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batata phovu

poha with potato

poha is flattened rice and is called phovu in konkani. There are different kinds of phovu and also different dishes are made with them. phovu is very popular in konkani households. This one is a popular breakfast item. It is prepared using only the basic ingredients like potato, onions, coconut and green chillies. It is a very filling breakfast item/evening snack.

phovu

Ingredients

  • poha – 1 cup
  • onion – 1 small
  • potato – 1 small – cut into tiny pieces
  • green chillies – 3 to 4
  • curry leaves – 6 to 7
  • grated coconut – 2 tablespoons
  • turmeric powder – a pinch
  • salt to taste
  • Lemon juice – (to taste)

Method

  • Wash and soak the poha in water for 5 minutes. Squeeze the water out of the poha and set it aside.
  • Heat some oil in a kadai and add the onions, green chillies and curry leaves. Fry till the onion turns translucent.
  • Add turmeric powder and the potato pieces. Add salt and cook on a very low flame till the potato becomes soft.
  • Finally add the poha, grated coconut and mix evenly.
  • Add some lemon juice to taste

Preparation time: 20 minutes

Posted 17 November 2008, 16:36 by Nayanatara Pai · Comment

puri ani pataL bhajji

puri and bhajji

There is nothing special about puris. But this pataL(means watery) bhajji is a speciality of Honavar, Kumta and nearby places. It has the simplest of ingredients, highlighting the basic taste of potatoes and also gets ready in a jiffy :)

puri

Ingredients

  • Potatoes – 2 medium sized potatoes
  • Grated coconut – 2 tablespoons
  • Green chillies – 4
  • A sprig of curry leaves
  • Mustard – 1 teaspoon
  • Salt to taste
  • Oil for tempering

Method

  • Boil and peel the potatoes and set aside.
  • Mash the potatoes and add the grated coconut, salt and water.
  • In a kadai, heat some oil and add the mustard. Once the mustard stops sputtering, add the green chillies and curry leaves and finally add the potato/coconut mixture.
  • Boil well and simmer for a few minutes.

Preparation time: 20 minutes

Posted 6 January 2008, 10:05 by Nayanatara Pai · Comment

poLo ani bhajji

dosa with curry

Dosas are the most common breakfast items in konkani households. But it doesnt get boring as there are a lot of varieties of dosas to choose from. One such dosa is this ‘Urid maida polo’. I havent eaten this dosa in any other place or hotels apart from konkani households. It can be served with coconut chutney (again there are different chutney variations). But I like this particular potato and onion curry with this dosa.

polo

Urid maida poLo

One advantage of this dosa is that it doesnt require fermentation and can be made instantly.

Ingredients

  • Urid daal – 1 cup
  • Maida flour (all purpose flour) – 4 cups
  • Salt to taste

Method

  • Soak the urid daal in water for one hour (even 30 mins would suffice) and grind it to a smooth batter. You can prepare upto this stage the previous evening and then refrigerate this batter. Or you can also make this batter in the morning.
  • Now in a separate vessel mix the maida with cold water and make a thin paste. Add some salt. Mix it thoroughly to remove any lumps. Do not add a lot of water.
  • Finally mix the maida and the urid batter and make thin dosas out of it.

Preparation time: 1 hour

baTaTa ani kaandya bhajji

It means potato and onion curry.

Ingredients

  • Potato cut into small pieces – 2 medium sizedhe
  • Onion cut into small pieces – 4 (or 5) medium sized
  • Grated coconut – 1 cup
  • Red chillies – 4
  • Cloves – 8 to 10
  • Black Pepper (whole)- half teaspoon
  • Coriander/dhania seeds – 1.5 teaspoons
  • Tamarind – a small piece
  • Salt to taste

Method

  • In a vessel mix the potato and onion pieces, add some salt and water and cook it well till the vegetables are soft.
  • In a kadai take a little oil and fry the cloves, pepper, coriander and red chillies one by one in that order on a small flame.
  • Grind these masala items with coconut and tamarind to a smooth mixture to match the consistency of a chutney.
  • Add this chutney to the boiled potato/onion mixture, add salt to taste and let it boil well. Simmer for a few minutes and the bhajji is ready.

