Dalitoy (konkani style dal)

                                                                                 

Dali toy is the konkani style dal It's the comfort food for konkani people just the way "dal fry/dal tadka"is to north indians and "varan"to maharashtrians.I inherited this recipe from my aai who is native from karnataka.Actually it's the simple dal preparation without complex flavors or masalas.Dalitoy accompanied with rice and Batata fodi  (potato rava fry) is the ultimate combination.The asafoetida,ginger and green chilli add a prominant flavor to this simple dal preparation.Friends do try this simple and healthy dal recipe.

          Ingredients (serves 3-4)

• 1 cup toor dal
• 3-4 green chillies(slit)
• 1 inch piece ginger(crushed or grated)
• 1/4 th tsp turmeric powder
• 2-3 tsp ghee or coconut oil
• 1/2 tsp mustard seeds
• 2 red chillies(I used bedgi chillies)
• 2-3 pinches asafoetida
• 4-5 curry leaves
• Salt(as per taste)
• Water ( as per requirement)

          
          Method of preparation

• Soak tur dal in water for atleast 1 hour.
• Cook dal in enough water,add slit green chillies and grated ginger while cooking.
• Once the dal is cooked, mix it nicely using a whisk.At this point add little water if required to adjust the consistency.
• In another pan heat ghee/oil and give tempering with asafoetida,mustard seeds,curry leaves and red chillies.
• Now add the cooked dal in the pan slowly.
• Add turmeric powder and salt,mix well.
• Let it cook for another 3-4 minutes.
• Turn off the flame and serve hot with rice.

          
          Note

• You can garnish this dal with some chopped coriander and grated coconut but it's optional.
• Some people don't add turmeric in the dal but it's again a personal choice.
• You can also add crushed garlic while tempering if you like.

         Happy cooking !

Banana chips/wafers

                                                                                 

Banana chips are my most favorite snack since childhood.Though we get readymade banana chips in indian stores in US ,i am little skeptical about the oil used by them for frying.I always wanted to try this recipe at home since a long time but was not possible as the special kind of surti banana used to make these chips are hard to find in indian stores here.

Surti raw bananas have a hard, green peel, and a slightly yellowish flesh inside.They are thicker than normal raw bananas, and longer as well.The peel too is thick and needs to be cut using a knife or peeler.They are also called as kerala banana or Nendran banana.This weekend when i had visited indian store i could luckily find some of these bananas.If you make chips with banana which have just begun to ripe,it will give little sweet taste to wafers.I borrowed this recipe from my aai and i am very much happy with the end result.

          Ingredients

• 2 Surti banana(unripe)
• Coconut oil for frying
• 1-2 tsp Salt
• 4-5 tablepoons water

         (Serves 2-3)

         Method of preparation

• Heat the oil in a deep non-stick pan on a slow flame.
• Apply some oil to your hands before cleaning the banana
• Cut both the edges of banana and make light vertical slits on the raw banana peels while taking care not to slit the raw banana.
• Remove the banana peel using your fingers.
• Mix 2 tsp of salt with 4-5 tbsp of water in a bowl and mix well till the salt dissolves completely and keep it aside.
• Slice half the raw banana using a slicer directly into the hot oil.
• If this step looks difficult for some, then they can slice the banana on a plate and they fry them taking care not to stick the pieces together while frying.
• Allow the banana slices to cook for a while and then add 1 tsp of salt-water mixture to the oil.Be careful while doing this as there is spluttering of oil during this step.
• Continue cooking the chips on a medium flame till they turn crisp from both the sides and the spluttering sound of oil-water stops,while stirring occasionally. Remove the banana chips from the oil and drain the excess oil.
• Repeat the same procedure to fry remaining banana chips. 
• Cool completely and serve or store in an air-tight container.

          Note

• I have used coconut oil for frying as it's more healthy and tasty,you can opt for other varities of cooking oil as per your choice.
• Use good slicer to make this banana slices, as thinner the slices more crispier the chips.
• This variety of banana gives natural yellow color after frying so no need to add turmeric powder to the salt water.
• If you want chips to be more spicy you can sprinkle some chilli powder or pepper powder as per your choice after frying.

