Pundi or Undi
Sunday, November 27, 2016
One of the Mangalorean breakfast dish. There are many ways to prepare it. This is one of the easy recipe my mom shared with me. The tastiest ones are prepared with para-boiled rice.
- 2 cup - Idli Rava
- 3 cup - water
- ½tsp Geera
- ½ cup Coconut (grated)
- Curry Leaves
- In a vessel, pour cold water over Idli Rava, run your hand through it. As the Rava settles down, pour out the cloudy water. Repeat the steps couple of times. Drain water completely and keep aside,
- In a think bottom vessel, add water, curry leaves, geera and salt, and bring to boil.
- Add washed Idli rava to the boiling water.
- Mix it all well for 2 minutes.
- Add grated to coconut and mix continuously until the mixed turns into thick dough.
- Turn off the heat and let it cool for few minutes.
- Meanwhile, in a pressure cooker or idili cooker add some water and place it on the stove.
- When the dough is cooled enough to handle, apply bit of oil on the palm and make big lemon sized balls, if desired, flatten it slightly and make a small hole in the center.
- Place idli stand in the cooker and place these balls in the last but above racks.
- Steam cook for 10 minutes or until it done. Note: do not place the weight on the cooker vent.
with chutney or chicken curry or any think coconut gravy curry.
Labels: breakfast, Kundapura, Lunch-box, Tiffin Variety, Vegetarian
Kundapura Chicken Ghee Roast
Friday, November 25, 2016
I got this recipe from one of my aunt. Last time I visited her house, she had made it and I could not stop licking my fingers, it was so tasty. I made sure I got the recipe before I left her house, which she was more than willing to share, Here is my Babali aunty's Chicken Ghee roast recipe.
For Masala: (grind all together into pdr)
- Chicken - ½ Kg or 1 pound
- Curds - 2 tbsp
- Turmeric pdr - ½ tsp
- Lemon Juice - 2 tsp or Tamarind paste
- Masala Pdr - 2 tsp (see below)
- Curry leaves - two stem - 15+ leaves
- Garlic - 4-5 cloves
- Ginger - 1 inch skin removed
- Ghee (Clarified butter)
- Red Long Chillies(Byadige or Kashmiri) - 10 to 15 (or according to taste)
- Coriander Seeds - 1 tbsp
- Cumin Seeds - ½ tbsp
- Cinnamon - 1 inch piece
- Cloves - 4
- Clean the chicken and drain all the water out. Cut into 1 to 1 ½ breast pieces and leave thighs as is.
- To the chicken, mix in salt, Turmeric pdr, lemon juice, masala pdr.
- Now add curds (couple of drops of red food color may be added) and mix. The bottom picture is without the food color.
- Let the mixture marinate for at least 30 minutes or over night in the refrigerator
- Pound ginger and garlic cloves - in a mortar or by laying the flat side of the knife over the ginger slam on top of the knife to crush it. Do the same with garlic cloves. Discard the garlic skin.
- Heat a thick bottom pan (Kadai), add a tablespoon of Ghee. To the warm ghee add curry leave, crushed ginger and garlic. Sauté for a minute.
- Add the marinated chicken mixture to the pan. Spread the chicken pieces over the pan. Cover and cook on medium heat.
- Every 5 minutes or so... gently stir and turn over the chicken pieces.
- Cook until most of the moisture is observed.
- Add bit more ghee (and Masala powder if more spice is needed) and gently roast the chicken over medium-low heat. Do not let it burn or stick to the pan.
- Garnish with chopped fresh coriander leaves and (optional) roasted cashew nuts
Enjoy Chicken Ghee roast as an appetizer or a side dish.
Labels: Appetizers, Chicken, Kundapura, Side-Dish
Happy Halloween! - Pumpkin Dessert
Monday, October 31, 2016
- 1 large can Pumpkin
- 1 can evaporated milk
- 3 eggs
- 1 1/2 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1 box of Yellow cake mix
- 1 1/2 stick butter
- Combine first 6 ingredients and pour into a 9x13 pan.
- Pour a bag of yellow cake mix on top.
- Melt 1 1/2 stick butter and drizzle over the top.
- Heat oven to 350' and bake for 50 min
Happy Halloween! Veggan- Pumpkin cookie
* Libby Pumpkin Mix 15 oz can
* 1 package spice cake mix
* 1/2 tsp Cinnamon powder
* 1 cup Chocolate chips (semi sweet)
Mix all together the ingredients.
Bake in 350 degree for 10 to 15 mins.
Sabbakki/Sago /Sabudana vade
Sunday, October 30, 2016
. Sabbakki/Sago - 1 cup
. Boiled Potato - 1 big sized
. Jeera/Cumin - 1 tsp
. Peanuts - 1/3 cup
. Ginger paste - 1/2 tsp
. Green Chilli - 1 finely chopped
. Lemon juice - 1 tsp
. Sugar - 1/2 tsp
. Coriander leaves - 1.5 tbsp finely chopped
. Salt - to taste
1. Rinse sago well with water and soak sago overnight or for at least 5 hrs with enough water just to immerse it well. Drain the Sago in a strainer and set aside sago in the strainer on a stand or a bowl to let rest of the water drain.
