Phova Panchkadayi ( Sweetened Rice Flakes )

Phova Panchkadayi is one of the simple dish, which is normally prepared  as " Naivedya  ". Its one of the konkani dish. In konkani Phovu means rice flakes, & panchkadayi means rice flakes mixed with jaggery, ghee & cardamom powder. I got this dish from my mother. So here is the recipe.


Ingredients :

Rice flakes 1 1/2 to 2 cups

Jaggery 1/2 cup

Grated fresh coconut 1/2 cup

Black sesame seeds  1/2 tsp 

Ghee  2 tsp.

Water 2 to 3 tsp ( Melt the jaggery )


Method :

Dry roast the sesame seeds  until it splutters, keep it aside.

Take wide bottom kadai, add jaggery & water and allow it to melt.

Once it melts completely & comes to boil add grated coconut mix well & heat it for further 2 mins & switch off the flame.

Now add ghee, cardamom powder, mix well & allow it to cool.

Once it cools completely add rice flakes in small amount until you get homogeneous mixture.

Phova Panchkadayi   is ready!!! 

Carrot Milk Shake

Delicious, thick, creamy carrot milk shake which tastes heavenly when served chilled :) one of the yummy shakes to beat the heat :)!!!!

Ingredients 

Carrot 4-5
Sugar 4-5 tbsp ( depending upon sweetness you prefer )
Thick milk 2 cups.

Method :

Peel the carrots & chop them into big chunks.

Cook it in 1/4 cup of milk until its soft or pressure cook it for one whistle.

Now blend cooked carrot along with remaining milk until everything blends well.

Serve it chilled :)

Bhenda Upkari ( Ladies Finger Stir Fry )

  Ingredients :

  Ladies finger ( Tender ones ) -20 to 25

  Seasoning items :

Oil 2-3 tsp
 Mustard seeds 1 tsp
 Urdal  -1/2 tsp
Chopped green chilles 2-3

Salt to taste.

Grated coconut to garnish. ( Optional )

Method :

Wash & clean ladies finger, & pat them dry

Chop them into 1" inch pieces.

In a kadai  heat oil& season it with  seasoning items.

Now add chopped  ladies finger, & salt.

Cook it uncovered in low flame, until done, stir it in between to avoid it from burning.

Garnish with grated coconut.


Serve hot with rice or roti !!


Note :

 Cook it uncovered until its done.

 Donot add any water for this stir fry, which will make stir fry tasty & non sticky :).

Rulava Idli ( Urdal, Semolina Idli )

Ingredients :

Urdal  1 cup
Rava/ semolina - In between 1 1/4 to 1 1/2 cup ( depending upon the quality of urdal )
Salt to taste.


Method :

Wash urdal & soak it in enough water for 2 hours

Grind it to a fine batter, by adding water.

Now  to the batter add rava & salt , mix well

Preheat the steamer, grease the idli moulds, pour the batter & steam it for 20 mins.

Serve hot with chutney, sambhar or any side dish of your choice !!!

 Note :

Its no fermentation recipe, and usually prepared during fasting days , as it doesn't contain rice.

Currybevu Tambali

Ingredients :

Curry leaves 10-15
Cumin seeds 1/2 tsp
Green chillies 2-3
Grated coconut 3 tbsp
Curds  1/2 cup
Salt to taste.

For seasoning  

Oil - 2 tsp
Mustard -1 tsp
Urdal- 1/2 tsp
Broken red chilles -1

Method :

In a lil oil fry curry leaves along with green chillies & jeera.

Whisk the curds well.

Now grind fried items along with grated coconut with the help of curds into smooth paste, add more curds if you want thin consistency.

Add salt, mix well & finally season it with seasoning items.

Goes well with hot rice :)

Pathrado

One of the most famous  Konkani Delicacy which stands next line after " Dalithoy ". This is prepared with a leaf called " colocasia  leaf ". I guess no konkani people will say no to this typical dish pathrado.  My hubby is one person who dies for this dish, he always tells there should be one such software with which we can relish this pathrodo, which may be prepared in any part of the World :P. ( Jokes apart ).There are few methods with which its prepared. Here I am sharing one of the method which I normally follow :)

Ingredients 

Colocasia leaves 15-20 tender ones
Rice - 1 cup ( Dosa rice )
Grated coconut - 3/4 grated part of half coconut
Tamarind - Big gooseberry size
Asafoetida - size of chana
Roasted red chillies 15-20 ( depending upon the spiciness you prefer )
Beaten rice / phova  ( thin variety )- 1 fistful ( thats make the pathrodo soft )
Salt for taste

Method :

Soak rice in  in enough water for hour or two. drain it completely

Wash & clean the leaves, remove the fibre from the leaves.

Grind soaked rice, along with grated coconut, chillies, tamarind, phova & salt  to a semi soft paste, finally add asafoetida & grind once.

