Lucknowi Mutton curry

Lucknow city is famous for its monuments and delicious mughlai cuisine.Food is the soul of lucknow.People from all over the world come  here to enjoy the rich culture and historical monument along with delicious mughlai cuisine like kababs,biryani and dumphukth dishes which seal the aroma of the meat and the whole spices in which they are cooked.

                      Today i am here with famous lucknowi mutton curry which is my all time favourite mutton curry.You can add mutton leg/paya pieces also to this curry to get that thick gravy.

Ingredients:- 

Mutton-1kg

Tomatoes-2

Curd-1/2cup

Onions-5

Cashew nut-10

Poppy seeds-1/2tsp

Ginger-2(1"piece)

Cloves-6-7

Pepper corns-5-6

Red chilly-7-8

Garlic-2 pod

Cinnamon -3  pieces

Coriander leaves-1/2cup(chopped)

Oil-2tbsp

Salt to taste.

Method:-

• Marinate the mutton with curd and salt to taste.
• Roast  whole onion over the direct flame and keep aside.
• Dry roast poppy seeds,chillies,cinnamon,cloves and pepper corns.
• Now grind roasted onion,tomatoes , cashew nut and roasted masalas to a fine paste .
• Grind ginger and garlic to smooth paste and keep aside
•  Now heat the pressure cooker pan  and add oil.In that add ginger-garlic paste and fry for few seconds.
• Now add marinated mutton pieces and fry further 5mins.
• Now add the ground masala  and add 2 cups of water and cover the lid and cook for 20 mins or till done.
• Now open the and garnish with chopped coriander leaves.
• Serve hot with hot pulka or naan.

Sol kadi/kokum kadi

Kokum/birinda/sol is a fruit widley available fruit in konkan region,Goa and some parts of Karnataka. This red coloured fruit is believed to be very useful in summer because of it cooling effect on the body. The drink prepared with this fruit is very refreshing it not only quenches your thirst,but also helps to prevents dehydration and sunstroke due to heat.

                           We konkani's use this for preparing juices,kadis and use it for curries instead of tamarind especially for fish curries.Today i am going to tell about this sol kadi which is one konkani speciality .Our lunch is incomplete without this sol kadi specially in summer.You can buy dried rind or readily available syrup for making this kadi.

Ingredients

Dried kokum rind-10

Coconut grated-2cups

Green chillies-4-5

Fresh coriander leaves-1tbsp

Asafoetida-1/2tsp

Garlic-4-5 pods

Salt to taste.

Method;- 

• Soak kokum in a cup of warm water for 30mins,to soften and to release the juice.After 30 mins when the water turns to dark pink color squeeze the kokum rinds and strain the juice and keep aside.
• Grind coconut along with all the ingredients except kokum to smooth paste adding 2cups of water.
• Now mix the kokum juice to cocunut paste,mix it well and then  strain the juice.
• Now you will get nice thick kadi .Add again 4 cups of water and salt to taste.
• For enhance the taste  of this kadi serve chilled.

Agua de pina

Agua de pina is nothing but simple pineapple water or juice as we call it in india.It is available all over mexican street stands and served in restaurants .Simply to make this juice more interesting for my kids i gave Mexican name to my juice.

Ingredients:-
Pineapple chunks-2cups
Sugar-1/4cup
Crushed ice-2cups full

Method:-

• Blend pineapple and sugar in a blender .
• Fill the glasses with crushed ice and pour the juice and serve with pineapple wedges .

Mixed Fruit Punch!

In most part of india the temperature is above 30 degree  and who does not want to sip some chilled drinks After my mixed fruit chat  and many more  chilled fruit drinks  here is one more drink to beat the heat....Mixed fruit punch..hope you all love this.

