Soft Poha Idli

 Poha Idli is a healthy breakfast dish served with hot sambar. Soft Poha Idli is made with idli rice, thick poha and whole white urad dal.

The following ingredients are needed to prepare Soft Poha Idli.

Ingredients:-

Thick Poha /flattened rice. - 1 cup
Whole white Urad dal.       - 1 cup
Idli Rice.                             - 2 cup
Salt.                                     - 1tsp

Instructions:-

1). Wash and soak whole white urad dal and thick poha in water together in a bowl for 4 hours and grind together to a smooth batter adding very little ice water.Pour the batter in a large vessel.

2). Wash and soak idli rice for 4 hours and grind to a slightly coarse batter.Pour the ground rice batter to the same large vessel.Mix both the batter in the vessel and keep aside to ferment for 10 hours.

Method:-

1). Mix the fermented idli batter with 1tsp salt.Apply little oil on idli moulds and pour the idli batter on each idli moulds.

2). Boil sufficient water in a steamer. Keep the idli moulds in the steamer.Close the steamer and steam the idlis for 12 minutes on medium flame and switch off the flame.

3). Remove the idli moulds from steamer and allow the steamed poha idlis to cool.Once cooled  demould the poha idlis from idli moulds.

Soft Poha Idlis are ready to serve with hot sambar.

Mango Ice Cream

 Mango ice cream is a very tasty and easy to make homemade ice cream made with ripe mango pulp.Homemade mango ice cream recipe is given below with step by step photos.

The following ingredients are needed to prepare Mango Ice Cream.

Ingredients:-

Ripe mango pulp. - 1 cup
Sugar.                    - 3 /4 cup
Custard powder.    - 2 tbsp
Milk.                     - 1 and 1/4 cup
Milkmaid.             - 2 tbsp

Instructions:-

In a bowl add 2tbsp custard powder and 1/4 cup of boiled and cooled milk and mix well without lumps.Keep aside the milk custard mixture, ripe mango pulp, remaining 1 cup  of boiled milk and 3/4 cup sugar on a plate.

Method:-

1). In a wide pan add 1cup of boiled milk and add 3/4 cup sugar in it. Mix well and boil the milk till sugar dissolves completely.

 2). Add the custard mixture into the boiling milk and mix well. Stir continuously and cook the custard mixture on low flame till it becomes thick. Switch off the flame and allow the milk custard mixture to cool.

 

3). Once cooled add the cooked milk custard mixture, 1cup ripe mango pulp and 2tbsp milkmaid into the mixer grinder and blend it to a smooth paste.

 4). Transfer the mango custard milk paste to a closed container and keep it into the freezer for 6 hours.

5). Remove the container with mango custard milk mixture from the freezer and pulse it again in the mixer grinder for few seconds or till it becomes thick, creamy and slushy.

6). Transfer the creamy mixture into the closed container and freeze it again for 6- 8 hours or till the ice cream sets.

7). Remove the container from freezer. Scoop out the mango ice cream from the container with an ice cream scooper and transfer to serving bowls and serve immediately.

Try the recipe and enjoy the home made mango ice cream.

Rontos ani Dali Thoy / Rice Flour Puri and Dal Potato Curry

 Rontos ani dali thoy is a Konkani style deep fried puris made with rice flour and served with dal potato curry. Rontas and Thoy is a good combo dish and is usually prepared in Kochi GSB homes in Kerala on Holi celebration day in Kochi.

The following ingredients are needed to prepare Rontos ani Dali Thoy.

Ingredients:-

Ingredients for Rontos / Rice flour Puri:-

Rice flour. - 1 cup
Hot water. - 3/4 cup
Oil.            - 1tsp
Salt.           - to taste.

