PATHOLI

Patholi is one of amchies sweet dish that is prepared on first Shravan month festival NagarPanchami along with Patrovode which is my top most fav dish 😁Patholi are the steamed rice cakes stuffed with coconut jaggery filling and then wrapped in fresh Turmeric leaves. At the time of steaming, you can just enjoy the divine smell. This aromatic herb gives a unique taste to the sweet dish.

Well, its not possible to get Turmeric leaves everywhere, so you can substitute using Banana leaf. But I am sure they will not be as flavourful as the one made with Turmeric leaves😃 So if you want to enjoy the flavour, do grow some turmeric leaves in your garden😀Now coming back with the recipe, there are many types,method of preparing the main batter as some use using Rice flour, or Soaked dosa rice or  addition of grated coconut with the batter etc etc. But here I have used soaked Red rice which resulted in yummy & extra soft patholies. I would say it just melts in our mouth.😋So lets dig into the ingredients. Before that look at my NAGARPANCHAMI special platter :) 

Turmeric leaves 10

INGREDIENTS FOR THE BATTER

1 Cup Red rice soaked for about 6 hours

Pinch of Salt

Water as needed.

METHOD

In a blender, add rice along with salt and grind to a super smooth paste adding very little water. Keep it aside.

INGREDIENTS FOR COCONUT FILLING

1 Cup Grated Coconut

1/2 Cup Jaggery powdered

1 tsp Ghee

Half handful of Kishmish

Pinch of Cardamom powder.

METHOD

Mix all the ingredients together and keep it aside.

Now the batter and filling are ready. So lets start making PATHOLI 😁...

Clean the leaves and patch it dry. Grease them with ghee. Now take little amount of batter and spread a thin layer on leaf. Place the filling in the middle and gently fold the ends and press the edges firmly. Place them on a steamer and steam for about 20 to 25 min under low flame. 

Hot hot Patholi are ready to serve :)

ENJOY!!!

NOTE: If the batter is dry and sticky, then wet your hands and start spreading.

COLACASIA STEM SIDEDISH [ VENTHI UPKKARI]

Colacasia leaves are famous in Konkani's cuisine. In konkani we say as 'TERE PAN'. The first dish which struck my mind is the Pathrode . I am the most craziest fan of pathrode. I could have them any time- day, night or everyday I could say😝😝 U can check out for Pathrode recipe HERE. 

Now todays recipe is the dish made of its stem which is fully loaded with vitamins, iron, fiber and minerals. Well there are many dishes made using leaves and stem but here I have come up with the simple UPKARI which is dry type and this can be served along with the simple meal or with Kanji (peej)

Point to be noted : These stems should be cooked properly if not they may cause irritation which will lead the mouth and throat to itch.

NOTE: Colacasia plants with purple stems are considered less toxic compared to green stemmed ones.

INGREDIENTS
10 TO 11 Colacassia stems
2 tsp Coconut oil
1 tsp Mustard seeds
2 tsp Red Chilly powder
2 tsp Tamarind extract
2 tsp Sambhar powder
3 tbsp Water or less.
Salt to taste

METHOD
Wash the stems thoroughly and peel the outside part to remove any tough fibers. Then cut the stems into 1 inch long pieces. Heat oil in a pan. Add mustard seeds and red chilly powder followed by the cutted stem. Add salt, tamarind extract, little water and cook till the pieces become tender. Once its cooked and the water get dryed, add sambar powder. Give it a quick stir and remove from the flame.

ENJOY!!

BANANA STEM SALAD

Banana stem or the flower stalk are very high in fibre and rich in potassium. These have the crispy texture with mild bitter flavour. Adding banana stem to our daily diet helps us to stay fit and healthy. It cleanses the digestive system, promotes weight loss, treating kidney stones, manages cholesterol, BP and keeps many diseases at bay. The juices works well on acidity conditions as it has a soothing effect on the stomach. 
Now coming back with my amma's recipe, I have prepared a healthy and yummy Banana stem salad in coconut gravy which can be served as a side dish along with a simple meal or with chappati. The interesting thing is therez no cooking process in this :) Just add up all the ingredients one by one and serve.

