Party dish

Kothambari vadi

Posted on Updated on

KONICA MINOLTA DIGITAL CAMERA

                                              Ready to serve shallow fried Kothambari vadi

Time taken : 1 hour

Serves – 4-5

Kothambari soppu in kannada is cilantro in english, dhania patha in marati is such  a popular , healthy herb that is used as a garnishing ingredient in most of the dishes like the pulao, salad, kosambari, sambar and Rasam, Green chutney (used for chats) for sure. If the same cilantro is grown in our kitchen garden with no artificial manure  Wow!!What a fascinating aroma it has ,i can easily imagine…. The same cilantro which we normally buy has no aroma at all as it was available a couple of years ago, due to the fact that all sorts of chemicals and insecticides etc are by the growers….

This “Kothambari vadi” is a Maharashtrian dish usually a starter dish i  can say at most of their dinner parties!!Else is a normal snack in other homes a very tempting and delicious dish for sure!!!Here is my version of the recipe.

What you need to have:

1. Chopped cilantro – 2 and 1/2  cups

2. Besan atta/ Chick pea atta – 1 Cup 

3. Rice atta – 2 Tablespoons

4. Ginger chopped/paste – 1 Tablespoon

5. Red chili powder – 1 Teaspoon

6. Turmeric powder – 1/4 Teaspoon

7. Dhania powder – 1 Teaspoon

8. Cumin powder – 1 Teaspoon

9. Garam masala powder – 1/2 Teaspoon(home made)

10. Sesame seeds – 1 Tablespoon

11. Roasted peanut powder 1 Tablespoon

12. Caraway seeds – 1 Teaspoon

13. Baking soda – 1/4 Teaspoon

14. Salt – A s needed

15. Sugar – 1/2 Teaspoon

16. Cooking oil – 1 TeaspoonKONICA MINOLTA DIGITAL CAMERA

                                                                        Fresh chopped cilantroKONICA MINOLTA DIGITAL CAMERA

                                                                        Chickpea  atta & rice atta                                                                        KONICA MINOLTA DIGITAL CAMERA                                                          Other ingredients of kothambari vadi

What you do with what you have:

1. Sieve both chick pea atta , rice with baking powder in the sieve a couple of times so that soda is evenly distributed.KONICA MINOLTA DIGITAL CAMERA

                                                 Chick pea atta, rice atta & baking powder mix

2. Transfer all the ingredients in  wide bowl and slowly add water so that it is mixed well.  The consistency of the dough should thick.KONICA MINOLTA DIGITAL CAMERA

                                                              Kothambari vadi  mix ready to steam

3. Steam it in the cooker like you steam idli with out the pressure!!!On cooling just invert the vesel and the steamed dough is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                               Steamed kothambari vadi 

4. cut it as per your requirement to the desired shape.KONICA MINOLTA DIGITAL CAMERA

                                                 Cut kothambari vadi ready to shallow fry

5. Place a dosa skillet and shallow fry them splashing oil on both the sides since it needs to be flipped and fried.KONICA MINOLTA DIGITAL CAMERA

                                                 Kothambari vadi being shallow fried

6. Flip it and fry it again.  Repeat it to the sides too!!KONICA MINOLTA DIGITAL CAMERA

                                                Kothambari vadi being flipped & fried

7. Relish it with either tomato sauceor with green and sweet chutney!!!!Yummmmmmmmmm!!!KONICA MINOLTA DIGITAL CAMERA

           Ready to serve kothambari vadi with tomato sauce or green & sweet chutney

Time taken : 1 hour

Serves : 4-5

Good to remember:

1. Sieving of atta  with soda makes the vadi soft and fluffy!!

2. Do not add more water as the dish may turn sticky hard

3. you may cut it to required shape and size.

4. One may prepare this and fry as and when needed.

5. It can even be deep fried for sure!!!

 

 

Alu-palak tikki (Kabab)

Posted on

KONICA MINOLTA DIGITAL CAMERA                                             Ready to serve Alu-palak tikki with tomato sauce

Alu/potato and palak are two most popular veggies and when combined will make wonderful dishes. I have already put up a few dishes like the palak soup, palak paneer, palak moong dal masala], palak lachha paratha etc..,   Today i would like to put up Alu-palak tikki which tastes really yummy when relished with either sweet chutney and coriander chutney or the tomato sauce alone!!!  It is your choice to either deep fry or shallow fry.   Do try out!!!Here it goes…

What you need to have:

1. Chopped palak – 2 Cups

2. Boiled potatoes/grated – 1 Cup

3. Chopped onion – 1 Cup

4. Ginger paste – 1 and /2 Tablespoon

5. Green chili chopped – 2-3

6. Chopped cilantro – 2 Tablespoons

7. Bread slices crumbled- 3-4

8. Dhania-jeera powder – 1 Teaspoon

9. Garam masala powder – A pinch (home made)

10. Lemon juice – 1 Tablespoon

11. Salt-as needed

12. Toast powder – as needed

13. Cooking oil – to shallow fry the tikkiKONICA MINOLTA DIGITAL CAMERA                                                              Ingredients of Alu-palak tikkiKONICA MINOLTA DIGITAL CAMERA                                                                    Other ingredients of the dish

What you do with what you have:

1. Peal and cook potatoes either in the cooker or in the microwave oven. On cooling crush it with your hands or you can even grate it.  Wash and chop cilantro, green chili and keep it aside.   Wash, peal and grate ginger too.  Wash,peal and chop onions fine and keep it aide.

2. Wash palak with several changes of water drain and chop it fine too.  Transfer all the chopped and grated ingredients to a wide bowl adding salt and mix it with your hands without adding water.

3. Make either round or oval shaped balls flatten a little and keep it aside.  Also dust it in rusk powder before shallow frying.KONICA MINOLTA DIGITAL CAMERA                                                        Alu-palak tikki ready to shallow fry

4. Place a dosa skillet on medium flame. Splash a little oil and place the tikki on it.  Splash oil on the tikki and close it with a lid.KONICA MINOLTA DIGITAL CAMERA                                                 Alu-palak tikki being shallow fried

5. Flip and fry on the reverse too.  Enjoy with tomato sauce or even with any chutney of your choice!!!Even tamarind chutney and cilantro chutney will be a good combo!!!KONICA MINOLTA DIGITAL CAMERA

                                                         Alu-palak tikki being fried on the reverse

6. Enjoy with tomato sauce.  yummmmmmmm!!!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                   Ready to serve Alu-palak tikki with tomato sauce

Makes : around 15

Time taken : 45 minutes

Good to remember: 

1. Wash and clean palak thoroughly with a multiple change of water.

2. One can even push the tikki in the refrigerator and fry whenever needed.

 

Fresh Pigeon pea cutlet (Thogari kalina cutlet)

Posted on Updated on

KONICA MINOLTA DIGITAL CAMERA

      Ready to serve Pigeon pea cutlet with tomato sauce

Fresh Pigeon peas/Thogari kalu/Thori in english, kannada and konkani respectively.  It is available in India only during December and january.  When i came to New york at my son’s place it was available in plenty at the indian stores and  of a very superior quality for sure.  I had tried it out in Manipal and  had not flashed any photos , so  thought of preparing the dish and sharing the recipe with you all.  I have already pu up a couple of cutlets like the veg-cutlet(the first and the fore most) , and the latest being the sprouted Moong bean cutlet  and now this pigeon pea cutlet to add to the long list of cutlets on this blog.  Here is my version of the recipe.KONICA MINOLTA DIGITAL CAMERA

                                                                                Fresh Pigeon pea Beans

KONICA MINOLTA DIGITAL CAMERA                                                                                 Pealed fresh pigeon peas 

What you need to have:

1. Fresh pigeon peas – 1 cup

2. Grated Beet root – 1/2 cup

3. Boiled and crushed potatoes – 1/2 cup

Ingredients of Seasoning:

1. Cumin seeds – 1/2 Teaspoon

2. Chopped onions – 1 cup

3. Grated ginger – 1/2 Teaspoon(grind with pigeon peas)

4. Greeen chili – 2(grind with pigeon peas)

5. Chili powder – 1/2 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Garam masala powder – 1/4 teaspoon (home made)

8. Cooking oil – 2 Teaspoon

9. Lemon juice – 1 Teaspoon

10. Salt – As neededKONICA MINOLTA DIGITAL CAMERA

                                                           Chopped veggies & Ingredients of seasoning

What you do with what you have:

1. Peal the pigeon peas and keep it aside as shown in image-2.

2. Wash and peal potato and cook it till smooth as usual in the cooker till soft.  On cooling grate it, also peal and grate beetroot , also wash, peal and chop onions and keep all the items aside as shown in image-3.

