BUN DOSA

 BUN DOSA

If you check the popularity of breakfast items in South India, you will probably find our Dosa to be in the highest rank. It is now, of course, common all across India, but at one time Dosas were largely confined to South India. Dosas come in many types and the large variety of dosas we make is truly amazing.

Elsewhere in this blog, you will find recipes for different Dosa varieties, such as:-

• Masoor Dal Dosa
• Moong Dal Dosa
• Davangere Benne Dosa
• Mushti Polo

Today's recipe is for a variety of dosa called Bun Dosa as it is quite soft and fluffy. To get the best dosa, the batter should be properly fermented. However, during cold, winter months fermentation becomes difficult. In such cases, the use of Eno Fruit Salt or Baking Soda helps in the fermentation and makes the dosa soft and fluffy. 

You can use raw rice or boiled rice for making this dosa. I have used boiled rice today. I have also used the thin variety of Poha or Beaten Rice. 

The measurements given below yielded me with 10-12 Bun Dosas. 

We enjoyed this very much, and I am sure you will too! 

Ingredients:-

• Boiled Rice, 1 cup 
• Fenugreek (Methi) Seeds, 1 tsp
• Fresh Coconut Gratings, 1/2 cup
• Beaten Rice (Poha), thin variety- 1/2 cup
• Eno Fruit Salt or Baking Soda, 1/2 tsp
• Salt, to taste
• Oil, as required to make dosas

Method:-

Wash the boiled rice in several changes of water

Soak in adequate water along with the fenugreek seeds for 4-5 hours, then drain away the water

Soak the beaten rice in adequate water for about 5 -10 minutes before you start the grinding 

In a mixer jar, grind together soaked boiled rice, fenugreek seeds, coconut gratings, and soaked beaten rice to a smooth paste adding 1/2 cup of water

Transfer this ground paste to a bowl

Add salt and mix well using your fingers

Cover and keep for fermentation overnight or for 10 hours in a warm place 

Next morning, the batter would have fermented. In case it hasn't fermented adequately, you can add Eno Fruit Salt or Baking Soda and mix gently 

Add some water to get the desired consistency 

The batter should be thick but of flowing consistency. It should not be runny. 

Heat a thick-bottomed pan, add a few drops of oil and pour a ladle full of batter without spreading it

Drizzle oil around the dosa, cover and cook on medium/low flame for about 1 minute or till one side gets done

Then flip the dosa. Cover and cook the other side too on low flame till it gets done

Repeat this process for the rest of the batter

Switch off the gas and transfer to serving plate 

Serve Bun Dosa with chutney of your choice.   

MENTHI KURA PAPPU

 MENTHI KURA PAPPU

In the early days, I used to think that Andhra food was mainly biryani and salan! As I started blogging and trying out more dishes from different regions of India,  I realized there are so many wonderful dishes from Andhra. Many of them tend to be spicy which we particularly enjoy. 

Since my husband and I like Andhra cuisine, elsewhere in this blog you will find recipes for dishes from Andhra, such as:-

• Dondekaya Pachadi 
• Spicy Bhindi Andhra Style
• Pesarattu
• Mamidikaya Menthi Pachadi 

Today's recipe is for an accompaniment for rice and rotis, made with fenugreek leaves (called Menthi Kura in Telugu) and toor dal. This dal is on the thick side. 

This is quite easy to make and I would recommend you give it a try! I am sure you will like it!!

Ingredients:-

• Menthi Kura ( Fenugreek Leaves), 2 cups
• Toor Dal / Arhar Dal, 1 cup
• Tomatoes, medium- sized, 2
• Green Chillies, 3
• Onion, medium-sized, 1
• Turmeric Powder, 1/4 tsp
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 3/4 tsp
• Cumin Seeds, 3/4 tsp
• Curry Leaves, 1 sprig
• Dry Red Chillies, broken into halves, 2
• Garlic Cloves, 6-8
• Ghee/ Oil, 1 to 1 and 1/2 tbsp  

Method:-

Remove the fenugreek leaves from their stems, wash them thoroughly and roughly chop them. Keep aside

Chop the onion and tomatoes

Slit the green chillies

Peel and lightly crush the garlic cloves

Wash the toor dal and transfer to a vessel , add the chopped tomatoes and slit green chillies

Pressure cook this in adequate water for 3-4 whistles or till the dal gets cooked

Once the cooker cools, remove the cooked dal and tomatoes, lightly mash it with a ladle and keep aside. 

