Neer Dosa

200 g ( 1 cup ) raw rice

100 g ( 1/2 cup ) grated coconut

Salt to taste

1/ 4 cup water ( for grinding batter )

Extra 1/4 cup water ( to make final batter )

1 tablespoon cooking oil

Method

Wash and soak rice for 2 - 4 hours. Grind rice with grated coconut and salt to a very fine paste. Add 1/4 cup water during grinding.

Add enough water to obtain batter of pouring consistency.

In a dosa tawa, heat little oil. Pour a ladleful ( approximately 120 ml ) of the batter into it. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.

Allow to cook for about 30 seconds, before sliding the dosa off the pan. Repeat the process with the remaining batter.

Serve hot with vegetable gashi or prawns or chicken curry.

Read more at http://en.petitchef.com/recipes/neer-dosa-fid-981608#AALTJfsGAXfJcldL.99

Traditional dish in Mangalorean / Udupi Cuisine. Perfect with a spicy vegetable or prawns curry or prawns gashi or chicken curry.

Recipe Credit - Chef Manu Nair & Femina ( May 5 )

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Makes: 6 - 8

You will need

200 g ( 1 cup ) raw rice

100 g ( 1/2 cup ) grated coconut

Salt to taste

1/ 4 cup water ( for grinding batter )

Extra 1/4 cup water ( to make final batter )

1 tablespoon cooking oil

Method

Wash and soak rice for 2 - 4 hours. Grind rice with grated coconut and salt to a very fine paste. Add 1/4 cup water during grinding.

Add enough water to obtain batter of pouring consistency.

In a dosa tawa, heat little oil. Pour a ladleful ( approximately 120 ml ) of the batter into it. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.

Allow to cook for about 30 seconds, before sliding the dosa off the pan. Repeat the process with the remaining batter.

Serve hot with vegetable gashi or prawns or chicken curry.

Read more at http://en.petitchef.com/recipes/neer-dosa-fid-981608#AALTJfsGAXfJcldL.99

Pooran Poli / Puran Poli / Holige

1 cup Green Gram Dal

1 tablespoon ghee ( for dal )

1 1/4 cup melted jaggery

1/4 teaspoon cardamom powder

2 cups maida ( plain flour )

2 tablespoon oil ( for making dough )

1/4 cup maida ( for dusting )

2 tablespoon ghee

Method

For the dal - jaggery mixture:

Wash and boil the green gram dal with 1 1/2 cups of water. When it cooked drain the water ( you can do pressure cooking method also).

Heat a kadai / frying pan. Add 1 tablespoon ghee. Add melted jaggery and cooked green gram dal and cook it on a slow heat till the jaggery dissolves / dal - jaggery mixture thickens.

Sprinkle cardamom powder and mix well.

Remove from the heat and cool. Then grind it to a soft paste without adding water. Divide into 7 parts and keep aside.

For the dough:

Knead together maida and enough water ( approximately 3/4 cup + 1 tablespoon ) to make a smooth chapatti dough. Keep on adding oil little by little till you get a very soft dough. It should slip through your fingers. Keep aside for half an hour in an airtight container.

Final preparation of Pooran Poli:

Smear the palm of left hand with a little ghee and flatten on it one portion of the dough in the shape of a puri.

Place a lime-sized ball of dal paste in the centre. Gather up the edges of the puri, enclose the dal paste completely and pinch the seams well together.

Dust this ball with maida. Place the dusted ball on a chapatti board and carefully roll it out into a 1/8?? thick chapatti.

Fry it on a medium heat on a tawa turning it over once or twice carefully; smear little ghee while frying .

Read more at http://en.petitchef.com/recipes/pooran-poli-puran-poli-holige-fid-803121#0FjI5tBtT5etkECh.99

Goli Baje ( A very popular Mangalorean / Udupi snack )

Makes: 10

You will need

1 cup ( 100 g ) maida ( all purpose flour )

1 tablespoon besan ( bengal gram flour )

1/4 cup butter milk

1 teaspoon sugar

1/2 teaspoon baking soda

2 green chillies, finely chopped

1/2 - inch piece ginger, finely chopped

1/4 cup water

1/2 teaspoon salt

Oil for frying

Method

Pour butter milk and water in a bowl. Add sugar, salt and baking soda. Mix besan and maida. Add chopped green chillies and ginger. Mix all the ingredients well and keep aside for an hour ( Note: The mix should be about the same consistency as batter for ?? soornalli ?? / dropping consistency ).

Heat oil in a kadai / frying pan. Reduce heat to medium. Do not fry on high heat.

Drop 1 teaspoon baje mix gently in hot oil ( 5 bajes at a time ) till golden brown, turning over once or twice. Serve with coconut chutney / sauce.