Now on a kitchen slab place huge leaf facing upside down ( back surface up, & stalk end towards  you )

Start smearing layer of masla on the leaf ( see that masala covers all over ), place smaller leaf over it & repeat the procedure for 6 to 7 leaves.

Now first fold the sides & roll them tightly to form a cylindrical shape.

Repeat the procedure with remaining leaves.

Preheat the steamer and steam it for 25 to 30 mins.

Once its done, cut it into slices of desire thickness.

Relish hot with  coconut oil as a side dish with rice & dal or as a snack with  a hot cup of chai or coffee :) 


Notes :

Make sure the batter is not too thick nor too thin, it should be in such a consistency which is easy to smear on the leaf, so take care while adding water.

 If while cleaning the leaves if you get itching in your hands, its a indication that you will get itchiness once you eat pathrodo, in that case increase the amount of tamarind, which will reduce the itchiness :)

Eggless Dates Cake

Ingredients : Recipe source : Sharmispassion 

Maida 1 cup

Dates 18 nos

Milk 3/4 cup

Granulated sugar 3/4 cup

Oil - 1/2cup

Baking Soda 1 tsp

Nuts - 1 tbsp

Method :

Soak  dates in milk, set aside to make it soft.

In a bowl add sugar, milk & oil, stir until sugar dissolves.

Sieve maida & soda twice.

Grind the dates to a fine paste, add dates paste to milk sugar mixture & mix it well.

Add maida  & mix well.

Add nuts & give a good stir.

Preheat oven @ 180 degree c

Grease the cake pan with oil & lil flour.

Add prepared batter.

Bake it for 35 to 40 mins ( check after 30 mins ) & proceed accordingly.

Cool down the cake completely on a wire rack & slice it out!!!

Eggless Vanilla Sponge Cake

Ingredients : Recipe Source : Yummy Tummy 

Maida/ all purpose flour - 11/2 cup / 180 gms

Sugar - 3/4 cup / 150gms

Baking powder-1 1/4 tsp

Baking Soda 1/2 tsp

Salt - pinch

Yogurt - 1 cup/ 240ml

Oil - 1/2 cup/ 120ml

Vanilla Essence - 1 tsp

Milk as needed to make the batter thin

Method ;

Oil a cake pan, dust it with flour, keep aside.Preheat the oven at 180 degree c.

Sieve, flour, baking powder, baking soda, salt add it to a bowl, n mix it well.

In a large bowl add oil, sugar,  & yogurt and mix it well till sugar dissolves.

Now add in flour mix & fold gently.

At this stage if you feel batter is thick add in lil milk.

Transfer this mixture to the pan & cook it for 40- 45 mins.

Now remove the pan from try & allow it cool

Invert it on cooling rack & let it cool completely.

Slice & serve ;)

Chow Chow Bhath

One of the authentic " Bengaluru Breakfast ". This chow chow bhath is combination of  upma & sheera ( Pineapple pudding normally ) normally accompanied chutney!  Almost all restaurants in Bangalore will have this item in their menu :)  So here comes the recipe.

Ingredients :

 Rava/ cream of wheat/ Semolina - 1 cup

To season :

Oil/ Ghee 2-3 tbsp
Mustard 1 tsp
Urdal 1/2 tsp
Green chillies 2-3
Curry leaves - few
Cashew pieces - few
Chopped onion -1
Chopped tomatoes - 1
Vangi Bath powder 2 tsp ( Optional )

Water 2 1/4th cup
Salt to taste
Sugar 1 tsp

To Garnish

Grated coconut 1 tbsp
Coriander leaves
Lemon juice - 1 tbsp.

Method :

In a kadai heat tbsp of oil & roast the rava, till nice aroma comes, take care not to burn it, keep it aside.

In a same pan at remaining oil & ghee and musturd seeds, when it splutters add urdal, green chillies, curry leaves & cashew pieces & fry it for a minute or so.

Now add chopped onions fry it till it turns translucent, add tomatoes fry it till it turns mushy, now add salt, sugar & vangibath powder & again fry it.

Now add  water & allow it boil , once it comes to rolling boil, simmer the flame and add roasted rava slowly , stirring continuously  so that no lumps are formed.

Close the kadai with lid, once rava gets cooked completely, add grated coconut, coriander leaves & lime juice.


Sheera Recipe  :

Rava/ cream of wheat/ semolina - 1 cup
Ghee 1/4 cup
Sugar 3/4 cup ( increase it if you want more sweetness )
Cardamom powder - 2 tsp
Broken cashews & raisins - few
Water 2 1/4th cup

Method :
Roast rava in lil ghee till nice aroma comes, keep it aside.

In the same pan fry cashews & raisins, keep it aside.

