Sharing a breakfast platter today of Onion Uthappa, masala appe and Dahi appe. Chutney is the roasted gram and coriander one which goes well with most dishes. Recipe links to all the items are given below.
A hearty breakfast of Masala appe and chutney for breakfast today. I had soaked a little extra as the cold delays the fermentation process , but as luck would have it the batter has fluffed up well and I am left with a big batch of urad and rice batter. So it’s going to be a variety of breakfasts from the same batter for the next two days. Sharing the recipe link to the basic Appe recipe. Once this batter is ready ,you can add spices of your choice. Today I just took a little of the batter and added some crushed green chillies, ginger, finely chopped onions and coriander leaves to the batter. Feel free to experiment with other vegetables like tomatoes, sweet corn and finely chopped capsicum as well.
Sharing a Thali today of Rice, Jeere mirya kadhi, Tomato and onion chutney, Eggplant, potato and onion subzi, Avakai, and masala butter milk. The cashewnut burfi is from the packet of sweets sent over by a friend, but you can find the recipe on my website. Sharing the recipe links to all the items below.
Davangere is a place in Karnataka famous for the Benne Dosa and the unique style of chutney and the potato and onion accompaniment served. Benne refers to butter in Kanada. A generous amount of butter is used to roast this dosa and it is served with a blob of butter on top.
Ingredients for the batter :
1 cup Urad dal/ split black gram
1 cup thin Poha/ flattened rice
3 cups raw rice
1 tbsp Methi/ Fenugreek seeds
Salt
Ingredients for the Potato and onion subzi :
4 potatoes pressure cooked, peeled and mashed
2 large onions sliced
1 tsp oil
A pinch of mustard
Salt
Ingredients for the Chutney:
Half of a small coconut
7-8 green chillies slit
1 tsp oil
1 clove
1 cardamom
Salt
Butter to roast the Dosa
Method:
Batter:
Wash the urad dal four to five times till the water runs clear. Soak it in enough water along with the washed rice, Fenugreek seeds and poha for five hours. Drain the water and grind this mixture in a wet grinder adding a little of the drained water at a time to a smooth batter. This process takes about half an hour. If using the mixer or blender, the batter is ready in ten minutes but does not increase in volume as it would when ground in a wet grinder. Tip the batter into a vessel, add salt and allow to ferment for ten hours.
Potato and onion subzi:
Boil the sliced onions in a glass of water . Drain the water. Heat a tsp of oil in a pan. Add just a pinch of mustard seeds and after they splutter add the mashed potatoes, onions and salt. Mix well, heat and keep aside.
Chutney:
Heat the tsp of oil in a pan. Drop in the green chillies and roast till they change colour. Grind the grated coconut, roasted chillies, Cardamom and clove to a smooth paste with very little water. Tip it into a bowl.
Heat a tava/ skillet. Whisk the dosa batter well and pour a ladleful of it on the tava. Spread in concentric circles to the required size. Dtop blobs of butter on the dosa. Allow to roast to a golden yellow. Flip and roast only for a few seconds on the other side. Serve with a blob of butter, the potato onion subzi and chutney.
This proportion makes 25 dosas.
Note: you can increase or decrease the amount of spice you require for the Chutney. We like the chutney a little spicy as there are no chillies added to the potato and onion subzi.
This is an old favourite of the Konkani community. Thick slices of raw banana cooked al dente, added to a coconut gravy and seasoned with garlic. The heady aroma of garlic fills the kitchen as I type out this post.
Ingredients:
2 large raw bananas
Salt
To be ground to a paste:
1 tbsp rice flour
1/2 of a small coconut grated
12 Byadgi chillies roasted in a drop of oil
1 tsp tamarind paste
Seasoning:
15 cloves of garlic crushed gently
2 tsps coconut oil
Method:
De skin the bananas and wash them. Slice into half inch size roundels . Cook them al dente in a glass of water along with a little salt. Grind together the grated coconut, rice flour, tamarind paste and Byadgi chillies. It should be a really smooth paste. Tip the ground masala into the cooked banana. Adjust to pouring consistency by adding water. Boil well. Check for salt and add if necessary. Heat the coconut oil in a pan. Drop in the crushed garlic cloves and roast till they turn a nice brown. Drop the seasoning into the boiling Koddel and simmer for a couple of minutes. Switch off, cover and keep it aside for fifteen minutes for the flavours to infuse. Serve with rice.
