Thali Meal – 61

Sharing a Thali today of Rice, Malabar Spinach Ambat, Dalithoy, Eggplant and Drumstick stir fry, Potato and Tomato Gozzu and Yam fritters. Recipe Links to all the dishes are shared below.

Recipe to make the perfect Rice

Malabar Spinach Ambat Recipe

Dalithoy Recipe

Eggplant and Drumstick Stir Fry Recipe

Potato and Tomato Gozzu Recipe

Yam fritters Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Eggplant and Drumstick Stir Fry Recipe

This simple Stirfry is a delicious combo of Eggplant and Drumstick. Flavoured with Asafoetida it can be had as a side dish with Dal and Rice and for the weight as a meal by itself.

Ingredients :

  • 500 gms Eggplant /Brinjal
  • 2 Drumsticks
  • 1 tbsp Coconut oil or oil of choice
  • 1tsp mustard seeds
  • 3 dry red chillies
  • 1 tsp Asafoetida
  • Salt

Method :

Wash and pat dry the eggplant. Snip off the stem and chop into bite sized pieces. String the Drumstick and cut it into bite sized pieces too. Heat oil in a pan. Drop in the mustard. After it splutters add the broken red chilly bits. Toss. Add the chopped Drumstick, Eggplant, salt, Asafoetida and a small glass of water. Mix well, cover and cook over a low flame till done.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Jeermirya Rotti/Cumin and Pepper Poori recipe

This is a traditional Poori made by the GSB Konkani community. Since all the spices are added to the dough, it is served without any accompaniment. The correct way to eat it is by a quick dunk in either coffee or tea. Absolutely divine!

Ingredients :

  • 500 gms Wheat flour
  • 1 heaped tbsp Jeera/Cumin
  • 1 level tbsp Pepper corns
  • 7 green chillies
  • 2 tbsps oil
  • Salt
  • Oil for frying the poori

Method :

Dry grind the Jeera and pepper corns. Add the green chillies and grind them to a coarse paste with water. Drop the mixture into a bowl. Add salt and oil. Mix. Add the flour and enough water to bind a smooth yet hard dough. Knead well. Cover and keep aside for 15 minutes. Knead again and make into tiny pellets. Makes around 38-40. Roll them out into pooris around 3 inches in diameter, and neither too thick nor thin. Heat oil in a pan. Deep fry the pooris to a rich golden brown. Serve hot with either tea or coffee.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Healthy Dosa Recipe

This no fermentation Dosa is a wonderful combination of Urad Dal/ Split Black Gram, Moong Dal/Split Green Gram and Chana Dal/Bengal Gram Dal . This is my sister in law Jayasree Varma Nayak’s recipe and though she made a tomato curry to go with it with it, I have stuck to a coconut chutney as the family prefers their Dosas accompanied by a Chutney. You can make both crisp or a soft Dosa with this batter. Spread it thin and you get a super crisp one and those who enjoy their Dosa soft can spread it out a little thick.

Ingredients :

  • 200 gms Moong Dal
  • 200 gms Chana Dal
  • 200 gms Urad Dal
  • 1 heaped tbsp Methi/Fenugreek seeds
  • Salt.
  • Oil/Ghee to drizzle over Dosa

Method:

Wash and soak the Dals and the Methi together for four hours. Grind to a smooth batter in the wet grinder for half an hour adding a little water at a time. Those using the blender or liquidiser just need to blend it to a smooth batter adding enough water so that the blades can run smoothly. Do not overload the blender. Blend it in batches. Remove. Add salt. Mix thoroughly. Heat a skillet/Tava. Pour a ladleful of batter and spread it in concentric circles to an eight inch diameter sized circle. Drizzle with oil or ghee. Roast to a golden brown. Flip. Roast on the other side too. Serve hot with Chutney of choice. The recipe to the chutney can be found under the catagory of Chutney of this website.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal – 60

I have always marvelled at the variety of dishes that the GSB cuisine offers from each vegetable. Be it the commonly found or the seasonal, it offers a variety that is mind boggling! Today’s Thali consists of a variety of dishes made from the humble Ivygourd. All are traditional Konkani fare. There are other recipes too of the same vegetable, which I will post some other day. Recipe Links to all the dishes are shared below. Rice, Ivygourd Tallasani, Stirfry, Temple style Saaru, Fritters, Curd, Potato and Ivygourd Stir Fry, Bhuthi and Pickle.

