These days I am digging my memory to find some nice Konkani dishes. Sometimes I leave some dishes thinking they are very simple to do and people might laugh at me if I blog about them. Then there are some of my bachelor friends, who ask me for those recipes and I realise, I have to post them :).
Few days back, I blogged about Taushe Bhakri . Though its a very simple one, it requires some patience to do. It takes a long time to cook (But it is worth a try). But then sometimes during week days, people absolutely dont have time and patience for a long cooking procedure. This is the ideal breakfast at such situations (I usually do it when I want to finish off the cucumber sitting in my refrigerator!!!).
Ingredients: Cucumber pieces 1 cup Rice flour 1 and 1/2 cups Coconut 3/4th cup Oil/ghee Salt
Method: Grind together cucumber and coconut, without adding water, to a smooth paste. Mix the paste with rice flour and salt(If needed add very little water). Heat tava and apply ghee. When it is hot, take a handful of dough and spread on the tava (Do not make it very thin). Cook from both sides, adding ghee/oil if necessary. Serve hot (It tastes great when it is hot, it looses the crispiness when cooled).
Serves : 2 Preparation time : 15min
Its been many days I was thinking about posting this recipe. Finally today I am doing it.
When I was in Bangalore, I brought this powder from my native. I never tried to prepare it at home. Even if I keep it for 1 year, it retains its nice aroma (unlike the other sambar powders which we get in shop).
Aayi prepares this in a lot so that she can give it to me, my brother and aunty. I brought some when I came here. But luckily I had noted down the recipe, so next time I am going to make this myself.
This powder is used in variety of dishes. I make two kinds of sambar (one for idli and one for rice), then poha(avalakki), tomato sar etc using this powder.
Definitely this powder is better than any other sambar powder we get in shops. Try atleast once…
Ingredients: Coriander seeds 3 tbl spns Chana dal 1 tbl spn Jeera(Cumin seeds) 1 tbl spn Mustard seeds 1 tbl spn Methi(fenugreek) seeds 1/2 tbl spn Urad dal 1/2 tbl spn Pepper corns 1/2 tbl spn Asafoetida 2-3 big stones or Asafoetida powder 3/4 tea spn Turmeric 1/2 tea spn Cloves 25-30 Cinnamon 3″ piece Oil 1/2 tea spn Chilli powder
Method: Fry mustard and asafoetida in 1/2 tea spn oil. Fry remaining ingredients(except chilli powder) one by one without oil. Mix all and make a fine powder. Heat same quantity (as the powder) of chilli powder in a drop of oil for some time. Mix it with the powder. Store in a air tight container (Allow it to cool to room temperature before storing).
