Rice Flour Dosa (Konkani: Tandula Peeta Pole)

Time Required: 20 Minutes
Servings: 3
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Ingredients:

• 1 cup Rice Flour
• 1/4 cup Chiroti Rava (Semolina)
• 1/4 cup Rava/Semolina (Upma Rava)
• 1 tsp Sugar
• 1 cup grated Coconut
• 1 big Onion or 2 small Onions
• 2 green Chilies
• Coriander Leaves
• 2 glass Water
• 1 tsp Ghee
• Oil or Ghee
• Salt according to your taste

Method:

1. Take Rice Flour in a vessel.
2. Add Chiroti Rava, Upma Rava, grated Coconut, chopped Onion, Sugar, Ghee, and finely chopped Coriander Leaves.
3. Add Salt and water. Mix it well.
   
4. The consistency of the batter should be watery.
5. Your Rice Flour Dosa (Tandula Peeta pole) batter is ready.
6. Heat the non-stick Pan and pour the batter in a circular motion. Put Ghee around it. Cook on both the sides.
   
7. Your soft Dosas are ready. You can have serve it with Chatni or serve it just like that.
   

Idli Upma (Konkani: Idli Upittu)

Time Required: 15 Minutes
Servings: 3
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Ingredients:

• 7-8 left over Idlis
• 1 big Onion or 2 small Onions
• 1/2 cup grated Coconut
• Salt according to your taste

Seasoning:

• 1/2 tsp Mustard
• 4-5 Red Chilies
• 5-6 Curry Leaves
• 1 tsp Oil

Method:

1. Take the Idlis in a vessel and smash them with hand.
   
2. Add grated Coconut and Salt to the Idli mixture and mix it well.
   
3. Take Oil in a Kadai. Add Red Chilies and Mustard. Allow the Mustard to splutter and then add Curry Leaves.
4. Add finely chopped Onion and saute it till it becomes translucent.
   
5. Add the Idli and Coconut mixture. Mix it well and close the Kadai with a lid.
6. Allow it to heat for 2 minutes.
7. Hot and tasty Idli Upma (Idli Upittu) is ready!
   

Greens Side-Dish (Konkani: Vaali Baji Randayi)

Time Required: 40 Minutes
Servings: 4
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Ingredients:

• 3 cups of chopped Vaali Bhaji
• 1/2 cup of Toor Dal
• 1 Onion
• 1 1/2 cup grated Coconut
• 5-6 Red Chilies
• Pinch of Turmeric Powder
• Small piece of Tamarind
• 1 1/2 tsp Coriander Seeds
• Water
• Salt according to your taste

Seasoning:

• 2 tbsp Oil
• 8-9 Garlic Cloves

Method:

1. Cook Toor Dal in the Cooker (3-4 whistles).
2. Wash and clean Vaali Bhaji (leaves+stem).
3. Chop it into small pieces (shown in the picture).
   
4. Add the chopped Vaali Bhaji to the cooked Dal in the Cooker.
5. Add the chopped Onion and water.
6. Cook Vaali Bhaji (1 whistle).
7. Put the grated Coconut in the Mixer/Grinder.
8. Add Red Chilies, Coriander Seeds, Turmeric, Tamarind, and water.
9. Grind it.
   
10. Add the ground masala to the cooked Vaali Bhaji.
    
11. Allow it to boil for 5 minutes on medium flame.
12. Take Oil in a Kadai and add Garlic Cloves and fry them till it becomes golden brown. Add this seasoning to Valli Bhajji Randayi.
    
13. Delicious Greens Side-Dish (Vaali Bhaji Randayi) is ready!
    

Pulav using Coriander Leaves (Konkani: Kothambari Pallo Pulav)

Time Required: 1 Hour
Servings: 4
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Ingredients:

• 2 cups Basmati Rice
• 4 cups Water
• 4-5 Onions
• 2 Tomatoes
• 20 Cauliflower florets
• 1/2 cup Peas
• 1/2 tsp Turmeric Powder
• 2 cups Coriander Leaves
• 9-10 Garlic Cloves
• Ginger (small piece)
• 4 Green Chilies
• 1 tsp Cumin
• 1 tsp Coriander Seeds
• 4 Cloves
• Cinnamon (small piece)
• Asafoetida
• 5-6 tbsp Ghee
• Salt according to your taste

Method:

1. Wash Rice and keep it aside.
2. Wash the vegetables and cut Onions, Tomatoes, and Cauliflower.
   
3. Take Coriander leaves in the mixer and add Garlic, Ginger, green Chilies, Jeera, Cloves, Cinnamon, Coriander seeds, and Asafoetida.
   
