Snacks on Kamath's Kitchen

Taikile Ambado (Dangar) - Tora leaves fritters

Sat, 12 Aug 2023 14:52:49 +0000

At the onset of monsoon many local plants become available in South of India which can be made in into delicious dishes . One such plant is Senna Tora or “Taikilo” as we call it in Konkani language. We use the young leaves of the plant and make fritters or “ambado” from them.

The recipe is really simple to prepare. We take all the ingredient grind and make a batter, then deep fry the Tora leaves by making small bite sized balls mixed in the batter. These go well with tea or coffee.

The leaves should be plucked from young plants well before the flowering starts. Once the flowering starts the leaves do not taste well.

Photo of young Tora plant by Nikitakamka . License – CC-BY-SA

leaves

Patrado - Steamed Colocasia leaves

Tue, 01 Jan 2019 12:56:00 +0530

This is one of the favorite dishes of G.S.B’s, It is also prepared in Gujarat where it is called as Patra. This dish can be served along with main course and also can be eaten separately as a snack.

Let us begin with noting down the ingredients to make this dish.

Ingredients

1 Cup freshly grated Coconut.
25 pcs of Red Chilies.
40 grams of Tamarind.
1/2 tsp Asofoetida.
1/2 cup of Rice (Sonamasoori).
1/2 cup Moong Beans.
15 colocasia leaves.
Salt to taste.

Method:

First soak the rice and moong beans in water for about 4 hours. Drain the water and keep aside.
Take the grated coconut, tamarind and red chilies in a blender and make a fine paste.
Now add the Rice and moong beans to the blender and make coarse paste.

Khotto - Idli steamed with jackfruit leaves

Sun, 29 Jan 2012 10:33:00 +0530

This Sunday I made Khotto also called Khottige or Gunda. It is a type of Idli which is steamed in baskets made from Jackfruit leaves. Preparing it in Jackfruit leaves basket gives it an unmatchable taste and aroma of jackfruit. It is often served with sambhar chutney or some non-vegetarian gravy too. My son likes it with coconut oil and chutney. My son wanted to eat this dish since many days , so finally he finally plucked some large leaves from a jackfruit tree in our backyard and gave it to me.

My mother makes better khottos than me, there’s always something to learn from my mother. She always stresses the importance of using traditional techniques in cooking, and I find most of her tips right.

So you can start today’s recipe by gathering all the ingredients mentioned below.

Arvi Tikki

Sun, 08 Jan 2012 00:56:00 +0530

I love to make tikkis and experiment with them; while I was chatting about tikkis with my neighbour she told me about Arvi (Eddoe or colocasia tuber) tikki. I tried this recipe and it turned out to be excellent. I have prepared it some 8 to 9 times and my kids finished it instantly. I read about serving this dish with peanut curd chutney which I am going to share in future.

Eddoe or arvi is a simple tropical vegetable, rich in vitamin C, E and fibres. These tubers are also used to make chips.

So without wasting any time get your pen or paper and note down the following ingredients, lets rock and make this dish today. I am pretty sure everyone in your family will love this dish.

Ingredients

Peeled Eddoes or Arvi - ½ kg.
Peeled Potatoes - 4 medium sized.
Finely chopped green chillies.
Coriander leaves - ¼ cup.
Peanuts crushed - 1 tbsp.
Grated coconut - 1 tbsp.
Corn flour - 1 tbsp.
Salt to taste.
Bread crumbs. - 1 cup.
Oil to fry.