Tapioca Bajji

Tapioca Bajji or Tapioca Bhajji is a deep fried Pakoda and a delicious tea time snack.

The following ingredients are needed to prepare Tapioca Bajji / Tapioca Bhajji.

Ingredients:-

Tapioca                   - a small piece
Besan/ Gram flour. - 1cup
Rice flour.               -1tbsp
Red chilly Powder.  -2tsp
Turmeric Powder.    - a pinch
Hing Powder.           -1/4 tsp
Salt.                          -to taste
Baking Powder.        - a pinch (optional)
Oil.                            - for deep frying

Instructions:-

1. Take a small Tapioca.

Tapioca

2.Remove the outer skin of the Tapioca and wash thoroughly in water. Pat dry with a clean cloth and chop into little thin slices and keep aside.

3. In a mixing bowl add Gram flour, Rice flour, Red chilly powder, Turmeric powder, Hing powder, Baking powder (optional) and Salt.Mix all the above ingredients together.Add required Water little by little and mix well and make a semi thick batter.Keep aside.

Method:-

1. Heat oil in a deep frying pan on high flame.Once the oil is hot reduce the flame to medium heat.

2. Dip each Tapioca slices into the batter and and drop one by one into hot oil. Deep fry the Tapioca slices on medium flame till golden colour on both sides.

3. When fried and cooked well remove from hot oil with a slotted spoon and drain on a tissue paper.

4. Transfer the deep fried Tapioca Bajji to a serving plate and serve hot with Tomato Sauce.

Thoyya Oondi - Konkani Recipes

Thoyya Oondi / Undi is a traditional GSB Konkani style steamed rice rava dumplings made with rice rava. Thoya undi is served as a breakfast dish along with Thoy. Thoy is a Konkani style popular side dish made with Tur dal and Potato.Following are a detailed Konkani recipe of Thoyya Oondi /Undi and step by step method with photos.

The following ingredients are needed to prepare Thoyya Oondi / Undi/ Konkani style steamed Rice Rava Dumplings.

Ingredients:-

Rice Rava.          - 1 cup
Grated Coconut. -1/2 cup fresh
Water.                 -1 and 1/2 cup + 1/4 cup.
Salt.                    - to taste

For Seasoning:-

Coconut oil.        -1tbsp
Urad dal.             -1tsp
Mustard seeds.    -1/2tsp
Fenugreek seeds. -1/4 tsp
Green chillies.     -3
Chilly flakes.       -1/4tsp
Curry leaves.       -1spring

Instructions:-

1. Keep aside Urad dal, Mustard seeds, Fenugreek seeds, Chilly flakes, Green chillies and Curry leaves. Wash and chop Green chillies into thin round pieces and keep aside.

2. In a mixing bowl add 1 cup of Rice Rava.

3. Add 1 and 1/2 cup of water into the mixing bowl and soak the Rice Rava for half an hour.

4. Freshly grate 1/2 cup of Coconut.Grind the grated Coconut adding 1/4 cup of water to a fine paste.

5. Add the ground Coconut paste into the mixing bowl and mix with the soaked Rice Rava. Keep aside the Rice Rava Coconut mixture.

Method:-

1. Heat Coconut oil in a wide bottom pan for seasoning and add Urad dal and saute well.Splutter Mustatd seeds and Fenugreek seeds and saute well.

2. Add thinly chopped Green chillies, Red chilly flakes and Curry leaves and saute well.

3. Add the Rice Rava+ ground Coconut paste mixture into the pan and and saute well.

4. Add 1/4 cup of water and boil on low flame. Stir the mixture continuously till the water evaporates and become Rava Upma consistency. Switch off the flame.

5. Grease your hands with little oil and take a small portion of the little cooled Rice Rava mixture and make round shape using your hands.

6. Make a small depression in the middle of the Rice rava ball with your finger tip.

7. Make round balls with depression with the remaining mixture and keep them on a greased plate.

8. Add required water in the steamer and boil on medium flame.Keep the greased plate with Rice Rava balls on the steamer plate and steam cook for 12 to 15 minutes on low flame. Switch off the flame.

9. Remove the steamer plate from the flame and allow to cool the Oondi/ Steamed Rice Rava Dumplings.

10.Serve the Oondi / steamed Rice Rava dumpling with Thoy .

Thoy Recipe:-

Ingredients:-

Turdal.                 -1/2 cup
Potato.                  -2 medium (chopped)
Green chillies.      -2 (half slit lengthwise)
Turmeric powder. - 1/4 tsp

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1/2tsp
Dry Red chilly. -1 (broken into halves)
Curry leaves.     -1 spring

Method:

1. Pressure cook 1/2 cup Tur dal, chopped Potato pieces, half slit Green chillies and Turmeric powder adding required water for 3 whistles and switch off the flame.

