Green gram and Colocassia leaves dumplings /Moong and Aloo leaves Sannakhotto Recipe

Another variety of the Sannakhotto is the one made with whole green gram/Moong, rice semolina/idli rava, chopped onions and Colocassia leaves. Extremely healthy because they are neither roasted nor fried. The Sannakhotto is steamed and drizzled with a tsp of coconut oil. Goes well with Dal and Rice or can be had as a meal by itself.

Ingredients :

  • 125 gms Moong
  • 100 gms idli rava
  • 2 large onions
  • 1/4 of a large coconut grated
  • 12 roasted dry red chillies
  • 1 tbsp tamarind paste
  • A tsp of Hing/asafoetida
  • Salt
  • Oil to grease the containers.

Method :

Wash and soak the Moong for 8 hours. Drain. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add the Moong and grind it to a Semolina like consistency. Add the rice semolina and salt. Keep aside. Chop the onions and Colocassia leaves fine. Drop them into the batter along with hing. Mix thoroughly. Grease bowls or the Idli mould with oil. Pour the batter into the mould and place them in a steamer which has been kept boiling. Steam till done. Takes around 20 minutes. A knife inserted in the Sannakhotto should come out clean. Allow to cool and serve drizzled with a tsp of coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Cabbage Sannakhotto /steamed dumplings Recipe

This is a traditional Konkani preparation which goes well with Dal and Rice. Also served as Masala Idli in some of the restaurants, the Sannakhotto can be made with a variety of vegetables or garden fresh greens. Today I have selected Cabbage and onion to make it. It is best eaten with a tsp of coconut oil drizzled on it.

Ingredients :

  • 125 gms toor dal/Pigeon peas
  • 125 gms rice
  • 3 onions chopped fine
  • Cabbage chopped the same amount as the onions
  • 1/2 of a small coconut
  • 9 guntur chillies roasted
  • 9 bedgi chillies roasted
  • 1 tbsp tamarind
  • Salt

Method :

Wash and soak the rice and toor dal together for 3 hours. First grind the coconut, roasted chillies and tamarind to a smooth paste. Add the rice and toor dal and grind to a Semolina like consistency. Remove and add the chopped onion, cabbage and salt and mix well. Grease the Idli mould with coconut oil. Pour the batter into the mould and place it in a steamer which has been kept boiling. Steam till done. It takes around 20 minutes. A knife inserted in the sanna khotto should come out clean. Allow to cool. Remove from the mould. Serve drizzled with coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Poori Recipe

Poori is Indian bread which is deep fried and enjoyed with a side dish. Every state in India enjoys the Poori with the speciality of that particular state. Maharashtra is famous for it’s Poori Srikhand, Gujarat for it’s Poori Aamras, the Northern states with Aloo matar or any of their Punjabi dishes, the Southern states enjoy it with a potato Bhaji and the Konkani community of Mangalore serve it with their traditional tender cashew stir fry.

Getting the right consistency while making the dough for the Poori depends on the amount of water added. The dough has to be a little hard, as it absorbs a lot of oil if it is soft. The trick is to knead the dough well and to leave it aside for about half an hour. The end result is a fluffy poori with no trace of oil. Posting the recipe for the same today.

Ingredients :

  • 500 gms wheat flour
  • 250 ml water
  • 5 tsps oil
  • Salt
  • Oil for frying the Poori.

Method :

Pour the water in a bowl. Add the salt and stir to dissolve it. Add the wheat flour and mix gently. Add the oil and knead the dough to a smooth mass. Cover and leave aside for half an hour. Knead the dough again for a couple of minutes. Make 50 balls of the dough. Dust them in wheat flour and roll out into a three inch diameter disc, which is neither thick nor thin. Heat the oil in a pan. Drop in a small piece of dough to check the temperature of oil. The dough should rise up at once. If it does not, wait a while for the oil to heat. Slide in a poori and fry to a golden brown. Flip. Fry on the other side too. Drain and place on a tissue paper. Finish off similarly with the remaining pooris. Serve with subzi or sweet of your choice.

