Nov 29, 2009

Jackfruit Sweet Dish/Ponasa Mulik

Mulik means "modaka" in kannada which I believe is also called as "modak" in few other languages.

While shopping our weekly groceries we found nice and fresh jackfruit. My husband loves it ! He asked me if I can prepare mulik a snack for people with sweet tooth. Rainy evening was a perfect weather to relax at home and enjoy these little deep fried dumplings.


Ingredients:
15-20 jackfruit pieces
1 cup grated or powdered jaggery
cardamom for taste
1/2 cup grated coconut, fresh or frozen
1 cup rava (sooji)
pinch of salt
Oil for deep frying

Method:
Isolate jackfruit from its skin and seeds. Cut into small pieces.
In a mixer or blender make a thick paste of cut jackfruit, coconut, cardamom, salt and jaggery. Add water only if required.
To this paste mix sooji. Keep it aside for 15 minutes.
Make small balls and deep fry it on simmer.
Eat hot.

Serves: 3-4
Prepartion time: 45 minutes


Note: I used upma rava. You can prepare it with idly rava also.

Nov 6, 2009

Bitter Gourd Sweet Pickle/ Karathe God Nonche

I know the name of this dish contradicts :) sweet and bitter gourd. Believe me it is sweet as well as slightly bitter. A great dish which can be stored for more than 15 days in fridge and goes well with any dosa especially urad-maida dosa. Learnt this from one of my aunt who is truly a treasure of great recipes. You name the ingredient and she has atleast one recipe for it !


Ingredients:
4-5 bitter gourd
5 table spoon grated jaggery
4-5 red chillies
1/2 tea spoon black til (sesame seeds)
1 tea spoon mustard seeds
1 tea spoon methi seeds
3 cloves
1 tea spoon tamarind extract
water
salt

Method:
Wash and cut bitter gourd into desired shape.
Cook this in a pan with water, jaggery, tamarind extract and salt.
Mean while fry red chillies, black til, mustard seeds, methi seeds and cloves.This needs to be fried dry without oil or water.
Make a fine powder of above ingredients.
Pour this powder into cooked bitter gourd and simmer it for 8-10 minutes.
Serve as required.

Serves:8-10
Preparation time: 30-35 minutes

Nov 3, 2009

Lemon pickle/Limbia Kanchi

I have tried to understand the difference between lemon and lime and I am always confused. Well I guess I am thick headed :). Now I use lemon for pickles and lime for preparing juice or any other cooking. This pickle is very bland without any spices. I feel this tastes heavenly with porridge or curd rice. Got this recipe from my mom who is also a "Limbia kanchi" fan. Limbio is lemon in konkani and we call this particular pickle as "kanchi".


Ingredients:
4-5 large lemon
1 cup salt

Method:
Wash and clean lemons. Dry it completely with a cloth before cutting into desired shapes.
In a pan on a very low flame fry both lemon pieces and salt for about 10 minutes.Keep stirring.
Let it cool completely for about 8 hours.
Store it in a air-tight container for atleast 15 days before using this.
The longer you store it the better. It is always believed that old pickle tastes best than newly prepared.

Preparation time: 25 minutes (excludes cooling time)

Note: I stored for more than 1 month before using it. You can also add slit green chillies and chopped ginger with lemon pieces. The chillies tastes too good once it completes absorbs salt in it.

Nov 1, 2009

Fish cooked in Coconut Gravy/Alle piyavu gashi

People who eat fish will surely love this dish. This curry makes a beautiful combo with brown rice. I feel famished whenever I think of this curry. Again a recipe from my in-laws.


Ingredients:
7-8 fish pieces (cleaned and washed)
1 cup grated coconut
1 onion finely chopped
3 tablespoons grated ginger
7-8 long red chillies
Tamarind extract
3-4 green chillies, slit
1 tablespoon oil
1/2 cup water
Salt

Method:
Grind grated coconut, red chillies and tamarind extract into a smooth paste.
In a pan heat oil and fry chopped onion, green chillies and grated ginger until it turns brown.
Add coconut mixture, 1/2 cup water, salt and bring it to boil.
Place fish pieces and cook it for 8-10 minutes on simmer.

Serves: 2
Preparation Time: 20 minutes

Note: I usually use white pomfret. Fish cooks very easily and fast. Do not stir the curry too many times after adding fish to it as this may mash the pieces completely.