Sweet jackfruit dosa/ponsa polo

 

It's jackfruit  season,and I just had to try something different. So thought  of giving  little twist to my favorite dosa. Jackfruit  whether ripe or raw can be used in a myriad of dishes. This dosa is one of them.This is a quick and easy dosa and no need to ferment this batter. An interesting sweet treat, especially for children! these dosas taste very nice when served warm with a dollop of butter.

Ingredients :

1. 2 Cups Dosa rice 
2. 1 cup jaggeey
3. 1 cup de-seeded jackfruit bulbs
4. 1 cup Freshly grated coconut
5. 11/2 tsp salt 
6. Baking soda 1/2 tsp  
7. Ghee for preparing dosa

Metod :

Wash the rice and ,then soak it in water for at least 2 hours.

Grind all ingredients(except the ghee) till you get a fine batter. The batter should  be thick like idli batter.

Heat griddle/ nonstick pan,pour a ladle full  of the batter onto a hot  pan and spread a portion of the batter to get a mini dosa of 75 mm. (3”) in diameter. Drizzle a little more ghee and cover with a lid and cook on medium flame for two or three minutes . Then cook uncovered till you see the tiny little holes on it. flip and cook till it is light brown in colour from both the sides.

 Remove  and serve hot with a dollop of homemade butter .

Spring chicken roast

Never-fail recipe for cooking chicken breasts with the bone still on. It's cheaper than buying boneless, in my opinion tastier, and just as quick and easy! And if you prefer, You can leave the skin on the breasts, as you wish, but I think it’s important that the bone be left in. This is just my preference (I think it boosts flavour) but bear in mind that this is a pretty easy-going recipe, and you could use thigh fillets if that’s easier.
Try this recipe ... it's delicious--subtly flavoured and nourishing with lots of fresh herbs...along with this chicken roast ,keeping with the spring theme,you can serve some stir fried half a dozen diced new potatoes with the peas,coloured bell pepper and cauliflower.

Ingredients for the chicken roast:

1. 3-Chikcen breast halves 
2. Butter for Roasting

Ingredients For the herb paste:

1. 1 bunch spring onion ( 3-4) (only the green part), chopped
2. 3 springs of mint  leaves, chopped
3. 1/4 cup Coriander leaves/cilantro ,chopped
4. 10 cloves garlic, peels and crushed
5. 10 cashew nuts
6. 150 ml extra virgin olive oil or any vegetable oil
7.  Salt to Taste
8. 2tsp Lemon juice
9. 5 Green chillies (optional)
10. 1tsp pepper powder

Method:

1. Heat a frying pan over medium heat and toast cashew nuts lightly for 2 minutes.
2. Place all the ingredients in a food processor and blend to a purée (don’t over blend).
3. Either use immediately or store in a jar in the fridge.
4. Wash and pat the chicken dry..
5. Smear the paste all over the meat.
6. Rub it nicely and refrigerate overnight.
7. Heat the cast-iron or heavy nonstick skillet over high heat until hot but not smoking.add the butter and when the butter is foaming, Place the chicken breasts in skillet and cook  for 2 minutes.
8.  Reduce heat to medium-high; continue cooking, occasionally rearranging chicken breasts and flip the pieces so to evenly roast on both the sides, roast until fat renders and golden brown, about 12 minutes.
9. Serve hot with stir fried veggies.

Tip-- Use apple cider vinegar to deglaze the pan you used on the stove to make sauce! just pour in cider vinegar till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.

FREEZE NOTE:
Cook and cool the chicken as above, then freeze in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.

Aamras Puri

Our Indian wedding recipes contains a variety of traditional wedding recipes. Wedding is a very special event in anyone's life. It is an occasion to indulge in revelry and merry making. Celebrate wedding along with some delicious food. 
Today i am here with one of the famous recipe of indian wedding "Aamras puri",specially prepared during summer season. Try this easy recipe at home and i am sure your family going to love this.
Aamras or Amras is the pulp of the Mango fruit eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with puri.A regional version of Amras is a popular dessert in Rajasthani cuisine,Marwari, Maharashtrian(ambyacha ras) and Gujarati homes, especially during festivities.

Ingredients for Aamras:

1. 4 cups Mango Flesh (cubed) preferably Alfonso Mangoes. 
2. 14 cup Milk
3. 11/2 tbsp Sugar or to taste.

