Magge Kolmbo/ Yellow cucumber Sambar Filed under ( Amchikele Randap/Konkani food, Mangalorean Recipes, Side dish )

Hey Guys!!! How are all Doing???

I am sure by now all the FB frenz and my lovely blog frenz know the reason for my disappearance!!!!

And becoz of this I cannot be regular in Blogging for some time… and M enjoying Amma’s cooking.

So here is something tasty and one of my favorite.

Here is what we need:

To dry roast for Sambar powder:

Urad dal - 2 tsp
Coriander seeds - 2 tsp
Jeera - 1/2 tsp
Methi seeds - a pinch
Haldi - a pinch
Red chillies - 5 or 6
Hing/asafoetida - 1/2 tsp

Dry roast all the ingredients in a kadai till light brown.Switch off the flame and let it cool.

Grind into fine powder.

Now for the dish:

Yellow cucumber/Magge – 1 full washed and cut into cubes

Onion – 3 peeled and cut into cubes

Tomato – 2 cut into cubes

Toor dal – ½ cup

Salt to taste

Tamarind Juice – 2 tbsp

For Seasoning:

Oil/ghee - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1-2 sprigs
Coriander leaves - 3 tbsp,finely chopped

Method:

Cook toor dal in a pressure cooker.

Cook Magge and onion and tomato together(takes almost 10 min or u can even pressure cook ) in a vessel adding salt in it.

Now Add the ground sambhar masala and a little water,let it boil.
Add the dal and mix.

Add salt to taste if necessary and let it boil.
Add the coriander leaves and let it simmer for another 10 minutes.

Prepare the seasoning by adding oil/ghee.
Splutter mustard seeds, add the curry leaves. And add it to the Kolmbo.

Tastes Super Yum with white rice.

Tastes Yum Yum  when u add lozza love in it.

Will soon be back with lovely dishes till then,

Signing Off,

Bicuit Ambado/Urad Dal fritters Filed under ( Amchikele Randap/Konkani food, Breakfast, Chutney, Fries and Podis, Mangalorean Recipes, MeMe, Tags )

Hey Guys How r all Ya??? M doing good…. But missing ma sweetheart :(… Each time amma or mayi prepares something the first thing wht comes to my mind is Wish Guru was here…. But no worries he will be here soon :)… after a week time I m freee today… so I thought il get my draft updated…. I kno my drafts keep crying to remove them out there :P…..



Hey all I m sorry if I neva visited ur site…. Sometimes I just went thru cudn drop a word… I guess u all understand…

I hope U all remember me…. Neva forgot me na???? I always think I shud have lozza followers I shud getta kno many ppl in blogging… nd all shud remember me… :P …. I kno all ya bloggers wish the same… I m sure it will be true :)….





Ok now to the recipe…

Biscuit Ambado is one of Amchis fav’s ….

I really donno y its called biscuit ambado… if ne one yak no lemme kno ok…

Its one of our family fav’s too.. I m not a big fan of it though… Ok I hurry up vth the recipe:

E need

Urad dal- 2 cups (soaked atleast for 5 hrs)

Green chillies – 3

Curry leaves – 10-12springs

Coconut thinly shredded or scraped – 4 tbsp

Salt to taste

Oil for deep frying

Method:

Grind Dal into a semi coarse paste …. Do not add water as iy will be flow…. We need the batter thick as it shud be dropd as balls.

For the batter add chopped green chillies,curry leaves, coriander leaves, and salt… and mix well…

Now drop in the batter(small tennis ball sized) into hot oil … Fry it on mediun flame until crisp…



This taste awesome with Coconut Chutney

For chutney we need

1 cup scraped coconut, green chillies 4 (cn more according to ur taste ) a slmall piece of tamarind(a peanut size), salt to taste

Grind all these items smoothly until fine…. Now serve this chutney with Hot Ambado….

We even Season the chuytney… but for Amados we prepare the chutney without tempering.









Tastes Yum Yum when u add lozza love in it.



