Friday, 30 November 2012

TOUSALI / CUCUMBER DOSA



TOUSALI WITHOUT JAGGERY

WHAT YOU NEED:

Rice 2 cups
Cucumber grated 1
Coconut grated, 2 handfuls , optional ( I didnot add coconut here)
Jaggery 4-5 pieces or to taste
Salt to taste
TOUSALI WITH JAGGERY

HOW TO MAKE:

Soak rice for 2-3 hours. 
Wash, drain and grind the rice along with coconut to a very smooth paste.
Transfer the batter in to a vessel. Add Grated cucumber, powdered jaggery and salt. Mix thoroughly.

Now heat the dosa tava, pour a ladle full of dosa batter and spread thickly. Put a tsp of ghee around the edges.
Cover with the lid. This dosa is fried only on one side. 

Serve Tousali hot with blob of butter.




Wednesday, 28 November 2012

MUSHTI POLO / SET DOSA

 I always wondered how the name Mushti polo came into exist. In Konkani Mushti means fist. In childhood days, when ever our Mom prepared Mushti polo, we children used to punch each other, holding our hand tight like fist and used to laugh loudly. Unforgettable lingering memories of our childhood days. Once I asked my grand mother why and how the name Mushti polo came. Her reply was very simple. She told me that there were no measuring cups in some houses, so they used their own mushti that is'fist' for measuring the ingredients..so the name! 
I had to believe her story and now I too have started my own fist for measuring some of the ingredients in kitchen. Recently I came to know that some people call this as Set Dosa.
MUSHTI POLO WITH BUTTER

WHAT YOU NEED:

Rice 2 cups ( here I used a measuring cup)
Udad dal  2 handfuls
Cooked rice or phova  2 handfuls
Coconut, grated 2 handfuls
Methi seeds/ Fenugreek seeds  1 tsp
Salt to taste


MUSHTI POLO /SET DOSA

HOW TO MAKE:

Wash rice and udad dal and soak along with methi seeds for 4 to 5  hours.

Grind rice, udad dal, methi seeds, grated coconut and cooked rice together till smooth.
Transfer the dosa batter in a vessel and keep overnight for fermentation. 
Add salt before going to bed.

Mix well with the ladle next morning. Add little water to get the right consistency.

Heat Dosa Tava, put a tsp of oil around and pour a ladle full of batter and spread thickly.
Cover the lid. When you open you will find soft fluffy dosa. Remove.
This dosa is fried only one side

Serve Mushti polo hot with Butter.

Friday, 23 November 2012

RICE PAYAS / TANDLA GODSHE




WHAT YOU NEED:


Rice ( basmati )  3/4 cup
Jaggery  8-10 pieces
Coconut milk  1 cup thick and 1 cup thin ( extracted from 1 coconut)
Cashew nuts, roasted in little ghee  1 hand ful
Kismis, roasted in little ghee 1 handful
Cardamom powder  1 tsp
RICE PAYAS /TANDLA GODSHE 

HOW TO MAKE:

Wash rice and cook with enough water.
When rice is done add thin coconut milk and jaggery. Bring to boil.
Now add thick coconut milk , again boil for few minutes.
Add cardamom powder and garnish with roasted cashew nuts and kismis.

Serve hot as a desert.



SWEET KICHADI

SWEET KICHDI


WHAT YOU NEED:

Battani dal / Chana dal 3/4 cup (normally kichdi is made of chana dal but I prepared it with battani dal)
Rava  1/2 cup
Sugar 3/4 cup
kismis 1 handful (Roasted in little ghee )
Cashew nuts 1 handful ( Roasted in little ghee)
Cardamom powder 1 tsp 
Ghee 1-2 tbsp
DAL KICHDI

HOW TO MAKE :

Pressure cook Chana dal or Battani dal for 10 to 15 minutes.
Pour the cooked dal in a kadahi and mash lightly. 
Add a cup of water in to it and keep on the fire.
When the water is boiling reduce the heat and add rava. Stir well.
Now Add sugar and stir continuously till the sugar dissolves.
Finally add cashew nuts, kismis, cardamom powder and ghee. Mix well.

Serve hot in a bowl as dessert. 




Saturday, 17 November 2012

LADY'S FINGER FRY /BHINDI FRY



LADY'S FINGER FRY

WHAT YOU NEED:

Lady's fingers, small and tender ones 10
Onion 1 finely chopped
Tomato 1 big, finely chopped
Red chilly powder   1/2 tsp or to taste
Cumin powder   1/2 tsp
Coriander powder   1 tsp
Chole masala 1 tsp
Besan / Bengal gram powder   4 tsp
Fresh Mint leaves, chopped 2 tsp
Coriander leaves, chopped  2 tsp
Salt to taste
STUFFED BHINDI FRY

HOW TO MAKE:

Wash lady's fingers, dry pat and slit. 
Remove the seeds and keep aside.

Now heat 1 tbsp oil in kadahi.
Add cumin powder and coriander powder, fry.
Add onion, tomato, seeds of lady's finger chilli powder, chole masala, salt and fry for a while.
Now add besan, chopped coriander and mint, stir well and fry for few more minutes.

Now stuff the masala into the slit lady's fingers.

Heat a tbsp of oil in deep bottomed kadahi. Place all the stuffed lady's fingers in the kadahi and put all the remaining masala over it. Cook them over a low heat. Turn over the lady's fingers after a few minutes and again cook for few more minutes.

Serve the Bhindis as a side dish.




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