Jay's Veg Kitchen

PARIPPU VADA, KERALA STYLE

2013-06-11T19:29:00.000+05:30

PARIPPU VADA

WHAT YOU NEED:

Tur dal - 1 cup
Chana dal - 1/4 cup
Onion - 1 big , chopped
Dried Red chillies - 4
Ginger - 1/2" piece
Curry leaves - 2-3 sprigs, chopped
Salt - to taste
Oil - for deep frying

PARIPPU VADA, NICELY FRIED!

HOW TO MAKE :

Soak Tur dal and chana dal for 2 hours. Drain.
Grind Red chillies, ginger and salt coarsely.
Grind Tur dal and chana dal very coarsely without adding water.
Put ground dals and ground chilli mixture in a mixing bowl.
Add chopped onion and chopped curry leaves and mix thoroughly.
Divide the mixture in to 8 to 10 balls, flatten them and deep fry till they r golden brown.

ON A RAINY EVENING IT IS A YUMMY TREAT!

Serve hot.

DAL FRY

2013-06-11T19:28:00.001+05:30

WHAT YOU NEED:

Tur dal - 1/2 cup
Tomatoes - 2, finely chopped
Onion - 1, finely chopped
Garlic cloves - 6 - 8 finely chopped
Red chilly powder - 1 tsp ( per taste)
Cumin / Jeera seeds - 1 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Coriander leaves - 2 tbsp, finely chopped

HOW TO MAKE:

Wash dal and pressure cook with enough water for 15 minutes. Then mash and keep aside.

Heat kadahi with 3-4 tsp of ghee / oil.
Sputter jeera , then add garlic, onions, saute till it s translucent.
Add tomatoes and stir till it is cooked and soggy.
Then add mashed tur dal and combine well with the masala.
Add water if needed.
Now add chilli powder, garam masala powder and salt. Mix well.

Finally add Coriander leaves.

Serve Dal fry with Roti / Chappati / Naan.

MOOLI ( RADISH) PARATHA

2013-06-11T19:27:00.001+05:30

A North Indian dish for Breakfast....

RADISH PARATHAS

WHAT YOU NEED:

For the dough :

Wheat flour - 2 cups
Ghee - 2 tbsp
Salt - to taste
Water - for the the dough preparation

For the stuffing :

Radish - 2 big ones, grated
Red chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Coriander leaves, finely chopped - 2-3 tbsp
Salt - to taste

STUFFED N ROLLED PARATHAS, READY TO FRY..

READY TO EAT HOT MOOLI PARATHAS...

HOW TO MAKE :

First squeeze out the water from radish gratings.
Put the radish juice in a mixing vessel.
Put salt in the mixing vessel and add wheat flour. Mix well.
Now add ghee, mix again. Add water if needed.
Knead the dough and keep aside for half an hour.

Now put salt, red chilli powder and garam masala powder on the radish gratings.
Mix well.
Add coriander leaves and mix well.

Now divide the chappati dough in to 8 to 10 parts and prepare balls.
Divide the radish mixture in to 8 to 10 parts.

Then roll the dough ball in to a medium sized chappati and keep the radish mixture in to the center, enclose it and roll carefully it again to a big chappati / paratha.
Do the same with the remaining balls.

Heat flat tava greased with ghee, fry parathas, adding ghee on the both sides.

Serve hot Radish Parathas with Butter.

UNDI

2013-06-11T19:25:00.003+05:30

Undi is a popular breakfast in Karnataka, mainly in South Canara. My mother used to prepare Undi at least once a week when I was young. I liked Undi with lots of spicy gravy of the pickle. In many houses they eat it with jaggery syrup ie, 'GODDA RAVO'. Here at my Husband's place I never heard the name Undi so I slowly forgot this. I must not forget that once on my request my Mother-in-law had prepared Undi. Now I suddenly remembered this. And after 24 years of my marriage, I am making this for the first time and it came out very well. My children and also my hubby ate for the first time and they liked it. :)

UNDI

WHAT YOU NEED:

Rice - 1 1/2 cups
Coconut, grated - 1 cup
Salt - to taste

For Seasoning :

Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Curry leaves - 1-2 sprigs, chopped

Undi

HOW TO MAKE:

Wash rice and soak for 2 hours. Do not throw the water, it can be used while grinding.