Ingredients

1. Pineapple chunks-2cups
2. Green grapes-1cup
3. Orange segments-1/2cup( remove the skin and cut into small pieces)
4. Pomegranate seeds -1/2cup 
5. Sugar-2tbsp
6. Chilled water-1/2cup
7. Crushed ice-4 cups
8. Salt-1/4tsp

Method:

• Put pineapple,grapes ,orange piece, sugar and salt  in a blender and make a nice pulp and strain it or use it like that.
• Now add pomegranate seeds and water and blend it for a second.You will get nice thick pulp.
• Now fill the glasses with crushed ice and pour the juice over the ice and serve.

Poha Kheer/pova kheeri/Beaten rice kheer

HAppy Ram NaVami to all my readers and friends.Ram navami is celebrated to mark the birth of lord Rama.We konkanies celebrate this along with some delicious food.

                                          Today  i have prepared a sweet dish called Pova(beaten rice ) kheer apart from other dishes like cucumber pachadi,Mooga dali usli,chana -potato sukkey,dalitoy,oodi(home made),papad(home made) kokum kadi,stuffed capsicum.

                     My mom used to prepare this dish specially for RAM NAVAMI .She got this recipe from her mom i e my grand mom .So i also prepare this  at least once a year on this day.We konkani's prepare different types of sweet/dessert on different festivals,every time i make it a point to follow my elders tradition by preparing some special dishes which they used  to prepare to save our GSB tradition so that after me my kids too follow the same.Because i have seen many people just do not celebrate festivals or prepare the dishes which they used to enjoy in thier childhood.Thanks to many blogs  who help people to know the tradition and culture by posting some amazing information and traditional dishes .This is my small contribution  towards our Konkani tradition and culture.

     

Ingredients:-

Poha/Beaten rice(thick)-1cup

Jaggery-2cups

Coconut-1(grated)

Cardamom powder-1/2tsp

Cashew nut,Raisin and almond for garnishing

Ghee 1tbsp for frying Poha

Method:- 

• Grind coconut to smooth paste by adding 2 cups of water.Then extract the milk from the paste. Now you will get thick coconut milk.Again grind the coconut residue adding 2 cups of water and extract thin coconut milk.Once it is done mix both the milk and keep aside.
• Now fry the beaten rice over the low flame along with some cashew nut in thick bottom pan adding a tbsp of ghee.Fry till it changes to light brown color.
• In a heavy bottom sauce pan add 4 cups of water and put the jaggery  and boil until it dissolves completely.Then add the fried poha and let it cook on slow flame.
• When the poha is almost cooked add coconut milk and bring to boil.
• The consistency should be little flowing  because the beaten rice will absorb all the milk and will become thick if you have keep this for an hour or so.You aslo can add little warm milk to adjust the consistency later.
• Garnish with dry fruits and serve hot or chilled.

Chilled Fruit chat

I just love summer when you really enjoy these fruits in different forms.After posting many shakes,juices and mocktails  here is one more to dish to tickle our taste buds it is called fruit chat..This fruit salad/chat i can be tried at any season and kids will love this because of spicy and tangy flavour.You can try this with other fruits too.

                     I normally prepare this just before the lunch as it takes only few mins and keep it in the fridge to chill.Here in India it is  served  in marriage functions  and you also get this in street corners .But i prefer home made chats because its fresh and clean.

Ingredients:

Mixed fruit of your choice-2 cups

Chat masala-1/2tsp

Pepper powder-1/4tsp

Lemon juice-1tsp

• Mix all the fruits,lemon juice and keep it in the refrigerator for at least 30 min.
• Just before serving add all the ingredients and serve.
• You can use tooth picks or fruit picks to make it more interesting

Herbal Punch!!

Today i have prepared some healthy herbal juice to cool you all down on hot summer days with some special easily available herbs.I am trying this combination for the 1st time and i really like the taste and so is my hubby.So i think i should drink more of these herbal juices then my tea.

