PEAS POORI

I wanted to prepare zhatpat breakfast because I had got up late today. I had some cooked peas in the fridge, thought using it out, but how? Yes, the idea is not bad making poori out of it. Quick and tasty pooris ready by limited time. Here is the recipe..

PEAS POORI ALONG WITH YAM PICKLE

WHAT YOU NEED:

WHEAT FLOUR - 1 CUP

COOKED PEAS - 1/2 CUP

GREEN CHILLI - 2

CUMIN SEEDS - 1 TSP

TURMERIC POWDER - 1/4 TSP

RED CHILLI POWDER - 1/4 TSP OR TO TASTE

SALT - TO TASTE

CORIANDER LEAVES - 1-2 TBSP, FINELY CHOPPED

PEAS POORI

HOW TO MAKE:

GRIND COOKED PEAS AND GREEN CHILLI TO SMOOTH PASTE.

IN A MIXING BOWL ADD SALT, RED CHILLI POWDER, CUMIN SEEDS, TURMERIC POWDER AND GROUND PASTE, MIX WELL.

NOW ADD WHEAT FLOUR, MAKE A FIRM BUT SOFT DOUGH ADDING WATER LITTLE BY LITTLE.

ADD CORIANDER LEAVES AND MIX AGAIN.

MAKE SMALL SIZE BALLS, DUST SOME WHEAT FLOUR AND ROLL WITH ROLLER.

HEAT ENOUGH OIL IN DEEP KADAHI. WHEN IT SMOKES PUT ROLLED POORI AND FRY ON BOTH SIDES.

SERVE PEAS POORI ALONG WITH ANY CURRY/ PICKLE FOR BREAKFAST

MACHKAT DOSA

This traditional machkat dosa was in my to do list since long. Today I got the ideal time to prepare machkat dosa. It is also made in different ways. Here whole udad Dal with skin is used, but I used normal dosa udad dal. I added green gram here. Both type of rice also can be added that is ukdo and surayi. Here I added only surayi/ White rice. It is very easy and healthy preparation. The recipe goes like this...

Makes 6-7 dosas.

MACHKAT DOSA

WHAT YOU NEED:

UDAD DAL - 1/4 CUP

RAW RICE - 3/4 CUP

GREEN GRAM - 1/4 CUP

COCONUT GRATINGS - 2 BIG HANDFULS

SALT - TO TASTE

MACHKAT DOSA

HOW TO MAKE:

WASH AND SOAK UDAD DAL, RICE AND GREENGRAM IN ENOUGH WATER FOR 2 HOURS.

THEN GRIND ALONG WITH COCONUT GRATINGS TO COARSE THICK BATTER.

HERE NO FERMENTATION IS NEEDED.

ADD SALT AND MIX WELL. ADD LITTLE WATER IF NEEDED.

HEAT DOSA TAVA, SPREAD A LADLEFUL BATTER OVER THE HOT TAVA. MAKE THICK DOSAS. PUT A TSP OIL AROUND THE DOSA, REDUCE THE HEAT TO MEDIUM. COVER AND COOK FOR FEW MINUTES. THEN FLIP THE DOSA AGAIN PUT OIL ATOUND AND FRY WELL.

SERVE HOT MACHKAT DOSA WITH COCONUT CHUTNEY OR PICKLE.

MANGO LASSI

It is summer, most of the times the milk get spoiled. I made thick buttermilk with this spoiled milk. Again there are plenty ripe mangoes in my kitchen. I thought the best way of using both is making MANGO LASSI. IT IS REALLY YUMMY, PERFECT IN HOT SUMMER

WHAT YOU NEED:

MANGOES - 2 OR 2 CUP MANGO PIECES

THICK BUTTERMILK - 1 1/2 CUPS

MILK - 1/2 CUP

SUGAR - 3-4 TBSP OR TO TASTE

CARDAMOM - 3-4

MINT LEAVES - A FEW

HOW TO MAKE:

BLEND ALL THE ABOVE INGREDIENTS IN A BLENDER TILL SMOOTH.

REFRIGERATE TILL THE LASSI IS CHILLED.

SERVE MANGO LASSI IN A TALL GLASS AND GARNISH WITH FEW MSNGO PIECES.

TENDLE BIBBE UPKARI / IVY GOURD TENDER CASHEW STIRFRY

Tendle and bibbe upkari is made on special occasions like Ugadi, Vijaya dashami, weddings or on temple festivals. Bibbo is tender cashew nuts. It is mainly a Konkani recipe.

IVY GOURD TENDER CASHEW STIR FRY

WHAT YOU NEED:

IVY GOURD - 20-25

TENDER CASHEW - 2 BIG HANDFUL /1 CUP

COCONUT GRATINGS - 1 TBS

DRIED RED CHILLI - 3-4, BROKEN

MUSTARD SEEDS - 1 TSP

SALT - TO TASTE

TENDLE BIBBE UPKARI

HOW TO MAKE:

WASH IVY GOURD AND CUT LENGTHWISE IN THIN STRIPS.

