Rodga~ A Sweet

Rodga ~ A Sweet

My little nephew, Ayan celebrates his third birthday on the 1st Nov and this is my way of celebrating with him!!!  

Baking for little Ayan !!Happy Birthday Ayan hope you enjoy your day at the amusement park!

My colleague Prashant loves sweets. One day he told me to make Rodga.

Rodga to my knowledge is wheat flour buns and eaten with brinjals and dal I said as much. Then he told me his mom used to make this recipe and I tried it.

First time I made it with dalia and it was crumbly and not what he remembered. So this time I made it with Bombay rava.

We all loved it. In fact I have to remake it soon!!

It tastes like Goan Bath or Bathk here but unlike in Bath there are no eggs used here.

Rodga ~A sweet

Rodga

Ingredients:

• 1 cup rava 
• 1/4 cup ghee
• 1 ½ cup freshly scrapped coconut
• 1 cup jaggary
• 1 ½ cup buttermilk
• A pinch salt
• ½   tsp soda

Method:

• Roast the rava with a little ghee till you get a nice aroma.  You can also microwave it.I microwave in spurts of 1 minute for 2 minutes then for 30 seconds. Stir in between every spurt.
• Mix the rest of the ingredients.
• Let it rest for 2-4 hours.
• Bake in greased mould at 150°C/302F for 40 minutes.
• When done the wooden skewer comes out clean.

Linking this to Valli's 'Cooking from Cookbook Challenge

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!

 

Couscous

Couscous 

For the alphabet W I have chosen Western Sahara! In case you are wondering what on earth is wrong with me, let me tell you we at Blogging Marathon are at the fag-end of our marathon, mega marathon where we blog on one  theme. This time its international cuisine the marathon is aptly name” Around the World in 30 Days”

I am not writing any more as intro for my post as I have shooting pain in my arm. In fact I am a day late to post this recipe.

Suffice to say this was one not much appreciated at home. The younger one said “Upit with gravy” I suppose my substitutions were what gave the flavour. It was too bland for out taste too.

Hopefully they will be more enthusiastic when I retry….: D I had also planned to go with this dish Atai but after the reactions I decided do forget it!!

Couscous 

Recipe Source:Here

Ingredients:

For the stew:

• 2 Onions
• 5-6 cloves of Garlic
•  1 cup of mixed vegetables like carrots capsicum, pumpkin, cabbage, chopped in chunks
• 100 grms of mushrooms about 10 big ones, split in 2
• ½ tsp Dhania/ coriander powder
• ½ tsp Jeera/cumin powder
• 1 tsp Red chilli powder
• ½ tsp Pepper powder
• ¼ cup dhania/ coriander leaves, finely chopped
• 3-4 tomatoes, chopped
• 1 cup of chick peas soaked and boiled
• Oil
• Salt

For the rava:

• 1 cup rava
• ¼ tsp saffron
•  A few spring of coriander and mint
• 2 tsp olive oil

 Method:

• Heat oil in a large pot.
•  Add garlic and then line the bottom with the onions.
•  Arrange the carrots and mushrooms.
• Add the coriander powder, jeera powder, red chilli powder, pepper.
• Allow it to simmer for 5 minutes.
•  Add the cabbage, pumpkin and capsicum. Allow to simmer for 5mins.
• Add coriander, add in about one cup of water and chopped tomatoes.
• Allow it to simmer lightly until you see a lot of liquid forming about 15mins).
•  Add chick peas
• Stir; let it simmer for another 15-20 minutes.

 As this is cooking let’s get the jada rava ready:

• Roast the rava till you get a lovely aroma. Measure the volume.
• Boil double the volume of water.
• Place the rava into a bowl mix the saffron and cover with boiling water.
• Stir, then set aside for 20 minutes, or until the jada rava has absorbed all of the water.
• Add the chopped mint and coriander.
•  Add some olive oil mix well making sure all the rava gets a coating of the oil and to separate any clumps.
• Then, put the rava in a strainer lined with a cloth steam for about 5 minutes. This helps the flavour of the herbs get absorbed.
• Your stew/ soup is done by now.
• So dish out !!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

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!

Lapsi a Maharashtrian Delicacy

“Lapsi” this is a very delicious porridge that is great breakfast dish for young and old alike. The pro in “Lapsi’s”   favour is that its light to digest and very filling and most importantly very healthy.

