Mambazhapulisseri

Mambazhapulisseri

A delicious curry with Ripe mango, coconut paste & curd. Goes well with Rice and popular in Kerala cuisine.

Serves: 3

You will need

230 g ripe mango pieces
1 cup (200 ml) water
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1 big green chilli or 2 small green chilli, slit lengthwise
175 ml curd, beat well

For coconut paste:

75 g grated coconut
1/2 teaspoon red chilli powder
1 teaspoon jeera (cumin seeds)
2 tablespoon water

Make a smooth paste of above ingredients with water in a mixer.

Method

Boil ripe mango pieces in 200 ml (1 cup) water with salt, green chilli and turmeric powder. Cover with a lid and cook on a low to medium heat for 10 minutes or until 3/4 done and slightly softens.

Add coconut paste cook again on a low heat for 7 minutes. Switch off the heat and keep aside to cool for 20 minutes.

Add beaten curd. Mix well.

For seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/4 teaspoon methi seeds (uluva)
1 spring curry leaves
2 dried red chillies, broken

Method

Heat oil in a pan. Add mustard seeds. When they starts crackle, add methi seeds, curry leaves and broken dried red chillies. Saute for 2 - 3 minutes or until fragrant. Pour the seasoning over pulisseri and serve with Rice.

Dal Thepla

Dal Thepla

Makes: 9

Ingredients

For dal:

1 cup (100 g) turdal
1/2 teaspoon turmeric powder
1/2 teaspoon oil
2 cups of water

Other ingredients

2 cups ( 200 ml / 8 oz ) whole wheat atta (gehum ka atta)
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1 teaspoon finely chopped ginger
3 tablespoon chopped coriander leaves (or mint leaves or methi leaves (fenugreek leaves))
4 - 6 teaspoon cooking oil / ghee

Method

For dal:

Wash, clean and soak dal in 2 cups (200 ml) water for 1 hour. Transfer the soaked dal (along with water) in a pressure cook and add turmeric powder and oil and pressure cook for 12 minutes (reduce the heat to low after 2 nd whistle and cook for 10 minutes). Do not open the lid. Allow the cooker to cool naturally. You will get a soft dal mixture.

Mix cooked dal with wheat flour, turmeric powder, finely chopped ginger, red chilli powder, salt and coriander leaves and make a soft dough. Do not add extra water when making dough. Set aside in an airtight container for half an hour.

Divide the dough into 9 equal portions / balls.

Roll out into thin chapatis of 6 - inch diameter.

Place a non - stick frying pan / griddle / tawa on heat. Place a thepla on the frying pan / tawa and cook for few seconds until little bubbles appear. Turn over and cook for 1/2 minute or until brown specks appear. Cook each side for 1/2 minute and remove from tawa. Apply little oil / ghee on both sides of the thepla and stack them on top of each other. Serve with green chutney.

Green Chutney

Serves: 2 - 3

You will need

1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves )
1 tablespoon grated coconut (optional)
1 onion, chopped
2 teaspoon lemon juice
2 green chillies
1/2 teaspoon salt ( or to taste )
1/2 teaspoon sugar ( or to taste )
1/2 - inch piece ginger
Extra 2 - 3 tablespoons water

Method

Make a thick paste of above ingredients in a mixer with very little water. Adjust the consistency of the chutney with extra 2 - 3 tablespoons of water if required. Serve with thepla.

Aloo / Potato Curry for Puri / Batura / Rotis (without onion & garlic)

Aloo / Potato Curry for Puri / Batura / Rotis (without onion & garlic)

Serves: 3

You will need

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
3 potatoes (250 g), boiled and mashed
1/4 teaspoon hing (asafoetida)
3/4 teaspoon Kashmiri red chilli powder or 1 teaspoon normal red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon amchur powder (dried mango powder) or 1/2 teaspoon tamarind paste
3/4 teaspoon salt (or to taste)
1 1/4 cup water (125 ml)
1 tablespoon chopped coriander leaves

Method

In a wide pan, heat oil. Add mustard seeds. When they crackle, add jeera.