Heat ghee/oil in a thick-bottomed pan and on medium heat add the mustard seeds

When they splutter add the cumin seeds, and when they sizzle add the curry leaves and the broken red chillies and sauté for a few seconds

To this add the lightly crushed garlic and sauté till it gives off a good aroma

Now add the chopped onion, mix well and sauté till it becomes translucent

Add the fenugreek leaves, turmeric powder, and salt and sauté till they wilt

Next add the cooked dal and tomato mixture and mix well

Add water as required and bring this to a boil  

Lower the flame and let it simmer for a few minutes

Switch off the gas and transfer to serving bowl

Serve the Menthi Kura Pappu with rice or rotis

SUVARNA GEDDE PALYA

 SUVARNA GEDDE PALYA

Elephant Foot Yam is a tropical tuber commonly available in India. In this article in Down To Earth, the author writes of how it is cooked and eaten in Goa. It is rich in carbohydrates and various vitamins. Yam is called Suvarna Gedde in Kannada, Suran in Hindi and Surnu in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for dishes made with yam, such as:-

• Elephant Foot Yam Kootu
• Surna Kismuri
• Surna Sukke

Today's recipe is from my Home State of Karnataka and is called Suvarna Gedde Palya. I have adapted this from the well-known website Swayam Paaka. 

We enjoyed this very much- with rice and rasam. 

Ingredients:-

• Suvarna Gedde (Elephant Foot Yam), 500 gms 
• Bengal Gra (Kadle Bele), 1 tsp
• Black Gram Dal (Uddina Bele), 1 tsp 
• Curry Leaves, a few
• Turmeric Powder, 1/4 tsp
• Tamarind. size of a small lime
• Jaggery, grated, 3/4 tbsp
• Salt, to taste
• Coconut Oil, 1/2 tbsp - add this after making the Palya

For the Masala :-

• Byadgi Red Chillies, 7-8
• Mustard Seeds, 1/2 tsp
• Fresh Coconut, 1/2 cup 

For Seasoning:-

• Mustard Seeds 1/2 tsp
• Byadgi Red Chillies, 1, broken into half
• Coconut Oil, 2 tbsp

Method:-

Wash the yam well in several changes of water. Peel and cut the yam into cubes as shown in the picture

Soak the tamarind in warm water for about 20 minutes and extract the juice. Keep aside

Place the yam cubes in a vessel in the pressure cooker without adding any water to the yam

Steam cook the yam in a pressure cooker with adequate water for 1 whistle or till it gets done. Once the cooker cools, remove the cooked yam and keep aside.

In a mixer jar, grind together the coconut gratings, mustard seeds, and Byadgi red chillies to a coarse paste without adding any water. Keep aside.

Heat 2 tbsp of oil in a thick-bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the two dals and fry till the dals change colour and become a golden brown

Next add the curry leaves and turmeric powder, mix well and sauté for a few seconds

To this add the steam cooked yam, tamarind extract, and salt and mix well

Add the coarsely ground paste and jaggery. Cook on medium heat stirring from time to time till the yam gets well blended with the masala

Finally, drizzle 1/2 tbsp of coconut oil on to the Suvarna Gedde Palya, as it enhances the taste

Switch off the gas, transfer to a serving bowl and serve the Suvarna Gedde Palya hot with rice and rasam 

 

TOMATO SAARU

 TOMATO SAARU

One of the most popular ingredients in our Indian vegetarian cooking has to be the Tomato. All over India, it is commonly made into curries, side dishes, and the like with different regions using them in their own ways. 

Tomatoes have numerous health benefits as detailed in this informative slide show from the WebMD website. 

Elsewhere in this blog, you will find recipes for dishes made with these health-filled tomatoes such as:-

• Nadan Tomato Curry
• Tamatar ki Kadhi 
• Thakkali Kulambu
• Tomato and Carrot Soup

Today's recipe is for Tomato Saaru from my Home State of Karnataka. It is an aromatic and tasty accompaniment to hot steamed rice. I have adapted this from this YouTube video from Bhat'nBhat. It is interesting to see Sudarshan Bhat explain the process in his own special, rustic way. 

Since we use pepper and spices to make this Saaru/rasam, it is most welcome during the rainy and winter months. 

Tip: in case the tomatoes are not sour enough, you may like to add a little tamarind juice. 

I am sure you will like this Tomato Saaru as much as we did. 

