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Friday, May 29, 2015

Taikile Sanna Polo / Tora Leaves Spicy Dosa



Taikile Sanna Polo is a konkani dish prepared by using Tora Leaves which is an important weed grows mainly in South Asia. It has got healthy benefits as well. "Taikilo" means Tora Leaves in Konkani and "Sanna Polo" means small spicy dosa. A chopped tora leaves and onion is mixed to a spicy batter made of grated coconut and dry chillies and dosa of small shapes are spread in Tava. This goes good along with rice and Daalitoy / Saaru.

Preparation Time : 15 min
Cook Time           : 30 min
Serves                 : 4

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Idli Rice
इडली चावल
1/2 Cup
Tora Leaves (Chaopped)
तोरा पत्ते (कटा हुआ)
1/2 Cup
Onion (Chopped)
प्याज (कटा हुआ)
1 Large
Freshly Grated Coconut
किसा हुआ नारियल
1/2 Cup
Toor Daal(Optional)
तूर दाल
2 tbsp
Dry Red Chillies
सूखी लाल मिर्च
8-10
Tamarind
इमली
1/4 tbsp
Asafoetida
हींग
1/2 tbsp
Salt
नमक
To Taste
Water
पानी
For grinding
Oil
तेल
For greasing


Preparations ::








  1. Chop onion and washed tora leaves into thin pieces and keep aside.
  2. Soak rice and toor daal for half an hour, wash well and drain.
  3. In a blender add freshly grated coconut, drained rice and toor daal, dry red chillies and tamarind. Add about 1/4 cup water and grind to a thick paste.
  4. Before taking the masala add asafoetida and salt and grind for few more seconds.
  5. Mix chopped onion and tora leaves, check if the spiciness and salt is proper. You are batter is ready.
  6. Heat a tava grease it with oil. Take a spoonful of batter and spread it into small round shape (like a small dosa) similarly you can spread 3 -4 dosa in a tava at a time depending upon the size of tava that you have.
  7. Reduce the flame to very low, close the tava with a lid. After 5 minutes open the lid sprinkle few drops of oil and flip them. Again close the lid and let it cook for about 10-12 minutes in a simmer.
  8. Remove the dosa's after both the side are cooked properly. Serve hot as a side dish for lunch.


Note:
  1. After grinding the masala you can add chilli powder if you like more spicy.
  2. Use roasted dry red chillies. In a pan add 2 tbsp oil and roast in a very low flame.
  3. onion takes lot of time to cook , that is the reason you need to cook these dosa's in a very low flame. In a high flame it gets burnt very spoon and the veggie's remain uncooked.
  4. You can use only onions if you doesn't like to add tora leaves. You can also add shredded cabbage along with onions.

Thursday, May 28, 2015

Masala Eggs


Preparation Time : 15 min

Cooking Time      : 15 min
Serves                  : 4

Ingredients ::



English Name For Ingredients
Hindi Names For Ingredients
Quantity
Boiled Eggs
उबले अंडे
6
Onion
प्याज
2 Medium
Tomato
टमाटर
2 Medium
Red Chilli Powder
लाल मिर्च पाउडर
1 tbsp
Turmeric Powder
हल्दी पाउडर
1/4 tbsp
Garam Masala Powder
गरम मसाला पाउडर
1 tbsp
Curry Leaves
करी पत्ते
10 numbers
Ginger Garlic Paste
अदरक लहसुन पेस्ट
1 tbsp
Cumin Seeds
जीरा
1/4 tbsp
Mustard Seeds
सरसों के बीज
1/2 tbsp
Oil
तेल
2 tbsp
Lemon Juice
नींबू का रस
1/2 tbsp
Coriander Leaves
हरा धनिया
For Garnishing
Salt
नमक
To taste


Preparation :


  1. Wash the eggs gently and boil in water for about 10-15 minutes. Allow it to cool for some times, remove its shell and chop them into lengthy pieces.
  2. In a medium flame heat oil in a skillet add mustard seeds once it crackle add cumin seeds, curry leaves, ginger garlic paste and nicely chopped onion.
  3. Saute onion for about 2 minutes then add chopped tomato and cook till onion and tomato mix well. Add chilli powder, turmeric powder, garam masala powder, salt and saute them again.
  4. Add chopped boiled eggs and pour little water(Till you get consistency of your choice). Cook for about 2 minutes. Drizzle few drops of lemon juice and sprinkle chopped coriander leaves and turn off the flame.
  5. You can add some more water and prepare a thick gravy which goes good with roti's / Naan/ Chapathi/ Kulcha and Pulka's. You can also serve this as a side dish along with rice.




