Shallot Tomato Dosa

Shallot tomato dosa is a very tasty instant dosa.The following ingredients are needed to prepare shallot tomato dosa.

Ingredients:-

Dosa batter. -1 cup
Wheat flour. -1 and 1/2 cup
Tomato. - 2
Shallots. - 4
Green chilly. -1
Coriander leaves. - few
Salt. - to taste

Instructions:-

1). Wash and finely chop tomatoes and keep aside.

2). Peel, wash and finely chop shallots and keep aside.

3). Wash and finely chop green chillies and keep aside.

4). Wash and finely chop few coriander leaves and keep aside

Method:-

1). In a mixing bowl add normal dosa batter, wheat flour and required water and mix well without lumps. Add finely chopped tomatoes, finely chopped shallots, finely chopped green chillies, finely chopped few coriander leaves and required salt into the bowl and mix together all the ingredients in the bowl and make a semi thick batter of pouring consistency.

2). Heat a non stick dosa tawa on medium flame.Take a ladle full of batter and pour it in different spaces on the tawa and spread it with the back of the ladle and make a thin round dosa.

3).Cover and cook dosa on low flame. Pour little ghee on the dosa and flip it to cook the other side.

4). When both sides are cooked well, remove the shallot tomato dosa from tawa with a flat spatula and transfer to a plate.

5). Make shallot tomato dosa with the remaining batter and transfer to a serving plate and serve hot.

Takka Ambat (Konkani recipe)

Takka Ambat is a coconut based Kochi GSB Konkani style vegetable curd curry goes well with rice. Vegetables like ash gourd, colocasia root, potato and kachil are used in this curd curry.Kachil is a variety yam rarely available root vegetable.

The following ingredients are needed to prepare Takka Ambat.

Ingredients:-

Ash gourd ( Kuvale).      -1/4kg
Colocasia root (Mande). -5
Kachil.                            -1/4kg

Potato.                            -1
Green chilly.                   -1
Curd.                              -1 cup
Salt.                                - as needed

For Coconut Green chilly paste:-

Grated Coconut. -1cup
Green chilly.       - 4

For Seasoning:-

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

Instructions:-

1). Chop and remove the outer skin of ash gourd. Remove the seeds and wash the ash gourd and chop into square pieces.

2). Chop and remove the outer skin of colocasia roots and chop into round pieces.

3). Remove the outer skin of kachil and wash well. Chop the kachil into square pieces and wash again and keep aside.Peel,wash and chop one potato into square pieces.

4). Whisk the curd adding little water without lumps and keep aside.

5). Grind grated coconut and green chillies to a fine paste. Keep aside the ground coconut green chilly paste.

6). Wash and half slit one green chilly and keep aside.

Method:-

1). In a wide bottom cooking vessel add the chopped ash gourd, colocasia roots, kachil, potato, half slit green chilly and 1and 1/2 cup of water. Boil and cook the vegetables till soft.

2). Add required salt into the vessel and mix well.

3). Add ground coconut green chilly paste into the vessel and mix well. Cook for 3 minutes on low flame and switch off the flame. Allow the curry to cool.

4). When the curry is little cooled add whisked curd and mix well.

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

6). Pour the above seasoning into the vegetable curd curry in the cooking vessel.

A delicious Takka Ambat is ready to serve as a side dish with rice.

Bhenda Sukkeylele / Vendakka Vathal

Bhenda sukkeylele / vendakkai vathal is a salted and sun dried ready to fry okra fryums made with ladies finger.Deep fried bhenda sukkeylele can be served as a side dish with rice or curd rice.Ladies finger fryums is known as benda sukkeylele in konkani.

The following ingredients are needed to prepare Bhenda Sukkeylele / Salted and Sun dried Ladies Finger Fryums.

Ingredients:-

Ladies Finger.       -15
Salt.                       - to taste
Urad dal flour.       -3tsp
Red chilly powder. -2tsp

Instructions:-

Wash ladies finger in water and pat dry with a clean cloth. Chop the ladies finger into 3/4 inch pieces and keep aside.

 

Method:-

1). On a clean plastic sheet add the chopped ladies finger pieces. Add required salt and mix well. Keep aside for 2 minutes. Add red chilly powder and mix with the chopped ladies finger pieces.

2). Sprinkle urad dal flour over the chopped ladies finger pieces.

3). Mix well till the urad dal flour and red chilly powder nicely coated with the ladies finger pieces using your hands.

4). Spread the flour coated spicy ladies finger pieces on the plastic sheet and keep it under direct sun light to dry.Repeat this process of drying for 3 to 4 consecutive days or until ladies finger pieces dry up completely under hot sun and they become very crispy.Crispy bhenda sukkeylele is ready.Store the sun dried lady's finger pieces in air tight container.

