Thursday, 28 April 2011

Padul Kai/Padval Bhajias or Snake Gourd Fitters

I never did like snake gourd as a child the only time I ate it was when Amma made Bhajias. Then too I ate the outer covering and managed to get rid of the insides.

The effort has unconsciously carried over and I still do not like it. But I have heard that it is a very healthy vegetable so I tried to rather unsuccessfully incorporate it in our diet.

Half the gourd is used to make a salad for my FIL and then that is the end.

On Ugadi/Gudi Padva day I remembered this bhajias.  I think I said 5 per head and made 20 pieces half expecting rejects I made potato bhajias too. Just imagine my surprise when both the girls ate and loved these more than the potato ones. In fact my younger kid is telling me to make some once more today as I was posting this recipe.

This is the last I saw these bhajias they were over before i could get a better photograph!!

20 pieces of snake gourd cut in circle
1 cup besan/kadli hit/chana daal atta
¼ tsp ajwain
A pinch of soda
1 tblspn hot oil  
1 tsp Red chilli powder(adjust as per taste)
½ tsp haldi/turmeric
Oil for deep frying

1.       In a kadhai heat the oil.
2.       Mix the besan with ajwain, haldi/turmeric, salt, red chilli powder with a little water to make a thick batter.
3.       Add the soda and mix well.
4.       Add a tblspn of hot oil. The besan should bubble around the oil. Mix well.
5.        Dip the snake gourd in the batter and deep fry golden brown on both sides.
6.       Serve hot.

Tuesday, 26 April 2011

Soya Spinach Cutlets

The other day I wanted to make something different for our dinner. So I decided to make burgers. Next for once I listed out the things that I would need.
1. White sauce,
 2.  Onion rings, tomatoes lettuce,
 3. Cheese,
 4. Buns and the cutlets to go in the buns.
I had the salad ingredients so I decided to make the white sauce and the cutlets.

For the cutlets I used soya chunks and spinach and made them in the morning. 
By the time I came back from work the cutlets were all gone except 4 cutlets. “Two each for both of you” I was told.
These are the snaps of the leftover cutlets that I had with salad and green chutney that I whipped up to eat with the buns.

1 bunch of spinach, washed, picked and chopped
1 pinch soda
7 Soya chunks
3 cloves garlic, crushed
1 onion finely chopped
1 tblspn tomato ketchup
1 tsp chilli powder (adjust as per taste)
2 potatoes, boiled, peeled and grated
Garam masala (optional) (I do not use this)
2 cups bread crumbs
Corn flour

1.       Heat sufficient water with a pinch of soda in a wide vessel and when it boils add the spinach. Keep a colander ready after 1 minute pour out the boiling water and spinach and immediately dip the spinach in ice cold water. This preserves the deep green colour of the spinach but as I did not have ice I used the tap water. Let the spinach dry.
2.       I added the Soya chunks in warm salted water. Squeezed them and soaked them again. (This I believe is a mistake should have boiled them.)Then after 15 minutes squeeze the chunks and since they were big I shredded them to a fine.
3.       Next in a kadhai/wok heat 1 tblspn oil add the crushed garlic and fry till brown.
4.       Add the onions and fry till translucent. Add the chilli powder, garam masala if you are using it. Stir.
5.       Add the Soya chunks and stir fry till the water evaporates.
6.       Add the spinach and stir fry for about ½ a minute. Then add the potatoes, salt. Mix well.
7.       Cool and add the bread crumbs. Adjust the salt.
8.       Mix well to form soft dough. In case it is sticky add the cornflour and mix well.
9.       Make balls and flatten them.
10.   Shallow fry them with a little oil on a tava till reddish in both sides.
11.   Keep aside.

Sunday, 24 April 2011

“Bibbe Che Bhaji” or “Biya Bhaji” the traditional way!

Finally after a long time I have followed a recipe to the last possible instructions.
When I posted “Bibbe Che Bhaji” in Makkhani gravy Rupali from RecipeGrabBag asked me if I have the traditional recipe.I decided to ask the Expert-- Kaki, my husband’s best friend’s mother.

Saturday, 23 April 2011

Kavli Kai or Karvandan che Chutney

Kavli Kai or Karvand  in Kannada and Marathi respectively is  one word has a lot of memories associated with it.

The chutney was the first time I ground something that to on the grinding stone. 
When we used to go the neighbouring colony to play there was “Karvand” bush and all of us use to pluck them and eat these fruits.
Amma used to make some kind out of this I just have a hazy memory of these berries being pricked and then were cooked in the sugar syrup. Only the berries were red and white.
And on our way to Dharwad our native place Pappa used to buy the ripe fruits called Kavli Han in Kannada which are black in colour but sweet and tasty too!!
How I miss those days!!
When I saw the raw Karvand in the market I was excited and not sure of its reception home I brought one measure from the lady.

