Cabbage Rice

I had prepared some extra Basmati rice the previous evening as I always prefer the rice to sit around for a couple of hours in the fridge before seasoning it. The grains remain intact and the final product looks pleasing.

I decided to prepare a Cabbage rice as per the recipe suggested by my friend dear Smitha Pai. The crunch of peanuts and cabbage makes this rice absolutely delicious!

Ingredients:

1 cup of left over cooked rice

1 large onion sliced

1 small Capsicum sliced

2 cups of cabbage roughly chopped

3 tbsps peanuts

1 tsp chilly powder

A large pinch of turmeric powder

A large pinch of Garam masala

2 green chillies

Salt

3 tbsps coriander leaves for garnishing.

For the tempering:

2 tbsps oil


1 tbsp ghee/ clarified butter

1/2 tsp Jeera/ cumin seeds

A sprig of curry leaf.

Method:

Heat the oil and ghee in a pan. Drop in the cumin seeds and after they splutter add the peanuts. Toss for a few seconds and then add the green chillies , curry leaves and onion. Add salt and saute till the onions turn translucent. Drop in the garam masala, turmeric and chilly powder. Toss and add the capsicum and cabbage. Saute on a high flame till cooked but crunchy. Tip in the cooked rice and mix well. Allow the rice to heat on a gentle flame. Serve hot garnished with coriander leaves.

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Ripe Jackruit fritters

Ripe jackruit fritters was something I had never tried . I was pleasantly surprised to see it being posted by my sister in law who lives in the interiors of Mangalore. I lost no time in trying it out and it tastes simply divine. I made a slight change to her recipe by using Besan/ chickpea flour instead of semolina.

Ingredients:

12 pieces of Jackfruit ( the firm variety)

Salt

2 heaped tsps chilly powder

3 tbsps Besan/ chickpea flour

4 tbsps rice flour

Oil to fry the fritters

Method:

Remove the seed from the Jackfruit segment and slice it into long one inch wide strips . Sprinkle salt and chilly powder over them. Marinate them for around ten to fifteen minutes. Tip the Besan and rice flour into a bowl. Mix thoroughly. Dust the marinated segments with this mixture. Heat oil in a pan and deep fry the segments on a medium flame till crisp. Serve hot.

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Cucumber and Jackruit seed stir fry/ Magge Tamboor

The Cucumber and Jackruit seed stir fry is a seasonal delicacy prepared by the GSB / Konkani community of Mangalore. This variety of Cucumber is available during late summer and can be stored uncut for almost four months. A few such vegetables like Pumpkin, Ashgourd and Yam were stored to tide over the monsoon months half a century ago. Today all kinds of fresh vegetables are freely available and with people shifting to apartments, storing them is now almost non existent.

Ingredients:

250 gms Cucumber de skinned, cored and chopped into tiny bits

25 seeds of Jackruit peeled and sliced

2 tbsps jaggery powder or syrup

500 ml of water

Salt

For the tempering:

2 tbsps Coconut oil

15 garlic cloves crushed gently

3 dry red chillies broken into bits

Method:

Tip the chopped cucumber and sliced jackfruit seeds into a pressure cooker. Add salt and two glasses of water. Pressure cook to two whistles. Allow pressure to release naturally. Add the jaggery and bring to a boil. Heat oil in a pan. Add the crushed garlic and roast to a golden brown. Drop in the broken red chilly bits, toss and drop the seasoning into the boiling Tamboor. Allow to simmer for a couple of minutes. Switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve it as a mixer over rice.

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Thali Meal – 137

Posting a Thali today of Rice, Dalithoy, Moong Pathrado, Venti upkari, Lemon pickle, Onion Vodi, Pointed gourd fritters, Curds and fruits. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

https://vinayasculinarydelights.com/dalithoy/

https://vinayasculinarydelights.com/moong-pathrado-colocassia-leaves-roll-2/

https://vinayasculinarydelights.com/colocassia-stem-tallasani/

https://vinayasculinarydelights.com/roasted-lemon-pickle/

https://vinayasculinarydelights.com/onion-fryums-vodi-recipe/

https://vinayasculinarydelights.com/teasel-gourd-or-parwal-fritters/

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Thali Meal – 136

A traditional Konkani Thali of Rice, Dalithoy, Bottle gourd peel and potato stir-fry, Garlic Chutney, Mango curry, store bought sabudana papad and curds. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

https://vinayasculinarydelights.com/dalithoy/

https://vinayasculinarydelights.com/garlic-chutney/

https://vinayasculinarydelights.com/mango-curry/

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Bottle gourd peel and potato upkari/ stir-fry.

The nutritive part of the bottle gourd that is it’s peel combined with potato to give it texture finds its way into this stir-fry . This is one of the most traditional of Konkani recipes where the peel of vegetables is put to good use by turning it into a simple stir fry. Best consumed with rice and dal.

