Khara Aloogadde, Basale Hashi and Khara Mandakki

Khara Aloogadde 

This is good to eat on its own or you can serve this a side dish with chapathi or rice. Here is what you need to make khara aloogadde..

Ingredients:
Baby Potatoes-10 (pressure cook potatoes with enough salt for 3 whistles. Drain excess water and refrigerate for 3-4 hrs. Deskin them and keep ready)
Green chillies -4
Grated fresh coconut -2tbsp
Cumin - 1 tsp
salt
Oil -1/2 tbsp
Mustard, Curry leaves
Prep: Grind to coarse paste : chillies, coconut, cumin and salt.
Heat oil in a non-stick pan. Add mustard. When mustard stops crackling add the chilli coconut paste and deskinned potatoes.
Stir and fry till all the paste gets coated to potatoes and the whole mixture is hot.
Garnish with coriander if you have any and serve.

Tip : More chilli, tastier is the dish there is a thril is saying aah, aah and eating  :P  ;-)

 
Basale Hashi

Basale hashi recipe is from Sushma of Savi Ruchi blog. She was very happy to share her sis-in-law's recipe with me when I approached her. Thanks sushma, we all enjoyed hashi to the fullest!
"Basella alba is the botanical name and it is called Basale Soppu in Kannada, Valchi Bhaji in Konkani, Pui Shak in Bengali, Bachhali in Telugu. It is most commonly used in Indian, Srilankan, Chinese and Vietnamese cuisi says WIKI . The soppu gets slimy as you chop them just like ladies finger/Bendekayi/Bhendi and hence it needs bit frying to get rid of that sliminess while making hashi. Here is the recipe:

You need the following to make hashi :
Basale Soppu - 1 bunch (chopped leaves and stem made 1 cup, 1cup holds 100ml of water)
green chillies - 2
grated fresh coconut -1tbsp
salt
beaten curd - 1/2 cup
oil -1tsp
Tampering Ingredients : 1/2 tsp oil, few seeds of mustard, 1/2 red chilli broken, hing/asafoetida

1. Chop basale soppu and stems separately.
2. Grind to a coarse paste : chillies,coconut,salt 
Note: I just used the same mixture I made for  aloogadde, so cumin is a extra ingredient here.

3. Heat a tsp of oil in a non-stick pan and add chopped stems first stir and fry till they are soft, next goes chopped leaves, continue to fry till the sliminess in the leaves is not seen.
4.Trasfer these leaves to a bowl, add ground chilli coconut paste, beaten curd and mix.
5.Do the tampering by heating oil and adding the ingredients in the order mentioned above.
6.Pour the tampered oil over hashi mix and voila it is ready to be served with rice/chapathi.

Khara Mandakki

I made a bowl of Khara Mandakki for Challenge event of Veda. I am not sure whether this qualifies. I am waiting for Veda's reply, to e-mail this recipe and pic to her.

You need :

Oil : 2tbsp
Mustard : 1tsp
Garlic Pods : 4 chopped into fine pieces
Peanuts : handful
Green Chillies : 8 (chopped into rounds)
Roasted gram/hurgadle/kadale poppu : handful
Curry Leaves : leaves from 3 lines
Turmeric : 1/2 tsp
Hing/Asafoetida : 1/2 tsp
Puffed Rice/Mandakki/Mandalu/Puri - 100g (Microwave for 2-3 seconds if they are soft)

1.Heat oil in a wide pan, I use Prestige cooker pan, easy way!
2.Add ingredients in the order mentioned above. When should you add the next ingredient ?
        1. Mustard should stop spluttering before you add garlic
        2. Garlic should turn brown before u bring in peanuts
        3. Let peanuts brown and become crisp before you add green chillies
        4. The moisture from green chillies should evaporate and chillies should turn crisp then add roasted gram
        5.Next goes turmeric, immediately jumps curry leaves. Leave curry leaves for a while.It emanates nice aroma when it gets crisp
        6.Now sprinkle asafoetida/hingu pudi, wait for a sec you start feeling hungry with the aroma of hing now it is time to add salt and puffed rice and switch off the stove.
         7. Remove the pan from the stove and keep it aside . This is a imp step
         8. Mix puffed rice thoroughly with other ingredients and leave it aside for next 5-8 mins before you start munching it ....

