Potato Humman with Tomatoes ( Pressure Cooker Method )

Potato Humman with Tomatoes ( Pressure cooker method )

( Kukka Humman - A side dish with Idli / Dosa )

Serves: 3

Ingredients

2 potatoes, cut into desired shape
2 tomatoes, cut into desired shape (pick well ripe)
2 teaspoon oil
1 teaspoon mustard seeds
1 1/4 teaspoon red chilli powder
3/4 teaspoon salt ( or to taste )
1/4 teaspoon hing ( asafoetida )
1 cup (200 ml) water

Method

Heat oil in pressure cooker / junior pressure pan.

Add mustard seeds. When they begin to pop, add diced potatoes and tomatoes. Saute for 2 - 3 minutes.

Add water, salt to taste and hing.

Close cooker. Bring to full pressure on high heat. Reduce heat to low after 2 nd whistle and cook for 10 minutes. Switch off the heat. Allow the pressure cooker to cool naturally.

Open the lid. Boil again for 5 - 7 minutes or until the gravy thickens. Sprinkle extra 1 - 2 pinches hing if required.

Serve as a side dish with Idli / Dosa / Santan.

Upkari made of '' Cabbage Undi "'

Cabbage Undi is a very famous all time favorite dish in Konkani cuisine. It’s a healthy, wholesome and favorites of all age groups.

Makes 2 steel containers

You will need

Raw Rice – 2 cups

Shredded Cabbage ( remove thick stem ) – 250 g

Grated coconut – 2 cups

Tamarind juice – ½ cup

Red chilly powder – 1 – ½ teaspoon

Turmeric powder – ½ teaspoon

Asafoetida / hing – ¼ teaspoon

Salt – to taste

Cooking oil- 1 teaspoon

For Seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1/4 teaspoon urad dal
1 green chilli, slit lengthwise
1 spring curry leaves

Method

Wash and soak raw rice for 5-6 hours. Grind with grated coconut, tamarind juice, red chilly powder, turmeric powder and salt. ( if you add tamarind juice while grinding, then no need to add extra water ). Grind until the batter is fine consistency. Remove and mix with asafoetida / hing and finely chopped cabbage.

In a steel bowl, grease 1 teaspoon oil. Pour this batter and steam in a pressure cooker ( do not put weight ) on a medium heat for 25 minutes or until done. Open pressure cooker lid and allow to cool naturally.

Break cabbage undi into small pieces and keep aside.

Cabbage Undi

For Seasoning:

In a pan, heat oil. Add mustard seeds. When they pop, add cumin seeds, urad dal, green chilli and curry leaves. Saute for 2 - 3 minutes.

Add cabbage undi pieces and mix all the ingredients well. Cover with a lid and cook on a low heat for 10 - 12 minutes. Stir occasionally. Serve hot.

Baingan Phodo ( Baingan / Brinjal stir - fried with rice powder )

Baingan Phodo ( Baingan stir - fried with rice powder )

Serves: 2

You will need

4 brinjal ( baingan ), cut into desired shape
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon urad dal
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt ( or to taste )
1 tablespoon water
2 teaspoon rice powder

Method

In a pan, heat oil. Add mustard seeds. When they begin to pop add cumin seeds and urad dal. Saute for 2 -3 minutes.

Add diced baingan ( brinjal ), red chilli powder and salt to taste. Mix well. Sprinkle 1 tablespoon water ( do not add more water ).

Cover with a lid and cook on a low heat. When the brinjals are 3/4 done add rice powder and stir well ( brinjals are well coated with rice powder ).

Cover with a lid and cook on a low heat till done ( approximately 10 minutes ).

Serve as a side dish with rice / rotis.

Rawa ( Sooji ) Dosa

Rawa Dosa

Makes: 5 - 6

You will need

1 cup ( 200 g ) rawa ( sooji )
1/2 cup ( 100 g ) curd
3/4 cup water
1/2 teaspoon salt
1 tablespoon oil / ghee

Method

Mix rawa with curd and salt. Make a batter of pouring consistency by adding water. Keep aside for 6 hours or overnight.

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 100 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Let the dosa color, and sprinkle a few drops of ghee / oil ( optional ).

Turn other side also and cook on a medium heat till golden color.

When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney / coriander tomato chutney /sambar.

Tomato Coriander Chutney

Serves: 4

Ingredients

2 tomatoes, roughly chopped
2 onions, roughly chopped
10 cloves garlic, chopped
1/2 bunch coriander , wash & roughly chopped ( including stem )
1 teaspoon chopped ginger ( 1/ 2 - inch piece )
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt ( or to taste )
2 teaspoon oil

Method

Heat oil in a pan. Add chopped onions, garlic and fry till light pink.

Add chopped tomatoes, turmeric powder and red chilli powder. Saute on a low heat for 2 minutes.

Add chopped coriander, ginger and salt to taste. Mix all the ingredients well ( do not add water ).

Cover with a lid and cook on a low heat for 10 minutes ( till tomato - onion - coriander mixture thickens ).

Allow the mixture to cool naturally and make a smooth paste in a mixture ( Do not add water ).

Serve with Dosa / Idli / Medu Vada / Pakoda / Bonda ..