Onion chutney

Grated coconut           -- ½ cup

Red chillies                 --  4 to 5 numbers

Chopped Onion           --  1 small size

Salt to taste

Method

Grind grated coconut, red chilly and half chopped onions into rough paste.  Then add remaining chopped onions  and salt.  Ready   to eat with Neer Dosa

Undi (steamed rice balls) with piyyava gojju

Undi  is  a breakfast dish  in  all  Konkani ‘s  home. Its  usually served with  ravo( thick jaggery syrup with cardamom) or piyava gojju  (spicy onion  gravy) or with any variety of  pickles..

This is very healthy  also.

Ingredients

2 cups of white rice

1cup of grated coconut

Salt to taste

Methi seeds ¼ tsp

Mustard seeds 1tsp

Urad dal  2 tsp

Oil  2 tbsp

Method:

  soak rice for  at least  4 to 5 hour.  then wash and drain it.   Coarsely   grind rice,  salt and coconut.  Heat oil in kadai   add mustard seeds when they splutter add methi (fenugreek or uluva)  seeds and urad  dal  fry till little  brown  then add  grinded rice mix  and stir till  it becomes thick consistency to make a ball. 

                                               Then turn the gas off  and  leave it to cool.  After cooling   make small small  balls from this  mix..as shown in pic   

then steam this balls  for 20 min.   Undi  is  ready to eat with ravo and piyyava  gojju..

   

MUSHTI POLO (DOSA)

White Rice                                         2 Cups

Urad Dal                                            ¼ CUP

Cooked Rice Or Rice Flakes (Avil)   ¼ CUP

METHOD

Soak rice and urad dal  for 2 hours. If using  rice flakes..soak it for  half an hour .

Grind all this into fine paste.  Add salt to taste.  Keep it for  6to8  hours for fermentation.

Heat  the dosa  tawa  and make thick dosa  close lid and cook the dosa  only one side no need to turn dosa.  Super soft dosa ready to eat..

Sabudana dosa(chowwary/sago)

Raw rice               2 cups

Urad dal                 ½ cup

Sabudana              ½ cup

Methi                     1tsp

Sugar                    1tsp

Salt                       to tatse

Method  

soak raw rice, urad dal, sabudana,  methi  for 4 to 5 hours.   Grind and keep to fermentation  over night.  Add salt and sugar.

You can make thick and thin  crisp  dosas

NEER DOSA  (PAAN POLO)

White Rice              ---   2 cups

Grated  coconut     ---   ¼ cup

Salt  to taste.

Method

Soak Rice for 2 hours.   Grind rice  with grated coconut into fine paste.  Make Dosa batter thinner than normal dosa batter.  Heat the thawa  pour the batter on heated thawa (don’t spread).   Cook  covered for 2-3 minutes.   Serve with Onion chutney or Honey or sugar syrup.  Goes well with spicy fish or chicken curry.

 

Kothambari chutney (Coriander chutney)

Ingredients

Grated coconut               --   ½ cup

Red Chillies                    --     5-6

Coriander seeds             ---    ½ tsp

Mustard seeds               ---     ¼ tsp

Coconut oil                   ---     ½ tsp

Salt to taste

Curry leaves     few

Method

Grind  coconut, red chillies, salt   and coriander seeds   into a fine paste.  Tadka with mustard and curry  leaves.   Goes excellent with Dosa and Idli.

Andhra Chutney

Andhra Chutney

This is a very quick chutney  which can used for chappathi and poori.   I learnt this     from our neighbor aunty Sujata  she is from Rajamundry, Andra Pradesh. 

Ingredients

Besan  (kadala podi)               --    1  tbsp

 Chopped ginger                     --     ½ tsp

Chopped green chilly              --     ½ tbsp

Channa Dal   (kadala parippu)  --  1 tsp

Coriander leaves chopped      --- 1 tsp

Jeera                                            ½ tsp

Curry leaves                            ---  few

Oil                                           ---  1 tbsp

Method

Mix the besan in 1 cup of water  and keep aside.

heat kadai  put oil in it… add jeera  fry for 1 min.,   then add channa dal.  When it turns in to lightbrown add chopped ginger, green chilly, coriander leaves and curry leaves.    Fry  for 1 min.,  then add Besan water and stir for 2-3 min continuously  till it becomes thick  consistency.    Serve hot with chapathi or poori

 

Mysore Masala dosa chutney

Ingredients   

Red chillies                     ---  10 nos

Channa dal                    ---   1 tbsp

Ginger                            ---    ½ inch

Garlic                             ---    2  -  3  flakes

Clove                             ---    2  -  3

Cinnamon                    ---    ½ inch

Salt to taste

Method

Grind all ingredients in to a fine paste.    Core Ingredient of mysore masala Dosa.  This chutney is applied on the dosa.

 

Green chilly chutney

Ingredients

Grated coconut        --          ½ cup

Green chillies           ---         5  -  6

Curry leaves few

Oil for  tadka

Mustard                    ---        ¼ tsp

Salt to taste

Method

Grind coconut , salt and green chilly in to fine paste.  Temper with mustard and curry leaves.   Goes excellent with dosa  and chapathi.

RAISIN CHUTNEY (CHANDRA MANDAL)

RAISIN CHUTNEY (CHANDRA MANDAL)

This  is a special dish which I tasted only in VenkatRamana Temple, Thayyil, Kannur and that too during Navaratri season only.   My mom-in-law  used to prepare this very well and she taught me how to prepare.

