Wednesday, August 26, 2009
Thursday, August 13, 2009
Today being a special day for Dear Lord Krishna, I made a few of his favourite preparations at home, to be enjoyed by the Lord & us too :-)
Pal Payasam :
This recipe i have posted already & here is the link - Pal Payasam . This is how i normally made my Payasam & its a favourite at home too...
Goddu Phovu (Sweet Aval)
Phovu (Konkani), Aval (Tamil) and Beaten Rice (English) is used in many preparations - From Aval payasama, to Batata Phova to dosas.. its used widely. I used this to make Goddu Phovu. This is a Konkani Preparation made by us for all good occassions. Its easy & tasty to eat too...
Phovu ( Thick Aval)- 2 cups
Jaggery - 1 cup ( or more acc to your taste)
Coconut - 1 cup
Channa Dhal - 1/4 cup
Til - 2 tsps ( optional)
1. Mix the Phovu & coconut by hand in a wide mouthed bowl for 10 mts till it becomes little soft.
2. Put the jaggery in a pan & add 1/4 cup water & dissolve it. Then bring it to a boil & 1 string consistency. Let it cool down completely.
3. Dry roast the Channa dhal on a medium flame till it becomes golden brown.. it takes a few minutes. (If you do on a high flame chances of burning the channa dhal are high, so be carefull!!) Powder it coarsely & set aside.
4. If using Till dry roast it for a minute or two.
5. Now add the jaggery syrup to the Phovu & coconut mixture & mix everything well with your hands.
6. Now add the roasted & powder channa dhal & til & mix well...
Godu Phovu is ready to be served!
Tuesday, August 11, 2009
Firstly sincere apologies for dissapearing off the blog world unannounced! I did not mean to take such a long leave of absence without informing, but things just got way out of hand & i think i am finally settled down to get back to bussiness & blogging.
I have been following all blogs as often as i could, ofcourse never left comments anywhere...Now since i am back, will get back to routine again.
Thanks & looking forward to catch up on all your blogs!
Thursday, September 11, 2008
Vatha Kolumbu is a typical sounth Indian dish. Vathal – stands for sun dried stuff like dried Bhendi, Cluster beans or Marathakali. These sundried products are widely available in all leading grocery stores today. These have a long shelf life & adding these to these Kolumbus makes it really yummy & gives a different flavour.
I love Vatha kolumbu as its simple yet tasty! Just rice, vatha kolumbu & any simple vegetable on side & papad.. Ahh!! What a satisfying meal. They say Vatha kolumbu & Parruppu usali is the best combo & yes, I like it too, but its tastes great with just potato curry too…
So here my version of Vatha kolumbu for u!
Tamarind – a lime size ball
Onion – 1
Gingelly Oil – 2 tbspns
Channa dhal – 1 tbspn
Mustard seeds - ½ tsp
Curry leaves – few
Maratha kali Vathal – a handful (store bought)
Sambhar powder – 2 tsps
Salt – to taste
1. Soak tamarind in water & set aside.
2. In a pan add little oil & fry the vathal for few minutes, till they turn slightly brown & puff up a bit. Transfer to a vessel & set aside.
3.In the same pan add remaining oil & mustard seeds, channa dhal & curry leaves.
4.Then add finely chopped onions & fry well till they turn slightly brown.
5.Now add the tamrind water & bring to a boil.
6.Then add the sambhar powder, salt & bring to a good boil, till the raw smell of tamarind goes off & you will see oil coming on top. By now it will have a good thick consistency too.
7.Finally add the fried Vathal & mix well.
Serve with hot rice & some vegetable & papad on the side.
Sunday, September 7, 2008
So this long forgotten Adgai was there & hence I made it & posting it for my dear blogger friends!
Suran / Yam – a small piece
Red Chillies – 5
Tamarind – a small ball
Coconut – 3 tsps (if desired)
Salt – to taste
1. Take a small piece of suren & cut it into thin strips, about 1/2" long. Apply salt & let it sit for 15-20 minutes. Then squeeze these & deep fry them till nice & crispy.
Let it stay for a day before u can eat it, as all the chillies & salt will blend well & the suran wil get to soak well in this spicy mixture.
You can have this with idlis & dosas.. Yes, its spicy, add a drop of coconut oil on top & its heavenly!! Or just simply enjoy it with curd rice.. its delicious!!!!!!!!
So heres my First Entry to RCI - Konkani hosted by Deepa of Recipes n More.
Black Channa – ½ cup
Raw Banana – 1
Drum stick – 1
Potato – 1
Toor Dhal – ½ cup
Salt - To taste
For Masol or Gravy:
Coconut – 1 cup
Red Chillies – 5
Dhania – 2 tsps
Udad Dhal – 1 tsp
Haldi – ¼ tsp
Tamarind – a small piece
1. Soak channa over night and pressure cook well.
2. Wash the toor dhal & pressure cook & set it aside.
3. Cut the banana & potato into big cubes & drumstick into 2 inch pieces. Cook these vegetables in a pan with enough water. Add just a little salt.
4. Once the vegetables are cooked, add the pressure cooked channa to it.
5. MASOL : Fry the coconut in a pan till it turns brown. This will take a good 10-15 minutes. Do it on a medium flame as otherwise it will get burnt out. Fry the other ingredients too & grind all these to a fine paste adding very little water. The masol is ready.
6. Add the masol to the veggie & channa & bring to a good boil. Then add the cooked dhal & salt & bring everything to a good boil.
Authentic & delicious Soy Bhajjili Ghjassi is ready.Enjoy it with rice & a simple upkari – Vegetable & pappad on the side!
Friday, August 15, 2008
Happy Independence Day dear Friends!
Raw rice – ¾ cup
Moongh Dhal – ½ cup
Jaggery – 1 cup
Cashews & Raisins – few
Ghee – 3 tbspns
1. Dry fry the moongh dhal a little. Then add it to the rice & add 4 cups water & pressure cook well.
2. In a Kadai add the jaggery & little water & make it into a syrup & bring to a good boil. Strain it .
3. Now add the syrup & cooked rice & dhal mixture & mix everything well. Keep cooking on a medium high flame. It will all come together . Add ghee little by little & keep on mixing.
4. Roast nuts & raisins in ghee & add to the mixture.
Delicious Sakkarai Pongal is all ready to be enjoyed!