Tag: fastingfood

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Breakfast healthybreakfast konkanirecipe

Kirlele Mooga(Sprouted Moong) Usli

Kirlele Mooga( Sprouted Moong) Usli

This one is a traditional breakfast recipe of Udupi/Mangalore region. Sprouted moong usli is paired with poha and it makes a filling breakfast during any function.

The Sprouted moong is a natural coolant for this scorching summer also it is loaded with nutrients, good for weight management, diabetes and blood pressure management.

Also you can store the water used for boiling the moong and prepare saaru using the same.

Ingredients required-

  1. Green gram- 1 cup
  2. Green chilly-4-5
  3. Mustard- 1tsp
  4. Curry leaves – 1strand
  5. Jaggery- lemon sized piece
  6. Grated coconut- 5 tsp
  7. Salt to taste
  8. Oil – 2tsp
  9. Red chilly – 1
  10. Hing – a pinch
  11. Onion- 1 medium

Method of preparation-

  • I usually soak the moong in the morning
  • In the night I drain the water and keep it covered
  • Next day In the morning moong will sprout
  • Then add about 3 cups of water and cook it. If you want the usli to be mushy cook in pressure cooker for 1 whistle. Else cook in a vessel for 10-15min till it turns soft
  • Once done drain the water and keep aside
  • Now take a kadai and add oil. Prepare tadka by adding mustard, curry leaves, red chilly.
  • Then add onion and fry for 2min. Next add cut green chillies.
  • Next add grated coconut, salt and jaggery and hing. Adding jaggery is optional.
  • Finally add the green gram and mix well. Simmer the gas and cook for 2min.

Note –

  • The water from cooking the moong can be used in making saaru by adding salt and green chilly. Add a tadka of garlic in oil.
  • Also if you are preparing for fasting days skip the onion
  • The usli can be prepared without sprouting the green gram as well.
Categories
chutney konkanirecipe Lunch Side Dish thali

Ambuli/Maavinakayi/Raw mango Chutney

Ambuli / Maavinakayi / Raw mango Chutney

My favorite pass time during summer is collecting the fallen tender mangoes and use them in pickles, chutney, pachodi etc. Since the mango trees bear the fruits once in 2 years we did not get any mangoes last year. So this year when we started getting mangoes we decided to make best use of it. Also I am amazed to see how many dishes can be made using those tender fallen mangoes. This one mango Chutney has been constant at home and it is prepared in 2 ways. On regular days it is made using garlic. And the days when we don’t eat garlic it is made using hing. Sharing both the recipes here. Make sure mango used is sour in taste. Ours is local variety mango(kaat ambo).

Raw mango Chutney with Garlic –

Ingredients required-

  1. Tender Raw mango – 1 small cup(we have very small ones, about 4 mangoes)
  2. Grated coconut- about 5tsp
  3. Green chilly- 2
  4. Garlic pods – about 8-10
  5. Salt to taste

Method of preparation-

  • Cut the mango into tiny pieces. Remove the seed.
  • Add everything listed above into a mixie jar. Do not add water first.
  • Grind them coarsely. If required add little water.

Raw mango Chutney with hing-

Ingredients required-

  1. Tender Raw mango – 1 small cup(we have very small ones, about 4 mangoes)
  2. Grated coconut- about 5tsp
  3. Green chilly- 2
  4. Hing – 1/2tsp(can use compound hing as well)
  5. Salt to taste

Method of preparation-

  • Cut the mango into tiny pieces. Remove the seed.
  • Add everything listed above into a mixie jar. Do not add water first.
  • Grind them coarsely. If required add little water.

Both the ways the taste will vary slightly. But both are unique.

The raw mango / ambuli used in this recipe

Categories
Breakfast konkanirecipe Snacks

Poori Bhaji

Poori Bhaji

Winter naturally makes us crave more for deep fried food. Poori bhaji for breakfast in this season definitely makes most of us raise our eyebrows out of happiness. I am usually more of a chapati person, like in restaurants if waiter asks chapati or poori I always choose chapati. But with bhaji it always has to be poori. This bhaji is without onion and can be had on fasting days as well. Do check notes at the end for multiple uses of this bhaji.