Read more at http://en.petitchef.com/recipes/goli-baje-a-very-popular-mangalorean-udupi-snack-fid-1241898#WCBsEmr8s2pttsJd.99

kadlay manoli ( sundal and kovaikai )

 Ingrediants

boiled salted kondakadalai 200 gms

slit kovai kai 200 gms

dry roast

coconut 8 tbsps

garlic 2-3 pods

corianderseeds 2tsps

jeera 1tsps

red chillies 4

tamarind

 Method

dry roast these and grind t ( not to add too much of water at the same time not too coarse)

fry onions to brown and then add kadalai and the ground masala let them cook together for some time and so tat the salt and masala s spread uniformly

then add kavaikai and cook t adding water enough to keep the veg aptly cooked

note: pls pick kovaikai a lill hard just to makesure tat the kovaikai s not over ripe . red or roange color strictly needs to b avoided

kovai kai comes n bitter taste too ples check ur needs bitter ones r gud for diabetic patients.....

Rajasthani Raab

Introducing for the first time, probably for many of you, a very ethnical Rajasthani gruel.

Raabdi or "Raab" as it is commonly known, is a thick gruel prepared using bajre ( Black Millet ) and Mot dal ( brown moong ) ka atta and curd or buttermilk.

An earthenware pot full of the bajra flour and buttermilk is often left to simmer over a slow flame in the mornings and it is ready to serve around lunch time after it has simmered for several hours. It does not require a lot of attention, so one can complete their other household chores while the raabdi is being cooked. Raabdi can be served hot or cold. It is often eaten as a substitute for rice and is served with chaas (buttermilk) or milk.

I like it being left over from the previous day served with hot bajra rotis and fresh cut onion rings for breakfast or lunch the following day. When the overnight Raabdi is served with buttermilk and drank as gruel it gives you the feeling of having a home made fresh beer and the effect of coolness in the hot summer is amazing.

I Like My Mocktail Rimmed With Salt

Salt is traditionally added to the rim of the glass to provide a sharp contrast in flavor to better experience the drink as a whole.

The difference in the salt and the sugar content in the mock tail help to stimulate all of your taste buds, which are divided into sectors based on the type of sensation.

 

Take caution to not over-salt the rim of the glass and thus coat only the outside portion of the rim around 1/4"... getting salt on the inside of the glass risks modifying the flavor of the drink.

1.Moisten the rim - Whether you’re using citrus or a sponge dipped in liqueur of the drink being served, rub it along the glass at a slow steady pace to make it even. If any pulp or seeds get on the rim, remove them. If you’re using simple syrup on a saucer, just dip the glass once without twisting to get proper coverage.

2.Dip the glass - Turn it upside down and dip it in the powder firmly, as if the glass rim has ink on it and you’re trying to stamp a perfect circle in your sugar or salt.

3.The twist?.. Most bartenders twist the glass. I find this leads to an uneven rim. Just stamping it in and pulling it back up yields a very even rim. If you do twist it, do it slowly, and shake off the excess when you’re done.

4.Presentation - for best results of appreciation any drink should be served in the right quantity in the best available shaped glass. Remember the first impression is inviting and the lasting one.  

-DKB

Summer Time Foodie

It is that time of summer when the children are going to be home and energetic with full of physical activities like swimming, outdoor playing etc. My suggestion is to be home made out door eating :-)

1. In South India, children are given navdhanya, the nine grains mix powder. Nine different types of grain are powdered and this mixture is given to babies and infants in porridge form. It is very nutritious. Mixed grain porridge is best for infants and children as they will be benefited from the nutrition of all the nine grains.

2. Nothing says summer like ice cream. Be it all time favorite flavors like vanilla, strawberry or chocolate, ice cream puts a smile on every child's face. Making homemade icecream can be a little tricky but the easiest thing to make are soda pops and other flavored popsicles. Even kids can make them. All you need are some popsicle molds (available in all grocery stores), some juice or flavored syrup. Lassi can be a bit boring so you can make chocolate lassis . .

3. Watermelon Lemonade is a go to summer health drink for kids.

4. Palak lacha paratha is an easy, healthy paratha recipe for kids. Lunch should be prepared with balance use of herbs and spices as they give the children stamina, immunity and keeps their blood circulation and bowel in harmony. The parathas can be shaped in funny cartoon shapes.

5. Boiled rice with native rasam and saambar is the best balanced diet in summer as this digests well and keeps the body light for active sporting. 

6. Homemade burgers like the native Vada Pav made by cutting open a non-sweet bun into half and inserting a nicely fired potato Cutlet topped with onion ring, Tomato ring and a dash of coriander leaves. The top of the bun can be sprinkled with kuskus seeds. This will be a good substitute for the toxic burgers from the market and also a great relisher for the holiday kid 

7. Regular sandwiches can be a little boring, SO one can make grilled potato/ green unripe banana sandwiches with creative garnishing. 

8. My favorite desert is by keeping layers of Marie Biscuits kept 3 or 4 in a stack, with healthy spread of chocolate sauce laid as a cake and freezes chill. Then the same can be cut in different shapes in chilled condition to make it attractive. 

9. Finally it is nice to realize the time is holiday, so adding fun to eating is a good idea.. try creating a picnic at home by spreading a mat on the terrace and having fun lunch .

10. Taking snacks and having it after a swim near the pool is bliss. 

:-) DKB