The chutney is to be made just like Mango chutney the recipe of which is here. Only remove the stalks of the karvand I am not sure you can eat them.A white milky sap oozes out but that is okay.

Taste great with anything !

After I made the chutney I could not stop myself so I had it thus!!

Thursday, 21 April 2011

Raw Mango in Salt

We have "Amli" and "uman" that is raw mango preserved in brine and fish curry with rice at Kaki's place.
Before I made these beauties I rang her up to confirm the method.

 Her Daughter-in-Law Sharayu(she is my friend too)  brought the stones and guided me as to arrange the mangoes in salt. Thanks Sharayu you are great.

Since I did not have a big enough plastic tub to accommodate these raw mangoes and the stones to weigh them down  I put them in the big strong plastic bag. 

 8 days under the rock and these are ready.Then transferred them to the bottle.. For 30 mangoes I used a bit more than 1/2 kg of coarse salt.

Serve with rice, steaming hot,daal, pickle and papad tastes as good!!

Wednesday, 20 April 2011

Bibbe che Bhaji or Cashew Nut Vegetable

Goa has a lot of cashew plantations and this is the season when the cashew nut is harvested.  So we have a lot of fresh cashew nuts coming in the market. They are called “Bibbe” in the local language and sold by numbers.

Tuesday, 19 April 2011


Samosa the one name that will make my girls go in crazy. The elder one can eat the store brought ones but the younger one, finds these pungent. So I decided to make them at home. So without much ado let’s go to the recipe.

Sunday, 17 April 2011

ManvinKai Chitra Anna or Raw Mango Rice

This is one dish that takes me down the memory lane those carefree childhood days where Amma cooked and I ate and helped her. The reason I loved to help Amma for making Chitra Anna was the raw mango which was grated.  She shouted at us if we ate while grating but always doled out some of the gratings in our outstretched hands. :-0.

Friday, 15 April 2011

Reposting For Events--Corn Toast

Corn the goodness of which is oft repeated. Brown bread? "No Mamma" is the often received complaint but grilled sandwich is a favourite whether with plain white bread or brown bread!
How best to get it in your kids without complaints other than corn toast.  I am reposting corn toast for Priya's event here at Now Serving

Corn Toast.

I love to cook but since I hate doing the same repetitive jobs I like to keep it short and sweet. Corn toast was one such effort. I had made it long time ago, once my SIL told me that they taste good.

Thursday, 14 April 2011

Panha -Raw Mango Drink

As I had promised I am back again friends. I missed all of you and I hope you say the same about me. It will take me some time to visit all of you again and read about all that you have done, but I will definitely do so.
Any way Summer has set in and summer’s synonym is Mango. One delicious fruit, botanically a drupe but can be used differently to make many delicious dishes both from the raw fruit and from the ripe one.
Now looks like I am going to end up blogging a lot of raw mango recipes now as I am using them quite a bit.  
The drink from raw or half raw mangoes is a delight and not only is it cooling but also healthy.   So go ahead and make this and drink it in gallons.
There are no fixed proportions for making this drink the amount of sweetener you will require will depend on the sourness of the raw mango and of course you.
1.         I prefer to peel  the raw mango before boiling it with a little water in the cooker.
2.         Two whistles and put off the gas after the steam escapes let the mango cool.
3.         Next remove the pulp of the fruit discarding the seed.
4.        Transfer it to the mixer and with any sweetener (I prefer jaggery) grind it.
5.         Adjust the taste remember you are going to dilute it with water so to has to be sweet but sour.
6.         Add green cardamom powder, salt. You can add jeera/cumin seeds/jeerigi  powder if you wish.
7.         Serve chilled.

Monday, 4 April 2011

Ugadi/GudiPadva Greetings

Padwa/Ugadi wishes to all!

May you have a very happy and prosperous new year!!

Sunday, 3 April 2011

Shigmo in Goa

Holi the festival of Colours! The herald of spring one of the most eagerly awaited festival in India and is celebrated with great festivity.
Holi heralds not only spring but ‘Shigmo in Goa. Traditional dances called ‘Rongtamel” is followed by beautiful floats depicting various mythological stories. 
Here are few of the floats that have put together a few of the floats that impressed me this year. Since we were late  I do not have any pictures of the ‘Rongtamel’ Maybe I will put them up next year.

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