Sweet Konkani Pancake ~ Surnoli

One type of Konkani Dosa which I grew eating wondering how on the earth the Dosa gets such beautiful holes on it? This is one cute little Konkani Sweet Dosa or Sweet Indian Pancake which is very very soft and gets plenty of tiny perforation/ holes on it once cooked. I had no idea how it happens. Only when I grew up, I understood the fermentation process; Than I became a little sure about the nuts and bolts of this dish. Surnoli is a sweet Konkani pancake, mostly prepared in South Canara Konkani homes. It gets the peculiar name owing to the noli which means holes or perforations in Konkani language. The dosa is not as big as the conventional dosa but is spread to around 8 inches in diameter, atleast thats the way my Mom does it.

I personally love the combination of Surnoli with Mooga Ghashi. This is one combination which is always followed in my house, don't ask me why. I love the salty taste of Mooga Ghashi with Surnoli. Dad loves the Dosa with homemade butter or Loni. The final outcome of this breakfast dish is simply out of the world!

Recipe Source ~ Mom

Preparation time ~ 30 minutes

Ingredients:

Rice - 1 cup

Fenugreek seeds - 1/3 teaspoon

Poha or Flattened Rice - 1/2 cup

Buttermilk - 3/4th cup

Grated coconut - 2-3 tablespoon

Turmeric powder - 1/3 teaspoon

Jaggery (grated) - 2 tablespoon or as per taste ~ preferably molten jaggery

Water - For grinding consistency

Method:

Wash rice and poha. Soak rice along with rest of the ingredients for 6-8 hours. This dosa needs ample time for fermentation for the pretty perforation to be evident on the dosa. Hence, it needs to be fermented pretty well. Grind to a batter like consistency and allow to ferment for 6-8 hours.

Heat a griddle pan or dosa pan and pour a ladle full of Dosa batter and spread to the size of Chapathi. Once you are done with spreading, you will notice tiny perforations on the dosa. Once cooked on the sunny side, do not flip over. You will notice the other side wee bit charred and readily cooked. Serve immediately with Mooga Ghashi or Butter. Best when consumed hot from the pan.

Simple Bon Masala Vegetable Pulao

This is a very simple Pulao recipe. I wanted to blog about it for the cute pictures I had alongwith. Forgot to put off the flash, nevertheless worthy while you travel the memory lane. I was so hungry that I chose to forget clicking the final picture of my Pulao. Something which I never do otherwise. I have a fetish for locally made/produced/ invented Masala's. Any country or place or city that I travel to, I make sure I grab a small chunk of their local flavour which would be their Masala's. I think thats the closest way to connect with the food and the authenic flavour quite synonymous with the place. One of our cousins had told me about this masala named Bon Masala some time back. Bon Masala is very famous in Udupi and Mangalore especially their Chicken and Fish masala's. Their Pulao goes well if made with Jeera Rice which you get in India. This is fairly easy recipe and good for beginner's who want to try out simpler dishes in the kitchen.

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Ingredients:

Rice - 1 cup

French Beans (chopped) - 1/2 cup

Onions (chopped) - 1/2 cup

Carrot (chopped) - 1/2 cup

Cauliflower (cut into florets) - 1/2 cup

Ginger - garlic paste - 1 tablespoon

Water - 6 cups

Bon Pulao Masala - 2 teaspoon

Oil - For frying

Garam masala powder - 1 teaspoon

Salt - As per taste

Method:

Take a deep dish pan and fry the vegetables till they wilt a little. Add the rice (pre-washed multiple times to ward off starch). Fry the rice well, add salt and both the masala's. Adjust salt as desired. Cover with a lid and bring to boil. Simmer on low flame till water gets evaporated. Do not stir the Pulao too many times as this could render a soggy finish to the dish. Serve hot with pickle and Raita.

Simple Fruit Salad

A very easy dessert, something which I used to like eating as a kid. As a kid and even now, I detest eating fruits. I eat them for purely health reasons. This is a kid friendly recipe and makes a special appeal since ice-cream is loved by most of the kids and making kids eat fruits can be quite a tough task. This was my Mom's way of ensuring I got my dose of fruit nutrition albeit with a little more ice-cream.

