|
Cabbage Sanna Polo
Ingredients
Cabbage 1/4kg (chopped finely)
Onions 3 (chopped finely)
Rice 150gm
Grated coconut 6 tbsp
Red chilies 7-8
Tamarind marble sized
Method
Soak rice in water for about half an hour.
Grind grated coconut, red chillies and tamarind together.
Add rice to this mixture and grind coarsely.
Pour the mixture into a vessel. Add the chopped cabbage and onions, along with salt.
Heat tawa, 1/2 tbsp oil and spread the batter to make a small dosa.
Roast well on both sides.
Serve hot.
How to make Brinjal Pickle
Ingredients
3lbs brinjals cut into small piece
Powder: 1/2 tsp methi, 1/2 tsp pepper, 2tsp jeera, 2tsp mustard, 1tsp til.
Blend in Vinegar:18 red chillies, haldi, 1 piece ginger, 2 pods garlic.
Slice: 2 pods garlic, 15 green chillies, 1 big piece ginger.
Method
Heat oil (1cup), add curry leaves, brown a little, add cut masala and fry.
Add ground masala, fry a little. Then add powdered masala, brinjal, salt, sugar and cook 1/2 hr.
When the ingredients are being blended , add vinegar instead of water. ( The vinegar should serve as a natural preservative
for the pickle)
Thats all !
Konkani Masolu variety
Ingredients
Basic Masolu: ¼ Coconut, 3 roasted red chillies and tamarind - size of its seed, grind this to a fine
or coarse paste as required for the curry.
Ghasi 1 : Tablespoon each of fried coriander seeds and urd dhal is added while grinding the basic masolu. Mustard
and curry leaves seasoning.
Ghasi 2 : Basic masolu only. Mustard, curry leaves and jeera seasoning.
Ghasi 3 : Basic masolu only. Add one chopped onion and small piece of chopped ginger to the curry while cooking.
Just add oil for seasoning.
Ghasi 4 : ½ tablespoon of fried urd dhal and ¼ teaspoon of fried methi is added while grinding the basic masolu.
Mustard and curry leaves seasoning. Normally used with Pathrado.
Sagle : Tablespoon of fried coriander seeds is added while grinding the basic masolu. Mustard and curry leaves
seasoning.
Ambat 1: Basic masolu only. Onion seasoning for daily use.
Ambat 2 : Basic masolu only. Mustard and curry leaves seasoning for festivals and sacred occasions.
Bhuthi: Tablespoon of friend coriander and ½ teaspoon of methi is added while grinding the basic masolu. Just add
oil for seasoning.
Koddel : Basic masolu only. Garlic seasoning.
Bendhi : Basic masolu only. Garlic seasoning.
Sukke : Tablespoon each of fried coriander seeds and urd dhal is added while grinding the basic masolu. Mustard
and curry leaves seasoning.
Gajbaje : Basic masolu only. Mustard, curry leaves and hing seasoning.
Saasam : Add big pinch of mustard to the basic masolu while grinding.
Kathkato : Basic masolu only. Garlic seasoning. ( A pumpkin curry)
Method
Whenever a Konkani is asked what is the ingredient in the "Masolu", they tend to answer with "nothing" or
"kothambari" or "kothambari and Urd dhal". I am sure this is quite confusing if one is not familiar with Konkani cooking.
As such I thought it may be of interest to all to know what "Masolu" means to a konkani and what are the variations. I am
sure there are any number of combinations and variations other than what I know of.
Beans Upkari
Vegetable Accompaniment
Ingredients
1 small packet french cut frozen beans or fresh beans if you prefer
1 small potato - peeled and cut into thin strips
Salt to taste
2 tbspoon fresh coconut scrapings
Seasoning
1 table spoon oil
Half tea spoon mustard seed
2 red chillies - break into bits
Method
Heat oil in a kadai or wok, add mustard seeds.
When they splutter add the red chillies
Then add the beans, pototoes and the salt
Cook on slow fire till the beans and potatoes are cooked
Sprinkle little water if required, while cooking
Add coconut scrapings
Mix well and serve.
Dalitoi
A must for a Konkani, with Rice.
Ingredients
1 cup Toor Dhal
3 Green Chillies - slit
Salt to taste
Seasoning -
2 tbspoon oil
1/2 teaspoon Mustard seed
1 sprig curry leaves
2 Red Chillies, break into bits
Large pinch of asafoetida powder
Method
Wash and pressure cook the dhal for five - seven minutes
When the cooker cools down, open and beat the cooked dhal with egg beater
Add enough water so that the dhal is of the consistency you like.
Add the green chillies and salt to taste
Bring to boil
Remove from flame and season
For Seasoning
Heat Oil
Add mustard seeds
When they splutter, add red chillies and curry leaves
Then add asafoetida powder, pour this into the dhal
Vattana Gol
Vattana Gol
Ingredients
1 cup fresh green peas
¾ cup fresh grated coconut
1 tablespoon red pepper powder ( may vary according to taste)
¼ teaspoon turmeric powder
4 to 5 curry leaves
½ teaspoon mustard seeds
2 tablespoons oil
Salt to taste
Method
Boil peas until tender, drain the water and set aside.
