Varai Idli

November 5, 2017, 2:09 am

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                               Varai is a tiny white round grain belonging to the millet family.It is called barnyard millet in English and  is an healthy  alternative to rice.They do not belong to the rice family so it is normally consumed during vrat,by people who hold upavas (fasting).It is also called as vrat ka chawal. This is cooked just like rice but when cooked - does not appear as  separate grains, but  are sticky. It is served with sambar or chutney.

There are so many dishes prepared with varai, like khotto,ramdan,varai phanna,varai pulav,varai dosa and varai pongal.You can find varai pongal recipe Here.

Let us today see the ingredients and method of the Idli.

Ingredients:-

1. Urad dhal - 1 cup
2. Varai - 2 1/2 cup
3. Salt to taste
4. Water to grind

Method:-

• Wash and soak urad dhal for 4 - 5 hours.
• Grind this to a fluffy and fine paste,like grinding for normal idli. Transfer to  a big vessel.
• Wash varai twice and soak for just 1/2 an hour and grind for just 1 or 2 rounds in a grinder/Mixer.Mix this together with the already ground urad dhal.Mix very well and keep for fermention overnight.
• Next day morning add required salt and mix well.
• Heat an idli steamer with required water.Grease the idli plates with ghee/oil pour the batter in it and steam for 15-20 minutes.Check for doneness.
• Remove the plates from the steamer and allow it to cool for 5 minutes.
• Remove the idlis one by one and serve with sambar or chutney.

                  I served with hinga (asafoetida) chutney as an accompaniment.

Here is the recipe for the chutney:-
Ingredients :-

1. Coconut - 1/2 cup grated
2. Red chillies - 2 nos roasted
3. Hing (compounded) - small pea sized
4. Raw coriander seeds - 1/2 tsp
5. Tamarind - smallmarble size
6. Sal to taste
7. Oil - 1tsp
8. Mustard - 1 tsp
9. Curry leaves few

Method:-

• Heat oil and fry the hing and let it fluff - switch off flame, remove from the oil and keep aside. 
• Retain the oil to prepare seasoning.
• Grind together coconut,green chillies,red chillies raw coriander seeds,tamarind and salt to a fine paste along with the hing and required water.
• Transfer to a bowl.Add enough water.(This is a very watery chutney).
• Prepare seasoning with mustard and curry leaves in the same oil used to fry hing.

Serve with idli or dosa

This was prepared on Ashad Ekadashi along with gajbaje and madgane.These idlis can be served along with dalithoi,Gajbaje or soyi bhajjil gashi too.You can find the recipes of all the other curries mentioned here in this blog.
Note:-

1. A tsp of methi too can be added while soaking urad dhal.
2. Can skip the procedure of soaking the millet and directly add it to the ground urad batter after washing the millet twice and soaking for 1/2 an hour.
3. With the same batter can prepare khotto,moodo,and ramdan(sannan).To prepare ramdan grease a plate with oil/ghee.After steaming,cool it and cut into squares.

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Methi Dosa

November 6, 2017, 8:02 am

≫ Next: Bhajjil charmburo (garlic flavoured)

≪ Previous: Varai Idli

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                                Methi dosa is a very traditional GSB recipe . The dosa flavoured by methi seeds /fenugreek is very healthy too

Ingredients :-

1. Raw rice   - 2 cups
2. Grated coconut  - 1 cup heaped
3. Methi  - 2 tsp
4. Poha (thin variety) - 2 fist full

Procedure :-

• Wash and soak raw rice for 2-3 hours along with methi seeds
• Grind rice , coconut and methi together to a smooth paste.
• The consistency should be neither too thick nor thin
• Now spread poha over the batter (no need to grind or mix the poha to the batter )
• Add 1 teasp haldi powder on the top too.
• Let it be kept for overnight fermentation.
• In the morning add sufficient salt and 2 tsp of sugar in the batter and mix well.
• Then start making thick dosas ..
• No need of flipping the dosas..

Serve hot with any side dish of your choice !

Bhajjil charmburo (garlic flavoured)

November 7, 2017, 11:32 pm

≫ Next: Thori (black pigeon peas ) Thadsayillele

≪ Previous: Methi Dosa

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                     Charmburo means puffed rice. Bhajjil charmburo is fried puffed rice with the flavour of garlic and chilli powder.This is a time pass snack loved by all.

                          It is very famous in Tamil Nadu as kara pori and in Mangalore/ Bangalore (karnataka) as huri akki/ mandakki/ charmburi etc. My family is a great fan of this bhajjil charmburo,especially the fried garlic in it. We can notice small vendors selling these spicy charmuris near parks,museum or during temple festivals like car festival and navarathri. Plain charmburos are available in shops these days in packets.

             I feel this is a good snack for kids instead of eating the packed chips,biscuits and junk foods available in shops .I have already shared two more recipes, Charmbura usli  Hereand a spicy Chambura upkari/chutney recipe Here in this blog.

Trust me,try this out and it will be vanished in a jiffy. Here is the recipe.

Ingredients :-

1. Puffed rice/Charmburo - 200 gms
2. Garlic flakes - 1 big pod
3. Peanuts - a fistful
4. Roasted gram dal/Pottukadalai/huri kadle - a fistful
5. Mustard - 1 tsp
6. Curry leaves - a few
7. Red chillies - 2 to 3 nos
8. Turmeric powder - 2 tsp
9. Hing -  a pinch
10. Salt -  1/4 tsp 
11. Oil - 1 or 2 tbsp

Method:-

Slightly crush garlic and keep aside.Set the rest of the ingredients ready beside.

Heat a wide kadai with oil,add garlic and fry until they slightly change their colour.

Now add peanuts and fry both until the garlic turns light brown and the peanuts are crunchy.

Keep the flame in SIM flame and add roasted gram dhal,mustard,curry leaves,red chillies, hing,turmeric powder and salt one by one.

Switch off the gas.Keep sauteing so that the mustard splutters,curry leaves and the dal turns crisp.

Empty the charmburo packet fully and mix thoroughly so that all get evenly coated with the seasoning

Mix well for a minute or two. Do not worry if you do not get the colour,It will slowly absorb it in 5 minutes time.