You can fry this benda sukkeylele /salted and sun dried ladies finger fryums /vendakka vathal in hot oil till crispy and serve as a side dish with rice or curd rice.

Sopur Kooka Gashi (Chinese Potato Gashi)

Sopur Kooka Gashi is a Kochi GSB Konkani curry made with chinese potato and roasted coconut masala paste goes well with rice. Chinese potato is known as soppur kook (kooka) in konkani and koorka in malayalam.

The following ingredients are needed to prepare Sopur Kooka Gashi.

Ingredients:-

Chinese Potato.                    -1/4 kg
Tur dal.                                 -1/2cup
Salt.                                      - to taste
Sun-dried raw mango piece. - a very small piece  or   a small piece of kudampuli (dried kerala tamarind)

For Roasted Coconut Masala paste:-

Grated Coconut.  -1 cup
Urad dal.              - 2 tbsp
Dry Red chillies.  - 9
Coriander seeds.   - 2 tbsp
Turmeric powder. -1/4 tsp

Instructions:-

1). Remove the outer skin of chinese potatoes with a knife and wash thoroughly in water to remove the dust. Chop the chinese potatoes into small cubes and keep them in water to prevent from blackening.

2). In a kadai dry roast urad dal and dry red chillies together on low flame till urad dal starts to change its colour and red chillies become crisp. Add coriander seeds and dry roast for 2 minutes along with urad dal and red chillies.Transfer the dry roasted urad dal, red chillies and coriander seeds on a plate to cool. In the same kadai add grated coconut and roast well till golden brown colour on low flame. Transfer the roasted coconut to the same plate and mix well. When cooled add turmeric powder and mix with all the roasted ingredients.

3). Grind all the roasted ingredients together to a smooth paste till oil seperates without adding water.Transfer the ground roasted coconut masala paste to a clean and dry airtight glass bottle.

Method:-

1). Wash and pressure cook tur dal along with chopped chinese potato cubes adding sufficient water till soft.

2). Transfer the pressure cooked tur dal and chinese potato pieces along with cooked water in a cooking vessel.

3). Add required salt and mix well Add a small piece of sun dried raw mango or a small piece of kudampuli /dried kerala tamarind into the cooking vessel.Boil and cook for 2 minutes on low flame.

4). In a small bowl mix required quantity of ground coconut masala paste with little hot water without lumps and pour it into the curry in the cooking vessel and mix well.Boil and cook the curry for 3 minutes on low flame and switch off the flame. The consistency of the curry is semi thick. The curry will thicken when it cools. So add water according to the consistency of the curry.

5). Transfer the delicious chinese potato curry /Sopur Kooka Gashi to a serving bowl and serve hot with rice.

Besan Chilla

Besan Chilla or Besan Cheela is a easy to make pancake made with gram flour (besan) adding spice powders, green chilly, ginger, onion, tomato and can be served for breakfast or as a evening snack with coconut chutney or tomato sauce.

The following ingredients are needed to prepare Besan Chilla.

Ingredients:-

Gram flour (besan). -1 cup
Green chillies.          - 2
Ginger.                      - a very small piece
Red chilly powder.    -1tsp
Turmeric powder.      -1/4tsp
Cumin powder.          -1/4tsp
Onion.                        -1
Tomato.                      -1
Water.                         - as required
Salt.                            - to taste

Instructions:-

1). Wash and chop green chillies into very thin round pieces and keep aside.

2). Wash and chop tomatoes into very small pieces and keep aside.

3). Peel, wash and finely chop onion and keep aside.

4). Peel the skin and grate a small ginger piece (about 1/4 tsp) and keep aside.

Method:-

1). In a mixing bowl add gram flour, thinly chopped green chillies, grated ginger, finely chopped onion, cumin powder, chopped tomato pieces, red chilly powder, turmeric powder and required salt and mix well. Add required water little by little into the mixing bowl and mix with all the ingredients together and make a thick batter of pouring consistency without any lumps.

2). Heat a dosa tawa on medium heat and grease with little oil. Take a ladle full of batter.

3). Pour the batter on hot tawa and spread it gently with the back of the ladle and make a round pancake.

4). Pour little oil on the sides and around the pancake.

5). Roast the pancake on medium flame.

6). When the base of the pancake is roasted well flip it to cook the other side.

7). When both sides of the pancake are roasted well and dark brown spots appear on the pancake, transfer the well roasted pancake to a serving bowl using a flat spatula.

A very tasty and healthy Besan Chilla / Besan Cheela is ready to serve hot as a breakfast dish with chutney or tomato sauce.