I m really on the tp as Sushma has passed on this award to me... Thank u Sushma :).. It really means a lot to me :)







1. Where is your cell phone: In ma pocket bcoz I have a habit rgetting it here nd there nd then give a call from ma land line so its better to be with me :P

2. Your hair: Brown

3. Your mother: Jayanthi Bhat

4. Your father: Surendra Bhat

5. Your favorite food: Amma’s cooking is always ma fav…. But apart from tht I love chineese, nd ne mushroom dishes

6. Your dream last night: sometimes I get weird dreams but I donno what was my dream last night

7. Favvorite drink: Mango Juice ne time :)

8. Your dream/goal: Will let ya know when It comes true :)

9. What room are you in: Drawing room

10. Your hobby: I love doing ne thing artistic… now I have developed a hobby of cooking

11. Your fear: Of dying… I don’t wanna die soon… :p

12. Where do you want to be in 6 years: Where my Guru wud take me is always the best place :))….

13. Where were you last night: Home

14. Something you aren’t: A back stabber….A snake Tongued person

15. Muffins: I Love them

16. Wish list item: Lemme wish some more things then il list up

17. Where did you grow up: Mangalore… Kodial… Namma Kudla

18. Last thing you did: Cut capsicums for Bajji’s

19. What are you wearing: A brown T nd a pant…

20. Your TV: For the time being its switched off

21. Your pets: I wud love to have a mans best fren at my house

22. Your friends: I have many nd now all ya bloggers r frenz aint it????

23. Your life: Is just like a dream come true..

24. Your mood: I Love to be cheerful

25. Missing someone: In my last tag I wrote I m missing ma parents now whn I m here I m missing Guru a lotsssss

26. Vehicle:Toyota Corolla nd Maruti

27. Something you’re not wearing: All my jewelleries r in Nd I guess I take them out 2c or 3c in a blue moon :P

28. Your favorite store: I loved bossini :)

29. Your favorite color: Purple Is always my Fav…

30. When was the last time you laughed: Lemme think… 5 minute…no 1 minute I guess!!

31. Last time you cried:When I left Guru nd came here alone….. I really m missing him.

32. Your best friend: My best frenz r Gem of a person :))

33 One place that I go over and over: Over nd nd over is mangalore for the time being…. :P

34One person who emails me regularly: Now FB nd orkut notifications r more :P

35. Favorite place to eat: Lozz I can mention one…



I Pass on this award to all my fellow blogger frenz... Enjoy :)

Keerlu Ambade Nonche/ Bamboo shoots and Ambrella pickle Filed under ( Ambado/amtekayi/hog plums/ambrella, Amchikele Randap/Konkani food, Mangalorean Recipes, Nonche/Pickles, Side dish )

Keerlu Ambade Nonche/ Bamboo shoot and Amberella(amtekayi) Pickle

Nonche/Pickle……this word always remembers us about Amma. There r no words to explain how it tastes…… Amma is a great cook I must say. May be it from the starting pickle to the end of a dessert she is just cooks delicious yummy scrumptious….no words to explain. She is so good at taste tht u just give her the dish she tells whts there in it :). Amma prepapres varieties of pickles…. My mouth waters when ever I think of pickles. U kno I still have the pickle amma sent wards with Guru(b4 marriage)… Its almost a yr nd still tastes the same. Any time my hubby calls amma he has to say Mayi ur pickle was awesome….. I still relish it :).





Not only my hubby even my FIL loves Amma’s pickle. Some of our family frenz also ak amma to pack pickles for them nd she does it happily. Ok now after all praises il come down to the recipe. This nonche stays for more than 4-5 months. Actually small ambado or amtekayi is used for this pickle… but I as we don’t get it here I m using big ambado.



In the olden days Handi (Red or Black clay pottery), or Imrit-Baan /Bharni(in Konkani)(Glazed Porcelain Jars) were used to store pickles in dry cool and dark place. In United Stated, you can use Pickling Crocks made of stoneware.

The jars must be opaque, it prevents discoloration of pickles by sun-light.

The jars should have a well fitted lid.

Store in a dry cool and dark place. Moisture is the main cause for spoilage.







We need

Keerlu – diced into small pieces – 1/4th cup

Ambado(in konkani)/Amte Kayi(in kannada)/Ambhazanga(In malayalam)/Ambrella diced into small pieces – 1/4th cup

Red chillies – 25-30 ( adjust according to spice)

Salt – use acc to taste ( I used 1/4th cup)

Mustard seeds – 1 tsp

Haldi – ½ tsp

Juice of 3 lemon (use 5 if they r small in size)

Method:

Add 1 cup of water for for 1/4th cup of salt and boil it until it gives gud bubbles. Once it cools down add bamboo shoots (if u r using fresh onces then dice nd keep it in water for 2 days as the smell has to go off…if u use canned one then just wash them no need to soak in water) and ambado.

Rest it for more than 2 hrs

Now grind red chillies, mustard seeds, haldi, into a very fine paste (add the salt water itself to grind).