Grind coconut first, then add rice and grind rough like rava. ( dont make it smooth)
Add enough water while grinding.

Now heat a deep kadahi with 2-3 tsp of oil.
Add mustard seeds, methi seeds and curry leaves.

Then pour Undi batter in the kadahi.
Keep stirring the batter till it becomes dry.

Ready to eat

Now make round balls ( size of a big lemon) and make impression with a finger.

Steam them in a cooker or Idli steamer for 15 minutes.

Serve Undis with pickle or Jaggery syrup for Breakfast.

GARLIC BREAD

2013-06-11T16:03:00.001+05:30

On lazy Sundays we prefer bread for our Breakfast. Bread lovers eat bread in many ways, like sandwiches, toast, upmavs etc. My daughters prefer garlic bread. Very easy to prepare.

GARLIC BREAD

WHAT YOU NEED:

Bread slices - 6
Garlic cloves - 3
Butter - 3 tbsp
Pepper powder - optional

AROMATIC !

GARLIC BREAD GOES WELL WITH ANY SOUP!

HOW TO MAKE :

Crush garlic cloves and mix it in butter.
Apply this paste on both the side of each bread slice, sprinkle little pepper powder over this and toast them in oven.

Serve Ginger bread with any hot soup.

SAGU DOODHPAK

2013-03-17T21:44:00.000+05:30

SAGU DOODHPAK

WHAT YOU NEED:

Sagu - 1/2 cup or 100 grams
Sugar - 1/2 cup
Milk - 2 1/2 cups or 500 ml
Cashew powder - 1 tbs
Saffron - a few strands
Cardamom powder - 1/2 tsp
Nuts - cashew, almonds etc 2 tbsp
Raisins - 1 tbsp

MY DTR DIPTI'S FAV.....

HOW TO MAKE:

Soak sagu in water for 1/2 an hour. Drain.
Roast nuts and raisins in little ghee. Keep aside.
Soak saffron in little warm milk and rub the strands in between your fingers.
Then add cashew powder in the same saffron milk and mix well.

Put drained sagu in a vessel along with 1 cups milk, heat and cook till sagu is cooked.
Add sugar and stir well.
Now add saffron, cashew mix and stir well. ( I added cashew paste to thicken the milk)
Then add remaining milk. Allow it to boil.
Remove from the heat.
Garnish with cardamom powder, nuts and raisins.

Serve as desserts.

VEG SAMOSA

2013-03-14T22:03:00.000+05:30

VEG SAMOSA

WHAT YOU NEED:

For the outer cover :

Wheat flour - 1 cup
Maida - 1/4 cup
Salt - to taste
Ghee - 2-3 tsp

IN THE PROCESS OF MAKING SAMOSAS..

READY TO FRY...

For the stuffing:

Carrots -2
Fresh Peas - 1/2 cup
Potato - 1 big
Onion - 1, chopped
Cauliflower florets - 5-6
Beetroot - 1 small
Green chillies- 3, finally chopped
Salt - to taste
Coriander leaves - 2 tbsp, finely chopped
Garam masala powder - 1/2 tsp

READY TO EAT....

HOW TO MAKE :

In a mixing bowl, dilute salt in some water.
Add maida and wheat flour and mix well. Make firm but soft dough.
Add 2 tsp ghee and knead well. Keep covered for 15 minutes.

Pressure cook the veggies and mash roughly.
Heat little oil in kadahi. When hot add onion and fry till translucent.
Add green chillis, saute.
Then add cooked veggies, garam masala powder and salt. Combine well.
Then add coriander leaves. mix well.

