Yam and Onion Stir fry Recipe

This is an extremely simple stir fry which the Konkani community calls Surnu anni Piyavva Upkari . Goes well with Rice and Dal or even with Curd rice.

Ingredients :

250 gms Sooran/ Yam

2 large onions

3 Dry red chillies

2 tbsps Coconut oil or oil of choice

1 tsp mustard

Salt

Method:

Deskin the Yam and slice thinly into long strips one inch in length. Wash thoroughly under running water. Yam is always washed after chopping as some Yams tend to give an itch. Keep aside. Slice the onions. Heat oil in a pan. Add the mustard. After it crackles drop in the dry red chilly bits. Toss and immediately add the sliced onions and salt . Saute till the onions turn translucent. Add the sliced yam pieces and a small cup of water. Cover and cook over a gentle flame till done.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Poha/Beaten Rice Tikki Recipe

Crispy, melt in the mouth Poha Tikkis are simple, delicious and easy to make. My sincere thanks to Vasudha Prabhu a Kannada litterateur and poet par excellence for this wonderful recipe. This recipe came in handy during the Lock down times we are now facing due to Covid19.

Ingredients :

2 big fistfuls Poha/ Beaten Rice (Thick variety/Jada Poha)

1 tbsp peanuts crushed coarsely

2 heaped tsps rice flour

4 green chillies finely chopped

2 tbsps coriander leaves

1 sprig Curry leaves

15 mint leaves

1 medium sized onion

Salt

Oil for frying

Method :

Wash and soak the Poha in water just enough to cover it for twenty minutes. Mash it thoroughly. Chop onions, green chillies, Coriander leaves, Mint leaves, Curry leaves fine. Drop it into the Poha mash. Add salt, the peanut crush and the Rice flour and mix thoroughly. Shape into tikkis. Heat oil in a pan. Deep fry the tikkis to a golden yellow and crisp. Serve with Green Chutney or Tomato ketchup.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Sandwich Dhokla Recipe

I had a couple of Gits instant Dhokla packets which I had picked up as an after thought before lock down. One was a Khaman Dhokla mix and the other a Khatta Dhokla. Decided to make some sandwich Dhokla by steaming both together separated by a layer of all purpose Chutney.

Ingredients :

1 Packet of Instant Khaman Dhokla mix

2 Packet of Instant Khatta Dhokla mix

2 tbsps of all purpose Chutney

Oil to grease the plate

Method:

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Keep a pan with water boiling ready. Grease a large plate with a tbsp of oil and place it over a trivet in the pan. Open the Gits Khaman Dhokla mix and follow instructions on the packet. Pour the batter into the plate. Cover and steam for twelve minutes. Pierce with a tooth pick to check if its done. If done, apply a thick layer of All Purpose Chutney on the steamed Dhokla. Open the Khatta Dhokla Mix and again follow the instructions on the packet. Pour the batter over the layer of chutney very gently so that it is evenly spread all over the steamed Khaman Dhokla. Cover and steam for five minutes. Open, and sprinkle with some chilly and pepper powder , cover and steam for another seven minutes. Again check to see if done. Remove from flame . Set aside. Allow to cool for a while. Cut into pieces of desired size. Serve with all purpose Chutney.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Kokki Recipe

Kokki is a Sindhi preparation which I learnt from a good friend. . Like the Parathas famous in the North and the Theplas of Gujarat, Kokki is served either as a snack or as a meal by itself. It is accompanied by curds and a pickle, though I like to eat mine as is. Thankyou Anita Radha Menghani for this lovely recipe.

Ingredients :

250 gms Wheat flour

1 large onion finely chopped

3 green chillies minced

1/2 tsp Pepper powder

1/4 tsp chilly powder

1/2 tsp Jeera/Cumin powder

1 tsp Amchur/ Dry Mango powder

2 heaped tbsps finely chopped coriander leaves

3 tbsps oil

Salt

Water to bind the dough

Method :

Drop the finely chopped onions, green chillies and coriander leaves into a bowl. Add the salt, pepper, Jeera and chilly powders. Mix and add the wheat flour. Keep aside for about fifteen minutes. The onions release water. Crumble the flour well and drop in the oil. Mix well. Add a little water at a time to make a soft dough. Roll out into six inch diameter roundels. Heat a tava/griddle. Place the rolled Kokki over it and drizzle with oil or ghee on both sides. Roast one side to a golden yellow. Flip and roast the other side too. Serve with Curds and pickle.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 88