Serve with Coffee/tea or as a time-pass snack watching TV or while chitchatting with your loved ones. Store this in a clean dry bottle with a tight lid.

I like to crush the roasted chillies to flakes before eating.I like to eat this with little finely chopped raw onions in every bite.

Note:-

1. Garlic adds a good flavour to this.
2. Garlic should be fried very well until golden brown to give nice flavour. So fry well,at the same time see that it is not burnt.
3. Before frying garlic please ensure that each and every clove is crushed otherwise there are chances to splutter, which may hurt the face or skin.
4. Adjust all the ingredients as per required.
5. Red chilli powder or sambar powder can also be added to enhance the spicyness if required.
6. Peanuts and roasted gram dhal can be roasted separately and added together later after the garlics are fried.
7. Charmburo always has salt so add very little in the seasoning.
8. Charmburo turn soggy/uncrisp soon if exposed to air for a long time.So always store it in a clean dry bottle/dabba with a tight lid.

Thori (black pigeon peas ) Thadsayillele

November 7, 2017, 11:39 pm

≫ Next: Karibeva Saaru

≪ Previous: Bhajjil charmburo (garlic flavoured)

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                                               Kaali thori or black pigeon peas is one of the favourite pulses of amchi cuisine. Thori thadsayilele is one of the simplest dish from thori .You can enjoy it as a side dish with rice or pejj..So here goes the recipe        

Ingredients :-

1. Cooked thori   - 2 cups
2. Garlic flakes   - 10 to 12
3. Red chilli powder - 3 to 4 tsp
4. Salt to taste
5. Oil & mustard seeds for tempering 

Procedure :-

• Pressure cook the thori till done .
• Heat oil and add mustard .
• Fry garlic flakes till reddish .
• Now turn off the flame and add red chilli powder . 
• Saute for a few seconds .and then again turn on the flame.
• Add the cooked thori immediately , You can add the saaru too ...
• Cook on low flame till the syrup is almost absorbed ..

This dish is now  ready to be  relished . 

Karibeva Saaru

November 12, 2017, 1:53 am

≫ Next: Vastad Roti

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                           Saaru is a thin watery based accompaniment to rice.We prepare varieties  of saaru using simple ingredients  - many of them already documented in this blog by me and my co author friends.Today sharing one more tasty and healthy saaru using curry leaves other than the basic ingredients.Curry leaves has numerous health benefits and it is recommended highly to be included in our diet.Give this saaru a try which is easy and healthy at the same time.

Ingredients:-

1. A handful of curry leaves washed
2. 2 tbsp of coconut
3. 2 tsp coriander seeds
4. 2 tsp toor dal
5. A tsp of zeera
6. 6-8 pepper corns
7. Generous pinch of hing
8. 2-3 red chillies
9. Marble sized tamarind
10. 1 large tomato chopped
11. Salt to taste
12. Coriander leaves few sprigs
13. Sprig of curry leaf
14. Oil as required
15. A tsp of jaggery(optional)
16. Mustard seeds  - 1 tsp

Method:-

• Roast coconut with the curry leaves until it gives out a nice aroma and the curry leaves wilt.
• Roast ingredients listed above from 3 to 8 in the same pan until the dal turns light golden and the seeds splutter.
• Remove to a plate and allow to cool.

• Once cool, transfer to a mixer jar and grind to a smooth paste along with tamarind using water as required.
• Remove this ground paste to a wide pan or vessel...dilute to get desired consistency adding water as required.
• Add chopped tomatoes,salt,jaggery and boil well for 5-8 minutes,

• Just before switching off add the coriander leaves and switch off just after a boil.,, 
• Temper with mustard seeds and curry leaves and close the lid so that the flavours blend well.

                                               The tasty and healthy saaru is ready to be served with rice.

Vastad Roti

November 16, 2017, 10:24 pm

≫ Next: Mitta Gallche ( Brining )

≪ Previous: Karibeva Saaru

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                 Vastad Roti is a Mangalorean dish which is little sweet with mild banana flavour. It is thick but very soft in texture,normally prepared for breakfast.This is  a healthier version of well known Mangalore buns.The dough is the same of buns but instead of deep frying they are tava fried.It is served with GSB favourite Dalithoi.

I have prepared this recipe more healthier by substituting maida with Wheat flour.

Here is the method:
Ingredients:-

1. Wheat Flour/Maida - 1 cup or more
2. Mysore Banana - 2 numbers (can use other varieties if they are very ripe  except Kerala bananas)
3. Curd - 2 tbsp (not  sour)
4. Soda powder - 1/2- 1 tsp
5. Sugar - 810 tsp
6. Salt - 1/4 tsp
7. Jeera - 1 tsp crushed
8. Pepper - 1 tsp crushed (optional- I did not add it.)
9. Ghee or oil for roasting

Method:-

In a bowl mash the bananas,add the sugar,curds,salt , baking soda, jeera and pepper.

Mix well until the bananas become creamy and the sugar is dissolved completely

Now add flour little by little and mix well until they form a soft dough like chapati. Use flour as required .

Pour a tsp of ghee/oil on top of the dough.close a lid and keep for fermentation of 6-8 hours

After 6-8 hours of fermentation take a small quantity of the dough and make lemon size balls.Roll each balls in flour and flatten a little in between palm.

With the help of a roller pin roll each ball like a chapati but a little thicker than usual.

Heat a tava and roast the roti. We can see small bubbles appearing on the roti. Drizzle ghee/oil and flip , roast on the other side too.Until both the sides turn  a little brown.

Repeat the process with the left over dough .Vastad Roti is ready to be served with Dalithoi.

