SURNALI – SWEET DOSA

Significance:

 If you are looking for a Konkani style pancake, let me introduce to you Surnali – a sweet and spongy dosa.

Surnali is best relished with homemade butter.

Cuisine:

It’s a signature dish of Konkani dish prepared across the country.

Preparation Time

  • For batter-2-3 hours
  • For fermentation 8 hours

Ingredients:

  • Dose Rice-1 Cup
  • Grated coconut -1/4 Cup
  • Flattened Rice(Poha/ Avalakki) – ½ Cup
  • Turmeric powder –1 TSP
  • Fenugreek seeds(Methi)- 1/4 TSP
  • Jaggery- To Taste
  • Butter Milk-1/4 Cup
  • Oil – 2 TSP
  • Cardamom powder – 1/4 TSP
  • Salt  For Taste
  • Water – 1/4 Cup

Pre-Prep:

  • Now wash and soak rice along with fenugreek seeds and keep it for 2-3 hours.
  • Wash and soak Poha and keep it for 5-10 Minutes.


Method of Preparation:

  • Now grind rice, fenugreek seeds, grated coconut, and turmeric powder with Butter Milk for 2-3 minutes.


  • Add the soaked poha and grind it till it becomes fine – smooth paste.
  • Next add jaggery and salt to taste then grind it again for 2-3 minutes.
  • Once done transfer the batter to big bowl and keep it for 8 hours (overnight) for fermentation.
  • Now heat a Dose tava in medium flame and also sprinkle oil on it.
  • Now pour a big scoop of batter in the center of the pan and then tilt the pan for the batter to spread by itself, you will see holes appearing on the top surface.
  • Cover the dosa with a lid for nearly 2 min or until the dosa develops a light golden color at the bottom.
  • There is no need to flip on the opposite side.


Now Hot SURNALI is ready to munch on.

Note:

  • As this is an authentic traditional delicacy mostly prepared as a thick dosa, do not spread the batter once you pour on a hot pan – like we would generally do with other normal dosas.

HOMEMADE TOMATO SOUP

Significance:

What’s more satisfying and comforting than a hot bowl of soup? This is an easy recipe and simply delicious.

Tomato soup is one of the tastiest and refreshing soups, juicy and tangy to taste with a nice aroma of ripe tomatoes.

Ever wondered why winter and soups go hand in hand, check out the recipe for this delicious, steamy hot Tomato soup.

Cuisine:

It’s prepared worldwide.

Preparation Time 45 Minutes.

Ingredients:

  • Tomato- 5-6 Medium
  • Onion – 2 Medium
  • Pepper – 5-6
  • Sugar-1 TSP
  • Chili Powder – 1 TSP
  • Clove – 4-5
  • Maida – 3 TSP
  • Bread Slice – 2
  • Tomato sauce – 4 TSP
  • Ghee – 4 TSP
  • Cinnamon -1 Small Piece (If required)
  • Salt For Taste

Pre-Prep:

  • Chop Onions and Tomatoes into quarters.
  • Into a container add 3 TSP of Maida, 4 TSP tomato sauce or ketchup and then add some water and mix it well.

Method of Preparation:

  • Firstly we would need to roast chopped onions along with 2 TSP of ghee  in a pan and once onion start to turn golden brown, add Pepper, Clove, chopped Tomatoes, chili powder, Cinnamon, Sugar and Salt to taste and add some water and leave to cook it 5 Minutes. Once done remove the pan from the stove and allow it to cool.

  • After cooling down of the above onion and tomato mixture put it into mixture jar and grind it well.

  • Now remove the mixture jar and Strain the blended mixture through a strainer.
  • To the above strained puree add the Maida and sauce mixture water and boil it for 3-4 minutes to get Medium thick consistency.
  • Now  in a pan put one spoon ghee and put small pieces of bread slices and roast it till become golden brown.
  • Pour the steaming hot tomato soup into a soup bowl; add bread croutons on top of the soup.
  • Garnish it with coriander leaves.

Note:

Preferably use fresh ripe red tomatoes and avoid using tomatoes which are sour or unripe.

