Orva Pathali (Sweet Rice Dumblings on Banana Leaves and Turmeric Leaves)

Orva Patholi is a sweet rice dumblings made with raw rice stuffed with grated coconut and jaggery mixture steamed on banana leaves and turmeric leaves.

The following ingredients are needed to prepare Orva Patholi.

Ingredients:-

Raw Rice. -2cup
Salt.          - a pinch

For filling Coconut Jaggery mixture:-

Grated coconut. -1cup
Jaggery grated. -1/2cup
Cardamom.       -3

Instructions:-

1). Chop banana leaves and turmeric leaves into small pieces for spreading the ground rice paste.

2). In a mixing bowl add grated coconut, grated jaggery and crushed cardamom and mix all together using your hands.Sweet filling is ready to stuff.

Method:-

1). Soak raw rice in water for 2 hours and drain water completely. Grind the soaked rice along with a small pinch of salt to a thick paste adding very little water.

2). Wash the chopped pieces of banana leaves and turmeric leaves and pat dry with a clean cloth.

3). Spread the thick ground rice paste thinly on the banana leaves and turmeric leaves.

4). Fill 2 tsp of coconut jaggery mixture thinly in the middle of the rice paste spreaded along the leaves.

5). Fold the stuffed banana leaves and turmeric leaves vertically.

6). Keep all the folded leaves with stuffed rice dumblings on a steamer vessel and steam cook for 15 minutes.

7). After steaming the rice dumplings allow them to cool.Orva patholi / sweet rice dumbling is ready to serve.

Peel and remove the banana leaves or turmeric leaves and serve the orva patholi (sweet rice dumblings) hot with ghee.

Drumstick Leaves Chutney /Moringa Leaves Chutney

Drumstick Leaves Chutney (Moringa Leaves Chutney) is a tasty chutney made with moringa leaves (drumstick leaves) and goes well as a side dish with dosa, idli or rice.

The following ingredients are needed to prepare Drumstick Leaves Chutney / Moringa Leaves Chutney.

Ingredients:-

Drumstick leaves.-1 cup tightly packed
Grated coconut.   -3/4 cup
Green chillies.     -2
Garlic.                 -2 cloves
Ginger.                - a very small piece
Cumin seeds.      -1/2tsp
Tamarind.           - a small piece
Coconut oil.       - 1tsp + 1tsp
Urad dal.            -1/2 tsp
Mustard seeds.   -1/2tsp
Curry leaves.     -1 spring
Salt.                   - to taste

Instructions:-

1). Remove the stems from drumstick leaves (moringa leaves) and wash the leaves in water. Drain water completely. Finely chop the drumstick leaves and keep aside.

2). Wash green chillies and keep aside. Peel and wash a small piece of ginger and keep aside. Peel garlic cloves and keep aside.

Method:-

1). Heat oil in a pan and add garlic and green chillies and fry in oil for a minute on low flame. Add cumin seeds and saute well. Add chopped ginger pieces, grated coconut, tamarind, required salt and finely chopped drumstick leaves into the pan and saute well for 4 minutes on low flame. Switch off the flame and allow all the ingredients to cool. Once cooled grind all the above ingredients together to a smooth paste.

2). Heat Coconut oil in a small pan for seasoning and add urad dal and saute well. When urad dal starts to change its colour splutter mustard seeds and saute well. Add curry leaves and fry in oil for a second and switch off the flame.

3). Transfer the ground  drumstick leaves chutney/moringa leaves chutney to a serving bowl and pour the above seasoning over the chutney in the serving bowl.

A very tasty Drumstick Leaves Chutney /Moringa Leaves Chutney is ready to serve with dosa, idli or as a side dish with rice.

Soft and Puffy Poori with Poori Masala

Poori is a deep fried soft and fluffy south Indian breakfast dish served with boiled potato curry known as poori masala.Soft and Puffy Poori recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Soft and Puffed Poori.

