Gulla Puddi Sagle (Stuffed Green Brinjal)

Gulla Puddi Sagle is a konkani version of stuffed brinjal. Its a very tasty dish. It is cooked in oil without adding water! So now you can imagine how it might taste:-) It is a favorite dish of my father and brother. When I was staying in Udupi, my father used to get mattu gulla regularly. I am not a great fan of these pretty tiny green brinjals, but always loved the masala stuffed in it. After my marriage never got a chance to eat it. I was happy when I saw them in one of the stores. When I made it this time, enjoyed the brinjals as well (after a long time everything tastes good:-)). Even my husband ate it happily, who hates brinjals.

Ingredients:

• Green Brinjal/Thai Eggplant- 5
• Grated Coconut- 3/4 cup
• Roasted red chillies- 4-5
• Tamarind- A small ball (goose berry sized)
• Coriander seeds- 1 tsp
• Split black gram/Urad dal- 1 1/2 tsp
• Jaggery- 1/2 Tbsp
• Mustard seeds- 1 tsp
• Oil- 3-4 Tbsp
• Curry leaves- few
• Salt- To taste

Procedure:

Wash the eggplant and remove its stalk. Now, since we have to stuff the masala in the eggplant, we need to cut it in a way that it will hold the masala. The picture below gives an idea as to how it has to be done. First cut it horizontally all along from top till almost the bottom with a space of nearly 1/2cm. Then repeat the same procedure vertically. Once this is done put it in a bowl containing water (to prevent blackening).

To Prepare Masala: Fry coriander seeds and urad dal in 1/2 tsp of oil, until it turns light brown. Allow it to cool. Now grind grated coconut, roasted red chillies, tamarind, jaggery, salt and roasted coriander seeds, urad dal. Add little water so that all the things get well blended. Don't make the masala very fine. 

Now remove the brinjals from the water and dry it using a cloth (or paper towel). If it has little water in it, then the stuffed masala will start flowing out of the brinjal.

Once it is completely dry, start stuffing the brinjal carefully without damaging it. After stuffing, it will look like this.

Now start heating oil in a kadai (I have taken more oil because we are cooking the stuffed brinjal in oil without adding water. But if you are health conscious, then you can cut down on oil and add water instead). Once it gets heated, add mustard seeds. After it splutters, add curry leaves. Now keep the stuffed brinjal one by one in the kadai (if there is left over masala, then just add it)

Close the lid and cook it on low heat (less than medium). After 8-10 minutes, flip the brinjals carefully to cook the other side. Close the lid again. it might take 15 more minutes to cook completely. Keep checking in between to avoid the brinjals getting burnt. Gulla Puddi Sagle is ready!!

Serve it hot with rice or dosa. The best combination I would suggest is- Rice, Dalitoy, Gulla Puddi sagle and paapad (or vodi)..Yum yum..really its a heavenly combination!! Try them soon. Above measurement serves two people.

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Rulaoa Undo (Rava/Semolina Ladoo)

Rulaoa Undo or Rava ladoo is an all time favorite sweet for many people. A simple sweet which can be made within half an hour! Less effort, no special ingredients required and even less fat. So what more can you expect from a moth watering sweet. I would say this is a perfect recipe for the beginners (realised it, only after I made it). Somehow i always had in my mind that making this ladoo is difficult. So never thought of trying it. My view changed only after seeing the video posted by Sanjay Thumma (@Vahrevah.com). I am really thankful for his inspiring videos. Enjoy making these delicious ladoos and impress your loved ones:-)

Ingredients:

• Sooji/Semolina/Rave- 1 cup
• Sugar- 3/4 cup
• Grated coconut/dessicated coconut (optional)- 3-4 Tbsp
• Ghee- 3 Tbsp
• Milk- 1/4 cup- 1/3 cup (adjust accordingly)
• Cashew nut and Raisins- 1-2 Tbsp each
• Cardamom powder- 1 tsp

Procedure: 

Take a wide bottomed pan and start heating ghee in it (let the heat be on medium through out). Now add cashew nut and raisin. Fry for a minute or two. 
Then add fresh/dessicated coconut. Keep stirring.
When you see that the color of the coconut is going to change, then add semolina. Keep stirring continuously. Semolina should be fried until you get a nice aroma and a very slight change in its color. 
Now add sugar and mix well. Continue stirring for 2-3 minutes. 
Now add milk and cardamom powder. The semolina mixture turns sticky and even the sugar melts. Heat for 2-3 minutes after adding milk and then turn off the heat. 
Allow the mixture to cool for 15 minutes. Make balls of the mixture (when it is warm) using greased hand, of desired size (don't worry if the ladoo is soft. It will harden as it cools). 
Once it cools completely, Rulaoa Undo is ready!!