          
          Happy frying !

Custard vermicelli kheer

I remember i had relished this kheer first time for my cousin's wedding since then i am a big fan of this recipe.You can try this new version of making vermicelli kheer when you are bored of making regular vermicelli kheer.This kheer is very quick to make specially when you have guests at home.You can also think of eating chilled bowl of kheer with a scoop of vanilla ice cream.Today i made this kheer on the ocassion of navratri festival as a dessert.

          Ingredients

• Vermicelli/Semiya - 1 cup
• Milk - 500 ml.
• Raisins - 8-10 
• Cashew nuts - 7-8
• Almonds(chopped) - 5-6
• Ghee - 2-3 tablespoon.
• Sugar - 1/2 cup.
• Custard powder(vanilla flavor)- 2 tablespoon.
• Cardamom powder - 1/4 teaspoon.

          Serves (2-3)
         
          Method of preparation

• Boil milk and keep aside.
• Heat ghee in a pan and add raisins, cashew nuts, almonds and saute it.
• Add seviya and roast till it changes colour to light golden brown.
• Into the roasted vermicelli and nuts add the hot milk carefully in the to avoid splutters.
• Let it simmer for 5 to 7 min.Stir in between.
• Now add sugar and mix well.
• In a bowl add custard powder and water/cold milk and mix well.
• Pour custard powder and water mixture into the pan and stir continuously.
• It will immediately start to thicken.
• Finally add cardamom powder.
• Let it simmer for around 5 minutes.
• Serve warm or cold as per choice.

          Note

• If you feel custard kheer is thickened after cooling you can add some milk and mix nicely.
• In this kheer i have used vanilla flavor custard powder but you can also try mango or raspberry flavored custard powder as per your choice.

          Happy cooking !

       

Batata fodi/kapa (Potato rava fry)

                                                                                 

Batata fodi is one of the quickest and tasty accompaniment for lunch or dinner.Favorite among kids and adult as well.Batata fodi,turns out spicy and crispy and goes very well as a side dish with a dal or a vegetarian curry and plain rice.I have also prepared it as veg starter for a potluck here in US.

Similar to the potato you can also prepare the fodi of brinjal,raw banana,ridge gourd,lady's finger,cauliflower etc. as per your choice using similar recipe.Although this dish looks very easy i have given some important tips in notes below to make perfect crispy fodi.

          Ingredients

• 1 potato(big size)
• 3-4 tbsp rava (rava should me mixed with half tsp each of turmeric powder and chilli powder)
• 2 tsp red chilli powder
• 1 tsp haldi powder
• salt to taste
• oil for frying

          Method

• Cut the potatoes into round of 1/4 inch thickness.
• Wash, and sprinkle salt, haldi powder and red chilli powder.Keep aside.
• Heat a  flat pan/tawa on a medium flame.
• Spread the sooji on a plate.
• Add 1/2 tsp haldi powder and 1/2 tsp of red chilli powder to the sooji and mix well.
• Take each piece of the potato and roll it in the sooji so that the sooji coats the potato completely and place it in the pan.
• Arrange all the fodi nicely on tawa.
• Drizzle some oil all over the fodi slowly and cover the pan with a lid.
• Let the potatoes cook on a  medium low flame.
• Uncover the pan in between and flip them to fry on the opposite side, again drizzle some oil and cover them.
• After 10-15 minutes check if potatoes are cooked by using a fork or by toothpick.
• Now uncover them and fry on low flame for 1-2 minutes.Fry them till golden brown.
• Turn off the gas and transfer them on a plate.
• Serve hot with rice and dal.