Now divide the chappati dough in to 9 balls.
Divide Veggie mix in to 18 parts.
Roll in to chappatis, make a half of it.
Take each half and fold like a cone. Stuff the veg mix and close it.

Deep fry the stuffed samosas in hot oil till golden and crisp.

Serve hot with green chutney or sauce.

BITTERGOURD JUICE

2013-03-13T19:42:00.000+05:30

When my husband wished to taste bitter gourd juice, at that time I was thinking of its bitter taste and I was sure that he would never have it. That is when he started giving me its nutrient value. My dtr got the recipe from internet and asked me to prepare it immediately because she wanted to see his face while drinking. But it was not as bad as we expected it to be. Now he takes a glass of bitter gourd juice every evening.

BITTER GOURD JUICE

WHAT YOU NEED:

Bitter gourd - 1, chopped
Salt - to taste
Ginger - 1/2 inch piece, chopped
Water - 1 cup
Chat masala - a pinch to garnish ( optional )

KARELA / KARATE JUICE..

HOW TO MAKE IT:

Blend bittergourd, salt, ginger and water to a smooth texture.

Strain through the muslin cloth.

Pour in a Juice glass and garnish with chat masala.

Serve chilled.

CAPSICUM STIR FRY

2013-03-13T19:39:00.002+05:30

WHAT YOU NEED:

Capsicums - 2 big
Onion - 1 big
Green chilli - 1
Sesame seeds - 1 tsp
Salt - to taste
Ghee - 2 tsp

CAPSI STIR FRY

HOT TO MAKE:

Wash capsicum and cut in big pieces.
Cut onion in big pieces too.
Slit green chilli.

Heat ghee in kadahi and splutter sesame seeds.
Add green chilli and saute.
Now add onion and stir fry till it just changes the color.
Add capsicum and salt, stir.
Do not overcook. Let them crunchy.

Serve Capsi stir-fry as a side dish.

VEG BIRYANI - 2

2013-03-10T21:52:00.000+05:30

This recipe was published in a local daily City Journal, a few days ago by Ms. Saramma Luios. In her recipe she added only mushrooms, but I did not have stock at home so I just added vegetables. The reading really made me my mouth water. I was just waiting for the right time to try this biryani. I had prepared this last week and it came out so well and every one in my family loved this unique aroma of the coconut milk. I too loved it.... Why dont you try...?

VEG BIRYANI

WHAT YOU NEED:

Basmati rice - 2 cups
Onions - 3, sliced finely
Vegetables - 2 cups ( beans, carrots, cauliflower, peas etc..)
Ginger - garlic paste - 1 tbsp
Curd - 1 small cup
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Bay leaves - 2
Clove - 4
Cardamom - 2
Cinnamon - 1/2 inch
Star anise - 1 (broken into pieces)
Coconut milk - 4 cups
Coriander leaves, chopped finely - 2 tbsp
Ghee - 3 tbsp
Oil to fry onions
Salt to taste

COOKED IN COCONUT MILK GIVES UNIQUE AROMA...

HOW TO MAKE:

Wash and soak rice for 15 to 30 minute and drain.
Deep fry sliced onion in a oil till dark brown and keep aside.
Now fry drained rice along with cardamom, bay leaves, cloves, cinnamon and star arise in 2 tbsp ghee for 5 minutes on a moderate heat.
In another kadahi, heat remaining ghee and fry vegges.
When they are tender add ginger garlic paste and stir fry.
Add turmeric powder, corinader powder, chilli powder, garam masla powder and combine well.
Add curd and 1/4th of the fried onions.
Then add fried rice, salt and mix well.
Now pour coconut milk and stir.
When it comes to a boil reduce the heat and cook till done.
When all the water is absorbed, remove from the heat.
Garnish with remaining fried onions and chopped coriander leaves.

