DOSAS - TAKE YOUR PICK!

 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, if not the world ! They can be described as a breakfast crepe usually made with a batter of rice and black gram dal. Typically, dosas are served with sambar and chutney or chutney alone. 

Dosas come in many types and the large variety of dosas we make is truly amazing. Knowing to make different types of dosas comes in handy for the lady of the house! She is required to provide variety in the breakfasts she makes for the family. 

Today, I thought I would share the recipes of 5 types of dosas which my family and friends have enjoyed whenever I make them .

1. Dosa

For those who may not much about Dosas, let's start with the traditional way of making the Dosa starting from making the batter. I have always maintained that the quality of the dosa really depends on the quality of the batter that goes into its making! 

https://www.cookingwithshobana.com/2013/04/dosa.html

2.  Masoor Dal Dosa: 

Masoor Dal Dosa is really delicious and good for health as it is made with Masoor Dal (Red Lentil). You can make them thin and crisp as in the above picture! 

https://www.cookingwithshobana.com/2014/03/masoor-dal-dosa.html

3.  Pancharatna Dosa

This dosa gets it's name from the five different dals (lentils) which are used in making the batter. 

https://www.cookingwithshobana.com/2015/07/pancharatna-dosa.html

4. Southekayi Dosa

It may interest many of you to know that Cucumber is one of the principal ingredients in the dosa. This is very popular in my Home State of Karnataka. 

https://www.cookingwithshobana.com/2020/02/southekayi-dosa.html

5. POHA DOSA

Soft and porous, this dosa is made with a batter of raw rice and beaten rice/flattened rice. It remains one of my favourites. 

https://www.cookingwithshobana.com/2013/10/poha-dosa.html

I hope this post will be of interest and use to many of the readers of this blog. Based on the response to this post, I would be happy to share recipes for more types of dosas at a later date. 

 

PRAWN CURRY

 PRAWN CURRY

My husband and I love shrimps, or prawns as they are commonly called in India. They are called Jhinga  in Hindi, Sigadi in Kannada, and Sungat in my mother tongue, Konkani. 

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

• Goan Prawn Curry
• Sungta Humman
• Prawn Masala

Besides being so yummy - 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 have adapted this from Prawn Curry from Indian Healthy Recipes.

In making this dish I have used Large Sized Freshwater Prawns, cleaned and deveined, from Licious. 

I find the quality to be excellent and the fact you get it delivered home makes it a sensible and easy solution to buying prawns. 

We enjoyed this dish immensely- served as an accompaniment for hot rotis. I hope you will like this too!  

Ingredients:-

• Large sized Prawns, 18-20 
• Cumin Seeds, 1/4 tsp
• Green Chilli, slit, 1
• Curry Leaves, 1 sprig
• Garlic Clove, large sized, 1
• Coriander Leaves, 2 tbsp - for garnish
• Tamarind, a pellet sized piece

For the Masala:

• Onion, medium sized, 1 
• Ginger Garlic Paste, 1 tsp
• Tomato, large-sized, 1 
• Fresh Coconut Gratings, 1/4 cup
• Turmeric Powder, 1/8 tsp
• Kashmiri Red Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Garam Masala, 1/2  tsp
• Salt, to taste
• Oil, 1 tbsp ( for roasting ingredients for grinding) + 1 and 1/2 tbsp 

Method:- 

Wash the cleaned and deveined prawns thoroughly. Keep aside

Chop the tomato and onion

Chop the garlic clove 

Slit the green chilli

Finely chop the coriander leaves

Heat 1 tbsp oil in a thick-bottomed kadhai, when it gets heated add the chopped onion and saute till they become translucent

Add the ginger garlic paste and saute till the raw smell goes

Next add the chopped tomatoes, a little salt, and turmeric powder. Mix well and cook on medium heat till the tomatoes become soft and mushy

To this add the garam masala powder, coriander powder, Kashmiri red chilli powder and fresh coconut gratings

Saute on medium heat for 3-4 minutes taking care to see the spices don't get burnt

Transfer to a plate and let this cool completely

Once it is cooled, transfer to a mixer jar, aadd the piece of tamarind and 3/4 cup of water  

Grind to a smooth paste and keep aside

Heat 1 to 1 and 1/2 tbsp of oil in the same kadhai and on medium heat add the cumin seeds

When they sizzle, add the slit green chilli, and chopped garlic

Saute till the garlic gets roasted then add the curry leaves and saute for a few seconds

