Jaya V Shenoy Recipe Book
Soon Gangi
seems like im the only guy making these.. i didnt add the water too.. it became really sticky after adding just the yoghurt.. i had to add more flour to it to make it get the chappati texture.. now waiting for it to rise.. thanks for the recipe.. hope it turns out well..
Annapoorni,
try School book company or other book stores on the carstreet near Sri Venkataramana Temple, You will sure find it. There are kannada/English versions. There are also 2 or 3 different books by the same author. They are different collection of recipes, 1 is a big collection of almost all authentic konkani recipes, other one is a subset of recipes. Make sure you buy the one you are interested in.
One among them is 99 Delightful dosas by Jayashree Prabhu. I have learned many dosas from the book and this masala dosa is one among them. Never had to try any other recipe for Masala dosa. Comes out perfect each time. ?
Hi Shilpa,
This looks good and i would like to try this. Is 1tbsp daal and rice enough? It seems very less and am wondering how will it bind. Thanks for wonderful recipe again. This is totally new to me.
I have Jaya V Shenoy's cookbook in English which helped me to build up my basics of Amchi cuisine. During one of my vacation when I went to my aunt's place [who is a great cook] I saw she too had Jaya V Shenoy's cookbook in kannada [guess most of amchi girls would have bought one when they went to sasural]. Upon comparing the recipes with ones that are present in my book I felt I am missing on major recipes from that book ,, the only problem with book was kannada script [ I learnt the script after my graduation and now for past 10 years no contact with it and hence I struggle to read in this language]. With hubby's suggestion photocopied the whole book and now with his help only, I type the required recipes in english as he reads out to me from the photocopied book [I can understand it very easily].
So today I am posting a very simple soupy preparation from potatoes, and its "Batate toi" from "Oota Uphara" by Jaya V Shenoy. I adjusted the quantity of ingredients as per my preference for consistency and added little turmeric for that nice color.
Ingredients
4 medium sized potatoes
2 green chillies, slit vertically
2 red chillies
A sprig of curry leaves
Asafoetida/Hing dissolved in warm water
1/2 tsp mustard seeds
1 tbsp oil
Pinch of turmeric
Salt to taste
Method:
Take asaofoetida [size less than pigeon pea] and dissolve it in water. We call it hinga uddak. Keep it aside.
Boil 4 medium sized potatoes. Once boiled, peel the skin, mash 2 of the potatoes and slice the other two into thin triangular slices [see in the below pic]. Take it in a vessel add 2 -2.5 cups of water. Stir in well. Add slit green chilli, salt to taste and allow it boil. Once the boiling starts switch off the flame. In a small saucepan, heat oil [preferably coconut oil]. Add mustard seeds and as they splutter add curry leaves and red chillies. Pour the seasoning on the batate toi. Pour hinga uddak [asafoetida dissolved in water] over the toi and keep it covered with lid , this will help to retain the flavours of spices used for seasoning as well as asafoetida.
Note: You can follow same recipe and use sweet potatoes in place of potatoes
Sending this entry for CC challenge of the month #8 May - Week 5
Happy Cooking!
My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.
Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!
These days, I spend a lot of time reading cookbooks . In this world of internet and being a blogger, you might perhaps wonder "why cook books?". Well, agreed that one search on the internet gives you tons and tons of recipe at your fingertips.
But cookbooks, have a serious drawback, one being the number of recipes are so very limited, where as if you subscribe to a blog, then the number of recipes you get are unlimited. Then of course, if you have a doubt, it is very rare that you can contact the cook book author, where as you get a personalized recipe consultant in the form of the blogger.
Well, there was this one cookbook - a collection of traditional South Indian (a lot of Konkani dishes are mentioned in the book) recipes Dakshin Bharat Dishes by Jaya V Shenoy, which I wanted to own for a very long time. Imagine my surprise when I got as a gift from my aunt during my last visit to India. I have heard stories about how daughters were given this book as gift from moms when they got married. It is a like a Bible of South Indian dishes. But now, since people are also exploring other cuisines, they have included recipes for other cuisines too, mainly North Indian.
The recipe for bisi bele bath masala (Bisi means hot, bele is dal/lentils and bath is rice - you get the idea? )is adapted from the book, Dakshin Bharat Dishes. Before I got the book, I used to make bisi bele bath, but I used to make it with the store bought masala powder. But if you have time, do try to make the spice mix at home. Why? Simply because the aroma of the roasted spices is pretty awesome. I like making this masala at home because it gives me the freedom to make it flavorful without giving it an overpowering spicy (heat) taste. I always try to use the Byadagi Chillies (very famous variety of whole red dried chilli) from Karnataka to get the perfect heat and color to the dish.
At some point while working on my recipes, I realized that not all people who read my blog are familiar with Indian spices. So, when I blog about traditional Indian recipe like this one, I link to amazon providing a list of spices/condiments.
There are some typical Indian ingredients that are used in the recipe. if you are not familiar with them, these amazon links should give you an idea about the ingredients. Most of these should be available in your nearest Indian grocery store.
if possible, pl enlighten us on different dishes to be prepared on different festivals/occasion. You could give a note after the recipes of such special dishes. eg:. hittu/khotto is prepared on occasions like samsar padvo, suthan punnav or other such parabs.
Sidhu,
Thanks a lot for the nice comments. I am extremely glad to note that my blog has come handy to you. My blog is extensive on our recipes. It has about 266 of our Konkani recipes,besides a few ones from other regions . Konkani recipe page gives all our recipes and they are all linked. For easy viewing , you can go to the recipe list and click on the one you like, to view details. Only a very few of konkani recipes are left out. These also will be published in the next few days.
Love to all of you
Dear Renuka,
First of all, let me thank you for browsing into my blog and specifically taking interest in a recipe which is liked by you very much.
Please click on the Recipe page after entering my Home page. You will find your recipe against sl. no. 18, SHEERE(Sheera) under the category, Godsaniche(Sweets).
Hi Prabhakka.
Thank you for putting together the Konkani recipes Great work,it was a pleasure going through them.I was reminded of bapa.He too never wasted any part of the vegetables.Had he been around ,would have appreciated a lot.I saw this site just today.Congratulations !!!once again.I will ask Honi to show it to Amma too.
Many thanks to you for showing the world about our rich GSB recipes.. This blog is really been a boon for people like me who are staying away from home and missing our delicious homely food.. May God bless you in all your future efforts .. Hare Srinivasa..
Hi Prabha aunty,
I had several Konkani friends during my school n collage days. I like their recepies. I am a brahmin(vegetarian) n i like this site as it contains veg items. Thanks a lot for the recipes. Have tried some of the dosa items n it came out well.
shekhar kamat from Thane.
Your recipes are really nice n tasty.1 more thing i wud like 2 rqst u being a GSB i am nt able 2 talk our Konkani language (as we r borne n brought up at Thane, Maharashtra).
Hi Rekha,
I am glad you liked my recipe blog. I was not aware of the recipe KOUDAN so far. Iam hunting for our old konkani recipes. I can add those recipes in my blog if somebody wishees to give me the names and the details.
Have you permanently settled down with your son in Toronto? Our best wishes to all of you.
Prabhakka.
Dear Prabha,
Your recipes are very great help for the beginners to start cooking in this modern world. I find your recipes great. Can I get recipes of thori sukhe, Kuwala sasam (without curd) and all podi recipes (khedgi podi, cauliflower podi,dudhepana podi, kelan podi, batata podi), pathrodo recipes?