TIPS: The cut pieces of the stem oxidizes and changes colour so inorder to prevent this, keep the pieces immersed in water with a tsp of curd mix.

INGREDIENTS
1 Cup Chopped Banana stem
1 Small Onion
2 Green chillies
2 tsp Grated Ginger
Salt to taste
Coriander leaves for garnish

INGREDIENTS FOR COCONUT MASALA
1/2 Cup Fresh Grated Coconut
2 Roasted Dry Red chilly
1 tsp Roasted Coriander seeds
1 tsp Mustard seeds.
1/2 Tsp Tamarind Extract
Water as per needed for grinding

NOTE : Adding Tadka is optional. If needed, then heat coconut oil and add mustard seeds, jeera and curry leaves and pour it on the salad at the end.

METHOD
Grind the ingredients given above for the coconut masala and keep it aside. Make a slit on the banana stem and remove the porous outer layer. Sometimes you may need to discard 2 or 3 layers until you reach the hard and firm inner layer. Now slice the stem into circles. While cutting you will get lots of thread like fibers. Just pull them off and discard them. Now chop those circles into small pieces and put them into curd water. ( Before adding it into the dish, make sure to drain the water and then clean them again with normal water for 2 times & then add it)
In a serving bowl, add the drained banana stem pieces, chopped onion, green chilly, grated ginger and salt. Mix them well followed by the coconut paste. Add water only in needed. Garnish with coriander leaves and serve :)

ENJOY!!

KACHIL BALUK

My previous post was the Kachil humman. So now this is the Baluk (konkani word) which is nothing but the Chips made out of remaining Kachil :) When we rarely get Kachil, we make sure we prepare 2 or 3 items one at a time:) So coming back with the recipe this is obviously the deep fryed one which is crispy on outside and very soft inside. Only thing is these pieces should be a bit thick in size as shown in the pic. This chips acts as a best bite at the time of having simple lunch.

INGREDIENTS

Medium size Kachil pieces

1/4 Cup Water mixed with 1tsp Salt

Oil for frying

METHOD

Cut the kachil pieces and put it in water. Heat oil in a kadai. Keep the salt water mixture ready. Once the oil is hot, take the kachil pieces, patch it dry and drop carefully into the oil. Once its semi cooked, add 1/2 tsp of salt water into the oil. This process makes sure that each pieces get coated well all over with the salt evenly. Once its slight brown in colour, drain the pieces on to a kitchen tissue. Serve hot.

Enjoy!!

KACHIL HUMMAN

Kachil is otherwise called as Kavathu or Yam Retalu. This is a root vegetable which  is highly rich in carbohydrates. It is not seen everywhere but available most of the time in Kerala. There most of the people grown this veggie in their backyard.
My mom got this veggie at one malayale shop and I was lucky enough to have this simple delicious curry during my vacation time in Mumbai.While preparing this curry, my mom used to add freshly coarsed chilly powder which really tastes yum. Its goes well with Kanji or normal steamed rice.

NOTE: Addition of green chilly makes the oil cools down a bit and also prevent burning of chilly powder.

INGREDIENTS

1 Cup Diced Kachil

1 tbsp Coconut oil

1 Green chilly.

2 tsp Homemade Chilly powder

Pinch of Hing

Salt to taste

Water as needed.

METHOD

Heat oil in a pan. Add mustard seeds followed by green chilly and chilly powder. Add kachil pieces and adequate amount of water. Bring it to boil and let it cook under low flame. Once its gets cooked add salt and hing. Mix well and serve hot.

ENJOY!!

