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Thursday, January 25, 2018

Monsoon yumz ..SproSprouted Moong N Kirla /Brined Bamboo Shoot Ghassi (coconut Based Gravy ) n Marlava Phana Podi ( Seasonal Colocasia leaves fries )

Monsoon yumz ..Sprouted Moong N Kirla /Brined Bamboo Shoot Ghassi (coconut Based Gravy )  n Marlava Phana Podi ( Seasonal Colocasia leaves fries ) 

Sprouted Moong N Kirla /Brined Bamboo Shoot Ghassi (coconut Based Gravy )  
  • Sprouted Moong -1 cup
  • Brinned or fresh bamboo shoots - 4 to 5 piece
  • Dry red chilles - 6
  • Grated coconut -1 glass
  • Tamarind -Tamarind seed size
  • curry leaves -1 sprig
  • mustard-1/2 tsp
  • oil -2tsp
  • Salt to taste
Method 

Wash n Soak Green moong overnight , discard the water and tie it in a cloth tighty .. n allow it to sprout !
If using brinned bamboo shoots , then soak it in water the previous night , remove atleast 3 to 4 waters .. wash n keep aside ..
Pressure cook Bamboo shoots -1 whistle ..dont discard the water 
Cook Sprouted moong with little water n salt.. 
Grind grated coconut, chilllies and tamarind to a very fine paste .. add this ground paste to the cooked moong along with cooked bamboo shoots  .. bring a quick  boil n season with mustard and curry leaves .


Marlava Phana Podi ( Seasonal Colocasia leaves fries ) 
  • Maralva Phana /seasonal Colocasia leaves- 12 
  • Raw rice-1 cup
  •   Urid dhal -1/4 th cup
  •  Dry red chillies -6 to 8 or according to the taste 
  • Tamarind -marble size 
  • Salt to taste .
  • Oil for deep frying 

Method  
  Soak raw rice for 2 hours .. 


 Dry roast urid dhal till it gives a nice aroma n changes its colour .cool n powder it .. 
 
 Grind the  chillies n tamarind to a fine paste n then add the soaked rice n grind it to medium coarse  paste . Dont add water ..only sprinkle if required .. remove the batter ,add salt n then the ground urid flour .. mix well . 

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,and form the shape of a cylinder...  ..  slice it n deep fry till crisp 


Note : This Colocasia leaves are seasonal n only available during monsoon ... normally grown as a creeper on a tree . Add tamarind a little more to avoid the itching ...  

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