Now add the paste in the bamboo shoot nd ambado.

Add lime juice and mix well.

Allow it to rest at room temperature for 2 days…then u can store it in the fridge. (make sure u don’t put we hands in the pickle…bcoz if u do so pickle myt spoil soon).

U can store it for long long time.

Amma used to store it in Glazed porcelain jar.



I also heard that amtekayi is also cald as hog plums.







As Laxmiof Kitchen Chronicles is hosting a event started by Sunita Think Spice Think Red Chillies is going on I m sending this to her event.









Tastes Yum Yum when u add lozza love in it.



Signing of

Monsoon Magic Recipe#6-Ganti Talasani Filed under ( Ambado/amtekayi/hog plums/ambrella, Lunch and Dinner, Mangalorean Recipes, Monsoon Magic Recipes, Side dish )

Here in Mumbai Ganesh chaturthi celebrated with a blast. That doesn’t mean elsewhere its not!!!M sureall of u came out of the celebration mood. So lets get back to the simple cooking.

 Here in my  even back in my house Amma does’t make any garlic and onion dishes the whole shravan month until Ganesh chaturthi. I avoid cooking onion and garlic dishes this month but sometimes I cant manage but I strictly so not make dishes with it Sundays, Mondays and Fridays of this Shravan month.

As shravan has come to a end and simple cooking has started here is a simple Monsoon Magic recipe # 6Ganti Talasani

When I posted the Gajbaje recipe I showed u how to make the Ganti/knots. Here is another monsoon recipe with Ganti

Here is the simple and Yummy recipe

Ganti -30 knots

6-8 garlic cloves
3 dry red chillies
1 tsp oil

Salt to taste

Ambado crushed-4(if ambado/hogplums are not available add Bimbul or for sour taste u can add raw mango)

Method:

Pressure cook Ganti along with crushed ambado with 1 cup water for 6 whistles on high flame(if on small flame 3 whistles are enough)

Now in a deep bottom kadai heat oil and add crushed garlic cloves and fry till brown, now add cut red chillies and the cooked ambado, ganti along with the cooked water, and salt to taste.

When it gets a good boil for 5 minutes. Switch off the flame.

Serve with rice.

Tastes Yum Yum  when u add lozza love in it.

With more recipes 

will be back!!!!

Karibeva Pitti Filed under ( Amchikele Randap/Konkani food, Chutney, Leaves and Greens, Mangalorean Recipes, Powders )

*Karibevu* Curry leaves ar used in most of the South Indian dishes…so here I have something using tht…..I have always tasted chutney pitti vch amma nd mamama( mom’s mom) made never thought of trying though as I m not fan neither AC of this…:P.

But my hubby is sumwatfond of this……I add sumwat bcoz he can have it once until its empty next time I say shall i….I m sure il get the answer no….u just made it some time bac :P.





He has been telling to do this chutney pitti from such a long time nd I was taking it off my ears…….yest I just felt lemme do it for him as he is asking me so much…..so without much of a chick pick I did it….Phew!!!!!.......I wont feel bad any more :P.

I have a Jaya. V. Shenoy book I reffered tht nd even asked my mom….even referred Divya’s blog. Nd about Jaya.V.Shenoy’s book m sure most of the konkani’s have it vth them……..she has all the Konkani recipes A-Z……Nd u kno the best part is My hubby got tht buk when he came here…afterall he had to cook…..Most of the gals when they get married carry this buk( luks it’s a must) vth them……he he he I too bought it (though I knew cooking I got it bcoz if I burn my hands I can rely on this buk :P).







Ok now to the recipe

I used:

Dry coconut/copra/kobri/dessicated coconut –1 cup

Red chillies – 15

Tamarind – a small ball

Curry leaves – 12-15 springs

Channa Dal – 1 tsp

Salt to taste



Method:

Dry roast all the items except for tamarind nd salt.

Now grind all the ingr….including tamarind and salt into a fine powder

Cool it nd store in a air tight container

Remains fresh for more than a month….you can even store it in fridge remains fresh for long time.

Nd to add it tastes Yum with Pej/Konji/Ganji, tastes gud vth idli,dosa too.

Tastes Yum Yum when u add lozza love in it.



Signing of

Monsoon Magic Recipe#4- Taikile ambado Filed under ( Amchikele Randap/Konkani food, Crunchy Munchy, Fries and Podis, Mangalorean Recipes, Monsoon Magic Recipes, Starters, Tried and tasted )

Remember the Taikile khadi  and Taikile chutney I posted Last year??? Taikilo is a monsoon greens.