Recipe to make the perfect Rice

Ivygourd Pickle Recipe

Ivy Gourd Tallasani Recipe

Ivygourd Stir fry Recipe

Temple style Saaru / Devasthana Saaru Recipe

Ivygourd/Tindora /Tendli Fritters Recipe

Ivygourd Bhuthi Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Ivygourd/Tindora /Tendli Fritters Recipe

These fritters were usually made from the slightly ripened Ivygourd which could not be used in a stir fry. They were literally best out of waste. The children love it, so I usually make them from the regular fresh ones.

Ingredients :

  • 250 gms Ivygourd /Tendli /Tindora sliced lengthwise
  • 2 heaped tsps chilly powder
  • Salt
  • A generous amount of hing drizzled on it.
  • 100 gms Rice flour
  • 100 gms Besan/Chickpea flour
  • 100 gms Rava/Semolina
  • Oil to fry

Method :

Marinate the sliced Ivygourd with chilly powder, salt and hing. Refrigerate for an hour. Coat it with the mixture of rice flour, Besan and Rava. Heat oil in a pan and deep fry till crisp and golden in colour. Drain on a kitchen towel and serve hot.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Tea Masala Recipe

A hot cup of Masala Tea leaves one refreshed! Though this spice powder is readily available in the market today, I prefer making my own in small batches as it remains fresh and fragrant.

Ingredients :

Equal quantities of

  • Pepper
  • Cinnamon
  • Cardamom
  • Dry ginger
  • Cloves

Method :

Dry roast the above ingredients for a couple of minutes. Grind to a fine powder and store in an air tight container. Use as required.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal – 59

Today’s Thali consists of Rice, Dali, Soyi Bhajjilli Ghashi, Bittergourd Tallasani , Onion Bhuthi, Tender Mango Pickle and Buttermilk. Recipe Links to all the dishes are shared below.

Recipe to make the perfect Rice

Dali Recipe

Soyi Bhajjilli Ghashi /Vegetables in Roasted Coconut Gravy Recipe

Bittergourd Tallasani /Stir Fry

Onion Bhuthi Recipe

Tender Mango Pickle Recipe

Masala Buttermilk Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Drumstick in Coconut Milk/Sangacho Rossu Recipe

This is a traditional Goan recipe where Drumstick which is also called Maska saang is gently simmered in Coconut milk. Goes well with Rice, Roti or even with Rice Bhakri.

Ingredients :

  • 6 Drumsticks
  • 2 large onions finely chopped
  • 2 large tomatoes boiled and pureed
  • 1 inch piece ginger grated
  • 3 cloves of garlic finely chopped
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1 tsp Chilly powder
  • 1/4 tsp Garam masala
  • A large pinch of Turmeric powder
  • 2 tbsps oil
  • 300 ml Coconut milk
  • Salt

Method :

String the Drumstick and cut into two inch size pieces. Boil it with salt in half a litre of water till done, but firm to touch. Drain the water and keep it aside. Heat oil in a pan. Drop in the chopped onions, garlic and ginger and sauté till the onions are translucent. Add the turmeric, Chilly, Coriander, Cumin and Garam masala powders and toss for a minute. Drop in the chopped tomatoes and roast till mushy. Tip in the water in which the drumsticks were boiled. Adjust salt and boil well. Add the cooked drumstick and the coconut milk. Simmer for a couple of minutes. Serve hot.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Raw Mango/Ambule Panak Recipe

Panak as it is called down South and Panna as in the North of India, this delicious Raw Mango beverage can be made using either Jaggery or Sugar. I prefer the Jaggery version as it is much healthier.

Ingredients :

  • 3 large raw mangoes ( around 750gms)
  • 1/2 kg Jaggery
  • 18 Cardamoms powdered
  • A large pinch of Kesar/Saffron
  • 2 tsps Pepper powder.

Method:
Chop the Raw Mangoes into large chunks and pressure cook them with the skin on. Puree them and extract the pulp using water two to three times, till all the pulp has been strained and only the peel is left behind. Check for sourness. Add the jaggery mentioned above or more if required and boil it well. When the jaggery has dissolved add Pepper and Cardamom powder and the Saffron crushed into it. Boil for a minute and switch off. Allow to cool and refrigerate.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.