Pumpkin leaves roll/fritters.

Duddhi panna podi/Patrado.

Pumpkin is a creeper plant and is very rich in calcium, iron, protein,Vitamin A and C.

We have so many reasons to include it in our diet on a daily basis as it is available through out the year.

It’s also low in calories and not only healthy but delicious too.

We can have it as a snack or as sides with rice and dal.

Since it’s not easily available I grew them from a pumpkin seed in a pot and made these fritters which in konkani is called Duddhi panna podi or Patrado.

Ingredients:

Pumpkin leaves – 20

Red chillies – 6+8 ( Guntur and bedgi chillies)

Pumpkin leaves rolls/fritters.

Pumpkin is a creeper plant and is very rich in calcium, iron, protein,Vitamin A and C.

We have so many reasons to include it in our diet on a daily basis as it is available through out the year.

It’s also low in calories and not only healthy but delicious too.

We can have it as a snack or as sides with rice and dal.

Since it’s not easily available I grew them from a pumpkin seed in a pot and made these fritters which in konkani is called Duddhi panna podi or Patrado.

Ingredients:

Pumpkin leaves – 20

Red chillies – 6+8 ( Guntur and bedgi chillies)

Tuvar dal – 1/2 cup

Rice – 1 cup

Asafoetida- 1/2 spoon

Methi/fenugreek seeds – 10-12

Coriander seeds – 1 table spoon.

Tamarind – 1 small piece( size of two peas)

Semolina – 1/2 cup.

Salt as per taste

Method:

Wash and clean the Tuvar dal and rice.

Soak the Tuvar dal and rice for two hours.

Grind the above with tamarind, chillies, Methi, Hing and coriander seeds to a fine paste.

Now transfer the mixture to a bowl and add salt as per ones taste and mix well. Add a little water if needed.

The mixture should be thick.

Now take a washed and cleaned Pumpkin leaf ( the vein side facing up)

With your fingers spread the ground mixture and then keep another leaf over it and apply the masala as earlier.

Follow the same procedure for the rest of the leaves.

You may add the leaves as per the size you wish to make.

Slowly fold the two sides of the edges of the leaf.

Now slowly start rolling the leaves.

Slice them into a centimetre thick slice and lightly flatten them with the help of your palms and fingers.

Roll them on the plate which has the Suji/semolina by covering the slice fully.

Now heat about 1/2 to 3/4 cup of oil and on medium flame fry these pumpkin slices to golden colour and until crisp.

Enjoy them as a snack or with rice and dal as an accompaniment.

Truly delicious and nutritious it is.

jackfruit fritters(Mulik)

Jackfruit is one fruit which can be enjoyed in different ways.

I love them as is when it’s ripe. The raw jackfruit is also used in curries and in preparation of various delicacies.

Today I made some jackfruit fritters which turned out awesome. The colour, the texture and taste was perfect.

We call it Mulik in konkani.

The whole house was filled with the sweet aroma as I was frying the Muliks.

Ingredients:

Semolina/Suji rava – 1 cup

Grated coconut – 1 cup

jack fruit sliced – 1 cup

Jaggery – 2 table spoons

Salt – as per taste

Method:

Grind the Jackfruit segments , jaggery and grated coconut to paste.

Not coarse nor smooth.

Then mix Suji rava and salt.

Transfer the bowl to the refrigerator.

In about half an hour make small balls and fry until golden in colour.

You may increase the quantity of the jaggery based on sweetness of the jackfruit .

Heat oil for frying the Muliks or fritters.

Keep the heat on medium flame and fry three to four balls at a time until golden brown.

Enjoy them hot or at room temperature.

Suran Kootu

This is a no heat or cook dish.

Ingredients

Yam – 1 piece

Bedgi chillies-4 to 5

Guntur chilli – 2

Mustard-1/4 spoon

Methi – 6 to 8 seeds

Coriander seeds -1 t spoon

Hing -2-3 pinches

Tamarind – size of a chana.

Coconut -3 table spoons.

Coconut oil -1 small Vati (for frying the suran pieces)

Salt as per taste.

For tempering

Mustard -1/2 spoon

Coconut oil 1 table spoon

Curry leaves – 1 sprig

Method:

Clean the yam and remove the peels.

