Monday, May 07, 2012

Raw Banana Bajes



Sieve Bengal gram flour and keep aside. Mix chilli powder, cumin and salt with water. Then mix the sieved flour and add a few drops of asafoetida water.

Slices of raw banana are dipped in the above batter, taken out and then deep fried in oil., till golden brown.

Brinjal, sweet potato, onion ,potato, capsicum bajes can be prepared the same way.

posted by mamta @ 11:28 PM | View blog reactions Comments: 0

Tangy Jimikand


Ingredients:
1 small piece suran (jimikand)
1tsp mustard seeds
1tsp fenugreek seeds
Asafoetida
Tamarind lump
Turmeric Powder
10 red chillies(long variety)
Jaggery (Lime size)
2 tsps coriander seeds
Salt to taste

Seasoning:Mustard seeds
1sprig curry leaves

Method of preparation:
Cut suran into small cubes. Wash and then boil in water till soft. Roast the above mentioned ingredients with little oil except tamarind and jaggery. Grind them together with tamarind ,adding little water. To the cooked suran bits add jaggery and salt. Mix the masala. Boil well. Season with mustard and curry leaves in oil.

The same can be prepared using kadagi (jackfruit) combined with raw mango or 2-3 hog plums. Tamarind is not required in that case.
Preparation time -15-20 minutes

posted by mamta @ 12:04 AM | View blog reactions Comments: 0

Sunday, May 06, 2012

Kosumbari






Ingredients:
1 cucumber
1 carrot
1-2 green chillies
4 tbsp grated coconut
Half lemon
Salt to taste

　
For Seasoning:
½ tsp mustard seeds
½ tsp urad daal
Curry leaves
½ tsp oil

Method of preparation:
Wash and deskin cucumber ,carrot. Finely chop them along with green chillies. Transfer to vessel, add grated coconut gratings, lemon juice and salt. Mix well. Add seasoning on top.
Instead of green chillies can also add pepper powder which gives a different taste.

To the same kosumbari can also add spring onions, sprouted moong, sprouted black chana, tomatoes.

posted by mamta @ 11:37 PM | View blog reactions Comments: 0

Sanna PauLo

 
Saanna PauLo is a typical konkani dish. PauLo means dosa in konkani. However, it is not eaten during breakfast/snack time like we eat the regular dosa. It is infact  a side dish which goes well with DaaLi toi(Konkani style dal) and rice in lunch. Before trying this recipe make sure you have soaked dal and rice in water for about an hour or two. The preparation time taken for saanna pauLo is what makes it a jhatpat recipe.

Ingredients:
1/2 pav thur daal
½ pav raw rice
10 red chillies
Tamarind lump
½ cup grated coconut
2 big onions
Oil for roasting
Salt to taste

Time Taken: 20-25 minutes.

Serves about 4-5 people. Method of Preparation:

Soak rice and thur dhal in water for 2 hours. Grind coconut gratings with red chillies and tamarind to fine paste, adding little water. Transfer masala to a vessel, after adding salt. Mix chopped onion. Place greased dosa pan on flame. When hot ,flatten masala on it to make a dosa. Roast for a while. Pour a few drops of oil on each side. Turn over. Roast the other side also till brown, and take it out.
 Chopped cabbage can be added to masala ,if desired.

posted by mamta @ 8:29 PM | View blog reactions Comments: 0