Note: Always check the temperature of oil before starting to fry the Poori. Under heated oil results in oily, colourless pooris.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Beetroot Raita Recipe

The traditional Beetroot Raita takes on a pinkish hue as the colour of the Beetroot blends with the curd. I prefer mine the way I have presented it. Yoghurt flavoured with ginger and green chillies. A piece of boiled beetroot and cilantro as garnish.

Ingredients :

  • 1 beetroot
  • 500 ml thick yoghurt
  • 1 inch piece ginger
  • 2 green chillies
  • 3 tbsps grated coconut
  • Coriander leaves
  • Salt

Method :

Pressure cook the Beetroot. Peel and slice it into roundels. Use a cookie cutter to make designs of your choice. Grind the coconut, ginger and green chillies coarsely. Drop the mixture into the yoghurt. Add salt and mix well. Garnish with the sliced beetroot and cilantro.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Beetroot Salad/ Pachadi Recipe

Beetroots are a good source of Vitamin C, rich in fiber and potassium and for blood flow to the heart. I prefer mine cooked rather than raw. Posting a Beetroot Salad that is a family favourite.

Ingredients :

  • 3 large Beetroots
  • 2 green chillies
  • 1 medium sized onion
  • 1 level tsp sesame
  • Coriander leaves
  • Juice of half a lemon
  • Salt

Method :

Pressure cook the Beetroot. Deskin and slice lengthwise. Allow to cool thoroughly. Toast the sesame seeds till they splutter. Mince the green chillies and crush them with salt. Chop onions fine. Mix the sliced beetroot, onion and green chillies together. Drizzle with lemon juice. Garnish with the toasted sesame seeds and finely chopped coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Badam/Almond Kheer Recipe

According to Hindu tradition Lord Shiva is worshipped with milk on Mahashivaratri which is the 14th day preceeding the New Moon in the month of Magha. The milk is either partaken as is, or converted into a kheer or Paysam. Posting a kheer made with ground almonds today.

Ingredients :

  • 1 litre milk
  • 100 gms almonds
  • 15 tsps sugar
  • 8 pods cardamom
  • A big pinch of Saffron

Method :

Soak the almonds in warm water for a couple of hours. Peel them. Grind them to a coarse paste. Boil the milk. Add the ground paste and boil for about five minutes. Powder the Cardamom, sugar and saffron. Add it to the boiling milk. Boil for a couple of minutes and switch off. Serve either hot or cold.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Urad and Semolina Dhoddak /Pancake Recipe

The urad and semolina dhoddak can be made with or without fermenting the batter. If you prefer it fermented, follow the same procedure as for Uthappa which you can find in the ‘Breakfast Eats’ section of this website. Today I have posted one wherein I haven’t fermented the urad batter. You can enjoy it with coconut or green chutney or even with Sambhar or dry chutney powder.

Ingredients :

  • 100 gms urad dal /split black gram dal
  • 250 gms semolina
  • Salt
  • Oil to roast the dhoddak

Method :

Wash and soak the urad dal for four hours. Grind in the wet grinder non stop for half an hour, adding water as required to get a smooth batter of pouring consistency. Mix the semolina in a glass of water and mix it well into the urad batter, taking care to see that there are no lumps. Add salt. Mix well. Heat a tava/skillet. Pour a ladleful of batter on the tava. Drizzle with oil and roast to a golden brown. Flip. Drizzle oil again and roast on the other side too. Serve hot with chutney of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bread Usli Recipe

I had some bread leftover after making sandwiches the other day, some sprouted moong and boiled potatoes. Decided to toss them in together, as I dislike cluttering my fridge with leftovers. The usli turned out simply delicious and I was delighted when my 88 year old Mom asked for a second helping.