Goli baje | Mangalore bajji Recipe

Significance:

If you are looking for a famous tea time snack slightly crispy, fried snacks that is firm on the outside and soft, melt-in-the-mouth on the inside – presenting to you tulunadu’s pride Goli baje.

This goli baje recipe, as it is commonly known in coastal Karnataka, is a snack prepared with maida (all-purpose flour) and buttermilk as the key ingredient. This little round ball like snack is crisp from outside and soft from inside. Mangalore Bajji, popularly known as Goli Baje is very addictive and delicious snack.

Cuisine:

As the name suggest – the delicacy is mostly from Mangalore but spread across Dakshina Kannada.  

Preparation Time – 1 hour 15 min (1 hours for the batter to get fermented)

Ingredients:-

  • Maida-1Cup
  • Gram Flour-  4 TSP
  • Sugar-2 TSP
  • Green chilli-2-3
  • Butter Milk-1/4 Cup
  • Ginger-1/2 Inch
  • Cooking soda- ½ TSP
  • Water-1/4 cup
  • Oil-To Deep fry
  • Salt To Taste

Pre-Prep:

  • First Clean Maida and gram flour with a strainer.
  • Finely chop green chili and ginger into small pieces.

Method of Preparation:

  • In mixing bowl take butter milk, salt, cooking soda, green chili, ginger pieces and add Maida and Gram flour and mix it well until it forms a smooth batter. (You can add little water – if required during this process)

  • Next keep this batter for 45 min to 1 hour for it to get fermented and to become medium thick. ( note that the more time you give the batter to ferment – you can expect soft and fluffy Mangalore bajjis)
  • After 1 hour on medium flame heat oil in a deep frying pan or deep kadai.
  •  When oil is medium hot  , with your fingers drop globs of batter into the hot oil one by one.
  • Once the Bajjis starts turning golden brown on one side, turn over the bajjis for the other half of the bajjis to fry.
  • Once both sides have turned golden brown, remove the bajjis carefully from oil making sure oil gets drained completely. 

Now your Goli Bajji is ready to eat. Serve with coconut chutney and hot Tea / Coffee.

SUGAR PONGAL [Khichdi]

Significance:

Sweet khichdi is a traditional porridge like Konkani dessert that’s absolutely to die for. Khichdi is served in semi-solid form or is cut into squares and diamonds.

This dessert is usually prepared at home during Dhanurmas and any special occasion – most importantly the delicacy is share with neighbors and family.

Dhanurmas starts usually around 14–16 December and extends up to the mid of January. This period ends with the Makar Sankranti- the end of dakshinayana.

Cuisine:

It’s a signature Konkani delicacy, popular mostly in Dakshina Kannada district. There are various version of this delicacy prepared across south india.

Preparation Time 45 min

Ingredients:

  • Chana Dal – 1/2Cup
  • Raw Rice -1 Cup  (You could replace rice with Broken Wheat orBansi Rava)
  • Sugar-11/2 Cup
  • Grated Coconut-11/2 Cup
  • Cashew-10-12 (As much as youlike)
  • Raisin-15-20 (As much as you like)
  • Elaichi-6-7
  • Ghee-1/4 Cup

Pre-Prep:

  • First you have to Roast Chana Dal for 3 -4 minutes and keep it separately
  • You have to Roast Raw rice for 2-3 minutes and keep it separately

Method of Preparation:

  • Firstly you have to wash roasted ChanaDal with water and pressure cook Channa Dal in a cooker with around 3 cup of water and cook till 2 Whistle and wait till it cools down.
  • Next let’s wash the rice with water and then add rice to cooked Chana Dal along with Cashew and Raisin. (Add water if necessary when you add rice to chana dal).

  • Now let’s pressure cook the above ingredients till 2 whistles and keep the cooker to cool.
  • Now open the lid of cooker and add grated coconut to cooked rice, Chana Dal mix and stir well and cook it for 3 – 4 minutes. Next add sugar to this and stir it well for 3 to 4 minutes then add Ghee to it and stir it well for 2 minutes. Finally sprinkle Elaichi powder to it.

  • Mix well and the delicious Khichdi is ready to munch on.

Note:

  • You can add banana slice when you eat pongal.

Surna Koot – Yam in spicy coconut chutney

Significance:

Suran in Konkani means yam and koot in Konkani refers to coconut chutney made with spices. The delicacy goes well with rice.

