan)
3 tbsp Rice flour
1 - 1.5 cups Coriander leaves,chopped
1/4 cup roasted and crushed Peanuts
1 tbsp Sesame seeds
2 Green Chillies
3/4" Ginger,chopped
1/4 tsp Turmeric powder
1/8 tsp Garam masala powder
1/2 tsp Cumin powder,optional
1/4 tsp Red chili powder
a pinch of Cooking Soda
1 tbsp Lemon juice
1 tsp Oil
Salt to taste
1.5-2 cups of water,approx

  • Grind green chillies and chopped ginger to a paste.

  • Mix all the dry ingredients like besan, rice flour, turmeric powder, red chili powder, salt and cooking soda in a big bowl.Add water(1.5 cups approx) to it and mix it to a nice thick batter like we do for dhokla.You can use a whisker for this purpose and also adjust water according to the required consistency.
  • Add ground ginger-chili paste,cumin powder,garam masala powder,sesame seeds, crushed peanuts, chopped coriander leaves, oil and lemon juice to it and mix nicely.

  • Grease big steel plates (with side walls) with oil which fits into your steamer or pressure cooker.Pour the mixture upto 3/4th height of it and steam it in steamer or in pressure cooker without whistle for 15 mins.You can alternatively microwave the mixture in a microwave safe bowl for 3-4 mins until its done.Cool them completely.

  • Cut into desired shapes like squares or diamonds and shallow fry them or deep fry in oil until its golden brown in color.
Serve them hot with Tomato sauce/Green chutney/coconut-peanut chutney/dry garlic chutney.
kothmbir vadi

kothmbir vadi

  1. You can even skip the steaming part and keep stirring the prepared batter over low-medium flame until the mixture becomes and leaves the edges.This process easily takes 20-30 mins.Spread it on a greased plate(with wall) upto 1/2" height and let it cool completely and proceed further.
  2. The addition of peanuts is optional,as I said peanuts are added in the version we get in shops.But I recommend to use them in the recipe.
kothmbir vadi

Monday, June 29, 2015

Kaddu Ki Sabzi | Red Pumpkin Curry | Bhopla Bhaji

pumpkin curry
My mom rarely used to prepare any pumpkin dish as she does not eat this vegetable.All she used to prepare with red pumpkin was a slightly sweetish gravy which pairs up beautifully with chapatis/plain rice flour rotis and also fryums using the thick pumpkin skin.Beyond those two recipes I never had tasted any other variations.After I started cooking I have started using this vegetable in my cooking more often and this version of Pumpkin curry I have learnt from my neighbor after shifting to Mumbai.It is a simple curry recipe which suits best even for those fasting days with few modifications in the recipe.
pumpkin curry

Check out other Pumpkin recipes in my blog:

bhopla bhaji

Kaddu Ki Sabzi | Red Pumpkin Curry Recipe:
Serves 2 | Author: Prathibha
Prep time:10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Side dish for Rice/Rotis

350 gms Red Pumpkin
1/4 tsp Fenugreek seeds
1/2 tsp Cumin seeds
a pinch of Asafoetida
3/4 tsp Red chili powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala powder
1 tsp Amchur powder
1-2 tsp grated Jaggery
2 tbsp chopped Coriander leaves
5-6 Curry leaves,optional
2 tbsp Oil
Salt to taste

  • Wash and peel the pumpkin,remove the seeds and chop them into 1/2 inch uniform cubes.
  • Heat oil in a kadai and crackle cumin seeds and add fenugreek seeds and fry for 30 secs.
  • Add asafoetida,curry leaves and chopped pumpkin pieces and fry for a minute.
  • Add turmeric powder and red chili powder and fry for another 2-3 mins until the masalas coats the pumpkin properly.
  • Add jaggery to it and mix well and add 1/3 cup of water to it and cover it wit lid and cook it for 12-15 mins until it becomes soft.You can cook it until the pumpkin pieces becomes soft or slightly mushy based on your preference.
  • Add amchur powder,garam masala powder and salt to it and mix well.You can slightly mash few pumpkin pieces with the back of a ladle, do not mash all the pieces.The consistency should not be either thick or too mushy and runny, it should be slightly soft with chunks of  pumpkin pieces.
  • Add coriander leaves to it and switch off the flame.
Serve it hot with Rice/Roti/Parathas/Pooris.

  1. If you are preparing it during fast you can use sendha namak instead of regular salt and follow the same recipe.
  2. The addition of jaggery enhances the taste of the curry,but if you do not want it you can avoid it completely.
  3. You can replace red pumpkin with sweet potato and follow the same process,even it tastes nice but the cooking time may vary.
kaddu ki sabzi

Technorati Tags:  ,

Tuesday, June 23, 2015

Mango Phirni | Layered Mango Phirni | Mango Dessert Recipes

 mango phirni
This mango season I did not post a single mango recipe so far though we have been enjoying the mangoes thoroughly in their own form or few variations of them.When I was going through my drafts last week,these mango phirni photos caught my attention.I had prepared this dessert at my mom's place when we had my cousins coming over for breakfast to our place.Instead of preparing a uniform colored phirni I thought of preparing a layered version which makes it more appealing and it was a big hit and everyone loved the look of the dessert.
mango phirni

mango phirni
When I Invite guests I usually prefer preparing simple desserts which can be prepared ahead so that I can reduce my work at the last minute.Phirni is one such recipe which is simple to prepare but tastes very nice.Phirni is a very rich and creamy rice pudding and is a popular traditional dessert in India.It is very simple to make when it is made bit carefully otherwise one can even mess up with this simple dessert.It is more versatile and open to various flavors like Kesar Phirni and various fruit flavours like apple,strawberry,mango,peach etc and also carrot.I love all the variations as the addition of fruits not only changes the taste but also the look of the final dessert.
mango phirni

mango phirni

Check out other mango desserts/sweets recipes here:
mango phirni

Mango Phirni Recipe | Layered Mango Phirni:
Serves 5-6
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins+chilling time(2-3hrs)
Cuisine: North Indian | Category: Desserts