Recipe Source ~ Mom

Preparation time ~ 15 minutes

Servings ~ 6-8

Ingredients:

Banana (chopped) - 1 cup

Chikoo (chopped) - 1 cup

Orange pulp (diced) - 1 cup

Pomegranates - 1/2 cup

Apple (chopped) - 1 cup

Cashewnuts (chopped) - 2 tablespoons

Almonds (chopped) - 2 tablespoons

Vanilla ice-cream - 1 litre pack

Method:

Mix in all the fruits and nuts, and add the ice-cream only while serving. This is a fairly simple recipe but something I wish to pen down lest I forget. Kids love this method of eating fruits. Ice-cream adds to the delight.

Turmeric Saaru (Haladi Saaru)

Simple recipe for simpler tastes and meals. Subtle flavours of Turmeric and Cumin seeds mix together to form his delicious Saaru (a soupy Konkani version which goes well with Rice).

Recipe Source ~ Mom

Preparation time ~ 20 minutes

Ingredients:

Turmeric powder - 1 teaspoon

Cumin seeds - 1 teaspoon

Grated coconut - 1 cup

Salt - As per taste

Curry leaves - 6-7

Mustard seeds - 1/2 teaspoon

Oil - For seasoning

Asafoetida (optional) - Just a pinch

Tamarind - 1 teaspoon pulp

Green Chillies - 1

Water - For curry consistency

Method:

Grind together turmeric powder, grated coconut, 1/2 teaspoon cumin seeds, tamarind and green chillies to a fine paste. Add enough water to get a good consistency. Bring this soupy consistency to a boil alongwith Asafoetida, adjust the salt as per taste. Add a seasoning of Mustard seeds, curry leaves in oil. Serve hot with Rice.

Onion Mini Dosa (Piyava Sanna Polo/ Piyava Sanna Pole)

Quite a typical Konkani dish and loved by many of them. Sanna Polo or Mini Dosa is prepared in many a South Canara Konkani houses and is one of the most tastiest things I have munched. A little spicy with lots of vegetables, its crunchy and the mini size of Dosa's are simply cute.The combination of both kinds of chillies (Byadgi + Harekala) spikes up the flavor.

In Konkani homes, the Sanna Polo is made of any seasonal vegetables available. Some use Drumstick leaves, Fenugreek leaves, Onions which are chopped, Cabbage which are chopped finely or simply a combination of any of these. The Dosa's are little spicy in taste but go well as a side dish. My personal favorite is Fenugreek leaves or Methi Sanna Polo. Mom's Sanna Polo taste is simply incomparable and one of its kind. Even my Granny's version is nice but less spicy as she adds more of Tamarind. She makes two versions - one without Toor Dal and another with Toor Dal, both taste yummy. I prepare without Toor Dal, it still taste good.

Cooking time: 10-15 minutes

Preparation time: 4 hours (includes soak time)

Ingredients:

Rice (Sona Masoori variety) - 1 cup

Grated Coconut (fresh or frozen) - 4 tbsp.

Onion (finely chopped) - 2 cups approx.

Red Chillies (Byadgi - 4 nos. + Harekala - 2 nos.) - 8
Tamarind (pulp) - 1 tsp.

Salt

Oil

Water

Method:

Soak Rice rinsed in water till clear, for at least 3-4 hours. Wash, drain and set aside. Save the drained water. Roast red chillies in few spoons of oil for couple of minutes. Turn off flame and allow to cool. Grind together coconut, red chillies and tamarind pulp. Once the mixture is ground, add rice, salt with less or no water. Add the chopped vegetables. Mix well.

On a griddle pan, pour a small ladle of this mixture and spread to form a round shape. On one Griddle, you can manage making at least 4 nos. of Dosa's. Drizzle ghee on sides. After few minutes when its cooked, flip them over and allow to cook till get a slightly charred finish. If you allow them to get charred, they become more crispy, if non-charred they taste softer.

Suggestion: Coconut makes a big difference to the Dosa. More coconut it becomes softer and less coconut makes the Dosa harder. Use your discretion and make Dosa accordingly.

Kokum/ Brinda Kadhi (Sol Kadhi with Coconut)

Something which I miss a lot in US. Words cannot explain the nostalgic association I have with Sol Kadhi. This pinkish soulful Kadhi has been the witness of many a timeless conversations, bazaar visits, nostalgic moments shared on elaborate lunches with family and friends. A favorite with my Mother and me. I wish there was some source of constant Sol Kadhi supply here in US. I can only wish ! :)

For me Sol Kadhi is an epitome of Goa, the Viva Goa spirit, the assimilating bon vivant culture of Goa, the unique diversity prevailing, easy-going and happy-go-lucky sense of self, the ability to pack a punch with tang, spice and some salt. Nothing to beat a glass of Sol Kadhi during a hot summer afternoon for a quiet lunch with family.

