Thursday 6 December 2012
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..
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.
Wednesday 7 November 2012
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.
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)
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.
Friday 2 November 2012
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…
Tuesday 30 October 2012
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.
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Cook the chicken, Adding salt, a pinch of turmeric powder, and pepper powder. Mince the cooked chicken properly.
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Heat oil in a pan, and saute onions till it becomes golden brown. Add curry leaves, and ground ginger, garlic and green chilly paste.
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When the onion starts getting golden brown, add a little turmeric powder, red chilly powder, garam masala, and salt to taste.
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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.
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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.
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Heat oil in a pan, and add the adas one by one, and fry on medium heat till slightly golden color.
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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.
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