Mixed Dal vada/Parapu vade

Most Hindus avoid onion and garlic during the ten days of Navratri. It is basically a kind of cleansing done to rid the system of toxins. Some even undertake a strict fast making a meal of only one vegetable throughout the nine days. These vadas are a blessing when children crave for something crunchy. Though these are sans onion and garlic they are super tasty. I thank my friend Bhama Narayanan who shared this recipe with me. I have added a couple of spices to enhance the taste.

Ingredients :

1/4 cup Chana Dal/Split Chickpea

1/4 cup Arhar Dal/Split pigeon peas

1 heaped tbsp Urad Dal/Split black gram

3 dry red chillies

2 green chillies

1 heaped tsp coriander seeds

5 pepper corns

1/2 tsp Jeera /Cumin seeds

A kidney bean size piece of Hing/ Asafoetida

2 sprigs curry leaves

3 tbsps coriander leaves

Salt

Oil for frying the vadas.

Method:

Wash and soak the three Dals in enough water for three hours. Drain well. Powder the coriander seeds, cumin seeds, pepper corns, dry red chillies, green chillies and Hing. Tip the powder into the large mixer jar and drop in the drained Dals. Grind the Dals to a coarse paste in batches, using pulse mode. Do not use any water to grind. Remove the dough into a bowl. Add finely chopped curry and coriander leaves. Add salt, mix well. Take a small portion of the dough onto your palm, roll into a ball and flatten it to form a vada. Heat oil in a pan. Gently slide in 5-6 vadas at a time and fry them to a golden brown on a medium flame. Remove and drain on a kitchen towel. Serve hot.

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Thali-meal-110

Sharing a Thali today of Rice, Dalithoy, Chana Ghashi, French Beans upkari, Cucumber Hullel, Coriander leaves Gozzu, Capsicum Fritters, Cheppi Kheeri, Mixed vegetable Pickle and Masala Buttermilk. Recipe links to all the items are given below.

Recipe to make the perfect Rice

Dalithoy Recipe

Chana Ghashi Recipe

French Beans Stir Fry Recipe

Cucumber Sasam/Hullel

Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe

Capsicum/ Bell pepper Fritters Recipe

Cheppi Kheeri/Rice cooked in Coconut milk

Mixed Vegetable Pickle Recipe

Masala Buttermilk Recipe

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Cheppi Kheeri/Rice cooked in Coconut milk

Cheppi in Konkani means that preparation which is bland or without the addition of sugar or salt. This is one preparation which is made during Gauri Pooja and also on Dussehra by the Konkani community. . Fresh husked paddy is cooked in Coconut milk and towards the end a turmeric leaf is added which imparts the fragrance to this dish.

Ingredients:

100 gms rice

1 coconut grated

1 Turmeric leaf

Method:

Grind the coconut to a fine paste with water. Strain it through a sieve or a muslin cloth. Keep the first extract of the coconut milk aside. Take out the second and third extract similarly and cook the rice in this milk. Once the rice is cooked drop in the Turmeric leaf and the first extract. Bring to a boil. Simmer for a couple of minutes, switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve hot.

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Cucumber Sasam/Hullel

Cucumber Hullel is a cold preparation which is specially made during Dussehra. In some parts of Karnataka it is called Sasam and as Kocholi too. This preparation is usually made just before a meal is served as it isn’t heated. Though it can be refrigerated, there is a definite change in the taste, so best prepared fresh. It is served as an accompaniment to rice.

Ingredients:

1 medium sized cucumber weighing 150 gms

6 heaped tbsps grated coconut

1 roasted red chilly

1 green chilly

1/4 tsp mustard

1 inch piece of ginger

1/4 tsp tamarind paste

Salt

Seasoning:

1 tsp coconut oil or oil of choice

1/4 tsp mustard

1 sprig curry leaves

Method:

Wash and deskin the Cucumber. Quarter it and slice thinly. Grind together coconut, roasted red chilly, ginger, mustard and tamarind paste. Tip it into the sliced Cucumber. Mince the green chilly and crush it with salt. Add it to the Cucumber Hullel and mix thoroughly. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss and pour the seasoning into the Cucumber Hullel. Mix and serve immediately.

