THE CHEF and HER KITCHEN

Tuesday, October 6, 2015

Bun Nippat Masala Recipe | Bun Nippat Recipe

'Bun Nippat' is a typical South Indian Burger which is a typical Bangalore style of chaat and is available only at few places even in Bengaluru.A bun is stuffed with Nippat(Rice cracker) and south Indian style salad - onion-carrot mixture and is topped with spiced peanuts and few spices.The preparation process is so simple that if you have all the ingredients ready,it hardly takes 15 mins to assemble everything but it tastes really delicious.

The secret for a good Bun Nippat is a good Nippat and tasty Congress Kadalebeeja(spicy peanuts),I usually get all these goodies from Bangalore.Whenever I get Nippats(Rice crackers) from Bangalore I do no miss preparing this Bun Nippat and Nippat masala as I love these chaats very much. One can use regular Bun but you can replace it with khara bun if you have it in hand,I like it either ways. I usually do not add cheese to my Bun Nippat but if you are a cheese lover, go for a cheese slice and call it as 'Bun Nippat Cheese'.This chaat is quite filling and hence can be served as a snack or as a light breakfast or dinner.

You can check out other Bengaluru style of chaats here:

Bun Nippat Masala Recipe :

Serves 2

Prep time: 15 mins | Cooking time: 5 mins | Total time: 20 mins

Cuisine: Karnataka-South Indian | Category: Chaats/Breakfast

Ingredients:

2 large Burger Buns or Khara Buns

2 Nippats/Chekkalu/Rice Crackers

2 Cheese slices,optional

1/4 cup Congress Kadalebeeja/spiced roasted Groundnuts

1/4 cup Sev

3-4 tbsp Green Chutney

2-3 tbsp Sweet Imli Chutney

1 Onion,finely chopped

1 Tomato,finely chopped

1 Carrot,peeled and grated

2 tbsp chopped Coriander leaves

Red Chili powder,to sprinkle

Chaat masala,to taste

Salt,to taste

Butter,to fry

Method:

Mix finely chopped onions with grated carrot and chopped coriander and keep it aside.
Keep all the items ready before plating them as these are supposed to be make quick and eat immediately.
Slice the Buns horizantally into two halves and apply butter and roast them on tawa until its slightly browned.Remove the buns and keep them on a plate.
Apply 1-2 tsp green chutney on one side of the bun(lower side) and 1-2 tsp of sweet imli chutney on the other side of the bun(top side).You can apply both the chutneys on both the cut sides of the buns.This quantity is personally your choice and according to your taste buds.
Place a nippat on each green chutney smeared bun and apply green chutney and imli chutney according to your preference.
Take a handful of onion-carrot-coriander mixture and place 1 tbsp of mixture on each nippat.
Sprinkle few chopped tomatoes all over.
Sprinkle a pinch of salt,red chili powder and chaat masala on it.Sprinkle them according to your taste buds.
Next comes the layer of sev and congress kadalekayi.Be generous with this as it gives a nice taste to the masala.
Now place a cheese slice if you wish on top of the masala and cover with the other half of the bun which is smeared with sweet imli chutney.

Serve the buns immediately.

Notes:

There is no hard rule for the measurements in the recipe.You can play with those ingredients and also can tweak in the recipe according to your taste buds.
You can use jeera powder instead of chaat masala in the above recipe.
You can even use grated cheese instead of a cheese slice.
I did not use cheese,sev and tomatoes in the recipe as it was not available with me at that moment.But all these ingredients makes this chaat even tastier.

Technorati Tags: bun nippat masala, bun nippat cheese masala, bun nippat recipe, bun nippat cheese, bangalore chaats recipes, chetty style recipes, vysyas recipes, buns recipes, south indian, karanataka chaats recipes

Pongal Gojju | Tamarind Chutney(Stew) for Pongal

Pongal is a commonly served with coconut chutney or sambar in the hotels but at my place it is usually served with a tamarind stew(chutney). I personally enjoy both the combinations with pongal but I prefer tamarind chutney to pair with pongal when it is prepared at home. Pongal itself has lot of variations like - Khichdi as it is called in North India and it is usually served with Kadhi with various variations,Pulagam which is a dry version of pongal and is famous in Rayalaseema region of Andhra and it is usually served with Peanut Chutney,Khara Pongal which is a spicy version and is from the state of Karnataka which does not need any accompaniment or one can pair it with simple coconut chutney.