Raw Banana Fritters / Balekayi Bajji



This is one of the famous street food which you can normally find in Bangalore and people call it as "Balekayi Bajji". Mangaloreans call them as "Kayi Parndh Podi". Well its all about this delicious tasty fritters which is a perfect snack to enjoy in the evening. This is very easy to prepare and it do not take much time as well.  Here is a recipe for you guys.


Preparation Time  : 10 min
Cooking Time        : 20 min
Serves                    : 4

Ingredients ::


English Name For Ingredients
Hindi Names For Ingredients
Quantity
Raw Banana
कच्चा केला
2
Gram Flour
बेसन
1/2 Cup
Red Chilli Powder
लाल मिर्च पाउडर
1 tbsp
Asafoetida
हींग
A pinch
Carom Seeds
अजवाइन
A pinch
Cooking Soda
खाना पकाने सोडा
A Pinch
Salt
नमक
To taste
Oil
तेल
For deep Frying

Preparations :






  1. Peel off the skin of raw banana and make thin slices. Wash well, drain the water and keep aside.
  2. Prepare a batter to dip the banana slices for frying. For that you have to add gram flour, red chilli powder, cooking soda, carom seeds and salt in a bowl.
  3. Seive them and add water to make a smooth fine batter. The consistency should not be too thick nor too thin. Add asafoetida to the batter and mix well.
  4. Heat a deep frying vessel and pour enough oil to make fritters. Meanwhile add required amount of salt to the banana slices.
  5. When oil is enough hot to fry take each banana slices and dip into batter and coat it nicely. Leave one by one and fry them on a medium flame.
  6. It will take around 5 minutes to cook, when it is crisp and golden remove from the heat and serve hot with a cup of hot tea/coffee along with mint chutney or sauce or any other chutney of your like.
  7. You can also sprinkle finely chopped onion and chaat masala above the fritters and serve.


Tuesday, May 26, 2015

Brinjal / Egg Plant Gojju ( Gulla Bajji)



This is a konkani dish served as a side dish along with rice. This is prepared by roasting the brinjal in char coal but now a days it is difficult to find the charcoal so you can also roast it using gas. This taste good if you prepare using "Matti Gulla" but you can also use green brinjal which is called as Vaygan in konkani and also using egg plants. Gulla bajji or gojju is a dish named in konkani where " gulla" means brinjal and bajji or gojju means roasted and seasoned brinjal. Matti gulla is a type of  brinjal grown in a village called "Mattu" near Udupi. The taste of this brinjal varies from that of normal brinjal which costs around 90 Rs. during the beginning of season. I have taken green brinjal for making bajji. You can check the preparation procedure in pictorial form for your convenience.

Preparation Time : 5 min
Cooking Time      : 15 min
Serves                  : 2-3 

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Brinjal/Egg Plant
बैंगन
1
Freshly grated Coconut
किसा हुआ नारियल
2 tbsp
Green Chillies
हरी मिर्च
1 or 2
Asafoetida
हींग
A Pinch
Tamarind Paste
इमली पेस्ट
1/2 tbsp
Salt
नमक
To taste
Oil
तेल
2 tbsp


Preparations :
                             
                      
                        


                                                                                                                           
  1. Wash the brinjal and do not remove its stem portion as it will be easy for you to hold while smoking it.
  2. If you have charcoal smoke it so that its inner portion is baked properly. Otherwise you can use gas, in a simmer place brinjal above the gas and keep rotating every few seconds.
  3. You need approximately 15 minutes to roast brinjal in gas. Roast uniformaly all over so that it cooks well.
  4. Allow it to cool as your skin may burn while trying to remove its skin. So keep aside.
  5. Meanwhile grind grated coconut, green chillies, asafoetida, tamarind paste and salt using very little water say around 2-3 tbsp. Grind to a fine paste and it should be thick in consistency.
  6. Place the grounded paste in a bowl. Remove the skin off roasted brinjal and smash it in the same bowl.
  7. mix smashed brinjal and grounded paste well and check for the saltiness. Add oil and mix again. You can add water if you feel its too thick.
  8. Your Gulla bajji is ready. Serve this delicious dish along with rice.