Once the ladoo cools completely, the outer surface turns hard while inside, it still remains soft. Above measurement makes 10-12 ladoos.

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Bibbe Song (Tender Cashewnut Curry)

Bibbe Song is one of the classic, rich konkani dish. Bibbo in konkani means tender cashew nut. I have mentioned about it in one of my older post here. 
I had never heard/tasted this dish before my marriage. After my marriage, my husband made this for me. I just had no words after eating it! This dish is not only my husband's favorite but its a family favorite. Now even I belong to that group! After eating this, I am sure even you will join our group:-) 


Ingredients:

• Tender Cashew nut- 1 1/2 cups
• Onion, medium sized- 1
• Potato, medium sized- 1
• Tomato, medium sized- 1
• Red Chilli powder- To taste
• Oil- 2-3 Tbsp
• Mustard seeds- 1 tsp
• Salt- To taste

Try using the cashew nuts which is available at your place, if you can't find tender cashew nuts (I know its not easily available).

Procedure:

Soak the dried tender cashew nuts in hot water for 15-20 minutes (if using fresh tender cashew nuts then skip this step). Soaking the cashews helps in removing the outer cover easily.

Now, peel the cashew nuts (if you are not using tender cashew nuts then skip the initial two steps)

Now chop onion, potato and tomato into desired shape and size (cashew nut requires more time to cook. So I made it in a cooker). Heat oil in a cooker. Add mustard seeds. Once it starts spluttering, add chopped onions. 

Fry for 4-5 minutes. Now add chopped potatoes. 

Continue frying for 2-3 minutes. Now add chopped tomato. Mix it well.

Now add red chilli powder and salt. Mix it well. Finally add cleaned tender cashew nuts.

Add water as required (Nearly 1-2 cups). Close the lid of the cooker and cook it until the whistle blows 3 times (by this time the potatoes will get over cooked. Don't worry. This gives thickness to the curry. I made the curry thick. You can adjust the thickness after opening the lid.If adding water/want to remove water, bring it a boil for few minutes. If the curry has become very spicy, then you can add little bit of tamarind pulp). Bibbe Song is ready!!

Serve it hot with rice or rotis. Above measurement serves two people.

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Moolangi Ambado (Radish Fritters)

Moolangi  is nothing but radish. As soon as I hear the word 'Radish', the expression on my face changes all of a sudden. I just don't like the smell of it! So I am always hesitant to buy this pretty white vegetable. I never allowed my amma to get this vegetable. Last time when we went to buy vegetables, the radishes were staring at me! As usual I just neglected them. But my husband forced me to buy, as he liked it (I had postponed of buying this vegetable several times! So this time I didn't want to tell 'NO'). So we just bought a single big radish. I called my amma (MIL) to ask for a recipe, as she uses it regularly. She suggested me to make this podi (this is my FIL's favorite).

Two weeks passed by and the radish was lying unused in the fridge. Now it started showing some signs of going bad. So I had no choice than making these fritters. With much reluctance I grated it (the smell was horrible). I had decided that I won't eat it. Finally I was done making it. Without the notice of my husband I ate a small piece. To my surprise it tasted like a cauliflower fritter. I just loved it! I loved it so much that I made it again the next day. So all radish haters/lovers should try making these. They are so simple (to make) and tasty.


Ingredients:

• Grated Radish- 1 1/2 cups
• Rice flour- 1/2 cup
• Red chilli powder- To taste
• Salt- To taste
• Oil- For deep frying

Procedure:

Grate the radish.

Now add all the remaining ingredients and mix well (dont add water. Radish has enough moisture).

Now make small balls of the mixture and flatten them slightly.