3. Grind green chili and ginger along with pigeon pea in the mixer  without adding water to coarse.KONICA MINOLTA DIGITAL CAMERA

                                                                                      Grind pigeon pea mix

4. Place a skillet with 2 teaspoons of cooking oil in it on low/medium flame.  When heated add cumin seeds to it.  When it splutters, add chopped onions and salt to it and fry till transparent.  KONICA MINOLTA DIGITAL CAMERA                                                                      Chopped onions being fried in seasoning

5. When done  add the grind Pigeon pea mix to it and close the lid to cook on simmering the flame.KONICA MINOLTA DIGITAL CAMERA                                                                  Pigeon pea mix being cooked in the seasoning

6. When cooked soft add grated beetroot to it and stir well and also all powders in a row and stir so that it gets mixed up well.   When cooked add grated potato, rusk powder and chopped cilantro too.KONICA MINOLTA DIGITAL CAMERA

                                         Chopped cilantro,  grated potato& rusk powder being added

 Ingredients of dusting & Garnishing:

1. Chopped cilantro – A handful

2. Lemon juice – 2 Teaspoons

2. Rusk/Toast powder – 2-3 TablespoonKONICA MINOLTA DIGITAL CAMERA                                                                          Ingredients of dusting & Garnishing

7. On cooling shape the cutlets as per requirement.KONICA MINOLTA DIGITAL CAMERA

                                                                                    Cutlet mix being shaped

8. Dust each of them in rush powder and place it aside for a while.KONICA MINOLTA DIGITAL CAMERA

                                                                         Shaped cutlets being dusted

9. Place a skillet with 2 teaspoons of cooking oil in it.  On heating place dusted cutlets on it and close the lid to cook splashing a little oil on each cutlet.  Flip and fry on the reverse.KONICA MINOLTA DIGITAL CAMERA

                                                   Fresh Pigeon pea  cutlets being fried & ready to serve

10. Enjoy with tomato sauce with a cup of tea/coffee.  Yummmmmmmmmm!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                 Ready to serve Pigeon pea cutlets with tomato sauce

Makes : 20 of the above size

Time taken : 45 minutes

1. Use fresh pigeon pea than the dry ones for extra taste.

2. One can even deep fry the same but my option is to shallow fry.

3. One can even relish it with tamarind chutney and green chutney.

Sprouted moong bean rice/pulav

Posted on Updated on

                                                                                       KONICA MINOLTA DIGITAL CAMERA

                                                        Ready to serve sprouted moong bean pulav

Time taken – 45 minutes

Serves 4-5

Moong bean is the most popular lentil among the vegetarians.  We prepare sprouted moong usli, moong ghashi(Moong in coconut gravy) moong saru, sprouted green gram salad etc.  Today i would like to put up Sprouted moong pulav incorporated with a couple of veggies and the usual masala.  This is a very nutritious , mild and easy to make dish .  Only thing is one has to plan a day in advance as the bean has to be sprouted.  Serve on its own or with a spicy side dish of your choice.

What you need to have:

1. Sprouted moong bean – 1 and 1/2 cup

2. Basumati rice -1 cup    

3. Chopped french beans – 1/2 cup

4. Chopped carrots – 1/2 cup                                               

KONICA MINOLTA DIGITAL CAMERA                                                             Basumati rice & sprouted moong bean                                                

KONICA MINOLTA DIGITAL CAMERA

                                                                                    Chopped fresh veggies    

Ingredients of seasoning:

1. Chopped onions – 1 and 1/2 cup

2. Masala patha – 2

3. Star anise masala -1

4. Chopped cashews – A few

5. Red chili powder – 1 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Dhania jeera powder – 1 teaspoon

8. Garam masala powder – 1/2 teaspoon(home made)

9. Cooking oil – 2 Teaspoons

10. Salt  – to taste                                                                             

KONICA MINOLTA DIGITAL CAMERA

                                                               Ingredients of seasoning

Ingredients of wet masala:

1. Tomato – 1 big

2. Ginger- 1 ” piece

3. Garlic pods – 3-4

4. Mint leaves – a few

5. Cilantro – 2 tablespoons                                                                 

KONICA MINOLTA DIGITAL CAMERA

                                                                    Ingredients of wet masala

What you do with what you have:

1. Wash and drain water from basumati rice and keep it aside to dry up.  Soak Moong bean iin water for about 5-6 hours.  Drain water and tie it in muslin cloth and keep it aside for about 8-10 hours.  If you open the cloth the bean will have sprouted.  It is as shown in the image-1.

