Raw Rice Uttapam

 

Raw Rice Uttapam /Rice Uttapam is a breakfast snack made with raw rice and urad dal adding chopped onion and chopped coriander leaves and can be served hot without any side dish.

The following ingredients are needed to prepare Raw Rice Uttapam.

Ingredients:-

Urad dal.              -1 cup
Raw Rice              - 3 cup
Methi seeds          -1/2 tsp
Onion.                  -1 big
Coriander leaves. - few
Salt.                      - to taste

Instructions:-

1). Wash and soak urad dal and methi seeds together in water for 6 hours.

2). Wash and soak raw rice in water for 6 hours.

3). Peel, wash and finely chop onion. Apply a pinch of salt to the chopped onion and keep aside.

4). Clean, wash and finely chop coriander leaves and keep aside.

Method:-

1). Grind soaked urad dal along with soaked methi seeds to a smooth and thick paste adding very little water and transfer the ground urad dal batter to a vessel.

2). Grind soaked raw rice to a smooth paste adding very little water. Transfer the ground rice batter to the same vessel.

3). Add 2tsp salt into the batter in the vessel and mix both the ground batter well using your hands.Keep aside the vessel to ferment the batter for 8 to 12 hours.

4). Heat a dosa tawa on medium flame.

5). Mix the fermented batter and take a ladle of batter. Pour the batter on hot tawa and spread it and make a little thick round dosa.

6). Spread little finely chopped onion and coriander leaves over the dosa.

7). Pour little oil on the sides and around the dosa and cook on medium flame.

8). Flip the dosa using a flat spatula to cook the other side.

9). Transfer the cooked rice uttapam to a serving plate.

10). Make rice uttapam with the remaining batter and serve hot.

Kuvale Saali ani Bhee Sukkeylele /Sun dried Ash gourd Skin and Seeds

Kuvale Saali ani bhee sukkeylele is a ready to fry salted and sun dried ash gourd skin and seeds also known as ash gourd skin and seeds vattal. Deep-fried ash gourd skin and seeds can be served as a side dish with rice. Ash gourd skin is called kuvale saali and seed is called kuvale bhee in konkani.

 

The following ingredients are needed to prepare Kuvale Saali ani Bhee Sukkeylele.

Ingredients:-

Ash gourd skin and seeds. -1cup

Salt.                                    - to taste

Instruction:-

Cut a small ash gourd and chop the outer green skin and take out the inner seeds.Keep the chopped ash gourd skin and the seeds on a plate.

Method:-

1). Chop the outer green skin of the ash gourd again into small pieces and keep the chopped ash gourd skin and it's seeds on a large plate.

2). Apply little salt on the ash gourd skin and seeds and mix well using your hands.

3). Place the large plate under hot sun to dry the ash gourd seeds and chopped skin.

4). Keep them under hot sun till they dried up completely and become crispy.

5). Store the sun-dried ash gourd skin and seeds in a air tight container.

6}. Deep fry the salted and sun-dried ash gourd skin and seeds in hot oil as and when needed.

 A very tasty deep fried ash gourd skin and seeds are ready to serve as a side dish with rice.

Karathe Sukkeylele /Salted and Sun Dried Bitter Gourd Slices

Karathe sukkeylele is a ready to fry salted and sun-dried crispy bitter gourd slices also known as pavakka kondattam.Deep fried sun dried bitter gourd slices goes well as a side dish with curd rice or with rice and dal curry.Recipe is explained with method and photos.

The following ingredients are needed to prepare Karathe Sukkeylele /Salted and Sun Dried Bitter Gourd Slices.

Ingredients:-

Bitter gourd.          - 3
Red chilly powder. - 2tsp
Turmeric powder.   - 1/2 tsp
Salt.                         - as needed

Instructions:-

Wash the bitter gourds in water and pat dry with a clean cloth.

Method:-

1). Cut and remove both the ends and then chop the bitter gourds into little thin round slices and keep them in a large plate.

2). Add salt, red chilly powder and turmeric powder.