Ingredients:-
Tomato -2(cut into pieces)
Lemon juice-1tbsp
Coriander leaves-1tbsp
Mint leaves-2tsp
Ginger-2tsp
Fennel powder-1/2tsp
Black salt-1/2tsp
Sugar-1/2cup
Ice cubes-10
Chilled water-31/2cups


Method:-

• Mix all the ingredients except ice cubes and blend  it to a smooth paste adding only 1/2 cup of water..Now strain the juice and  put it back the strained juice  into  a blender and blend it along with chilled water and ice cubes .
• Now fill the glasses with crushed ice and pour the juice and serve.

Note:-You can add honey to enhance the taste.

Mooga(Moong dal) dali usli..

Today is Ram navami so i have prepared this Mooga dali/moon dal usli a special konkani delicacy which is served in our temples on this day as prasadam. We also prepare this for breakfast or vrit/fasting day.

Ingredients:
Moong dal-1cup
Ginger-1tsp chopped
Green chilly-2 chopped
Mustard-1tsp
Red chilly-1(cut into pieces)
Curry leaves-2springs
Coconut grating-1tbsp
Salt to taste
Sugar(optional)-1tsp
Coconut oil/veg oil-1tbsp

Method:

• Soak moon dal for about 30 mins.
• Heat  a oil in a kadai/pan .In that add mustard let it crackle for a while followed by red chilly pieces and curry leaves.
• Now add 2cups of water ,add green chilly ,ginger, salt and sugar.
• When it comes to boil add washed and soaked moon dal and cook till done  on a low fire.
• Garnish with coconut grating.
• Serve hot

Eve's Temptation!!

'an apple  a day keeps the doctor away'. So here is one interesting recipe for you all especially for this summer to Beat The Heat.It is very easy and quick to make even you can ask your kids to join in to make it more interesting just to keep them busy in their summer vacation.My kids love to help me when i prepare something special for them.

                    

                               

Ingredients for the stewed apples
Apple-500g(quartered ,cored and peeled)
Cinnamon powder-1tsp
Cardamom powder-1/2tsp
Sugar-2tbsp
Lemon juice-1tsp

Ingredients for the custard sauce:-
Full cream milk-1litre
Corn flour-2tbsp
Vanilla essence-1tsp
Sugar-1/2cup
Walnut-1/2 cup
Raisins-1/4cup

Method:-

• Mix all the ingredients in sauce pan to make apple stew.Mix in a 1/2cup of water and cook the apple until 1/2 done.Apple pieces should be visible so don not over cook the apples.
• Now crush half the walnuts and mix in with apple stew along with 1/2 the raisins.Remaining keep for garnishing.
• In a non-stick pan start making custard sauce.Boil milk until it reduces to 3/4 .Now add the sugar and boil till sugar dissolves completely.The cooking should be done on medium flame
• Now  reduce the flame and add custard powder dissolved in a tbsp of milk.Slowly mix the cornflour to avoid the formation of lumps.Keep on stirring until the sauce thickens.
• Now switch off the fire and mix vanilla essence.
• Now you take the individual serving bowl and put some apple stews and top up with custard sauce and garnish it with walnuts,raisins and apple pieces as shown in the picture.
• Refrigerate for at least 1 hour before serving. 

Coorgi koli(chicken) curry

Chicken-1kg(cut into medium size pieces)
Red chilly powder-2tsp
Turmeric powder-1/2tsp
Coriander seeds-2tsp
Tamarind-1 lemon sized ball
Cumin seeds-1tsp
Cinnamon-4 pieces
Cloves-10
Poppy seeds(Khus-khus)-2tsp
Coriander leaves-1/2bunch
Garlic-1pod
Ginger-2(1"pieces)
Green chillies-4-5
Onion-3(chopped)
Tomato-2(chopped)
Coconut-1/2 cup(grated)
Oil-2tbsp
Salt to taste

 Method:-

• Marinate chicken with turmeric,chilly powder and salt to taste for 30 mins.
• Dry roast coriander seeds,cumin seeds,cinnamon,cloves,poppy seeds together till dark brown and make a fine powder and keep aside.
• Dry roast grated coconut to dark brown and grind it along with green chillies,tamarind,ginger,garlic,and coriander leaves to fine paste.
• Now heat a oil in sauce pan add some chopped onion and fry until it is light brown.
• Then add chopped tomato and fry further 2mins.
• Now add the marinated chicken and the dry powder stir it well.
• Last add the ground coconut paste and mix it well.
• Now add 2cups of water,cover and cook until oil floats on top.
• Serve hot with naan roti or coorgi akki otti 

Potato Peel Pakoras!