Sharing today’s breakfast platter of Chutney sandwiches with slices of potatoes , Sabudana vada, a piece of Ashgourd halva, banana and masala chai. Recipe links to all the items are given below.
Sharing a Thali today of Rice, Dali, Fresh pigeon peas upkari, Potato and farmyard beans Sukkein, curds and Tree sorrel pickle. The recipe link to all the items are given below.
I have posted a variety of Sukkein earlier too. This is again a traditional Konkani preparation of potato and Farmyard beans. The slight sweetness of jaggery, the medium spice of the Byadgi chilly, the tang of tamarind and the nutty flavour of the urad dal all lend it’s flavour to this dish. Coconut is the main ingredient in a Sukkein, as in most coastal preparations.
Ingredients:
2 medium sized potatoes
100 gms Farmyard beans
1/2 of a small coconut
12 roasted Byadgi chillies
1 tsp tamarind paste
1 tsp jaggery powder or more as desired
2 tsps Urad dal/ split black gram
1 tsp oil to roast the Urad dal
2 tsps coconut oil
1 tsp mustard
2 sprigs curry leaves
Salt
Method:
De skin and cut the potato into bite sized pieces. Chop the farmyard beans into one inch sized pieces. Heat oil in a pan. Add the mustard and after it splutters drop in the curry leaves. Toss and immediately drop in the potatoes and farmyard beans. Add half a glass of water and salt. Bring to a boil. Cover and cook till three fourth done. Roast the urad dal to a golden brown in a tsp of oil. Grind the coconut, roasted urad dal, roasted Byadgi chillies and tamarind to a slightly coarse paste. Tip it into the cooked farm yard beans and potato mixture. Add the jaggery and a quarter glass of water used to rinse the mixer jar. Cover and cook on a very gentle flame till it turns semi solid. Serve with rice and dal or even with Roti.
A complete meal that can be enjoyed by the family. Grilled vegetables like Peas, Cauliflower, Eggplant, Bellpepper and French Beans compete with a salad of Carrot, cucumber, tomatoes and cabbage. Fragrant Basmati rice topped with grilled potato wedges and accompanied by a mixed Vegetable. The recipe link to the Kashmiri mixed vegetable is given below.
All the grilled vegetables, salad items and rice is as per one’s requirement.
100 gms of Amul butter/ salted butter
Salt
Pepper
Method:
Brush the vegetables to be grilled with butter and grill them till they are done but crisp. Alternatively you can also saute them in a pan . Take care to see that you saute each of the vegetables in butter separately. You may either grill the potato wedges or deep fry them. Season the vegetables with salt and pepper. Chop the salad items into thin strips and tomatoes into roundels for aesthetic effect. You may slice them as you please. Place the rice, grilled vegetables, salad and the Kashmiri mixed vegetable on a serving platter. Serve as is or with a Raita.
All this while I have posted a variety of Ashgourd curries. Today posting a Halva which is not only easy to make, but tastes divine. A semi soft version of this Halva is called Kashi halva. I have roasted it a little more so that it can be patted onto a plate and cut into pieces when cool.
Ingredients:
500 gms Ashgourd
Sugar, twice the quantity of the Ashgourd after it is cooked.
1 heaped tsp Cardamom powder
5 tbsps Ghee/ clarified butter
Method:
Deskin the Ashgourd and wash well. Grate, tip it into a pressure cooker and pressure cook to a whistle. Note that no water needs to be added as the Ashgourd itself gives it out. If it does not, then you may add a glass. Once the pressure is released, measure the quantity of Ashgourd. Tip it into a pan. Add twice the amount of sugar. Keep stirring continuously on a medium flame till the water evaporates and the mixture starts leaving the sides of the pan. Add the Ghee and continue stirring. Once the Ghee is absorbed ( takes about a minute or two) add the cardamom powder. Mix well and pour the mixture into a greased plate. Allow to cool thoroughly. Cut into pieces of desired size.