Cuisine:

It’s a signature dish of Konkani delicacy, popular mostly in Dakshina Kannada district.

Preparation Time 45 min

Ingredients:

  • Suranagadde / Yam – chopped into small pieces -1cup
  • Grated coconut – ¼ Cup
  • Roasted red chilies – 3 – 4
  • Mustard -1 TSP
  • Curry leaves – Few
  • Asafoetida – 2-3 Pinches
  • Half lemon sized Tamarind
  • Fenugreek Seeds -1/4 TSP
  • Salt For Taste
  • Cooking Oil – 4 TSP

Pre-Prep:

  • First you have to remove the skin ofthe Yam, then chop it into small pieces and then wash it in running water.
  • Sprinkle some salt on top of therinsed yam pieces and keep it aside for 15 minutes. (This is done to remove the itchingeffect of the yam).

Method of Preparation:

  • First we will have to grind the belowingredients  in a mixture jar until weget a semi thick masala paste
    • Grated coconut
    • Roasted red Chiles
    • Tamarind
    • 1/4 spoon mustard and
    • Asafoetida
  • Next we will remove the masala paste from the Mixer Jar and keep it aside in a container.
  • Heat a frying pan, add oil, yam pieces into it and fry them on medium flame till it becomes brown in color.
  • Now transfer the masala into a serving bowl, add the fried yam pieces and then mix well.
  • Next it’s time to prepare tadka and add it to the above gravy – so let’s heat oil and to it adds mustard seeds, once it starts spluttering add curry leaves and turn off the flame.
  • Mix well and the delicious – mouthwatering Surna Koot is ready to serve.

BABY POTATO PICKLE

Significance:

What chocolates are to Switzerland, pickles are to India; there’s such a crazy variety out there!

If all you ate so far was mango, lemon and chilli pickle, say bon appetit! .There is so many other varieties that make for an equally delicious bite- Check out the delicious Spicy baby potato pickle.

Cuisine:

It’s a signature dish of south Karnataka

Preparation Time 45 minutes

Ingredients:

  • Baby potato-12-15
  • Chilli ( preferably Byadgi  Red chilli)-10
  • Garlic-5-6 or(Asafoetida ¼ TSP)
  • Turmeric powder-1/4 TSP
  • Jeera-1/2 TSP
  • Tomatoes-4 medium
  • Grated Coconut-5-6 TSP
  • Half Lemon size Tamarind
  • Mustard -1 TSP
  • Curry leaves 5-6
  • Oil-4 TSP
  • Salt For  Taste

 

Pre-Prep:

  • Clean the Baby Potatoes with water.
  • Cook the Baby Potatoes in a container and once done keep aside the drained baby potatoes into a separate container.
  • Remove the skin of cooked Baby Potatoes.

  • Soak the chili for 10-15 minutes.

  • Cut the tomatoes into medium pieces.

Method of Preparation:

  • Now take below item in a mixture jar and grind them.
    • Grated coconut
    • Tomatoes
    • Cumin seeds
    • Tamarind
    • Garlic petals
    • Turmeric Powder and
    • Salt for taste.

  

  • Next we will need to heat some oil in a kadai or pan, to it add mustard seeds, curry leaves and then add above Masala paste and cook it for ten minutes.

  • Then add Cooked baby Potatoes into it and cook it 5 minutes.

  • Now your baby Potato Pickle is ready now.
  • For better result you can make small hole into potatoes with small stick, so that the potatoes can absorb the masala.

DRUMSTICK LEAVES FRITTERS/ MASHINGA PALLE DANGAR / DRUMSTICK LEAVES PAKODA

Significance:

Winter has just arrived and the Fritter / Bonda/ Pakoda season are here for us to munch on.

Let me present to you the recipe for preparing hot crispy, crunchy, spicy & delicious fritters made with drumsticks leaves which are one of those regional delicacies which transports you back to the homely comfort of your childhood!

Drumstick leaves Dangar is one of the traditional South Indian Dish. We can enjoy with tea or coffee as Snack or with rice and Sambar during Lunch.

Also Drumstick leaves have multiple health benefits and is an excellent source of many vitamins and minerals.

