Month: May 2018

Sanna pollo / Rice and Pigeon Peas pancake Recipe

Posted on by vinaya

Sanna Pollo should not be confused with the regular Dosa or Crepe that we have for breakfast. This preparation is served during lunch or dinner though I don’t mind making a meal of it by itself.

Ingredients :

  • 125 gms Rice
  • 125 gms Toor dal/ split Pigeon peas
  • 12 roasted Byadgi chillies
  • 1/4 of a small coconut grated
  • 2 large onions
  • 1 heaped tsp tamarind paste
  • Salt
  • Oil to roast the Sanna pollo.

Method :

Wash and soak the Rice and toor dal for four hours. Drain and keep the water aside. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste with the water which had been kept aside. Add the rice and dal and grind to a semolina like consistency. The batter should neither be thick nor runny. Chop the onions fine and tip them into the batter along with salt. Mix thoroughly. Heat a tava/ skillet. Pour a ladleful of the batter onto it and spread it as you would a pancake or a dosa. It should be neither too thick nor thin. Drizzle with oil. Roast to a golden brown. Flip. Roast on the other side too. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ridgegourd peel and potato stir fry Recipe

Posted on by vinaya

Most of the vitamins lie in the peels, so I try to make use of them as much as I can. Posting a Ridgegourd and potato stir fry today. It is delicious, easy to make and healthy!

Ingredients :

  • 500 gms Ridge gourd
  • 1 large potato
  • 2 dry red chillies
  • 1 tbsp coconut oil
  • 1 tsp mustard
  • A pinch of Hing/asafoetida
  • Salt

Method :

Scrape the Ridgegourd. Wash thoroughly and peel it. Chop the peel lengthwise into tiny bits. Deskin the potato and chop it in a similar way. Heat oil in a pan. Add the mustard. After it splutters add the broken red chilly bits and toss. Add the hing. Drop in the chopped peel and potato. Add half a glass of water and salt. Cook till done. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Farmyard Beans and Ridge Gourd Sukkein Recipe

Posted on by vinaya

This is a traditional Konkani preparation. Sukkein usually calls for roasted Urad Dal which lends flavour to the dish. It can be made from a variety of vegetables. Posting a Farmyard Beans and Ridge Gourd one today.

Ingredients :

  • 200 gms Ridge gourd
  • 100 gms Farmyard Beans
  • 1/2 of a small coconut
  • 10 roasted Byadgi chillies
  • 1 heaped tsp Tamarind paste
  • 2 heaped tsps urad dal/ Black gram dal
  • 1/2 tsp coconut oil to roast the urad dal
  • 3 tbsps coconut oil for the seasoning
  • 1 heaped tsp mustard
  • Salt
  • Jaggery as per requirement

Method:

Deskin the ridge gourd and chop it into bite sized pieces. One can make a chutney from the peel, so do not discard. String and chop the farm yard beans into one inch long pieces. Heat oil. Drop in the mustard and after it splutters add the farm yard beans, salt and half a glass of water. When three fourth done add the ridge gourd and cook till done. Roast the urad dal in half a tsp of coconut oil to a rich golden brown. Grind the coconut, roasted red chillies, tamarind paste and the roasted urad dal to a coarse paste. Tip it into the cooked vegetables. Add jaggery and adjust salt. Cook till it reaches a semi solid consistency. Serve with rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Mango Icecream Recipe

Posted on by vinaya

Mango Icecream is an all time favourite and made at home, it is simply divine!! This one melted a bit in the heat, as it is sweltering here! I was about to take another picture, then It looked kind of dainty. A blob of icecream among the melted icecream and Mango Puree!!

Ingredients :

  • 1 litre milk
  • 2 tbsps Brown and Polson mango flavoured custard powder
  • 250 ml mango puree.

Method :

Boil the milk till it reduces to three fourth of the original quantity.
Dissolve the custard powder in some cold milk and add it to the boiling milk. Boil for a few minutes and then allow the milk to cool. Add the mango puree, mix well and freeze. After a couple of hours remove, beat and freeze till done.
Serve the mango icecream drizzled with with Aamras or mango puree.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ginger and Tamarind pickle/Puli Inji Recipe

Posted on by vinaya

A tangy, sweet and spicy pickle all rolled into one, this Ginger and Tamarind Pickle called Puli inji will have the taste buds tingling. Goes well with almost everything, rice and dal, Roti, bread or can also be served as a dip. My heartfelt thanks to my friend Sujaya Anand who shared this recipe with me.

Ingredients :

  • 200 gms Ginger
  • 5 green chillies
  • 4 sprigs curry leaves
  • A double beans sized piece of Hing /asafoetida
  • 1/4 tsp Haldi/turmeric powder
  • 1 tsp Chilly powder
  • 3 tbsps tamarind paste
  • 5 tbsps oil
  • 1 tsp mustard
  • 100 gms jaggery
  • Salt

Method :

Deskin and wash the ginger thoroughly. Grate or chop fine. Heat the oil in a pan. Add the mustard seeds and after it splutters add finely chopped green chillies, curry leaves, haldi and chilly powder. Toss and immediately add the ginger. Roast on a gentle flame for about five minutes. Add the jaggery, salt and tamarind paste. Mix well. Add half a glass of water and cook the mixture on a slow flame till it turns semi solid. Allow to cool thoroughly before storing.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 3

Posted on by vinaya

A traditional GSB Konkani Thali Meal with Rice, Dalithoy, Ivygourd Stir Fry, Garlicky potatoes in coconut gravy, Onion Gozzu, Papad, Curds, Water Apple and Mango. The recipes to all can be found in this website. Posting the links below.

Garlicky Potatoes in Coconut Gravy Recipe

Ivygourd Stir fry Recipe

Dalithoy Recipe

Onion Gozzu Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Garlicky Potatoes in Coconut Gravy Recipe

Posted on by vinaya

A superb combination with Neer dosa, Rice dumplings and with Bhakri, this preparation is so flavourful that it can be served over rice too. Non vegetarians could add Prawns or fillet of any fish of their choice.

Ingredients :

  • 1/4 of a large coconut grated
  • 2 potatoes
  • 15 garlic cloves
  • 1 heaped tsp tamarind paste
  • 12 roasted Byadgi chillies/ 1Tbsp chilly powder
  • Salt
  • 5 tsps coconut oil

Method :

Deskin the potatoes and wash them thoroughly. Slice them lengthwise. Peel the garlic. Drop the garlic, potatoes and salt into 500ml of water and cook till done. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the cooked garlic, potato mixture. Boil well. Switch off and drizzle with coconut oil. Mix thoroughly and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ivygourd Stir fry Recipe

Posted on by vinaya

This Ivygourd Stir Fry is a common dish made in South Indian homes. It is the seasoning of coconut oil that makes it so delicious! Simple and tasty, I can make a meal of it!

Ingredients :

  • 250 gms Ivygourd
  • 3 dry red chillies
  • 1 tbsp coconut oil
  • 1tsp mustard
  • Salt
  • 2 heaped tbsps grated coconut

Method :

Wash and snip the ends of the Ivygourd. Slice them and keep aside. Hear oil in a pan. Add the mustard. After it splutters add the broken red chilly bits and toss. Drop in the sliced Ivygourd and salt. Add half a glass of water and cook till done. Garnish with grated coconut. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.