A favourite with the family, this potato and peas sandwich doubles up not only as a snack but as a meal as well. You can add cheese too if you like it, but it tastes good as it is!!!
6 large potatoes
3 large onions
100 gms shelled peas
2 inch piece of ginger
10 green chillies
1/2 tsp Garam masala
3 tbsps oil
A loaf of Bread
Pressure cook the potatoes. Deskin and mash them well. Boil the peas in salted water till done. Chop the onions and green chillies fine. Grate the ginger. Heat the oil in a pan. Add the mustard. After it splutters add the ginger, green chillies and the onions. Tip in salt and roast till the onions turn translucent. Add the Garam masala and toss for a couple of minutes. Add the mashed potato and mix well. Drop in the cooked peas and heat thoroughly. Add the chopped coriander leaves. Mix thoroughly and keep aside. Butter the slices of bread on one side each. Place the buttered side towards the toaster. Pile a tbsp of the potato and peas stuffing and spread it evenly over the slice. Cover it with another slice of bread, with the unbuttered side facing the stuffing. Clamp the toaster shut and roast over a medium flame till golden brown and crisp. Serve with chutney or tomato ketchup.
Kulfi is the Indian version of Ice cream and is available in a variety of flavours. The shape varies depending upon the mould used for setting it. Some are set in tiny clay pots and are called matka kulfi whereas some are set in the traditional cone shaped moulds or as a slab. Milk is thickened, required flavour is added and the thickened milk is then allowed to cool thoroughly before it is poured into the moulds and set to freeze. Posting an easy Kesar Elaichi Kulfi today which is simply delicious.
500 ml milk
9 tsps of sugar
1 fistful almonds
7 Cardamom/Elaichi pods
A big pinch of Saffron /Kesar
Half tin of Nestlé’s milk maid Condensed milk
Powder the Cardamom, sugar and, saffron together. Soak the almonds in warm water for a while. Deskin them. Add to the Cardamom, saffron and sugar mixture and powder them. Add the mixture to the milk and boil well for ten minutes. Add the Condensed milk. Stir well. Cool and freeze in the required mould. Kulfi ready in 5 hours.
Rasmalai is one of my favourites among sweets. Cottage cheese balls dunked in thickened sweet milk and flavoured with saffron and Cardamom. Since it is a tedious process making the cottage cheese balls, I always prefer to buy a ready tin of Rossogollas and give them a quick boil in the sweetened milk. Rasmalai ready in half an hour and only needs to be cooled before serving.
1.5 Litres milk
1 tin Nestlé condensed milk
Boil the milk with required amount of sugar and bring it down to 1.250 Litres. Add the condensed milk, give one boil, add the cardamom powder and the saffron and drop the Rossogollas into it. Give one boil. Allow to cool and refrigerate. Serve chilled.
Note : Sugar, Cardamom and saffron are to be added according to individual taste, hence I have left out mentioning the exact quantity required.
Fresh Pigeon peas are a Winter delight and one of the easiest, healthiest and tastiest dish is the stir fry or Upkari as the Konkani community of Mangalore calls it. A variety of dishes can be made from fresh Pigeon peas but my favourite has always been the stir fry.
250gms shelled Pigeon peas
1 tbsp Parachute Coconut oil
3 broken dry red chilly bits
1/4 tsp Hing/asafoetida
Grated coconut for garnish
Deskin the potato. Wash and chop into tiny cubes. Rinse the chopped potatoes and the Pigeon peas under running water in a colander. Pressure cook to two whistles with salt in half a glass of water. Allow the Pressure cooker to cool down. Heat oil. Add the mustard. After it splutters add the broken red chilly bits and hing . Toss. Drop in the cooked Pigeon peas and potato into the seasoning and cook till the water evaporates. Garnish with grated coconut.
This is an authentic Konkani preparation made from a special variety of Eggplant grown in Matti a district in South Karnataka. Matti gool or the round green brinjal from Matti is popular with the Konkani community . It is a seasonal vegetable and relished by making Phodi, bazo, sukkein, sagllein, colmbo, tallasani, upkari and the most popular goolla bajji/ bhartha.
Posting a sukkein made by adding Matti gool, drumstick and cashewnut in a coconut Masala. This preparation goes well with both, rice or Roti.