Ingredients:-

• Tomatoes, 3
• Jaggery, grated, 1 tbsp or to taste
• Ginger, 1/2 " piece
• Turmeric Powder, 1/2 tsp
• Curry Leaves, 1 sprig
• Coriander Leaves, 2 tbsp,
• Salt, to taste
• Coconut Oil, 1 tbsp

To Be Roasted & Ground To A Paste:- 

• Toor Dal, 4 tsp
• Byadgi Red Chillies, 4 
• Coriander Seeds, 1 tsp
• Cumin Seeds (Jeera), 1/2 tsp
• Pepper, 1 tsp
• Fenugreek Seeds (Methi), 1/4 tsp
• Asafoetida, (Hing), size of a pea 

For Seasoning:-

• Mustard Seeds, 1 tsp
• Dry Red Chillies, 1, broken into half
• Curry Leaves, a few 
• Coconut Oil, 1 tsp 

Method:-

Wash the tomatoes and keep aside

Heat 1 tsp of coconut oil in a pan and roast the toor dal on medium heat till it changes colour to a golden brown. Transfer this to a plate.

In the same pan, add 2 tsp of coconut oil and on medium heat roast all the remaining ingredients listed under "To Be Roasted & Ground To A Paste"

Roast till they give off a good aroma

Switch off the gas and add curry leaves and turmeric powder. Mix well. 

Allow it to cool and transfer to a small mixer jar

Grind this to a fine paste adding the required amount of water. Keep aside

Heat 3 cups of water in a vessel, add the tomatoes and cook till they get done

Next, puree the tomatoes in a mixer and add back to the vessel

Add salt and jaggery to taste, mix well

To this, crush and add the ginger 

Now add the ground masala and required amount of water to get the desired consistency for the Tomato Saaru

Bring this to boil, reduce the flame and let it simmer for a couple of minutes

Check for salt and add if required

Add the finely chopped coriander leaves 

Heat 1 tsp of coconut oil in a small pan

Add mustard seeds on medium heat and when they splutter add the red chilli and curry leaves and sauté for a few seconds

Pour this seasoning on to the Tomato Saaru

Serve Tomato Saaru with hot steamed rice 

AKKI HALBAI

 AKKI HALBAI

"Halbai" or halu bai is a popular sweet from the Udupi- Mangalore region of my Home State of Karnataka. Traditionally, it was made for festivals like Nagarpanchami and the like. 

This sweet can be made with Semolina (Rava), Finger Millet (Ragi) or Rice (Akki). Today's recipe is for Akki Halbai or Halbai made using rice. You can use the regular dosa rice or sona masoori rice. Today, I have used Sona Masoori Rice. 

Usually the proportion of rice to water is 1:3 ( that is, 3 cups of water is added to the ground paste made of 1 cup of rice). The measurements given in the recipe yielded about 15 pieces of halbai. 

You can adjust the amount  of jaggery depending upon your taste. The colour of the halbai will depend on the colour of the jaggery used. 

Do try this out. It calls for some effort in stirring continuously but it is well worth the effort when you eat the halbai, especially with some ghee. 

Ingredients:-

• Sona Masoori Rice, 1 cup
• Fresh Coconut Gratings, 1 cup
• Jaggery, grated, 1 cup
• Water, 3 cups
• Salt, 2 pinches 
• Cardamom Powder, made from crushing 4-5 pods of cardamom 
• Ghee, 2-3  tbsp

Method:-

Wash and soak the rice for 3-4 hours

Drain away the water

Grease a thali with ghee to spread and cut the halbai when ready 

In a mixer jar, grind together the soaked rice along with the fresh coconut gratings, and 1/4 cup of water to a smooth paste

Heat 3 cups water in a thick bottomed kadhai, on medium heat add the grated jaggery and keep stirring till the jaggery gets fully dissolved

To this add the ground paste of rice and coconut, a little salt and stir continuously to ensure that no lumps are formed

When the mixture begins to thicken, add 1 to 2  tbsp of ghee and keep stirring on medium heat

You will find the mixture becomes thick and looks glossy 

Add 1 more tbsp of ghee and keep stirring till the mixture leaves the sides of the kadhai

Add the cardamom powder and mix well

Transfer the halbai to the greased thali and spread it evenly with a spatula or a greased katori

Allow it to cool for about 30 minutes

Lastly, cut the halbai into desired shape

Serve the Akki Halbai with ghee

SUNGTA ALLE PIYAVA GHASHI (PRAWN CURRY KONKANI STYLE)

 SUNGTA ALLE PIYAVA GHASHI 

Today's dish is from our Konkani coastal cuisine and is called Sungta Alle Piyava Ghashi. The name comes from the Konkani terms for the main ingredients which are Prawns (Sungat), Ginger (Alle) and Onion (Piyav). This dish goes great with hot steamed rice.  