Add the freshly prepared ground paste and mix well

Add water to get a curry like consistency

Check for salt and add if required 

Bring this to a boil and cook till the curry thickens

Now lower the heat and add the prawns one by one

Let it cook on medium  heat till the prawns tails form a C shape which indicates the  prawns are fully cooked. Please remember prawns get cooked very fast- approximately 3-4 minutes

Switch off the gas and garnish the Prawn Curry with finely chopped coriander leaves

Transfer to a serving bowl

Serve hot with jeera rice/fried rice or rotis

MASALA IVY GOURD

 MASALA IVY GOURD

Ivy Gourd is a commonly available vegetable in India. It is Kundru or Tindora in Hindi, Thondekayi in Kannada, Dondekayi in Telugu, and Tendle in my mother tongue Konkani.

With its low calories and high fibre, ivy gourd has many  health benefits

 I make dishes using ivy gourd quite often so elsewhere in this blog you will find recipes for dishes such as:-

• Tendle Talasani, 
• Stuffed Tindora Masala.
• Tendle Bhuthi 
• Thondekayi Yennegayi 

Today's recipe has been adapted from Dondakaya Vepudu in Subbu's Kitchen. 

I tried it out recently. It was very tasty as a side dish which went well with our meal of hot steamed rice and rasam.

Ingredients:-

• Ivy Gourd, 300 gms
• Turmeric Powder, 1/4 tsp
• Peanuts, 1/4 cup
• Salt, to taste
• Oil, 1 tsp for roasting the peanuts

For the Masala Powder:-

• Coriander Seeds, 1 tbsp
• Split Bengal Gram/Channa Dal, 1 tbsp
• Byadgi Red Chillies, 4
• Cumin Seeds, 1/2 tsp
• Dry Coconut /Copra gratings, 2 tbsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Black Gram Dal/ Urad Dal, 2 tsp
• Curry Leaves, a sprig
• Oil, 2 to 3 tbsp

Method:-

Wash the ivy gourd, snip off the two ends and cut the ivy gourd length wise into strips

In a pan, heat 1 tsp of oil and roast the peanuts till they develop spots and become crisp. Keep aside.

Heat a thick bottomed kadhai and dry roast coriander seeds till they become fragrant, then add channa dal, Byadgi red chillies and cumin seeds and roast on medium flame till the dal changes colour

Switch off the gas and remove the roasted ingredients to a plate and allow them to cool

Transfer the cooled ingredients to a mixer jar and grind to a coarse powder  - this forms the masala powder. Keep aside. 

In the same kadhai, heat 2 to 3 tbsp of oil and on medium heat add the mustard seeds

When they splutter, add the urad dal and fry till the dal changes colour then add the curry leaves

To this add the sliced ivy gourd, turmeric powder and salt to taste. Mix well

Fry on high heat, stirring from time to time, for about 5 minutes

Reduce the flame and cover and cook, stirring occasionally till the ivy gourd gets done yet remains crunchy 

Now add the freshly ground masala powder, mix well till the ivy gourd gets blended well in the ground masala

Check for salt and add if required

Next add the roasted peanuts  and mix well

Switch off the flame

Transfer to a serving bowl and serve the Masala Ivy Gourd as a side dish with rasam and hot steamed rice

DRUMSTICK CURRY

DRUMSTICKS CURRY

I was recently reading an article which highlighted the health benefits of Drumsticks- so commonly available in all parts of India. Drumsticks are called Muringakkai in Tamil, Nuggekai in Kannada, Mulakkada in Telugu, Sahajan in Hindi, Shevga in Marathi and Mashingasaang in my mother tongue, Konkani. 

As they are so good for health- and very tasty too- in my house, we make dishes with drumsticks quite often. Interestingly, the leaves of the drumstick are also used in cooking. 

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

• Potato and Drumsticks Upkari
• Murungakkai Kara Kuzhambu
• Drumsticks Tomato Curry
• Shevgyacha Shenganche Pithla

Today's recipe is from Andhra Pradesh. It goes well with hot steamed rice as well as with rotis. I have adapted this from Drumsticks Curry in Hebbar's Kitchen. 

We enjoyed it with hot steamed rice! 

