Kokum Saaru - Version -2

June 19, 2016, 11:04 pm

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 I have already postedKokum Saaru version -1 which I learnt from my mother ! Here is another version ! this is a very quick & easy recipe !

Ingredients :-

1. Kokum, fresh deseeded or dried,-10 pieces.
2. 1/2 litre water.
3. Salt.
4. 15 garlic cloves.  
5. 5 red chillies.
6. 1 tbsp oil.

Method :-

• Take water in a vessel, add kokum pieces, salt. 
• Give a tempering of oil, garlic and red chillies. 
• Add it to the kokum water  and  keep it for boiling for at least 15 minutes. 
• Check for salt. 
• Serve hot with rice .

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Kokum Saaru - Version -3

June 23, 2016, 12:03 am

≫ Next: Phanna Polo & Kothambari Chutney

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                 This is a recipe of GSB'S of North Karnataka. I have already given two  kokum saaru recipes earlier . This is an unusual one that includes adding a burnt wood ( usually a coconut shell )  to lend it  an unique  flavour  . Please try this out . 

Ingredients :-

1. Fresh or dried kokums( I have used the fresh ones) - 8 pieces.
2. Water, 1/2 ltr
3. Salt and jaggery(as per your taste , but a must)
4. Green chillies ( chopped ) - 3
5. Fresh coriander leaves, chopped -1 tbsp.
6. Oil - 1 tbsp
7. Mustard seeds -1 tsp
8. Curry leaves -  5
9. Hing  - a  big pinch
10. 2 pieces of freshly burnt wood( coconut shells etc )

Method :-

Take water in a bowl. Soak  the kokums in it  for at least an hour .

Add chopped green chillies and coriander leaves, salt and jaggery.

Make a tempering of oil, mustard,when they splutter add hing and curry leaves.

lastly add  freshly burnt wood pieces in the tempering, Burn the wood piece as shown in the pic below .

Pour the tempering  into the bowl and close the lid immediately .Keep it covered  for some time so that the flavour of  the burnt wood gets infused into the saaru !
 Serve with rice !.

Phanna Polo & Kothambari Chutney

June 23, 2016, 7:57 am

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                         Breakfasts are always a matter of concern for the busy housewife / working woman ! And if it has already been not planned/ arranged  the previous day itself , then she will be at her wits end to whip up a quick , wholesome breakfast for her family ! Here is one such breakfast to save you on those days . Also good for a person who is single & wants a quick easy one without any hassles. This is a recipe from the Kochi side GSB's .
                            This is usually made with maida but you can make it with  wheat atta too which is more wholesome !  Combined with this kothambari chutney , it will make for a great meal & filling too !
Ingredients :-
 for the Polo :-

1. Wheat flour / Maida - 1 cup 
2. Rice powder - 1 tbsp 
3. Salt to taste 
4. For tempering :- Oil , Mustard seeds , Jeera , Chopped green chillies & curry leaves .

Method :-

• Heat oil in a kadai  and splutter the mustard seeds . Add jeera , chopped green chillies & curry leaves .
• In a bowl add the flours & the tempering .Add salt to taste .
• Now add water and mix thoroughly to get a watery batter  .
• Heat tawa   and pour a ladle full of the batter on it .
• Spread thinly or thick as per your wish & let cook on medium flame only !
• Remove when well  roasted ! 
• Serve with a chutney of your choice  .

                    Here I served this with Kothambari Chutney - a favourite of mine . This just tasted heavenly when made by my amma - a hot & tangy one with the subtle flavour of Coriander . Lets see the recipe for this !

Ingredients :-

1. Grated coconut - 1/2 cup 
2. Red Chillies - 3-4 or as per taste 
3. Coriander seeds / kothambari - 1 tbsp 
4. Tamarind - a gooseberry sized
5. Salt to taste
6. Oil , mustard seeds & curry leaves for tempering ! 

Method:-

• Grind all the ingredients  together to a fine paste adding a little water  . 
• Add water according to the consistency you desire - thick or flowing ! 
• Temper the oil with mustard seeds & curry leaves . 
• Pour it over the chutney & keep covered till use . 

                              Enjoy the hot polos with this chutney !

Piyava ghashi

June 28, 2016, 11:47 pm

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                    Ghashi is usually done with pulses and vegetable combo,the most commonly used veggie being surnu(elephant yam).It is always seasoned with mustard and curry leaves.This recipe is an exception as it uses only onions and hence the name Piyava Ghashi ...piyav is onions in Konkani in south Canara.A very simple recipe where the onions are simmered in a coconut gravy but the taste is something you need to experience yourself.Good for those lazy days when you don't feel to do much of elaborate cooking, yet want to have something tasty. 
          As the recipe is very easy with few ingredients ,I haven't included step by step detailing.Do try this delicious ghashi .

