Alsande cho Tonak at BM#50 Meet

Alsande cho Tonak

"Make Alsande Tonak "

And I panicked and made a SOS visit to Sheetal!

What am I talking about? 

My readers, I am a part of Bloggers Marathon, a group of us who blog every month on various themes.

Naturally we are all very close, it’s more like a family group and we meet. We met in Chennai this year and it was fun.

On the last day we were go to Foodology, an amazing place for foodies.

Valli and Padma asked me to make Alsande cho Tonak and I decided to ask Sheetal, my guide for all these traditional recipes!

I must thank Valli and Padma for the honour not mention Kamalika for organising the place!

This is a mild tonak you may use more of the masala starting from laung/cloves to chillies to get stronger gravy.

Alsande cho Tonak

Recipe Source: Sheetal

Ingredients:

• ½ kg alsande, soaked overnight
• 1 onion, chopped fine
• 1 tomato chopped fine
• 1 coconut, freshly grated
• 1 onion, sliced
• 3-4 garlic cloves
• 10 laung/cloves
• 1 inch dalchini/cinnamon ( adjust)
• 3 tblspn dhania/ coriander seeds
• 4-6 kali mirch/ pepper corns
• 12-13 dry chillies
• ½ tsp saunf/fennel seeds
• Haldi/turmeric
• 1 pinch nutmeg
• 2 dagad phool/star anise petals
• Oil
• Salt

Method:

• In the alsande add the onion and tomato and salt you can either pressure cook for 2-3 whistles or cook outside in an open pot till the alsande are cooked.
•  Meanwhile in a kadhai/wok add a little oil and fry the cloves, cinnamon, coriander seeds, pepper, dry chillies, fennel seeds, nutmeg and the star anise and   set aside.
• In the same kadhai/wok roast the coconut with the onions and garlic.
• Grind the coconut with turmeric to a fine paste.
• Add to the alsande and bring to a boil. Add salt to taste.
• Serve with pav garnished with dhania/ coriander.

This joins the May Week 1 Cooking from Cookbook Challenge Group.



Linking to  The Veggie Indian, Lisa’s blog and Susan’s blog.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Sada Fort Trek and Kelya che Kappa

 We had been on a trek to Sada Fort; it’s on the Karnataka and Maharashtra border. See here we are straddling the border post.

It’s a small village here called Sada village its picturesque is it not?

But the villager at whose house we had this delicious meal said there in no work here, for small things we have go to Dodamarg, we walk it down we buy our necessities and climb back.

There was a fort here now it’s in total ruins. There were two cannons here but now one of them is robbed. This is a step well the villagers still use the water for drinking. Yes there are no pipelines as yet here.

After we had our meal and on our way back we saw bananas, green bananas or raw bananas! There was an old lady who sold them to us; she sold them @ Rs.5/- per plantain. All of us brought them as in Panaji they are sold @Rs.10/- per piece.

So the next day all Eco trekkers had either kelya che kappa or kelya che bhaji!!

We had Kappa as to how to make it? Well frankly there is no recipe.

• First oil your hands lightly and peel the bananas with a peeler.
• Make thick pieces of the raw banana, you can make circles or male long wedges but they should be about ¼ inch thick.
• Wash the pieces and apply salt, red chilli powder and haldi/turmeric powder. Set aside for 10 minutes. Mine were resting for about ½ an hour.
• Next dredge the banana piece in either thick rice rava or semolina or the fine Bombay rawa. I have used fine idli rava here. The rava will stick to banana pieces.
• Arrange them on non-stick tava/skillet drizzle with about 1 tblspn oil, any oil, I use rice bran oil. Cover and let the pieces cook on low flame.
• After about 5 minutes the pieces are done on one side. Flip them over and cook on the other side. Use 1 tsp oil if needed. I needed more than 1 tsp.
• Once done transfer them to a paper napkin.
• Serve hot as a snack but they are eaten in Goa with rice, dal like Toi and vegetable like Chana cho Ras.
• Enjoy!!

Kelya che Kappa

Linking this to Valli's 'Cooking from Cookbook Challenge: October -- Week 1'. 

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!