‘Narnga’ or ‘kanchi kaayi’ or ‘heraLe kaayi’ is a kind of bitter orange available in some(or all) parts of India. These are slightly bitter in taste, we have not seen anyone eating the ripened fruit. We always get the green ones which are used for sundried items or pickle. This is the season on Narnga here, so I prepared a big batch of narnga batte this year. Every year we get few of fresh narnga from our neighbors.
Narnga/Naranga batto/batti is one thing that almost all Konkanis like. These are usually given to the people who are suffering from fever and lost their taste. These are spicy, saltly and sour. They taste heavenly when consumed with rice congee(Pej/ganji). These are a must in most of the Konkani houses throughout the year. My kids and all the other kids who visited us loved these with congee.
We also make a tasty chutney with it. Thanks to Pelicano , we think it is called bitter oranges.
Ingredients: 5-6 narnga Salt 1/2 cup chilli powder 1/2 tea spn asafoetida powder or a big piece of asafoetida stone
Method: Cut narnga into thin pieces. Remove the white pit and seeds, discard them. In a ceramic jar, put the pieces and salt enough to cover pieces. Close the lid tightly and leave it in a dry place for about 15 days to one month till the skin becomes slightly soft. Every day open the lid and mix the pieces to make sure salt gets to all pieces. Take out the pieces. Add chilli powder, asafoetida to the pieces, mix very well. Sundry the pieces till they are completely dry. Store in dry air tight container. They get darker and darker in color as time passes, after almost a year, they get black but they still can be used.
I love making/eating parathas. It is one way I load up everyday rotis. There are no talks at the table when parathas are on the menu. I usually serve them with yogurt or pickle. I usually make a big pile of them so that we can enjoy them for next days lunch also  – I cut them into strips/squares, whatever he prefers, next day for Ishaan’s lunchbox.
Few days ago we visited Kansas zoo with our friends. That was the first time, we went there with lunch packed. I made a pulav and my friend Amrita brought these tasty parathas. I loved her parathas. I might have eaten Ishaan’s share of paratha also :). I got her recipe and wanted to make them at home. I followed whatever I remembered. They came out so well. My little chef helped me make them. I had only peas and carrots with me, but a lot of other veggies can be used in the stuffing.
Ingredients: 3 cups wheat flour 1 cup vegetables (like peas, carrots, potatoes, cabbage, cauliflower) 1 cup crumbled paneer 1/2 cup onion 2 tea spns ginger-garlic paste 1/2 tea spn garam masala 1/2 tea spn chilli powder 1/2 tea spn cumin seeds A pinch turmeric 1/2 tea spn coriander-cumin powder 2 tbl spns chopped coriander leaves Salt
Method: Make a dough mixing wheat flour, water, salt and a little oil. Do not make the dough too soft or too hard. Cover it and keep aside for atleast 30mins. Cook all the vegetables and keep aside. I used carrots and peas only when I made these, but you can use some or all the vegetables mentioned above. Â Heat a little oil and add cumin seeds. Then add onion, ginger garlic paste and little salt. When onions get slightly soft, add garam masala, coriander-cumin powder, chilli powder, turmeric, salt, mix well. Add the vegetables and mash them to remove any lumps. Now add paneer, coriander leaves, mix well. Adjust salt if needed. Make small balls from outer dough and vegetable stuffing. Make parathas. Roast them on hot tava. Serve hot with some butter/ghee and pickle/yogurt.
Serves : 4 Preparation time : 45 mins
