Devasthana Saaru/ Vattunu saaru ( Temple Rasam with freshly ground spices)

We Mangalorean Konkanis swear by our temple rasam or Devasthana Saaru as we call it. "Devasthan" means "temple" in English and "Saaru" is the Konkani word for rasam. What is rasam?? Rasam is a spicy, tangy soup that is made with tomatoes and spices. It is usually served as an accompaniment to rice the same way dal is served with rice. People love to drink it too. It is also purported to be the perfect remedy for cough and cold. It not only clears your sinuses but also rekindles your appetite. 

So why is Devasthana Saaru so special?? It is because it is almost impossible to recreate the taste of it at home. This rasam is usually served with food at events in the temple. Why is food served at the temple? Well, like anywhere else in the world, food is the greatest motivator. Therefore during big religious events/activities in the temple, lunch/dinner is served afterwards. It also feeds many hungry people. Coming back to the rasam, this particular rasam is always made by freshly roasting and grinding the spices and then making it. A powdered version is never used. That is why this rasam is also called "Vattunu Saaru "which translates to "Ground rasam" or "Arachi rasam" as South Indians call it. The aroma and flavor of this rasam both as it is made and when it is consumed is unlike any other! You have to make it to believe it! 

For the longest I used to think that the task of making it was very tedious. But in reality it is not. It is actually quite easy and uses ingredients normally present in your kitchen. Do try it.. You will never buy rasam powder again! This recipe has been kindly shared by my very talented cousin Karuna who is also an excellent cook!

Servings: 6-8

Prep time: 15 mins Cook time: 20-25 mins Total time: 25-30 mins 

Ingredients: 

Coriander seeds: 2 tsp

Cumin seeds/jeera: 1/2 tsp

Chana dal ( split chick peas): 1 tbsp 

Urad dal ( split matpe beans): 1 tbsp

Pepper corns: 5-6

Methi/ fenugreek seeds: 4-5

Turmeric powder: 1/2 tsp

Curry leaves: 1 sprig

Hing/Asofoetida powder: 1/8 tsp

Salt: 1 tsp ( adjust as per taste)

Dried Red chillies: 5-6 

Tamarind pulp: 1 tsp 

Green chillies: 4-5

Tomatoes: 2 medium sized, chopped

Coriander leaves, chopped: 2 tbsp

Water: 1 Liter

For seasoning:

Coconut oil: 1 tbsp

Mustard seeds: 1 tsp

Curry leaves: 1 sprig 

Hing: a pinch ( either powder or paste)

Method: 

Take 1 liter water in a pot. Add the chopped tomatoes, green chillies and salt. Bring it to a boil. Continue boiling for 10 mins. 

While the above mixture is boiling, 

dry roast the coriander seeds, cumin,  urad dal, Chana dal, pepper corns, methi, haldi, curry leaves, hing, red chillies. Once cooled add it to the blender. Add tamarind, little water and grind to a paste. 

Add this to the pot with boiling water and tomatoes. Continue boiling for 5-10 mins. Turn off the flame. Garnish with curry leaves. 

Tempering: 

Heat coconut oil in a small pan. Add mustard seeds. Once the mustard seeds splutter, add the curry leaves and a pinch of Asofoetida. Turn off the flame. Add this to the above pot. 

Serve hot with rice or drink it like a soup!! 

Enjoy!

I am bringing this delicious soup to Fiesta Friday #182 so that all our friends can enjoy something very Indian! Angie's cohosts this week are Liz @ spades, spatulas & spoons and Jenny @ Jenny Is Baking.

Cooking made easy:

Cleaning as you cook reduces the stress of cleaning after a meal. It also ensures that the kitchen is not messy. 

Tip for healthy living:

Try to incorporate atleast one vegetarian meal per week or per day whichever is feasible for you. It helps keep the system clean!

Food for thought:

Fortune is like glass-the brighter the glitter, the more easily broken. Pubilius Syrus 

Please do share your thoughts. Your opinion matters!

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Sanna ( Mangalorean Steamed Rice Cakes).

Almost all Indians are familiar with Idli, but very few are familiar with sanna. So what exactly is sanna??

Sanna is a Mangalorean Catholic specialty cuisine item. It looks exactly like idlis but is much lighter and fluffier. It is even fluffier and softer than mallige idlis. It has more of a fluffy bread-like consistency( well, the ideal version). This also uses rice and urad dal in it's batter but also requires other fermentation agents like toddy or yeast. The traditional recipe calls for toddy to ferment the batter but since toddy is not available here, yeast is used as a substitute, which works pretty well. Sannas are usually served with egg/chicken/ meat curries/stews and DO NOT taste good with sambar or chutney. Well, that is my opinion. It has a slight sweet taste, due to which little kids & those who don't like spice can enjoy it as is. Sannas are also prepared by steaming the batter in an idli steamer. However, these are best steamed in idli cups ( gindal) or ramekins. The cups have to have depth to them and cannot be shallow like those found in the typical idli steamer tray.

