Dill Idlis: A Konkani Delicacy

Dill Idlis: A Konkani Delicacy

Dill Idlis (Dill is called Shaepi in Konkani). Dill Idlis are primarily made along the northern coastal Karnataka (Konkan).
In making these idlis, the key is to retain the subtle taste and gentle aroma of dill, which is later complemented by warm tuup (butter) and honey while eating.

Fresh Dill:
Ingredients:
2 cups chopped fresh dill, 1 cup jaggery, 1 cup beaten rice, 1 cup grated coconut, 1 cup cream of wheat and 1 tsp salt.

Method:

1. Blend Dill, jaggery, beaten rice and coconut with sufficient water to yield a thick atta dough.

2. Transfer to mixing bowl, mix in the cream of wheat and salt and leave aside, covered on the counter top for 15 -30 minutes.

3. Spoon dough to small idli bowls and steam for 15 -20 minutes till set.

To Serve: Plate warm idlis with a dab of home made tuup (clarified butter) and a dribble of honey. Yumm! :-)

EGG MASALA

EGG MASALA

An absolute delight and a quick dish to prepare. You can boil eggs while you are preparing the masala.

Serves: 4
Preparation time: 15 mins
Ingredients:

4 onions, 5 garlic cloves, 1 piece Ginger (small piece), 5 green Chilies (chopped), 1tbsp coriander powder, ½ tbsp red chili powder, 1 tsp turmeric powder, 3 tomatoes (medium size), 3tbsp vegetable oil, 1tbsp cumin powder, 6 Eggs, 1 red chili, Coriander leaves for garnishing, and Salt to taste.

Method:
1. Boil eggs, shell and keep it aside.
2. Heat oil in the pan and add onions, green chilies, and ginger-garlic paste. Fry onions till it turns yellowish brown.
3. Add tomatoes and fry it properly.
4. Slit the boiled eggs and put them in the pan.
5. Add red chilly powder, turmeric powder, coriander and cumin seeds powder and salt on the eggs.
6. Stir it, cover the pan and let it cook for 10 minutes.
7. Remove the cover of the pan and garnish it with coriander leaves, green and red chili.

FISH FRY

FISH FRY

Serves : 4

Preparation time : 20min

Ingredients: 4 fish pieces, 1/2 tsp crushed garlic, 1/4 tsp tamarind extract, 1 tsp red chili powder, 2 tbsp Sooji (rava), Oil and Salt.

Method:

1. Clean fish and apply crushed garlic, tamarind, chili and salt to the pieces and leave it for around half an hour.

2. Heat tava and put one tea spn oil. Roll the fish in sooji so that there is a coating of it around fish. 3. Fry on a low flame on all sides.
4. Serve hot with rice .