Ingredients for Dali Thoy/ Dal Potato Curry

Tur dal.                - 1 cup
Potato.                  - 1 big
Turmeric powder. - 1/4 tsp
Green chillies.       - 3
Salt.                       - to taste
Coconut oil.           - 1tsp
Mustard seeds        - 1tsp
Cumin seeds.          - 1tsp
Dry Red chillies.     - 2
Curry leaves.           -1 sprig

Method for making Rontos / Rice Puri:-

1). In a mixing bowl add 1cup rice flour and little salt and mix well.Add 3/4 cup hot boiled water little by little into the rice flour and mix it with a spoon.Add 1tsp coconut oil into the bowl and mix the rice flour with your hands and make a soft dough.

2). Apply little coconut oil on your palms and make small lemon size dough balls and keep aside for half an hour to rest.

3). Keep one plastic sheet on a roti press maker and apply little oil on the plastic sheet.Place one rice ball in the middle of the plastic sheet.

4). Apply little oil on another plastic sheet and keep it over the rice ball.

5). Press the roti press maker to flatten the rice ball in between the oiled plastic sheets and make a medium thin round shape rice puri.Repeat the process and make medium size thin rice puris.

6). Heat oil in a deep frying pan. Once the oil is hot drop the flattened rice puris in hot oil and deep fry them utill crisp and little golden colour.

7). Flip the puris with a spoon and splash little hot oil over the puris to puff it up.

8). Remove the deep fried rice puri from hot oil with a slotted spoon and transfer to a plate. Repeat the process and deep fry the remaining flattened rice puris. Deep fried Rontas / Rice flour Puri are ready.

Method for making Dali Thoy / Dal Potato Curry.

1). Peel the skin of 1 potato. Wash and chop potato into small pieces. Wash and half slit 3 green chillies lengthwise.

2). Wash and pressure cook 1cup tur dal along with chopped potatoes, half slit green chillies, 1/4 tsp turmeric powder and 2 cup of water for 4 whistels or till soft.

3). In a wide bottom cooking vessel add the pressure cooked tur dal potato mixture along with cooked water and boil for 3 minutes.

4). Add required salt into the vessel and mix with tur dal potato mixture.Boil for 2 minutes on low flame and switch off the flame.

5). Heat 1tsp coconut oil in a small pan for seasoning and splutter 1tsp mustard seeds and 1tsp cumin seeds and saute well.Add 2 broken dry red chilly halves and 1sprig curry leaves into the pan and fry in oil for a second and switch off the flame.

6). Pour the above seasoning into the dal potato curry in the cooking vessel and mix well. Dali Thoy / Dal Potato Curry is ready.

7). Now a good combo of Rontos and Thoy / Rice Puri and Dal Potato Curry is ready to serve.

8). Transfer the deep fried puffed up crispy Rontas / Rice Puri on a serving plate and pour Dali Thoy / Dal Potato Curry over the crispy rice puri to soften it and serve with a cup of hot tea or coffee.

Try the recipe and enjoy the healthy combo dish.

Oats Idiyappam

 Oats idiyappam also known as oats string hopper or instant oats noodles is a easy to make healthy breakfast dish made with oats and rice flour and goes well with white kurma or any side dish of your choice. Oats Idiyappam recipe is given below with step by step photos.

The following ingredients are needed to prepare Oats Idiyappam.

Ingredients:-

Oats.            -1 cup
Rice flour.    -1 cup
Warm water. - as required
Salt.              - 1tsp
Oil.               -1tbsp

Instructions:-

1). Take 1 cup of oats and add it in a mixer grinder.

2).  Grind oats into a smooth powder.

2).Transfer the ground oats powder in a kadai. Add 1tsp salt into the kadai and mix with the oats powder.

 3). Add 1 cup of rice flour into the kadai and mix with the ground oats powder.

4). Heat the kadai and dry roast the ground oats powder along with rice flour on low flame for 2 minutes and switch off the flame. Add required warm water little by little into the kadai and mix the dry roasted oats powder and rice flour together.

5). Knead well and make a smooth dough of idiyappam consistency.

5). Apply little oil on  idli moulds and inside the idiyappam maker.Keep 1tbsp of freshly grated coconut on each greased idli moulds.

