June 28, 2010

Red chilis chutney/Ranjaka

Ranjaka is a hot red chili chutney usually served with bhakri/roti in karnataka. It can also be used as a red chutney for bhel or any other chaat dishes. It is made of fresh red chilies, however dry red chilies can also be used instead of fresh ones.

15 dry red chilies medium hot (Can use extra hot chilies instead)

1 clove garlic

1 tbsp lemon juice



Soak red chilies for 2 hours. Grind them into paste along with other ingredients adding very little water. Store in a air-tight container in refrigerator.

June 16, 2010

Ambode/Dal vada

I found this recipe here. I have written down my measurements below. I followed the procedure though.

Chana dal: 1 cup
Green chillies: 1
Dry red chillies: 2
Pepper corns: 1/2 tsp
Jeera: 1tsp
Hing: a pinch
Curry leaves: 7-8 small
Coriander leaves: 1 cup chopped
Grated fresh coconut:1/2 cup
Cinnamon: 1/2 tsp powder
Ginger:1 and 1/2 inch
Salt to taste
Ghee: 2 tbsp
Raw rice flour: 1 tbsp
Oil for frying
Onions: 1 small Finely cut
Garlic: 1 small clove


Wash and soak the chanadal with hing, peppercorns, jeera, green chilies and red chilies for 1 hr. Crush the cinnamon and cloves separately (this will not get crushed with the other ingredients, if ground together in the mixer).

Drain the soaked chanadal with other ingredients to remove all water and grind coarsely with curry leaves ,ginger,crushed cinnamon and cloves and salt. Transfer to a bowl and mix the grated coconut, rice flour, finely cut coriander leaves and ghee. If using onion and garlic, add the finely cut onions and crushed garlic also. Mix well.

(Ambode mixture)

Make small balls of the ground mixture. Heat oil in a pan. When the oil is hot, reduce the heat, but retain the temperature of the oil. Take the prepared balls in your palm and pat lightly with the fingers and slide into the hot oil, one by one. Turn the ambodes once inside the oil, so that both sides get cooked evenly.

Remove from oil, when both sides are cooked, drain and serve the crispy ambodes with pudina chutney or tomato sauce.

The less experienced can pat the ambodes on a plastic sheet and gently slide them into oils, taking care not to splash the oil.

June 5, 2010

Coconut Almond Cake

Recipe adapted from WWW.indobase.com


• 1-1/2 cups Unsweetened Desiccated Coconut
• 1 cup Unsalted Butter, softened (I used 4/5th cup)
• 2 cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Vanilla Essence
• 1-1/3 cups Sugar
• 1 cup Whole Milk
• 1/2 tsp Salt
• 3 Eggs (I used Ener-G egg re placer: See notes)

How to make Coconut Cake:
Preheat the oven to 175 degrees C.
Now grease a 10 by 2 inch round cake pan and line bottom with a round of wax paper or parchment.
Grease paper and dust pan with flour.
Combine flour, baking powder and salt, mix well.
Beat butter with mixer till creamy.
Gradually beat in sugar on medium speed till pale and smooth.
Add vanilla essence to it, keep stirring.
Beat in eggs, 1 at a time, mixture may look curdled at this time.
Alternately beat in flour mixture and milk in 3 batches over low speed.
Raise the speed to medium and beat batter 1-1/2 minutes till soft, now fold in coconut.
Spoon batter into the cake pan and spread uniformly.
Bake cake in the middle of the oven till golden brown for about 45 to 50 minutes at the temp of 175 C.
Cool cake in the pan on a rack for about 1 hour, then invert onto the rack.
Remove paper and invert again onto another rack to cool completely.
Coconut Cake is ready to serve.

1. Instead of eggs, I used egg replacer. I followed the instructions on the carton. For 1 egg substitute 1 and 1/2 tsp egg replacer mixed in 2 tbsp water. Mix well before adding to the cake batter.

2. The batter shouldn't be kept waiting for too long after adding the replacer. The effect of the replacer reduces if not baked immediately.

3. I didnt not use mixer or food processor as mentioned in the recipe. I did it manually.