2. Transfer the pressure cooked Ingredients in a cooking vessel. Add Salt and boil for 2 minutes on low flame. Switch off the flame.

3. Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add dry Red chilly bits and fry well. Add Curry leaves and saute well. Switch off the flame.

4. Pour the above seasoning into the Thoy in the cooking vessel.

5. Serve the tasty and delicious Thoy  with Oondi (Steamed Rice Rava Dumplings).

THOYYA OONDI RECIPE -STEP BY STEP METHOD WITH PHOTOS.

Instructions:-

1. Keep aside Urad dal, Mustard seeds, Fenugreek, Chilly flakes, Green chillies and Curry leaves. Wash and chop Green chillies into thin round pieces and keep aside.

3. In a mixing bowl add 1cup of Rice Rava.

4. Add 1 and 1/2 cup of water into the mixing bowl and soak the Rice Rava for half an hour.

5. Freshly grate 1/2 cup of Coconut.Grind the grated Coconut adding 1/4 cup of water to a fine paste.

6. Add the ground Coconut paste into the mixing bowl and mix with the soaked Rice Rava. Keep aside the Rice Rava Coconut mixture.

Method:-

1. Heat Coconut oil in a wide bottom pan for seasoning and add Urad dal and saute well.Splutter Mustatd seeds and Fenugreek seeds and saute well. Add thinly chopped Green chillies, Red chilly flakes and Curry leaves and saute well. 

2. Add the Rice Rava+ ground Coconut paste mixture into the pan and and saute well.

3. Add 1/4 cup of water and boil the Rice rava mixture on low flame. 

4. Stir the mixture continuously till the water evaporates.

 5. When the Rice rava mixture becomes Rava upma consistency, switch off the flame.

6. Grease your hands with little oil and take a small portion of the little cooled Rice Rava mixture and make round shape using your hands.

7. Make a small depression in the middle of the Rice rava ball with your finger tip.

8. Make round balls with depression with the remaining mixture and keep them on a greased plate.

9. Add required water in the steamer and boil on medium flame.Keep the greased plate with Rice Rava balls on the Steamer plate and close with the lid and steam cook for 12 to 15 minutes on low flame.Then  switch off the flame..

10. Open the steamer lid and remove the steamer plate from the flame and allow the steamed Oondi to cool.Now Thoyya Oondi is ready to serve.

Serve the steamed Oondi hot with Thoy .

THOY RECIPE-

Ingredients:-

Turdal.                 -1/2 cup
Potato.                 - 2 medium (chopped)
Green chillies.      - 2 (half slit lengthwise)
Turmeric powder. - 1/4 tsp

For Seasoning:-

Coconut oil.       -1tsp
Mustard seeds. -1/2tsp
Dry Red chilly.   -1 (broken into halves)
Curry leaves.     -1spring

Ingredients:-

Method:-

1.Pressure cook 1/2 cup Tur dal, chopped Potato pieces, half slit Green chillies and Turmeric powder adding required water for 3 whistles and switch off the flame.

2. Transfer the pressure cooked Ingredients in a cooking vessel. Add Salt and boil for 2 minutes on low flame. Switch off the flame.

3. Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add dry Red chilly bits and fry well. Add Curry leaves and saute well. Switch off the flame.

4. Pour the above seasoning into the Thoy in the cooking vessel.

5. Serve the tasty and delicious Thoy with Oondi (Steamed Rice Rava Dumplings).

Try the recipe and  enjoy the healthy breakfast dish.

Piyyava Gojju - Konkani Recipes

Piyyava Gojju is a Konkani style spicy and crunchy side dish made with Onion.A very tasty and delicious Piyava  gojju is usually served with oondi, dosa, idli, rice etc.

The following ingredients are needed to prepare Piyyava Gojju / Spicy and crunchy Onion Gojju.

Ingredients:-

Onion.                 -1big
Dry Red chillies. - 6
Tamarind.            - a gooseberry size
Salt.                     - to taste
Hing powder.       -1/2tsp
Coconut oil.         -1tsp

Instructions:-

Peel, wash and finely chop Onion and keep aside.

Grind dry Red chillies along with Tamarind to a fine paste adding little water and keep aside the ground Red chilly paste.

Method:-

In a mixing bowl add the finely chopped Onion.Add required Salt and mix both the ingredients thoroughly with your finger tips.

Add the ground Red chilly paste in the mixing bowl and mix with the Onion.

Add little bit of water according to the consistency of the Gojju you prefer.