          Notes

• The thickness of the potatoes can be varied.Even if you slice them thin they taste good.
• I add 1/2 tsp of haldi and 1/2 tsp of red chilli powder to the sooji to enhance the flavours.
• You can use plain rawa also to cover fodi if you don't like to add seasoning.
• The potatoes must be moist only then will the sooji stick to the potato.If its dry add a tsp of water.
• Do not marinate the potato for too long, it will turn dark and very soft.
• One of the important tip would be sprinkle oil on rava covered fodi only after arranging them on tawa,because if u put oil first on tawa and then place fodi there is tendancy that the masala covering on fodi is detached.
• The fodi are cooked soft and crispy by covering them with lid.
• Some people sprinkle water on fodi while cooking as i feel this step will not make them very crispy so i avoid it.
• Instead of rava you can also use coarse rice flour it is called as "Aalen" in goa.

         Happy cooking !

Capsicum raita

Capsicum raita

This tasty goan style raita is my innovation.It can be served as the side dish in veg as well as non-veg  meal or can go very well with chapati or fulka.This recipe is no onion no garlic and can be prepared with very few ingredients available in the kitchen.

          
          Ingredients

• 1 medium size capsicum(finely chopped)
• 3-4 tablespoon grated coconut
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp tamarind paste
• asafoetida (2-3 pinch)
• jaggery ( 1-2 tsp as per taste)
• 1/2 tsp mustard seeds
• salt(as per taste
• oil (around 2-3 tablespoon)

          (Serves 2-3 )

          
          Method of preparation

• Clean and chop capsicum.
• Apply some salt to it and shallow fry in the frying pan using someoil (on medium flame)
• Keep on stirring in between till it changes color and becomes soft.
• Switch off the gas and let it cool for a while.
• Now in a mixie take grated coconut,turmeric powder,chilli powder,tamarind paste,jaggery,salt and grind to a fine paste.(add little water as per requirement)
• Now before removing this paste from mixie put the fried capsicum in it and grind for just 4-5 seconds to coarsely grind capsicum.
• In a pan take some oil and  give tempering with oil,asafoetida and mustard seeds.
• Then in the same pan add the ground mixture.
• Mix and let it cook for 1-2 minutes.
• Serve hot. 

         Happy cooking !

Homemade sweetened condensed milk

                                                 
There are few super ingredients in cooking that can be used in making so many varieties of dishes.One of such great super ingredient is sweetened condensed milk sold under different commercial names such as Milkmaid or Mithai mate in India.This one ingredient can be used in making so many different types of dessert dishes,cakes, puddings,ice creams, indian sweets etc.Even i like to have this sweetened condensed milk with chapati or fulka for breakfast as it tastes yummy !

Although condensed milk is easily available in market these days it is always advisable to make your own version at home and store it for later purpose.The ready made condensed milk comes with preservatives which is not always good for health,and then its so easy to make this at home with just 3 ingredients.  Condensed milk made at home is much cheaper compared to ready made version.

For this recipe of condensed milk I have used full fat milk.Also I have added a pinch of baking soda.Baking soda will thickens the condense milk and also keep it stay fresh for longer.Though the process is very simple you have to have patience to keep on stirring the mixture.

Once made, store in a clean jar with a tight fitting lid in the refrigerator for up to one week or in the freezer for up to three months.If frozen, just thaw in the refrigerator overnight and then shake vigorously in an airtight container with lid on or pour into a larger container and whisk until smooth and consistent throughout.Do try this once and let me know your comments.


         Ingredients

• Fresh milk (full fat) - 1/2 litre ( 2.5 cups)
• Sugar - 1/2 cup ( 100 gms)
• Baking soda - 1/4 th tsp

          Yields around 1/2 cup

          Method of preparation

• Take the fresh milk in a pan.
• When it comes to boil and rises to the top,simmer the flame and add the sugar and baking soda.
• Stir well and allow it to boil till the milk reduces to 1/3 rd of its original quantity.
• Keep the flame medium and stir every now n then to avoid charring.
• Once the milk becomes slightly thick,take a drop of milk and check it between your thumb and index finger.
• If the milk is sticky,thick and if it forms a half thread,it is done.
• Switch off the flame.Do not leave the milk to boil & reduce completely because it will become too thick like a cream once when it cools down.
• So switch off as soon as it reduces to 1/3 rd even if it is slightly watery.Refrigerate and use whenever needed.

