We returned back home after a whirlwind trip in the North East. Even though it was quite hectic, we had a good quality family time.
Now what we missed most during this extended trip was the wholesome meals. While we had so many choices healthy or otherwise nevertheless after a week or so we start craving for home made food even if it is the regular old daal-chawal. It is always a good feeling to come back home and have the “ghar ka khana” in a familiar environment.
Anyway back to the recipe. This curry is Ragada recipe that is the part of the famous Ragada Pattis duo. I did not make the pattice, but served it with rotis. This versatile curry goes well with chapathi, roti, poori, rice or bread.
I cook often with Garbanzo beans, but not as much with White peas (dried vatana). Dried white peas looks similar to the garbanzo beans in shape and color. But white chickpeas/garbanzo beans have a rugged appearance and are little bigger than the white peas.
Serves: 2-3 people
- 1 cup white peas (dry)
- ¾ cup chopped onions
- 2-3 green chillies
- 2-3 medium tomatoes (ripe)
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp red chilli powder (optional)
- 2-3 garlic pods (peeled and grated)
- 1 inch ginger (grated)
- 2 Tbsp tamarind paste
- 1 tsp cumin seeds
- Handful of chopped coriander for garnish
- Salt to taste
- Soak the peas overnight or for about 8-10 hours in enough water. Pressure cook the white peas using sufficient water. Keep aside.
- Grind the green chillies along with ginger and garlic to a coarse paste (without adding any water).
- Heat a heavy bottom pan (prefer non-stick), add about 1 Tbsp oil. Add cumin seeds and stir.
- Next add the ginger, garlic, green chilli paste and sauté until it turns light brown.
- Now add the onions and stir until it turns light brown.
- Add the chopped tomatoes, salt and cook until the raw smell of tomato is gone. Add more oil at this time.
- Add garam masala powder, turmeric, chilli powder, tamarind paste and mix well. Now add the water from the cooked peas and make a gravy.
- Add the peas and continue to cook on simmer and covering with lid. Add more water if required. Finally garnish with chopped cilantro and close the lid.
Do not forget to serve some chopped raw onions and slice of lemon. Goes well with chapathi, roti, poori, rice or bread.
Sanna Polo is a specialty in Konkani (predominantly South Kanara) cooking. It is used as side dish and made predominantly of coconut and lentils and I make it often. When I saw an easy variation of this recipe (with radish) on Lakshmi Canteen blog I knew I had to try it. What makes this appealing is that unlike the regular “Sanna Polo”, no grinding or soaking is required to prepare the batter. All that is required is to grate the radish add the flour season and prepare the dough.
Even though it is called Dosa, it is not the usual Dosa that we have for breakfast and also it is not the dosa with urad daal, rice combination that we are used to. Instead this is eaten as a side dish along with daal rice, yogurt rice for lunch/dinner. The good thing is that there is no to prepare another subzi/curry, as the taste of this is predominant and forms a good accompaniment with yogurt or daal rice.
For somebody trying this for the first time here is a word of advice. I would say that this is an acquired taste and you might have to taste it couple of times to get accustomed to the taste.
Recipe Adapted: Lakshmi Canteen
- 1.5 cups radish (grated)
- ½ cup rice flour
- ½ cup idli rice
- 1 tsp red chilli powder (increase if you like it spicy)
- 1 small onion (chopped)
- Oil (shallow fry)
- salt to taste
- In a big plate, mix the grated radish, rice flour and idli rice along with salt, red chili powder. Grated radish already has moisture, so there is no need to add extra water.
- However if you are unable to mix well then sprinkle some water and make a dough.
- Add the chopped onions to the mixture and mix well. The mixture/dough will be thick and coarse so there is no need to add extra water.
- Heat a dosa/chapathi tava/flat pan. Take lemon sized ball of mixture and place it on the hot tava. Pat it using the tip of hands and make it into small circle.
- Proceed with the step above and place as many dosas possible on the Tava.
- Add oil to each one of them on sides and cover that tava with a lid. The dosas cook up very fast and also brown fast. Keep a close watch.
- After they are browned on one side, let it cook on another side.
- Note: It is best to use up all the batter/mixture in one go. If kept for a long time, the raw onions in the mixture begin to smell. The dosa can be made in batches and ahead of time. They store well when kept covered and in cool place.
For those in the United States hope you had a wonderful long Easter weekend. We had a relaxing three days, giving us a break from the hectic and sometimes crazy weekdays. The weather was perfect; not too hot or cold, accompanied with a beautiful sunshine that lifted the spirits up.
For most part I stayed away from the kitchen; surviving many times on Maggi or takeout food. But on days when I cooked, I made something quick and delicious reminiscent of the carefree days of the past.
Appe Huli is speciality of the Havyakas residing in the Yellapur, Sirsi, Sagar /Malnad regions of Karnataka. Think of this as a raw mango soup which has the flavour combination of spicy, sweet and sour. Serves well as side dish with plain hot rice, or with spicy pongal. In fact I would not mind eating this as a side dish for Rotis/Cahapathis.
- 1 Raw Mango
- 1 tsp urad daal
- ½ tsp mustard seeds
- 1-2 dry red chilies (broken into pieces)
- 1-2 green chillies (slit)
- 4-5 curry leaves
- a pinch of Hing/Asafetida
- A pinch turmeric powder
- 1/2 tsp Jaggery (optional)
- Salt to taste
- 1 Tbsp Oil
- Wash the mango and chop the raw mango into cubes (along with the skin).
- In a sauce pan boil some water, add the chopped mango, salt and slit green chillies and continue until it is cooked.
- Let this cool. Do not throw the cooked water. Now remove the skin from the cooked mango pieces and mash the flesh well. (Note: I remove the green chillies and pulse it one time in a blender).
- Transfer this back to the cooked water and over the stove on medium heat. Add little more water turmeric, jaggery salt to bring to rasam consistency and boil.
- In a separate pan prepare a seasoning. Heat oil then add mustard seeds, urad daal, curry leaves, hing, and dried red chillies.
- Note: You could use few garlic pods for seasoning instead of the hing. This gives a different flavor to the dish.
- Add the seasoning to the boiled mango water. Switch off the heat and cover with lid.
- Serve hot with rice.