Baked Frittata - An Italian Omelette

In my home, breakfast dishes are often enjoyed as part of quiet, sombre twilight meals instead of rushed and busy mornings. Over the weekend, we stocked up lot of fresh produce, milk and eggs as a precautionary measure to tackle any  unforseen situation of food shortage. The panic caused by the travel advisory issued to public, resulted in my local grocery running out of bread, 2% milk and white meats of all kinds. Last time I witnessed this scene of panic induced shopping during Hurricane Irene in 2011. Both of us were excited about Nemo (in a fun and anticipatory way) because it had been a while since we had witnessed a humongous pile of fresh powder. While I prepped the grocery, lugged home extra supplies of emergency items, the husband took charge of the dinner and the eggy aroma of warm and spicy, oven cooked Frittata welcomed me home. When it comes to our cooking style, I prefer to go with measurements for any recipe; his interpretation of a recipe is oh-its-easy-put-this-and-that-together-and-bake kind of a thing. Either ways, I was glad to be entertained (than to be entertaining) and was very happy with the way the Frittata turned out. The husband finds its easier to use the oven and prefers baking his lunch or dinner with quick roasted and seasoned meats and vegetables while I reach out to the warm stove for my long-winding traditional Konkani and Indian recipes.

Frittata is an Italian Omelette cooked with eggs, vegetables, meat and cheese. The ingredients are bunged in a cast iron pan and slow cooked on gas stove if one follows the traditional route. For this Frittata, we used spicy Chicken sausages which packs a punch and satisfies the need for spicy and hot flavor in our food without strong, overpowering heat. We used Habanero and Green Chilli flavored sausage, which is the spiciest among all available at our local store. This is the kind of dish where you can put everything together and continue with rest of your chores and then come back to say "hello" to your dinner all done and ready for a chow. How easy can it get? The dish used to cook the Frittata was my non-stick round 8" cake pan. Once cooked, make wedges and serve with buttered and toasted bread.

~ Baked Frittata ~
An Italian Omelette
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
Eggs - 4
Spicy Chicken Sausage - Habanero and Green Chilli (sliced into roundels) - 2
Onions (finely chopped) - 3/4 cup
Mushrooms (sliced into thick chunks) - 3/4 cup
Green Chillies (seeds removed, finely chopped) - 1
Coarse Black Pepper powder - 1/2 tsp
Cheese (grated) [optional] - 4 tbsp
Paprika - 1/2 tsp
Olive Oil
Salt

For Garnish -
Cilantro or Flat leaf Parsley - 1 tbsp

Method:

Preheat Oven at 385 F for 10 minutes. In a skillet, saute finely chopped onions in olive oil till they are soft and translucent. Lightly season with salt and pepper. Transfer to a plate and set aside. Increase the flame and saute the thick chunks of mushrooms in the same skillet. Season with salt and pepper and once the mushrooms change color and become firmer in texture, transfer to a plate. Add oil if required. Sear the sausage pieces till they have light brown spots on them. No need to season the sausage as its pre-seasoned. In a mixing bowl, lightly beat 4 eggs and season with salt, pepper powder and paprika. Add the sauted onions, mushroom chunks and seared sausage roundels. Give a good gentle stir.  Spray cooking spray on the baking dish. Transfer to the 8" round cake tin or an equivalent baking dish or casserole. 

The oven will be ready to bake now.
Bake uncovered at 385 F for 15-20 minutes. Once done, let cool for couple of minutes. Turn off the oven. Garnish with flat leaf Parsley or Cilantro. Slice into wedges and serve with toasted bread and hot sauce or ketchup.

Spicy Idli Fingers

Its sort of a ritualistic and soppy end to every episode when Anthony Bourdain, one of my favorite food and travel writer asks many of the connoisseurs and gourmands on his show, No Reservations - What is the last meal you would have if it were your last day on the earth? I laugh when I think of my impromptu response. I'll probably respond with, "Will my meal be breakfast, lunch or dinner?"

Idli-Sambhar is my favorite breakfast item of all times. A heavenly marriage of lentil cakes and lentil soup and you wonder if there is anything more delicious than this motley dish which has fed many South Indian kids since times immemorial. Growing up, Idli-Sambhar and Dosa-Chutney were a staple at my home. A hot and spicy concoction of fiery lentil broth cooked with seasonal vegetables, happily dunked over freshly steamed Idlis. 

I like to use leftover Idlis from previous day for Idli Roast and Spicy Idli Fingers. A co-worker and a friend often makes these as part of Tea time snacks for her brood. She adds all the spice powders and deep fries the fingers. I roasted the Idli fingers in my old and beaten cast iron pan which gives them a good crispy finish.

~ Spicy Idli Fingers ~
Prep Time: 10 minutes

Cook Time: 8-10 minutes

Ingredients:
Idli (sliced into fingers) - 4 Idlis ~ 12 Fingers

Spicy Oil -
Red Chilli powder - 1/3 tsp
Turmeric powder - 1/3 tsp
Crushed Black Pepper - 1/3 tsp
Salt
Canola Oil
*** Mix everything together ***

Method:
Thaw the Idlis and bring them to room temperature. Slice each Idli vertically to form three fingers which are 1/2" thick. Pour the spicy oil over the fingers and give a gentle toss. Let the spicy oil coat all the fingers. Heat the cast iron pan and spread the fingers side by side. Roast well and flip over after 3-5 minutes. Once roasted on both sides, turn off flame and serve hot with Filter Coffee.

Cucumber Idli - Kadamb (Taushe Idli)

Do not know if I have ever confessed but I love one salad vegetable a lot - Cucumbers. This all began when Ma would insist that we eat one salad item as kids (which we hated at that time). I began with Cucumbers and Baby Onions. Few times, I would use Small Baby Onions and slather them in lime juice and salt (the ones we get in South Canara). They are available in the local markets as Bundled Onions (Ghonche Piyav) and are usually sold as a cluster of 20-30 onions. We always had 2-3 of the bundles as reserve stock in my Ammama's (Grandma) pantry comprising of vegetables, lentils, pulses, spices and flours. All the grand kids would compete on who would jump higher to grab the onions from the bundle. She would tie them with Plantain threads (Vayu) and suspend them to an iron rod which was hung between the wooden beams. We had traditional wood ceiling in our grandparents home. She would stock up Chinese Cucumber (Magge) and Ash Gourd (Kuvale) in this fashion.

My Ma made Cucumber Cake in the traditional Aluminum oven with sand at the bottom during our summer vacations. The cake was baked on the gas stove on very low flame cooked for a long period of time. The cake was so big that we would never be able to finish all of it. Some of the portions went to our extended family and friends. She also occasionally makes Cucumber Dosa (Taushe Bhakri) which turns out very tasty. A special variety of Cucumber which are pale light green skinned are best for this variety of Dosa. This is usually available during monsoon season in India. Another item Ma frequently makes is Cucumber Idli. Its also known as Taushe Kadamb. I wanted to steam these Idlis at home on many occasions but the lack of essential ingredient - Turmeric leaves (Haldi Paan) held me back. This time, I had a good stock of them and used the fresh leaves for the Idli. My Ma uses dried Curry leaves stem (Shigir in Konkani) to stitch the Idli containers made from Jackfruit leaves also known as Khotto. I used our good old toothpick to stitch the leaves together. The aroma wafting in the kitchen when the Idlis are steaming is simply awesome. It takes me right back to my parents home. 