6). Put the round disc with small holes inside the idiyappam maker.Fill the dough inside the idiyappam maker.Press it and make idiyappam on the idli moulds.

7). Keep the idli moulds with pressed idiyappam on the idli stand.

8). Boil sufficient water in a steamer. Keep the idli stand with pressed idiyappam inside the steamer.Close the steamer with its lid and steam cook the idiyappam for 10 minutes.Once done switch off the flame and remove the idli stand with steamed idiyappam from the steamer.

9). Allow the steamed idiyappam to cool.

10). Demould the steamed idiyappam and transfer to a serving plate.

Oats Idiyappam/ Oats String Hopper/ Instant Oats Noodles is ready to serve with White Kurma.

Try the recipe and enjoy the healthy breakfast dish.

Related Post Link:- 

White Kurma With Cashews (recipe link with step by step photos)

 https://konkanicookbook.blogspot.com/.../white-kurma-with...

Banana Stem Pachadi

Banana Stem Pachadi is a curd and coconut based side dish goes well with rice.

The following ingredients are needed to prepare Banana Stem Pachadi.

Ingredients:-

Banana Stem.    - 1 cup chopped
Grated coconut. - 1 cup
Green chillies.   - 3
Garlic.               - 3 cloves
Ginger.              - a small piece
Mustard seeds.  - 1/2 tsp +1tsp
Curry leaves.     - 1spring
Curd.                 - 3/4 cup
Salt.                   - to taste.
Coconut oil.      - 1tsp

Instructions:-

1). Chop banana stem into thin round pieces and remove the fiber. Finely chop the thin round pieces of banana stem and keep aside.

2). Grind grated coconut along with green chillies, garlic, ginger, 1/2 tsp mustard and salt to a smooth paste. Keep aside the ground coconut mustard mixture.

Method:-

1). In a bowl add finely chopped banana stem pieces. Add ground coconut mustard mixture into the bowl and mix well. Add whisked curd into the bowl and mix with banana stem pieces and ground coconut mixture.

2). Heat coconut oil in a small pan for seasoning and splutter mustard seeds.Add curry leaves into the pan and fry in oil for a second and switch off the flame.

3). Pour the above seasoning into the bowl and mix well.

 

A very tasty Banana Stem Pachadi is ready to serve with rice.

Potato Capsicum Sukke / Capsicum Potato Dry Masala Curry.

 Potato capsicum sukke is a coconut based dry masala curry goes well as a side dish with rice or chapati.

The following ingredients are needed to prepare Potato Capsicum Sukke.

Ingredients:-

Capsicum.            - 1 large
Potato.                  - 2 large
Turmeric powder. - 1/4 tsp
Salt.                      - to taste

For grinding Coconut Masala:-

Grated coconut.  - 3/4 cup
Dry red chillies.  - 6 or 8
Urad dal.             - 1tsp
Coriander seeds. - 1& 1/2 tsp
Tamarind.            - goosebery size
Coconut oil.         -1/2 tsp for roasting

For Seasoning:-

Mustard seeds. - 1tsp
Urad dal.          - 1/2 tsp
Methi seeds.     - 10 seeds only
Hing powder.    - 1/4 tsp
Curry leaves.     -1 spring
Coconut oil.       - 2 tbsp

Instructions:-

1). Cut capsicum and remove the seeds and chop into big pieces. Remove the outer skin and chop potato into big pieces Wash well and keep aside.

2). Heat 1/2 tsp coconut oil in a pan and roast dry red chillies, urad dal and coriander seeds seperately. Grind grated coconut, roasted red chillies and tamarind along with roasted urad dal and roasted coriander seeds to a little thick and coarse paste adding 2tbsp of water. Keep aside the coarsely ground coconut masala paste.