Add boiled and mashed potatoes, hing, red chiili powder, turmeric powder, amchur powder and salt to taste. Stir all the ingredients well on a low heat.

Add 1 1/4 cup (125 ml) water. Mix well. Cover with a tight lid and cook on a low to medium heat for 12 - 15 minutes or until the gravy slightly thickens / potatoes well combined with spices. Sprinkle chopped coriander leaves and serve hot with Puris / Batura / Rotis.

Palak Chicken / Saag Meat

Palak Chicken / Saag Meat

Serves: 3

You will need

1 tablespoon oil
1 cinnamon stick (1 - inch)
2 cloves
2 cardamoms
1 medium onions, finely sliced
1 bunch (300 g) Spinach leaves (palak)
2 tablespoon (30 g) ginger - garlic paste
300 g chicken, cut into small size (boneless chicken cubes will make more tasty) - you can also use boneless lamb (mutton)
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon salt (or to taste)
Butter (optional) to serve

Method

Wash and clean chicken piece. Drain out water thoroughly and marinate chicken pieces with 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder an 1/2 teaspoon salt. Keep aside for half an hour.

Wash and clean spinach. Boil in 2 cups of water till soft. Drain out water, cool and blend in a mixer or blender.

Heat 1 tablespoon oil in a pan. Add cinnamon stick, cloves and cardamoms. Fry on a low heat for 2 minutes or until fragrant.

Add sliced onions and fry till golden brown and crisp.

Add ginger - garlic paste and saute for 2 - 3 minutes or until the raw smell disappears.

Add spinach paste, remaining red chilli powder (1/2 teaspoon), turmeric powder (1/4 teaspoon) and salt (1/2 teaspoon or to taste). Stir well for 2 minutes.

Add chicken pieces. Mix all the ingredients well. Do not add extra water when cooking. Cover with a tight lid and cook on a low to medium heat for 35 - 40 minutes till done / chicken pieces softens / gravy thickens. Serve with a knob of butter and with any Indian breads / Pulao of your choice.

Potato Baingan Sukke

Potato Baingan Sukke

A side dish in Konkani cuisine. Goes well with Rice.

Serves: 2 - 3

You will need

1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1/4 teaspoon urad dal
1 onion (or 2 tablespoon finely sliced onions), finely sliced
1 potato (1 big size or 2 small - 200 g), cubed
2 brinjal / baingan , cubed
3/4 teaspoon salt (or to taste)
2 tablespoon water

For the coconut paste:

3 tablespoon (45 g) grated coconut
2 tablespoon coriander seeds
1/2 teaspoon tamarind paste
3/4 teaspoon red chilli powder
1 tablespoon water

Method

For the coconut paste:

In a frying pan, dry roast coriander seeds on a medium heat for 5 minutes or until fragrant. Stir continuously. Transfer all the ingredients into a mixer bowl and make a rough paste.

For sukke:

Separately boil cubed potatoes or microwave high for 6 minutes with 1/2 cup (50 ml) water.

In a wide pan, heat 1 tablespoon oil. Add mustard seeds. When they crackle, add jeera and urad dal. Saute for 1 minute.

Add sliced onion and fry till golden color.

Add boiled potatoes, baingan pieces, salt to taste and coconut paste. Sprinkle 2 tablespoon water. Stir all the ingredients well. Cover with a lid and cook on a low to medium heat for 12 - 15 minutes or until done / water dries up / brinjal softens. Serve as a side dish with rice.

Baghare Baingan

Baghare Baingan

Serves: 4

You will need

For Baingan:

50 ml oil for frying
4 baingan - purple color (aubergines), cut in half

For spice paste (masala):

1 teaspoon cumin seeds (jeera)
1 teaspoon coriander seeds
1 teaspoon poppy seeds (khas khas)
1 1/2 teaspoon peanuts
2 tablespoon (30 g) grated coconut (optional)
1 1/2 teaspoon sesame seeds (til)
2 tablespoon water

Other ingredients

1 tablespoon oil
1 onion, roughly chopped
1 spring curry leaves
1/4 turmeric powder
2 green chillies, slit lengthwise
1/2 teaspoon red chilli powder
1/2 teaspoon salt (or to taste)
1 cup water (100 ml)
1 teaspoon tamarind paste or 3 teaspoons tamarind juice
1 tablespoon coriander leaves

Method

For brinjal:

Wash and clean brinjal. Wipe each brinjal with a kitchen towel and cut in half.