The Idli is supposed to be eaten with fresh home made butter (Loni) and is best enjoyed when eaten straight out of the steamer when its piping hot. The essence of Turmeric leaves seeps in the Idli thereby taking it a few notches higher in terms of flavor and uniqueness of this Idli. I have also tried to steam the Idlis in pressure cooker (without the whistle) and they turned out fine. Take your pick for choice of steamer. Either ways, the result should be the same. The preparation is a bit labor intensive but the taste compensates for all the hard work.

~ Taushe Idli - Kadamb ~

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 4-6 Idlis

Ingredients:

Cucumber (Grated, seeds removed) - 1 and 1/4 cup

Idli Rava - 1 and 1/4 cup

Grated Coconut (fresh or frozen) - 1/4 cup

Salt

For Steaming -

Turmeric leaves - 4

Toothpick 

For Garnish -

Home made Butter cubes

Contraption -
Idli moulds - 6

Method:

Lightly rinse the Turmeric leaves. Cut a tiny portion from the tip and the bottom of the leaf. Dab the leaves with a kitchen towel to absorb any excess moisture. Allow to dry on a mat.
Peel the cucumbers and remove the seeds. Grate it using the biggest holes on the box grater (I use a box grater which has many options for grating). Collect the cucumber water as well and do not discard it.

Once done, measure the amount of grated coconut. Add equal amount of Idli Rava. Add salt and keep it aside. The water from cucumber is absorbed by Idli Rava. Keep aside for 30 minutes. Heat water in an Idli steamer. Lightly grease the Idli moulds with Oil. Once the water in the Idli steamer is hot enough, mix the grated coconut to the previously mixed batter.
Place the leaves inside the Idli mould and pour the batter inside the mould lined with turmeric leaves. Bring the edges together and stitch it with a toothpick. Steam with the lid on for 15-20 minutes.
Check if done using a knife. Leave aside for couple of minutes and unmould by running the knife across the circumference of the mould. Serve hot with a cube of butter.

Step-by-Step Illustration -
1. Rinse the Turmeric leaves, dab the extra moisture with a towel and dry them out in a cool place.

2. Grease the Idli mould with oil, add the turmeric leaves one at time in each mould as shown.

3. Add the batter over the lined turmeric leaves and stitch the two ends of the leaf with a toothpick.
Steam for 15-20 minutes in an Idli steamer.

Bansi Rava Upma | Broken Wheat Upma (Bansi Rava Rulav)

Any self-confessed Konkani would wax eloquent on his love or hatred for the most common breakfast item - Rulav or Upma. There are different variations followed by most homes, but the conventional Rulav recipe remains the same. You can either love it hate it, but the dish is here to stay. I am a self-confessed Rulav lover. Rulav is a Konkani version of Upma and is usually made with Ghee aided seasoning and bits of Cashew Nuts. In my home, we rarely use onions and vegetables for Upma hence by default the Upma always ended up being a sweeter version.

A specific type of Rava is used for this dish which is the darling of many Konkani homes - Bansi Rava. The rava is essentially broken wheat and upon cooking renders itself to a soft, smooth and chewy sago like texture but very pleasing for the palate. The tiny broken grains proliferate in size once they come in contact with hot water and since the broken pieces cook very fast, its become a very popular go-to breakfast dish. The tiny wheat granules are made from broken wheat and is a healthy and low-calorie alternative to high-carbohydrate items. The rava can also be used to make Masala Upma, Peas Upma, etc. The dish is very portable and holds well for lunchbox as well.

I am extremely fond of this Rava and could not find a similar tasting brand in US, so the only option for me was to lug a small bag and enjoy hot Rulav in chilly winter mornings for breakfast.

~ Bansi Rava Rulav ~

Preparation time: 5 minutes

Cook time: 10 minutes

Yield: 2 servings

Ingredients:

Bansi Rava - 1/2 cup

Sugar

Salt 

Ghee

For Seasoning -

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Green Chillies (split lengthwise) - 2

Red Chilli (split into two) - 1 

Urad Dal (split) - 1/2 tsp

Chana Dal - 1/2 tsp

Asafoetida - small pinch

Cashew Nuts (chopped) - 2 tbsp

Hot water - 1:3 (for any standard measurement)

1 part of Rava with 3 parts of hot water

For Garnish -

Grated coconut - 1/4 cup

Method:

In a deep dish, lightly toast the chopped Cashew Nut  pieces in little ghee. Once lightly browned, transfer to a separate dish. In a separate vessel, bring hot water to boil, add desired amount of salt and sugar in it and stir well. 

Add a bit of Ghee in the same pan used before for toasting Cashew Nuts and season with Mustard seeds. Once they begin to pop, add curry leaves and Green chillies along with one red chilli. Give a good shake and add the rava now. Toast it well on low heat till nutty aroma oozes from the rava and the color turns a shade darker. This process takes around 2-4 minutes.

Once the rava is toasty enough, add the hot water, give a gentle stir and cover with a lid. The rava cooks very fast in less than 7 minutes. Once water's evaporated, open the lid and garnish with grated coconut. Mix well and serve warm with Sev.

Weekday Tomato Sandwich

Few weeks back, I committed myself to a resolve to write down few of Ma's signature recipes lest I forget them. For me, Ma's signature recipes evoke lot of happy emotions and pleasant thoughts. A few weeks back, I had blogged about My Ma's Mixed Vegetable Kurma which is very dear to me.

The second on the list is Weekday Tomato Sandwich. I cannot decide whether I like this Sandwich more or I am simply smitten by the tangy bites of tomatoes slathered with Chaat Masala, bits of onions and coriander leaves with an occasional spicy surprise of green chilli bits thrown in. This Sandwich was typically made on a weekday at my home. The ingredients are simple and can be put together in a snap. They need to be eaten hot, straight from the pan and turn soggy very fast hence are not ideal for lunchbox meals. I adore the taste of this yummy, crunchy Sandwich with a hot cup of filter coffee.

If you are serving the Sandwiches for kids, substitute green chillies with red chilli powder or simply omit it. For best results, use a Cast Iron pan for golden crust formation.

~ Weekday Tomato Sandwich ~
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 Sandwiches

Ingredients:
White Bread Slices - 4

For Filling -

Tomato (ripe, chopped into tiny bits) - 1 large
Onion (chopped into fine bits) - 1/3 cup
Cucumber (peeled, deseeded, chopped into bits) - 1/4 cup
Coriander leaves (finely chopped) - 1/4 cup
Green Chillies (finely chopped) [optional] - 1 tsp
Chaat Masala - 1/2 tsp
Salt
Ghee - For frying

Contraption - Cast Iron pan

Method:
Chop all the vegetables into fine bits. Add salt and Chaat Masala few minutes before preparing the sandwiches. Mix well and spoon 2 tablespoon of the filling between bread slices.