Method:-

1). Heat 2tbsp coconut oil in a pan and add urad dal and saute well.Splutter mustard seeds and methi seeds and saute well.Add curry leaves and hing powder into the pan and saute well.Add chopped potato pieces, required salt and 1/4 cup of water into the pan. Cover and cook the potatoes on medium flame and saute in between.

 

2). When potatoes are half cooked add turmeric powder and saute well. Add chopped capsicum pieces into the pan and saute well. Cover and cook on low flame.

3). Add ground coconut masala paste into the pan.

 

 

4). Add 2 tbsp of water into the pan and mix the ground coconut masala paste.

 

5). Saute well and cook for few minutes on low flame and switch off the flame.Transfer the potato capsicum dry masala curry to a serving bowl.

 

Potato Capsicum Sukke is ready to serve with rice, chapati etc..

Homemade Ghee From Unsalted Butter.

 The process of making ghee from unsalted butter recipe is written with step by step photos.

The following ingredients are needed to prepare ghee from unsalted butter.

Ingredients:-

Unsalted Butter cubes.- 500 gm
Curry leaves.               - 1 spring.

The process of changing the unsalted butter into ghee method:-

1). Cut unsalted butter cube into pieces.Place the butter pieces in a thick bottom pan and heat on medium flame.

2). Butter starts to melt in the pan.

3). Once the butter completely melts bubbling milk solids start to rise on the top.

4). Simmer for few minutes until milk solids floats to the surface and become frothy.

5). Stir the melted butter on medium flame. Frothy white solid starts to seperate.

6). Add curry leaves into the pan and fry it in melted butter.Boil the melted butter on medium flame.

7). The milk contents settle at the bottom and the melted butter changes to liquid form and becomes transparent.

 

8). Switch off the flame and allow the ghee to slightly cool for 5 minutes. Put a clean cloth on a steel mesh or on a strainer. Gently pour the melted butter liquid through the strainer to a clean bowl.The browned milk solids should get collected in the cloth.

9). Discard the fried curry leaves, solid milk residue collected in the cloth and the solid browns settled at the bottom of the pan.

10). Transparent and aromatic ghee is ready to use.

You can store the ghee in airtight glass bottle up to 4 months at room temperature or keep in the refrigerator up to one year.

Pathrode Gashi

 

Pathrode Gashi is a semi thick gravy dish made with left over pathrodo cooked in freshly ground coconut masala paste. Pathrodo is a Konkani style steamed colocasia leaves stuffed with spicy rice coconut masala batter. Pathrode Gashi recipe is given below with step by step photos.

The following ingredients are needed to prepare Pathrode Gashi.

Ingredients:-

Left over Pathrodo. - a small piece
Grated coconut.       - 1cup
Dry red chillies.       - 3
Turmeric powder.    - 1/4 tsp
Tamarind.                 - a small piece
Urad dal.                   - 1tsp
Mustard seeds.          - 1tsp
Coconut oil.              - 1tbsp
Salt.                           - to taste

Instructions:-

1). Chop the left over pathrodo into medium thick pieces and keep aside.(you can add the quantity of left over pathrode pieces  in the curry according to your choice)

2). Grind grated coconut, dry red chillies, turmeric powder and tamarind to a smooth paste adding very little water. Keep aside the freshly ground coconut masala paste.

 

Method:-

1). Heat coconut oil in a pan and add urad dal and saute well.Splutter mustard seeds and saute well.

2). Add ground coconut masala paste into the pan.

3). Add required salt and 1and 1/2 cup of water into the pan and mix well.The consistency of the gravy is semi thick. Gravy will thicken as it cools.So add water according to the consistency. Boil the coconut masala gravy for 2 minutes on low flame.

4). Add chopped pathrode pieces into the pan.

 

5). Mix the pathrode pieces in coconut masala gravy.

6). Boil and cook the pathrode pieces in coconut masala gravy for 2 minutes on low flame and switch off the flame.

7). Pour the pathrode coconut masala gravy /pathrode gashi to a serving bowl.

A very tasty Pathrode Gashi is ready to serve with rice.