                                                                     Vastad Roti
Notes:-

1. Original recipe calls for maida, For a healthy version I replaced with wheat flour.The result is the same.
2. For morning breakfast mix the ingredients and prepare dough on the previous night itself and prepare the rotis  in the morning.
3. Leftover batter can be kept in fridge and used next day too.
4. This batter can be kept in fridge for up to  3 days ,

Mitta Gallche ( Brining )

November 17, 2017, 1:25 am

≫ Next: Tender Raw-banana Phodis(deep fried)

≪ Previous: Vastad Roti

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                                     In days of yore - when every household had so many fruit trees around their homes - Mangoes , hog plums , gooseberries & the like would be bountiful in their yield . The clever women of the house holds would turn them into pickles , brine them , making murabbas , sun-dry them and whatnot . So that they could relish them the year round even when they were not in season . Let's look into the magic of brining various fruits & veggies . Its the most simple way of preserving fruits for long periods of time with hardly any efforts other than keeping them sterile . But the dishes we can make out of them are just mouth watering .In those days when it was rainy season & vegetables were scarce - these were the only source of side dishes - As they say - you can eat a plate of gruel /paej with just a " mitta galleli ambuli " ( brined tender mango).Not only mangoes , but gooseberries , lemons ,Keerlu ( bamboo shoots ) Raw jackruit bulbs , Ambados ..the list goes on . so many mouth watering dishes can be made from these . So without any delay - let's see how to preserve these ,

      Note :-                    

1. First & foremost choose the veggies that you are going to brine - the freshest & blemish-less in the season . 
2. Choose sun dried bottles or bharinis ( porcelain/ ceramic  jars )  to store them .
3. Do not use plastic or stainless steel utensils for them as they may react to the contents . If you are using plastic - see that they are good food grade ones .
4. Wash them thoroughly & pat them dry with a clean cloth ,
5. After bottling add a teaspoon of black pepper and store in a cool dry place 

    So first let's see the easiest ones - Mangoes , tender mangoes , Hog plums ( ambados ) etc .Choose fresh small or medium sized mangoes & fresh very  tender mangoes with the stalk intact - like in the pic below- 

                            The stalk seals in the flavours .so prefer these to ones without stalks .As stated earlier wash well & pat dry with a cloth . Take a large vessel and add enough water - about 3 cups for one Kg. of mangoes . Bring to a boil - add about one to one & a third cup of salt - preferably the crystallized rock salt .Let it boil  until the salt has dissolved well . Let cool completely ,. Now add the mangoes into the bottle / jar  and pour the cooled water into it .See that they are fully immersed . If not - add previously boiled & cooled water . Also add a tsp of black whole pepper . Usually many find that after some time a black fungus is seen growing at the top of the bottle , The addition of black pepper avoids this and keeps it fresh .

                            These tender mangoes were brined when it was  season in May .I opened this bottle this week & you can see they are perfectly brined without any trace of fungus .The green  you see is the acids  ( deenku ) of the tender mangoes because of the stalks - thus retaining the flavours intact . Same way I had brined mangoes too . They are soft and perfect to made into gojjus / ambo chirdillae. See the recipe for ithere  . Remember to wash well before use & use less salt than usual in the dish you are going to use them .

                                   Now is the season for gooseberries ,. So you can try salting them away so that you can use them later when they are not in season . especially when they are loaded with nutrients - you should never miss making various dishes out of them - you can find many recipes in this blog itself . As mentioned earlier - get fresh ones , wash & pat them dry . Then take a large pan -add three cups of water .add one cup of salt and bring to a boil . When the water is boiling add about 1 kilo of avallos and continue boiling for about five minutes and switch off flame.By then they would have softened a little . Keep a check so that they are not overly softened . 

            Now let the avallos cool completely , Add a teaspoon of whole black peppercorns and bottle it carefully ,If they are not fully immersed - add some previously boiled & cooled water . Store in a cool dry place. 

 Same way for lemons - choose fresh & juicy lemons . Wash & pat them dry.

 Then in a large pan add about three cups of water & a cup of salt . Bring to a boil and then add about 1 kilo of lemons . Continue boiling for about 3  minutes , The skin of the lemons has to only slightly soften , take care that you  do not over boil and break the skin. Let  cool completely . 

Add a teaspoon of whole black peppercorns and bottle them carefully . See that the lemons are fully immersed . If not add some more previously boiled & cooled water . Store in a cool dry place . Wash well before use & remember to use less salt in the dish you are going to use these .

                   

                                  Salting Keerlu ( bamboo shoots) is totally different , Choose fresh shoots ,,they can be tender or the hard mature ones , I would recommend using tender shoots to be used up in making curries when they are fresh itself as they are at their tastiest best then , But when you get an excess - you can salt them away . Clean them and soak them in water for two days - changing the water one or two times . Then drain well and pat dry . Chop them into medium sized pieces . Add a teaspoon of whole black pepper to the salt and mix well. Choose a bottle and add some salt with the pepper in it - at the bottom as a layer. Then add some pieces as a next layer and then again add salt . some more pieces & then some salt . Do this way until you have bottled all the pieces .Add some more salt at the top . Close lid tightly & keep in a cool dry place .I prefer to refrigerate it . Do NOT add water to this . After some days you can see that the shoots have let out water on their own . This will preserve it until your use . Soak overnight to remove the saltiness when you are ready to use this . Also remember to use less salt than usual in you dish as the shoots are already salted , You can find many recipes for salted keerlu in this blog itself !I got a lot of tender bamboo shoots , so I salted them and they are fresh this way.

                  Now for Jack-fruits ! we can salt away the Jackfruit bulbs when they are in season - to be relished later on when they are not in season & when we get a desire to eat them , Choose mature jack-fruits . Cut & remove the bulbs on the same day that they have been plucked from the tree. Choose fruits which have thick bulbs , Do Not use the the thin variety for brining as they will not stay firm & just melt away in the brine .  Nor should they be ripe - the best stage is when they are firm and a pale white in colour .

Apply coconut oil while removing the bulbs , removing the seeds (bikkand ) & the seed skin .  Ensure that the bulbs do not come in contact even with a single drop of water . Choose a jar and line it with salt at the bottom ..Add a layer of the bulbs , then more salt . & so on .Do not fill the jar to the brim as we need space for the water  which will be let out by the bulbs as they brine . Close & store in a cool dry place . When you want to use it , Soak them first in water to remove the saltiness  .