Heat a Cast Iron pan. Drizzle ghee on the sides if needed. Roast the Sandwich on both sides. Use a flat steel spatula to flip them. Cut them into 2  triangle shaped servings with a bread knife and serve hot with filter coffee.

Tamarind Rice ( Puliyogare/ Pulihara/ Puliyodhare)

Happy Ganesh Chaturthi All!

Since the Ganesh Chaturthi and Gowri Pooja came around mid-week, it was a bit crazy and hectic. The mid-week storm, gusty winds and rainy day played truant but did not dampen my spirit. I was happy to find Plantain leaves (Keli Paan), Betel Leaves (Padi Paan) at Indian stores. I found a good bunch of sweet smelling Pink Carnations and Daisies in alluring shades of burgundy, yellow and purple. The fresh flowers adorning nooks and crannies of the pooja corner, scent of floral Agarbattis certainly added a sparkle to the festive atmosphere.

Now, I am not big on sweets neither is the husband. So, I decided to make a simple dish for the festival. It also was a good opportunity to replenish my Puliyogare Gojju stock which was almost over. In India, I never made Puliyogare from scratch and relied on the small North Karnataka store in Rajajinagar near a friend's house which supplies the best Gojju in Bangalore in my opinion. I never knew that the Gojju is available as a ready mix, until my friends Mom introduced me to the store. In US, the small packet of store bought MTR Puliyogare mix seemed a bit bland and more sweet and I enjoy my food when its spicy. Surprisingly, it didn't pique my interest and that's when I decided to make my own Puliyogare Gojju mix. For the longest time, I used Coconut powder (unsweetened) but now have begun using scraped pieces of Copra which are easily available at Indian stores.

I make a small batch of this mix and it comes handy for 5-6 meals. My Ma uses Black Sesame seeds and I use White seeds since I had them handy. The black seeds enable the dark brown color for Gojju. On weekdays when I don't have the energy to cook, I turn to this Gojju for serving a nourishing meal. The good thing is both of us are big fans of Puliyogare, so more reasons to enjoy this dish. Its an extremely portable dish and is our favorite for lunch box.

~ Puliyogare ~

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

Puliyogare Masala Powder -

Copra (grated) or Coconut powder (unsweetened) - 4 tbsp

Coriander seeds - 2 tbsp

Cumin seeds - 1 tsp

White/ Black Sesame seeds - 1 tsp

Black Pepper corns - 2 tsp

Urad Dal - 1 tsp

Chana Dal - 1 tsp

Asafoetida - Just a pinch

Red Chillies (split into two) [Byadgi variety] - 8

*** Dry roast all of the above one by one and then allow to cool.

Grind to a fine powder ***

For Seasoning -

Urad Dal - 1 tsp

Chana Dal - 1 tsp

Mustard seeds - 1tsp

Curry leaves - 2 sprig

Red Chillies (split into two) [Byadgi variety] - 2-3

Coconut oil - 1/2 cup
Peanuts - 1/2 cup

Puliyogare Gojju -

Tamarind pulp (very thick) - 1 cup

Jaggery (scraped into bits) - 1/2 cup

Turmeric powder - 1/2 tsp

Red Chilli powder - 1/2 tsp

Puliyogare Masala powder

Seasoning Ingredients

Salt

Method:

To Make Puliyogare Gojju -

Microwave Peanuts for 3 minutes till they get toasty. Allow to cool till they attain a  crunchy texture. 

In a bowl, add warm water and soak the tamarind for 10 minutes. Extract the thick pulp and remove any fibre, residue from the pulp.

Heat oil and season with mustard seeds. Once the seeds splutter, add the Chana Dal, Urad Dal, Red Chillies and Curry leaves. Add the Peanuts now and saute. Be careful and step back as they splutter rapidly once added in hot oil.

Add the Tamarind pulp now, add jaggery bits. The consistency will be thick like a sauce, bring to a boil. Adjust salt, add turmeric and red chilli powder. Once its par-cooked, add the powder mix. The powder absorbs the mixture quickly and the whole mass will come together like a thick chutney. Once oil oozes out, turn off flame. Store in an air-tight non-reactive jar for future use. It has a shelf life of 1 to 1 and 1/2 month.

To Make Puliyogare -

Cook Rice of choice. Heat a pan with little coconut oil, add the rice and mix well. Add the Gojju and mix well (2 tbsp of Gojju mix for 1 cup of cooked rice with 2 tbsp of coconut oil). Add salt only if required. A perfect tasting  Puliyogare is tangy, salty and sweet. Serve warm as a meal on its own.

Note - The Tamarind affects the quality of Gojju made. I use dark variety of Tamarind (the round blob variety) which I get from India. If the Tamarind has impurities, get rid of them before use, else the impurities will seep in, spoiling the Gojju mix. Use Copra if available instead of Coconut powder.

Idli Roast

A quick no-brainer recipe and a family favorite. In my home, excess Idli is saved for Idli Roast prepared the next day for breakfast/ tiffin snacks. Sliced Idlis roasted in Ghee and a divine snack gets ready in less than 10 minutes. This snack made its way into my school and college snack box. 

I pair it with Curry Leaves Dry Chutney powder (Karbev Palley Chutney Pitti). For best results, use a Cast Iron pan for roasting. You will get a nice crust and a crispy texture.

~ Idli Roast ~
Prep Time: 2 minutes
Cook Time: 10 minutes
Yield: 6-8 Slices

Ingredients:
Idlis (sliced into thin bites) - 2
Ghee

Contraption needed - Cast Iron Pan

Method:
Heat a cast iron pan and place the slices side by side. Drizzle ghee on the sides. Flip them once the golden crust is formed and they are crispy. Turn off the flame and serve hot with Dry Chutney powder.

Idli Sambhar

My all time favorite breakfast item is Idli-Sambhar. The Idlis made by Ma are pearl white, fine edged and spongy. While in school, Ma made this for us early morning on weekdays for which she woke up at the crack of dawn. For me, Idli is a sunny bright symbol of a happy childhood and growing up years. For the longest time, I presumed making a batch of Idlis got to be the simplest thing in the world. Well in my case, the story was little different.

I began cooking many years ago and my dishes since then have been quick and simple. I like my food but do not believe in spending long hours in the kitchen unless I am exceptionally motivated. So Idli was always pushed to the bottom of my list. Coming to the US, I spent many many months testing, trying, cooking Idlis which resulted in hard, stone like Idlis. A few times I chose to give up because the effort disappointed me to a great extent. Determined to master the recipe, I took the bull by the horns and took tiny baby steps. With every attempt I changed the recipe here and there, altered the fermentation approach, sometimes the ingredients and finally made it. This is a work-in-progress post, so will update with more notes as I move ahead with the blog. I stick to my mother's recipe finally because its given me best results. I also enjoy Idli Roast, Idli Usli from leftover Idlis from the previous day. I got to confess, sometimes Idlis are made in our house just to enjoy Idli Roast. :)

We both like Idlis which are a bit coarse and non-pasty (Raval in Marathi). I grind the Urad Dal and add Idli Rava (washed). The mould I use results in about 1" thick Idlis. Idli is super healthy, steamed, nutritious food, a complete meal when paired with Sambhar and good source of protein and carbohydrates. Ma garnishes Sambhar with chopped Coriander leaves which adds a unique aroma to the broth. Try different permutations and combinations (if you live outside India and in cold terrains) and eventually you will succeed.