I love sannas and was craving for them when my friend's mother was in town. My sister gave me this recipe stating it is quite fool-proof. coincidentally, I found that the recipe was from my dear blogger friend Shireen, who  blogs from Ruchik Randap. I modified the recipe for my convenience. You can find the original recipe here. The recipe itself is quite easy. The tricky part is getting the fermentation right. Do try it...

Prep time: 20 mins and  at least 3 hours soaking timeCook time: 20 minsTotal time: 4-4.5 hours

Servings: makes 12-14 idlis

Ingredients:

Raw rice ( any white rice): 1/4 cup
Idli rice/ parboiled rice: 3/4 cup
Urad dal( split matpe bean): 2 tbsp
Dry active instant Yeast: 3/4 tsp
Sugar: 2 tsp
Salt: 1/4 tsp
Water: to soak and grind the rice & lentils

Method:

Wash and soak the rice together in water in a bowl. Use 4 times the amount of water than the rice. Soak the urad dal separately. Soak for atleast 3 hours.

Drain and grind the urad dal separately until fluffy. Take it in a bowl. Now grind the rice to a fine paste using water as needed to grind the batter. Add it to the bowl. Add the salt, sugar and instant active  yeast and mix well.

Cover and keep in a warm place for 2 hours for fermentation. Once fermented, make sure you do not stir the batter.

Fill the steamer with water as per the individual idli steamer requirement. Grease the ramekins. Add batter into the ramekin until 2/3rd full. Place the ramekins in the steamer. Steam on medium for 15-20 mins or until a toothpick when inserted comes out clean.

Place the ramekins upside down on a tray/plate/baking sheet and let it cool down completely before attempting to remove it.

Serve with a spicy curry/ stew of your choice. I have served with chicken curry, the recipe for which you can find here. You can find the recipe for the egg curry here.

Enjoy!

I am bringing this Manglorean specialty for my friends to try, at Throwback Thursday #54,  Fiesta Friday #136 and Saucy Saturday#61! Angie's co-host this week is Judi @ CookingWithAuntJuJu

Cooking made easy:

If you don't have an idli steamer, you can use a pressure cooker/ pressure     pan, place a steamer plate at the bottom and keep the ramekins on top of the plate to steam. Make sure that the water does not rice above the steamer plate.

Tip for healthy living:

Fermented foods act as rich in probiotics. This helps maintain the flora and fauna in the gut which in turn is essential for digestive health. You can read more in the references below. 

References:

http://link.springer.com/article/10.1007/s12602-014-9158-2
http://www.ncbi.nlm.nih.gov/pubmed/24676724
http://articles.mercola.com/fermented-foods.aspx
http://www.eatingwell.com/nutrition_health/nutrition_news_information/7_must_eat_fermented_foods_for_a_healthy_gut

Food for thought:

Good teachers know how to bring out the best in students. Charles Kurait

Please do share your thoughts. Your opinion matters!

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Marvai / Clams Sukka ( Clams cooked with Indian spices in a coconut-based sauce)

Marvai Sukka or Clam Sukka is a signature dish of the costal region of Karnataka state in India. You will not find it anywhere else in the country and you will never see it on the menu of an Indian restaurant abroad!! But people from the costal areas of South Canara would do anything for this dish! Those who have seafood allergies, opt for the chicken version which you can find here. There is also a vegetarian version where black chick peas and ivy gourd is used.

So what exactly is this dish? It is basically clams cooked with Indian spices and freshly grated coconut. It is mouthwateringly delicious!! And truthfully, it is not all that hard to cook. Well, my version isn't!;) You all know that I don't like anything that is tedious or has lengthy procedures!! Do try this if you get a chance..

Guess what guys?? Today I am co-hosting Angie's Fiesta Friday #131,with a brand new co-host from down under, the very talented Laura from Feast Wisely. Sounds like a gal who thinks like me! I am sure we will get along like a house on fire!!;) No, No , I promise to mingle and share the love with all of you! For those of you, who don't yet know what Fiesta Friday is yet, it is time to check it out! It is one of the friendliest blogger parties ever! I joined Fiesta when I first started blogging two and something years ago. Over the past two years, I have made several friends at the Fiesta, learnt a lot from all the wonderful bloggers who party there. The best part about Angie's Fiesta is that everyone is so willing to impart whatever they know to you. This place is a blessing to new bloggers.Check out the guidelines here for coming to this party. Link up your posts at Angie's Fiesta and to both the co-hosts!

Now, let us check out Marvai/Clams Sukka recipe!

Prep time: 25 minsCook time: 20 minsTotal time: 45 mins

Servings: 4-6

Ingredients:

Clams : any size will do  1 lb/ 1/2kg.I used a dozen little neck clams.
Lemon juice: from 1 small lemon
Coconut oil: 2 tbsp
Ginger garlic paste:  1 tbsp
Onion : 1 medium
Tomato : 1 medium
Curry leaves : 1/4 cup
Chilli powder : 1 tsp ( can be adjusted as per individual spice level)
Coriander seeds : 1 tbsp
Cumin seeds (jeera): 1 tbsp
Black pepper powder : 1/2 tsp
Turmeric powder (haldi): 1 tsp
Garam masala powder:  1/2 tsp
Freshly grated coconut : 1 cup
Salt: as per taste.