We can use the same method for Taikile Ambado and using Methi leaves as same given below.

Cuisine:

It’s a signature dish of South Karnataka

Preparation Time 1 ½ Hour (1 hr. for soaking + 30 min for rest of the preparation)

Ingredients:

  • Raw Rice – 1 Cup
  • Gram Dal – ½ Cup
  • Drumstick leaves-1 Cup
  • Red chilly : 10-12 no
  • Small Lemon Size Tamarind
  • Asafoetida powder – ¼ TSP
  • Grated Coconut-5 TSP
  • Cumin seeds -1 TSP
  • Turmeric powder-1/4 TSP
  • Salt For Taste
  • Onion-1Big
  • Edible Oil-for deep fry

Pre-Prep:

  • Soak Gram dal and Raw Rice in a two different Containers for 1 hour and then rinse the water content.
  • Clean Drumstick leaves and cut it into small pieces and keep it aside in a bowl
  • Next cut Onion into small pieces and keep aside in a separate bowl.

Method of Preparation:

  • Now into the mixer jar take the below ingredients and coarsely grind with very little water and keep the paste aside in a bowl.
    • Grated coconut
    • Red chili,
    • Lemon sized tamarind
    • Asafoetida powder
    • Cumin seeds
    • Turmeric powder
    • Salt and soaked rice.
  • Next put soaked Gram dal into the mixture jar and grind it for a minute, then add this to the above paste.

  • Next we will need to add chopped onion and drumstick leaves to the above paste and mix it very well.

 

  • Now your Dangar batter is ready.
  • Add oil in a deep pan heat it in medium flame.When the oil is hot, take a tablespoon of the batter, make balls, flatten them and drop in the hot oil carefully.  Fry until it turn golden brown and when done remove it from the pan.

  • The Drumstick Leaves Fritters/ Pakoda/ Dangar are ready to be munched on.

Methi ka Paratha

Significance:

Are you looking for a healthy but stomach filling dish, here you go with my favorite – Methi Paratha – a shallow fried Whole wheat flatbread flavored with fenugreek leaves and is a healthy alternative to Simple Paratha.

Methi is best for those suffering from diabetes.

Cuisine:

Across India

Preparation Time – 20 minutes, but it is preferred to keep the dough for nearly 60 min to get soft delicious paratas

Ingredients

  • Atta (wheat) – 1/2 kg
  • Methi  leaves – 1 Small Bunch
  • Coriander  leaves – Few
  • Jeera – 1 TSP
  • Chilli powder- 1 TSP
  • Turmeric powder – 1/4  TSP
  • Onion-1 medium
  • Ghee – 5 TSP
  • Salt to taste
  • Asafetida  powder –  ¼ TSP
  • coriander powder – 1 TSP
  • Lime juice – 11/2 TSP

Pre-Prep:

  • Clean Methi leaves with running water and cut it into a thin pieces as shown in the below image
  • Cut Onion and Coriander leaves into very thin pieces

Method of Preparation:

  • First step is to create Parota dough, for this we need to add the following ingredients into a medium sized bowl and mix it well with little water until we get soft chapathi dough like consistency.
  • Atta (wheat)
  • Methi leaves
  • Coriander leaves
  • Jeera
  • Chilli powder
  • Turmeric powder
  • Onion
  • Ghee
  • Salt
  • Asafetida powder
  • coriander powder
  • Lime juice

 

  • Next it is recommended to keep the dough aside for nearly 60 min to get the best result.

  • Divide the dough into medium sized round shaped balls.

  • Next we will need to roll the dough ball with some Atta .

  • Place the above dough ball into a rolling board and star rolling the ball into circular or triangular shape.

  • Next we will need to heat the tava in medium flame and once the tava becomes medium hot – place the above circular/ triangular paratha.
  • Grease the top portion of parata with ghee and flip the parata and grease the other side and cook well until it becomes golden brown.

  • Transfer the above parata into a plate and serve it with pickle or curd or Garlic chutney or even ketchup

Gajar Ka Halwa/ Carrot Halwa

Significance:

Warm your winter with this recipe that is sure to delight even the pickiest of dessert eaters! Winters and Gajar Ka Halwa go hand in hand for Indians across the globe.