Pic Courtesy - Veena Nayak                    This Mitta gallelle  saal will last a year - but of course Salla upkaris are so tasty & very much in demand that it gets over long before !           I have dealt with most of the popular veggies which are brined .Hope you find this post useful and are able to relish these delicacies !

Tender Raw-banana Phodis(deep fried)

November 20, 2017, 4:50 pm

≫ Next: Konnache Upkari (Kachil)

≪ Previous: Mitta Gallche ( Brining )

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                           I have already posted many phodis ..both tava fried and deep fried versions in the blog.There are few versions from my friends and co bloggers too which can be found in the Archives.Today sharing a unique one ..unique not in the procedure but unique as am using tender raw bananas. Earlier when most of them had  plaintains in their backyard and the plant would unfortunately get uprooted due to heavy strong winds or rains...the tender bananas which lay around would be used in this  way. My friend and co blogger Priya has posted a stir fry using the same.Even now this is not uncommon in small towns and villages but for us who live in cities its kind of exotic.I recently found the tiny tender bananas with my vegetable vendor and I was excited to try this as I was having this almost after a decade.

                                     I have not gone into the details as the procedure remains same as that of my previous deep fried phodis with phodi masolu i.e ground batter ..our traditional method used during get togethers and functions.You can see the detailed recipe and other veggies to be used Here .

Ingredients:-

1. 6-8 tender raw bananas
2. 1/2 cup rice
3. 7-8 red chillies
4. Generous pinch of hing
5. Marble sized tamarind
6. Salt to taste
7. Oil for deep frying

Method:-

• Peel the raw bananas and immerse them in water ..wash well and drain.
• Crush them lightly so that they flatten a bit.
• Drop these into a bowl full of water with a pinch salt so that they don't turn black.
• Grind soaked rice,chillies,tamarind, hing and salt to not so fine a paste using little water.
• Marinate the crushed bananas with the ground paste and keep aside for 20-30 minutes.

• Heat oil in a kadhai and once hot enough..turn the flame to medium high and drop the marinated bananas .
• Fry till they turn out a nice red and crisp flipping once or twice in between.
• Remove on to a paper napkin to remove excess oil.

The delicious crispy phodis are ready to serve during meals as side dish.

Notes:-

1. Use as much paste as required and store the leftover in the freezer compartment.Can be used after a month too..just thaw it atleast an hour or two before using.
2. Check salt and add if required during marination.
3. Be careful while crushing the bananas...if you dont want to crush just slice them into two and proceed.
4. The chillies are not roasted.

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Konnache Upkari (Kachil)

November 21, 2017, 11:11 pm

≫ Next: batato piyava upkari

≪ Previous: Tender Raw-banana Phodis(deep fried)

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                              Purple yam is mentioned as Kon by mangalorean Konkanis and Kachil by in and Kochi side konkanis. It is a tuberous root vegetable,with uneven shape.They are usually in vivid violet to bright lavender colour and also in plain white colour. It has antioxidants  which prevent diseases and controls Blood pressure  to within normal range.

                             This is a seasonal veggie and we prepare a simple and tasty stir fry with this which is usually had as a evening snack.It is usually served dry but my family prefer to eat it with a little gravy along with plain beaten rice (poha).You can find another recipe by a co blogger,prepared with the same vegetable in this blog.

Here is the recipe.

Ingredients :-

1. Purple Yam - 2 cups ( chopped )
2. Mustard - 1 tsp
3. Red chillies - 3-4 nos 
4. Urad dhal - 1 tsp
5. Hing - 1 tsp
6. Curry leaves - few
7. Jaggery - 1 tsp Powdered
8. Coconut - 1 tbsp grated
9. Salt to taste
10. Oil - 2 tsp

Method:-

Remove the skin of the yam and chop into medium size pieces.Wash them and keep aside.

Heat a pan with oil,add urad dal and mustard.when the mustard starts to crackle and the urad changes its colour add curry leaves,red chillies broken into pieces and hing.

Drop the chopped yam pieces and mix well.Add salt to taste and 1/2 cup water.

Close lid and cook till the yam is soft.(it cooks fast).

Add powdered jaggery and grated coconut.cook for 2 more minutes

Do not over cook as it will turn mushy.

Serve dry or retain the water and serve with it. 

Serve hot with a cup of coffee/Tea.

batato piyava upkari

December 2, 2017, 9:00 pm

≫ Next: Pappada Vada

≪ Previous: Konnache Upkari (Kachil)

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                         Batato Piyava upkari means Potato and onion stir fry.This is a very simple and tasty upkari to be had with rice and dal or a good accompaniment with boiled rice porridge.
                          I learnt this from my mother.whenever the curries prepared in the afternoon are got over she prepares this quickly for the night dinner.Potato and onion compliment each other and  gives an awesome taste to the stir fry.This is a good old recipe  - simple & easy to make & very tasty!

Ingredients:-

1. Potato - 2 nos chopped thin and lengthwise
2. Onion - 2 chopped lengthwise
3. Mustard - 1 tsp
4. Redchilly - 2-3 nos
5. Salt to taste
6. Oil - 1 tsp

Method:-

Chop Onions lengthwise and keep aside.

Wash,peel and chop the potatoes lengthwise and immerse in water  - to avoid colour change.( can retain the skin if preferred)

Heat a kadai with oil and splutter mustard in it. Add red chillies broken into two,stir for a second and add the chopped onions.Saute this for a minute or two until they turn soft.

Now remove the potatoes from the water and add it to the seasoning.Add salt and just enough water to cook the potatoes.Close lid and cook till soft.

Serve with piping hot porridge drizzled with ghee or as a side dish with rice and dalithoi.