Add Hing powder in the mixing bowl and mix well

Add Coconut oil over the spicy and crunchy Onion Gojju.

A very tasty and crunchy Piyyava Gojju is ready to serve as a side dish with Undi, Dosa, Idli and also with Rice.

Onion Chutney - Chutney for Idli and Dosa

Onion Chutney is a very tasty side dish that can be served with Idli, Dosa, Appam etc. A delicious Onion chutney recipe - step by step method with photos.

The following ingredients are needed to prepare Onion Chutney.

Ingredients:-

Onion.                     - 2 medium size
Urad dal.                 -1tsp
Chana dal.               -1tsp
Dry Red chillies.      - 3 or 4
Curry leaves.            -1spring
Tamarind.                  - a gooseberry size
Desiccated Coconut. -1/4 cup
Salt.                           - to taste

For Seasoning:-

Coconut oil.     -2tbsp
Mustard seeds. -1tsp
Cumin seeds.    -1/2tsp
Curry leaves.    -1spring

Instructions:-

Peel, chop and wash the Onions and finely chop the Onions and keep aside.

Broke the dry Red chillies into small pieces and keep aside.

Method:-

1. Heat Coconut oil in a pan and add Urad dal, Chana dal and dry Red chilly pieces and saute well. Add Curry leaves into the pan and saute well.

2. Saute well till Urad dal, Chana dal, dry Red chilly pieces and Curry leaves are roasted well.

3. Add finely chopped Onion and required Salt into the pan and mix well.

4. Saute well till the Onion becomes translucent.

5. Add desiccated Coconut into the pan and mix well.

6.Add a gooseberry size Tamarind and mix well. Switch off the flame and allow the roasted ingredients to cool.

7. Grind all the roasted ingredients along with Tamarind to a smooth paste adding very little water.

8. Transfer the ground chutney to a serving bowl.

9.Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry for a second. Switch off the flame.

10. Pour the above seasoning over the ground Onion Chutney in the serving bowl.

A tasty and delicious Onion Chutney is ready to serve with Idli, Dosa, Appam etc.

ONION CHUTNEY RECIPE -STEP BY STEP METHOD WITH FEW PHOTOS

Method:-

1. Heat Coconut oil in a pan and add Urad dal, Chana dal and dry Red chilly pieces and saute well.

 Add Curry leaves into the pan and saute well.

2. Saute well till  Urad dal,Chana dal, dry Red chilly pieces and Curry leaves are roasted well.

3. Add finely chopped Onion and required Salt into the pan and mix well.

4. Saute well till the Onion becomes translucent.

5. Add desiccated Coconut  into the pan and mix well.

6.Add a gooseberry size Tamarind and mix well. Switch off the flame and allow the roasted ingredients to cool.

7. Grind all the roasted ingredients along with Tamarind to a smooth paste adding very little water.

8. Transfer the ground chutney to a serving bowl.

9. Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry for a second. Switch off the flame.

10. Pour the above seasoning over the ground Onion Chutney in the serving bowl.

A tasty and delicious Onion Chutney is ready to serve with Idli, Dosa, Appam etc.

Poha Upma

Flattened rice is called Poha. Poha Upma is a simple and delicious breakfast dish made with flattened rice.A very tasty and easy to make breakfast recipe.

The following ingredients are needed to prepare Poha Upma.

Ingredients:-

Poha (flattened rice). -2 cup
Onion.                        -2 medium size
Green chillies.            - 3
Curry leaves.              -1spring.
Urad dal.                     -1tsp
Mustard Seeds.           -1tsp
Cumin seeds (Jeera).  -1/2tsp
Turmeric powder.       -1/4 tsp
Sugar.                          -1/2 tsp
Salt.                             -to taste
Coconut oil.                 -1tbsp

Instructions:-

In a wide bowl add 2cup Poha and add sufficient water to immerse the Poha fully in water. Wash the Poha 2/3 times in water and drain water completely and keep aside.

Peel, wash and finely chop Onion and keep aside.

Wash and chop Green chillies into small round pieces and keep aside.

Method:-

Heat 1tbsp Coconut oil in a pan and add Urad dal and saute well.

Splutter Mustard seeds and Cumin seeds and saute well.

Add chopped Green chilly pieces and Curry leaves. Saute well and fry in oil for a second.

Add finely chopped Onion and required Salt and mix well. Saute well on low flame till the Onion pieces become translucent.

Add Turmeric powder and mix with the cooked Onion pieces.

Add the soaked Poha into the pan and mix well.

Add 1/2tsp Sugar into the pan and mix well.

