A Konkani delight, the Pineapple, Mango and Grape Sasam or Avnas Ambya Sasam is a cold preparation. Sweet and piquant at the same time it is traditionally served at all Konkani weddings. I was fortunate to find mangoes during this season and with pineapple and grapes available a plenty seized the opportunity to make this delicious dish.
One cup Pineapple pieces
One cup Mango pieces
1/2 of a small coconut grated
2 roasted red chillies
1/2 tsp mustard
Jaggery as per requirement
Chop the pineapple into bite sized pieces. Boil them in salted water till they are cooked. Allow to cool thoroughly. Refrigerate. Chop the mango too into the same sized pieces as the pineapple. Add required amount of jaggery and salt. Mix well. Refrigerate along with the grapes and pineapple. Grind the coconut, roasted red chillies and the mustard to a semi coarse paste. Tip it into the bowl containing the mixed fruits. Serve chilled.
The name is very deceptive as Biscuit Rotti is a far cry from anything Biscuit. It is a typically Mangalorean preparation and can be relished with or without a chutney. My mother in law made one of the best Biscuit Rotti and I am really happy that it has turned out exactly how she made it!!
250 gms Maida/All purpose flour
50 gms rice flour
A pinch of chilly powder
1 tbsp oil
100 gms urad dal/ black gram dal
6 green chillies
A pea sized piece of hing/asafoetida powdered fine
2 sprigs curry leaves
1 tsp mustard
2 tbsps Parachute Coconut oil
2 tbsps grated coconut
Oil for frying the Biscuit Rotti
Wash and soak the urad dal for two hours. Drain and grind to a coarse paste. Chop the green chillies and curry leaves fine. Heat the oil and drop in a tsp of mustard and after it splutters add the chopped chilly bits, hing and curry leaves. Toss. Add the ground urad dal, coconut and salt. Heat on a gentle flame for a few minutes. Keep aside. This forms the filling.
Mix the Maida, rice flour, chilly powder, salt and oil. Bind a dough as for pooris that is neither too hard nor soft. Pinch balls of the dough and make around 21 balls. Roll out the balls into a two inch diameter disc. Place the filling in the centre of the disc and bring all the ends of the dough together. Flatten it and roll it out into a neither too thick nor too thin poori of 3 inch diameter. Make around five such rottis at a time. Heat oil. Gently slide in the rotti and deep fry to a crisp golden brown. Serve with chutney.
The recipe for the chutney can be found in the Chutney catagory of this website.
This cake was made using the Betty Crocker Microwave Sponge Cake Mix. Added orange essence and pieces of orange rind and microwaved it for 15 minutes. The house is filled with the sweet fragrance of oranges!!
Just follow the instructions on the packet and it definitely cannot go wrong!! You may use essence of your choice.
The very name of Bruschetta gets the taste buds tingling and when it is Al Pomodoro it can only leave one asking for more. The one thing that I love about making this is that it can be made without a grill or an oven. So go ahead and enjoy making it on a skillet. Here I have added green peppers and sweet corn too to make it more interesting.
1 loaf of French Bread or multi grain bread
Tomato ketchup or Peri peri sauce
Chop the onions, tomatoes and Capsicum fine. Grate the garlic. Mince the chillies. Butter the slices of bread on both the sides. Grate the cheese. Heat a tsp of butter. Drop in the garlic and green chillies and saute for a minute. Add the onions and a pinch of salt. Saute for a minute and then add the boiled sweet corn. Add the tomatoes and Capsicum, the pepper powder and the mixed herbs. Saute, switch off and keep aside. Heat a skillet. Arrange the buttered slices and toast on one side till crisp. Remove and apply the ketchup or sauce on the roasted side. Pile some of the sautéed mixture on it. Top it with grated cheese and place it back on the skillet. Roast it on an extremely gentle flame till the side is roasted and the cheese has melted. Serve Bruschetta with added ketchup or with a soup.
Majjige Huli which is very popular all over Karnataka is also called Morcolmb in Tamilnadu and Dhavi takka Randayi in Mangalore. It can be made either with Ashgourd, Brinjal or with Ladiesfinger too. In Kerala, Yam is the vegetable of choice. The basic gravy with coconut remains the same,though the seasoning may vary depending on the region where it is made.
500 gms Ashgourd
1/2 coconut grated
6 green chillies slit
1/2 tsp Jeera/Cumin
A pinch of turmeric powder
250 ml slightly sour buttermilk
For the seasoning:
2 tbsps Coconut oil
1 tsp mustard
1 tsp Jeera/cumin
3 sprigs curry leaves
Wash and deskin the Ashgourd. Chop it into bite sized pieces. Pressure cook to one whistle with a glass of water, slit green chillies and salt. Grind the coconut and half tsp jeera to a smooth paste. Pour it into the cooked Ashgourd. Add the buttermilk and boil the Majjige Huli well. Heat the oil. Add, a tsp of mustard and after it splutters add the Cumin seeds. Toss. Add the curry leaves, mix and pour the seasoning into the Majjige Huli. Serve with Rice.
Sweet Buns or Bubus Roti as they are called by the Mangalorean community can be made either with Maida or with Wheat flour. I personally prefer the ones made with Maida as they turn out super fluffy and melt in the mouth. They are best eaten as is, though people do prefer eating them with Dal or with chutney.