Preparation time: 30 minutes

Serve the bhajji with piping hot dosas. This bhajji can also be had with other kinds of dosas, idlis, bread etc.

Posted 4 January 2008, 05:56 by Nayanatara Pai · Comment

appe

appe / paddu

Appe (paDDu in Kannada) is a very popular south indian breakfast item. The basic ingredient is rice and the proportion of other ingredients varies. I have written my MIL’s recipe here. A special tava is available to make this appe. The best one is the traditional cast-iron thick, black and heavy tava. (the one I have shown in the picture). Care should be taken to grease the tava properly or the paDDus are going to stick to the tava.

paddu1

paddu2

Ingredients

  • Rice – 2 cups
  • Urad daal – half cup
  • Channa daal – half cup
  • Oil
  • Salt to taste

Method

  • Soak the rice and daals for a couple of hours and grind to a smooth batter (little thicker than dosa batter)
  • Add salt and let the batter stand overnight.
  • In the morning make paDDus out of it. Fry on medium or low flame and use oil generously, otherwise the paDDus will be sticking to the tava.

Serve hot with coconut chutney

Preparation time: 20 minutes
Cooking time: 10 minutes

Tips

You can also add ginger, green chillies and coriander leaves to the batter just before making the paDDus to make it tastier and more colourful.

Posted 10 November 2007, 03:48 by Nayanatara Pai · Comment [1]

shevai

rice noodles

Shevai is a very popular dish among konkanis. It is also made in a lot of other communities. The basic ingredients will be the same, however the proportions vary. Since preparing this shevai is a time-consuming process, it is considered as a treat when prepared. At home we normally prepare this for breakfast in a large quantity and hence have it for lunch as well :) A special shevai-press is available just to make this shevai. However it can also be made with the normal chakli-press. But it requires a little more effort.

sevai

Ingredients

  • Rice – 3 cups
  • Boiled rice (Red/White) – 1 cup
  • Grated coconut – 1.5 cups
  • Salt to taste

Method

  • Soak the rice (both the types) for about 4 hours
  • Now grind the rice with the grated coconut to a smooth paste (like dosa batter)
  • Steam this batter in little moulds like idlis. Infact, it can be cooked exactly like idlis.
  • Now grease the shevai-press and press the shevai when the batter is hot. If the batter gets cold, it becomes very hard to press.

This shevai is usually eaten with chutney or mango pickles. In this case, coconut oil is added to the shevai. If you have a sweet-tooth, shevai can also be had with goDa – rossu.

For the Rossu,

Ingredients

  • Coconut – 1
  • Jaggery
  • Cardamom powder

Method

Make coconut milk with the cocnout by grinding it several times and straining. Add jaggery to taste and cardamom powder.

Preparation time: 30 minutes

Posted 21 August 2007, 10:17 by Nayanatara Pai · Comment [2]

soyi poLo

dosa with coconut

soyi in Konkani means coconut grating. This is a very easy-to-make dosa and is usually made if the coconut is a little tender. However it can be made with the regular coconut also. Traditionally it is eaten with ‘paataL goDa’ ie liquid jaggery. But I like it with chutney.

Ingredients

  • Rice – 2 cups
  • Coconut grating – 1 cup
  • Salt to taste

Method

  • Soak rice overnight.
  • Grind with coconut and enough water in the morning, add salt to taste.
  • Prepare dosas with this batter and serve hot with chutney/jaggery.

