VINTAGE-Dahi Karela ...

As mentioned in my earlier post I will be posting some vintage recipes which I have collected over a long period of time..They are from friends and some are from very old books which are owned by me.
I will be putting in the recipes which are tried and tested by me and which I am sure have been very tasty. 
If I have made any changes in the recipe I will mention it in my post as I never ever follow a recipe exactly as it comes , I change it to suit my taste and make it my own that’s what is very important for me.
I will be mentioning the sources if I do have one, as most of the old recipes, which I have are on a piece of paper where the source of the book that they come from is not mentioned.
Please look out for tips on the recipes at the end of the post **
Today's second recipe is 

    
     DAHI-KARELA (Bitter gourd in curd sauce)

 **
 TIPS:
1.Do not add the tomatoes
2.slice Karela or bitter gourd into thin slices .
3.do not soak in the curds,squeeze out salt and fry
4.add fried onion, garlic salt , chillies and fresh        coriander to the curd mix
5. add 1 tsp of sugar to 1 cup of curds with a little salt
6 add fried karela just before serving. 

I have posted this recipe in my Goan food blog because this recipe is made in Goa and loved by all goans. it is a side dish very much like a raita or salad.
I will be posting Non goan vintage recipes on my other food blog so those interested please check those out too.. at www.love4cooking.blogspot.com

PLEASE DO COMMENT BELOW AND LET ME KNOW YOUR VIEW..ITS IMPORTANT TO ME.


 

DAHI WADA

CURD is one versatile dish which can be used for so many dishes it is high in proteins and hence a must for all of us.. Dahi wada is an item which is commonly made in many homes and one of my favorites .. It can be served as a side dish and also as a evening tea item...

I love to have the wadas which are the lentil or dal deep fried dumplings with loads and loads of curds so in my plate you will find it with more amount of curds than the dumplings...

Here is the recipe DAHI VADA 

INGREDIENTS

For the wadas:

2 cups udad dal soaked for about 7-8 hours
salt to taste

For the Dahi:

Take 2 cups of dahi or curds and churn a little till all lumps are broken don’t overdo it.
Add sandwich masala or chat masala which contains black salt, cumin, salt etc
you can add 1 tbsp ginger-chili paste (this is optional)

Coriander finely chopped for garnishing
Chilli powder for garnishing.

METHOD

Grind the udad dal to a fine and thick paste, do not add too much water.
Add salt to it
Deep fry the wadas i.e. dip your finger in a bowl of water and pick up the batter and drop in the hot oil very carefully alternatively you can dip a big spoon in water and then pick up a little batter and drop it in the hot oil…
After they are fried just put them in a bowl of warm water and let them stay there till they are served.
Mix all the ingredients of the dahi or the yoghurt together.
While serving, remove the wada from the warm water and squeeze it lightly.
Take a bowl arrange the dahi wadas in it and then the spiced yoghurt is poured over it.
Garnish it with coriander, chilli powder and sandwich masala

BEET ROOT BHAJI....

All these years I have been cooking beetroot in a particular way i.e. In soups or as a Yogurt raita, but the other day I tried it the south Indian way, Down south beetroot, carrots are cooked just the way we cook our normal simple vegetables with tempering, In Goa we usually make salads of carrots and beetroot (they are kept raw and uncooked).

I grated the uncooked beetroot with my new grater which gave it a matchstick look (I love the matchstick look it look so perfect, compared to the normal grater which is used to grate carrots , and it also gives some density to the shredded portion of beetroot)

(SORRY ABOUT THE PHOTOS WHICH ARE NOT VERY CLEAR)

Here is the METHOD.

Take oil in a pan; add a little ghee and a little oil (adding oil prevents the ghee from burning) add ½ tsp of mustard seeds and ½ tsp udad dal, when they splutter add ½ tsp asafetida , 2 green chilies and curry leaves

Add the shredded or grated beet root,salt to taste, you can add a tsp of lemon juice which is optional , stir, do not add water. cover and cook this the beetroot is partially cooked the beet should remain half cooked and have some crunchiness to add to the taste of the dish.

garnish with freshly grated coconut and finely chopped coriander leaves

you can add yogurt too if you wish ( i don't)

HOT AND SWEET LIME PICKLE........

This is what was inside the bottle...
I MUST SAY THAT WE HAVE BRILLIANT AND BRIGHT BLOGGERS IN OUR BLOGOSPHERE ...
most of you or should i say all of you were right...
In some little way offcourse...

I KNOW ITS EASY TO GUESS , BUT NEVER THE LESS ITS FUN SO THE QUESTION...

GUESS WHAT I HAVE MADE...(IF YOU GIVE THE INGREDIENTS THE BETTER)

My mother in law was in Goa and she had this sweet and hot lime pickle at her sister in laws place i.e my husbands uncle i.e mama's place , she liked it a lot and told me about it, I called

up mami and got the recipe.

Its extremely simple but you have to have patience till you eat it as it tastes good only after a period of 1 month.

chopp 6 or 200 gms lemon into rough pieces as seen in the picture

take care to discard the seeds.

grate 250 gms jaggery

take a pan and heat a little or 2 tsp ghee

add the grated jaggery and add 1-2 tsp chilli powder , and asoefotida to it

stir and let it thicken for some time.

add a little water and then add the chopped lemon.

add a little salt and let it simmer for sometime , stir once or twice

dont let the jaggery mixture stick or get too thick

you can add a tsp of pickle masala to it too , for some variation in taste.

remove and cool.

You will find that it tastes a bit sour because of the taste of the lemon rind has come into the pickle. refrigerate for about a month before you eat it.(These were the instructions that i got, its not yet one month and i havent tasted the aftertaste about which i will definetly let you know)

This is my first experiment at making a hot and sweet lemon pickle so time will tell if i will be repeating the act.

{ a tip -- soak the lemon before cutting into a bowl of hotwater, this makes the sour taste from the rind dissapper and makes the juice give you more juice.--i havent tried this method as yet)