Now slice it into very thin and small bits

Apply a little salt and keep aside for about 10-15 minutes.

Squeeze out the excess water from the yam and keep aside.

In a small pan heat the oil and fry the suran pieces till golden and crisp.

Drain them on a paper towel.

Now in a spoon of oil roast the mustard, coriander, chillies, methi and Hing until you get a nice aroma.

Now grind all the above roasted ingredients with the grated coconut and tamarind adding about 1/4 glass of water.

Add the ground mixture to the suran and mix well.

You may add salt if needed as the suran has salt.

Mix well and give the tempering of mustard and curry leaves in coconut oil.

Wild Jackfruit gojju(Chutney)

The wild jackfruit also known as Paach panas (in Konkani)is a fruit available in the forests mostly in southern parts of India. It’s a sweet sour tasting fruit which has segments like the jackfruit but with smaller segments and seeds which are found in a cluster.inside the poky skin.

The fruit is delicious as is.

The raw fruits are plucked before they ripen and the thorny skin is scraped off and then they are brined in salt water for few months until they soften and are ready to be used to make a variety of chutneys, pickle and other dishes.

It’s nutritious as well as appetising.

Ingredients:

Wild Jackfruit – 1/2 piece of the fruit.

Red chilli – 4-5

Tamarind – pea sized

Garlic – 2 cloves.

Desiccated coconut – 2 table spoons.

Method:

Apply a little oil to the chillies and roast them over the gas flame.

Keep it aside.

Roast the garlic cloves along with the peels.

Now steam the piece of wild jackfruit for about 10 minutes until it is done.

Allow it to come to room temperature.

Now grind the wild jackfruit along with the coconut, tamarind, chillies and garlic cloves to a smooth paste.

Transfer the mixture to a bowl and enjoy it with roti or rice.

I love this Chutney with curd and steamed rice and also with porridge.

You may add salt if required as the wild jackfruit is brined.

Bitter Gourd Pickle

Bitter gourd pickle

Bitter gourd – 2 medium size

Mustard – 1.5 to 2 spoons

Methi – 1/2 spoon

Jaggery – size day of 4 chana

Bedgi chillies – 8-10

Spicy chilli – 2

Small piece of fresh haldi -1

Small piece of Tamarind – size of an Amla.

Hing – 1/4 spn

6 table spoons of oil

Salt as per taste.

Clean the bitter gourd and deseed them and slice them thinly.

Wash them in normal water and then strain and add salt and keep aside for about 20 mins.

Now squeeze out the excess water and keep them aside.

In a pan heat oil and add the sliced bitter gourd and fry them till they turn crisp.

Just used a slot spoon or ladle and drain them on a plate.

In a small bowl add 1/4 cup of warm water and allow the tamarind to soak for about 10 mins and then extract the tamarind pulp.

In a t spoon of oil roast the mustard on low heat till they splutter.

Then slowly add Methi, Hing,Haldi and the red chillies till they turn crisp.

Now put all this in a mixer jar along with the salt, jaggery and tamarind pulp to a smooth paste.

Now add the ground mixture to the bitter gourd and mix well.

You may use a little water to remove the remaining ground mixture in the mixer jar and add it to the bitter gourd.

Now use the remaining oil to temper the pickle with mustard and some curry leaves.

Sweet Appos(Sweet Paniyarams)

Ghee – 1/2 cup

Wheat flour -1 cup

Laayi -1/2 cup

Jaggery – 3/4 cup

Grated coconut – 3/4 cup

Ellakki bananas – 3 finely sliced.

Water- 1 cup.

2 to 3 Pinches of salt.

Method:

In a saucepan heat half a cup of water and add in the jaggery and make a syrup (neither too thick nor watery)

Mix a cup of grated coconut to it and allow it to cool.

Once it is warm add the puffed rice and sliced bananas and mix well.

Then add the wheat flour and salt and mix well.

If the mixture is too thick add a little water.

The consistency of the batter should be thicker than idli batter.Allow it to rest for about five minutes and then the batter is ready to make Appos or paniyarams.

Heat the tava and once hot add ghee liberally into the appo slots and then with the help of a spoon put the mixture in it and lower the flame.

Allow two to three minutes to cook and then with help of a knife flip it over to cook till golden.

Adding ghee allows it to come out crisp and golden brown.

Enjoy it hot.