Sunday, August 31, 2014

Cucumber coconut salad /Hulhule

Cucumber  coconut salad is my own nomencalture for cucumber salad which is called as " Hulhule" in konkani. Our konkani is completely different than  konkani speaking people in places like Kumta, Sirsi..... They have a lot kannada in the langague as we have marathi ascent. So the name "Hulhule" sounded very intersting  to me. This is a very simple recipe and very pure vegeterian recipe which even doesn't have onion and garlic. ..All  required is

Cucumber       2 tbsp finely chopped  ( cucumber should be peeled before chopping).
Coconut          1 cup. ( Or one part of coconut).
Green chillies   1 -2
Tamarind  pulp  1/4 tsp.
Asafoetida  1/4 tsp.
 Salt as per taste.

Heat  tbsp of coconut oil in pan, once oil gets heated up add green chillies, fry them for a minute or till you get a aroma of chillie . Now add asafoetida. Turn off stove.
Grind fried chillies, asafotedia,  grated fresh coconut, tamarind pulp, salt with 2 tbsp water into coarse mixture.
Now add chopped cucumber. Mix well, adjust for salt.
"Hulhule"  is ready to be served. And goes very well with dalitoy, rice.

Thursday, August 21, 2014

Sweet pancake / god polo

Pancake  or godpolo called in konkani. Pancake of this kind is made using jaggery. Pancakes are served for breakfast and made in every sarswat household. Am not a great fan of sweets other than some very interesting sweets like   rasgulla,kheer, cheenaiyapasam, Mandiga (Belgaum specialty), Pheni, Gajarkahawla with vanilla icecream, and Jelabi with rabri.

Ingredients  required :
Jaggery:     3/4 cup.
Beaten rice: 1 fist ful.l
Fenugreek:  1/4 tsp.
Rice :  1 cup.
Coconut  :  1 fist full.
Salt :        1/4 tsp.


  • Soak puffed rice, rice, methi for 6-8 hours,  if you planning of doing it for breakfast the next morning soak in morning hours of previous day. Same evening grind soaked puffed rice, rice, methi together with jaggery and grated coconut into  batter. Add salt and adjust for  batter consistency by adding water donot make it tpp watery. 
  • Mix the batter well cover with lid and keep the batter in warm place. It should be left undisturbed for 8-9 hours.
  •  Now heat a flat griddle or nonstick pan. Apply 1-2 tsp of ghee. Take a big spoon of batter. Pour it on the griddle. As soon as you pour it, quickly spread the batter in a circular manner to get round dosa. Fry for 2 minutes. Pour some ghee on the top and edges, flip the dosa and fry for another 2  minutes on medium flame. Serve with ghee