How to make Aamras:

1. In a microwave or stove top, heat the milk near boil. Crush the saffron strands, add it to the milk and let it stand for around 15 minutes.
2. Use an electric blender, puree the mango flesh, milk and sugar.

Ingredients For Puri:

1. 2 cups Wheat flour
2. 2tsp oil
3. Salt to taste
4. Oil for frying

How to make Puri:

1. Add wheat flour, oil & salt in a bowl.
2. Add water to form a firm dough & knead till smooth.
3. Cover it & keep aside for about 15 minutes.
4. Knead again. Divide into small balls & roll out into round shape.
5. Heat oil in a pan. Fry puri till light brown from both side.
6. Serve hot with aamras.
7. If you like your puris crisp then try adding 1/2 cup of fine rava along with the wheat flour.

Nellikai/amla rasam

The winters kick-start the season of the Indian gooseberry, better known as amla. Botanically, this extremely sour little fruit is known as Emblica Officinalis. Though you may not find its taste appealing, don't be quick to dismiss it — it's abundant in nutrients and packed with the power of Vitamin C.
 I was wondering for months about how to add amlas in our daily diet .I did not want to take amlas in pickles or murabbaas all the time .I have been buying amla juice from Pathanjali and used to add this to salads and juices but never tried in this form.
However, few days before I tried this rasam specially for my hubby. Despite the fancy dinners my husband gets to enjoy the only thing he truly craves is a deep, steaming bowl of freshly-made dal or rasam.So when i tried this rasam he really liked the hot and sour combo with a kick of Hing/ asafoetida which is the key ingredient generally used in our konkani dal or saru

 

Ingredients

• 1/4 cup Toor dal
• 5-6 Amla/Indian gooseberry
• 3-4 Green chillies

For Tempering:

• 1 pinch Hing/ asafoetida
• 1/2tsp Mustard
• 1/2 tsp Cumin/jeera
• 2 springs of  Curry leaves
• 1 Dry red chilly( cut into pieces)
• 2 tsp Ghee
• 1 tbsp Coriander leaves,chopped

Cooking Directions

1. Wash and boil amla and green chilly in 2 cups of water.If you want spicy rasam then add some more chillies.
2. Deseed amla and grind with chillies to coarse paste
3. Pressure cook dal in 2 cups of water with little turmeric and oil.
4. Remove cooked dal and blend it well with churner/kadegolu or in a blender.
5. Now mix ground amla-chilly paste and dal together ,add 2 cups of water and boil for at least 10 minutes. This rasam should be thin ,watery consistency.
6. Now prepare the tempering by heating ghee in a small pan,followed by mustard,jeera,red chillies,hing and curry leaves and pour this over the rasam
7. Plain white rice is an excellent accompaniment or you can be served as a soup just before dinner or lunch ....choice is all your's :)

Pyaz aur daniye ki chutney(onion-coriander chutney)

This is typical haryanvi chutney often prepared during winter when you get fresh coriander and chillies.The people of haryana love to have chutneys for breakfast,lunch and dinner.Most chutneys are prepared from seasonal vegetables and winter is the month when you really enjoy lots of green.I love to have with my sandwiches and cutlets or sometimes i use it as a dip for my grilled meat and veggies .

Prep time: 20 mins
Cook time: 0
Ingredients

• 1cup Coriander leaves( chopped)
• 5 Fresh Dark green chillies
• 1 Lemon
• 4 Spring onion (both green and white part)
• 1 Onions,chopped
• 6 Garlic cloves

Cooking Directions

1. Wash and drain chillies, spring onion and coriander well.
2. Now grind all the ingredients except salt and lemon to smooth paste.
3. Just before serving add lemon juice and black salt to maintain that fresh green colour and your fresh pyaz aur daniye ki chutney is ready to serve.This really goes well with sandwiches and rotis.

Green peas-chow chow Kurma

12-12-12 Its the centurys last sequential date. For some, it represents luck. For others, its a day of romance. For most of us, its just another Wednesday. Regardless of your beliefs, 12/12/12 comes along with some rather amusing facts and superstitions.On this special day thought of cooking something special for my family.                      