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Eggplant Upkari /Stirfry

This is a simple Eggplant /Brinjal preparation which is made in most households in South Canara. A recipe which is sans onion and garlic. Fragrant as it is seasoned in coconut oil and drizzled with Hing /Asafoetida.

Ingredients :

1/2 kg Eggplants

2 tbsps oil

1/2 tsp mustard

3 dry red chillies broken

1/2 tsp Hing or as required dissolved in a tbsp of water.

Salt

Method:

Wash and slice the eggplant as shown in the picture. Dip it in water to which juice of half a lemon has been added to retain the colour of the eggplant. Allow to stand for ten minutes. Heat oil in a pan. Drop in the mustard and after it crackles add the broken red chillies. Toss. Drop in the sliced eggplant , salt and sprinkle a little water. Saute continuously till the eggplant gets cooked. Drizzle with Hing. Mix well and serve hot with Rice and Dal.

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Easy peasy Pani poori

In my enthusiasm to make the Jal jeera, I was left with almost a litre of it. Quickly made some tamarind, jaggery and date chutney. There was no time to soak peas to make Ragda or sprout Moong. Soaked some Boondi in diluted Jal jeera water to use as a filling. Called for a couple of packets of fresh Poori and hey presto Pani poori is ready. Posting the links to both the Jal jeera and Pani poori recipe.

Pani poori Recipe

Jal jeera recipe

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Simple Thali -17

Sharing a simple Thali today of Chapati, Potato, onion and peas dry subzi and coriander leaves chutney. Recipe links to all the items are given below.

Chapati/Roti/Flattened Bread Recipe

Potato, Peas and Onion Curry Dry Recipe

Coriander leaves Chutney Recipe

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Jal jeera recipe

Jal jeera is a traditional Indian drink served as an appetizer. It is not only delicious but a good digestive as well. Fresh mint and coriander leaves are what lend the attractive green colour to the drink.

Ingredients :

1 cup mint leaves

1/2 cup coriander leaves

1/2 heaped tsp roasted Cumin powder

1 tsp dry ginger powder

1/4 tsp Hing/Asafoetida

2 heaped tsps Black salt

1/4 tsp salt

2/4 tsp pepper powder

Juice on one lemon

1 tbsp tamarind paste

1 tbsp sugar

Boondi for garnishing

One litre of chilled water.

Method:

Wash and pick the mint leaves. Grind together the mint, coriander leaves and lemon juice to a smooth paste. Tip into a bowl. Add the Hing, black salt, sugar, salt, dry ginger powder, roasted Cumin powder, pepper powder, tamarind paste and one litre of water. . Mix thoroughly and refrigerate for three to four hours. This drink needs to be prepared beforehand and allowed to stand for atleast three to four hours for the flavours to infuse. Serve chilled, garnished with Boondi.

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Thali Meal – 109

Sharing a Thali with all the preparations in white. Today is the third day of Navratri and it is dedicated to Goddess Brahmacharini who is adorned in white. On the platter are Poha Idli, Simple Chutney, Cucumber Raita, Arbi Hummana, Sago Kheer, Rice papad, fried Shenvayi, Rice and Buttermilk. Recipe links to all the items are given below.

Instant Poha Idli

Simple Coconut Chutney

Cucumber Raita Recipe

Arbi/Colocassia root White Hummana

Sago Pearl/Sabudana Kheer Recipe

Recipe to make the perfect Rice

Masala Buttermilk Recipe

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Arbi/Colocassia root White Hummana

The Taro or Colocassia root as well as it’s leaves are widely used in India. I have posted a couple of recipes earlier of the root and quite a few of the leaves. Posting a dish which is very popular with the Konkani community in Kerala. It is called Dhave/White Hummana.

Ingredients:

10 Arbi roots

1/2 of a coconut

9 green chillies slit

A Chickpea sized piece of Hing /Asafoetida

2 tbsps Coconut oil

Salt

Method:

Wash the Arbi thoroughly. Tip into a pot of boiling water and allow to simmer till a knife inserted in the Arbi goes in smoothly. Drain and allow to cool. Peel the Arbi and slice into bite sized pieces. Tip them back again into a pan. Add a large cup of water, salt, tamarind and the slit green chillies. Simmer till the chillies change colour. Grind the coconut and Hing to a smooth paste. Drop it into the cooked Arbi. Boil well. Drizzle with coconut oil. Keep aside for fifteen minutes for the flavours to infuse.

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