Here is one more dish made out of this leaf.

Taikile Ambado: Ambado in Konkani is a fried item. This is our family favourite leaf and dish too.

Here is what we need:

Taikilo washed and chopped finely-2 cups

Rice – 1 cup

2 handful of Toor dal (soak rice and toor dal for 4 hrs)

20 Kashmiri red chilies

Salt to taste

Coconut oil for frying(u can use oil of ur choice I always prefer coconut oil for frying).

Method:

Grind soaked rice, dal and red chilies into a smooth paste. Add as less water. Make a thick paste.

Now mix salt and the ground paste with chopped taikilo. Mix evenly.

Make small balls and flatten it. Keep all the ambado ready for frying.

Heat oil and fry the ambado’s till crisp.

Taikile Ambado is ready to serve.

Taste fantastic with Rice and dal or Rasam.

Tastes Yum Yum  when u add lozza love in it.

Till Later Then,

Karathe Kosambari/Karathe Kismuri/Fried bittergourd Salad Filed under ( Amchikele Randap/Konkani food, Fries and Podis, Mangalorean Recipes, Salads, Side dish )

Karathe… Bitter gourd…. Karela… how many of u like this veggie?? I m the one who likes it…. Though bitter I love its taste…
Especially the Kosambari/Kismuri made of bitter gourd is one of Mom’s n my fav (neither my hubby nor my bro like It :D). Whenever Amma made this I used to have a big plate of Kismuri more than rice…. J

I just love it

Post Options

So here is the simple yet Yummy recipe for all of U

Ø 2 medium sized bitter gourds

Ø ½ cup finely shredded coconut

Ø 2 finely  chopped onions

Ø 1 or 2 green chilly chopped

Ø Oil for frying

Ø salt

Directions

 v Wash the bitter gourd, and chop into very fine pieces.
v   Pre-soak the bitter gourd with salt, drain the water to remove the bitterness.
v Heat a heavy bottom pan, add oil and then the bitter gourd pieces. Keep stirring until it turns brown and crisp.
v Remove the bitter gourd on a kitchen towel.
v Meanwhile mix the shredded coconut along with chilly, salt, thoroughly.
v Mix the chopped onions, along with coconut mixture and roasted bitter gourd pieces.
v Serve immediately.
v Do not keep for long as if the bitter gourd loses crunchiness it will not taste good.

Note: U can even microwave the bittergourd for tht u just got to do this:

Take a microwave safe glass plate and add the chopped bitter gourd pieces. Sprinkle some salt and oil and microwave for 3 minutes. Remove the plate and toss some more oil on it . Microwave for another 2-3 minutes. Make sure the pcs are evenly roasted.

Enjoy the crunchy Kismuri

J J J J J J

Tastes Yum Yum  when u add lozza love in it.

Signing off till the next yummy recipe,

Chudi Pooja and Patholi for Nagar Panchami Filed under ( Amchikele Randap/Konkani food, Cook it with Rice, Festivals, Mangalorean Recipes, Sweets and Desserts )

Choodi Pooja And Nagar Panchami :
Being here in SA I never knew if I cud get Tulsi Plant or even Dibrankur. Then I decided to search here nd there nd I did it sorry We did it......we went on here nd there got tulsi plant and flowers for chudi......i tied them up...huh now i cud take a deep relieving breath.
I got up early in the morning so that I cud finish everything by 8 ( including my breakfast). I prepared Rulavan godshe as Naivedya for Tulsi ( orels I wud have prepared God Povu but this sweet was on demand by Guru nd his friend). He he he myt be this was the first Friday where we got up so early…..
I wanted to post this on Saturday itself but then thought lemme wait till Sunday so tht I can post 2 festive special on tht day. That’s Chudi pooja And Nagar Panchami.
Now spare with me and try to read the significance of both the festivals. I have collected it from Many sources like my Mom, Granny nd last but not the least Google God(:O)……..google god bcoz I think ne one has a bit of doubt they always ask google….he he he.
Now for the significane:
Tulsi:
Tulsi came out of the ocean during Amrita manthan as a younger sister of Lakshmi. She too was devoted to Lord Vishnu and wanted to marry him. But Lakshmi who was already married to him did not like the idea and cursed her to become a plant. Thus the tulsi plant was born. But the all merciful Lord Vishnu took pity and fulfilling her wish declared that when he will be in the form of a saligram she will remain close to him in the form of a tulsi leaf. Therefore even today a saligram will have a tulsi leaf along with it. In front of every GSB home there will be a tulsi katta in which a plant grows round the year.
Although the prayers are offered to the Lord in Tulsi everyday by watering the plant in the morning and lighting an oil lamp before it in the evening, on Kartik Shukla Dwadashi there will be an annual Tulsi Pooja in the evening (in some quarters morning also) when the tulsi katte will be beautifully decorated and there will be clay tray lamps glowing besides firework by the children with the support of the elders in the home. It will be a joyous occasion. In the northern India in some communities it is called the Tulsi vivah or the wedding day of Tulsi with the Lord.
Choodi Puja:
A tulsi plant has medicinal properties capable of purifying the surroundings. In the month of shravan our ladies will adore tulsi on every Friday and Sunday with ‘chudis’ of flowers.

