CABBAGE SANNA IDLI/ SPICY CABBAGE IDLI

One of the GSB's popular side dish Sanna Idli, a spicy idli made with rice and tur dal. I have posted plain and onion spicy idlis. This is made with cabbage.

WHAT YOU NEED:

RAW RICE - 1/2 CUP

TUR DAL - 1/2 CUP

COCONUT GRATINGS - OF 1/2 COCONUT

ONION - 2, MEDIUM, CHOPPED

CABBAGE LEAVES - 3-4, finely chopped

TAMARIND - SIZE OF SMALL GOOSEBERRY

DRIED RED CHILLI - 10 - 12

SALT - TO TASTE

CABBAGE SPICY IDLI

HOW TO MAKE:

SOAK RICE AND DAL FOR 2 HOURS. DRAIN.

GRIND DRIED RED CHILLI, COCONUT GRATINGS, TAMARIND AND SALT.

NOW ADD IN RICE AND DAL AND GRIND COARSELY. ADD LITTLE WATER WHILE GRINDING. REMOVE TO A MIXING BOWL.

NOW MIX CHOPPED ONION AND CABBAGE WELL. ADD LITTLE WATER IF NEEDED. THE MIXTURE SHOULD BE THICK BUT LITTLE WET. WHEN YOU PRESS IT IN YOUR HAND THE MIXTURE SHOULD HOLD ALL TOGETHER.

NOW PUT IN IDLI MOULDS AND STEAM THEM FOR 20 - 25 MINUTES OVER MEDIUM HEAT.

SERVE CABBAGE SANNA IDLI TOPPED WITH LITTLE COCONUT OIL AS SIDE DISH.

SWEET MANGO GOJJU

A very simple side dish from the Konkani Community made from ripe mango.

WHAT YOU NEED:

RIPE MANGO - 1

GREEN CHILLI - 1

JAGGERY - 1-2 TSP  OR  TO TASTE

SALT - TO TASTE

FOR SEASONING:

MUSTARD SEEDS - 1/4 TSP

URAD DAL - 1/4 TSP

DRIED RED CHILLI - 1 SMALL, BROKEN

CURRY LEAVES

HOW TO MAKE:

TAKE PULP FROM THE MANGO REMOVING IT'S SKIN AND SEED.

GRIND PULP, GREEN CHILLI, JAGGERY AND SALT IN A MIXER GRINDER.

HEAT A TSP OIL IN A SMALL PAN. ADD MUSTARD SEEDS. WHEN IT SPLUTTERS ADD URAD DAL, DRIED RED CHILLI AND CURRY LEAVES. POUR THIS SEASONING OVER THE GOJJU.

SERVE SWEET MANGO GOJJU AS SIDE DISH.

BLACK CHANA AND MALABAR SPINACH KABAB

We have planted Malabar spinach / Vali in our backyard. In Kerala I have not seen this particular vegetable in markets. We love Vali very much. So we brought it's cuttings from Mangalore and planted it here. The plant is growing so well. Today I used some leaves in making kababs. It is yummy indeed. For kababs I used black chickpeas and Malabar spinach. No onion and garlic is added here.

WHAT YOU NEED:

BOILED BLACK CHICKPEAS - 1 CUP

VAALI - 8-9 LEAVES

CUMIN SEEDS - 1 TSP

GREEN CHILLI - 2

GARAM MASALA POWDER - 1 TSP

DRIED FENUGREEK LEAVES - 1 TBSP

TURMERIC POWDER - A LITTLE

CORIANDER LEAVES - 1 TBSP, FINELY CHOPPED

CORNFLOUR - 1 TBSP

SALT - TO TASTE

PREPARED CHANA MIX

PREPARED PATTIES

BLACK CHICKPEAS

HOW TO MAKE:

BLACK CHANA AND MALABAR SPINACH KABABS

WASH VAALI LEAVES WELL AND CHOP IT FINELY.

HEAT A TBSP OIL IN KADAHI, WHEN HOT ADD CHOPPED LEAVES, AND STIR FRY TILL THEY BECOME SOGGY.

THEN ADD BOILED CHICKPEAS. SAUTE FOR FEW MINUTES OR TILL ALL THE WATER, IF ANY, GOES AWAY.

ADD TURMERIC POWDER, SALT AND FENUGREEK LEAVES. STIR WELL AGAIN FOR FEW MINUTES MORE.

PUT OFF THE HEAT. WHEN IT GETS COLD ADD GREEN CHILLI AND GRIND TO A COARSE MASALA.

NOW AGAIN HEAT KADAHI WITH A TSP OIL, SPLUTTER CUMIN SEEDS. 

ADD GROUND MIXTURE TO IT , SAUTE WELL.

ADD GARAM MASALA POWDER, CORN FLOUR AND CHOPPED CORIANDER LEAVES. MIX WELL.

MAKE PATTIES OUT OF IT AND DEEP FRY OR SHALLOW FRY.

SERVE BLACK CHICKPEAS AND MALABAR SPINACH KABABS WITH SAUCES.