Heat oil in a pan, add mustard seeds, when the seeds begin to pop add curry leaves and the grated coconut.
Fry the coconut until it is golden brown in color.
Add turmeric powder, red pepper powder and salt.
Finally add the boiled peas, cover and cook for approximately 5 to 10 minutes stirring occasionally.
NON-VEGITERIAN
Methi Chicken
Typical UP style Methi Chicken curry
Ingredients
Chicken
Onions
Ginger Garlic paste
Tomatoes
Chilli Powder
Coriander Powder
Turmeric Powder
Methi Leaves
Yogurt
Salt to taste
For seasoning
Jeera
Cinnamon
Cloves
Cardamom
Bay leaves
Method
Heat oil, add seasoning, when they splutter add onions, & ginger garlic paste
Saute till light brown, add chopped tomatoes, fry till oil separates
Add Yogurt & stir continuously till oil separates again
Add chicken pieces and cook on medium flame.
Add methi leaves, cook for another 10 minutes.
Add cream just before taking off the flame.
Carrot Cake
Ingredients
Margarine 6 oz
Brown Sugar 6 oz
Eggs 3
Zest of orange
Orange juice 2 teaspoon
Grated carrot 5 oz
Coco powder 1 oz
Baking powder 2 teaspoon
Wholemeal wheat flour 6 oz
Tin 7" cake tin lined with grease proof paper
Oven setting 180 C or 350 F or gas mark 4
Method
Mix wholemeal wheat flour 6 oz, Cream, fat and sugar until light and fluffy. Add egg gradually and beat.
Add orange juice and zest. Beat well.
Stir in carrots.
Sift coco, baking powder and flour and these to the above. Fold in thoroughly. Transfer to the tin.
Bake for 1 hour 15 minutes or until cooked. Firm to touch. Leave to cool. Turn out. Peel off the paper.
You can eat this as it is or frost it with icing. This will add to the calories. Slice it horizontally into
two and sandwich with butter icing made by beating 4 oz margarine, 8 oz icing sugar, 2 tablespoon of orange juice. Use some
of this mixture to cover the top of the cake as well.
Pistachio Cake
Pistachio Cake
Ingredients
Self raising flour 8 oz
Baking powder 2 tea spoons
Pinch of salt
Margarine or butter 8 oz
Eggs 4
Green food colouring
For Filling
Coco powder 4 table spoons
Margarine or butter 6 oz
Icing sugar 12 oz
chopped & blanched pistachios 3 tablespoons
grated chocolate 2 tablespoons
Tin 8" square tin lined with greaseproof paper
Method
Sift the flour with salt.
Cream the fat and sugar until light and fluffy.
Add eggs to 2 above one at a time, beating thoroughly, folding in the flour.
Tint pale green with food colouring.
Transfer the mixture to the prepared tin - level the surface.
Hollow out the centre slightly so that the baked cake will be flat.
Bake until firm to touch and a skewer put through the centre comes out clean.
It takes roughly one hour, but ovens are different and the time taken to cook might vary.
Leave to cool. When cool, split it into two by slicing horizontally.
Make the filling by adding a little hot water to the coco to make a thick paste.
Cream butter and sugar until light and fluffy.
Beat in coco paste. Sandwich the two halves of the cake with athird of the mixture.
10.Spread another third on top of the cake. Sprinkle the pistachios.
Pipe the border of the cake with the final third of the coco paste.
Ton Of Protein # 6 - Tomatochi Aamti
I saw this wonderful looking tomato at my friend Mrs. G's place the other day. Luckily, I had my digital camera with me,
so I could photograph it. Isn't it beautiful?
By the way, none of the traditional Maharashtrian dishes ask for tomatoes. None whatsoever. Maybe a proof of the fact that
tomato is not indigenous to India? When they are used in a dish, they are often a substitute for some other sour ingredient
like tamarind or kokum. Having said that, I must mention that this vegetable (or is it a fruit?) has been accepted well in the Marathi cuisine and
the dishes made with it are utterly delicious. One of them is this Dal with tomatoes. It is like any other Dal, which you
too must be making every other day. I mean, I didn't really have to do a post on it. But then how else would I show you the
photographs of that attractive tomato? It deserved a proper post to go with it, didn't it? So, here it goes.
Recipe for Tomatochi Aamti
Serves 4.
