RAWAA TAANDLAACHE POALE… (SEMOLINA AND RICE DOSAS)

Rawaa taandlaache poale is a recipe of instant rice flour and semolina dosas. Semolina is called rawaa, rice is called taandul and dosas are called poale in the Marathi language.

This is an easy dish to prepare and a good alternative for breakfast, tiffins or if guests arrive at a short notice! Generally, as rice flour and semolina are almost always available in all Indian households, there’s not much difficulty in procuring the ingredients required for these Poale.

For other healthy options for breakfast and tiffins do try the….

1) Goad Poale or

2) Beetroot Parathas or

3) Paneer Soy Broccoli Pockets or

4) Aaloo Parathas

INGREDIENTS :

1/2 cup Rice flour

1/2 cup Semolina (medium or fine variety)

1 Small Onion……. chopped finely

2 Green chillies……. chopped finely

1/2 cup Fresh Corriander leaves…… chopped finely

Salt to taste

Homemade ghee for roasting the poale

METHOD :

1. The first thing to be done for making the poale is to soak the rice flour and semolina in sufficient water to form a medium consistency batter, for a minimum of 1hr.

2. A few minutes before making the poale, add the other mentioned ingredients to the batter and mix well. Check the consistency and add more water as required.

3. The batter should be of medium pouring consistency as it is difficult to spread this poale batter on the griddle like regular dosa batter. Be careful not to make the batter too thin either.

4. Heat a griddle and smear a little homemade ghee on it. Pour enough batter in circular motion like you would for a crepe, to get a round poala.

5. Spread some more ghee on top and flip over the poala, when roasted and crisp on one side. Cook the flipped side too till done using little homemade ghee.

6. Serve hot with some green corriander and coconut chutney or NKGSB Style Lasun Chutney.

NOTE :

Rawaa tandlaache Poale is a quick, easy and healthy dish. The batter can be made beforehand and kept in the refrigerator overnight, to be used early in the morning for tiffins. Tastes great even without any accompanying chutneys!

TISRYACHE KAALVAN (CLAM CURRY)

Tisryache (Shimplya or Khubbe as called by some) kaalvan is a coconut based clam curry in Konkan style. With the abundance of coconuts in Konkan which is due to the proximity of this area to sea, coconuts are a basic ingredient in every dish cooked in this region.

Just like the other fish curries, Tisryache kaalvan too is relished with hot steamed rice and Sol Kadhi.

Being a shellfish, Clams are a good source of iron and Vit B12. Clams contain saturated fat content which is good for people with high cholesterol.

INGREDIENTS :

25-30 Tisrya (small or medium sized)

1 Large Potato (cubed)

For masala to be roasted :

1 cup Fresh grated coconut

1/2 Medium Onion….. thinly sliced

2 Bedgi dry red chillies

2 Cloves

1 inch Cardamom

3-4 Peppercorns

1 Green Cardamom

1 Small Bay leaf

1 tbs Corriander seeds

1/4 tsp Cumin seeds

Oil for roasting

For the gravy :

2 Small onions…. finely chopped

1/4 tsp Turmeric powder

1 tsp Red chilli powder…….to be adjusted

3 Garlic cloves….. finely chopped

2 tsp Garam Masala (if not using whole spices mentioned above)

1/2 tsp tamarind…… to be adjusted

Salt to taste

2 tbs Oil for tempering

METHOD :

1. to begin making the Tisryache kaalvan, shell (keep one shell intact) and wash the tisrya.

2. In a kadhai, heat oil and add red chillies and roast. Keep aside to cool. Similarly roast mentioned whole masalas using little oil and keep aside to cool.

3. Now again heat a tbs of oil in the kadhai add the sliced onions to it. Add a quarter tsp of salt to it. Saute till transparent.

4. Now add the grated coconut and saute till it turns little brown.

5. Switch off the heat and let the mixture cool.

6. In the meantime, heat oil for tempering in a saucepan and add the finely chopped onions and garlic to it. Saute till onions turn translucent. Add the turmeric and red chilli powder.

7. Add the cubed potatoes and mix. Add little water so as to cover the potatoes. Cook for a while with the lid on.

8. Now add the tisrya and mix well. Cook covered till both the potatoes and the tisrya are cooked.

9. Grind together all the roasted ingredients into a fine paste using sufficient water. Add this paste, garam masala (if not using whole spices) and salt to taste to the cooked tisrya. Add sufficient water to get a gravy of medium thick consistency. Keep simmering on low flame for about five minutes.

