Chakli or Crispy Savoury Spirals

Ingredients:

1. Maida, All purpose flour – 6 cups
2. Split blackgram dal, Udid dal – 1 cup
3. Butter - 2 tsps
4. Sesame seeds – 2-3 Teaspoons
5. Salt to taste 

Instructions:

• Dry roast black gram dal on a medium flame in a broad based bowl till you get a pleasant aroma stirring occasionally.
• Sieve maida in the siever. Tie it in a white thin cloth and steam it in the pressure cooker for exactly 20 minutes. 
• On cooling just press the lumps with your hands powder it and sieve it. Mix roasted black gram dal powder from step 1 to maida and sieve it together around 2-3 times so that it gets mixed up evenly.
• Add salt, butter, sesame seeds and mix well. Slowly add water and bring it to the consistency of chapati dough.
• Insert dough into the chakli mould such that it fits tight in the mould. Set your mould and roll out chakli of required size in circular form on a thick plastic sheet.
• Place a skillet with 4-5 cups of cooking oil in it on a medium flame. When heated fry the above chaklies to light brown on both the sides.
• Store it in airtight containers and will remain afresh for more than a month if fresh cooking oil is used.

Mando, Mande, Mandige, Deep Fried Sweet

 Deep fired puris rolled in a sweet dry powder, Mando is a popular festival sweet prepared during Ganesh Chaturthi, Diwali etc.  It is a typically Konkani festival sweet.

Ingredients:

1 cup maida or all purpose flour

2 tea spoon ghee
½ cup powdered sugar
1 table spoon sesame seeds (white til )
½ tea spoon cardamom powder
Oil for deep frying
Salt a pinch.

Instructions:

1. Make a stiff dough with flour, ghee , salt and water.
2. Take small balls of dough and roll it into medium sized chapatis (roll them into as thin as possible).
3. Wash sesame in water and drain. Roast them on a pan till sesame seeds pops up, do not burn them.
4. Mix sugar and cardamom with sesame and keep it aside.
5. Heat oil and deep fry the discs one by one. They should still remain white colored when fried. So don’t fry for long time. Just leave them in hot oil and immediately remove to enable folding later on. Small bubbles appear on the surface indicating they are cooked. If kept for a longer time, they become stiff and cannot be folded.
6. Spread the sugar mixture. It should be done when the fried discs are still hot, otherwise the sugar will not stick to them. Fold it into a triangle as shown above  spreading the sugar mixture on all the folds.
7. Store them in airtight container. They remain good for at least 15 days, if stored properly.

Nevri, Karanji, Karajikayi, Sweet Turn Overs

Nevri a popular Konkani festival sweet prepared specially during Ganesh Chaturthi, Diwali, and other festivals.

Ingredients:

All Purpose Flour/Maida - 1 cup
Semolina/Rava/Sooji - 1/4 cup
Grated Coconut - 1 1/2 cups
Sugar - about 1/2 cup
Green Cardamom/Elaichi - 4 pods (seeds only)
Salt
Oil

Instructions:

1. In a mixing bowl, add all purpose flour, semolina and salt. Mix and make a well in the center. Add 1 tbsp oil and mix again. Now add water and knead well to form a firm dough. Add little more oil and knead again to slightly soften the dough. Keep the dough covered for an hour or so.
2.  Grind the grated coconut using little water so that the coconut turns to a coarse powder, about a minute.
3. Heat about 1 tbsp ghee/clarified butter or oil and add the ground coconut. Saute for few minutes at low flame. Now add sugar and continue cooking till the coconut stuffing turns to a dry powder. Turn off the heat and add cardamom powder. You can add powdered dry nuts (almonds, pistachios, cashews) and/or roasted sesame/til seeds as well to this stuffing. Let the stuffing cool. 
4. Divide the dough into equal sized small balls. Roll a ball into a very thin puri dusting some flour. Place 1 - 2 tsp coconut stuffing in the center. Apply little water or milk around the circular edge to ease the sealing of Karanji. Fold the puri half way to form a semicircle. Press the edges to seal it completely. I used a Shankarpali/Karanji cutter for a better shape. You can use a knife or pizza cutter as well.
5. Deep fry the stuffed Nevri/Karanji in enough oil to check. The outer dough layer must turn crisp. If not, roll it more thinner. Repeat the same for the leftover dough.
6. Crunchy and Sweet Nevri is ready.

Churmundo, Wheat Flour Ladoos

This easy sweet ladoos are prepared during festivals like  Ganesh Chaturthi for Naivedya or Diwali.