Pappada Vada

December 2, 2017, 9:18 pm

≫ Next: Gulla Bajji ( without onions)

≪ Previous: batato piyava upkari

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                                       Pappada Vada is a very famous evening snack among Kerala Konkanis which is prepared using Kerala Papads. This is very tasty and remains fresh  a long time - Of course, if your family members allow it to be so 😄 At my house, it gets over in no time 😉😄😋. Even though many may think this is a Keralite snack - this is very popular with Amchis for generations , This is most in demand during festival seasons  & temple festivities  draw near , This will then be made in large quantities to be served to all the guests who would call at home  and eagerly relished . Since this is a simple recipe & a very tasty one ..this is most popular with all to make quickly & in large quantities 
              My Mom makes a variety of snacks like Chakuli, Rontos etc and Pappada vada is one of her specialty. She prepares the Papad herself in order to prepare the Pappada Vada. When we hear the name “Vada”, we think about Udid Vada / Dal Vada which ideally should be consumed within a few hours of preparation to be tasty. However, Pappada vada falls in the category of crispy snacks like Chakuli, Chips etc. The recipe is from my Mom; My elder Sister - Jyothi prepared it while I captured it in the camera. 

Pappada Vadas prepared by me using Kerala Papads bought from outside Kerala Ingredients:- Raw Rice  – 2 Cups Red Chillies - 8 of Spicy Variety Chillies and 4 of Byadgi variety Chillies Turmeric Powder - 1 1/2 tsp Hing / Asafoetida - 2 -3 tsp Besan - 5 tbsp Black Til / Sesame Seeds - 2 tsp Jeera - 2 tsp Kerala Papads - 70  to 80 Numbers Salt - as per taste Oil - for Deep frying Water - As required to make a thin batter  Method:- Wash, clean and soak rice for 3 – 4 hours. Keep ready all the other Ingredients. Grind together the soaked rice, red chillies, turmeric powder, hing and salt to a very smooth batter. The batter should be thinner than the normal dosa batter. Pour the batter in to a wide mouthed vessel. Add besan to this batter and mix well. The batter should have thin consistency (as shown in the pic). Add black Til and Jeera to the batter and mix well . Check the salt and hing and add if necessary. Sun-dry the papad for 30 minutes or till the time the sides starts curling up. This step is quite necessary; else the papad may puff up in the oil and it would not be crispy once it is fried. Heat the oil in a kadai for deep frying.Keep ready, the papad, batter and water in a bowl (to wash your hands). When the oil is hot, keep the flame to low - medium. Dip one papad in the batter and tap it at the side of the batter-container to remove the excess batter and drop it into the hot oil. You can fry up to 4-5 Papads at a time as per the size of your kadai and quantity of the oil used. Checking if the oil is hot enough by dropping a small amount of batter in to the oil Turn the Papads frequently and let it cook on both sides well. Remove the papads from the oil when it turns golden brown on both sides. Please avoid frying it for long as it may turn black in color.  Cool and store the Pappada Vadas in an air tight container. Enjoy the Pappada vadas along with your evening tea. Pappada Vadas prepared by my Sister - Jyothi Notes: -   Kerala style Papad is the one that’s best suited to make Pappada Vada  The batter should just get mildly coated on the sides of papad and so make sure not to use very thick batter. If you use thick batter, the Pappada vada may not turn crispy and the shelf life will be less too. Also, if the batter is having thin consistency, it will make frying of Papad much easier. You can reduce the quantity of besan, but then, after frying, the outside may not be as smooth as you see in the picture.  Mix the batter frequently else all the Til and jeera may go down under in the batter and may not get coated on the papad Please do not dip the papad for a very long time in the batter. If you do so, the papad will break. Hence, dip only one papad at a time. Just tap on the middle of the papad with the spatula after a while of putting the Papad in the Kadai to know if it is cooked well or not. You can clearly hear the sound of the tap if it is done. Using Coconut oil will enhance the flavor and would give the authentic taste The color or texture of the Pappada Vada may vary as per the brand of the ingredients used ( as you can clearly see the difference in the first and the last pictures uploaded.)

Gulla Bajji ( without onions)

December 18, 2017, 5:04 am

≫ Next: Masala Bhimukk/Nelakadalo

≪ Previous: Pappada Vada

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                      Gulla is a variety of brinjal native to Udupi district in South Canara. The famous one being Matti Gulla which is grown exclusively in a small village called Matti and hence the name.I have already posted Kolmbo and Sukke using Gulla. Today sharing one more classic dish called " Bajji " using the same Gulla .These can also be used for making phodis both deep fried and tava fried version which also have been posted in the blog and can be found in the archives.My friend and co-blogger  Asha have already posted bajji using onions...the version I am sharing today is without onions ...though both the recipes are almost similar with same ingredients ...the procedure differs a bit and both my mother and My Mother in law followed the same method.So let's start with the recipe...

Ingredients:-

1. 1 nos Gulla ( if not available can use regular brinjal available locally to you)
2. 1- 2 green chillies (adjust as required)
3. Few sprigs of coriander leaves
4. Small pinch of Hing (gum variety ) OR hing powder
5. Peanut sized tamarind
6. Salt to taste
7. Coconut oil ( optional) as required

Method :-

Carefully chose a gulla without any blemishes ...wash and wipe well..smear some oil and roast on open flame ..turning at regular intervals until all the sides are well roasted and charred.

Once done ... place it in a wide bowl or any vessel and close it with a lid or plate..this helps in peeling the skin .

Once it is cool enough to handle...peel the skin gently..(just in case - carefully check for any worms..if found discard that part) ..you may wash the Gulla once peeled completely to remove any charred skin OR place the gulla in a bowl of water and peel and dip it every time so that the charred skin loosens.

Mash well with a pestle or wooden ladle or back of a spoon as shown below

Mean while grind green chillies,coriander leaves,hing and tamarind coarsely just once or twice in a mixer jar...add a spoon of the mashed gulla ( usually the large chunk is added which remains unmashed properly) and give a round again.

Mix this coarse ground paste to the mashed gulla ...add salt, some water and give a nice mix.

Drizzle some coconut oil and give a mix.