          Happy Cooking !

Carrot curd raita/ Carrot pachdi

                                                                                   

Carrot raita/Carrot pachdi

Carrot raitha/Pachdi  is a great way to include raw carrots in our diet and also can be prepared in a few minutes.Carrot adds crunch plus lovely orange color to this raita along with little sweetness. It is very quick to make and goes very well with parathas,rotis or even biryani.

Pachdi can be considered as synonym of raita.Pachadis are tongue-tickling accompaniments, the preparation involves combining curds with veggies and/or spices and tempering it with mustard seeds, urad dal and curry leaves.Pachdi is very common in south indian cuisine.This raita is easy and can be made using few ingredients easily available in our kitchen.


         Ingredients

• Chilled Curd/Yogurt – 1 cup
• Carrot grated – 3/4 cup
• Coriander leaves – few leaves finely chopped(optional)
• Chat Masala powder – 1/4 tsp
• Cumin powder- 1/4 tsp
• Salt – to taste

          Serves 2-3 people

         For tempering

• Oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Cumin seeds– 1/2 tsp
• Green Chillies – 1 chopped
• Few karipatta leaves
• Hing – a small pinch

         Method of preparation

• Wash, peel the skin and grate the carrot. 
• Take curd in a mixing bowl and beat it nicely, add grated carrot to it and mix well.
• Now prepare tempering. Heat oil in a pan, add mustard seeds,cumin seeds,udad dal,hing,karipatta and chopped chillies.Once it splutters, Saute for a minute and remove from flame.
• Pour the tempering into the carrot curd mixture along with required salt, chat masala and cumin powder.Mix well and garnish with coriander leaves.
• Serve chilled.

          Note

• Carrot should be fresh for raita.
• I have not added sugar in this recipe but if you want you can add as per your taste.
• As this recipe involves curd it can not be stored at room temperature for long time.You can keep leftover raita in fridge.

          Happy Cooking !

Rava besan laddu

My husband is fond of laddus that's how by making laddus again and again i have practiced the art of making ladoo.Though the laddo making process looks very simple but practically it's not simple as the recipe involves sugar syrup preparation(ek tari paak).I feel there is no shortcut while making laddu,you have to be attentive always.I have prepared rava ladoo as well as besan ladoo seperately but this time prepared the fusion of rava besan laddu,which has combined flavor of both. Following the exact proportion of ingredients is also important for the best outcome.You can also try other laddu preparations by me like Raghavdas laddu.


         Ingredients

• 1 cup Semolina/ Sooji/ Rava (fine quality)
• 1/2 cup Besan
• 4 tbsp Ghee 
• 1 cup sugar
• 1/2 cup water
• 1/2 tsp Cardamom powder
• Cashewnuts pieces(handful)

         (Serves: 12-14 medium sized laddu)

          Method of preparation

• Dry roast Semolina over medium heat. Roast until it gets nice pinkish color and aroma. Another thing to remember is to stir continuously with spatula. If you roast over high heat, semolina will change the color in short time.However it will have raw taste.
• After roasting semolina, transfer it to another plate.In that same pan, add some ghee, add besan and roast until you sense nice aroma of besan. Roast over medium heat and keep stirring. Add cashewnuts to the besan.
• In another heavy bottom pan,add 1 cup sugar and 1/2 cup water.Make one string consistency sugar syrup. To make that, turn on the heat and stir until sugar dissolves in water. After couple of minutes water will start boiling. 
• First sugar syrup will become frothy on the surface, and in one minute froth will disappear. At that time turn off the heat and add sugar syrup into mixture of semolina and besan. 
• Stir the mixture nicely until Rava-besan mixture absorbs maximum sugar syrup.let it cool down for a while then apply ghee to your hands and make laddus.

          
          Note

• Sugar syrup should be of perfect consistency. If sugar syrup become a little thick than required consistency, rava-besan mixture becomes dry,in this situation you can add little milk and make laddus.
• Shelf life of laddu is around one week,as the place where i stay is bit colder but If the weather is hot and humid, put them into airtight container and refrigerate.

