Channa Sides

Channa Sides

Fish Fry

For Fish Fry you need the below ingredients:
Fish - cut into 8 pieces
Chili powder- 1 tsp.
Pepper powder- 1 tsp.
Salt to taste
oil - 2 tsp.
Lemon juice- 1 tsp.

Method:
1. Make two to three small slits on fish meat.
2. Mix chili powder, pepper power and salt. Apply the mixture on fish meat (see that the mixture is applied inside the slits too). Let it sit for 1 to 2 hours.


3. Now, heat oil in a pan. Place the marinated fish and roast on both the side till golden brown.


4. Serve hot by sprinkling lemon juice on it.

Palak Soy Chunks Gravy

For Palak Soy Chunks Gravy you need the below ingredients:
Spinach/Palak-1 big bunch
Soy chunks-1 cup
Onion-1 medium size finely chopped
Tomato-1 medium size finely chopped
Ginger+garlic paste-1 tsp.
Green Chili-2 to 3 chopped
Cardamom-1
Cloves-2
Cinnamon-2
Fenu greek leaves/Kasturi methi-1 tsp.
Red chili powder-1 tsp.
Coriander powder-1/2 tsp.
Cumin powder-1/4 tsp.
cumin seeds-1/4 tsp.
Pinch of Turmeric powder
salt to taste

Method:
1.Soak the soy chunks for 15 minutes and squeeze out excess water from it. Chop onion, green chili and tomato.



2.In a bowl, boil one cup of the water and add cleaned palak/spinach. Cook for 3 minutes, drain the water, let it cool and make a paste with the help of blender.


3.In a pan add oil, once its hot add Cardamom, Cloves, Cinnamon and cumin seeds. Add onion fry for till its transparent, next add ginger+garlic paste fry till the raw smell goes.
4.Next add tomato, chili powder, coriander powder, cumin powder, turmeric powder cook till the tomatoes are soft and oozes out oil around.


5.Add Fenu greek leaves, green chili, palak puree cook for 5 minutes. Finally, add soy chunks and salt to taste. Cook for 10-15 minute.



6. When its done it looks as above(first picture).Serve with chapati or rice.

Neer Dosa

For Neer Dosa you need the below ingredients:
Rice-1 cup
Cooked rice/Beaten rice-1/4 cup
Salt
Oil
Water

Method:
1. Soak rice for about 12 hour and beaten rice for 20 min.
2. Wash the soaked rice twice, put into blender along with beaten rice/cooked rice. Make a smooth batter by adding little salt. The batter consistency should be as thick as the coconut milk.
3. Heat the pan and spread the batter with the help of back of the spoon. Apply oil on top and cook by covering the lid (Cook on other side if desired).
4. Now, ready to serve. Goes well with chutney or any side dish.

Uddina Bele Bonda/Crispy Black Gram Buns

For Uddina Bele Bonda you need the below ingredients:
Uddina bele/Split Black Gram- 1 cup
Avalakki/Flattened rice- 1/4 cup
Green chili- 1 finely chopped
Pepper powder- 1/4 tsp.
Coriander/Cilantro leaves- 2 tsp. (chopped)
Grated Coconut- 1 tsp.
Ginger paste-1/4 tsp.
Curry leaves- few (chopped)
Rice flour- 1 tsp. (optional)
Oil to fry.
Salt to taste.

Method:
1.Soak the Black gram for 6-7 hours and flattened rice for about 30 minutes. Make a thick paste of both by adding water little by little. The Constancy should be in such a way that the paste should drop very slowly from the spoon.
2.Now, add Green chilies, pepper powder, coriander leaves, grated coconut, ginger paste, curry leaves, and salt to taste. Mix them well (Add rice flour if the paste is too watery).
3.In a frying pan heat oil, wait till its hot enough. Drop the mixture with the help of spoon and fry till golden brown.
4.Serve hot crispy Uddina bele bonda with chutney or sauce.

Crunchy Chicken Drumsticks

For Crunchy Chicken Drumsticks you need the below ingredients:
Chicken drumsticks-6 numbers
Chili powder-1 tsp.
Coriander powder-1/2 tsp.
Ginger and garlic paste-1/2 tsp.
Cumin power-1/4 tsp.
Garam masala-1/4 tsp.
Egg-1 number
Coriander leaves few
Bread crumbs-1 tsp.
All purpose flour-1 tsp.
oil-4 tsp.
Salt to taste.

Method:
1.In a container add cleaned chicken drumsticks, chili powder, coriander powder, cumin powder, garam masala, ginger+garlic paste and salt to taste. Spread it on chicken well , make sure you slit the chicken before use. So that it absorb all the spices. Add water and soak for one hour.




2.In a bowl beat egg, chili powder, pinch of salt and chopped coriander leaves.




3.Now, remove excess water in chicken and dip it in egg mixture one at a time.



4.Mix all purpose flour and bread crumbs really well. Remove the chicken from egg mixture and roll it over the flour. Do one at a time.



5.Keep the coated chicken aside for at least 10 to 15 minutes.


6.Now, add 2 to 3 tsp. of oil in a pan and roast the chicken all around till done by covering it with lid. Or you can also deep fry the chicken drumsticks. Finally, ready to eat.



Note: You can store the coated chicken drumsticks in freezer for a week.