To make it extra rich : Add thin coconut pieces and cashew nuts. Add them just after peanuts turn brown n crisp. Cashew goes first let it brown next goes thin slices of coconut.

Do not add shredded coconut/dessicated coconut.

Do not forget to munch crispy peanut with spicy chillies and tasty curryleaves with puffed rice and in-btw if you get a roasted garlic piece it is just an aaaha... pleasure while you enjoy them :) 

22 comments:

Cham said...

Khara mandakki is my husb favo. He took care to make & show it for me :) Because I never had one :( He is expert to make this simple snack, I guess it is famous on roadside right?
Basale soppu is new to me, but sounds delicous with dry spicy potatoes.

Sireesha said...

Every dish is Fabulous and Scrumptious Lakshmi :)Khara Mandakki is my favorite one..can eat it anytime...

rekhas kitchen said...

hmmm lakshmi this khara mandakki remainds me Bangalore days ohhh khara aloogadde mouth watering yum yum yummy

srikars kitchen said...

wow... nice entries dear... Really delicious.. Sounds great... nice click as well...

Sushma said...

wow!!, chennagide hashi photo.
naanu sadyadalle madthene ;)
I'm happy to hear that u enjoyed eating hashi.
nange avalakki (chooda avalakki) recipe beku, nimma blog nalli idya?

DEESHA said...

wow i love all the three .. looks really nice lakshmi

Happy cook said...

Wow all of them are delicious, but whati would live to have is Khara Mandakki now a the moment

LG said...

@ Sushma,
illi nylon avalakki sigolla, innu karida avalakkige recpe ide blog alli.

@Cham,
so nice of your hubby to make it for u. ummm not really a street food types, but every house has it :D

@ Happy,
Please take that whole bowl, or shall i parcel it 2 u? :)

@ All,
thanks so much for coming :)

Asha said...

I HATE YOUUUU!!!!! ;D

Kitchen work is on full swing, can't step in there now at all. I running awaayyy to where you are,NOW!

n33ma said...

nice recipes..all from Mysore!

Uma said...

Khara Mandakki wow...lovely Lakshmi

Madhu said...

Basale soppu is very new to me, never tasted it. delicious recipe with aloogadde, and kara puri drool.. you can send this to Sunday snack event if you wish to. have a nice weekend Lakshmi.

LG said...

@ Madhu,
Thanks for reminding me about the snack event. Will send it there.

Uma&n33ma,
thanks for coming :)

Anonymous said...

Hello Lakshmi, Nylon avalaki is available in serangoon rd...if u know woodlands ganga fine dining resturant....! opp to that there is hdb houses ...there is a stores called peshavaies(small store)(Maharastian stores) i had bought couple of times..sometimes the stock gets over...when u go there if u r lucky u might get.. lol
rgds
Mangala

Uma said...

mmm. lovely recipes. All of these are so mouth-watering.

Priya said...

WOw fabulous recipes LG...mouthwatering..

pls collect hardblogger award from my blog .. u deserve it...

http://priyaeasyntastyrecipes.blogspot.com/2008/10/hard-working-food-blogger-award.html

Anonymous said...

very nice and interesting website. I am going to viit this site more often from now.

Kitchen Flavours said...

This is something called as comfort food. Looks gr8.

LG said...

@ Priya,
Thanks for the award.

@ Anonymous,
It would have been nice to know your name, but I am glad that you liked and will be coming to TOM regularly. Enjoy your stay at TOM.

@ Mangala,
Thanks ri, I will pay a visit to the shop.

Veda Murthy said...

lg...send me the 1st and the 2nd recipe 3rd one mandakki is good too...u can omit peanut and hurgadle and repost it or my event!

Veds

Veda Murthy said...

sorry 2nd one has beaten curd rgt...that wont fit in..but would love to have the mandakki and alu recipes

LG said...

@ Veds,
I think I have one interesting mandakki recipe for your event. Will post it soon.