Serve hot with Tomato onion raita and pickle.

BILIMBI /BIMBUL PICKLE, KODIYAL STYLE

2013-03-08T15:18:00.005+05:30

I got this recipe from my dear sister Rajashree Pai, a typical Mangalorean!

BILIMBI PICKLE

WHAT YOU NEED:

Bilimbis / Bimbul - about 30, medium size
Red chilly - 1 1/2 handfuls ( I hve put 2 handfuls and the pickle has become too spicy. My husband likes this way, so made it more spicy)
Mustard seeds -1 small handful
Asafoetida - kabuli chana size
Salt - to taste ( I added common salt to it and my meaurement is a small handfull)
Turmeric powder - 1/2 tsp

BIMBULA NONCHE..

HOW TO MAKE:

Wash bilimbis and wipe them with clean cloth and keep aside.
Dry roast mustard seeds, asafoetida and turmeric powder one after another.
Heat 1/4 cup water and crystal salt together and melt it.
Allow it to cool.

Now grind red chilli. mustard seeds, asafoetida, turmeric powder along with salt water to a fine paste.

Cut bilimbis in round shape and mix them in ground paste.

Serve Bilimbi pickle with Rice, Rice porridge, Dosa or Idli.

LEMON SQUASH

2013-02-27T22:39:00.003+05:30

Here we have already started getting the summer effect. To beat the scorching summer heat here is the summer cold drink, lemon juice.

LEMON SQUASH

WHAT YOU NEED:

Lemon juice - 1 part
Water - 1 part
Salt - to taste
Sugar - 3 1/2 parts
Potassium metabisulphate (KMS) - 3/4 tsp (preservative)

READY TO DRINK...

HOW TO MAKE:

Put water and sugar in a vessel and heat.
Keep stirring till it boils and sugar is completely dissolved.
Allow it to cool.
Strain the sugar syrup through a muslin cloth to remove the dirt.
Now add lemon juice, salt and potassium bisulphate, mix well.

Store in the bottle and keep in the fridge.

Serve Lemon juice chilled in glasses, take 1 part of the lemon squash and add 3 parts of water.

BILIMBI / BIMBUL CHUTNEY

2013-02-27T15:34:00.004+05:30

BILIMBI CHUTNEY

WHAT YOU NEED :

Fresh bilimbis/ bimbuls - 10
Garlic - 5 cloves
Coconut gratings - 2 tbsp
Asafoetida - a small piece
Red chilli - 4-5
Salt to taste

BIMBUL CHUTNEY

HOW TO MAKE :

Grind all the above to a fine paste.
Add little water to make chutney consistency.

Serve as a side dish.

CORN SOUP -2

2013-02-12T15:19:00.000+05:30

CORN SOUP

WHAT YOU NEED:

Corn - 1 small cup, boiled
Carrot - 1 small
Onion - 1 small
Salt - to taste
Pepper powder - to taste
Corn starch or maida - 2 tsp
Water - 3 cups
Fresh cream for garnishing

EASY N QUICK PREPARATION... CORN SOUP...

HOW TO MAKE:

Take a 1 tbsp boiled corn and make a paste .

In a soup vessel put corn, corn paste and water. Keep on the flame.
Allow it to boil, reduce the flame.
Now with the kitchen scraper, scrape carrot lengthwise directly in the vessel.
Also scrape onion directly in the vessel.
Cook till they are tender.
Add corn starch or maida paste in the soup and stir well.
Add salt and pepper powder. Stir well.
Remove from the flame.
Pour soup in soup bowls, garnish with fresh, slightly beaten cream and serve.

CORN TIKKI

2013-02-12T14:59:00.001+05:30

CORN TIKKIS

WHAT YOU NEED:

Potatoes - 2, boiled and mashed
Corn - 1 cup, boiled
Green chilly - 3-4
Ginger - 1/2" piece
Onion - 1
Salt - to taste
Coriander leaves - 1 handful, chopped finely
Mint leaves - 1 handful, chopped finely

IN THE PROCESS OF SHALLOW FRYING...