Ingredients:-

1. 2 cups coconut grated
2. 5-6 red chillies roasted
3. 3-4 onions chopped
4. Marble sized tamarind
5. Salt to taste
6. Oil for seasoning(preferably coconut)

Method:-

• Cook the chopped onions reserving some for seasoning in a wide pan or vessel in which the curry has to be made.
• Meanwhile grind the grated coconut,tamarind,red chillies to a fine paste adding water as required.
• Once the onions are almost done add this paste to the same vessel along with salt and water as required.
• Boil for few minutes and switch off.
• Heat oil and fry the reserved onions till golden and pour over the curry and close the lid.                   

Serve the ghashi with piping hot rice .

Notes:-

1. The paste should be very smooth and fine.
2. You should feel the onion bites while having the curry,so don't chop too fine.
3. Consistency should be neither too thick nor too thin.
4. Adjust chillies as per your tolerance of spice level.

Bikkand Tallelle

July 3, 2016, 9:06 am

≫ Next: Tingalavre pej upkari

≪ Previous: Piyava ghashi

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                              Here is a very traditional snack. which made best use of all the bikkands / jack fuit seeds that were found in plenty during season ! So dont throw away anymore but make these frys  which will be a hit with Kids & elders equally. So here is the recipe !
.Ingredients :-

1. Jack fruit seeds - Outer  white skin removed and the brown one as much as possible .( you may even retain the brown one ) and halved .
2. Chilli powder - as per  your spice level .
3. Turmeric powder - 1/2 tsp.
4. Salt as per taste .
5. Oil for deep frying .

Method :-

• Clean the seeds and halve or even quarter them .
• In a pressure cooker - add the seeds , Chilli & turmeric powders & the salt .
• Add water to just cover the seeds .
• Pressure cook till they are just done . See that they are not mushy.but like in the pic below .
• Heat to remove any excess water .

Heat a kadai with oil . Drop the bikkands in it  when the oil is hot .

Deep fry on medium heat .

 Be careful while frying as  the oil will turn bubbly . Stir once a while  and remove when the bikkand has turned brown ( the bubbles lessening is a sign that the bikkands are done ).

Remove and let  the oil  drain . Transfer to an air - tight container .

Enjoy as a snack or as a side dish with rice !

Note :- 

              Use  fresh seeds as much as possible . Removing the white skin will be easy too then . You may soak for a while in water if the seeds are too dry .

              You may store them upto  a year too and use when you feel like it !  Choose good seeds with their white skins intact . Keep them in the sun to dry for some time . Then pack them in Sealed packets in the freezer . 

Tingalavre pej upkari

July 9, 2016, 9:51 am

≫ Next: Jeevkadgi/ Gudugo Ambat ( Bread fruit Curry )

≪ Previous: Bikkand Tallelle

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                                Pulses form an important part in our cuisine.We use many different pulses to prepare various delicacies depending upon the availability in different regions.White Navy beans or Tingalavro as we call it in Konkani is one such pulse which is very much used in South Canara.I have already shared few recipes from them like Kolmbo, Bendi and other recipes which you find in this blog.Today sharing with you all a very simple yet tasty recipe of a curry which is done during pejje javan on the auspicious Kodial teru (Mangalore Car Festival).I learnt this from my friend in Mangalore.

Ingredients:-

1. 1 cup of white navy beans (tingalavro) soaked overnight.
2. 1-2 potatoes cut into small pieces (originally the skin is retained ,but I peeled it)
3.  A tsp of mustard seeds
4. 2 green chillies
5. 1 - 2 red chillies
6. A generous pinch of hing
7. Salt to taste
8. Oil for seasoning
9. A tbsp of grated coconut(optional)

Method:-

Pressure cook the navy beans and the potatoes for 3-4 whistles,they should be nicely cooked and mushy but should retain shape.

• Transfer this to a wide pan or vessel and add hing,green chillies ,salt and give a good boil adding water if required.
• Do not add much water as the consistency should be quite thick (dad-dhadi as we say in Konkani).
• Add coconut if using,mix well and after a boil switch off.
• Season with mustard ,curry leaves and red chillies.

 A very easy and quick recipe is ready to be relished with your meals or even with 

pejj(rice gruel).

Jeevkadgi/ Gudugo Ambat ( Bread fruit Curry )

July 10, 2016, 5:34 pm

≫ Next: Eriappe

≪ Previous: Tingalavre pej upkari

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                                                   Jeevkadgi or breadfruit is one such veggie which is loved by all  and blends easily in any gravy. This one is a simple recipe with breadfruit prepared by my amma. A lovely curry which is served with rice as a main course! 
                            

Ingredients :-
1. Breadfruit cut in small squares  - 1 cup
2. Coconut grated  -  1 cup
3. Roasted red chillies  -  8 to 12
4. Tamarind   - a small piece
5. Onion chopped in fine pieces  - 2 tbsp s
Procedure :-

• Cook the breadfruit pieces in some water adding salt.
• Grind the coconut ,red chillies and tamarind to a smooth paste.
• Add this to the cooked breadfruit.
• Add sufficient water to adjust the consistency.
• Let it cook for some time  then switch  off flame .
• Now heat some 2 tsp of oil in a pan ...and fry the chopped onion till brown.
• Pour the tadka over the curry and yourJeevkadgi ambat is ready .

