Konkanifood

                      POORAN POLI (PURAN POLI/HOLIGE) Pooran poli (Puran poli) is a popular Maharashtrian sweet dish that is made with a filling (pooran) of sweetened lentils and a dough made from flour, ghee, and water. Here is a recipe to make Pooran Poli at home. Preparation time: 10 mins Cooking time: 1 hour 30 mins Total time: 1 hour 40 mins Servings: 5 people Ingredients for filling (Pooran): ·         Chana dal (split Bengal gram) or Toor dal-1 cup ·         Jaggery -1 cup ·         Cardamom powder-1 teaspoon Ingredients for dough (Kanik): ·           Maida-3/4 cup + whole wheat flour-1/4 cup. ·         Oil- 5 tbsp. ·         Haldi powder-1/2 tsp. ·         A pinch of salt. ·         Water as required. Instructions: 1.     Wash the chana dal (Toor dal) and soak it in water for 1-2 hours. 2.     Drain the water and pressure cook the dal with 2 cups of water until soft and mushy. 3.     Once the pressure has released, open the cooker and mash the dal using a masher or a

                     MATAR PANEER (PANEER AND VATANA BHAJI) This is a rich, spicy, creamy and tasty paneer peas curry that everyone will enjoy. It is served hot with roti, chapati, rice or any millet roti.                                     Preparation time: 10 min Cooking time: 30 min Total time: 40 min Servings: 4 people   Ingredients : 1.     Oil-2 tbsp 2.     Jeera-1tsp 3.     Green cardamoms-1 to 2 4.     Onions cubed- 1 cup 5.     Garlic- 7 to 8 cloves 6.     Ginger chopped- 1inch 7.      Tomatoes chopped- 2 large 8.     Cashew nuts soaked in water- 7 to 8 1         Poppy seeds-1/2 tsp 9.     Cloves-2 to 3 10.   Dalchini-1/2 inch 11.       Red chilli ( bedgi or Kashmiri chilli )powder-1 tsp 12.     Turmeric powder-1/2 tsp 13.     Coriander powder-2 tsp 14.       Jeera powder-1 tsp 15.      Kitchen king masala- 1tsp 16.      Jaggery or sugar- 1tsp 17.      Green peas frozen or fresh – 1 cup 18.       Paneer cubes-250 gms 19.       Salt- to taste 20.      Coriander leaves choppe

                                     PAACHVI BHAJJI SASAM            (GREEN AMARANTHUS LEAVES SASAM) Paacchvi bhaajji is a green leafy vegetable is also called green amaranthus. This sasam is made in Konkani homes and is made up of coconut chutney. This is very easy recipe.                                                                                              Preparation time: 15 min Cooking time: 10 min Total time: 25 mins Servings: 2 people.     Ingredients: 1.   Paachvi bhaajji( green amaranthus), cleaned, washed several times in water properly and chopped- 1 bundle 2.   Oil-2 tbsp. 3.   Grated coconut-1/2 cup. 4.   Green chillis- 2 to 3. 5.   Tamarind- small size 6.   Hing- ¼ tsp. 7.   Salt to taste. 8.   Curry leaves- few. 9.   Mustard seeds- ½ tsp for tempering. Instructions: 1.   Clean the green bhaajji thoroughly with tap water frequently at least 2 to 3 times. Chop it properly. 2.   Heat a heavy bottom kadai with oil and fry the chop

                 BISI BELE BHATH (with home made masala) It is a traditional dish from Karnataka, a Southern Indian state. Bisi bele bhath is a spicy and slightly tangy meal made with lentils, rice, mixed vegetables and aromatic spice powder known as bisi bele bhath powder. It is a complete wholesome dish packed with plant based protein, fresh veggies and plenty of south indian flavors. Bisi means hot, bele means lentils or dal and bhath means rice. Preparation time: 10 min Cooking time 40 mins Total time: 50 min Servings: 4 people Ingredients:  Bisi bele bhath powder : 1.   Coriander seeds-2 tsp 2.   Chana dal-1 tsp 3.   Udad dal-1 tsp 4.   Cumin seeds-1 tsp 5.   Methi seeds- ¼ tsp 6.   Black pepper- 5 to 6 seeds 7.   Cloves-4 to 5 8.   Cinnamon (Dalchini)- 1 inch long 9.   Bedgi chilli- 7 to 8 Hing- ¼ tsp Turmeric powder-1/2 tsp   Curry leaves-7 to 8 leaves For pressure cooking: 1.   Toor dal soaked 30 min - 1 cup 2.   Rice- 1 cup 3.   Turmeric

    BHENDYA DHODAK (SUKKE) AND JOLA BHAKRI(ROTTI) This dhodak or sukke is made with lady finger (bhende) and potato. The gravy is made with coconut. It is a popular dish in Konkani homes. The sukke can also be made with some other vegetables like raw banana, cauliflower or plain potato etc. Preparation time: 10 min Cooking time: 20 min Total time: 30 min Servings: 2 people   Ingredients : 1.     Bhende (lady finger)- 250 gms cut into finger shape 2.     Potato peeled and cut into finger shape.   3.     Oil- 2 tbsp 4.     Grated coconut ( soyi)-1 cup 5.     Bedgi chilli- 4 to 5 6.     Haldi power- ½ tsp 7.     Tamarind- small marble size or dried kokam pieces – 2 to 3 8.     Salt to taste 9.     Teppal (Tirphal)– 3 to 4 Preparation : 1.     Firstly, wash the lady finger in the water and dry them with a cloth. 2.     Heat the oil in a heavy bottom kadai and fry the Bhende lightly so that it should not be stick to one another. 3.     Do not over-cook