Categories
Breakfast drycurry healthybreakfast paneer Side Dish

Paneer Burji using Homemade Paneer

In last couple of weeks there were 2 instances where milk got spoilt. In the first case I made butter milk out of it. But then next week again when milk was spoilt, I had a good stock of buttermilk since we were sick n did not consume buttermilk regularly! There was about half ltr of milk and looking at the work I had, decided to throw it with heavy heart. But did not do it immediately.

After sometime when I returned to kitchen got this idea of preparing paneer from this milk. I went through couple of blogs, which spoke about making paneer from scratch. Since I was already halfway through the process and the milk was warm, took a thin cloth and strained the milk. Discarded all the water. Poured some cold water on it to remove any traces of milk that might have remained. Tied it and hung/rested for about 2hr for any water to come out. After that when I opened the knot n transfered to a bowl n refrigerared for a day. I was still in doubt about using this. Next day I could see crumbled texture and was very happy. Decided to use it in paneer burji the following morning n results were very satisfying.

Hone made Paneer

Finally I am happy for not wasting food and making best use of it n discovering something new(only to myself). If you want to know how I made burji here is the recipe.

Ingredients required:

  1. Onion – 1
  2. Tomato- 1
  3. Capsicum- 1
  4. Coriander leaves – few
  5. Green chilly- 2
  6. Oil – 3tsp
  7. Cumin- 1/4tsp
  8. Chilly powder- 1tsp
  9. Salt to taste
  10. Garam masala- 1tsp
  11. Turmeric powder- 1/2tsp
Paneer Burji

Method of preparation-

  • Firstly chop onion, tomato, capsicum into small pieces. I have taken all of them big sized ones. If you want you can use more or less
  • Also chop green chilly n coriander leaves into tiny pieces
  • Take a pan, add oil, jeera. Once spluttered add onion and fry till golden brown.
  • Next add tomatoes n continue to fry. Once tomatoes turn mushy add salt, garam masala n chilly powder, turmeric powder.
  • Fry for few min. Then add capsicum, cover n cook for 5min.
  • Once done add crumbled paneer and coriander leaves. Cook for 2min.
  • Serve with roti, dosa or rice.
Paneer burji served with chapati
Categories
konkanirecipe Lunch phodi seasonal Side Dish Snacks

Bhenda bajo/Tender Okra Pakoda

Bhenda Bajo/Tender ladies finger Pakoda

Rainy season has started and also demand for fried food for lunch/snacks. Ladies finger is in season and we get tender short ones which are very good for making pakodas. It is important to select tender ones as fully grown ones will be more fibrous and difficult to eat. It is a simple no fuss recipe when made with correct proportions yields crispy pakodas which can be a good accomplishment for lunch/dinner or even a tea time snack. Here is the recipe.

Ingredients required-

  1. Tender ladies finger/okra/bende – 10-15
  2. Besan/gram flour- 8-10tsp
  3. Bombay rawa – 4tsp
  4. Salt to taste
  5. Chilly powder- 3tsp
  6. Asafoetida/hing – 1/2tsp
  7. Ajwain/oma – 1tsp
  8. Water – 1/4 glass
  9. Oil for deep frying
  10. Curry leaves – 2strands

Method of preparation-

  • Clean and dry the ladies finger and then cut them into 4 pieces by making a horizontal and vertical cut.
  • Prepare a batter by adding salt, chilly powder, ajwain, hing, rawa. To this add water and mix well.
  • Now add besan and prepare a thick batter.
  • Cut curry leaves into pieces and add
  • Just before frying Sprinkle a pinch of salt on ladies finger pieces and mix well. This is to make sure the inside pieces also get the salt.
  • Now heat the oil. Dip the pieces in the batter and deep fry.
  • Once they turn crisp remove and serve hot.

Note –

  • Add rawa before besan to make sure it does not form lumps and mixes well with other ingredients. It makes the pakodas crispy
  • Adding curry leaves is optional but it gives a very good taste n texture to the pakodas.
Categories
Breakfast healthybreakfast OnePot

Broken wheat khichidi

Broken wheat khichidi

Khichdi is not something I grew up eating. But once I came across this recipe I prepare it regularly with rice and moong dal. I like to prepare it because it is balanced , easy to prepare and we prepare with as many or less items as per availability. Some days I add lots of veggies to the khichdi when they are available and some other day I prepare with just onion, tomato, ginger garlic. Both the ways it tastes good. I wanted to find alternative to rice so that I can prepare it for breakfast. Adding broken wheat/dalia/godhi cuts(kannada) made it taste good and was well accepted at home so now it is a regular in the breakfast menu. Here is my version of this khichdi.