PUMPKIN LEAVES PATRA (DUDHE PHALLA PATRAVODO)

We konkanies are mad of Patras specially myself ;) I can have it all the time and at any time :)We make Patras using Colacasia leaves. There's is another version of making patra using Pumpkin leaves. Most of the people are not aware that these leaves are edible and are used in preparing various types of dishes.These are not easily available in markets. Most of the people in kerala grow in their own backyard :) So the time I was on my vocation I was lucky enough to taste this delight which equally tastes like normal Patra. Only difference is in this recipe its fry ed one and therez no steaming process.  The batter I have used is the same which I normally use to prepare patravodo. You can get the RECIPE and also the METHOD explained very well by clicking one of my friend cum relative blog :) Click HERE

As I told earlier therez no need of steaming process, though the Pumpkin leaves gets cooked very fastly once its deep fryed. The next step is as the rolls are done, slice the patra carefully applying extra batter on all the sides as shown in the pic below.

Deep fry them on both the sides until slight brown  under low flame.

Serve hot and ENJOY!!

BITTER GOURD LEAF HUMMAN (PICKLE)

Bitter Gourd leaves are also edible. These can be cooked and eaten as a leafy veggy. These are rich in Iron and calcium content which helps to control blood sugar levels and many more medicinal benefits. Now coming back with the recipe, I was lucky enough to get some leaves. I remember my amma used to prepare humman thats nothing but spicy liquidy curry which goes best with steamed idlies or dosas. She used to prepare during my childhood days and now this time I was soo happy enough to prepare for her :) These are spicy and can be prepared in jiffy when you have ready chilly paste. Chilly paste can b stored in freezer for a month so please note the recipe below :) 

Its a real treat for bitter flavour lovers :) so do give it a try ;)

NOTE: If the consistency turns watery, dilute cornflour and add at the time of boiling. I added grated coconut and mustard seeds as a thicking agent at the time of frying red chillies.

INGREDIENTS FOR CHILLY PASTE

7 to 8 Kashmiri dry Chillies

Small pieces of Hing (blocked one)

1 tsp Mustard seeds

1/2 tsp Coriander seeds

1/2 tsp Coconut grated (optional)

2 tsp Oil

REST OF THE INGREDIENTS

10 to 12 Bitter gourd Leaves

1 tsp Mustard seeds

1 1/2 tsp Urad dal

1 tsp Tamarind extract

Few curry leaves

Water as needed

2 tsp Coconut oil

Salt to taste

METHOD
For making chilly paste, heat oil in a kadai. Add dry chilly, mustard seeds, coriander seeds and fry till u get a nice aroma of roasted chillies. Then add hing, and grated coconut and fry for 3 4 sec. Remove from flame and allow them to cool. Grind into fine paste adding 1 tsp of tamarind extract.

Meanwhile clean the bitter gourd leaves and chop them. Heat oil in a kadai, add mustard seeds and allow them splutter. Add urad dal and curry leaves. Fry till the dal turns golder brown. Now add leaves with salt and saute it for a while. Then add the nearly 1 tbsp of chilly paste and stir adding adequate amount of water till u get the right consistency.Bring them boil. Now you can see the gravy has thickend up. Drizzle with coconut oil and remove from flame.
Serve with idly or dosa.

ENJOY!!

DRUMSTICK BLOSSOM PORIYAL

During my childhood days, we used to have drumstick tree in our garden where my amma used to pluck fresh flowers as well as leaves of course for preparing delicious delight. These are very good in Iron and a good agent of anti / viruses and also have some medicinal value. I truly miss having drumstick flowers these days :(
Here luckily after so many years, when we had a visit to our relatives place in Coimbatore, there my aunt had kept for me few stock from her garden, knowing I love them like hell. Aww that's so sweet of her :) Now coming back to the recipe, these flowers are soo tender that it gets cooked in a min. The mix of coconut with Indian spices combine together brings out the heavenly flavours of each ingredients. We Konkani's  love them to have as it is :) No doubt even u guys would love if u try this :)

INGREDIENTS

2 1/2 Cup Drumstick flower (cleaned)

1 tsp Mustard seeds

1 tsp Urad dal

2 3 Fenugreek seeds

1/4 Cup Grated coconut

1/2 tsp Turmeric powder

1 1/2 tsp Chilly powder

2 tsp Coconut oil

Salt as per taste

METHOD
Heat oil in a kadai. Add mustard seeds, urad dal and fenugreek seeds. When the dal turns brown, add the cleaned flower with salt. Cover with a lid and let it cook for about 4 5 min. Meanwhile a make a masala. In a plate, make a mix of grated coconut, turmeric power and chilly powder. When the flower gets cooked, add the masala. Stir well for about few sec and remove from flame. Serve hot with meals :)

Enjoy!!