Ingredients:

Atta/wheat flour – 1 cup
Chick Pea Flour - 1/2 cup
Sugar – 1 cup (adjust according to sweetness)
Cardamom – 2-3 seeds[Crushed]
Ghee or clafirfied butter  – 1/2cup
Cashew nuts, raisins – a handful

Instructions: 

Powder the sugar along with the cardamom.
In a thick bottom kadai, add ghee.
Add the atta and mix well-the mixture will start bubbling, keep stirring.
Roast the atta and chick pea flour for 20-25 minutes on low flame stirring continuously.
Switch off the flame allow it to cool a bit(you can say it should be warm, this is because when we add sugar powder it should not melt)and add the powdered sugar.
Add raisins and roasted cashew nuts add it to the mix and make laddoos while the mix is still warm.

Papaya Halwa, Pawpaw Pudding

INGREDIENTS:
Ripe papaya(medium size) – 1
Sugar - 2 cup
Ghee - 4-5 tsp

cashew - 10 nos
cardamom powder- 1/2 tsp
milk - 1 cup

Ingredients:

Cut the cashew nuts into small pieces and fry them in ghee and keep aside.

Boil the milk for 15-20 minutes in medium heat until gets thick on slow fire.

Heat one tbsp ghee in a pan, add the papaya pulp and fry till the smell vanishes.
Cook it in medium heat and stir occasionally for 5 minutes .

Add the thickened milk  to the papaya mixture and boil it until milk evaporates, then add the sugar and stir continuously in low heat.

Now add the remaining ghee and stir on low heat till the mixture collects in a soft ball or the ghee oozes out.

Now add cashews and cardamom powder.

Mix well and transfer to the greased plate. Let it rest for half an hour. Cut into desired shapes and serve.

RAVA LADOOS

Rava Ladoos:

Offered as naivedya during Gowri Ganesh festival
RECIPE
Ingredients:
1 cup semolina (rava / suji)

1 cup sugar (cheeni)
1 cup milk
1 tblsp currants (kishmish)
1 tblsp cashewnuts (kaju)
3 tsp pure ghee

How to make rava ladoo:
*. Cut the cashew nuts.
*. Wash and dry the currants.
*. Heat up a little ghee and lightly fry them.
*. Keep aside.
*. Heat up ghee in a deep pot and fry the semolina (suji) on low heat up till it turns light brown in colour.
*. Then mix in sugar and milk and stir fry till the mixture becomes sticky.
*. Mix in the cashew nuts and raisins to the mixture.
*. Take off the pot from heat up and form the dough into small balls.
*. Serve when cool and dry.

SABUDANA KHEER

Sabudana kheer

prepared during almost all festivals
Ingredients
*. 1/3 cup tapioca (sabudana, sago)
*. 3 cups milk

*. 3 tablespoons sugar
*. Few almonds
*. Few strands of saffron
*. 1/4 teaspoon cardamom powder
 

Method:
1. Wash and soak the tapioca in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
2. Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
3. Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes.
4. Next add sugar, cardamom, almonds, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
5. Kheer can be served chilled or warm

PATHRADO

Pathrado 


Ingredinets:
5 colocasia/collard greens
3/4 cup fresh/frozen coconut
1/4 cup toor dal 

1 tbl spn rice
1 tea spn urad dal 
1/2 tea spn coriander seeds
1 tea spn jaggery
4-5 red chillies
1/2 tea spn tamarind
Oil
Salt

Method:
Soak toor dal in water for about half an hour.
Heat oil and fry urad dal and corianderseeds. Grind them with coconut, rice, soaked dal , tamarind, jaggery, red chillies and salt without adding water (if required, add very little water).
Remove the thick veins of the leaves.
With the help of pestle, slightly crush all the veins(this makes rollong and cooking easier).
Apply a layer of masala on the leaf. Keep another leaf on te first leaf and repeat till all the leaves have a masala coating on them.
Roll them.
Cut with a sharp knife to thin rounds and arrange them in a vessel (preferably use the vessels that comes with cooker).
Steam them for around 15min. Leave cooker/steamer for another 10min before taking out the pathrado .
Serve with or without coconut oil.
Any left over pathrados are rolled in sooji/rava and fried on the tava (sincethey become a bit hard when refrigerated) before serving for the next meal, to make them soft and fresh.

 

INSTANT POTATO PICKLE

Instant Batate Nonche

Traditional dish served during every festivals, marriage & other functions in Bhatkal. 
It goes well with dalitoyh roast 1/4 sp each methi & mustard with small qty of hing in oil. 
Grind the same with red chillies & tamrind(or bimbul) & salt into smooth paste. 
Cut the potato into long pieces as shown in the pic. 
Wash them & spread them on dry cloth for 15 mints then deep fry them & add it to the masala. 
Instant potato pickle is ready to serve.