10. Garnish with Fresh coriander leaves and serve hot with Bhaakari or Ghaavan or steamed rice and Kokum Kadhi.

NOTE :

Just like this tisrya kaalvan that is clams curry, one more dish called tisrya sukka masala is also made. It is basically a dry gravy to be relished with some hot chapatis or bhaakaris. Generally it is preferable to buy small or medium clams instead of the big ones which can be a bit chewy though some do prefer them over the small ones. Enjoy the tisrya kaalvan with steamed rice and some sol kadhi and tisrya vade by the side!!

TISRYAA VADE….. CLAMS CAKES

Tisrya vade, basically are a type of small savoury clams cakes made by the NKGSB community of Karwar. An ardent fish eating community, the Karwari GSBs prepare a vast variety of fish dishes. One such dish is Tisrya vade,which are a must in the Karwari households when tisrya are bought for making curry.

The preparation of this dish too is fairly simple and fuss free as the other Karwari NKGSB dishes.

Tisrya or Clams are two shelled molluscs related to the same family of scallops and oysters. They are usually found in the coastal waters and shallow fresh water lakes. Most varieties of clams are edible due to the low mercury content found in them. Secured between two hard shells is the soft body.

Clams being a variety of shell fish are a very good source of Vit B12 and iron which strengthens the immune system. Clams contain saturated fat content which is good for people with high cholesterol.

Here’s the recipe for Tisryaa Vade….

Prep Time : 35 min

Cooking Time : 7-8 min

Serves : 3-4 (makes approx 9-12 vade)

INGREDIENTS :

1/2 cup Shelled and cleaned Tisrya (clams….about 35 medium tisrya)

1 Medium Onion (1/2 cup finely chopped onion)

1/2 cup Fresh grated coconut

2 tbs Fresh chopped coriander leaves

1/2 tsp Red chilli powder…….to be adjusted

1 tsp Kashmiri red chilli powder

1/4 tsp Turmeric powder

1/2 tsp Saraswat Saambar Masala (optional)

2 tsp Tamarind pulp……to be adjusted

3-4 tbs Rice flour …. To be adjusted

3-4 Tbs Semolina …. To be adjusted

Salt to taste

Oil for frying

Fresh Coriander for garnishing

METHOD :

1. Shell and clean the tisrya and add to a mixing bowl.

2. Add to it the remaining mentioned ingredients for the vade and mix well. If required (if at all the mixture is too loose and there’s difficulty forming the vade), additional rice flour and semolina can be added to the vada mixture in equal proportion to thicken and bind it well.

3. Heat a skillet and add oil for frying the vadas.

4. Flatten a small portion of the mixture on wet palms into the shape of a vada and shallow fry on hot oil till charred and crisp on both sides!

5. Serve hot with some Tisryaache Kaalvan, Sol kadhi and hot steamed rice!

NOTE :

Traditionally the Karwaris use rice semolina (tandla ravo) to bind the vade. Rice is washed, drained, dried by spreading on a cloth and then ground to a coarse powder like semolina. Although corriander leaves are not used in the vade traditionally, I have used some for flavour. Small and fresh tisrya must be used for preparing this dish as that gives it a delicious flavour!

VEG KOFTA CURRY (PANEER AND POTATO KOFTA CURRY)

Kofta is a family of meatballs or meatloaf dishes found in South Asian, Middle Eastern, Balkan and Central Asian cuisine. Koftas are generally made of lamb, beef, chicken or pork mince or the mixture of three with spice and/or onions

In India, vegetarian koftas are made of potato, paneer, kalabash and raw banana. Koftas in India are usually served cooked in a spicy gravy and are eaten with Jeera rice or khasta paratha.

Kofta curry being a rich dish is apt for festival or parties or any other special occasions.

INGREDIENTS :

For the Koftas :

8 small potatoes (boiled and mashed to get 1 1/2 cup mash)

100 gm Paneer (Grated finely to get 1/2 cup)

1/2 tsp Red chilli powder

1 tsp Garam Masala

2 tbs Cornflour

8-10 Cashewnuts

8-10 Pistachios

Salt to taste

Oil for frying the koftas

For dusting the koftas :

All purpose flour….. As required

For the Gravy :

2 Medium size Onions

2 Medium size Tomatoes

3-4 Large Garlic cloves

1/2 inch Ginger

1/4 tsp Cumin seeds

2 Small Cardamoms

2 Cloves

2 inch Cinnamon

2-3 Peppercorns

1/4 tsp Turmeric powder

1 tsp Red chilli powder …..to be adjusted

1 tsp Kashmiri red chilli powder

1 1/2 tsp Corriander powder

3/4 tsp Cumin powder

3 tsp Sugar

2 tbs Cream (or Malai)

10 Cashewnuts

3tbs Oil

Salt to taste

Corriander leaves for garnishing

METHOD :

1. To begin making the Kofta curry, first steam or boil the potatoes. Cool and then peel the potatoes and grate them. At the same time soak the cashewnuts mentioned for the gravy in sufficient hot water for about half an hour.