 Today I've prepared 2 dishes using Chow chow(kannada -seemay badane) which grew in my kitchen garden.This vegetable i a delectable pleasantly coloured and easy to cook vegetable.It can be easily grown by planting a mature sprout got from the market ( which can not be used for cooking) and trailed over a pandal or in your balcony or compound wall.to enjoy a basketful of harvest. You can make so many yummy dishes from this humble vegetable. I've exactly used 12 ingredients in this dish just to make the day more memorable 

Cook time: 55-60 mins
Ingredients

• 3 cups Green peas
• 1 cup Chow chow ( diced)
• 1/2 Copra/dry coconut,grated
• 1tbsp Kashmiri chilly powder
• 3 Tomatoes
• 3 Onion
• 8-10 Garlic cloves
• 1/4 cup Coriander leaves
• 5 Cardamom pods
• 2tsp Garam masala powder
• 1tbsp Ghee/oil
• salt to taste

Cooking Directions

1. Pressure cook both peas and chow chow with little salt till 20-25 Mins or take 2 whistle.
2. Grind grated copra/dry coconut,cardamom,tomatoes,garlic and 1/2 of the coriander leaves to smooth paste
3. Fry onion till golden brown in ghee or oil ,drain and ground to paste.
4. In the same pan add onion paste, chilly powder and salt to taste ( do not add too much as we have already added while cooking the vegetable)stir for a minute on low flame.
5. Now add ground masla paste and stir till oil comes on top.
6. Add cooked peas and chow chow and boil again for 15-20 mins until the gravy becomes thick.
7. Garnish with remaining coriander leaves and serve hot with Jeera rice or roti

Surnu-Ambuli Adgai( yam - raw mango pickle)

yam-raw mango pickle

 This pickle is not very long lasting but can be stored for a week if refrigerated. Adgai is typical konkani pickle with the combination of steamed or boiled mangoes and jackfuits are used.as well,like mango and yam or unripe mangoes.This goes well with our konkani style string hoppers/shevai/idiappam or with any types of dosa.This pickle is quite famous in our GSB wedding receptions with the combination of unripe mango and jackfruit during the summer season.

Prep time: 40 mins
Cook time: 20 mins
Ingredients

• 1 cup Yam ( cut into long 1 inch pieces)
• 1/2 cup Unripe mango ( cut into cubes)
• 15 Dried red chillies
• 1/4 tsp Turmeric powder
• 1tsp Coriander seeds
• 1tsp Mustard
• 10 Pepper corns
• 5-6 Methi/Fenugreek seeds
• 1/2tsp Asafoetida
• 1/2tsp Mustard
• 1spring Curry leaves/kari bevu/kadi patta
• 2tsp coconut oil

Cooking Directions

1. Apply salt to yam pieces and keep aside for 30 mins.
2. After 30 mins squeeze the water from the yam and deep fry till golden brown.
3. Dry roast red chilles,coriander seeds,pepper,mustard,methi,asafoetida and turmeric on low flame and powder together .
4. Dissolve the 3-4tsp of salt into 1/2 cup of water and bring to boil.Let it cool completely before using.
5. Now grind the powdered ingredients with a portion of the salt water to a smooth paste.Recover adhering paste with the remaining salt water from the mixer jar and mix it with original paste.
6. Now add mango pieces to this paste and mix it well.
7. Lastly add the fried yam pieces and mix it again
8. Now prepare tempering.Heat oil in a pan,add mustard and curry leaveas and pour this over the hot pickle and it is ready .
9. Do not keep this for more than couple of days unless refrigerated.

Shevai/string hoppers and Adgai pickle

Pumpkin leaf vadi/duddi panna podi

Duddi/dudde panna podi is a  typical konkani style  fritter prepared with pumpkin leaves,which is served during lunch or dinner.But this makes a awesome appetizer or evening snack especially for vegetarians.You hardly get this  leaves in stores so better grow this in your kitchen garden as it takes very little attention.I have got plenty of these leaves in my backyard so i can relish it whenever i feel like.Other than vadi we can prepare so many dishes from this leaves,flowers and pumpkin itself  as it is very healthy and seasonal vegetable

Prep time: 30 mins
Cook time: 10-15 mins
Yield: 20-25
Ingredients

• 15 Pumpkin leaves
• 2 cups Dosa rice
• 1/2 cup Urad dal
• 10 Whole dried red chillies
• 1tsp Asafoetida /Hing powder
• 2tbsp Rava/semolina (optional)

Cooking Directions

1. Wash and clean the pumpkin leaves and let it dry completely.
2. Soak rice for about 1 hour and grind to smooth paste
3. Dry roast urad dal and red chillies till dal turns to brown colour
4. Mix urad dal powder to the rice batter and make a thick batter.
5. Add salt and asafoetida and mix it well.
6. Now spread one leaf and apply this batter evenly on that pumpkin leaf and then place one more leaf over that and repeat the process Stack 7-8 leaves at a time and gently fold it to make round rolls.
7. The same way make one more roll and refrigerate for 30 mins .
8. Now take the rolls out of the fridge and cut into 1 cm round disc as shown in the picture.
9. Heat oil in the pan and deep fry all the pieces till crisp and golden brown.

variation: Roll all the pieces in rava and fry till golden brown.