The door step (Humboru/Hosthilu) are decorated with chalk designs (Rangoli or Humbraa Chalk). This is how i decorated.
First, pooja is offered to Tulsi plant with a lamp, water drops are fed to the Tulsi plant and also consumed by the one offering the pooja (Aachamana). Haldil and Kumkum are applied to Tulsi as a symbol of womanhood, sweet is offered( any sweet which is prepared at home) (but ne thing made of rice is not offered), followed by Soorya Namaskaara(Sun Worship).
Then Choodi is offered to Tulsi and aarati (Flame)( I got a new plate for Aarti) is shown to Tulsi.

I got tulsi and planted it here and performed the Pooja.
There are no mantras and no shlokas but the married ladies alone can perform this pooja after a fast in the morning. Among the married ladies, those who are close in relation(elders) but far away by location are remembered and a mini-chudi will be sent by mail/post with a little kumkum (vch I m going to do). And they will send a similar chudi with her blessings. Thus in the month of Shravan our chudis will cross the seven seas and travel to far off lands
Later, they offer pooja and Choodis to the Door step (Humboru). Finally, all the gods within home are offered similar pooja and Choodis.
The remaining Choodis are offered to elderly women by the younger ones. They all wear the Choodi in their hair locks. In return, the elders also present a choodi to the younger ones. For the next four weeks or eight days, GSB women will be busy, going from house to house, offering choodis and receiving choodis!. But I wudn be bz going here nd there :O.

There is also a custom, that the wife offers the first Choodi to her husband along with a worshipped coconut Veedo (beetle leaves with Arecanut), believed to bring happiness and goodwill for married women and husnabds long life.
Superstition apart, Choodi Pooja is symbolic where a woman feels complete within her married life. This pooja also gives scope for women to keep social contact with their families at least once a year!

A standard Choodi requires many flowers and herbs to be collected, as mentioned here -
1. Ratnagandhi
2. Ratha Pushpa
3. Gauri Pushpa
4. Kaaylya Dolo (Crow's Eye)
5. Anwaali
6. Aarati Pushpa
7. Kangani Pushpa
8. Shanka Pushpa
9. Mithaai Pushpa
10. Cat’s Nails
11. Wild Grass (Dibrankoru)
12. Plantain yarn (Vaayu) for tying
13 Patkali
14. Small button roses( optional as it is being used these days).

This was during my first chudi in magalore after marraige.
I cudn translate some name in english.... if some one knpows do let me know. And about adding all these flowers I m sure we cannot add all the flowers as these days its very difficult to find. I just added ratnagandi,dibrankoru,patkali(orange and pink).

We even got Dodd Mogare for god.