2. Grind all the ingredients of wet masla in the mixer to a fine consistency without addding water.   

KONICA MINOLTA DIGITAL CAMERA

                                                                         Grind wet masala

3. Place a cooker with 2 -3 teaspoons of cooking oil in it on medium flame.  Add masala patha when heated.  When fried add cashews, star anise masala to it and fry till done.                                    

KONICA MINOLTA DIGITAL CAMERA

                                                     Cashews and masla items being fried

4. When done add chopped onions and required quantity of salt to it and fry till translucent.        

KONICA MINOLTA DIGITAL CAMERA

                                                          Chopped onions being fried till translucent

5. Now when done add all the powders in a row and give a stir.  When done add the chopped veggies, to it and stir it with a spatula.                                                                                   

KONICA MINOLTA DIGITAL CAMERA

                                                                       All the powders added in a row

6. Add rice and sprouted moong bean to it and stir it for a minute.                                                        

KONICA MINOLTA DIGITAL CAMERA                                                              Chopped veggies, rice & moong being added

7. Add the grind wet masala and stir for a minute.  Now add required quantity of water and check for salt and if required add salt too!!!   Close the lid and cook for about 20 minutes.  Transfer it to a serving plate and enjoy either plain or with any side dish of your choice.                                         

KONICA MINOLTA DIGITAL CAMERA

                                                                Moong bean rice ready to be cooked

8. Enjoy either plain or with a side dish of your choice.                                                                                      

KONICA MINOLTA DIGITAL CAMERA

                                                                 Ready to serve moong bean rice

Serves 4-5

Time taken : 45 minutes

Note: 1. Use basumati rice and quality moong beans for the dish.

2. Vegetables can be of your  own choice.

3. One can even avoid grinding the wet masala and use it in the seasoning itself.

4. I have used home made garam masala .  so only 1/2 teaspoon as it is very strong

Baby corn pulav

Posted on Updated on

                                                                                 KONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve sweet corn pulav

How long it takes: 45 minutes

Number of servings: 5-6

Baby corn, young corn, or cornlettes, is a cereal again taken from corn (maize) harvested early while they are very small and immature.  It typically is eaten whole-cob included, in contrast to mature corn,  whose cob is too tough for human consumption.  Baby corn is eaten both raw and cooked.  Baby corn is most common in Asian cuisine.  In thai cookbooks, it is referred to a candle corn.

Now-a-days baby corn is so popular that we use it in various dishes like the salads, baby corn frys, stir  frys,  baby corn masala and today I would like to put up baby corn pulav which is so easy and tasty too.  I have not used many veggies other than the green peas.  Here it goes!!!!

What you need to have:

1. Basummati rice – 1 cup

2. Baby corn chopped – 2 cups

3. Green peas – 1/2 cup

KONICA MINOLTA DIGITAL CAMERA

                                                          Chopped baby corn & Green peas

 Ingredients of Seasoning:

1. Chopped onions – 1 cup

2. Bay leaf/Masala patha – 1

3. Cashews – a few

4. Garam-masala powder – 1/2 teaspoon(homa made)

5. Turmeric powder – 1 teaspoon

6.Red chili powder – 1/2 teaspoon

7. Salt – as per taste

8. Coconut milk – 1 cup(just to add to the dish while cooking)

KONICA MINOLTA DIGITAL CAMERA

                                                                      Ingredients of seasoning

Ingredients of wet masala:

1. Mint leaves – 1/4 cup

2. Cilantro – 1/2 bunch

3. Garlic pods – 4-5

4. Ginger – 1/2 ” piece

5. Green chili – 1-2

6. Fresh grated coconut – 2 tablespoons

KONICA MINOLTA DIGITAL CAMERA

                                                            Ingredients of wet masala

What you do with what you have:

1. Wash and chop baby corn into lengthwise pieces and keep it aside along with green peas as shown in image 1.

2. Place a cooker with 2 tablespoons of cooking oil in it on medium flame. On heating add Tej patha/masala patha to it.  When a pleasant aroma oozes out, add cashews and fry it.  Add chopped onions and required quantity of salt to it and fry till transparent.

KONICA MINOLTA DIGITAL CAMERA

                                                Chopped onions being fried till transparent

3. In the mean time grind all the ingredients of wet masala in the mixer to a fine consistency.

KONICA MINOLTA DIGITAL CAMERA

                                                                               Grind wet masala

4. When onions are fried to transparent, add chopped baby corn and green peas to it and just give a stir .

KONICA MINOLTA DIGITAL CAMERA

                                                         Baby corn  and green peas being added

5. Once done, add grind  wet masala from step-3 to it  and stir into it .

KONICA MINOLTA DIGITAL CAMERA                                                            Wet grind masala being added

6. Once done, add soaked, strained basmati rice to it.  Add coconut milk and the remaining(required quantity ) water to it and closing the lid of the cooker and cook for about 20 minutes on simmering the flame.