Heat oil 50 ml oil on a medium heat and deep - fry brinjal pieces until lightly browned. Drain and keep aside.

For spice paste:

Heat a fry pan and, separately, dry roast cumin seeds, coriander seeds, poppy seeds, sesame seeds and peanuts for 1 minute on a low to medium heat. Remove skin form the roasted peanuts. Transfer these ingredients to a mixer bowl and make a smooth in a mixer with 2 tablespoon water. If using grated coconut, dry roast for 10 minutes on a low to medium heat and make a paste along with the other ingredients.

Final preparation:

In another pan, heat 1 tablespoon oil fry sliced onions till golden color and crisp.

Add curry leaves, ground paste, turmeric powder, slit green chillies and red chilli powder. Saute for 2 - 3 minutes on a low heat (you will get a nice aroma !!!)

Add 1 cup water, tamarind paste / juice and salt to taste and cook for 10 minutes on a low to medium heat or until the gravy slightly thickens. Add fried brinjals and stir gently. Sprinkle chopped coriander leaves and cook again on a low heat for 5 - 7 minutes. Serve hot with Biryani / Pulao/ Rotis / Rice.

Apple Scones

Apple Scones

A delicious tea - time snack

Makes: 6

You will need

125 g plain flour / all purpose flour / maida
1 1/2 teaspoon baking powder
1 pinch salt
25 g cooking butter
1 tablespoon powdered sugar
3 tablespoon grated apple (peel and core apple, then grate)
2 teaspoon milk for glazing
1/2 teaspoon extra butter

Method

Preheat oven at 450*F or 230*C.

Grease a baking tray with 1/2 teaspoon butter.

Sift flour, baking powder and salt into a mixing bowl. Rub in butter.

Add powdered sugar and grated apple. Gently mix all the ingredients to a soft dough.

Divide the dough into 6 equal portions and make small balls. Glaze with little milk on the top. Place on a baking tray and bake towards the top of the oven for 10 - 15 minutes or until light golden color. Wrap in tea - towel till ready to serve.

Aloo Batura

Aloo Batura
(Deep fried Indian bread)

Makes: 11

You will need

1 cup (200 g) whole wheat flour (gehum ka atta)
1 potato (1 big or 2 small - 200g), boiled and mashed
2 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaves
1 green chilli, finely chopped
1/2 teaspoon salt
200 ml oil

Method

In a wide bowl, mix whole wheat with boiled and mashed potato, chopped mint - coriander leaves, chopped green chilli and salt and knead to a soft dough. Add 1 teaspoon water if required when making dough. Store in an airtight container for half an hour.

Divide aloo batura dough into 11 portions and make balls. Flatten them to make rounds (just like puri - 4 inches in diameter) with the help of little dry flour.

In a kadai, heat oil. Reduce heat to medium and fry batura one at a time till it puffs up. Turn over till both sides are golden brown. Drain on paper towels to absorb extra oil and serve with chole or any gravy dishes of your choice.

Spicy Egg Fry

Spicy Egg Fry

Serves: 2

You will need

1 tablespoon oil
1 onion (1 big or 2 small size), chopped or 10 shallots / chuvannulli / sambar onions, chopped
6 cloves garlic, chopped
3/4 teaspoon Kashmiri red chilli powder or 1 teaspoon normal red chilli powder
1 spring curry leaves
2 boiled eggs, cut into desired shape & sizes
1/4 teaspoon pepper powder
1/2 teaspoon salt (or to taste)

Method

Make a paste of chopped onions / shallots and chopped garlic in a mixer.

Dilute red chilli powder in 1 teaspoon water. Keep aside.

In a frying pan. heat oil. Add onion - garlic paste and stir well for 2 - 3 minutes on a medium heat.

Add diluted red chilli powder and stir well on a low heat for 2 - 3 minutes or until the raw smell disappears.

