MY KITCHEN: Chapatti

Showing posts with label Chapatti. Show all posts

KADALE MANOLI

7:20 PM

Priyanka Prabhu

Its one of the famous curry prepared in the South Karnataka. My favorite curry but sadly my mom prepares it very rarely. It’s not one of the specialties that we prepare at home; that’s the reason why mom prepares it rarely. Only I love this recipe at my home.

Generally it’s preferred to be done with lesser amount of gravy i.e. dry. At my home we prefer to do it with little more gravy rather than doing it fully dry.

Mom told today she will teach me how to prepare it, I noticed that it takes around 30 minutes to prepare it. It’s a mix of almost all flavors that I love to taste and it smells so good. I loved it a lot.

INGREDIENTS REQUIRED: (for 4 members)

½ Cup of Channa or Bengal gram (Kadale in Kannada)

1 Big Cup of chopped Ivy gourd (Thondekayi in Kannada or Thend-le in Konkani or Manoli in Tulu)

1 Glass of Water

1 Cup of Grated Coconut

8-9 Red Dried Long Chilies

Pinch of Tamarind (Tiny ball size)

1 tsp of Coriander Seeds

½ tsp of Cumin Seeds

½ piece of Onion (Slice it into small pieces)

4-5 Garlic pieces (Asalugalu in Kannada)

1 big tsp of crystal salt

1 tsp of Mustard Seeds

3 tsp of Coconut Oil

10 Curry Leaves

METHOD TO PREPARE:

1) Soak Channa or Bengal gram in hot clean water for about 1 hour. (After first step it will take approx about 30 minutes to prepare it.)

2) Cook Soaked Channa and Ivy gourd along with a glass of water in a Pressure Cooker for about 10 minutes.

3) Simultaneously when it’s getting cooked we shall prepare Gravy for the curry. In a mixer add Grated coconut, 8-9 red dried chilies, tamarind, coriander seeds, cumin seeds, sliced onion pieces and 4-5 garlic pieces (Asalugalu in Kannada) grind them well add a little water if you want a little gravy or else it will be dry, you can do it as you prefer to have it(dry or with gravy).

4) After the gravy is ground take it in a utensil and mix the cooked Channa and Ivy gourd to the gravy.

5) Keep it over low flame ,now add salt to it and let it cook for about 10 -15 minutes .

6) Once its got cooked we will now season it with Coconut oil, Mustard seeds and Curry leaves.

7) Take it in a serving bowl and its ready to be tasted. It will smell very good once its cooked properly.

You can taste this curry with chapattis, rotis or with rice.

Hope you all try the recipe…..Let me know if any additions or changes I can make so that I can improve in this recipe because we prepare it rarely. I would be glad to make changes to this recipe and try it out.

Do Visit Again……

Thank you…….

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Posted in Chapatti, favorites, Ivy gourd, Main Dish, South Karnataka

SIMPLE DAL (Dalithoy in Konkani)

9:08 PM

Priyanka Prabhu

I am back with My First Recipe for today; it’s a very easy and a simple method to prepare Dal.

The easiest and the first recipe thought my mom to me yesterday was how to prepare Dal in a simple way. Dal as we call Dalithoy in my mother tongue Konkani is a very well known dish. We prepare dalithoy in almost every function it could be festival say Nagara Panchami, Ganesh Charturthi, Gowri Puja or in marriages, anniversary etc. It’s a very essential recipe for Konkani’s in their every function and it’s very easy to prepare it takes hardly 15 minutes to prepare. It requires minimal ingredients and that is very easily found at everyone’s home.

Let me now discuss how to prepare it

The required Ingredients are as follows:

INGREDIENTS: (for 4 members)

½ Cup (pav) Dal (Togari Belle in Kannada or Tori Dali in Konkani)

2 Green Chilies

Pinch of Hing or asafoiteda

2 Dried Red Chilies (long one)

10 Curry leaves (as per your taste)

1 tsp of Mustard seeds

5 tsp of Coconut Oil

Salt for taste (1 ½ tsp of powdered salt or 1 tsp of crystal salt)

PROCEDURE TO PREPARE:

1) Wash Dal thoroughly using clean water twice or thrice.

2) Boil the washed Dal along with two glass of water in the Pressure cooker for about 5 minutes.

3)Now transfer the boiled Dal into an utensil and add water to it (if u like to have it in a diluted form or else its ok no need of adding water you can have it without adding extra water as suggested).I prefer to have it in a little diluted form.

4) Next start heating the Dal.

5) Take a Pinch of Hing or asafoiteda in water start to dissolve it in water and then add it to the diluted Dal solution.

6) Slice the two Green chilies into two halves and add it to the Dal solution.

7) Add Salt according to your taste (or as I have mentioned)

8) Boil this for nearly 5-8 minutes till it starts bubbling up with heat.

9) At the end season it and remove it from flames and Dal is ready to be served hot for four members.

HOW TO SEASON IT:

1) Take a small seasoning pan (kadai)

2) Add Coconut Oil, Mustard Seeds and Curry Leaves to it.

3) Cut the dried red chilies into two or three pieces and add to the oil.

4) Heat it until the mustard seeds start popping and ad to the hot Dal solution

Your Dal will be ready within no time. It will go very well with white rice, chapatti and hot buns. Some add Ginger to Dal I don’t like to have Dal with ginger taste in it, I feel it spoils the original taste of authentic Dal prepared for Konkani functions and festivals; that’s my opinion but if you prefer to have like that you can add a little ginger and coriander leaves as well.