Green Peas Thondak ( A Goan Delicacy )

Green Peas Thondak ( A Goan Delicacy )

• Dried  Green Peas-2 cups
• Onion -1 ( chopped )
• Split Cashew nuts- 8 to 10 
• Pinch of sugar 
• Oil-2 tsp 

To grind .

• Coriander seeds- 11/2 tsp
• Dry red chillies -4 or 5 
• Cinnamon -1 inch piece
• Pepper corns- 6 
• Cloves - 2 or 3 
• Onion-1 ( chopped ) 
• Grated coconut- 11/2 Cup
• Turmeric powder- 1/4 th tsp 
• Tamarind - Tamarind seed size
• Salt to taste 

Method
Soak Dried Green Peas in water Overnight . 

Pressure cook it with chopped onions . dont discard the water . 

In a kadai add oil n fry Coriander seeds, Dry red chillies, cinnamon, cloves, pepper corns, chopped onions, grated coconut , turmeric powder till the aroma rises . Then grind it along with tamarind to a semi coarse paste  . 

 In a Thick bottomed vessel add the ground paste , cooked dried peas along with cooked water too ,  split cashew nuts , salt , pinch of sugar n cook well . 

Rulava Khotto ( upma Rawa khotto ) with Hing Chutney

Rulava Khotto ( Upma Rawa /Semolina khotto  ) With Coconut Hing Chutney  

• Jack fruit leaves weaved baskets- 10 to 12 
• 1 Cup-Urid dhal
• 1 -3/4 th cup- Upma rawa/Semolina 
• salt to taste

Method 

Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it n add salt .. ferment overnight 

Next day morning tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool 
once cooled add this to the fermented ground batter  n mix with hands , so that no lumps is formed  .n set aside for 15 mts n add water for right consistency as  semolina swells n the batter becomes thick . 

 add the batter into the weaved jackfruit baskets till 3/4 th .   Steam it for 15 to 20 minutes .

Coconut Hing Chutney !

• Grated coconut-1 cup
• Hing/Asafoetida- 2 pinch ( i use solid hing )  
• Green chillies -2 or 3 according to the taste 
• salt to taste 

seasoning 

• Oil-1 tsp
• Mustard-1/2 tsp
• Curry leaves -1 sprig 

Method
Grind grated coconut , Hing, green chillies n salt to a paste ..remove n season it !  
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Patholi- Steamed Sweet Dumplings in Turmeric Leaves . ( Version 1 )

Patholi- Steamed Sweet Dumplings in Turmeric Leaves . ( Version 1 ) 

• Turmeric Leaves- 15 to 20 

To grind the outer covering 

• Raw  rice - 1 cup 
• Grated coconut- 1/4 th cup 

Filling 

Finely  grated fresh coconut  - 3/4 cup 

Grated Jaggery-1/2 cup 

Laayi pitto  ( Puffed Paddy powder ) - 1/2 cup 

Cardamom powder -1/2 tsp

Method

Wash the Turmeric leaves , pat it dry n remove the tips of the leaves . 

Soak Raw rice in water for about 1 hour .

Grind soaked raw rice along with coconut to a very smooth batter adding very little water . 

In a kadai ,melt the grated jaggery, then add the grated coconut .Switch off , and then add Laayi pitto ( Powdered puffed paddy )  cardamom powder n mix everything well . 

Take a Turmeric leaf , spread a spoonfull of thin layer of the ground paste , then place a tsp of the filling length wise n fold it . Follow the same procedure for rest of the leaves .

Assemble them in a steamer n steam for about 15 to 20 mts. 

Serve hot with Ghee/ Butter 

Kaali Thori Saaru N Kaali Thori Upkari

Kaali Thori Saaru N Kaali Thori Upkari 

• Kaali Thori ( Black Beans )- 1 cup 
• Salt to taste 

Seasoning for Saaru (Rasam) 

• Oil-1 tsp 
• Dry red chillies-  2 or 3
• Crushed Garlic flakes - 6 

Seasoning for Upkari 

• Oil-1tsp
• Mustard seeds-1/2 tsp
• Hing/Asafoetida- 2 pinch 
• Dry Red chillies- 2 or 3 
• Grated coconut- 4 tsp  

Method for Saaru ( Rasam ) 

Wash and soak kaali thori  in water overnight .  Pressure cook them for about 4 to 5 whistles or till completely cooked. ( dont over cook n make them mushy ). 

Separate the cooked liquid and the cooked black beans ( Kaali thori )  .

In a vessel add the cooked liquid along with salt and water ( adjust the consistency as required ) . Boil it n later give the seasoning . 

Method for upkari

In a kadai add oil , splutter mustard seeds, add torn dry red chillies , hing n then the cooked kaali thori, salt  n cook ... lastly garnish with grated coconut . switch off the gas . 

Red Raw Rice Panpolo

Red Raw Rice Panpolo 

• Red Raw Rice- 1 cup
• Grated coconut-1/4 th  cup 
• salt to taste 

Method
Soak Red Raw Rice for 2 hrs n grind it along with grated coconut to a fine paste ,add salt n dilute the batter by adding the water .let the batter be of pouring consistency 


Heat a tawa , smear oil n pour a ladle full batter , it has to spread on its own ,cover the pan n roast on one side ..fold it twice to make 4 folds !

Serve hot with any spicy dip . 

Heerekayi Dose ( Ridge Gourd spicy Dosa )

Heerekayi Dose ( Ridge Gourd spicy Dosa )

• Heerekayi ( Ridge Gourd ) 1 or 2

To grind 

• Raw Rice- 1 cup 
• Grated coconut- 1/2 cup
• Cumin seeds-1/2 tsp
• Coriander seeds-1/2 tsp 
• Asafoetida/Hing- a pinch 
• Tamarind- Tamarind seed size 
• Urid dhal- 1 tbsp
• Chana Dhal-1tbsp 
• Dry Red chillies- 8 to 10 
• salt to taste .

Method
Soak Raw Rice, Urid dhal, chana dhal for about 2 to 3 hours n then grind it to a fine paste along with grated coconut, cumin seeds, coriander seeds, hing, tamarind, dry red chillies . Remove the batter . Add salt n mix well . 

wash the ridge gourd n peel the skin . Cut it into roundels . 

Heat a dosa tawa , smear oil ... Dip the ridge gourd roundels in the ground batter n place it on the tawa , touching each other into a circle ..fill the gap with the batter n cook on low to medium heat keeping covered with a lid n cook on both the sides . 

Note : Can prepare the same spicy dosa with Brinjal  as well as Raw Banana . 

Beans n Potato Stir fry

Beans n Potato Stir fry 

• Tender French Beans- 1/4 th kg 
• Potato-2 
• Oil- 2 tsp
• Mustard seeds-1/2 tsp
• Dry red chillies- 3 or 4 or according to the taste .
• Grated coconut- 3 tsp 
• Salt to taste 

Method 
Wash Beans n Potato .

Chop Beans , peel the potato n then chop it into small cubes.

In a kadai add oil, splutter mustard seeds n add torn dry red chillies , add the chopped vegetable n then water along with salt . Cover n cook till done ..Add grated coconut , mix well .