Eriappe

July 11, 2016, 11:21 pm

≫ Next: Urad Rava Machkat

≪ Previous: Jeevkadgi/ Gudugo Ambat ( Bread fruit Curry )

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Many of you would have tasted this sweet  in Kodial Mangalore  and loved it . Now here is the recipe so that you can make it at home itself and get some compliments easily!!

Ingredients :- 

1.  Raw rice - 1 cup 
2. Jaggery  - half ball 
3. Grated coconut - 1/2 cup
4. Cardamom pods  - 3 
5. Beaten rice / phovu - 1/2 cup
6. Tur dal - 1/4 cup
7. Salt  - a pinch 

Method :-

• Soak raw rice with the dal in water for an hour.
• Wash and grind with  the grated coconut .
• When half done,add the  beaten rice and grind to a fine paste.
• Now add the grated jaggery,  salt and cardamom pods and grind  to a smooth consistency 
• Batter should have a consistency like dosa or appo  batter .
• Heat oil in frying pan,drop the paste gently in to  the hot oil ,one ladle full at a time 
• Deep fry till  they have turned golden brown and crisp.
• Remove from oil and remove excess oil from the  eriappos by pressing each one between 2 spatulas.
• Store in air tight containers !

The recipe & pic is courtesy  my friend -Sujatha S Shenoy

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Urad Rava Machkat

July 12, 2016, 7:28 pm

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                                       Machkat or dhoddak is a tasty breakfast dish usually prepared in our households. Its a simple and easy dish which requires no fermentation . Its a kind of thick dosa prepared or roasted in a deep bottomed iron pan or kaayili as you say in konkani . The well roasted dosa in mustard seasoning gives a distinct aroma and taste.

Ingredients :-

1.  Urad    - 1 cup
2.  Rava ( Bombay rava )   - 2 & 1/2 cups
3. Ginger chopped  - 2 tsp
4. Green chillies chopped    - 3 to 4
5. Hing  - 1/2 tsp
6. Oil & mustard for tempering 

Method :-

• Soak urad for 4 to  5 hours.
• Grind it till smooth and fluffy in a wet grinder.
• Now soak the rava in some 2 cups of water  (you can use the same water used to wash the grinder) for some 10 to 15 mins.
• Mix it well with the urad batter .
• Add salt , chopped green chillies ,ginger and hing.
• Now the batter is ready to prepare the machkats.
• You require a deep bottomed pan (preferably the iron kadayi or kaayili ) for making the machkats.
• Heat the pan and pour a tsp of oil and let  the mustard splutter ...
• Now pour one or two ladle full of batter in the seasoning.
• Cover and cook on low flame till its roasted well.
• Flip it and let it roast on the other side too..
• Be patient enough to roast it evenly till golden.

Your machkat is ready to relish. Serve with any chutney or sambhar or any pickle.

Note :-

1. You can also prepare idlies or normal dosas with the same batter.
2. If you are grinding in a mixi then reduce the rava to 2 cups.

Surai Ukde polo

July 17, 2016, 9:17 am

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                     In the eagerness to try new and famous recipes we sometimes tend to forget the age old traditional-simple recipes which were done by our elders.Sharing one such dosa recipe today which is not very appealing to eyes but is great on taste.This is a no ferment dosa recipe and very simple one .

Ingredients:-

1. 1 cup of dosa rice
2. 1 cup of red boiled rice(ukda chawal)
3. 1 cup of coconut
4. Salt to taste
5. Oil as required

Method:-

Soak both rice together overnight.(Check Notes for details).

Next morning grind them with coconut adding water at regular intervals to a free flowing but thick batter.Need not be very fine.Remove to a bowl and add salt and water if required to adjust consistency.

Heat a tava and grease it with oil and pour the batter...spread it fast and as thin as possible.

Drizzle oil on sides and allow it cook  for a minute so that the base is nicely roasted  and flip 

Cook for a minute again and remove to a plate.

Serve with chutney of your choice.Usually we have it with ginger chutney.

Notes:-

1. The ukda rice should be soaked for longer time and that is why its soaked overnight,but you can also soak it at noon or early morning and grind it at night and refrigerate the batter,so that it can be used in the morning.
2. The batter should not be too fine.
3. As the ukda rice takes longer time to break and made a paste ,add water at regular intervals while grinding as and when required.
4. As the batter is of rice ,it should be spread quickly or it will just stick to the tava.
5. I prefer making such traditional dosas on Cast Iron tava,you can also use non stick tava .
6. Both the rice should be in equal proportion.

Dhuddhiya Vodo !