3/4 litre Full Cream Milk
1 big ripen Alphonso(or Kesar variety)
3 tbsp Basmati Rice
1/3 cup Condensed Milk
2-3 tbsp Sugar,optional
1/2 tsp Cardamom powder
8-10 Almonds,blanched and slivered(or Pistachios)


  • Peel and cut the mango into pieces and grind it to a smooth puree.Reserve few mango pieces for garnish.
  • Soak basmati rice in water for half an hour.Drain the rice and grind to a slight coarse paste.Do not make into a very smooth paste,a slight coarse paste works best in giving a nice texture to the dessert.
  • Heat milk in a thick bottomed pan when it starts bubbling,simmer the flame and slowly add the rice mixture and stir continuously until it forms a thick mixture.It takes approximately 8-10 mins.If you are adding sugar you can add it along with rice, but if you are adding condensed milk you can add it after the rice mixture is thicken.You need to stir the mixture constantly,this step is most critical as you might end up with lumpy solution if you don't stir it continuously.If you end up having lumps,do not panic strain the mixture into another vessel and press the lumps in the strainer with the help of back of a ladle.Again keep the mixture back on the stove and continue cooking.Check the sweetness of the mixture, if you want more sweetness adjust it by adding more sugar or condensed milk at this stage.
  • Add cardamom powder and mix well.Once the mixture is thick turn off the stove.
  • Divide the mixture into two parts and add mango puree(reserve some mango puree) to one portion and mix it nicely.
  • Take 5-6 medium sized glasses or glass bowls and start layering.First add a tbsp of mango puree in all the bowls.Then add 2 ladles(6-7 tbsp) of white phirni in all the bowls.Once you finish filling the mixture in all the bowls,start with the bowl which you poured first and gently add 2 ladles of mango phirni taking care that the mixture will not mix up with the white portion as we want the layers to be seen separately.
  • Garnish with chopped mangoes,slivered/flaked almonds,pistachios and saffron strands.
Allow them to cool and keep in refrigerator for 3-4 hrs and serve chilled.This can be eaten warm,but the chilled one tastes better.

mango phirni

  1. You can prepare just mango phirni instead of layering by adding more mango puree to the whole mixture.
  2. Instead of pureeing the mangoes, you can even add finely chopped mango pieces to the white phirni.
  3. I prefer to add condensed milk to the dessert as it gives richness to it,if you want you can use sugar instead.

mango phirni

Thursday, June 4, 2015

Akakarakaya Kura | Kantola Curry

akakarakaya kura
My blog has been silent from past some time, the reason simply because was that the past few months I have become extremely busy with my toddler and also was busy with my family.Though I did not want to take a break from blogging, with the growing demands of my toddler I am finding it difficult to blog on regular basis.It takes a while for me to blog regularly with enthusiasm like before, till then I would try to update my blog when I find time, please bear with me!
akakarakaya kura
Akakarakaya,known as 'Kantola' in English is a kind of gourd which is slightly bitter in taste but not as bitter as bitter gourd.This vegetable is seasonal and hence when ever I find this vegetable in market I usually buy it as it is not easily available near my place.If you are not someone who likes bitter gourd this mildly bitter kantola would definitely impress you in the first taste.I usually prepare a simple stir fry or curry with this vegetable and not experimented other variations with this vegetable. I like this vegetable very much as it has slight crunch even after it has been cooked.If you want to check out Kantola Stir fry(Akakarakaya Vepudu) recipe check out here.
akakarakaya kura
Akakarakaya Kura | Kantola Curry Recipe:

Serves 2 | Author: Prathibha
Prep time:10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: Andhra | Category: Side dish-Lunch

250 gms Akakarakaya/Kantola
2 Onions,chopped
2 tbsp Sesame seeds powder
1 tsp Red chili powder
1/2 tsp Turmeric powder
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
a sprig of Curry leaves
Salt to taste
1 tbsp Oil

  • Wash and cut the kantola into four quarters and cut into thin slices.
  • Heat oil in a kadai and crackle mustard seeds.Add chana dal and urad dal and fry until it turns red in color.
  • Add curry leaves and chopped onions and fry until it turns translucent.Now add the chopped kantola pieces and fry for 5-6 mins.Add turmeric powder to it and cover it and cook for 12-15 mins until it is done.
  • Add red chili powder, sesame seed powder and salt and mix well and cover it and cook for 3-4 mins and switch off the flame.
Serve it with Rice/Roti.
kantola curry

  1. You can replace kantola with bitter gourd,bottle gourd or ridge gourd and follow the same process.In case if you are using bitter gourd,add salt and turmeric powder to the bitter gourd pieces and leave them aside for 15-20 mins and squeeze to remove extra water and follow the same process,this way it removes the bitterness of bitter gourd.
  2. Instead of sesame seed powder you can even use telagapindi in the recipe.
akakarakaya kura

back to top