A TASTY EVENING SNACK....SUPER WITH A HOT MUG OF COFFEE!!

HOW TO MAKE:

Grind green chilly, ginger, chopped onion and salt to a coarse paste.

Now in a mixing bowl mix mashed potatoes, slightly crushed corns, ground paste.
Add chopped coriander and mint leaves to the mixture and combine well.

Make small balls out of the mixture, flatten them and shallow fry on both sides till they are cooked and crisp.
Remove them on tissue papers to remove extra oil.

Serve Corn pattis with tomato sauce.

POTATO BONDA / BATATE AMBODO

2013-02-08T14:34:00.001+05:30

WHAT YOU NEED:

Potatoes, boiled - 6
Green chillies - 3-5
Curry leaves - 2 sprigs
Udad dal - 3 tsp
Salt - to taste
Ginger - 1inch piece
Lemon juice - 2 tsp

For the batter:

Besan / Bengal gram flour - 6 tbsp
Red chilly powder - to taste
Asafoetida - a little
Salt - to taste

HOW TO MAKE:

Mash the boiled potatoes.
Fry Udad dal in a little oil till brown and keep aside.
Grind green chilly, ginger, salt, curry leaves together coarsely.
Now mix boiled potatoes and ground paste.
Add lemon juice and mix thoroughly.
Make small balls from the mixture and keep aside.

In a mixing bowl put salt, red chilliy powder, asafoetida and little water. Mix well with your fingers.
Add bengal gram flour and mix well.
Add little water to it and make a thick batter.

Now dip the potato balls in the besan batter, let cover all the sides.
Deep fry them in small batches till crisp and golden color.

Serve Batate ambodo with Tomato sauce.

CABBAGE CHUTNEY

2013-02-01T14:11:00.001+05:30

I learned this new dish from one of the Food groups on Facebook. I found it very interesting, easy to prepare, a tasty side dish and I thought of sharing this recipe to my friends and my followers here.
The recipe goes like this..

CABBAGE CHUTNEY

WHAT YOU NEED:

Cabbage, chopped - 1 cup
Coconut, grated - 1 handful
Red chilly - 4
Mustard seeds - 1/2 + 1/2 tsp
Udad dal - 1 tsp
Chana dal - 1 tsp
Curry leaves - 2 sprig
Tamarind - a small piece
Salt - to taste

CABBAGE CHUTNEY, A TASTY SIDE DISH... YUMMMM

HOW TO MAKE :

Take 2 tsp oil in kadahi and heat.
Add 1/2 tsp mustard seeds, when it stars spluttering add udad dal, chana dal, red chillys and 1 sprig curry leaves and fry.
Now add chopped cabbage and fry for few more minutes.
Now grind this along with coconut, salt and tamarind. Add little water if needed.

Heat a little oil in a small pan, splutter 1/2 tsp mustard, add curry leaves.
Pour this seasoning on the top of chutney.

Serve Cabbage chutney as a side dish.

PHOVA USLI

2013-01-30T15:28:00.000+05:30

A Konkani recipe, fast and quick to prepare. Normally thick Phova is used for Phova usli. I do prepare with both the varieties, thick or thin. But you should be careful while preparing with thin variety, because the water absorbs quickly. In this case, as you put water in phova, it becomes too soggy. You must soak thick phova in water for few minutes, but for thin phova you have to just sprinkle water over it.

PHOVA USLI

Here is the recipe...

WHAT YOU NEED:

Phova - 3 cups
Coconut. grated - 2 cups
Red chilly 5-6
Green chilly- 3
Mustard seeds - 1 tsp
Curry leaves - 4-5 sprigs
Salt - to taste

PHOVA USLI...

