A Thali Meal is comfort food for most Indians, as it includes the variety of their staple diet. Each community has their own unique Thali. Today it is Rice, Dalithoy, Ivygourd Bhuthi, Onion Vodi, Cabbage kismuri, Tender Mango Pickle, Potato-Capsicum stir fry, Buttermilk and Grapes.
This is Pathrado or Colocassia leaves Roll made with Moong or Green Gram. A delicacy with the Konkani community of Mangalore, it is eaten drizzled with Coconut oil or with a Coconut Ghashi. It is simply mouth watering!
21 Colocassia leaves
250 gms Moong/Green gram
1 small coconut grated
25 dry red chillies roasted in a little oil
4 Chickpea size of Hing/asafoetida
2 level tsps Tamarind paste
Devein the Colocassia leaves using a gentle hand, as they tear easily. Wash and wipe dry. Keep aside. Wash and soak the Moong overnight. Grind the coconut, roasted red chillies, hing and tamarind to a smooth paste using just enough water to facilitate grinding. Using this paste grind the moong in small batches to a semi coarse consistency. Add water while grinding only if necessary as the batter should be thick. Tip this ground Moong and coconut batter into a vessel. Add salt and mix thoroughly. Place a large Colocassia leaf on the table top with its underneath facing upwards. The base of the leaf should be towards you and the tip pointing upwards. Apply the batter on it. Place a leaf slightly smaller than the first one on it. Apply the batter on the second leaf too. Place the third leaf and follow it up with the batter again. Fold both the ends of the leaf towards the centre. They stay put as they get stuck to the batter. Now fold both the sides of the leaf and bring them to the centre. Lastly fold the tip and bring this too towards the centre. This way you have all the ends folded. Now tightly roll the leaves from the bottom to the top till they form a log. Keep aside. Finish off with the remaining leaves. Place the rolls in a steamer and steam them for half an hour. A knife inserted in the roll should come out clean. This shows that the Pathrado is cooked. Switch off. Allow to cool a little. Remove from the steamer, cut into pieces and serve drizzled with Coconut oil.
Varan Bhath is comfort food for Goans and Maharashtians , just as a Sambhar is to a South Indian or a Kadhi Chawal to a North Indian. No onion or garlic is used in the preparation as it one of the items that is offered to Lord Ganesha during Ganesh Chaturthi. Varan is served over hot rice with a dollop of ghee.
150 gms Toor dal/split Pigeon peas
75 gms Moong Dal/Split Green Gram Dal
6 tbsps grated coconut
1/4 tsp Haldi /turmeric powder
3 green chillies
3 sprigs curry leaves
1 heaped tsp Jeera/ Cumin seeds
1 level tsp mustard
3 tbsps Ghee/clarified butter
Wash and pressure cook Toor dal and Moong Dal together. Churn it well. Grind the coconut and Haldi to a smooth paste. Add the paste to the mashed Dal. Add salt as required along with two glasses of water. The consistency of Varan should neither be too thick nor thin. Slit the green chillies. Heat Ghee. Drop in the mustard and after it splutters add the jeera. Toss. Tip in the slit green chillies and curry leaves. Toss and pour the seasoning into the boiling Varan. Keep aside for a few minutes for the flavours to infuse.
I love Bread in any form, sandwiches being my favourite. I had some fresh Molgapudi, so decided to make these open sandwiches using it to spice them up. Recipe link to the Molgapudi given at the end of the recipe.
4 slices of bread
2 tbsps coriander leaves
4 tbsps Molgapudi
Chop the Tomato, Onion and Coriander leaves fine. Retain half of the coriander leaves and the Molgapudi. . To the chopped tomatoes and onions add the remaining half of the coriander leaves and Molgapudi. Mix well and microwave for a minute. Keep aside. Butter the slices of bread on both sides and toast them well on one side. Flip. Pile the tomato, onion mixture on the toasted side and sprinkle the remaining Molgapudi and coriander leaves. Roast on a gentle flame till crisp and done. Serve with tomato ketchup.
Bhavnagari chillies are the less spicy variety of chillies and are used to make fritters or as a pickle. As they are seasonal, an instant pickle is made and is enjoyed with Roti or Thepla.