Palak-kabuli/ chick peas in spinach gravy

Ingredients

• 1 cup White chickpeas/kabuli chana
• 3 bunches Spinach
• 3 Onions
• 3 Tomatoes
• 10 Garlic cloves
• 2 Ginger (1 inch) pieces
• 3 Cardamom
• 6-7 Cloves
• 2 Cinnamon (1 inch) pieces
• 1tsp Cummin/jeera
• 2tsp Red chilly powder
• 2tbsp Oil
• 2tsp Kasoori methi

ONion paste

Boil spinach in water for 2-3 mins

Blanched and drain spinach

Spinach puree

Boiled chickpeas 

 Cooking Directions

1. Wash and clean spinach and blanch them for a 2-3 mins and puree.
2. Soak kabuli chana overnight and next day morning pressure cook with a tsp of salt for 30 mins or take 3-4 whistle.

For onion paste:

• Heat 1tbsp of oil in a pan,add cloves,cinnamon,cardamom,onion,garlic and ginger.fry it well until onion changes to golden brown.let it cool before making smooth paste.

Method for the gravy:

1. Now in the same pan add remaining oil put some jeera,let it crackle, then add Finely chopped tomatoes,red chilly powder and salt to taste,stir till oil comes on top.
2. Add in palak puree,boiled chickpeas and cook till the gravy becomes thick,at this stage check for seasoning and add kasoori methi lightly crushed with your hands.
3. Boil for a minute and switch off the gas.
4. Garnish with onion rings and fresh red or green chillies
5. Serve hot with chapati or rice.

Gooseberry/Amla salad

This is simple yoghurt based salad,can be used as a dip for chicken fries and paratas or just serve as a salad for lunch or dinner.This is very healthy salad as it rich in vitamin C and very refreshing dip too. Gooseberry juice has a great strength to replenish your lost energy source.This small fruit amla/gooseberry has the same food value has two oranges,which is anti-scorbutic .It is also used to cure problems like, diabetes, cerebral gastro and cardiovascular illness, low libido and many more.

Prep time: 5 mins
Cook time: 5mins
Total time: 10 mins
Ingredients

• 5 Amla/avala
• 2 cups Thick yoghurt
• 2-3 Green chillies( finely chopped)
• 2tsp olive /sunflower oil
• 1/2tsp Mustard
• 1 big pinch Hing/asafoetida
• 1spring Curry leaves
• 1/2tsp Sugar
• 2 Dried red chillies( cut into pieces)

Cooking Directions

1. Boil amla in enough water till soft.
2. Now grate or finely chop amla and add it to beaten yoghurt along with finely chopped green chillies,salt and sugar.Mix it well
3. Prepare tempering by heating oil in a pan,when it is hot add mustard,let it crackle,drop in red chillies,curry leaves and hing and pour this over yoghurt salad and serve
4. You can use some freshly chopped coriander for garnishing .

Kooka Masala/ GSB Konkani style chinese potato

Kooka( chinese potato) Masala

There is nothing like fresh fruit and vegetables at their seasonal best. There is something so good about eating food when its just been picked. It tastes better, it is better value and it is a better deal for the planet.Winter is the month you really enjoy so many vegetables specially root vegetables and these" Chinese potatoes" popularly known as kook in south canara and kooraka in kerala, harvested from spring through fall, and are an excellent storage vegetable to hold through winter. Here i have one typical konkani style dish featuring such potato which is enjoyed specially during the hindu month" karthik".It is aslo available in some parts of kerala. Few days back i got my stock from my mom from Mangalore and i prepared 2 types of dishes which is my all time favourite Kooka upkari and Kooka masala. Kooka masala is a spicy dish which i love to have it with plain rice and simple  dalithoy(GSB style dal)

Prep time: 60 mins
Cook time: 60 mins

Ingredients

• 1/2 kg Chinese potato/kook
• 1/2 Grated coconut
• 1tbsp Coriander seeds
• 1/2tsp Methi/ Fenugreek
• 10-12 Whole dried red chillies
• 1 Lemon sized ball of tamarind
• 4 Onion ( chopped)
• 2tbsp coconut oil
• 1 spring Curry leaves

Cooking Directions

1. Wash kook thoroughly in plenty of water and pressure cook for 20-25 mins or till 2 whistles.
2. Peel off the skin and cut into 4 pieces each depending on the size of the potato and  keep aside.