HOW TO MAKE:

Wash and soak the Phova for just a few minutes.
Drain out the water completely and keep aside. See that the phova is wet and soft.
Mix salt in coconut gratings and keep aside.

Now heat kadahi with 3-4 tbsp oil.
Splutter mustard seeds, then add red chilly, slit green chilly and curry leaves.
Now add drained phova and stir nicely so that the seasoning will coat the phova evenly.
Add coconut mixture and stir well again.

Serve Phova usli for Breakfast.

TOMATO STIR FRY

2013-01-29T14:18:00.000+05:30

A very quick and easy preparation....

TOMATO STIR FRY

WHAT YOU NEED:

Tomatoes - 6
Onion - 1
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Sambar powder - 1 tsp ( heaped )( Plz check sambar powder recipe here)
Salt - to taste

SPICY, SWEET N LITTLE SOUR TOMATO STIR FRY....

HOW TO MAKE:

Wash Tomatoes and cut in quarters.
Chop Onion.

Heat kadhahi with 3-4 tsp oil.
Splutter mustard seeds, then splutter jeera.
Add curry leaves and onion. Stir for few minutes.
Add tomatoes and stir well
Now add sambar powder and salt. Stir.
Reduce the flame and cook till done.

Serve Tomato stir fry as a side dish.

GREEN AMARANTHUS / BHAJJI AMBODO

2013-01-28T14:28:00.000+05:30

WHAT YOU NEED:

Raw rice - 1/2 cup
Tur dal - 1 handful
Dry red chilly - 9
Green amaranthus Leaves - 1 big handful
Onion - 1 small
Salt - to taste

HOW TO MAKE:

Soak rice and dal in enough water for one hour. Drain.

Grind rice, dal. red chillys and salt together with very little water. Transfer masala in to a mixing bowl.

Wash green leaves and chop them finely.
Chop onion too.

Mix green leaves and onion well with the masala.

Heat kadhahi with enough oil.
When hot take a small part of the mixture, make a ball and flatten and put directly in a hot oil.
Fry such 6-7 ambodos at a time
Fry them on a moderate heat till they are well cooked and crisp.

Serve Amaranthus ambodo as a side dish.

BLACK SEEDLESS GRAPE JUICE

2013-01-26T21:47:00.004+05:30

BLACK SEEDLESS GRAPE JUICE

WHAT YOU NEED:

Black seedless grapes - 1 cups
Sugar to taste
Water - 4-5 cups

REFRESHING GRAPE JUICE!

HOW TO MAKE :

Blend grapes and sugar with little water.

Add water to make 4-5 cups juice.

Serve chilled.

CUCUMBER AVIYAL

2013-01-26T21:39:00.003+05:30

Aviyal is a very popular dish from Kerala State. This is one of the items in the Menu in Kerala's feast, may it be a wedding, religious festival, birthday feast or any feast. Aviyal is made of many vegetables like Yam, green banana, chinese potatoes, beans, long beans etc... If you go at weddings and you are served this delicious curry then you can find in it all the veggies which grow on the earth !!!
Today I prepared it with different veges with same masala.

CUCUMBER AVIYAL... IT IS DIFFERENT !!!

WHAT YOU NEED :
Cucumber or Kakdi, well grown - 1
Snake gourd - 1 small
Vaali / Basale - 1 long stem
Coconut, grated - 2 handfulls
Cumin seeds - 2 tsp
Turmeric powder - a pinch
Green chillies - 3
Curd - 1 tbsp or tamarind - a small piece.
Salt - to taste
Curry leaves - 1 sprig

HOW TO MAKE:

Wash cucumber and snake gourd and cut in big pieces.
Cut vaali/ basale 3" long pieces.

Grind coconut, green chillys, tamarind, 1 tsp cumin seeds and turmeric powder to a rough masala.

Now cook veggies in a vessel with enough water till tender.
Add masala and bring to boil.
Add salt and mix well.
Now add curd and mix well ( if the tamarind is not added).