Preparation time: 30 minutes

Posted 26 March 2007, 11:42 by Nayanatara Pai · Comment [1]

idli vada sambhar chutney

idli vada

This sunday my MIL and I made an elaborate-Sunday-breakfast :) comprising
of idli, vada, sambhar and chutney… and ofcourse tea.Earlier, I was never fond of
idlis made at home because they would somehow come out very hard and tasteless.
But I particularly like the idlis made by my MIL… they are very soft, fluffy and yummy.
So I thought of sharing this recipe with other idli-newbies

idli

Many people use Idli rava (rice sooji) for making idlis. But in this
method rice is used directly.

Ingredients

  • Urad dal – 3/4th cup
  • Rice – 2 cups
  • Poha/puffed rice – 1/4th cup
  • A pinch of salt
  • Baking soda

Method

  • Soak rice and daal in separate containers for 4-5 hours (preferably previous afternoon)
  • Just 15 minutes before grinding, soak poha.
  • Grind the urad daal to a very smooth batter (Do not add too much water, just add as much as needed).Set this aside.
  • Now grind the rice and poha. Again dont add more water. Grind this till you get a very fine rava-like consistency of the rice in the batter.
  • Now mix the 2 batters, add some salt and keep the batter overnight in a warm place.(Take care to use a big container here as the volume of the batter increases after fermentation)
  • In the morning add a little baking soda 15 mins before cooking.
  • Grease the idli-stand with a little oil and steam the idlis for about 15 minutes. Open the idli cooker after 5-10 mins and the idlis are ready !!!

    Preparation time: 30 minutes + Leave overnight
    Cooking time: 20 minutes

    vada

    Idli seems somewhat incomplete without the thoot-vada (vada with hole)
    and so here is the recipe.

    Ingredients

  • Urad dal – 1 cup
  • Green chillies – 2
  • Ginger – half an inch
  • Pepper – 4 to 5 grains
  • Small and thin slices of coconut – about 10
  • Salt
  • Baking soda
  • Oil for frying

Method

  • Soak urad daal for 2 hours and grind it to a very smooth and thick batter. Add water just enough for the mixer.
  • Grind ginger, chillies and pepper to a coarse mixture and add it to the batter.
  • Also add the coconut pieces,salt to taste and a little baking soda.
  • Take some of this batter on your left palm and make a small hole in the centre and carefully place it in the kadai with hot oil.
  • Deep fry on a low flame till a reddish brown colour is reached.

Preparation time: 20 minutes
Cooking time: 5 minutes

sambhar

I use bisibele-bhat powder for making this particular sambhar. However any of the regular/homemade sambhar powder
can be used for the purpose

Ingredients

  • Toor dal – 1 cup
  • Onion – 1
  • Tomatoes – 2
  • Bisibele-bhat powder/sambhar powder – 3 teaspoons
  • Green chillies – 2
  • Red chillies – 2
  • Curry leaves
  • Coriander leaves
  • Mustard – 1 teaspoon
  • A pinch of hing/asafoetida
  • Oil for seasoning

Method

  • Cut tomatoes,onions and green chillies to small pieces and pressure cook with toor daal.
  • Now add sambhar powder, finely chopped coriander leaves, salt to taste and bring to boil. Simmer for a few minutes.
  • Now for seasoning heat a little oil and add mustard. After it stops sputtering, add red chillies, hing and curry leaves in

that order and pour it over the sambhar.

Time : 30 minutes

chutney

I am sure that there is no need to write about the method for making chutney. But even then I am
writing it to make the article complete.

Ingredients

  • grated coconut – 1 cup
  • Green chillies – 3
  • Tamarind –
  • Red chillies – 2
  • Curry leaves
  • Mustard – 1 teaspoon
  • Oil for seasoning

Method

  • Fry green chillies with a little oil.
  • Grind coconut,green chillies, a little tamarind and salt with the required amount of water.
  • For seasoning heat a little oil and add mustard. After it stops sputtering, add red chillies and curry leaves in that order

and pour it over the sambhar.

Time : 10 minutes

Posted 9 October 2006, 11:14 by Nayanatara Pai · Comment [1]

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