Steamed Pudding

Steamed Pudding

Serves: 5 – 6

You will need

½ cup (100 g) chopped dates (without seed)

½ cup (100 g) chopped good quality raisins

1 tablespoon sugar

1 tablespoon butter

1/2 cup (100 ml) very hot water

1 cup (200 g) all purpose flour (maida)

½ teaspoon baking powder

½ teaspoon cooking soda (baking soda)

Butter paper

Pudding mould

Method

Sieve twice all purpose flour, baking powder and baking soda. Keep aside.

In a wide bowl, mix chopped dates, raisins with sugar, butter and very hot water. Mix gently with a tablespoon.

Add sieved ingredients (flour) and mix well until all the ingredients well blended.

Final procedure:

Pour mixture into pudding mould or flat bowl and cover this with aluminum foil or grease proof paper.

Steam in pressure cooker ( without weight ) or in a steamer for one hour on a medium heat until done (or skewer inserted in the centre comes out clean and also it leaves from the sides of the pan / brown in color)

Unmould and serve warm or cool ( Place a plate on top of the custard bowl and carefully flip it upside down ).

For custard sauce:

1 cup (200 ml) hot milk

1 egg

1 teaspoon cornflour

2 tablespoons sugar

1/4 teaspoon vanilla essence

Method

In a wide bowl, beat egg with corn flour and sugar until creamy. Add hot milk. Mix well.

Cook over a double boiler ( double boiler -a pair of saucepans, one of which fits above and partly inside the other: food is cooked in the upper one by water boiling in the lower and it helps even cooking ) till it starts thickening ( till it coats the back of the spoon slightly ). Keep the heat low . Approximate cooking time 10 - 12 minutes. Remove and keep aside to cool for 15 minutes. Add vanilla essence and mix well. Gently pour this thick custard sauce over pudding.

Potato Gashi

Rice, Potato Gashi, Moong dal thoy (centre), Mixed vegetable thoran ( sukke), Soy burji

Potato Gashi

A tasty main dish. Fantastic combination with rice and other accompaniments. Popular in Konkani cuisine !!!

Serves: 3

You will need

3 potatoes, peel and cut into cubes

1 cup water (200 ml – 225 ml)

½ teaspoon salt

1 small piece kudampuli (darmbyasole)

For coconut paste:

1 cup (75 g) grated coconut

¾ teaspoon red chilli powder

¼ teaspoon turmeric powder

2 tablespoons water

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

For seasoning:

2 teaspoons oil

1 teaspoon mustard seeds

1/4 teaspoon jeera ( cumin seeds )

½ teaspoon methi seeds (fenugreek seeds)

1 spring curry leaves (6 curry leaves)

Method

In a bowl, mix potato cubes with 1 cup (200 ml ) water, salt and a small piece of kudampuli / darbya sole. Cover with a lid and cook on a medium heat for 10 - 12 minutes or until ¾ done / potato cubes softens. (You can also boil potato cubes separately. Then boil again with kudampuli and salt for 5 minutes and finally mix coconut paste).

Add coconut paste, mix well (dilute with extra 2 – 3 tablespoons water) and cook on a low heat for 8 - 10 minutes. Gashi 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, methi and fry for 1 – 2 minutes or until fragrant.. Add curry leaves and saute for 2 - 3 minutes until fragrant. Pour the seasoning over potato gashi and mix well. Serve with rice.