Ingredients:-
Potato Peels-2cups
Poppy seeds-3tsp
Corn flour-1tbsp
Besan/Gram flour-1/2cup
Red chilly powder-2tsp
Kalonji/onion seeds-1tsp
Salt to taste

Method:-

• Remove the thick peels from potatoes.Cut these into long strips.Wash well,sprinkle salt and red chilli powder and keep aside.
• Mix cornflour,besan,poppy seeds,kalonji and  a few table spoon of water to make a thick paste.
• Add the potato peels and mix well.
• Heat the oil and fry the potato peels till they become crispy and golder brown.
• Serve hot with ketchup and a hot cup of tea in the evening.

kOnkani style crispy fried baby sardines

Sardines are always welcome.Whenever i go to buy fish i make sure to buy at least 1/2 kg.It is highly nutritious and very healthy compared to other fish.As it has a very good source of Omega- 3 fats and they are packed with vitamin D.

                            Baby sardines / saan pedvo in konkani /tharu butai in tulu is very tasty in any forms whether its canned or fried or curried the taste is awesome.Today i am going to  tell how to prepare this  tasty and crispy fried sardines in konkani style.We konkanies do not use many types of masala all we use is chilly paste and some asafoetida which makes this dish very tasty.

Ingredients

Baby sardines:-1/2kg

Red chilly paste-2tsp

Asafoetida-1/2tsp

Salt to taste

Rice flour-2tbsp

Maida-3tsp

Oil for deep frying 

Method:- Clean and scale the fish and apply chilly powder,asafoetida and salt.Mix it well and then add rice flour and maida and roll it again and deep fry till crisp. 

Serve hot with lemon wedges.

RAS Vodo.. a konkani delicacy

This is my grand mom's recipe which is traditionally  prepared on our new year/ugadi day.Today i got the time to post this as i was busy with my kids exams.In mangalore everybody prepare this dish on ugadi day .This is one of my favourite and i prepare this whenever i feel like.Normally my mom used to prepare the rice flour at home by soaking rice and then spread it on a clean cloth .After 1 hour its ready to make powder.Then that powder is mixed with coconut milk.It goes well with payasam or with some spicy curry.

                           

ras vodo and Mudganey(chanadal payasam)

Ingredients:-

1. Rice flour-2cups
2. Coconut -2cups(grated)
3. Salt to taste
4. Oil for frying

Method:-

• First grind the coconut to smooth paste using 2 cups of water, strain and collect the thick coconut milk.Then again add a cup of water to the coconut residue and grind it to smooth paste .Again strain and take out the thin milk and add this to the thick coconut milk.
• Now prepare soft dough using this coconut milk and rice flour
• Now take small pieces of banana leaf and apply some oil or you can use plastic sheets also..Now apply some oil and start making  lemon sized balls and with the help of your fingers try to make round shaped disk as shown in the above picture.
• Now heat oil in a deep frying pan and start frying all the voda's.
• Serve hot with curries or payasam/Mudganey.

Spicy American sweet corn

Ingredients:-

Frozen american sweet corn/ fresh  sweet corn-2 cups

Butter salted-1tbsp

Chat masala-1/2tsp

Chilly powder-1/2tsp

Maggie cube-1/4 or to taste

Method:-

• Mix all the ingredients and micro on high for 5 min(it depends on your Microwave).
• Serve hot as a snack in the evening.

Instead of frozen sweet corn here i have used fresh sweet corn

Spicy Bread doughnut

Summer vacation has started for my kids and i too started hunting for new snacks recipes and i got this bread doughnut recipe from my 18 yr old collection.Today i tried it for a 1st time and it was so tasty and my kids loved it with my special mint flavoured tomato sauce.