400 gms maida/All purpose flour
50gms Besan/Chickpea flour
1 tsp pepper powder
1 elaichi banana
1/4 tsp salt
12 tsps sugar
A pinch of soda bicarb
2 tbsps oil
Oil for fying the Buns
Take the Maida, besan, soda bicarbonate, pepper powder, oil and the salt in a bowl. Powder the sugar. Chop the banana and grind it along with the powdered sugar. Tip the mixture into the bowl. Add a little yoghurt at a time to bind the mixture into a semi soft dough. Knead well and allow to ferment overnight or for a minimum of 8 hours. Knead again for a couple of minutes. Pinch tiny balls of the dough. Roll out into neither too thick nor thin circles. Heat oil in a pan. Deep fry the Buns to a rich golden brown. Serve hot.
The highly fragrant Kothimbir Vadi is a Maharashtrian delicacy. A batter of Gram flour is flavoured with coriander leaves and spices, steamed, cut and then either deep fried or shallow fried as per preference. It can be enjoyed either with a green chutney or with tomato ketchup. My personal preference is Peri peri ketchup or a Tandoori flavoured one which has a distinct smoky flavour to it.
200 gms Besan/ Chickpea flour
50 gms rice flour
1 cup coriander leaves
2 green chillies
5 flakes garlic
1 inch piece ginger
1/4 tsp chilly powder
1/4 tsp turmeric powder
1/4 tsp Garam masala
1 tsp sesame
2 tbsps oil
Juice of one lemon
1/4 tsp Soda bi carb
Oil for frying
Heat a pan. Drop in the sesame and dry roast it till it splutters. Keep aside. Mix the Besan and rice flour with a little water at a time to make a batter of pouring consistency. It should be as thick as Pakora batter. Grind the garlic, ginger and green chillies and add them to the batter. Drop in the finely chopped coriander leaves, roasted sesame, lemon juice, chilly powder, turmeric powder, salt, Garam masala and the oil. Mix thoroughly. Keep aside.
Grease a plate or vessel with oil. Place it in a pan in which the water is kept boiling. Add the soda bicarbonate to the batter. Whisk well and pour it into the plate. Lower the heat and cover and cook for 15 minutes. Insert a knife to check if it is done. The knife should come out clean. Switch off the gas, remove the plate and place it aside to cool thoroughly. Cut into desired shape. Heat oil in a pan. Fry the Kothimbir Vadi four to five at a time till golden and crisp. Enjoy with green chutney or tomato ketchup.
A healthy salad that one can make a meal of!!! The fruits in it add to the sweetness and tang. One can even sprinkle it over Puffed rice and enjoy it as a Bhel.
100 gms Moong/ Green Gram sprouts
1 small carrot
100 gms Sweet corn
A big fistful of pomegranate seeds
Juice of one lemon
1 green chilly
A pinch of sugar
Boil the sprouted Moong in salted water till three fourth done. Drain. Allow to cool thoroughly. Boil the sweet corn and cool it too. Grate the Carrot. Halve the grapes. Chop the coriander leaves fine. Mix the Moong sprouts, boiled corn, pomegranate seeds, grapes and grated carrot together. Mince the green chilly and crush it with salt. Drop it into the salad. Drizzle with lemon juice and a pinch of sugar. Serve chilled.
This is a typical Mangalorean style recipe which we call ‘Humman’. Potatoes, Navy beans or any lentils of choice can be used. Here I have used sprouted Hyacinth Beans/Val. The non vegetarians can replace it with Prawns. Best served with Rice.
250 gms sprouted Hyacinth Beans
1 potato deskinned and cubed
Half of a large coconut grated
12 roasted red chillies
1 tbsp tamarind paste
A pea sized piece of Hing/asafoetida
3 tbsps Parachute coconut oil
Cook the sprouted Hyacinth Beans along with the potato in salted water. Grind the coconut, asafoetida, roasted red chillies and tamarind to a smooth paste. Pour it into the cooked Beans, and potato mixture. Boil well and drizzle with Coconut oil.
Hyacinth Beans/ Val are a rich source of protein. Sprouting increases the Bcomplex content. A variety of dishes can be made from sprouted Hyacinth Beans. Posting a curry which goes well with Rotis, Naan or even with bread.
250 gms Hyacinth Beans
One large potato
7 cloves garlic
1 inch piece of ginger
3 green chillies
1 tsp coriander powder
1 tsp Garam masala
1 tsp chilly powder
1/2 tsp jeera/ cumin
A pinch of turmeric powder
Coconut milk extracted from 1/4th coconut
4 tbsps oil
1 tbsp ghee/clarified butter
Wash and soak the Hyacinth Beans for 8 hours. Drain and keep aside in a warm place to sprout. Once they have sprouted, soak them in water for about three hours. Remove the peel. Peel the potato and chop it fine. Cook the potato and the Hyacinth Beans together with salt. Roughly chop the onions and tomatoes. Grind them to a smooth paste along with the garlic, ginger and green chillies. Heat the oil and ghee mixture in a pan. Add the jeera. After it splutters, add the ground paste and roast till it starts leaving the sides of the vessel. Add the chilly powder, turmeric powder, coriander powder and garam masala. Roast for a couple of minutes and then drop in the coconut milk, the cooked potato and Beans. Boil well. Garnish with coriander leaves.