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.
250 gms thick poha/flattened rice
3 large onions finely chopped
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
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.
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!
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
1 tbsp hot oil
Oil to fry the Pakora
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.
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.
2 Matti Gool/Eggplant
25 cloves of garlic
2 tbsps Coconut oil or oil of choice
3 broken dry Red chilly bits
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.
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.
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.
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
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.
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.
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
1 tsp Hing/asafoetida
3 tbsps coconut oil
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.
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.
This is yet another variety of Saung that is popular with the Konkani community of Mangalore. One can use either tamarind paste or tomatoes to add sourness to the dish. I personally prefer using tomatoes to the variety of Saung made, as it adds texture to the gravy. The only Saung that I make use of Tamarind paste is while making the Potato and Onion Saung. Saung goes well with both Chapati and Rice.
250 gms of shelled peas
3 large onions
2 heaped tbsps Coriander powder
1 tbsp Kashmiri Chilly powder
5 tbsps coconut oil
Deskin and wash the potatoes. Chop them into tiny cubes. Chop onions and tomatoes fine. Keep aside. Pressure cook the peas and potatoes with a little salt in two glasses (500ml) of water with a little salt to one whistle. Allow the cooker to cool down completely before opening it. Meanwhile, heat the oil in a pan. Add the chopped onions and roast on a high flame till half of them turn dark brown and the other half remain translucent. Drop in the Coriander and chilly powders. Toss for a couple of seconds and immediately add the tomatoes and salt. Roast for a couple of minutes till the tomatoes wilt. Add the cooked pea and Potato mixture, a glass of water if required and simmer gently, stirring often till the tomatoes are cooked. Cover and keep aside for half an hour for the flavours to infuse before serving.
Fresh Pigeon peas are in season. The family loves any preparation of Pigeon peas, so decided to make a Stirfry to go along with the Rice, Dalithoy, Okra Sagllein, Chilly Papad Kismuri, Guava Raita and some Gooseberry pickle. Recipe Links to all are given below.