For masala paste:

1. Heat 2-3 tsp of coconut oil in a pan,add red chilles ,roast on low flame till it changes color to darkish red,drain out and keep aside.
2. In the same oil add coriander seeds and roast till it changes to almost most darker in color,add in methi/fenugreek and fry again for a couple of seconds  or until it well roasted and changes to light brown color.
3. Now add all the roasted ingredients to grated coconut ,along with tamarind and ground to paste.The masala should be little coarse.
4. Once the masala is done,heat a big kadai,add in remaining oil and add chopped onion and few curry leaves ,fry till it changes to light brown color.
5. Add in ground masala and stir for a second.
6. Now add cooked and peeled Chinese potato/kook and salt to taste and mix it well.
7. Add a glass of water and cover it with a lid and cook on low flame the dish is semi dry.
8. serve hot with rice and Dal

Patholi/patholeo/steamed sweet rice dumpling in turmeric leaf

Happy Nagpanchami to all my readers!!

   We celebrate Nagpanchami during the month of Shravan.It is a festival of snakes celebrated on the 5th day of shravan month one of the auspicious month for hindus.we celebrate so many festivals during this month like Nagapachami,rakhsha bandan,Narali purnima,sutta punnav / pavitraropana, gokulashtami / krishnashtami,Mosaru kudikey/dahi handi and so many other small puja's and rituals.

  We konkanis prepare lots of sweets and savouries by using seasonal veggies. Today i have prepared some steamed  sweet rice dumpling in turmeric leaf  .We call it patholi or kadubu(kannada) which is quite popular in south india and some parts of west bengal..In goa people call it patholeo.They use dark goan jaggery which tastes superb and gives rich brown colour. We prepare this specially for this day along with some other sweets too.But this  sweet dumpling is a must on this day.when i was a kid i just used to wait for this day to relish this divine dish!

Turmeric leaves are very aromatic and has got very unique flavour.This leaf is very useful in cooking as it is medicinally very good for health because of its antiseptic property.

Ingredients:

For the rice covering:

Raw rice-11/2cups

Beaten rice-1cup

Turmeric leaves-20 (medium size)

Salt -1tsp

For stuffing:

Coconut -2cups(grated)

Jaggery-1cup

Soak rice and beaten rice for 2 hours.Drain the water from rice and grind both the ingredients to smooth paste without adding too much of water.I have added only 11/2cup of water to the batter while grinding.If you feel the batter is little watery then add some rice flour to adjust the consistency.The batter should be thicker than Dosa/ pancake batter.

Now prepare the stuffing with grated coconut and jaggery.Heat  a pan /wok add jaggery and 1/2 cup of water and let it dissolve completely.Now add grated coconut  and mix it well.Cook till it becomes dry and all the moisture evaporates.If  you prepare the stuffing like this then you can keep the patholis for couple of days without refrigeration.One short cut  method is just add grated jaggery and mix it well with the coconut and your filling is ready.But i always prefer 1st method.

 

• Clean all the leaves in under running water,wipe them with kitchen towel and now its ready for stuffing.

 

• Now boil some water in the idli steamer

• Now arrange all the leaves in a row and start spreading the batter.
•  Spread a table spoon of batter in each leaves as shown in the picture.You have to spread the batter evenly for the better results.

• Now take some stuffing and nicely spread it in a single line.The stuffing should be in the centre.If you want more sweet then you can add little more stuffing.

• Proceed the same with all the leaves.Once done its ready for steaming.

• Now keep all the patholis in a steamer and close the lid.Let it steam for about 15mins or till done.
• Serve hot with ghee.

Note: Its better to trim the leaves on both the ends and if your leaves are too big then its better to make it half so you can arrange the patholis easily inside the steamer.One more important tip is always arrange the patholis in such a way the steam passes through each and every patholi while cooking.