Paper Dosa- Version 2

Paper Dosa is a very popular South Indian breakfast. I got this recipe from a FB group. This was in my to-do list from a very long time. Finally I decided to make it and tried it for the first time and absolutely loved it. The dosa turned out very crispy and trust me its worth trying. 
You can also try making my first version of Paper Dosa.

Ingredients:

• Raw Rice- 1/2 cup
• Split blackgram/Urad dal- 1/2 cup
• Split Green gram/ Moogadali- 1/2 cup
• All purpose flour/Maida- 1/2 cup
• Rice flour- 1/2 cup
• Salt- To taste
• Oil- For frying (as required)

Procedure:

Soak rice, split green gram and urad dal for 3-4 hours. Grind them together to get a fine paste (don't make it watery). Keep the batter to ferment for 8-9 hours. Mix all purpose flour and rice flour in a bowl. Add water as required and mix it properly to remove all the lumps. Add this paste to the fermented batter. Mix it well. Add salt and adjust the consistency of the batter. It should be medium thick.

Heat the pan (medium heat). Pour one full ladel and spread the batter (as thin as possible) in circular motion and close it with a lid for few seconds. Open the lid and spread oil on the dosa.

Once the dosa starts to turn golden brown, transfer it on a plate.

Paper Dosa is ready!!

Serve it hot with coconut chutney or any spicy curry of your choice. Above measurement serves 3-4 people.

Read More »

Kothambari Palle Gojju (Coriander Leaves/ Cilantro Chutney)

Kothambari Palle Gojju is a quick and healthy recipe. In Konkani, kothambari pallo means coriander leaves (cilantro). I got this recipe from a FB group. This is so easy that it can be made within 10 minutes.

Sometimes there are chances that you end up buying lot of cilantro, as it was very cheap (or some other reason). This chutney is one way to use the cilantro. This dip/ chutney is very flavorful, as lots of fresh cilantro goes into it. I tried it for the first time and loved it.  

Ingredients:

• Cilantro/ Coriander leaves- Half a bunch
• Roasted Dry Red Chillis- 3-5
• Tamarind- A small ball (gooseberry sized)
• Jaggery- 1 Tbsp (vary accordingly)
• Salt- To taste
• Oil- 1 tsp
• Mustard seeds- 1/2 tsp

Procedure:

Wash the cilantro (leaves as well as the stem). Then give a rough chop to it.

Then Grind the roughly chopped cilantro along with dry red chillies, tamarind, jaggery and salt (add few tablespoons of water while grinding. But don't make it watery). Once you get a paste, transfer it to a bowl and then add the seasoning.

For Seasoning: Heat oil. Then add mustard seeds. Once it starts spluttering, turn off the heat. Once the seasoning is added, mix well. Kothambari Palle Gojju is ready!!

Serve it as a side dish to rice, dosa. Above measurement serves two people.

Read More »

Badam Burfi (Almond Fudge)

Badam Burfi is a very popular Indian sweet. This sweet is very rich and just melts in your mouth. I got this recipe from a cook book and made some variations. It turned very good, just as I wanted- Soft, chewy and not too sweet. 

I tried it for the first time and the results were good. It is not very difficult to make. A little time consuming but trust me the end product is great. A melt in your mouth burfi!!:-)

Ingredients:

• Badam/Almond- 1 cup
• Milk- 1/3 cup
• Sugar- 1 cup
• Ghee/ Clarified butter- 1/4 cup
• Water- 1/4 cup
• Cardamom Powder- 1/2 tsp

Procedure:

Soak the almonds in warm water for half an hour.

Then drain the water and remove the outer skin.

Now grind these almonds along with milk to get a paste.

Now take a wide bottomed pan (preferably non stick) and add sugar and water. Start heating on a medium flame, until you get a single thread consistency (take small amount of sugar syrup in between your fingers and when you move the fingers apart, a single thread will be visible. But take care not to burn yourself while doing so).

When you get the single thread consistency, add the prepared almond paste and ghee to the sugar syrup. Mix it well, until everything comes together.

Then keep stirring it continuously on a medium flame. After sometime, the mixture will start to thicken. Now add the cardamom powder.

Continue to heat further with continuous stirring. After a while the paste starts to come together and forms like a chapathi dough (I stopped the process of cooking at this stage, as I wanted soft and chewy burfis. If you want hard burfis, continue to heat for few more minutes). Transfer the mixture to a greased plate (I used cake pan) and spread it evenly with a greased spoon (to desired thickness).

Allow it to cool for a while. When it is still warm, cut them into desired shape and size (I used a knife). Garnish with chopped or whole almonds.

Badam Burfi is ready!!

Store them in an air tight container.

Read More »

Karathe Kismuri (Crispy Bitter gourd in Coconut- Onion Mixture)- Version 2

Karathe Kismuri is a very simple recipe. In konkani, karathe means bitter gourd. I got this recipe from my mother. 

Few months back, I had posted another version of Karathe Kismuri. In that version we add coconut based ground masala to the roasted bitter gourd pieces. But in this version, no masala is prepared. This method is very quick when compared to the 1st version.

Ingredients:

• Bitter gourd, small sized- 1
• Finely chopped Onion- 2-3 Tbsp
• Grated Coconut, Fresh/ Frozen- 3-4 Tbsp
• Oil- 1-2 tsp 
• Salt- To taste

You can also add chopped green chillis.