Some of my friends from Goa who travel abroad, carry the Kokum syrup which is already packed for long distance travel. The taste is never the same though. Best bet would be to carry Sol or Kokum as they can be used and stored for longer duration and have a good shelf life depending on the quality of Kokum and the harvest time it was reaped.

There are different styles of making this Kadhi in Goa. Some like it thin, with less coconut juice, some like it thick, with more coconut juice. Some prefer it with cumin seeds and some like it with garlic.

Preparation time ~ 20 minutes

Soak time ~ 2-3 hours

Ingredients:

Kokum shells/ Sol - 4-6

Garlic flakes - 2-3

Salt - As per taste

Green Chillies (chopped) - 2

Grated Coconut - 2 cups

Method:

Soak kokum shells in water for 2-3 hours. Grind coconut (grated) with garlic flakes. Extract the juice out of it. You could use the same ground mix to extract the juice atleast 3 times. Add this juice to the soaked kokum juice. Add salt and slit chillies. Discard the Kokum or retain if you want more sourness. I prefer retaining the shells for deep sour taste.

Kokum/ Brinda Fruit Drink (Sol Kadhi without Coconut or Footi Kadhi)

As temperatures soar in India, what is one thing you want to reach out to? A nice chilled drink. I reach out to my humble all-time satiating soulful drink - Footi Kadhi or Sol Kadhi. As a child I used to be a hard core addict to Footi Kadhi. So much so that Mom stopped making this fearing that I might develop excessive affinity towards this addictive drink. :)


Sol Kadhi is made from Kokum (as they are called in Goa) or Brinda (as they are called in Mangalore). Kokum is a dark purple colored fruit grown in abundance in Konkan region. One of our family friend owned a expansive lush green farm in Goa; we used to love hopping around in her Farm during summer eating cashewnuts, kokum, hog plums with salt. There are times when we even got beatings from Mom's for excessive indulgence. :)

When we had been to Goa last time around, my friend A had gifted us with a huge batch of Kokum. She got these from her Farm, got them sun-dried with Aaghol treatment and got them neatly packed in a huge jar for annual usage. Thanks A, will always remember you for this sweet gesture. The Kokum shells are treated with special creamy extract alongwith salt taken from the Kokum seeds called as Aaghol in Goan Konkani. The Aaghol is applied to the shells and they are sun-dried for days together till you get dark blackish purple shells ready for use. Mom uses Sol practically for most of her cooking. For all the Upkaris, Colombo's we have atleast 2-3 of them happily thrown in.

Kokum tree has multiple benefits. The leaves, roots, bark and even the fruits, seeds, shells all hold a medicinal value. All my friends from Goa drink Sol Kadhi for lunch. Its a good substitute for butter milk, considering that butter milk is not supplemented so much in the Goan diet. I picked the habit of drinking Sol Kadhi from my Goan friends. It is a good pacifer for the tummy and an excellent aid for digestive ailments.

The low-fat version which originates from Goa, is called Footi Kadhi which is simply Kokum shells thrown in with water and spiced up with Asafoetida, sugar, salt and green chillies. The next version is Sol Kadhi with Coconut milk and Garlic ground to perfection. Juice of this added to the Kadhi and partaken during lunch as a beverage. Rest of the ingredients remain the same. The coconut milk version is suitable as a supplement with rice. I prefer drinking Footi Kadhi just like that. Mom refrigerates the Kadhi to get a chilled flavour.

Preparation time ~ 10 minutes

Soaking time ~ 2-4 hours

Ingredients:

Kokum - 5-7 shells

Salt - As per taste

Sugar - As per taste

Asafoetida - 1/3 teaspoon

Green Chillies (chopped) - 2

Method:

Soak the Kokum is water for 3-4 hours alongwith salt to release color and juice. Once ready to be consumed, squeeze and drain out the Kokum. Add sugar, asafoetida and green chillies. Stir well. Serve chilled or at room temperature.

Suggestions: The Kokum which my Mom had stocked were old hence required more soaking time. If the Kokum are young and more fresh, you could soak the shells for an hour or two and consume them immediately once rest of the ingredients are added. The younger the Kokum shells, the more colorful and tastier would be the drink.