~ Idli Sambhar ~

Prep Time: 8-10 hours (fermentation time)

Cook Time: 20 minutes + 15 minutes (to get the steamer to a rolling boil)

Idli 

Yield - 20 Idlis

Ingredients:

Idli Rice or Idli Rava - 2 cups

Urad Dal - 1 cup

Salt

Oil
Contraption needed - Idli Steamer/ Pressure cooker and Idli Mould

Method:

Wash the Urad Dal just couple of times and soak in filtered water (atleast 8 hours soak time required). Grind the Urad Dal till you get a soft batter which is thick (do not add too much water and if possible add some of the soaked water). Wash Idli Rava in water for few times and add this to the batter. Transfer the batter to a steel deep-bottomed vessel and cover with a loose fitting lid. Throw salt on top and keep a sheet pan below the vessel to prevent any spills. Leave the pilot light of the oven on all through the fermentation process.

The next morning, the batter volume will double up. Give a good mix and set aside. Grease Idli moulds with oil and add boil water in the Idli steamer (takes around 15 minutes). Add batter to fill half of the mould and place in the steamer side by side. Cover the lid tightly and steam on medium flame for 15-20 minutes. Once time has elapsed, check with a knife. It should come put clean. Unmould using a butter knife or a sharp pairing knife. Serve with Sambhar.

Notes:

1. Do not wash the Urad Dal a lot. The starch in Dal is essential for aiding fermentation.

2. Check if its a warm day. A warm day encourages wild yeast presence in air and supports fermentation.

3. Use Gota Ural Dal (whole) for softer Idlis. Second preference would be for split Urad Dal.

4. Once batter is ready, mix it well with your hands. The warmth from the body kick starts fermentation. Do it twice during the fermentation process for speeding up the process.

5. Do not cover the lid of the batter vessel tightly. Use stainless steel vessel for storing batter.

6. Use a little quantity of soaked water for grinding Urad Dal. 

7. Unmould the Idli as soon as you transfer from the steamer.

8. If the Idli rises in volume after adding in mould, its a good sign of complete fermentation.
9. If you live in a colder region, heat up the oven a little during winter time and avoid opening the oven door frequently once you put the batter in.

Sambhar

Yield: 8-10 servings

Ingredients:

Mixed Vegetables (finely chopped) - 4 cups

[Beans, Carrot, Cauliflower, Potato, Ivy Gourd, Onion]

Boiled Toor Dal - 1 cup

Sambhar powder - 2 tbsp

Turmeric powder - 1/2 tsp

Asafoetida - 1/5 tsp

Salt

For Seasoning -

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Oil/ Ghee

For Garnish -

Coriander leaves (chopped) - 3 tbsp

Method:

Rinse and chop the vegetables. In a deep bottomed vessel, boil the vegetables with little salt, turmeric powder and hot water (2 cups). Once par cooked, add the boiled Toor Dal, Asafoetida and Sambhar powder. Add enough water as per consistency desired. Bring to a boil and simmer for 8-10 minutes till completely cooked. Turn off the flame. In a separate seasoning pan, heat few tsp. of oil/ghee, season with mustard seeds and once they splutter, add curry leaves. Pour this seasoning on the soupy curry and garnish with chopped coriander leaves. Cover with a lid and serve hot.

Poha Chutney ~ Konkani Style (Phova Chutney/ Phanna Phova)

Poha Chutney or Phova Chutney is a GSB Konkani breakfast staple made in many homes I know. It is also one of the breakfast/ tiffin items made during religious/ celebratory ceremonies like Weddings, Thread Ceremony etc. 

The chutney in question for this dish is very spicy, works well with thin beaten rice (Paatal Phovu). This is my Ma's recipe and she has been making this since we were kids. They are different variations in this recipe practiced by families based on culinary traditions followed. This recipe makes use of Sambar powder (Kolmbo Pitti) and is usually paired with Sev/ Upma or any mild tiffin item. This is a spicy dish, adjust the spice level as per choice.**

~ Phova Chutney ~

Preparation time: 5 minutes

Processing time: 10 minutes

Yield: 2 servings

Ingredients:

Beaten Rice (Poha) - 3/4 cup

Red Chillies (Byadgi) - 2

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Grated coconut (fresh) - 2 tbsp

Konkani Sambar powder (Kolmbo Pitti) - 1 tsp **

Jaggery (optional) - 1 tsp

Sugar - 1 tsp

Method:

1. Rinse the Poha with little water. Squeeze out all the water and leave aside (traditionally, this is not done, but I find the flakes going dry if not rinsed earlier, so I rinse in little water and pat dry).

2. In a small pan, heat a tsp. of oil and saute two red chillies. Allow it to crisp well, then season with mustard seeds and curry leaves. Allow all of it to crisp without burning. Turn off the flame and allow to cool.

3. In a mixing bowl, add the seasoning items and crush lightly with your hand. Add the jaggery, sambar powder and grated coconut and mix well to make a collective coarse textured chutney. This is the Chutney for the Poha.

4. Add the Poha (wet) to the chutney and mix well. If it turns dry, sprinkle little water. Serve immediately with Sev/ Upma along with Tea/ Coffee.

Note: If you don't have jaggery, increase the amount of sugar. If you like the Poha with a little dry texture, skip the Poha rinsing step.

Seasoned Wheat Noodles (Govaa Shevya Usli/ Govaa Shevayi Phanna))

Last weekend was probably one of the best one we've had in a long time. For a change, it was great to be pampered with home style Konkani food and immerse ourselves in Konkani culture, talent shows, intellectual discussions and talks on heritage and the road ahead for preservation. Past weekend saw us attending Konkani Sammelan held at Edison, NJ. We had booked the tickets few months ago and were eagerly waiting to attend the event.

The Konkani Sammelan is a flagship event for the Konkanis in North America. The event was amazing with three days of fun fare and great food. I also got to taste some dishes which I had tried years ago at my Ammama's (Grandma's) place. Couple of pictures from Konkani Foodie were added in the slide show showcased at the Sammelan. For next few months, I will be preparing few dishes inspired by the Sammelan menu. Those eager to know the menu can access it from here.

Pre-made Wheat Noodles

Konkani Foodie also got featured in the Sammelan souvenir published, with a poem written by me on Konkani obsession with food dedicated to my dear mother. In addition, I got a chance opportunity to attend Creative Writing workshop which was graced by Shobhan Bantwal, one of my favorite commercial fiction writers. In addition, they had an interview with famous Iron Chef Floyd Cardoz who also spoke in detail about his love for home cooked food, his inspiration and selected few recipes which were judged my him for various categories as part of a cooking contest held during the Sammelan. I regret that I could not send my recipes for the contest, but a busy school year has kept me away from many things I love doing. One interesting thing said by Mr. Cardoz was - Know your food first before you go and explore a different cuisine. I ruminated on that thought for quite a bit. Few other dignitaries who attended the event were TV Mohandas Pai, Amrita Rao, Shyam Benegal and Kalpana Lajmi.

