Mysore Bonda

Mysore bonda is scrumptious and a perfect tea time snack. . It  is so simple to make and tastes yummy. Here is the simple recipe..

Ingredients:

Urad dal-1 cup

Peppercorns 8 to 10

Fresh coconut chopped – ½ cup

Asafetida (hing)- ½ tsp

Rice flour - 1 tsp

Salt to taste

Curry leaves 10 to 12

Green chillis-2

Oil to fry.

Method

1. Clean, wash and soak the urad dal in enough water for atleast 2 hours.

2.Drain the dal and grind to smooth paste adding very little water. (Batter should not stick to your wet finger)

3.To the urad dal batter add salt, chopped coconut bits, curry leaves, pepper corns, and mix well.

4.Heat oil in kadai and keep a small bowl of water to , wet you fingers  to make small desired sized balls.

5.Drop the ball into hot oil carefully and continue with rest of the batter.

6.Lower the flame and Fry the bondas until golden brown in color and make sure inside is cooked well. 

7.Drain the bondas on a paper towel. Serve hot Bonda with Coconut chutney.

Tomato Soup with Homemade Croutons

Tomato Soup with Homemade Croutons

I am Crazy about Tomato Soup, I’m always fond of Tomato soup at any time of the year but particularly in winter.. There's nothing like a quick soup that can be filling, comforting and nutritious There are so many  versions on how to make tomato soup; this is my version of making tomato soup.. So today's recipe is tomato soup which is one of my favorite and the home made croutons. There is nothing better than hot soup with a few scrumptious croutons floating on top make it extra special!

Ingredients:

Tomatoes   -8 to 10             

Onion -1    finely chopped                     

Carrot -1 finely chopped                    

Garlic - 2 finely chopped

Butter   2 tsp                  

Salt     -as per taste

Dalchini- ½ inch

 Bay leaf   -1                            

Black Pepper powder    - ½ tsp    

Sugar- ½ tsp

Croutons for garnishing

For the Croutons:

Bread slices -2            

Olive oil /Butter   -2 tbsp

Salt-   as per taste

Mixed Herbs- ½ tsp 

Method:     

Cut the bread into 3/4 to 1 inch sized cubes. Drizzle the bread cubes with 1-2 tablespoons of melted butter or olive oil. The bread slices will be fried evenly in all sides. tossing to evenly coat. Seasonit with mixed herbs.

 

Method for Tomato Soup:

1.Wash and chop the tomatoes into chunks.

2.In a deep pan, heat the butter and add the bay leaf. When it begins to sizzle, add the chopped garlic , dalchini and onions. Saute for 2 minutes. 

3.Now add the chopped carrots.Cook on medium heat until the carrots are soft. Now add the tomatoes andsmall amount of water  cover the pan with a lid. 

4.Cook for 5-6 minutes until the tomatoes are cooked and all the veggies are done. Remove the bay leaf and make it cool.

5.Blend the cooled mixture until smooth. Use as little water as possible. I didn’t have to use any. 6.Return the blended soup to the same pan and turn heat to medium. if it feels too thick add little water. It should have a pourable consistency.

7.Add sugar and Season with salt and pepper powder. . Garnish with fried bread croutons and serve hot.

*Due to healthy part I didn’t add cream .

Kara Boondi

Kara Boondi is a simple savory .I prepared for Diwali.. It is a crunchy snack. The method for making ladoo and boondi is the same. 

Ingredients:

Gram flour – 1 cup

Rice flour – 2 tbsps

Ghee/clarified butter -2 tsp

 Salt – to taste

Chili powder – 1 tsp + ½ tsp( adjust according to taste)

Asafetida – ¼ tsp

Oil – for deep frying

Cashews – broken (as required)

Ground nuts -2 tbslp

 Curry leaves –as required

Method:

  1.  Mix gram flour, rice flour, salt, ghee / clarified butter ,chilli powder, hing .Then add the baking soda and mix well

2.   Add little water and mix it well without lumps. Then add more water little by little and make a slightly thin batter. The batter should neither be very thin nor thick.

3.   Heat oil in a kadai for deep frying. When the oil becomes hot, to check take the boondi ladle and pour a little batter on the ladle. The batter will fall through the holes into the hot oil. f it drops as perfect rounds then the batter is perfect.

4.   Fry the balls till golden brown till the oil sound subsides to get crispy boondis.

5.  Take it out from oil and drain in tissue. Repeat this for rest of the batter.

6.   When it is done transfer everything to a wide bowl.

7.    Finally fry peanuts, cashews and curry leaves until crisp and Mix the boondis, Toss them to combine. Store in an airtight container