Add curry leaves and mix well.

Add boiled egg pieces, pepper powder and salt to taste. Cover with and cook on a low heat for 8 - 10 minutes or until the onion - garlic - spice mixture well coated on boiled eggs. Serve hot as a side dish with Rotis / Rice / Pulao / Idiyappam / Appam.

Whole wheat Layered Parathas / Lachha Parathas

Whole wheat Layered Parathas / Lachha Parathas

Makes: 6 Layered parathas

Ingredients

350 g whole wheat flour ( gehun ka atta )

1/2 teaspoon salt

1 teaspoon oil

150 ml water (140 ml to 160 ml - depending upon the texture of the flour)

1 teaspoon rice flour

1 1/2 teaspoon melted ghee

9 teaspoon ghee / oil for topping

Method

Combine the flour and salt and knead into soft and pliable dough with 150 ml warm water.

Add the oil and knead again till the dough is smooth and elastic.

Cover and keep in an air tight container for 4 - 5 hours or overnight in a refrigerator.

Remove from refrigerator and allow to get normal temperature.

Make a smooth paste of rice flour with melted ghee and keep aside.

Divide the dough into 6 equal parts.

Make 6 roti-size balls (each roti dough weighs 50 g) from the dough. Roll into thin rotis (rotis of 7 - inches in diameter).

Keep one roti on a flat board. Apply 1/2 teaspoon of rice flour - ghee paste evenly on each roti.

Keep the next roti on the first one (keep the second roti slightly lower down, it should not cover the full roti. Repeat the procedure ).

Roll the rotis into a swiss roll roll (do not apply pressure).

Cut the roll into 6 equal pieces and gently make balls.

Take extra care at this stage. It should not be rolled like a normal puri. Roll from center to the side, from all sides. All the layers should be clearly visible.

Use a little flour to roll each portion into a circle of 6 - inch.

Heat a flat frying pan or griddle. Reduce heat to medium and cook lachha parathas till golden brown on both the sides / you can see the layers clearly - see the photo below (approximate cooking time 5 - 8 minutes for each paratha). Apply oil / ghee during frying.

Serve hot with pickle / curd / any gravy dishes of your choice.

Oats Laddu

Oats Laddu

Makes: 17

You will need

7 teaspoons ghee
1 cup (200 g) oats, make a fine powder
1 cup (200 g) sugar
1/4 teaspoon cardamom powder
2 - 3 tablespoons milk

Method

In a frying pan, heat 1 teaspoon ghee. Add powdered oats and stir continuously on a low to medium heat for 25 minutes or until there is a slight color change in oats mixture. Do not fry on high heat. The powder may get burnt.

Switch off the heat and add sugar, cardamom powder and 6 teaspoon ghee. Stir thoroughly for 5 minutes till oats mixture is well mixed with sugar, cardamom powder and ghee. May also add chopped and roasted cashew nuts and raisins.

Finally sprinkle 2 - 3 tablespoons milk to enable binding the mixture to form the shape of laddu. The initial appearance of laddu mix will be moist (or wet). Mix all the ingredients well and make small laddus / balls (slow process and may need patience to roll these into perfect balls). After drying for 15 - 30 min, store in an airtight container.

The addition of milk in the mix makes the laddu susceptible to being spoil quickly - they are not as lasting as besan laddu. Hence make in small quantity / consume the same day or refrigerate.

Potato Ambat

Potato Ambat

A delicious gravy goes well with Rice

Serves: 3

You will need

3 potatoes, cut into cubes
1 cup ( 200 ml ) water
1/2 teaspoon salt

For coconut paste:

1 cup (75 g ) coconut, grated
4 dried red chillies, dry roast red chillies in 1/2 teaspoon oil for 5 minutes on a low heat
1/4 teaspoon turmeric powder
1/2 teaspoon tamarind paste
2 tablespoon water

Make a smooth paste of above ingredients with water.

For seasoning:

2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon jeera ( cumin seeds )
1/4 teaspoon methi seeds ( fenugreek seeds )
1 spring curry leaves

Method

In a bowl, mix potato cubes with 1 cup (200 ml ) water and salt. Cover with a lid and cook on a medium heat for 15 minutes or until done (or microwave high for 5 minutes).

