Today’s Breakfast Platter consists of Pessaratte Dosa, Coriander leaves Chutney, Tomato Thokku Sandwich, Figs and Tea. Recipe Links to all the dishes are shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Author: vinaya
Horse Gram stir fry Recipe
Horse Gram is a highly nutritious Lentil grown in the Indian subcontinent and a variety of dishes are made from it. Posting a simple stir fry today which is usually served as an accompaniment to Rice and Horse gram Saaru.
Ingredients :
- 200 gms Horse Gram
- 3 Kashmiri or Byadgi Chillies broken into bits
- 1 tsp Hing/asafoetida
- 2 tbsps Coconut oil
- 1 tsp mustard
- 6 tbsps grated coconut
- Salt
Method :
Wash and pressure cook the Horse Gram in a litre of water. After one whistle, lower heat and cook for 15 minutes. After the cooker has cooled down, drain the water and keep aside to make a Saaru. Heat oil in a pan. Drop in the mustard and after it splutters add the broken red chilly bits. Toss. Add the Hing, toss and drop in the cooked Horse Gram. Add salt and cover and cook for a few minutes. Garnish with grated coconut. Mix well and serve hot with Rice and Horse gram Saaru.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Horse Gram Saaru /Soup Recipe
Horse Gram also known as Kulith, Kollu or Kulthi is a highly nutritious Lentil grown in the Indian subcontinent. A variety of dishes can be made from it, but the most delicious is the soup or the Saaru which is made by draining the water of the cooked Horse Gram.
Ingredients :
- 200 gms Horse Gram
- 2 Byadgi or Kashmiri chillies broken into bits
- 15 flakes Garlic crushed
- 2 tbsps Ghee /clarified butter
- Salt
- 1/4 tsp Tamarind paste
Method :
Wash and pressure cook the Horse gram in a litre of water. After one whistle allow to cook for 15 mnts. Once the cooker has cooled down drain the water into a pan. Take a ladeful of the Horse gram, mash it well and drop it into the drained water. Add the salt and tamarind paste and boil well. Heat Ghee in a pan. Drop in the crushed garlic and roast it to a rich brown. Tip in the red chilly bits and toss for a minute. Drop the seasoning into the boiling Saaru. Simmer gently for five minutes. The Saaru can be served as is on the Rice or strained and served as a soup.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Brinjal Bajji Recipe
This preparation of Brinjal called ‘Bajji’ is usually made from a round, green coloured variety of Brinjal / Aubergine /Eggplant called Matti Gool. Matti is a small district in Dakshin Kannada and is famous for this particular variety. A number of preparations are made during the season when it is available.
Ingredients :
- 2 Brinjals
- 3 tbsps Coconut oil
- 2 green chillies finely chopped
- 1 tbsp Tamarind paste
- Salt
- 1 level tsp Hing/asafoetida
Method:
Wash and pat dry the Brinjal. Apply a tbsp of oil and roast the Brinjal over an open flame, turning it frequently to see that it gets roasted evenly. This needs to be done on a very gentle flame as the Brinjal has to cook right through. Once the skin has charred evenly, run a knife through the Brinjal. It should go in smoothly. If not continue to roast till done. Keep aside for a few minutes, till you are able to handle it. Remove the charred skin. Mash the Brinjal well with a masher or with your fingers. Crush the green chillies along with the salt and tamarind paste. Tip it into the mashed Brinjal along with Hing. Drizzle with coconut oil, mix thoroughly and serve as an accompaniment to Rice or Roti.
Method of Roasting:
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Thali Meal – 49
This Thali consists of a variety of Ridge gourd preparations made by the Konkani community. All of them go well with both Rice and Roti. Recipe Links to all the dishes are shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Ridgegourd Stir fry Recipe
This is an extremely simple and delicious Stir Fry which can be put together in no time. The only difference is that the Ridgegourd is sautéed in Ghee/clarified butter instead of oil.
Ingredients :
- 250 gms Ridgegourd
- 1 tbsp Ghee/clarified butter
- 1 tsp mustard seeds
- 3 green chillies chopped fine
- A large pinch of Hing/asafoetida
- 2 tbsps grated coconut
- 1 tsp sugar
- Salt
Method :
Scrape the Ridgegourd. Wash and slice the peel and keep it aside. Chop the Ridgegourd into bite size pieces. Heat Ghee in a pan. Add the mustard seeds and after they splutter, add the green chillies and Hing. Toss. Drop in the chopped Ridgegourd, salt, sugar and half a glass of water. Cover and cook till done. Garnish with the grated coconut.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Ridgegourd Ambat Recipe
Ridgegourd, Onions and Potatoes in a Coconut gravy, seasoned with finely chopped onions and a hint of Fenugreek seeds are an authentic Konkani preparation called Ambat. Best eaten with Rice, one can also have it with Neer Dosa or dunk the crisp Rice Roti in it. Divine!