Coming to today's post - Tamarind Gojju, we prepare 2-3 variations for this tangy chutney.I have already posted a different version of Pongal Gojju where dry coconut is used and today I am posting a version with the fresh coconut.Both the versions are almost similar but the taste and texture varies.

As pongal is very mildly spiced, a sweet,spicy and tangy Tamarind Gojju pairs up beautifully with Pongal.If you have not tried this combination do give a try for a change,I am sure you will like it.You can pair this Pongal Gojju with Ven Pongal, Oats Pongal, Rava Pongal and Pulagam.

Pongal Gojju | Tamarind Chutney for Pongal Recipe:

Serves 2

Prep time:5 mins | Cooking time: 15 mins | Total time: 20 mins

Cuisine: South Indian | Category: Side dish

Ingredients:

1 big lemon sized Tamarind

2 tbsp Jaggery

1/2 tsp Turmeric powder

a sprig of Curry leaves

1 tbsp Chana dal

1 tsp Urad dal

1/2 tsp Mustard seeds

1 tbsp Oil

to grind:

3 tbsp grated fresh Coconut

2 tbsp Fried gram/Chutney dal

2-3 green chillies

1 tsp Cumin seeds(optional)

Salt to taste

Method:

Grind grated coconut, green chillies,fried gram, cumin seeds and salt to a fine paste by adding and keep it ready.
Soak tamarind in hot water and extract pulp and keep it ready.
Heat oil in a kadai and crackle mustard seeds and add urad dal and chana dal and fry until it turns light red in color.Add curry leaves and fry until they wilt.
Add the ground chutney, tamarind pulp,turmeric powder and jaggery and mix nicely and let it come to a boil and simmer it for 5 mins or until reduces to a thick gravy.Switch it off.

Serve it with hot Ven Pongal/ Oats Pongal/ Rava Pongal/Pulagam.

Notes:

You can use even dry coconut instead of fresh coconut.
My mom does not use cumin seeds in this version. I also add it on and off for a different flavor.
Adjust jaggery according to your taste buds and balance the flavours. It should be sweet,tangy and spicy.

Technorati Tags: pongal gojju ,tamarind chutney for pongal, pongal accompaniments ,side dish for pongal

Vinayaka Chavithi Recipes | Ganesh Chaturthi Recipes 2015

'Vinayaka Chavithi' also known as 'Ganesh Chaturthi' is on 17th September. I always look forward for this festival as it is my favourite festival from childhood and we celebrate it in a grand manner. In Karnataka this festival is called as Gauri Ganesha where the previous day before Ganesh Chaturthi - is celebrated to worship the Goddess Gauri and we have a tradition to distribute the Vayanam(a set of items laid together) among the married ladies. I am reposting my recipe collection with few updated recipes so that it is helpful to plan the menu.
The menu differs from state to state. In Andhra, the menu would be like Undrallu, Bellam Kudumulu, Undralla Payasam, Chintapandu Pulihora, Medu Vada, Semiya Payasam or Sago Kheer along with sundal, stir fry, Pappu Chaaru etc.

In Karnataka we prepare Holige for Gowri Habba and on Ganesh Chaturthi we prepare Kudumulu with various fillings or Karida(Fried) Kadubu, Idli with rice rava, Undralla Payasam, sundal, Kosambari, stir fry, Kandunta Majjiga Pulusu, rasam etc. Whereas in Maharasthra Modak or Puran Poli are prepared as main sweets and along with Varan Bhaat and other items on the menu.

I am compiling various set of recipes from all the regions so that it would be convenient to choose according to your preferences.