                                The delicious gulla bajji is ready to serve as a side dish

Notes:-

1. If you do not prefer roasting on open flame ..peel the gulla ..cut into two big pieces and pressure cook it and proceed with the recipe.
2. I recommend roasting it as the taste and aroma of charred gulla is something different.
3. Use green chillies depending on how spicy you want it.
4. The purpose of using a small quantity of mashed gulla while grinding is to blend all the ingredients well..also it is good when small kids are having it as there is no fear of them biting into chillies.
5. Wash the mixer and use the same water to add ..you can always add more water as per need .
6. The consistency should neither be runny nor too thick.
7. Some do not add coconut oil..if using just  a drizzle is enough for flavour.
8. Tastes best when consumed immediately but can be stored at room temperature for 2-3 hours and leftovers can be refrigerated.

TIP: Use aluminium foil while roasting underneath the mesh so that the gas is not messy once you finish..just have to remove the foil and throw it away.                                      

Masala Bhimukk/Nelakadalo

December 18, 2017, 5:04 am

≫ Next: Limbiya Kanchi

≪ Previous: Gulla Bajji ( without onions)

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                     Groundnuts being an important source of proteins ,minerals, antioxidants and vitamins that are essential for optimum health. So for vegetarians including groundnuts in their daily diet is very essential , So groundnuts as a snack are welcomed by all - kids & elders . This masala bhimukk/ nelakadalo has been a popular snack of GSB 's . Being an easy to prepare quickly & in large quantities in minimal time - this is especially made when expecting a lot of guests or just as an tea time snack , Its a great timepass snack too popular with kids . I remember my Mave whenever I make this . As kids we would be given handfuls of this to munch on while my cousin would narrate stories for us . 

             So let's get on with the recipe . 

Ingredients :- 

1. Groundnuts - 1 cup 
2. Besan - 1/4 cup or as needed 
3. Rice flour - 1 heaped tbsp
4. Chilli powder - 1  to 2 tsp as per spice level 
5. Haldi powder - 1/2 tsp 
6. Salt as per taste 
7. Oil for deep frying 

Method :-

• Mix the groundnuts , chilli powder , haldi powder & salt together & keep aside for about 20 minutes.
•  Mix both the flours ( besan & Rice powder ). 
• When you see that the groundnuts have let off water ,,add the flours slowly mixing always so that they are well coated with the flours & are separate ( not sticking together ) 
• Toss them in the bowl  so that they get evenly coated , like in the pic below . 

Heat the oil for deep frying till hot . then reduce flame and add the ground nuts in small batches . Let fry till  the outer crust has become crisp . Do not fry on high heat as the insides will remain uncooked & soft .Drain & keep aside . 

Store in air tight containers !
Enjoy while reading a book or listening to music or happily serve to your guests 

Limbiya Kanchi

December 22, 2017, 8:06 am

≫ Next: Surna Ghari

≪ Previous: Masala Bhimukk/Nelakadalo

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                 Pickles are always the demanding ones at every household.We are sure about the quality and hygiene when they are prepared at home.

                          Kanchi is nothing but lemons that have been pickled in salt and their juice with other ingredients like ginger and green chillies and are kept for a period of time.During this process the lemon loses its bitterness and becomes soft.These preserved lemons taste awesome and delight your taste buds especially when a person has low appetite or are sick.This is normally served with gruel/rice /porridge.

                  One of our member/friend Vidya Shenoy gave me big size lemons grown at her home.I pickled them and thought to share the same with you all,hoping that It will be useful for those who are not aware of the pickling process. Please check the notes section given below.

Ingredients:-

1. Lemon - 8-10 (depends upon the size - I used 2 big lemons)
2. Green chillies - 6-8 nos
3. Chopped Ginger - 1 tbsp
4. Salt - 1 cup
5. Water - 2 cups
6. Peppercorns - 1 tbsp
7. Turmeric - 1 tsp(optional, I have not used)

Method

Wash and pat dry the lemons.Chop them into big chunks.(Cut 6-8 pieces from a medium size lemon) Keep aside.

In a pan add  the salt and water,boil until the salt is completely dissolved.Keep this aside to cool.(Do not close with a lid during this cooling process)

In a clean plate mix together chopped lemons, green chillies, ginger and pepper corns.

Now,put these inside a dried,cleaned and sterilized glass bottle.

Now pour the cooled salt water till it reaches the brim.Close tightly with the lid and keep aside for about 25 to 30 days for the lemons to turn soft and a gel like consistency is formed.

Serve with rice porridge/gruel,curd rice.

Notes:-

1. Always sterilize the jars by washing and sun drying them to use  for pickling the veggies.
2. Keep it clean without any moisture.
3. Use the lemon juice spilled while cutting the lemons.In addition can use juice of 2-5 lemons also.
4. Leave one inch of space between the top of the fruit and lid of the jar as it should not touch the lid of the jar.
5. If the lid of the jar is metal,we dont want the salt water to corrode it.
6. Ensure the lid is sealed tightly and let the bottle sit in a dark cool place.
7. Every day or alternative days shake them over a few times to mix thing up.
8. Container and the spoons used should always be dry.
9. After a month they turn completely into a  gel like liquid,now it is ready for use.

Surna Ghari

December 28, 2017, 1:48 am

≫ Next: Mulangi bhutti

≪ Previous: Limbiya Kanchi

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                              There are a lot of varieties of Gharis prepared at Konkani Temples and homes. Surna Ghari is one such type of Ghari that is prepared in temples or during religious functions, especially when the use of lentils is not permitted as part of the rituals/season. This also doubles up as very tasty evening snack and can be prepared within a short time. Quite handy to prepare when you have an unannounced guest visiting your home. I got this recipe from my Father's Sister who is an excellent cook💓💓

You can find other Ghari recipes here : Udida Ghari ; Gabbya Ghari

Ingredients :-

1. Surnu / Elephant Foot Yam – 2 cups chopped / 1 cup mashed
2. Red Chilli Powder – ½ tsp
3. Black Pepper Powder – 1 tsp
4. Turmeric Powder – ½ tsp
5. Jeera – 1 tsp
6. Hing / Asafoetida Powder – ¾ tsp or as per taste
7. Curry Leaves – 2 Sprigs chopped in to small pieces
8. Salt – as per taste
9. Oil – For deep frying

