PATISHAPTA PITHE BY SUPRIYA PAI

THIS BENGALI FESTIVAL DELIGHT IS TRUELY COMMENDABLE..!!

PATISHAPTA PITHE

 Ingredients: 

Dosa :

1\2 cup rice flour, 

1cup milk, 

2tbsp sugar( all 3 mixed in a bowl to a semi-thick consistency\ like dosa batter), 

ghee. 

Ingredients :

For the filling: 

1\2 cup grated coconut, 

4 tbsp jaggery pieces, 

Cardamom powder, 

2 tbsp sooji, 

25 gms Cashewnuts (broken) 

Method: 

Melt the jaggery in a pan, add sooji, mix well grated coconut, cardamom p, 1\2 cup water n cook till a lumpy mixture's formed. switch off . Fr d Crepes: Melt 1 tbsp ghee on a non-stick pan, pour d rice flour batter, 

Cook on a low flame until the bottom of the crepe turns golden.

Using a spatula, flip it over and cook the other side for few seconds.

Flip it back and add a spoonful of coconut filling in the center, fold it over from each side towards middle, overlapping one side.

Set aside and make rest of the patishapta or crepes with remaining batter and filling.

Grease the pan with ghee in between crepes. 

MANGO RICE RECIPE BY REKHA SANAL

RAW MANGOES ARE BEST FOR THIS RECIPE..!

MANGO RICE RECIPE

INGREDIENTS :

Mango rice recipe -

You may either grate or cut mangoes into small pieces - 3 spoons.
Cut ginger also into small pieces (1-2 inches).
Chillies- 1 or 2 cut into small pieces.
Asafoetida n turmeric powder - quarter spoon.
Salt - to taste.

METHOD :

Heat oil in a kadai. add oil and when it is hot, add ginger, mango pieces and saute for 2-3 mins and then add green chillies. now add turmeric powder, asafoetida and salt. mix well. now add rice and mix and keep it for some time. Its ready to serve.

CHANNA UPKARI AND PHOVA CHUTNEY BY NANDINI PAI

TRADITIONAL KONKANI DISH WITH BEST COMBINATION..!!

CHANNA UPKARI AND PHOVA CHUTNEY

INGREDIENTS : 

Channeupkari-

Channa(kabuli )-2cups,

Green chillies-2(slit),

Coconut oil or any cooking oil-2tsp,

Grated coconut -2 tbsp,

Salt to taste.

Method- 

Soak channa overnight or 6-8 hrs.Pressure cook channa with enough water (after the 1st whistle keep on low flame for 20 the Mints.)when done strain it.In a kadhai heat oil add mustard seeds when it pops add green chilies fryfor 1 mint add boiled channa add salt mix add little water. Cook for 2-3 mints add grated coconut and mix well cook for 1 mint and upkari is ready ..if u want u can add some channawater and get curry consistency. Even u can use rawbanana and small piece of ginger..

PHOVA CHUTNEY RECIPE- 

INGREDIENTS : 

Thin flaked rice-2 cups

Greenchill-2chopped,

Coriander seeds-2tsp,

Cumin seeds-1/2 tsp,

Grated coconut-3tbsp,

Jaggery lemon size, 

Salt to taste.

For seasoning-

Oil-2tsp,

Mustard seeds-1 tsp,

Curry leaves -1 spring.

METHOD :

In a bowl crush all ingredients except poha add poha lightly crumble it with u r hands and season with musturd and curry leaves

WHOLE WHEAT SWEET APPO BY NANDINI PAI

UPAVAS SPECIAL DISH WHOLE WHEAT SWEET DISH APPO..!!

WHOLE WHEAT APPO

INGREDIENTS :

Whole wheat- 2 cups 

Flaked rice(poha)-1cup,

Fresh grated coconut-3/4 cup(more or less),

Coconut water (not tender coconut water) optional,

Jaggery-3/4 cup or according u r taste.

Green cardamom-3,

a pinch of salt,

a pinch of cooking soda.

Ghee.

METHOD :

Wash and grind the whole wheat (don't soak it) with coconut water and grated coconut add jaggery when it is 75% done add soaked flaked rice(povu) add whole cardamom(not powder)a. and a pinch of salt..grind it a smooth paste..consistency of the batter should be thick than the dosa batter.shift the batter to a bowl add a pinch of soda keep aside at least 10mints..heat paddu maker ,brush it with little ghee pour the batter close the lid & cook on low flame.for 2 mints...flip the appos with a help of a spoon and again cook 1or 2mints on low flame serve..I have udad grinder to grind the batter

PHONSA MUDDO BY NANDINI PAI

JACK FRUIT SPECIAL DISH PHONSA MUDDO STEAMED IN KUDUCHAMPE LEAVES..!!

PHONSA MUDDO 

INGREDIENTS : 

Roughly chopped jack fruit-3cups,

dosa rice-1cup,

grated fresh coconut-1cup,

jagery-1cup, 

a pinch of salt(if jack fruit is not sweet u can add more jaggery..

Method-

Soak rice for 30 min... Grind jack fruit coconut jaggery salt to a smooth paste keep aside...grind rice to a coarse paste ,mix both and steam it in idli moulds/ plantain leaf/ wild champak leaves/teakwood leaves.... Serve with ghee if u r using idli moulds just grece the moulds and pour batter...don't add water while grinding

PHONSA MULIK BY NANDINI PAI

JACK FRUIT GROWS IN ABUNDANCE DURING ITS SEASON THIS IS SIMPLE AND TASTY RECIPE ...!!

PHONSA MULIK

INGREDIENTS :

Jack fruit mulik- jackfruit-11/2 cup,

grated coconut-2 tbspoon,

jaggery-1cup,

dosa rice-2 cups,

a pinch of salt, 

oil for frying 

METHOD : 

Soak rice for 10 mints drain it. Spread the soaked rice on cloth for 1-2 hr...grind the rice to a coarse powder and keep aside.grind jack fruit,jaggery,coconut to a smooth paste add salt and grind it again..In a bowl mix ricepowder& grounded coconut Jaggery paste mix well(don't add water while grinding) it should be a thick paste..if it is watery add little wheat flour ... Take little batter and drop it in hot oil and deep fry on medium flame..

VELLAM ADAI BY ASHA SAJU

A TRADITIONAL TAMILIAN DISH "VELLAM ADAI " LETS CHECK OUT..!

VELLAM ADAI

INGREDIENTS : 

Rice flour,- 2 cups

Jaggery,-1 cup

Brown moong-1/4cup & Grated coconut or pieces of coconut

METHOD: 

Take one big piece of jaggery n Boil 2 cups water in a heavy bottomed vessel, add jaggery and dissolve it completely.Filter the jaggery to remove impurities in a metal strainer. Bring to boil again.

Now pressure cook the brown moong for 3-4 whistles.Once done add these cooked brown moong to the jaggery syrup n stir n add coconut grated or pieces .at this point add rice flour n keep stirring and add few drops of oil so that it doesn't stick. Once done allow to cool Make equal sized balls, flatten in well greased hands and make a hole in the middle. When u make hole, dip the finger in sesame oil to make it easier. Arrange in plate/ idli plate and steam for 10 mins..Remove and serve once it cools down.