Carrot Thausali

Carrot Thausali ( Delicious sweet ( steamed ) in Konkani / Saraswat cuisine )

Makes: 3 steel thalis

You will need

1 cup ( 100 g ) raw rice
1 cup ( 100 g ) grated coconut
1/4 cup water ( for grinding )
200 g grated carrot ( 4 carrots )
3/4 cup to 1 cup melted jaggery ( or to taste )
2 pinches cardamom powder

Method

Wash and soak raw rice for 5 - 6 hours.

In a mixer, make a fine paste of raw rice with grated coconut. Do not add more water during grinding. Transfer this batter to another container and mix with grated carrot and jaggery. Add cardamom powder and mix well.

In a steel thali, grease 1/2 teaspoon oil and pour batter.

Steam this batter in a steamer or pressure cooker ( without weight ) for half an hour or till done ( reduce heat to medium after full steam and steam for 25 minutes ).

Open the cooker / steamer and allow to cool for sometime. Cut into desired shape and size.

Thausali Bajjile:

In a frying pan, heat 1 teaspoon ghee. Arrange thausali pieces and fry on a medium heat till golden color on both the sides. Serve hot.

Homemade Laccha Paratha

Laccha Paratha - An all time favorite dish in North Indian cuisine !!!

Makes 6 laccha parathas

Ingredients

350 g whole wheat flour ( gehun ka atta ) or approximately 1 1/2 cup (Indian standard measuring of 200 ml / 8 oz capacity

1/2 teaspoon salt

1 teaspoon oil

150 ml water

7 - 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  (1 teaspoon) 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.

Divide the dough into 6 equal parts.

Use a little flour to roll each portion into circles of approximately ( 8 - inch ) diameter ( slightly bigger than normal chapati ).

Dust off any excess dry flour. Apply little oil / ghee on top of the rolled roti.

Gathered the roti into concertina folds, as you would in the making of a paper fan. See the photo above.

Roll the gathered roti into a circle to resemble a scroll ( like Swiss roll ). See the photo above.

Apply little oil on top and keep in an airtight container for one hour.

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

Heat a flat frying pan or griddle. Reduce heat to medium and cook laccha parathas till golden brown on both the sides / you can see the layers clearly - see the photo below ( approximate cooking time 8 minutes for each paratha ). Apply oil / ghee during frying. Serve hot with any veg or non veg gravy dishes or pickles or curd.

Rajma Gashi

Rajma Gashi

Serves: 3

You will need

1 cup ( 100 g ) rajma ( kidney beans )
2 cups water
1/2 teaspoon salt ( or to taste )
1 kudampuli / darbyasole in Konkani ( pick small - for sour taste )

For Coconut paste:

1 cup ( 100 g ) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 tablespoon water

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

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves

Method

Wash and soak rajma ( kidney beans ) in 2 cups water for 6 hours ( or overnight ).

Pressure cook with 1/2 teaspoon salt for 30 minutes ( reduce heat to medium after 2 nd whistle and cook for 25 minutes or till done and soft ). Allow the pressure cooker to cool naturally. Reserve the stock.

Do not add extra water.

Boil cooked rajma ( with stock ) with 1 small kudampuli / darbyasole for 5 - 8 minutes on a low heat.

Add coconut paste. Mix well. Adjust salt if you required and also you can add extra 1/4 cup water. Cover with lid and cook on a low heat for 10 minutes.

For Seasoning:

In a small frying pan, heat oil. Add mustard seeds. When they begin to pop, add curry leaves. Fry for 2- 3 minutes till fragrant. Pour this seasoning over gashi and serve with Rice ( seeth ) / Chapati.

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