2. On a griddle, roast peanuts till the skin splutters.
3. Discard the skin and grind the peanuts to a coarse mixture. (I make extra and save the powder in a air-tight jar for next time or for Sabbakki uppittu/Sago Khichdi)
4. In a mixing bowl - add sago,peanut powder,mashed potato, jeera, ginger paste, green chilli, lime juice, sugar, coriander leaves and required salt.
5. Mix the mixture, it should form into a ball easily when pressed into one, If needed sprinkle little water if it dry or add little rice flour if the mixture is watery.
6. Press the mixture into lemon sized ball and press slightly flat in between center of your palms to shape into vadas. Keep aside on a plate. Work with rest of the mixture to make all the vadas ready.
7. Heat oil - add the sago vadas , carefully turn over and cook till golden brown on both sides.Cook in medium flame to avoid burning.
Serve hot with green chutney or tomato sauce.
I enjoy my yummy Sabbakki Vadas with evening Tea, especially on a rainy-day with Gazals in the background.
Labels: Appetizers, Sago, Snack, Vegetarian
Kajju Besan Khadhi / Cashew and Besan Barfi
Wednesday, October 26, 2016
Kajju Besan Khadhi or just called in Khadhi at home. This is my favorite barfi. My mom used to make it every year for my birthday. It is one of the popular Konkani and Mangalore sweets.
. Besan ( Bengal gram Flour ) – 2 cup.
. Powdered cashew-nuts – ½
. Sugar – 2½
cup. (= Besan + Cashew)
. Water – ¾
. Ghee – ½
. Cardamom powder – ½
1. Sieve besan to remove any lumps and fry it with 3 tablespoon ghee on medium-low heat stirring continuously until nice aroma comes. Keep in mind not to burn it.
2. Add Cashew powder to besan and fry for minute or two more. This bring out extra cashew flavor. Note, mixture may turn in to very tiny
balls ( not powder form). Turn off the heat and transfer the mixture on to a plate. If left in the pan it may burn.
3. Meanwhile grease a plate/flat-tray with ghee to pour the barfi.
4. Heat sugar and water in a heavy pan (may use same pan you fried besan). Keep stirring on medium-low heat.
5. Have cold water ready in a plate on the side for testing syrup's consistency. You may test this by dropping a drop of syrup over a cold water, it should form a ball/lump but should not disperse. You may rub your finger and it should form into a lump and not disperse immediately.
6. Once the above mentioned consistency is reached, stir in fried besan/cashewnut mixture to the syrup.
7. Once it is mixed well and starts to bubble, add rest of the ghee and cardamom powder. The mixture will start leaving the sides of the pan
and would be ready to set.
8. Pour the mixture over the greased tray. You have to work quickly. I usually don't disturb by spatula so that I get the glossy finish on the top. I just shake or tap the tray for the mixture to spread evenly. If you would like to garnish it with saffron or nuts, now is the time or else it won't stick to the barfi as it starts to set immediately.
9. Make deep square or diamond shapes markings with a knife when it is half-set and still warm.
10. When it is completely cooled you may separate the barfi.
11. Store it in air-tight containers. Is good for over two weeks. No need to refrigerate.
Try this recipe and let me know. Happy Cooking!!
Labels: Festive Food, Naivedyam, Sweet, Traditional Sweet, Vegetarian
~ Kajju Besan Khadhi / Cashew and Besan Barfi
Posted by Swetha @ 10/26/2016 10:36:00 AM ::
Sunday, October 16, 2016
Gasagase Payasa / Khus Khus Kheer
Gasagase Payasa, in Kundapura area is made mostly for health benefits than as an offering to God(Prasada). After eating all the tasty Kundapura style Chicken or sea-food, people are worried about the body heat.... so comes Gasagase Payasa after filling good meal to cool down your system. No constipation issue or trouble sleeping after topping your meal with this yummy payasa. There are different variation of this payasa. I love my mom's recipe which she made with Coconut milk. I use the store brought coconut milk in my payasa.
Gasagase - 2 tbsp. [ Poppy seeds / Khus Khus]
Almonds - 10 to 15
Milk ½ cup
Coconut Milk - 2 cups
Sugar - 3 tbsp (or according to taste) (Jaggary could be used instead)
Cardamom/Elaichi pdr - from 2 pods
For seasoning and garnish:
Golden raisins (dry grapes)
Ghee - 2 tsp
1. Wash and soak poppy seeds and almonds separately for at least 4 hours.
2, Remove the almond skin and grind it in to paste along with soaked poppy seeds.