KONICA MINOLTA DIGITAL CAMERA

                                                      Coconut milk and water being added

7. When cooked transfer it to a serving plate.  Garnish it with tomato and onion slices or even with a salad!!! Yummmmmmm

KONICA MINOLTA DIGITAL CAMERA

                                                             Ready to serve Baby corn pulav

Good to remember:

1. One need to use basumati rice for best results.

2. You can even use any other veggies of your choice for the dish.

3. One can even avoid coconut milk if not needed.

4. You may have to add more of garam masala powder since the powder I have used is very strong.

Pumpkin Sweet Puri

Posted on

KONICA MINOLTA DIGITAL CAMERA

Number of Puris: 20

How long it takes: 30 minutes

Pumpkin is a gourd in the same family as Ash gourd etc. It has either orange or yellow pulp depending upon the variety of seeds. It is available in plenty and has versatile uses. I have already put up pumpkin curry, a Pumpkin Coconut gravy recipe, and now here comes a more exotic type – Pumpkin Puri. This is a Goan recipe which I borrowed from one of my Goan friends and these puris are similar to the ‘Mangalore’ buns I put up earlier. This is an excellent party and lunch box dish as well. Here come the puris!

What you need to have:

1. Grated pumpkin – 1 cup

2. Wheat atta – 1 cup

3. Sugar – 1/4 cup (Jaggery can be used as well)

4. Pure ghee – 2 teaspoons

5. salt – a pinch

6. Cooking oil – 1 cup ( to fry)

KONICA MINOLTA DIGITAL CAMERA

Ingredients of Pumpkin pur

KONICA MINOLTA DIGITAL CAMERA

Pureed pumpkin

What you do with what you have:

1. Grate pumpkin the grater and puree it in the mixer without  adding water as shown in image 2. Powder sugar too and keep it aside.

2. Place a skillet with 1 teaspoon pure ghee in it and add pureed pumpkin and fry it on low flame till the water evaporates.

KONICA MINOLTA DIGITAL CAMERA

       pureed pumpking being fried

3. On cooling mix atta, powdered sugar and pumpkin , ghee and salt in a bowl and knead it into a soft dough like the usual chapati without adding water. Knead with an additional teaspoon of ghee and keep it aside for about an hour.

KONICA MINOLTA DIGITAL CAMERA                                      All the ingredients in a bowl                                                                 

KONICA MINOLTA DIGITAL CAMERA

Knead atta, pinched out ball & rolled puri

4. Pinch out the required quantity of the dough and roll it out into 3-4″ round disc and keep it aside. Repeat with the remaining dough.

5. Place a skillet with 1 cup cooking oil in it. On heating, fry rolled puri in a row either one at a time or in batches till it runs brown on both the sides.                                                          

KONICA MINOLTA DIGITAL CAMERA

Puri being fried in oil                                                                    

KONICA MINOLTA DIGITAL CAMERA

Puri being flipped & fried 

6. Enjoy either plain or with tomato kethup with a cup of tea!!!!Yummmmmm!!!!!!                                                                 

KONICA MINOLTA DIGITAL CAMERA

Ready to serve pumpkin puri

Good to remember:

1. The colour of this dish could depend upon the colour of squash and also sugar or jaggery.

2. The dough should be smooth and should knead properly.

3. There is no need to dust while rolling.

4. Do fry on medium flame for better results.

5. This dish will taste great on the next day like buns than hot.

 

Mushroom Masala

Posted on Updated on

Mushroom Masala

How long it takes: 45 minutes

Number of servings: -2-3

Organic / natural mushrooms are available abundantly in the rainy season. But now, we even get ‘artificial’ mushrooms in most super bazaars and that can be used to prepare a variety of dishes. I am not sure if it makes any difference in taste or flavour by using the artificial ones, though fresh natural ones are always preferred. Using mushrooms to make a gravy-based side-dish, I present my version of mushroom masala.

