I am off to Goa for 3 days, after 6 months! Have a lot of activities packed in these 3 days! More on that later… till then have a happy weekend!
My husband doesn’t like eating whole jeera in the buns and also wanted to make the buns a little healthier, hence crushed the jeera and added honey instead of sugar
So here’s what I did:
3 yellaki bananas (ripe)
2 cups wheat flour
2 tea spn sugar
2 tbl spn Honey
2 tbl spn curd/ 1/2 cup yogurt
1 tea spn jeera
1/2 tea spn cardamom (seeds)
1/2 tea spn baking powder
salt to taste
oil for deep frying
Crush jeera and cardamom using mortar-pestle and keep aside.
In a wide plate/pan, mash the bananas. Add jeera-cardomom powder, baking powder, curd/yogurt, honey, sugar and salt. Mix well. Now add 1/2 cup of the wheat flour and mix well to form a dough. Slowly add the remaining dough and form a chapati like batter. If required add some water or flour to get the batter.
Apply a little oil all over the dough. Cover and keep overnite or for 4-5 hours in a cool place. (Bangalore is cool currently, so can leave it out as well )
Take a small piece of the dough and roll into a thick puri. Since the dough may be sticky, apply some oil on dough. Heat oil in a kadai and fry like you do for making puris.
Enjoy it as a good breakfast or as a snack
Note: This version is mild sweet. To increase the sweetness, add more sugar.
Interesting name aint’ it As a kid, i’d eat the sabji just coz the name was cute! Chidki-Midki! (pronounced as : chee-d-ki mee-d-ki)
Cluster Beans are called as Chidki-Midki in Goa.
Since the beans are slightly bitter (as per me!), jaggery is added to this dish.
Was remembering home and this was the sabji in my fridge! Also, the name was interesting… (my motivation!)
250 gms Chidki Midki Bhaji/Cluster beans
2 tbl spn freshly grated coconut
1 tbl spn jaggery
1/2 tea spn chilli powder/ green chillies
1/2 tea spn mustard seeds
a pinch of hing
a pinch of turmeric powder
1 tea spn oil
salt to taste
Wash and clean the Cluster beans properly. Remove the edges and divide into small parts. For instructions on cleaning refer to how Madhuli does it!( Could not describe it better myself!)
Heat oil in a pan and add mustard seeds and hing. After the seeds splutter, add the cleaned beans. Fry for some time. Add coconut, chilli powder, turmeric and salt. Mix well.
Saute for a few mins. Add 1/2 cup water and let the beans cook. (Optional way is to cook the beans in a microwave and then add to this preparation).
Add more water if required and cook the beans.
After the beans are cooked, add the jaggery. Mix well and simmer for 2 mins.
Enjoy Chidki-Midki chi Bhaji with Chapati/roti or dal-rice
Paavacho saano is a preparation similar to the bread upma you may have made. Paav is bread in konkani. Saano is a spicy version of sheera (upma) as I call it, generally prepared in Goa. I dont’ have any idea why it’s called Saano! ( I’ll try to find out soon!)
I had this dish for lunch on sunday! Yeah, I know! it’s a breakfast dish, but had got some stale bread left over so used it up
Here’s how my mom prepares it:
10-12 bread slices
1 large or 2 small onions
3 green chillies
1 tbl spn freshly grated coconut
1 tea spn of sugar
7-8 curry leaves
1/2 tea spn mustard
1/2 tea spn jeera (optional)
a pinch of hing
1/4 tea spn turmeric powder
a little garam masala (optional)
2 tea spn oil
few strands of fresh coriander
salt to taste
Make small pieces of the bread slices with hand or cut into cubes with a knife.
Chop the onions, green chillies and coriander.
Take 1/2 cup water. Add a little turmeric powder, sugar and little salt. Mix well. Using a tea spoon, spread this mixture on the bread cubes. Make sure it doesnt’ become soggy. It should remain moist.
Heat oil in a pan. Once the oil heats, add mustard, jeera and hing. Let the seeds splutter. Now add the curry leaves. Fry for some time. Add the chopped onions. Fry till the onions turn pinkish.
Add the green chillies. Fry for some more time. Add turmeric powder and salt to taste – salt will be there in the soaked bread cubes also, hence be careful with it.
Keep on low heat for a few mins. Now add 1/3 of the bread. Mix well with the onion mixture. Add the remaining bread cubes and mix well. Keep on low heat all through now. Mix well for around 5 mins by constantly using a ladle.
Add the grated coconut and garam masala. Mix well. Cover and keep for 2 mins.
Tip: This is a milder version. Increase the chillies for a more pungent dish.
Today we had bought – Pomfret and Sear fish and prepared a nice fish fry after many days.
Here’s how it’s done:
Ingredients: (For 4 fish slices)
7-8 tbl spn fine Rava/Rice flour
1 heaped tea spn chilli powder
1 and 1/2 heaped tea spn turmeric powder
2 tbl spn lemon juice or tamarind pulp (optional)
Salt to marinate
oil for frying
Wash and clean fish. Drain the water. Marinate with 1/2 of the turmeric powder and the chilli powder. Add salt and lemon juice, apply well over the fish. ( Add more turmeric if required as this removes the stink of the fish)
Marinate for 30 mins minimum.
Take rava in a plate. Add remaining turmeric powder and chilli powder. Mix well. Add more of the powders if required. The rava mix should appear slightly golden in color (due to turmeric).
Heat a tava and add oil on it. Keep on low heat. Take a fish slice and roll in the rava mix, so that all the sides are covered well with the rava.
Made some Tilapia and Prawn (with tails on!) fries