Moogadali Khichidi (Rice- Lentil Pudding with Jaggery/ Sweet Pongal)

Moogadali Khichidi is a delicious South Indian dessert. This is also popular as Sweet Pongal. In this dessert, Jaggery is the sweetening agent. No special skills are required to make this dessert. A very simple and healthy dessert. Sometimes this is served as a side dish to Panpolo. 

Ingredients:

• Raw rice- 1/2 cup
• Split Green gram lentil/Moong dal- 1/4 cup
• Jaggery- 3/4 to 1 cup (adjust accordingly)
• Grated Coconut- 1/2 cup
• Ghee/ Clarified butter- 2-3 Tbsp
• Cardamom powder- 1/2 tsp
• Cashew nut and raisins- 2 Tbsp each

Procedure:

Fry moong dal in a pan for few minutes, until there is a slight change in its color and a nice aroma is got.

Now mix this with washed rice and cook in a pressure cooker for two whistles, by adding required amount of water (I added 1  1/2 cups of water).

Once cooked, it looks like this.

Now keep the cooked rice- dal mixture on a medium flame and add powdered jaggery and mix well (Add water if it is too dry. I added nearly 1/2 cup of water). Once the jaggery mixes well with the rice- dal mixture, add grated coconut and 1-2 Tbsp of ghee.

Continue heating for 3-4 more minutes with constant stirring and turn off the heat. Now add cardamom powder and garnish it with cashew nut and raisins fried in ghee. Moogadali Khichidi is ready!!

Serve it hot with an extra topping of ghee. Above measurement serves three people.

Read More »

Golibaje (Mangalore Bonda)

Golibaje is a very delicious snack of South Canara. Its very hard to find people who doesn't like this snack. Almost every local hotel of South Canara will make this super easy snack. This is one of my favorite snack. 

I don't make it that often, since it absorbs a lot of oil (because of the addition of buttermilk/curd). But you needn't worry about this anymore! I got a recipe from my mother's brother (who owns a hotel) and that recipe doesn't demand buttermilk/curd! I never even imagined that golibaje can be made without curd. He has been making it since ages and I never asked him! So what more reasons do you need to make it now:-) Trust me its so tasty that you can't wait till the batter is finished. Me and my husband kept on eating it as soon as a batch of golibaje was done. After two batches realised that I need few golibaje  (to take pictures). Then we decided not to eat until the pictures were taken. Now you can imagine how addictive it is!

Ingredients:

• All purpose flour/Maida- 3/4 cup
• Chick pea flour/Besan- 1/4 cup
• Sugar- 4-5 tsp
• Green Chilli- 2-3
• Grated ginger- 1/2 tsp
• Baking soda- A little less than 1/2 tsp
• Salt- To taste
• Oil- For deep frying

Procedure:

Mix all the above ingredients and make a thick batter by adding water (I added a little less than 3/4 cup). Press the chopped green chillies in the batter, so that it releases the spiciness. Keep this batter for an hour.

Heat the oil and start putting very small portions of the batter, using hand/spoon (don't over crowd the oil. the batter will fluff up, after few seconds in oil).

Fry the golibajes until it is golden brown on all sides (don't worry about the shape. The batter just takes some random shapes)

Take out the golibajes and drain out the excess oil on a paper towel.

Golibaje is ready!!

Serve it hot with coconut chutney (I like to eat as it is, without chutney). "Want a golibaje?"..Then what are you waiting for? Make it soon and enjoy..

Read More »

Chane pitta Undo (Chick pea Flour/ Besan Ladoo)

Chane pitta Undo is a very popular sweet. In konkani chane peeta means chick pea flour and undo means ladoo. I made this once, few months back. I was happy with it, taste wise but not texture wise. I looked for the tips in Show me the curry website. I am very thankful to Hetal and Anuja for giving the wonderful tips. The ladoo came out very good. This sweet is very easy to make and requires few ingredients. A must try for the beginners as well as for those who are having a sweet tooth:-)

Ingredients:

• Chick pea flour/Besan- 1 cup
• Semolina/Sooji- 2 Tbsp
• Sugar- 1/2 cup
• Ghee/Clarified butter, melted- 1/3 cup
• Raisins- 2 Tbsp
• Cardamom powder- 1 tsp

Procedure:

Heat ghee in a pan and add raisins. After few seconds the raisins starts to fluff up. Now add the besan and semolina. Mix well, in order to remove the lumps. 

Fry this mixture continuously on a medium flame, until a nice sweet aroma is got. The mixture now starts to come together.

Turn off the flame and allow it to cool for five minutes. When the mixture is still warm, add sugar and cardamom powder. Mix well (check for sweetness). Start making ladoos using your palm, by taking a small amount of the mixture. Allow it to cool. After cooling, the ladoos harden. Chane pitta Undo is ready!!

Store the ladoos in an air tight container. Above measurement makes 10-12 ladoos.

Note: 1. For making besan burfi, the ingredients remains the same except that the amount of ghee to be added is 1/2 cup. 