Heat a small pan with a tsp of coconut oil.
Sputter 1 tsp jeera, add curry leaves.
Pour this seasoning on the Cucumber aviyal.

Serve hot with rice.

SWEET POTATO STIR FRY / KANANGA UPKARI

2013-01-26T21:19:00.000+05:30

Always my first preference is Potato masala with Pooris. Here my mother-in-law used to prepare Kananga upkari now and then. Initially I did not like it but gradually I started liking Kananga upkari. Today I prepared Poori and Sweet Potato stir fry for Breakfast.

SWEET POTATO STIR FRY

WHAT YOU NEED:

Sweet potatoes - 2 medium

Red chillies - 2 (broken in to pieces)

Green chillies - 2 (slit)

Grated coconut - 2 tbsp

Jaggery - 2 cubes or to taste

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Salt - to taste

KANANGA UPKARI, A NICE COMBO WITH POORIS...

HOW TO MAKE :

First wash sweet potatoes and cut in small cubes.

Heat kadahi with 1 tsp oil.

Splutter mustard seeds, add red chillies, curry leaves and green chillies.

Add sweet potatoes, coconut gratings, jaggery, salt and water.

Allow it to cook till it is cooked and gravy should be thick.

Serve Kananga upkari with Pooris.

UBBATI / OBBATTU

2013-01-21T22:28:00.000+05:30

Today is our pet Betsy's birthday. So I made ubbati in the name of her.

UBBATI AND GHEE

WHAT YOU NEED:

Chana dal - 1 cup
Sugar - 1 cup
Cardamom powder - 1 tsp

Maida - 1 1/4 cup
Yellow color -2 drops
Oil - 3-4 tbsp

THE BALLS PREPARED FROM MAIDA AND DAL...

SHOWN HOW TO MAKE UBBATIS....

HOW TO MAKE :

In a mixing bowl put little water and yellow color.
Add maida and mix well.
Add water to make a chappati dough. Knead well.
Add oil, knead again to make a smooth and rubber like dough.
Keep covered for at least 2 hours.

Wash chana dal with just enough water and pressure cook for 15 minutes.
If there is any water drain it.
Make a paste in a mixer.

Transfer dal paste in a kadahi, add sugar and keep on the flame.
Keep stirring continuously till the paste becomes thick.
Add cardamom powder, mix well.
Allow it to cool.

READY TO EAT .....

Now divide the maida dough in to 30 balls.
Also divide chana dal dough in to 30 balls.

Roll maida balls in to small puris, then stuff dal ball in to each puris and cover them
Now roll the puris again to form a little bigger size ubbatis.

Heat dosa tava, dry fry each ubbati well on both sides.

Serve Ubbatis with ghee.

COLOCASIA CURRY /ALVA MANDE HUMMAN 2

2013-01-21T14:53:00.000+05:30

A Konkani preparation.

COLOCASIA CURRY / ALVA MANDE HUMMAN

WHAT YOU NEED:

Colocasia bulbs - 15-20 small (if it is the long variety you can reduce the numbers)
Red chilly - 8-9 ( roasted in a little oil)
Tamarind - size of a gooseberry
Asafoetida - size of a pea
Coconut, grated - 2 big handfuls
Salt - to taste
Coconut oil - 1 tsp

HERE I USED THE LONG VARIETY...

HERE I HAD USED THE SMALL ROUND VARIETY...

HOW TO MAKE :

Pressure cook Colocasia bulbs for 15 minutes. When cool remove the skins.
Grind red chilly, grated coconut, tamarind and asafoetida to a fine masala.

In a vessel put colocasia bulbs and masala. Mix well and required water to make gravy.
Keep on the flame and allow it to boil.
Add salt, mix well. Let it boil for few more minutes.

Pour a tsp coconut oil on the curry.

Serve hot with steaming rice.