       
          Happy Cooking !

Sweet potato gulab jamun

Gulab jamuns is the classic indian dessert which is very famous and enjoyed by all in celebration meals.Gulab means rose and jamun means berry.Gulab jamuns are berry shaped balls dipped in rose flavored sugar syrup. Traditionally they were prepared using khoya at home which was tedious process but now a day people make gulab jamuns using readymade packets. Gulab jamuns made from sweet potato is almost similar to traditional sweet from Bengal called as mishit aloo'r pantua.

For dussehra this year I wanted to try some out of the box dessert recipe.While searching for recipes on the internet I found these one.Sweet potatoes are also easily available in this season. I had tasted many other recipes using sweet potato prepared by mom like chips or sweet potato karanji (nevri) but never tried jamun recipe.This recipe is made with fewer ingredients and easy to prepare. The taste of this jamuns is nowhere near jamuns made with khoya but their taste was different and good with soft texture.

                                                       

Sweet potato before cooking

        Ingredients

• Sweet Potatoes - 2 cup mashed
• All Purpose Flour / Maida - 2 tblspn
• Salt - a pinch
• Baking soda- a pinch
• Oil or Ghee for deep frying
• (Makes around 20 jamuns)
• For Syrup
• Sugar - 2 cup
• Water - 1 cup
• Cardamom Pods - 2 crushed

Sweet potato after cooking

        Method of preparation

• Take sweet potatoes clean them,cut them into half.In a pan take water and let them cook until they are soft.
• Poke the sweet potato using fork to check whether they are fully cooked. Then drain the excess water.
• Now once they are cooled down peel and mash the sweet potatoes nicely.
• Now measure 2 cup of mashed sweet potatoes in a bowl.
• Then add salt,all purpose flour and baking soda in the flour. Knead to make smooth dough.
• Now take small portion of the dough, and roll it into a smooth ball. Now set this ball aside.
• Take sugar and water in a sauce pan, heat and bring it to a boil, boil it for around 10 minutes, it will get thick in this time. Let it cool down to room temperature.Add crushed cardamom powder to the sugar syrup.
• Now heat oil for deep frying, drop jamuns in hot oil and fry on a medium heat till golden. Keep mixing this for even coloring.
• Now drain them and add to the syrup immediately. Let them soak for around one hour.Serve cold.

                                                                                   

Kneading the dough

                                                        

Make round balls for frying

        Note

• Mashing the sweet potatoes is the main step, you can mash them using hand or grate them using a fine grater.
• Add little maida if your mix is sticky, adding too much maida may turn out in making hard jamuns .
• You can enhance the taste of jamuns by adding rose water and saffron to the sugar syrup but it’s optional.

                                                                             

Fried balls ready to soak in sugar syrup

                             

        Happy cooking!

Chum Chum (Bengali Sweet)

                                                        

Chum Chum 

Chum chum  also known as chom chom or cham cham is one of the other Bengali delicacies apart from rasgulla, sandesh and rasmalai. Oval shaped chena  balls are cooked in sugar syrup just like the rasgulla.Then garnished in different ways.Few variations of the garnishings are to stuff with mawa/khoya or dunk them in rabri or just serve them with coconut garnish.

Unlike the rasgulla this is not served with sugar syrup, so the sugar syrup can be reused for other recipes like gulab jamuns. Commercially sold chum chum are colorful as food colors are used while preparing. Since I do not prefer colors, I have not used. If you want to make chum chum colorful, then you can add few drops of it while kneading the chena.

Once my husband’s friend had brought this bengali sweet in the office from Kaka halwai in pune; my hubby had liked its taste very much.Hubby has a sweet tooth and it was his demand to make this dessert.Today I had around a litre of milk extra in my fridge. I remembered this recipe and thought of giving it a try.I prepared this recipe for the first time and it was ultimate in taste and shape.