Now add water & allow it boil, once it comes to rolling boil, simmer the gas, add rava slowly.
stir continuously so that no lumps are formed, cook it covered.

Once rava gets cooked add sugar and stir continuously, add this stage   rava becomes watery, continue stirring till it forms a huge mass.

Add ghee, cardamom powder stir well.

Finally add broken cashews & raisins.

Relish  this  chow chow bhath :)

Bhenda Sagle ( Ladies Finger Masala ) )

Ingredients :

Tender Ladies Finger -10 to 15
Tamarind juice  2 tbsp

For the masala :

Grated coconut 3/4 cup
Roasted red chillies 6-7
Coriander Seeds 2 tsp ( roasted )
Feenugreek/ Methi Seeds 1/2 tsp ( roasted )

Seasoning 

Mustard seeds 1 tsp
Curry leaves - few

Method :

Soak tamarind in hot water for 5 to 10 minutes, squeeze out the juice keep aside.

Wash & dry pat the ladies finger, trim the edges, & cut it into 2 inch piece.

Now in a kadai add the tamarind juice, & chopped ladies finger & fry it till ladies finger get cooked & become tender, keep aside.

Prepare masla by grinding masla items into smooth paste.

Add ground masla to cooked ladies finger, add 1/2 cup water, salt & boil it for a minute or so.

Finally season it with seasoning items :)

Relish it with rice or roti :)

Nanchane Duddali ( Finger Millet Halwa )

One of the traditional, yummy  & healthy dish !!! Actually this is the  first" sweet dish " I ever tried after marriage !!!! Got this recipe from my Mil :). Its her signature dish!!!! Though its a tedious job, end result is just superb :):)

Ingredients :

• Whole ragi ( Finger millet ) 1 cup
• Powdered jaggery -1/2 cup or according to sweetness u prefer
• Powdered cardamom 1 tsp
• Clarified butter/ Ghee - 2 tsp.

Method :

• Wash & clean ragi 2 to 3 time
• Grind it finely adding water in steps
• Strain the ground mixture in a strainer
• Repeat the process 3 times adding water to residue left in strainer
• Apply ghee to wide bottom kadai, pour the ragi extract, add jaggery & cardamom powder.
• Start heating it in low flame & keep stirring
• After few mins liquid starts to get thicken, continue till you get solified huge mass .
• Turn off the heat, pour it into ghee smeared plate, spread it evenly.
• Allow it to cool & cut it into desired shapes.

Tastes great when served chill !!!

Tomato Pudina Bhath

Here comes easy one " pot meal " tomato pudina bhath !!!! super esay & super delicious!!!! 
Thanks Sandhya Puranik  for the recipe :)

Ingredients 

Rice 1 cup 
Water 2 - 3 cups ( Depending upon quality of rice )

To be grind into smooth paste 

• Mint leaves - 1 fistful
• Coriander leaves- 1 fistful
• Green chillies 2-3
• Ginger 1'' piece
• Cloves 4-5
• Grated coconut 2-3 tbsp( optional )
• Cloves 2-3
• Cinnamon- small piece
• Saunf - 1 tsp

To Season 

• Oil 2 tbsp
• Onions 1 big or 2 small
• Saunf  1 tsp ( Just crush it to get real aroma )
• Chopped tomatoes 4-5
• Mint leaves - fistful

Salt to taste .

Method :

• Make a smooth paste of " to be grind items "
• In a pressure cooker add oil, add chopped onions, saunf & chopped tomatoes, fry till it turns mushy add mint leaves fry it again.
• Add ground paste & saute till oil appears.
• Add rice, water & salt 
• Pressure cook it for 2-3 whistles
• Allow the pressure to release & fluff it with  fork.

Relsih it  hot with raita :)

NOTE : Do not use Basmathi Rice use regular rice like sonamassori  or any other rice which you use for regular cooking !!!

Mixed Pulses Curry

One of the yummiest & and easiest recipe which goes really yum with "roti" or with rice & dal :) You require only limited items which is there in your pantry :) Got this recipe from one of the food groups which I follow :) Here comes the recipe.

Ingredients :

Any pulses 2 tbsp each ( I used rajma, chowli, white navy beans )

Butter  for seasoning 

To be grind 
Onion 1 big or 2 small
Tomatoes 2
Ginger 1 '' piece
Garlic -6

Spice powder
Jeera powder - 1 tsp
Coriander powder -1 tsp
Red chilli powder - as per your spice level
Turmeric powder - pinch
Garam Masala - 1 tsp

To Garnish 
Coriander leaves 
Pudina Leaves 
Saffron ( Pinch )
Fresh cream 
Butter 

Method:

• Soak pulses overnite, pressure cook it with salt next day
• Grind " to be grind " items into smooth paste.
• Heat kadai add butter, add ground masla & fry till it leaves the side & you get nice aroma.
• Add all spice powder one by one  & fry well
• Add cooked pulses
• Add little water & salt ( check salt before you add as pulses already has salt )
• Boil it for few minutes
• Finally garnish it 

Relish with rice or roti :)

Phanna Doddak ( Urdal Seasoned Pancakes )

Ingredients 

Urdal 1 cup
Rice Rava 2 cups
Salt to taste.
Oil for taking dosa
Mustard seeds 2-3 tsp

Method 

Soak urdal for 2 hours

Grind it into smooth batter add salt rice rava & ferment it overnite.

