I have recently developed a liking for the Mangalorean/Konkani veg cuisine. Of the few recipes of this cuisine that I have tried in recent days, I have adored the simplicity and the flavors of this cuisine. I have loved the richness of spices blended in the flavor of fresh coconut. So all the bloggers into Mangalorean cuisine, I am surely gonna raid on your recipes and try them soon.
One such recipe that I tried on this weekend was Polo with Potato-Onion Bhaaji. This recipe I had read at Aayi’s Recipes long time back and had written then (I could not find the link on her site). I am glad I wrote it and made it, as it was so simple to make and full of flavors, they make an excellent combo. I liked the texture of the Polo(a kind of Dosa), very crisp outside and melting soft inside. The curry can also be had with hot Paratha, which we all eventually did. In fact my MIL had called after we had finished eating, and I was all praises for this recipe, that she had to ask me how it was made. And me like a dutiful, obedient DIL immediately passed on the recipe to her. I know for sure that it is going to be a frequent in my kitchen. Thanks a ton Shilpa for sharing such a wonderful recipe.
Bergamont of Cooking Escapades has very kindly passed on a Kreativ Blogger award to me about 3 days back.The Kreative Blogger Award comes with some rules:-
You must thank the person who has given you the award.
Copy the logo and place it on your blog.
Link the person who has nominated you for the award.
Name 7 things about yourself that people might find interesting.
Nominate 7 other Kreativ bloggers.
Post links to the 7 blogs you nominate.
Leave a comment on each of the blogs to let them know they have been nominated.
I have already nominated bloggers for the award, pls check here.
As this award comes with rules and in this one, I am expected to write 7 things about myself that people might find interesting. I really kept thinking hard about myself. I find it extremely difficult to write about me (check my Profile). With a lot of brain storming and pestering S to tell me something about me, I have come up with these 7 things…
1. I am a cleanliness freak, in spite of suffering with an undiagnosed fever for past 4 months, I try to keep my house very clean.
2. I am a Pharmacist by profession and have done research for a while, but now I teach, an adjustment made for kids.
3. I am an extremely good teacher ( I have been told that by many) but it is not what I enjoy doing the most.
4. I try hard to lose weight, but all are futile attempts.
5. I have a melodious voice and my school Principal used to call me Lata Mangeshkar of the school (I believe to keep my morale high) and have won many medals at the school and college level, but I am a very moody singer. One has to coax me really hard to sing.
6. I make beautiful scenes using Rangoli, an art I picked up from my mom.
7. I am very bad at understanding the technical aspects of web pages. I learnt a bit of it after I started blogging but I am still very pathetic and yet trying to learn.Ingredients for Polo
1 cup Urad dal soaked for half an hour or more
3 cups Maida
salt to taste
Method for making Polo
Grind the urad dal to a fine paste. Mix the refined flour(maida) with water and make a lumpless paste and mix it with the dal paste properly. Adjust the consistency of the mix by adding water (dropping consistency). Add the salt and mix again.
Heat a griddle and smear it properly with oil and then wipe it with a tissue.
Take a ladle full of batter and spread the Dosa in concentric circles. These are not very thin. Spread it on low flame and then increase the heat. Once the Dosa starts leaving the edges put in the oil around the edges and flip the dosa to the other side and cook for a few a seconds more.
Serve it hot with chutney or Bhaaji.
Ingredients for Potato-Onion Bhaaji
2 medium Potatoes cut into small cubes
3 onions chopped
salt to taste
For The Masala
1 cup grated fresh coconut
4-5 Bedagi chilies
1/2 tsp pepper corns
2 tbsp coriander seeds
a small piece tamarind
For the baghar/tadka (can be omitted)
2-3 tsp oil
few curry leaves
1 tsp mustard seeds
Method for the BhaajiIn a vessel mix the potato and onion pieces, add some salt and water and cook it well till the vegetables are soft.
In a pan take a little oil and fry the cloves, pepper, coriander and red chilies one by one in an order on a small flame.
Grind all the masala items together to match the consistency of a chutney.
Add this chutney to the boiled potato/onion mixture, add salt to taste and let it boil well. Simmer for a few minutes.
Heat oil and add the mustard and curry leaves. Put this Baghar on the bhaaji. Serve it hot with polo or a paratha.
This can be a good breakfast as well as a lunch item.