2. Grate the paneer finely.

3. Chop the dry fruits finely for stuffing in the koftas. Reserve the remaining after stuffing, for garnishing.

4. Add all the mentioned ingredients for the koftas (except the dry fruits) in a mixing bowl and knead softly to get a soft dough.

5. Roll into small balls and stuff each kofta with 1/4 tsp chopped dry fruits.

6. Roll each kofta in all purpose flour to coat each ball well with the flour.

7. Heat oil in a kadhai and deep fry the koftas in hot oil till golden in colour. Other option is to make the koftas in a paniyaram pan.

8. Drain the koftas on an absorbent paper to discard the extra oil.

9. In the meantime while making the koftas, heat the oil in a saucepan and add the whole spices. As soon as they splutter add the cubed onion and 1/4 tsp salt. Saute till onions turn translucent.

10. Grind the ginger garlic into a paste and add to the onions. Add the cubed tomatoes at the same time. Saute for a few minutes.

11. Add the dry spice powders and mix well. Now add 1/2 cup water to the entire mixture and cook covered. When the mixture turns pulpy, switch off the heat and let it cool. Grind it to a smooth paste.

12. Add the ground paste in another saucepan and add sugar and salt to taste. Grind the soaked cashewnuts to a fine paste and add to the gravy and mix well.

13. Add water as required to bring the gravy to a medium thick consistency and bring to a boil stirring occasionally.

14. At the end when the gravy is ready, add the cream and mix well. Switch off the flame immediately.

15. Arrange the koftas in a serving bowl and pour the prepared gravy over them. Serve hot garnished with fresh cream, chopped fresh coriander and the reserved chopped dry fruits.

NOTE :

Delicious and subtle kofta curry to be relished with khasta parathas or jeera rice. To make it healthier sweet potatoes can be used in koftas instead of plain potatoes. Again blanched and coarsely ground vegetables like carrots, french beans and green peas can be added to the koftas. Againto avoid use of cream, some milk can be added to adjust consistency of gravy instead of only water. The choice is endless!

PAATOLYO

Paatolyo, a sweet dish made using turmeric leaves, coconut, jaggery and rice paste especially during Ganesh Chaturthi and on the day of Naagpanchami by the NKGSB community of Karwar.

This dish typically uses the ingredients which are used in the NKGSB community in their daily cooking.

I have given this healthy dish a tiny, still healthier twist by adding oats, ragi flour and mixed dry fruits to the filling and jowar flour to the outer covering, keeping it’s original taste intact.

INGREDIENTS :

For the filling:

2 Long Turmeric leaves

1/2 cup Fresh grated coconut

3/4 cup Jaggery… to be adjusted

1/2 tsp Cardamom powder

1/4 cup Oats

2 tbs Ragi flour

1/4 cup Chopped mixed dry fruits

1 pinch Salt

For the outer covering :

1/4 cup Rice flour

1/4 cup Jowar flour

1/2 tsp Salt

METHOD :

1. To begin making the Paatolyo, first mix together the jaggery, grated coconut, cardamom powder, salt, ragi flour and oats and cook in a kadhai till jaggery melts and the entire mixture thickens.

2. Add to it the chopped dry fruits.

3. Wash and dry the turmeric leaves.

4. Mix together the rice flour, jowar flour and salt and make a thick spreadable paste using water as required.

5. Grease a steamer plate or keep a thin moistened cloth over it.

6. On the inner side of one turmeric leaf, spread a layer of the flour paste so as to cover the entire leaf leaving a border of about a centimetre.

7. Spread some filling lightly on one vertical half of the paste. Fold the other half of the leaf lightly over the filled half and seal the edges giving a little pressure.

8. Place on the steamer plate and steam for 15 min.

9. Serve with some homemade ghee.

Rice and Jowar flour paste :

NOTE :

A very healthy and delicious sweet dish which doesn’t need a special occasion to be relished!

DOODHI THEPLA (SAVOURY BOTTLE GOURD FLATBREAD)

Doodhi (bottle gourd) thepla is something I always make with the leftover piece of doodhi after it’s vegetable has been made. Bittlegourd is a highly nutritious and versatile vegetable for cooking. It’s said to be very good for diabetics too!

