While Pani Puri and low-fat might seem like an oxymoron, there are ways to achieve the trick.Check this out to see the traditional way of making these. In this recipe I have substituted the regular puri(deep fried) with this store brought ready made baked phyllo shells. I had been eyeing these low-fat mini-fillo shells for a long time now, but then got this idea of using this as puri for “pani puri/golgappa” only a few days ago. They are available in the regular super market in the frozen section. This is more of a procedure than a recipe. You are…
Crispy Urad Daal Vada Medu Vada(Uddina Vade)
Deep frying is becoming a rarity at our house now. Gone are those days when we would have deep fried stuff every week or so and yet managed to keep a tab on weight. OK, OK …..we were young then and we had our fair share of running and playing around and that helped to keep up balance. But then, I do make it on some special occasions. Dear Husband celebrated his birthday few weeks ago and I generously offered him the option of choosing his favorite deep fried food. He agonized as he had a tough job of choosing…
Spicy Rice Toor Daal Cabbage Onion Dosa (Sanna Polo)
This is a specialty in our Konkani (predominantly South Kanara) cooking. There is no good way of naming this recipe; the name that I have used is actually the description of this ‘Polo’. Even though I call it a Dosa, it is not the usual Dosa with urad daal and rice that we are used to. This is not eaten a main dish either, instead this is eaten as a side dish along with rice and plain daal during lunch/dinner. No other subzi, salad is required to go along with this as the taste of the “sanna polo” is predominant…