'Butter Polo' (Rice Flour Dosa) ~ Using Leftover Batter

"Butter" Polo is a quick dosa made using the leftover Panpolo (Neeru Dosa) batter. I learnt making this dosa from my SIL. In Konkani, Polo means dosa (crepes). This recipe doesn't call for any butter. But it was served with butter. Hence the name :-)

Last year I stayed at my BIL house for a month and ate this dosa couple of times. I was really very happy the way they turned a little amount of leftover batter to a full fledged breakfast, for the next day. I really get excited when I come to know of such ideas. The dosa comes out very crispy. They served this dosa with butter. Hence my nephew (in law) started calling it "Butter" Polo. Do try making this if you have little batter. You can thank me later for this :-)

Ingredients:

• 'Panpolo' Batter (left over) - 1 cup
• Rice Flour - 1/2 cup
• Onion, medium sized - 1/2
• Cilantro (coriander leaves) - 3-4 sprigs
• Green chilli - 2-3 (I didn't add)
• Salt- To taste

Procedure:

Chop the onion and cilantro.

Now add rice flour to the leftover pan polo (Neeru dose) batter. Mix well. Add around 1 1/4 cups of water.

To this batter, add chopped onion, cilantro and salt. Mix well (The consistency of the batter is watery). Batter is ready.

Now pour the batter such that you get a lacy pattern, on a pre heated hot skillet . This way you get a crispy dosa (if the dosa comes out thick then your batter is little thick. You can add little water).

Add little oil or butter (optional) on the dosa to make it crisp. Once the dosa turns golden brown and crispy, transfer it to a plate (or you can also turn the dosa to fry the other side).

'Butter' Polo is ready!!

Serve it hot along with butter or any chutney of your choice. Above measurement serves three people.

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Batata Phovu (Beaten Rice With Potatoes)

Batata Phovu (Or Aloo Poha) is a simple South Indian breakfast made using beaten rice. It is a very common breakfast in the state of Maharashtra. My mother makes this dish all the time (without the potatoes though). I was introduced to this method (pairing of potatoes with beaten rice) from a good friend who grew up in Pune. 

My husband loves potatoes and enjoys this dish a lot. Hence I pack this for his lunch box once in a while. Do try making this simple yet tasty breakfast! 

Ingredients:

• Beaten Rice (Avalakki), thick variety - 1 cup
• Potato, medium sized - 1
• Onion, medium sized - 1/2
• Oil - 2-3 tsp
• Mustard seeds - 1/2 tsp
• Green Chilli - 2-3
• Curry leaves - Few
• Urad dal (Split black gram) - 1 tsp
• Peanuts - 2 Tbsp
• Turmeric powder- 1/4 tsp
• Cilantro (coriander leaves) - 3-4 sprigs
• Lime juice - 1 tsp
• Salt - To taste

Procedure:

Soak the beaten rice in water for 1-2 minutes. Then strain the water completely. Now sprinkle little salt on it and let it stand in the strainer until the seasoning is done.

Chop the onions, potato, green chilli and cilantro.

Now heat oil in a pan. Once hot, add mustard seeds. After it pops, add peanuts and fry it until it turns slight brown. Then add urad dal, chopped green chilli, curry leaves. Fry for few seconds and add chopped onion and salt. Fry for a minute.

Then add turmeric powder and cubed potato. Mix well. Lower the heat and close the pan with a lid. Cook it until the potato is cooked (yet firm). You can sprinkle very little water to help cook the potato.

Once the potato looks cooked, add in the beaten rice.

Mix it gently. Then add chopped cilantro. Once the beaten rice is heated through, turn off the heat and add the lime juice. Give a final mix.

Batata Phovu is ready!!

Serve it hot. Above measurement serves one.

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Baalehannu Seekarane (Banana Sweet Dish)

Balehannu Seekarane is a very simple dish. I got the recipe from my MIL. She made this for me during my recent visit to India. As mentioned in one of my earlier posts, I don't enjoy eating bananas. So she made this and I liked it instantly. It also reminded me of the 'Prasad' I had as a kid, of Ganesh temple in Bangalore. 

This can also be served as a  'after school snack' for kids. 

Ingredients:

• Ripe Banana, big sized - 2
• Sugar- To taste
• Ghee (clarified butter)- 1/2 tsp
• Honey- To taste
• Grated Coconut (fresh/frozen) - 2 Tbsp

Procedure:

Peel the banana and chop it into bite size pieces. Then put it in a bowl and add rest of the ingredients.

Mix it gently. Balehannu Seekarane is ready!!

Serve it immediately. Above measurement serves 1-2 people.

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Kultha Chutney Pitti (Horsegram Chutney Powder)

Kultha Chutney Pitti is a very healthy chutney powder. In Konkani, kulithu means horse gram. Horse gram is a good source of Iron. 
Long time back my MIL mentioned about this chutney powder and I was surprised to hear as it was totally new to me. My mother makes only garlic chutney powder and curry leaf chutney powder. When asked more about it, she told its almost the same as garlic chutney powder (substitute roasted horse gram for garlic). I didn't go to try it by myself as I was not sure of the measurement. But recently I came across this recipe and it was almost similar to what my MIL had mentioned, with couple of more ingredients. I tried it and it turned out amazing. Do try making it and enjoy with your idlis or dosas!