But making “Lapsi” is tedious process. You need to soak the wheat to make the “Lapsi” for 3 days. The water is to be changed every day and on the third day the wheat is ground. The ground batter is strained and then the strained mixture is used to make “Lapsi”.

Tiring and backbreaking… and very difficult to manage with the help I had on a regular basis.

But   I was determined to feed Akanksha with “Lapsi”. I did this once! And realised it’s not possible for me to do this on regular basis. That’s when my husband’s aunt told me an easier way.

I do not think that the taste is like what you make with the soaked wheat but the baby does not lose out on the health factor.

Black and White Wednesday Godi Kutid Payasa~ A Blog Hop

Blog Hop one schedule that I thoroughly enjoy.

 Though I am taking care not to tax my fingers a lot this one piece is typed out in bits and pieces and over a long period. Hopefully by the end of the next month my fingers will be better.  Okay enough of this Old Woman cry baby story let’s get down to today’s post.

I was eager to try out some payasa/payasam/kheer dishes as I had performed the “Vaibhav Laxmi Varat” and the last day I was to invite some friends over and the nevidya was payasa. To add to the pleasure of cooking some sweet, that I love, was the fact that my father had come for his health check up and was given a clean chit. So this was celebration all the way!!J

Coconut Semolina Cake~ Goan Bath

 To all Goans I am someone who is weird.

 At least most of my friends consider me strange as I don't use Naal or coconut, as it is known in Konkani, as much as they do. For most (read all) of their curries coconut is a must, be it fish curry or tonak.  They talk is 1 coconut or two and not having coconut at home is something equivalent to not having salt at home.

 Most Goan dishes sweets like Bebinca, Dodol are well known and are made of Coconut milk. Bath or Batkh as it sometimes pronounced is a delicious dish not too well known is made out of coconut and rava.

Healthy Instant Corn Dhokla

We all love dhokla.

Would you like some now?

 For this instant no need to wait for the batter to ferment? Do you want it to be healthy, with veggies and no complaints from the kids?

If your answer is yes then this recipe is for you! 

I came across in Tarla Dalal’s Cooking & More that I had borrowed from our library. I don’t have the copy of the recipe but I noted down the recipe. 

The only change I have made is added 1 tsp of garlic paste and steamed it in a vessel.

Ingredients:

1 cup sweet corn

½ cup curds

1 cup rava

½ tsp ginger green chilli paste

Salt

1 tsp fruit salt

¼ tsp lemon juice

¼ tsp oil

1 tsp garlic paste(my addition)

Method:

1. Blend sweet corn and curd in mixer till smooth.
2.  Add rava, ginger garlic paste, green chilli paste, salt & half cup water mix well.
3.  Just before steaming sprinkle fruit salt and lemon juice. Mix gently
4.  Spoon in greased muffin/ vati moulds and steam for 15-20 minutes. Cool and serve.

Sending this to Anyone Can Cook  Series

 and to my event Fast Food Not Fat Food started by Priya

And to Kirthi's Serve it series :Serve It Steamed started by Danny

 

I am sure you all make healthy recipes that fall in this category do link up here and send me the FAT volume of entries!!

Archana

Healthy Savoury Dosa~Bloghop Wednesday

There are 2 events around which my kitchen revolves these days they are ….
First is my Event – The Lets Get Stuffed ~Bell Peppers or Capsicum and second is The BlogHop Wednesday!

I expect all of you my dear friends to don your thinking hats and send me exiting entries for stuffing the Bell peppers or Capsicum. Here are some of mine.

And yes I am a part of this exciting experiment started by Radhika of Tickling Palates. We are paired with different partners every other Wednesday and this week I am paired with Kalyani also known as Mom Chef!
 
The title suits her to the T or should I say C? Amazing recipes & pictures!

I was totally at sea for I was just seeing each recipe seemed better than the earlier one! Finally I choose the simple Healthy Oats Dosa or The Savoury Oats Dosa!!

Here is Kalyani’s recipe …

Here is mine as usual I had to fiddle with the ingredients. My husband’s my best critic and friends words not mine so I was expecting a total failure in the system so I was quite amazed at the results!!