BATATE PEEJ UPKARI

This is the simple and easy dish that I tasted at my friends home. The bites of coconut and the spice from chillies taste amazing. It acts a best side dish with Konkani meals :) Simple as it can get and taste divine. Its the secret ingredient 'Hing' that makes these potatoes taste flavourful.

INGREDIENTS

3 Boiled Potatoes

1/4 Cup Grated Coconuts

3 Green chillies

1 Dry Red Chilly

Big Pinch of Hing

1/4 Cup Water

Few Curry leaves

1 tbsp Coconut oil

2 tsp Mustard seeds

1 tsp Jeera

Salt to taste.

METHOD
Semi crush the boiled potatoes and keep it aside. Heat oil in a pan, Add mustard seeds , jeera and curry leaves. Then add green chilly and red chilly and fry them for few sec. Add water and bring them to boil. Then add the potatoes , salt and mix well. Cover with a lid and leave them for at least 2 min. Lastly add the grated coconut and a big pinch of hing. Remove from flame.

Serve hot

ENJOY!!

AMBADI PACHADI

Ambadi in Konkani is nothing but Hog plums where coastal Karnataka people love this sour fruit. They are hard and fibrous. Its leaves and fruit is used for the treatment for stomach ace, swollen joints, curing cold and cough and many more. NOTE : Avoid using hog plums during pregnancy and breastfeeding.
We use this for making gasshi or pachadi as it acts best as a souring agent and tastes super delicious with steamed rice.

INGREDIENTS

4 to 5 Ambadi (hog plums)

2 tsp Mustard seeds

1 tsp Jeera

2 Dry red chilly

Pinch of Hing

Few Curry leaves.

1 Cup Water. (as required)

1/2 Cup Thick Curd

Salt to taste

1 tbsp Coconut oil

INGREDIENTS FOR GRINDING.

1/2 cup + 2 tbsp Grated Coconut

3 Fried Dried Red chillies (roasted in little oil)

1 tsp Fried Coriander seeds (roasted in little oil)

1 tsp Turmeric powder

1 tsp Rice flour

Water as required.

METHOD
First clean and wash the ambadies. Crush them using kitchen stone lightly. In a kadai, add the crushed hog plums with water and allow to cook for about 10 to 15 min. Meanwhile grind the ingredients given above adding required amount of water into a smooth paste. Once the ambadi's are cooked, add the grounded coconut mixture and mix well.  Add more or less water accordingly. Boil and remove from flame. Now for tadka, heat coconut oil in a small pan, add mustard seeds, jeera hing, red chilly and curry leaves. Pour the mixture on gravy. Lastly add thick curd and mix well.
Serve hot with steamed rice.

Enjoy!!

CHUTNEY WHEAT DOSA

This is an awesome way to finish it up leftover chutney if any. It tastes so good that we can have hot dosa as it is though it has salt and seasoning in it. I prefer having it with pickle ;) For a extra bite and crunch, you can add even finely chopped onions. Though mine was onion chutney, there was no need to add fresh onion.
Mixed up with wheat flour makes a good healthy breakfast.

INGREDIENTS

1/4 Cup Leftover Chutney

1/2 Cup Wheat flour

2 tbsp Rice flour

1 tbsp Chopped Onion(optional)

1 Green chilly

1 tsp Jeera.

Salt to taste

Water as needed

Oil for drizzling on dosa.

METHOD
In a bowl, mix all the ingredients except oil and make a thin running batter. Make sure there's no lumps.
Heat tawa and spread dosa evenly. Drizzle some oil towards the sides. Flip and cook on both the sides.
Serve hot with pickle.

