Tag: Vegetarian

Categories
Snacks

Veggie loaded Pizza

Veggie loaded Pizza

I am a beginner when it comes to baking. Considering the time and efforts it needs I bake rarely. But some recipes my family has learnt (I must say hard way, after a lot of failed attempts) and we keep preparing them. Pizza is one such thing. As this is expensive and we get to customize as per our taste at home(like more cheese 😁) we prepare it when everyone is at home. This was prepared today because our microwave oven got repaired.

Ingredients required-

For dough –

  1. Yeast – about 5tsp
  2. Sugar – 4 tsp
  3. Water – 1 cup
  4. Maida – about 2 cups
  5. Oil – about 7-8 tsp
  6. Salt to taste

For veggies mix

  1. Onion- 2
  2. Capsicum- 2
  3. Sweet corn – 1
  4. Pepper – 2tsp
  5. Any other vegetable of choice
  6. Salt to taste

For Paneer

  1. Paneer cubes – about 15
  2. Thick curd – 5tsp
  3. Salt to taste
  4. Chilly powder- 2tsp
  5. Pav bhaji masala – 1tsp

Other ingredients-

  1. Pizza sauce- about 3tsp for a pizza
  2. Mozzarella + cheddar cheese

Method of preparation-

  • First prepare the dough by mixing yeast, sugar and water for about 10min
  • After that add salt, oil and maida and kneed well to prepare a soft dough. Don’t add as much yeast as you add for the bread, it will make the crust very soft
  • Keep the kneeded dough for about 1hr by covering with a damp cloth
  • Meanwhile dice the veggies such as onions, capsicum, tomatoes etc
  • Prepare paneer by mixing curd, salt, chilly powder and pav bhaji masala. Mix well
  • Add paneer cubes and refrigerate. If you keep it outside it might leave water during baking
  • Once the dough is raised properly take a big dough ball
  • Greese the baking pan with oil and spread this dough
  • Next take the pizza sauce and spread it
  • Then spread the cheese
  • Next layer the veggies and paneer cubes
  • Next spread more cheese on top
  • Bake in the oven at 200 degrees for about 15min

Note

  1. Spread the cheese in the bottom. Spreading all the cheese on top my result in burning
  2. If preparing multiple pizza, refrigerate cheese and paneer after spreading. Keeping them out may result in release of water during baking
  3. Baking time may vary based on oven. I have a microwave oven. I used microwave convection mode.

Categories
festivefood konkanirecipe sweets

Gulab Jamun

Gulab jamun

We have 2 birthdays in January and February within a span of 15days. So before ordering cakes for birthday became a trend we always bought gulab jamun as the birthday sweet for 2 reasons. 1 it is not prepared always, so special sweet. 2nd most brands have buy 1 get 1 free offer so it was perfect for us to use in 2 occasions 😁 since it is read the instructions on the pack and prepare business its always given to me but I always messed up! Jamuns never became perfect until 1 day when my mom wasn’t well and I prepared it in hurry. That day I learnt few of my mistakes and corrected them. When we prepare something in hurry usually it becomes tasty as perfect right?

Ingredients required-

  1. Gulab Jamun mix – 1pack
  2. Water – about 1/2 glass
  3. Oil – for deep frying
  4. Sugar – 2cup
  5. Water – 2 cup
  6. Cardamom- 1

Method of preparation-

  • Empty the entire pack into a vessel and add water little by little while mixing
  • Continue till you get a soft dough. Make sure to add enough water else jamun will crack while frying if it is too dry.
  • Heat the oil and once hot, turn flame to medium
  • Add few jamuns and fry with continuous stirring. If flame is high it will turn brown from outside and will not cook inside.
  • Keep the fried jamuns for cooling
  • Meanwhile take the water and sugar to prepare a sugar syrup. Cook for about 15min till you get the syrup. Add crushed cardamom.
  • Once this is ready allow to cool.
  • Finally mix cooled jamun to cooled sugar syrup and allow to rest for about 1hr. Cooling is important to prevent cracking of jamuns. I always used to add hot jamun to hot sugar syrup and that was biggest mistake.
  • Garnish with chopped almonds while serving.

Note :

You can fry the jamoons in ghee but if you are planning to refrigerate, they might turn little hard.

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
drycurry konkanirecipe Lunch Side Dish thali

Kooka Sagle

Kooka Sagle

Kooka or Koorka or Sambrani(kannada) or chinese potato is a root vegetable available widely in winter. Sanekal kooka is a famous variety which has high demand. Although it is available for short duration we can store it for months. The process of deskinning this veggie is bit tedious job. Traditional way is to put it in a gunny bag and smash it to remove parts of skin. Then remaining skin can be removed using hands or by rubbing to the same gunny bag. The hand becomes brown and rough after this work so many dont like venturing into this 🙂 We also use the peeler used for peeling potato skin. This vegetable is very much loved. Used in ghashi, upkari or sagle, saung etc.

Ingredients required –

  1. Grated coconut – 1/2
  2. Red chilly – 7-8
  3. Tamarind – lemon size
  4. Coriander seeds – 1tsp
  5. Oil – 2tsp
  6. Mustard seeds – 1tsp
  7. Curry leaves – 1strand
  8. Kooka/ Chinese potato – 500grms
  9. Salt to taste

Method of preparation –

  • First peel and clean the kooka and cut it into 2,4 or 6 pieces depending on the size. Better to have big pieces.
  • Take the coconut, fried red chilly, tamarind and coriander seeds(no need to roast) and prepare a fine masala paste.
  • Take a pan and prepare tampering of oil, mustard and curry leaves.
  • Add the cut kooka to this and mix well. Add water and cook till it becomes soft. Time may vary depending on variety.
  • Now add the masala and little water from cleaning mixie and salt to taste.
  • Mix, cover and cook till raw smell of masala goes.

Below are the items on the plate –
🍽 Boiled rice
🍽 Daat daalitoy with a topping of curd
🍽 Mango pickle
🍽 Pappodu(papad)
🍽 Happolu(spicy papad)
🍽 Kooka sagle