Ingredients:

• Horsegram (Kulithu)- 1/2 cup
• Dry Coconut, grated - 1/4 cup
• Dry Red Chilli (Byadgi) - 7-8
• Curry Leaves - 6-7
• Oil - 1/2 tsp
• Tamarind - Small cherry sized
• Jaggery - 1/2 Tbsp (or to taste)
• Salt- To taste

Procedure:

Roast the horse gram on a medium flame until it turns golden brown (at this stage it starts to pop). Then transfer it to a plate.

Now in the same pan, add oil and add curry leaves. Fry it until all the moisture is removed. Then add dry red chills. Fry it until it becomes warm. 

Then turn off the heat and add dry coconut, tamarind and jaggery. Allow it to cool.

Now add all the roasted ingredients along with salt to a blender.

Grind it to get a powder. Kultha Chutney Pitti is ready!!

Store it in a dry, air tight container. Serve it with dosa, idli etc. The chutney powder stays good for a month.

Note: See that all the utensils you use while making this chutney powder, should be absolutely dry. Little moisture will surely decrease the shelf life of the chutney powder.

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Piyava Gojju (Spicy- Tangy Onion Dip)

Piyava Gojju is a traditional recipe. It is spicy and tangy and requires only few ingredients. I had heard about this dish long time back from a food group. Finally I tried making it. It turned out very tasty. The spiciness is very well balanced by the tanginess and a little crunch is provided by the onions and the coconut oil gives a wonderful aroma. Do try making this awesome dish and enjoy!!

I adapted the recipe from a cook book written by Jaya V Shenoy.

Ingredients:

• Roasted Dry Red Chilli - 2
• Tamarind - Small gooseberry sized
• Salt- To taste
• Coconut Oil- 1/2- 1 tsp
• Onion, finely chopped- 2 Tbsp

Procedure:

Take roasted dry chilli, tamarind and salt, in a blender.

Grind it to get a coarse paste. Then add little water and grind again to get a smooth paste.

Then transfer it to a bowl. Add more water to get desired consistency (final consistency is little watery). Then add in chopped onions and coconut oil. Mix well. Add salt, if required.

Piyava Gojju is ready!!

Serve it as a side dish to rice, undi or dosa. Above measurement serves 2-3 people.

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Roasted Cauliflower Pasta

Roasted Cauliflower Pasta is a very simple, delicious pasta and if you are a cauliflower lover then this recipe is going to be a treat! My husband loves cauliflower. He always makes sure that I have a head of cauliflower in the refrigerator at any point of time! 

Few months back, I tried this recipe and we liked it a lot. I have been making it since then, with couple of variations. Recently my husband suggested to roast the cauliflower instead of cooking it in water (or stock). He wanted the florets to remain crispy. I did as suggested and to our surprise it turned out awesome and we enjoyed it a lot. Hence I decided to share this recipe. This pasta always reminds us of the awesome Cauliflower pizza of "Anthony's Coal Fired Pizza".

Ingredients:

• Penne Pasta(or any desired shape) - 1/2 lb
• Cauliflower, medium sized - 1 head
• Garlic pods- 6-7
• Red Chilli flakes- 1/2 tsp
• Parsley, chopped- 1 Tbsp
• Parmesan Cheese, grated - 1/4 cup
• Butter- 1/2 Tbsp
• Olive Oil- 3-4 Tbsp
• Salt & Pepper - To taste

Procedure:

Peel the garlic pods and slice it. Then wash the cauliflower and cut it into small sized florets.

Now heat 1 tsp of olive oil in a pan and fry sliced garlic until it turns golden brown. Then transfer it to a plate.

Now add the remaining olive oil in the same pan and add cauliflower florets, salt, pepper and red chilli flakes.

Mix well and fry it on medium flame until it turns golden brown.

While the cauliflower is getting roasted, heat a big pot of water with salt. Cook the pasta as per the package instructions.

Once the pasta looks cooked, take 1/2 cup of pasta cooking water and set it aside. Drain the pasta. Now add drained pasta, fried garlic to the roasted cauliflower.

Then add butter, little pasta cooked water, chopped parsley and grated parmesan cheese.

Mix it well and cook the mixture for a minute or until everything comes together. Turn off the heat. Roasted Cauliflower Pasta is ready!!

Serve it hot. Above measurement serves two people generously.

March 28, 2016 Update: Fry 3-4 Tbsp of 'Panko' breadcrumbs in a tsp of oil until it turns golden brown. Then sprinkle it right before serving. The bread crumbs adds a wonderful crunch and the pasta tastes much better. 

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Idli Tawa Fry

Idli Tawa Fry is a quick snack. It is one of the best recipe to convert left over boring idlis into colorful, tasty ones. This recipe is inspired from Vahrehvah. I made few variations to the original recipe and the outcome was very good. This makes a good 'after school snack' for kids. Do try it and enjoy!

Ingredients:

• Leftover Idlis - 3
• Butter- 3-4 tsp
• Onion, small sized - 1/2
• Cilantro (coriander leaves) - 4-5 sprigs
• Flaxseed Chutney powder *- 3 Tbsp

*You can use any chutney powder. The original recipe called for gun powder (or Idli podi).

Procedure:

Chop onion and cilantro. Chop the idli roughly.

Now heat a pan and add butter. Once it melts, add flaxseed chutney powder, chopped onion and cilantro. Mix well and let it fry for 2-3 minutes on low flame.

Then finally add the chopped idli. 

Mix gently until all the idli pieces gets a good coating and is heated through well. Then turn off the heat.

Idli Tawa Fry is ready!!

Serve it immediately. Above measurement serves one.

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