Idli Usli-Idli upma

Sometimes when I'm very busy with my work i had  this habit of making some extra idlis so that i can  refrigerate and use it for another day  .But when these idlis popped out on our breakfast table  for the second time in a week Ranjit would give me a weird smile .This was when i invented this idly upma.It is slightly different from the one that my amma used to make (i shall post that recipe later).I must share this with you that he really liked it .Since this upma includes a lot of veggies you can also make it for your kids as a healthy evening snack. Hope you will like it.  

Ingredients:-

Idli -4 nos,

Mustard seeds-1/4tsp

Channa dal-1/4 tsp

Curry leaves-1 sprig

Ginger -1/2 tsp,finely chopped

Onion-1 medium,finely chopped

Red chilli powder-1 tsp/Green chillies-2nos*

Tomato-1 small,finely chopped

Carrot-1 small,finely grated

Frozen Green peas-1 tbsp

Oil

Salt

Corriander leaves-1 tbsp,chopped

*use chilies/chilli  powder according to your taste

Method:-

Powder the idlis using hand.Take care not to leave big lumps.In a pan heat oil and splutter mustard seeds.Then add channa dal and fry till it turns into golden brown colour.Now add the curry leaves and chopped onion.Stir well.When the onions start turning into golden brown colour,add green chillis or chilli powder and mix well.Then add chopped the  tomatoes and peas.When the tomatoes are half cooked add grated carrot,powdered idlis and salt. Take care while adding salt since the idlis already contain salt.Mix well and leave it on very low flame for a minute.Garnish with chopped coriander leaves and serve hot.

Bibbe Tendle Upkari - Tender cashewnut and Ivy gourd stir fry

'Upkari' means a stir fried dish in konkani .And 'bibbe' is the konkani name for tender cashewnuts, a delicacy that is  available mostly from January to March.Normally these cashewnuts are found with skin.So you will have to soak it in water for some time  and then remove the skin before using them.An all time favorite of konkanis,this dish  forms an inevitable part of a scrumptious konkani feast for any occasion.This dish is prepared in different variants .While some people use either cashew nuts or potatoes with ivygourd,some others use both potatoes and cashewnuts with ivy gourd (like i have done).So finally the choice is yours.Go ahead and enjoy.....

Ingredients:- 

Ivy gourd(cut into long pieces)-150gms

Potato(cut into 2inch long  pieces)-1medium sized

Tender cashew nuts-100gms(peeled and halved)

Coconut oil

Mustard seeds-1/2 tsp 

Coarse Red chilli powder-1 1/4 tsp

Curry leaves-1 sprig

Salt

Asafoetida-1 pinch

Method:-

Wash the chopped ivy gourd so that the extra seeds come out.Also wash the chopped potatoes thoroughly.In a pan heat oil and splutter the mustard seeds.Add the curry leaves, potatoes  tender cashew nuts and enough water to cover them.When the potatoes are about half cooked add ivy gourd ,chilli powder ,salt and asafoetida.Cook on a medium flame till all the vegetables cook well.Garnish with 1/4 tsp of coconut oil*and serve hot with rice.

*garnish is optional

Pan Polo -Neer Dosa

This is yet another very yummy dosa. I started preparing it after my marriage.I joke that this dosa is the sibling of 'Adsara Polo' coz they are more or less similar .The recipe i have posted below is my version which is slightly different from the original one that uses more coconut .Now you know why i love this coz i can binge on it even when i'm dieting coz it contains very less coconut.Yipieeee!!!

Ingredients:-

Raw rice-200gms

Grated Coconut-2 to 3 tbsp

Cooked white rice/ Rice flakes-2 tbsp

Salt

Methi Seeds -  a fat pinch(optional)

Method:-

Wash the raw rice thoroughly and soak it in water overnight  or atleast for about  four hours along with methi seeds (in case you are using it).Grind it along with the grated coconut and cooked rice or rice flakes.The batter should be very smooth and thinner in consistency than dosa batter .As the name 'Neer Dosa' suggests the batter should be very thin ,almost like water.Add salt.You can use the batter immediately.Grease a hot dosa tawa with oil and make thin dosas. Cover the dosa with a lid so that both the sides get cooked simultaneously.Serve hot with 'Dali Thoy', chutney,sugar or any curry of your choice .Hope you'll like it.

Gova Polo -Wheat Dosa

I'm truly a dosa lover who never hesitates in trying out new dosa recipies .Days are few when i don't get confused , when i have to choose amongst the different varities of dosas  while eating out.But let me confess that before i tried out this variant of wheat dosa i asumed that it was boring.Trust me ,once you try out this dosa even you"l  find it interesting.
Ingredients:-
Whole wheat/broken wheat-200gms
Fenugreek seeds (methi seeds)-1/4 tsp
Grated coconut- 2tbsp (optional)
Salt
Oil-for making dosas

Method:-

Thoroughly wash the wheat thrice and soak in water along with fenugreek seeds for atleast 1 hour for whole wheat and atleast 1/2hr for broken wheat.Grind it into a smooth paste by adding required amount of water .The consistency of the batter should be the same as that of dosa batter.Add salt  and grated coconut to the batter.Make dosas  on  dosa tawa using oil.Serve hot with chutney/sambar.Hope u"l try it.

Chonyadhali Dudhali -Channa Dal Halwa

Let us begin the blog with a sweet dish recipe-a simple but very tasty halwa (Dudhali) made with channa dal. This dish  evokes many nostalgic memories for me. I still remember how me and my cousin sisters Sm and Sr used to eagerly wait till amma finished making it to devour  a spoonful of it even before she layered it on a tray.Here is the recipe .Hope you"l love it.


Ingredients:-
Channa dal - 500gms
Sugar - 400gms
Ghee - 100gms
Cardamom - 10nos


Method:-

Wash the channa dal thoroughly and pressure cook till it becomes soft.Strain the water and smash the dal till it becomes like a paste.In a thick bottomed vessel add 50 gms of ghee, sugar and smashed dal and keep stirring on a low flame .As soon as  the sugar melts, slowly add the remaining ghee and keep stirring on a medium flame.When the mixture starts to separate from the edge of the vessel switch off the flame.Layer the mixture on a tray greased with ghee.Garnish with cardamom powder.When the halwa begins to cool cut into square pieces.The halwa is ready . 

Note : You may powder the sugar and add to reduce the cooking time :-)