Sharing a Thali today of Rice, Dalithoy, Ivygourd and Tender Cashew Upkari, Double Beans Hummana, Idli, Chutney, Mixed vegetable Pickle, Yam Fritters, Madgane and Masala Buttermilk. The recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Ivygourd and Tender Cashew Stir Fry Recipe

Double Beans Hummana

Idli Recipe

Coconut Chutney Recipe – 1

Mixed Vegetable Pickle Recipe

Yam fritters Recipe

Madgane/Manganem/ Bengal Gram Paysam Recipe

Masala Buttermilk Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Thali Meal – 87

Sharing a Thali today of Rice, Rasam, French Beans Tallasani, Aloo Raita, All mix Crunchy Balls and All purpose Chutney. The recipe links to all the items are given below.

Recipe to make the perfect Rice

Rasam Recipe

French Beans Tallasani – 2 Recipe

Aloo/Potato Raita Recipe

All Mix Crunchy Balls Recipe

All purpose Chutney, Recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

All Mix Crunchy Balls Recipe

These Crunchy Balls were a mix of everything that was remaining. I had a little left over cooked rice, a couple of boiled potatoes, three slices of bread and some Chickpea flour. I wanted to finish it off and thus decided to mix everything and turn them into a snack. You can enjoy it plain or with a Ketchup or Mint chutney. I enjoyed it with some Chipotle Dip.

Ingredients :

One bowl of cooked rice

2 Boiled potatoes

4 tbsps Besan/Chickpea flour

4 slices of Bread

6 green chillies

2 inch piece of ginger

7 garlic cloves

2 tbsps finely chopped coriander leaves

Juice of half a lemon

1 tsp Jeera/Cumin

Salt

Oil to fry the Crunchy Balls

Method:

Dip the bread slices into water. Squeeze out all the water and crumble them in a bowl. Mash the boiled potatoes and cooked rice and tip it into the crumbled bread. Make a coarse paste of green chillies, ginger and garlic. Drop it along with the finely chopped coriander leaves, salt and the jeera into the bread rice and potato mixture. Add salt, Besan and lemon juice. Mix thoroughly. Make balls of the mixture and keep aside. Heat oil in a pan. Fry them four at a time on a medium flame till nice and crisp. You may fry them to a slightly dark brown or to a golden brown as shown in the picture. Both taste equally good. Serve with chutney, ketchup or a dip.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Aloo/Potato Raita Recipe

An absolutely delicious and easy to make Raita. Goes well with Biryani, Pulao, Dal rice or even with Rotis. Children simply love it. Serve chilled.

Ingredients :

1 large boiled Potato, deskinned and cubed into bite sized pieces

1 medium sized tomato chopped fine

1 small onion minced

1 green chilly finely chopped

1 tbsp finely chopped Coriander leaves

250 ml thick curds

3 tsps sugar

1 tsp roasted Jeera/Cumin powder

1/2 tsp Pepper powder

1 tsp Chaat Masala

A large pinch of Chilly powder

Salt

Method:

Take the curd in a bowl and whisk it to a smooth consistency. Crush the green chilly well and drop it along with the sugar, salt, chaat masala, pepper, red chilly and cumin powders into the curds. Mix thoroughly. Tip in the chopped boiled potatoes finely chopped tomatoes, onions and coriander leaves into the curd. Mix thoroughly. Refrigerate for a few minutes before serving.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

French Beans Tallasani – 2 Recipe

Tender and fresh French Beans were turned into what the Konkani community call a Tallasani. A Tallasani is a vegetable seasoned with garlic and dry red chillies or chilly powder. This preparation goes well with Dal rice or Roti.

Ingredients :

250 gms French Beans

1 tbsp Coconut oil or oil of choice

1 tsp Chilly powder

15 cloves of garlic lightly crushed

Salt

Method :

String the French Beans, wash well and chop into one inch sized pieces. Heat oil in a pan. Drop in the crushed garlic and saute till it turns golden brown. Drop in the French Beans, chilly powder and salt and saute well for a couple of minutes. Add a quarter cup of water, cover and cook till done.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.