Bende Sannapolo / Okra Spicy Dosa

Sannapolo is spicy dosa usually prepared using coconut based masala. It is usually served as a side dish with rice. Cabbage, drumstick leaves and tender bamboo shoots are commonly used to prepare sannapolo. Okra/ bende is not usually used in sannapolo, but i gave it a try and it came out well. Hence decided to share this in blog. This recipe is not authentic konkani method of preparing sannapolo, but it tastes good though.

Ingredients:

Okra/ bende - 10
Onion - 1 small
Rice flour - 5 tbsp
Cornflour - 1 tbsp
Red chilly powder - 2 tbsp
Salt to taste
Hing/Asafoetida - A pinch
Turmeric powder - 0.25 tsp
Cumin powder -1 tsp
Lemon juice of 1 small lemon
Oil for shallow frying

Procedure:

1. Wash the okra and pat them dry using kitchen towel.

2. Chop the okra into small and thin discs.

3. Chop the onions into fine pieces.

3. Add all the ingredients except oil and mix well. Add little water to make the batter. Adjust amount of salt and spices as required.

4. Heat a pan and add little oil . Spread small dosas with the batter. Spread them as thin as possible.

5. When the dosa are cooked on one side, flip them and cook on the other side as well by brushing little oil.

6. When the dosas are cooked well on both sides, remove them from pan.

Serve these spicy dosas or pancakes as a side-dish with hot rice and daal !!

Spicy Roasted Chicken Drumsticks

Spicy roasted chicken drumsticks is another chicken recipe which i prepared on a lazy afternoon. It is simple, yet delicious and can be prepared easily without much preparation. The chicken is pan roasted with minimum oil, and hence it is low in fat. Juice of lemon and spices in tandoori masala makes this absolutely finger-licking !!

Ingredients:

Chicken drumsticks - 4 pcs
Lemon - 1
Salt to taste
Ginger-garlic paste - 1 tbsp
Red chilly powder - 2 tbsp
Pepper powder - 1 tbsp
Hung curd - 1 tbsp
Turmeric powder - 1/2 tsp
Kasoori Methi - 1/2 tbsp
Cumin powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Tandoori masala powder - 2 tbsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - Handful

Procedure:

1. Remove the skin from chicken drumsticks. Wash and clean it thoroughly and make deep slits on it.

2. First marinade the chicken with lemon juice, salt, red chilly powder and ginger-garlic paste for 10 minutes.

3. Now add pepper powder, curd, turmeric powder,kasoori methi, cumin powder, coriander powder and 1 tbsp tandoori masala to the chicken and marinate for 20 more minutes.

4. Now put the chicken pieces in a pressure cooker, and cook them up to 3 whistles without adding any water.The stock of chicken is enough to cook it.

5. Heat oil in a pan and add 1 tbsp oil. Add mustard seeds. When mustard splutters add handful of curry leaves and roast it well.

6. Now add cooked chicken pieces along with the stock and cook it by constantly flipping it. The spices in stock coats the chicken and it slowly evaporates. Continue to roast the chicken further until it is fried well on all sides.

7. When the chicken is roasted well, add a tbsp of tandoori masala and saute well. Let the masala coat the roasted chicken. Continue to cook for few more minutes.

Serve the spicy chicken drumsticks as an appetizer with lemon wedges and onion slices !!!

Egg Masala

Egg Masala is a quick and easy side-dish. It is basically boiled eggs cooked in Indian spices . The masala is of semi-dry consistency and it goes well with steamed rice, chapati, dosa or even idli. It is very spicy and tasty too!

Ingredients:

Boiled eggs - 4

Onion - 1 large

Tomato - 1 medium

Green chilly - 1

Ginger-garlic paste - 1 tsp

Mustard seeds- 1 tsp

Cinnamon - 1 inch

clove - 2

Bay leaf - 1

Cumin seeds - 1/2 tsp

Curry leaves - few

Red chilly powder - 1/2 tsp

Pepper powder - 1/4 tsp

Turmeric powder - a pinch

Kitchen King Masala - 2 tbsp

Tandoori Masala - 1 tbsp

Kasoori Methi - 1 tsp

Cashewnuts - 15 

Coriander leaves - 4 tbsp

Oil -  2 tbsp

Procedure:

1. Soak cashews in warm water for 30 minutes and blend them into smooth paste.

2. Heat oil in a pan and add mustard. When mustard splutters add curry leaves, bay leaf, cinnamon, 

clove and cumin. Fry the spices for few seconds without burning. 

3. Now add finely chopped green chilly and saute well. 

4. Add onions and fry till it becomes golden brown. Now add ginger-garlic paste and saute well till the raw smell goes off. Add tomatoes and saute till it is cooked and becomes mushy.

5.  Add red chilly powder, turmeric powder, pepper powder, kasoori methi and saute well. Add Kitchen King masala and tandoori masala and fry well for few minutes. ( You can use any other    

good masala powder instead)

6. Add the cashew paste to the masala and mix well. Add little water if the gravy is very thick.

7. Add salt as required and cook the gravy for few minutes.

8. Make slits on the boiled eggs and add them to the gravy. Cook till the masala thickens. 

9. Garnish egg masala with finely chopped coriander leaves and serve hot as a side dish!

Egg Curry in Coconut Masala / Motte Randayi

This is a simple and aromatic egg curry prepared with boiled eggs and ground coconut paste. This goes well as a side dish with rice or chapati. The roasted spices add nice flavor to the dish.

Ingredients:

Eggs - 4 or 5
Onion - 1
Coriander seeds - 1 tsp
Curry leaves - around 1/4 cup
Dry Red Chillies - 5
Coconut - 3/4 cup (Fresh/Frozen/Desiccated)
Tamarind - a small gooseberry sized ball
Cinnamon - A small piece around 1 inch
Clove - 2
Cardamom - 1
Cumin - 1/2 tsp
Peppercorns - 3
Mustard seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Ginger-garlic paste - 1 tsp
Coriander leaves - 2 tbsp (Chopped)
Salt to taste.
Oil for seasoning

Procedure:

1. First boil the eggs. Remove the shell and cut them into half. Keep the eggs aside.

2. Finely chop the onions and keep it aside.

3. Now heat oil in a small pan and add coriander seeds. Saute for few seconds and then add dry    
    redchillies and curry leaves. Saute well. Add half portion of chopped onion and saute well till the       onion turns translucent. Then add desiccated coconut ( you can also use frozen/ fresh coconut.             Fresh coconut is the best ) and saute for few minutes till all the spices are roasted well and coconut     turns light brown in color. Make sure not to burn the spices.

4. Grind the roasted spices by adding tamarind, clove, cinnamon, cardamom, cumin and peppercorns.     Add little water while grinding and make the masala into smooth paste.

5. Heat little oil in a kadai and add mustard seeds. When mustard splutters add curry leaves and saute     for few seconds. Then add chopped onions and saute well. Then add ginger -garlic paste and saute     till the raw smell goes off and onions turn golden brown. Add little turmeric powder and then add       the ground coconut masala paste to the sauteed mixture.

6. Adjust the consistency by adding little water if the curry is very thick. Add salt as required and
    bring the curry to boil. Boil for few minutes till the raw smell goes away.

7. Add the boiled eggs and mix well. Garnish with fresh coriander leaves.

Egg Curry in aromatic coconut masala is now ready to relish !!!