Thursday, 19 November 2015

Undi-Steamed Rice and Coconut Balls

This is yet another breakfast staple of the Konkans which is easy to make as idly rava(cream of rice)is easily available in stores.Earlier it was made soaking rice then coarsely blending it which would take time.This is a easy version which I prepare since many years.

Idly rava 
(rice rava)                       1 1/4cup
Fresh coconut
  (grated)                         1/2 cup
Salt                                  to taste(1tsp,apprx)
Water                             1cup

Mustard seeds                1tsp
Urad daal                       1tsp
Methi                             1/4tsp
Oil                                  2-3tsp

  • Wash and discard the water from idly rava.
  • Heat oil in a kadai,add mustard seeds and let it crackle
  • Add urad daal,when golden add methi and fry a bit.
  • Add grated coconut(if having slices then pulse in a blender using little water)and saute for 30 seconds.
  • Now add water,salt and bring to a good rolling boil.
  • Add the washed rava,and let stand for 30 seconds.
  • Now switch the flame to medium and using a spatula keep turning the mixture.
  • It has to become like a dough with all moisture evaporated.
  • Let it cool down .Now take a small portion and shape to a ball with a little thumb impression in the centre.
  • Steam this in a pre-heated idli steamer and steam for 20 minutes on stove top.
  • Best served with a drizzle of coconut oil on top with some pickle or any spicy curry.
If coconut milk is available it can be used instead of fresh  coconut in which case for the above recipe use 5 tbsp. of it and the process remains same.
I used to use it during our stay in US as coconut milk was abundantly available in Asian markets compared to fresh/frozen coconut.

Some more Pics...

Texture of the sautéed dough

In the Steamer after it is done

Wednesday, 18 November 2015

Gosale Upkari-Ridgegourd/Turai Subzi(with tomatoes)

This is a simple yet very tasty dish prepared using ridgegourd and has no influence of onion or garlic(which can be added if desired).I learnt this one from my dear friend Jaysree who used zucchini instead.Here since ridge gourd is available in abundance I just applied the same method and replaced it in place of Zucchini.I strongly feel the taste of both veggies are similar and may be they all are gourds and has lot of water content."Gosale "is Konkani word for this gourd and this dish is a little different when it comes to the way how it is usually prepared by GSB's
This has lot of dietary fiber ,vitamin C,zinc,iron and low in cholesterol and perfect for weight watchers.

Ridgegourd(gosale)                                 2nos
Tomato(L)                                                    1nos

For seasoning:
Oil                                                                    2tsp
Mustard seeds                                            1tsp
Jeera(cumin)                                              1/2tsp
Urad daal

(split black gram)                                     1/2tsp
Salt to taste
Fresh grated coconut                              1tbsp
Red chilli powder                                      3/4tsp
Turmeric(haldi)powder                        1/4tsp

  • Peel off the thick skin of ridgegourd,wash it thoroughly.
  • Now dice into thin semicircles.(the qty i used was full in a 700ml amul icecream container)
  • Wash and chop tomato into pieces.
  • Heat oil in a pan and toss the mustard,once the crackling of mustard ends add jeera,saute for 10 secs,add urad daal and saute till colour changes lighlty.
  • Add the chopped tomatoes and saute on medium heat till pulpy.
  • Put in the red chilli powder,haldi and saute ofr 20 secs followed bu fresh coconut,give a stir.
  • Add the diced ridgegourd,salt to taste and saute on high heat for 30 seconds.
  • Turning the heat to low cook covered till the ridgegourd pieces are, when pierced with a spoon cuts easily
  • No need to use water in this dish as ridgegourd gives out lot of water once salt is added.


Friday, 6 November 2015

Vermicelli Kheer

This is one of the easiest and yummiest kheer that can be prepared in minutes and has been my favourite since ages.There are many brands and varieties available in stores.I have used the thinnest variety in this preparation as we love this kind.A perfect dessert for festive season or any occasion it may be.

Vermicelli(roasted)                                  1cup
Sugar                                                             1/2 cup(or little more)
Milk                                                                2-3cups
cardamom/elaichi                                   2-3
cloves/lavang                                            1
saffron strands                                         2pinches(optional)
Custard powder

(vanilla flavour)                                     1tsp
water                                                            1/2 cup
Ghee                                                             1.5tsp
Cashew nuts(pieces)                             1tbsp
Raisins/kishmish                                  8-10

(soaked in little water for 30 mts)
  • Deseed and crush cardamom seeds and cloves in a mortar adding a few grains of sugar to form a coarse powder.
  • Dissolve and stir the custard powder with little milk and saffron to make it lump free
  • In a soup pot bring to boil the roasted vermicelli with water and a little milk
  • Once cooked and are soft add the remaining milk and boil for couple of minutes
  • Add sugar and boil some more.
  • Add the dissolved custard powder and keep stirring in between so that it doesn't stick to the bottom of thr pot.
  • Cook for 2-3 more minutes and switch off the heat.
  • Drain and squeeze the soaked raisins and pat dry on a towel/tissue.
  • In a small seasoning pan heat up the ghee,let it be on low heat.
  • Add cashew nuts first,when they change to light brown add the rasins and stir with a spoon,when they bloat switch off the flame.
  • Add this to kheer,also the cardamom clove powder.
  • Serve warm or chilled.