Saturday, November 19, 2011

Konkani Randap : Dali Varn | Daal With Coconut And Spices | Toor Dal Gravy

There are many ways to prepare daal.  Here is one more easy and simple, yet very tasty recipe of daal. This recipe is very famous in Konkani people. Its called Dali Varna in Konkani.

Preparation Time: 30 minutes

Servings: 4

  • 1 cup toor dal
  • 3 table spoon cumin seeds (Jeera)
  • ¾ cup grated coconut
  • 1 table spoon oil
  • ½ table spoon mustard seeds
  • 3 - 4 green chillies
  • Pinch of turmeric
  • Salt as per taste

  • Pressure cook toor dal along with a pinch of turmeric.
  • Fry the green chillies in a pan with very little oil for 2 mins.
  • Grind together green chillies, grated coconut, jeera and turmeric.
  • In a non stick pan, add 1 table spoon oil and mustand seeds.
  • When it starts spluttering, add cooked daal and ground masala.
  • Add salt as per taste and cook for another 5 minutes.
  • Serve hot with white rice.

Saturday, November 5, 2011

Konkani Randap : Taushe Bhakri | Magge Bhakri | Cucumber Roti

Another nutritious Konkani Recipe. Cucumber is very good for health. It is very healthy to have cucumber recipe for breakfast. This recipe can be used for breakfast or as a snack. As this roti has all the spices in it, it can be had as it is without any side dish. Instead of cucumber, managalore cucumber also can be used for this recipe.

Preparation Time: 30 minutes

Servings: 4

  • 1 cup grated cucumber
  • ¾  cup graged coconut
  • ¾ cup rice rava or idli rava
  • 1 table spoon sugar
  • 1 strand curry leaves
  • 2-3 green chillies
  • 1 table spoon ghee
  • Salt as per taste

  • Mix grated cucumber, grated coconut, rice rava, curry leaves, sugar and salt in vessel.
  • Keep it aside for 30 minutes. Don’t add water. Cucumber leaves water, which is more than sufficient for the roti.
  • In a shallow pan, spread the cucumber mixture with hand as shown in picture.
  • Fry both the sides.
  • Serve hot roti with chutney pudi or simply as it is.

  PS:  Banana leaf also can be used on both the sides, while frying the roti. This gives a great aroma to the roti. 

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