                              If you have 6-7 pieces of left over bread then you can use for preparing this  tasty doughnut as it requires only 7slices to make about 15 medium sized doughnuts.This snack is easy and requires only 10-15 mins.

spicy bread doughnut

Ingredients:-

Bread slices-7
Spinach-1bunch
Green chilly-5-6
Pudina(mint leaves)-1/4 cup
Ginger-1" piece
Garlic-7-8 cloves
Cumin-1tsp
Baking powder-1tsp
Maida-1cup
Cornflour-1/2 cup
Salt to taste.
     

Method:-

• Blanch the spinach and puree with green chillies,mint leaves,ginger and garlic.
• Now mix the bread pieces with spinach puree till it blends well.
• Now add the maida,corn flour,cumin,baking powder and salt and knead stiff dough.
• Now start making round shaped doughnuts as shown in the picture.

dough nuts are ready to fry

• Now heat the oil in a deep frying pan and start frying doughnuts in a medium flame till dark brown and crisp
• Serve hot with tomato sauce.

en.petitchef.com   Foodieblogroll.com


                                           

kubbo/clams-vali/malabar spinach/Indian spinach Ambat

Indian spinach or vali in Konkani or basale soppu  in Kannada is a very tasty  and at the same time very healthy vegetable which is grown easily if you sow a small seed .All you need is moist soil and good sunlight.I remember in mangalore almost all the people used have this  in their backyard (maidara in konkani).It can be used for making many different  types of curries with so many combination like with clams or papaya and dal or dried or fresh prawns or with many types of beans.

              It has got loads of vitamins and minerals so its better to add this in your daily diet.We konkanis love this with clams or kubbo .As we all know how benificial these clams.They are rich in iron which is required for our daily diet.It is very good for women because of rich iron content especially for pre-menopausal women and for growing kids.

                                    .Normally in summer i prefer leafy vegetables but we can't live without our non-veg also.So we just combine  our vegetable with our non-veg dishes to make our dishes more tasty and healthy at the same time.and  no need of cooking 2 different dishes .

                        Today i have prepared a typical konkani dish called  kubbe/tissre  vali ambat  which is our  all time favourite" Konkani" delicacy. In this curry i have used clams with  one shell on or ekchippi(in Konkani) along with vali( malabar spinach) which makes this dish more tasty.

Ingredients needed is:-

 Kubbo/clams/tissre-1/2kg

Malabar/Indian spinach/vali/basaley soppu-4 cups(chopped leaves)

Spinach stems-1 cup ( cut into 4 inch length wise)

Tur dal/yellow lentil-1/2 cup

Coconut-1/2(grated)

Red chillies-8-10

Coriander seeds-2tsp

Methi-1/2tsp

Tamarind-1 marble sized ball

Turmeric powder-1/2tsp

Onion-3 chopped

Coconut /veg oil-1tbsp

Salt to taste.

                                    

Method:-

Ready for steaming

after steaming 

• Separate the leaves for stem and cut  stem into 4 inch long pieces and pressure cook along with dal/lentil for 20 mins.Add little turmeric while cooking
• Now steam the clams with 2 cups of water for 10 mins on high flame.
• Once it is done just keep the one side shell and discard the other as shown in the picture.
• Now prepare masala for that you need to roast red chillies,coriander and methi till light brown or till you get the nice aroma.
• Now grind coconut  along with,tamarind, roasted chillies,coriander and methi to a smooth paste.
• Now take big sauce pan and add boiled dal, in that add chopped spinach leaves and cook until leaves are almost changes to light green it takes about 5 mins.
• Now add clams and salt and bring it to  boil for further 5 mins.
• Then add the ground masala and bring to boil and switch off the fire.
• Now take a small pan for tempering.Heat oil and add chopped onions and fry until golden brown.
• Then pour this over the curry and kubbey ambat is ready to serve with hot steaming rice.

kubbo-vali ambat

Instant bisibele bath

Bisibele bath is a famous south indian dish,as it is whole some food with lots of veggies with  combination of dal and rice.Today i have prepared it by short cut .I mean to say instead of preparing bath powder i just tried it with my Sambar powder and its done.