REMOVE THE OUTER COVER OFF CASHEWS, BREAK THEM INTO TWO. IF YOU DON'T GET VERY TENDER ONES SOAK THE CASHEWS IN HOT WATER AND USE WHEN IT BECOMES SOFT. THEN REMOVE ITS OUTER COVER AND PART THEM.

NOW HEAT KADAHI WITH A TSP OF OIL IN IT.

 ADD MUSTARD SEEDS, WHEN IT SPLUTTERS ADD DRIED RED CHILLI, SAUTE FOR A SECOND.

THEN ADD IVY GOURD, CASHEW AND MIX WELL.

ADD SOME WATER AND SALT TO TASTE.

COVER AND COOK TILL ALL THE WATER GOES AND DONE.

GARNISH WITH COCONUT GRATINGS.

SERVE TENDLE BIBBE UPKARI AS SIDE DISH

JEEV KADGI BATATE UPKARI / TENDER BREADFRUIT POTATO STIR FRY

A simple Konakni preparation of tender breadfruit with potato stir fry.

WHAT YOU NEED:

TENDER BREADFRUIT - HALF OF MEDIUM SIZE

POTATO - 1 

DRIED RED CHILLI - 3 BROKEN

MUSTARD SEEDS - 1/2 TSP

SALT - TO TASTE

HOW TO MAKE :

WASH BREADFRUIT AND POTATO. NO NEED OF REMOVING SKINS.

CUT BOTH THE VEGETABLES IN THIN STRIPS, AS SHOWN IN THE PIC.

NOW HEAT A TBSP OIL IN KADAHI. WHEN IT IS HOT ADD MUSTARD SEEDS. WHEN IT SPLUTTERS ADD DRIED RED CHILLI. STIR FOR A SECOND, 

IMMEDIATELY ADD POTATO PIECES, SUATE WELL. THEN ADD BREADFRUIT PIECES AND SALT. STIR WELL. REDUCE THE HEAT. COVER AND COOK TILL DONE.

STIR IN BETWEEN TO AVOID BURNING.

SERVE JEEV KADGI BATATE UPKARI AS SIDE DISH.

KADGI GHASHI / RAW JACK FRUIT GHASHI

Raw Jackfruit ghashi is a popular side dish in Konkani household. This preparation is made in temple festivals also. Here we don't add garlic seasoning. We add mustard seeds and curry leaves seasoning gives the special aroma of Temple feast.

KADGI GHASHI

WHAT YOU NEED:

RAW JACKFRUIT - 2 CUPS PIECES

COCONUT GRATINGS - OF HALF COCONUT

DRIED RED CHILLI - 7-8, ROASTED IN LITTLE OIL

TAMARIND - ONE SMALL GOOSEBERRY SIZE

FOR SEASONING:

MUSTARD SEEDS - 1 TSP

FENUGREEK SEEDS / METHI SEEDS - 4-5

CURRY LEAVES - 1 SPRIG

HOW TO MAKE:

FIRSTLY, PRESSURE COOK THE JACK FRUIT PIECES FOR 10-15 MINUTES. KEEP ASIDE.

GRIND COCONUT GRATINGS, ROASTED CHILLI, TAMARIND ALONG WITH LITTLE WATER TO A SMOOTH, FINE MASALA.

NOW IN A VESSEL ADD COOKED JACKFRUIT AND GROUND MASALA. 

ADD SOME WATER, MIX WELL. AND HEAT IT.

ADD SALT. CHECK THE THICKNESS OF GRAVY, ADD WATER IF NEEDED.

WHEN IT STARTS BUBBLING PUT OFF THE FIRE.

NOW HEAT 3-4 TSP OIL, WHEN IT IS HOT ADD MUSTARD SEEDS. WHEN IT STARTS CRACKLING ADD METHI SEEDS AND CURRY LEAVES. POUR IT OVER RAW JACKFRUIT GHASHI.

SERVE KADGI GHASHI ALONG WITH STEAMED RICE.

TOMATO JUICE

On summer days to beat the heat one should drink lots of water, eating juicy fruit also helps a bit. Fruit juices with little punch makes the feel like just entering in heaven, yes it tastes heavenly.

WHAT YOU NEED:

TOMATOES - 7-8

COCONUT WATER - 1 CUP

MINT LEAVES - 1 HANDFUL

GINGER - 3-4 INCHES PIECE, CRUSHED

LEMON JUICE - OF 1 LEMON

SUGAR - TO TASTE

TOMATO JUICE

HOW TO MAKE

WASH TOMATOES WELL AND THEN CHOP.

NOW IN BLENDER ADD IN CHOPPED TOMATOES, MINT LEAVES, SUGAR, GINGER AND LEMON JUICE. BLEND ALL TILL SMOOTH.

THEN ADD ONE CUP COCONUT WATER AND BLEND AGAIN.

CHILL THE JUICE IN REFRIGERATOR.

SERVE TOMATO JUICE IN TALL GLASSES.