This tiny tea shop in Kumta is my main eating and meeting place in Kumta. It’s in the main paent (market) and only a few steps from the Shanteri Kamakshi Devasthan and the Venkatraman Muth/Devasthan. Continue reading “Kini Hotel, Kumta”
Meera loves idli (steamed rice cakes) or PoLo (dosa). Any given day we have one of these ready at home. If we have idli, than the next day M would make roasted idli (or also called idli fry). Simple roasting on a pan, transforms the idli taste dramatically. Continue reading “Roasted Idli”
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Following up on the Video: Making of Rava Dosa and Masala Dosa, here is the next installment of making Mysore Masala. I was surprised they spread a red chilli paste over the dosa, I had thought they sprinkle a spice blended podi (powder) as seen at the Shanbhag fast food place in Hospet, Karnataka. Delicious, nonetheless. A Mysore Masala Dosa at Kamats, Colaba costs Rs 38 (US 85 cents)! I want two, delivered.
Continue reading “Video: Making Mysore Masala Dosa”
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Growing up in Mumbai, dosas were a staple in our home. We never tired of them. Could munch dosas for breakfast, lunch and dinner. In the expert hands of my mother, dosas were easy; its the parathas and North Indian fare she avoided. We didn’t miss those. Continue reading “Video: Making Rava Dosa and Masala Dosas”
When in Mumbai, we attended a puja at my aunt’s place in Jogeshwari. There we enjoyed a delicious south india lunch, served on banana leaves. Freshly made, warm puran polis, dribbled with home-made tuup (clarified butter), was one of many desserts. The catering crew were making it in the back. Enjoy the video.
And see this older post, where I describe how our extended family comes together to make Sanzori, a variant of the puran poli. So much fun.
Here is Shilpa’s (Aayis Recipes) excellent recipe for puran poli (also called Obbattu).
And another recipe for Puran Poli from Sailu’s Kitchen.
Some of my Other Videos:
- Approaching Kumta on the Konkan Railway
- Weaving Jaaii flowers in Honavar.
- Making Ganna Ras in Colaba, Mumbai.
- Making Rava Dosa and Masala Dosas
I am well-fed. Thanks to all foodies on my “Food to Live For” Blogroll (see sidebar), M is inspired to try various dishes. After adapting Sailu’s recipe for our Boston home, M made these delicious Phova poLo with our own onion chutney for brunch.
Phovu (beaten or flattened rice) is a staple of Konkanis and I have previously posted our traditional breakfast, Tambdo Phovu.
The poLo in this recipe reminded us of the konkani delicacy surNoLi. The surNoLi recipe is very similar to the poLo here, with the addition of soyi (grated coconut), the batter being fermented more and the poLo laid heavier (daaTh). In another variation, the batter is mixed with jaggery resulting in a sweet surNoLi.
During the annual Ganapati festival, our house in Colaba is a bee hive of activity. See my earlier post on shopping for flowers at Dadar. For weeks before the festival, the women are busy preparing konkani delicacies from scratch: Cheeroti, Chackli, Gaanti, sweet and spicy diamond shaped shankar-pali, Puran-Poli, Nevri (Karanjya), Chevda, Mando, and a variety of ladoos.
Here are a few pictures of cousins and aunts making “Mando.” Its a simple maida atta (all purpose flour dough), rolled thin, quick fried and sprinkled with confectionary sugar. Fold when very warm and it hardens to a crisp.
I like to reach in and pick the Mando when it is still warm and starting to harden. A few slaps on the wrist are definitely worth it. Yumm!