My husband and I love shrimps, or prawns as they are commonly called in India. Elsewhere in this blog, you will find recipes for other dishes made with prawns such as:-

• Goan Prawn Curry
• Sungta Humman
• Prawn Masala

Besides being so yummy in these dishes, prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins. So, I make some prawn dish from time to time.

I hope you will like this dish made with Prawns in our Konkani style as much as we do! 

Ingredients:-

• Prawns, 20 or about 250 grams
• Onion, 1
• Green Chillies, 3-4
• Ginger, 1 " piece
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 6
• Tamarind, size of a small marble
• Coconut Oil, 1 tbsp
• Salt, to taste

Method:-

Wash the prawns and devein them. Keep aside. 

Chop the ginger, peel and chop the onion, and slit the green chillies

In a mixer jar, grind together the fresh coconut gratings, roasted Byadgi red chillies, and  tamarind to a smooth paste, adding water as required

Transfer this ground paste to a vessel,  add water to bring to a gravy like consistency 

To this add the chopped ginger, onions, slit green chillies, and salt to taste

Mix well and bring to a boil 

Lower the flame and let it simmer for a few minutes

Add the prawns and mix gently 

Cook till the prawns curl to a C shape and get done, stirring gently occasionally 

Do not overcook as the prawns will get chewy, 

Finally, drizzle the coconut oil, mix gently and switch off the gas

Keep the Sungta Alle Piyava Ghashi covered for about 10-15 minutes for it to absorb all the flavours

Serve with hot steamed rice

KEERAI MOLAGOOTAL (SPINACH LENTIL CURRY)

 KEERAI MOLAGOOTAL  (SPINACH LENTIL CURRY) 

Ever since we were kids, we were told that spinach is good for health. I remember from my childhood, the cartoon character Pop Eye used to love spinach. This article from WebMD explains why spinach is considered to be good for health. 

Spinach is called Palak in Hindi and Pasili Keerai in Tamil. Keerai refers to different types of greens.

Elsewhere in this blog, you will find recipes for dishes made with spinach, such as:-

• Palak Paranthas
• Makai Palak
• Dal Palak
• Aloo Palak

Today's recipe is for a side dish called, " Keerai Molagootal" which is popularly made in Palghat( now called Palakkad) Brahmin homes. Molagootal is made using different types of greens. Today's is made with spinach. Since spinach is called Palak in Hindi this dish is really Palak from Palakkad!! I have adapted this from "Keerai Molagootal" in the popular website Subbu's Kitchen.

Using coconut oil for the seasoning gives it a special touch! 

I made this for the first time a few days ago and we loved it! 

Ingredients:-

• Spinach/Palak/Pasili Keerai, 250 gms 
• Toor Dal, 1/2 cup
• Turmeric Powder, 1/4 tsp
• Salt, to taste 
• Oil, 1 tsp 

To Be Ground To A Paste: 

• Urad Dal, 2 tbsp
• Byadgi Red Chillies, 2
• Fresh Coconut Gratings, 1/4 cup
• Cumin Seeds, 1 tsp

For the Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 2 tsp
• Red Chilli, 1
• Coconut Oil, 1 tsp 

Method:-

Remove the spinach leaves from their stems, wash thoroughly in several changes of water

Chop the spinach leaves and keep aside

Wash the toor dal and pressure cook in adequate water for 2-3 whistles

Once it cools, remove the cooked dal and mash it well. Keep aside

Heat 1 tsp of oil in a pan and on medium heat add 2 tbsp of urad dal and Byadgi red chillies and roast them till the dal changes colour

Remove these roasted ingredients to a small mixer jar

Add the coconut gratings and cumin seeds

Grind to a fine paste adding the required amount of water. Keep aside

In a vessel cook the chopped spinach adding 1/4 tsp of turmeric powder and 1/2 cup of water till the spinach gets done. Mash the cooked spinach with the back of the ladle

Add salt to taste and mix well

To this, add the cooked and mashed dal and the freshly ground paste and mix well 

Bring this to a boil, then let it simmer for a couple of minutes and switch off the gas

In a small pan, heat 1 tsp of coconut oil, and on medium heat add the mustard seeds and when they splutter add the urad dal and red chilli

Saute till the dal changes colour

Pour this seasoning onto the Keerai Molagootal

Transfer to serving bowl and serve with rice or chapatis.