Add coconut paste, mix well (adjust consistency of the gravy with 1/4 cup (50 ml) water if required) and cook on a low heat for 8 - 10 minutes. Ambat should be of pouring consistency. Switch off the heat.

For seasoning:

Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and methi and fry for 1 - 2 minute until brown. Add curry leaves and saute for 2 - 3 minutes until fragrant. Pour the seasoning over potato amabt and mix well. Serve with rice.

Grasmere Gingerbread or Cinnamon - Gingerbread

Grasmere Gingerbread or Cinnamon - Gingerbread

Makes: 8 slices

You will need

1 cup (100 g) flour ( all purpose flour / plain flour / maida)
1 teaspoon baking powder
1 teaspoon dried ginger powder
1 teaspoon cinnamon powder
1 pinch salt
75 g cooking butter
75 g soft brown sugar
25 g melted and sieved thick jaggery
2 tablespoon candied peel, finely chopped

Method

Preheat oven at 350 * F or 180* C.

Sieve flour with baking powder, salt, cinnamon powder and dried ginger powder. Sieve twice.

Mix sieved flour with soft cooking butter. Rub in the butter till the mixture resembles breadcrumbs,

Finally mix with brown sugar, thick jaggery and chopped candied peel.

Grease baking dish (square shape) with 1 teaspoon butter and dust with 2 teaspoons flour (sprinkle about 2 teaspoons of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ) or greased butter paper.

Spread mixture over the base of the prepared baking dish and press down firmly with a flat spatula and bake at 180 * C or 350 * F for 30 - 35 minutes or a skewer inserted in the centre comes out clean and also it leaves from the sides of the pan / brown color. Cool for a while before turning out onto wire rack. Keep aside to cool for 25 minutes and cut into slices or desired shapes.

To cut Ginger - Cinnamonbread into very thin slices, warm the bread knife a little before slicing the bread.

Besan Laddu ( Bassan Undo)

Here's an easy recipe link of Besan Laddu / Bassan undo

Besan Laddu (Bassan Undo)

Bassan Undo ( also called Besan Laddu) is a quintessential Konkani sweet. This divine tasting sweet is an indispensable item during all auspicious events. If prepared properly, this will last long with out getting spoilt. One may notice that the taste / flavour improves on the 2nd day onwards for some un-explainable reasons.

Makes :13 - 14 laddus

Ingredients

1 cup (200 ml) besan flour (gram flour /chickpea flour)

1 cup (200 ml) sugar

50 ml ghee (1 teaspoon (5 ml) each for 4 times = 20 ml + 3 teaspoon (15 ml) for final mixing + 1 tablespoon

 (15 ml) for shallow frying cashew nuts and raisins)

1 teaspoon raisins

1 teaspoon spoons cashew nuts, chopped

1/4 teaspoon cardamom powder

Method

Buy only fresh besan flour. Sieve flour. Keep it ready.

In a frying pan, heat 1 tablespoon ghee on a medium heat. Reduce the heat to low and fry raisins and chopped cashew nuts separately till golden color. Keep aside.

Take a thick bottomed iron kadai. Heat 1 teaspoon ghee on a medium heat. Add besan flour stir continuously on a low to medium heat. Add 1 teaspoon of ghee in between (4 times) and stir it well so as to mix the flour evenly. Color of the gram flour changes from light yellow to bright yellow. It will take 20  - 25 minutes to get the bright yellow color. Do not stir on high heat. Always maintain low to medium heat.

Switch off the heat and finally mix with 200 ml sugar, 3 teaspoon ghee, cardamom powder and shallow fried raisins and cashew nuts. Mix all the ingredients well and keep aside to cool for 15 minutes.

Once the mix cools, roll the mix tightly into laddu / small balls (11 - 13 laddus / balls). Size can vary as per preference. Spread them on a tissue paper so that any residual ghee will be removed. Store in an air tight container.