4. Add little water and grind it till it becomes smooth thick paste.
   
5. Take Ghee in the cooker. Add the chopped Onions and saute it till it becomes translucent.
   
6. Add chopped Tomatoes and saute it for 2 minutes.
7. Add Cauliflower florets and Peas. Mix it and leave it on flame for 2 minutes.
   
8. Add the Coriander leaves paste into it and mix it.
9. Add Rice and mix it.
10. Add Turmeric Powder and mix it well.
11. Add hot water to it and Salt according to your taste.
    
12. Close the lid of the cooker and allow the rice to cook (3 whistles).
13. Hot and tasty Coriander leaves Pulav (Kothambari Pallo Pulav) is ready!
    
    
    
    Linking it to the Healthy Diet event: http://www.fullscoops.net/2014/06/event-announcement-healthy-diet-event.html and http://priyaeasyntastyrecipes.blogspot.in/

Urad Dal and Rice Dosa (Konkani: Udada Dali ani Tandula Pole)

Time Required: 20 Minutes
Servings: 3
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Ingredients:

• 2 cups Dosa Rice
• 1 cup Urad Dal
• Oil/Ghee
• Water
• Salt according to your taste

Method:

1. Wash Rice and Urad Dal.
2. Soak Rice and Urad Dal in water for 6-7 hours. Drain water.
3. Grind Rice and Urad Dal with required quantity of water to have a smooth batter. Transfer the batter into a vessel.
4. Add Salt on top of the Dosa batter and keep it overnight for fermentation. Do not mix Salt with the batter.
   
5. Mix Dosa batter nicely in the morning. Add water if required.
6. Urad Dal and Rice Dosa (Udada Dali ani Tandula Pole) batter is ready.
7. Make thin or thick Dosas whichever you like using Oil/Ghee.
   
8. Crisp/Soft Pole are ready. Serve it with Onion Chutney (Kandya Chutney).
   

Deep Fried Potato and Capsicum (Konkani: Batate ani Capsicum Baje)

Time Required: 30 Minutes
Servings: 4
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Ingredients:

• 2 Potatoes
• 3 Capsicums
• Asafoetida
• 1 cup Gram flour
• 2 tbsp Red Chili powder
• 1 tbsp Turmeric powder
• Oil
• Water
• Salt according to your taste

Method:

1. Wash and cut Potatoes into thin slices. You may or may not peel the potatoes.
2. Wash and cut Capsicum into long slices as shown in the picture.
3. Take Potatoes and Capsicum in a vessel and add 1 tbsp Chili powder, 1/2 tbsp Turmeric Powder, and little Salt. Mix it well.
   
4. Take Asafoetida and add little water and dissolve it.
   
5. Take Gram flour in a vessel, add 1 tbsp Chili Powder, 1/2 tbsp Turmeric Powder, Salt according to your taste, and add the Asafoetida mixed with water that you have kept ready.
   
6. Keep on adding water and mix it till it becomes little watery batter as shown in the picture.
   Note: Do not add more water because the batter will not stick to the Potatoes and Capsicums.
   
7. Take Oil in a Kadai and heat it.
8. Dip Potato slices and Capsicum pieces in the Gram flour batter and put it in the hot Oil.
9. Fry it till it becomes golden brown. Hot and Crispy Deep Fried Potato and Capsicum (Batate and Capsicum Baje) are ready. Serve them Hot!
   

Idli Mixture (Konkani: Idli Kosambari)

Time Required: 10 Minutes
Servings: 3
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Ingredients:

• 4 left over Idlis
• 1 small Onion
• 1/4 cup grated Coconut

Seasoning:

• 1/2 tsp Mustard
• 5-6 Curry Leaves
• 1 tsp Oil

Method:

1. Take left over Idlis in a vessel and smash them with hand.
   
2. Add finely chopped Onion and grated Coconut. Mix it well.
3. Heat Oil and add Mustard. Allow the Mustard to splutter and then add Curry leaves.
4. Add the seasoning to the Idli mixture and mix it.
5. Idli Mixture (Idli Kosambari) is ready!