                                                           

Chena mixed with semolina

        Ingredients

        To make chena

• 1 litres or 4 cups full fat milk
• 2 to 4 tsp lemon juice or vinegar diluted with 4 tsp water
• Semolina (1 tsp)

                                                          

Oval chena balls

        For the sugar syrup 

• 1 ¼ cup sugar
• 3 ¼ cups of water
• ¼ tsp cardamom powder

                                                       

Chena balls cooking in sugar syrup

        For filling

• 4 tbsp mawa/khoya
• 1 tbsp sugar (powdered, adjust to suit your taste)
• Chopped dry fruits (1-2 tablespoon)
• Few strands of kesar
• Cardamom powder (1/4 tsp)  

                                                           

Ingredients to make  filling

        For garnishing

• Few pistachios and desiccated coconut.                                                                                             

                                                               

Khoya filling is ready

                                                   

        Method of preparation

• Boil milk on a medium flame. Add diluted lemon juice to the pot and stir. Use as needed until the milk curdles completely.
• Add ice cubes or ice cold water to the curdled milk. Drain it off to a muslin cloth.
• Rinse it under running water. Squeeze excess water from the chena.
• Hang it for about 1 hour.
• Knead it well for 3 to 4 minutes until smooth. Add semolina to kneaded chena .Make equal sized oval shaped balls.
• Make sugar syrup by adding sugar and water to a pot. Bring it to a boil. When it begins to boil, then add cardamom powder and cham cham balls.
• Cover and cook on a moderately high heat for 8 to 10 minutes.
• After a while, transfer the cham cham to a plate and cool completely.
• Slit them length wise using a knife (do not cut into half)
• Make mawa stuffing by mixing mawa with powdered sugar,kesar,chopped dry fruits and cardamom powder.
• Stuff the cham cham with this mawa mixture.Garnish the cham cham with pistachios and desiccated coconut.
• Serve chilled.                                                                                                                                       

  

  Slit the chum chum in the middle

      Note

• Do not boil the chum chum on a low flame, they may not puff up.
• Do not overcook; they can turn rubbery and hard.
• If you do not knead the chena properly,chums chum might break while cooking in the syrup.
• Filling of the chum chum can be personal choice.
• Some people also use kewda or rose flavor to sugar syrup in which chena balls are boiled.

        Happy Cooking !

Sitaphal rabdi

                                                     

                                                    

Me and my husband we both are a great fan of sitaphal. Sitaphal is the seasonal fruit.Sitaphal Rabdi (Custard apple rabdi) is a Indian dessert made using fresh sitaphal pulp.It is very popular seasonal sweet recipe. This awesome dish can serve as sweet or desserts.

I had tasted this recipe long time ago in a restaurant in pune. This is the first time I am preparing it at home and the outcome was super delicious and finger- licking.This recipe is the easiest way to impress your family and friends.

Custard Apple has lot of health benefits.It is full of vitamin C anti-oxidants, which also helps to  enhances the immune system.Custard apple is abundant with potassium, magnesium and contains vitamin A, calcium, copper, fiber and phosphorous. It has high calorific value, able to provide sustained energy.

                                                            

       Ingredients

• 1/2 liter Milk
• Sugar (around 6 tablespoons)
• Sitafal (Custard apple) pulp 1 cup
• Pinch of baking soda
• Cardamom powder (¼ tsp)
• Chopped dry fruits like cashew nuts, pistachios or almonds (as per choice)

                                                                                   

Sitaphal pulp 

      
        Method of preparation

• Boil milk in a heavy pot.
• Simmer (boil slowly at low temperature) till the milk is reduced to half,
• Stir milk while boiling.
• Mix in sugar and stir till dissolved.
• Add a pinch of baking soda to prevent milk from splitting.
• Then add cardamom powder and put off the flame.
• Cool to room temperature.
• Mix the sitaphal pulp and chopped dry fruits, mix well and chill for 1-2 hours.
• Serve chilled.