3). Mix the salt and spice powders thoroughly with the chopped bitter gourd slices using your hands.

4). Spread the salted and spiced bitter gourd slices on a plastic sheet and keep it under hot sun to dry.

5). Again put the salted and spicy bitter gourd slices on a plastic sheet and keep under hot sun for next 3 or 4 consecutive days to dry them completely and become crispy.

6). When the bitter gourd slices become crispy remove them from the plastic sheet.

7). Keep the crispy, salted and sun dried bitter gourd slices / karathe sukkeylele in a clean and air tight container. When needed deep fry them in hot oil. Deep fried karathe sukkeylele /pavakka kondattam is ready to serve with rice or curd rice.

Green Peas and Raw Banana Kurma

Green peas and raw banana kurma /Green peas kurma is a coconut milk based simple and delicious gravy dish goes well with rice.

The following ingredients are needed to prepare Green peas and Raw Banana Kurma.

Ingredients:-

Raw Banana.           - 3
Dry Green peas.       -1/2 cup
Green chillies.          - 3
Cinnamon.                - a small stick
Cloves.                      - 4
Thick Coconut milk. -1cup
Curry leaves.             - 1spring
Salt.                           - to taste

Instructions:-

1). Peel the outer skin and chop raw bananas into very small pieces.

2). Wash and soak dry green peas in water overnight and pressure cook the soaked green peas along with chopped raw banana pieces for 2 whistles adding 1 and 1/2 cup of water and keep aside.

3). Wash and half slit green chillies and keep aside.

4). Crush cinnamon and cloves in a mortar and pestle and keep aside.

5). Grind grated coconut and extract thick coconut milk and keep aside.

Method:-

1). In a cooking vessel add the pressure cooked green peas and raw banana pieces along with cooked water.Add half slit green chillies, curry leaves, crushed cinnamon and cloves into the vessel.

2). Add required salt and 1/2 cup of water into the vessel and mix well. Boil and cook for 5 minutes on low flame.

3). Add 1 cup thick coconut milk into the curry in the vessel and mix well.When boiling bubbles starts to appear in the vessel switch off the flame.

4). Transfer the curry to a serving bowl.

A delicious Green peas and Raw Banana Kurma is ready to serve with rice.

Piyava Ghassi.

Piyava ghassi/ ulli thiyyal is a roasted coconut masala curry made with shallots. Piyava gassi goes well with rice.Shallot is known as Piyavu in Konkani.

The following ingredients are needed to prepare Piyava Ghassi.

Ingredients:-

Shallots.            - 20
Salt.                   - to taste
Tamarind.          - a small gooseberry size
Grated coconut. -1 cup
Urad dal.            - 1tbsp
Coriander seeds. -1tbsp
Dry red chillies.  - 8
Mustard seeds.    -1tsp
Curry leaves.      -1 spring
Black pepper.      -1/2tsp
Coconut oil.        -1tbsp

Instructions:-

1). Peel the shallots and wash well in water and wipe with a clean cloth and keep aside.

2). Crush black pepper and keep aside.

3). Soak tamarind in water and extract tamarind juice and keep aside.

4). In a pan dry roast urad dal, red chillies and coriander seeds. Add grated coconut and roast all together till the coconut grating becomes golden colour. When little cooled add turmeric powder and mix with all the roasted ingredients and grind to a smooth paste without adding water. Keep aside the roasted coconut masala paste.

Method:-

1). Heat 1tbsp coconut oil in a pan and splutter mustard seeds and saute well.Add curry leaves and saute well. Add shallots and roast well in oil on low flame.

2). Add required salt and crushed pepper into the pan and saute well.

3). Add extracted tamarind juice into the pan and mix well. Boil and cook the shallots on low flame.

4). Add roasted coconut masala paste into the pan and mix with roasted shallots. Add required water and mix well to make the piyava ghassi to a semi thick gravy. Boil the ghassi for 4 minutes on low flame and switch off the flame.

5). Transfer the piyava ghassi to a serving bowl and serve hot with rice.