Tapioca Tikkis

Tapioca Tikkis

Tapioca is a tubular and rich in carbohydrate.

If fresh, a cut section of tapioca will look moist and fully white. A bluish tinge or dryness indicate that the tapioca is old and hence not fresh ( won’t cook well ).

Cut fresh tapioca to required size after skinning and removing the vein at the centre. Wash and clean well.

Take diced tapioca in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done / softens. Alternately pressure cook on high heat for 3 whistles.

Most important : Drain off this water. Don’t use it for any other purpose.

Makes: 4
Serves: 2

You will need

200 g boiled and mashed tapioca pieces
1 tablespoon very finely chopped onion
1 tablespoon coriander leaves, finely chopped
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/ 4 teaspoon amchur powder (dry mango powder)
3/4 teaspoon salt (or to taste)
2 tablespoon oil

Method

Mix boiled and mashed tapioca, chopped onion, chopped coriander leaves, red chilli powder, turmeric powder, amchur powder and salt to taste (do not add water). Make a soft mixture.

Divide this tapioca mixture into 4 equal portions (each weighs 50 g). Make round balls and flatten into round shape tikki ( like patty ).

Heat oil in a frying pan. Arrange tikki and shallow fry on a low heat for 8 - 10 minutes till golden color on each side.

Serve hot with tomato sauce or mint chutney or tamarind chutney.

Tapioca Bondas

Tapioca Bondas

Tapioca is a tubular and rich in carbohydrate.

If fresh, a cut section of tapioca will look moist and fully white. A bluish tinge or dryness indicate that the tapioca is old and hence not fresh ( won’t cook well ).

Cut fresh tapioca to required size after skinning and removing the vein at the centre. Wash and clean well.

Take diced tapioca in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done / softens. Alternately pressure cook on high heat for 3 whistles.

Most important : Drain off this water. Don’t use it for any other purpose.

Tapioca Bondas

A very tasty deep fried snack !!!!

Makes : 10 - 11

Ingredients

2 teaspoon cooking oil
1 teaspoon mustard seeds
1 teaspoon jeera (cumin) seeds
1/2 teaspoon urad dal
1/4 teaspoon hing (asafoetida )
1/2 teaspoon turmeric powder
3 green chillies , slit lengthwise
1 - inch piece ginger, chopped fine
6 spring curry leaves
Salt to taste
225 g boiled and mashed tapioca pieces
250 g cooking oil for frying bondas

For batter :

100 g (1 cup) gram flour ( besan )
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon hing ( asafoetida )
Water for mixing ( approximately 1/2 cup, 50 - 60 ml )

To prepare batter :

Mix gram flour, salt, red chilli powder, turmeric powder and hing. Add water and make a smooth batter of pouring consistency. Keep aside for 15 minutes.

Method

In a pan, heat oil. Add mustard seeds. When it starts splutter, add jeera, urad dal, green chillies and curry leaves. Shallow fry on a low heat for 2 - 3 minutes. Add turmeric powder and fry for 2- 3 minutes.

Add boiled and mashed tapioca. Add salt to taste and hing. Mix well and cover with a lid. Cook on a low heat ( without adding water ) for 5 - 8 minutes / till tapioca well blended with spices. Keep aside for cooling.

Remove green chillies from the tapioca mixture while making tapioca balls / bondas. Make lemon sized tapioca balls / bondas .

Heat oil in a frying pan. Dip each bondas in besan batter and deep fry in hot oil on a medium heat (4- 5 bondas at a time) till golden color on both the sides. Drain and place on kitchen paper to absorb excess oil and serve hot with tea / coffee.

Mixed Vegetable Humman

Mixed Vegetable Humman

A tasty side dish with rice in Konkani Cuisine !!!

Serves: 3

You will need

1 tablespoon oil
1 teaspoon mustard seeds
1/4 teaspoon hing (asafoetida)
2 brinjal / baingan, cut into cubes
2 potatoes, peeled and cut into cubes
125 g yellow cucumber (mogge / vellarika), cut into cubes
1 drumstick, peeled and cut into 4 cm pieces (optional)
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 cup water (200 ml)
3/4 teaspoon salt (or to taste)

Method

Heat oil in a wide pan. Add mustard seeds. When they crackle, add hing and saute for 1 minute.

Add vegetables and stir well. Add red chilli powder and turmeric powder. Mix all the ingredients well.

Add 1 cup water (200 ml) and salt to taste.

Cover with a tight lid and cook on a low to medium heat for 15 - 20 minutes or until done and vegetable softens / gravy thickens / spices well coated on vegetables. Serve with rice.

Mini Idlis in Spicy Curd

Mini Idlis in Spicy Curd

A tasty evening snack !!!!

You will need

For mini idli:

1 bowl idli batter (250 ml)
Mini Idli stand (Mini idli stand available at all steel utensil shops)
1 teaspoon oil

Method

Grease mini idli stand with oil and keep aside.

Pour idli batter with a spoon and steam in a pressure cooker (do not use weight) / National slow cooker / steamer for 15 minutes or until done. Remove idli stand carefully from the steamer / pressure cooker and keep aside to cool for 15 minutes.

For Dahi (curd): ( For 54 mini idlis (18 moulds in 1 stand):

600 ml medium thick curd
2 teaspoon jeera powder (dry roast)
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon pepper powder
1 teaspoon salt (or to taste)
3 teaspoon chopped coriander leaves
Extra 1/2 teaspoon red chilli powder
1/2 teaspoon chaat masala powder (optional)

For dahi (curd):

Blend dahi with roasted jeera powder, red chilli powder, coriander powder, pepper powder, salt to taste and 1 teaspoon chopped coriander leaves (reserve 2 teaspoons). Keep aside.

Arrange mini idlis on a flat serving dish and pour blended curd / dahi over it. Keep aside for 15 - 20 minutes to absorb flavour. Sprinkle reserved red chilli powder, chaat masala powder and chopped coriander leaves when serving. Serving suggestion with tamarind chutney (optional).