Ingredients:
½ cup Toor dal
1 large tomato (or 2 small ones), diced small
a pinch turmeric powder
¼ - ½ tsp chilli powder or
2-3 green chillis, cut into ½ inch long pieces
approx. ½ cup hot water
a pinch sugar to balance the taste (optional)
salt
to taste
chopped coriander leaves for garnishing
1 tsp oil
¼ tsp mustard seeds
¼ tsp cumin seeds
a pinch asafoetida (optional)
7-8 curry leaves
Method:
1. Pressure-cook the Toor dal with 1 cup of water. Mash it well so that no lumps remain. Keep it aside.
2. Heat the
oil in a pan. Add mustard seeds. When they start to splutter, add the cumin seeds.
3. Add the asafoetida, if using. Add
the curry leaves.
4. Add the green chillis, if using (not the chilli powder, though). Add the diced tomato(es). Please
take care at this step, because the oil tends to jump high at this point, and is likely to cause burns. To avoid this, you
could cover the pan as soon as the tomato pieces are added.
5. Let the tomato pieces cook a little. Then add the turmeric
powder, cooked Toor dal and hot water. If using chilli powder, add it now.
6. Let the mixture come to a rolling boil. Add
salt and sugar, and continue boiling the dal on high heat for about five minutes or till it reaches the consistency/thickness
that you like.
7. Garnish with chopped coriander leaves. Serve piping hot with rice or phulkas/chapatis.
This is one of the simplest Aamtis and can be prepared with the most basic ingredients of Indian cooking. It
is one of my favourite ones. However, my fondness for it is nothing compared to the love my cousin, R has for it. He can have
it every single day of the year - for lunch as well as for dinner. (That's 730 meals! Omigosh!!) Recipe for Alsande
Upkari (Steam-cooked long beans)
Ingredients:
approx. ¼ kg. Long / cow-pea
beans
1 medium sized boiled potato
a generous pinch asafoetida powder
salt to taste
1 tsp oil
½ tsp mustard
seeds
3-4 dried red chillis, broken into two-three pieces each
2 tbsp gated coconut for garnishing (optional; I
haven’t used)
Method:
1. Wash and top & tail the beans. Cut them in 1 inch
long pieces.
2. Cut the potato in cubes. (The size does not really matter here, because the potato is boiled and hence
the question of it taking less/more time to cook does not arise.)
3. Heat the oil in a pan. Once it is fairly hot,
add the mustard seeds and let them splutter.
4. Add the broken red chillis. After a second or two, add the beans.
5.
Sprinkle some water (about two tablespoons for non-stick and ¼ cup for regular pans). Add salt to taste. Stir the beans well
and cover the pan with a lid.
6. Open the lid after three-four minutes. Some steam should be gathered inside now. Add
the potato pieces.
7. Stir the beans again and let them cook until soft yet crunchy. (Can the beans then be called
'al dente'?)
8. Just before turning the heat off, open the pan and add the asafoetida powder. Stir the Upkari well,
put the lid back and turn the heat off. (I know, this is different from the usual 'hing in the tadka/asafoetida in the hot
oil' routine, but believe me, it tastes great like this.)
9. Serve after about 1o minutes, so that all the flavours
get time to blend well with each other. Garnish it with grated coconut, if you like, before serving.
Alsande Upkari
The traditional practise in Konkani households is to add asafoetida water, which is simply a small piece of asafoetida
dissolved in water. However, this means a tiny bit of preparation, and I also sometimes am left with excess of it, which I
don't know where to use. So,adding asafoetida powder is the only bit
Indian Vegetarian Recipes
 |
 |
Breakfast Lentils
(Moong Dal Usli) |
 |
 |
Serves: 4
Cooking time (approx.): 5 minutes
Style: South Indian (Konkani)
2
tablespoons coconut oil or any oil
1 teaspoon(s) mustard seeds
1 dry red chilli(es) broken into bits
1
teaspoon(s) ginger finely chopped or grated
2 green chilli(es) slit
½ teaspoon(s) asafoetida powder
1
sprig(s) curry leaves
2 cup(s) split husked green gram (dhuli moong dal) washed well.
2 cup(s) hot water
or as required
½ teaspoon(s) sugar
salt to taste
½ tablespoon(s) grated coconut
- Heat the coconut oil in a pan. Toss in the mustard seeds and the dry red chilli bits. Fry till the mustard seeds splutter
fully. Add the ginger, green chilli(es) and stir fry on medium / low level for about 2 minute(s). Drop in the asafoetida
powder and the curry leaves. Fry briefly.
- Stir in the green gram and mix well. Add the hot water such that it is about and inch above the level of the green gram.
Stir in the sugar and salt to taste. Bring to a boil, cover and simmer for about 5 minutes or till the water has been
absorbed and the grams are cooked but the grains are separate. If they are not cooked, then add some more hot water and cook.
Stir in the grated coconut and remove from the flame. keep covered for 5 minutes for the flavors to blend well.
TIP:
- Split husked green gram is yellow in color.
- Chillies can be increased or decreased as per taste.
- Traditionally the grams are cooked soft and mushy.
Serve hot with: buttered slices of bread
|
