DUDDE PANNA PODI (PUMPKIN ROLLS)

I learnt this dish from my mother in Law.  She is a seasoned cook and expert in traditional Konkani recipes.    She used to pack this for us on our way back to Calicut.  Nowadays I get plenty of pumpkin leaves in my garden  and I have also started preparing various dishes of pumpkin leaves, stem, flower etc.  my son and hubby like this very much.

Pumpkin leaves.           10

Rice                                1 cup

Toordal                           ½ cup

Grated coconut           1tbsp

Uraddal                         2tbsp

Chilly powder                2tbsp

Salt to taste

Hing pinch

Method

soak rice and toordal  for  1 hour. Clean and wash pumpkin leaves.

In a pan dry fry the urad dal  till it become light brown.

Wash the soak rice mix..then grind it with coconut and fried uraddal (with little water) coarse  paste then add chilly powder,saltand hing..mix it well.

Then apply this paste to pumpkin leaves… layers by layer(like pathrode). Make roll from that.. cut in to round pieces .. roll it in rice flour and deep fry them..

Chilly Garlic Chutney

Garlic flakes           10

Red chillies             10
Tamarind small piece

Salt to taste

Coconut oil               1 tsp

Method

Fry red chillies in little oil for 5 minutes keep aside to cool.   Fry chopped garlics till dark brown.  Grind red chilly, tamarind in a mixer, after one round add the fried garlic  and add salt then make fine paste.   Pour ½ tsp coconut oil on top of it.

Green chilly Ginger Chutney

Grated coconut                   1 cup

Ginger chopped                   1 inch piece

Salt to taste

Green chillies                       6 – 8 nos

Method

Grind coconut, ginger and green chilly into fine paste. 

for tempering:-  add 1 tsp oil in kadai  add ½ tsp mustard seeds, curry leaves—fry for two minutes--- pour this into the chiily ginger paste.

Yummy yummy chutney is ready to eat with Dosa and Idli.

Mint -tomato chutney

Jeera                     ½ tsp

Mint leaves            ½ cup

Garlic  flakes          5

Til  (sesame seeds)   1tbsp

Red chilies               6

Tomatoes                 5

Oil                           1/2tbsp

Salt as per taste..

Method

Take pan,    dry roast the sesame   seeds   till   light brown  and keep aside to cool.

Add ½ tbsp oil in a pan add jeera, red  chillies ,   garlic flakes, and mint leaves fry it for 5 min.  when mint leaves become dry add tomatoes and salt  ..then cook it for 5 min. allow  to cool for 10 min.

In blender  add roasted sesame seeds make powder then add the tomato and mint mix in to it and blend till a fine paste.

Chutney is ready to eat with dosa,  puri  or u can eat it like sandwich spread too.

Cucumber Chutney

ingredients

Cucumber                1

Jeera                       1 tsp

Garlic cloves           4

Green chillies          3

Mustard seeds         pinch

Oil                             1tsp

Red chilli dry            2

Urad dal                   1tsp

tarmind                     ½ tsp

lime juice                  1 tsp (optional)

Method   

Peel the cucumber and remove the seeds and cut into pieces.

In a blender add cucumber,  green chillies,  jeera,  salt,  garlic,  tarmind  and blend in to coarse  paste.

For   tempering  : heat oil in a pan add mustard seeds, red chilli  and urad dal.    when urad dal  is light brown add  this to cucumber mix.  (add lime juice)

Serve this with hot rice..

Ras Malai

(I learnt this recipe from my friend Jayashree Divakar Kamath, but in this recipe there is a little variation)

Ingredients

Milk      1 ltr

Vinegar   1 tbsp

Water 1 cup

Sugar ½ cup 

Elaichi  powder ½ tsp (kesar can be added, since I am allergic to Kesar I did not includein my recipes)

Milk Powder    1 tbsp

Pista  --   10 to 15

Method:

Boil  ½ ltr milk, when it boils add vinegar till paneer separates. Then close the lid keep aside for 5 minutes. Strain the water through a muslin cloth  remove the excess water by hanging it or keeping weight on the paneer.  Remove paneer from muslin cloth, knead well till soft dough.

Divide the dough into equal sized balls and flatten a little.

In thick bottom pan make sugar syrup by adding 1 cup water and ½ cup sugar.  When it boils add paneer balls and elaichi powder and boil for 10 to 15 minutes.

Remove paneer balls from sugar syrup and keep aside.

How to prepare Malai……….