3. Heat the milk, as it comes to boil, mix almond/poppy paste. Let it boil for couple of minutes.
4. Stir-in coconut milk and sugar. Let it boil for 3 to 4 minutes. Keep stirring or else it will boil over.
5. Turn of the fire. Add Cardamom powder to the payasa and cover.
6. In a small seasoning pan, heat the ghee on low fire. Add almond slices and raisins. Once raisins puffs, turn off the heat and pour hot ghee. almonds and raisins over the payasa.
7. Garnish with Saffron and cover.
8. Serve warm or refrigerated(cold). I prefer cold.
Labels: Festive Food, Sweet
Falooda Sev & China Grass(Agar Agar) Halwa/Barfi
Saturday, October 15, 2016
This is my own creation. :D Try it and let me know. As usual, I eye-ball the amount for the ingredients I use. Each time I make it, I use different combination. What can go wrong with milk, sugar and china grass.
. Milk - 1 litre full fat milk
. Condensed milk - 1 can
. Sugar - ½ cup
. China grass /Agar agar - 10 to 15 g (or Gilatin)
. Falooda Sav(noodle) - 1 ½ cup
. Cardamom pdr - from 1 or 2 pods
. Saffron - 5 to 8 threads
1 tbl sp - pistachio or almond slices
1. Soak the agar agar in water (in a pan) for 10 to 15 minutes.
2. Heat milk in a sauce pan and add sugar to it, stirring to dissolve.
3. At the same time heat the soaked agar agar along with the water in another pan in medium to low heat.
4. When the milk starts to bubble, add Falooda Sav and condensed milk, reducing the heat to low and stirring continuously.
5. Add dissolved agar agar into the milk through a sieve and remove any undissolved residue.
6. Stir well, and remove from heat.
7. Mix in Cardamom pdr and transfer the mixture to a wide setting tray.
8. Sprinkle saffron and refrigerate after cooling until set for 1 to two hours.
9. Cut into diamond or square shapes and garnish with pistachio or almond slices.
10. Serve cold.
1. Add ready Badam-Milk mix or Kulfi mix to the boiling milk in step-4 for different flavors.
2. If you don't have Falooda-Sav, substitute with roasted vermicelli/semiya.
Labels: Festive Food, Sweet
~ Falooda Sev & China Grass(Agar Agar) Halwa/Barfi
Posted by Swetha @ 10/15/2016 08:24:00 PM ::
Onion Pakora - Recipe 2
I got this recipe from one my family friends. I have a another post for onion pakora (Click here
). Depending on my mood and occasion I use one of the recipes. Both turns out yummy. Always a favorite in my family.
1 cup Besan
1 cup Rice Flour
1 big red onion
2-3 green chillies (add more if you want it spicy)
1/2 bunch cilantro
1/2 bunch mint (optional)
small piece of ginger (optional)
1 tsp Red Chili Powder
Salt to taste
Oil for deep frying
1. Chop onions, chillies, cilantro (mint, ginger) finely. Mix all the ingredients together in a bowl. Do not add water.
2. Heat oil in a deep pan. Note: Do not over heat the oil. Pakoras turn golden just with medium heat.
3. In a small bowl, take the mix just enough to make one batch. Now sprinkle water just enough to hold the mix together. Take a handful and drop it gently into the oil.
4. Fry until golden. Remove the Pakaros on paper towel to remove excess oil.
5. Repeat step 3 & 4 for next batch(s).
6. Note: Not mixing water to the whole batch makes this pakora crispy and it stays crispy for many days :P
Enjoy with green chetney. Let me know how it turns out.
Labels: Side-Dish, Snack, Vegetarian
Hurikadale (Chickpeas) PanchaKajjaya
Panchakajjaya: Is a prepared as Prasada a.k.a Naivedyam - offering to God during festivals. Is made out of 5 (Panch) elements or main ingredients. There are different variations of Panchakajjaya. Here is one usually offered to Load Ganesha. [ Check out Avalakki/Poha Panchakajjaya
offered to Load Krishna]
. Chickpeas 1 cup
. Grated Dry coconut ½ cup
. Sugar ½ cup
. Cardamom pdr ½ tsp (from 3 – 4 pods)
. Ghee ½ tsp.
. Any dry fruit [Optional] Cashew or Almond (roasted and powered coarsely); or Raisins.
1. In a blender/Mixie, powder Chickpeas. Remove the content into a separate bowl.
2. Add grated dry coconut, sugar, cardamom powder, ghee and dry fruit. Mix all together and keep aside. – for filling
Variation 2: - With Jaggary and Sesame Seeds
. Chickpeas pdr 2 cups
. Dry grated coconut - 2cups;
. Jaggary ¾ cup(grated);
. Sesame seeds 2 tbsp(roasted & crushed);
. Cardamom powdered ½ tsp.
1. Heat a thick bottom pan and add coconut and grated jaggary, fry them together for 6-7 mins,
2. Add crushed sesame and cardamom powder and mix well, fry for 2-3 mins
3. Turn of the heat. Mix in the Chickpeas powder to the mixture.