Sesame is high in Iron and is one of the most popular juices that people in Karnataka use as a coolant during summer. Though calling it as a juice is a misnomer as either coconut milk or cold milk is added to the roasted, ground and strained Sesame. Jaggery is used to sweeten the drink and a dash of Cardamom powder adds to its taste.
250 gms Sesame/Til
100 gms Jaggery
15 cloves of Cardamom powdered
Dry roast the Sesame in small batches till it splutters without dehulling it. Allow it to cool thoroughly. Dry grind it to a fine powder. Pass it through a sieve. Mix it with required amount of coconut milk and jaggery or with cold milk and jaggery. Sprinkle Cardamom powder. Mix well and serve chilled.
Note: The amount of Sesame powder and jaggery used depends on individual preference.
Bittergourd, Yam and Okra chopped into tiny bits, fried and stored in air tight containers are a boon when having house guests. A variety of dishes can be made from them. I have earlier posted two varieties of Bittergourd and Yam Kismuri, a pickle and also a Puddi Sagllein. Today posting a Sasam made of fried Okra/Bhindi which is known as Bhenda Sasam in Konkani. This preparation can be enjoyed with both Rice or Roti.
250 gms Okra
Oil for frying
Wash and pat dry the Okra. Chop into thin roundels. Apply a little salt and keep aside. Heat oil in a pan. Deep fry the Okra till golden brown and crisp. Drain on absorbent paper and store in an airtight container. If fried in Coconut oil it stays good for two months without turning rancid and needs no refrigeration.
Ingredients for the Masala :
1/2 of a coconut grated
12 roasted Byadgi Chillies
1 cup mildly sour Buttermilk
A large pinch of Hing/asafoetida
2 tsps Coconut oil
1 tsp Mustard
2 sprigs Curry leaves
Heat a tsp of oil. Drop in the Hing and toss for a couple of seconds till it gives its aroma. Remove immediately to prevent burning and tip it into the mixer jar. Grind the coconut, roasted Hing and roasted red chillies along with the Buttermilk to a smooth paste. Pour it into a vessel. Add salt. Mix well. Do remember that the Okra already has salt in it. Heat oil in a pan. Drop in the mustard seeds. After they splutter add the curry leaves. Toss. Drop the seasoning into the ground Masala. Keep it aside.
The Masala is first served in a dish and the fried Okra is added just before eating. Adding it earlier tends to make it soggy.
Idli batter steamed in Jackfruit leaves is called Khotto and the same when steamed in Screw Pine leaves is called Moodo. A delicacy savoured by the Konkani community of Mangalore, India, it is served with a Chutney or with any spicy coconut curry. The screw pine leaves are woven into a cylinder like holder with the help of coconut fiber and Idli batter is steamed in it. The leaves impart a distinct aroma to the dish. The Moodo after it is steamed is allowed to cool for a few minutes. It is then unmoulded by gently removing the topmost coconut fiber which holds the cylinder in place. The leaf can then be just rolled down. The steamed Moodo looks like a log and is sliced into desired size before serving. The recipe link to the Idli batter and also the Chutney is given below.
This Pulao is usually made when there is a couple of days old bread lying around or when one has cut the bread into cubes and dried it. This is basically to ensure that minimum fat is absorbed while frying. You can use vegetables and so also masalas of your choice.
250 gms Basmathi rice
2 slices of Bread
One large carrot
15 French Beans
2 large onions
200 ml Curds
3 tbsps Ghee/clarified butter
3 tbsps Oil
1 tsp Shahjeera/Black cumin caraway
1 Bay leaf
1 tbsp Kashmiri chilly powder
A pinch of Haldi/Turmeric
1 inch piece of ginger
7 Garlic cloves
2 green chillies
1 tbsp Garam Masala
Cut the sides of the bread. Cube the slice into bite sized pieces. Deep fry to a golden brown in Ghee. Keep aside. Wash and soak the Basmathi rice for fifteen minutes. Drain. Slice the onions. Chop the tomatoes. Dice the carrots, chop the Beans into one inch pies and cube the potatoes into required size. Make a coarse paste of the ginger, garlic and green chillies. Heat the oil and ghee mixture in a pan. Drop in the Shahjeera and Bay leaf. Toss. Drop in the onions and the vegetables. Roast on a gentle flame till the vegetables are three fourth done and the onions turn translucent. Add the ginger, garlic, green chilly paste. Roast till the raw flavour goes away. Drop in the Chilly, Turmeric and Garam Masala powders. Toss. Add the tomatoes and salt. Roast till mushy. Tip in the Curds, Rice and 300 ml water. Bring to a boil. Cover and cook till the water is absorbed. Set aside for ten minutes. Mix in the fried bread pieces and serve hot with a Raita of your choice.
With fresh and luscious Strawberries flooding the market, couldn’t resist indulging in an icecream topped with fresh Strawberry Crush. The icecream is Vanilla from Naturals and the Strawberry Crush made at home. Recipe Link to the Strawberry Crush is given below.
Jelly has been a favourite since childhood. I am particularly partial to the Raspberry flavoured one. Here I have used Weikfield Raspberry Jelly. Followed the instructions on the pack. The only addition is the juice of one lemon for that extra zing!
Fresh Strawberry Crush is an absolute delight on icecream or in milk shakes. I usually make a big bottle of it when Strawberries are in season. Essence and preservative free, it tastes divine!
250 gms Strawberry
500 gms sugar
400 ml water
1 tbsp lemon juice.
Wash and remove the stem of the Strawberries. Chop them and tip them into the mixer. Puree them well. Keep aside. Heat the sugar and water in a pan. Boil to a two string consistency. Add the lemon juice. Boil for a couple of minutes and then drop in the strawberry puree. Continue boiling for a few minutes till the puree coats the back of the spoon. Remove and keep aside. The crush may appear watery, but turns semi solid when it cools. Cool thoroughly and store in an air tight bottle in the fridge.
Note: The shelf life if the Crush can be increased by adding a pinch of Sodium Benzoate after the puree has been added to the sugar syrup. I personally prefer the crush without any additives or preservatives.
A crab made of Apple to celebrate Valentine’s Day. Crabs signify the Sun sign Cancer. The people born under this sign are tenacious like a crab, sensitive and loyal. Being a Cancerian, thought of posting a Food Art of an ‘Apple Crabby’.