      
       Note

• I have not added the ingredients like saffron or rose petals etc as i wanted to have taste of pure sitaphal.
• Quantity of sugar in this dessert is also less as the custard apple itself is sweet in taste.

      

       Happy Cooking !       

Wheat flour banana appe(paniyaram)

                                                                           

Wheatflour banana appe( paniyaram)

In my search of using ripe bananas from my kitchen I found this dumpling recipe.Paniyaram or appe is the dumpling prepared in the special pan called appe pan. It’s absolutely healthy and easy to make recipe with all the readily available ingredients.

This recipe consumes very little time as it doesn’t involve grinding or fermenting. This recipe is the best option for breakfast, evening snack, for kid’s Tiffin box n also while travelling. Taste of this dish came out super yummy; my husband compared the taste of this appe to that of banana cup cakes.

                                                         

Batter ready for making appe

       
         Ingredients

• 1 cup whole wheat flour(atta)
• 1 tbsp rava
• 2 tbsp rice flour
• 1 tsp baking soda
• 1 tsp cardamom powder
• 1 ripe banana
• 1/2 cup jaggery
• 1/2 cup water
• 1 tbsp chopped cashews
• 2 tbsp desiccated coconut
• 1 tsp ghee
• pinch of salt
• ghee/oil (for frying the appe)

                                                  

fill each depression with the batter

         
        Method of preparation 

• Heat 1 tsp ghee in a small pan.Add the chopped cashews and fry until golden brown. 
• Add the desiccated coconut and switch off the stove.The residual heat in the pan is enough to toast the coconut slightly. Set aside to cool.
• In another pan place the grated jaggery and 1/2 cup water. Bring this to a boil. Stir until the jaggery dissolves. Set aside to cool.
• In a bowl, place the ripe banana and mash it with a fork. Add the fried coconut and cashews.
• Add jiggery syrup into the banana mixture.
• Add the whole wheat flour, rava, rice flour,baking soda and a pinch of salt. 
• Whisk to combine, adding water as needed to make a thick batter. Sprinkle in the cardamom powder and set aside to rest for 5 minutes.
• Meanwhile heat the paniyaram pan over medium heat. Maintaining the heat level at medium is important to ensure the paniyrams dont get too dark and the insides are cooked as well as the outside. 
• Pour about 1/2 tsp of the ghee/ oil in each depression. Add a small ladleful of batter in each depression. 
• Cover the paniyaram pan until it is cooked, for about 2 minutes. 
• Flip the paniyarams using a skewer and cook until golden brown on the other side. Serve while hot.

         
        Happy cooking!

Valache sasav (Cowpea beans in coconut chutney)

                                                    

Cowpea beans are called “vaal” in konkani.Normally cowpea beans subji (valachi bhaji) is very common in goa .It is prepared in the same manner how we prepare cabbage foogath .But this recipe is bit different from regular subji. I learnt this recipe from my mother. She is basically from Karnataka and she learned this recipe from my grandmother.

This recipe is very healthy and it’s prepared without using oil. This simple recipe involves very few ingredients yet the taste is amazing. Can be served as side dish in veg as well as non veg thali.

                                                    

Before Cooking

        Ingredients

• 1 cup vaal/cowpea beans(cleaned and finely chopped)
• Water (as per requirement)
• Salt (as per taste)
• Grated coconut (3-4tablespoons)
• Tamarind paste (1/2 tsp)
• Green chili (1 small chopped)

        Serves (2-3)                                                                                                                

Ingredients for chutney

                                                     

Coconut chutney

        Method of preparation

• Take the cleaned and chopped cowpea beans and apply some salt to it. Now transfer this into a pan with very little water.
• Cover the pan and let this beans cook for 7-8 minutes. Don’t add too much water. Stir the beans in between.
• Once the beans are cooked (press with the finger and check) and color is changed remove it from gas and keep aside.
• In a mixer grind grated coconut, salt, tamarind pulp, green chili and some water to make paste (chutney).
• Now add the coconut paste (chutney) and cooked beans together properly. Serve with phulka or dal rice.
• Some like to have this dish with little curd in it.