Next day heat deep bottom kadai, add oil & season it with musturd, add ladel full of batter & cook it covered, spread oil to the sides & roast it both sides.

For Chutney :
 Grated coconut 3/4 cup
Green chilies 2-3
Tamarind - small seed size
Salt

Seasoning
Oil 2 tsp
Mustard seeds 1 tsp 
Curry Leaves - few
Hing powder 1 tsp

Method :
Grind grated coconut, chillies , tamarind & salt to smooth paste , season it with seasoning items.

Surai Ukde Muddo ( White Rice & Red Boiled rice batter steamed in banana leaf )

One of the oldest traditional "konkani recipe ". My mother in law introduced me this recipe :) So here is the recipe :) Its similar to surai ukde polo which I already posted, but little variation in proportion & method.

Ingredients :
Red boiled rice 1 cup
Dosa rice 1/2 cup
Grated coconut 3/4 to 1 cup ( More the better )
Salt to taste.
Banana Leaf ( Cut it into small square pieces) 10-12

Method :

Soak both  rice separately  overnite.

Next day grind  boiled rice first, when its half ground add dosa rice, grated coconut & salt and grind it into thick coarse batter.

Now spread the  batter on banana leaf and fold the leaf .

Preheat the idli steamer and place the folded leaf , & steam it for 15 to 20 minutes.

Serve hot with any chutney, or sambhar !!!

Note:

No need to ferment this batter :) 
The batter should be thick, take care while grinding as it should be in spreadable consistency. 

Surai Ukde Polo ( White Rice & Red Boiled Rice Dosa)

Ingredients:

• Dosa rice 1 cup
• Red boiled rice 1 cup
• Grated coconut 3/4 cup
• Salt to taste
• Finely chopped onions 2 ( Optional )
• Oil to prepare dosa 

Method :

Soak both the rice separately overnite.

Next day grind red boiled rice first when its half ground add dosa rice, grated coconut & salt, Grind it into coarse batter  ( it should be thick, but pourable consistency ) 

Add chopped onions & mix well.

Heat tawa spread oil & pour ladel full of batter & spread it , it should be little thick dont spread too thin. 

Sprinkle oil on the sides & roast it both the sides.

Enjoy with butter, chutney or your favourite dip !!!

Musk Melon Milk Shake

Ingredients :

• Musk melon pieces 1 cup
• Milk  2 cups ( Chilled)
• Sugar according to sweetness you prefer.

Method :

Blend musk melon pieces & sugar  for few seconds, then add milk and blend it again.

Serve it chilled :) 

Strawberry Milk Shake

Ingredients :

• Chilled milk 1 cup
• Fresh strawberries 5-6
• Sugar 4-5 tbsp

Method :

• Blend milk, strawberries & sugar.

Serve it chilled with fresh strawberries. :)

Bitter Gourd Pickle

Ingredients :

• Bitter Gourd 1
• Grated coconut 2 fistful
• Tamarind - small seed size
• Fried red chillies 2-3
• Mustard seeds 1/4 tsp
• Feenugreek seeds 4-5 grains.
• Jaggery 2-3 tbsp.
• Salt

Seasoning :

• Oil 2 tsp
• Mustard seeds 1 tsp
• Red chillies -1

Method :

• Cut bittergourd into small pieces, soak in salt water for 30 minutes, squeeze the extra water& fry it ( deep/ shallow or you can microwave it for 3-5 minutes)
• Fry methi seeds & musturd seeds  ( dry roast ) & keep aside
• Grind grated coconut, red chillies, tamarind & jaggery  into smooth paste, finally add fried musturd & feenugreek seeds & grind again.
• Add fried bittergourd to the above masala, add salt & mix well
• Finally season it.

Masala Majjige ( Spiced Butter Milk)

Ingredients :

Curds 1 cup
Water 2 cups
Salt to taste
Green chilles -2

Seasoning :

Oil
Mustard seeds
Cumin seeds
Asafoetida - small pinch

Garnishing :

Coriander leaves.

Method :

Beat the curds well to this add water.

Crush  green chillies along with little salt in pestle & mortar or in mixy.

Add this to butter milk, mix well & strain it once.

Do the seasoning with seasoning items, & garnish it :)