This is Chikkoli which Anu had got for God at our house.
Nagar Panchami :
It is on the fifth day of the bright half of the Shravan that Naga Panchami, or the festival of snakes, is celebrated in India. Snake worship, no doubt, owes its origin to man's natural fear of these reptiles. However, in Hindu culture, they own a prominent place. Hindu mythologies are filled with stories and fables about snakes, the most important being the Sheshnaga of Lord Vishnu (it is on this snake that Lord Vishnu reclines while sleeping in the sea). Thus, it is quite understandable that a festival called Naga Panchami is observed in India, in the honor of snakes, every year.Naga Panchami is one of the most ancient fasts in India and also finds mention in the Puranas. It is believed to be one of the most auspicious days of the entire year. According to the Bhavishya Purana, when men bathe the snakes Vasuki, Takshaka, Kaliya, Manibhadra, Airavata, Dhritarashtra, Karkotaka and Dhananjaya with milk, on the fifth day of the bright fortnight of Shriven, they ensure freedom from danger for their families. As per a legend, on the day of Naga Panchami, ploughing a field is forbidden.There are a number of legends associated with Naga pancahmi. One has it that on this day, while tilling his land, a farmer accidentally killed some young serpents. The mother of these serpents took revenge by biting and killing the farmer and his family, except one daughter, who happened to be praying to the Nagas. This act of devotion resulted in the revival of the farmer and the rest of his family. Since then, Nag Panchami has been celebrated in India. It is believed that in reward for worship, snakes will never bite any member of the family. There is yet another legend related to the festival. It goes that young Lord Krishna was playing with the other cowboys near river Yamuna, when the ball got entangled in the high branch of a tree. Krishna volunteered to climb the tree and fetch the ball. Below the tree, a terrible snake Kaliya used to live in the river. Suddenly Krishna fell from the tree into the water. The terrible snake came up with anger, but Krishna started jumping on its head. Finally, Kaliya said sorry to Lord Krishna and He forgave the snake and let it go free. Since then, on Nag Panchami day, the victory of Krishna over the Kaliya snake is commemorated. In India, snakes are so revered that temples have also been erected in their honor. There is a particularly famous one in Mysore, at a place called Subramania (Sheshnaga). The Naga culture was fairly widespread in India before the Aryan invasion, and continues to be an important segment of worship in certain areas. After the invasion, the Indo-Aryans incorporated the worship of snakes into Hinduism. The thousand-headed Ananta is Vishnu's couch and also holds up the earth, while snakes play an ornamental role in the case of Shiva. Naga panchami is another form of honoring the snakes.
I Remember Anu (dad) used to perform the pooja in our family temple. Amma used to start early in the morning yelling at both the kids…. My bro nd Me. Utta Utta velu jatta magiri niddaychi all these things ( get up get up we r getting late u have a nap later). Nd we lazy bugs used to get up nd then get ready slowly. By the time everything is ready…….nd we perform the pooja and come bac home have have our breakfast (which wud be kotto(Just like idli but baked in jackfruit leaves) /idli most of the time.. Nd for Lunch she prepared patrado, rice, daali toy and cheppi keeri (rice in coconut milk). She never prepared Patholi more bcoz Anu never ate it we( bro nd me) ate one or 2. but Amma liked it…………so mamama( Amma’s Amma) used to get some at home.
Here my hubby loves it so he just asked me if I cud prepare it for him….nd I never said no……….. I never knew the recipe too so I called Amma to ask for the recipe but probably she was sleeping… then I remembered about Aayis Recipeand thought of following the same…nd when I was going thru tht I found my SIL on line and asked her the recipe once more she suggested the same….she even said tht instead of rice I cud use wheat flour…. But I never had a pinch of it at home….Evening I spoke to amma nd she too suggested the same.
I think u guys r tired of reading my scrap ain’t it? Plz spare me until I give u guys the recipe….ok ok il continue………………… Patholi is the most important sweet dish for Gowri festival and even Nagar Panchami. During these festivals, we can find ‘Turmeric leaves’ at native (those who are in , can find these leaves in Mangalore stores). leaves are used for this dish. Since I could not find any of these leaves here, I used Banana Leaves for preparing this. Though you would feel the absence of turmeric leaf fragrance( u can find the Banana leaf frangrance atleast), this is a very good idea for those who crave for patholi.

Ingredients:Coconut 1 cupRice 1 cupPoha(avalakki) 1/4 cup (one handful)
Jagegry – 3 tbsp(Amma suggested it)SaltTurmeric leaves 8-10 or Banana leaves cut into 5”* 5” squaresFor filling:Coconut 3/4 cupJaggery 1/2 cupCardamom powder 1/2 tea spn
Method:Soak the rice in water for around 1hr.Grind it along with coconut (without adding much water). Now add washed poha and grind to get a smooth paste. Add salt.
Heat coconut and jaggery mixing continuously till the jaggery melts and forms a uniform mixture. Add the cardamom powder.
Spread a thin layer of the rice paste on the leaf
Spread around 1-2 tea spns of stuffing on it.
Fold the leaf(or parchment paper) as shown.
Pile in the steamer or in a cooker vessel.
Steam it for around 12-15mins.


Preparation time : 40min
Makes around 8-10 patholis.
Tastes delicious with Ghee.

I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!

Tastes Yum Yum when u add lozza love in it.






Signing of after a big Post