Bisibelebath

To prepare Bisibelebath you need the below ingredients:

For Bisibelebath powder :
Chana dal/Kadalebele- 1 cup
Urad dal/Uddinabele- 1 cup
Coriander seeds- 2 cups
Cumin seeds-1 cup
Dry red chilies- 1 1/2 cups
Curry leaves-1/2 cup
Grated dry coconut-1 1/4 cup
Tamarind-100 gm.
Salt

Method:
1.Roast the above ingredients separately with little oil till they are golden brown excluding tamarind and salt.
2.Cut tamarind into small bits and heat in a pan on low flame. When it becomes soft, add to the roasted ingredients and make a fine powder along with salt.
3.Store in a air tight container.

For Bisibelebath : (Serves 6)
Rice-1/4 Kg
Tor Dal/Thogaribele-100 gm
Beans-1 cup
Carrot-1 cup
Capsicum-1 cup
Peas-1/2 cup
Onion-1 medium size (chopped)
Tomato-1 medium size (chopped)
Pinch of Turmeric powder
Mustard seeds-1 tsp
Chana dal/Kadalebele-1 tsp
Red chili-4 number (broken)
Curry leaves few
Garam Masala-1/4 tsp
Bisibelebath powder-3 tsp.
Tamarind paste-1/2 tsp.
Oil/Ghee-2 tsp
Salt

Method:
1.Soak the tor dal/thogaribele for atleast 2 hrs. or more and peas overnight.
2.Cook the rice, vegetables(Beans and carrot), tor dal and peas in separate bowl in the same pressure cooker for two whistle by adding water and little salt for each. Wait till it cools.
3.Now, in a big container, mix the cooked rice, vegetables, tor dal and peas by adding tamarind paste.
4.In another pan add oil, mustard seeds,red chilies,curry leaves, chana dal, Onions and capsicum. Fry for few minutes. Add bisibelebath powder, garam masala powder, termeric powder and tomatoes. Cook for few seconds.
5.Add the fried onions into cooked rice and mix well. If the moisture content is less, add water and stir. Finally add salt and cook for two more minutes and serve with potato chips or mixture.

Note:While cooking rice add 2 cups of water for 1 cup of rice. For vegetables, tordal and peas add water till they are emersed.

Chapatis/Indian Flatbreads

For Chapati/Flatbread we need the below ingredients:
Whole wheat flour-2 cups
Luke warm water-1 cup
A pinch of Salt
Oil.

Method:
1.Make a soft dough of wheat flour by adding salt and water. Let it rest for 30 minutes.
2.Add half spoon of oil and kneed the dough well.
3.Divide the dough into six equal parts.
4.Spread the dough with roller pin into five inch circle. Add dry flour, if its sticky to spread.
5.Heat the pan and cook the chapati on both the sides by applying oil.
6.Make all the six chapatis and serve.

Gobi Manchurian

To prepare Gobi Manchurian we need the below ingredients:
Maida/All purpose flour-1 cup
Corn flour-1 cup
Rice flour-1 cup
Cauliflower-1 medium size
Ginger Garlic paste-1 tsp.
Green chilli-3 numbers
Onion-1 medium.
Springs onions/Green onions-1 bunch
Ginger-1 inch.
Garlic-3 cloves
Red Chili powder-1 tsp.
Tomato Ketchup-4 tsp.
Chili sauce-1 tsp.
Soy sauce- 1 tsp.
Salt
Oil for deep fry.

Method:
1.Cut the cauliflower and put them in hot water for 5 min. and spread them on paper towel.
2.In a bowl mix maida flour, corn flour, rice flour, chili powder, ginger+garlic paste and salt. Add water to make a smooth batter. Taste the batter and adjust according to taste.
3.Heat the oil in pan. Once it is hot enough, dip the cauliflower in the batter and deep fry till golden brown.
4.Spread the fried cauliflower on paper towel and allow it to cool.
5.Now, in a sauce pan add the chopped onion, spring onion, green chili, ginger and garlic to the oil and fry for few minutes.
6.Lower the flame, add tomato ketchup, soy sauce and chili sauce according to your taste.
7.Finally, add Gobi and mix it well. Serve hot.

Note: for gravy consistency, make solution of half spoon of corn flour in half a cup of water and add to the sauce pan (before adding the gobi). Cook for few seconds, then add gobi, mix well and serve.

Bansi Rava Uppit/Upma

Ingredients for Bansi Rava Uppit/Upma:
Bansi Rava/Kus Kus-2 cups
Mustard seeds-1/2 tsp.
Kadalle belle/Split bengal gram-1/2 tsp.
Uddina belle/Split black gram-1/2 tsp.
Onion- 1 medium size.
Green chili-4 number
Turmeric Powder-1/4 tsp.
Ginger paste-1/4 tsp.
Gram Masala-1/2 tsp.
Tomato-1 medium size
Salt to taste
Oil/Gee-15 ml.

Method:
1.Chop the onion, green chili, tomato and keep aside.

2.In a vessel add 2 spoons of oil and fry the rava for 5 min. in a low flame till you get a nice aroma.
3.In another vessel add oil wait till its hot. Add mustard seeds, after they crackles add split bengal gram and black gram. Fry for few seconds.
4.Next, add onions and green chilies fry till the onions are cooked. Add ginger paste and gram masala fry again.
5.Then, add tomatoes and cook till it leave out oil around.



6.Now, add three cups of water and salt to taste. Wait, till it comes to boil.



7.Once it comes to boil, bring the flame to low and add rava slowly and stir at the same time. Close the lid and cook for 5 min. in low flame.


8.Now, the uppit/upma is ready to eat. Serves four.

Note: We can also add peas and vegetables if desired.