Procedure:

Wash bitter gourd. Chop off the ends and then cut it open to remove the seeds.

Then chop it into small cubes.

Then put the chopped bitter gourd in a bowl and add salt to it. Keep it for half an hour. After half an hour, squeeze out the extra moisture (bitterness) from the bitter gourd pieces and then keep it aside.

Now heat 1-2 tsp of oil in a kadai and then add chopped bitter gourd pieces and fry them until they turn crispy and brown.

The browning process of bitter gourd takes around 10- 15 minutes on medium heat. 

Then transfer these pieces to a bowl and add chopped onion and grated coconut (and also chopped green chilli, if adding). Mix well. Add salt, if required. Karathe Kismuri is ready!!

Serve it as a side dish to rice and any curry of your choice. Above measurement serves one.

Read More »

Ambuli Pachadi (Spicy Raw Mango)

Ambuli Pachadi is a very simple recipe. In Konkani, ambuli means raw mango. This recipe is very easy and requires very few ingredients.
This is my favorite and make it every time I buy it. Right from my school days, raw mango was my favorite. I can eat it any time of the day either as it is or with salt or even with salt- chill powder mix. Try making this simple pachadi, which has a very good aroma induced by the coconut oil.

Ingredients:

• Raw Mango, small- 1
• Red Chilli Powder- To Taste
• Salt- To taste
• Coconut Oil- 1/2- 1 tsp

Procedure:

Wash the raw mango and then chop it into small pieces. Transfer it into a bowl. 

Then add salt, chilli powder (Its completely up to one's choice when it comes to the amount of salt and red chilli powder to be added. So adjust accordingly). Mix well.

Finally add the coconut oil and give a good mix. Ambuli Pachadi is ready!!

Above measurement serves 1-2 people.

Read More »

Batate Alle Piyava Gashi (Potatoes in Ginger- Onion Coconut Curry)

Batate Alle Piyava Gashi is a popular konkani recipe. In Konkani, batato means potato, alle means ginger and piyavu means onion. 
This dish is more popular as a non vegetarian. Generally fishes or crabs are cooked in the spicy coconut masala. I just substituted the fish with potato. The dish turned out very good. Try making it and I am sure you will love it.

Ingredients:

• Potato, medium sized- 2
• Grated Coconut, fresh/ frozen- 3/4 cup
• Roasted Red chilli- 4-5
• Tamarind- A small piece
• Chopped Onion- Handful
• Ginger, chopped- 1/2 inch
• Coconut Oil- 1-2 tsp
• Salt- To taste

Procedure:

Wash and peel the potatoes. Then cut them into small cubes. You can add them in a bowl containing water (to avoid browning).

Chop the onion and ginger as well.

Then start heating water in a pot (enough to cook two potatoes). Add salt to it. Once its hot, add the potato cubes, chopped onion and ginger and close it with a lid. Allow it to cook for 10- 15 minutes. While the potato is cooking, prepare the masala.

For the masala: Grind grated coconut along with roasted red chillies and tamarind to get a smooth paste. Add water as required.

Add this masala to the cooked potato cubes (they should turn soft yet hold their shape. Don't overcook the potato cubes). Bring it to a boil. Add more salt, if required. Mix well.

Once it comes to a boil, continue heating for 3-4 more minutes and turn off the heat. The final consistency of the dish should be thick (I kept it little bit on medium thick). 
Finally add the coconut oil and give a good mix. Batate Alle Piyava Gashi is ready!!

Serve it hot as a side dish to rice or rotis. Above measurement serves three people.

Read More »

Gulla Bajji (Green Brinjal Side dish)

Gulla Bajji is a simple Konkani dish. In Konkani, goola means green brinjal. I got this recipe from my mother.
Green brinjals are abundantly available in the place I grew up. Hence my mother used to make this often. I used to help her in making it, as it is a very easy recipe. Try making this simple dish, if you get a chance to lay your hands on Green brinjal.

Ingredients:

• Green brinjal/ Thai Egg plant, small sized- 4
• Grated coconut, Fresh/ Frozen- 1-2 tsp
• Green chilli- 1
• Asafoetida- A pinch
• Tamarind pulp- 1/4 tsp
• Cilantro (coriander leaves)- 2-3 sprigs
• Coconut oil- 1/2- 1 tsp
• Salt- To taste

Procedure:

Wash the green brinjals. The brinjals I used were very small. Hence I used four of them (if its big then use only one).

Then remove the stalk and cut each into 4 pieces (If the brinjal is big, then cut them into 8-12 pieces).

Then cook the chopped brinjal in a open pot with sufficient water and salt.

As it cooks, the brinjal looses it bright green color. When the brinjals pieces look soft, turn off the heat. This might take around 10- 15 minutes.

Allow the brinjal pieces to get warm. Then transfer the brinjal pieces to a mixing bowl (leaving the water behind. Don't discard it).
Now start smashing it using your hands. Once done add chopped cilantro, chopped green chillis, tamarind pulp, grated coconut and asafoetida.

Mix well. Add little water (in which the brinjals were cooked) to get desired consistency. I made it medium thick. Add more salt, if required. Then finally add the coconut oil and give a final mix. Gulla Bajji is ready!!

Serve it as a side dish to rice. Above measurement serves two people.

Note: You can also add 1-2 Tbsp of chopped onion. This adds a nice crunch to the dish.

Read More »