Instant Cabbage and Onion Sanna polo /Masala Pancake Recipe

Sanna pollo is the Konkani version of a spicy Dosa which is served as an accompaniment to a meal of Rice and Dal. I have earlier posted the regular Sanna polo made using Rice and Toor Dal/Split Pigeon peas. Both Rice and Toor Dal need prior soaking. Today posting an instant version of it. Though one can use oil of choice to roast it, the real taste lies in roasting it with coconut oil.

Ingredients :

  • 1 cup cabbage grated
  • 1 cup onion grated
  • 3 tbsps grated coconut
  • 1/2 tsp tamarind paste
  • 2 tsps Chilly powder
  • 4 tbsps Rice flour
  • Besan/Chickpea flour as required
  • Salt
  • Oil to roast

Method :

Mix the grated cabbage and onion. Add the salt and allow to stand for about ten minutes. The onion and cabbage mixture release water. Dry grind the coconut to a fine powder. Tip it into the onion cabbage mixture along with the chilly powder and tamarind paste. Mix well. Tip in the rice flour and keep adding Besan till you can make a dough which can be patted with your fingers on the tava/Skillet. Heat the Skillet. Take slightly larger than lemon sized balls of the dough and pat it onto the skillet. Drizzle with coconut oil. Roast to a golden brown. Flip. Roast on the other side too. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 46

A Thali today of Chapati, Rice, Dalithoy, Okra Sagllein, Onion Gozzu, Khamang Kakdi, Peanut Chutney, Curd and Orange. The recipe link to each of the items has been posted below.

Recipe to make the perfect Rice

Chapati/Roti/Flattened Bread Recipe

Dalithoy Recipe

Ladyfinger or Okra Sagllein Recipe – 2

Onion Gozzu Recipe

Khamang Kakdi /Cucumber Salad Recipe – 2

Peanut Chutney Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khamang Kakdi /Cucumber Salad Recipe – 2

As I love the crunch of peanuts in this delicious Cucumber salad, decided to innovate by adding a peanut chutney instead of peanut crush. It tastes divine! Goes well with both Rice or Roti. I ended up having it as a meal by itself. Recipe Link to the peanut chutney is shared below.

http://vinayasculinarydelights.com/peanut-chutney-2/

Ingredients :

  • 250 gms Cucumber
  • 4 tbsps grated coconut
  • 3 green chillies minced
  • 3 tbsps Peanut Chutney
  • 1 tbsp Ghee/clarified butter
  • 1 tsp mustard seeds
  • 1/2 tsp Jeera/Cumin seeds
  • 2 sprigs Curry leaves
  • 2 tbsps finely chopped coriander leaves
  • Salt
  • Juice of half a lemon.

Method :

Wash and deskin the Cucumber. Plunge it in ice cold water for about ten minutes. Remove and chop fine. Drop in the peanut chutney along with the grated coconut into the chopped Cucumber . Crush the finely chopped green chillies with salt and add it to the salad. Mix well. Heat Ghee in a pan. Add the mustard seeds and after they splutter add the cumin seeds. Toss and add the curry leaves. Pour the seasoning into the salad. Add the finely chopped coriander leaves and drizzle with lemon juice. Mix and serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khamang Kakdi/ Cucumber Salad Recipe – 1

This is a traditional Maharashtrian salad, which can be served with Rice or with Roti. The addition of crushed peanuts imparts a crunch and flavour to the dish.

Ingredients :

  • 250 gms Cucumber
  • 50 gms roasted peanuts
  • 4 tbsps grated coconut
  • 3 green chillies minced
  • 1 tbsp Ghee/clarified butter
  • 1 tsp mustard seeds
  • 1/2 tsp Jeera/Cumin seeds
  • 2 sprigs Curry leaves
  • 2 tbsps finely chopped coriander leaves
  • Salt
  • Juice of half a lemon.

Method :

Wash and deskin the Cucumber. Plunge it in ice cold water for about ten minutes. Remove and chop fine. Powder the roasted peanuts coarsely and tip them into the chopped Cucumber along with the grated coconut. Crush the finely chopped green chillies with salt and add it to the salad. Mix well. Heat Ghee in a pan. Add the mustard seeds and after they splutter add the cumin seeds. Toss and add the curry leaves. Pour the seasoning into the salad. Add the finely chopped coriander leaves and drizzle with lemon juice. Mix and serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Medu Vada Recipe

Medu Vada is a popular South Indian dish served with Sambhar and Chutney. Usually the Vada is dunked into the Sambhar to allow it to soak up all the Sambhar. My family likes it with only a Chutney so skipped making the Sambhar. Recipe Links to both the Sambhar and Chutney are given below.

Mixed Vegetable Sambar Recipe

Coconut Chutney Recipe – 2

For the Medu Vada:

Ingredients :

  • 250 gms Urad dal/Black gram dal
  • 6 green chillies
  • A big Chickpea sized piece of Hing /asafoetida
  • 2 inch piece of ginger
  • 8 sprigs of curry leaves
  • A small fistful of coconut slivers
  • 1/2 tsp pepper ground extremely coarse
  • Salt
  • Oil for frying.

Method :

Soak the urad dal for five hours. Drain and grind to a smooth thick batter without adding water in the wet grinder. Those of you using the mixer will need to sprinkle a little water to facilitate grinding. Tip into a bowl. Grind the ginger, green chillies and hing coarsely. Add it to the batter along with the coarsely ground pepper, slivers of coconut, salt and finely chopped curry leaves. Heat oil in a pan. Drop in tiny dumplings of the batter into the hot oil, and fry to a rich golden yellow. Remove, drain on a tissue and serve hot with coconut chutney.

Note: Always drop in a small dumpling of the batter to check the temperature of the oil. It should rise to the top immediately. If it doesn’t, wait for the oil to heat. Dumplings fried in underheated oil result in greasy Medu Vada.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Simple Thali – 8

Posting a Simple Thali of Rice, Black eyed Beans Koddel, Potato and Onion Mezhukupuratti, Black eyed Beans Salad and Curds. Recipe Links to all the dishes are shared below.

Recipe to make the perfect Rice

Black eyed Beans/ Chowli Koddel Recipe

Kerala style Potato and Onion Stir Fry /Nadan Urulakizhangu Mezhukupuratti Recipe

Black eyed Beans/Chowli Salad Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Black eyed Beans/ Chowli Koddel Recipe

As I mentioned earlier, Black eyed Beans are my favourite. Made a Koddel today. A Koddel is a traditional Konkani preparation wherein either lentils or vegetables in coconut gravy are seasoned with garlic. Though the garlic is usually crushed with the skin on, I prefer mine without the skin. Goes well with Rice or Chapati.

Ingredients :

  • 200 gms Black Eyed Beans
  • 1/2 of a large coconut
  • 12 roasted Byadgi chillies
  • 1 heaped tsp Tamarind paste
  • 25 cloves of Garlic crushed
  • 2 tbsps Coconut oil or oil of choice
  • Salt

Method :

Wash and pressure cook the Black eyed Beans till done. Grind the coconut, roasted red chillies and tamarind to a smooth paste and pour it into the cooked Beans. Add salt and boil well. Heat oil in a pan. Add the garlic and roast to a rich brown. Tip it into the boiling Koddel. Simmer for a minute and then cover and keep aside for about half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.