Langar Ki Dal

Langar Ki Dal

Serves: 3

Ingredients

1 cup (100 g) urad dal with skin
1/4 cup (30 g) channa dal
1 - inch piece ginger, chopped
5 cloves garlic, chopped
1 green chilli, slit lengthwise
1 tablespoon ghee
1 teaspoon cumin seeds (jeera)
1 onion, finely chopped
2 tablespoon (30 g) ginger - garlic paste
1 tomato, finely chopped
1 teaspoon chilli powder
3/4 teaspoon salt (or to taste)
Extra 1/2 cup (50 ml) warm water
1/2 teaspoon garam masala powder

Method

Wash and soak whole urad dal and chana dal in 2 1/2 cups water for 6 hours or overnight.

Pressure cook the dal (urad & channa) along with garlic, ginger, green chillies with 2 1/2 cups (250 ml) of water till soft (reduce heat to medium after 2 nd whistle and cook for 25 minutes).

Heat oil in a frying pan. Add cumin seeds and fry on a medium heat for 2 minutes till fragrant.

Add chopped onion and fry till golden color. Add red chilli powder and saute well.

Add ginger - garlic paste and stir well for 2 - 3 minutes.

Add chopped tomato, cooked dal and salt to taste. Adjust the consistency of the dal mixture with 1/2 cup (50 ml) water if required. Cover with a lid and cook on a low to medium heat for 15 minutes or until thickens.

Sprinkle gardam masala powder and serve with rotis.

Mangalorean style Undi (with rice rawa)

Mangalorean style Undi (with rice rawa)

Makes: 18 - 20 undis

Rice rawa available at Santhosh Super Stores, Anna Nagar, Chennai

You will need

100 g (1 cup) grated coconut
1/4 cup water (for coconut)
2 cups (200 g) rice rawa
3 cups water (to soak rice rawa)
1/2 teaspoon salt

For seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1/2 teaspoon urad dal
1 teaspoon chana dal
1 spring curry leaves
2 dried red chillies, broken into 2 - 3 pieces

Method

For seasoning:

Heat oil in a pan. Add mustard seeds. When they starts to pop, add jeera, urad dal, chana dal, curry leaves and broken red chillies. Saute on a low heat for 5 minutes until fragrant and color changes. Keep aside.

For Undi:

Soak rice rawa in 3 cups of water for 3 hours.

Make a smooth paste of grated coconut with 1/4 cup water. Finally, mix with salt (or to taste) and soaked rice rawa (along with water). Pour the prepared seasoning over it and stir well.

Transfer the coconut - rice rawa mixture to a wide non stick pan and cook on a low to medium heat for 12 - 15 minutes or until the mixture thickens / leaves from the sides of the pan / difficult to stir and form a soft ball. At this point switch off the heat. Keep aside to cool for 10 - 12 minutes.

Apply little oil on your hand and make small round undi / balls (18 - 20 balls).

Arrange the undis in a steamer or idli stand and steam for 15 - 20 minutes on a medium heat. Serve hot with Chutney / Thoy.

Coconut Chutney

Ingredients

1 cup ( 100 g ) coconut grated
2 dried chillies
1 tablespoon roasted chana dal (pottukadala)
1/2 teaspoon tamarind paste ( optional )
Salt to taste ( or 1/2 teaspoon )
Ginger - 1/2- inch piece

For seasoning:

2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli
1 spring curry leaves

Method

Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2- 3 tablespoons water if you required.

For seasoning:

In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over to coconut chutney.

Milkmaid Besan (gram flour) Burfi

Milkmaid Besan (gramflour) Burfi

Makes: 1 steel thali ( 5 - inch in diameter)

You will need

1 tablespoon ghee
175 g besan (gram flour) good quality and finely sieved
200 ml milkmaid condensed milk
2 pinches cardamom powder
Extra 2 teaspoon ghee
12 Cashew nut (splits) to garnish

Method

Grease a steel thali with 1 teaspoon ghee and keep aside.

In a non stick pan, heat 1 tablespoon ghee on a medium heat. Reduce heat to low and add gram flour and stir continuously on a low heat for 25 minutes or until you get a nice aroma.

Add milkmaid condensed milk and stir on a low heat for 5 minutes or till well blended with gram flour and leaves from the sides of the pan and form a soft ball. Switch off the heat. Sprinkle cardamom powder.