One of the days for breakfast, we had Shevya Usli which is a typical Konkani breakfast item. My palate was pleased and I remembered the dish so dearly. I have given my mother a lot of heartache over this breakfast staple which I lament and I'm certainly apologetic about. As a kid, for some weird reasons, I hated this dish and Ma constantly reminds me of the trouble I caused her. Shevayi is pre-made wheat noodles and Usli is seasoning, Govu means Wheat kernels. This dish is also known as Shevayi Phanna. These days, in specialty grocery stores in India, one gets variety of these noodles (Rice, Wheat, Ragi, Rulaav are the popular varieties available) which require a soak time of 20-30 minutes and can be cooked immediately for a super quick breakfast/ supper.

This spring, the husband's Uncle and Aunty visited us for an evening spend. One of the goodies they got for us were pre-made Wheat Noodles also known as Gova Shevayi. These noodles are not the commercially available kinds but are mostly hand-made and sold. It takes a bit of effort, but the taste of these noodles are a far cry from the popular semiya/ vermicelli brands. Back from Sammelan, I used the Shevayi immediately and felt transported to India. This Usli is neither sweet nor salty and the seasoning adds the extra kick. Instead of adding salt and sugar directly, I follow my Ma's approach - Add a solution of sugar and salt mixed and sprinkle it on the Shevayi. My Ma makes this Usli on special days when she observes Fast (Upvaas) or when she wants a special Saatvik diet.

~ Shevya Usli/ Shevayi Phanna ~

Preparation time: 30 minutes

Cooking time: 10 minutes

Ingredients:

Wheat Noodles (Govaa Shevayi) - 4 cups

Salt (1/2 tsp) + Sugar (1/2 tsp) mixed in 3 tbsp. water 

Coconut Oil

For Seasoning -

Urad Dal (split) - 1 tsp

Chana Dal  - 1 tsp

Mustard seeds - 1 tsp

Green Chillies (sliced lengthwise) - 2

Curry leaves - 1 sprig

For Garnish -

Grated coconut (fresh or frozen) - 4 tbsp

Method:

1. Check the noodles if they dry enough, if they have moisture content in them, dry them in the sun till they are evenly dry.

2. Soak them in water for 20-30 minutes (regular room temperature water is fine but I soak them in hot water). Once done, they will proliferate in size and become a bit tender. Drain off the water and lightly crush them with your hands to break them gently.

3. Heat a deep dish pan and once hot enough, add coconut oil and season with mustard seeds and green chillies. Once they splutter, add curry leaves, Chana Dal and Urad Dal. Reduce the flame to medium and saute lightly for a minute till the Dal turns light brown. Add the soaked noodles now and mix well. Add the salt and sugar mixed in water now and give the noodles a good toss. Toss for 2-3 minutes till the noodles form a homogeneous mixture. Taste for spice and flavor. Turn off the flame and garnish with grated coconut.

Note - The pre-made noodles need to be stored well in a dry place away from moisture. The noodles turn bad as soon as they come in contact with moisture. Sun-dry or lightly toast in oven on low temperature for few minutes if they have absorbed moisture.

Rosematta Rice Dosa (Ukhdo Tandla Bhakri)

After contemplating for several months, I finally bought a 20 lbs. bag of Rosematta rice last year. Rosematta Rice also known as Kerala Red Rice/ Matta Rice/ Palakkadan Rice is easily available in few Indian groceries and is very nutritious as compared to its counterpart, Basmati or Sona Masoori Rice which is a part of our regular diet. Eating it frequently needs a certain acquired taste which comes with time. Since the bag is huge in quantity I wanted to be completely sure before I buy it. For so long, my Red Rice stash from India came to my rescue and it dwindled very fast. I like Soupy Red Rice (Ukhde Paej) and Cooked Red Rice (Ukhde Sheet).

Ma also made this tasty, crispy Bhakri out of Red Rice for breakfast. Do not mix this with its familiar counterpart - Akki Roti or Tandla chi Bhakri, both are different from this Bhakri. At one point as a kid, I went through a phase of only-Bhakri-for-breakfast, so much to my Ma's chagrin that she had to pull all the stops to make me eat something else. In my home, both of us like the taste of this Dosa - its soft, has the nutty taste of Rosematta rice and is very filling for breakfast. Best part the whole process is fermentation free. My Dad loves eating the Bhakri with fresh home churned butter, Loni which Ma makes everyday without fail. On few days, he also prefers honey and he promptly tells me his sugar level is low. Dad still loves the Bhakri with a dollop of butter dunked on top. Come to think of it, my late Grandma often told me that her MIL never made Chutney and the entire family had Dosa paired with Honey or Butter. A very odd combination for me but I certainly see why they like it. The diffident me stays away from butter and enjoys plain Bhakri paired with spicy Pitti Chutney powder.

~ Ukhdo Tandla Bhakri ~

Preparation time: 8-10 hours

Cooking time: 10-15 minutes

Yield: 12-15

Ingredients:

Rosematta Red Rice - 1 cup

Grated Coconut (fresh or frozen) - little less than 1/2 cup

Salt

Oil/ Ghee for frying

Contraption: Cast Iron Pan if possible

Method:

1. Wash and rinse the rice in multiple changes of water to get rid of grime and dirt. Once the water is clear enough, soak the rice in 3 times the quantity of water overnight.

2. Next day, blend the rice along with grated coconut to a stiff paste with little water which is thick and non-runny but easily spreadable. Adjust salt as required.

3. Heat a cast iron pan. Ladle a tablespoon of the batter (just to the size of a pancake) and drizzle oil/ghee on the sides. Flip them after 5 minutes and fry on the other side. Once crisp and light brown on surface, serve hot with a dollop of butter or with Pitti Chutney powder.

Note - The balance of grated coconut and rice is crucial for Dosa. If coconut is more, the dosa would be crumbly and fall apart, if coconut is less, the dosa sticks and is difficult to flip over. The shelf life of batter is only 2 days since coconut is added. Use cast iron pan for best results.

Appe (with Brown Rice)

Appe is a Konkani version of spongy dumpling which is fried in a special pan known as Appe Kaili which in simple terms implies pan for frying Appe. The contraption is also known as Aebleskiver Pan and is very handy because of the ergonomic design of the pan.

The various types of Appe are Plain Appe, Sweet Appe (Goad Appe with Jaggery) and Masala Appe (Appe with Onions and Curry leaves). In my house the preference is for the simpler version. My Ma adds pieces of Coconut (Katle Kudko), chopped Green Chillies and bits of Curry leaves. My Grandmom added a different spin to it by adding a paste of grated coconut and green chillies to the batter just before frying. This also happens to be my Dad's favorite breakfast recipe.

The kind of pan one uses for frying these is very crucial esp. because they can stick if the pan is not cured (if you are using an iron pan) and the batter if fresh from the fridge. My Ma owns an iron one which is heavy. She coats oil on it the previous night so the next day around, the surface becomes smooth. I did not know about this process being mandatory till a friend educated me about it, many years back. Since he had worked in the hotel industry, he even explained why Curing improves the life span of the iron pans.