Method:

Soak the clams in fresh water to clean the sand off. Clean the clams thoroughly.

Add it to a pot with 1/2 cup water. Cover and bring it to a boil. Let it boil for 2-3 mins or until the shells open. Turn the stove off. Let it cool down.

Once cooled down, separate the clam meat from the shell and keep aside. Reserve some of the liquid in which it was cooked.

In the meantime, prepare the masala/sauce.

Heat 1 tsp coconut oil in a sauté pan or kadai.  Sauté curry leaves lightly and keep aside.

Add 1/2 cup freshly grated coconut with coriander seeds and cumin seeds to the same pan. Sauté  until it turns light brown. Let it cool down completely.

Once it cools down, grind it with  pepper powder,chili powder and garam masala powder. Keep it aside.

Add  1 tbsp coconut oil to the pan . Add chopped onions and tomato to the same pan. Sauté until lightly brown and oil separates. 

Add ginger-garlic paste and sauté for 3-4 minutes .

Add the ground paste and mix well. Add the clam meat, the reserved liquid  and bring it to a boil. Cover and cook until the clams are tender.

Add the remaining fresh coconut and cook for 2-3 minutes.

Garnish with the roasted curry leaves.

Serve hot with rice/roti or bread!

Cooking made easy:

This dish is made even more flavorful by adding couple more clam shells in the sauce while cooking it.

Tip for healthy living:

Obesity is caused by an imbalance between the calories consumed ( food eaten) and the calories spent ( amount of physical activity). Staying fit or healthy  is balancing the amount of food eaten and the amount of daily physical activity undertaken.

Food for thought:

Everything that is done in the world is done with hope. Martin Luther

Please do share your thoughts. Your opinion matters!

Quick Zucchini Pickle

Indian pickles are totally different from what the western world refers to as pickles! The only similarity is that both use brine to preserve some vegetable over a period of several months to several years. Most Indian pickles are red in color and are eaten as a condiment with a meal in minuscule quantity. One just cannot consume pickle in large quantities as they are really fiery hot! The red color of the pickle comes from the red chillies that is one of the primary ingredients in the pickle. Other ingredients include a variety of spices that are used like mustard powder, asofoetida, coriander powder etc. The pickles could be made using brine or oil as a preservative. There is no other preservative used in Indian pickles. They are usually preserved in huge earthen jars. Now-a-days, glass bottles are used. Needless to say, Indian meals are incomplete without a pickle.


 

The pickle I made today is the simplest and easiest one. By now, I am sure that everyone who reads my blog knows that I don't make anything that is time-consuming ,tedious or complicated!  This pickle can be ready in 15 mins. Most of the time, great care is observed while making pickles to ensure that everything is dry: the hands, the pots and spoons used, the ingredients used etc. Any use of regular water can make the pickle go bad and reduce the shelf life of the pickle.Only brine is the liquid used. I didn't use brine, but I haven't used water either! I have ensured that everything was absolutely dry but I know that my pickle will not have a long shelf life since I didn't use brine. I have therefore made a very small quantity as I didn't intend to preserve it for long. I wanted something for immediate use and that's what I made. It should last me for a week in the fridge.

This recipe is from my aunt, whom I fondly call Pushpa Mahve, who is a very talented and innovative cook as well. Like me, she loves to experiment in the kitchen. This zucchini pickle recipe has been kindly shared by her. This is a basic Mangalorean konkani pickle recipe where the main spices used are mustard powder and hing. This recipe has been modified a little and is absolutely delicious!

Servings: makes one 10 oz bottle

Ingredients:

Zucchini: 1 small
Kashmiri Red chilli powder : 1/4 cup
Hot red chilli powder: 2 tbsp 
Haldi ( turmeric powder): 1/2 tsp
Mustard powder: 1/4 cup
Hing: 2 tsp
Methi( fenugreek seeds) powder: 1/8 tsp
Salt: 1 tbsp( adjust as per taste)
Lemon juice: 1/4 cup

Method:

 

Chop the zucchini finely . 

Add this to a bowl with salt and lime juice.

In another bowl, mix together chilli powders, haldi, mustard powder,methi powder, hing and salt.

Now add this to the zucchini.


Mix well.

Store in a dry airtight glass jar. Lasts for upto one week in the refrigerator.

Can be consumed immediately, but tastes better the next day.

Enjoy!

Cooking made easy:

To increase the shelf life of the pickle, one can use brine instead of plain salt.

Raw green mango can be used to make the same pickle. If that is used, skip the lemon juice as mango when raw is sour by nature.

Tip for healthy living:

Any kind of pickle is best stored in glass jars and not in any kind of plastic as the salt in it reacts with the material of the plastic. This could have deleterious effects on our health.

Food for thought:

Food is the most abused anxiety drug. Exercise is the most underutilized anti-depressant. Unknown