ENJOY!!

PRAWN PICKLE

I love prawns in any forms. When it comes to Pickles, I will make sure I have some at least twice a day ;) The flavour of methi seeds, coriander seeds, and hing is the super hit flavours of the pickle and when its comes on prawns, its just incredibly yummy. In short its the finger licking side shows in our plate with every meal :)

INGREDIENTS FOR MARINATING PRAWNS

1/2 Cup Mini Prawns(deveined)

Pinch of Haldi

Salt to taste

INGREDIENTS FOR SPICY GRAVY

9 to 10 Kashmiri dry chilly

3 to 4 Methi seeds

1 tsp Coriander seeds

1 tsp Mustard seeds

1 tsp Grated Coconut

Gooseberry shaped Tamarind

2 tsp Oil

1/2 tsp Hing

1 tsp Vinegar.

Salt to taste

Water as needed.

METHOD

Clean the prawns and remove all the moisture using kitchen tissues. Then marinate it with salt and turmeric powder.
Heat 1 tsp oil in a pan. Add dry chillies, followed by methi seeds, coriander seeds, tamarind and coconut. Fry till red chilly release its fry ed aroma. Allow to cool and then grin them into smooth paste using adequate amount of water.
In a same pan, add remaining oil and fry the prawns for a min. No need to add water as it gets cooked up in its own releasing water. Once its half done, add the spicy paste with some water. Allow to boil and then sim for 2 min. Add hing and mix well. Remove from flame. When its cooled up add vinegar and store it in an air tight container.

Serve with curd rice.

Enjoy!!

GARDUDDE BUGDO GHASSI

In our konkani cuisine, the word Ghassi means a coconut based curry made with any type of pulses or vegetable. So there, I have used the combination of lauki with black eyed beans which is super healthy yet lips smacking vegetarian curry that does not even use onion and garlic. People who are on fasting on special days can prepare this nutritional dish along with sabudana khichdi as well :) Using coconut oil for the seasoning enhance the taste so do try adding only coconut oil.
This is served as a side dish with rice and daali toy or saaru ;)

INGREDIENTS

1 Cup Black eyed beans

1/2 Cup Cubed Lauki pieces

1 tbsp Coconut oil

Salt to taste

INGREDIENTS FOR GRINDING MASALA

3/4 Grated Coconut

4 Fried Kashmiri Dry Red Chillies

1 tsp Turmeric powder

Gooseberry size Tamarind

2 tsp Rice flour

3 tbsp Water

INGREDIENTS FOR SEASONING

1 tsp Mustard seeds

2 tsp Urad dal

2,3 Methi seeds

Spring of curry leaves

Pinch of hing

METHOD
Soak the black eyed bean for half an hour and pressure cook them. Make sure its not over cooked.
In a big pan, drop in the lauki pieces adding adequate amount of water with a pinch of salt and allow to cook till its tender.
Meanwhile grind the masala given above adding adequate amount of water until smooth paste and keep it aside.
Once the lauki pieces are cooked, add in the cooked beans and the grounded paste and bring the curry to a boil. Add water accordingly.
Now for the seasoning, add coconut oil in a small pan. When the oil gets oil, add the mustard seeds and allow to splutter. Add urad dal and methi seeds and fry till the dal becomes slight brown. Add curry leaves and hing and immediately pour the seasoning to the ghassi.

Serve hot.

Enjoy!!

SAVALA UPKARI

Simple and spicy Onion upkari is always best combi with hot meals or Kanji. My hubby just loves this side dish like anything, Its a traditional and age old konkani side dish which can be considered as a comfort dish.

INGREDIENTS

2 Onions

1 tsp Mustard seeds.

1 1/2 tsp Red chilly powder

2 tsp Coconut oil

Salt to taste

METHOD

Heat oil in a pan. Add mustard seeds and allow to splutter. Then add red chilly powder and immediately before the powder starts burning, add onion slice and saute well. Season with salt and hing and mix well. Cover with a lid and cook for about 2 min under low flame. Transfer them into a bowl and serve with hot meals.

