Neer Dosa /Panpolo this doesn't need any intro it's one of the famous dosa in malnad /konkani cuisine and so easy to prepare and take it as well . It does need a little bit of practice and you can take out dosa in no time...Perfectly gorgeous when served with Paneer ghee roast or veg usal ....You can say it's finger licking combos ...The trick here is to get the consistency of the batter right the consistency is a very thin water like consistency for this .I have roughly given the eye ball measurements here ...Do try this and leave in your feedback :)
Ingredients
2 cups Raw Rice
3/4 cup grated coconut
salt to taste
2 tsp oil
2 and 1/2 cup water
Method
- Wash the raw rice twice and Soak it for 2 hours.
- Grind rice with coconut and salt with 1 cup water to a smooth batter.
- Take out smooth batter in bowl and add enough water to make a thin batter (Around 1 and 1/2 cup (approx) .
- Now mix in the batter properly with the ladle and then pour in the mix when the pan is piping hot drop in the the batter from the side of the pan and then fill in the center ...as you will notice holes appearing on the dosa the key is not to fill these holes with more batter allow it to cook for 2 mins the fold and serve.
- Do not cook it upside down.
- Serve it with vegetable usal/chutney.
Rasam is my most comfort food serve it with papad, steaming hot rice and a spicy Raw Mango pickle this becomes one of the most delicious combo ....Perfect way to say it for me it's heaven in a bite :D.... I love the aroma of peppercorns and this piping hot rasam is perfect one especially when I am down with cold :) Do try this tasty Rasam it will be a perfect treat for your taste buds!
Ingredients
1 tsp Peppercorn
1 tsp Jeera
1/4 tsp Methi
1/4 cup Toordal
2 Tomatoes
1/4 tsp haldi
1 tbsp ghee + 2 tsp oil
1/4 tsp mustard seeds
4-5 crushed garlic with skin
2 tbsp onion finely chopped
2 broken red chilli
2 gren chilli (slit)
2 tbsp tamarind
1 sprig of curry leaves
2 tbsp chopped coriander leaves
salt to taste
Method
- Pressure cook toordal with 2 chopped tomatoes , haldi, 2 tsp oil , add water and pressure cook till done. Now mash it properly and keep aside.
- In pan add a little ghee add in peppercorns, Jeera, methi fry well now grind to a fine powder and keep aside.
- Boil tamarind in water and mash it well strain and keep aside.
- In pan add oil + ghee when it gets hot add mustard seeds, crushed garlic (with skin) add in chopped onion fry well now add in red chillies, green chillies fry well now add in curry leaves and cooked toordal paste , 2 tbsp of ground powder, tamarind water, salt to taste .
- Boil well now add in coriander leaves and serve with Steaming hot Rice and papad ...YUM !
Traditional dish which is absolute favourite in every konkani house is this Pathrado ....one of the most delicious preparation using arbi/ colocasia leaves and spice paste which is absolutely scrumptious , delicious when paired with our traditional dalitoi (Our traditional dal ) one of my hubby's fav combo . There are 2 ways you can prepare this spice paste one using Moong and other using Rice ....Today I am sharing Mooga pathrado which I learnt from my mom . These leaves are little itchy so it's pretty best to choose small or medium sized arbi leaves and this takes a pretty long time to steam cook these spicy logs as these leaves must be thoroughly cooked . I will be sharing special tips what can you do to avoid itchiness from these leaves . So here is the traditional way I do pathrado :D
Ingredients
15- 20 Arbi / Colocasia leaves
lemon sized tamarind
For the masala
1 cup Green whole Moong
2 cups of grated coconut (half of the coconut)
4-5 Bimbul or 1-2 small whole Green raw mango (chopped) or Lemon sized Tamarind
pea size Solid Hing
2 tsp salt
15- 20 Roasted Red chillies
Method
For Masala
- Soak Green moong overnight and next morning drain all the water and transfer this in mixer grinder add in coconut, bimbul / Tamarind / Green Mango along with the skin, salt, Red chillies to a fine paste adding little water ( it must be semi thick paste ) . I have shown the consistency of the paste below.
- Wash colocasia leaves properly . Then In a big bowl add in water put tamarind in it and squeeze it well . Now dip these washed leaves in water and keep it aside for 10 mins . This is main tip for removing itchiness from these leaves. After 10 mins remove these leaves and keep aside.
- Take a backside of leaf as shown select a big leaf first spread the prepared spice paste evenly . Then now select a slightly smaller leaf then the first one place the back side of the leaf facing you and spread paste evenly on that leaf now repeat till you selected and spread the spice paste evenly on 5 leaves .
- Then when you have stacked all the 5 leaf one over the other like shown in the picture start rolling into a log fold both the side of the leaf and then started rolling it onto a log .
- Repeat the same with all the leaves and make logs of 5 leaves and roll then cut the logs into 3 pieces and steam in a steamer make sure you have kept enough water I actually steam it on a lower flame for 35-40 mins till done. Drizzle with coconut oil (it's a must!!) and serve it steaming hot with rice and dalitoi .
Please Note ; The spice paste must be slightly salty as when you spread on a leaf and steam it will be perfect in salt .
Puri with Batate bhaji...YUM.... my perfect Sunday brunch, I simply love it but usually I do prepare bhaji with onions and have relished it for years (will soon share that recipe too) . This recipe is perfect for vrat /fasting where I don't consume onion and garlic and was very delicious .....though simple it's one of the delicious recipe which was shared by my dear friend Shamala Bhat akka ...thanks for sharing such a lovely awesome recipe I have tried it so many times that I have lost count so whenever I feel like having puri and batate (potato ) bhaji on a fasting day this is one recipe I always follow....So dear friends and readers try it and hope you all enjoy as must as we did ...Do share your feedback if you did try :)
Ingredients
3-4 Potato Boiled and mashed roughly with hands
3 tbsp grated coconut
1/4 tsp cumin seeds / Jeera
1/2 tsp hing / asafoetida
2 tbsp coriander leaves (chopped)
1 ' ginger
3-4 green chillies
2 tsp lemon Juice
salt to taste
For tadka
1/2 tsp mustard seeds
1/4 tsp Jeera
2 tbsp oil
Method
- Pressure cook Potato into 2-3 whistles and peel the skin and mash it roughly with the help of your hands.
- Take a Mixer grinder grind green chilli, hing , little cumin seeds, ginger ,coriander leaves just give this one Whiz and make sure you don't add any water . Lastly add coconut and give it one final blitz. Then take this ground masala out and keep it aside.
- Take a kadai add oil add mustard seeds when it pops add jeera and curry leaves now add in ground masala and fry for 2-3 mins .
- Add in salt and now add in crushed potato mix well then finally add in lemon juice and give it a final toss. Ready !
- Serve with Chapathi / Poori
- Pure bliss ...I absolutely love it every time I prepare this :D
-
