KAALI THORI ANI BIMBUL GALNU SARSHI

Ingredients

Kaali thori (black pigeon pea)  --  1 glass

Bimbul (tree sorrel)                    --   5 – 6

Chilly powder                               --  1 tbsp

Crushed garlic flakes                  -- 6 – 8

Salt to taste

Oil for seasoning

Method

Soak pigeon pea for 3 -4 hours(or soak in hot water for one hour)

Pressure cook soaked black pigeon pea and bimbul and salt for 5-6 whistles.  Let it cool for sometime.  In a seasoning pan, take little oil, add crushed garlic, fry till light brown, then lower the flame, add chilly powder, fry for a second, pour it over cooked pea mixture and boil for 5 to 10 mts.

Yummy thori sarshi is ready to serve with boiled rice.

Optional :- you can add jack fruit seeds at the time of cooking the pigeon pea.

SANJEERA

Sanjeera is a sweet Puri with the  stuffing of rawa, sugar powder and cardamom powder.  Its very common snack in Manglore, Udupi area.  I learnt this recipe from my maternal Grand mother.

Ingredients

For Puri batter:-

·       Maida                                 -- 1 cup

·       Oil                                        --  2 tbsp

·       Salt to taste

·       Turmeric powder              --  a pinch

For stuffing :-

·       Bombay rawa                      --  1 cup

·       Sugar powder                      -- ¼- ½  cup

·       Cardamom powder            --  ½ tsp

Method

Take one bowl, add maida, heat 2 tbsp of oil, pour this maida, add pinch of turmeric and salt, add little water knead sticky dough.  Keep aside of at least one or 2 hours.

For stuffing:- Mix rawa, sugar powder and cardamom power and keep aside.

Divide the dough into lemon sized balls and prepare small puris,  stuff the puris with rawa mixture in the centre of the puris and seal the edges tightly.  Dust plain flour and roll into puris, heat oil and fry till it turns golden brown.

You can keep this puris for 3-4 days.

BROCCOLI-PANEER PHANNA UPKARI BREAD PIZZA

My twist to pizza with Konkani flavours.

INGREDIENTS

1.   Multi grain bread                   --  1 pack

2.   Mozarella cheese grated      --  1 cup

3.   Butter                                      

For sauce

Onion chopped                               --  2

Tomatoes chopped                        --  2 or 3

Tomato sauce                                  --  1 tbsp

Chilly powder                                  --  2 tsp

Paneer small pieces                       --  1 cup

Broccoli                                             --   ½ cup

Oregano/pizza seasoning              --   2 tsp

Garam masala                                  --    ¼ tsp

Garlic                                                  --    3-4 cloves

Salt to taste                                     

Method

Heat butter in pan, add crushed garlic,  add onion fry till light pink, add tomatoes fry for 2 minutes, add chilly powder, garam masala fry for a minute add broccoli and paneer pieces, mix well, add tomato sauce and little water, cover and cook for 2 to 3 minutes.

Heat tawa, apply little butter to bread, slightly roast 1 side, then add masala and grated cheese and sprinkle little oregano, cover and cook for 2 to 3 minutes.

Phanna upkari pizza is ready to serve.

VAALI BENDI (MALABAR SPINACHE CURRY)

INGREDIENTS

·       Spinach leaves with stem      -- 1 cup

·       Garlic                                          --  5 to 6 cloves

·       Fresh grated coconut              --  ½ cup

·       Red chilly                                   --   7 - 8

·       Oil for seasoning

·       Salt to taste

Method

Add few drops of oil to red chilly, fry for few seconds.  Then

Grind with grated coconut to fine paste and keep aside.  Pressure cook Malabar spinach with little water for and salt for 2 whistles.  Once it cools add grounded masala to it, boil it for 5 minutes.  Heat oil in seasoning pan, add fresh garlic, fry till light brown, pour this on boiling curry.  Serve this with boiled rice.