Swetha's Fusion

Pundi or Undi or Khara Kadubu

Sunday, November 27, 2016

One of the Mangalorean breakfast dish. There are many ways to prepare it. This is one of the easy recipe my mom shared with me. The tastiest ones are prepared with para-boiled rice. The Pundi turns out soft (but not mushy) and tasty.

Ingredients:

2 cup - Idli Rava / or Cream of Rice
3 cup - water
½tsp Geera
½ cup Coconut (grated)
Curry Leaves
Salt

Method:

In a vessel, pour cold water over Idli Rava, run your hand through it. As the Rava settles down, pour out the cloudy water. Repeat the steps couple of more times. Drain water completely and keep aside,
In a think bottom vessel, add water, curry leaves, geera and salt, and bring to boil. [Optional: add 1 tsp of coconut oil or Ghee - adds extra flavor and aroma ]
Add washed Idli rava to the boiling water.
Mix it all well for about 2 minutes.
Add grated coconut and mix continuously until the mixed turns into thick dough.
Turn off the heat, cover and keep aside for about 10 minutes. Let it cool for few minutes, also helps handling the dough to shape it.
Meanwhile, in a pressure cooker or idli cooker add some water and place it on the stove.
When the dough is cooled enough to handle, apply bit of oil on the palm and make big lemon sized balls, if desired, flatten it slightly and make a small hole/dent in the center.
Place idli stand in the cooker and place these balls in the last but above racks.
Steam cook for about 10 minutes or until it is done. Note: do not place the weight on the cooker vent.

Serve warm with chutney or chicken curry or any thick coconut gravy curry.

Labels: breakfast, Kundapura, Lunch-box, Tiffin Variety, Vegetarian

~ Pundi or Undi or Khara Kadubu ~
Posted by Swetha @ 11/27/2016 03:50:00 PM :: 0 comments

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Kundapura Chicken Ghee Roast

Friday, November 25, 2016

I got this recipe from one of my aunt. Last time I visited her house, she had made it and I could not stop licking my fingers, it was so tasty. I made sure I got the recipe before I left her house, which she was more than willing to share, Here is my Babali aunty's Chicken Ghee roast recipe.

Ingredients:

Chicken - ½ Kg or 1 pound
Curds - 2 tbsp
Turmeric pdr - ½ tsp
Lemon Juice - 2 tsp or Tamarind paste
Masala Pdr - 2 tsp (see below)
Curry leaves - two stem - 15+ leaves
Garlic - 4-5 cloves
Ginger - 1 inch skin removed
Salt
Ghee (Clarified butter)

For Masala: (grind all together into pdr)

Red Long Chillies(Byadige or Kashmiri) - 10 to 15 (or according to taste)
Coriander Seeds - 1 tbsp
Cumin Seeds - ½ tbsp
Cinnamon - 1 inch piece
Cloves - 4

Method:

Clean the chicken and drain all the water out. Cut into 1 to 1 ½ breast pieces and leave thighs as is.
To the chicken, mix in salt, Turmeric pdr, lemon juice, masala pdr.
Now add curds (couple of drops of red food color may be added) and mix. The bottom picture is without the food color.
Let the mixture marinate for at least 30 minutes or over night in the refrigerator
Pound ginger and garlic cloves - in a mortar or by laying the flat side of the knife over the ginger slam on top of the knife to crush it. Do the same with garlic cloves. Discard the garlic skin.
Heat a thick bottom pan (Kadai), add a tablespoon of Ghee. To the warm ghee add curry leave, crushed ginger and garlic. Sauté for a minute.
Add the marinated chicken mixture to the pan. Spread the chicken pieces over the pan. Cover and cook on medium heat.
Every 5 minutes or so... gently stir and turn over the chicken pieces.
Cook until most of the moisture is observed.
Add bit more ghee (and Masala powder if more spice is needed) and gently roast the chicken over medium-low heat. Do not let it burn or stick to the pan.
Garnish with chopped fresh coriander leaves and (optional) roasted cashew nuts