Ingredients

1. Rice-1cup
2. Tur dal(yellow lentil)-1 cup
3. Mixed vegetables-2 cup( french beans,carrots,brinjal,peas)
4. Tamarind- 1 big lemon sized ball
5.  Sambar powder-1tbsp
6. Jaggery-2tsp
7. Mustard
8. Pepper corn-1/2tsp
9. Curry leaves-2springs
10. Cashew nut-7-8
11. Red chilly-2
12. Turmeric powder-1/2tsp
13. Ghee or oil-1tbsp
14. Salt to taste

Method

• Pressure cook rice,vegetables and dal separately ,You  can cook  vegetables with rice with little turmeric powder.
• Now open the pressure cooker lid once it is cools down  and take out the rice and dal.
• Soak tamarind in a cup of warm water and make a pulp.Now mix the sambar powder and jaggery and mix it well  in that pulp and keep aside
• Now transfer the rice and dal together to a heavy bottom sauce pan and add some salt.The mixture should be little watery .
• Now add tamarind-sambar powder mixture and bring to boil.Once it is done switch off the fire .
• Now its ready for seasoning.Heat a small pan add some ghee then add mustard followed by pepper corns,red chilly,cashew nut and curry leaves and pour this over the rice-dal bath

Chikoo Shake with Coffee punch !!

Chikoo/Sapodilla/sapota is very beneficial fruit.As it contains good amount of antioxidant vitamin like vitamin  C, vitamin  A .Vitamin A is essential for vision.It  is also required for maintaining healthy mucus membranes and skin.Vitamin C helps body develop resistance against infectious agent.
         Fresh ripen fruits are good source of minerals like potassium,copper,iron and vitamins like  folate and niacin ,pantothenic  acid which is essential for optimal health as they involve in various metabolic processes in the body as cofactors as the enzymes .
                        Apart from all the benefits chikoo is a good source of dietary fibre and there fore acts as a good remedy to curb constipation.The anti- inflammatory effects properties of  chikoo is helpful for  problems like gastritis and bowel disorders.
                       As i said earlier summer fruits are my favourite i  make sure at least i have one seasonal fruit  in my daily diet.Today i have prepared simple yet tasty milk shake for my kids who love to have this as soon as they come back after their exam.This chilled shake is excellent to Beat The Heat

Ingredients:-
Chikoo-4(cut into pieces)
Milk-3cups
Ice cubes-10
Instant coffee powder-1tsp
Sugar-1/2 cup

Method:-

• Blend all the ingredients together in a blender and serve chilled.
• You can sprinkle some coffee before serving

Hyderabadi Mutton Dum Biryani!

 

Hyderabad is famous for its Dum biryani.One of them is kacche ghost ka biryani which i have tried several times and it really come out well.It is very simple and easy to make.I got this recipe from one of the TV shows in which they clearly mentioned the step by step recipe.So i too started following that exact recipe and we all loved the  end result.
              Normally in other types of biryani precooked meat is used but in hydrabad they cook meat along with rice.That means the mutton cooks  in its own juice  which is also known as kacchey Ghost ka biryani. Mutton is cooked on slow fire in the steam which know as Dum( steam).The procedure of making this  biryani is very interesting.To make it  more simple  i have  clearly mentioned the steps with the pics.So lets start with the ingredients.