Ingredients required-

For bhaji

  1. Oil -4tsp
  2. Chana dal – 1/2tsp
  3. Urad dal – 1/2tsp
  4. Jeera -1/2tsp
  5. Hing – pinch
  6. Curry leaves – 1strand
  7. Mustard- 1/2tsp
  8. Turmeric powder- 1.5tsp
  9. Green chilly- 6-7
  10. Boiled potatoes- 5-6
  11. Salt to taste
  12. Coriander leaves

For Poori

  1. Wheat flour- 1 cup
  2. Water for kneeding
  3. Salt to taste
  4. Sugar -1tsp

Method of preparation-

  • First mix the wheat flour, salt, sugar and add water to prepare a dough.
  • Kneed it well and keep aside
  • Meanwhile chop green chilly and coriander leaves. Also boil and peel the potatoes
  • Take a pan, add oil, chana dal, urad dal, mustard, jeera.
  • Once spluttered add curry leaves and turmeric and hing.
  • Then add finely chopped green chilly and fry well.
  • Now add mashed potatoes and salt to taste.
  • Very little water can be added while mixing
  • Finally add coriander leaves.
  • Using the prepared dough prepare small dough balls and roll pooris.
  • Deep fry them in oil.

Note

  • After preparing tadka, chopped onion can be added to the bhaji. Also at the end freshly grated coconut can be added.
  • More water can be added if you like bhaji to be watery consistency
  • The same bhaji can be used as a filling for Batatambade. So you can prepare a large batch and save some.
  • By adding curd to little bhaji, we can also prepare gojju to have along with rice.
Categories
Breakfast konkanirecipe sajjigeavalakki

Rullav Phovu / Sajjige Avalakki

Rullav Phovu / Sajjige Avalakki

A staple breakfast combo of coastal region which instead of asking did you also hate? I would like to ask why did you hate?😁 For me as a kid and grown up never liked for no particular reason as such. When I got married I and my husband decided we will never prepare it at home which I was so happy about. But within I once even thought will we be the last generation to have this item?🤔 Not sure if starting to cook made me like this or knowing the process of preparation, I developed taste for this combo and don’t hate it as much as before now.

Some like it only at function, some like only with some kurkuri side item such as mixture, chakkuli etc. Some like it only in restaurants- few people visit taj mahal restaurant in Mangalore just to eat this. Whatever might be the reason this surely is a simple to make and good for health breakfast combo. So if you don’t have any solid reason to hate it, consider trying to include it in your life🤗

Ingredients required-

For Rullav/Sajjige

  1. Bombay rava – 1cup
  2. Green chilly- 5-6
  3. Oil -10 tsp
  4. Mustard-1tsp
  5. Curry leaves -1 strand
  6. Chana dal – 1tsp
  7. Urad dal – 1tsp
  8. Grated coconut- about 5tsp
  9. Water – about 5 cup
  10. Salt to taste

For Phovu/ Avalakki

  1. Thin poha – 2 cups
  2. Grated coconut- 1/2cup
  3. Salt to taste
  4. Grated Jaggery – about 1/4 cup
  5. Sambar powder – about 3tsp

Method of preparation-

  • Take a pan and add oil. You can reduce oil and add few tsp of ghee as well. Or can reduce the amount of oil if you don’t like it. The temple style rullav needs more oil for its softness and texture.
  • Add mustard, urad dal, chana dal and curry leaves.
  • Once mustard is spluttered add the rava and fry well on medium flame till aromatic.
  • Once done add 4-5 cups of hot water while stirring continuously to avoid the lumps. Add salt.
  • Allow it to cook for about 5min and keep stirring.
  • Finally add fresh grated coconut and if required a tsp of sugar.
  • For phovu mix grated coconut, jaggery, salt and sambar powder to prepare a choorna.
  • Then add poha and gently mix it till flavors are absorbed. Don’t squeeze it much.
Categories
Breakfast Dosa nofermentation

Urad and Green Moong Dosa(Udid mooga Polo)

Urad Moong dosa/ Udid Mooga Polo

It is amazing to see the varieties of dosas we have and the little variations which all together gives a new dosa with amazing color, texture and taste. I have been looking for dosa without rice. When my mom made this last week I instantly decided to note down recipe and try it. It can be prepared during fasting days as well. Also it is a no fermentation dosa!

Ingredients-

  1. Urad dal – 1/2 cup
  2. Green Moong – 1/2cup
  3. Water
  4. Salt
  5. Oil for frying

Method of preparation

  • First soak equal amount of urad dal and green moong over night or atleast 3-4hrs.
  • After that grind them to fine batter
  • Add required amount of water and salt to taste.
  • Fry on dosa tawa, on medium heat by applying oil
  • This takes time to cook and have to be very careful while frying. But dosa will be soft and fluffy, very tasty.