Ingredients:

• Drumsticks, 2
• Onion, 1
• Tomatoes, medium-sized, 2
• Mustard Seeds, 1 tsp
• Cumin Seeds, 1 tsp
• Asafoetida, (Hing), 1/8 tsp 
• Curry Leaves, a few'
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Cumin Powder, 1/2 tsp
• Garam Masala, 1 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, 2 tbsp

To Be Roasted & Ground To A Paste:-

• Groundnuts, 2 tbsp
• Sesame, (Til),  2 tbsp
• Copra/ Dry Coconut, 2 tbsp
• Poppy Seeds, (Khus Khus) 2 tsp

Method:-

Wash and peel the drumsticks. Snip off the two ends. Cut the drumsticks into 1 and 1/2 " pieces

Finely chop the onion and coriander leaves

Chop the tomatoes

Firstly cook the drumstick pieces in adequate water adding a little salt till they get done 

(Keep in mind the drumsticks get cooked quite fast). Keep aside 

Dry roast the groundnuts in a thick bottomed kadhai till they get spotted

Add sesame seeds, copra, and poppy seeds and roast on medium heat till the sesame seeds splutter and the roasted ingredients become aromatic 

Remove the roasted ingredients to a plate and allow them to cool completely

Transfer to a mixer jar and grind on pulse mode till they get crushed

Add 1/2 cup of water and grind to a smooth paste. Keep aside

In the same kadhai, heat 2 tbsp oil and on medium heat add the mustard seeds, when they splutter add cumin seeds, and when they sizzle, add asafoetida and curry leaves and saute for a few seconds

To this add the finely chopped onion, ginger garlic paste and saute till the onion becomes translucent  and the raw smell of the ginger garlic paste goes

Lower the heat, add turmeric powder, chilli powder, coriander powder, cumin powder, Garam Masala powder and salt to taste. Mix well. Remember that you had added a little salt already while cooking the drumsticks. 

To this add the chopped tomatoes and cook till the tomatoes turn soft and mushy

Next mix in the freshly prepared ground masala paste 

Cook on medium heat till the oil separates

Add the cooked drumstick pieces, mix well and add water as required to get a curry like consistency 

Bring to a boil, then lower the heat and let it simmer for a couple of minutes.

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl and serve Drumstick Curry with hot steamed rice or chapatis

POMFRET CURRY GSB STYLE

 

POMFRET CURRY GSB STYLE 

In our Konkani GSB cuisine, a popular dish is Alle Piyava Ghashi. The name comes from the Konkani terms for the ingredients which give it its distinctive flavour - Ginger (Alle) and Onion (Piyavu). 

 In today's recipe I have made Alle Piyava Ghashi with the addition of Black Pomfret, called Maanji in Konkani, Tulu and Kannada, Pomfret is called Paplet in Maharashtra and Goa. 

This article shows how adding black pomfret to your diet can be beneficial for your health. 

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

• Black Pomfret Curry
• Maanji Pulimunchi
• Rava Pomfret Fry

This Pomfret Curry goes great with hot steamed rice.  I used 1/2 kg black pomfret which after cutting and cleaning yields about 400 gms or about 7-8 fillets of varying sizes.

I hope you will try this out and enjoy it as much as we do! 

Ingredients:-

• Black Pomfret, 400 grams
• Onion, 1
• Green Chillies, 2-3
• Ginger, 1 to 1 1/2 " piece
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 6-8
• Tamarind, size of a small marble
• Coconut Oil, 1 tbsp
• Salt, to taste

Method:-

Wash the fish fillets thoroughly. 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 thick-bottomed kadhai, 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 fish fillets and let it cook for 3-4 minutes on medium flame. Remember, the fish gets cooked very soon. Don't use a ladle or spoon to mix the curry as the delicate, cooked fish will break. Instead, lift and gently shake the kadhai. 

Finally drizzle the Pomfret Curry with coconut oil and allow it to sit for about 10-15 minutes so that the curry absorbs all the flavours.

Serve with hot steamed rice

SWEET POTATO PODIMAS

 SWEET POTATO PODIMAS

Sweet Potatoes, the commonly available tubers, are known as Sihi Genasu in Kannada, Sakkaravalli Kizhangu in Tamil, Shakarkhand in Hindi, and Kannang in my mother tongue, Konkani. 

It is well established that sweet potatoes have many health benefits. I therefore use them in my cooking from time to time. 

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

• Sweet Potato Stir Fry 
• Sweet Potato Tikkis
• Sweet Potato Roast 

Today's recipe is for an easy to make yet delicious side dish called Sakkaravalli Kizhangu Podimas or Sweet Potato Podimas.  In Tamil, "Podimas"  literally means "mashed ". A popular dish is Potato Podimas.  Today's dish is instead made with Sweet Potato. 

