Categories
konkanirecipe nofermentation

Kulita Ramdan / Horsegram Idli

Kulitha Ramdonu / horsegram idli

This is one of my personal favorite konkani breakfast recipe which mom usually makes on Sundays as we get more time to enjoy it in Different forms – hot hot directly from pedavan, after cooling a bit and evening ramdana usli. I love it in all the possible ways. Since it has horsegram it is good for winters as it is heat in nature.

Ingredients required –

  1. Urad dal – 250grms
  2. Horse gram – 250grms
  3. Rice rawa – 750 grms
  4. Salt to taste
  5. Water

Method of preparation –

  • Soak the urad dal overnight
  • Next day grind the urad dal with washed horsegram( it is better to grind it in wet grinder )
  • Take the rice rawa add salt to taste and add little water till it is soaked.
  • Once the batter is smooth and fluffy (takes about 20min) transfer it to same vessel as that of rice rawa. Mix them all well.
  • Keep the steamer on gas and add water. Keep it for boiling.
  • Keep a banana leaf for lining and pour the prepared batter over it.
  • Steam cook for about 20min
  • Serve it hot with coconut oil.

Categories
konkanirecipe phodi Side Dish Snacks streetfood

Kananga Phodi / Sweet Potato Pakodas

Kananga phodi / sweet potato fritters

Easy and tasty tea time snack which is also a famous one during the car festivals(teru). Though it is easy to prepare, taking bites of phodis with lots of gupshup and laughter is the key to make it more tastier 😁

Ingredients required –

  1. Gram flour (besan/ chane peet) – 1 cup
  2. Salt to taste
  3. Chilly powder – 1tsp ( can add more if you like spicy)
  4. Hing – a pinch
  5. Carom seeds – 1/2 tsp
  6. Water – for the batter
  7. Sweet potato

Method of preparation-

  • Clean the sweet potatoes and prepare thin slice of it( no need to remove skin)
  • Prepare a batter by mixing gram flour , salt, chilly powder, carom seeds and hing. Add water and let the batter be thick
  • Keep oil in a heavy bottom pan for deep frying
  • Once the oil is hot dip the slices in the batter and fry till golden

Note – you can add half tsp baking soda to the gram flour batter to make the phodis more fluffy and it is completely optional.

Categories
Breakfast Dosa fermentation konkanirecipe

Surayi Ukde Polo

Surayi Ukde Polo

This is a traditional recipe from GSB Konkani households. As the name suggests the dosa has both white rice(surayi) and boiled rice(ukde) and is usually served with jaggery syrup. Mom says it is good to fight against the problems caused because of the intestinal worms(dantu).

Ingredients required-

  1. Dosa rice – 1 cup
  2. Boiled rice – 1 cup
  3. Grated coconut – about 5 tsp
  4. Salt to taste
  5. Water
  6. Jaggery
  7. Water
  8. Oil- for frying

Method of preparation –

  • First wash and soak equal proportion of dosa rice and boiled rice for 5-6hrs
  • Next grind them along with grated coconut and water. Let the batter be thick
  • Keep overnight for fermentation
  • Next day add salt and prepare small dosa (4 small dosas on the pan), add oil as per need for frying
  • Fry them on medium flame for little longer, they turn crispy and golden
  • Meanwhile prepare jaggery syrup by adding very little water to jaggery in a pan.
  • Cook till it attains 1 string consistency

Categories
festivefood Snacks

Soye Khadi / Coconut Jaggery Burfi / Kobri Mithai

Soye Khadi / Kobri Mithai / Coconut Jaggery Burfi

My mom always makes sweets using coconut which is used for pooja such as vaina pooja. So from childhood itself it’s a practice of making this sweet using those coconuts after keeping it for some months of gowri pooja. As a child I was a bit ignorant about this one as I did not like sweets much. N of course less available bakery sweets were favorites during those days. But mom has continued it even now. Now being tired of bakery sweets or maybe bit scared to go out n get at present or after becoming health conscious 😉 hey we need not give so many reasons to prepare such delicious yet healthy sweet at home😝 so for all the sweet cravings after taking so many health related decisions during #lockdown, here is a #iron rich #jaggery based sweet. Below is how we prepared it –

Ingredients required –

  1. Dry Coconut/ Kopra – 1
  2. Jaggery – About 1 cup
  3. Ghee – about 5tsp
  4. Cardamom – 1
  5. Water

Method of preparation –

  • Firstly grate the dry coconut and powder it in mixie. If you like those chunks, you can avoid powdering
  • Take a heavy bottom pan add jaggery and very little water
  • Keep it for boiling. Continue cooking till 1 string consistency is attained
  • Now add one crushed cardamom.
  • Add the coconut powder and mix well
  • Once everything is mixed add the ghee
  • Once everything comes together switch off the gas. This may take 15 to 20min.
  • Grease a plate with ghee and spread it and cut when still hot
  • Allow to cool and store in air tight container.
Soye Khadi / Kobri Mithai / Coconut Jaggery Burfi

Note :

  • You can add fresh coconut as well but you might have to cook for more time.
  • Optionally you can add 2-3tsp roasted gram flour/besan
  • Also you can crush nuts such as cashews and almonds
  • Finally if the jaggery attains one string consistency the khadi becomes hard and stays well for some days. If you like fudge like khadi you can add coconut before jaggery attains one string consistency. This should be consumed within a week.