Ingredients:-

Wheat flour.                       -1 and 1/2cup
All purpose flour (maida). -1/2 cup
Semolina (rava).                -2tsp
Sugar.                                - 1/4tsp
Hot boiled water.               -1 cup
Salt.                                   - to taste
Ghee.                                 -2tsp

Instructions:-

1). Sieve wheat flour and all purpose flour. In a mixing bowl add wheat flour, all purpose flour, semolina, sugar, salt and ghee and mix well.

2). Add boiled hot water little by little into the mixing bowl and knead well to make a smooth and little stiff dough.Keep aside the dough for 5 minutes to rest.

3). Grease your hands with little ghee and gently knead the dough again till smooth and soft. Divide the dough and chop into small portions.

4). Dust with little flour and roll and flatten each portion into even and little thick chapathi with a rolling pin.

5). Cut the rolled chapathi into small round shape poori using the sharp round edge of a bowl.

6). Similarly make small round shape pooris with the remaining dough portions and keep aside.

Method:-

1). Heat oil in a frying pan on medium heat.

2). When the oil is hot gently drop one rolled round shape poori into the hot oil.

3). Press the poori in hot oil and splash hot oil on the top of the poori using a spoon to puff the poori up.

4). Flip the puffed poori to fry the other side until golden brown.

5). Remove the puffed up poori from hot oil with a slotted spoon and transfer to a plate. Poori did not absorb oil.

6). Repeat the process and fry rest of the rolled pooris and transfer the perfectly puffed pooris to a serving plate. Pooris did not absorb oil and remain soft for long time.

Serve the perfectly puffed up soft poori with poori masala (potato masala curry).

Related post:-

Poori Masala
https://konkanicookbook.blogspot.com/.../poori-masala...

Mashinga Palle Ambado / Drumstick Leaves Fritters

Mashinga Palle Ambado / Muringayila Vada is a Konkani style deep fried drumstick leaves dal fritters that can be served as a evening snack with tea or as a side dish for lunch or dinner. Mashinga Palle Ambado recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Mashinga Palle Ambado /Drumstick Leaves  Fritters.

Ingredients:-

Drumstick Leaves. -3/4 cup
Chana dal.              -1 cup
Raw rice.                -3 tbsp
Dry red chillies.      - 8
Grated coconut.       - 2 tbsp
Tamarind.                - a small piece
Hing powder.           -1/2 tsp
Salt.                         - to taste
Oil.                           - for deep frying

Instructions:-

1). Take a small bunch of drumstick leaves and wash well in water. Drain water completely and keep aside to drain water. Seperate the drumstick leaves from its branches and remove the small twigs and small branches attached to it. Keep aside the cleaned drumstick leaves (about 3/4 cup).

2).Wash and soak chana dal in water for 3 hours.

3). Wash and soak raw rice in water for 2 hours.

4). Drain water completely and add soaked raw rice along with grated coconut, red chillies, tamarind and salt in a mixer grinder and grind to a little coarse paste without adding water.Add the soaked chana dal into the mixer grinder and grind again to a coarse mixture.

Method:-

1). Transfer the ground dal rice mixture to a large bowl.

2). Add cleaned drumstick leaves into the bowl.

3). Mix the drumstick leaves with the ground dal rice mixture using your hands.

4). Make small lemon sized balls and keep them on a plate.

5). Wet your fingers in water and pat on each balls to flatten it into vada shape.Keep the flattened vadas on a plate for deep frying.

6). Heat oil in a pan for deep frying on high flame.

7). Once the oil is hot, lower the flame to medium heat and gently drop the flattened vadas into the hot oil and deep fry until crisp and golden brown in colour.Deep fry them in batches.

8). Flip the vadas to cook the other side till golden brown and crispy.

9). Remove the deep fried drumstick leaves fritters from hot oil with a slotted spoon and transfer to a clean and dry bowl.

10). Deep fry the remaining flattened balls and make crispy drumstick leaves fritters and keep them on a serving plate.

Mashinga Palle Ambado /Drumstick leaves Fritters are ready to serve hot as a evening snack with tea or as a side dish for lunch or dinner.