Boil ½ ltr of milk in a thick pan till it becomes 2/3 of its original volume.(you have keep it stirring all the time).  Take 2 tbsp of water mix the milk powder and sugar syrup and add this mixture to the boiling milk.  Boil till it becomes thick cream (malai).

Add the paneer balls to the cream boil it for 5 minutes.  Garnish with chopped Pista.

Keep in fridge for 2 hours before serving.

Wheat dosa

Wheat 1cup

White rice                ¼ cup

Grated coconut      ¼ cup

Salt to taste

Jaggery(optional)   1tbsp

Soak wheat for 5 to 6 hours.

Then grind wheat with coconut and rice .. batter is ready to prepare dosa..taste bhi health 

bhi..

Goes Well  with Onion Chutney

Surnali( curd dosa with methi (Uluva)seeds)

 

 

 

2cups of white rice

1 cup beaten rice

Half coconut grated

250gm   jaggerry (can vary according to requirement)

Salt to taste

Curd  1/4 cup

Methi seeds (Uluva)1tsp

Turmeric  (optional)

Method

Soak methi seeds in a bowl

Soak rice for 2-3 hours . 

Soak beaten rice for 5 min then take extra water from that and keep aside.

Grind cleaned and washed rice with coconut ,  curd and methi seeds,  when it becomes smooth paste add beaten rice and grated jaggery  grind it for 10 to 15 min. then add salt keep aside for overnight.

Heat dosa  pan pour one big spoon  dosa batter on the Pan,  dont spread it,  close lid  cook in low fire till it becomes spongy and holes appear on the surface.

Tastes good with Cut Mango Pickle or Ghee or Butter.

Thupa dosa(ghee dosa)

1 cup white rice

1cup urad dal

3 cup of maida

1tbsp sugar

½ tsp of baking soda

Salt to taste.

Ghee for making dosa

Method

Soak rice and urad dal in different bowl for 2 hours. Then grind  urad dal     in to smoth  paste then add rice and grind it. In another bowl mix maida   and make batter and keep aside. Next day morning take extra water form maida and add this to rice- urad dal mix and mix well.  Then add suga,  salt and baking powder mix it,  keep batter for 30 min.  Then you make thick dosa  and  roast both sides with ghee.

 serve with Coriander chutney

Egg roast

eggs   5

Chilly powder 1tbsp

Onion 2 big

Garlic 4 flakes

Green chilly 1

Tomatoes   2

 Garam masala   ¼ tsp

Pepper powder   ¼ tsp

Method :

Boil eggs and keep aside..heat oil in a pan  add chopped garlic flakes when brown add green chilly fry for a min  then add onions  fry it to brown  add chilly powder,  pepper powder, Garam Masala  powder fry till  aroma comes then add tomatoes  when it becomes soft  add  boiled egg and ¼ cup of water cook  in slow fire for 10 min..spicy egg roast is  ready to eat …

sweet corn puttu

Here is the recipe for making sweet corn Puttu. I prefer to have this puttu with kadala  Curry or any other gravy.
Ingredients

1. Sweetcorn  powder– 2 cups
2. Salt – to taste
3. Warm Water – 1 cup (for mixing)
4. Coconut scrapes – 1 cup
5. Sugar – 1 tsp

Preparation Method

1. Mix grated coconut with sugar and keep aside.
2. Add salt to the cornpowder Sprinkle little water and start mixing it using your hand.
3. Keep on adding warm water little by little and mixing till the sweet corn powder becomes wet fully and resembles bread crumbs. I used around 1 cup of water for 2 cups of sweet corn powder
4. Add 2 tbsps of coconut sugar mix to the bottom of a Puttu Kuti (mould for making Puttu). Then add sweet corn mixture till the middle of the Puttu Kutti, followed by coconut. Continue adding sweet corn and finally some coconut on the top.
5. Take water in a Puttu Kudam (Vessel for making Puttu) and allow it to boil. Place the Puttu Kuti on top of the Puttu Kudam and allow it to steam.
6. Cook for 7-8 minutes after steam starts coming out of the Puttu Kutti.

kadala curry (kabuli channa curry)

1 cup boiled kabuli chana

2 onions chopped

1 tomato chopped

1 tsp chilly powder

1/2 tsp turmeric powder

1/2 tsp pepper powder

1 tsp Garam Masala

1/2 tsp coriander powder

1 tbsp chopped coriander leaves

2 numbers Green chillies

Method

Heat oil in Kadai, add chopped onions fry till light brown, add all the powders fry for 5 minutes.  Then add tomato fry till soft add cooked chana and salt and coriander leaves,  add water for gravy and cook for 10-15 minutes.