July 17, 2016, 10:05 am

≫ Next: Govaan Polo/Whole wheat Dosa (ground method)

≪ Previous: Surai Ukde polo

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                Dhuddhiya Vodos  is a yum tea time snack .This recipe is by my  multi talented friend - Anuradha Mudalagiri Kamath‎  who is a great chef and knows soo many many amchi dishes . Never wasting a single part of any veggie but converting it into a yummm dish is her speciality ! Here is her quick & easy recipe for a nice time pass snack.

Ingredients :-

1. Dhuddhi / yellow pumpkin - 50 gms 
2. Jaggery  - a gooseberry size piece .
3. Salt to taste .
4. Rice flour - as much as needed to bind 
5. Oil for deep frying 

Method :-

• Cook the pumpkin in a steamer with the salt and jaggery.
• Mash well when a little cold .
• Now add the rice flour as much as needed to make a firm dough. Don't add water at all !
• Roll into small balls & flatten like very small puris /vodos .
• Deep fry in hot oil to a golden brown .

Enjoy these as a snack with tea or coffee !

Note :- 

1. Adding too much jaggery will yield blackened vodos ! .So be careful while adding it.
2. Choose a well ripened yellow pumpkin piece.
3. You can add these in Moong dal Payasu for an extra enriched flavour !

Govaan Polo/Whole wheat Dosa (ground method)

July 20, 2016, 11:38 pm

≫ Next: Karathe Koddel

≪ Previous: Dhuddhiya Vodo !

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                                Whole wheat is an important cereal grain that contains germ, endosperm and bran whereas refined grains  retain only the endosperm. In the whole grain we get fibre, a healthy plant based protein,vitamins and minerals that will improve our health . Regular Whole grain consumption lowers risk of many chronic diseases.
                     Today keeping all the good factors in mind I tried this dosa by grinding the whole wheat instead of using the readily available wheat flour.Even though its little time consuming to grind and make this dosa  - considering the benefits - I suggest that whenever time permits all can try this old method of grinding the wheat and make soft tasty dosas . Kindly refer  to the ingredients and the step by step process given below.

Ingredients :-

1. 1 cup -  Whole Wheat
2. 1/2 cup -  Raw Rice
3. 1/2 cup - Whole Urad (without skin)
4. 1 tsp - Methi seeds/Fenugreek

Seasoning:-

1. 1-2 Green chillies
2. 1-2 twigs of curry leaves.
3. Salt to taste
4. Oil to drizzle

Method:-

Wash and soak whole wheat,raw rice,urad along with methi all separately for 4-5 hrs.

• Grind Whole wheat first adding 1 or 2 cups of water little by little at a time till a fine paste is formed.Remove it into a vessel.
• Then grind urad followed by rice to a fine paste.
• Mix all the 3 ground batter together and keep overnight for fermentation.

In the morning before making dosas add finely chopped green chillies and curry leaves and salt,also adjust the consistency of the batter to a normal dosa batter. Add water only if necessary.

 Heat a tava and drop a ladle of batter and spread it with the back side of the ladle.Drizzle oil to the sides.Close the dosa with a lid.

After 2 minutes flip  the dosa and cook on the other side too.Apply oil on the sides and cook till they turn a  little brown.Now no need to close with lid.

When ready to your desired crispness serve with your favourite chutney or pickle.

                                                 Govun Vattunu Polo/Whole Wheat Dosa
Note:-

1. Do not add more water while grinding wheat as it tends to leave its milk.
2. Can make thin dosas too.

Method 2: - 
     There is another method of making the same dosa which was shared by my friend 

Veena Mallya akka.Here is her recipe.

Day 1 ....Soak 3 cups of whole wheat in water,in the morning. Grind it in a grinder in the evening. Then sieve it in a big bowl using lots of water until the husk comes out clean.Cover and keep it overnight. 
Day 2 ...Next day flour settles down ,  throw away the water slowly,not  disturbing  the wheat flour and keep it in the fridge. Grind 1/2 cup udid dal to a fine paste .Add this to the flour kept in the fridge. Mix well. Keep in the fridge again  without adding salt. Use it whenever you want adding salt.
No fermentation needed . Add only enough water to udid while grinding. Settled wheat flour will be a little bit watery.
Prepare like normal dosa.

Karathe Koddel

July 23, 2016, 8:14 am

≫ Next: Teek Phenori with wheat flour

≪ Previous: Govaan Polo/Whole wheat Dosa (ground method)

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                     Posting one more simple and easy recipe today with bitter gourds.This is my mother in laws recipe and is often prepared back home.But I had never tried it myself as only limited bitter gourd dishes was liked by my family, Now as my daughter has taken a liking to all the dishes prepared from it ,I prepared it a few days back and to my relief she loved it.Here's the recipe for all the bitter gourd lovers.