ENJOY!!

TAIKILE UNNDI

Tora leaves known as Taikele in konkani grows wild in most of the tropics and is considered a weed in many places. They tend to be bitter in taste. Check out for my taikile chutney here. Its fritters are popular here in Mglore which are crispy, spicy and is just perfect on rainy season. Recipe of fritters coming soon ;)
So coming back with the recipe, I had some leaf over taikile leaves and leftover patravode batter. So combining them both makes an awesome dish named Taikile Unndi which is spicy steamed dumpling which you can prefer having for dinner as well as for breakfast item. Therez no proper measurement for this as you need to add the roughly chopped leaves into the batter till the consistency becomes thick.

For the batter recipe cum palak undi please click http://sumascuisine.blogspot.in/2008/07/methi-leaves-dosa-and-unndi.html

INGREDIENTS

Leftover chopped Taro leaves

Leftover Patravode batter

Coconut oil.

METHOD
Mix the leaves in the batter till the consistency becomes thick. Grease the idly moulds and place 2 spoons of batter or fill the moulds with leafy batter and steam for about 15 to 20 min under low flame. Once its done. scoop out place them on plate.
Serve hot with coconut oil

Enjoy!!

VAALI AMBAT

New dish I learn from Mangalorian cuisine is the Vaali ambat which is a extremely nutritious vegetable high in vitamin A, Iron , proteins ,Calcium and low in calories. Its nothing but Malabar spinach where its leaves are thick with tender edible stem. Its grounded in a coconut gravy and thus we call it as Ambat. There are many variations of using this spinach like used along with prawns or clams or papaya which is the great combo or with jack fruit seeds etc etc. Here people end up adding fried onion and garlic as seasoning but along with that a slight change I have done is added mustard seeds, urad dal and curry leaves too which I prefer and would love to have in all my curries :) Its tastes equally good.

INGREDIENTS TO PUT IN COOKER

1 Bunch Malabar spinach

1/4 Cup Toor dal.

1 Onion

3/4 Cup Water

Salt to taste

INGREDIENTS FOR MASALA

3/4 Cup Grated Coconut

1 tbsp Fried Coconut seeds

3 Fried Dry chilly

1 tsp Turmeric pd

1 tsp Tamarind extract

Water as needed.

INGREDIENTS FOR SEASONING

1 tbsp Coconut oil

2 tsp Mustard seeds

1 tbsp Urad dal

3 to 4 Methi seeds

Few curry leaves

1 Onion

5 Garlic cloves

METHOD

Take off the leaves and tender part of the stem. Clean and rinse. Chop up the leaves and cu the stem 3 inch long. Now take a pressure cooker and add those leaves, stem, tur dal, onion with water and cook them for 10 min or for 2 whistle. Meanwhile grind the ingredients mentioned above with adequate amount of water to get a grounded coconut paste.

Once the pressure cooked spinach dal mixture is cooked, add the coconut masala and bring them to boil. Transfer them into a bowl.

Heat coconut oil for seasoning. Add mustard seeds and allow them to splutter. Then add urad dal methi seeds and fry till brown followed by garlic and onion. Saute them well and add to the gravy.

Serve hot with steamed rice.

Enjoy!!

PUMPKIN LEAVES PATRAVODE

Pumpkin leaves upkari was the one I posted few weeks back. Now coming on with another recipe patravode which I prepared with some leftover pumpkin leaves. Normally PATRAVODE is prepared with Colacasia leaves which is steeamed in spicy coconut batter. Here also same method is done on these pumpkin leaves too. The only difference is these leaves cook really fast. Hardly it takes 20 to 25 min max. Later its been cut ted into slices and then its deep fry ed. Patravode mad lovers like me would surly love this crunchy tasty snack for sure. Health conscious people could avoid the process of deep frying and can have with a drizzle of coconut oil on top  Check my post for preparing konkani style Patravode here

Here is a pic of mini cute little patravode after steaming

It looks like this after deep frying process. Crunchy and munchy.