Rava puttu with cherupayar curry

Here is the recipe for making Rava/Sooji Puttu. I prefer to have this puttu with cherupayaru  Curry or any other gravy. I like having Rava Puttu with Bananas and sugar.
Ingredients

1. Rava/Sooji/– 2 cups
2. Salt – to taste
3. Warm Water – 1 cup (for mixing)
4. Coconut scrapes – 1 cup
5. Sugar – 1 tsp

Preparation Method

1.  Mix grated coconut with sugar and keep aside.

2.  Steam Rava for 15 minutes.``````````````````

3.  Remove the Rava  from heat. Allow it to cool.

4.  Add salt to the roasted rava. Sprinkle little water and start mixing it using your hand.

5.  Keep on adding warm water little by little and mixing till the rava becomes wet fully and resembles bread crumbs. I used around 1 cup of water for 2 cups of rava.

6.  Add 2 tbsps of coconut sugar mix to the bottom of a Puttu Kuti (mould for making Puttu). Then add rava mixture till the middle of the Puttu Kutti, followed by coconut. Continue adding Rava and finally some coconut on the top.

7.  Take water in a Puttu Kudam (Vessel for making Puttu) and allow it to boil. Place the Puttu Kuti on top of the Puttu Kudam and allow it to steam.

8.  Cook for 7-8 minutes after steam starts coming out of the Puttu Kutti.

Cherupayar curry(Green Gram Curry)  

Ingredients

Cherupayar  (green gram)        ---     1  cup

Raw banana                                 ---    1 no

Chooped Onions                         ---    1  big

Curry leaves                                ----    few

Green chillies                              ----    5 -6 nos

Chillie powder                            ----  ½ tsp

Haldi powder                              ---    ½ tsp

Jeera                                             ---  1 tsp

Mustard     seeds                         --- ½ tsp

Coconut grated                           ---1/2 cup

Garlic                                             --   2 flakes

Method

Cook cherupayr, banana, chopped onions, chilly powder, haldi powder, salt  for 5 whistles in pressure cooker.    Allow it to cool. 

For Masala

Grind coconut,. Green chilly, haldi, garlic and jeera  to smooth paste.  Add this paste to cooked green gram and boil for 10 minutes.   Add water for gravy.  Heat oil in Kadai, add mustard seeds and curry leaves  to splutter.  Then add this mixture to curry.

Rice Puttu and kadala curry

 Puttu is a very famous Kerala Breakfast which is made using Rice Flour, Wheat Flour or even Rava. It is eaten along with sweet bananas, kadala curry, stew, papad etc.  Rice puttu is the culinary speciality   from South India and Sri Lanka. It is an excellent breakfast recipe, easy to prepare and healthy to eat. Steaming is the only method  is totally free from oil and prepared from steaming the rice, that's why healthy to consume frequently.

Puttu can be prepared in coconut shell with hole(Kannan Chiratta), Bamboo puttu kutti etc.  Puttu prepared in chiratta and bamboo is more tastier and healthier than prepared in steel and aluminium vessels

Ingredients
1/2 kg rice,
water to sprinkle
1/2 cup grated coconut
salt to taste

How to prepare Rice Puttu
soak rice in water for 4 hrs,  drain and grind to make fine powder
Fry the powder for 5 minutes, allow it to cool
combine salt with little water and sprinkle on this powdered rice just to make the powder wet.
place handful of grated coconut in Puttukutty (specially designed vessel for puttu) , then fill rice powder till half and again add handful of grated coconut then rice powder
close the lid and steam for 5 minutes

Kadala  curry

Kadala…1cup(soak kadala over night)

Onion     -   1big (chop finely)

Garlic 4 -5  flakes

Ginger chopped    -   1tbsp

Coriander seeds   -    2 tsp

Jeera -     1tsp

Pepper corn  -   6to 8 nos

Red chilly   -  10 nos

Tomatoes  -  2  nos

Curry leaves

Coriander leaves..

Raw banana or potatoes..1

Salt to taste..

Mustard      --   1/2 tsp

Cook kadala (channa ) and chopped potatoes in cooker.. and keep aside..

Then take one kadai  add little oil  add coriander seeds, jeera, red chilly, grated coconut, pepper, half  onion chopped, garlic flakes, ginger..fry them till golden brown…then allow it to cool… then grind  it in to  fine paste..