What you need to have:

1. Fresh Chopped Mushrooms – 1 and 1/2 cups

                                                                       Fresh Mushrooms

Ingredients of Seasoning:

1. Tomato (Medium ) – 1

2. Chopped Onions – 1/2 Cup

3. Ginger-Garlic paste – 1 Teaspoon

3. Garam masala powder – 1 Teaspoon

5. Chilli powder – 1 Teaspoon

6. Turmeric powder – 1 Teaspoon

7. Soaked Almonds – 8-10

                                                         Ingredients of Seasoning & Masala

What you do with what you have:

1. Wash, peel and chop mushroom into bite size pieces and keep it aside.

                                                                Chopped FreshMushrooms

2. Wash and chop onions fine, and tomatoes too. Soak and peel almonds and keep it aside as shown in the image -2.  Also peel garlic, ginger and prepare the paste as well.

3. Place a skillet with 4-5 teaspoons of cooking oil on medium flame. When hot, add chopped tomatoes into it and fry till mushy.

Chopped Tomato being fried in oil

4. When done, add chopped onions from step-1 to it and also add required quantity of salt to the dish. Keep frying till onions turn transparent.

Chopped onions being fried in the seasoning

5. When done add ginger-garlic paste to it and fry for a minute or two till the raw smell disappears.

Ginger-Garlic paste being fried in the seasoning

6. When done, add all the powders and peeled almonds from step-2 as well.  Fry the seasoning until you get a strong aroma.

All powders and peeled almonds being fried in seasoning

7. Cool the fried mixture and grind it in the mixer to a fine consistency.

Ground Wet Masala

8. Pour the ground wet masala in a wide skillet on medium flame and bring it to boil.

Ground wet masala being cooked

9. Finally add chopped mushrooms from step-2. Cook for about 10 minutes on low/medium flame until the masala thickens and mushroom is cooked.

Chopped Mushrooms being added to the masala

10. Ready to serve mushroom masala is as shown in the image below. Enjoy with roti or chapati or even as a lunch side dish with rice. Yummmmmm !!!!!

Ready to serve Mushroom Masala

How long it takes: 45 minutes

Number of servings: -2-3

Good to remember:

1. Use fresh mushrooms for the dish.

2. Adding almonds to the masala helps to thicken the gravy and tastier – than with adding cashews.

3. One can even cook chopped mushroom separately and add it to the masala which would be one’s choice or even fry it and add it to the gravy.

Ghas Mando / Sweetened Maida Roti (Diwali special – 3)

Posted on Updated on

kINDLY CHECK FOR THE SAME RECIPE IN YOUT UBE IN MY CHANNEL

Ready to serve Ghas Mando

How long it takes: 2 hrs

Number of servings: Around 50 of the above size

Ghas Mando is a festive favorite in the G.S.B. community. It is usually served in small boxes along with other sweets like the boondi laddoo, mysore pak at our weddings in South Canara and during festivals in other parts of the country.  This recipe was long over due and mostly delayed as I could not find an easier explanatory substitute title. Finally, after so many Diwalis have gone since I started the blog, I gave up and gave in to uploading it with its traditional name. I have always prepared it on special occasions – as one of the Diwali sweets on my platter for years or when my kids come home or as part of my holiday food bonanza for the family and guests.

It is surprisingly easy to prepare, the only thing one should be careful about is to ensure rolling the puri thin and evenly spread. Calling it tasty is an understatement – it melts in the mouth,  the moment you let it touch your taste buds. Infact, ghas in Konkani refers to a gulp – fittingly ghas mando is meant to be enjoyed and relished in one gulp !

I wish all my readers and viewers of the blog a Happy Diwali / Deepawali. May the coming year bring you happiness and prosperity and may there be many occasions to prepare this delicious Konkani sweet at home. Here is the ghas mondo recipe :

What you need to have:

1. Maida – 1 Cup

2. Chiroti sujee / rawa (thin sujee) – 2 Teaspoons

3. Pure melted  ghee/sunflower oil – 1 Teaspoon

4. Water – Around 1/2 cup

5. Salt – To taste

Ingredients of Ghas Mando

What you do with what you have:

1. Sieve maida in atta sieve and transfer to a wide bowl. Add chiroti sujee, salt, and melted pure ghee and mix as shown in the image 7 below (of the dough and pinched out dough).

2. Add water slowly to make it a slightly tough yet pliable dough. Keep it aside covered for about a half hour so that sujee gets absorbed and the dough is set to roll.

Ingredients of filling:

1. Thin poha / beaten rice – 2-3 cups

2. Sugar –  1 cup

3. Cardamom – 8-10

Ingredients of filling

3. Place a skillet on medium flame and dry roast thin poha / beaten rice till it crimples and is crispy. Make sure you do not burn it and the colour does not change .