Ingredients:-

1. 2 bitter gourds chopped into chunks,sprinkled salt and kept aside for around half an hour.
2. 1 cup of coconut
3. 5-6 roasted red chillies
4. A marble sized tamarind
5. Salt to taste
6. Oil as required
7. 10-12 garlic flakes 
8. Jaggery.. a tbsp or two(optional)

Method:-

• Squeeze the bitter gourds to remove the extra bitterness and pressure cook it with little water for 1-2 whistles.
• Meanwhile grind coconut,red chiliies and tamarind to a smooth paste adding water.
• Once the pressure has released,transfer the cooked bitter gourds to a wide pan/vessel,along with the ground paste.
• Add water as required to attain required consistency
• Add salt and jaggery (if using) and allow it to boil for 5-10 minutes.
• Switch off the flame 

Heat oil and add crushed garlic flakes and fry to golden ,pour this over the curry and close it immediately with a lid so that the flavour and aroma is absorbed by the curry.                  

Serve with rice as an accompaniment.

Notes:-

1. Don't overcook the bitter gourds.
2. Adding jaggery is optional,I have added it as I love the sweet bitter taste.
3. The curry should neither be too spicy nor too mild.

Teek Phenori with wheat flour

July 25, 2016, 7:50 am

≫ Next: Kaali Thori Piyava Sukke

≪ Previous: Karathe Koddel

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                            Phenoris are favourite sweetalmost prepared by every household of konkanis,in huge quantity.This crispy flaky sweet is coated with thick sugar syrup with the flavour of cardamom gives a glorious look, which is the traditional method.Its also coated with sugar powder.My friend Priya has updated this sweet version here
                       Normally phenoris are made with maida . As our mind always cautions us about the bleached flour and calorie rich sweet/pastry , I am introducing here the savoury version which is healthy version with wheat flour.Even though it is a deep fried snack  - once in a while we can enjoy it to satiate our taste buds.So here is the recipe.....

 Ingredients:-

1. 1 cup Wheat flour
2. 1 tbso Fine Rava
3. salt to taste
4. 1 tsp crushed pepper
5. 1 tsp ajwain
6. 1tsp jeera
7. 1 tsp Til
8. 2 tbsp Malai/milk
9. 1/4 cup water
10. Turmeric a pinch
11. 1/4  tsp chilli powder  

For the Paste:-

1. 2 tbsp Rice Flour
2. 2 tbsp Ghee/ Butter/OilMethod :-

For the Dough - 

In a mixing bowl, add wheat flour,fine rava, ajwain , jeera ,til ,salt, chilli powder , turmeric and milk.

Heat ghee/oil and add to the flour and mix well gently.

Add water, little by little, and knead to make a stiff Puri Dough.

Cover and allow to rest for 10 minutes.

In a small bowl combine rice flour and warm ghee/oil to make a lump free paste. Keep aside.                      

Preparation :-

Make equal lemon sized portions of the dough.
Take one portion, dust with  flour and then roll it to a thin roti .

In a similar way, roll out the other portions too.

Place one roti on a board

• Spread the rice flour mix all over the surface of the roti very well.
• Now place another roti on top. Spread the Mix again on this new roti.
• Similarly build a layer with 4-5 rotis each one on top of the other
• Spread the Mix on top of the last roti too.
• Gently lift one end of the layers 
•  And start rolling tightly
• Roll the log to and fro to make a smooth circular cylindrical shape.

• Cut the roll into 1/2 " thick slices.
• Dust the slice with flour, and gently roll this slice to form a thin puri of about 4" diameter. Roll the other slices too and keep aside.

In a thick bottomed pan, heat oil on high flame. When oil is hot, reduce the flame to medium.

• Gently drop one puri into the oil. Press it down with the laddle for about a minute.
• Flip the puri to the other side and again press it down with the laddle for a minute.
• The puri would become layered and crisp and turn to a nice golden colour.
• Remove onto a tissue paper

                            

In a similar manner, prepare the remaining puris.

Once they are cooled down,store them in air tight containers.

Kaali Thori Piyava Sukke

July 25, 2016, 8:02 am

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≪ Previous: Teek Phenori with wheat flour

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                                                   " Kaali thori " is  black pigeon peas- one of the favourite pulses of amchi cuisine. We prepare several varieties of curries from kaali thori and this sukke combined with onion is one version of sukke prepared by my grandmother. Normally for thori sukke we don't add onion , instead surnu (yam ) is added along with thori . This one is prepared in Thalashery area of Kerala.

Ingredients :-

1. Kaali thori (pigeon peas)   -1 cup
2. Onion chopped finely   - 1 large or 2 meidum sized
3. Coconut grated  - 3/4 cup
4. Corriander seeds   - 2 tsp
5. Urad  - 1 and half tsp
6. Red chillies - 10 to 12
7. Tamarind   - a small piece
8. Mustard and oil for seasoning
Procedure :-

• Soak the thori overnight and pressure cook till its done.
• Retain the water.
• Roast the corriander seeds , urad and red chillies in little oil till its reddish.
• Grind it together with grated coconut and tamarind a bit coarsely.
• Now heat oil in a wide pan and splutter mustard.
• Saute finely chopped onion till transparent.
• Add the cooked thori along with the water .Add salt and let it boil.
•  Then  add the coconut mix.
• Mix well and keep on low flame till it is boiled and the consistency turns to  thick .
• Switch off flame .