It’s a delicious and authentic dessert which requires few ingredients but a lot of love and time. But trust me this classic Indian delicacy would not fail to impress.

Cuisine:

Across India

Preparation Time – 1 Hr

Ingredients:

  • Carrot-1/2 kg.
  • Sugar -1/4 kg
  • Cardamom -10 no
  • Cashew nuts -8 – 10 no
  • Raisins -15-20 no
  • Almond – 7 no
  • Milk-1 big cup
  • Ghee -1/4 cup

Method of Preparation:

  • First we will need to wash carrot in running water, next peel out the skin and then grate the carrot.

  • Make the powder of cardamom and then cut the almond and cashew into small pieces.
  • Add the following ingredients into the kadai one by one and cook it for nearly 10 minutes
    • Grated Carrot
    • Broken Almonds , Cashew ,Raisins
    • 1 cup water

  • To the above mixture add milk and cook it all the water content evaporates.

  • Next to this we add sugar and cook it for 5 -10 minutes till the mixture becomes thick. (Note that the sugar will release its moisture)

  • Finally we add ghee and cardamom powder and keep stirring the mixture for next 2-3 minutes.

Hot Carrot halwa is ready to serve.

Note:

  • This delicacy requires constant stirring – so make sure you give enough time to prepare this delicacy.
  • You can also add Vanilla Ice Cream to the hot Carrot Halwa and enjoy the delicacy.
  • In case there are left overs , you can preserve the dish for 5 days in refrigerator.

Vegetable Pulav

Significance:

Vegetable Pulao /Pulav is one of the popular rice dishes of India.
I was surfing one day and realized that there are multiple varieties and methods of making Vegetable Pulav , but when the below recipe is one of my favorite.

Trust me when i had it for the first time- I fell in love with it , all thanks to my aunt Smt Shridhari Shenoy for preparing this delicacy that day. I am pleased and humbled. that you would like to share it to the whole world via my blog .

Note – i am posting the recipe only after preparing it myself again under the guidance of my aunt.

This perfect rice pilaf is easy to make and turns out perfect every time! It’s so simple and flavorful, you’ll crave it at least once a week!

Cuisine:.

Indian

Preparation Time – 45 min

Ingredients:

  • Basmathi Rice-250 gm-300 gm
  • Green Peas-1/2 CUP
  • Carrot-1 no
  • Beans-1/2 CUP
  • Onion-3 no
  • Capsicum-1 no
  • Tomato-1 no
  • Mint leaves-10-15 no
  • Coriander leaves-small bunch
  • Poppy seeds-1/2 TSP (Khus Khus)
  • Garlic 4-5 pods
  • Ginger-1 inch
  • Bay leaves- 2 no
  • Cinnamon- 2 pieces
  • Cloves-6-7 no
  • Pepper-10 no
  • Coriander seeds 1 table spoon
  • Green chillies-5 no
  • Ghee-2 TSP
  • Edible Oil-4 TSP
  • Cashew nuts- 6-7 no
  • Salt to taste

Pre-Prep:

  • Firstly we will need to wash and cut all the vegetables length wise. Also wash the rice in water few times, drain off the water and keep aside

  • Next in a pan take 2 TSP oil and to it add the following ingredients onion, garlic, ginger, cloves,Cinnamon, Coriander seeds, mint leaves, coriander, green chilli, poppy seeds pepper and saute them.

  • Once the above ingredients starts to sizzle and turn light brown, turn off the gas and let the above mixture cool for 2 minutes . Next grind the cooled mixture until it we get a smooth paste out of it , add very little water if required.

Method of Preparation:

  • First step will be to heat 2 TSP oil and 2 TSP ghee in a small cooker, next we add the following ingredients one by one – bay leaves, cashew nuts, onion. Saute the above ingredients for few minutes till it turns golden brown.

  • Add the grinded smooth masala paste to the above mixture and fry till oil leaves on the sides and it turns brown.
  • Then add all the vegetables and rice and add water (equal to double quantity of rice) and finally add salt to taste.

  • When water starts boiling close with the lid and the weight after 1 whistle reduce the flame. Turn off flame after 5 minutes . Wait for 10-15 minutes to set and now pulav is ready to munch on.