2. Don't wait for the besan mixture to cool, while making burfi. As soon as the besan gets fried, add the remaining ingredients and spread this mixture on a greased plate. Cut it when warm.

3. Instead of adding semolina, add a mixture of milk+ghee (1 Tbsp each) to the besan (initially). Mix it well by rubbing besan between your palms. Then sieve it. A grainy texture of besan is got which gives a good texture to the burfi/ladoo.

Read More »

Mysore Masala Dosa

Mysore Masala Dosa is a very popular dosa in the south Indian restaurants. Masala dosa was frequently made by my amma and never knew about the Mysore masala dosa (I rarely go to eat in a restaurant). I first tasted this dosa at my aunt's house and just loved them. From then onwards, I always made this at home. Its been a year and I have made this couple of times and each time, I have revised the recipe by looking into many blogs (for the red chutney). Now the recipe looks perfect. I am sure this dosa will be a hit! Try making it soon. 

The procedure for making masala dosa is also same, just that red chutney is not applied on the dosa. 

For Dosa Batter:

Ingredients:

• Rice- 1 cup
• Urad dal/ Split black gram- 1/4 cup
• Cooked rice- 1-2 fistful
• Chana dal/ Split chick peas- 2 Tbsp
• Fenugreek seeds/ Methi seeds- 2 tsp
• Salt- To taste

Procedure:

Soak rice, urad dal, chana dal and methi seeds for 1-2 hours. Grind them together with cooked rice and little water to get a smooth batter. Consistency of the batter should be thick. Let this batter ferment for 8-10 hours. Add salt and adjust the consistency of the batter, if required by adding water (it should be medium thick). Dosa Batter is ready.

For Batate baaji (Potato Masala):

Ingredients:

• Potato, medium sized- 4
• Onion, big sized- 1
• Ginger- 1/2 inch
• Oil- 2-3 tsp
• Mustard seeds- 1 tsp
• Curry leaves- Few
• Green Chilli- 2-3
• Turmeric powder- 1/4 tsp
• Coriander leaves/Cilantro- 4-5 sprigs
• Lemon juice- 1 tsp
• Salt- To taste

Procedure:

Cook potatoes using a pressure cooker or a microwave oven. Peel the potatoes and chop it into desired size or mash it. Put it in a bowl.

Heat oil and add mustard seeds. Once it starts spluttering add curry leaves and chopped onions. Fry for a minute and then add chopped green chillies and grated ginger. Fry until the onion becomes translucent and then add turmeric powder. Fry for few seconds and add little water (1-2 cups). Close it with a lid and allow it to cook for few minutes. Once the onion looks cooked, add the cooked potatoes, salt and mix properly. Once the water evaporates completely turn off the heat. Garnish with chopped coriander leaves and add lemon juice. Mix well. Batate baaji is ready.

For Red chutney:

Ingredients:

• Roasted chickpeas/Hurigadle/Dalia- 2 Tbsp
• Dry red chilli- 2-3
• Onion- 1/4 of a small onion
• Garlic pods- 4
• Tamarind- A very small piece
• Salt- To taste

Procedure:

Dry roast dalia for few minutes, until it slightly changes the color. Now grind all the above ingredients to get a fine paste. Add little water while grinding. Red chutney is ready.

For Coconut Chutney:

• Dalia/Roasted Chickpeas/Hurgadle- 3 Tbsp
• Grated Coconut, fresh/ frozen- 1/2 cup
• Green Chilli- 2-3
• Tamarind- A very small piece
• Coriander leaves/Cilantro- 5-6 sprigs
• Salt- To taste
• Oil- 1 tsp
• Mustartd seeds- 1/2 tsp
• Curry leaves- Few

Procedure:

Grind all the above ingredients except oil, mustard seeds and curry leaves. Add little water while grinding. Don't grind  the chutney very smooth. Adjust the consistency of the chutney (I make it medium thick). Transfer it into a bowl.

For seasoning- Heat oil and add mustard seeds. Once it starts spluttering, add curry leaves and turn off the heat. Add this to the chutney and mix well. Coconut chutney is ready.

Once all the above items are ready, then we can start making Mysore masala dosa.

Heat the dosa pan. Add a ladel full of batter and spread it in circular motion.

Now add little oil/ butter and close the lid for half a minute. Once the dosa looks cooked, then start spreading red chutney on the dosa, like a light coating.

By this time the base of the dosa has turned brown. Put 3-4 spoonful of the potato masala on the center of the dosa.

Now start folding the dosa on either sides as shown in the picture below.

Mysore Masala Dosa is ready!!

Serve it hot with coconut chutney. Above measurement serves 3-4 people.

Update: I also tried making Topi Dosa (Topi means Hat) using the same batter. It is also popular as Cone Dosa. Look at its beauty!
To make this topi- Once the dosa becomes very crispy, take it out and cut it along its radius with a knife and then make it cone shaped.