My daughter, the younger one loved it and polished off 3 small ones. Mind you I am not complaining she is most welcome it is a BIG COMPLIMENT! The “kurkur kombdi“ that is the loosely translated as the brooding hen or clucking hen eating without complaints!

Ingredients:
1 cup Oats, crushed
1 tblspn rice flour
½ cup Rava
1 tblspn barley flour (optional)
¼ cup besan/kadli hit/chana daal flour
Salt
Chopped green chilies (optional)
Chopped coriander
1 onion, finely chopped
½ cup butter milk
Oil
For tempering: Mustard seeds, jeera/ cumin seeds, and hing/asafetida

Method:
1. I soaked all the dry ingredients in the butter milk and since the batter was not the consistency needed for dosa hence I added water.
2. Let it stand for 15-20 minutes.
3. Make the tempering by heating the oil and spluttering the mustard, jeera/cumin seeds/jeerigi and hing/asafoetida. Pour in the batter. Mix well.
4. In the batter add the chopped onions, coriander, chillies and salt.
5. To make the Dosa: add a ladle full of the batter on the non-stick tava lightly greased.
6. Spread lightly. Cover and cook.
7. Flip on the other side cook and serve with chutney or as kiddo had with tomato ketchup.
After the first Dosa I did not use oil at all.

Thanks Kalyani for this wonderful inclusion in my daughter’s diet and Radhika for I have the opportunity to meet new friends and try different recipes!

Please do send me some entries for my event here.

Archana

Upit/Upma

I just cannot think why I have not posted this simple recipe for so long. I had made this version when onions were expensive! Ha Ha so long! You have forgotten all about the onion prices haven’t you?

What reminded me of this recipe? Well, it reminded me about itself every time I went to see my pictures but I was sure no one will be interested then as onion prices had normalised.

So how are you interested now? Elementary my dear Watson, if “Upit”/Upma can make or break a cookery contest winner everyone is interested in the different versions of it!!

Yes I am referring to the Contest where Floyd Cardoz, a celebrated Chef   made this simple dish and went to win the contest!!  

Chocolate Shira

Chocolate Shira

It is the same story everyday, I tell myself I need to make some kind of beginning for Akanksha’s breakfast in the morning at least plan it and  every evening after office I forget (?) about it. So in the morning the questions are “what? And how long will it take?”

On Friday  I had planned to give her “Phodni Cha Bhat” or “Vagarni Anna” but in the end I made “Chocolate Shira “which I introduced to her as  Chocolate. Not that I want to hoodwink her but shira the easiest of breakfasts she does not eat/like.  Being a chocoholic is an advantage you see, you should only know to use it to your advantage.

Ingredients:

Use the same cup for measurement.

1 small cup rava

2 small cups sugar

1 small cup ghee

½ cup cocoa

½ cup drinking chocolate

2 cups hot milk

Nuts of your choice(Optional)

Method:

1.       In a thick Kadhai add the rava and ½ the ghee and roast till reddish on low flame.

2.         Add the very hot milk. Mix well breaking all the lumps.

3.       Now add the sugar and cocoa ,drinking chocolate and  nuts mix well.

4.       The whole mixture becomes watery once the sugar melts. This is okay.

5.       Add the rest of the ghee and mix well till all the ghee is incorporated in the mixture.

6.       Your chocolate Shira  is ready.

7.       Serve it hot or pack it up.

This Picture I took after the kid decided that she has to see if chocolate is really packed in her tiffin hence the mess.

  

Cauliflower Rava Fry

CAULIFLOWER RAVA FRY

I woke up late today and was in a fix as to what I should send for Akanksha's breakfast. I wanted something filling and vegetable that went down without complaint.


 It was then that  I  remembered  the last of the cauliflower that I had washed by mistake and hence salted, added chilli powder and haldi . Since I had done it yesterday morning I kenew it was well marinated and so will taste better. I rolled it in rava and shallow fried them.


This is something done traditionally in Goa. We have batata che kapa, Suran or Elephant's foot kapa, madi che kapa,karati or bitter gourd che kapa, bhindi kapa.


Tasty and filling. No complaints snack, side dish which we all enjoy. I am posting the cauliflower kapa picture  today maybe some day I will post some pictures of the rest of the kapas I have listed!!


I am linking this to Bookmarked Recipes here this place I always wanted to send my recipe but in th eGoan Susegad manner am always late.