Ingredients :
- 200 gms Ridgegourd, scraped and cut into cubes
- 1 large potato deskinned and sliced
- 2 medium onions sliced
- 1/2 of a medium sized coconut, grated
- 10 roasted Red chillies
- 1 tbsp Tamarind paste
- Salt
- 2 tbsps Coconut oil
- 1 large onion finely chopped
- 10 seeds Methi/Fenugreek
- Salt
Method :
Tip the cubed Ridgegourd, sliced potato and onions in a pan. Add two glasses of water and salt as required and cook till done. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked vegetables. Heat the oil in a pan. Drop in the Methi seeds, immediately followed by the finely chopped onions. Roast the onions to a rich brown. Tip in the seasoning into the boiling Ambat. Allow to simmer for a couple of minutes. Switch off, cover and keep aside for half an hour for the flavours to infuse before serving.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Ridgegourd and Potato Sukkein Recipe
Sukkein literally means dry in Konkani. This is a dry preparation of Ridgegourd and Potato which goes well with Rice or Roti. Roasted Urad Dal/Split Black adds to the flavour of this dish.
Ingredients :
- 200 gms Potatoes
- 300gms Ridge gourd
- 1/2 of a small coconut
- 1 tbsp Urad dal/Split Black Gram
- 10 roasted Red chillies
- 1tbsp tamarind paste.
- Salt
- A small piece of jaggery( optional)
- 2 tbsps Coconut oil
- 1 tsp mustard
Method :
Deskin the potatoes, wash and cube them. Scrape the skin off the Ridgegourd and cube it too. Heat the coconut oil or any oil of your choice in a pan. Add a tsp of mustard and after it splutters add the chopped runner beans and ridge gourd. Add salt and enough water to cook it. Heat a tsp of oil and roast the Urad Dal to a rich golden brown. Grind together the coconut, roasted red chillies, urad dal and tamarind to a smooth paste. Add it to the cooked vegetables. Add some jaggery to taste. Mix thoroughly and simmer till the mixture becomes semi solid.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Potato Rice Recipe
Lovely wedges of potato, deep fried to perfection are used to garnish this fragrant preparation of Potato Rice. You can make a Pulao or Biryani of your choice and decorate it with these wedges.
Ingredients :
- 250 gms basmati rice.
- 2 potatoes cut into fingers
- 3 tomatoes chopped
- 3 onions sliced
- 2 inch piece ginger
- 7 garlic cloves
- 7 green chillies
- 4 tbsps grated coconut
- 7 lavang/cloves
- 2inch piece dalchini/cinnamon
- 2 Elaichi /cardamom
- 2 tsps Kashmir lal chilly powder
- A pinch of haldi/Turmeric powder
- 2 tbsps Ghee/Clarified butter
- 4 tbsps oil
- Salt
Method :
Deskin and chop the potatoes into either wedges or fingers. Wash under running water. Drain. Apply salt and keep aside for ten minutes. Squeeze out all the water, and deep fry to a crisp.
Wash and keep aside the Basmathi rice for fifteen minutes. Drop it into 500ml of boiling water along with a tsp of Ghee and salt. Allow to simmer on a gentle flame till done but firm to touch. Keep aside. Grind the green chillies, ginger, garlic, coconut, lavang, dalchini and elaichi together. Heat the ghee and oil mixture. Add the sliced onions, the ground masala, salt and roast till the onions are transparent . Add the chilly and haldi powder, toss and add the tomatoes. Roast till they are mushy. Add the rice and mix well. Add a few fried fingers with the rice and set apart some for garnish. Heat and serve with Raita of your choice.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Chana Kanghou/ Black Chickpeas Chaat Manipur style Recipe
Chana Kanghou can be served as an evening snack with tea or also served with Tan Ngang or a Poori made of Maida. The garnish of finely chopped raw onions, green chilly and coriander leaves one’s mouth watering!!
Ingredients :
- 125 gms Chana/ Black Chickpeas
- 1 tomato chopped
- 1 large onion chopped fine
- 1 Bay leaf
- 3 flakes of garlic grated
- 1 green chilly chopped fine
- A large pinch of Turmeric powder
- 1/4 tsp Garam masala
- Salt
- 2 tbsps oil
- 1 green chilly
- 1 onion finely chopped
- Coriander leaves
Method :
Wash and soak the black Chickpeas overnight. Pressure cook and keep aside. Heat oil in a pan and add the Bay leaf. Tip in the onion, garlic and tomato. Sautée till the tomatoes become mushy. Add turmeric and Garam masala powders. Toss. Drop in the cooked Chickpeas salt and the water left over in which the Chickpeas were cooked. Boil till all the water evaporates. Before serving, garnish with finely chopped onions, Coriander leaves and a green chilly.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