CARROT HALWA

Carrot Halwa

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water

3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Preparation of carrot halwa :
* Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch andshred the nuts.
* Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
* Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
* Add ghee and simmer for 2-3 minutes. Addthe slightly crushed cardamoms and the raisins. Mix well.
* Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. 

Serve cold, hot or at room temperature.

BISCUIT ROTTI/STUFFED PURIS

Biscuit Rotti /Stuffed Puris

Ingredients:
1 cup maida
1 tablespoon oil
water as required

Salt Stuffing:
3 tablespoons sooji/semolina
2 tablespoons grated coconut
1 tablespoon grated ginger
2 green chilies, chopped
1 teaspoon urad dal 1/2 teaspoon sugar
Pinch of asafoetida

Salt Tempering:
1 tablespoon oil
Mustard seeds
2 red chilies
4-5 curry leaves, chopped Oil for deep frying

Method:
1. Make a chapati like dough with maida, oil and salt.
2. In a bowl mix together the ingredients for stuffing.
3. Prepare a tempering with oil, mustard seeds, red chilies and chopped curry leaves.
4. Add it to stuffing. Mix well.
5. Do not add too much of salt as you would have added salt even to the dough.
6. Make small dumplings and roll like poori.
7. Take a tablespoon of stuffing and place it in the middle.
8. Fold the dumplings and roll it carefully.
9. Deep fry it until light brown. Serve hot.

Spicy Churmurey/Charmuri Upkari(Puffed Rice)

Spicy Churmurey/Charmuri Upkari(Puffed Rice)

Puffed Rice – 6-8 C
Coconut oil – 6 T
Nayak’s Churmuri Powder or Sambhar Powder – 3 T
Red Chillie Powder – 1 t

Finely chopped Onions – 1 C
Finely chopped Cilantro leaves – 1 C
Raw Mango – 1 C (Finely chopped): optional
Salt – As per taste

Method:
1.Fry the puffed rice on kadhai on very low flame (dry without oil). My mum does this exercise before preparing Churmurey Upkari. This also ensures that puffed rice arecrispy and fresh and thereby enhance the flavor of the dish. 

 

2. Add the coconut oil, Churmuri and Red Chillie powder. Nayak’s Churmuri powder is easily available in all Mangalore stores in Bangalore and Mangalore. Mix in rigorously to avoid lumps. If one cannot find this powder, plain red chillie powder also serves the purpose.

3.Finally add in salt and chopped onions. This process ensures that onions absorb the oil. Add cilantro leaves while serving the dish.

 

KIRLA SANNA POLO(bamboo shoots small dosa)

KIRLA SANNA POLO(bamboo shoots small dosa)

Grind kirlu(1/2 cup) with 10 red chillies ,tamarind(little) ,rice(1 cup) soaked before an hour without adding water(or just sprinkle water).
Batter should be thick.
Heat a dosa pan, add little oil, now pour a laddle full of batter like dosa, put oil & cover.
Turn to other side(roast both sides).

Note: If you are using kirlu stored in salt water, then add salt after seeing taste.

Creamy Mushroom Masala

Creamy Mushroom Masala

Ingredients:
Button Mushroom : 200 gm
Green Chilly: 3 (finely chopped)
Onion: 3 (finely chopped)

Tomato: 2 (finely chopped)
Cumin: 1/2 tsp
Ginger (Finely chopped): 1 tsp
Garlic (Finely chopped): 1 tsp
Cashewnuts: 10
Cashewnut Powder: 2 tsp
Dry Fenugreek Leaves/Kasuri Methi: 1 tsp
Red Chilly Powder: 1 tsp
Coriander Powder: 1 tsp
Turmeric: 1/4 tsp
Garam Masala : 1/4 tsp
Coriander: 4 strings (finely chopped)
Cream: 1/2 cup
Salt: to taste
Oil: 2 tbsp

Method:
Wash & clean mushroom .
Cut into pieces.
Heat oil in non-stick Pan.
Add cumin seeds, let it splutter.

Add onion & 1/4 tsp salt.
Add ginger, garlic & cashewnuts saute till onion turns slightly golden brown.
Add green chilly & tomato. Let the tomatoescook well.
Add turmeric, chilly powder, coriander powder, cashewnut powder & Kasuri Methi.
Mix well.
Add 1 glass of water or required water for thick gravy consistency.
Bring it to boil.
Add salt & mushroom , close the lid for 10min.
Keep stirring in between.
Add garam masala , stir once.
Adjust seasoning.
Add cream, slim for 2min
Add coriander & turn off the heat.
Creamy mushroom masala is ready to serve with chapatti, roti & naan .