Serve this  tasty side dish with rice .
Note :-
1. Over night soaking is optional since pigeon peas are one such pulses that can be cooked easily . But soaking speedens the process.
2. Instead of using all the water in the sukke , you can add normal water to the sukke and the thori syrup can be converted in to tasty thori saaru by giving a tadka of crushed garlic and red chillies.
3. In temple samaradhanas (feasts ) onion is not added to thori sukke. So you can apply the same recipe for normal thori sukke avoiding onions.
4. Elephant yams or surnu goes well with thori sukke without onion.

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Kallya Sandhan

July 27, 2016, 7:50 am

≫ Next: Mooga(muga) Thoy

≪ Previous: Kaali Thori Piyava Sukke

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                             Usually we use the white urad  for making idlis  , Sandhan ,dosa or appos . You may also the black urad ( Urad with its skin ) for making similar dishes . this is more nutritious and fibre rich .  Even though it may not score on the appearances it is definitely more power packed than the regular idlis  !  So lets try out the recipe :-

Ingredients :-

1. Black Urad - 1 cup
2. Boiled rice - 2 cups 
3. Raw rice - 1 cup 
4. Methi seeds - 1 tsp 
5. Jeera - 1 tsp 
6. Salt to taste 

Method :-

• Soak the urad and the methi together for  2 hours .
• Soak the rices for 5 -6 hours .
• Grind the dal in a mixer –  preferably in a grinder  till you get a smooth  thick batter 
• Then grind the  rices to a coarse  paste .
• The batter should have a thick consistency. 
• Mix both the pastes  in a large container , add the salt and leave to ferment overnight.
• Add  the jeera .
• Mix the batter well  & pour into a greased vessel  .
• Steam cook for about 10 -12 minutes or until a toothpick inserted in the centre comes out clean.
• When a little cooler de-mould and cut into  desired pieces .

Serve hot with your choice of  Sambhar , chutneys or any spicy dish .

 You can also make idlis with the same batter like my friend Chitra Kamath‎  has done !

Mooga(muga) Thoy

August 8, 2016, 5:29 pm

≫ Next: Palya Thiksani Undi

≪ Previous: Kallya Sandhan

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                          Thoy is general word for a dish which is used as an accompaniment to rice.The most famous and common thoy in Konkani cuisine is daali-thoy i.e Konkani style dal . Today I am sharing a similar thoy made with whole green moong . I remember my maternal grandfather asking for this now and then as he used to feel this is more easily digestible than the toor dal .You can also make this with the split moong  i.e yellow moong dal/muga dali . Whole moong /green gram is a very healthy pulse and we all should include it as much as possible in our diet.Whole moong is high in fibre and protein and low in fat and er cholesterol, easily digestible and has very less calories.So without any further delay let's look into this simple recipe .

Ingredients:-

1. 1 cup of whole moong soaked overnight
2. 1-2 tomatoes
3. 1-2 green chillies
4. Small piece of ginger crushed /chopped OR pinch asafoetida
5. 1/4 tsp turmeric powder/haldi
6. Salt to taste
7. Oil as required for seasoning
8. A tsp - Mustard seeds 
9. A sprig of curry leaves
10. 1 broken red chilli

Method:-

• Pressure cook the soaked whole moong with 4 cups of water(more or less),haldi,ginger if using for 2-3 whistles.
• The moong should be mushy and well cooked .
• Add chopped tomatoes to the cooked moong,add water if required and mash it with a ladle so that everything mixes well.
• Add salt ,green chillies and boil for 5-10 minutes,stirring once in awhile.
• Prepare a seasoning with mustard seeds,curry leaves ,red chillies and hing(if not using ginger).
• Pour this over the thoy and close the lid until ready to serve.

Serve with steaming rice as an accompaniment

Notes:

1. The consistency should be nice and thick ..like we say dhad-dhadi in Konkani.
2. You can also make it thin but then it will be called muga saaru.
3. Can also replace whole moong with the moong dal .

Palya Thiksani Undi

August 10, 2016, 12:12 am

≫ Next: Festival Special - Sutha punnav / Rig Upkarma

≪ Previous: Mooga(muga) Thoy

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                             Here is a very tasty & nutritious breakfast / evening snack of GSB's based around Kochi - Kerala . Using all varieties of leaves - this is easy to make and healthy since it steamed . the leftovers can be tawa fried to a crisp snack too ! So lets see the recipe ! A  variety of leaves can be used for this - the most popular being drumstick ( masingha sange pallo )- , Chopped cabbage ,  chopped arvi leaves ( mande pann ) & a variety of  greens /bhajjis like - sambhar cheera , English cheera, koduvi , methi leaves etc. Here I have used methi leaves .

