Leftover idli roasted to a crisp. This is usually made after the idli has rested for a few hours as they are too soft and fluffy to be sliced and roasted when just made. It is much easier slicing Idli made in a katori than the one made in an Idli stand. The recipe link to the idli is given below.
Ingredients :
6 idlis
Salt
Pepper
Ghee
Method :
Slice the idli as shown. Heat a tava/skillet. Drizzle some ghee or oil. Spread it thoroughly. Place the slices of Idli and drizzle again with Ghee. Sprinkle salt and pepper as required. Allow to roast for a couple of minutes. Flip. Roast on the other side as well. Serve hot as is or with tomato ketchup.
A delicious stirfy made of sweet corn which doubles up as an accompaniment to rice or can be had as a Chaat. Jhola is corn and gola is bringing together. So literally it means corn and a variety of seasoning brought together. . Similarly Gola can be made of fresh peas or tender Rajma. This recipe is a traditional one handed down to my friend Suchita Kamath by her mother.
Ingredients
250 gms Sweet corn
2 green chillies chopped fine
1 sprig curry leaves
1 tbsp Ghee
1/2 tsp mustard
A pinch of Hing/asafoetida
Juice of half of a small lime
1 tbsp grated coconut
Salt
1 tsp sugar
A pinch of Turmeric powder
Coriander leaves for garnishing
Method
Pressure cook the sweet corn with salt. Keep aside. Heat the ghee in a pan. Drop in the mustard. After it splutters, add the finely chopped green chillies, hing and curry leaves. Toss. Drop in the boiled corn sugar and Turmeric powder along with the water in which it is cooked. Cover and cook till the water is absorbed. Add grated coconut, lime juice and coriander leaves. Mix thoroughly and serve hot.
Sharing a Thali today of Chapati, Rice, Vegetable Kurma, Dalithoy, Farmyard beans stirfry, Onion Gozzu and Curds. Recipe links to all the items are given below.
This is an extremely simple mixed vegetable Kurma which can be made in just fifteen to twenty minutes. You can use vegetables of your choice, though I have used what I had on hand. Goes well with Roti, Naan or bread.
Ingredients :
100 gms shelled peas
100 gms carrots
One large potato
A small head of Cauliflower
Half of a green Capsicum
10 French Beans
1 large tomato
6 green chillies
6 cloves of garlic
2 inch piece of ginger
2 tbsps Curds
2 medium sized onions
5 cloves
1 heaped tbsp coriander seeds
1 inch piece of Cinnamon
2 cardamoms
5 pepper corns
1/4 tsp Cumin seeds
7 Cashewnuts
2 tbsps milk cream
A large pinch of Turmeric powder
1/2 tsp of Kashmiri Chilly powder
5 tbsps of grated coconut
3 tbsps Ghee/Clarified Butter
3 tbsps Oil
Salt
Coriander leaves for garnishing.
Method:
Peel the potatoes and carrots. String the French Beans. Wash and chop the potato, carrot,beans, capsicum and Cauliflower into bite sized pieces. Par boil the vegetables except the capsicum and keep aside.
Roughly chop the onions and tomatoes. Finely chop the coriander leaves. Keep aside.
Grind the Cashewnuts, cloves, cinnamon, cardamom, coriander seeds, cumin seeds and pepper to a fine powder. Tip in the green chillies, ginger, garlic, coconut, tomato, onion and curds and grind together to a smooth paste.
Heat the ghee and oil mixture in a pan. Drop in the ground masala and roast it on a low flame till the raw smell of the spices is gone. Add the turmeric and chilly powder. Toss and add the chopped capsicum. Saute for a minute. Drop in the cooked vegetables, salt and enough water to form a gravy. The consistency should neither be too thick nor thin. Bring to a boil. Lower heat, cover and cook for five minutes. Tip in the milk cream and finely chopped coriander leaves. Mix thoroughly and switch off the gas. Serve hot.
I tried the Uthappa with a Molgapudi this time as I was craving for something different. Had some idli batter left over after making idli, so tried making an onion Uthappa with freshly prepared Molgapudi sprinkled on top.
Spread the Idli batter on a hot skillet/tava and sprinkle finely chopped onions and Molgapudi on it. Drizzle with Ghee, cover and cook till the underneath is nicely browned. Serve hot as is. Recipe link to the idli batter and Molgapudi are given below.
As I have mentioned earlier the only difference between Patra and Aluvadi is that Aluvadi which is a Maharashtrian preparation is shallow fried after it is steamed and then seasoned. My heartfelt thanks to my friend Bharati Lahiri for sharing the recipe. I had posted the recipe for Patra a few days ago. Sharing the link here to the same .
After the Patra or Aluvadi is sliced, arrange them on a tava/skillet and drizzle with a little oil. Gently roast them on both sides till golden brown and crisp. Season with mustard seeds and sesame. Garnish with grated coconut and finely chopped coriander leaves.
Colocassia stems tossed in garlic and flavoured with tamarind and jaggery are absolutely delicious. As I have already mentioned earlier a Tallasani in Konkani refers to a stirfry which is seasoned with garlic. I have posted a stirfry of these stems with yam too under the catagory Simple stirfries of this website.
Ingredients :
18 Colocassia stems deveined
A handful of peeled garlic crushed
1 tbsp tamarind paste
2 tbsps jaggery
1 tsp Chilly pwder
2 tbsps Coconut oil or oil of choice
Salt
Method:
Devein and string the Colocassia stems thoroughly. Wash and chop into one inch sized pieces. Heat oil in a pan. Add the crushed garlic and roast to a deep golden brown. Add the chilly powder, toss and immediately drop in the Colocassia stems, salt and half a glass of water. Cover and cook till half done. Add the tamarind and jaggery and cook till done. Serve with Dal and rice.
I was tempted to try the fresh batch of Molgapudi that I had made last evening with both bread and Dosa. Had a hearty breakfast today of sandwiches made with onions and Molgapudi and Urad and rice Dosa. Recipe links to all the items are given below.
This is the third variety of Colocassia leaves roll or Pathrado as it is known in my mother tongue Konkani. This has added onion and ginger and is steamed just as the other two varieties which have been posted under Coconut preparations of this website. It is served hot drizzled with coconut oil as a side dish with rice and dal.
Ingredients :
18 large and small Colocassia leaves
200 gms rice
200 gms Arhar Dal/ split pigeon peas
30 roasted Bedgi chillies
2 tbsps tamarind paste
1/2 of a large coconut
A piece of Hing/Asafoetida slightly larger than a kidney bean
2 onions chopped fine
2 inch piece of ginger grated
Salt
Method:
Devein the Colocassia leaves and cut the stem too. Wash thoroughly and pat them dry. Wash and soak the rice and arhar dal for four hours. Grind the coconut, roasted red chillies , hing and tamarind to a smooth paste with water as required and then add the rice and arhar dal. Grind to a semolina like consistency and keep the batter thick. Add salt. Add the chopped onions and grated ginger and mix everything together. Place a large Colocassia leaf wrong side facing upwards. Apply the batter thinly. Place another one on top of this leaf and again apply. I normally use only Three such leaves placed one upon the other. Fold and roll into a log. Finish off similarly with the other leaves. Place the rolls in a steamer and steam for half an hour. A knife inserted in the Pathrado should come out clean. Serve hot drizzled with coconut oil.