Ingredients:

Peel of one large sized bottle gourd ( that is the green portion adjacent to the white portion of the bottle gourd after the outer hard portion is scraped off)

Potato exactly half the amount of the peel after it is chopped.

5 dry red chillies or more as per spice level.

1 tbsp coconut oil

1 tsp mustard

1/2 tsp Hing/ asafoetida

Salt

Method:

Scrape the outer hard portion of the bottle gourd gently and wash it thoroughly. Slice the peel and chop it fine lengthwise into one inch sized pieces. Chop potatoes similarly. Heat oil in a pan. Add the mustard. After it splutters add the broken red chilly bits, Hing and toss for a few seconds. Add the chopped peel, potatoes and salt. Add about 200 ml of water and bring to a boil. Cover and cook till done.

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Muskmelon Milkshake

I prefer having fruits as is rather than turning them into shakes and smoothies. It’s the unbearable heat which forced me to turn this fragrant muskmelon into a milkshake. When one is longing for something nice, chilled and healthy as well shakes and smoothies are the best choice.

Ingredients:

One muskmelon chopped roughly

2 glasses of chilled milk

5 scoops of Vanilla icecream ( I used the sugar free variety)

Method:

Blitz the chopped muskmelon, milk and vanilla icecream in the blender. I have not added any sugar as the muskmelon was very sweet. Whip well and serve chilled.

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Cauliflower Pakora – 3

Cauliflower Pakora is one dish that can be served along with a meal or as a snack. I have already posted a couple of different varieties in this website. Posting a third variety today. This Pakora needs no accompaniment, though one can serve it with a tomato ketchup or some mint chutney.

Ingredients:

1 large Cauliflower broken into florettes

2 tsps Kashmiri red chilly powder

2 tsps coriander powder

1/4 tsp turmeric powder

Juice of half a lemon

2 tbsps finely chopped coriander leaves

Salt

Half cup Besan/ chickpea flour

2 tbsps rice flour.

Oil to fry the Pakora

Method:

Wash the florettes thoroughly. Drain and add the chilly, turmeric, coriander powders, salt, lemon juice and coriander leaves to them. Mix thoroughly and marinate for about half an hour. Heat oil in a pan. When the oil is heating up, sprinkle the Besan and rice flour on to the florettes. Mix thoroughly. Drop a few florettes at a time in the hot oil. Deep fry till crisp and golden brown in colour. Drain and place on a kitchen towel. Serve hot.

Note: The Pakora should be fried on a medium flame throughout to ensure that they get cooked evenly . Frying on a high flame only results in the outer coat turning brown, leaving the insides uncooked.

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Sponge Dosa

Sponge Dosa is a popular breakfast item from Karnataka. The very term sponge denotes how fluffy, soft and porous the Dosa is. It is usually served with a spicy coconut chutney and some unseasoned potato bhaji. Seasoning the bhaji is purely individual choice. Here I have left it unseasoned to maintain the authenticity of the dish. Sharing the link to the coconut chutney below.

Coconut Chutney Recipe – 3


Ingredients:

250 gms raw rice ( I used Kolam rice)

75 Gms urad dal ( one fistful)

2 large fistfuls thin variety Poha( flattened rice)

1 tsp Methi/ Fenugreek seeds

Oil to roast the dosa

Salt

Method:

Wash and soak the rice, urad dal, poha and methi separately for four hours. Tip the urad dal, poha and methi into the grinder or mixer and blend it to a smooth paste. Add the rice and grind it till the batter is smooth and of flowing consistency. Add salt , mix, cover and keep aside to ferment for about eight to ten hours.

Heat a tava/ skillet. Pour a ladleful of batter and spread it just a little to form a thick pancake. Drizzle with a tsp of oil. Cover and cook over a slow flame. It is done within a couple of minutes. Remove and serve hot.

Note: this dosa is not roasted on both sides. Covering the dosa ensures that it gets cooked evenly.

Ingredients for the potato bhaji.

2 potatoes pressure cooked, peeled and mashed

1 large onions sliced

1 tsp oil

A pinch of mustard

Salt

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.

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Pina Colada

A delicious and soothing drink of chilled pineapple juice, coconut milk and some freshly chopped pineapple. This is one drink my mother simply loves. Made it today as it is Mother’s Day and watched her enjoy it. Of course mine is the non alcoholic one. You may add clear Rum if you so desire.

Ingredients:

Half of a medium sized pineapple chopped

500 ml pineapple juice ( I used Tropicana)

200 ml Coconut milk ( I used Kara)

Ice cubes

3 scoops of Vanilla icecream

Method:

Blitz the pineapple pieces and make it into a puree. Add the pineapple juice, coconut milk, Vanilla ice cream and ice cubes. Whip so that everything blends well. Drop in the ice cubes and serve immediately.

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