These theplas taste very delicious with the addition of kasuri methi. A good dish which appeals to kids too!

For more such healthy delicious dishes, do give a try to….

1) Beetroot Parathas or

2) Paneer Soy Broccoli Pockets or

3) Aaloo Parathas

INGREDIENTS :

1 1/2 cup Doodhi ….finely grated (Bottle Gourd)

2 cups Whole wheat flour

1/4 cup Besan (Chickpea flour)

1 tsp Red chilli powder

1/2 tsp Turmeric powder

1 tsp Corriander powder

1/2 tsp Cumin powder

1 tsp Ginger garlic paste

2 tsp Kasuri methi

2 tbs Oil

Salt To Taste

Homemade ghee for roasting the theplas

METHOD :

1. Peel and grate the doodhi finely.

2. In a mixing bowl add all mentioned ingredients and knead into a semisoft dough.

3. Taking a small portion, roll into a circular shape (thepla) using a rolling pin.

4. Heat a griddle and roast the thepla on medium heat, till small bubbles appear on the top.

5. Apply some ghee on the top and flip it. Increase the flame to high and roast the bottom portion till brown spots appear on it.

6. Apply some ghee on the top half roasted surface and flip it again. Apply some pressure on the edges of the thepla using a spatula and roast the thepla on high heat, till brown spots appear on the bottom part.

7. When roasted on both sides, transfer the thepla to a hotpot or a container.

8. Serve the delicious Doodhi Thepla with some tomato ketchup or any other dip of your choice. If desired do try the healthy Gaajar Flower Taaja Loncha with these theplas.

NOTE :

A healthy and easy breakfast recipe. Best for tiffins or picnics too. Tastes good even with chunda or gol kairi!

MASALA PHOV (SAVOURY POHE/FLATTENED RICE WITH SPICES)

Masala Phov (flattened rice), is a quick and healthy pohe dish prepared by my grandmother especially on the first day of Diwali. It is a breakfast dish from the NKGSB cuisine of KARWAR.

This recipe doesn’t require cooking and is very easy to prepare. The smoke (called dhuvan in konkani language) given to it with a hot coal makes it very delicious! One more option was given to me by a friend of mine and that is to temper the pohe. I have shown both in the picture as well as the recipe.

INGREDIENTS :

2 cups Thick phov/pohe (flattened rice)

1 cup Onion…. chopped finely

3/4 cup Fresh grated coconut

4 tsp Sugar… to be adjusted

1 tsp Red chilli powder… to be adjusted

1 1/2 tsp Corriander powder

1 tsp Cumin powder

Salt to taste

For tempering as per the second option :

1 tbs Oil

1 tsp Mustard seeds

1/4 tsp Asafoetida

1/4 tsp Turmeric powder

For the smoke flavour :

1 piece charcoal

METHOD :

1. First soak the thick pohe in sufficient water for about half a minute and immediately drain and squeeze dry.

2. In a mixing bowl, mix together all the above mentioned ingredients except the ones for tempering.

3. Check seasoning and sweetness. Add more sugar if desired.

4. In the meantime heat a piece of charcoal over direct flame till red ambers are visible. Remove from flame and place in a small bowl which should be kept in the centre of pohe. Our a few drops of oil over it and close lid tightly for a minute.

5. This imparts a unique smoky flavour to the pohe.

6. For the other option, after the smoke is done, heat oil in a small kadhai and add the mustard seeds. When they splutter, add the asafoetida and the turmeric powder. Switch off the heat and pour the tempering over the prepared pohe. Mix well.

5. Serve the Masala Phov immediately after preparation. Easy and delicious dish… for breakfast and even for tiffins!

Note :

If charcoal is unavailable, then the pohe can be made without the smoke flavour and still taste delicious!

If preparing on the first day of Diwali, then garnish with homemade Sev or chiwda before serving

USAL MISAL

Usal Misal is a Maharashtrian dish made from mixed pulses. It’s a very healthy dish as pulses are nutrient dense. Pulses provide substantial amounts of vitamins and minerals in a relatively low amount of calories. Some of the key minerals in pulses include iron, potassium, magnesium and zinc. Pulses are also particularly abundant in B Vitamins including folates, thiamin and niacin.

Made in homes and sold on the roads or even hotels, usal misal is everyone’s favourite and can be relished with paav, or chapatis or just like that.