1st step

2nd step

                

3rd step

4th step

5th step

6th step

7th step

Ingredients:-

Basmati rice-1/2kg

Mutton-700gm

Onion-4(sliced)

Mint leaves-2 cups

Ginger-2 pieces

Garlic-1 big pod

Cloves-10

Cinnamon-4 big pieces

Cardamom-6-7

Coriander seeds-1tsp

Jeera(cumin)1tsp

Bay leaf-3

Green chillies-10

Chilly powder-1tsp

Curd-1cup

Oil or ghee-1cup

Kesar/saffron -a pinch mixed with a tbsp of milk

                  or 

saffron color-1/4 spoon mixed with a tbsp of milk

Method of marination:-

• First make masala for marination with 1 cup of mint,ginger,garlic,5 cloves,2 cinnamon,3 cardamon, jeera,coriander seeds,6 green chillies and curd.Grind all the ingredients to smooth paste. 
• Now marinate the mutton with this paste along with salt and chilly powder for about 1 hour.

1st step:-Fry onions  in 1/2 cup ghee till golden brown .Just before taking it out.add the chillies and fry along with onions for a few seconds or till raw smell goes.

2nd step:-Boil about 2 litre  water in a  wide  big hundi or sauce pan along with Bay leaf, remaining cloves,cinnamon, cardamom.and salt to taste .when water comes to boil add the washed rice and cook exactly for about 10 mins(if you are using kohinoor charminar basmati) on high flame or till 3/4 done.Now strain the water.

3rd step:-Transfer the cooked rice to a tray or wide plate.Let it cool for a while.


4th step:-Now start making layers for which you need 4 litre thick bottom vessel or the Pressure cooker( i have used pressure cooker) and  a thick lid which exactly fits to that handi/cooker.First put the layer of marinated mutton and then spread some fried onion on top and some chopped mint leaves.The same way finish the layers with the remaining rice.At last sprinkle some safron mixed in milk.


5th step:- Make soft dough using 1 cup of wheat flour.Now seal the handi with this dough as shown in the picture.


6th step:-Now seal the handi with a lid properly make sure it is tightly closed.


7th step:-Now cook it over the low flame for about 45 mins.After 45 mins swithch off the gas and  let it stand for about an hour so that let the rice absorb all the flavours .

                                                                                                                                                                   

Serve hot with salad or special biryani chutney or with mirch ka salan as traditionally served in Hyderabad.

Banana Parata with Dalitoy... a GSB konkani cuisine

Banana parata with dalitoy

Parata is my favourite breakfast and it is easy ,healthy and good choice for kids lunch box. Here is one tasty banana flavoured   konkani parata in this i have used over ripe bananas .My kids love this  Parata a lot,instead of plain parata i prefer this banana parata for my kids lunch box as it is healty and  remains soft .Dali thoy( manglorean dal) makes very good combo ,even in local hotels they serve dal with this parata.

          

Ingredients for  the parata:-

Multi grain Wheat flour-2cups

Banana-2(small)

Salt to taste

Sugar(optional)-1tsp

Ingredients for the Dalithoy(dal):-

Toor dal/spilt pigeon peas/yellow lentil -1cup

Green chilly-4

Red chilly-2

Mustard-1/2tsp

Asafoetida-1/2tsp

Salt to taste

Curry leaves-1spring

Oil-1tsp

Method of making parata:-

• Mash banana well with salt and sugar.
• Now add Multi grain wheat flour and little water for kneading soft dough.
• Knead  dough well until it is soft and keep covered for 30 mins.
• After 30 mins make10 lemon sized balls and roll into a small circle.
• Now sprinkle some flour and brush some ghee, fold this into triangle and roll it again .
• Heat  tava/griddle and dry fry or apply some ghee  and serve hot with dalitoy.

Method of making Dali thoy(Dal)-

• Pressure cook dal till tender or about 3 whistle.
• After a its completely cool down take it out from the cooker and transfer into a sauce pan.
• Now add slit green chillies and salt to taste.
• Bring to boil until green chillies are cooked well.
• Now heat a tsp of oil  for tempering in a pan.Now add mustard and let it crackle,then add red chilly pieces followed by curry leaves and Asafoetida and pour this over the dal and dali toy is ready to serve.

Note:-You can  serve this dal along with rice too.

Banana parata and Dali thoy