       Happy cooking !

                                                   

After cooking 

                                                         

Mix chutney and cooked beans

                                              

           

Tendli bibbe upkari ( Ivy gourd cashewnut stir fry)

                                                         

Tendli bibbe upkari

Tendli is one of my favorite vegetable.In English it’s known as ivy gourd. Some people also call it with funny names like baby watermelon (as it has white strips like watermelon), gentleman’s toes or little gourd. In Konkani it’s known as tendli, in Marathi as tondli and in hindi as tindora or kunduru.

Many years ago I happen to visit my aunt's place in south goa called poinguinim in my vacation.Near poinguinim there is famous sacred place called the Gokarn partagali jeevottam math.There was some religious function followed by lunch in that math.In the thali which was served to us as Prasad, was ivy gourd subji with cashew nuts.I still have the heavenly taste of that dish in my mouth.This dish is called ‘tendli-bibbe upkari‘(ivy gourd cashew stir fry).Both tendli and cashew nuts are favourites along the south-western coastal regions of india.Tendli cashew nut is an interesting subzi that combines both.This dish is a common in the meals served at temples or for some religious functions. Here in this recipe I have tried to bring back the same taste I had once experienced and I am successful to a larger extent. Hope you all will like the taste of this healthy south Indian recipe.

Ivy Gourd has various medicinal properties like anti-oxidant, anti-triglyceride, and anti-bacterial.In the case of treating jaundice, abscesses and high blood pressure, tindora is used.Ivy gourd is loaded with high amounts of vitamins.The abundant amount of vitamin C present in the vegetable helps to condition your bones and it also plays a vital role in the development of general structure of the body. On top of the above it is filled with the set of vitamins such as beta-carotene, vitamin A, vitamin B1 and B2. Ivy gourd is featured with the ability of detoxifying our blood. The ability of minimizing the blood sugar level can also be related to this particular veggie. Since ivy gourd is rich in fiber the laxative properties of Ivy gourd helps in smooth bowel movements.

        Ingredients.

• 2 tsp coconut oil
• ¼ kg of Ivy Gourd (Tendli) cleaned and chopped
• 1 green chili finely chopped
• ½ tsp mustard seeds
• ½ tsp udad dal
• Asafetida (2-3 pinches)
• Turmeric powder (1/4 tsp)
• Cashew nuts (10-12 cashews cut into pieces)
• 1 medium size potato chopped finely
• 2 tbsp fresh grated coconut
• Salt as per taste
• Water (as per requirement)
• Jaggery/sugar (1/4 tsp)

         Serves (2-3)

        Method of preparation

• Soak the cashew nuts in a bowl with enough water for 30 minutes. Drain and keep aside.
• Wash the tindora very well under running cold water. Let the excess water drain out. Cut the head and tail (top and bottom part) and discard it. Then slice it into discs.
• Take coconut oil in a wok or vessel. Place it on low heat. Give tempering with asafetida, mustard seeds,udad dal and green chili. Add cashew nuts pieces and sauté for a while.
• Now add chopped Ivy Gourd (Tendli) and chopped potato mix all nicely. Add little water if required. Place a lid on it and allow it to cook for 7 to 10 min. on low mode. Keep stirring in between.
• Remove the lid add fresh grated coconut, turmeric powder, salt and jaggery to it. Mix all nicely. Cover with lid and cook for another 3-5 min till tendli  is soft and potato is cooked.
• Switch off the gas. Check the seasoning, add salt if required. Serve hot with chapattis or dal rice.

        Notes

• For making this subji select only raw tendli as ripened one are not good in taste and may ruin the flavor of dish.
• I have used coconut oil for tempering in this dish as it will enhance the overall taste of the dish. You can use any other oil instead of coconut oil.
• During summer season, fresh raw cashews (called bibbe in Konkani) are available in the market; you can use them while making this dish instead of soaking dry cashew nuts.
• If cashews are not available, potatoes can be used for this dish, but I have used both cashews and potato as I like both.

        Happy Cooking !