Sunday, June 14, 2009

Mango Mania : Mavinakai Hasi Gojju - Another tantalizing Raw Mango gravy

Ok, you’ve made a wonderful dish, now what else can you do with almost the same set of ingredients? Well, a totally different looking and tasting competitor for the former! And it’d be difficult for anyone to judge which is the better one of the two since both are equally tempting and awesome tasting. And what more, even the ingredients are the same! But they taste so very different from each other!

Well, the former here is the Mavinkai (raw mango) gojju which I posted some days back. And the latter is again a mavinkai gojju, but a totally different one! The ingredients are almost the same, except for the color of chilies, er I mean green chilies instead of dry red. But of course the method of preparation is quite different, which is what makes the difference.

Trust me; this is also a heavenly gravy that you can make in the mango season. And it multiplies your appetite too! But this one doesn’t have a long shelf life like the former one; it can be kept refrigerated for just a couple of days. Anyway, you wouldn’t be able to resist the temptation and save it!
Mavinkai Hasi Gojju

Preparation time : 10 min
Cooking time : 15-20 min
Makes : A bowlful

Raw Mango - 2 medium sized, sour variety
Green chilies - 10 -12
Curry leaves - 10 - 15
Coriander leaves - a small bunch
Fenugreek seeds - ¾ tsp
Channa dal - 1 tsp
Coconut - 2 cups, grated
Cooking oil - 1 tsp
Turmeric - a small pinch
Jaggery - 2-3 big marble sized lumps
Salt - 1 tsp, vary acc to taste

For tempering:
Cooking oil - 2 tsp
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp
Curry leaves - 15-20

• Boil the raw mangoes in water for 10 -15 minutes, till they are cooked soft
• Allow to cool and squeeze out all the juice from it.
• Meanwhile, in a separate pan, roast channa dal, fenugreek seeds, green chilies and curry leaves for 1-2 minutes in a tsp of oil till they become aromatic
• Allow to cool slightly and grind with grated coconut, salt and jaggery, adding water if required
• Transfer this ground paste to a serving bowl and mix in the mango juice extracted
• Add water if required to maintain gravy/chutney like consistency

For tempering
• Heat oil in a small skillet
• Add mustard seed and allow to splutter
• Add curry leaves and stir till they become crisp
• Add sesame seeds and switch off the flame after a few seconds; Do not allow the sesame to get overly fried
• Transfer this tempering to the gravy prepared
• Serve with rice or akki rotti or dosa, etc

Tips n Tricks:
• Choose sour mangoes for better taste

Tuesday, June 9, 2009

Sorekai / Bottle guard Dosa - the best dosa made of a vegetable

Life can sometimes get so busy that you won’t get time to do your most favorite things at all. You want to do certain things but that never becomes possible due to a lot of other things that you have to do! My situation is just that of late. So much of work at office, marathon of meetings, working late hours, guests at home, hmmmmm...... where is the time to blog? And all I had to do was to write a few lines and post the already ready recipe and pics. And that too became impossible. It’s high time I do something about it. May be fix up a dedicated time for blogging or so? Let’s see....

Coming to the recipe part, we have Sorekai/Bottle guard Dosa today! Trust me, it’s one of the best possible dosas you can ever have! What makes this my favorite is that it needs no fermentation; Can add any combination of spices to suit one’s taste, you can make them crispy or soft-soft as you like, your intake of fiber will automatically increase due to the vegetable used, and more than all, the dosas taste awesome.

Enjoy them hot with one of these chutneys.
Bottle Guard / Sorekai Dosa

Preparation time : 20 min (for batter, apart from soaking time)
Cooking time : 15 -20 min
Serves : 4

Bottle Guard - 1 small (About 500 gms)
Dosa Rice - 2-3 cups
Cumin seeds - 2-3 Tsp
Curry leaves - 1 small bunch
Green chilies - 2-3, depending on taste (optional)
Ginger - 1" cube
Coriander leaves - a small bunch
Salt - ¾ Tsp or as per taste
Cooking oil - 1 Tbsp


• Wash and soak rice in enough water for 3-4 hours or overnight (I generally soak it overnight)
• Make slices of the bottle guard (or cut it into small pieces or grate – need not be too fine, as we’ll be grinding it anyway)
• Grind the soaked rice with some water in a wet grinder / mixer
• Once the rice is ground to a coarse paste add the sliced guard pieces
• Also add the raw spices – cumin seeds, chopped coriander, curry leaves, ginger, green chilies and salt
• Add water if necessary and grind the batter to a fine paste
• Transfer the batter to a separate vessel
• Add enough water to make the batter free flowing (Slightly thinner than normal dosa batter)
• The batter is ready!

• Heat a non stick griddle/tawa
• Smear 1 tsp of oil evenly on the tawa
• Now take a big spoon of the batter and spread it on the tawa outside in. What I mean here is, unlike normal dosa where you pour a big spoon of batter on the centre of the tawa and run the spoon over it, spreading it inside-out, for this dosa, do it the opposite way. Pour in the batter very quickly making a circumference of the dosa first and start filling the inside. Don’t run the spoon over the batter spread on the tawa. For illustrations, check out Neer Dosa
• Cover it with a plate/lid
• After half a minute, smear another tsp of oil over the dosa
• Allow it to crisp if you like it that way
• Take it out of the tawa and serve straight to the plate
• Enjoy the bisi-bisi dosa with coconut chutney

Tips n Tricks:
• The batter should not be too thin, as it would take a longer time to cook and may also stick to the tawa

• A small onion can also be added while grinding the batter to give a different flavor
• Green chilies and fresh coriander may be replaced with red chilies or back pepper and dry coriander seeds (dhania)
• Or all the spices can be avoided and make a simple version of it!