Unlike Bangalore, Belgaum we don’t find any chats at Kumta . So what is the first thing that comes to mind when we think of an evening snack in Kumta?? We can find many small shops(goodangadi) or carts with samosas, Jalebis, Batata vadas and other mouth watering dishes. One dish which can be found in such shops and loved by all is “chattambade”. I guess the name has come from “chappat”(flat) “ambade”(vada), not sure though.
I got a mail from Madhura yesterday, saying “From many days i wanted to post you some recipes. This is one of the recipes, you can try and may be post it on your site if you like to. This is the recipe for Daal Vada. This is a starter or you can have it any time as a evening snack.” and there was the detailed recipe :). I felt I have found a big treasure :). I thank Madhura for sending me this delicious recipe.
Please note : Curry leaves and black pepper give a unique taste to this dish. So in any case, do not miss these two. I am saying this because I was not having curry leaves stock so I prepared chattambade without them and the taste was very much different from the traditional ones.
The chattambade that we get at Kumta are much bigger than the picture shown here. Eat one and you will be full :).
Instead of boring you more, I will go ahead with the recipe :D.
Ingredients: Chana Dal 1 Cup Green Chillies 4 Dry red chillies 2 Black pepper seeds 4 Grated coconut 1 tbl spns Curry leaves 2 sticks Hing(Asafoetida) water(a pinch of hing soaked in a Tbsp of water) Oil to fry Salt
Method: Soak chana dal for 2 hrs, remove from the water and keep it aside for sometime.Chop green chillies and curry leaves keep it aside. Grind chana dal, dry red chillies without adding water, to a coarse paste(it should be dry. Do not grind the chana dal to make it a smooth paste, if there is whole daal in it, its fine. It will taste good when you fry it.) add salt and black pepper to the same. Remove the ground masala from mixer/blender and mix it with green chillies, curry leaves and hing water and grated coconut. Make small balls press with your palm to make it flat. Keep oil to heat and deep fry on a low flame. Serve hot with coconut chutney or corriander chutney.
Serves : 4 (Makes around 8 vadas)
Preparation time : 15min
I had a large stock of bananas and carrots with me and that was the time I was learning to bake the cakes. Before that I never knew about carrot cakes. Thanks to google, I found a recipe for banana-carrot cake. It looked very easy. So I baked it.
Grated carrots make this cake very very soft and tasty. One piece of this cake leaves you with full stomach. These days I bake a lot of carrot cakes since I keep a big stock of carrots always :). I will share some of them in coming days.
In the above picture, I have applied a bit of pink cream on the cake, it was just for fun :D.
Madhura baked this cake recently and sent me the gorgeous looking cake picture which I have pasted below. I didn’t know this cake can look so good :D. Thanks Madhura.
Ingredints: All purpose flour or maida 1 and 1/2 cup Sugar 1 cup Mashed ripe banana (about 2 bananas) 1 cup Oil 1/2 cup Eggs 3 Baking powder 2 tea spns Salt 1/2 tea spn Cinnamon 1 tea spn Grated carrot (about 3 med. carrots) 1 cup Chopped nuts(optional) 1/3 cup
Method: Beat together sugar, banana and oil. Add eggs, one at a time, beating well after each addition. Add flour, baking powder, salt, cinnamon mix well. Stir in carrots. Pour into greased baking dish. Sprinkle nuts. Bake 40 to 45 minutes at 350ºF (or until a knife or skewer inserted in the center comes out clean).
Makes 10 to 12 pieces Preparation time : 1 hr