Ingredients :

  • 12 slices of bread
  • 3 medium sized onions
  • 2 medium sized potatoes
  • A small bowl of sprouted Moong/ green gram
  • 7 green chillies
  • A pinch of Haldi/turmeric powder
  • 1/4 tsp Hing/asafoetida
  • 3 sprigs curry leaves
  • Coriander leaves
  • Grated coconut
  • 100ml water
  • Salt
  • 2 tbsps ghee/clarified butter
  • 5 tbsps oil
  • 1tsp mustard
  • 1 tsp urad dal /black gram dal

Method :

Tear the bread slices into tiny bits. Slice the onions fine. Mince the green chillies. Chop the coriander leaves. Cube the potatoes into tiny bits. Add the salt and hing to the water. Sprinkle it on the bread. Drop in the coriander leaves and the grated coconut. Mix gently. Heat the ghee and oil mixture. Drop in the mustard. After it splutters add the urad dal. When it turns a golden brown add the chilly bits, onions and curry leaves. Toss for a couple of minutes. Add the potatoes and sprouted Moong. Add a pinch of salt and Haldi. Toss for a couple of minutes. Add the bread, mix gently and heat the bread usli well. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Okra Sambhar Recipe

Okra Sambhar is a no onion Sambhar. It tastes just as good as the traditional Sambhar which is made with onions. The fragrance of Okra sautéed gently in ghee/clarified butter makes it truly delicious!! You can enjoy it, with Rice, idli, dosa or even with Roti.

Ingredients :

  • 16 medium sized okra
  • 200 gms toor dal/Pigeon peas
  • 3 tsps Sambhar powder
  • 1 tbsp tamarind paste
  • Salt
  • 1 tbsp ghee to sautée the Okra
  • 2 tbsps ghee
  • 1 tsp mustard
  • 1/4 tsp Hing/asafoetida
  • 4 sprigs curry leaves

Method :

Wash, pat dry and snip both ends of the Okra. Chop them into 1.5 inch size pieces. Sautée them in a tbsp of ghee till they change colour. Keep aside. Pressure cook the Pigeon peas to three whistles. Churn well and pour it into the roasted Okra. Add sambhar powder, salt and tamarind paste. Adjust consistency of the Sambhar by adding enough water. Boil well. Heat 2 tbsps of ghee. Drop in the mustard. After it crackles add the hing, toss and add the curry leaves. Toss for a couple of seconds. Pour the seasoning into the boiling Sambhar. Switch off, cover and keep aside gor about 15 minutes for the flavours to infuse. Serve with a dollop of ghee.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kadge Chakko/Tender jackfruit Subzi Recipe

This tender jackfruit Subzi is a delicacy and a must in all Konkani households when in season. Non-vegetarians call it the vegetarian version of Mutton sukka. Extremely aromatic because of the seasoning of fenugreek seeds, it is a must try for all those who like tender jackfruit.

Ingredients :

  • Half kg raw jackruit
  • Half a coconut
  • 6 bedgi and 6 guntur chillies roasted
  • 2 tbsps coriander seeds
  • 1 tsp urad dal/black gram dal
  • 1 tbsp tamarind
  • Salt
  • 4 sprigs curry leaves
  • 4 tbsps coconut oil
  • 2 tsps mustard
  • 1 tsp urad dal/black gram dal
  • 1/2 tsp methi/ Fenugreek seeds.

Method :

Pressure cook the chopped tender jackfruit pieces and break them into very tiny pieces using fingers only. Please do not use a masher to mash them.
Roast the coriander and urad dal in a little coconut oil to a rich golden brown.
Grind the coconut, roasted red chillies, coriander seeds and urad dal along with the tamarind to a coarse paste.
Heat 4 tbsps coconut oil. Add mustard and after it crackles add the urad dal and methi. After they turn golden brown add the curry leaves. Pour the Masala, salt, the tender jackfruit pieces and roast on a low flame till all the water evaporates.

Note: I normally season the tender jackfruit pieces add the ground masala and then transfer it to the microwave for 10 minutes . It gets cooked evenly and all the water gets absorbed. Saves the task of keeping an eye on the preparation.
Best eaten drizzled with fresh coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.