Poha / beaten rice being dry roasted

4. Dry roast sugar till it starts crystallizing and transfer it to another bowl adding peeled cardamom to it.  When cooled, powder roasted beaten rice, and sugar in the mixer to a medium coarse powder.

Sugar being crystallized

5. On cooling powder both of them together with peeled cardamom to a medium fine consistency.

Powdered mixture for the filling

6. Pinch out a small portion of the dough as shown in the image and dust a little in maida and roll it as thin as possible.Keep it aside in batches, so that only one can be fried at a time.  Keep the rolled roti covered.

The dough, pinched out ball and the rolled roti

7. Place a skillet with 2 cups of cooking oil in it on medium flame. When hot, just place the rolled roti in it and fry it on both sides.

Rolled roti being fried

8. Fold it in oil in a semi circular fashion.

Roti being folded while frying

9. Finally fold it into a triangle.

Roti triangle in the oil

10. Once fried, take the roti out of the oil, and while still holding it with a holder, fill it with the previous prepared sweet filling. Enjoy it  with tea or as a snack.  Yummmmmmmmmmmm!!!!!!!!

Filling being filled into the ghas mando

11. Store it in an air tight container – it will stay fresh for a few days if fresh oil was used for frying.

Ready to serve Ghas Mondo

How long it takes: 2 hrs

Number of servings: Around 50 of the above size

Good to remember:

1. The outer dough should be kneaded to a consistency that is slightly harder than the chapathi dough.  If the dough is very soft the fried roti will turn soft.

2. The roti should be rolled as thin as possible.

3. Beaten rice should be of thin variety. We roast the poha / beaten rice to get rid of the raw smell and get a pleasant aroma.

Paneer Parathas

Posted on Updated on

Paneer Parathas

How long it takes: 1 hour

Number of servings: 15 parathas of the above size

Paneer is very popular among the younger generation and also among the North Indian community.  Now-a days, here in South India too, paneer dishes are available in many restaurants – quite unlike the days of my youth. We can make it freshly at home or buy it conveniently from a dairy store. We use paneer in a plethora of dishes – sometimes in side-dishes like the matar-paneer masala, alu matar paneer, paneer kofta, or in biryani, or to make a sandwich or bhurji, to name a few.  I haven’t uploaded too many recipes using paneer, palak paneer being the first of others to come.  Today I would like to put up paneer paratha which tastes great with either lemon pickle or even with tomato ketchup.  Here it is:

What you need to have:

Ingredients of  stuffing:

1. Grated Paneer – 2 Cups (Amul paneer cubes)

2. Boiled Potato – 1 (medium)

3. Grated Green chilly – 1 Tablespoon

4. Chopped corinder leaves – 1/2 Cup

5. Red chilly powder A pinch

6. Turmeric powder – A pinch

7. Roasted cumin powder – 1 Tablespoon

8. Garam Masala powder – 1/2  Teaspoon

9. Lemon juice – 1 Teaspoon (optional but I have added)

10. Salt – To taste

Ingredients of Paneer paratha stuffing

Ingredients of the outer dough:

1. Wheat atta – 2 cups

2.  Cooking oil (raw) – 2 Tablespoons

3. Salt – As per taste

4. Kasoori methi powder – 1 Tablespoon

Ingredients of the paratha dough

What you do with what you have:

1. Wash the paneer cubes in normal water once it is out of the freezer. Grate it and keep it aside.  Wash and chop green chilly and coriander leaves as well.

2. Cook potato in the cooker as usual till smooth and on cooling grate it and keep it aside.

3. Place a spatula with cumin seeds / jeera on low flame. Roast it till done. On cooling powder it in the dry grinder.

Cumin seeds being dry roasted

4. Transfer grated paneer, potato, green chilly, chopped coriander leaves, turmeric powder, chilly powder, cumin powder, salt, lemon juice etc into a broad mixing bowl.

Stuffing ingredients in a bowl

5. Mix the ingredients with your hands so that you get the proper consistency for stuffing.

Paratha stuffing mix

6. Transfer atta, salt and kasoori methi powder to a sieve. Sieve the mix twice so that they blend evenly.  Add cooking oil to it and slowly add the required quantity of water to make a soft, pliable dough. Pinch out the required quantity of the dough to make round balls and roll it into 4″ diameter. Place around 2 -3 Teaspoons of stuffing from step-5 in each ball and close the edges of the dough neatly.