Ingredients required-

  1. Broken wheat- 1/2cup
  2. Moong dal – 1/2 cup
  3. Oil – 3+2tsp
  4. Ginger- small piece
  5. Garlic – 10 cloves
  6. Carrot – 1
  7. Beans – 8-10
  8. Green peas – 1/4 cup
  9. Tomato- 1
  10. Salt to taste
  11. Turmeric powder- 1/4tsp
  12. Red chilly powder- 2tsp(can be adjusted as per spice level)
  13. Garam masala – 3tsp
  14. Red chilly- 1
  15. Jeera – 1/2tsp
  16. Hing- a pinch

Method of preparation-

  • First soak the moong dal and broken wheat for about 30min
  • Take the pressure cooker. Add 3tsp oil and then add finely chopped ginger and garlic.
  • Once they are fried next add the onions followed by tomatoes.
  • Once they are half fried add carrot and beans cut into big pieces. Also add fresh or cooked dry green peas.
  • Drain water and add the moong dal and dalia.
  • Now add salt, turmeric, chilly powder and garam masala.
  • Mix everything very well.
  • Add water little above the level of the mixture. Since this is prepared little liquidy we will add more water here.
  • Cover and cook for 2 whistles. Allow the pressure to escape naturally.
  • Now prepare a tadka of oil+ red chilly pieces + pinch of hing+ jeera+ chilly powder and pour over the khichdi.
  • Mix well and serve.

Note –

  • Replace broken wheat with rice to prepare rice and moong dal khichdi
  • It tastes best when served hot so I haven’t tried in lunch box
  • You can skip the veggies to prepare plain khichidi.

Categories
Breakfast Dosa healthybreakfast konkanirecipe

Overripe banana Rotti

Banana Rotti

Whenever we have overripe bananas the first choice in any house of Udupi/Mangalore is buns. But if you want to utilize these bananas in a healthy way this recipe may help. It is a instant recipe, can be packed in the tiffin box as well and I am sure kids will love the crispy and soft, sweet rotti. I thought it is something new when I made this rotti and told my mom. But she said she already knows it 😁 The smell of banana and jaggery cooked on low flame is a bonus 🤗

Ingredients required-

  1. Over ripe banana- 5(small, i took devabale)
  2. Grated coconut- 1/4 cup
  3. Jaggery – small piece (can increase if required)
  4. Salt to taste
  5. Bombay rawa – 1 cup (may vary based on consistency)
  6. Oil – for frying

Method of preparation-

  • Remove the skin of the banana and mash them well.
  • Add salt, grated jaggery(or jaggery powder), grated coconut and mix well.
  • The mixture will release water and now add the rawa and mix very well.
  • Keep aside for sometime say 15min.
  • Heath the tawa, dip the hand in water and take a portion of the mixture.
  • Spread it on the tawa with wet hand, this will help in spreading it fast and doesn’t stick to hand.
  • Add oil and cook on low flame. This takes time to cook, about 10-15min per rotti.
  • Serve hot with butter or chutney

Note –

  • You can peel the skin of the overripe banana and freeze to use in this dosa
  • You can also add finely chopped green chilly and ginger pieces to this dosa.
Categories
ghashi konkanirecipe Lunch seasonal wildmango

Ambe (Wild Mango) Ghashi

Ambe (wild mango) Ghashi

When the wild mango season comes to end, it is better to cook them and eat as with rains sometimes they tend to spoil soon and it can affect health too. We tried this ghashi which is my moms favorite. This is a curry which can be had as a side dish or along with rice as well. Sweet and sour wild mangoes are best for this preparation.

Ingredients required-

  1. Wild mangoes – 5
  2. Coriander seeds – 3tsp
  3. Urad dal – 3tsp+1tsp
  4. Grated coconut – half
  5. Red chilly- 7-8
  6. Salt to taste
  7. Oil-2tsp
  8. Mustard- 1tsp
  9. Curry leaves – 1 strand
  10. Jaggery- gooseberry size

Method of preparation-

  • Clean the mangoes and make 2 cuts on them as shown in the picture. This is to help the masala to enter into the mango while cooking.
  • Take a vessel and keep the mangoes for cooking by adding little water.
  • Once the mangoes are half cooked add jaggery and salt.
  • Now roast the coriander seeds, urad dal till aromatic with little oil. If you don’t have roasted red chilies add the along.
  • Once they are cooled, grind with coconut to a fine masala paste.
  • Once the mangoes are cooked add the masala and mix well.
  • Continue cooking till raw smell of masala goes.
  • Finally add a tadka of mustard, curry leaves, urad dal in oil.