Konkani Foodie is five year old today. Its been a journey with tiny baby steps taken and plenty of knowledge gained along the way. My passion for great tasting home cooked food continues, so does the incredible journey. No fancy cakes and desserts this time, just a simple Konkani recipe tried and tested to commemorate and celebrate the journey.

~ Appe (with Brown Rice) ~
Preparation time: 15-18 hours (includes soak and fermentation time)
Cooking time: 10 minutes for each batch

Ingredients:
Idli Rice - 1 cup
Short Grain Brown Rice - 1 cup
Urad Dal - 1 cup
Poha - 1 fistful/ 2 cups of Rice (optional) - a fistful
Soaked water - 2 cups

Special Contraption - Aebleskiver Pan

Method:
Soaking and Grinding - Wash and drain the idli rice and urad dal till the water is clear (atleast 3-4 times). Soak in with filtered water for 6-8 hours. The grain proliferate in size. Grind them to smooth paste, which is thick. Use filtered water or the soaked water while grinding. Rinse Poha in water and add it while grinding. Throw salt over the batter and set aside.
Fermentation - Transfer the batter to a stainless steel vessel with the lid on. Please the batter in the oven with the pilot light on if you live in colder regions. The total fermentation can take place between 8-12 hours. The batter will double up in volume. Mix once and store in refrigerator.
Appe making process - Heat the Aebleskiver pan and begin with a high flame. Once the pan is hot enough, turn over to a medium flame and keep it consistent. Thaw the batter before use. Pour batter in the indentation and drizzle oil on the sides. Use a special spatula (it resembles knitting needles) and flip them over once the edges turn brown and crispy. Cook for around 5 minutes and till each of the sides turn golden brown. Serve piping hot with Byadgi Chillies Chutney.

Note - Coat the pan with oil before use, this is required especially for iron pans. If using non-stick one, coat the indentations few minutes before use. Do not use plastic container while fermenting the batter. If its a sunny day, one could keep the batter in sunlight to accelerate the fermentation process. The fermentation time is higher in cold climate regions as opposed to regions with a tropical climate. The presence of yeast in air also contributes to this. Using the soaked water while grinding facilitates the fermentation process. Sometimes the batter could ferment and spill over so keep a large pan or plate below the vessel. Adding Poha is optional, either ways if the batter gets fermented well, the taste of Appe is delicious. Brown rice adds a softer texture to the Appe as compared to white rice.

Bombay Toast Sandwich

I love fixing a sandwich on quick cook days and find Bombay Toast Sandwich a perfect one. Having spent substantial amount of time in Bombay (I prefer to call it Bombay instead of Mumbai), the city has grown on me in leaps and bounds. I have fond memories of clutching my aunt's palm and clinging to her out of fear of getting smashed in the face in a jam-packed train; our umpteen visits to Chowpatty, Juhu Beach, Marine Drive and Nariman Point which were a great childhood memory and sheer bliss. Nariman Point near Victoria Terminus (VT) being a busy business centre, has tiny stalls where vendors sell their quick eats, all and this outside gigantic tall buildings employing numerous top notch executives who squirmed out during quick lunch breaks like honey bees to grab a quick bite from these tiny portable stall vendors. For a small sum of 7 rupees, we could pack a quick toast sandwich slathered with Amul butter, overstuffed with cucumber, tomato, onion and boiled potatoes drizzled with chaat masala, green chutney and tomato ketchup all grilled to perfection. After numerous trials my aunty successfully replicated the recipe and shared it with me. Now, the sandwich bhayyas are spread everywhere in busy areas around Bombay. Needless to say, the days when I miss Bombay, this sandwich takes me back to the nostalgic trips we took on sultry summer evenings.

We have an artisan bakery near my place and the baker bakes the freshest of breads of different kinds. We get French Baguette, Kaiser Rolls, Portuguese Rolls and Ciabatta as well. Of all, my favorite is Portuguese Rolls which reminds me of the Laadi Paav we get in India. Instead of using regular plain white bread, I used the humble Portuguese Roll to fix an overstuffed Toast Sandwich. I've made this sandwich several times and it instantly transports me to the Bombay I knew.

~ Bombay Toast Sandwich ~
Preparation time: 15 minutes
Cooking time: 5 minutes
Yield: 2 servings

Ingredients:
Sandwich Bread - 1
Amul Butter
Chaat Masala - 1 teaspoon
Cheese (Mozzarella) - 2 tbsp

Vegetables -
Boiled Potato - 4 slices
Capsicum (sliced) - 4 slices
Cucumber discs - 4-8
Tomato discs (optional) - 2
Onion discs - 2

Green Sandwich Chutney -
Coriander leaves - 1 cup
Mint leaves - 1/2 cup
Green Chillies - 2
Salt
*** Grind all of the above to a paste with little water ***

Method:
Add the ingredients of the chutney and grind to a smooth paste and set aside. Boil the Potatoes, slice them into discs and set aside. Get all the vegetables chopped into discs. Take a face open side of sandwich and slather liberally with butter on both the sides. Slather green chutney now on both the sides. On the base side of the bread, place cucumber discs, tomato discs, onion discs and capsicum discs. Place potato discs now and sprinkle chaat masala liberally. Add salt if desired. Cover with the other bread slice, add chunks of butter and cheese if desired. Grill on a hot griddle or Panini maker. Slice as desired and serve hot.

Note - You can use three slices of bread and make a club sandwich.

Set Dosa (Mushti Polo) - 2.0

I had earlier blogged about Set Dosa, also known as Mushti Polo in Konkani. In GSB Konkani, the traditional serving is although not done in sets of three. Set Dosa is served in Bangalore road side stand-up eateries in set of three with Potato Palya and chutney of choice. The logic for Mushti Dosa was for the prefixed quantity of Rice, a mushti of Urad Dal should be added; mushti in Konkani implies a closed fist hence the name Mushti Polo.

Recently, Mom made an easier version and was pleased as the previous Dosa recipe was modified a bit with less ingredients. I was curious to try, luckily with warm weather prevailing, fermentation problem was solved with plenty of wild yeast in the air owing to summer slowly ushering in. I loved this version and is less painstaking compared to the previous one I had posted. Do attempt only if the weather is warm enough, else you will have to try induced fermentation (with Eno salt or Soda). I am not a big fan of the induced fermentation (unless no choice), so prefer to take advantage of warm sunny days to making piping hot Dosa.

Soaking time: 10 hours (overnight soak)
Fermentation time: 8-10 hours
Cooking time: 3-5 minutes

Ingredients:
Rice (Parboiled rice + Sona Masoori) - 1:1 ratio - 2 cups
Urad Dal - 1/4 cup
Methi seeds - 1 teaspoon
Grated coconut (fresh or frozen but thawed) - 3-4 tablespoon
Salt
Oil/ Ghee

Method:
Soak Rice, Urad Dal and Methi seeds after multiple wash in filtered water. Soak for overnight time which is good 10 hours. Next day morning, when its warm and sunny, grind the batter to a smooth paste of Dosa consistency along with grated coconut. Adjust salt as per taste. Pre-heat oven to around 250 F. Once relatively cool, place the batter container for fermentation with the oven light on. After every five hours, give the batter a good beat with hands, the logic being warmth from hands transfers the heat to the dosa and is the onset for fermentation process. By evening or night, the batter should get fermented. Once done, immediately transfer to fridge and cover with a lid.
Use the batter for next day's breakfast/ lunch or dinner. Take a ladle full of batter, spread on a hot griddle. For Set Dosa, the size is that of a Surnoli, which is larger than a pancake but smaller than a regular Dosa. Drizzle oil/ ghee on all sides if desired, else if using non-stick griddle, oil can be skipped. Do not flip over the Dosa. Slowly, honey comb like structure would form on the exposed side of Dosa. Once edges are brown, serve the Dosa with chutney or Pitti chutney.