Transfer the burfi mixture into a greased steel thali and sprinkle remaining 1 teaspoon ghee over it. Spread it evenly with a flat spatula, keep to cool for 1 hour and later cut into desired shape and sizes. Decorate with cashew nut splits / raisins.

Banana Bread

Banana Bread

Makes: 1 small loaf (9 slices)

You will need

1 cup (100 g ) plain flour / all purpose flour / maida
1/2 teaspoon cooking soda
1 pinch salt
3/4 cup (77 g) sugar
2 tablespoon beaten egg mixture (beat 1 egg and take only 2 tablespoon egg mixture)
2 tablespoon melted butter
1 medium size banana (90 g) or 2 small size bananas, mash well
1/2 teaspoon vanilla essence
Extra 1 teaspoon butter (to grease)
Extra 2 teaspoons flour

Method

Preheat oven at 350 * F or 180* C.

Grease baking dish / loaf pan with 1 teaspoon butter and dust with 2 teaspoons flour (sprinkle about 2 teaspoons of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ) or greased butter paper.

Sieve flour with cooking soda and salt. Sieve twice.

In a bowl, mix sugar and beaten egg mixture with an wooden spoon or thick ladle.

Add melted butter and mix again gently.

Add mashed banana and mix well.

Add sieved flour and vanilla essence. Mix all the ingredients well or until the flour well blended.

Pour the banana mixture into a paper - lined and greased or greased loaf pan / baking dish and bake at 180 * C or 350 * F for 40 minutes or a sewer inserted in the centre comes out clean and also it leaves from the sides of the pan. Cool for a while before turning out onto wire rack. Keep aside to cool for 45 minutes to 1 hour and cut into slices or desired shapes.

To cut banana bread into very thin slices, warm the bread knife a little before slicing the bread.

Jackfruit Ela Ada / Ponsa Patholi (Easy method with rice flour)

Jackfruit Ela Ada (Easy method with rice flour)

Makes: 7

You will need

15 ripe jackfruit bulbs (net weight 225 g after removing seed)
60 g grated coconut
1 cup rice flour
2 - 3 tablespoon thick jaggery ( melted and sieved)
1 big banana leaf (vazhayila)

Method

Cut ripe jackfruit into small pieces and make a smooth paste in a mixer with grated coconut. Do not add water when making paste. It should be a thick paste.

Transfer the jackfruit - coconut paste into another container and mix with rice flour. Stir continuously for 4 - 5 minutes until rice flour well mixed with jackfruit mixture.

Add 2 - 3 tablespoon thick jaggery and mix well again (Finally, you can mix with extra 1 teaspoon rice flour or 1 - 2 teaspoon jaggery).

Clean banana leaf. Smoke this leaf on flame for a few seconds so that it becomes flexible and easy to fold.

Cut banana leaves into 7 - inch square pieces.

Keep 2 tablespoon jackfruit batter in the centre of the banana leaves. Fold and keep in a container. Repeat the process to make 6 - 8 adas or to the limit of the vessel.

Arrange the Adas in a steel bowl and steam in a pressure cooker ( without weight ) or in a steamer for 25 - 30 minutes on a medium heat. Allow this to cool. Remove the banana leaf covering and consume the ada.

Another modification is to shallow fry the ada. Remove the banana leaf of the Ada, cut into smaller pieces and shallow fry with ghee. This will make them tastier. This is called “Bhajjille Patholi” in Konkani.

Shallow fried Breadfruit (Kadachakka) Fritters / Jeevkadgi phodi

Shallow fried Breadfruit (Kadachakka) Fritters / Jeevkadgi Phodi

A tasty side dish with Rice (Popular in Konkani Cuisine) !!!

Makes: 12

You will need

12 thin slices of breadfruit (kadachakka)
1 teaspoon Kashmiri red chilli powder
1/4 teaspoon turmeric powder
2 pinches hing (asafoetida)
3/4 teaspoon salt (or to taste)
1 tablespoon rice flour
1/2 teaspoon amchur powder (dried mango powder)
1 tablespoon water
2 tablespoon oil

Method

Mix Kashmiri red chilli powder, turmeric powder, hing, salt, amchur powder and rice flour with water (1 tablespoon) and make a thick paste.