250gms Bhavnagari chillies
Juice of 3 lemons
1/2 tsp Haldi/ turmeric
5 tbsps Mustard kuriya/Halved mustard seeds
Wash and slit the Bhavnagari chillies, keeping the ends intact. Sprinkle salt and drizzle lemon juice on them. Add a pinch of haldi and mix well. After about 5 hours add the mustard kuriya to it. Leave it outside for a day, then refrigerate it. Serve it with roti or thepla.
Black Pigeon peas Bendhi with Jackfruit seeds is a delicacy made when Jackfruit is in season. Jackfruit seeds are peeled and pressure cooked along with salt and used in a variety of preparations. Bendhi is a preparation where garlic is used for seasoning. Posting a Black Pigeon peas and Jackfruit seed Bendhi today.
125 gms Black Pigeon peas
12 Jack fruit seeds peeled and halved
Half coconut grated
12 roasted dry red chillies
1 tsp tamarind paste
15 cloves of Garlic crushed gently
2 tbsps Coconut oil
Wash and soak the Pigeon Peas for 6 to 8 hours. Tip into pressure cooker. After one whistle lower the flame and allow to cook for fifteen mnts. Pressure cook jackfruit seeds to two whistles with a little salt. Grind the coconut, roasted chillies and tamarind to a smooth paste and pour the paste into the cooked Pigeon peas and Jackfruit seed mixture. Add salt and adjust consistency of the Bendhi by adding water as required. It should neither be too thick nor watery. Boil well. Heat oil in a pan. Drop in the crushed garlic and roast to a rich golden brown. Pour the seasoning into the boiling Bendhi. Boil for a couple of minutes, switch off and keep aside for about fifteen minutes for the flavours to infuse.
Masala Peanuts are loved by young and old alike in India. Popularly known as ‘Congress Kadlekai’ in Karnataka, they are simply delicious!! As they are readily available, it’s really very easy to make a chat when you have guests or when you would like a quick chat with your tea or coffee.
250 gms Masala Peanuts
One large onion
One large tomato
Juice of half a lemon
Everest Chat Masala
Chop the onion, tomato and coriander leaves fine. Keep aside. Whilst serving the Peanut Chat, add them to the Masala Peanuts, sprinkle with chat masala, drizzle lemon juice, mix thoroughly and serve immediately.
Chana or Black Bengal Gram is a versatile lentil. A variety of dishes can be made from it. Though a Chana Stir Fry can be made in a number of ways, my favourite one is with sautéed onions. I like it with a dash of lemon and a sprinkling of coriander leaves.
200 gms Chana/Black Bengal Gram
2 large onions
5 green chillies
Juice of half a lemon
3 tbsps grated coconut
3 tbsps oil
1 tsp mustard
2 sprigs curry leaves
A pinch of Haldi /turmeric
Wash and soak the Chana for eight hours. Pressure cook it with salt. Chop onions and green chillies fine. Heat oil. Drop in the mustard and after it splutters add the green chillies, Curry leaves and onions. Roast till translucent. Add the Haldi. Toss. Drop in the boiled Chana. Adjust salt. Cook till all the water is absorbed. Tip in the coconut and mix. Heat well. Switch off. Drizzle with lemon juice and garnish with coriander leaves.
This is an appetizer, mixer for rice and a drink one can sip on to soothe an aching throat. One can make it with or without the addition of a fistful of cooked Pigeon peas /Dal. I prefer mine with the water strained from the Dal.
1 ladleful pressure cooked split Pigeon peas
4 glasses water
5 flakes of garlic crushed
Juice of one lemon
2 green chillies chopped fine
2 sprigs mint leaves
2 sprigs curry leaves
1/2 tsp pepper powder
1 tsp Jeera/Cumin seeds
A pinch of Haldi /Turmeric
2 tbsps Ghee/clarified butter
Add the cooked and churned dal to the water. Add the chopped chillies, pepper powder, mint leaves, 3 flakes of crushed garlic and salt. Boil well. Heat the Ghee in a pan . Add the remaining two flakes of garlic. Roast to a golden brown. Add the jeera and after it splutters add the curry leaves. Add the haldi. Toss and drop into the boiling Rasam. Switch off. Garnish with coriander leaves and juice of lemon.