Ingredients :-

1. Raw rice - 1 cup 
2. Boiled rice - 2 cups 
3. Grated coconut  - 1/2 of a large coconut 
4. Red chilies  - 6-7  as per taste  ( more if you like it spicy )
5. Tamarind - a small lemon size 
6. Turmeric powder - 1/4 tsp
7. Hing - 1 tsp as per taste 
8. Salt to taste 
9. Leaves - cleaned & chopped ( if needed ) - 2 cups

Method :-

• Soak the boiled rice for at least 6 hours .
• Soak the raw rice for about 3 hours .
• Grind the rices , coconut, chillies , turmeric & tamarind to a  coarse , thick paste .
• The consistency should be thick like idli batter  .
• Add the leaves ,hing  & salt
• You can use the batter straight away for cooking  or grind the previous evening , refrigerate & use in the morning .
• Grease the vessel and pour the batter in it .pour only upto three fourths of the vessel.
• Boil water  in a steamer or pressure cooker .
• Place the vessel in it .and steam on a moderate flame for about 15 minutes .
• Check for doneness with a tooth pick .
• Switch off flame if the tooth pick comes clean . 
• Unmould when a little cooler & cut into desired size pieces '

Serve hot with any spicy side dish or sauce .

You can do the same with chopped pathrodo pann like in the pic below!

You may tawa roast the leftovers by slicing them thin and adding a little coconut oil .

Serve hot !

Festival Special - Sutha punnav / Rig Upkarma

August 14, 2016, 6:49 am

≫ Next: Karkala Cake(wheat flour sheera)

≪ Previous: Palya Thiksani Undi

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                                        In this fast changing world  many of us are away from our native roots for extended periods of time due to employment and education  . Due to lapse of time we & our younger generation tend to forget the meaning and rituals followed  for each amchi festival ! Starting a new series of posts describing the festivities and foods involved . This information has been put together by our FB group by the same name  Konkani Khan Anik Jevan , Even though we are all amchis  our way of celebrating differs a little region to region , So we have complied all this authentic details to the best of our knowledge , Hope this helps you alll ! 

                  Rig Upkarma or Sutha Punnav in konkani is the annual thread changing ceremony  and hence mainly a mens' festival. It is a very important day for the GSB community . I enlighten here our way (GSB Cochin) of celebration. As we all know it is the day of changing the "Jannuve " - the sacred thread worn by men. We celebrate it with great pomposity. Sutha punnav comes after a week of Nag Panchami in the Shravan month as per Hindu calender.
              A man before marriage is called a Brahmachari and after marriage is  a Grihastha. Brahmacharis do wear single Jannuve + Moonji and do have  the “dhandu” ( usually kept in deva kood) .  On the day of suthapunnav he has to change all the items as instructed by Bhatmam. Grihasthas do wear double Jannuve....double for the reason, one for himself and other on behalf of his wife.
                 Usually all GSB do have the connection with a GSB temple. Both Brahmacharis and Grihasthas  have to attend the “Upakarma Homa” which is performed in their  respective temple and they have to take the Jannuve for poojan. They have to carry more jannuves and Moonji for pujan, for using it for the whole year, for changing whenever necessary (as it may break). The number of jannuves that one gets home depends not only on the number of male members in the family, but also for the sons in law who may be placed elsewhere. It is a tradition followed by Amchis to send a chudi and phool kumkum to the daughter and a 'pujjille jannuve' to the son in law. After Homa the temple priest will put the new “pujjille Jannuve” to the diety of that temple. After that  only  can they  change the Jannuve as per the instruction of Bhatmam or the senior family member. But if living far away from family the men do it  themselves .There after Deva Tharpan and Pithra Tharpan is to be given in the temple pond (Pithra Tharpan only for those who lost their father).
                         One more item also is carried for poojan by GSB Cochin is called “Thisthien” It is a single strand of a thread Jannuve (ek sutha jannuve) which is for young ones ( boys and girls below five years of age ) to be put only on suthapunnav day. The significance of this is - to make the young ones happy and involved in the festivities .
                 Morning  only "Upavasa" food is to be  had for breakfast ( as the saying goes in konkani -. "kharkatta khann khaucha naa" ).That is Gova rava Upma or Bombay rava Upma with kukka upkari (potato upkari) or Nendra Bale Kele Ukkelene ( steamed kerala Bananas )  , udid ani rava dosa or udid ani rava idli  .Then after upakarma ceremony; it will be followed by a grand feast ( Satvik food is had on all festive days that is without using losun and piyavu.)
                       For GSB  residing in Kochi  , Kerala . the feast will b the following dishes :-- The feast is served in Keli pan. Usual Items areHittu/ khotto , Kelya Podi  ( nendran banana thick chips ), modoku, Happolu /pappad , allein, Edgai (pickles ),Soyi Bhajjili Ghassi,Elchikeri,Kelya Ambat, Raw Rice,Dali thoy, Rasam, Sukkes , upkaris  and finally a godsaniche (dessert )  like Dhudda Paysu (Milk Payasam)etc. 
Kailyaka dovornu, Brahmanani Chitrahuthi deevnu jevan korcho kramu
        Here is a typical keli panna jevan !