Seasoned Beaten Rice With Potato & Onion (Kanda Batat Pohe)

One of the breakfast items which is quite banal and adored so to say - Kanda Batat Pohe. Kanda = Onions, Batat = Potatoes and Pohe = Beaten Rice. Mom made this for our school lunchbox and morning breakfast. Pohe is easy to make and quick to finish dish. This is the savoury recipe for many a Maharashtrian households and a pop item if you have quick and unexpected guests at home and also if the bridegroom is visiting home to see/meet a prospective match and their family. There is another version of Pohe, which is Dadpe Pohe which is also easy. Beaten rice is washed, seasoned with salt and turmeric and covered with a lid, which is called as Dadapney in Marathi, hence Dadpey Pohe. I like both the versions and they pack a world of nutrition in them. In Kannada, they are known as Avalakki. These apart, there are many styles and varieties of Pohe. I choose Thick Poha available at Indian grocery.

For festive occasions especially in Marathi families, an offering of different types of Pohe are made to God. The festive platter made during Diwali is known as Faraal; apart from being heartily enjoyed and rejoiced by family members we made these at home and Mom sent Faraalachey Taat to be shared with our neighbours and friends. Dudh Pohe, Gul Pohe, Tikhat Pohe to name a few. Dudh Pohe is one of my favorite snack made during Diwali. One of my dear aunt, fondly called as Maushi, prepared this every year for me during Diwali. At the crack of dawn , she would give a pompous shout and plead to my Mom to have me summoned at her place to enjoy the grand Diwali brunch. Sadly, she passed away many years back but the memories are close to my heart. The popular belief drilled in us as kids was eating Pohe on Diwali morning supposedly brought good luck and prosperity for the family. So every year during Diwali, we had a Pohe overdose. :)

Preparation time: 10 minutes

Cooking time: 15 minutes

Yield: 2

Ingredients:

Beaten Rice - 1 cup

Onions (sliced) - 1 cup

Potato (thinly sliced) - 1/2 cup

Coriander leaves (finely chopped) - 1/3 cup

Grated Coconut - 2 tablespoon

Salt

Turmeric powder - 1/3 teaspoon

Red Chilli powder - 1/3 teaspoon

Lime juice - 2 tablespoon

For Seasoning -

Curry leaves - 1 sprig

Mustard seeds - 1/2 teaspoon

Asafoetida - just a pinch

Oil/Ghee

Method:

Wash the beaten rice in water for couple of times to get rid of the starch. Allow the water to drain completely. Add salt and turmeric powder and leave aside for 10 minutes.

In a separate deep dish vessel, heat few spoons of oil/ghee. Add mustard seeds, once they splutter, add curry leaves and asafoetida. Add the onions and potatoes now and allow to sweat. Add a cup of water and slow cook with a lid on. Add Turmeric powder if desired. Once both cooked, add the beaten rice and give a good gentle mix. Adjust salt if required. Once done, garnish with grated coconut, coriander leaves and a drizzle of fresh lime juice. Serve hot with Tea or Coffee.

Steamed Ripe Banana (Ukdicha Kela)

There is a particular variety of Banana which is available on perennial basis in India and in US as well. We call it Nendra Baale in Konkani. In US, its available as Ripe Yellow Plantain in the fruit section. Its a large, fleshy, long Banana variety with a blackish yellow skin and tastes amazing when consumed boiled, steamed, fried or deep fried. In Marathi, we called it Ukdiche Kela at home. It implies steam cooked Banana.

Many many decades ago, I was invited for a tea party. My best friend's mom, Chechi G served ripe plantain deep fried in Maida batter which I relished eating. This recipe is inspired from the same long forgotten flavour. Essentially, this is inspired from Kerala style of steam cooking ripe Nendra Baale variety of Banana and serving either on its own or with some garnish of choice, either grated coconut or light spice powders. I took a healthy route while treating the ripe bananas. I removed the skin and marinated them in salt and red chilli powder. Steam cooked them in little water and then sauteed in tad bit fat. We both liked it and relished the sweet and spicy flavour. The good thing was we escaped the deep-fry bit and yet enjoyed the flavour! Serves as a good breakfast/ snack item.

Happy Makar Sankranti to all those who celebrate it!

Til Gool Ghyaa Aani God God Bola!!

Preparation time: 30 minutes

Cooking time: 10 minutes

Ingredients:

Ripe Banana Yellow Plantain - 1

Red Chilli powder - 1/3 teaspoon

Salt

Ghee

Method:

Peel off the skin and chop the ripe Banana into 2" pieces. Marinate in salt and red chilli powder and keep aside for 30 minutes. Take a deep dish pan and steam cook the pieces in just enough water. Do not overcook, just cook for few minutes. Once done, transfer on a clean kitchen towel and let the water content get absorbed. Discard the water and saute them in little ghee on low flame. Keep a watchful eye as the ripe par-cooked plantain pieces cook very fast. Serve hot as a breakfast item or evening snack item.

Coconut Rice (Nucchi/ Kanee Phanna)

Coconut Rice is a very simple, coconut-rich recipe enjoyed by all in my family. Its a one pot meal and serves any meal plan and menu. In India, the rice which you get at local Kirana stores are anything ranging from long grain, short grain to short broken ones. This recipe calls for the use of the broken variety of rice (Kanee in Konkani). Mom painstakingly separated them with a Siever or Sifter (Channi) when we were kids to make this dish for us. Surprisingly, now you get them at local groceries in India as well and can be bought in bulk. This broken rice is known as Kanee in Konkani. I can't find broken rice here in Indian stores so used my stash of Sona Masoori rice for this recipe. Growing up, this was my favorite breakfast item. Its also a very portable food item for work, school or outdoor picnics.

This dish is popularly known as Nucchi or Kanee Phanna in GSB Konkani and Nucchi in Kannada. There are also variations in practice with respect to the seasoning and the variety of rice used. One can also add Peanuts (Kadale) for extra crunch, Chana Dal for enhanced texture. The entire seasoning is done with Coconut oil in the original recipe. Fenugreek seeds, the innocuous element in this recipe renders a unique aroma to the fluffy rice grains and is also soothing on the tummy. I prefer having a warm bowl of this seasoned rice with Raw Mango Pickle liqueur and a drizzle of warm Coconut oil.

