Flattened Rice/Poha Usli Recipe – 2

Poha Usli with onions is a cousin of Kande Poha, the difference being it is made sans Turmeric . The addition of coriander leaves and a dash of lime makes it fragrant and the garnish of coconut is simply delish.

Ingredients :

  • 250 gms thick poha/flattened rice
  • 3 large onions finely chopped
  • Salt
  • 5 sprigs curry leaves
  • 6 green chillies
  • 3 tbsps ghee
  • 3 tbsps oil
  • 1 tsp mustard
  • 1/4 of a large coconut for garnish
  • A small bunch of Coriander leaves finely chopped
  • Juice of one Lime

Method :
Wash the poha and drain it immediately. Squeeze out all the water and place it in a bowl. Add the finely chopped coriander leaves, salt and lemon juice.Chop the green chillies fine. Heat the ghee and oil mixture. Add the mustard. After it crackles add the green chillies and the curry leaves. Toss. Add the onions and roast till translucent. Tip in the poha and mix well. Heat the Poha on a gentle flame. Garnish with grated coconut. Serve immediately.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Crunchy Pakora Recipe

This is a Pakora which is so delicious that you will keep asking for more. A crunch of peanuts, onions and Curry leaves is absolutely divine!

Ingredients :

  • 4 onions sliced thinly
  • A handful of peanuts halved
  • Besan/ Chickpea flour
  • 2 tbsps Rice flour
  • 1 green chilly minced
  • 2 tsps Chilly powder
  • A big handful of Curry leaves
  • 1 tbsp Coriander seeds crushed coarsely
  • Salt
  • 1 tbsp hot oil
  • Oil to fry the Pakora

Method :

Mix the sliced onions, a sprig of curry leaves, peanuts, green chillies, crushed Coriander seeds, Rice flour, salt and chilly powder. Add in as much much Besan as will hold the mixture together. Pour in the hot oil and mix thoroughly. Keep aside. Heat oil in a pan. Drop in tiny portions of the mixture into the hot oil. Fry till they turn golden brown and crisp. Finish off with the rest of the mixture. Drop the curry leaves into the hot oil. Remove them immediately and toss them over the Pakora. Mix thoroughly and serve with the Alll Purpose Chutney and Tomato ketchup.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Eggplant/Matti Gool Tallasani/Stirfry with Garlic Recipe

This is yet another traditional stir fry made using a special variety of Eggplant /Brinjal /Aubergine by the Konkani community. I had posted one with onions yesterday. Today it is with garlic which is a very popular spice in Konkani cuisine. You can also make it with the Eggplant grown locally or the one found in your local super market.

Ingredients :

  • 2 Matti Gool/Eggplant
  • 25 cloves of garlic
  • 2 tbsps Coconut oil or oil of choice
  • 3 broken dry Red chilly bits
  • Salt

Method:

Wash and slice the Eggplant into bite sized pieces. Crush the garlic gently and keep aside. Heat oil in a pan. Add the garlic and roast it on a gentle flame till it turns a nice golden brown. Drop in the dry red chilly bits. Toss for a couple of seconds. Tip in the Eggplant and salt. Mix thoroughly. Sprinkle water, cover and cook till done.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal – 52

Sharing today’s Thali Meal of Rice, Fresh Kidney beans and potato Humman, Eggplant and Onion Stir Fry, Rice Kheer, Curds, Bamboo Shoot and Hog Plum pickle and an Orange. Recipe Links to all the dishes are shared below.

Recipe to make the perfect Rice

Fresh Rajma/Kidney Beans Humman Recipe

Eggplant /Matti Gool and Onion Stir Fry Recipe

Rice Kheer Recipe

Hog Plum and Tender Bamboo Shoot Pickle Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Eggplant /Matti Gool and Onion Stir Fry Recipe

As mentioned earlier in one of my posts on this variety of Eggplant /Brinjal /Aubergine, Matti Gool is a seasonal variety of Eggplant grown in the Dakshin Kannada area of Karnataka in India. A variety of dishes are prepared during the season. You can substitute it with the Eggplant available in your local market. Posting a stir fry today which is simple but flavourful.

Ingredients :

  • 2 medium sized Eggplants
  • 2 large onions sliced
  • 3 Dry red chillies broken into bits
  • 2 tbsps Coconut oil or oil of choice
  • 1 tsp Mustard seeds
  • Salt

Method :

Wash and slice the Eggplant into bite sized pieces. Slice the onions and keep aside. Heat the oil in a pan. Add the mustard and after it splutters add the onions and chilly bits. Roast till the onions turn translucent. Drop in the sliced Eggplant, salt and sprinkle a little water. Cover and cook till done.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Fresh Rajma/Kidney Beans Humman Recipe

Fresh Kidney Beans are seasonal. Available during the winter months, they can be used in a variety of dishes. Today I have posted a Humman, which is a coconut based gravy. It can be served either with Rice, Neer Dosa, Roti or even with bread.

Ingredients :

  • 250 gms shelled fresh Kidney beans
  • 1 medium sized potato
  • 1/2 of a large coconut grated
  • 12 roasted Byadgi or Kashmiri chillies
  • 1 tbsp Tamarind paste
  • Salt
  • 1 tsp Hing/asafoetida
  • 3 tbsps coconut oil

Method:

Deskin the Potato, wash and chop into tiny cubes. Pressure cook with the fresh Kidney beans in 500ml (2 glasses) of water with a little salt to two whistles. Grind the grated coconut, roasted red chillies, Hing and tamarind to a smooth paste. Pour the ground masala into the cooked beans and Potato mixture, adjust salt and add enough water to get a gravy of pouring consistency. Boil well. Drizzle with coconut oil. Mix thoroughly, cover and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Breakfast Platter – 9

Wishing everyone a very Happy New Year with this breakfast Platter of Sweet and Savoury Mangalore Buns, Aloo Poha and Gajar ka Halva. Filter coffee and an apple complete the meal. Recipe Links to all the dishes are shared below.

Sweet and Savoury Mangalore Buns Recipe

Aloo Poha Recipe

Gajar Ka Halwa Recipe

Filter Coffee Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.