Ingredient

Grated   coconut       1tbsp

Red chilly                    4 nos

Green chilly                3

Tamarind                      1 lime size ball

Jaggery                          1tbsp

Coriander  leaves         2tbsp chopped

Salt to taste

Raisins (kismiss)                 15 to 20

Method

Soak raisin in hot water  for 15 min.

Grind  grated coconut, chillies, salt , coriander leaves and jaggery into fine paste. Then   smash soaked raisin  and mix into  the  paste.  Then heat oil in kadai put mustard seeds and curry leaves..pour this on  the paste and mix well. U can store it in fridge for 1 week.

Salted Mango Chutney (mitta ambuli chutney)

In Konkani  Pickle is called  Nonche.  From olden days Konkanis are well known for their pickles and pappads.   Many  different varieties of pickles are made from different varieties of vegetables.   In these Mango plays  a vital role.  Unripe  mango  is used as fresh and salted for pickles.   To prepare salted mango, unripe mangoes in mango season are kept in ceramic jars alongwith water up to the neck lever of the jar and rock salt for a period of not less than 2-3 months.  These jars are kept away from sunlight and are tightly closed.   These salted mangoes  are called  “Khola Ambo” or “Mitta Ambuli”.   These salted mangoes are used in non-mango season and mostly in rainy season to prepare quick chutneys and curries.

Ingredients:
salted mango        ---  ½ of big one or  an averaged sized one
 Gandari chilly      ---    10to 15   or          ( 3-4 green chilies)
A pinch of  asafetida  (hing—kaayam)

Coconut oil ½ tsp

Method:

Soak the mangoes in water for sometime to remove the excess salt. Discard the water. Grind mangoes ,green chilies and asafoetida to a smooth paste without adding much water. grind into smooth paste no need to add salt bcz mangoes have salt in it..take ground masala into boil  add ½ tsp coconut oil on top of it mix well.

Jeere meere chutney(black pepper& cumin seed chutney)

Grated   coconut                         1cup

Red chilly roasted in little oil      5

Jeera                                           1tsp

Black pepper(meera)              2tsp

Tarmind  pulp                         ½ tsp

Salt to taste

Coconut oil                              1/2tsp

  

Method

Heat oil  fry jeera and meera for  2- 3 min. then let it to cool.

 Then grind it with  grated coconut, red chilly, salt and pulp..use little water when grind. Nice combi with white rice ..

 

Spicy chilly dates  chutney..

Dates                   10 to 15

Chilly          powder.     2tsp

crushed      garlic      1tsp

crushed      ginger      1 tsp

Lime juice             1tbsp

Methi    seeds         ¼ tsp

Mustard              1/2tsp

Curry leaves few

Sugar              1tsp

Oil.                   1tbsp

Hing                ½ tsp

 Method

Deseed dates and cut into 4.         Heat oil in pan add mustard seeds then add methi  fry for a min then add ginger and garlic fry it till  light brown.  then   add curry leaves, hing , chilly powder  fry it for 2 min..then  add   chopped dates and salt,  sugar  fry for a min.   switch  off the gas add lime juice.   Goes well with biryanis…



                                                                                 

Rava ladu

Rava  ladu

    Ingredients for ladoo

Rava 1 cup

Sugar 1cup

Grated coconut 1/2cup

Water1/2 cup

Ghee 3to 4 tbsp

Milk ½ cup

Cardamom powder 1tsp

Raisins few..

Method  :heat  kadai   add 1tbsp of ghee  fry the raisons and grated coconut till light brown and keep aside..then add rava in remaining ghee  fry till colour change….and keep aside..

At the same time, Make sugar syrup. In a thick bottomed vessel add sugar and 1/2cups of water and make syrup to one string consistency.add  cardamom  powder  to it.turn off the gas.

Then add roasted rava ,fried coconut mix  to the sugur syrup  mix well  keep aside for 15 min till it cool little..then add lil milk to the mix  and remain ghee and prepare ball(laddu).

 

kozhi ada

KOZHI ADA

Kozhi ada is a tasty crispy snack, having spiced chicken stuffed in a crispy wrapper. This can be made with coconut and jaggery mix stuffing.

Ingredients

Wheat flour    --            1 cup

Water   for making dough

Salt   to taste

Ghee/Dalda(Vanaspathi)     -- 2 tbsp

Boiled  Chicken                  ---  1 cup

Onions                            ---   2nos

green Chilli                       --2

Ginger                            --  1 tbsp

Garlic                            --- 1 tbsp

Curry Leaves

red Chilli Powder      ---  1 tbsp

Turmeric                  --- ½ tbsp

Pepper Powder         ---    1 tsp

Garam Masala            ---  ½ tsp

Coconut Oil      for frying          

 Preparation steps

	Make a soft dough out of wheat flour, using ghee, little salt and water. Keep it aside.
	Cook the chicken, Adding salt, a pinch of turmeric powder, and pepper powder. Mince the cooked chicken properly.
	Heat oil in a pan, and saute onions till it becomes golden brown. Add curry leaves, and ground ginger, garlic and green chilly   paste.
	When the onion starts getting golden brown, add a little turmeric powder, red chilly powder, garam masala, and salt to taste.
	Once all the spices are blended well in the mixture, add the minced chicken. Saute  this on low heat, till the mixture is fully dry. Switch off the stove.
	Roll out small thin discs out of the dough. Add required chicken filling on one side and fold it from the other side. Seal the edges together in a pattern to form a crescent shape.
	Heat oil in a pan, and add the adas one by one, and fry on medium heat till slightly golden   color.
	Note : The oil should be on medium heat. If it's too hot, the dough will be only cooked on the outside, and if it's too low heat, the adas will be too oily.