Neer Dosa

This  week through blog hop event i got  introduced to konkani recipes at Ruchik Randhap .  I have never cooked any konkani recipes and at ruchik randhap there were so many that i wanted to try but thought of starting with the quintessential  Manglore preparation "Neer Dosa". Loved it for its simplicity and taste. 

Raw Rice - 1 cup 

Water - 1/2 cup

Cooked rice - 2 tbsp

Grated coconut - 1 tbsp

Salt to taste

Oil  - 2 tbsp 

1. Soak the rice  for few hours till tender.
2. Add coconut ,cooked rice , salt and grind rice with water to a fine paste.
3. Heat a non stick frying pan and lightly grease it with 1/4 -1/2 tsp oil.
4. Pour a ladle of batter and spread it like thin french crepe or omelet.
5. Cover and cook for a minutes or till the crepe leaves the pan.
6. Remove from pan and allow to cool a bit before folding to quarter. 
7. Serve with chutney , fish or chicken curry.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

Also sending it to


  Lets cook Breakfast event  also at tickling palates.

 Rice Event at easytocookrecipes.

Panjiri

Panjiri is a very popular prasad prepared all around north India. It is quick to make and tastes wonderful.

I myself make this for Krishna Janmastami .

Ghee - 1 tsp

Rava - 2 tbsp

Sugar - fine or powdered - 2 tbsp

Dry Coconut - 2 tbsp , grated

Chirongi - 3/4 tbsp ( or any other nuts chopped)

1. Heat ghee and add the rava and cook till the raw smell .
2. Take care that you cook on medium heat and the rava doesn't change color.
3. Add the chirongi and coconut and cook for another minute .
4. Switch of the flame and add sugar and transfer to a cool container.
5. And panjiri is ready.

Janmastami 2011

May Krishna Bhagavan's blessing be with all of you.

One thing that i make every year is my mom's Murruku and this year with the same recipe i tried thattai and  uppu seddai ( kadgallakka) and was happy with the result.

Vendekka Mor Curry / Ladies finger in Yogurt gravy

I always wanted to try and cook all the bookmarked recipes  but for some reason i was ever able to get to it and then one day  i came across a wonderful event started by Radikha called "BLOG HOP WEDNESDAY" thought  how wonderful  it is to  get a chance to explore a blog and cook something that caught your attention rather just bookmarking it :). For this wednesday i was introduced to a wonderful blog called  "Schmetterlingwords"  with beautiful pictures  and  the wonderful recipes posted by Safas. One of my all time favourite curry is Mor Curry and Safas had a version in which she has used vendekka ( Okra / Ladies Finger) and thought of cooking it. And we all loved it.

Vendakka /Okra  - 1/4 cup , chopped 1/4 inch rounds 
Yoghurt – 1 1/2 cup
Chili powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Ginger garlic paste – 1/4 tsp
Oil – for frying
Salt – as per taste

For Tempering
Mustard seeds – 1/4  tsp
Urad dal – 1/2 tsp
Curry leaves – a few
Dried red chilies - 2

1. Wash the vendaakka and dry them well with a paper towel and  cut them into quarter inch pieces. 
2. In a bowl mix chilli powder , turmeric powder , ginger garlic paste , salt and okra  .
3. Mix gently and  set aside for half an hour to marinate. 
4. Heat the oil in a big frying pan and add the vendekka with out overcrowding the pan. 
5. Fry the okra and set aside on a paper towel to dry
6. Take yoghurt in a bowl and add 1/4 water and salt and beat well.
7. Add the fried okra to it and simmer for a few minutes.
8. Heat about 2 tsp oil  and pop mustard seeds and add urad dal.
9. When dal turns brown add the chillies and curry leaves.
10. Pour it over the yogurt mixture and serve with rice or as a soup.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

Pedatha's Mango Pickle /Tokku

Every time i try a new recipe from "Cooking at home with Pedatha"  i fall in love with this cookbook all over again. Few of the recipes have become a staple in my kitchen. I wanted to try this Mango Tokku for quite some time and last month i tried it finally and my family is loving it :). Here's the recipe.

Raw Mango - 4 Cups,  grated

Mustard Powder - 2 tbsp

Chilly Powder - 3 tbsp

Turmeric Powder - 1 tsp

Jaggery - 1/2 cup ( i used just 1 tbsp)

Oil - 1/2 cup  ( i used 1 cup)

Salt to taste

Tempering

Mustard Seeds - 1 tbsp

Fenugreek Seeds - 1 tbsp

Asafoetida - 1/2 tsp

1. Heat oil and add mustard and let it pop.
2. Add fenugreek  and let it brown and add asafoetida.
3. Add mango and remaining ingredients .
4. Cook till oil separates and  pickle is ready.
5. Store in a sterilized bottle in refrigerator.

Sending this to event  : 

Flavours of South India