2 Matti gool chopped into bite size pieces
1 long drumstick cut into 1 inch size bits
A fistful of cashewnut
1/2 of a small coconut
2tbsps coriander seeds
2 tsps urad dal/ black gram dal
12 roasted red chillies
1tbsp tamarind paste
1 tsp oil for roasting the coriander and urad dal.
Roast both the coriander seeds and the urad dal separately in a little oil to a rich golden brown. Grind the coconut, roasted red chillies, tamarind paste and the roasted coriander seeds and urad dal to a coarse paste.
Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add the cashew. Add a big glass of water and salt and when three fourth cooked add the chopped gool and drumstick. Cook till done. Add the ground masala, mix well and boil well. This is a semi solid preparation.
Come winter and it brings along Methi leaves in abundance. Fresh,big bunches of beautiful looking leaves with tender stems. I had made some Methi Theplas, the recipe of which can be found in this website too. I was left with some dough and decided to make pooris. Added a little rice flour to the dough to make the pooris crisp.
1 bunch methi leaves
1/2 kg wheat flour
7 tbsps besan/ Chickpea flour
4 tbsps rice flour
4 tsps oil
8 green chillies
5 cloves garlic
2 inch piece ginger
2 tsp til
1 level tsp ajwain
1 tsp chilly powder
3 tsps dhania/ coriander powder
1 tsp jeera/cumin powder
A pinch of haldi/turmeric
5 tsps sugar
A few sprigs of Coriander leaves
Oil for frying.
Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl and add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til, ajwain and the oil. Add the Besan, rice flour and the wheat flour. Bind a dough as soft as for chapati. Divide the dough into four equal portions. Roll out one portion into a big chapati. Apply a tsp of oil on it. Roll it tightly into a log. . Cut small portions of the log into pellets. Dust them with flour and with a gentle hand roll them into two inch sized pooris. Heat oil. Deep fry them to a golden brown.
This is one chutney that goes well with almost everything. I always make a fresh batch and deep freeze it immediately, as it comes in handy when having unexpected guests. You can use it as a sandwich spread, to make a jhatpat Bhel puri, with Dhokla or even to spread it on the dosa while making a Mysore Masala Dosa.
A bunch of Coriander leaves
3 tbsps grated coconut
15 green chillies
1 heaped tsp tamarind paste
7 cloves of garlic
1 inch piece of ginger
Grind the coconut, garlic, ginger, green chillies and tamarind to a smooth paste with a little water. Add the salt and coriander leaves and grind it fine. Remove and store it in airtight containers. Use as required.
A great way of using up leftover rice is to make Pakora. You can add finely chopped vegetables or just add a little spice and fry it to a crisp. Here I have added boiled sweet corn, grated carrot, coriander and mint leaves. Best enjoyed either with a green chutney or any of the ready sauces or ketchups.
1 large bowl of leftover rice
1 carrot grated
A fistful of sweet corn boiled
1 inch piece of ginger
4 garlic cloves
4 green chillies
7 mint leaves
5 tbsps rice flour
2 tbsps Besan/Chickpea flour
Oil for frying
Mash the rice well. Make a coarse paste of the green chillies, garlic and ginger. Chop the coriander and mint leaves fine. Add the boiled corn, grated carrot, green chilly, ginger garlic paste, chopped coriander and mint leaves, salt, rice flour and Besan, to the mashed rice. Roll into desired shape. Roll into bread crumbs and deep fry to a crisp golden brown.
A ‘Thali Meal’ from the coastal city of Mangalore in India, today for all of you dear friends.
Onion, sun basked crispies
Pineapple, Mango and Grape Sasam
Cauliflower stir fry
Hyacinth Beans Coconut Based curry
Just type in the names of the above mentioned dishes and you will find all the recipes in this website.
One of the easiest and simplest of stir fries, the Cauliflower stir fry, fragrant with the seasoning of coconut oil and coriander leaves can be turned into a subzi too by adding a couple of finely chopped green chillies. The taste of the vegetable is brought to the fore due to the lack of any masalas which are normally added to a subzi.
500 gms Cauliflower
3 green chillies minced
1 tbsp Parachute Coconut oil
1 tsp mustard
Slice the Cauliflower into tiny florets. Wash thoroughly. Heat oil. Add the tsp of mustard and after it splutters add the chopped green chillies. Sauté for a few seconds. Drop in the Cauliflower, salt and a little water to cook the vegetable. Cover and cook over a high flame till done.