Read More »

Celebrating 75th post with Ambeche Sheera (Mango- Semolina Pudding)

Ambeche Sheera is mango- semolina pudding. I love mangoes and always keep searching new recipes for mangoes. I frequently make mango milkshake or mango lassi. Once I started to browse for mango recipes and somehow found a recipe for mango sheera in My food court. Thanks a lot Madhuli, for the wonderful recipe. Till then I never imagined that we can make mango sheera. It is a very easy recipe and has less ghee. Try making this delicious sheera. I am sure mango lovers will like it.

Ingredients:

• Semolina/rava- 3/4 cup
• Milk- 3/4 cup
• Mango pulp- 1/2 cup
• Saffron Strand- 4-5 (optional)
• Cardamom powder- 1/2 tsp
• Water- 3/4 cup
• Sugar- 1/2 cup (adjust accordingly)
• Ghee- 1-2 Tbsp
• Cashew nut and raisin- 2 Tbsp each

Procedure:

Heat Ghee in a kadai and add cashew nut and raisins. Fry for a minute and add semolina. Fry Semolina, until you get a nice aroma (when you are roasting the semolina, start heating milk, water and saffron altogether in a different container)

Once the semolina gets roasted, add hot milk-water mixture and mix well.

Once the water- milk mixture evaporates completely, add sugar and mix well.

Once the sugar dissolves completely, add the mango pulp (I used the canned Alphonso mango pulp) and mix well, until everything comes together. Turn off the heat.

Ambeche Sheera is ready!!

Spread the sheera on a greased plate (optional)

Divide it into square or diamond shaped pieces.

Garnish each piece with a raisin.

Serve it hot or cold. Above measurement serves 3-4 people.

Read More »

Bajje Ambat (Red Amaranth Curry)

Bhajje Ambat is one more healthy konkani dish. Few days back I had posted one dish of red amaranth leaves - Tambdi bhajji randayi.  Bhajje Ambat is little milder when compared to my older post, as it contains toordal. This dish has proteins from dal, Vitamins from red amaranth leaves and many other nutrients. So what more goodness can you expect from a dish?:-) Plan to make this soon.

Ingredients:

• Red Amaranth- 1/2 lb (nearly 250g) or half of a big bunch
• Grated Coconut,Fresh/frozen- 1/2 cup
• Toordal- 1/4 cup
• Roasted red chillies- 4-5
• Tamarind- A small ball (gooseberry sized)
• Oil- 2-3 tsp
• Onion, medium sized- 1
• Salt- To taste

Procedure:

Separate the leaves from the stem and look for any worms on the leaves. Wash the leaves as well as the stem. Give a rough chop to the leaves and cut the stem to 5-6cm long. Put them in a pressure cooker with little amount of water (the leaves and stem gives out the water content while cooking. Hence don't add generous amount of water), toordal, half of the chopped onion and salt to taste.

Cook it for two whistles.

To make Masala- Grind grated coconut, roasted red chillies and tamarind to get a fine paste. Add little water, which helps everything to come together. Add this masala to the cooked red amaranth-dal mixture.

Mix well and bring it to a boil. Once it comes to a boil, continue heating for 4-5 minutes. Turn off the heat (consistency of the gravy should be medium thick).

For seasoning- Heat oil and add the other half of the chopped onion. Fry it until it turns golden brown. Add this to the cooked mixture and mix well. Bhajje Ambat is ready!!

Serve it hot with rice. Above measurement serves 2-3 people.

Read More »

God Idli (Sweet Idli)

God Idli is a very soft sweet idli. God in konkani means jaggery (anything which tastes sweet is called god!). Isn't funny that we call jaggery as god!
Now coming back to idli. This idli is not that commonly prepared nowadays. Some 30-40 years back, people mainly used jaggery in their dessert (jaggery is considered much healthier than sugar). I decided to post this recipe, before it is forgotten.My amma used to make these idlis, whenever she had more buttermilk. This idli is easy to make and doesn't require special ingredients. Enjoy making them for breakfast or as your evening snack.

Ingredients:

• Rice- 1 cup
• Grated Coconut, fresh/frozen- 1/4 cup
• Jaggery- Adjust according to taste
• Puffed rice/ Flattened rice- 1 cup
• Salt- A pinch
• Curd/ Buttermilk- 1/2 cup
• Cardamom pods- 3-4
• Raisins, Cashew- 2 Tbsp each

Procedure:

Soak rice for 1-2 hours. Then grind it coarsely without adding water (like rice rava). Put it in a bowl. Now grind rest of the ingredients- grated coconut, jaggery, puffed rice, curd and cardamom without adding water. Get a smooth paste. Add this paste to the bowl containing rice rava. Add salt, raisins and cashews. Mix well.Check for sweetness. Add grated jaggery if required. Let the batter sit for 4-5 hours.

Now put the batter half way through, in greased idli moulds.

Steam it for 15 minutes. 

God idli is ready!!

Serve it hot with generous amount of ghee. Above measurement serves two people (I made seven idlis).

Read More »