~  Nucchi ~
Preparation time: 5 minutes

Cooking time: 20-30 minutes

Yield: 2 servings

Ingredients:

Broken Rice or any available variety - 1/2 cup

Grated coconut (fresh or frozen) - 1/4 cup

Peanuts (optional) - 2 tablespoon

For Seasoning -

Mustard seeds - 1/2 teaspoon

Curry leaves - 2-4

Fenugreek seeds (Methi) - 1/4 teaspoon

Urad Dal (split) - 1/2 teaspoon

Coconut oil

Green Chilli (split lengthwise) -2

Hot water - 1/4 less than 1 cup

Salt

Method:

In a deep dish non-sick pan, heat coconut oil. Once the oil is sizzling hot, temper with a seasoning of mustard seeds and curry leaves. Add split urad dal, green chilli and peanuts. Saute on low flame. Add rice (pre-washed and rinsed) now and less than double the quantity of hot water [rice:water - 1: 1 and 1/2 proportion]. Add enough salt. Mix gently and bring to boil. Simmer on low flame for 20-25 minutes or till the rice gets cooked completely. Turn off flame and fluff it with a fork. Leave aside undisturbed for 5 minutes. Then, garnish with fresh coconut. Serve warm with pickle liqueur and a drizzle of coconut oil.

Fenugreen Leaves Flatbread (Methi Paratha) & 250th Post

Methi Paratha is a healthy, nutritious snack/ lunch/ dinner item. I prefer making them in bulk and packing them off for office lunchbox. They remain intact for 2-3 days and avidly support batch cooking needs. If you are tired for the day, just pop them on the griddle for 2-3 minutes. Eat them away with cream cheese or a cheese spread of choice. They are great for kid meals and breakfast.

There is a particular version of these Parathas which you find at local Indian stores in US. I am very fond of them and this is an attempt to reproduce the same flavour. Glad they turned well and they remained fresh for 2-3 days when packed in Aluminum foil.

Turns out that this is my 250th post. Kudos to Konkani Foodie! The journey has been tough but sweet with loads of good food along the way!

Preparation time: 15 minutes

Cooking time: 30 minutes

Yield: 8-10 Parathas

Ingredients:

Fenugreek Leaves or Methi (chopped) - 1 bunch or 2 cups

Whole Wheat Flour - 3 cups

Red Chilli powder - 1 tablespoon

Cumin powder - 2 teaspoon

Coriander powder - 1 teaspoon

Amchur Powder or Mango powder - 1/2 teaspoon

Salt

Ghee (molten)

Water to knead the dough

Contraption used: Rolling pin and Base to roll the Parathas

Method:

Take the whole wheat flour in a huge mixing bowl. Make a well in the centre and add molten ghee and salt. Mix well with hands and add the spice powders one by one. Also add the chopped leaves and knead a stiff dough like Chapati. Cover with a wet muslin cloth and keep aside for 1/2 an hour.

While making Parathas, pinch a lemon sized ball of dough; roll out thin parathas to the shape of circle. Fry them on hot griddle, one by one, slather ghee while frying on both the sides. This enables the Parathas to be soft and pliable. Cover them in a foil and refrigerate them if using for the day after. Consume within 2-3 days. Preferably heat up before eating for better flavour.

Set Dosa (Mushti Polo)

Its strange how two different breakfast items eaten at different places coincide, only to be realised years later as almost similar tasting breakfast items. When I was a child, I loved eating Mushti Polo and Mom ensured she made this often because I loved it a lot. Years later I discover the same Dosa at various Sukh Sagar joints in Bangalore. In Bangalore, these Dosa's are termed as Set Dosa. Confused I recall asking my mother about this strange confusion and she informed that its the same recipe used for both, albeit the nomenclature is different and the recipe remains the same.

In Bangalore, if you frequent any Sukhsagar or Darshini joints, an order of Set Dosa would fetch you a set of 3 Dosa's nicely fried and done in Ghee, served with dollops of Chutney and Vegetable Kurma on the side. These joints are very popular with the working population and open up for public at the crack of dawn.


Mushti is a Konkani word signifying 'a closed fist'. This recipe calls for one Mushti of Urad Dal for a cup of Rice hence the name Mushti Polo. The taste is very delicious and the Dosa tastes even better with Red Chillies Coconut Chutney ~ Byadgi Mirsaangi Chutney. I prefer making the dosa in summer since the batter very rarely ferments to the perfect and optimum level required during cold winters. This time around, since it was a hot summer day, the batter fermented well and the outcome was good. The Dosa's are soft, spongy and taste best when cooked on 'one side only' and served with spicy Chutney.

Preparation time ~ 24 hours (including soaking time)
Cooking time ~ 5 minutes

Ingredients:
Urad Dal - 1/2 cup
Rice (Dosa Rice or Sona Masoori variety) - 2 cups
Fenugreek seeds - 1 teaspoon
Flattened Rice or Thick Poha - 3/4 cup
Salt - as per taste
Oil/ Ghee - For frying
Water - For batter consistency

Method:
Wash Urad Dal and Rice in ample of water till water is clear. Soak Urad Dal, Rice and Fenugreek seeds in water for 4-6 hours. Grind to a fine paste along with Flattened Rice after washing the Flattened Rice thoroughly with water. Blend to a smooth paste which is neither too thick nor thin. Do not add salt at this stage. Allow to ferment in a warm oven or a cool dry place. Upon fermentation, there would be bubbles formed on the surface area of the batter and the batter quantity would double.
Once fermented, add enough salt and adjust consistency. Heat a Dosa frying pan. Take a ladle full of batter, spread the batter evenly and slather Ghee on sides. Fry the Dosa only on one side which means one need flip the Dosa to fry on the other side. I fried on both sides since my husband prefers them crispy. Serve hot with Chutney of choice.

Chinese Cucumber Dosa or Crepes (Magge Polo/ Southekai Dosa)

Magge Polo or Southekai Dosa - A Dosa variety which is my childhood favorite, enjoyed by many owing to the occasional vegetable taste and the simplicity of the recipe. Polo in Konkani is Dosa. Chinese Cucumber or Magge as its known in Konkani is a regular vegetable in our house. I like mixing this vegetable wtih curries, dosa's et al. This recipe is followed by many a folks in my house. The batter does not require fermentation, can be made the previous day if you want to enjoy hot dosa's for morning breakfast. This Dosa can be enjoyed with a single flip, you need not fry it on both the sides. For best taste, fry it with ghee, better if its home made one and not oil. Serve with Chutney Pood or dry chutney powder liked Puddi Chutney.

Cooking time: 2-3 minutes
Preparation time: 120 minutes
Yield: Around 15-20 Dosa's

Ingredients:

Chinese Cucumber (skin peeled, de-seeded and chopped) - 3/4th cup

Rice (Sona Masoori or Dosa rice) - 3/4th cup

Grated coconut - 2 tablespoons

Salt - as per taste

Water - For consistency

Ghee - For frying

Method:

Wash and soak the rice in water for 2-3 hours. Grind the rice, grated coconut and Chinese Cucumber pieces. While adding in the blender, add the cucumber first, then the coconut and then the rice. This causes minimum damage to your blender as cucumber has high water content. Grind to a batter with salt which is of buttermilk consistency and not as thin as Neer Dosa batter. It should be in-between. Store over night in refrigerator, use the next day around or immediately as per choice. Pour a ladle full of batter on a heated dosa frying pan, slather ghee on sides. Fry only on one side till the dosa is completely cooked. Serve hot with Chutney of choice.