Add this paste to cooked kadala  and …tomatoes ,salt, and boil it  for  10to 15 min

In a hot  pan..add little oil ..add mustard seeds when it splutter  add chopped onion and fry till golden brown  then add curry leaves..pour this mixture on  boiling curry..then switch of the flame  and garnish with coriander leaves..

Alambe Phanna Upkari (Mushroom Curry)

There are so many health benefits of mushrooms that it's difficult to believe these tiny power packed fungi taste good too. Mushrooms contain multiple nutrients, vitamins and minerals as well as have antioxidant and anti biotic qualities. There are many different types of edible and medicinal mushrooms but they all have one thing in common. They are Saprophytes. This means they have no chlorophyll to make their own food so they live off the nutrients found in decaying plant and animal matter.The health benefits of mushroom include relief from high cholesterol levels, breast cancer, prostrate cancer, and diabetes . It also helps in weight loss, increasing immunity.

Ingredients

Mushroom --   1 cup chopped

Big Onion   --  1/2 cup 1/2" square pieces

finely chopped onion -- 1 tbsp

Tamarind pulp  --  1 tbsp

chilly powder    --  1  to 1 1/2 tbsp

salt to taste

Method

Boil mushrooms with salt for 10 minutes.  Keep aside.  Heat oil in a pan add finely chopped onions fry till golden brown. Then add big onion pieces fry till pink.  Then add chilly powder fry for 2-3 minutes.  add tamarind pulp again fry for 2 minutes, add boiled mushroom  cook till done.

cabbage idli

Cabbage idly is my hubby's favourite side dish.  He like to eat it for breakfast and with lunch.  Actually this cabbage idli is eaten as a side dish for lunch. 

Ingredients

1 1/2 cup of grated coconut

1 cup of white rice

1 cup of chopped cabbage

1 big onion

10-15 red chillies depending upon requirement

salt to taste

Method

Soak white rice for 2 hours and wash the rice and keep aside.  Grind grated coconut and red chillies roughly then add rice and grind with little water (like uppma rava) to thick paste.  Then add chopped cabbage, chopped onion and salt.  

Grease the Idli mould with oil  and put the mixture into it and steam for 30 minutes.  Cabbage idli is ready to eat.  This can be served with little coconut oil on top of it or with Piyava Ghashi. 

Pathorode (chembila Ada)

Pathrode is one amongst many of my favorite Mangalorean dishes and enjoying cooking it. The Calocasia plant or the Pathrode plant is a common sight in the backyard of most Mangalorean houses and also easily available in the markets. Some   of   these   leaves,   if not properly chosen may cause some itchiness inside the mouth and throat even after cooked

Ingredients:

White rice…1 cup
Toor dal......1/4Cup

Coconut   grated …1/2 cup

 Red chillies…..15 to 20   (   fried  in little oil)

Tamarind (Puli)….lime size ball

Hing powder…1tsp

Salt to taste

5 colocasia leaves (pathrode leaves)  (chemb  ila)

Method:

Soak   rice and dal  for 1 - 2  hour.. then  wash it..

Grind rice , dal- with coconut, red   chillies,   tamarind and asafoetida (hing)to a smooth paste with little water (if the masala is too watery, it will leak out of the leaves). Add salt to this masala

On a clean surface, place the largest leaf upside down, spread the paste allover the leaf, place another leaf on top. Continue stacking up to 7-8 leaves.      

Fold the edges along the length, spread the paste on the sides.

Roll the leaves. Tuck in the top corner to make the roll look perfect. Spread the paste between every folds.

 

Steam cook for 45 minutes. Better overcook then undercook. Actually they don't get overcooked easily. You can check by inserting a toothpick and it should pierce easily without the hardness of the leaves and should come out clean without any raw batter sticking. Let it cool down before you slice them into rounds.

Ways of Serving Pathrode
1. Quick and most adored way is to cut the patrode into rounds, pour a spoonful of fresh coconut oil.

2.pathrode can also be eaten with Onion curry (piyava Ghashi)

To prepare Onion Curry:-

            ½ cup of grated coconut

            

            6-8  fried red chillies

            Chopped onion—1

Grind it into fine paste.  Add 2 cups of water and boil it for 10 minutes.  Heat oil in pan, fry the chopped onions till golden brown, pour into boiled masala.  Add salt for taste.  Piyava Ghashi  is ready to serve with hot pathrode.

Yummy Yummy!!!!!!!!!!!!!!