The dough, pinched out ball, rolled roti and the filling being placed in it

7. Roll the paratha on a plastic sheet dusting it in atta to medium thickness and around 5-6″ diameter.

Rolled Paneer Paratha

8. Place a roti skillet on medium flame and splash a little Amul margarine/butter on it. Place the paratha and fry till butter on top melts and is done at the bottom of it.

Paratha being roasted

9. Flip the same till brown spots appear.

Paratha being roasted on the reverse

10. Repeat the process for the remaining .  Enjoy with either Tomato ketchup or Lemon pickle.  Yummmmmmmmmmmmmmmm !!!

Ready to serve Paneer paratha with Tomato ketchup

How long it takes: 1 hour

Number of servings: 15 parathas of the above size

Corn Cutlet

Posted on

Corn Cutlets

How long it takes: 1 hour

Number of servings: 15 of the above size

Corn is available almost all year round and in different varieties like the American sweet corn, baby corn, corn kernels, the usual butta varietyetc. I have used the American sweet corn which can be even eaten raw since it is not only tender but also sweet as its name suggests. I prepared cutlets a couple of times and they are much loved by the family. Especially when it rains non-stop for hours together, one feels like having something little spicy and crispy  like the cutlet. Here it is for you to enjoy in the rains with a hot cup of tea:

What you need to have:

1. Sweet corn – 1 cup ( I have used half of it cooked & half grated )

2. Potatoes (medium) -2

3. Bread crumbs – 1/2 Cup

4. Chopped spring onion greens – 1/2 cup

5. Cumin seeds – 1/2 Teaspoon

6. Chopped onion – 1/2 cup

7. Carrots  grated- 1/4 cup

8. Chilli powder – 1 Teaspoon

9. Turmeric powder – 1/2 Teaspoon

10 .Garam masala powder – 1/2 Teaspoon

11. Lemon juice – 1 Teaspoon

12. Chopped Cilantro – 1/4 cup

13.Ginger – garlic paste –  1/2 Teaspoon

14. Cooking oil – 1/4 cup in all approx

15. Rusk powder – 1/4 cup

Corn kernels with chopped and grated vegetables

Ingredients of Seasoning & Garnishing

What you do with what you have:

1. Wash, peel and grate carrots, chop spring onion greens fine and keep aside as shown in image-2.

2. Wash, peel and cook potatoes in the cooker as usual till smooth. Also cook half the quantity of corn in the cooker till smooth adding a little salt.

3. Powder rusk in the mixer to a medium coarse consistency and keep it aside to dust the cutlets later.

4. Chop the shallots fine. Wash and chop cilantro finely and keep it aside in image-2.

5. Grind fine ginger-garlic paste. (Or you may use the ready-to-use ginger-garlic paste available on market shelves)

6. Grind half the quantity of corn in the mixer without adding water (the other half would have been cooked)

 Corn being crushed in the mixer

4. Place a skillet with 3-4 Teaspoons of cooking oil on medium flame and when hot, add cumin seeds to it. When it splutters add chopped onions and required quantity of salt to it and saute for a while till it turns transparent.

Seasoning in  progress

5. When done add grated carrots, chopped spring onions and crushed corn and cook for a while on low flame.

Veggies being cooked in the seasoning

6. When done, add all the powders one after the other and saute.

Powders being added to the veggie mix

7. When done, add boiled grated potato, cooked corn to it and stir in. Finally add the soaked bread crumbs to it and mix well after switching off the flame.Cooked potato & corn being added to the mix

8. Add chopped cilantro, lemon juice and a pinch of sugar (optional) to it. Check for salt and sugar etc. The final mix is as shown in the image below.

Corn cutlet batter

9. Pinch out the required quantity of the mix and shape and dust it in the rusk powder and keep it aside for a while.

Cutlet being dusted in rusk powder

9. Place a dosa skillet on medium flame and splash a little oil on it. When hot, place the cutlets on it and splash some more oil all over so that they are not burnt.

Corn cutlets being roasted

10. When fried, flip and roast on the other side adding a little oil if necessary lowering the flame as needed so that it is not burnt.

Corn cutlet roasted on the reverse

11. Enjoy hot either with tomato ketchup or pudina chutney.

Ready to serve corn cutlet with tomato sauce

How long it takes: 1 hour

Number of servings: 15 of the above size

Good to remember:

1. Use fresh American tender corn if available.

2. If the cooked corn is not softened, one can even crush it in the mixer into small pieces that can be easily bound into the mix.

3. I have not added peas as otherwise the taste of corn can not be relished.

4. Cutlet mix can be prepared and stored in the fridge to be used in a day or two.