Marinate breadfruit slices with the above paste evenly. Keep aside for half an hour.

In a flat frying pan, heat 1 tablespoon oil. Arrange breadfruit slices and fry on a medium heat till golden color and crisp on both the sides. Sprinkle remaining oil when frying the other side (approximate frying time 10 minutes for each side). Serve hot with Rice.

Prawns Biryani

Prawns Biryani

Serves: 4

Ingredients

For  the onion:

250 g onions (3 onions), sliced

50 ml oil

1 tablespoon cashew nut (split)

1 tablespoon raisins

1 tablespoon ghee

Method

Fry 2 onions in oil on a low to medium heat until golden brown and crisp (approximately 20 minutes). When cool, crush and set aside.

Fry remaining 1 onion (for the final stage) in 1 tablespoon ghee on a low to medium heat till golden color and crisp. Shallow fry cashew nut splits and raisins until golden color and keep aside.

For the rice:

4 black cardamom

3 cinnamon sticks

3 cloves

1 bay leaf

1/2 teaspoon salt

2 cups (Indian standard measuring cup of 200 ml / 4 oz /1 cup capacity ) basmati rice

6 cups water

1/2 teaspoon ghee

For Rice:

Wash and clean rice.

Put all spices and ghee in water and boil. Add rice, and drain when it is done (Do not overcook rice. Each rice grain should be separated. See the photo above).

Biryani Masala (Spice powder for Biryani)

Here’s a simple method to prepare biryani masala at home. You need the following ingredients.

Makes: 4 tablespoon (60 g)

Cardamom - 12 nos, remove seeds

Nutmeg - 1 nut

Mace (Javithri / jaathipathri) -2 nos

Shahjeera - 2 tablespoon

Cloves - 8 nos

Cinnamon - 2 piece (each 2 - inch in size)

Jeera (cumin seeds) - 1 teaspoon

Saunf (Fennel /perumjeerakam)- 1 teaspoon

Method

In an iron kadai (flat frying pan), dry roast above ingredients on a low heat till fragrant and crisp (approximate roasting time 10 - 12 minutes). Transfer these ingredients into a mixer bowl and grind to a smooth powder. Store in an airtight container to retain its freshness.

Other ingredients

1 tablespoon oil

2 tomatoes or 1 big (well ripe), finely chopped

2 tablespoon (30 g) ginger - garlic paste ( fresh and homemade )

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

25 g (2 tablespoon) chopped coriander leaves

25 g (2 tablespoon) chopped mint leaves

2 green chillies, slit lengthwise

1/2 teaspoon black pepper powder

500 g prawns (wash, clean and deveined)

1 1/2 teaspoon biryani masala

1 teaspoon salt ( or to taste )

Extra 2 teaspoons ghee

2 teaspoon coriander and mint leaves

Method

For the  prawns:

Marinate prawns with 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder and 1/2 teaspoon salt. Cover and keep aside for half an hour.

For the prawns masala (prawns gravy):

In a pan, heat 1 tablespoon oil. Add chopped tomatoes and fry for 2 - 3 minutes on a medium heat.

Add crushed brown onion, ginger - garlic paste, red chilli powder, turmeric powder, coriander powder, chopped mint and coriander leaves, slit green chillies and pepper powder. Stir well for 2 - 3 minutes or until the raw smell disappears.

Finally, add prawns, salt to taste and 1 1/2 teaspoon biryani masala. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 5 - 7 minutes or until done / prawns softens / gravy thickens/ oil leaves from the sides of the pan. Prawns will cook faster than chicken and mutton.

Final preparation:

In another wide pan, heat 2 teaspoon ghee. Add thick prawns gravy and cooked rice. Sprinkle fried onion, fried cashew nuts, raisins and chopped coriander and mint leaves.

Stir well for 2 minutes or until the prawns gravy well mixed with cooked rice. Cover with a tight lid and cook on a low heat for 7 minutes. Serve with raita, salad and pickle.