ENJOY!!

DUDHI PALLA SUKKE (PUMPKIN LEAVES UPKARI)

Pumpkin leaves are very nutritious and are rich in vitamins and minerals. The health benefits of this leaves are that it lowers cholesterol, it has hypoglycemic effect which helps reducing sugar levels, Fights against cancer,  treats anemia and many more. We konkani's just love this alot. Once I got to have a look at those leaves at mglore shop and in no time I got them. I make upkari and sometimes if I got extra leaves, I surly end up preparing patras as well which is yet another popular dish of konkani cuisine.
This upkari goes well with any simple daal or rasam meals. The coconut in this gives you a nice crunchy flavour and thus your lunch can't get any more comforting :)

INGREDIENTS

1 Bunch of Pumpkin leaves

2 tsp Mustard seeds

1 tbsp Urad dal

1/2 tsp Methi seeds

1/4 cup Grated Coconut

2 Green chilly

2 tsp Chilly powder

1/2 tsp Turmeric pd

1 tbsp Coconut oil

Water to sprinkle(if needed)

Salt to taste.

METHOD

Clean the leaves, drain and roughly chop them. Keep it aside.

Heat oil in a pan. Add mustard seeds and allow them to splutter. Drop it urad dal and methi seeds and fry till slight brown. Add green chilli and stir for a min. Put roughly chopped leaves with salt and mix well. Cover with a lid and sim the flame for about 10 min. The leaves will get cooked in its own water.

In another plate, combine the grated coconut with red chilly pd and turmeric pd and make it like a masala. Once the leaves gets cooked, add the masala and mix well.

Serve hot.

ENJOY!!

SWEET BUNS

Sweet buns is one of the popular special recipe from Mangalore. Some have this for breakfast and some enjoy as a tea time snack. These can be stored for a day too. Back to the recipe. In this the dough has to be kept to ferment nearly for 4 to 5 hours. The softness fluffy texture comes with the addition of mashed ripe banana. The flour used can be both of wheat flour or maida. But I always prefer using wheat flour as its healthier and always tastes good :)

 INGREDIENTS

11/2 Cup Wheat flour

1 Big Ripe Banana.

2 tbsp Yogurt.

2 tbsp Sugar (depends on ur sweetness)

1/8 tsp Cooking soda.

Pinch of Salt.

1 tsp Ghee,

1 tsp Cardamom pd.

Water as needed.

Oil for frying.

METHOD

First step is mash the bananas well adding sugar and cardamom pd. Add rest of the ingredients one by one except oil. Knead into a smooth dough, Make sure you apply ghee on your hands while kneading to avoid sticky dough. Keep the covered dough at room temperature for about 4 to 5 hours.

Heat oil for frying. Divide the dough into small balls and roll them into small poori. Deep fry them under medium flame on both the sides till they are puffed and golden. Drain on paper napkins and serve hot.

Enjoy!!

PHANNA IDLY (SEASONED IDLY)

Idly are the South Indian dish that is versatile with many variations. Idly with seasoning in it brings out the unique flavour. Each bite has the gingery crunch. You can either use fresh coriander leaves or mint leaves, depending on what you have. Its very simple to prepare and something different from normal once. Its spicy, delicious and healthy breakfast recipe.

INGREDIENTS

Idli batter

1 Tbsp Mustard seeds.

1/2 tsp Jeera

2 Tbsp Chopped Curry leaves

2 Tbsp Chopped Ginger

2 Green Chilly

2 Tsp Coconut oil

Coriander leaves for placing on mould

METHOD
Heat oil in a pan. Add mustard seeds and jeera. Once the mustard splutter, add ginger and green chilly. Fry and lastly add curry leaves. Add into idly batter and mix. Grease idly moulds and place a leaf of coriander. Then pour the batter then steam for 5 to 7 min.
Serve hot with ur fav chuntny.

Enjoy!!