INGREDIENTS :

2 cups Soaked mixed pulses (as per choice)

1 cup Chopped onion

1/2 cup Chopped tomatoes

1 tsp Ginger garlic paste

1/2 tsp Turmeric powder

1 tsp Red chilli powder

2 tsp Malvani mutton masala

1 tsp Garam Masala

Salt to taste

For tempering :

2 tbs Oil

1/2 tsp Mustard seeds

1/4 tsp asafoetida

METHOD :

1. The first thing needed to be done is to soak the pulses overnight in sufficient water.

2. For the misal, heat the oil in a pressure pan and add the mustard seeds and asafoetida. Add the chopped onions and saute.

3. When they turn translucent, add the ginger garlic paste and mix. Cook for a while.

4. Now add the turmeric powder and saute.

5. Add the chopped tomatoes, and the rest of the spice powders, salt and cook for a while.

6. Now add the washed and cleaned pulses and mix well. Add water as required and pressure cook till done. (3 whistles and 5 mins on low flame for a pressure pan…. to be adjusted)

7. Open the pressure cooker lid after a while and check seasoning and add any spice powders if desired. Adjust consistency by adding more water if required and bring to a boil.

8. Serve hot with paav and some chopped onions and farsaan to sprinkle on the top or with soft Ghaavan or some phulkas with some Kokum Kadhi as an appetising drink.

NOTE :

Easy and fast to cook, it’s a great option for tiffins or for breakfast or even as a change for lunch and dinner!

SOL KADHI (KOKUM KADHI)

Sol Kadhi is also called as Kokum Kadhi in some places. Kokum is said to reduce acidity and aid digestion. It’s juice mixed with fresh coconut milk, gives a digestive and delicious Sol Kadhi.

In some regions of Maharashtra, it is relished daily with fish curry or just steamed rice. There is one more version of this delicious digestive drink called as Tival which is made without using coconut milk. In Karwar, the GSBs have the Kokum Kadhi as well as the Tival with varan Bhaat (plain daal rice).

INGREDIENTS :

9-10 Kokum

1 1/2 cup Fresh grated coconut

1 green chilli

1 tsp Corriander leaves

Water as required

Salt to taste

METHOD :

1. The first thing to be done is to soak the kokum in hot water for about an hour.

2. Grind the coconut and green chilli using 1/2 cup water to get coconut milk. Squeeze the coconut well to get the first thick extract.

3. Repeat the process twice more to get more coconut milk adding lesser water each time. Altogether the extract should be about 2 cups.

4. Now squeeze the soaked kokum to get kokum juice. Add it to the coconut milk.

5. Mix and add salt to taste and some fresh chopped coriander.

6. Serve cold with fish curry or just daal rice or as a digestive drink.

7. Do serve some Phodi as an accompaniment when served with varan and hot steamed rice.

NOTE :

1-2 CLoves of garlic can be crushed and added to the Kadhi.

Or even cumin and jaggery can be added to get a mildly sweet flavor. Both ways it’s delicious.

Coconut milk :

Soaked kokum :

Sol Kadhi :

RATAALYAACHE PARATHE (SWEET POTATO PARATHAS)

Sweet potato is said to be healthier than the plain potato. Generally many fasting dishes are made using sweet potato. Generally many kids including mine are not willing to eat this healthy vegetable. So, I had introduced it to them through it’s chaat recipe.

Once while discussing this with my friend, she gave me this recipe. I just added an extra ingredient like Ragi flour to make it more healthier!

For more such healthy breakfast and tiffin ideas do try the…….

1) Goad Poale or

2) Beetroot Parathas or

3) Aaloo Parathas

Here’s the recipe for Rataalyache Parathe…..

Prep Time : 30 min

Cooking Time : 6-7 min

Serves : 4

INGREDIENTS :

2 Large Sweet potatoes

1 3/4 cups Whole wheat flour

1/4 cup Ragi flour (naachni)

2 tsp Ginger green chilli paste (to be adjusted)

1/4 cup Corriander leaves …chopped

Salt to taste

Oil and water for kneading the dough

Homemade ghee for roasting the parathas

METHOD :

1. First thing that needs to be done for making the sweet potato parathas, is to steam the sweet potatoes in a pressure cooker or microwave.

2. Peel and grate the sweet potatoes. Add to it the above mentioned ingredients and knead to a semi soft dough using water as required.

3. Make small balls out of it, dust with some flour and start rolling circular discs for the paratha. Heat a griddle and roast the parathas on it on both sides using homemade ghee.

4. Serve the delicious and nutritious Rataalyache Parathe with some tomato ketchup, green corriander chutney and fresh curds.

NOTE :

This is an excellent idea for tiffins too. Dough can prepared beforehand and stored in the refrigerator. Do try variations by adding flours of your choice or even some grated paneer. Njoy it for breakfast lunch or dinner with some curds and achaar (pickle).