Deep fry these flattened balls on a medium high flame until it turns a slight dark brown on both sides. Drain them on a paper towel, to remove excess oil. Moolangi Ambado is ready!!

Serve them hot as a side dish for the lunch or as an appetizer. Above measurement serves 2-3 people.

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Doddak (Dosa using idli batter)

Doddak is a very thick dosa made using idli batter. This dosa is also called Bubbusa (my husband calls it so. Even I laughed for a while, since it was new to me too). Now don't ask me what does that mean? Even I don't know! 
This dosa comes to your rescue when you have prepared a big batch of idli batter (especially working women), still you don't want to have idlis the next day!:-) Store a portion of the idli batter in your fridge and make excellent dosas, the next day. This dosa is slightly different from other dosas. So, "What makes it different?". Its because it has a seasoning! Yes you read it right. So what are you waiting for? Try them as soon as possible.


Ingredients:

• Idli Batter- Left over
• Oil- As required
• Mustard seeds- As required

Procedure:

The consistency of the batter should be same as that of the idli batter.

Now if the pan is hot enough, then spread a tea spoon of oil on it and sprinkle 1/2-1 tsp of mustard seeds on oil. When the mustard starts spluttering, pour a ladel (or little more than that) full of batter and start spreading it in circular motion (usually this dosa is made very thick. If you prefer thin crispy dosas then reduce the amount of batter for each dosa accordingly).

Let the base of the dosa fry until it turns golden brown. The dosa has to cook on a medium heat. Once the dosa is done on one side then flip it , to cook the other side.

See how pretty it looks with the mustard seeds (to increase the taste of the dosa, you can also add little butter while making it..if you are not diet conscious..:-)). Now if the other side has turned golden brown then Doddak is ready!!

Serve it hot with chutney or any curry of your choice.

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Kyane Koddel (Raw banana Curry)

Kyane in konkani means banana. Harve kyane means raw banana. Kyane koddel is a very simple konkani dish with garlic seasoning. Raw banana is available through out the year hence, can make this dish anytime of the year.


Ingredients:

• Raw banana- 1
• Grated coconut, fresh/frozen- 1/2 cup
• Roasted red chillies- 3-4
• Tamarind- A small ball (gooseberry sized)
• Garlic pods- 4-5
• Oil- 1 Tbsp
• Salt- To taste

Procedure:

Wash the banana and trim its edges. Then start removing its peel carefully.

Once the peel is removed completely, chop it into desired shape and size.

Now cook the banana pieces in a dish with salt (to taste). This might take 15-20 minutes. Keep checking in between, in order to prevent the bananas from getting overcooked. In the meantime, prepare the masala. 

For masala- Grind the coconut, red chillies and tamarind with required amount of water, to get a fine paste.

(if by chance, you have added more water for cooking bananas then transfer the excess water  to a small bowl. You can use it later, if required). Now add the masala to the cooked bananas and bring it to a boil. Adjust the consistency of the gravy (I made it medium thick). Once it comes to boil, continue heating for 4-5 minutes and turn off the heat.

For seasoning- Crush the garlic pods and add it to the heated oil. Fry it until it turns light brown. Add this to the prepared gravy. Mix well. Kyane Koddel is ready!!

Serve it hot with rice or rotis. Above measurement serves two people.

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Taushe Dhoddak (Cucumber dosa)

Taushe Dhoddak is a healthy dosa, which is very easy to make and requires very few ingredients. Within 15 minutes your dosa is ready. This is one more way to include cucumber in our diet (apart from the salad).

Ingredients:

• Semolina/Sooji- 1/2 cup
• Jaggery- To taste
• Grated Cucumber- 1/4 cup (peel the cucumber)
• Grated Coconut- 1 Tbsp (Optional)

If you don't like to add jaggery, you can skip it and add chopped green chillis, very little grated ginger and salt to taste. Even this tastes equally good.

Procedure:

Mix all the above mentioned ingredients. Don't add water. The moisture in the cucumber is enough to bind everything. The batter is ready.

Divide the batter into two portions (or three). Put one portion on the heated tawa and start spreading. Refer my earlier post-Rulao Bhakri  for the tips, for spreading dosa.

Fry on both sides until it turns light brown. Taushe Dhoddak is ready!!

Serve it hot with ghee. Above measurement makes two dosas.

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