Method :-

• Clean and chop the Surnu into small pieces. Boil some water in a vessel. Once boiled, add the Surnu and cook for 15-20 minutes or till done. The pieces of Surnu should be firm (not mashed) after cooking.
• Drain the water and keep it aside to cool off. Take a mixie jar and grind the cooled off Surnu into a not so smooth paste. Please make sure there are no lumps in the ground Surnu.
• Transfer the Surnu paste into a bowl; add all the other ingredients except oil. Mix well. Check for the taste and adjust salt / hing / chilli powder / black pepper based on your family’s taste-buds.
• Heat the oil for deep frying in a kadai. Keep a little water in a small bowl nearby
• When the oil is hot enough, apply a little water on to your palms (for the purpose of detaching the precooked gharis from the palm while they are being dropped into the oil), take a small amount of Surnu mix, prepare small round shaped balls out of it using your palms and drop them into the oil. Prepare some more Surnu mix balls and then drop them into the oil. Deep fry the gharis by turning the sides until they turn golden brown in color. Take out the gharis and transfer them to a tissue paper to drain off the oil. Keep doing the same until the dough is finished.

Enjoy the Surna gharis along with hot Tea / Coffee

Notes :-

• Usually the gharis prepared in temples or during the religious functions don’t have a round shape as they are made in bulk.
• Please make sure the flames are at medium high when you add the gharis into oil. Then, turn the heat to low flame till the gharis are cooked to ensure the insides are properly cooked.
• Please avoid adding water to the Surnu mixture as the Surnu mix balls may splutter once dropped into the oil and will not hold their shape.
• Applying water to your palms is optional. This is to avoid stickiness and to ensure we get nice, round shaped gharis.
• I had used half the size of a medium yam, enough to fill 2 cups when chopped. This will reduce to one cup, once mashed.
• Instead of Red chilli powder, you can use green chillies too to prepare Gharis

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Mulangi bhutti

December 29, 2017, 4:19 am

≫ Next: Nanchano/Ragi Vodis

≪ Previous: Surna Ghari

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                              Mulangi / Radish is a vegetable that is avoided more than being eaten but my amma used to prepare various dishes using this veggie knowing its health benefits. I have already posted Ambat and Tava fries and today sharing one more recipe bhutti using radish. Again you can find bhutti prepared with other veggies like onion, bitter gourd ,ivy gourd ,cabbage etc in Archives of our blog.Do try all the variations and enjoy.Now let's see the recipe of mulangi bhutti.

Ingredients:-

1. 1/4 th kg of fresh tender radish with its leaves
2. 3/4 th to 1 cup of coconut
3. 4-5 red chillies roasted
4. A tsp of coriander seeds
5. Marble size tamarind
6. 2 onions chopped
7. Oil as required
8. Salt to taste

Method:-

1. Wash the radish and the leaves ..peel the radish and chop them into small cubes along with its leaves
2. Heat oil and add the chopped onions and fry for a while..take care not to brown them..once the raw smell disappears,add the chopped radish and the leaves and mix well...sprinkle some water and close the lid and allow it to cook.
3. Mean while grind coconut with chillies, coriander( do not roast) , tamarind to not so smooth paste using as little water as possible.
4. Once the radish is cooked ,add the ground paste ,salt and mix well..simmer it for 5-8 minutes stirring in between to avoid burning.

                                    Here's a collage to show the various stages

                                       The delicious radish bhutti is ready to serve as a side dish .

Notes:-

1. The radish and the leaves should be tender ..discard the ripened or yellow leaves.
2. The curry is usually dry so add water carefully while grinding.
3. Do NOT roast the coriander seeds while grinding.
4. If you feel the curry is too dry ,,can sprinkle some water while stirring but take care to just sprinkle and not pour.

Nanchano/Ragi Vodis

January 2, 2018, 12:20 am

≫ Next: Avalya Sassam

≪ Previous: Mulangi bhutti

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                    Vodis or sun dried fritters are  very much a part of GSB Cuisine , Summer time is - when the sun is at its  fiercest - is the time many venture out on to their terraces - early in the morning  with their vodis batter and spread out the vodis , The sun plays its part in quickly drying them out . This is made in large quantities to be stored in air tight containers . So that whenever a need arises . the vodis are just fried and used for making nanchonya  Uslis, 

                 This recipe for the vodis & pics have been so kindly provided by my dear friend -Jayanthi Kamath .  Thank you so much for this  Jayanthiakka 

 So lets see how to make these vodis 

 Ingredients - 

1. 1 cup of  the whole  nanchano , Ragi / Finger millet . 
2. 1 tsp of hing 
3. Chopped green chillies - as per your spice level 
4.  1 tsp of mustard seeds 
5. Salt - just a little 

Method :-

Soak the nanchano overnight ,

 Next morning grind this in a mixer to a smooth liquid adding sufficient amounts of water . Now strain this milky liquid with a strainer or a clean white cloth  to remove the husk . 

Do this two more times so that you get a smooth batter without any husk . Collect the batter & discard the husk .

Now measure the batter in to a thick bottomed  kadai. This was 3 cups of juice. so add same amount of water . So now added to it little salt and 3 cups of hot water.

Keep the kadai on the medium flame and keep stirring till it becomes thick as shown in the  video below .

Now add a teaspoon of hing dissolved in a little water , Mix well and then switch of the gas and let it cool. In between keep stirring the batter , so that no lumps are formed. When it is almost cool add chopped green Chillies  and a little mustard and mix thoroughly . You can start spreading the vodis with your hands by dropping small amounts on a cloth or a plastic sheet as shown in the pic below . You may not need a spoon.

Let this dry for  a day in the sun . Usually they will detach on their own after a day in the hot sun . Next day keep the under side up so that part too dries well ,. Totally you may need  4-5 days of sun drying ( according to the severity of the sun in your place )  to have them crisp .

Here is a pic of the sun dried vodis 

Store them in an air tight container when completely cool  . and use as per your needs to make usli . 

Notes :- 

 Use only a little salt and not as normal - because the batter will shrink and reduce in size  and so will taste just right & not salty. 

Use dry hands while handling the dried vodis .

