Madduru Vade

Its a very famous traditional snack prepared in south karnataka and originated from a place near Mysore called Madduru. Its very easy and takes very less time.

Preparation time : 30 mins

Ingredients:

Rice Flour - 1 measure
Maida/All purpose flour - 1/2 measure
Rava - 1/2 measure 
Curry leaves - 2 twig (Finely chopped)
Oinion - 1 medium size
Green Chilies - 2 (Finely chopped)
Ginger Garlic paste - 1 and half spoon
Red chilli powder - 1/4 sp
Kadale hittu/Channa flour - 1 sp
Salt - As per taste
Oil - Deep frying
Plastic sheets

Method:

1. Keep oil for heating in a deep frying pan.
2. In a big mixing bowl add all the above ingredients. i.e Rice Flour, Maida, Rava, Kadale hittu/Channa flour, Ginger Garlic paste, Finely chopped Onions, Curry leaves, Green Chili, Red Chili Powder and Salt as per requirement
3. Add  6-7 spoons of hot oil to the mixing bowl and use spoon to mix well
4. Add water in a small quantity and prepare dough. It should be very hard than Chapati dough.
5. Take a big lemon size dough, place it between a good quality plastic sheet and gently press with your palms. It must be quite thick around 1/4th inch in thickness. You can also choose to roll them but its very important to be bit thick. 
6. Place them slowly into hot oil until Onions are little brown. Remove them into a plate with napkins and serve hot with Green Chutney, Coconut Chutney or with Tomato Sauce. Its makes a good evening snacks during winter. 

Let me know how did you enjoyed this with your family in comments :)

Cluster beans rice bath

Preparation time : 30 mins

Ingredients

• Basmati rice - 1 bowl
• Cluster beans/ Gorikai - (cleaned n cut into 1/2 inch length)  - 1/2 cup
• Onion - 1 medium size 
• Ginger Garlic Paste - 1sp
• Bay leaf - 1
• Mustard seeds - 1/2 sp
• Fresh/Frozen peas - 1/2 cup
• Kadale bele/ Channa dal - 1 sp
• Hunase rasa/Tamarind paste - 1/2 sp
• Bella/Jaggery - 1/2 sp
• Vangi bath powder - 2 sp
• Salt - as per taste
• Oil - 3-4 sp
• Curry Leaves - few.

Method

1. Thoroughly wash the rice 2-3 times and drain the water completely.
2. Finely chop Onions, cut cluster beans into 1/2 inch length wise. 
3. Heat oil in a heavy bottom pressure cooker.
4. Add Mustard seeds, Bay leaf, Channa Dal, Curry leaves n fry well.
5. Add finely chopped Onions, Ginger Garlic paste and continue to fry.
6. Add Fresh/Frozen peas. If you are using dry peas, soak them over night and use.
7. Add Cluster Beans/Gorikai and continue to fry for few mins.
8. Add washed Basmati rice and fry for a minute.
9. Add 2 -3 sp of readily available or home made vangi bath powder. I have used the MTR vangi bath powder. Mix well
10. Add Salt as per taste.
11. Add water. Water must be double the measure of rice.
12. Add 2 sp of Hunase Rasa/tamarind pulp. If you are using readily available tamarind paste, approx 1/4th sp would be sufficient as they are concentrated n strong in taste.
13. Add 1/2 sp of Bella/Jaggery. It will reduce the spiciness and its completely optional.
14. Cover the lid and cook until 2 whistles. Serve hot. It takes hardly 30 mins to prepare. Let me know how did your family liked it in the comments.