This dish goes great as an accompaniment with hot steamed rice and rasam/sambar.  We had this for lunch today and it was amazing!! 

Ingredients:-

• Sweet Potato, 750 gms 
• Mustard Seeds, 1 tsp
• Black Gram (Urad) Dal, 1 tsp
• Bengal Gram (Channa) Dal, 1 tsp
• Curry Leaves, a sprig
• Turmeric Powder, 1/4 tsp
• Green Chillies, slit, 6
• Ginger, grated, 1 tsp
• Asafoetida (Hing) , 1/4 tsp
• Fresh Coconut Gratings, 1/4 cup 
• Lemon Juice (juice of 1/2 lemon) 
• Salt, to taste
• Coconut Oil, 1 to 1 and 1/2 tbsp

Method:

Wash the sweet potatoes thoroughly. Snip off the two ends and cut each of the sweet potatoes into 2-3 pieces ( depending on the size of the sweet potatoes)

In a vessel, boil the sweet potato pieces in adequate water for about 20-25 minutes or till they are fully cooked. Check that they are done. 

Transfer the cooked sweet potato pieces to a plate and allow it to cool

Once it is cool enough to handle, peel off and discard the skin

Using a grater, grate the cooked sweet potatoes or crumble them using your fingers. Keep aside. 

Heat 1 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds,

When they splutter add the urad dal, channa dal, slit green chillies, grated ginger and curry leaves

Saute till the urad dal and channa dal change colour 

Now add asafoetida and turmeric powder, salt and mix well

To this add the grated sweet potato and mix well 

Cook on medium heat till the seasoning gets well blended with the sweet potatoes 

Next add fresh coconut gratings, mix well and switch off the gas

Lastly, squeeze the lemon juice and mix once again

Transfer to a serving bowl

Serve the Sweet Potato Podimas as a side dish with hot steamed rice and sambar or rasam 

NEIVEDHYA FOR GOWRI-GANESH FESTIVAL

 NEIVEDHYA FOR GOWRI-GANESH  FESTIVAL

In our family, we have a lot of faith in Shri Ganesh. I am so happy to have a large collection of Ganeshas at home collected over many decades. This picture is of Shri Ganesh in our garden. 

Naturally therefore, like millions all over India, we look forward every year to Ganesh Chaturthi- described as the Festival of Hope and Prosperity. While it is celebrated in most parts of India, nowhere is it celebrated with more fervour than in the State of Maharashtra. 

We recall our time in Pune with fond memories of Ganesh Chaturthi celebrations every year.  After all it was in Pune that in 1893, Bal Gangadhar Tilak was instrumental in moving a primarily private Ganesh puja in Maharashtrian homes to become a massive public celebration, as we know it today. 

As part of the Ganesh festival, there are many dishes offered to the God as "neivedhya"- this is a Sanskrit word which means an offering to the diety in a religious ritual. It is a sign of respect and gratitude first offered to the Lord before it is offered to others as prasad. 

As the Ganesh Chaturthi celebrations start this year on August 27, I am sharing the recipes of a few items that we offer as neivedhya in my home. 

1. Godu Appo : this is a sweet form of Appos which I make every year especially for Ganesh Puja. I make this with rice while as many make Appos with wheat. You will find the recipe here: 

https://www.cookingwithshobana.com/2013/09/godu-sweet-appo.html

2. Til Ke Ladoo: these are made of sesame seeds, known as til. This guest post in my blog is from my friend Mallika Nanda, who makes fabulous ladoos. The recipe is here. https://www.cookingwithshobana.com/2014/01/til-ke-ladoo-guest-post-by-mallika-nanda.html

3. Madgane : a popular sweet amongst us Konkanis, this is made of chana dal, jaggery and rice flour. You will find the recipe here. 

https://www.cookingwithshobana.com/2013/08/madgane-traditional-konkani-sweet-dish.html

4. Panchkadai: made for many festivals, this sweet is made of Bengal gram, fresh coconut gratings, grated jaggery etc. You will find the recipe here.

https://www.cookingwithshobana.com/2013/08/panchkadai-panchakajjai.html

5. Godu Phovu: made with beaten rice, this is again a popular dish offered as neivedhya. Here is the recipe. 

https://www.cookingwithshobana.com/2013/09/godu-sweet-phovu.html

I hope you will try out these time tested recipes for your Gowri- Ganesh festival! 

Here's wishing for you and your families Shri Ganesh's blessings in this year and the years to come. 

Jai Shri Ganesh!!