Avalya Sassam

January 5, 2018, 4:26 am

≫ Next: Potato Capsicum Upkari

≪ Previous: Nanchano/Ragi Vodis

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                                      Avalya Sassam used to be my childhood favourite  side dish , Brined gooseberries  / mitta gallelle avalos are used in this . So the sweet after taste of the avalos lingering in our mouths made us ask for more . Amma had to keep on making this until the stock got over and then she would warn us not to ask anymore - until the next stock was ready, Fpr brined avalos -  find the recipe here 

                   So lets see this easy ready in two minutes recipe - and this really takes only about two minutes 

Ingredients :- 

1. Brined Avallos  - 4 to 5 
2. Green Chilli - 1 
3. Curds - 1/2 cup
4. Mustard seeds -1 tsp 
5. Jeera - 1 tsp 
6. Curry leaves - 4 to 5 
7. Salt - a pinch 
8. Oil for tempering 

Method :- 

• Take out 4-5 avallos from the brine & wash carefully . 
• Take out the seeds by breaking the segments .
• Now add the segments and chillli in a mortar and mash with the pestle coarsely . You may also use a mixer for this .
• Transfer to a bowl and add the curds .
• Prepare a tempering with the oil , mustard seeds , jeera and curry leaves . 
• Pour over the ground avallos and mix well  
• Add salt only if necessary .

Enjoy as a side dish with rice , Since Gooseberries are a treasure hold of nutrients ,,include this more often in your children's diet .

Potato Capsicum Upkari

January 10, 2018, 10:26 pm

≫ Next: Chapathi

≪ Previous: Avalya Sassam

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                           Today am here with one more combination of Upkari which is my favourite ..my amma used to make it for us and now I do it for my daughter as this combo is her favourite too.There is nothing much of a recipe here .So I have not gone into detailing.Do try and enjoy this combo too along with other varieties of Upkari from our blog.

Ingredients:-

1. 5-6 Potatoes
2. 2 capsicums
3. Tsp of mustard seeds
4. A sprig of curry leaves
5. Generous pinch of hing
6. Pinch turmeric powder (optional)
7. A tbsp or 2 of coconut
8. Oil a tbsp or as required
9. Salt to taste
10. 1-2 red chillies

Method:-

• Chop the potatoes into small cubes and immerse them in a bowl of water.
• Chop Capsicums also in the similar way as that of potatoes.
• Heat oil in a pan or kadhai..add mustard seeds,when they splutter add curry leaves,red chillies, hing and stir..add turmeric powder and stir again.
• Now add the chopped potatoes and capsicum and mix well.
• Add salt,coconut ..sprinkle some water and mix again.
• Close with a lid and cook on low flame for 10-15 minutes or until done stirring in between to avoid burning.                                                      

The tasty Upkari is ready to be had with our lunch or dinner as a side dish.

Notes:-

1. Be careful while adding water as some potatoes cook very quick..so adding too much water at the beginning may make them mushy.
2. Adding turmeric is optional ...I have just added a pinch.
3. I sometimes chop the veggies into thin long slices.

                                                 Here's a picture of upkari when chopped into long slices

Chapathi

January 11, 2018, 5:12 am

≫ Next: Varai phanna (little millet upma)

≪ Previous: Potato Capsicum Upkari

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                                Chapathi is a flat bread which is also known as roti.It is made of whole wheat flour commonly known as Atta. It is one of the staple food of India,and we GSBians also include it in our diet  - prepare this during normal days  and fasting  days. Earlier they were served to kids - by mixing sugar and ghee,and applying it on the hot chapathis and  then rolling them up ..Kids enjoyed it a lot. But as a kid I was not a big of this until I started relishing chapatis with a spicy curry.

                Making a soft chapathi is a great challenge cum dream for all beginners. As I still remember the days where it used to turn crisp like papad or hard like a disc. But once we learn the trick, then this is one dish that can be prepared in minutes.Here I would like to share my version of the recipe keeping in mind that it would help the beginners to try out soft chapathi.

Ingredients:-                                                                                                                         

1. Wheat flour  - 1 cup
2. Warm Milk/ Water - 1 cup (1/2 cup milk + 1/2 cup water) + extra normal water
3. Salt - 1 tsp (adjust as per taste)
4. Ghee/oil - 1 tbsp

Method:-

Take the flour in a bowl , add salt and 1/2 tbsp ghee

Now gently mix this mixture with  clean fingers to give a crumbly texture to the flour

 Now slowly pour the milk first and slowly start mixing,add water little by little as per need and mix to form a soft and smooth dough. Be cautious  while adding  water as more water  may lead to a very sticky dough.Make sure there is no flour left in the bowl.Knead the dough for 10 minutes on a flat and clean kitchen surface.Leave it aside covered with a wet cloth for about 15 - 20  minutes.

After 10 minutes knead again once and then make small round balls from the dough.Take little plain flour in a bowl,dust the balls with the flour on either sides.Take rolling pin and start to roll to a circular or square shape.Do not use too much flour at this stage to dust the balls (unless it is too sticky) as it will lead to a hard chapathi.

Heat a tava on medium -high  flame,when it is hot enough place the rolled disc on it and wait .When you  can see small bubbles appearing - lift and flip to fry on the other side for another two minutes.Similarly flip both the sides again once more and then remove on a plate.Apply ghee on both the sides of the roasted chapathi. Ghee or oil can also be drizzled while roasting on tava itself.

Similarly continue with the rest of the rolled balls and keep covered in a hot case/casserole.

Serve hot and soft chapathi with any gravy or sabzi. Early  days chapathi &  batata bhaji was very famous.Now we serve with any side dish preferred by our loved ones.

For sweet stuffing mix a tbsp of sugar to a tbsp of ghee mix well and spread on the chapathi when it is little warm.Roll and serve.Can be packed for tiffin box.

For phulkas 

After frying each side once on a tava for a few seconds  - place the half done chapathi on a roti grill placed on gas burner.Just keep for a minute on either sides and remove as soon as it has puffed up . Apply ghee on both sides .See the picture shared below.(I learnt this art of phulka making from my friend Jayashri Baleri, a co blogger in this blog.