Dishes are - 1 .Surai Sheeth (Raw rice) withdalithoy 
2 .Sandhan withchutney 
3.Chonya soyi bhajjilli ghassi 
4.Vaingana phodo 
5.Karathe Sukke 
6. Kelya sassam 
7.Kelya Ambat
8.Allien 
9.Dhoodha Payasu
             For the men this day's  dinner it will be just palahar -  ie chappatis with any side dishes ( usually the ones made for lunch ) ..no rice added item is to be served.
             Also a tradition of sending the annual "Palahara Khotto " ( groceries , sweets , fruits & vegetables ) to married off daughters & sisters starts after this !
                  GSBs living in South Canara mostly prepare shevai and shevai payasu compulsorily as the shevai resembles sutt i.e thread. The festive spread will  include shevai,sheeth,dalithoy or saaru,one ghashi..(if  it falls on a friday then  chane ghashi otherwise its  a batani ghashi),one side dish like koot , pachadi , phodis either deep fried or tava fried as per preference with seasonal veggies like jeev kadgi,phagil goint or any you prefer and shevai payasu. The ghashi, upkari  , phodi and Godshein depends on the ones that are favourite in the family .
 Here is a typical GSB Keli panna jevan from the South Canara !

The dishes are - 1 .Shevai 
 2 .Surai  Sheeth with dalithoy
 3.Shevai payasu
 4.Chana Ghassi 
 5. Surna Koot 
 6.Gointa Tawa  Rava fry
                           Other than this many other dishes such as khotto,chutney, ,any ghashi,,batani,dhavi Tori,upkari,phodi,thoushe sasam,valval,Sukke , madgane , can also be made . Recipes for all these dishes can be had from this blog . 
               Night dinner will be usually palahar - ussually the leftovers of breakfast & lunch or any dish without rice used in it !
                    For the newly weds this will be a very special one and so they are first given a veedo , jannuve , sweets  and then  a feast and gifts  too.
                   Hope this compilation helps everyone in knowing this  festival better !
                 Look forward to more such posts as each festival draws near !

Karkala Cake(wheat flour sheera)

August 14, 2016, 7:15 am

≫ Next: Shevai Payasu

≪ Previous: Festival Special - Sutha punnav / Rig Upkarma

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                  Karkala,a small town in Udupi district of Karnataka is very famous for its temple and its festivities and not to forget the feast (samradhana) . Sharing one such famous recipe today which is named as Karkala cake though it is in the form of halwa. I do not have any idea why this sweet dish is named so ,but I have been tasting this since my childhood .This is a special delicacy and prepared for function like engagement ,wedding ,thread ceremony or even small get togethers . We as kids used to get very excited thinking it to be the bakery one but would be disappointed on seeing it in form of halwa,but the moment we would taste,we would forget everything .Nostalgic memories indeed!!

                                              My mother in law makes it perfectly  just like the cooks prepare it ,but I had never dared trying it seeing the amount of ghee which goes into the dish.Recently one of my food group friend posted it in the group and I was so tempted that I decided to try.I followed her recipe as it was with exact measurements.The recipe is very simple but needs a bit of patience.

Karkala Cake

Ingredients:-

1. 1/2 cup wheat flour
2. 1/2 cup sugar
3. 1/2 cup ghee
4. 1 1/2 cup of hot water

Method:-

1. Heat ghee in a pan , add the wheat flour and roast on low flame till a nice aroma comes and the colour changes slightly . This may take 10-12 minutes.
2. Meanwhile keep some hot water ready.
3. Add the hot water gradually to avoid lumps and keep stirring.
4. Once the water has evaporated and the flour is cooked , add sugar and keep stirring till the sugar melts.
5. After the sugar has melted ,you can see the mixture becomes like a liquid mass...keep stirring till it  all comes together and the ghee separates.This will take about 25 -30 minutes .You can notice the colour too gets a nice golden brown hue.
6. Once the ghee separates ,switch off the gas.
7. Garnish with raisins and cashew nuts fried in ghee.

                              The pictorial form of the various stages is shown below

Notes:-

1. I have used half cup of wheat flour and the measurements are according to the flour.If using more flour increase the other ingredients too. For 1 cup of wheat flour water should be 3 cups.
2. Cardamom is not added in this sweet dish.
3. Stirring is the main part in this recipe and also roasting the flour at the beginning,I felt I could have roasted a bit more as the colour of the dish at the functions would be dark brown .
4. Also sometimes depending upon the quality of wheat flour sugar, water and ghee may be needed more or less...so please be careful while adding the same.
5. In my case I felt I could have added a bit less ghee .