Puran Poli | Konkani Ubbati

Method -
Filling of the Puran poli -
1 cup Chana dhal soak in water for 4 to5 hours
Wash and drain from water
Cook it in the cooker adding little water(with 1or 2 whistles)
Keep on the low fire and stir till water evaporates
 Add 1 1/2 cups jaggory powder
 stir continuosly till it becomes dry
 Remove from gas and grind this in to smooth paste
 Add cardomom powder
 mix well
Outer covering -
 2 cups maida+1/2 cup wheat flour)
Add sufficient water + 1 tspn turmeric powder and  knead well to a dough like  chapati dough is made
Make small balls .
spread it in to small puri
 Fill this with  the small ball of  sweet chana dhal paste(filling)
 Fold the outer covering of the puri tightly on all sides
 Slightly flatten this and spread it like chapati with chapati rolling pin
 Heat the tava and fry this on both sides . when done relish with spreading ghee over it!

Haldi Leaf Patholi | Konkani

Method
10  haldi  leavves 
1/2   cup rice  soak in water for a couple of hours . Wash and drain water
 Grind the rice with 1 fist ful of grated coconut and 1  fist ful of soaked beaten rice  
in  to smooth paste 
For  filling-
1cup  grated coconut
1/2 cup jaggory powder

:5 to 6 cardmom powder -mix together thoroughly
Take one haldi leaf
Spread one portion of  the rice paste evenly in the middle of the leaf
Lay a line of coconut sweet mixture in the center of the rice paste
Fold the leaf length wise
Repeat  this on all the leaves
Keep thse folded leaves in layers in a idli steam vessel and steam them till done ( till the color of the leaves change in to pale yellow .
when cooled , remove the leaves and  relish with ghee .

                                                                                             

                                                                                                                                                                

                                 

Madagane | Konkani

Ingredients:

1 cup chana dhal (Bengalgram dhal)soak in water for 4 hours .
3/4 cup jaggery powder depending on   the sweetness of the jaggery .
2 cups coconut milk
1 tab spn rice flour .
5 to 6 powdered cardomom .
1 tabspn Raisins
2 tabspn cashew nuts
1 pinch salt

Method:

Wash and cook dhal in the pressure cooker for a few minutes (with 2 whistles approximately  till the dhal gets little over cooked)
Add  jaggery powder and stir well keeping on the medium flame. Add coconut milk and cardomom powder, cashew nuts, raisins, stirring well on a medium flame for a few secs.
Mix the rice flour in  little water and add to  it , stirring for a few secs till the madagane becomes thick .

Serve hot or cold keeping it in the refrigerator.

Banana Walnut Cake

By Samika Shenoy

Source: http://www.foodnetwork.com/

Ingredients:

1 1/4 cups unbleached all-purpose flour

1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces

Directions:

Sift the flour, baking soda, and salt into a medium bowl, set aside.Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.