Tender Jackfruit 65 / Chakka Chilli

Jackfruit 65/ Chakka 65 / Chakka Chilli is a deep fried delicious snack dish made with tender jackfruit slices and can be served as a tea time snack or as a side dish with rice. Jackfruit is known as chakka in Kerala (India).

The following ingredients are needed to prepare Tender Jackfruit 65 / ChakkaChili

Ingredients:-

Tender Jackfruit.         - 1cup chopped
Gram flour.                  - 2tbsp
Rice flour.                    - 3tbsp
Corn flour.                    - 2tbsp
Red chilly powder.       - 2tsp
Turmeric powder.         -1/4tsp
Garam masala powder. -2tsp
Ginger garlic paste.      - 1tsp
Curry leaves.                -1tsp
Salt.                              - to taste
Oil.                                - for deep frying

Instructions:-

1). Cut a small piece of tender jackfruit.

2). Remove the outer thorny skin and chop the jackfruit into very small slices.Wash the chopped jackfruit slices and drain water completely. Apply ginger garlic paste, turmeric powder, red chilly powder, garam masala powder, corn flour, rice flour, besan and salt to the jackfruit slices. Sprinkle little water and mix the chopped jackfruit slices with all the above ingredients and keep aside for 15 to 20 minutes to rest.

Method:-

2). Heat oil in a pan for deep frying.

3). Once the oil is hot, drop the jackfruit slices coated with spicy flour batter into the hot oil and deep fry till crispy.

4). Flip and turn the jackfruit slices in hot oil to fry on all sides using a slotted spoon.

4). Remove the deep fried crispy jackfruit slices from hot oil and transfer to a bowl.Deep fry the jackfruit slices in batches.

5). Lastly add curry leaves into the hot oil and deep fry for a second and remove from oil.

6. Transfer the fried cury leaves to a serving plate and mix with deep fried crispy jackfruit slices.Tender Jacfruit 65/ Chakka Chilli is ready to serve.

Mushti Polo /Mushti Dosa (Konkani recipe)

Mushti polo /Musti polo /Mushti dosa is a Konkani style soft and thick dosa served as a breakfast dish with spicy chutney. The main ingredients used in this dish are measured in fistfuls.So this soft and fluffy dosa is called Mushti Polo in Konkani. One mushti in Konkani means one fistful which is equal to 1/4 cup in volume.Polo in Konkani means dosa. Mushti Polo recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Mushti Polo.

Ingredients:-

Raw rice (Dosa rice)     - 4 fistful (1cup)
Whole white Urad dal.   - 1 fistful (1/4 cup)
Thin Poha (Beaten rice). - 1fistful (1/4cup)
Methi seeds (fenugreek). -1tsp
Salt.                                  - to taste

Instructions:-

1). Wash and soak raw rice, urad dal and methi seeds together in water for 5 hours.

2). Wash and soak poha in water seperately for 5 minutes just before grinding.

3). Drain water and grind soaked urad dal, raw rice and methi seeds together to a smooth and thick paste. Add soaked poha and grind again adding little water to a dosa batter consistency.

4). Transfer the ground batter to a large vessel and add required salt into the ground batter.

5). Mix the salt with the ground batter in the vessel using your hands.Keep aside the vessel to ferment the batter overnight.

Method:-

1). Mix the fermented dosa batter with a ladle.

2). Heat a non stick dosa tawa on medium flame and grease with little oil. Pour a ladle of batter on hot tawa and twist the tawa slightly to spread the batter itself on tawa and make little thick round dosa. Do not spread the batter too much and do not spread with the back of the ladle.

2). Cover the dosa with a lid and roast well on one side.

3). When the base of the dosa is roasted well, remove the soft dosa from tawa with a flat spatula and transfer to a plate.

4). Make soft mushti polo with the remaining batter and transfer to a serving plate.

5). Soft and delicious Mushti Polo/Mushti Dosa is ready to serve with spicy asafoetida flavored hinga chutney.

Related Post-

Hinga Chutney Recipe

https://konkanicookbook.blogspot.com/.../hinga-chutney...

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Hinga Chutney (Konkani Recipe)