Saute well and cook for 2 minutes on low flame. Stir in between and switch off the flame.Keep the Poha Upma for few minutes in the pan. Saute well.

Transfer the Poha Upma to a serving plate.

A very tasty, little spicy and little sweet Poha Upma is ready to serve as a breakfast dish.

Paneer Masala.

Paneer Masala is a gravy dish made with fried Paneer cubes along with Onion,Tomato, Tomato sauce, Ginger Garlic paste, Cashew paste and Indian spices. A very tasty Paneer Masala gravy goes well with chapathi, parathas, plain bread, naan or steamed rice.

The following ingredients are needed to prepare Paneer Masala.

Ingredients:-

Paneer cubes.             - 200 gm
Onion.                         - 3 big
Tomato.                       - 3 big
Tomato Sauce.             - 2tsp
Ginger Garlic paste.     - 1tsp
Red chilly powder.       - 1tsp
Turmeric powder.         - 1/4tsp
Coriander powder.        - 2tsp
Garam Masala powder. - 1/2tsp
Cashew nuts.                  - 8 or 10

Corn flour.-1tbsp +1 cup water or [Boiled Milk. -1/2 cup]
Water.                              -1cup
Salt.                                 - to taste.
Oil.                                   - 2tbsp
Oil.                                   - for frying Paneer.

Instructions:-

1. Chop the Paneer into cubes.Heat oil in a frying pan on medium flame and fry the Paneer cubes until it becomes slightly golden brown colour on all sides. Keep aside the fried Paneer cubes.

2. Peel, wash and finely chop Onion and keep aside.

3. Wash and chop Tomatoes into small pieces. Add the chopped Tomatoes in a grinder and grind to a smooth paste without adding water. Keep aside the Tomato paste.

4.Soak Cashewnuts in hot water for 1hour to make it soft and grind to a fine paste.Keep aside the Cashewnut paste.

5. In a mixing bowl add 1tbsp Corn flour. Add  1cup of water and mix well without lumps.Add Red chilly powder, Coriander powder, Turmeric powder and Garam masala powder and mix well. Keep aside the spicy Corn flour mixture.

 or

[In a mixing bowl add  all the above four spice powders. Add 1/2 cup of boiled Milk. Mix well without any lumps. Keep aside the spicy Milk mixture.]

Method:-

1. Heat 2tbsp oil in a thick bottom kadai and add the Ginger Garlic paste and saute well till the raw smell of the ginger and garlic goes away.

2. Add finely chopped Onion and saute well till Onion becomes translucent and light pink in colour.

3. Add Tomato paste into the kadai and saute well till the raw smell of the Tomatoes goes away.

4. Add Tomato sauce into the kadai and mix everything well. Keep on stirring the masala paste till it releases from sides.

5. Add the spicy Corn flour mixture or spicy Milk mixture into the kadai and mix well.

6. When the mixture starts to thicken add 1 cup of water and mix well. Cook for few minutes on low flame and stir well.The consistency of the gravy is medium thick. You can increase or decrease the thickness of the gravy adding more or less water you need.

7. Add Cashewnut paste and required Salt and mix well and cook for a minute.

8. Add fried Paneer cubes into the gravy. Mix well and switch off the flame.

9. Transfer the Paneer Masala gravy to a serving bowl.

A very tasty and delicious Paneer Masala gravy is ready to serve with chapathi, plain bread, parathas, naan or steamed rice.

PANEER MASALA RECIPE- STEP BY STEP METHOD WITH FEW PHOTOS.

Paneer cubes.

Method:-

1. Heat 2tbsp oil in a thick bottom kadai and add the Ginger Garlic paste and saute well till the raw smell of the ginger and garlic goes away.

2. Add finely chopped Onion and saute well till Onion  pieces becomes translucent and light pink in colour.

3. Add Tomato paste into the kadai and saute well till the raw smell of the Tomatoes goes away.

4. Add Tomato sauce into the kadai and mix everything well. Keep on stirring the masala paste till it releases from sides.

5. Add the spicy Corn flower mixture or spicy Milk mixture into the kadai and mix well.

6. When the mixture starts to thicken add 1cup of water and mix well. Cook for few minutes on low flame and stir well.The consistency of the gravy is medium thick. You can increase or decrease the thickness of the gravy adding more or less water you need.

7. Add Cashewnut paste and required Salt and mix well and cook for a minute.

8. Add the fried Paneer cubes into the gravy. Mix well and switch off the flame.

9. Transfer the Paneer Masala gravy to a serving bowl.

A very tasty and delicious Paneer Masala gravy is ready to serve with chapathi, plain bread, parathas, naan. roti or steamed rice.